Marinated Baby Onions

October 26, 2010 by

baby-onions.jpgThe perfect accompaniment to hearty meats or ham. We enjoyed tham alongside beef short ribs.

1 lb. unpeeled baby onions
2/3 cup seasoned rice or tarragon vinegar
2 Tbsp. sugar
2 tsp. Italian Seasoning

Place the onions in a pot with enough water to cover; bring to a boil and boil for 3 minutes. Drain and when cool enough to handle (about 10 minutes) slide off the skins. Place in a shallow-type glass bowl – such as a Pyrex pie plate. Set aside.

Meanwhile, place the vinegar and sugar in a small pan and bring to a boil; boil for 2 minutes to dissolve the sugar; stir. Remove from heat and pour over the onions. Sprinkle the Italian seasoning over the onions and gently stir. Place a piece of plastic wrap tightly over dish and let it sit on the counter for several hours; occasionally gently shaking to distribute and coat. Store in glass or plastic in the fridge if you have any leftovers.

Filed Under: Frontpage, Vegetables Tagged With:

Pepper Steak

October 20, 2010 by

peppers.jpgSo good, you probably won’t have leftovers.

3 Tbsp. olive oil – preferably extra virgin
1 red pepper, seeded & sliced
1 green pepper, seeded & sliced
2-4 garlic cloves, sliced thin/minced
1/4 cup soy sauce
1/2 cup beef broth
1 good sirloin steak sliced very thin – ask your butcher to do this
Sprinklings of crushed red pepper flakes -optional

In a large, deep skillet that you have a tight-fitting lid for, heat the olive oil, then add the peppers and garlic and slowly cook for about 10 minutes. Add the rest of the ingredients and bring to a boil; reduce heat to simmer/medium and let it cook like that with the lid on for about 20-30 minutes.

Filed Under: Beef, Frontpage

Greek Eggs (Scrambled Eggs with Feta)

September 23, 2010 by

At least twice a month we enjoy a leisurely Sunday Brunch. These eggs are on the menu quite a bit.

8 extra large eggs
1/4 cup (approximately) milk
1/4 cup crumbled Feta (I use Basil & Tomato)
1-2 Tbsp. butter

Melt butter in a non-stick pan. Crack eggs into bowl and add milk; whisk to blend. Add Feta and stir to blend. Pour into pan and keep on medium-low heat; gently stir & fold with a wooden spoon until done.

Filed Under: Breakfast / Brunch, Frontpage Tagged With: ,

Bacon Wrapped Pork Patties

September 14, 2010 by

img_0112.jpgWow your family with this delicious way to cook ground pork. Serve this with a cold macaroni salad, a green vegetable and perhaps some crusty bread – you’ll be all set. On a personal note, I like to offer a bit of maple syrup on the side, just in case the mood strikes for that “breakfast” taste. Enjoy!

2 pounds ground pork
1/2 cup slivered almonds (or walnuts or pecans)
2 eggs
3 Tbsp. milk
1/2 a peeled & chopped onion
4 Tbsp. parsley
1 tsp. coriander
1 tsp. kosher salt
1 tsp. black pepper
1 cup unseasoned bread crumbs
8 slices bacon
1-2 Tbsp. olive oil
1-2 Tbsp. butter

Into a large bowl, place the ground pork. Add all the rest of the ingredients, up to the pepper, in a food processor and give it a blitz to combine; add to the pork along with the bread crumbs and mix well to combine – you made need to rinse and re-wet your hands while making about 8 patties.

After forming the patties, wrap a piece of bacon around each one then place the oil and butter into a large skillet and warm on med-high; add about 4 patties and cook well on each side about 10 minutes then turn over and repeat – cook until done. Place on paper-towels to drain some of the fat then serve.

Filed Under: Frontpage, Pork, Something Different

Nielsen-Massey Vanillas

September 11, 2010 by

Go from tailgate to luxury box with quality vanilla from Nielsen-Massey.

Grills are fired up and ready to go in Parking lots across the nation for the great American sports tradition: tailgating. Every year, thousands faithfully don their team’s colors and venture out, rain or shine, to cheer home a winner. Sports fans and home cooks alike can be the reigning champions of parking-lots with tailgating recipes from Nielsen-Massey Vanillas.

Since 1907, Nielsen-Massey has been dedicated to creating the finest vanilla in the world. The vanilla beans are hand-picked for perfection and go through an exclusive cold extraction process, which slowly, gently draws the delicate, distinctive flavor from the vanilla beans.

