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Monday, June 29, 2015

Brie Stuffed Burger

The fourth of July is almost upon us and it's grilling season...Time for good juicy burgers...How about something different like Brie Stuffed Burgers..

This burger may have you at "brie," but the surprise knockout here is actually a spicy scallion mayonnaise, made with lemon zest, serrano pepper, and garlic.

At first You might be a little bit skeptical of pairing a French cheese with something so spicy, but one bite and I assure you that you'll be sold on the combo forever. Who can resist gourmet flavors, prepped, grilled, and assembled in about 30 minutes flat?

Here check it out-

INGREDIENTS: 


For spicy scallion paste:
4 scallions, thinly sliced
2 garlic cloves, minced
1 serrano chile, thinly sliced
Zest of 1 lemon
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1/4 cup mayonnaise
For the burgers:
1 1/2 pounds ground beef
Salt and freshly ground pepper
4 ounces brie cheese, rind removed and cut into 4 pieces
Vegetable oil, for brushing
4 hamburger buns of your choice
1 large tomato, cut in 1/4-inch slices
1 head of butter lettuce, leaves separated.

DIRECTIONS: 

  1. Make spicy scallion paste: In a food processor, pulse scallions, garlic, chile, lemon zest, olive oil, and salt together until a chunky paste forms. Set 4 tablespoons aside. With remaining scallion paste, mix it with 1/4 cup mayonnaise; set aside and refrigerate for later use.
  2. Make burgers: Light a grill or place a grill pan on the stove over high heat. In a medium-sized bowl, season ground beef with salt and pepper and form 8 thin patties. Top 4 patties with a slice of Brie and a tablespoon of scallion paste. Top with the 4 remaining patties, pinching the edges to seal.
  3. Brush burgers with oil and grill over high heat, turning once or twice, about 8 minutes for medium-rare patties. Two minutes before serving, grill hamburger buns until toasted.
  4. To assemble burgers: Spread a thin layer of reserved scallion mayonnaise on insides of buns. Fill each bun with a burger, tomato, and lettuce.


Mmmmmmmmmmmmmmmmmmmm good....Eat well my friends!

Thursday, June 25, 2015

Cornmeal Waffles with Blackberry Compost

Hello friends...You know I'm all about Breakfast and sweets...And here is both...

INGREDIENTS:

For the waffles:
1 cup all-purpose Gold Medal flour
1 cup yellow stone ground cornmeal
2 teaspoons bakding powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups buttermilk
2 large eggs, slightly beaten
1/4 cup honey
1 teaspoon vanilla extract
4 tablespoons unsalted butter, melted and slightly cooled
For the Blackberry Compote:
16 ounces fresh or frozen blackberries
2 tablespoons sugar
1 tablespoon water (if using fresh berries)

DIRECTIONS:
1. Preheat your waffle iron.
2. In a large bowl, whisk together flour, cornmeal, baking powder, baking soda and salt.
3. In a medium bowl, combine the buttermilk, eggs, honey, and vanilla extract. Pour the liquid ingredients over the dry ingredients and stir until the ingredients are just combined. Stir in the melted butter.
4. Grease the hot waffle iron with nonstick cooking spray. Spoon out 1/2 cup of batter (or the amount recommended by the manufacturer's instructions) onto the hot iron. Use a spoon to smooth the batter almost to the edge of the grids. Close the lid and bake until browned and crisp.
5. In the meantime, make the blackberry compote. In a small saucepan, place blackberries, sugar, and 1 tablespoon water (if using fresh berries). Cook over medium high heat, stirring occasionally, until the berries become soft and juicy, about 4 to 5 minutes. Remove from heat.
6. Serve waffles with blackberry compote and whipped cream, if desired.
Note-the waffles freeze well. Place cooled waffles in a freezer bag and freeze. To reheat, place waffles in the toaster.

A Glass of cold milk to wash this down does wonders folks!

Enjoy!  Eat well my friends!


Friday, June 5, 2015

Irresistable Apple Pie

I heard someone say that "it is your patriotic duty to bake at least one pie for the 4th of July Holiday..."

I don't know what one has to do with the other and the fourth of July is exactly a month from now as of this writing...but there is no need why you can fix a delicious and irresistable Apple Pie right now...just for the hell of it..

All the amazing apple varieties are finally popping up in farmers markets right now.. and grocery stores, meaning it's officially apple pie season.(It's always Apple Pie season to me!) And you know what everyone loves? Besides the aroma of apples and cinnamon dancing in the air, people love surprise slices of apple pie. Irresistable Apple Pie.

INGREDIENTS:
Crust:
2 cups all-purpose flour, plus more for rolling dough
1 teaspoon salt
3/4 cup shortening (recommended: Crisco)
Ice water

Filling:
6 apples, peeled, cored, and cut into thin slices (recommended: Jonagold, Rome Beauty, or Pink Lady apples)
1/2 cup granulated white sugar, plus more for garnish
1/2 cup dark brown sugar
1 teaspoon cinnamon, plus more for garnish
1/2 cup to 1 cup all-purpose flour (depending on juiciness of apples)
2 tablespoons butter

