Saturday, November 26, 2005

Weekend Report

I hope everybody had a great Thanksgiving day.
Some folks probably still have some leftovers, and don't even want to think about cooking.

But for those of you who are ready, I'll post some recipes below.

What's up this weekend... just depends on the weather and what happens.

Why do I say that?

Hot, Cold, Hot, Cold, Warm, Cold, Freezing cold, Warm, Hot, Cold...
Who can keep up with this crazy weather around here.

Plus, I quit making weekend plans because they almost always get changed somehow by somebody or something, and that was beginning to get on my last nerve.

(Let me clarify and pronounce that it's not my lovely that changes my's everybody else.)


Here are a few recipes for ya...

Honeymooners' Casserole

2-1/2 cups refrigerated or frozen loose-pack hash brown potatoes
1/2 to 3/4 cup shredded Monterey Jack cheese with jalapeno peppers
3/4 to 1 cup diced fully cooked ham
1/2 to 3/4 cup shredded Swiss cheese
4 beaten eggs
1/2 cup light cream or half and half

Thaw potatoes, if frozen. Then press the potatoes between paper towels to remove excess moisture. Grease a small casserole dish. Arrange potatoes evenly in the bottom of the dish.

Bake uncovered in a 400 degree oven for 20 minutes. Remove casserole dish from oven and let stand about 10 minutes to cool slightly. Reduce oven temperature to 350. On top of the potatoes in the casserole, layer Monterey Jack cheese, ham, and Swiss cheese.

In a small mixing bowl combine the eggs and light cream. Pour egg mixture over potato and cheese mixture in casseroles. Bake uncovered, in the 350-degree oven about 25 minutes or until centers appear set. Let stand about 5 minutes before serving.

Bacon Pie

12 slices bacon (about 1/2 pound), crisply fried and crumbled.
1 cup shredded Swiss cheese (about 4 ounces)
2 cups milk
4 eggs
1/8 teaspoon pepper
1/3 cup chopped onion
1 cup Bisquick baking mix
1/4 teaspoon salt

Heat oven to 400 degrees.
Lightly grease 10-inch pie plate.
Sprinkle bacon, cheese, and onion in pie plate. Beat remaining ingredients until smooth, 15 seconds in blender on high speed, or 1 minute with hand beater. Pour into pie plate; bake until golden brown and knife inserted in center comes out clean, about 30 minutes.
Let stand 5 minutes. Garnish with bacon curls and parsley sprigs, if desired.
Serves: 6

Note: If using a 9-inch pie plate, decrease milk to 1-1/2 cups, baking mix to 3/4 cup, and eggs to 3.

Breaded Bacon

A wonderful sweet and spicy meat to serve with any breakfast.
The bacon can also be breaded the night before and will absorb the breading flavor.

1/2 cup flour
1/4 cup packed brown sugar
1 teaspoon ground black pepper
1 pound thick-sliced bacon

Mix dry ingredients and coat bacon with mixture.
Fry bacon to desired crispness.

Wednesday, November 23, 2005

Recipes & Such

Here are a few more recipes for your Holiday Season pleasure.

The Grill will be closed Thursday-Thanksgiving Day.

To all my long time readers... we say "Thank you."
To all my new readers that have joined us here at the grill... we say "Welcome."

From Myself, Julie, Robyn, and Sweetie, we say to All of you...
"Happy Thanksgiving."

Enjoy your time off, be safe.

We will be re-open on Friday, see you then.


Christy Carpenter-Flying Horse Restaurant

1 – 12 oz can diced tomatoes
1 ½ teaspoon fresh garlic
1 large fresh Jalapeno pepper, seeded
½ small yellow onion
¼ teaspoon cumin
½ teaspoon kosher salt
½ teaspoon black pepper
1 ½ teaspoon lime juice
2 sprigs of fresh cilantro

Combine all ingredients in a food processor and blend into a rough puree.
The recipe yields approximately 4 cups and will hold in the refrigerator for 2 to 3 days.

