tag:blogger.com,1999:blog-38606363723956422632024-03-13T02:34:23.727-04:00Simmer, Sip, ShareA collaborative food and booze blog by a bunch of like-minded folk who enjoy food and/or booze. Check us out for recipes, restaurant and alcohol reviews. Or just about anything that has to do with either food or booze or both. It's all good. Enjoy!Verdant Earlhttp://www.blogger.com/profile/03139591223231428391noreply@blogger.comBlogger38125tag:blogger.com,1999:blog-3860636372395642263.post-30914481784867094752014-06-05T16:21:00.001-04:002014-06-05T16:21:30.908-04:00The Great American Smoked BBQ Experiment - Phase 2And in this week's episode, the challenge is to make a juicy, succulent, tasty smoked brisket. A daunting task, considering that many BBQ purists consider it the holy grail of BBQ. Something that is awesome when done correctly, but also something that can turn out to be a disaster if the conditions aren't ideal.<br />
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Our first step was a visit to our local butcher to procure the cut of beef we desired. You can buy brisket at your local supermarket, but that will get you a 3-4 lb brisket flat or first cut. No, no, no. What we want is the entire cut of brisket. The flat and the point. That will give you a much, much larger hunk o' beef to smoke. Marbled with plenty of fat to keep the brisket nice and moist during the long smoking process. The point, especially, is a fatty piece of beef. I chose a 16.5 lb whole brisket for your smoking adventure.<br />
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If you look at the pic below, you will see the whole brisket sitting fat-side down. There is a fat cap on the bottom that is extremely important to the smoking process. We'll get to that in a bit. The flat of the brisket runs along the bottom of the cut and is covered by the fat cap. The point sits on top and can be seen in the below picture on the left side of the brisket. There is also some cartilage or hard fat that needs to be trimmed off the cut before you smoke the brisket. So I trimmed those out, trimmed the fat cap on the bottom to around 1/4 of an inch, and then cleaned and dried the brisket <br />
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<tr><td class="tr-caption" style="text-align: center;">Vacuum-packed brisket from the butcher</td></tr>
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After cleaning and drying the brisket, I rubbed some yellow mustard all over the cut. This, I've read, helps the dry rub to adhere to the surface of the meat. Probably adds a bit of flavor as well. For a dry rub, I went simple. Sea salt, ground black pepper and smoked paprika. That's it. Many purists just use salt and pepper, but I had this great smoked paprika that I thought would give it an interesting flavor. And I believe it did. After applying the rub, I wrapped the entire brisket in several large sheets of plastic wrap and let it sit in the fridge overnight.<br />
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My alarm went off at 4:30AM (that's right) to take the brisket out of the fridge. You have to let the meat sit for a bit before putting it on the grill. By 6:30AM, my grill was up and smoking and my brisket was ready to be cooked. I used indirect heating (the meat never sits above the coals) between 250-275 degrees farenheit, and soaked applewood chips for the smoke. About once every hour, I added some more coals and some more chips. That's more of an art than a science. Sometimes I did it every half-hour as needed. But the idea is to keep the grill closed to keep the heat constant. Oh, and you also cook the brisket with the fat cap up. Something about the fat rendering and melting into the meat. Oh yeah...<br />
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I would also mop the brisket every hour or so with a light sauce that I made from apple juice, apple cider vinegar, water and some spicy-hot BBQ sauce. Some folks mop their brisket, some folks don't. It's all a personal choice. I wanted to ensure that my brisket didn't dry out, so I used the mop. In the picture below you can see how the brisket transformed from the first hour of smoking until it was finished and ready for carving.<br />
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<tr><td class="tr-caption" style="text-align: center;">The many stages of smoked brisket</td></tr>
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For the last two hours of smoking, I wrapped the entire brisket in two layers of heavy-duty aluminum foil. Up until that point, about 8-9 hours of smoking, the meat got up to a temperature of around 160 degrees. It hit that point and just stalled. Which is something that happens with brisket. Except that you want it to get to around 190 degrees. That's when everything fatty or hard inside the cut melts, and leaves you with a tender cut of brisket. So into the foil, or crutch, it went. Ladies and gentlemen, the sound of the brisket simmering in the foil as it sat on the grill was absolutely mouth-watering. And two hours later, my trusty meat thermometer read 190 and we were ready to rock.<br />
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I let it sit in the foil for about 40 minutes before slicing. The first thing I found was that the point really wanted to separate from the flat as I was slicing. So I did just that. Came off with barely any effort at all. I put that aside and continued to cut the flat. The fat cap on the bottom had caramelized into this crispy, delicious crust. It's indescribable, really. Such an incredible flavor that is added to the tender meat. Then I tackled the point, which was even juicier and more tender. In fact, it came apart more like pulled pork. So delicious. The pics below show the cuts from the flat in the top pan and the point in the bottom pan.<br />
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<tr><td class="tr-caption" style="text-align: center;">Brisket flat on the top, point on the bottom</td></tr>
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All in all, it was about 11 hours of smoking for a 16.5 lb brisket. I used slightly higher smoking temperatures than some suggest because I wanted to eat by around 6:30PM that evening. We wound up with a cooked brisket of around 9-10 lbs. Enough to feed the small army that we invited over for the day. Side dishes included a mint tabbouleh salad and a bacon-infused macaroni salad.<br />
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Some pro-tips from a one-time brisket god.<br />
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<li>Buy some insulated BBQ gloves. These are indispensable for handling the cooked brisket. You don't want to use a BBQ fork and lose all the juice in the meat. You'll also want to rotate the brisket every so often so that the side closer to the heat source doesn't overcook.</li>
<li>Buy a good meat thermometer. Getting the brisket to 190 degrees is essential. You don't have to check it every hour or anything. Just make sure that it's at 190 by the time it's done. I'd imagine you could skip this as you become more proficient at smoking.</li>
<li>Have plenty of charcoal around. You need to replenish the coals every hour or so. I actually re-started 2 or 3 new fires during the day to keep the temperature in the smoker at an optimal and constant temperature. </li>
<li>Have plenty of hungry friends. That's a lot of meat.</li>
<li>Have fun.</li>
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Verdant Earlhttp://www.blogger.com/profile/03139591223231428391noreply@blogger.com0tag:blogger.com,1999:blog-3860636372395642263.post-64980814220069005372014-05-26T20:07:00.002-04:002014-05-26T20:07:39.271-04:00The Great American Smoked BBQ Experiment - Phase 1This lovely Memorial Day weekend saw our very first attempt at smoking ribs the way they do down there. Or over there. Or up here. Wherever it is that adventurous souls are using tender smoke to make tender ribs. That was the challenge. And the challenge was accepted, met, hurdled and smashed to pieces, if I do say so myself.<br />
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There was a threat of rain showers all day long, but it wasn't going to deter us from our quest. I stopped at a local butcher to pick up two racks each of babyback ribs and St. Louis ribs. The babybacks have been our go-to rib when we go out for yummies, but I think we are turning the corner on the St. Louis ribs. More on that later.<br />
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A generous rub made from brown sugar, sea salt, cumin, red cayenne, garlic, chili powder and whatever else I had in the spice rack was applied to the bare ribs to make them oh-so pretty and ready for the smoker.<br />
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<tr><td class="tr-caption" style="text-align: center;">Aren't they pretty?</td></tr>
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Now it was time to get the smoker into high gear. I'd never used an offset smoker before, nor any smoker for that matter. So I was hoping I could pull this off without fucking up, if you know what I mean. The charcoal goes in the small, lower box on the smoker and when they are nice and ready, you can add your wood or wood chips, however you roll. From the advice of a friend, I picked up a cast-iron smoke box that I put the water-soaked applewood and hickory chips in for smoking. That worked divine.<br />
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Here's a quick video of our offset smoker in action. Check it.<br />
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UPDATE: Well, uploading the video didn't work. Here's a screenshot instead.<br />
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<tr><td class="tr-caption" style="text-align: center;">Not a video...sadly</td></tr>
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Using open vents on the side of the smaller box on the right and vents from that box into the bigger box, the smoke and heat moves through the larger area where you smoke your ribs. A water pan (I used apple juice, water and cider vinegar) is placed at the bottom of the larger area to maintain moisture along with the smoke. I was supposed to get the temp in the big box up to 200 degrees Fahrenheit, but I could only coax it up to 165-170 or so. So I was supposed to smoke the ribs for 3 hours in that environment, but I added an extra hour due to the lower temp.<br />
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After the four hours, I wrapped them in heavy-duty foil with a bit of Srirachi sauce and a quick baste of apple juice and cider vinegar. Then I added some coals to the big box on the smoker and cooked them in the foil using indirect heat at around 275-300 for about an hour. The ribs were sooo juicy and tender at that point, I almost wanted to skip the final step. That final step was a quick 10 minutes on direct heat whilst I slabbed on some BBQ sauce. I used a store-bought sweet sauce as a base and added Srirachi and some Red Hot BBQ for a kick. Came out wonderful. Equally sweet and spicy.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdeHiYgsYG_sZytAd96U6Ms8XVu7wo1mA0LRB2bBKDdXHtcRiF_kJXX9LKO8nJGmusiT6DvOjBdMYVR6jWScXE5W5yrRddqY0POqXZq_yfDKcgE5pH59zfdJhz37ZiS-SXMDOP_7tEsxY/s1600/IMG_20140524_182434854_HDR.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdeHiYgsYG_sZytAd96U6Ms8XVu7wo1mA0LRB2bBKDdXHtcRiF_kJXX9LKO8nJGmusiT6DvOjBdMYVR6jWScXE5W5yrRddqY0POqXZq_yfDKcgE5pH59zfdJhz37ZiS-SXMDOP_7tEsxY/s1600/IMG_20140524_182434854_HDR.jpg" height="225" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">St. Louis on the left, Babybacks on the right. Zoom in for BBQ porn. </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Second helping. Babybacks, homemade slaw and mac & cheese. </td></tr>
