Saturday, June 30, 2012

Whisky Glazed Pork Chops (With Soy)

Here is a nice way to end your long week folks....Something a little different...Tennessee whiskey glazed pork chops...(Why does everything coming from Tennessee have some type of reference to whiskey mixed in with it...??? I'm just saying!)

At any rate.. Add a kick to  your juicy pork chops with a "shot" of garlic- and ginger-infused whiskey glaze.


  • 1 piece(s) (2-inch-long) fresh ginger, peeled
  • 2 tablespoon(s) vegetable oil
  • 1 pound(s) broccoli florets
  • 8 ounce(s) fresh shiitake mushrooms, stems discarded, cut into 1-inch pieces
  • 1/2 cup(s) water, for vegetables
  • 3 tablespoon(s) water, for glaze
  • 1/4 cup(s) lower-sodium soy sauce, for vegetables
  • 1 tablespoon(s) lower-sodium soy sauce, for glaze
  • Pepper
  • 4  (each 3/4 inches thick) center-cut boneless pork chops
  • 2 clove(s) garlic, lightly smashed
  • 2 tablespoon(s) whiskey
  • Thinly sliced green onions, for garnish

(The above photo almost looks like General Tso's chicken doesn't it!)


  1. Cut half of ginger in quarters and finely chop remaining half.
  2. In 12-inch skillet, heat 1 tablespoon oil on medium-high until hot. Add finely chopped ginger and cook 10 seconds, stirring. Add broccoli and mushrooms. Cook 1 minute; stir in 1/2 cup water and 1 tablespoon soy sauce. Cover and cook 3 minutes or until vegetables are tender and liquid has evaporated. Transfer to serving plates; keep warm.
  3. Wipe out skillet and heat remaining tablespoon oil on medium. Sprinkle 1/4 teaspoon freshly ground black pepper on pork to season both sides. Add pork to skillet and cook 7 to 8 minutes or until browned on the outside and barely pink in center, turning once. Transfer pork chops to plate.
  4. To skillet, add garlic, whiskey, sugar, quartered ginger, remaining 1/4 cup soy sauce, and remaining 3 tablespoons water; simmer 4 to 6 minutes or until the consistency of thin syrup, stirring occasionally. Stir in any accumulated pork juices from plate. Remove and discard garlic and ginger.
  5. To serve, divide pork chops among plates with broccoli mixture. Spoon sauce over pork.

Enjoy! Nuff Said!

Wednesday, June 27, 2012

Breakfast Bread Pudding

What's this ,Three "Good Foodie" Posts in a row? Go ahead and say it...Keith, you're on a blogging roll this week.. Maybe...

It's desert time again...Check this out...A new brunch favorite! Instead of the usual French toast or pancakes, try this bread pudding with fresh peaches to start your day. For ease in the morning, prepare peach sauce, custard, and assembly the night before.
And here is the big selling point...It's good for you!  (All this fruit!)

Peach Sauce:
  • 3/4 cup(s) sugar
  • 1/2 vanilla bean, split and scraped
  • 1 tablespoon(s) lemon juice (from about 1/2 lemon)
  • 6 large ripe yellow peaches, halved, pitted, and coarsely chopped into 1/2-inch pieces
  • 1 loaf(s) (1-pound) challah or brioche
  • 1 1/4 cup(s) milk
  • 1 1/2 cup(s) heavy cream
  • 1/2 cup(s) sugar
  • 1/2 vanilla bean, split and scraped
  • 1 teaspoon(s) nutmeg, plus more for garnish
  • 3/4 teaspoon(s) kosher salt
  • 2 large eggs
  • 6 large egg yolks
  • 2 tablespoon(s) sugar
Vanilla-Buttermilk Syrup:
  • 1/2 cup(s) heavy cream
  • 3/4 cup(s) buttermilk
  • 1/2 cup(s) sugar
  • 2 tablespoon(s) sugar, combined with above
  • 1 tablespoon(s) cornstarch
  • 1/2 teaspoon(s) baking soda
  • 1 vanilla bean, split and scraped
  • 1/2 teaspoon(s) kosher salt

