tag:blogger.com,1999:blog-110464412024-03-13T07:20:46.539-04:00Lorence's KitchenRecipes, Restaurant reviews, musings & rants...<br><br>I'm just an ordinary guy trying to feed his family & I love food! Cooking it, shopping for it, learning about it & of course, eating it! And I love watching my family enjoy what I make for them. I am definitely NOT a chef, though someday, maybe someday, I'll try culinary school & learn to do things the "right way". In the mean time, I'll keep doing what I do, trying new things, learning product, technique & trying to share it with you.Lorencehttp://www.blogger.com/profile/16772599126511191814noreply@blogger.comBlogger164125tag:blogger.com,1999:blog-11046441.post-10655199719236329712020-09-23T02:46:00.004-04:002020-09-23T02:52:56.385-04:00Sauteed Salmon with Blueberry Balsamic Glaze<p> </p><p>An awesome Salmon recipe, originally from Giant Eagle Market District, but gone from their recipe pages (too bad, it's really tasty!). I've made this several times, and it's delicious. A few times I substituted Tart cherry juice made from concentrate, and it was even better!!</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-ZHn8Ja3nsx0/X2rvBncOoKI/AAAAAAABF0A/q8-ZACmzAbg5nYv1qJ0EUn1ZkjPzzH-BgCNcBGAsYHQ/s2048/1600843478381_FB_IMG_1600842018699.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://1.bp.blogspot.com/-ZHn8Ja3nsx0/X2rvBncOoKI/AAAAAAABF0A/q8-ZACmzAbg5nYv1qJ0EUn1ZkjPzzH-BgCNcBGAsYHQ/s320/1600843478381_FB_IMG_1600842018699.jpg" width="320" /></a></div><br /><span face="sans-serif" style="font-size: 12.8px;"><br /></span><p></p><p><span face="sans-serif" style="font-size: 12.8px;">I haven't made this recently, need to. Good stuff.</span></p><div class="mail-message expanded" id="m#msg-a:r8593181761602283712" style="font-family: sans-serif;"><div class="mail-message-content collapsible zoom-normal mail-show-images" style="margin: 16px 0px; overflow-wrap: break-word; user-select: auto; width: 713px;"><div class="clear"><div dir="auto"><div dir="auto" style="font-size: 12.8px;">Sauteed Salmon with Blueberry Balsamic Glaze</div><div dir="auto" style="font-size: 12.8px;">(From Giant Eagle)</div><div dir="auto" style="font-size: 12.8px;">Prep time: 10 min. </div><div dir="auto" style="font-size: 12.8px;">Total time: 20 min. </div><div dir="auto" style="font-size: 12.8px;">Makes: 4 servings</div><div dir="auto" style="font-size: 12.8px;"><br /></div><div dir="auto"><b>Ingredients:</b></div><div dir="auto" style="font-size: 12.8px;">Pomegranate juice 1/2 cup (or tart cherry juice)</div><div dir="auto" style="font-size: 12.8px;">Balsamic vinegar of Modena 1/4 cup</div><div dir="auto" style="font-size: 12.8px;">Sugar in the Raw® 1/4 cup</div><div dir="auto" style="font-size: 12.8px;">Fresh blueberries 1 cup</div><div dir="auto" style="font-size: 12.8px;">Fresh skinless salmon, <span style="font-size: 12.8px;">1 lb., </span><span style="font-size: 12.8px;">cut into 4 4-oz. pieces</span></div><div dir="auto" style="font-size: 12.8px;">Olive oil 1 Tbsp. (EVOO)</div><div dir="auto" style="font-size: 12.8px;">Lemon zest 1 tsp.</div><div dir="auto" style="font-size: 12.8px;">Kosher salt and cracked black pepper to taste pinch</div><div dir="auto" style="font-size: 12.8px;"><br /></div><div dir="auto"><b>Directions:</b></div><div dir="auto" style="font-size: 12.8px;">To make the blueberry balsamic glaze: </div><div dir="auto" style="font-size: 12.8px;">- Pour the pomegranate juice (or tart cherry juice), balsamic vinegar, and raw cane sugar </div><div dir="auto" style="font-size: 12.8px;"> into a large sauté pan <span style="font-size: 12.8px;">and heat on high. </span></div><div dir="auto" style="font-size: 12.8px;">- Cook the mixture for 4-6 minutes, stirring constantly. </div><div dir="auto" style="font-size: 12.8px;">- Once the sauce starts to thicken, add the blueberries, and season with salt and pepper to taste. </div><div dir="auto" style="font-size: 12.8px;">- Cook an additional 2-3 minutes, until the sauce reaches the consistency of maple syrup. </div><div dir="auto" style="font-size: 12.8px;">- Set aside. </div><div dir="auto" style="font-size: 12.8px;"><span style="font-size: 12.8px;">To make the salmon:</span></div><div dir="auto" style="font-size: 12.8px;"><span style="font-size: 12.8px;">- Season