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The entire day was a huge success. The ribs were smoky, tender and juicy. Some of the best ribs I've ever had in my life, if I can brag for a moment. Maybe the day spent with my buddy drinking beers and bourbon and tending the smoker had something to do with it. Great company always is the best accompaniment to great food, I always say. I also made some homemade cole slaw and mac & cheese with cauliflower as side dishes. PBR and Bulleit bourbon were also on hand to get us through the meal. <br />
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This was our first foray into the art of smoking, but it certainly won't be our last. There smoked brisket, pork shoulder or butt, more ribs and just about anything else we can think of smoking coming our way in the near future.<br />
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After all, it is our Summer of BBQ.<br />
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Cheers!<br />
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<tr><td class="tr-caption" style="text-align: center;">The view from our patio - post BBQ.</td></tr>
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Verdant Earlhttp://www.blogger.com/profile/03139591223231428391noreply@blogger.com0tag:blogger.com,1999:blog-3860636372395642263.post-5129479997715490172014-05-21T13:19:00.002-04:002014-05-21T14:12:53.404-04:00Hash & EggsDid some more barbecuing last night. It's only May 21st and I've already barbecued more this year than I did last year. And it's not even really summer yet. This coming weekend I'm going to smoke some ribs for some friends of ours. I'll make macaroni and cheese and homemade coleslaw too, but we'll have more on that once the weekend comes.<br />
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Last night I grilled up some marinated steak tidbits over some coal. I've always been a gas grill kinda fella, but I'm going with coal this summer. Just for shits and giggles. And because we have a large smoker that I'm going to be using a lot this year. I also grilled a few ears of corn on the cob. Not exactly sure where this corn came from this early in the year, but it was super fresh and super tasty. I'm not complaining. No food porn from last night. It was all good, but not particularly photogenic, if ya know what I mean.<br />
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But today...ah, today was leftovers for lunch in the most amazing possible way. As I mentioned in my last post, I love me some leftover hash. So I chopped up the remaining grilled steak and some leftover fries that we had hanging around to make a hash. Added a few dashes of Tabasco and <a href="http://www.pickapeppa.com/">Pickapeppa</a> to the mix and then topped it all off with a sunnyside up egg.<br />
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Yeah man...this should be what lunch is about every single freakin' day. Check it.<br />
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Everything is better with a fried egg on top. Everything. Verdant Earlhttp://www.blogger.com/profile/03139591223231428391noreply@blogger.com0tag:blogger.com,1999:blog-3860636372395642263.post-77333040403421992472014-05-19T15:22:00.000-04:002014-05-19T18:19:44.410-04:00BBQ Restaurant Review: Dixie's Smokehouse (King's Park, NY)Hey there kids. It's been a looooong time. Too long. So long that I had even forgotten that this blog existed. Until last night when a Twitter buddy reminded me about it. I still love the idea of a collaborative blog about all things food and booze. What you ate and drank, where you ate and drank them. Stuff like that. And since I recently decided that 2014 will be my "Year of BBQ", I figured I would get back into the game with a review of the first new BBQ joint that we hit up this past weekend. <a href="http://dixiessmokehouse.com/">Dixie's Smokehouse</a> in King's Park, NY. <br />
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Situated, oddly, in a busy strip mall right off of the Long Island Rail Road, Dixie's is a actually a comfortable little spot amidst that kind of crazy. They offer attractive (<i>for the setting</i>) outside seating, but since it was just in the mid-60's we decided to head inside. We got there for a super-early Saturday dinner at 4:15PM, so we were pretty much the only people in the joint at that time. We were there so early, that old people just started showing up as we were leaving. They looked confused. Like they couldn't understand why anyone without an AARP card could possibly want to eat that early. Yeah...it's not normally our bag. But we had been researching local BBQ all day and we were starving because of it. So that's that.<br />
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The interior was clean and attractive, and had a great smoke aroma lingering in the air. So you know they actually smoked their meats right on premise. Something they reminded you of all over the walls and menus. Good. Be proud, on-premise smokers! We started with ordering some beverages, and herein lies my only real complaint with the joint. If you run something you call and "authentic BBQ" joint, try just a little bit to have a reasonable cocktail/beer list. They had zero in the way of craft beers and even less in the way of geographic appropriate offerings. This is a Texas-style BBQ, but no Lone Star or Shiner to be found, not even PBR in a can. Nada. Went with a plain old Budweiser because I had to have a beer with my BBQ. I'm not a fucking barbarian. For what it's worth, Gia went with a margarita and she said it was delicious. But I still feel that they could greatly improve the joint with just the smallest of efforts in the booze area. By the way, this is the same problem I have with many BBQ joints on Long Island. They put all their efforts into the food and nothing into the bar. It's like they don't even know who I am anymore...<br />
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For appetizers, we went with the Burnt Ends, burnt ends of smoked brisket over Texas Toast, and Over the Top Nachos with chili. When the food arrived, we immediately saw that we ordered too much. Our waitress realized it as well. She let us know halfway through our apps that she hadn't even put in our entree yet because it looked like we were going to take our time. We did...slow and steady. Still didn't finish either app because we wanted to save room for ribs. But both were delicious! The Burnt Ends were incredible flavorful and a great way to try a joint's brisket. The nachos truly were over the top. Biggest complaint with nachos is that the toppings sometime make the nachos a soggy mess. Not so with these. Crispy, delicious nachos and toppings all around. Well done.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo_aNpE35LdjCJLCT7hX2hDqN-MxHWsXKXLoGaXg0MhUJCQIaD5LicXlMV8gC6ngYJcKTk0McH977sKTMtrvF_5ZY-ka9_wOtURKPDtmYYwPGSn_R6sUtmYOO5u2VIzOijSvZNLcA9u18/s1600/IMG_20140517_170308579_HDR.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo_aNpE35LdjCJLCT7hX2hDqN-MxHWsXKXLoGaXg0MhUJCQIaD5LicXlMV8gC6ngYJcKTk0McH977sKTMtrvF_5ZY-ka9_wOtURKPDtmYYwPGSn_R6sUtmYOO5u2VIzOijSvZNLcA9u18/s1600/IMG_20140517_170308579_HDR.jpg" height="225" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Baby backs top left, St. Louis top right, Beef below</td></tr>
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For our entree, we shared a Three Rib Combo platter. Half-racks of St. Louis and Baby Back ribs and one huge beef rib. We ordered it with steak fries and macaroni and cheese. Had the choice of ordering the ribs dry or glazed with their Texas sauce. We went with glazed. They were all delicious. Smoky, juicy, spicy and a little sweet. The surprise for both of us was the gigantic beef rib. It was really, really good. Again, we couldn't finish it all, so we took about half the platter home with us. Later that night, as a midnight snack, I chopped up the fries and the remaining beef rib to make a quick beef hash. That was really delicious as well. Except that I didn't listen to my gut and augment with a sunnyside egg on top. Sigh. You live...you learn.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuuT5In_3J6hqcNczGg4SRIsEmQ_u08N9Prc2T9KI1bkVApN8M6zHx8seC245yHtsLQC13gTJ7wICZogFHxFSo8aNPfJzaY8vPcZduO3Sq0bRmsUVDrE1QFvpOWe8_U9G-pao4sixGssQ/s1600/IMG_20140517_224724750.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuuT5In_3J6hqcNczGg4SRIsEmQ_u08N9Prc2T9KI1bkVApN8M6zHx8seC245yHtsLQC13gTJ7wICZogFHxFSo8aNPfJzaY8vPcZduO3Sq0bRmsUVDrE1QFvpOWe8_U9G-pao4sixGssQ/s1600/IMG_20140517_224724750.jpg" height="400" width="225" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Missing: sunnyside egg</td></tr>
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<br />
Overall, a very positive experience and a restaurant that we would be willing to return to. Especially if they do a little something about their bar offerings. <br />
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<b>Official Rating</b>: 3.5 gnawed rib bones out of 5Verdant Earlhttp://www.blogger.com/profile/03139591223231428391noreply@blogger.com6tag:blogger.com,1999:blog-3860636372395642263.post-26318809012896348682012-03-19T17:08:00.000-04:002012-03-19T17:08:04.962-04:00Restaurant Review - Mara's Homemade, Syosset NYA few weeks back, a buddy of mine texted me asking if I had been to <a href="http://www.marashomemade.com/">Mara's Homemade</a> yet. Not only had I never been there, but I had never even heard of it. A former NYC hotspot that moved out to the Island, serving New Orleans-style grub and Arkansas Barbecue? Sign me up!<br />
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We stopped by there two weekends ago for a drink at the bar and to have a couple of appetizers. We settled on a Bloody Maria made with jalepeno-infused tequila, something called a Crawfish Cheese Cake and some fried pickles. The Crawfish Cheese Cake was like a souffle with cheese, crawfish tails and Andouille sausage. Everything was delish!<br />
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<tr><td style="text-align: center;"><a href="http://i1191.photobucket.com/albums/z464/BEEarl/1926345125_photobucket_15652_.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://i1191.photobucket.com/albums/z464/BEEarl/1926345125_photobucket_15652_.jpg" width="297" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Crawfish Cheesecake, fried pickles and a Bloody Maria</td></tr>
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That experience was so satisfying, we knew we had to go back for a full meal. Something we did this past weekend. And it didn't disappoint. We started off with another Bloody Maria (<i>it was sooooo good the first time around</i>) and a Cajun martini made with tobasco and gin. Both were excellent. The spice on the rim of the Cajun martini, something I usually don't go for, was a nice addition.<br />
