Friday, July 29, 2011

Bahama Mama Pork Chops!

It's time for me to write about that other white meat...Pork...doesn't the photo above just look delicious?? Let's cut with the talking and get to it...How about that?


1 (8 ounce) can pineapple chunks, reserve juice

1 tablespoon cornstarch

2/3 cup tomato-based chili sauce

1/3 cup raisins

1 tablespoon brown sugar

1/8 teaspoon ground cinnamon

4 pork chops

1 tablespoon vegetable oil


1.In medium bowl, blend reserved pineapple juice with cornstarch; stir in pineapple, chili sauce, raisins, sugar and cinnamon and set aside.

2.In large skillet lightly brown chops in oil and drain. Pour pineapple mixture over chops. Cover and simmer 15 minutes or until pork is cooked throughout.

I don't know about you...but I enjoy a white wine with Pork...

Thursday, July 28, 2011

Seared Scallops with Tropical Salsa

I don't eat seafood... I'm allergic to most seafood and can't bear the smell of it...but be that as it may be, I still know how to prepare it...and I shouldn't deprive my many readers who do enjoy seafood the pleasure of a seafood recipe.

After months long debate with myself...I have a nice, quick healthy recipe for you seafood lovers out there.

It's called Seared Scallops with Tropical Salsa.For this recipe,mild and sweet scallops are paired with a colorful, zesty salsa in this low-calorie dish.


1 cup finely chopped strawberry papaya or papaya

1/2 cup seeded and finely chopped cucumber

1 small tomato, seeded and chopped

2 tablespoons snipped fresh cilantro

1 fresh jalapeno pepper, seeded and finely chopped

4 teaspoons of lime juice

12 ounces fresh or frozen scallops


Black Pepper

1 Clove, Garlic, Minced

1 teaspoon, Margarine or Butter


1.For salsa, in a small bowl stir together the papaya, cucumber, tomato, cilantro, jalapeno pepper, lime juice, and oil. Let stand at room temperature at least 15 minutes to allow flavors to blend.

2. Meanwhile, thaw scallops, if frozen. Rinse scallops; pat dry. Halve any large scallops. Lightly sprinkle with salt and black pepper.

3.In a large nonstick skillet cook garlic in hot margarine over medium heat for 30 seconds. Add scallops. Cook and stir for 2 to 3 minutes or until scallops are opaque. Use a slotted spoon to remove scallops; drain on paper towels. Serve the scallops with salsa. Makes 4 servings

Have a nice red wine with this-


Friday, July 22, 2011

Sweet Potato Cake

Yes you read that right....Sweet Potato Cake.....I had never heard of it either until a co-worker of mine who also appreciates good food ran across the recipe and shared it with me... Here it is-


1 3/4 cup flour

1 1/2 cup sugar

1 teaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

3/4 teaspoon salt

1/4 teaspoon allspice

1/4 teaspoon ground cloves

2 eggs

1 1/2 cups mashed sweet potatoes

1/2 cup vegetable oil

3 tablespoons orange juice

1/2 cup chopped walnuts or pecans (optional)


1. In large bowl whisk together the flour, sugar, baking soda, cinnamon, nutmeg, salt, allspice, and cloves.

2. In a small bowl whisk eggs, sweet potatoes, oil and orange juice. Stir into dry ingredients just until moistened. Fold in walnuts or pecans.

3. Transfer mixture to greased bundt pan, bake at 350 Fahrenheit for 60 minutes.

Glaze Topping:

1 cup confectioners sugar

2 tablespoons Honey

2 tablespoons Milk

Mix glaze topping ingredients together in a small bowl, until glue like consistency. Cool cake for about an hour, then glaze.

This sweet potato cake recipe serves about 12- 13 people.
Prep time is 20 minutes.

Have a big glass of milk with this. Enjoy!

Tuesday, July 19, 2011

Cajun and Creole Jambalaya Recipe

I'm in a New Orleans or better put, Nawlins mood tonight......So to honor that mood, I have come up with this delicious meal idea....(And for a hot summer night like this one at that!)

 It's called Cajun and Creole Jambalaya...


* 1 pound smoked sausage, sliced

* 1 pound chicken, pieces

* 1 pound shrimp, peeled and deveined

* 2 tablespoon vegetable oil

* 3 cups chicken broth

* 2 cups rice -uncooked

* 1 can (16 oz) tomatoes

* 1 cup chopped onion

* 1 cup chopped green bell pepper

* 1/2 cup chopped celery

* 1/2 cup chopped green onions

* 2 cloves garlic, minced

* 1 bay leaf

* 1/4 teaspoon pepper

* 1/4 teaspoon hot sauce

* 1/2 teaspoon salt

What you'll need to fix this-

* 1 large skillet

* 1 cutting board

* 1 kitchen knife

* (I'm assuming you knew this though!)


As always, the key to great cooking is to be prepared and to use quality ingredients.

1. Wash chicken pieces and pat dry with paper towels. Heat vegetable oil in large skillet. Add sausage, chicken and then brown meats on both sides. Remove meat from skillet.