the fillets with salt and pepper to taste. </span></div><div dir="auto" style="font-size: 12.8px;"><span style="font-size: 12.8px;">- Heat the oil in a separate large sauté pan over medium high heat. </span></div><div dir="auto" style="font-size: 12.8px;"><span style="font-size: 12.8px;">- Place the salmon into the hot oil, skinned side up and cook for 4 minutes. </span></div><div dir="auto" style="font-size: 12.8px;"><span style="font-size: 12.8px;">- Flip the fish and cook an additional 4 minutes, or until the internal temperature reaches 145°F. </span></div><div dir="auto" style="font-size: 12.8px;"><span style="font-size: 12.8px;">- Place salmon on a serving dish and top with the blueberry balsamic glaze. </span></div><div dir="auto" style="font-size: 12.8px;"><span style="font-size: 12.8px;">- Garnish with lemon zest.</span></div><div style="font-size: 12.8px;"><br /></div><div style="font-size: 12.8px;">Serve this with some steamed broccoli, the glaze works very well with broccoli!</div><div style="font-size: 12.8px;"><br /></div><div style="font-size: 12.8px;">Enjoy!! </div><div style="font-size: 12.8px;">Lorence</div></div></div></div><div class="mail-message-footer spacer collapsible" style="font-size: 12.8px; height: 0px;"></div></div>Lorencehttp://www.blogger.com/profile/16772599126511191814noreply@blogger.com3tag:blogger.com,1999:blog-11046441.post-33623318553499490962013-09-16T00:51:00.000-04:002013-09-16T01:04:35.967-04:00Orecchiette Pasta with Chicken and Goat Cheese<!--[if gte mso 9]><xml>
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For the last 2 months we’ve been having a particular chicken
dish at least once a week and still love it, haven’t gotten tired of it at all.</div>
<div class="MsoNormal">
Here’s what we’ve been making - Orecchiette Pasta <span style="mso-spacerun: yes;"> </span>with Chicken and Goat Cheese.<span style="mso-spacerun: yes;"> </span>It’s pretty simple to make and real
tasty.<span style="mso-spacerun: yes;"> </span>We first had this dish at the
Nordstrom’s Bistro at Easton back in 2003 or so.<span style="mso-spacerun: yes;"> </span>It was a simple, almost elegant dish with a
lot of flavor, and was the first time we had had goat cheese.<span style="mso-spacerun: yes;"> </span>A few years later, I saw goat cheese in the grocery
store, remembered that dish and decided to recreate it at home.<span style="mso-spacerun: yes;"> </span>It turned out to not be a difficult task at
all.<span style="mso-spacerun: yes;"> </span>Here’s how I do it:</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Ingredients (for 3 servings):</div>
<div class="MsoNormal">
Orecchiette Pasta , 8 oz. <span style="mso-spacerun: yes;"> </span>(Reserve a ½ cup of the cooking water!)</div>
<div class="MsoNormal">
Chicken broth, ½ cup</div>
<div class="MsoNormal">
Goat cheese, 4 oz. (I’ve been using Kroger Private Select
crumbles, < $3)</div>
<div class="MsoNormal" style="mso-outline-level: 2;">
<span style="mso-bidi-font-family: "Times New Roman"; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">Mrs. Dash® Tomato Basil Garlic Seasoning Blend</span></div>
<div class="MsoNormal" style="mso-outline-level: 2;">
<span style="mso-bidi-font-family: "Times New Roman"; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">2 boneless skinless chicken breast halves (about 1 lb)</span></div>
<div class="MsoNormal" style="mso-outline-level: 2;">
<span style="mso-bidi-font-family: "Times New Roman"; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">Salt</span></div>
<div class="MsoNormal" style="mso-outline-level: 2;">
<span style="mso-bidi-font-family: "Times New Roman"; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">Pepper</span></div>
<div class="MsoNormal" style="mso-outline-level: 2;">
<span style="mso-bidi-font-family: "Times New Roman"; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">Garlic powder</span></div>
<div class="MsoNormal" style="mso-outline-level: 2;">
<span style="mso-bidi-font-family: "Times New Roman"; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">Cayenne pepper</span></div>
<div class="MsoNormal" style="mso-outline-level: 2;">
<span style="mso-bidi-font-family: "Times New Roman"; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">Paprika</span></div>
