A Really Good Garlic Herb Bread

So... any good sauce (or gravy if you will) deserves good pasta and to my way of thinking a really good bread. I have been making a garlic herb bread to go with my spaghetti for some time. I use real butter, unsalted and a good olive oil. Cut off cold butter by the tablespoon... drizzle about a tablespoon of olive oil for every four tablespoons of butter. A single stick of unsalted butter. 2 tablespoons of Olive Oil. 2 teaspoons of garlic powder. 2 teaspoons of onion powder. 1 teaspoon of sweet basil 1/4 teaspoon of oregano or Italian seasoning. A dozen turns of a cracked pepper mill. 2-3 tablespoons of a decent parmesean. add a little sea salt if desired. Once you get all of the spread ingredients incorporated, spread it a good Italian or even French bread (use a partial baked bread if you can find it). Bake at 350 for about 5-7 minutes... turn to broil and watch carefully... about 1 1/2 minutes until golden in color... not burnt, unless you like it like that. I make the spread ahead of time... like days ahead. This can be made in larger batches and kept in the refrigerator or the freezer. I have a tendency to play with the spices and sometime use a jarred, prepared chopped garlic with the liquid... very good. Throw on some decent Provelone Cheese, or if you are from St. Louis try adding a little Provel, you know what I am talkin about!!!

Pulled Pork Sandwiches from Leftover Roast

I have always been very opposed to wasting food; the economy makes it a moral crime. I am always trying to figure out ways to use up leftovers without eating the same thing repeatedly. Making leftovers into something new has always been a good way to ensure nothing gets wasted. I took the pork roast from earlier this week and slow cooked it in a pan of homemade BBQ sauce in the oven. What you will need... Pretty much, whatever is in the fridge and pantry or... Any type of leftover roast (either pork or beef - you can use leftover chicken as well). 1 small can of tomato paste 2 or more cloves chopped garlic 1/2 cup of red wine 2 tablespoons onion powder 2 tablespoons garlic powder 2 tablespoons paprika 1/4 cup of brown sugar Generous amount of fresh cracked pepper Ground red pepper flakes for taste I found two bottles of BBQ sauce in the fridge... each had about 3 tablespoons of BBQ sauce in each... filled both bottles about 1/3 of the way with steaming hot tap water, shook and poured it into the sauce pan. Place the roughly broken-up roast in an oven-proof baking dish (de-bone the meat first) and pour the watery sauce over the meat. Seal tightly with foil... start in a 400 degree preheated oven for 20 minutes... knock the heat down to 225 and just let it go for about 3 hours. Shred the meat with a fork and spoon and stir it to incorporate the sauce. Serve on buns, rolls or Texas toast... throw some pickles, chips, leftover slaw or potato salad... a cold beer is nice with this if you have one... recommend Blue Moon Belgian Wheat Ale... throw it in the freezer for 10 minutes and serve it extra cold. This dish can also be done in a crock pot if you are going out or it is during the hot summer months. Homemade BBQ Sauce Recipe ReCap 1 small can of tomato paste 2 or more cloves chopped garlic 1/2 cup of red wine 2 tablespoons onion powder 2 tablespoons garlic powder 2 tablespoons paprika 1/4 cup of brown sugar Generous amount of fresh cracked pepper Ground red pepper flakes for taste

For supper tonight I made a classic Boston Pork Roast.

Used up the leftover mashed potato's from another meal and made mashed potato pancakes with onions and corn kernels .

Carrots cooked with the roast and gravy made from the skimmed roast drippings to garnish.

Last but never least to go with a pork dish is some type of apple. Here I used a gala apple, stewed in a little butter, apple juice, apple sauce and cinnamon, nutmeg and sugar...

Banana Pudding, So Simple...

I have never made or eaten Banana Pudding before.It is such a quick and simple prep. I used the instant Jello Vanilla Pudding, I could have used the cooked variety of Jello Pudding or even a scratch pudding, however that defeats the simplicity of this desert. Half the beauty of it is the speed and ease of creating it.