Nielsen-Massey products compliment both sweet and savory dishes, so hungry Football fans can be fed this season with hamburgers and chicken wings dressed with Smoky Vanilla BBQ Sauce or Apricot Mango BBQ Sauce from Nielsen-Massey.

Smoky Vanilla BBQ Sauce
1 tablespoon butter
1 tablespoon garlic, chopped
1 tablespoon canned chipotle chilies with sauce, chopped
2 tablespoons brown sugar
2 tablespoons red wine vinegar
1 tablespoon Worcestershire sauce
1 cup catsup
1 tablespoon dark molasses
1 tablespoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract or
Paste

Melt butter in a heavy saucepan. Add garlic and sauté until soft. Add remaining ingredients and simmer, stirring occasionally, 45-60 minutes. Makes about 1 ½ cups.

Apricot Mango BBQ Sauce
1/2 cup medium diced canned apricots, drained
1/2 cup medium diced fresh or jarred mangoes, drained
1 (4-ounce) can mild chipotle chilies
2 tablespoons dark brown sugar
2 whole garlic cloves
1 tablespoon olive oil
1 tablespoon tomato paste
2 teaspoons Nielsen-Massey Madagascar Bourbon Vanilla Extract or Paste
2 teaspoons balsamic vinegar
1 teaspoon Worcestershire sauce
1 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon cayenne pepper (optional)

Combine the apricots, mangoes, chipotle chiles, brown sugar, garlic, olive oil, tomato paste, vanilla extract, vinegar, Worcestershire sauce, cumin, salt and cayenne pepper in a blender container and purée. Store in the refrigerator. Makes about 2 cups.

From daybreak to overtime, hearty finger-foods flavored with Nielsen-Massey Vanillas can provide an extra kick to fans’ favorite tailgating cuisines.

Filed Under: A Few Tid Bits, Frontpage, Reviews Tagged With: , , ,

Tomato Sauce & Ribs

August 26, 2010 by

A slow-simmering sauce that’s perfect for the weekends or a day off. Serve over your favorite pasta.

3 lbs. country-style ribs or meaty spare ribs
4 Tbsp. extra virgin olive oil – divided
1 medium diced onion
3 minced garlic cloves
2 28-oz. cans crushed tomatoes
1 8-oz. can tomato sauce
1 6-oz. can tomato paste
1 tsp. dried Italian seasoning
1 tsp. kosher salt
1/2 tsp. ground black pepper

If ribs are not already pre-cut, then cut them into individual ribs. Heat 2 Tbsp. of the oil in a large skillet and brown the ribs about 5 minutes on each side; remove the ribs to a large plate or bowl, drain the fat from the skillet, add 1 cup water to the pan, simmer it and scrape up all the browned bits of meat – set aside.

Then, get out the large saucepan you’ll cook the sauce in and add the other 2 Tbsp. of oil, heat then add the onion and cook on medium for 10 minutes, add the garlic and saute for 1 minute. Add the crushed tomatoes, sauce, paste, water, spices and the ribs. Bring to a bowl then simmer for 3 hours.

Filed Under: Frontpage, Sauces Tagged With: , , ,

Broccoli Soup

August 17, 2010 by

img_0015.jpgThis goes together in about 30 minutes. You can even use frozen broccoli. Making it during the week is oh so easy.

4 cups of low-sodium chicken broth
1 cup cold water
1 cup of half-n-half
4 slices Kraft white or yellow American singles
1/2 cup flour
1/2 tsp. minced onion (can be dried, minced)
1/2 tsp. ground pepper
Broccoli florets – 2 large fresh bunches or 3 boxes frozen

Combine the broth, water, half-n-half, cheese, flour, onion and pepper into a large pot. Whisk it to combine well and to break up flour blobs.

Place on stove top and turn heat to medium-high. Bring to a boil, then reduce to a low simmer. Add broccoli and simmer for 20 minutes. Serve.

Filed Under: Frontpage, Soups & Stews

Brownie Ice Cream Cake

August 8, 2010 by

Why buy when you can make your own? This is very rich and tastes like a brownie, candy bar, ice cream cake. Use any flavor ice cream you wish – for the picture I used vanilla.

2 measuring cups of semi-sweet morsels
12 Tbsp. butter
2 Tbsp. prepared, black coffee (optional – this will give it a mocha flavor)
2 tsp. pure vanilla extract
4 extra large eggs
1cup flour
1/4 tsp. kosher salt
1 pint of ice cream – your choice
1/2 cup whipping cream
2 Tbsp. butter

Preheat your oven to 350 degrees and grease a springform pan. Take eggs out and set on counter while oven preheats. Meanwhile in a small saucepan melt the butter and 1 cup of morsels over low heat until melted; remove from heat and empty melted chocolate into a medium bowl and cool off for 5 minutes.