<div class="MsoNormal" style="mso-outline-level: 2;">
<br /></div>
<div class="MsoNormal" style="mso-outline-level: 2;">
<span style="mso-bidi-font-family: "Times New Roman"; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">Method:</span></div>
<div class="MsoNormal" style="mso-outline-level: 2;">
<span style="mso-bidi-font-family: "Times New Roman"; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">Season the chicken breasts on both sides with salt, pepper, garlic powder,
cayenne and paprika.</span></div>
<div class="MsoNormal" style="mso-outline-level: 2;">
<span style="mso-bidi-font-family: "Times New Roman"; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">Cook the pasta according to the package directions.<span style="mso-spacerun: yes;"> </span><b>When done, reserve ½ cup of the pasta
water.</b></span></div>
<div class="MsoNormal" style="mso-outline-level: 2;">
<span style="mso-bidi-font-family: "Times New Roman"; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">While the pasta is cooking,:</span></div>
<div class="MsoNormal" style="mso-outline-level: 2;">
<span style="mso-bidi-font-family: "Times New Roman"; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">Spray a non-stick 10 – 12 inch pan with an oil spray, heat over medium
low heat. </span></div>
<div class="MsoNormal" style="mso-outline-level: 2;">
<span style="mso-bidi-font-family: "Times New Roman"; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">Place the chicken breasts in the pan and cover, cook for 6 minutes.</span></div>
<div class="MsoNormal" style="mso-outline-level: 2;">
<span style="mso-bidi-font-family: "Times New Roman"; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">Turn the chicken over and cook for 6 more minutes, covered.</span></div>
<div class="MsoNormal" style="mso-outline-level: 2;">
<span style="mso-bidi-font-family: "Times New Roman"; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">Set the chicken aside to rest for a couple of minutes, then slice into about
½” thick slices, cut those slices in half to make bite sized pieces.<span style="mso-spacerun: yes;"> </span><b>Reserve the juices.</b></span></div>
<div class="MsoNormal" style="mso-outline-level: 2;">
<span style="mso-bidi-font-family: "Times New Roman"; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">Heat the chicken broth to boiling</span></div>
<div class="MsoNormal" style="mso-outline-level: 2;">
<span style="mso-bidi-font-family: "Times New Roman"; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">Into each of the three pasta bowls, add a couple of tablespoons of the
goat cheese, and sprinkle with some Mrs. Dash.</span></div>
<div class="MsoNormal" style="mso-outline-level: 2;">
<span style="mso-bidi-font-family: "Times New Roman"; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">Spoon about 2 oz. of hot broth and a couple of tablespoons of the reserved pasta cooking water into each of 3 pasta bowls over the goat
cheese.<span style="mso-spacerun: yes;"> </span></span></div>
<div class="MsoNormal" style="mso-outline-level: 2;">
<span style="mso-bidi-font-family: "Times New Roman"; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">Top the cheese broth with a third of the pasta, the a third of the
chicken.</span></div>
<div class="MsoNormal" style="mso-outline-level: 2;">
<span style="mso-bidi-font-family: "Times New Roman"; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">Sprinkle with a bit more of the goat cheese and serve.</span></div>
<div class="MsoNormal" style="mso-outline-level: 2;">
<br /></div>
<div class="MsoNormal" style="mso-outline-level: 2;">
<span style="mso-bidi-font-family: "Times New Roman"; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">Mix it all up in the bowl and dig in!</span></div>
<div class="MsoNormal" style="mso-outline-level: 2;">
<span style="mso-bidi-font-family: "Times New Roman"; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";"> (pictures soon)</span></div>
<div class="MsoNormal" style="mso-outline-level: 2;">
<span style="mso-bidi-font-family: "Times New Roman"; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";"><br /></span></div>
<div class="MsoNormal" style="mso-outline-level: 2;">
<span style="mso-bidi-font-family: "Times New Roman"; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">Enjoy,</span></div>
