Craig and I had dinner tonight at Brian's Backyard BBQ in Montgomery. I had the wings with sticky bourbon sauce as an appetizer, and Craig had the smoked potato skins. Both were excellent. The potato skins were stuffed with pulled pork, cheese, and bacon.
For dinner, Craig had pork chops with horseradish, mashed potatoes, and macaroni and cheese. I had the half chicken with collard greens and honey glazed sweet potatoes.
The meats were good; the pork chop was moist and perfectly done. Craig said he would have liked more horseradish flavor, though. The chicken was moist and tasty, but the real stand-outs were the sides. The collards were prepared with cider vinegar, smoked pork, and a little sugar. The mashed potatoes had an onion-garlic-herb seasoning that was absolutely amazing. The sweet potatoes were great, not swimming in too many extra ingredients. The mac & cheese was smooth, creamy, and flavorful.
The Dogfish head beer on tap was a plus, too. The only downside is that there was a band playing and it was kind of loud. I didn't mind, but Craig did.
All in all, I would recommend it. We'll be going back because I really want to try the brisket.
Sunday, December 11, 2011
Lunch
Every Sunday I try to make a salad that will last me for the week. PAsta salad, grain salad, couscous. Something that I can just stick a big bowl of in the fridge and use all week. Its economical and healthy. Here is this week's recipe:
Bulgur Salad with Almonds and Raisins
Bulgur Salad with Almonds and Raisins
1 1/2 cups water
1 cup bulgur wheat
1/8 cup Black raisins
1/8 cup White raisins
1/8 cup Cranberries
1 teaspoon salt
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon saffron threads, crushed
1/4 teaspoon cayenne pepper
1 tablespoon extra-virgin olive oil
1 cup chopped fresh Italian parsley
1/2 cup Almonds
1/4 cup finely chopped fresh basil
1/2 cup Scallions
1. Bring water to a boil in large saucepan over high heat. Reduce heat to medium; add bulgur wheat, raisins, cranberries, salt, cumin, cinnamon, saffron and cayenne pepper. Cook and stir 1 minute.
2. Remove from heat; cover and let stand 15 minutes. Fluff bulgur with fork; place in medium bowl.
3. Refrigerate 30 minutes or until cool. Stir in oil until blended. Gently stir in parsley, almonds, scallions and basil.
Saturday, December 10, 2011
vegetarian shepherd's pie
2 lb. vegetarian meatballs (I used a portobello version)
1 cup vegetable broth
1 sixteen-ounce package mixed vegetables (corn, peas, carrots, beans - sometimes called soup mix)
Idahoan instant mashed potatoes (prepare 4 cups according to package)
Crumble meatballs. Mix with vegetable broth and thawed mixed vegetables. Pour into 9" by 12" (ish) baking dish.
Prepare instant mashed potatoes according to package directions. Top meatball/vegetable mixture. Bake at 350 F for 30 minutes.
1 cup vegetable broth
1 sixteen-ounce package mixed vegetables (corn, peas, carrots, beans - sometimes called soup mix)
Idahoan instant mashed potatoes (prepare 4 cups according to package)
Crumble meatballs. Mix with vegetable broth and thawed mixed vegetables. Pour into 9" by 12" (ish) baking dish.
Prepare instant mashed potatoes according to package directions. Top meatball/vegetable mixture. Bake at 350 F for 30 minutes.
Saturday, December 3, 2011
candied bacon
Okay, this one is long overdue.
Preheat oven to 350 degrees F.
Bacon (about a pound)
Sugar (I use Domino's Organic Sugar or Demerara sugar)
a baking rack
cookie sheets
Separate bacon into strips. Dredge each strip, both sides, in sugar, shaking off excess. Place sugared bacon on rack over cookie sheet. Bake at 350 F until almost done (about 15 minutes). Remove and allow to cool.