By Ann Cox

1 (16oz) pkg shredded Cole slaw mix
2-3 small tart red apples, shredded or grated
1 Tbsp. lemon juice
1 (6-oz) can crushed pineapple, drained
2/3 c mayonnaise
1/4 c sugar
½ tsp. salt

Combine apples and lemon juice in large mixing bowl.
Add coleslaw and pineapple and stir.
In a separate bowl combine mayonnaise, sugar and salt.
Add to Cole slaw mix and toss to coat.
Chill and serve. Yield: 6-8 servings.
*May add ½ c chopped celery if desired.

Rene Larriviere-Larriviere's Restaurant

1 lb medium shrimp
½ lb white crabmeat
¼ lb butter
½ c parsley
½ c green onions
3 Tbsp. flour
¼ c heavy whipping cream
½ c plain bread crumbs
2 Tbsp. sherry
½ tsp. Tabasco
1 Tbsp. chopped garlic
1 ½ lbs fresh medium mushrooms
Salt, to taste
1 c Parmesan cheese
1 bunch parsley, for garnish

Chop shrimp into small chunks.
Melt butter and add parsley and onions, sauté for a few minutes,
until onions are soft then add shrimp.
Cook until shrimp are pink 2 to 3 minutes then, stir in flour.
When mixed, stir in cream and, then bread crumbs, Tabasco, garlic and salt.

Remove from heat and stir in crabmeat, ½ cup of cheese, and sherry.
Wash mushroom caps and remove stems. Stuff each one and put in baking pan.
Sprinkle ½ cup cheese over top of mushrooms and bake at 350 for 15 minutes.

By Ann Cox

1 (18-oz) jar orange marmalade
1 (18-oz) jar apricot preserves
1 (6.5-oz) jar horseradish
1 (6-oz) jar spicy brown mustard or Creole style mustard

Pour ingredients into a saucepan and simmer on low until blended, stirring continually.
Pour into jars and refrigerate.

NOTES: Good served over cream cheese with crackers as an appetizer, or as a condiment or sauce with pork, chicken.
Yield: 4-5 cups.

Tuesday, November 22, 2005

Sauces Part II

Here are a few more sauce recipes sent to me by Henry for you to try out sometime.

Some of these may be a tad bit fancy for your taste, that's ok.

You must learn to refine your palate...
Aim higher than the lowly Bologna sandwich...
Forget McDonald's.....
Forget Beer............"?"

"Whoa...time out"...let us not get carried away here.....
Just kidding... (about the beer part anyway)


Asiago Cream Sauce

2 ounces unsalted butter
1/4 cup diced onions
1 teaspoon chopped garlic
2 tablespoons all purpose flour
1 3/4 cups chicken broth
2 1/4 cups heavy cream
1 teaspoon salt
1 teaspoon black pepper
pinch cayenne pepper
1/4 cup white wine
1/4 cup shredded Asiago cheese
1 ounce butter

In a saucepan melt 2 ounces butter. Add onions and chopped garlic.
saute over medium heat for 5 minutes. Add flour and mix thoroughly.
Cook for 4 minutes, then add the chicken broth, let thicken and add the cream and reduce for 20 minutes. Add the salt, pepper and cayenne.
Whisk in white wine and let simmer for another 5 minutes.
Turn off the heat and whisk in the other 1 ounce of butter and Asiago cheese.
Cool in refrigerator.

Aurora Sauce

1 1/2 cups mayonnaise
1/3 cup heavy cream
1/3 cup chili sauce
2 teaspoons Worcestershire sauce
1 teaspoon lemon juice

Combine all ingredients and serve well chilled.

Champagne Cream Sauce

1 small shallot diced
1 tablespoon sweet butter
1/2 cup Cordon Rouge Champagne
1/2 cup heavy cream
1/2 cup grated Parmesan cheese

Saute the shallot in the butter over medium heat.
Add the champagne, cream and Parmesan cheese.
Stir for 1 minute until thickened.
Serve over sauted spinach.

Creole Cream Sauce for Crabs

4 tablespoons butter
2 tablespoons flour
2 eggs, well beaten
1 cup cream or milk
1/2 cup green onion tops chopped
fine salt, pepper and paprika

Melt butter, add flour and stir for a minute or two.
Combine milk with eggs and onions and slowly stir into butter and flour mixture.
Add seasonings and boil until sauce thickens. Remove to serving bowl or pot.
Makes about 1 1/2 cups of sauce.

