My Wonderful World

W e l c o m e... And Enjoy!

Tuesday, October 26, 2010

Happy Halloween!!

Happy Halloween!!

Sunday, October 24, 2010

Sirloin Pork Roasts!

What a deal....pork roasts on sale for $1.29 per pound.   I had to buy three of them, so easy to keep in the freezer for months.   Overnight in the refrigerator to begin thawing, then directly into the crockpot vessel for marinating.   I use Helen Willinsky's "Jerk--Barbecue From Jamaica".    She delivers an amazing palette of Caribbean flavors. 

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Jerk Marinade

marinade, sauces

1  onion, minced
1/2 cup scallion, chopped
2 teaspoon thyme, fresh
1 teaspoon salt
2 teaspoon sugar
1 teaspoon allspice
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1  hot pepper, finely ground
1 teaspoon black pepper
3 tablespoon soy sauce
1 tablespoon vegetable oil
1 tablespoon white vinegar

Combine all ingredients in workbowl with steel blade. Process until finely chopped. Store excess marinade in the refrigerator for about 1 month.  

...from Helen's comments:    Excellent marinade for chicken, beef, or pork. The flavor of the marinade may strike you as a little harsh when you first mix it, but I assure you, the flavors will all blend and mellow as the meat cooks.

Notes:  Helen Willinsky  Jerk BBQ from Jamaica

Yield: 1 1/2 cup

** Exported from Now You're Cooking! v5.86 **

  After eight hours in the marinade,  I drained and discarded.  Pat dry the roast very well and there will be no need to add any salt to this roast.  Add at the table if necessary since the marinade penetrates the meat.  

Onion "Rack"

My onion rack always works well....and on top of the onion rack, a generous handful of cilantro is added.  Three tablespoons of lime juice and a cup of water.  

Added the roast back to the vessel, and studded the top of the roast with garlic slivers.   This works great using a boning knife.   Insert the trip of the knife, rock the slit open and while holding apart, insert your garlic cloves.  

On with the crockpot  lid and six to eight hours later on low, we will be enjoying good eating!  This entire process can also be completed in a 325F oven for  2-3 hours.  Check to see of the meat will shred.   If not, return to oven for additional roasting time.  

  Pinto beans from earlier this week will accompany.   Bon Appetit!

Tuesday, October 19, 2010

Croque Madame and Variations

This adaptation turned heads at the supper table.  The inspiration...a great big thank you to Fine Cooking!

I was not familiar with the Croque Madame.  After checking with various sources, including Wiki,  I found easiest English definition would be a grilled cheese sandwich.   This opened a door and the wheels began to turn.  

My taste buds were ready for a bacon cheeseburger and the inspiration began.  

The base of my creation was a toasted rye slice, 
topped with fresh mesculin and ranch dressing.  

I find the best method for bacon is using the oven 
on a rack at 375F for 12-15 minutes.   
No mess and perfectly flat bacon!  

I grilled a sirloin patty until medium well, topped with the fried egg with cheddar cheese under the egg.  Topped with fresh parsley to finish.  

What a great combination of flavors...and the bacon cheeseburger urge was satisfied!  Yum...and this will be a keeper.  

                      The soft cooked egg provides a wonderful "sauce" for the entree!  

Sunday, October 17, 2010

Roast Beef/Cheddar Pizza

Time for an easy supper and a quick look about the refrigerator and pantry has limited my choices.   I have deli Roast Beef....cheeses,  and a tomatoes from last summer in the freezer.  I am heading down the path of Beef and Cheddar Pizza.  

My stand by Pizza Dough is from Fine Cooking magazine.   This is the easiest and most reliable recipe I have ever well every time and also makes a good focaccia bread dough for a spaghetti and meatball night. 

Here is the dough recipe....and enjoy!    And a heads up...this recipe makes enough for two sheet pans of dough.   I always make this....divide in half and freeze the other piece of dough for later use.   Just let it come back to thawed temperature in the refrigerator.   Otherwise, you results might not be satisfactory. 

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Pizza Dough/Fine Cooking

breads, Italian, pasta

2 1/4 teaspoon yeast
1 1/2 cup warm water; 110F
18 ounce bread flour
  plus more for dusting
1 1/2 teaspoon salt
2 teaspoon olive oil

Dissolve the yeast in the warm water and set aside.

Meanwhile, put the flour and salt in a food processor fitted with the steel blade. Process briefly to mix. With the machine running, add the water-yeast mixture in a steady stream. Turn the processor off and add the oil. Pulse a few times to mix in the oil.

Divide the dough. Scrape the soft doughty out of the processor and onto a lightly floured surface. With lightly floured hands, quickly knead the doughty in a mass incorporating any bits of flour or doughty from the processor bowl that wasn't mixed in.

Cut dough into four equal pieces with a dough scrapper. Roll each piece into a tight smooth ball, kneading to push out all the air.

Proceed as usual.

Extra pieces of doughty will freeze very well. Cover with extra flour and seal and freeze in a quart zip lock bag for future use.

** Exported from Now You're Cooking! v5.86 **  

Your choice of sauce can range from home made to a bottled jar.   I can't tell the difference other than when I make my own sauce, I get to control the salt content and the seasonings.   There are many "jar" sauces on the market today that are very acceptable...I do use them.   My preference is to make my own from the garden tomatoes.  