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<tr><td style="text-align: center;"><a href="http://i1191.photobucket.com/albums/z464/BEEarl/1926345125_photobucket_13939_.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://i1191.photobucket.com/albums/z464/BEEarl/1926345125_photobucket_13939_.jpg" width="297" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bloody Maria and Cajun Martini</td></tr>
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For our round of appetizers, we settled on something called Crawfish Stuffed Bread, some fried green tomatoes and a 1/4 rack of their dry-rub ribs. The Crawfish Bread was a hollowed out piece of crusty French Bread filled with a delicious mixture of cheese, crawfish tails and spices. It was so good, I'm thinking it would've made a fine meal all in itself. The fried green tomatoes were some of the very best I've ever had, and I'm obsessed with finding the best fried green tomatoes. You didn't even need any of the Remoulade sauce they served with it. And we were dying to try the barbecue, so we had a little taste with the dry-rub smoked ribs, which were moist and excellent. Fell right off the bone. All the appetizers were outstanding!<br />
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<tr><td style="text-align: center;"><a href="http://i1191.photobucket.com/albums/z464/BEEarl/1926345125_photobucket_13940_.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://i1191.photobucket.com/albums/z464/BEEarl/1926345125_photobucket_13940_.jpg" width="297" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Crawfish Stuffed Bread</td></tr>
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<tr><td style="text-align: center;"><a href="http://i1191.photobucket.com/albums/z464/BEEarl/1926345125_photobucket_13941_.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://i1191.photobucket.com/albums/z464/BEEarl/1926345125_photobucket_13941_.jpg" width="297" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fried Green Tomatoes</td></tr>
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<tr><td style="text-align: center;"><a href="http://i1191.photobucket.com/albums/z464/BEEarl/1926345125_photobucket_13943_.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://i1191.photobucket.com/albums/z464/BEEarl/1926345125_photobucket_13943_.jpg" width="297" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Smoked dry-rub ribs...Arkansas-style!</td></tr>
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For our entrees, Gia went with one of the specials...fried catfish served with a cheese sauce smothered in crawfish tails and shrimp and a side of collared greens. I went with a serving of Crawfish Etoufee (<i>actually a large side dish</i>) with a side of Smoked Levi Beans. Both were big hits with us. The cheese sauce on the catfish was actually much lighter than we expected but full of flavor, and the collared greens were cooked just right. The Crawfish Etoufee was hot, spicy and wonderful, as were the smoked beans.<br />
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<tr><td style="text-align: center;"><a href="http://i1191.photobucket.com/albums/z464/BEEarl/1926345125_photobucket_13945_.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://i1191.photobucket.com/albums/z464/BEEarl/1926345125_photobucket_13945_.jpg" width="297" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fried catfish in a cheese sauce with crawfish and shrimp and collared greens</td></tr>
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<tr><td style="text-align: center;"><a href="http://i1191.photobucket.com/albums/z464/BEEarl/1926345125_photobucket_13944_.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://i1191.photobucket.com/albums/z464/BEEarl/1926345125_photobucket_13944_.jpg" width="297" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Crawfish Etoufee (foreground) and smoked Levi beans</td></tr>
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We were pretty damn full at this point, but we had to try some dessert as well as some after-dinner drinks. We went with the Chocolate Pecan Cake, a Bulleit bourbon on the rocks for Gia and a Sazarac made with absinthe and apricot-infused bourbon for me. Perfect ending for the meal. I also accidentally ordered some beignets, but I was too full to eat them so we had them bagged to take home. I didn't get a picture of them, but they were delicious!<br />
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<tr><td style="text-align: center;"><a href="http://i1191.photobucket.com/albums/z464/BEEarl/1926345125_photobucket_13947_.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://i1191.photobucket.com/albums/z464/BEEarl/1926345125_photobucket_13947_.jpg" width="297" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sazarac (foreground), Bulleit on the rocks, Chocolate Pecan Cake</td></tr>
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All in all, it was a wonderful meal. And the wait-staff and owners were all really nice people. If there were any negatives it was that the food was so rich we didn't feel like eating for the rest of the weekend. That and the menu has too many choices. You find yourself wanted to order one of everything. Then they add the specials on top of that and it's appetite overload. <br />
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Next time we go, we are going to orders strictly from the <a href="http://www.marashomemade.com/arkansas_barbeque.htm">Arkansas BBQ menu</a>. The link on their site calls it a cross between Texas and Memphis-style barbecue. If the smoked ribs were any indication, then we can't go wrong.<br />
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If you are ever in Syosset, NY area you should <a href="http://www.marashomemade.com/index.htm">check it out</a>. Highest possible recommendation!Verdant Earlhttp://www.blogger.com/profile/03139591223231428391noreply@blogger.com6tag:blogger.com,1999:blog-3860636372395642263.post-53607007516194953232012-03-07T15:36:00.000-05:002012-03-07T15:36:40.171-05:00Congo BarsYou need to make these. Right now. I'm serious. They will change your life. I didn't have time to take a photo of how my turned out, they were gobbled down in seconds!<br />
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<img alt="Congo Bars | 7 Layer Bars" class="aligncenter size-full" itemprop="image" src="http://leitesculinari.wpengine.netdna-cdn.com/wp-content/uploads/2011/04/congo-bars.jpg" style="margin-bottom: 20px;" title="Congo Bars | 7 Layer Bars" /><br />
<a href="http://leitesculinaria.com/73606/recipes-congo-bars.html">Here's the link.</a>Suzi Qhttp://www.blogger.com/profile/07950722661744383071noreply@blogger.com1tag:blogger.com,1999:blog-3860636372395642263.post-89047656035340057332012-01-17T23:31:00.000-05:002012-01-17T23:31:23.133-05:00Satayday Night FeverAnd once you've tasted it you're gonna want to rock the disco! It's an amazing satay chicken recipe from a couple of crazy canucks! <a href="http://janetandgreta.com/">Janet and Greta Podleski</a> from their new book The Looneyspoons Collection. I have their other 3 books (which are now out of print) and they are FANTASTIC. I got the new one, The Looneyspoons Collection for Christmas. I've tried several recipes from it already and they've all been excellent. Kinda wanted to do the whole Julie & Julia thing and cook a recipe a day and blog about it but really where am I gonna find that much time? If anyone wants to volunteer to pay me to do it I will quit my day job to accommodate you... Anyway you should buy this book, the recipes are healthy, the ladies give great health tips along side the recipes, the recipes are fun and yummy AND they all have silly names like Satayday Night Fever. Next on my list to try are the Jerry Springer Rolls.<br />
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So check it out for yourself:<br />
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<strong>Marinade:</strong><br />
4 chicken breasts (they say cut into cubes, but that's too much work, later you're supposed to put them on skewers, I don't have time for that, so I just cut them into strips, chicken finger style.)<br />
2 Tbs. reduced-sodium soy sauce<br />
1 Tbs. honey<br />
1 Tbs. lemon juice<br />
2 tsp. grated ginger root<br />
1 tsp. minced garlic<br />
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Marinate chicken strips in above concoction for at least 2 hours or over night. Over night is best!<br />
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Grill for about ten minutes, turning often to cook all sides. Or you can cook under the broiler, 4" from heat for 8 minutes total, turning often. I broiled mine and they were delicious! I would have liked to grill them on the BBQ, however today in Saskatchewan it was -52 Celsius with the wind and so venturing outside was not an option! Global warming my ass! While the chicken is grilling or broiling you gotta make the sauce...<br />
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<strong>Peanut Dipping Sauce:</strong><br />
1/2 cup reduced-sodium chicken broth<br />
3 Tbs. light peanut butter (I used the crunchy kind, cuz I love the texture of the extra nuts.)<br />
3 Tbs. grape jelly (I know it sounds weird and you're already thinking it's gonna be gross, but just TRY IT!)<br />
1 Tbs. reduced sodium soy sauce<br />
1 tsp. grated lemon zest<br />
1 tsp. sesame oil<br />
1/2 tsp. ground coriander<br />
1/4 tsp. crushed red pepper flakes (I put in a bit extra cuz I like it spicy!)<br />
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Combine these items in a small saucepan. Heat over medium heat until mixture is bubbly and has thickened.<br />
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Serve hot skewers or "fingers" with dipping sauce.<br />
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And sorry, no photos, once we tasted them there was no time to get the camera!Suzi Qhttp://www.blogger.com/profile/07950722661744383071noreply@blogger.com6tag:blogger.com,1999:blog-3860636372395642263.post-53229303540327521322012-01-10T15:03:00.001-05:002012-01-10T15:03:16.249-05:00Aces of BasesLately, a lot of the recipes I've been making use a cup of two of some kind of broth. Beef broth, chicken broth, vegetable broth. And I'm not really one for making my own broth. It's something that I just don't do.<br />
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Not that I'm overwhelmed by the taste of store-bought broth. And I'm not lazy in the kitchen, but I draw the line at making my own broth. So it's to the store I go. I've been avoiding the canned and packaged carton broths lately. I just don't think they have enough flavor. So I've been investigating various alternatives.<br />
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<u><b>Pastes</b></u><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhENRKbdq_Jm7yLSis9t-d_L1eySGTsiab7xJu0EG_he4Xq2YWosOWhg-GJUQq9YScNII4cyBJvW1otzdaewUhH2Nr40-376TDRd_McZurFr0MWsaz6K3GszNSwVFQIGetVKsMkROKOaok/s1600/knorr.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhENRKbdq_Jm7yLSis9t-d_L1eySGTsiab7xJu0EG_he4Xq2YWosOWhg-GJUQq9YScNII4cyBJvW1otzdaewUhH2Nr40-376TDRd_McZurFr0MWsaz6K3GszNSwVFQIGetVKsMkROKOaok/s320/knorr.jpg" width="320" /></a></div>