Special equipment: 9-inch pie pan

DIRECTIONS:
  1. To make dough: In a medium mixing bowl, combine flour and salt, and cut in the shortening by hand or with a food processor until it's the texture of wet sand, taking care not to overmix. Sprinkle 1 tablespoon of ice water over the mixture and mix just until the dough is moistened. Repeat by adding 6 to 8 tablespoons water (one at a time) until all the dough is just moist. Knead the dough about 10 times until it comes together in a ball. Cut the dough in half and flatten each half into a rough disk. Wrap each disk tightly in plastic wrap, and refrigerate for 1 hour (or up to 3 days).
  2. Preheat the oven to 375ºF. Remove 1 dough disk from fridge, and discard plastic wrap.
  3. Sprinkle flour on a clean flat surface (either a cutting board or a clean countertop). Place dough on the floured surface and sprinkle both sides with a generous dusting of flour. Dust the rolling pin with flour as well. Roll out to fit a 9-inch pie plate. To transfer the pastry to the pie plate, wrap it around a rolling pin and ease it into the pie plate. Be careful not to stretch the pastry. Trim it even with the edges of the pie plate. Return to the fridge for at least 20 minutes.
  4. To make filling: In a large bowl, combine apples and sugars. Stir until sugar thoroughly coats the apples. Then add cinnamon and enough flour to coat the apples.
  5. Remove pastry-lined pie plate from the fridge and add the apple filling. Make sure the apple slices are laying flat. Cut butter into small pieces and put on top of the filling. Return to the fridge.
  6. Remove the second dough disk from the fridge and repeat process of flouring each side before rolling it out into a 12-inch circle. Cut dough into 1-inch strips. Remove pie from the fridge. Using the dough strips, form a lattice pattern on the top. Crimp the edges, as desired. Sprinkle a little sugar and cinnamon over the pie.
  7. Bake for 45 minutes, or until pie is golden brown. Wrap foil around the edges of the pie if it begins to brown too quickly. Serve warm with vanilla ice cream.


 Enjoy!  Eat Well My friends!


Thursday, June 4, 2015

Brown Sugar Strawberry Shortcake


This recipe comes from Attorney Beverly West, my charactor in my stories on my blog Escapades who is affectionately called "Shortcake" by Private Investigator ,Donnie Ray Alexander...

With that nickname..She would naturally have a shortcake recipe to share...

INGREDIENTS:

  • 2 pints strawberries, sliced
  • 3 Tbsp sugar
  • 2 C flour
  • 5 Tbsp brown sugar
  • 1 Tbsp baking powder
  • ½ tsp salt
  • ½ C butter
  • ⅔ C heavy whipping cream
  • 1 egg
  • 1 egg white
Brown Sugar Whipping Cream
  • 1 C whipping cream
  • ½ C sour cream
  • ⅓ C brown sugar
  • pinch of salt
DIRECTIONS:

  1. Preheat oven to 375 degrees
  2. Slice strawberries and sprinkle with 3 Tbsp sugar. Allow to rest for 15-20 minutes
Shortcakes
  1. In a food processor, pulse together flour, 3 Tbsp of brown sugar, baking powder and salt.
  2. Cut butter into pieces and add into food processor.
  3. Pulse until it forms a coarse cornmeal like texture.
  4. Put flour mixture into a bowl and add in cream and egg that have been mixed together.
  5. Stir together with a spatula until a large clump forms.
  6. Turn out onto a lightly floured counter and knead just until the dough comes together - about 30 seconds.
  7. Pat the dough into a 9 x 6 inch rectangle, 1 inch thick.
  8. Using a 2¾ inch biscuit cutter cut out shortcakes - 6-8 of them.
  9. Place on a parchment covered baking sheet and brush with egg white and sprinkle with remaining 2 Tbsp brown sugar.
  10. Bake for 14-15 minutes or until golden brown.
Brown Sugar Whipped Cream
  1. Whip together the cream, sour cream, sugar and pinch of salt until whipped and cream forms soft peaks.
  2. Cut short cakes in half and layer with whipped cream mixture and sliced strawberries.
Doesn't this make your mouth water? Enjoy!

Eat Well My Friends!

Tuesday, June 2, 2015

Steak Diane

Yes...There is a different way to cook a steak....Steak Diane is what this is called...Puréed black-bean soup gives a wonderfully velvety taste to this recipe.

Let me say that this is a recipe that is usually made in restaurants and not by the person at home...but I have here a modified recipe that might work for the layman...

INGREDIENTS:



  • 2 tablespoons unsalted butter
  • 1 tablespoon vegetable oil
  • 4 (3/4-inch-thick) flatiron steaks (about 6 oz each)
  • 1 (16- to 19-ounce) can black-bean soup
  • 4 scallions, chopped (1 cup)
  • 1/2 cup water
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons Madeira
  • 1 tablespoon Dijon mustard
  • 2 tablespoons chopped flat-leaf parsley
DIRECTIONS:
  • Heat butter and oil in a 12-inch heavy skillet over medium heat until foam subsides. Meanwhile, pat steaks dry and sprinkle both sides with 3/4 teaspoon salt and 1/2 teaspoon pepper (total). Cook steaks, turning once, until browned and medium-rare, 6 to 8 minutes total.
  • While steaks cook, stir soup in can, then transfer 2/3 cup to a blender (reserve remainder for another use) and blend until very smooth, about 2 minutes.
  • Transfer steaks to a cutting board and let stand, loosely covered, 10 minutes. Meanwhile, pour off all but 1 tablespoon fat from skillet and cook scallions over medium heat, stirring, until softened. Stir in blended soup along with remaining ingredients and any juices from meat and bring to a boil. Spoon some of sauce over steaks and serve remainder on the side.
Try a red wine with this..

 Enjoy!  Eat 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