  1. To make peach sauce: In a medium saucepan over medium-high heat, bring sugar and 1/2 cup water to a simmer, stirring until sugar dissolves. Reduce heat to medium-low; stir in vanilla bean and lemon juice. Add peaches and simmer gently until softened, 10 to 12 minutes. Let cool slightly, remove vanilla, then use a slotted spoon to transfer half of peach mixture to bowl of a food processor. Pulse 4 to 5 times, until mixture is a chunky sauce; set aside for assembly. Reserve the rest of peaches and their juices in a dish, and refrigerate until ready to serve.
  2. Preheat oven to 350 degrees F. Toast bread slices in a single layer on a rimmed sheet tray until just golden and dried out, 8 to 10 minutes. Flip slices and toast 5 to 7 minutes more.
  3. To make custard: Meanwhile, in a medium saucepan, combine milk, cream, sugar, vanilla bean, nutmeg, and salt. Bring to a simmer over medium heat. Remove from heat, cover, and let steep 20 minutes. Remove vanilla.
  4. Whisk eggs and yolks in a medium bowl, then whisk into steeped milk-cream mixture.
  5. To assemble: Grease a deep pie dish. Arrange 3 to 4 pieces of bread on bottom of dish, spread 1/2 cup peach sauce on bread layer, and repeat with remaining bread slices and peach sauce, ending with bread slices.
  6. Slowly pour custard into dish, gently pressing down on bread as needed so it absorbs custard (pudding may need to sit a few minutes before adding more custard). Discard any leftover custard. Cover and let sit at least 40 minutes or overnight in the refrigerator.
  7. Preheat oven to 350 degrees F. Sprinkle top of pudding with 2 tablespoons sugar and garnish with a few gratings of nutmeg. Bake until golden, puffed, and set, 45 to 50 minutes. Transfer to a rack and let sit 20 minutes.
You gotta have a glass of milk after devouring this treat!


Tuesday, June 26, 2012

Jamaican Jumbo

Two in a row right?  It is rare that I write two "Good Foodie " Posts in a row in the middle of the week...but hey, great recipes keep coming across my desk that I just have to share.

I love Jamaican Foods...(I love all foods!) I love big meals too! And this one will leave you full and totally satisfied...Serve this Jamaican Jumbo with sweat pants with an elastic band. And let there be no mistake: This is a spicy and filling meal.


  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 1 habanero or jalapeno pepper, diced
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon allspice
  • 1/2 teaspoon seasoning salt
  • 2 cups chicken stock
  • 1 bay leaf
  • 1 pint cherry tomatoes
  • 1 15-ounce can black beans, drained and rinsed
  • 1 pound raw shrimp, peeled and deveined (or you can replace shrimp with chicken or beef)
  • 1 pound spicy smoked sausage, cut into 1/2-inch slices
  • 4 cups cooked brown (or yellow) rice.


    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Makes: 8 servings

    1. Heat skillet over medium-high heat. Add oil and heat 1 minute, then add onions, peppers, garlic, thyme, allspice and seasoning salt. Sauté until vegetables are softened, about 4 minutes.
    2. Add stock, bay leaf, tomatoes and black beans. Bring to a boil. Reduce heat and simmer 30 minutes, until tomatoes are cooked through and jumbo begins to thicken.

     3.Add shrimp and sausage.( Or Chicken and or Beef if like me, you can't eat seafood) Cover and cook 3-5 minutes, until shrimp are just pink and sausage is heated through.

    4.Serve over Yellow Rice. (I know I mentioned Brown rice above...but Yellow rice is actually preferrable.)


    Monday, June 25, 2012

    Southern Lemon Fish

    I don't eat fish...any kind of fish...but that is no reason for me to deny you seafood lovers out there a delicious dish that hails from Jackson Mississippi.  Southern Fried Lemon Fish. (Sole)This is a pretty basic recipe but it is just delicious! You can use lemon pepper in place of black pepper.