2. Next, add onions, green bell peppers, celery, green onion and garlic to skillet. Sauté over low heat until onions are tender.

3. When onions are tender, add broth, tomatoes, bay leaf, salt, pepper, hot sauce and rice. Stir thoroughly and bring mixture to a boil over medium-high heat. Return meats to skillet, reduce heat, cover and simmer until sausage and chicken are tender, about 30 minutes.

4. Stir in shrimp and cook until shrimp turns pink, about 4 minutes. Now your jambalaya is ready to eat.


No Alcohol , if it's a hot night night like tonight...

A nice cold pitcher of this will do!

Wednesday, July 13, 2011

Barbecued Pulled Pork

So ,if you've read the last two days of my other blog, "Keith's Space"..You know that I was in Memphis for a few days... One of the delicacies that I sampled was the Barbecued Pulled Pork Sandwich...I probably have to go on a diet...LOL..But is a quick recipe for you-


1 (14 ounce) can beef broth

3 pounds boneless pork ribs

1 (18 ounce) bottle barbeque sauce


1.Pour can of beef broth into slow cooker, and add boneless pork ribs. Cook on High heat for 4 hours, or until meat shreds easily. Remove meat, and shred with two forks. It will seem that it's not working right away, but it will.

2.Preheat oven to 350 degrees F (175 degrees C). Transfer the shredded pork to a Dutch oven or iron skillet, and stir in barbeque sauce.

3.Bake in the preheated oven for 30 minutes, or until heated through.

Serve with some baked beans and  or cole slaw.. Enjoy!

Thursday, July 7, 2011

Ham Salad Sandwich

My grandmother used to make me the absolute best Ham salad sandwiches when I was a kid.  I'll bet some of you don't even know what a ham salad sandwich is do you?  I know you don't...Well for those of you who weren't as fortunate as I...Here is a little heads up?

Have you ever wondered just what to do with that leftover ham from your Sunday dinner? Re purpose the leftover meat into a tasty Ham salad.


2 cups finely chopped fully cooked ham

3 hard boiled eggs, finely chopped (optional)

2 tablespoons minced onions

1/4 cup finely chopped sweet pickles

1/3 to 1/2 cup mayonnaise to taste

1 teaspoon lemon juice

1/2 teaspoon yellow or Dijon mustard


1. Combine all ingredients in medium bowl and mix well.

2. Refrigerate ham salad until cold.

Serve your ham salad between two slices of wheat bread or over a bed of crisp lettuce.

Enjoy with a nice glass of Kool Aid!

Tuesday, July 5, 2011

Peachy Peach Cobbler

Hey folks...Hope you enjoyed your fourth of July holiday...I'm still on vacation and I'm in dessert mode...Here is a soulful Peach Cobbler recipe-


3 tbsp butter

1/2 cup self rising flour

1/2 cup pure fine granulated sugar

1/2 cup whole milk

1/2 teaspoon vanilla extract

1-1/2 cup canned sliced peaches w/juice

Cookware and Utensils:
1 - Measuring cup

1 - 8.5x4.5x2.5in Baking pan

1 – Mixing bowl

1 – Stirring spoon


As always the key to great cooking is preparation and quality ingredients.
Preheat oven to 350 degrees Fahrenheit. While you're preheating your oven, go ahead and melt 3 tablespoons of butter into a baking pan.

Combine flour and sugar into a mixing bowl and stir briefly.

Next add whole milk and vanilla extract, then mix thoroughly. By now your oven should be preheated and your butter melted.

After the butter has melted, pour your mixture to the baking pan.

Next evenly distribute your sliced peaches over the mixture. Do not stir. Bake at 350 degrees, in the center of your oven for 1 hour until peach cobbler is golden brown.

This recipe will feed 4 to 5 people

Preparation Time = 8 minutes Cooking Time = 1 hour until golden brown

Enjoy!   Have this with a warm glass of milk-

Sunday, July 3, 2011

Fried Green Tomatoes

You know when I first heard the term "Fried Green Tomatoes"...I wasn't aware that this was an actual dish...I thought it was an unpublished book by Dr. Seuss.  The movie of the same name came out and I found out that this is a southern delicacy.

That said...I went out and did my research and found out everything I could find out about them. I have relatives from the south who told me what I needed to know...but it was a friend from right here in Philly who gave me the recipe I'm about to share with you.


1 pound firm green tomatoes (about 4 tomatoes)

1/2 cup white cornmeal

1/4 cup all purpose flour

2 tablespoons sesame seeds

1/4 teaspoon onion salt

1/8 teaspoon black pepper

2 eggs, well beaten

2 tablespoons milk (at least 2% milk!)

Vegetable oil for frying


1. Wash tomatoes and slice them into 1/4-inch thick slices.

2. In a baking dish, combine white cornmeal, flour, sesame seeds, onion salt, and black pepper.

3. In a small mixing bowl, combine the eggs and the milk and whisk together well. Dip the tomato slices into the egg mixture, then coat both sides of the tomato with the cornmeal mixture.

4. In a heavy skillet, heat about 1/4 of an inch of vegetable oil over a medium heat. Fry tomato slices in a single layer, about two minutes per side, or until golden brown.

