Garlic Pasta

November 4, 2011 by

If you like garlic, butter, and olive oil, then you’ll love this.

1 lb. box of pasta – (we use spaghetti or angel hair)
1/4 Cup extra virgin olive oil – (don’t use any other kind)
2-3 Tbsp. – or to taste – minced garlic
6 Tbsp. butter – (NOT margarine)
3 Tbsp. minced parsley
1 Cup Grated Pecorino Romano or Parmesan cheese
Salt & freshly ground black pepper to taste

Cook pasta according to package but before draining, reserve 1 cup of the hot cooking water – set aside. Place pasta back into pot. While pasta is finishing cooking, in a small pot heat the oil, butter, and garlic until butter has melted. Pour the hot oil mixture over the pasta and stir; add in the cheese and stir until well-mixed. Add as much of the reserved hot cooking water as needed to keep pasta moist- it may not take the full cup. Sprinkle in the parsley, and salt & pepper to taste. Serve immediately. This also reheats well the next day – just zap it in the microwave.

Filed Under: Frontpage, Macaroni / Pasta

Pork Chops I

October 26, 2011 by

Pork chops can dry out and be unwanted so easily. This method keeps them juicy and tender. You must use a pan that can be placed on the stove top as well as in the oven.
6 1/2-inch thick boneless pork chops (loin chops)
1/2 cup flour
1/2 tsp. Kosher salt
1/2 tsp. black pepper
3 Eggs
3 Tbsp. milk
1 Cup seasoned breadcrumbs
1/2 Cup grated Parmesan or Pecorino Romano
2 Tbsp. minced parsley
2 Tbsp. butter
2 Tbsp. extra virgin (or regular) olive oil
Preheat oven to 325 degrees. Rinse pork pieces & pat dry; put aside.
On 3 separate pie plates (or shallow dishes or regular plates):
Plate 1: Mix the flour, salt & pepper together with a fork.
Plate 2: Mix the eggs & 2 Tbs. milk together with a fork.
Plate 3: Mix the breadcrumbs & cheese together with a fork.
Melt 2 tbsp. butter & 2 tbsp. oil together on medium heat in a large non-stick skillet.
Using 1 piece at a time, press in the flour – shaking off excess, then the eggs mixture – shaking off the excess, then the breadcrumb mixture, press in the crumbs – shaking off the excess.
Place in pan and turn the heat to med-high cooking till brown – this takes about 5 minutes per side. Turn over & cook the other side same way.
Place in oven for about 25 minutes or until done.

Filed Under: Frontpage, Pork

Spicy Chicken Wings

October 18, 2011 by

I didn’t feel right calling these Buffalo Wings, but they’re close enough.You’ll need a candy thermometer for this.

4 pounds chicken wings – wing tips removed
2 sticks of margarine – (do not use butter; margarine is the way to go)
1-1/2 cups of Frank’s RedHot Original Cayenne Pepper Sauce or other cayenne pepper sauce
Peanut oil

In a heavy, medium-sized pot, pour peanut oil to a depth of 2″ and heat over medium heat until the temp reaches 350 degrees on a candy thermometer.

Working in batches, fry the wings, occasionally stirring until each is golden brown – this take about 10-12 minutes.

Melt the margarine in a large skillet over medium heat. Add the hot sauce and stir or whisk to combine it. Place wings in skillet and toss to coat well.

Serve with the traditional celery sticks and chunky clue cheese dressing if you wish.

Filed Under: Chicken, Frontpage

Cinnamon Buttermilk Bread

October 14, 2011 by

Being a quick bread, you can toss this together in no time, and have it on the table for a Sunday afternoon treat with a hot or cold beverage.

2 cups flour (half white & half wheat is good)
1 tsp. baking soda
1/2 tsp. kosher salt
1 tsp. cinnamon
1/4 cup vegetable oil (NOT olive oil)
3/4 cup white sugar
1/4 cup brown sugar
1 cup buttermilk
1/2 tsp. pure almond extract
1 large egg
1/2 cup chopped nuts (optional)

Preheat your oven to 350 degrees. Lightly grease a loaf pan, then take the buttermilk and egg out of the fridge to set on the counter for at least 30 minutes while the oven preheats. If you don’t have buttermilk, place 1 Tbsp. lemon juice or white vinegar into a liquid measuring cup – add milk until the 8-oz. mark and let sit on counter while oven preheats. Mix well before using.

In a large bowl whisk together the flour, baking soda and salt. In a smaller bowl combine the oil, sugars, buttermilk egg and almond extract – mix this well. Pour into the dry ingredients and mix with a wooden spoon to the slow count of 20. Then with a spatula give it a couple of good turns to bring up the flour from the bottom of the bowl. Do not over mix.

Scrape into the loaf pan and bake for 50-60 minutes or until a toothpick comes out clean. Cool in pan on rack for 10 minutes, then turn out onto rack to cool completely.

Filed Under: Autumn & Winter, Breads - Quick, Frontpage

Ribs

October 2, 2011 by

This recipe is for oven cooked ribs. Of course you can adapt it for your grill. Begin this process as early in the day as you possibly can so it can meld with the spices.

2 slabs pork spareribs – this is about 3 lbs. each

4 tsp. Kosher salt
4 tsp. black pepper
4 tsp. chili Powder
1 tsp. sugar
1/2 – 1 tsp. cayenne pepper (optional, but does add an interesting kick; maybe split rub in half and add the cayenne to 1/2 for those who like the extra kick)

Mix all spices together. Pour equal amounts on both sides of ribs. Rub in with palm/heal of your hand.