Ovens vary widely. Do not leave bacon unattended. Remove it from the oven before you think it's done, because the residual heat will continue to cook it. Once you know exactly how your own oven cooks, you can adjust times accordingly. You will save yourself a lot of cleanup work if you line the cookie sheets with foil or parchment paper.
Preheat oven to 350 degrees F.
Bacon (about a pound)
Sugar (I use Domino's Organic Sugar or Demerara sugar)
a baking rack
cookie sheets
Separate bacon into strips. Dredge each strip, both sides, in sugar, shaking off excess. Place sugared bacon on rack over cookie sheet. Bake at 350 F until almost done (about 15 minutes). Remove and allow to cool.
Ovens vary widely. Do not leave bacon unattended. Remove it from the oven before you think it's done, because the residual heat will continue to cook it. Once you know exactly how your own oven cooks, you can adjust times accordingly. You will save yourself a lot of cleanup work if you line the cookie sheets with foil or parchment paper.
Monday, November 28, 2011
Hello fans ...
I have finally surfaced after much time spent recovering from my vacation. I spent 3 days in the mountains with some of my bestie pals, 1 day in the city with my husband (of which you will get no details!) and 6 days on the beach with some other bestie pals. It was BUSY and FUN and RELAXING and I walked out of it with bronchitis. However, sufficient quantities of antibitoics and steroids over the past week have restored some of my health, so I guess it's my turn to be posting.
The weekend wedding was entirely awesome as NightOwl has previously mentioned. Fabulous company aside - there were several vegetarian dishes that I wish I had the recipes for. I do love my vegetables!
Cauliflower is an espeical favorite of mine. Most people don't like it for some reason. It does sort of look like zombie broccolli I guess. But I really like it's crisp nutty flavor when it cooked just right. Becasue of this - I chose to make Califlower Cheese for my contrribution to the potluck.
Cauliflower Cheese is an English dish often served for Lunch or Dinner as a main course. The recipe I used is as follows and was provided by the god of food Mr. Alton Brown:
Position 1 oven rack in the middle position and 1 in the top position and preheat the oven to 400 degrees F.
Place the cauliflower in a small glass bowl, stalk end up. Use a paring knife to remove the lower leaves. Trim the curds off of the stem, keeping them as intact as possible. Try to keep the size uniformly large and make as few cuts as possible. Discard the leaves and stem. Cover tightly with plastic wrap and microwave on high for 4 minutes. Rest, still covered in plastic, for another 4 minutes. Uncover and rest for 4 to 5 more minutes while preparing the rest of the dish.
Combine 4 ounces of the cheese, the bread crumbs, egg, salt, mustard, paprika, black pepper, and cayenne in a large mixing bowl. When 1 minute remains on the cauliflower rest period, microwave the cream on high for 30 seconds. Add the cream to the bowl with the cheese mixture and stir to combine.
Using your hands and a tea towel if the cauliflower is still hot, rub the large florets between your hands to break up the curds. Add the curds to the cream mixture and stir until the cheese is thoroughly melted and combined.
Spread the cauliflower mixture in the prepared baking dish, place on the middle rack, and bake for 20 minutes. Remove the baking dish and turn the broiler to high. Sprinkle the remaining 1/2 ounce cheese atop the cauliflower. Place on the top rack and broil until the top is bubbly and appropriately brown, 6 to 8 minutes. Rest 10 minutes before serving.
Enjoy !!
I'm going back to bed before I pull a muscle coughing.
I have finally surfaced after much time spent recovering from my vacation. I spent 3 days in the mountains with some of my bestie pals, 1 day in the city with my husband (of which you will get no details!) and 6 days on the beach with some other bestie pals. It was BUSY and FUN and RELAXING and I walked out of it with bronchitis. However, sufficient quantities of antibitoics and steroids over the past week have restored some of my health, so I guess it's my turn to be posting.
The weekend wedding was entirely awesome as NightOwl has previously mentioned. Fabulous company aside - there were several vegetarian dishes that I wish I had the recipes for. I do love my vegetables!