You will need two of the large boxes of Jello Vanilla pudding mix (I use the instant) 6 cups of cold milk. 3 Large fresh bananas. A regular sized tub of whipped topping. 1 box 11 oz box of vanilla wafers. I happen to be a big fan of Glad ware. The containers are handy, stack-able and you have a tight seal on the container. If the glad ware gets lots or you end of giving it away... no need to cry, these items are affordable and very replaceable.

Prepare the pudding according to the instructions on the box (add the milk and whip it together for two minutes). While the pudding rests for a few minutes, slice your bananas up thinly, then layer the bottom of your pudding pan with a single layer or vanilla wafers. Top generously with pudding and spread evenly, add a layer of sliced bananas, now spread evenly with a layer of whipped topping, repeat the layers ending with a layer of pudding. Place dollops of whipped topping on top. Sprinkle the entire pan with the crumble cookie remains from the bottom of the box. Seal and refrigerated. This dish has to hang out in the refrigerator for a couple of hours before it can be eaten. So, here is my first crack at it... very easy, not rocket science. Apparently it is a staple dish in the south. I am such a damn yankee!!!

LOADED CHILI DOG's

Chili Dogs are a sandwich that does not get nearly the press or consumption frequency of the hamburger, but it is just as American and can be very, very scrumptious.

The items used here can all be picked up at your local grocery store. The roll this sandwich is on is the King's Hawaiian brand hot dog bun. These are great rolls for a couple of reasons: 1) the taste and texture of this bread has that one-of-a-kind slightly sweet, full taste of all King's bread; and 2) this is a good choice because the roll is sliced down the center, which allows the sandwich to stand up to "loading" (it will not breakdown under the weight of the toppings). One of your most important choices is the "dog" itself. I discovered and became a fan of Nathan's hot dogs several years ago. This is coming from a person who had really come to dislike hot dogs with the exception of a treat at a ball game. The company in my opinion came out with a masterpiece with this sausage recipe and it has been around since 1918 and is the self-proclaimed original Coney Island Dog. I believe them. Another good choice is Hebrew National. Whatever you choose, you have to have a great tasting hot dog as your base. I have made my own hot dog chili and it is nice to keep a couple of small containers in the freezer. There are several store bought versions of "hot dog chili" at your store, I have tried several.

I do not like the canned items... just too much tin and other aftertastes interfering and it overpowers the whole sandwich. I have purchased 4 Star Beef Chili this time and I see no reason to look any further. This is a great product with perfect consistency, very well drained in the grease department, great flavor and a meaty (but not overpowering) taste so it balances nicely in the sandwich rather than taking over.

For the pickle I chose Famous Dave's Signature Spicy Pickle Spears. I had not noticed the small print on the jar denoting that this was a sweet/hot spear. It was the only pickle spear I had in the house so I sliced the spear in half and split it between two chili dogs. It ended up working. It does not bring any significant heat with it. In the future I will simply do what my dear Joe does and add habanero peppers to a jar of good kosher dill spears and let it hang out in the fridge for a week. So in essence I recommend you use Joe's hot and spicy pickle spears. I used sliced jarred jalapenos, rough chopped green onions and French's yellow mustard to round the whole thing out. This turned out to be a truly good chili dog. I will stick to all of the same items in the future with the exception of the pickles. As to the hot dog chili, I like the 4 Star Beef Chili as well or better than any that I have made. It is nicely priced and ends the argument for me about homemade versus store bought in this case.

Just a quick recap of everything you will need: King's Hawaiian Hot Dog Buns. Nathan's Foot Long 100% Angus Beef (naturally gluten free) Hot Dogs. 4 Star Beef Chili. French's Yellow Mustard. A Good Hot Pickle Spear. Sliced Jarred Jalapeno. Rough Chopped Green Onions. Play with the items mentioned above and swap out, add or omit elements to your taste, half the fun of a good chili dog is the variety of ways you can dress it up or down...