    Sole Fillets

  • Sole Fillets 
  • 1/2 cup flour
  • 1/2 teaspoon seasoning salt(or use white salt, or to taste)
  • 1/4 teaspoon black pepper (or to taste)
  • 7 tablespoons butter
  • 1/4 cup fresh lemon juice
  • 2 tablespoons chopped fresh parsley


    1. Mix the flour with seasoned salt and pepper in a shallow dish.
    2. Dredge the fish fillets in the flour mixture.
    3. Heat a large skillet over high heat.
    4. Add in about 3 tablespoons butter to the hot skillet.
    5. Saute the fillets in 2 batches, cooking on each side (on high heat about 2 minutes per side) or until just cooked through; transfer the fish to a plate to keep warm.
    6. Add in the remaining 4 tablespoons butter and cook until golden in colour; add in lemon juice, bring to a boil and add in the parsley.
    7. Season the sauce with salt and pepper.
    8. Pour the warm sauce over the fish.
    9. Serve immediately.
      You can garnish the fish with cut lemons.
      Serve with collard greens.


    Saturday, June 23, 2012

    The Summer Bacon Cheeseburger

    The Health Conscious Among you are probably going to kill me. As a disclaimer..let me say that it is not healthy to eat too much of this kind of food...But if you're like me...There is certainly no harm in eating a good Cheeseburger every now and then.....

    Here is a nice recipe for what I call ,"The Summer Bacon Cheeseburger"
    It has been my experience that people's favorite sauces were different takes on Thousand Island dressing (ketchup and mayo).

    I once worked at Burger King and I grew to love this combo...When I can, I have it with every burger I eat.


    • 30 ounce(s) ground sirloin
    • 6 potato buns, cut in half
    • 1 pound(s) applewood-smoked bacon
    • 6 slice(s) American cheese
    • 6 leaves iceberg lettuce
    • 6 slice(s) tomato
    • 6 slice(s) red onion
    • 12 slice(s) pickle
    • Canola oil
    • Sea salt
    • Freshly ground black pepper
    • 1 cup(s) Good Stuff Sauce (below this)
    Good Stuff Sauce:
    • 2 cup(s) Homemade Basic Mayonnaise (below)
    • 2 tablespoon(s) ketchup
    • 2 tablespoon(s) molasses
    • 2 tablespoon(s) rice vinegar
    • 1 teaspoon(s) salt

    Homemade Basic Mayonnaise:
    • 2 large eggs
    • 4 teaspoon(s) Dijon mustard
    • 2 teaspoon(s) white wine vinegar
    • 1 teaspoon(s) sea salt
    • 2 cup(s) grapeseed oil


    1. To make Homemade Basic Mayonnaise: Add the eggs, mustard, vinegar, and salt to a food processor or blender. Process for 30 seconds in the food processor, or for 10 seconds in the blender. With the motor running, drizzle in the oil slowly at first, then add in a thin, steady stream until all the oil is added and the mixture is smooth. Stop the motor and taste. If the sauce is too thick, thin it with a little hot water. If too thin, process a little longer. The mayonnaise can be refrigerated in an airtight container for up to 1 week.
    2. To make Good Stuff Sauce: Add the mayonnaise, ketchup, molasses, vinegar, and salt to a food processor or blender. Puree until smooth. The sauce can be refrigerated in an airtight container for up to 1 week.
    3. To make burgers: To make the patties, roll six 5-ounce sirloin balls and form each ball into a patty. Arrange on a tray, cover, and refrigerate. Line a plate with paper towels.
    4. Heat a large skillet over medium-high heat, and add just enough oil to cover the entire bottom. When the oil begins to smoke, add the bacon and cook until crisp. Remove with a slotted spoon. Drain on the paper towels. Drain off the fat from the skillet, but do not wipe clean.
    5. Reduce the heat to medium and place the patties into the same skillet. Season the patties with salt and pepper and cook for 3 minutes. Flip, and cook on the other side for 1 minute. Place 3 strips of bacon and 1 slice of the cheese on each patty and continue to cook 2 minutes more for medium-rare doneness. Cover with a lid for the last 30 seconds to melt the cheese.
    6. Toast the buns. Set aside.
    7. To assemble the burgers, place 1 patty on 1 toasted bun bottom. Top the patty with 1 lettuce leaf, 1 tomato slice, 1 onion slice, and 2 pickle slices. Dress with some of the sauce. Cover with the bun top. Repeat with the remaining ingredients. Don't forget to wrap the sandwiches in waxed paper. Let rest for 2 to 3 minutes and serve.
    Enjoy with a Coke or a Beer!