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<a href="http://www.superiortouch.com/retail/products/better-than-bouillon"><u><b>Better Than Bouillon</b></u></a><br />
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I like this one. It comes in a concentrated paste in a glass jar. They have a whole line of organic and vegeterian soup bases. I've found that it makes a flavorful, rich and hearty soup base even if I use slightly less paste/water ratio. Most of these pastes/cubes/packets could use a little more water than they suggest.<br />
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<a href="http://knorr.com/Products/Homestyle-Stock.aspx"><u><b>Knorr Homestyle Stock</b></u></a><br />
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Comes in a four-pack of little tubs of paste/gel. Each tub makes around 4 cups of broth. This one is also good to use as a flavor boost for skillet dishes and the like. Tasty and hearty. Much more so than the canned stuff. Very convenient to store in the pantry as well.<br />
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<u><b>Bouillon Cubes</b></u><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD4p5FxtLRq7ECCSBBPofZmfNK3FXakd5YQHEwpzuEGlPWNUFqx_2KePfYKRhi6_JeiKr1t2zYYgv1KMaZUGeFuYkttpONV8m-_YVy9V1C5H1acXBrdu5X3ci33iRbi1b-IZv9sfK1KtY/s1600/rapunzel.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD4p5FxtLRq7ECCSBBPofZmfNK3FXakd5YQHEwpzuEGlPWNUFqx_2KePfYKRhi6_JeiKr1t2zYYgv1KMaZUGeFuYkttpONV8m-_YVy9V1C5H1acXBrdu5X3ci33iRbi1b-IZv9sfK1KtY/s320/rapunzel.jpg" width="320" /></a></div>
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Has anyone else noticed that bouillon cubes look a lot different than they used to? And not just the packaging. The cubes themselves are a bit moist. Not nearly as dry as I remember from my youth. Even so bouillon cubes have usually been my last resort when it comes to broth. But I've found a few that have changed my mind.<br />
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<u><b><a href="http://internaturalfoods.com/brands/rapunzel-organic-fair-trade-foods.html">Rapunzel Vegetable Bouillon</a> </b></u><br />
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They makes a Vegan Vegetable Bouillon that is damned good. I would assume that all vegetable stock is vegan, but what do I know. 100% organic, as that is there gig. I bought the batch with sea salt and herbs added, but you can buy it without that as well. Made a nice veggie broth.<br />
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<b><a href="http://www.latinmerchant.com/productdetail.asp?ProductID=SCM0056">Knorr Caldo de Tomate</a></b><br />
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That's a tomato bouillon with chicken flavoring. Yeah, the "chicken flavoring" kind of scares me too. But it makes a really interesting and different broth. Tomato based, yet you can still tell it's a chicken broth. This one is non-organic and it has some MSG in it. But it will do in a pinch. Especially for Spanish or Mexican food recipes. I make a chicken tortilla soup that I could see using this as the base. <br />
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So what do you use as a stock/broth/soup base when you don't feel like making it yourself?<br />
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<br />Verdant Earlhttp://www.blogger.com/profile/03139591223231428391noreply@blogger.com6tag:blogger.com,1999:blog-3860636372395642263.post-28031803638639256532011-12-18T18:04:00.000-05:002013-03-07T14:40:00.806-05:00Chicken Chili with White BeansI have a recipe for a green and white chicken chili that I've made and loved in the past. The problem with it is that there are some ingredients that can be hard to come by in my area. Fresh tomatillos, green or white chili powder. The chili powder is an especially difficult get. I found this great spice store in Charleston a year or so ago, and I bought a baggie of green chili powder that was awesome, but I ran out of it long ago.<br />
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But that's okay, because I was able to churn out a great chicken chili without it. And without the tomatillos or fresh cilantro. It didn't come out as vibrant green as it usually does, but it still came out great.<br />
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<div style="text-align: center;">
<b>Chicken Chili with White Beans</b></div>
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<u><b>Ingredients</b></u><br />
<ul>
<li>1 lb ground chicken</li>
<li>1 lb chicken sausage</li>
<li>1 lb dry white kidney beans</li>
<li>1 32 oz can Italian peeled tomatoes - drained and rinsed</li>
<li>1 large white onion - diced</li>
<li>4-6 stalks celery - diced</li>
<li>2 green bell peppers - seeded and diced</li>
<li>6 good sized jalapeno peppers - seeded and diced </li>
<li>12 oz beer - any kind</li>
<li>2 cups chicken broth</li>
<li>6 oz Goya Recaito (cilanto based seasoning)</li>
<li>2 tbsp vegetable oil </li>
<li>1 tsp sea salt</li>
<li>1 tsp chili powder</li>
<li>1 tsp ground white pepper</li>
<li>1 tsp ground cumin</li>
<li>1/2 tsp ground cayenne pepper</li>
</ul>
- Soak the beans overnight per instructions on the package. You will need to cook the beans separately from the chili as they takes a while.<br />
<br />
- Add the ground chicken and sausage meat (<i>removed from the casing</i>) to a large pan. Cook thoroughly over medium heat, using a wooden spoon or spatula to mash the meat up into small pieces and then set aside. <br />
<br />
- Heat the oil in a stock pot (<i>one with a lid</i>), then add the onion, celery, bell peppers and jalapeno peppers. Simmer for several minutes, until the onions are a bit translucent.<br />
<br />
- Add your tomatoes*, beer, chicken broth, salt, chili powder, cumin, white pepper, cayenne pepper and Recaito. Bring to a boil, then add the cooked chicken and sausage. Once you bring it back to a boil, you can reduce the heat to medium-low or low, cover it and simmer for 2 hours or so. Stirring regularly. The tomatoes and the rest of the vegetables will break down nicely in that time.<br />
<br />
- While your chili is simmering, cook your white beans. It should take around 2 hours as well. You want the beans to be still a little firm, but easily pierced with a fork. Again, go with the instructions on the package.<br />
<br />
- Add the cooked beans to the chili and bring to a rolling boil. Reduce heat and simmer for another 15-20 minutes.<br />
<br />
- Serve with rice, sour cream, tortilla chips and some lime wedges for garnish.<br />
<br />
- Yum, yum...eat 'em up!<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY2JRDZUyAwm23t86355TzcuQ6K5dq5Ca3vyC5lYsRXmQaEm-b1gTc41b8Jof60EVmnozrVOnUd7cV5Cid17old7XaeRS1eQauRxlph6zjv2SRv0tEHVpzyAW2ARw8f1CwJq6wucz4FVo/s1600/chilichicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY2JRDZUyAwm23t86355TzcuQ6K5dq5Ca3vyC5lYsRXmQaEm-b1gTc41b8Jof60EVmnozrVOnUd7cV5Cid17old7XaeRS1eQauRxlph6zjv2SRv0tEHVpzyAW2ARw8f1CwJq6wucz4FVo/s400/chilichicken.jpg" width="300" /></a></div>
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<br />
<i>*I drained and rinsed the tomatoes so that the chili didn't become "too red", but you can leave the sauce in if you prefer. If you do, reduce the amount of chicken broth by half.</i>Verdant Earlhttp://www.blogger.com/profile/03139591223231428391noreply@blogger.com2tag:blogger.com,1999:blog-3860636372395642263.post-16772684615087922502011-12-07T19:16:00.001-05:002011-12-07T21:55:05.794-05:00Ropa ViejaRopa Vieja in Spanish means "old clothes", but don't worry...it's much, much tastier than that. It's a traditional Cuban beef dish with shredded beef, green peppers, onions and tomatoes. There's a joint nearby that serves a great version, but the best I've ever had was at a Cuban restaurant in Key West called <a href="http://www.elsiboneyrestaurant.com/">El Siboney</a>. Here's what their version looks like:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXOF4g2CJjp383kVnKj5JezvBi6YbX7Z55nbRkkqDAlaKWATlcQkUVcDVVOB3W69R2j2lJlS-iT7rVWtkLLrPuIhkNG4GNo3fdbSYG3csRqAWd8m2L97bzvLexY1gM-FKrNOtzMFCj4wY/s1600/elsiboney.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXOF4g2CJjp383kVnKj5JezvBi6YbX7Z55nbRkkqDAlaKWATlcQkUVcDVVOB3W69R2j2lJlS-iT7rVWtkLLrPuIhkNG4GNo3fdbSYG3csRqAWd8m2L97bzvLexY1gM-FKrNOtzMFCj4wY/s400/elsiboney.jpg" width="400" /></a></div>
<br />
The version I came up with came had a bit more of a tomato base than this one, which was fine. I also served it with yellow rice and beans, but I also added some <a href="http://en.wikipedia.org/wiki/Pico_de_gallo">pico de gallo</a> and <a href="http://www.gourmetsleuth.com/Articles/Mexican-Cheeses-966/mexican-cheeses.aspx">queso fresca</a>. Came out great!<br />
<br />
<div style="text-align: center;">
<b>Ropa Vieja (Old Clothes)</b></div>
<br />
<u><b>Ingredients</b></u><br />
<ul>
<li>2 lbs flank steak</li>
<li>2 tbsp vegetable oil</li>
<li>1 large onion - sliced thin</li>
<li>2 green bell peppers - seeded and sliced thin</li>
<li>3 cloves garlic - chopped </li>
<li>1 1/2 cups beef broth</li>
<li>1 cup tomato sauce (homemade or otherwise)</li>
<li>6 oz tomato paste</li>
<li> 2 tsp ground cumin</li>
<li>2 tbsp white vinegar</li>
<li>2 tbsp fresh cilantro - chopped</li>
</ul>
- Heat the vegetable oil in a large skillet over medium heat. Brown the flank steak in the vegetable oil on both sides for about 5 minutes per side. Remove from heat and set aside.<br />
<br />
- Add the broth, tomato sauce, tomato paste, cumin, vinegar and cilantro into either a slow cooker or a large sauce pot if you plan on cooking it on the stove top. Whisk thoroughly. Add the beef, onions and peppers and mix. If you are using a slow cooker set it to low and walk away for 6 hours or so. If you are cooking it on the stove top, cook it on low with a tight lid for around 4 hours. Stirring only occasionally<br />
<br />
- Remove the flank steak from the stew, and set aside to cool...say 15 minutes. Shred the steak with either a couple of forks or your hands. I suggest your hands. How often do we, as adults, get to play with our food like that. Add the shredded beef back to the pot, turn up the flame a bit and heat for 5 minutes or so until it's nice and hot.<br />
<br />
- Serve with warm tortillas, yellow rice, beans (<i>I used kidney beans in a chili sauce</i>), pico de gallo and queso fresca.<br />
<br />
I didn't think to take any pictures of it when we had it for dinner, but here's a picture of a plate I put together the next day for lunch.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNf65ff2mqIStds53AuP44oeb53x60jkFig9ZbR7YYfStbodAxfvjPyjT1GGOb9hvuBytrS_9LYx9xlY-A8qFcUqfKQz3b22qRnUv23SU7W-LSTCjZuuo6IwTVMBXvyZ53vjctEcMSOJ8/s1600/CIMG0069.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNf65ff2mqIStds53AuP44oeb53x60jkFig9ZbR7YYfStbodAxfvjPyjT1GGOb9hvuBytrS_9LYx9xlY-A8qFcUqfKQz3b22qRnUv23SU7W-LSTCjZuuo6IwTVMBXvyZ53vjctEcMSOJ8/s400/CIMG0069.jpg" width="300" /></a></div>