The next time I throw down some chili dogs, it is my intention to give Applegate Farms, Natural Big Apple Hot Dog a try. In a recent taste test. Applegate came in second to Nathan's and well before Hebrew National. The best reason to try this product however is the healthiness of it... Yes, I said healthy in reference to a hot dog. These hot dogs contain a mere 110 calories per frank and 9 grams of fat compared to double that in almost all other full flavor hot dogs on the market. What they do not contain is Nitrates, Gluten, Hormones, Antibiotics and even avoid the GMO connection as they use 100% grass fed beef. They are offering 3 versions of their hot dogs. 2 are Applegate The Great Uncured Hot Dog... these are the store items and come in Beef or Chicken. The 3rd hot dog product is what I have my eye on and that is the Natural Big Apple Hot Dog. So, besides all of the healthy reasons to try the Appleton Farms hot dog is the reviews coming in... the Natural Big Apple, frank is being described as having the taste, smell and “snap” of a N.Y. street vendor hot dog. That makes it worth a try... will check back and give my own review.

All Organic Mixed Green Salad with Grape Tomatoes and Avocado.

Sometimes I just want something cool and fresh and a mixed green salad with a little avocado and some grape tomatoes is usually just the thing. I would normally toss this with an oil and vinegar type dressing, however I went for creating a near fat free Ranch that tasted good instead.

I tried Greek Yogurt a few months back and really liked it. That is saying something for someone who cannot tolerate the texture of yogurt. The Greek style is so thick it is basically spreadable, I decided to grab a plain non fat all natural Greek Yogurt and experiment. 

Sounds lovely huh? Stay with me on this one for a moment before you exclaim, lost me!  My angle works like this, a buttermilk ranch has a bit of a tang to it; so does plain Greek Yogurt and it is thick enough to stand up to a Vitamin D Milk (don't use skim, unless you could care less about the illusion of richness). 

No Mayonnaise required here! Just whip it up ahead of time the same way you would if you were using Mayo and Buttermilk. Refrigerate and let is thicken.

I decided that just because I had hit on a low-fat rich style dressing which I actually like it was no excuse to pour more dressing onto the salad. I enjoy the taste of the vegetables and you still have to watch calories and salt. 

Now if I can only figure out the seasoning in Ranch I could avoid that excessive salt!!! 

Hmmm, any one know a copycat recipe.

This Little Product was Instrumental in Developing My Interests.

The death of the easy bake oven as I knew it is profoundly saddening to me. Now that the Obama administration has outlawed the 100 Watt light-bulbs that this product has been powered by, the integrity of the easy bake experience as well as the design of the oven has changed for the worse. The new dedicated heating element has caused more injuries than the old dual 100 Watt bulb on top and bottom design. The food that needed to cook was conveyor moved through the oven where it slid between the two bulbs baking the thinly filled pans. I miss it as it was a terrific item for a little girl to have. 

Cast Iron Skillet Seared Ribeye Steak.

Intensely Spiced Oven Roasted Whole Turkey Breast.

Wine Simmered Chuck Roast with Mashed Potato's, Sauteed Green Beans and Fresh Baked Bread.

Recipe to follow.

Sorry I am just now getting this site up and running.

House Made Chicken and Shrimp Fried Rice.

Recipe to follow.

Homemade Vegetable Beef Soup.

Recipe to follow.

Spicy Baked Chicken and Smothered Rice with Fresh Creamed Spinach.

This was a smothered chicken and rice dish... I have never prepared or ever wanted to prepare the nightmare that is known to many as chicken and rice. Chicken and Rice as most people know it is a one pot wonder or (horror). I deconstruct the dish and make it into happy parts of a plate that tie together all of the flavors while remaining independent to the integrity of each item. When you do this you give birth to a wonderful side item... the wine of the gods "gravy". Granted the side of creamed spinach is not part of the original item which you work with, however it is the perfect complement to the other somewhat southern offerings.


1 Whole Fryer Chicken
Garlic Powder
Onion Powder
Parsley
Poultry Seasoning
Paprika
Black Pepper
Slight use of Seasoning Salt
1 teaspoon better n bullion chicken seasoning/appropriate amounts of water.
1 Large Sweet Vidalia onion, cut in half, then sliced into thin moon shapes.

Split the fryer straight down the breast bone, crack the back and lay out in a butterfly form in a baking pan. Dust the chicken underside and topside with the seasoning... feel free to be ridiculous with the application with everything but the seasoning salt (of course), you can always add salt to a dish you can never remove it. You will also be working with another product with salt later... so be very sparing or omit it altogether.

