Tuesday, November 18, 2014
Contest from Sub-Zero and Wolf brand and BlogHer.com
She has a recipe up now that is just in time for Thanksgiving for Juicy Roast Turkey that looks great. I have in the past placed a butter mixture under the skin of chicken, but have yet to try this with turkey.
As a part of her post there is a contest to win a gift certificate from a sponsor of hers Sub-Zero and Wolf brand, I am getting an entry into the contest for mentioning it here and you could, too.
I know that Sub-Zero and Wolf are very good appliances as we used to equip the yachts that worked on with them.
Happy Thanksgiving, everyone!
Friday, April 19, 2013
Rolling a Pie Video
The way you roll the dough is not critical, but I enjoy the method in the video. It was copied from Christopher Kimball of America’s Test Kitchen fame. You may end up with holes in your dough or a shape that is not very round, do not get discouraged it is perfectly fine to patch holes with scraps and it gives your pie a distinctive hominess, be sure to wet the edge of the patch with a little cold water to help it bond to the crust.
Saturday, April 13, 2013
Pulled Chicken Sandwiches
1 onion and 4 cloves of garlic, finely chopped
1 1/3 cup BBQ sauce (most of an 18oz bottle)
1/2 cup apple cider vinegar
Hot pepper sauce
Toss the chicken, onion, and garlic in a Dutch oven or other large pan and then pour about 1 1/2 cups water in, just to cover the chicken. Add the BBQ sauce, when I do not make my own I use Bulls Eye brand because it tastes best to me and if that is not enough ATK says it is their go-to brand in a hurry, also add the vinegar and a few drops of hot sauce, I know I do not even deserve to be called a cook because I was out of Tabasco Sauce (who does not have Tabasco Sauce) so I used some chili sauce called Tuong Ot Sriracha it has a rooster on the front so it is rooster sauce to me. Bring this all to a boil and then reduce to a quick simmer for about fifteen minutes. When the chicken is done take it out and set it on a platter or cutting board to cool a little and set the timer for fifteen minutes, again. While the sauce simmers and reduces to about half of its former self you can shred the chicken. Rachel Ray wanted me to use two forks to shred the chicken, but I like to hold the chicken with one hand and shred it with a fork in the other hand…I am writing this with a cartoon bandage on the index finger of the holding hand, so you decide if you need one or two forks – do you need two fully functioning hands? Not always. Anyway the only thing left to do is to put the shredded chicken, and any liquid it has accumulated, back into the sauce and if need be heat it back up a bit. We served it on soft dinner rolls with a slice of pepper jack cheese. It was very good.
Sunday, March 24, 2013
Alton Brown's Chicken Dinner
Smoked Paprika Chicken Thighs with Potato and Onion
Ingredients
6oz
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pimento stuffed green olives, chopped
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2 t
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lemon zest
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2 cloves
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garlic, grated
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3 T
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smoked paprika
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1 t
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olive oil
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1 1/2 t
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kosher salt
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1/4 t
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black pepper, freshly ground
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8 each
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bone-in, skin-on chicken thighs
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2 pounds
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Yukon gold potatoes, unpeeled
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1 medium
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yellow onion, frenched (see the video)
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Directions
Monday, March 11, 2013
Long Time Gone
I am trying to figure out how I can incorporate my new found healthy eating habits into a blog that might interest some folks to read. I have been doing well in controlling my diabetes the last six months or so and I have always balked at watching my salt intake, but it seems my blood pressure was rising to above normal so my diabetic counselor, Tara, talked me into trying to restrict my sodium intake. For a month and a half I brought my sodium intake to about 1,200 mg per day and dropped my BP by about ten points - I am sold on that. It is a bit trickier than restricting carbs because almost anything you break out of a package already done and delicious for you, is probably loaded with sodium.
Example:
1 cup Buitoni Three Cheese Tortellini = 460 mg
1/2 cup Buitoni Marinara Sauce = 540 mg
1 slice Texas Toast = 209 mg
Total 1,209 mg sodium and then, God forbid you should have seconds...or breakfast and lunch.
I found some ways to make a lot of the recipes I use for family dinners and personal lunches and breakfasts a lot healthier, so that is what I hope to blog about. I will bring recipe make-overs and tips and tricks I learn along the way.
The above dinner, for me, has changed to:
1 cup Barilla Tortellini = 243mg (not reviewed as highly in America's Test Kitchen, but still a good pasta)
1/2 cup Newman's Own Marinara Sauce = 51mg
1 Plain Bread Stick = 66mg
I improved the dinner to the tune of 360mg for dinner, I could even keep the Texas Toast and still come out with room for lunch and breakfast.
Eating healthy is more expensive and it takes considerable effort, but the rewards are manifold.
Friday, May 6, 2011
New Direction
Monday, May 24, 2010
After the Linzertorte “bust” I decided to back to some basic
Irma says in the book that this is a simple pie and sounds like kid stuff, but has a complexity and subtle flavor that will surprise.
We were invited over for dinner to the home of some of my favorite people ever. I first met Edwin and Patty when they were young and fresh married leaving for deep dark
I thought my daughter, Rachel would come with us and she was dragging her feet, not wanting to go and my son, Dave pops up with, “Hey, I want to go.” Then Rachel decides it might not be so terrible with Dave there. As it turned out we all have a really fun time and even Rachel, although she would not admit it, was glad she decided to go along.
I decided to bake and bring the Peanut Butter Pie. It has a crumb crust which can be made with graham crackers, but I thought it would be better made with chocolate wafer cookies. The filling itself is almost like a mousse, very light and the subtle flavor of peanut butter and cream cheese with the chocolate crust was very good by itself, but there was more. The pie is topped with a thin hard chocolate glaze and I made whipped cream for a garnish. There were nine of us and a pie that goes into eight servings so Patty and I cut it into ten slices. As it turned out we could have cut it into twelve servings because it was so rich.
Dinner was very good.
The company was great.
The game was goofy (fun).
And I think the pie turned out to be pretty good, too!
Thanks to our American-African friends for having us over.