<br />Verdant Earlhttp://www.blogger.com/profile/03139591223231428391noreply@blogger.com4tag:blogger.com,1999:blog-3860636372395642263.post-5332289164775281152011-11-18T22:48:00.003-05:002011-11-18T22:54:38.767-05:00Thanksgiving Recipes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9hQzMxxIx4BEQhSuT2SFrlIQuxE4Czl92T-oSwa3mTquTeB5WwgSGrFFsd_oWuh5v-FIuinKpXtfSCdQ-xVSYTyVUURcmTjdRpwA3vnAvvIqEOGDh5xldTKjJR4IRvr3DSwgPthcTJfVi/s1600/imagesCA432V63.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 254px; height: 198px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9hQzMxxIx4BEQhSuT2SFrlIQuxE4Czl92T-oSwa3mTquTeB5WwgSGrFFsd_oWuh5v-FIuinKpXtfSCdQ-xVSYTyVUURcmTjdRpwA3vnAvvIqEOGDh5xldTKjJR4IRvr3DSwgPthcTJfVi/s320/imagesCA432V63.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5676550240157482290" /></a><br />Hey just checking to see if anyone has any good recipes for Thanksgiving or suggestions for the best way to cook the turkey. I've been hit or miss with the bird over the years. Sometimes it comes out OK, but other times I've had disasters where the white meat is already dry and hitting 175 degrees when the dark meat is still bleeding. I'm up for some new ideas - let's hear it!Fugs1http://www.blogger.com/profile/14701993572514560116noreply@blogger.com3tag:blogger.com,1999:blog-3860636372395642263.post-5455618182252247942011-11-18T22:00:00.002-05:002011-11-18T22:13:37.296-05:00Best Cheesesteak in Philly, Really....<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQR6v-XbuKZuSjhxrIJz_J9wtm-xpnNoPlvt5ZNoDlQgA5VAjQds2NX8sLSDloZruuoBvdOiTgpdYHDJWFaNvBjGC9vgo0HRLSQYng9L9qMZ2DEF4RloT1tjzmTWAo-0-4oBFkrc1B5oUC/s1600/untitled.bmp"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 92px; height: 60px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQR6v-XbuKZuSjhxrIJz_J9wtm-xpnNoPlvt5ZNoDlQgA5VAjQds2NX8sLSDloZruuoBvdOiTgpdYHDJWFaNvBjGC9vgo0HRLSQYng9L9qMZ2DEF4RloT1tjzmTWAo-0-4oBFkrc1B5oUC/s320/untitled.bmp" border="0" alt=""id="BLOGGER_PHOTO_ID_5676539778529583890" /></a><br />This will be a short review. I moved to Philadelphia in 2005 and shortly thereafter had friends visit from northern Jersey and we made a long weekend out of casing and reviewing the usual suspects of Philly Cheesesteak-ness. Pats and Genos on Passyunk, Steves Prince of Steaks in the Northeast, Jims Steaks on South Street. Slacks, Tony Lukes, blah blah blah. Steve's Prince of Steaks is the best among the big name places above. Pat's and Geno's are tourist traps and both BLOW. The rest are middle of the road. <br /><br />I worked down by the airport in Sharon Hill up until 2008. It turns out the absolute BEST cheesesteak was right around the corner from my office. Leo's Steaks on Chester Pike in Folcroft PA. If you are in the area and are looking to experience a true Philly cheesesteak that the locals go to get - GO THERE. Unlike the more famous places Leo's does not live off of a famous name like Pats or Genos, so they try harder. Massive quantities of top notch thinly shaved rib-eye - not the thick chewy slabs like Genos does nor the cheap "Steak-Um" style stuff at Slacks and some of the others. This is the best. Great rolls too. If you're in the area let me know and I'll take you there myself. End of review.Fugs1http://www.blogger.com/profile/14701993572514560116noreply@blogger.com2tag:blogger.com,1999:blog-3860636372395642263.post-21423334237351012422011-11-17T22:35:00.002-05:002011-11-17T23:08:42.113-05:00Famous Dave's Rib Rub Recommendation<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwm8KJprljGQx85D85IhdG6-V-NLF7sLD_Z3CRA6APIBCWajuwI7A35YzrIVc4CoRGip0wzBo-lPj34QiAVpctQziJrTO948DCmbXCtVy31qLHmy3GblduaFfhlljMvDlkNPprJBLV231k/s1600/untitled.bmp"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 72px; height: 180px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwm8KJprljGQx85D85IhdG6-V-NLF7sLD_Z3CRA6APIBCWajuwI7A35YzrIVc4CoRGip0wzBo-lPj34QiAVpctQziJrTO948DCmbXCtVy31qLHmy3GblduaFfhlljMvDlkNPprJBLV231k/s320/untitled.bmp" border="0" alt=""id="BLOGGER_PHOTO_ID_5676182875899668882" /></a><br />I'm not one to be a shill for name brand products, but if something is truly exceptional I won't hesitate to support it here on the blog. I HIGHLY recommend Famous Dave's Rib Rub. <br /><br />I have a cabinet literally bursting with dry spices, rubs, blends and mixes; some name brand stuff, some of my own concoctions, and some I get from the Spice Corner in Philadelphia (which is also an excellent place to visit if you're ever in the Italian Market section of the city.) I have tried tons of different dry rubs on pork and beef ribs. I like to experiment. I figure I'm investing a whole day of drinking and sports watching while slow cooking ribs so I want to have some fun tinkering. Whats the fun in having the end result always come out the same after all? <br /><br />I came across Famous Dave's rib rub last month while down in Topsail Isle on the North Carolina coast. Eight college buddies whom I hadn't seen in 25 years and I had a rental house for the week, so it was a drunken mess, but a LOT of great food was cooked. On the morning of the second day a couple of the guys went out early to pick up supplies for the day, many cases of beer, and a bunch of racks of both pork back and beef ribs. When I asked how they were going to prepare them they were like "well we got this dry rub - Famous Daves - it was all they had at the little market in town." I was bummed out frankly. Famous Daves, for those of you who don't know, is a chain type of rib restaurant. There's a few of them around here in Philly, I've never been to one, but I'd tried their BBQ sauce once off the supermarkt shelf and was not impressed. I did not have high hopes for this rub. I expected it to be about 80 percent salt like most commercial rubs you find in the supermarket. Boy was I wrong! The fellas dispersed a generous amount of the stuff on both the beef and the pork ribs, let it set while the fire was heating up, and four hours later VOILA! Absolutely the best tasting ribs I've ever had - BAR NONE - and that covers a lot of years and a lot of great ribs. <br /><br />Now all due credit needs to go to both the cook (my buddy Clive who is a good ol' boy NASCAR tailgating master BBQ chef) as well as the great quality of the meats, but the seasoning was remarkably well balanced; a little sweet, just the right amount of spicy, not at all overly salty, hitting all the right "bbq" notes with a hint of something I couldn't define at the time but later found out to be ground cloves. In totality it just worked amazingly well. No gooey BBQ sauce needed with this stuff, just dig right in. <br /><br />I have since searched it out locally and have gone through two jars already. It's great on ribs, pork chops, and steaks too. In fact the last night in Topsail we treated ourselves to a massive grilled beef rib roast, again with the Famous Daves rub, and it was another "best I've ever had" moment. Like I said I'm not a paid shill nor am I employed by Famous Daves, but I give this stuff my five star recommendation. Give it a try and let me know what you think.Fugs1http://www.blogger.com/profile/14701993572514560116noreply@blogger.com4tag:blogger.com,1999:blog-3860636372395642263.post-4984151479266190472011-11-17T00:01:00.000-05:002011-11-17T00:01:01.326-05:00Sandwich Week: Turkey and Sliced Egg. A Variation"A variation on what?", you might ask. A variation on <a href="http://simmersipshare.blogspot.com/2011/11/sandwich-week-roast-beef-with-red.html">the first sandwich</a> I hi-lighted this week. "Why?", you might also ask. Because I had a ton of that red cabbage slaw left over and I needed to do something with it. Here's what happened:<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrcCwiMf7jBV7iiC_pfEiuy4txfKLcEKtSWKCAfI35z1K183Zt55iZ3BojvS2KduhAe8hgL66GpZxnTNt9ZZAivZiixci80w_LA-odJLEY-lW8zToFUEBC3AFzKR4w9c2gBhO1hOkjvNQ/s1600/turkeysammy.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrcCwiMf7jBV7iiC_pfEiuy4txfKLcEKtSWKCAfI35z1K183Zt55iZ3BojvS2KduhAe8hgL66GpZxnTNt9ZZAivZiixci80w_LA-odJLEY-lW8zToFUEBC3AFzKR4w9c2gBhO1hOkjvNQ/s400/turkeysammy.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Still using that fine paper china, I see...</td></tr>
</tbody></table>
<div style="text-align: center;">
<span style="font-size: large;"><b>Turkey and Sliced Egg Hero</b></span></div>
<br />
<u><b>Ingredients</b></u><br />
<ul>
<li>Some kind of hero or roll - I used a rosemary/salt baguette</li>
<li>Red cabbage slaw - (<i><a href="http://simmersipshare.blogspot.com/2011/11/sandwich-week-roast-beef-with-red.html">see recipe</a></i>)</li>
<li>Sliced turkey breast</li>
<li>1 hard-boiled egg - sliced</li>
<li>Garlic/butter spread - made from garlic and butter (<i>duh</i>)</li>
<li><a href="http://www.goldshorseradish.com/new/about.htm">Gold's HOT horseradish</a> - yeah</li>
</ul>
OK, here was my thought process on this one. Do something similar, yet different. So I poked my head in the fridge to see what I could see. And what I saw was some turkey, some horseradish and a hard-boiled egg. I could work with that.<br />
<br />
The bread is a little different. A rosemary/salt baquette instead of an olive baguette. I still toasted it with some butter and garlic just the same though. And I used some of that red cabbage slaw I had made up earlier in the week. That's the similarities. The differences are turkey breast instead of roast beef, no shaved Romano cheese, a sliced hard-boiled egg and a smear of spicy horseradish on one side of the hero.<br />
<br />
The results? Fan-freakin-tastic!<br />
<br />
All the flavors of the slaw came through, as did the garlic rosemary toast and horseradish. And the addition of the sliced egg was pure genius, if I do say so myself. What's great about it is that all the secondary flavors from the slaw, horseradish and bread didn't steal from the two main ingredients of turkey and egg. They just accentuated the flavors nicely. You might me tempted to sprinkle a little salt on this one, but I didn't because the baguette was a bit salty to start with. All in all, another great one! <br />
<br />Verdant Earlhttp://www.blogger.com/profile/03139591223231428391noreply@blogger.com3tag:blogger.com,1999:blog-3860636372395642263.post-17375637212285256332011-11-15T20:07:00.002-05:002011-11-16T13:30:08.134-05:00Homemade Gyro Sammiches<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0Fd3P41uVDnbcqaybgjqExxXc5UetLQAe1hidx1aJ2RLnfZpKGc583RWLCCI8ldqB9Z4DSFloeWBne81JwRsTlDGHMa0GheVDL05mQCMBktMEHO-U_YmYNVXQu4qynaLYHi5sFx8iPfOJ/s1600/GyroBig.gif"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5675410519090495346" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0Fd3P41uVDnbcqaybgjqExxXc5UetLQAe1hidx1aJ2RLnfZpKGc583RWLCCI8ldqB9Z4DSFloeWBne81JwRsTlDGHMa0GheVDL05mQCMBktMEHO-U_YmYNVXQu4qynaLYHi5sFx8iPfOJ/s320/GyroBig.gif" style="cursor: hand; cursor: pointer; float: right; height: 246px; margin: 0 0 10px 10px; width: 320px;" /></a><br />
<br />
Ever since leaving NY in 2005 I've been searching for a decent Gyro down here in the Philly suburbs. The only decent ones are in the actual city itself, which is a bit of a schlep. You can get them from just about any pizza joint locally but they take the meat out of a freezer in little premade slices - not carved from the spit, so in my mind that is NOT a gyro. I came across an Alton Brown recipe that I fiddled with and simplified a bit. It's a little time consuming but the flavors are pretty authentic. <br />
<br />
<br />
<br />
<br />
NOTE: I also included my Tzatziki Sauce recipe - make this prior to starting the sandwiches of course. <br />
<br />
Gyro Meat: <br />
1 lb ground lamb<br />
1 lb ground beef (recommend high fat content - 80/20) <br />
