Sunday, September 29, 2013

Grilled Lamb Chops

It's a Sunday Afternoon...A Football Sunday Afternoon....How about something nice and different for today's dinner?

Something like Grilled Lamb Chops maybe??


  • 2 large garlic cloves, crushed
  • 1 tablespoon fresh rosemary leaves
  • 1 teaspoon fresh thyme leaves
  • Pinch cayenne pepper
  • Coarse sea salt
  • 2 tablespoons extra-virgin olive oil
  • 6 lamb chops, about 3/4-inch thick

In a food processor fitted with a metal blade add the garlic, rosemary, thyme, cayenne, and salt. Pulse until combined. Pour in olive oil and pulse into a paste. Rub the paste on both sides of the lamb chops and let them marinate for at least 1 hour in the refrigerator. Remove from refrigerator and allow the chops to come to room temperature; it will take about 20 minutes.
Heat a grill pan over high heat until almost smoking, add the chops and sear for about 2 minutes. Flip the chops over and cook for another 3 minutes for medium-rare and 3 1/2 minutes for medium.

Serve with a nice Red Wine-

Enjoy!  Eat well my friends!

Thursday, September 19, 2013

Fluffy Buttermilk "Angel" Biscuits!

Mmmmm, doesn't that photo of the biscuit above look good? Makes me want to go out and get a biscuit from somewhere...Anywhere!!!!

Buttermilk biscuits are a Southern tradition. Best served warm and fresh from the oven, these tender biscuits are as delicious for breakfast as they are with supper.
"Sop em with syrup" as my grandfather used to say...

Here is an easy recipe.


1 package(s) (2 1/4 teaspoons) active dry yeast

  • 1/4 cup(s) warm water, 100 degrees F to 110 degrees F
  • 1/4 cup(s) sugar, divided
  • 6 cup(s) all-purpose flour, plus more for surface and rolling pin
  • 1 tablespoon(s) baking powder
  • 1 teaspoon(s) baking soda
  • 1 teaspoon(s) fine sea salt
  • 1 cup(s) solid vegetable shortening (preferably Crisco), cut into bits
  • 2 cup(s) buttermilk
  • 3 tablespoon(s) unsalted butter, melted.     

  • In a liquid measuring cup, combine yeast, water, and 1 tablespoon sugar. Set aside until mixture becomes creamy and foamy, about 5 minutes.
  • Meanwhile, in a large bowl, whisk together flour, remaining sugar, baking powder, baking soda, and salt. Using a pastry cutter or two knives, cut shortening into dry ingredients until mixture resembles coarse meal.
  • Add yeast mixture and buttermilk and stir until dough just comes together. Turn dough out onto a lightly floured work surface and knead 5 or 6 times; dough should be soft and moist. Return dough to bowl, cover bowl with plastic wrap, and refrigerate overnight or up to 1 week.
  • Turn dough out onto a heavily floured work surface. Knead dough about 10 times. Using a lightly floured rolling pin, roll dough out to 1/3-inch thickness. Using a 2 1/4-inch round cutter, cut biscuits as close together as possible. Gather dough scraps and place one on top of the other. Knead and roll out dough again. Stamp out as many biscuits as possible. Discard remaining scraps.
  • Arrange biscuits, with sides touching, on an ungreased baking sheet. Brush with melted butter and set aside to rise in a warm place for about 30 minutes.
  • Meanwhile, preheat oven to 425 degrees F. Bake biscuits until golden brown, 10 to 12 minutes. Serve warm.

  • Enjoy! Eat Well My Friends!

    Friday, September 13, 2013

    Linguinie With Carrot Turkey Ragu

    The world is full of many pastabilities....Get it? Pastabilities? Okayyyyy, Anyway, here is a nice pasta dish for the fall that is different, yet still delicious... It is said that this is an anti aging dish as well.

    Every forkful of this nutrient-packed pasta will turn back time: Lean ground turkey boosts collagen growth, and both the linguine's whole grains and the carrot curls' beta-carotene help keep your heart healthy. Cinnamon in the sauce adds savory depth of flavor and aids in inhibiting inflammation, a culprit in tissue damage and aging.

    Works for me!


    • Salt(Optional)
    • Pepper
    • 1 tablespoon(s) olive oil
    • 1 large leek, white and light green parts only, sliced and well-rinsed
    • 2 stalk(s) celery, finely chopped
    • 2 clove(s) garlic, finely chopped
    • 1 pound(s) lean (93-percent) ground turkey
    • 1 teaspoon(s) ground cinnamon
    • 2 can(s) (14.5 ounces each) no-salt-added diced tomatoes
    • 1 pound(s) carrots
    • 8 ounce(s) whole wheat linguine
    • 1 tablespoon(s) chopped fresh parsley
    1. Heat 5-quart saucepot of water to boiling on high. Add 2 teaspoons salt.
    2. In 12-inch skillet, heat oil on medium-high. Add leek, celery, garlic, and 1/8 teaspoon each salt and freshly ground black pepper. Cook 5 minutes or until just tender, stirring occasionally.
    3. Add turkey; cook 4 minutes or until meat loses its pink color, stirring and breaking into small pieces. Stir in cinnamon; cook 2 minutes. Stir in tomatoes. Heat to boiling, then reduce heat to simmer 15 minutes, stirring.
    4. Meanwhile, with vegetable peeler, shave carrots into thin ribbons.
    5. Add pasta to boiling water. Cook 1 minutes less than label directs. Add carrots; cook along with pasta 1 minute. Drain and return to pot. Add turkey ragu, 1/4 teaspoon salt, and 1/2 teaspoon pepper. Stir gently until well mixed. Top with parsley.
    (Don't sweat the)Tips & Techniques-

    Tip: Carrots add crunch to this simmer-while-the-pasta-cooks sauce. A Y-style peeler makes short work of shaving ribbons from even the fattest carrots.