Ginger Cream Sauce

1 tablespoon olive oil
3 1/2 tablespoons minced fresh ginger
2 shallots, minced
1 tablespoon minced garlic
1 cup bottled clam juice
2/3 cup dry white wine
1 cup whipping cream

Mix ginger, shallots and garlic in heavy small saucepan. Saute in oil until limp.
Add clam juice and wine. Boil mixture until liquid is reduced to 1/4 cup, about 15 minutes.
Add cream to ginger mixture in saucepan. Boil until mixture thickens to sauce consistency, about 5 minutes.
Serve over broiled fish.

Kiwi Cream Sauce

4 kiwi fruit, peeled and sliced
1/2 cup chopped fresh pineapple
1 shallot diced
1/4 cup brandy
1/4 cup creme de banana
1 cup heavy cream
2 tablespoons butter

Saute shallot in butter until just tender.
Add brandy and creme de banana.
Add heavy cream and reduce by half, then fold in fruit.
Serve with lamb chops.

Tomato Cream Sauce

1/2 cup heavy cream
2 cups tomato sauce
2 tablespoons fresh, chopped basil or parsley
salt and pepper
dash of red pepper flakes, optional

Mix the cream with the tomato sauce and heat.
Season with the fresh, chopped herb of choice, salt and pepper as needed; as well as the red pepper flakes if you are using them. Use to top your favorite pasta dish.

Tomato Vodka Cream Sauce

1/4 pound butter
1/2 teaspoon red pepper flakes
1/2 cup vodka
1 can Italian crushed tomatoes
3/4 cup Parmesan cheese
1/2 cup Romano cheese
1 cup heavy cream

Melt butter over high heat until bubbly. Add red pepper flakes. Rapidly add vodka.
Simmer for 2 minutes. Simmer tomatoes with the two cheeses for three minutes, then add 1 cup of heavy cream and simmer for one minute. Serve over your favorite pasta.

Monday, November 21, 2005

Popcorn Bonanza

Here are a few recipes for you popcorn lovers.
Henry was kind enough to send these to me, so I will gladly share them.
This is not all of them, I will post some more at a later time.


Apple-Popcorn Brittle

1 quart popped popcorn
2 cups apple and cinnamon flavored cereal
1 cup cocktail peanuts
3/4 cup apple juice**
1 cup sugar
1/4 light corn syrup
1/2 teaspoon vinegar
1/4 teaspoon salt

In a bowl, toss together popped popcorn, cereal and peanuts.
Set aside. Butter sides of a heavy 2 quart saucepan.
In saucepan, combine apple juice, sugar, corn syrup, vinegar and salt.

Cook over medium heat, stirring constantly until sugar dissolves and mixture begins to boil. Cook to hard ball stage (250 degrees Fahrenheit on a candy thermometer).

Remove from heat. Pour syrup over popcorn-cereal-peanut mixture; toss to coat.
Spread in a buttered 15 1/2 by 10 1/2 by 1-inch baking pan.
Cool until hardened. Break into pieces.

**3/4 cup apple pop wine may be used instead of apple juice.

Ballpark Popcorn Crunch

1/2 cup butter
1/2 cup brown sugar
3 quarts unsalted popped popcorn
1 cup chopped walnuts

Cream together butter and brown sugar till light and fluffy.
In a separate bowl, toss popcorn and walnuts.
Add creamed mixture to popcorn and nuts. Combine until coated.
Spread on a large baking sheet in a single layer.
Bake at 350-degrees for 10 minutes or until crisp.
Yield: 3 quarts.

Beach Party Popcorn

1/3 cup melted butter
1 teaspoon soy sauce
1-2 drops hot pepper sauce
2 quarts popped popcorn
2 cups seasoned assorted snacks
1/2 package (0.56 oz.) bacon-onion dip mix

Add soy sauce and hot pepper sauce to 1/3 cup melted butter.
Put popped popcorn and seasoned assorted snacks in a large bowl.
Pour butter/soy mixture over popped popcorn and snacks; toss.

Sprinkle with bacon-onion dip mix; toss again.
Spread mixture pan (15 1/2 by 10 1/2 by 1 inch) and bake at 350 degrees for 8-10 minutes, stirring once.
Yield: 2 1/2 quarts.