<div class="MsoNormal" style="mso-outline-level: 2;">
<span style="mso-bidi-font-family: "Times New Roman"; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">Lorence </span></div>
<div class="MsoNormal">
<br /></div>
Lorencehttp://www.blogger.com/profile/16772599126511191814noreply@blogger.com1tag:blogger.com,1999:blog-11046441.post-17329767063214103742013-05-24T00:11:00.001-04:002013-05-24T00:11:32.334-04:00Shrimp Roll, Refreshing & Spicy<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-HLY0k2tPiRE/UZ7i8GOo8-I/AAAAAAAABao/_Ggr6f-daQw/s1600/shrimp+roll.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://3.bp.blogspot.com/-HLY0k2tPiRE/UZ7i8GOo8-I/AAAAAAAABao/_Ggr6f-daQw/s320/shrimp+roll.jpg" width="320" /></a></div>
<span id="goog_905973647"></span><span id="goog_905973648"></span>With warmer weather, I was looking for something lighter, and bursting with flavor. Hmmm, saw that the grocery store had lobster on sale, but still too pricey. I had shrimp, though, and had recently made a nice fresh slaw...so how about a shrimp roll? ok, how do I make that? Quick, to the internet!<br />
<br />
How I made them:<br />
<strong>Ingredients:</strong><br />
1 lb raw shrimp, peeled<br />
2 stalks celery, diced<br />
1/2 small red onion, diced<br />
the green tops of 3 green onions, sliced thin<br />
2 Tbsp mayonnaise<br />
Juice of 1 lemon<br />1 tsp sriracha<br />
Old Bay seasoning <br />
Salt to taste<br />4 good quality hot dog buns (Pepperidge Farm's New England style if you can find them!)<br />
<br />
<strong>Method:</strong><br />
- Mix the celery, onion, green onion tops, mayo, lemon juice, hot sauce,
and salt together in a bowl, stirring to carefully incorporate. Refrigerate for at least a 1/2 hour.<br />
- Once the mixture is chilled prepare the shrimp as follows below.<br />
- Lightly toast the hot dog buns until the sides are nicely browned. <br />
- In a large pot, boil a couple of inches of water. Add couple of teaspoons of Old Bay seasoning to the water<br />
- Stir the raw shrimp into boiling water, remove from heat and let stand for just a couple of minutes to just cook through.<br />
- Remove the shrimp from the water and place into the chilled mixture.<br />
- Divide the shrimp mixture among the rolls. Garnish with a light sprinkle Old Bay and serve immediately.<br />
<br />
This is the recipe I based mine on, not too much different, but just a bit! <br />
http://cookthis.menshealth.com/recipes/cook-shrimp-roll<br />
<br />
Enjoy!<br />
Lorence <br />
<br />Lorencehttp://www.blogger.com/profile/16772599126511191814noreply@blogger.com0tag:blogger.com,1999:blog-11046441.post-41981402031581051592013-02-24T23:39:00.000-05:002013-03-25T10:29:01.207-04:00Stuffed Pepper SoupWe've made <a href="http://lorenceskitchen.blogspot.com/2007/02/classic-stuffed-green-peppers.html" target="_blank">Classic Stuffed Peppers the Betty Crocker</a> way for years, so I was a bit leery of this new thing going around - Stuffed Pepper Soup. One of my co-workers brought me some that his SO had made (she's a great cook!), and it was pretty darn good, so I set out to make my own. I used the basic recipe and ingredients from our standard stuffed pepper recipe and the end result was really tasty!<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-xCb9whZ63s4/USrqPVi7rqI/AAAAAAAABaI/lm4sDZpB3I8/s1600/DSCI1272.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-xCb9whZ63s4/USrqPVi7rqI/AAAAAAAABaI/lm4sDZpB3I8/s320/DSCI1272.JPG" width="320" /></a></div>
<br />
Here's what I did:<br />
<br />
Ingredients:<br />
3 green peppers, quartered, seeded, cored, ribs trimmed <br />
3 cloves garlic, minced<br />
one medium yellow onion, chopped fine<br />
1 teaspoon dried basil<br />
1 teaspoon dried oregano<br />
15 oz can tomato sauce<br />
1 can tomato soup<br />
1 lb ground round<br />
1/3 cup minute rice<br />
<br />
Method:<br />
Boil the peppers in a large pot of water for about 5 minutes.<br />
**<b>Save 2
cups of the water</b>, discard the rest of the water. <br />
Remove
the peppers, cool, slice and chop coarsely (1" x 1/2" chunks). <br />
Put the pot back
on the burner and brown the beef in it, breaking up the beef as you cook
it. When the beef is about half way done, add the onion and garlic.
