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 plans...it's everybody else.)

So......

Here are a few recipes for ya...
Enjoy!!!
B.D.


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.

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.

Enjoy!!!
B.D.


FLYING HORSE SALSA
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.


APPLE SLAW
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.


SEAFOOD STUFFED MUSHROOMS
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.


ANN’S SPECIAL SAUCE
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.

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)

Enjoy!!!
B.D.

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.

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.

Enjoy!!!
B.D.


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.

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.

Enjoy!!!
B.D.


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.