Big League Snack Attack

1/3 cup butter
1 teaspoon Worcestershire sauce
1/4 teaspoon garlic salt
1/4 teaspoon onion salt
6 cups unsalted popped popcorn
1 cup thin pretzel sticks 1/2 cup salted, roasted peanuts

Toss together the popcorn, pretzel sticks and peanuts in a large bowl.
Melt the butter and stir in the seasonings.
Drizzle butter/seasoning mixture over popcorn mixture, stirring to coat well.
Spread the mixture in a large, shallow baking pan and put it in a preheated 250-degree oven to bake for 45 minutes.
Stir with a wooden spoon every 10 minutes while it's baking.
Yield: 8 cups.

Cajun Corn

2 1/2 quarts popped popcorn
1/4 cup butter, melted
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1 teaspoon lemon pepper

Pour butter over warm popcorn.
Combine remaining seasonings and sprinkle over popcorn; toss to mix.
Bake 300 degrees for crispy popcorn.
Yield: 2 1/2 quarts.

Caramel Almond Popcorn Clusters

10 cups freshly popped popcorn
2 cups whole almonds
1 cup firmly packed light brown sugar
1/2 cup butter or margarine
1/4 cup light corn syrup
2 teaspoons vanilla
1 teaspoon almond extract
1/2 teaspoon baking soda

I might add (to the mix) 1 cup of dried thin apple slices, (or other dried fruit) broken into bits. This sounds good to me.

Preheat oven to 225 degrees. Spray 15 x 10 baking sheet with non-stick spray.
Mix popcorn and almonds in large bowl.

Combine brown sugar, butter and corn syrup in medium saucepan.
Over low heat, stir mixture until sugar dissolves.
Increase heat to high and boil 5 minutes.
Remove from heat; stir in vanilla, almond extract and baking soda.

Pour over popcorn and almonds, immediately stirring gently to coat.
Pour mixture onto prepared baking sheet, spreading evenly.

Bake for 1 hour in preheated oven.
Cool completely.
Break into pieces and store in airtight container.
Yield: 20 pieces

Caramel Corn Crunch
(You will love this caramel corn)

1/2 cup butter
1/2 cup brown sugar, firmly packed
3 quarts popped popcorn

I might add 1 cup of dried thin apple slices, (or other dried fruit) broken into bits.
This sounds good to me.

Cream butter; add brown sugar and whip until fluffy.
In a large baking pan, combine popcorn. Mix in creamed mixture.
Bake at 350 degrees for about 8 minutes, or until crisp.
Serve warm if desired.
Yield: Makes 3 quarts.

Saturday, November 19, 2005

Thanksgiving Turkey

Here is an article that may help you out with your bird this Thanksgiving.

Columnist: Aaron Chambers

May your turkey be moist through and through.

There may be nothing more glorious than a perfectly cooked turkey, fresh from the oven with its caramelized skin and captivating aroma.

The family, if only for a meal, comes truly together.

But just how do you get the dark meat cooked all the way through without drying out the white meat? The question is as fundamental to turkey as the bird itself is to Thanksgiving.

I called my grandma. Her succulent Thanksgiving turkeys have pleased, year in and year out, her 10 children and dozens of grandchildren.

Rub a lot of butter on it, she told me. I usually put the foil on it to begin with, and then take it off so it browns. Just loosely, just loosely. Butter, lots of butter.

Her mother would strap cheesecloth over the breast, and pour melted butter over it.

We were always such butter people. We used butter for everything, my grandma said. I know today they don’t use butter as much; they use olive oil.

PACKING EXTRA FAT into the meat certainly is one way to go.

Brining the bird before popping it in the oven is another.

Brine — salt and sugar dissolved in water — seasons the meat while infusing it with water. If you brine, you should not have to baste.

Brine is the best way to have the bird moist in both areas without having to overcook the breast, said Mark Wasserman, executive chef at Cliff breakers in Rockford.

I figured he would know. He’s preparing 80 turkeys for the banquet hall’s Thanksgiving blowout.