Finish browning the beef and if there's a lot of grease, drain some off.<br />
Add
the basil, oregano, rice, tomato sauce and soup. Add the reserved
water and stir well. Bring to a boil, then reduce and slowly simmer ~20
minutes uncovered, stirring often (don't let anything stick to the
bottom!).<br />
Served topped with shredded mozzarella and with some crusty bread.<br />
Yummy! Thanks, Renee!<br />
<br />
Enjoy!<br />
Lorence Lorencehttp://www.blogger.com/profile/16772599126511191814noreply@blogger.com0tag:blogger.com,1999:blog-11046441.post-70633103195068488552012-05-10T00:50:00.000-04:002012-05-10T00:50:01.810-04:00Jalapeno cheddar chicken sausage in spicy cilantro alfredo with penne<!--[if gte mso 9]><xml>
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<br />
<div class="MsoNormal">
On my most recent weekly shopping excursion to Kroger, I bought
some jalapeño cheddar chicken sausage thinking I could make some sort of pasta
dish with it.<span style="mso-spacerun: yes;"> </span>Tonight I did just that,
and I have to admit, it turned out amazingly good - jalapeño cheddar chicken
sausage in a spicy cilantro Alfredo.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
I based the sauce on this recipe with more than a few twists:
jalapeño cheddar chicken sausage <a href="http://allrecipes.com/recipe/quick-and-easy-alfredo-sauce/">http://allrecipes.com/recipe/quick-and-easy-alfredo-sauce/</a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><u>Remember</u>, save any liquid that remains in the pan after cooking the sausage, you'll need it for the sauce!</b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Ingredients I used:</div>
<div class="MsoNormal" style="line-height: normal; margin-left: .5in; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-indent: -.25in;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"></span></span></span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Pan dripping/cilantro/garlic/chili pepper
mixture</span></div>
<div class="MsoNormal" style="line-height: normal; margin-left: .5in; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-indent: -.25in;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"></span></span></span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">¼ cup <a href="http://allrecipes.com/recipe/quick-and-easy-alfredo-sauce"><span style="color: darkgreen;">butter</span></a></span></div>
<div class="MsoNormal" style="line-height: normal; margin-left: .5in; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-indent: -.25in;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"></span></span></span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">3 ounces cream cheese</span></div>
<div class="MsoNormal" style="line-height: normal; margin-left: .5in; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-indent: -.25in;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;"></span></span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1 teaspoon <a href="http://allrecipes.com/recipe/quick-and-easy-alfredo-sauce"><span style="color: darkgreen;">garlic</span></a> powder</span></div>
<div class="MsoNormal" style="line-height: normal; margin-left: .5in; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-indent: -.25in;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;"></span></span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">½ cup half & half</span></div>
<div class="MsoNormal" style="line-height: normal; margin-left: .5in; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-indent: -.25in;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;"></span></span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1 ounce heavy cream</span></div>
<div class="MsoNormal" style="line-height: normal; margin-left: .5in; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-indent: -.25in;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;"></span></span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">3 ounces 2% milk</span></div>
<div class="MsoNormal" style="line-height: normal; margin-left: .5in; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-indent: -.25in;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;"></span></span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">3 ounces grated Parmesan cheese</span></div>
<div class="MsoNormal" style="line-height: normal; margin-left: .5in; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-indent: -.25in;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;"></span></span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">3 ounces Mexican cheese mixture (http://www.sargento.com/products/5/sargento-fancy-shredded-4-cheese-mexican-cheese/)</span></div>
<div class="MsoNormal" style="line-height: normal; margin-left: .5in; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-indent: -.25in;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;"></span></span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1/8 teaspoon fresh coarsely ground
black pepper</span></div>