1 large yellow onion and 4 cloves garlic, pulverized in food processor then drained of liquid.<br />
1 tbsp each of ground oregano, ground rosemary, ground marjoram, kosher salt<br />
1 tsp each of black pepper, ground cumin, ground thyme<br />
<br />
Mix all this together in a Kitchenaid mixer and run on high until it becomes tacky and almost paste-like. Don't slack on this step otherwise the consistency will just be like meatloaf, not what we're going for in a gyro. It could take up to ten minutes run time on high to get it just right. <br />
<br />
Remove the mixture and mold it into a 9"x6" loaf pan, pressing down to remove as many air pockets as possible.<br />
<br />
Heat oven to 325. Place the loaf pan inside of a larger, deeper pan filled about halfway with water (you want the water level equal to the where the meat comes up to in the loaf pan.) Bake in this mock "Bain Marie" for 1 hour. Remove loaf pan from water and let rest for a few minutes. Drain the fat and reserve. <br />
<br />
Once cool enough flip the meat out of the loaf pan, slice thinly and fry - using the reserved fat from the baking (which has all the great flavors from the spices in there.) Check a piece for salt level - you may need to add a little more to the meat while frying at this point.<br />
<br />
Put on pita bread and top with the usual Gyro goodies; lettuce, tomatoes, slivered onion and Tzatziki sauce. TIP - I find it hard to find really GOOD pita bread in the supermarkets so I use Indian Naan bread from a little Subzi Mandi joint down the block from me - it's awesome. If you have an Indian place local and you have the choice between using that or the Peppridge Farm shit in Pathmark --- ALWAYS opt for Naan bread. <br />
<br />
Here's my quick recipe for Tzatziki Sauce: <br />
8 Oz of Greek Yogurt (Fage 4% is the best - don't use lower fat it's sour)<br />
4 Oz sour cream<br />
1 medium cucumber (peeled) and 3 cloves garlic, processed until fairly smooth but not liquified. <br />
Appx. 2 oz (a small handful) of crumbled feta cheese<br />
1 tsp each dried mint and dried dill<br />
1 tsp honey<br />
1 tsp white vinegar<br />
Salt to taste if needed (test for this LATER)<br />
<br />
Mix all ingredients and let set in refrigerator at least two hours -- test salt level prior to serving.Fugs1http://www.blogger.com/profile/14701993572514560116noreply@blogger.com8tag:blogger.com,1999:blog-3860636372395642263.post-69957322077871667662011-11-15T13:06:00.001-05:002011-11-15T13:24:37.338-05:00Sandwich Week: The BEST Cuban SandwichI've mentioned this several times, both here and on <a href="http://beearl.blogspot.com/">my personal blog</a>. But the best Cuban sandwich I've ever had was from a laundromat on White Street in Key West. Let that sink in for a moment before I repeat it.<br />
<br />
The best Cuban sandwich I've ever had was from a laundromat on White Street in Key West. <br />
<br />
This one:<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvEP1h8o2EbFOqIvGDCkR2ohDM3AdJNe_xaaKbPSCumXZXqzNit4hc4xwCbBhqLBu_QYqbNlRGep7xIF0hJBVTRHjktSmKFgl3-5bEe6wiIbIEfNoLCfAbME8qGjKXkhPLbF8KjjrIptA/s1600/mmlaundry.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvEP1h8o2EbFOqIvGDCkR2ohDM3AdJNe_xaaKbPSCumXZXqzNit4hc4xwCbBhqLBu_QYqbNlRGep7xIF0hJBVTRHjktSmKFgl3-5bEe6wiIbIEfNoLCfAbME8qGjKXkhPLbF8KjjrIptA/s400/mmlaundry.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">clicken ze biggen</td></tr>
</tbody></table>
That's the M&M Laundry on White Street, just a few blocks north of Duval Street off of US 1. And if you click on the picture to make it bigger, you will see a takeout window for Sandy's Cafe, which shares space in the building with the laundromat.<br />
<br />
How did this happen? How is this possible? Out of the dozens and dozens of joints where I've tried the Cuban sandwich (<i>marinated roast pork, ham, Swiss cheese, pickles, mustard grilled on Cuban bread</i>), how can a place that operates out of a laundromat make the best one?<br />
<br />
Honestly, I have no idea. But they do.<br />
<br />
I've been to Key West a whole bunch of times, and Cuban food is a mainstay down there. And the Cuban sandwich is offered at probably a hundred different places in town. And thousands and thousands more in Florida and it is ever-expanding northward. My local deli in town here on Long Island makes a Cuban Sandwich. It's decent and it will do in a pinch, but it ain't a Cuban from Sandy's Cafe in Key West. That's for sure. I don't have a picture of one that I've ordered myself, but click <a href="http://www.flickr.com/photos/shaungriffith/4879085977/">here</a> to see what the rather plain-looking sandwich, er, looks like.<br />
<br />
I guess the most important thing is not how they make the best Cuban sandwich, but simply that they do it.<br />
<br />
If you ever find yourself in Key West, take a stroll up US 1 and turn onto White Street for a block or so until you see the M&M Laundry. You'll know that a great sandwich is yours to have in mere minutes from there.<br />
<br />
<br />
<br />Verdant Earlhttp://www.blogger.com/profile/03139591223231428391noreply@blogger.com5tag:blogger.com,1999:blog-3860636372395642263.post-8071356500318820532011-11-14T00:01:00.000-05:002011-11-14T00:04:28.843-05:00Sandwich Week: Roast Beef with Red Cabbage SlawHey kids!<br />
<br />
Welcome to Day 1 of <b>Sandwich Week</b> here on Simmer, Sip, Share!!!<br />
<br />
I know, I know. You somehow missed that on your calendar, right? Well, I just decided late Sunday night to make it Sandwich Week this week. A spur of the moment kinda thing, if you will. I'm going to post once a day about a great sandwich I've made and/or enjoyed. The rest of you kids who contribute? Well, I hope you will join in either in the comments or with a post of your own.<br />
<br />
Here goes:<br />
<div style="text-align: center;">
_________________________________________________________</div>
<br />
<div style="text-align: center;">
<u><span style="font-size: large;"><b>Roast Beef with Red Cabbage Slaw</b></span></u></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgju_xMe9n9VVm5nkjzMDOH91xqptnDzEtL4eaQ_2bl0l2jmq82Lrfhyphenhyphens6-69IHa4tvFCZm-9Ozcv-YvEC-M_v8srKsppPlu9ur6XuVzVHs69mKhR39P_iMEirldP6Vyzl9ynjIQmxutEA/s1600/CIMG0045.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgju_xMe9n9VVm5nkjzMDOH91xqptnDzEtL4eaQ_2bl0l2jmq82Lrfhyphenhyphens6-69IHa4tvFCZm-9Ozcv-YvEC-M_v8srKsppPlu9ur6XuVzVHs69mKhR39P_iMEirldP6Vyzl9ynjIQmxutEA/s400/CIMG0045.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Enjoy the fine paper china</td></tr>
</tbody></table>
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<br />
<br />
<br />
<u><b>Ingredients</b></u><br />
<br />
<ul>
<li>Boar's Head Roast Beef - sliced thin</li>
<li>Fresh baked olive baguette - around 7-9 inches long</li>
<li>Unsalted butter - just a pat or four</li>
<li>1 clove garlic - minced</li>
<li>Romano cheese - shaved thin</li>
<li>Red cabbage slaw - see recipe below</li>
</ul>
Here's what you are gonna want to do. Make a garlic butter spread with the, duh, garlic and butter. Spread it thinly on both sides of the olive baguette you've sliced in half. You can't get your hands on an olive baguette? I feel sorry for you. But feel free to replace with something less tasty, like Italian bread or something. Now toast that sucker up a nice golden brown in the oven, toaster oven or whatever you have.<br />
<br />
Now layer on the red cabbage slaw (<i>recipe below</i>) and let it sit for a while so that the juices from the slaw really sink into the toasted bread. While that is happening, shave some Romano cheese onto that bad boy. Doesn't have to be a lot, so use your best judgement here. Cheese is a personal choice, so I would never assume to tell you how much or how little to use. Uncommon sense is the rule here.<br />
<br />
Finish up your sandwich with as much or as little sliced roast beef as you like. I didn't tell you how much cheese to use, and I certainly won't tell you how much roast beef to use. Again...it's a personal choice.<br />
<br />
Smush it all together and serve with a pickle spear and an ice-cold beer. I made this on Saturday afternoon, and it was...sublime. The garlic/olive bread, the roast beef, the shaved romano, the vinegar/oil, celery seed, raisins and red onion from the slaw made an incredibly delicious combination.<br />
<br />
I give it the Earl Seal of Approval. Dig!<br />
<br />
<div style="text-align: center;">
<span style="font-size: large;"><a href="http://www.foodnetwork.com/recipes/red-cabbage-slaw-recipe/index.html"><b>Red Cabbage Slaw</b></a></span></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<u><b>Ingredients</b></u><span style="font-size: large;"><b> </b></span></div>
<ul>
<li>1/2 head red cabbage - heavily shredded or thinly sliced (<i>either way</i>)</li>
<li>2 medium carrots - peeled and shredded</li>
<li>1 small red onion - diced</li>
<li>1 cup golden raisins</li>
<li>1/2 cup apple cider vinegar</li>
<li>1/4 cup extra virgin olive oil</li>
<li>2 tsps celery seed</li>
<li>2 tbsps sugar</li>
<li>salt and pepper - to taste</li>
</ul>
Take your vinegar, olive oil, celery seed, sugar and salt and pepper and whisk them up until they are mixed together really nicely. At least until the salt and sugar dissolve.<br />
<br />
In a large salad bowl, mix the shredded red cabbage, carrots, onions and raisins.<br />
<br />
Slowly add the vinegar/oil mixture and mix thoroughly. Cover and refrigerate for a few hours before you intend to serve. It makes a great side dish, or (<i>as you can tell</i>) a great addition to a tasty sammich.<br />
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<br />
<br />Verdant Earlhttp://www.blogger.com/profile/03139591223231428391noreply@blogger.com9tag:blogger.com,1999:blog-3860636372395642263.post-71063070389925033272011-11-04T10:41:00.000-04:002011-11-04T10:41:11.797-04:00The best way to eat cereal...<span style="font-family: Arial, Helvetica, sans-serif;">Okay kids, I have for you today, two of the best Rice Krispie Square recipes you will ever have in your life. I PROMISE! If you are not 300% satisfied, you can come up here to Canada and tell me to my face! This is how we do it up here. I usually only make these once a year as they are DANGEROUS! So don't say you weren't warned. They're wicked good. 'T</span><span style="font-family: Arial, Helvetica, sans-serif;">is the season to start Christmas baking and this is what I'm starting with:</span><br />
<br />
<br />
<b><span style="font-family: Helv; font-size: x-small;"><span style="font-family: Helv; font-size: x-small;"><div dir="ltr" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCEem6RuRI4fYEFOs4Cp5mq4ip7LsHjTWJ4fBuiLxm85KJjCCdNKFQJvg99pD5kuxRpRq1_-KG9UwCMvmOHw4529JnmPOZnKY86N-iKYNW7I5urF5XB1ENMTHKA5T0vMX-1KDQiEDHqu0/s1600/250px-Rice-Krispies-Box-Small.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCEem6RuRI4fYEFOs4Cp5mq4ip7LsHjTWJ4fBuiLxm85KJjCCdNKFQJvg99pD5kuxRpRq1_-KG9UwCMvmOHw4529JnmPOZnKY86N-iKYNW7I5urF5XB1ENMTHKA5T0vMX-1KDQiEDHqu0/s320/250px-Rice-Krispies-Box-Small.jpg" width="229" /></a>Mars Bar Rice Krispie Squares</div></span></span></b><div dir="ltr" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">4 Mars bars</div><div dir="ltr">1/2 cup margarine</div><div dir="ltr">3 cups Rice Krispies</div><div dir="ltr"><br />