Wasserman says to combine two cups each of kosher salt and brown sugar with two gallons of water. Warm the water to dissolve the salt and sugar, but cool the mixture before adding the turkey. Brine the turkey overnight in a five-gallon bucket suitable for food.

Before you cook, discard the brine and rinse the bird. Wasserman starts the turkey at 425 degrees, and then drops the oven to 350 after 15 minutes. He recommends pitching a foil tent over the breast when the bird is half-cooked. There should be space between the skin and the foil — a layer of cool air that insulates the white meat from the blast of heat. He recommends cooking the bird until the thickest part of the thigh registers 165 to 170 degrees.

The breast meat should be 155 to 160 degrees. If you stuff the bird, then cook the dark meat until it hits 175 to 180 degrees, or 165 to 170 degrees for the breast.

Dip Recipe

Here is a good dip recipe for you.


White Cheese Jalapeno Dip

2 1/2 pounds white American cheese, cut into small chunks
1/2 white onion, diced
1 cup chopped jalapeno peppers
1 cup chopped canned green chiles
2 cups milk
2 tablespoons butter
1 cup diced tomato
Chips, for serving

In a double boiler, combine all ingredients except tomato and chips.
Cook slowly over low heat until melted, stirring frequently.
If you don't have a double boiler, a large bowl set over a pan of simmering water will work.

Add tomatoes.

Serve warm with your favorite chips.

Weekend Report

Well the weekend is here...Woo-Hoo!!!

It's actually supposed to be in the 60's today and Sunday.

Then, it's supposed to get colder than a "Polar bear's butt" sitting on an Iceberg.


I posted a few sauce recipes Henry sent to me.

I will try to post some more of those this weekend, as they may come in handy next week for some of your "Turkey Day Feast" chow downs.

Here are a few more recipes you may want to check out sometime.


Ritz Cracker Chicken

6 chicken breasts, boneless
1 pkg. crushed ritz crackers
8 oz. sharp cheddar cheese (or Mild)
2 tsp. garlic powder
1 stick melted margarine

Dip chicken in margarine and then cracker crumbs mixture.
Top with shredded cheddar cheese
Bake at 350 degrees for 1 hour.

Crock-pot Dressing

1 (8 inch) pan cornbread
8 slices dry white bread
4 eggs
2 c. chicken broth
2 cans cream of chicken soup
1 tsp. sage
1/2 tsp. black pepper
Celery to taste-chopped
1 med. onion-diced
2 tbsp. butter

Mix ingredients except butter.
Place in crock pot.
Dot butter on top.
Cook 2 hours on High then 4 hours on low.

Fried Dill Pickles

1 cup Cornmeal
2 Eggs beaten
2 1/4 cups Flour
1 cup Milk
1 tsp. Salt
3/4 tsp. Pepper
1 Tbsp. Worcestershire sauce
1/4 tsp. Mrs. Dash
1/4 tsp. Garlic Powder
3/4 tsp. Cayenne Pepper
1 qt. sliced Dill pickles
Vegetable Oil
Salt & Pepper (extra if needed)
1/2 tsp. Hot sauce

Combine 2 eggs, 1/4 cup flour, milk, Worcestershire sauce, hot sauce, cayenne pepper Mrs. Dash, and Garlic Powder; stirring well.
Set aside.

Combine cornmeal, 2 cups flour, salt, and pepper: mix well.
Dip drained pickles into milk mixture and dredge in flour mixture.

Deep fry at 350 degrees until golden brown.

Salt and Pepper to taste.

Grilled Chicken livers

1 package of chicken livers
1 pound bacon
Salt and pepper to taste

Cut livers in half and wash.
Pat dry.

Cut bacon strips in half.
Salt and pepper livers.
Wrap each liver with bacon,hold in place with wooden toothpick.

(This is a messy job but well worth the time and mess.)

Grill until bacon and livers are done.

Dip into BBQ sauce and enjoy.

Thursday, November 17, 2005

Something Fancy

I know I said I don't hardly post anything fancy...
But I'll have to make an exception in this case.

(It's Shrimp & Steak!!!)