<div class="MsoNormal" style="line-height: normal; margin-left: .5in; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-indent: -.25in;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"></span></span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">½ pound penne pasta</span></div>
<div class="MsoNormal" style="line-height: normal; margin-left: .5in; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-indent: -.25in;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"></span></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">1 can (</span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">4 ounce)</span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"> green chilies</span></div>
<div class="MsoNormal" style="line-height: normal; margin-left: .5in; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-indent: -.25in;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"></span></span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">2 cloves garlic</span></div>
<div class="MsoNormal" style="line-height: normal; margin-left: .5in; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-indent: -.25in;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"></span></span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1/8 teaspoon cayenne pepper</span></div>
<div class="MsoNormal" style="line-height: normal; margin-left: .5in; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-indent: -.25in;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"></span></span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">¼ cup chopped fresh cilantro + 2 Tablespoons
chopped cilantro for garnish</span></div>
<div class="MsoNormal" style="line-height: normal; margin-left: .5in; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-indent: -.25in;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"></span></span>4 links jalapeño cheddar chicken sausage (about
a pound)</div>
<div class="MsoNormal" style="line-height: normal; margin-left: 0.5in; text-indent: -0.25in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
What I did:</div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; mso-add-space: auto; mso-list: l1 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-indent: -.25in;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"> -<span style="font: 7.0pt "Times New Roman";"></span></span></span> In a large pan over medium low heat, brown the
sausage on all sides.<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"> </span></span></div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; text-indent: -0.25in;">
<span><span> -<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="mso-spacerun: yes;"></span>Add ½ cup
of water to the pan and cover, lower the heat to low and let simmer for 5
minutes.<span style="mso-spacerun: yes;"> </span></div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; mso-add-space: auto; mso-list: l1 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-indent: -.25in;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">3 -<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Remove the sausage to a plate and cover to keep
warm.<span style="mso-spacerun: yes;"> </span></div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<u><b>RESERVE ANY LIQUID STILL IN THE
PAN!!!</b></u></div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; mso-add-space: auto; mso-list: l1 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-indent: -.25in;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"> -<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Scrape fond from the bottom of the pan and
put all of the pan drippings into a food processor<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"> </span></span></div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; text-indent: -0.25in;">
<span><span> -<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Add to the food processor bowl: green
chilies, ¼ cup cilantro, cayenne, garlic cloves</div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; mso-add-space: auto; mso-list: l1 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-indent: -.25in;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"> - <span style="font: 7.0pt "Times New Roman";"></span></span></span>Start the penne, cook per package
directions.<span style="mso-spacerun: yes;"> </span></div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
While the water comes to a boil…</div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; mso-add-space: auto; mso-list: l1 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-indent: -.25in;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"> -<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Run the processor <span style="mso-spacerun: yes;"> </span>until the ingredients are <span style="mso-spacerun: yes;"> </span>blended smooth.</div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; mso-add-space: auto; mso-list: l1 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-indent: -.25in;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"> -<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Pour the mixture back into the pan with the heat
