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Monday, July 9, 2018

A Super BLT

The mayonaise doesn’t make it into the acronym,BLT...Bacon ,Lettuce, Tomato that is... but it plays a crucial role: It brings all the flavors together, like a team huddle. What, then, if you don’t like mayo? I started thinking about what this ingredient brings to the table. If you’ve ever made mayo before, it becomes pretty clear pretty quickly: fat. Mayo is mostly oil, which becomes emulsified, thick, and creamy thanks to egg yolks.

So  why does a BLT need more richness when it already has bacon? Why do we need to call in outside oil when we’re already rendering a bunch of fat? Why not use that bacon fat instead of mayo?!
This means we lose the creamy spread, but gain something else entirely: best-ever sandwich toast. After you crisp up the bacon (I prefer a cast-iron, but any large-enough skillet works), drizzle the rendered fat on the bread. Toast in the same pan until it’s golden
brown, practically fried in the bacon fat.
You’ll want to eat this just as is, sans mayonaise and I don’t blame you.

But don’t! Spread the Mayo...I was just saying...We have a sandwich to build. My strategy, from bottom up: bread, lettuce, bacon, tomato, bread. This way, the juicy tomato drips down the rest of the ingredients, like the vinegar to balance all the richness. But between us, it’s just a BLT, and whatever you do will be great.

Check out this recipe -

INGREDIENTS:
  • 3 thick slices bacon, halved
  • 2 slices white bread
  • 4 bread-sized pieces iceberg
  • 1 extra-thick, bread-sized slice juicy red tomato
  • 1 pinch salt and pepper
DIRECTIONS-

1.Set a cast-iron skillet over medium heat.

2.Add the bacon. Cook until browned and as crispy as you like it. Remember, it gets significantly crispier as it cools!

3.While cooking, flip halfway through, and progressively drain the fat into a heatproof glass or bowl. When the bacon is done, transfer to a paper towel-lined plate, and drain the rest of the fat into the glass or bowl.

4.Now add 2 teaspoons bacon fat back to the skillet.

5.Add the bread and toast until the bottom is browned. Drizzle each piece with another teaspoon bacon fat and flip.

6.Cook until the other side is browned.

7.Transfer to a plate. Layer the sandwich in this order: bread, lettuce, bacon, tomato (sprinkle with salt and pepper), bread. Slice in half diagonally, from corner to corner, and eat immediately.

And there you have it...Enjoy!  Eat Well My friends

Wednesday, July 4, 2018

Grilled Pork Chops with Pineapple-Turmeric Glaze

Here's something different to Grill on the 4th of July...



DIRECTIONS:

  • Prepare a grill for high indirect heat (for a gas grill, leave one or two burners off; for a charcoal grill, bank coals on one side); oil grate. Bring pineapple juice, honey, vinegar, mustard, red pepper flakes, sesame oil, and turmeric to a simmer in a small saucepan over medium heat and cook, swirling occasionally, until reduced to ¾ cup, 10–15 minutes. Let cool. Transfer half of sauce to a small bowl and set aside for serving.
  • Season pork with salt. Grill over direct heat until browned all over, about 3 minutes per side. Continue to grill, turning several times and basting with remaining sauce, until charred and coated with a thick layer of glaze, about 4 minutes. Move to cooler part of grill and take internal temperature of pork. If needed, continue grilling over indirect heat until an instant-read thermometer inserted into chops near bone registers 130°, 1–4 minutes more. Transfer pork chops to a wire rack and let rest 10 minutes before slicing. Serve with reserved sauce alongside.
Ummm sounds good...Enjoy folk, Eat and Drink Well !

Monday, July 2, 2018

Apple Walnut Cole Slaw

You see something like this in the summer, and you have to be saying...NOW THAT LOOKS INTERESTING!!

Apples ,Walnuts and Raisins sound like fun additions to coleslaw.....Check out the recipe..

INGREDIENTS:

  • 3/4 cup mayonnaise
  • 3/4 cup buttermilk
  • 4 to 5 tablespoons sugar
  • 4-1/2 teaspoons lemon juice
  • 3/4 teaspoon salt
  • 1/4 to 1/2 teaspoon pepper
  • 6 cups shredded cabbage (about 1 small head)
  • 1-1/2 cups shredded carrots (2-3 medium carrots)
  • 1/3 cup finely chopped red onion
  • 1 cup coarsely chopped walnuts, toasted
  • 3/4 cup raisins
  • 2 medium apples, chopped
DIRECTIONS:
  • Whisk together first six ingredients. In a large bowl, combine vegetables, walnuts and raisins; toss with dressing. Fold in apples.
  • Refrigerate, covered, until serving.
DON'T SWEAT THE TECHNIQUE-
To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
There it is...Simple isn't it? Delicious....I'll bet it is....Try it and comment, let me know how you liked it!
ENJOY!  Eat well my friends!

Monday, June 11, 2018

The Best Prime Rib

 There is nothing and I mean nothing that taste better than a fine well cooked slice of Prime Rib practically melting in your mouth....