    As usual...This should be served with  nice red wine.

    Enjoy!  Eat well my friends!

    Saturday, September 7, 2013

    Jerk Pork Chops with Grilled Pineapple

    Jerk Pork Chops...Can you imagine that?  Can you get to that?   I love Jerk Chicken...So just imagine Jerk Pork Chops??
    These pork chops pack a fiery punch thanks to a spice rub of cayenne pepper, jerk seasoning, garlic, and fresh lime peel. A little light brown sugar helps create their crispy glaze on the grill alongside vibrant pineapple slices and sweet potato chunks.


  • 1 baby pineapple
  • 1/2 regular pineapple, (can be substituted for above ingredient)
  • 1 lime
  • 2 tablespoon(s) jerk seasoning
  • 1 tablespoon(s) olive oil
  • 4 pork loin chops, 3/4 inch thick, about 8 ounces each with bone
  • Lime wedges and cilantro sprigs , for garnish

  • With sharp knife, cut pineapple lengthwise through crown to stem end in 4 wedges, leaving on leafy crown.
  • From lime, grate 1/2 teaspoon peel and squeeze 1 tablespoon juice. In small bowl, mix lime peel and juice with jerk seasoning and oil. Rub both sides of pork chops with jerk mixture.
  • Place pork chops on hot grill rack over medium heat; cook 10 to 12 minutes, turning chops over once, until browned on the outside and still slightly pink on the inside. While chops are cooking, add pineapple wedges, cut sides down, to same grill; cook 5 minutes, turning wedges over once. Transfer chops and pineapple to same platter. Garnish with lime wedges and cilantro sprigs.

  • Don't Sweat the TIPS & TECHNIQUES:
     Seasoning mixes vary among manufacturers, especially with regard to salt content. Add salt to taste if necessary.

    (Special thanks to my friends at Good Housekeeping for this recipe!)

    Enjoy!  Eat well my friends!

    Friday, September 6, 2013

    Cinnamon Oat Pancakes

    Here is a quick and new breakfast recipe for the fall. Cinnamon Oat Pancakes. Rolled oats give these pancakes a hearty, nutty flavor. Serve them with butter and maple syrup or powdered sugar and bananas.


    • 2 cup(s) all-purpose flour (spooned and leveled)
    • 1/4 cup(s) packed brown sugar
    • 1 tablespoon(s) baking powder
    • 1 teaspoon(s) salt
    • 1/2 teaspoon(s) ground cinnamon
    • 2 cup(s) old-fashioned rolled oats
    • 2 cup(s) milk
    • 2 large eggs
    • 1/4 cup(s) vegetable oil, plus more for skillet

    1. Using a food processor, combine flour, sugar, baking powder, salt, cinnamon, and 1 cup oats and pulse a few times to coarsely grind oats. In a large bowl, whisk together milk, eggs, and oil. Add dry ingredients and 1 cup oats and whisk just until moistened.
    2. Heat a large skillet (nonstick or cast-iron) or griddle over medium. Lightly oil skillet. Using 2 to 3 tablespoons for each pancake, drop batter in skillet and cook until a few bubbles have burst, 1 to 2 minutes. Flip pancakes and cook until browned on undersides, 1 to 2 minutes more. Repeat with more oil and batter.
    3. Serve with Maple Syrup and Butter.
    Chase it with a tall glass of milk...

    Enjoy!  Eat Well My friends!

    Monday, September 2, 2013

    Paprika and Ancho Rubbed Smoked Baby Back Ribs

    What is a Labor Day without Ribs of some kind right? Here is an easy rib recipe that promises to dazzle and delight...

    Paprika and Ancho Rubbed Smoked Baby Back Ribs...That even sounds mouth watering and good doesn't it?


    • 1/4 cup(s) Paprika-Ancho Spice Rub
    • 2 tablespoon(s) Paprika-Ancho Spice Rub
    • 2 rack(s) (3-pound) pork baby back ribs
    • 1 cup(s) hardwood chips, soaked in water for 1 hour and drained.
    1. Using a kitchen towel, grasp a corner of the membrane on the underside of each rack and pull off the membrane. If necessary, cut the racks so that they will fit on your grill. Sprinkle the racks all over with the Paprika-Ancho Spice Rub and gently massage it into the meat. Let the racks stand at room temperature for 1 hour.
    2. Meanwhile, light a charcoal fire in a starter chimney. Add the lit coals to a grill and set it up for indirect grilling: Carefully push the hot coals to one side and place a drip pan on the opposite side and fill it with water. Alternatively, add the lit coals to the firebox of a smoker. Scatter half of the soaked hardwood chips over the coals.
    3. Arrange the ribs on the grill over the drip pan. Cover the grill and cook for about 4 hours, maintaining a temperature of 225 degrees F to 250 degrees F, turning and rotating the ribs occasionally, until the rib racks are tender. Monitor the grill throughout the smoking process and add more lit coals, soaked hardwood chips and water to the drip pan as needed to maintain the temperature and smoke level. Cut the racks into ribs and serve.
    Now that wasn't difficult was it? Enjoy! Eat well My friends! HAPPY LABOR DAY!

    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