Cauliflower is an espeical favorite of mine. Most people don't like it for some reason. It does sort of look like zombie broccolli I guess. But I really like it's crisp nutty flavor when it cooked just right. Becasue of this - I chose to make Califlower Cheese for my contrribution to the potluck.
Cauliflower Cheese is an English dish often served for Lunch or Dinner as a main course. The recipe I used is as follows and was provided by the god of food Mr. Alton Brown:
Ingredients
- 1 tablespoon unsalted butter
- 1 large head cauliflower (about 2 pounds)
- 4 1/2 ounces Cheddar, grated and divided
- 1/2 cup homemade coarse bread crumbs
- 1 whole egg
- 1 teaspoon kosher salt
- 1 teaspoon dry mustard powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper
- 1/2 cup heavy cream
Directions
Grease an 11 by 7-inch glass baking dish with the butter and set aside.
Position 1 oven rack in the middle position and 1 in the top position and preheat the oven to 400 degrees F.
Place the cauliflower in a small glass bowl, stalk end up. Use a paring knife to remove the lower leaves. Trim the curds off of the stem, keeping them as intact as possible. Try to keep the size uniformly large and make as few cuts as possible. Discard the leaves and stem. Cover tightly with plastic wrap and microwave on high for 4 minutes. Rest, still covered in plastic, for another 4 minutes. Uncover and rest for 4 to 5 more minutes while preparing the rest of the dish.
Combine 4 ounces of the cheese, the bread crumbs, egg, salt, mustard, paprika, black pepper, and cayenne in a large mixing bowl. When 1 minute remains on the cauliflower rest period, microwave the cream on high for 30 seconds. Add the cream to the bowl with the cheese mixture and stir to combine.
Using your hands and a tea towel if the cauliflower is still hot, rub the large florets between your hands to break up the curds. Add the curds to the cream mixture and stir until the cheese is thoroughly melted and combined.
Spread the cauliflower mixture in the prepared baking dish, place on the middle rack, and bake for 20 minutes. Remove the baking dish and turn the broiler to high. Sprinkle the remaining 1/2 ounce cheese atop the cauliflower. Place on the top rack and broil until the top is bubbly and appropriately brown, 6 to 8 minutes. Rest 10 minutes before serving.
Enjoy !!
I'm going back to bed before I pull a muscle coughing.
Thanksgiving leftovers
For me, one of the best things about cooking a huge meal for Thanksgiving is all the wonderful leftovers. Because the boyfriend had to work, I ended up cooking at home and bringing food in for him and his co-workers. It was a small group, so there was quite a bit of food left to bring home. Here's what I did with some of it:
Thanksgiving Leftover Pie (are you seeing a theme here?)
3 cups turkey, diced into bite-sized pieces
2 cups gravy or thickened stock
1 sixteen ounce package of frozen mixed vegetables, thawed
leftover mashed potatoes and/or dressing
Combine turkey, gravy, and vegetables in a lasagna pan. Mix well. Top with the potatoes and/or stuffing in whatever mix you choose. Cover with foil and bake 45 minutes at 350 degrees.
Serves 4.
It was tasty.
Thanksgiving Leftover Pie (are you seeing a theme here?)
3 cups turkey, diced into bite-sized pieces
2 cups gravy or thickened stock
1 sixteen ounce package of frozen mixed vegetables, thawed
leftover mashed potatoes and/or dressing
Combine turkey, gravy, and vegetables in a lasagna pan. Mix well. Top with the potatoes and/or stuffing in whatever mix you choose. Cover with foil and bake 45 minutes at 350 degrees.
Serves 4.
It was tasty.
Saturday, November 19, 2011
post-wedding feasting with friends
After too long apart, last weekend I got to spend time with the Daybird and her pet ogre. We got to be Kitchen Witches together at a house in the Catskills. Friends of ours rented a huge house in the ski area near Hunter Mountain for their wedding and hanging out afterwards. Friday was the wedding and reception at a local restaurant, but Saturday night was food prepared by everyone at the house - essentially an on-site potluck dinner.