Thing is, not everybody fixes Prime Rib well....Here is a recipe and a few tips about preparing Prime Rib well...I call this, Prime Rib for dummies.

INGREDIENTS_


DIRECTIONS-
  1. Place rib roast on a plate and bring to room temperature, about 4 hours.
  2. Preheat an oven to 500 degrees F (260 degrees C).
  3. Combine butter, pepper, and herbes de Provence in a bowl; mix until well blended. Spread butter mixture evenly over entire roast. Season roast generously with kosher salt.
  4. Roast the 4-pound prime rib (see footnote if using a larger and smaller roast) in the preheated oven for 20 minutes. Turn the oven off and, leaving the roast in the oven with the door closed, let the roast sit in the oven for 2 hours. Remove roast from the oven, slice, and serve.
DON'T SWEAT THE TECHNIQUE-

 Your cooking times will vary depending on the size of your prime rib roast. To calculate your cooking time, multiply the exact weight of the roast by 5. Round the resulting number to the nearest whole number. The rib is cooked at 500 degrees F for exactly that many minutes. For example, for a 6 pound roast: 6x5=30, so cooking time is 30 minutes. Turn the oven off and wait 2 hours before opening the oven door. Remove the prime rib and slice into the most perfectly medium-rare meat you've ever seen.

Enjoy!  Eat Well My Friends..


DEDICATED TO THE MEMORY OF MY COOKING IDOL- ANTHONY BOURDAIN (June 25,1956- June 8, 2018, Rest in Peace Good Brother !)

Tuesday, June 5, 2018

Best Lasagne Ever

Definitely not something you can prepare fast on a work night, but something very worth it...Lasagne...The ultimate in Italian comfort food..

INGREDIENTS-

12 lasagna noodles
1 poundsweet Italian sausage link
1 poundground beef
2 tablespoonsgarlic (pressed or minced)
2 tablespoonssugar
½ tablespoonsalt
1 ½ tablespoonssweet basil
to taste pepper
2 tablespoonsparsley
20 ouncestomatoes (diced)
1                             Egg

DIRECTIONS:
  1. Preheat oven to 375°F.
  2. Boil noodles and drain (you may also use uncooked noodles).
  3. Sauté garlic, sugar and salt.
  4. Add sausage and ground beef and brown, breaking into small crumbles.
  5. Add basil, pepper, tomatoes and paste; simmer 20-30 minutes until sauce thickens.
  6. Mix together in bowl, ricotta, egg and parsley (add milk if it's too thick).
  7. Layer sauce to cover bottom of pan, noodles 1/2 of ricotta mixture, 1/4 c of parmesan, noodles, ricotta, mozzarella, sauce and parmesan.
  8. Bake covered for 25 minutes.
  9. Uncover and bake another 25 minutes.
  10. Let cool about 10-15 minutes then cut and serve.
  11. Leftovers may be frozen and then heated in the oven until hot and melty.
  12. Goes great with crusty garlic toast and a salad.
Serve with a nice red wine!

 Enjoy!  Eat and drink Well My Friends!

Thursday, May 17, 2018

Slow Cooker BBQ Baked Beans

I have High Blood Pressure like a lot of people my age ,so I was told to knock off the sodium, to limit it and just plain cut it out of my diet..

Buttttttttttttttttttttt, I just couldn't part with some of my favorite foods. After many experiments I came up with this potluck favorite—now everyone's happy I suppose!

Slow Cooker Barbecue Baked Beans..

INGREDIENTS:
  • 1 package (16 ounces) dried great northern beans
  • 2 smoked ham hocks (about 1/2 pound each)
  • 2 cups water
  • 1 medium onion, chopped
  • 2 teaspoons garlic powder, divided
  • 2 teaspoons onion powder, divided
  • 1 cup barbecue sauce
  • 3/4 cup packed brown sugar
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 2 teaspoons hot pepper sauce, optional
DIRECTIONS: 
Rinse and sort beans; soak according to package directions. 
 
Drain and rinse beans, discarding liquid.
In a 4-qt. slow cooker, combine beans, ham hocks, water, onion, 1 teaspoon garlic powder and 1 teaspoon onion powder. 
 
Cook, covered, on low until beans are tender, 8-10 hours.
 
Remove ham hocks; cool slightly. 
 
Cut meat into small cubes, discarding bones; return meat to slow cooker. 
 
Stir in barbecue sauce, brown sugar, nutmeg, cloves, remaining garlic powder, remaining onion powder and, if desired, pepper sauce. 
 
Cook, covered, on high until heated through, about 30 minutes. 
 
Yield: 12 servings (1/2 cup each).

Test Kitchen tips
  • Using hot sauce to flavor foods can be a smart alternative to salt, but make sure you check the nutrition labels. We recommend Tabasco sauce. It has only 26 mg of sodium per 5-7 drop.
  • And there you have it...Enjoy! Eat Well and healthy 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