Firecracker Shrimp with Pineapple

1 lime
2 tablespoons brown sugar
2 tablespoons vegetable oil
1 small Chipotle Chile in adobo, minced, plus 1/2 teaspoon adobo*
1/4 teaspoon salt
6 jumbo shrimp (about 1/2 pound), shelled and deveined, with tail part of shell left on if you like
1 ripe pineapple
3 slices bacon, each cut crosswise in half
2 tablespoons chopped fresh cilantro leaves
2 tablespoons sliced chives
1 log (3 1/2 to 4 ounces) goat cheese, cut into 6 slices
3/4 cup guava nectar

1. From lime, grate 1/2 teaspoon peel and squeeze 2 tablespoons juice.

In medium bowl, whisk lime peel, lime juice, sugar, oil, Chipotle Chile, adobo, and salt.
Add shrimp and stir to coat. Cover and refrigerate 30 minutes.

2. Meanwhile, cut off crown and stem end from pineapple.
Slice off rind and eyes.

Place pineapple on its side and cut crosswise into 1/2-inch-thick slices.
Remove core from slices with knife; discard core.

Set aside 6 center pineapple slices for grilling; cover and refrigerate remaining slices for another use.

(You can use canned sliced if you don't want to go to all this trouble)

3. Prepare outdoor grill for covered direct grilling over medium heat.

4. Remove shrimp from marinade; reserve marinade.

Wrap each shrimp in piece of bacon, securing bacon with toothpick.
On waxed paper, combine cilantro and chives.
Coat goat cheese slices with herbs.

5. Place shrimp and pineapple slices on hot grill rack.

Cover grill and cook shrimp 5 to 6 minutes or until bacon is crisp and shrimp turn opaque throughout, turning shrimp occasionally and brushing with reserved marinade during first 4 minutes.

Cook pineapple 6 to 8 minutes or until browned, turning over once.

6. To serve, remove toothpicks from shrimp.

On each of 6 medium plates, place 1 pineapple slice; top each with a goat cheese round and a shrimp.

Drizzle guava nectar on plates around pineapple slices.

*Canned Chipotle chiles are smoked jalapeño chiles packed in a thick, vinegary sauce called adobo. Look for Chipotle chiles in Hispanic markets or some supermarkets.

Monte Carlo Crusted Rib Steaks

4 teaspoons coarsely ground black pepper
1 tablespoon coarse salt (kosher)
1 tablespoon garlic powder
1 tablespoon brown sugar
1 teaspoon hot paprika
3 bone-in beef rib steaks, 1 1/4 inches thick (1 pound each)

1. Prepare outdoor grill for covered direct grilling over medium-high heat.
2. Meanwhile, in small bowl, combine pepper, salt, garlic powder, brown sugar, and paprika.
On waxed paper, sprinkle spice mixture over steaks, patting to coat both sides. Let stand 5 minutes.

3. Place steaks on hot grill rack; cook 1 minute on each side to sear.
Cover grill and cook 10 to 12 minutes longer for medium-rare or until desired doneness, turning over once.

4. Transfer steaks to platter; let stand 10 minutes.

Monday, November 14, 2005

Baked Beans

Ain't nothing like good baked beans.

I like to do mine in the smoker.
But on days when the weather won't cooperate, you have to do them inside.
Try this recipe sometime, it's a keeper.


Baked beans Bayou Style
Makes about 10 servings

1 pound sliced bacon, coarsely chopped
2 large yellow onions, peeled and thinly sliced
2 garlic cloves, minced
2 tablespoons fresh lemon juice
4 (16-ounce) cans pork and beans
1 cup dark brown sugar
½ cup barbecue sauce
Salt and black pepper to taste

In a large, heavy pot (preferably cast iron), fry the bacon until slightly crisp.
Add the onions and garlic and cook, stirring often, until soft and golden, five to six minutes.

Add the lemon juice and stir for one minute.

Add the pork and beans, brown sugar and barbecue sauce.
Season with salt and pepper.

Simmer, stirring occasionally, for about one hour.
Or, you can bake them in a 250-degree oven for about one hour.


Here are a few sauce recipes sent from Henry for you to try.