So here's what I cooked!
Easy as Pie Shepherd's Pie for a Crowd
3 lbs. lean ground beef
1 one-pound bag of frozen chopped onions
2 one-pound bags frozen mixed vegetables (carrots, corn, peas, green beans, aka soup mix)
1 tub Knorr beef stock concentrate
2 cups water
Wondra flour
salt and pepper to taste
Idahoan instant mashed potatoes (16-serving box)
roasted garlic (I used the stuff in the jar)
butter
milk
Brown ground beef. Remove beef from pan and brown onions in drippings. Drain off excess fat and place beef and onions in large stockpot. Add the frozen vegetables, Knorr stock concentrate, and 2 cups water. Bring to a low boil. Take about a quarter cup of the Wondra and mix with very cold water, stirring until there are no lumps. Drizzle into simmering beef mixture and stir until thickened. Adjust seasoning. Remove from heat.
Following the directions for the mashed potatoes, heat the water, butter (margarine sucks), and a heaping tablespoon of roasted garlic and simmer about 5 minutes. Turn off the heat, add the milk, then add the mashed potato flakes and stir thoroughly.
Place the ground beef mixture into two 9 x 12 pans. Cover each with half the mashed potatoes. Sprinkle with chives, paprika, or parmesan if desired. Bake at 350 for about 15 minutes.
This isn't a fancy dish, but it's great for a large group - it goes together quickly and doesn't take a lot of time to prepare.
Chicken and Biscuits
3 lbs. boneless skinless chicken thighs
butter
1 one-pound bag frozen chopped onions
2 one-pound bags frozen mixed vegetables (same as above)
1 tub Knorr chicken stock (this stuff is frickin' AWESOME)
2 cups water
Wondra flour (are you seeing the pattern here?)
salt and pepper to taste
2 tubes Grands biscuits (or generic version thereof)
Melt about 2 tablespoons butter in a dutch oven. Brown chicken thighs in melted butter; remove from pot. They don't need to be cooked all the way through, you are just browning the outside for flavor. When they are cool enough to handle, cut thighs into bite-sized chunks and reserve. Meanwhile, brown onions in drippings in dutch oven. When onions are lightly browned, add 2 cups of water. Add tub of stock and frozen vegetables. Bring to a simmer. Add cut-up chicken and simmer for about 10 minutes or until chicken is cooked all the way through. Take about a quarter cup of the Wondra and mix with very cold water, stirring until there are no lumps. Drizzle into simmering chicken mixture and stir until thickened. Adjust seasoning. Remove from heat.
Split chicken mixture between two 9 x 12 pans. Cover each with a layer of biscuits. Bake at 350 for 15 minutes. Check them halfway through; if the biscuits are already starting to brown, cover with foil and continue for remaining time.
Serves...I dunno...twelve? sixteen? Depends on how hungry you are and what else there is to eat.
Okay, Daybird, now it's your turn. Cauliflower gratin recipe, please.
Disclaimer: This is how I cook for large groups- easy, tasty, but not fancy. This is NOT how I cook for small groups where I pull out all the stops.
~the nightowl
So here's what I cooked!
Easy as Pie Shepherd's Pie for a Crowd
3 lbs. lean ground beef
1 one-pound bag of frozen chopped onions
2 one-pound bags frozen mixed vegetables (carrots, corn, peas, green beans, aka soup mix)
1 tub Knorr beef stock concentrate
2 cups water
Wondra flour
salt and pepper to taste
Idahoan instant mashed potatoes (16-serving box)
roasted garlic (I used the stuff in the jar)
butter
milk
Brown ground beef. Remove beef from pan and brown onions in drippings. Drain off excess fat and place beef and onions in large stockpot. Add the frozen vegetables, Knorr stock concentrate, and 2 cups water. Bring to a low boil. Take about a quarter cup of the Wondra and mix with very cold water, stirring until there are no lumps. Drizzle into simmering beef mixture and stir until thickened. Adjust seasoning. Remove from heat.