on medium-low.</div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; mso-add-space: auto; mso-list: l1 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-indent: -.25in;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"> -<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Add the butter to the pan and whisk until melted
</div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; mso-add-space: auto; mso-list: l1 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-indent: -.25in;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"> -<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Add the cream cheese, whisk until melted and
blended</div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; mso-add-space: auto; mso-list: l1 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-indent: -.25in;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"> -<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Add the garlic powder, whisk until blended.</div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; mso-add-space: auto; mso-list: l1 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-indent: -.25in;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"> -<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Add the black pepper and whisk…</div>
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<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"> -<span style="font: 7.0pt "Times New Roman";">
</span></span></span><b style="mso-bidi-font-weight: normal;">Slowly</b>
Add all of the dairy while whisking<span style="mso-spacerun: yes;"> </span>and
blending it together</div>
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<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"> -<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Add the cheeses, whisk to melt and blend.<span style="mso-spacerun: yes;"> </span>Keep whisking and stirring.<span style="mso-spacerun: yes;"> </span>Do not let it get too hot, as it could
break.<span style="mso-spacerun: yes;"> </span>As you stir, it will thicken up,
too.</div>
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- Slice the sausage, about <span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"></span></span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">½ inch thick.</span></div>
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<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"> -<span style="font: 7.0pt "Times New Roman";">
</span></span></span>When the penne is al dente, drain it off and
place it into the pan with he sauce, add the sausage and stir it all together.</div>
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<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"> -<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Serve, garnished with cilantro and with a
sourdough bread side.</div>
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<br /></div>
<div class="MsoListParagraphCxSpLast" style="line-height: normal; text-indent: -0.25in;">
I have one photo of the dish, not a very good one. It tasted way better than the photo lets on! The family devoured it. It was very rich, thick, creamy and spicy- delicious!</div>
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<![endif]--><span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Jalapeño
cheddar chicken sausage in a spicy cilantro Alfredo with penne</span></td></tr>
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Enjoy,</div>
<div class="MsoListParagraphCxSpLast" style="line-height: normal; text-indent: -0.25in;">
Lorence </div>
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<div class="MsoNormal">
<br /></div>Lorencehttp://www.blogger.com/profile/16772599126511191814noreply@blogger.com4tag:blogger.com,1999:blog-11046441.post-2173250784117579682012-04-15T11:48:00.004-04:002012-04-15T12:34:45.059-04:00Grilled Asian Burgers<a href="http://1.bp.blogspot.com/-QkkjC0pxCGQ/T4rw9aQrp7I/AAAAAAAABY4/ls7Si5EfVdE/s1600/DSCI0314.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://1.bp.blogspot.com/-QkkjC0pxCGQ/T4rw9aQrp7I/AAAAAAAABY4/ls7Si5EfVdE/s400/DSCI0314.JPG" alt="" id="BLOGGER_PHOTO_ID_5731658413594355634" border="0" /></a><br />A paper with this recipe was laying around on the kitchen counter of one of the offices where I work. I thought it sounded interesting so I gave it a try - twice! Once with a mixture of beef and veal, once with a mixture of beef and pork. Not bad either time, and 'll be trying it with just beef (I'm not a big fan of ground turkey, though I'm sure it would work well with that, too).<br /><br />• 1 1/2 lbs ground meats<br />• 1/2 cup Panko bread crumbs<br />• 1/4 cup finely chopped cilantro<br />• 3 cloves garlic, minced<br />• 3 scallions, finely chopped (both green and white parts)<br />• 3 tablespoons soy sauce (low sodium)<br />• ½ teaspoon sesame oil<br />• 1 tablespoon minced ginger<br />• 1 teaspoon red pepper flakes<br /><br />Mix all of the ingredients together, but don't overwork it. Spit into ~4-5 ounce portions. Either pan fry in a bit of sesame oil on high heat or cook over a very hot grill. Should get a nice char on the outside<br /><br />• For the mayo, blend together:<br />• 3 tablespoons mayonnaise<br />• 1 tablespoon Sriracha<br /><br />Serve with:<br />• Sriracha mayo<br />• Bibb lettuce<br />• Tomato, cut into 1/4-inch slices<br />• Hamburger buns<br /><br /><a href="http://1.bp.blogspot.com/-FSyPl4kYEJk/T4r1rRNT7MI/AAAAAAAABZE/l1NrBvbpYis/s1600/DSCI0345.