Chipotle Cream Sauce

6 shallots, peeled and roasted
1 large carrot, peeled and diced
1 tablespoon vegetable oil
2 Chipotle in adobo
1/4 cup white wine
3 cups heavy cream

Sauté the carrot in oil until tender.
Add the shallots, Chipotle and wine and simmer for 1 minute.
Add the cream, raise the heat and reduce by half.
Place the mixture in a blender or food processor and puree.

Strain the sauce, season with salt and serve.
This sauce is good with most grilled meats, in or on mashed potatoes and with grilled chicken.

Garlic Cream Sauce

1 quart heavy whipping cream
1 cup water
2 teaspoons chicken base
1 teaspoon white pepper
2 teaspoons minced garlic in oil
1/2 teaspoon paprika
1/2 cup butter
1/2 cup flour

Make a rue by mixing together the butter and flour.
Over low heat, constantly stirring, mix together rue, whipping cream, minced garlic, paprika and chicken base.

Serve over pasta or seafood.

Horseradish Cream Sauce

1 cup sour cream
3 tablespoons prepared horseradish
2 teaspoons lemon juice
2 scallions, finely chopped
salt and pepper to taste

Combine all ingredients thoroughly.
Cover and chill until ready to serve.

Serve over roast beef.

Lemon Cream Sauce

1 tablespoon butter
1 tablespoon flour
1 cup milk
1/4 teaspoon dill weed
1/4 teaspoon salt
1/2 cup shredded Swiss cheese
1 to 2 tablespoons lemon juice

Melt butter, stir in flour.
Add milk, stirring constantly heat until sauce is bubbly and smooth.
Cook 2 to 3 minutes.
Add dill weed, salt and cheese.
Stir to melt cheese.
Remove from heat and stir in lemon juice.

Serve over white fish or asparagus.

Mustard Cream Sauce

1 tablespoon butter
1 tablespoon vegetable oil
1 garlic clove, crushed
2/3 cup medium dry white wine
2/3 cup sour cream
2 tablespoons mild whole grain mustard

Heat the butter and oil in a large frying pan and fry the garlic for 1 minute without browning it.

Add the wine then add the sour cream and mustard.
Cook for 2 to 3 minutes, stirring.

Serve hot with pork chops.

Saturday, November 12, 2005

Weekend Report

What's up this weekend, not much of nothing.

I tried a new hot sauce (for me)
Cholula Hot Sauce last night and I must say it was pretty good.

I will have to try and add it in to a few things and see how it does.
(Give it the old road test)

Might work it into the BBQ Sauce recipe, and a few other things.

"Oh honey...look what B.D. made." (G)

I would like to do some ribs, but we are getting rain right now, and I'm not going to complain about that.

It's so dry around here, the grass has packed up and moved to Florida.


Thursday, November 03, 2005

Baked Beans

Here are two recipes for Baked Beans.
From two very different sources.

Look at the similarities, but see the differences also.

Both would work fine, and both, have probably been re-worked from someone else's recipe.

Check it out...which one sounds good to you?


Baked Beans (recipe # 1)

1 lb. dry navy beans
6 c. cold water
1 tsp. salt
1 (8 oz.) pkg. bacon
1/2 c. brown sugar, packed
1/4 c. molasses
1 med. onion, cubed
2 tsp. dry mustard

Rinse beans.

Combine beans and water in a large saucepan or Dutch oven.
Cover heat to a boil; boil 2 minutes.
Remove from heat and let stand 1 hour or overnight.

Add salt, simmer partially covered 1 hour or until beans are tender.
Drain, reserving liquid.

Cut bacon into 1" pieces.
Combine bacon, brown sugar, molasses, onion and dry mustard with beans in Dutch oven or 2 quart bean pot.

Add 1 3/4 cup reserved liquid.
Bake, uncovered in 300 degree oven for 5 hours.
Add additional water if necessary.
Makes 12 (1/2 cup) servings.

Baked Beans (recipe # 2)

1 lb. navy beans
1/2 lb. bacon ends
1 med. onion (quartered)
1/4 c. brown sugar
1/3 c. molasses
2 tsp. dry mustard
2 tsp. salt
1/4 tsp. pepper
2 tbsp. vinegar
2 c. hot water

Long cooking develops the wonderful old-fashioned flavor.
Soak beans overnight in 6 cups water.