If you don’t halve the recipe, you’ll need 2 pans for these: Place in roasting pan, or high-rimmed sheets. Cover pan(s) with aluminum foil. Let sit in fridge for most of the day – the longer the better.

Preheat oven to 350 degrees. While oven’s preheating, take tray out and place on counter top for at least a 20-minute preheat wait.

Cook for 1 hour. Take out and turn ribs over. Re-cover & cook for 45 more longer – alternate racks.

Enjoy!

Filed Under: Frontpage, Pork

Roasted Carrots

September 29, 2011 by

If we don’t eat them fresh from the bag or garden, we roast them. Roasting caramelizes and browns them so nicely.
1 lb. baby carrots or regular carrots
Extra virgin olive oil (Please do not use any other type)
Salt (I use Kosher)
Pepper

Preheat your oven to 400 degrees.Slice the baby carrots in half, lengthwise, or if using regulars, then peel them and diagonally slice them into large-sized chunks. Spread them in a single layer on a rimmed cookie-type sheet. Sprinkle 2-3 tablespoons olive oil over. Sprinkle salt & pepper over. Mix it all up with your hands right on the tray- messy but fun. Place in the oven for about 15-20 minutes; stir once during roasting
With a spatula, scrape out onto a serving plate, or we just serve them from the tray on the stove.

Filed Under: Frontpage, Vegetables

Meatballs

September 26, 2011 by

I have tried so many different recipes and ways of making meatballs. I added sausage, I played around with different spices and the “keep it simple” way is still the best way to go. These are outstanding. Please try to use the best ground beef you can get. It does make a difference.

1-1/2 lbs. ground beef
2 large eggs – beaten
1 large minced garlic clove
1/2 cup grated Pecorino Romano
1/2 cup plain bread crumbs (do not use seasoned)
2 Tbsp. chopped flat-leaf parsley (preferably fresh)
1 tsp. kosher salt
Ground black pepper
1/4 cup extra virgin (or not) olive oil

In a large bowl, beat the eggs, then add in everything up to the olive oil. Mix it thoroughly together with your hands. Shape the mixture into small (walnut sized) balls. You will need to occasionally wet your hands with water so mixture doesn’t stick. Set them all on a tray or plate while you heat the oil.

Heat the olive oil in a large heavy skillet over medium heat. Add the meatballs and fry them until they are browned on all sides. This is going to take about 15 minutes. Carefully transfer them to a plate or tray with tongs.
Carefully transfer them to your sauce (or mine) and cook through, about 30 minutes.

Filed Under: Beef, Frontpage

Marinated Tomato Slices

September 19, 2011 by

Such a simple idea. You can have these with any meat you cook or grill.

1 cup vegetable oil (I use canola)
1/3 cup vinegar – white, rice, or tarragon (not cider vinegar)
1/4 cup minced fresh parsley or 1 Tbsp. dry
3 Tbsp. minced fresh basil or 2 tsp. dry
1 Tbsp. sugar
1 tsp. kosher salt
1/2 tsp. black pepper
1/2 tsp. dry mustard powder
1/2 tsp. garlic powder
1 medium sweet onion, sliced thinly into rounds
6-8 large tomatoes, sliced thin
In a small bowl or a jar with a tight-fitting lid, whisk or shake-up the first 9 ingredients. Layer the tomatoes and onions in a shallow, non-plastic dish. Pour the marinade over; cover and let refrigerate for a minimum of 2 hours.

Filed Under: Frontpage, Vegetables

Smoked Grilling Sauce

September 9, 2011 by

This is a tomato-based grilling sauce.

1 Tbsp. vegetable oil – (I use canola)
1 medium onion, diced
2 minced garlic cloves
1 cup canned tomato puree
3/4 cup cider vinegar
3/4 cup cold water
1/2 cup tomato paste
3 Tbsp. Worcestershire sauce
3 Tbsp. molasses
3 Tbsp. packed brown sugar
2 Tbsp. chili powder
1 Tbsp. regular yellow ballpark mustard
1 Tbsp. black pepper
1 Tbsp. liquid hickory smoke – (optional, but good)

In a medium sized saucepan that is non-reactive, warm the oil; add the onion and cook for 10 minutes, add the garlic and cook for 1 more minute. Mix in all the rest of the ingredients and turn the heat to low. Cook until it gets thicker, about 30 minutes.

Filed Under: Frontpage, Holidays & Special Occasions, Sauces Tagged With:

Best Burgers

September 3, 2011 by

These burgers were just something tossed together as a “let’s see how this will work” kinda thing. I had no idea that they’d become so juicy and delicious. If you like cheeseburgers then add sliced sharp cheddar because it’s so much better than American and less salty. P.S. Don’t let the list of spices fool you – burgers won’t be spicy, just moist and tasty; add more for a spice kick.

2 pounds ground chuck
2 Tbsp. chili powder
2 Tbsp. paprika
2 tsp. garlic powder
1 tsp. kosher salt
1 tsp. ground cumin
1 tsp. black pepper

Make about 8-9 patties out of the meat and place on a wax-paper lined baking sheet. Mix all the spices together and sprinkle on each of the burgers; spread around and gently press into each patty then turn and do this again. Cover loosely with plastic wrap and place in the fridge until you’re ready to cook them to your liking. I gave them a 4 hour sit and it worked quite well.

A hamburger patty is an excellent, inexpensive investment. I recently received one as a gift and can’t live without it now.

Filed Under: Beef, Frontpage
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