    Saturday, June 16, 2012

    Spanish Pork with Apple Citrus Cider

    I'm Telling You, read this blog long enough and you'll come across that one recipe that is truly extroidinary and above all others... Not saying that this is it....but I think it's close.. I fixed this myself the other day and it was delicious..


    1 1/2 teaspoons chili powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon pimenton
  • 3/4 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 2 tablespoons olive oil, divided

  • 1 (1-pound) pork tenderloin, trimmed

  • 2 cups diced Granny Smith apple

  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons apple juice

  • 1/2 teaspoon grated lime rind
  • 1 1/2 teaspoons fresh lime juice

  • 2 green onions, thinly sliced

  • 1/2 jalapeño pepper, thinly sliced
  • Cooking spray


    1. Combine first 4 ingredients. Stir in 1/2 teaspoon salt and 1/4 teaspoon black pepper. Brush 1 tablespoon olive oil over pork, and sprinkle evenly with chili powder mixture. Let stand 30 minutes at room temperature.
    2. Preheat grill to medium-high heat.
    3.Combine remaining 1 tablespoon olive oil, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon black pepper, apple, and the next 6 ingredients (through jalapeño) in a medium bowl; toss.
    4.Place pork on a grill rack coated with cooking spray; grill 6 minutes on each side or until a thermometer registers 145°. Remove pork from grill; let stand 5 minutes. Slice pork crosswise; serve with salsa.

    Friday, June 15, 2012

    Shrimp & Grits with Keilbasa

    Before you all say I made this up....Take a look at the photo...It does exist... and if you lived in Nawlins....That's New Orleans, you'd recognize this as a local favorite....
    Check out the technique-


         2 cups dry polenta

  • 5 cups water
  • 1 tablespoon salt
  • 2 tablespoons olive oil
  • 1 kielbasa sausage, chopped
  • 3 tablespoons minced garlic
  • 2 tablespoons chopped fresh rosemary
  • 2 tablespoons red pepper flakes
  • 1 pound uncooked shrimp - peeled, deveined, and tails removed
  • 8 ounces shredded sharp Cheddar cheese


    Bring polenta, water, and salt to a boil in a saucepan; reduce heat to low and simmer until polenta is thickened, 10 to 15 minutes.

    Heat olive oil in a large skillet over medium heat and cook kielbasa sausage until browned, 5 to 8 minutes; stir in garlic, rosemary, and red pepper flakes and cook, stirring often, until garlic is fragrant, about 1 minute. Mix in shrimp and stir gently until shrimp are pink and no longer translucent inside, about 5 minutes.

    Transfer shrimp mixture and any pan juices to a large serving bowl and stir grits into the mixture. Stir Cheddar cheese into the hot mixture until melted.

    Fix this for breakfast the next time you have an overnight guest! (Hint Hint!)


    Wednesday, June 13, 2012

    Spaghetti Carbonara with Green Peas.

    It's summer and I love nice cool summer pasta dishes such as Spaghetti Carbonara with green peas..Of course you know how I feel about Italian food.. I can eat Pasta, even in the winter...This dish is one I can envision people eating outside on a deck, (provided you have one.)

    A carbonara sauce always has eggs, bacon (usually pancetta) and Parmesan or pecorino cheese; some versions contain heavy cream, others do not.

