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Thursday, June 26, 2014

In and Out Grilled Ham & Cheese



Doesn't the photo above look good? It does...It looks so good it makes me want to go and fix it....
Here is a quick and delicious lunch item....The In and Out Grilled Ham & Cheese sandwich.

INGREDIENTS:
  • 4 tablespoon(s) unsalted butter, softened
  • 8 slice(s) bakery Pullman bread
  • 1/2 cup(s) freshly grated Parmigiano-Reggiano cheese
  • 1/2 pound(s) Swiss cheese, preferably Gruyère, sliced
  • 8 ounce(s) ham, thinly sliced
  • Dill pickle slices (optional)
  • 2 tablespoon(s) Dijon mustard
  • 1/4 cup(s) apricot preserves
DIRECTIONS:
 Butter each slice of bread and sprinkle with Parmigiano, pressing to help it adhere. Invert the slices onto a work surface, cheese side down. Top 4 of the slices with the Swiss cheese, ham, and pickles. Mix the mustard and preserves and spread on the remaining 4 slices of bread. Close the sandwiches and griddle over moderate heat, turning, until golden, crisp on the outside and melted inside, about 3 minutes. Cut in half and serve right away. 

I believe I learned how to fix this when I was a cook in the Air Force...we had a name for this, but it escapes me now..

Anyway...Enjoy!   Eat well my friends!

Saturday, June 21, 2014

An Adult Milkshake


I saw an article on Boozy Milkshakes...What I like to call Adult Milk shakes...and I couldn't resist this recipe ,borrowed from the Southern Souffle- Soul+Food Blog for
the Drunken Jelly Doughnut Milk Shake...

You read right...The Drunken Jelly Doughnut Milk Shake....This is for all my grown folks out there-

INGREDIENTS:
2 cake doughnuts
3 large scoops French Vanilla Ice Cream
1/2 cup milk ( I used whole milk)
1 teaspoon vanilla
2 tablespoons strawberry jam
1/3 cup grand marnier

DIRECTIONS:
In a blender combine the doughnuts and the ice cream until smooth. Add in remaining ingredients and blend again just enough to combine. Serve immediately in tall glass or small glasses or just drink right out of the pitcher.

Thank you Erika of the Southern Souffle-Soul +Food Blog!

Enjoy!  Drink well my friends!

Wednesday, June 11, 2014

Pineapple & Ham Fried Rice



Hi, I know it's been awhile...but this blog is still up and running...It's summer and in the summer you might not want to have a hot oven running in your house....You might want something light....and something different...
and as far as different goes...You can't get any different than this recipe....Pineapple & Ham Fried Rice.

INGREDIENTS:
  • 1 cup(s) long-grain white rice
  • 1 tablespoon(s) vegetable oil
  • 6 ounce(s) thick-cut sliced ham, cut into thin 1/2-inch pieces
  • 1 pound(s) (about 1/4 medium) pineapple, peeled, cored, and cut into thin 1/2-inch pieces
  • 1 large red pepper, quartered and thinly sliced
  • 1 medium red onion, thinly sliced
  • 1 (seeded for less heat, if desired) jalapeño, thinly sliced crosswise
  • 1 piece(s) (1-inch) fresh ginger, peeled, cut into 1/2-inch matchsticks
  • 2 clove(s) (large) garlic, finely chopped
  • Chopped fresh cilantro, for serving
  • Lime wedges, for serving


DIRECTIONS:
  1. Cook the rice according to package directions.
  2. Meanwhile, heat the oil in a large nonstick skillet over medium heat. Add the ham and cook, tossing occasionally, until beginning to brown, about 3 minutes. Add the pineapple and cook until beginning to brown around the edges, 3 to 4 minutes.
  3. Add the pepper and cook, tossing, for 2 minutes. Add the onion and cook, tossing, for 3 minutes. Add the jalapeño, ginger, and garlic and cook, tossing occasionally, until the vegetables are just tender, 2 to 3 minutes more.
  4. Add the cooked rice to the skillet and toss to combine. Serve with cilantro and lime wedges, if desired.
(Don't Sweat the) TIPS & TECHNIQUES:
 For fried rice with the best texture, cook the rice the day before and cool in the fridge. Or, after cooking the rice, spread out on a rimmed baking sheet to cool as much as possible before adding to the skillet. This will keep the grains from sticking together.

Enjoy on a hot summer night...Eat and drink well my friends!


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 Cooking.com.

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 Recalls.gov






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