</div><div dir="ltr" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">- heat the Mars bars and the margarine in a saucepan stirring continuously until melted</div><div dir="ltr" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">- add cereal to coat</div><div dir="ltr"><br />
</div><div dir="ltr"><br />
</div><u><div dir="ltr">Topping:</div></u><div dir="ltr">1 cup semi-sweet chocolate chips</div><div dir="ltr">1/4 cup margarine</div><div dir="ltr"><br />
</div><div dir="ltr">- combine chips and margarine in saucepan on low heat until melted.</div><div dir="ltr">- stir often until smooth (I use a double boiler for this cuz I usually burn the first batch)</div><div dir="ltr">- pour over squares</div><div dir="ltr">- let cool before cutting</div><div dir="ltr"><br />
</div><div dir="ltr"><br />
</div><b><div dir="ltr">Peanut Butter Rice Krispie Squares</div></b><div dir="ltr">1 cup brown sugar</div><div dir="ltr" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 cup corn syrup</div><div dir="ltr">1 tsp. vanilla</div><div dir="ltr">1 1/2 cup peanut butter</div><div dir="ltr">6 cups rice Krispies</div><div dir="ltr"><br />
</div><div dir="ltr" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">- combine brown sugar and corn syrup in a saucepan, boil for 1 minute, take off heat and add vanilla</div><div dir="ltr" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">- stir to combine</div><div dir="ltr" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">- then add peanut butter, stir until smooth.</div><div dir="ltr" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">- stir in Rice Krispies</div><div dir="ltr">- pack into a 9x13 greased pan</div><div dir="ltr"><br />
</div><u><div dir="ltr" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Topping:</div></u><div dir="ltr" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 1/2 cups chocolate chips</div><div dir="ltr">1 1/2 cups butterscotch chips</div><div dir="ltr" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1-2 Tbs. peanut butter (optional)</div><div dir="ltr" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div dir="ltr">- melt chips and peanut butter in a sauce pan over medium heat</div><div dir="ltr" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">- pour over squares</div><div dir="ltr">- cool before cutting</div>Suzi Qhttp://www.blogger.com/profile/07950722661744383071noreply@blogger.com4tag:blogger.com,1999:blog-3860636372395642263.post-59161296673959369822011-10-18T17:29:00.000-04:002011-10-18T17:29:27.370-04:00Chili RequestGot a request for my chili recipe from Becky over on Twitter last week. Or the week before. It was recently, okay? I mentioned that I include sausage meat in my chili recipe, which she didn't dig on. That's okay. It's easily replaced and I've offered several options below. Sorry, no pictures for this one. I haven't made it in a while, so you'll just have to make do with the recipe by its lonesome.<br />
<br />
<div align="center">
<b><span style="font-size: 180%;">Band-Aid Chili</span></b></div>
<br />
<br />
<i><span style="color: black;">First off, the recipe below is bullshit. Every time my father made this chili and every time I have made it since, it has come out differently. Different veggies, more or less meat, more or less spice. It all comes out to a different chili. So the recipe below is pretty much a guideline more than anything else. The last time I made this chili it had 8 different kinds of peppers, for example. And more meat to veggie ratio. And black beans. I hardly ever use beans, but I used them that time. So take the recipe with a grain of salt. Or a pinch of cumin. Whatever you prefer.</span></i><br />
<br />
<i><span style="color: black;">Secondly, it's called Band-Aid Chili because my father...well, maybe you don't want to hear that story. It's kinda disgusting. - Earl</span></i><br />
<br />
<b><u>Ingredients</u></b><br />
1 ½ pounds ground sirloin<br />
1 pound ground Italian sausage (<i>sweet or hot or both</i>)*<br />
1 large can peeled Italian tomatoes (<i>not sure of the size, but the big can</i>)<br />
1 small can tomato paste (<i>not sure of the size, but the smallest one</i>)<br />
1 bottle beer (<i>user’s choice, but make sure you save some for the cook</i>)<br />
2-3 red, orange or yellow peppers diced (<i>I like to mix it up for the colors</i>)<br />
2 green peppers diced<br />
2 large onions diced<br />
6 celery stalks diced<br />
I large handful of jalapeno or similarly spicy peppers seeded and diced.<br />
2 ½ tablespoons ground chili powder<br />
1 tablespoon ground cayenne pepper powder<br />
1 tablespoon ground cumin<br />
1 tablespoon salt<br />
<br />
<i style="color: blue;">*For those how you who don't like sausage meat, you can use ground pork or veal. Or maybe some shredded beef from a pot roast. Anything really. Just something to give the chili some different flavors. Use your creativity here. </i><br />
<br />
- Add tomatoes (<i>you can slice them up if you like, but include all the juice in the can</i>), tomato paste, beer and spices to large pot on low-medium heat.<br />
<br />
- Brown beef and sausage in large pan. Drain and add to pot.<br />
<br />
- Sauté onions, celery and peppers in a little vegetable oil until onions are a little translucent. Add to pot.<br />
<br />
- Bring to a slow boil and reduce heat to low. Simmer for 4-5 hours (<i>or until the tomatoes break down</i>) covered, stirring occasionally.<br />
<br />
- Serve with sour cream, grated cheddar or Monterey Jack cheese, tortilla chips and hot sauce for an additional kick. It doesn't need to be served over rice, but if that's what you are into then I'm not gonna stop ya.<br />
<br />
Enjoy!Verdant Earlhttp://www.blogger.com/profile/03139591223231428391noreply@blogger.com4tag:blogger.com,1999:blog-3860636372395642263.post-58865611733755376072011-10-03T22:41:00.000-04:002011-10-03T23:22:32.385-04:00Corn, Bacon and Potato ChowderAutumn rolled in like a son of a bitch a couple of days ago. Rain, temperatures in the 50's and all around gloom. The kind of days that can sink you into a mild depression. Especially when you contemplate the impending Winter months when it gets really cold out there. It's time to replace the sandals with boots. The t-shirts for sweaters. The shorts for...non-shorts. You know.<br />
<br />
In other words, it's time for soup!<br />
<br />
<div style="text-align: center;">
<u><b>Corn, Bacon and Potato Chowder</b></u></div>
<br />
This is another incredibly simple meal. And I say "meal" because it came out more like a stew than a chowder or soup. I had found a recipe that called for some diced ham, but I had just cooked up a pound of <a href="http://bentonscountryhams2.com/">Benton's Bacon</a> the other day specifically to use in recipes. And Benton's is so smoky and delicious that you don't need very much at all to give the chowder the smokiness it deserves. I used small new potatoes diced up rough leaving the skin on (after a thorough scrubbing). I hate peeling potatoes, so that worked for me. Finished it all up with a dollop of crumbled goat cheese on top to give it a bit of tang. I'm always up for a bit of tang.<br />
<br />
It fucking rocked! One of the best soups I've ever made, or so says Gia. Smoky, fresh, filling, hot and tangy. All good things.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIuXYKfraKsqQOmSRmoLx4UZVTb2NjvTZ375uvKsc-abh-mhHidu0naXaZm3ukdrvxTC79Bhqj1zuwOtOupbXt6qETrkxnC1fgVdtrIawHYMw9OXPJOvVVABPsq5WLWuICDEw74xj5ruY/s1600/chowder.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIuXYKfraKsqQOmSRmoLx4UZVTb2NjvTZ375uvKsc-abh-mhHidu0naXaZm3ukdrvxTC79Bhqj1zuwOtOupbXt6qETrkxnC1fgVdtrIawHYMw9OXPJOvVVABPsq5WLWuICDEw74xj5ruY/s400/chowder.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Crappy, fuzzy picture from my phone</td></tr>
</tbody></table>
<u><b>Ingredients</b></u><br />
<ul>
<li>1/4-1/2 lb thick-cut bacon - cooked and chopped </li>
<li>1 small onion - chopped</li>
<li>3-4 celery stalks - chopped</li>
<li>1 1/2 lbs chicken breasts/tenderloins </li>
<li>4 cups chicken broth</li>
<li>2 lbs potatoes - cleaned and cubed</li>
<li>2 1/2 cups corn - I used frozen niblets</li>
<li>2 1/2 cups skim milk</li>
<li>1 tsp dried thyme</li>
<li>4-5 tbsps flour - for thickening </li>
<li>salt and pepper to taste</li>
<li>crumbled goat cheese - optional garnish</li>
</ul>
<br />
1. Add the bacon, onion, celery, chicken and broth to a large stock pot and bring to a rolling boil.<br />
<br />
2. Reduce heat with the lid slightly ajar and simmer for around 20 minutes or until the chicken is thoroughly cooked. Remove chicken and set aside.<br />
<br />
3. Add the potatoes, corn, milk, thyme and any salt and pepper you want to use and return the heat to a rolling boil.<br />
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3. Reduce heat and simmer until the potatoes are just on the firm side of tender. <br />
<br />
4. Roughly chop up the cooked chicken into small chunks and add back to the soup. Thicken with the flour sprinkled in one tablespoon at a time until you get it how you like it.<br />
<br />
5. Return to a gentle simmer for 5 minutes or so, and then serve piping-hot. Add a dollop of crumbled goat cheese if you wish. But it tastes great either way.<br />
<br />
Enjoy!<br />
<br />
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<br />Verdant Earlhttp://www.blogger.com/profile/03139591223231428391noreply@blogger.com3tag:blogger.com,1999:blog-3860636372395642263.post-40603505707463105572011-09-21T16:11:00.003-04:002011-09-21T16:11:54.860-04:00Old is NewDon't ya just love it when a seemingly defunct or tired restaurant in your neighborhood gets a clean overhaul and actually IMPROVES on the previous establishment? Me too. That's what happened this past weekend at Old Fields in Greenlawn, NY. Just minutes up the road from our home.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVJZoSpsuNp9Ubw5pomLpJjB7SBUYfoG1yj8jJmZ_70mLqyzztpDYPwnS6JmIdYyNGeHD4FeXcHaMaljO161TckEkyX8AyEw3HUs2zyQkFOU9KnJOb5Ceb4X-12McgsxzhP46BB4ZEg7g/s1600/oldfieldnytimes.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVJZoSpsuNp9Ubw5pomLpJjB7SBUYfoG1yj8jJmZ_70mLqyzztpDYPwnS6JmIdYyNGeHD4FeXcHaMaljO161TckEkyX8AyEw3HUs2zyQkFOU9KnJOb5Ceb4X-12McgsxzhP46BB4ZEg7g/s400/oldfieldnytimes.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">source: <a href="http://www.nytimes.com/2011/02/06/nyregion/06dineli.html">NY Times</a></td></tr>
</tbody></table>
The joint near the railroad tracks in Greenlawn used to be called the Old Fields Inn. The new owners, local restauranteurs David and Christine Tunney, trimmed the name a bit and really cleaned up the place that has been a mainstay in our neighborhood for over 50 years. And pretty much everybody used to say the same thing about the place. Great marinated steak...and not much else.<br />
<br />
Well, they've kept the great marinated steak and done an overhaul on the menu that is one of the finest pub-food restaurants I've seen in a long while. <br />
<br />
We started out at the bar for cocktails. Hendricks gin martinis straight up with 3 olives. Gia's dry, mine not so much. I like to taste a little vermouth in my martini. They were both excellent. I can't stress enough how important it is to have tasty olives (<i>or onions or whatever</i>) in the martini. A bad batch of olives can ruin an otherwise hard to screw up cocktail. I tend to judge a joint on how well they make a martini. Old Fields passed with flying colors.<br />