With a wooden spoon, mix in coffee and vanilla just till the count of 10; add eggs one at a time and mix with wooden spoon for the count of 10 after each – you want to mix only till combined. Add the flour and salt only till combined. Empty into the springform pan and bake for 30 minutes, or until just set – top will have the browinie crackling-look. Set aside to cool completely.

Soften the ice cream and spread it carefully over the brownie layer then freeze for about 30 minutes. Meanwhile melt the other 1 cup of morsels, whipping cream, 2 Tbsp. butter and the other 2 Tbsp. coffee until smooth. Set it aside to cool, then gently pour over the ice cream and carefully swirl it around. Freeze for 2-3 hours before slicing. When ready to eat let it set on the counter for about 10 minutes then unmold and enjoy.

Filed Under: Desserts, Frontpage Tagged With:

Onion Bread

August 5, 2010 by

This recipe makes 2 golden brown loaves. The rising times take a bit, but it is worth the wait. While they’re baking your home fills with an intoxicating aroma. Goes so well with anything, you can even use it to make sandwiches.

2 cups of water
1 package Lipton Onion Soup Mix (NOT Beefy Onion)
2 Tbsp. sugar
1 tsp. salt
2 Tbsp. grated Pecorino Romano or Parmesan cheese
2 Tbsp. butter (I use unsalted)
1 package yeast (2-1/4 teaspoons)
1/4 cup warm water (for yeast)
5-6 cups flour

Place the 2 cups water in a small pan and bring to a boil; stir in the soup mix package and simmer covered for about 10 minutes. Stir in the sugar, salt, cheese and butter – take off the stove and set aside to cool to lukewarm. This should take about 10 minutes.

Place the 1/4 cup of warm water in a large bowl; sprinkle the yeast on top to stir and dissolve. Let this sit dissolving while the pot in step 2 is cooling down. Stir the soup mixture and 3 cups flour into the yeast. Stir it with a wooden spoon for about 2 minutes.

Mix in the remaining 2 to 3 cups flour (a bit at a time) and keep mixing with the wooden spoon until it becomes too difficult. Turn on some good music because now you gotta knead the dough. . .
Flour your counter and dump the bowl contents onto it. Knead away for a couple of minutes. You will probably have to keep sprinkling flour onto the counter while you are kneading – that’s okay. Continue kneading for a few minutes until the dough is smooth – it really doesn’t take that long if the music’s good.

Spray some cooking spray (I use Pam) into & around another bowl; place dough into bowl and turn it over to grease the top. Cover to let it rise in a warm place for 1-1/2 hours. Suggestion: it will work better if you spray the plastic wrap you are going to cover the bread with, prevents sticking. This is a tried & true method for all your yeast breads.

Punch dough down, turn out onto the counter and divide it in half. This dough is going to be sticky – don’t be concerned with that. Cover to let rest 10 minutes.
Shape into loaves (again with the sticky) and place into 2 greased bread loaf pans, cover, to let rise again for 1 hour.

At the 30 minute mark, preheat your oven to 400 degrees. Place loaves in the oven for 30 – 40 minutes, or until browned. Set out on cooling racks for 10 minutes then pop out of pans to completely cool on racks. Enjoy!
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Filed Under: Breads - Yeasted, Frontpage

Creamy & Deluxe Macaroni and Cheese

August 2, 2010 by

With two kinds of cheese and sour cream, you bet this is deluxe!

1-3/4 cups uncooked elbow macaroni
2 cups small-curd, or whipped cottage cheese
2 cups (8 oz.) shredded cheddar cheese
8 oz. sour cream
1 tsp. dried onion OR 1 Tbsp. minced onion
1 large egg, beaten
1 tsp. kosher salt

1/4 cup fine flavored breadcrumbs
2 Tbs. melted butter

Lightly grease a 2 quart or 9x 9 pan. Preheat oven to 350 and cook the macaroni per package instructions; drain.  Into a large bowl, combine everything else up to the breadcrumbs and mix well with the macaroni.  Spread into the pan.  Mix breadcrumbs and butter together, sprinkle on top of casserole and place uncovered in the oven for about 35 minutes.

Filed Under: Frontpage, Macaroni / Pasta Tagged With: , ,
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