Following the directions for the mashed potatoes, heat the water, butter (margarine sucks), and a heaping tablespoon of roasted garlic and simmer about 5 minutes. Turn off the heat, add the milk, then add the mashed potato flakes and stir thoroughly.
Place the ground beef mixture into two 9 x 12 pans. Cover each with half the mashed potatoes. Sprinkle with chives, paprika, or parmesan if desired. Bake at 350 for about 15 minutes.
This isn't a fancy dish, but it's great for a large group - it goes together quickly and doesn't take a lot of time to prepare.
Chicken and Biscuits
3 lbs. boneless skinless chicken thighs
butter
1 one-pound bag frozen chopped onions
2 one-pound bags frozen mixed vegetables (same as above)
1 tub Knorr chicken stock (this stuff is frickin' AWESOME)
2 cups water
Wondra flour (are you seeing the pattern here?)
salt and pepper to taste
2 tubes Grands biscuits (or generic version thereof)
Melt about 2 tablespoons butter in a dutch oven. Brown chicken thighs in melted butter; remove from pot. They don't need to be cooked all the way through, you are just browning the outside for flavor. When they are cool enough to handle, cut thighs into bite-sized chunks and reserve. Meanwhile, brown onions in drippings in dutch oven. When onions are lightly browned, add 2 cups of water. Add tub of stock and frozen vegetables. Bring to a simmer. Add cut-up chicken and simmer for about 10 minutes or until chicken is cooked all the way through. Take about a quarter cup of the Wondra and mix with very cold water, stirring until there are no lumps. Drizzle into simmering chicken mixture and stir until thickened. Adjust seasoning. Remove from heat.
Split chicken mixture between two 9 x 12 pans. Cover each with a layer of biscuits. Bake at 350 for 15 minutes. Check them halfway through; if the biscuits are already starting to brown, cover with foil and continue for remaining time.
Serves...I dunno...twelve? sixteen? Depends on how hungry you are and what else there is to eat.
Okay, Daybird, now it's your turn. Cauliflower gratin recipe, please.
Disclaimer: This is how I cook for large groups- easy, tasty, but not fancy. This is NOT how I cook for small groups where I pull out all the stops.
~the nightowl
Sunday, June 5, 2011
vacation food, part one
Starting with the smallest and the best:
Smokin' D'z real pit BBQ. On the corner of State Route 1 and Route 88 in Milton, Delaware.
The boyfriend and I were on our way to Dogfish Head Brewery for a tour (more on that in another post), and we drove past a "road food" BBQ truck on the way in. After the tour, we decided we needed food, and I mentioned the truck, so instead of heading on our way home, we retraced our steps to the truck.
Best. Decision. Ever.
The menu had a nice selection: full and half racks of ribs, chicken, pulled pork sandwiches, and sides. Both Carolina and vinegar-style sauces available. We chose the pulled pork, with Carolina-style sauce, and a side of coleslaw each.
Those of you who know me know that I have a smoker, and I make a pretty good pulled pork and homemade barbecue sauce. We've tried a lot of pulled pork at lots of BBQ joints, some of them excellent. That having been said, Smokin' D'z pulled pork was probably the best I've ever had.
We tasted the pork before we put any sauce on it. It was exactly what you want pulled pork to be: moist, perfectly smoked, complex and flavorful. The Carolina-style sauce was just wonderful, with a buttery smoothness to it (maybe from the pork drippings?) and just enough black pepper to be a perfect accompaniment to the smoky pork.
The coleslaw was garden-fresh, sweet and tart, with a nice celery seed accent. I could have eaten a gallon of it.
We stopped to talk with the owners, Damian and Katherine, chatting about food in general and BBQ in specific. They're very nice people, committed to bringing great food to hungry folks. We tasted a sample of the smoked chicken - another home run. Moist, just smoky enough, and seasoned perfectly.