    Special thanks To Top Chef contestants Elia Aboumrad and Sam Talbot  for this recipe.

    Top Chef contestants Elia Aboumrad and Sam Talbot made their decadent sauce with plenty of cream; to add color and freshness they also added a less conventional ingredient—a handful of green peas. made their decadent sauce with plenty of cream; to add color and freshness they also added a less conventional ingredient—a handful of green peas.


    1. 1 tablespoon extra-virgin olive oil
    2. 2 large garlic cloves, lightly crushed
    3. 6 ounces pancetta, sliced 1/3 inch thick and cut into 1-inch matchsticks
    4. 3/4 cup heavy cream
    5. 3 large egg yolks
    6. 1/3 cup freshly grated Parmesan cheese, plus more for serving
    7. Salt
    8. 3/4 cup fresh or thawed frozen baby peas
    9. 3/4 pound spaghetti
    10. Freshly Ground Pepper


    1. Bring a large pot of water to a boil. In a large, deep skillet, heat the oil. Add the garlic and cook over moderate heat until golden, about 3 minutes. Discard the garlic. Add the pancetta to the skillet and cook over moderately high heat, stirring occasionally, until golden and crisp and the fat has been rendered, about 5 minutes. Using a slotted spoon, transfer the pancetta to a bowl.
    2. Pour off all but 2 tablespoons of the fat from the skillet. Add the cream and scrape up any browned bits from the bottom of the skillet, then pour into a medium bowl. Whisk in the egg yolks and 1/3 cup of the Parmesan cheese.
    3. Add salt to the pot of boiling water. Add the baby peas and cook just until tender, about 1 minute. Using a slotted spoon, transfer the cooked peas to a bowl.
    4. Add the spaghetti to the boiling water and cook until al dente; drain. Return the pasta to the pot and add the cream mixture, pancetta and peas. Season with salt and pepper and toss until the sauce coats the spaghetti. Transfer to bowls and serve immediately with the remaining parmesan.


    Sunday, June 10, 2012

    Sweet & Sour Grilled Chicken

    What? Another Chicken Recipe you say?'s Summer time...Chicken is good for you......Here is another summer recipe that is relatively easy to prepare.

    Sweet and Sour Chicken drumsticks stay deliciously moist when grilled-even with the skin removed. Minty sweet-and-sour dipping sauce adds a refreshing twist to "ordinary" grilled chicken. Make it a meal: Serve with brown rice and slices of fresh pineapple.


    • 1/2 teaspoon(s) freshly grated orange zest
    • 1/4 cup(s) orange juice
    • 1/4 cup(s) water
    • 3 tablespoon(s) honey
    • 1 tablespoon(s) cider vinegar, plus 1 teaspoon, divided
    • 1/2 teaspoon(s) salt, divided
    • 1/4 teaspoon(s) ground coriander
    • 1 teaspoon(s) cornstarch
    • 1/4 cup(s) chopped fresh mint
    • 8 chicken drumsticks, (about 2 pounds) skin removed, trimmed  
    • 1/4 teaspoon(s) freshly ground pepper.


    1. Preheat grill to medium. (No grill? See Broiler Variation, below.)
    2. To prepare dipping sauce, combine orange zest, orange juice, water, honey, 1 tablespoon vinegar, 1/4 teaspoon salt and coriander in a small saucepan; bring to a boil. Whisk cornstarch and the remaining 1 teaspoon vinegar in a small bowl until smooth. Add to the saucepan and return to a boil, whisking until thickened, 30 seconds to 1 minute. Remove from the heat. Stir in mint.
    3. Sprinkle drumsticks with the remaining 1/4 teaspoon salt and pepper. Oil the grill rack (see Tip). Grill the drumsticks until crispy on all sides and an instant-read thermometer inserted into the thickest part registers 165°F, about 15 minutes total. Serve the drumsticks with the dipping sauce on the side.
    Broiler variation: Position oven rack in the upper third of the oven; preheat broiler to high. Prepare sauce (Step 2). Coat a broiler pan with cooking spray. Sprinkle drumsticks with salt and pepper (Step 3), then broil, turning once, until an instant-read thermometer inserted into the thickest part registers 165°F, about 15 minutes total.