Pizza extras include....sliced cheddar, fresh oregano, parsley and basil from the dwindling herb bed, chopped onion and green pepper.    Enjoy!!


Bon Appétit!! 

Wednesday, October 13, 2010

Heating Tortillas

I have tried heating tortillas with all the methods from microwave, oven, foil wrap...out of foil wrap.   I must say the best might be the skillet and the all time worst method was the microwave.   They just turn into a soggy mess since the moisture can't evaporate in the microwave.   

My newest favorite TV show (don't be angry, Ina)  has to be Mad Hungry with Lucinda Scala Quinn!   What a great pretension...just good ordinary food with fresh new twists. 

She was showing her recommended method for heating tortillas....I had to try it immediately.    She was reheating each tortilla over the open flame of her rangetop.   As she suggested, the flavor becomes a little bit charred and it is a wonderful flavor.   Also, placing the tortilla between clean kitchen linen keeps them warm for serving!

Keep your tongs handy for flipping!

Ready for your favorite filling...Enjoy!

Monday, October 11, 2010

Loropetalum Sizzling Pink

What a beautiful time of year!!   
The Loropetalum has arrived to it's full Majesty!

May Your Wonderful World be blessed with Beauty and Bounty

Szechwan Shrimp

Time for something light and flavorful...and once again, shrimp are very reasonably priced.   I asked for 12 medium shrimp, six each which is probably what you would receive in any Thai restaurant.  Price....$2.35 for two servings!!   That is a deal to me. 

My usual Szechwan recipes are from my  to go  source, Chinese Food.   This is my version of a great classic.  

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Szechwan Shrimp

Oriental, Stir Fry

4 tb water
2 tb ketchup
1 tb soy sauce
2 ts cornstarch
1 ts honey
1/2 ts red pepper flakes
1 ts ginger, minced
1 tb oil
1/4 c scallions; sliced
4  garlic cloves; minced
12 oz shrimp
; peeled & deveined

In a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ginger.  Set aside.

Heat oil in a large skillet over medium high heat.  Stir in green onions and garlic.   Cook 30 seconds.  Stir in shrimp and toss to coat with oil.  Stir in sauce.  cook and stir until sauce thickens.

Serve with brown rice, white rice or rice noodles.

Notes:  ©WHStoneman

Yield: 2 servings

** Exported from Now You're Cooking! v5.86 **

Tonight, I am using Ronzoni  whole wheat spaghetti for my noodle.     Egg rolls and cantaloupe to accompany.  

And for dessert....  Save your spoon..there's Butterscotch Puddin! 

Monday, October 4, 2010

Meatloaf Revisited

OK...I will concede that the Blazing Summer of 2010 is officially over.   I truly enjoy summer and the warm weather, but we all need a break.  I love to grill and now  it is now time to rethink our cooking and roasting methods.  The Fall temperature change in weather arrived in East Tennessee this week.   The morning low was in the 40's and our average highs about 65F.   Quite a difference from last week.  

The top of my Fall cooking list includes pot roasts, roast beef and chili.    And who couldn't say no to Meatloaf and Mashed Potatoes?     Not the first of the cool cooking season will be Meat Loaf.   

I started watching a couple of TV shows and Ina Garten was demonstrating her version of Meat Loaf.   The single difference in her recipe and my method is I always added my raw onion directly to the meat and into the oven.   She recommends sauteing your onions first and then adding to the meat mixture.    I tried this and had good results.   
This recipe makes quite a bit and after mixing everything together, I decided to make some meatballs in addition to the meatloaf.   I use a small ice cream scoop to get equal sized meatballs.   On to a parchment lined pan and roasted at 375F convection for 20 minutes.      

Ready for the Oven

Ready to use or freeze for later

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Meat Loaf

1 tb canola oil
3 yellow onions; chopped
1 ts thyme leaves; chopped
2 ts kosher salt
1 ts black pepper
3 tb Worcestershire sauce
1/3 c chicken stock
1 tb tomato paste
2 1/2 lb ground chuck
1/2 c bread crumbs
2  eggs; beaten
1/2 c ketchup

Preheat the oven to 325 degrees F.

Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. Off the heat, add the Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly.

In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don't mash or the meat loaf will be dense. Shape the mixture into a rectangular loaf on a sheet pan covered with parchment paper. Spread the ketchup evenly on top. Bake for 1 to 1 1/4  hours, until the internal temperature is 160 degrees F and the meat loaf is cooked through. (A pan of hot water in the oven, under the meat loaf, will keep the top from cracking.)    Serve hot.
Notes: ©Ina Garten, 2010

Yield: 6 servings

** Exported from Now You're Cooking! v5.86 **

Here is my finished loaf ready for the oven.  I roasted at 375F for 40 minutes and then lowered oven temp to 325F for another 20 minutes.  Let rest for 10 minutes while preparing mashed potatoes.    I hope you enjoy as much as we did for a cool evening supper!  

Bon Appetit!
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The Fine Art of Cooking involves personal choice. Many preferences, ingredients, and procedures may not be consistent with what you know to be true. As with any recipe, you may find your personal intervention will be necessary -- © WHStoneman 2017