The only downside here is that they're not nearby for us! But we're likely to be driving to Florida at some point, and believe me, a detour to Smokin' D'z is well worth it.
Find them on Facebook: just search for Smokin' D'z - Real Pit BBQ. And if you're in the Milton area, please treat yourself and stop in to try their food. You won't regret it.
Smokin' D'z real pit BBQ. On the corner of State Route 1 and Route 88 in Milton, Delaware.
The boyfriend and I were on our way to Dogfish Head Brewery for a tour (more on that in another post), and we drove past a "road food" BBQ truck on the way in. After the tour, we decided we needed food, and I mentioned the truck, so instead of heading on our way home, we retraced our steps to the truck.
Best. Decision. Ever.
The menu had a nice selection: full and half racks of ribs, chicken, pulled pork sandwiches, and sides. Both Carolina and vinegar-style sauces available. We chose the pulled pork, with Carolina-style sauce, and a side of coleslaw each.
Those of you who know me know that I have a smoker, and I make a pretty good pulled pork and homemade barbecue sauce. We've tried a lot of pulled pork at lots of BBQ joints, some of them excellent. That having been said, Smokin' D'z pulled pork was probably the best I've ever had.
We tasted the pork before we put any sauce on it. It was exactly what you want pulled pork to be: moist, perfectly smoked, complex and flavorful. The Carolina-style sauce was just wonderful, with a buttery smoothness to it (maybe from the pork drippings?) and just enough black pepper to be a perfect accompaniment to the smoky pork.
The coleslaw was garden-fresh, sweet and tart, with a nice celery seed accent. I could have eaten a gallon of it.
We stopped to talk with the owners, Damian and Katherine, chatting about food in general and BBQ in specific. They're very nice people, committed to bringing great food to hungry folks. We tasted a sample of the smoked chicken - another home run. Moist, just smoky enough, and seasoned perfectly.
The only downside here is that they're not nearby for us! But we're likely to be driving to Florida at some point, and believe me, a detour to Smokin' D'z is well worth it.
Find them on Facebook: just search for Smokin' D'z - Real Pit BBQ. And if you're in the Milton area, please treat yourself and stop in to try their food. You won't regret it.
Friday, May 27, 2011
vacation foods!!
So we just got back from our tenth anniversary vacation, and the foods we had were amazing, just amazing. I will be posting a detailed commentary with links later this weekend (we're still unpacking and unwinding). There's meat on a sword! Handmade ravioli! Japanese Hibachi! Amazing roadside barbecue!
Stay tuned, food fans - details to follow. And links!
Stay tuned, food fans - details to follow. And links!
Sunday, February 6, 2011
Girls' Night In
So a bunch of us girls got together last month to hang out, drink, and tell stories. The theme was Tapas and 'Tinis, with everyone bringing something to share. This post is really just a menu, until I can redo some of these and take pictures. Plus I want to tweak some things, and I need recipes from the other girls.
Here's what we had:
a Greek antipasto platter
bacon deviled eggs
bacon-cream cheese wraps
roasted tomatoes with bocconcini
Riesling-poached pears stuffed with gorgonzola wrapped in prosciutto
pink pickled eggs
pickled beets
pickled cauliflower
pickled Brussels sprouts
Espresso Cookies
Black rum chicken wings
I'm sure there were other foods, but those are most of them. There was also beer and wine and Scotch and martinis.
Here's what we had:
a Greek antipasto platter
bacon deviled eggs
bacon-cream cheese wraps
roasted tomatoes with bocconcini
Riesling-poached pears stuffed with gorgonzola wrapped in prosciutto
pink pickled eggs
pickled beets
pickled cauliflower
pickled Brussels sprouts
Espresso Cookies
Black rum chicken wings
I'm sure there were other foods, but those are most of them. There was also beer and wine and Scotch and martinis.
Subscribe to:
Posts (Atom)