    Serve with Brown Rice and Pineapple slices.


    Friday, June 8, 2012

    Garlic Fried Chicken

    What's up everyone?  It's Friday and Friday is usually Soul food day for of my favorite  establishments that serves this kind of cooking has gone out of business...My wife and I are still on the hunt for a new place for Friday night dining...but in the meanwhile, let me share with you one of our favorite dishes that our old place used to fix and fix quite well...

    Garlic Fried Chicken!!

    This  particular garlic fried chicken breast recipe works well for lunch and or as a light dinner.I'm thinking a light dinner...where you can take your time and don't have to rush back from work.

    What I like most about this garlic fried chicken  recipe is the fact that it's easy to prepare and cooks up in about 25 minutes.
    Here are the simple instructions for how you can cook garlic fried chicken breast.


    • 2 to 4 boneless chicken breast
    • 1 cup all-purpose flour
    • 3 teaspoons garlic powder
    • 1 teaspoon black pepper
    • 1 teaspoon salt
    • 1 teaspoon paprika
    • 1 egg
    • 1/2 cup milk
    • vegetable oil
    Cookware & Utensils:

    • paper towels (lots of them!)
    • measuring cup
    • spoons
    • brown paper bag
    • small mixing bowl
    • heavy cast iron skillet

    1. You can use fresh or frozen chicken as the main ingredient to this chicken breast recipe. If you use frozen allow for ample time to thaw the chicken. Start by pounding each chicken breast to an even thickness so it cooks evenly. Go ahead and rinse your chicken under running cold water. Pat chicken breast dry with paper towels and set aside.
    2. To make flour mixture, add all dry ingredients to a brown paper bag or plastic big. Close bag and shake to get a uniform mix of the dry ingredient, set aside.
    3. In a small mixing bowl whisk together your egg and milk. Dip each chicken breast into the wet mixture, then thoroughly coat with the seasoned flour and set aside.
    4. Add about 1 inch of vegetable oil to a heavy bottom or cast iron skillet and heat on medium high until sufficiently hot.
    5. Test the cooking oil by tossing a drop of water into the skillet. If the oil crackles or pops it's ready for cooking. Depending on your stove, you may have to adjust the temperature up higher.
    6. Add the chicken breast to the skillet. Do not overcrowd the skillet this will only hamper your cooking efforts. Cook chicken breast uncovered for about 5 minutes on each side, turning only once. The chicken breast is done when it center has reached an internal temperature of 160-165 degrees.

    With this much fried and greasy eating...A nice salad is great to top this off with-

    and chase it all down with some sweet ice tea-


    Thursday, June 7, 2012

    Grilled Steaks

    I've talked about steaks a lot on this blog...Welll, a few times..  With summer here...You're going to be grilling here is a nice recipe for making some grilled Steaks.


    • 2 tablespoon(s) cracked black pepper
    • 2 dry bay leaves, crumbled
    • 1 tablespoon(s) Asian fish sauce (optional)
    • 1/4 cup(s) extra-virgin olive oil
    • 6 (12- to 14-ounce) rib eye steaks, about 3/4 inch thick
    • 4 tablespoon(s) unsalted butter
    • 1 pound(s) red onions, thinly sliced
    • 2 pickled jalapeños, seeded
    • 1 tablespoon(s) dry red wine
    • 2 tablespoon(s) red wine vinegar
    • Salt
    • Freshly ground pepper
    • 1/2 cup(s) drained cocktail onions, coarsely chopped
    • 1/4 cup(s) oil-cured Moroccan olives, pitted and chopped
    • 1/4 cup(s) torn mint leaves