5. Drain on paper towels, or a clean brown paper bag. Keep the tomato slices warm in a 300 degree oven while frying the rest of the green tomatoes.

Makes 4 to 6 servings to share with your favorite southern friends or yankee friends. Enjoy!

Food Safety Tips
Protect yourself against food-borne illnesses.

1. Use a "refrigerator thermometer" to keep your food stored at a safe temperature (below 40 degrees fahrenheit).

Cold temperatures slow the growth of bacteria. Ensuring that your refrigerator temperature stays at 40 degrees Fahrenheit or colder is one of the most effective ways to reduce your risk of food-borne illness. You can buy a refrigerator/freezer thermometer at appliance stories, home centers (i.e. Home Depot), and kitchen stores including online ones, such as

2. Defrost food in the refrigerator, the microwave, or in cold water... never on the counter!

Perishable foods should never be thawed on the counter for longer than two hours because, while the center of the food may remain frozen, the outer surface may enter the Danger Zone, the range of temperatures between 40 and 140 degrees fahrenheit, in which bacteria multiply rapidly. If you’re short on time, use the microwave or you can thaw meat and poultry in airtight packaging in cold water. Change the water every half-hour so it stays cold and use the thawed food immediately.

3. Always use separate cutting boards for raw meat/poultry/fish and cooked foods/fresh produce.

Bacteria from uncooked meat, poultry, and fish can contaminate cooked foods and fresh produce. An important way to reduce this risk is to use separate cutting boards for raw meat/poultry/ fish, and cooked foods/fresh produce.

4. Always cook meat to proper temperatures, using a calibrated instant-read thermometer to make sure.

One effective way to prevent illness is to use a food thermometer to check the internal temperature of meat, poultry, and egg dishes. The USDA Recommended Safe Minimum Internal Temperatures are as follows:

* Beef, veal, and lamb (steaks and roasts), fish - 145 degrees fahrenheit

* Pork and ground beef - 160 degrees fahrenheit

* Poultry - 165 degrees fahrenheit.

Cook meats like roasts and steaks to lower temperatures, closer to medium-rare, so that they retain their moisture. It is recommended that those who are at high risk for developing food-borne illness (i.e. pregnant women and their unborn babies, newborns, young children, older adults, people with weakened immune systems, or certain chronic illnesses) should follow the USDA guidelines.

5. Avoid unpasteurized/raw milk and cheeses made from unpasteurized milk that are aged less than 60 days.

Raw milk is milk from cows, sheep, or goats that has not been pasteurized (heated to a very high temperature for a specific length of time) to kill harmful bacteria that may be present. These bacteria, which include salmonella, E. coli and listeria, can cause serious illness and sometimes even death. The bacteria in raw milk can be especially dangerous to pregnant women, children, the elderly, and people with weakened immune systems or chronic illnesses. Raw milk cheeses aged 60 days or longer are okay, since the salt and acidity of the cheese-making process make for a hostile environment to pathogens.

6. Never eat "runny" eggs or foods, such as cookie dough, that contain raw eggs.

Even eggs that have clean, intact shells may be contaminated with salmonella, so it’s important to cook eggs thoroughly until both the yolk and the white are firm. Casseroles and other dishes containing eggs should be cooked to 160 degrees fahrenheit and you can use an instant-read food thermometer to check. Eggs should always be cooked fully and those who are at high risk for developing foodborne illness (pregnant women and their unborn babies, newborns, young children, older adults, and people with weakened immune systems or certain chronic illnesses should follow the USDA guidelines. If you can’t resist runny eggs or sampling cookie batter, use pasteurized eggs. They’re found near other eggs in large supermarkets.

7. Always wash your hands in warm soapy water for at least 20 seconds before handling food and after touching raw meat, poultry, or eggs.

You can pick up a lot of bacteria out in the world, so it’s important to always wash your hands before you eat or prepare food. You should also wash your hands after touching any uncooked meat, poultry, fish, or eggs, as the bacteria from these foods can contaminate cooked foods and fresh produce. Use soap and warm water and wash thoroughly for at least 20 seconds.

8. Always heat leftover foods to 165 degrees fahrenheit.

The USDA recommends heating all cooked leftovers to 165 degrees fahrenheit in order to kill all potentially dangerous bacteria.

9. Never eat meat, poultry, eggs, or sliced fresh fruits and vegetables that have been left out for more than two hours or more than one hour in temperatures hotter than 90 degrees Fahrenheit.

If you leave perishable foods out of the refrigerator or freezer for more than two hours they may enter the Danger Zone—the unsafe temperatures between 40 and 140 degrees Fahrenheit, in which bacteria multiply rapidly.

10. Whenever there’s a food recall, check products stored at home to make sure they are safe.

You should discard any food that’s been recalled because it’s associated with the outbreak of a food-borne illness. But, according to a survey conducted by Rutgers University during the fall of 2008, only about 60% of Americans search their homes for foods that have been recalled because of contamination. For more information on food recalls, visit the website

Cavier & Vodka
Courtesy of The Lady (Bug) of the Household