Once a chicken is split like this it will bake faster... about 45 minutes on average at about 350-75 degrees.(hotter for a glass pan). You will want to begin tilting the pan catty corner at about 15-20 minutes into cooking... a small amount of juice will gather in the corner of the pan... the more you use a baster to take up the juices and douse the chicken with them, the more juices the chicken will produce..... this is the base for the heavenly gravy you will later create. You will need to attend to the chicken about every 12-15 minutes and baste it.

The skin on this chicken should be both dark and crisp... it is not burnt but dark and crisp from the spice and basting.  Remove the chicken to a platter with tongs and a spatula or whatever works.  The pan the chicken was cooked in is all important... on the bottom of the pan is the birth of a sauce to make a person supremely happy. Once the chicken is removed to the platter, begin to scrape the bottom of the pan with a stiff spatula and unearth the drippings from the surface bottom of the pan. Separately, mix a concoction of corn starch and water in equal parts... stir thoroughly, add to the hot dripping using a whisk to incorporate all of the ingredients... bring to a gentle boil as this will bring the cornstarch to it complete thickening capacity. If your are doing a flour thickening move, you may wish to saute some onions in the drippings first. After the onions begin to get a clear appearance, sprinkle the flour over the onions  mix together with pan dripping and allow the flour to cook over a medium heat for at least 3/4 minutes at the taste of the flour must be cooked out. You will then need to whisk you pan offerings as you add a mixture of water (with a little more better n bullion/chicken flavor) (check the saltiness of the pan offerings first) whisk the dripping continuously while adding the liquid... let bubble for a few moments while stirring.  Now plate it up!!!

Apple Pie with a Homemade Scratch Pastry Crust.

Recipe to follow.

Filipino Hot Wings Adobo (aka Joe's signature wings).

Recipe to follow.

Adobo Sauce for Wings

I use Swan's Filipino Soy Sauce

3/4 cup of Soy

1/4 cup of cane vinegar

1/3 cup brown sugar

1/8 teaspoon dried Thai Chili (substitutions, cayenne or red chili flakes)

1 cup water

1 tablespoon very finely minced onion

2 tablespoon very finely minced garlic

3 bay leaves

1/2 teaspoon cracked black pepper

You can add a little paprika for a nice amber shade.

Place all ingredients in a sauce pan, bring to a boil, reduce heat and simmer for 15 -20 minutes until the sauce reduces and thickens to coat the back of a spoon. Remove from heat... toss crisp, fried wings in sauce. Serve extra sauce on the side for dipping.

I did not strain my sauce when I created it, however if you prefer a clear sauce, by all means go ahead and strain it. 

House Special Crab Cakes w/a Spicy Chipolte Tartar Sauce

Two cans lump crab meat (or fresh, or substitute 2 packages imitation crab meat).
Two tablespoons Hellman's or a good mayo like Dukes.
Two dozen large garlic crouton's... roll over them w/a rolling pin while they are in the bag.
Saute onions of your choice, I used Vidalia , additions are green and red peppers or celery.
1 egg whisked
Old Bay Seasoning
Italian Parsley or a little Basil
Two or three turns of fresh cracked pepper.
Juice of a fresh lemon.
4 tablespoons breadcrumbs
M ix in all dry items, tossing with a fork.
Add mayo, lemon juice and whisked egg.

Gently form the mixture into patties and lay the patties into hot oil in a seasoned cast iron skillet. Cook about 3 minute per side. Turn only once as the patties are delicate.

Chipolte Tartar

1 tablespoon dill relish,.
2 tablespoons mined onion
4 tablespoons Hellman's
Juice of 1/2 a fresh lemon
2 teaspoons or more of Sriracha Hot Chile Sauce (Vietnamese Prepared Garlic Chili Sauce)
A sprinkle of old bay seasoning.

Place the onion, relish, lemon juice and 1 tablespoon of Mayo in a food processor and puree. Place in glass bowl, add remaining may and the chile sauce to taste... (make this ahead of time and chill).