<br />
Then we moved to a booth in the bar room near the fireplace. Very rustic and cozy. We each started out with a salad. A cucumber and tomato salad made with fresh lemon and extra virgin olive oil for Gia, and a nice Caesar salad for me. I tend to judge a joint on how well they make a Caesar salad. Old Fields passed with flying colors.<br />
<br />
For entrees, Gia went with the marinated strip steak served with creamed spinach and a twice-baked potato. I went with one of the specials for the evening. A Guinness stew with big chunks of pot roast and root vegetables, served with crusty bread. It was really, really good. I tend to judge...aw, you know the drill. <br />
<br />
We topped it off with some strawberry shortcake for dessert. I'm not a fan, but I tasted it and it was fresh as all hell. Very nicely done.<br />
<br />
One of the things I'm dying to try on the menu the next time I go back is a big burger served between two grilled cheese sandwiches. Oh yeah! That, my friends, is comfort food. <br />
<br />
I guess my point is, sometimes you can be more than pleasantly surprised by trying a local joint that you had previously overlooked. I doubt any of you will get to Greenlawn, NY anytime soon. But if you do, Old Fields is a great options for an excellent meal.<br />
<br />Verdant Earlhttp://www.blogger.com/profile/03139591223231428391noreply@blogger.com1tag:blogger.com,1999:blog-3860636372395642263.post-18059062585351179132011-09-14T11:49:00.001-04:002011-09-14T12:17:51.420-04:00Stuffed PeppersI found this recipe <a href="http://mennonitegirlscancook.blogspot.com/2011/05/stuffed-peppers.html">here</a> - a new favourite blog of mine. Maybe it's just the heritage that's close to home. I've been meaning to make this for a while now but every time I pull out the ingredients and re-read the recipe I end up too strapped for time - it's a bit time consuming if you do it all from scratch, but very worth it. And since fall seems to be upon us here in Saskatchewan, and I'm on a week of holidays, a nice hot casserole type meal was just the thing for yesterday's supper! It is very similar to a cabbage roll, the same filling just stuffed in a pepper instead - and way easier than fooling around with cabbage leaves! I served it with creamy mashed potatoes and steamed carrots with a honey ginger glaze!<br />
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<div><strong>Ingredients:</strong>1 lb lean ground beef (I used ground bison, and I'm thinking you could also do it with ground chicken or turkey)</div><div></div><div>1 tsp salt </div><div>1/2 tsp pepper </div><div>1/2 grated onion </div><div>1/2 cup sour cream (I used light sour cream and it didn't seem to have an adverse affect)</div><div>1 cup cooked rice (1/3 cup raw) </div><div>5 large peppers, cut in half or 10 small </div><div></div><div>I also added a clove of minced garlic. After tasting I also decided that hot pepper flakes should be added the next time I make this.</div><br />
<strong>Sauce:</strong>1/2 onion, chopped <br />
1/2 pepper, chopped (I just used the left over tops and bottoms I cut to make the pepper sit flat)<br />
5 Tbsp flour <br />
4 cups chicken or vegetable broth <br />
1/2 small can tomato paste <br />
salt and pepper to taste <br />
<br />
And if you're short on time or just don't care to go to the extra work of making a sauce of scratch a can of tomato soup would work just fine. I made the sauce from scratch (I usually do) and it was worth it - nice fresh flavours!<br />
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<strong>Method:</strong><br />
1. If you do not have leftover rice, cook about 1/3 cup rice in 2/3 cup water and a bit of salt, until done.<br />
2. Spray medium sized roaster with cooking spray.<br />
3. Prepare peppers. If peppers are large, simply cut in half and remove stems and seeds. Shave off the pointed/top part so that they sit better. If using small peppers, cut the pointed section off, remove seeds and stem. Arrange in roaster, flat sides down.<br />
4. In a large bowl, mix ground beef, seasoning, onion, sour cream and cooked rice. This works best by hand.<br />
5. Fill Peppers.<br />
6. In large skillet, cook chopped onion and pepper until soft. <br />
7. Add half of the broth. Mix flour and the rest of the broth in a sealed jar and add to sauce. <br />
8. Stir in tomato paste, salt and pepper to taste. Stir sauce until it comes to a boil and thickens.<br />
9. Pour over filled peppers and bake at 350F for 75 -90 minutes.Suzi Qhttp://www.blogger.com/profile/07950722661744383071noreply@blogger.com2tag:blogger.com,1999:blog-3860636372395642263.post-77772368514454157052011-09-13T23:36:00.001-04:002011-09-13T23:36:44.697-04:00Grilled eggplant with tomatoes and mintI've gotten to a certain comfort level in the kitchen lately. And that has to do with seeing a recipe that I like, or having had a meal that I liked, and then kinda figuring out how to do it myself without having to follow a recipe for it. There are pluses and minuses to that kind of system. The pluses have to do with with working within that comfort level. The minuses sometimes add up to a final product that is clearly not what the recipe intended. Which sometimes turns into a plus. Huh? <br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBVoUETZXDBdfD58CiyDEskE3Y0uI44VcN6VNgELeiuM5Rl7rVADkTY3l1PXjcKm-WBIdehpHfR2SoXJXYhYHbqMdwWYLpCMLxpP0LJDCgx7BvT-NX3L4YwSrsr3CLzi2LsffnvCQyT8w/s1600/eggplant+bruschetta.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBVoUETZXDBdfD58CiyDEskE3Y0uI44VcN6VNgELeiuM5Rl7rVADkTY3l1PXjcKm-WBIdehpHfR2SoXJXYhYHbqMdwWYLpCMLxpP0LJDCgx7BvT-NX3L4YwSrsr3CLzi2LsffnvCQyT8w/s400/eggplant+bruschetta.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">photo credit: <a href="http://smittenkitchen.com/2011/09/roasted-eggplant-with-tomatoes-and-mint/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+smittenkitchen+%28smitten+kitchen%29">Smitten Kitchen</a></td></tr>
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From the wonderful folks at Smitten Kitchen,<a href="http://smittenkitchen.com/2011/09/roasted-eggplant-with-tomatoes-and-mint/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+smittenkitchen+%28smitten+kitchen%29"> here's a recipe</a> for a bruschetta-style dish that most folks would consider a funky appetizer. I saw it and immediately thought it would make a nice dinner for Gia, since she is a huge fan of eggplant grilled on the barbecue. And she is trying to eat healthier, so I thought some eggplant "steaks" topped with this fresh mix seemed appropriate.<br />
<br />
So I tucked it away in my memory banks for the next time I did a grocery shopping.<br />
<br />
Then I made it tonight. I didn't re-glance at the recipe, so I had some things off. I added some diced kalamata olives instead of capers. Okay. And I also added a diced cucumber that had been peeled and seeded. And some diced green peppers. But that's about it. The rest of it was pretty loyal to the extremely simple recipe. Fresh and funky. If you dig eggplant, you may want to give it a go. Gia loved it, and that's all that mattered to me.<br />
<br />
By the way, I don't dig eggplant. But I had some of the tomato/mint/feta mix as a side salad. To a great big <a href="http://en.wikipedia.org/wiki/Patty_melt">patty melt</a>. Because that's how I roll. Oh yeah!Verdant Earlhttp://www.blogger.com/profile/03139591223231428391noreply@blogger.com1tag:blogger.com,1999:blog-3860636372395642263.post-86509706899315766342011-09-08T14:21:00.004-04:002011-09-08T15:48:49.772-04:00Leftover SoupI'm a huge fan of leftover soup. Not actual soup leftover from a previous meal. No. I mean soup made from leftovers. It's a great way to make a simple soup, and a great way to use those leftovers that you worked so hard to <i><b>not eat</b></i> from an earlier meal.<br />
<br />
Case in point.<br />
<br />
On Wednesday night, I made a dinner of Thai food for the two of us. Larb (<i>Laab</i>), which is a Thai meat (<i>beef, pork or chicken</i>) salad, and some aromatic rice served in romaine lettuce wraps. If you are interested, my recipe for it is <a href="http://beearl.blogspot.com/2010/10/earls-kitchen-larb.html">right here</a>. <br />
<br />
I love Larb, but even while I'm eating it freshly prepared I'm thinking about the soup I'm going to make with the leftovers for lunch the following day. Which is exactly what I did today. Here's what I came up:<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUa7WearnRR88UPkQN9iyMWaMA88mzwW3V5z5dXpudtua5gfQZDM6eJp-nGasoYxWEXTlfdp5Rx4gJ_DPbqAIuUTiVRPHc8cgNRE26FBuxhw7jGRAtvYT3Zkr5hSFqIW4xBGpFU17n2FM/s1600/leftoversoup2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="285" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUa7WearnRR88UPkQN9iyMWaMA88mzwW3V5z5dXpudtua5gfQZDM6eJp-nGasoYxWEXTlfdp5Rx4gJ_DPbqAIuUTiVRPHc8cgNRE26FBuxhw7jGRAtvYT3Zkr5hSFqIW4xBGpFU17n2FM/s400/leftoversoup2.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fuzzy picture taken with my phone</td></tr>
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<b>Leftover Larb(<i>Laab</i>) Soup - super easy</b></div>
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<u><b>Ingredients</b></u><br />
<ul>
<li>1 cup beef broth/stock</li>
<li>1/2 tsp garlic chili sauce - like <a href="http://www.amazon.com/Chili-Garlic-Sauce-Huy-Fong/dp/B000Z4JISQ">this one</a></li>
<li>1 tsp lime juice - freshly squeezed</li>
<li>3-6 tbsp leftover Larb <a href="http://beearl.blogspot.com/2010/10/earls-kitchen-larb.html">(recipe)</a></li>
<li>3-6 tbsp leftover rice - any cooked rice will do.</li>
</ul>
Just through all the ingredients above into a pot and heat them all up until you got a nice simmer going. I'm a little vague up there with the portions for the leftover Larb and rice. I like a lot of stuff in my soup, so I tend toward the larger portions. But if you want it more broth-like, then feel free to use less. It's the greatest combination of salt from the broth and fish sauce, tang from the lime and spice from the garlic chili sauce. The leftover Larb will have marinated overnight, so the mint really shines through as well.<br />
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It's my favorite soup, and the true beauty of it is that it only takes about 5 minutes to prepare.<br />
<br />Verdant Earlhttp://www.blogger.com/profile/03139591223231428391noreply@blogger.com2tag:blogger.com,1999:blog-3860636372395642263.post-68524547925376405472011-08-26T22:00:00.000-04:002011-08-26T22:00:17.174-04:00Tropical (Storm) SkittlesRemember that recipe I posted a while back for the <a href="http://simmersipshare.blogspot.com/2011/07/catdaddy-orangina.html">Catdaddy Orangina</a>? Sure you do.<br />
<br />
Well, in honor of Hurricane Irene, I tweaked it a little bit to the following:<br />
<ul>
<li>2 oz Catdaddy Carolina Moonshine</li>
<li>1 oz Bacardi Razz (Raspberry flavored rum)</li>
<li>1 oz Orange Juice</li>
</ul>
Serve over ice and fill with 2-3 oz of Mandarin Orange seltzer.<br />
<br />
It tastes...like Skittles. Not the crunchy coating, but the soft candy inside. Kinda like Starburst. It's crazy delicious! <br />
<br />Verdant Earlhttp://www.blogger.com/profile/03139591223231428391noreply@blogger.com2