    1. In a large, shallow dish, combine the cracked pepper with the bay leaves, fish sauce, and 2 tablespoons of the olive oil. Add the steaks to the dish and rub all over with the mixture. Let stand at room temperature for 2 hours or refrigerate for 4 hours.
    2. Meanwhile, in a saucepan, melt the butter. Add the onions and jalapeños and cook over moderate heat until the onions are just softened, 5 minutes. Add the wine and 1 tablespoon of the vinegar, and season with salt and ground pepper. Add 2 cups of water and bring to a simmer. Cover and cook over low heat until the onions are very tender, 40 minutes.
    3. Uncover the onions and cook over moderate heat, stirring frequently, until the liquid is evaporated, about 10 minutes. Transfer the onions to a blender. Add the remaining 1 tablespoon of vinegar and puree until very smooth. Season with salt and ground pepper.
    4. In a medium bowl, toss the cocktail onions, olives, and mint leaves with the remaining 2 tablespoons of olive oil.
    5. Preheat a grill pan or light a grill. Grill the steaks over moderate heat, turning once or twice, until lightly charred, about 7 minutes for medium-rare meat. Let the steaks rest for 5 minutes, then serve with the onion sauce and pickled onion relish.

    You could serve this with just a salad...provided you fix enough steaks....Enjoy!

    Wednesday, June 6, 2012


    Okay...So you all have probably seen the commercial for the iphone with actor, Samuel L. Jackson in which the phone talks to him and he asks the phone to remind him to put the Gazspacho on ice.   The phone asks him why and he replies- "What? Do you want hot spacho?"

    As my co-workers and friends on Facebook and Twitter will tell you...I have made several jokes about the commercial as well as the fact that nobody I know , even knew what Gazspacho was.

    I googled it and found out that it is a soup...A soup usually served cold, but mind you...can be served warm..My smartphone did give me a list of several area establishments where it was served and I had the pleasure of partaking of some today!

    I even found a recipe for 'spacho'....  Oh what did we do before the personal computer and the internet???


  • 1 hothouse cucumber, halved and seeded, but not peeled
  • 2 red bell peppers, cored and seeded
  • 4 plum tomatoes
  • 1 red onion
  • 3 garlic cloves, minced
  • 23 ounces tomato juice (3 cups)
  • 1/4 cup white wine vinegar
  • 1/4 cup good olive oil
  • 1/2 tablespoon kosher salt
  • 1 teaspoons freshly ground black pepper


    Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess!

    After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.


    Friday, June 1, 2012

    Kung Pow Penne Pasta

    I was on a blogging hiatus, and still may be for awhile...(until I get my mojo back) but I did have a pretty good summer recipe to share with my reading public...Assuming I still have one.

    Simple and flexible, this dish is perfect for busy or lazy people (like yours truly.)in this hot weather. You can make the components of this in advance — Sautéed chicken, lightly stir-fried vegetables, firm-textured penne pasta and a special Asian sauce — and assemble of this before serving.


  • 1 box penne pasta, cooked al dente
  • 2 cups sweet teriyaki sauce
  • 2 cups chicken broth
  • 3 tablespoons cornstarch
  • 1/4 cup white wine
  • 1/4 cup honey
  • 2 tablespoons sesame oil
  • 2 tablespoons chili garlic paste
  • 2 chopped chicken breasts
  • 1 teaspoon seasoning salt
  • 1 teaspoon pepper
  • 1 1/2 tablespoons olive oil
  • 4 orange and red peppers
  • 1 bunch scallions
  • 1 can sliced water chestnuts
  • 4 garlic cloves
  • 1/2 cup peanuts, if desired


    Prep Time: 30 minutes
    Cook Time: 30 minutes
    Makes: 4-6 servings

    1. Marinate the chicken breasts in olive oil, salt and pepper.

    2. Cook pasta according to directions on package and set aside.

    3. Mix the teriyaki sauce through the chili garlic paste in a saucepan and simmer until thickened.

    4. Stir fry the marinated chicken with the garlic and scallions.

    5. Stir fry the veggies.

    6. Mix all the ingredients together in a large wok and serve hot, adding peanuts if desired.

    Enjoy this great salad and keep cool!

    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