Parboil beans for 20 minutes.
Drain beans after parboiling; rinse with cold water.
Dice bacon ends to 1 inch square, placing half in the bottom of a 2 quart bean pot or casserole along with the quartered onion. Add beans.

Mix remaining ingredients with hot water.
Pour over top of beans. Top with remaining bacon ends.

Cover and bake in a slow (300 degree) oven for about 6 hours adding hot water as needed to keep beans moist.
Serves 8 to 10.

B.D.'s Note: The only thing they agree on is the 300 degree oven.
And the dry mustard.


Henry has sent me some recipes that are sure to please the palate of some of my readers.

I'll post some of them as soon as I can.

I was looking at recipes (not Henry's) and came across a BBQ sauce recipe that called for...


(That caught my attention rather quickly.)

Buttermilk? In BBQ sauce?

I like to use buttermilk for cornbread... but in BBQ sauce?

Nah...don't think so...
I'm Southern...but I ain't THAT Southern.

Must be a Texas thing.......... (G)

Here are a few recipes to ponder.


Barbecue Sauce (Batch # 145)

1/2 lb. Butter
1/2 - 2/3 bottle Worcestershire sauce
1/2 cup prepared mustard
5-6 dashes Tabasco
Salt to taste
3-4 lemons for fresh lemon juice
1 (14oz.) bottle catsup, rinse bottle with ½ cup cider

Stir slowly over low heat adding one ingredient at a time
Makes 4 cups

Pork Tenderloin with Jezebel Sauce

1-1 lb pork tenderloin
1/2 teaspoon salt
1 tablespoon paprika
1 tablespoon Worcestershire Sauce
1-10oz jar Orange Marmalade
1 small jar Creole Mustard (any spicy mustard can be substituted)
1-10oz jar Apple jelly
1 small jar Horseradish

For Jezebel Sauce combine orange marmalade, creole mustard, apple jelly, horseradish,and salt and pepper to taste.

Stir mixture. Put some aside for basting.

Next, slice tenderloin lenghtwise and butterfly.
Flatten with a meat mallet to about 3/4 inch thickness.
Combine salt, pepper, paprika. Sprinkle Worcestershire on meat, if desired.

Finally, rub dry mixture into meat and grill over medium fire about 10 minutes on each side.
Baste with some Jezebel Sauce.

Serve with remaining Jezebel sauce if desired.

Wednesday, November 02, 2005

Hot Jalapeno Crab Dip

On 10-15-05 I posted a recipe for Hot Crabmeat Spread.
I made the comment that I would lose the almonds.

And I also made this comment...

"but then........they may accentuate the melding of flavors and be a critical step in the process of sucking up to the upper echelons of the social society of Champagne drinkers and pinky extending lovely people."

(Seems I may have ruffled a few feathers.)

"I"... would still lose the almonds...

For "I"... am not a member of the social society of Champagne drinkers...
(or the social society of wine drinkers, for that matter)

"I"...belong to the social society of "Beer Drinkers."
... and I'm the "Team Captain."

Julie has a Tee-shirt saying "Real Women drink Beer."
That's my babe...

So... as Team Captain for the social society of "Beer Drinkers", it was my job to find a crabmeat spread for..."us."

And here it is..."Fellow Beer Buddies."


Hot Jalapeno Crab Dip

Makes 6 servings.
1 pound lump crabmeat, picked over for shells and cartilage
1 teaspoon chopped garlic
½ cup chopped pickled jalapenos
¼ pound Monterey Jack cheese with jalapenos, grated
1 teaspoon Worcestershire sauce
1 teaspoon red cayenne hot sauce
½ teaspoon salt
½ cup mayonnaise
2 ounces Parmigiano-Reggiano cheese, grated
Toasted crackers

Pre-heat the oven to 350 degrees F.

Combine the crabmeat, garlic, jalapenos, Monterey Jack, Worcestershire sauce, hot sauce, salt, and mayonnaise in a medium-size bowl.

Toss gently to mix. Spoon the mixture into a medium-size shallow baking dish.
Sprinkle the cheese evenly on the top of the crabmeat mixture.

Bake until golden brown and bubbly, about 25 minutes.
Remove from the oven and let cool for about 5 minutes before serving with the crackers.