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://1.bp.blogspot.com/-FSyPl4kYEJk/T4r1rRNT7MI/AAAAAAAABZE/l1NrBvbpYis/s400/DSCI0345.JPG" alt="" id="BLOGGER_PHOTO_ID_5731663599484792002" border="0" /></a><br /><br />Enjoy!<br />LorenceLorencehttp://www.blogger.com/profile/16772599126511191814noreply@blogger.com0tag:blogger.com,1999:blog-11046441.post-1159594273702221792012-02-29T23:05:00.003-05:002012-03-02T15:23:50.909-05:00Potato Onion Skillet, another for the colder weather<div style="text-align: center;">(Updated 2/29/12, now with yummilicious pictures!)<br /></div><br /><a href="http://3.bp.blogspot.com/-30B0zOhGo9g/T07vgid0TUI/AAAAAAAABYk/4tCsAABL_pc/s1600/DSCI0180.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://3.bp.blogspot.com/-30B0zOhGo9g/T07vgid0TUI/AAAAAAAABYk/4tCsAABL_pc/s400/DSCI0180.JPG" alt="" id="BLOGGER_PHOTO_ID_5714768319466458434" border="0" /></a><br />I'm not really sure where I got this recipe, though I think it may be another from Jeff Smith's "Frugal Gourmet" show. This is a fantastic tasting and easy winter time recipe that always leaves us with a warm and full belly. The basic recipe has only 6 simple ingredients and uses only one pot, so both prep and cleanup are a breeze.<br /><br />Although I've called this a skillet dish, it works even better when made in a deep pot, such as a soup or stock pot because you can make more layers of potato, onion and cabbage and fit more sausage on top. Warm up with this dish once when you are feeling chilled. It is sure to become a cold weather regular for you, too.<br /><br /><span style="font-weight: bold;">Potato Onion Skillet</span><br /><br /><span style="font-style: italic;">Ingredients:</span><br />3 medium onions, sliced thin and separated into individual rings<br />3 or 4 Large potatoes, sliced thin<br /><span style="font-weight: bold; font-style: italic; color: rgb(51, 102, 255);font-size:85%;" > Use Yukon Gold potatoes, if possible.</span><span style="font-style: italic; font-weight: bold; color: rgb(51, 102, 255);font-size:85%;" ><br />They really add to the flavor and texture to this dish.</span><br />3 cups shredded cabbage<br />½ pound (or more!) <a href="http://www.hillshirefarm.com/products/default.aspx?c=1">Polish or smoked sausage</a>, sliced thin<br />1 cup chicken broth<br />Freshly grated <a href="http://en.wikipedia.org/wiki/Parmesan_cheese">Parmigiano-Reggiano</a> cheese<br />Freshly ground black pepper<br /><br /><a href="http://1.bp.blogspot.com/-i0-CliKJ2-A/T07vSNt4anI/AAAAAAAABXo/QRYpgp5NiXI/s1600/DSCI0172.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://1.bp.blogspot.com/-i0-CliKJ2-A/T07vSNt4anI/AAAAAAAABXo/QRYpgp5NiXI/s400/DSCI0172.JPG" alt="" id="BLOGGER_PHOTO_ID_5714768073378523762" border="0" /></a><br /><span style="font-style: italic;"><br />Instructions:</span><br />1. Cover the bottom of the pot with a layer of potato.<br />2. Cover the potato layer with a layer of the onion rings.<br />3. Add a generous grind of pepper.<br />4. Make another layer of potato, another layer of onion and pepper, then a third layer of potato.<br />5. Add another generous grind of pepper.<br />6. Make a layer of cabbage.<br />7. Layer the sliced sausage over the cabbage<br />8. Turn the heat on to high until you hear the potato start to sizzle on the bottom. This should take just a minute or two.<br />9. Pour in the chicken broth, turn the heat down to low simmer and cover tightly.<br />10. Cook covered for about 20 minutes.<br />11. Turn off the heat. Top with <a href="http://en.wikipedia.org/wiki/Parmesan_cheese">Parmigiano-Reggiano</a> cheese and put cover back on.<br />12. Let stand 5 minutes so that the cheese melts slightly and serve.<br /><br />We like to serve this with a nice Sourdough bread. And this is another "even better the day after" dishes.<br /><br /><div style="text-align: center;"><a href="http://3.bp.blogspot.com/-Ozp7X3TVwyk/T07vSVd5DlI/AAAAAAAABX0/71zFnQK8gFA/s1600/DSCI0174.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://3.bp.blogspot.com/-Ozp7X3TVwyk/T07vSVd5DlI/AAAAAAAABX0/71zFnQK8gFA/s400/DSCI0174.JPG" alt="" id="BLOGGER_PHOTO_ID_5714768075458940498" border="0" /></a><span style="font-style: italic;font-size:85%;" >The first layer. Don't forget the pepper!</span><br /></div><br /><div style="text-align: center;"><a href="http://3.bp.blogspot.com/-quhnRV8OjCE/T07vSif818I/AAAAAAAABYA/7X-6Ol0_RZg/s1600/DSCI0175.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://3.bp.blogspot.com/-quhnRV8OjCE/T07vSif818I/AAAAAAAABYA/7X-6Ol0_RZg/s400/DSCI0175.JPG" alt="" id="BLOGGER_PHOTO_ID_5714768078957238210" border="0" /></a><span style="font-style: italic;font-size:85%;" >Three layers of potato, starting to top with the cabbage.</span><br style="font-style: italic;"></div><br /><div style="text-align: center;"><a href="http://4.bp.blogspot.com/-B6Yhk13-jKs/T07vS8C0EHI/AAAAAAAABYM/SA5nrRPW7Qg/s1600/DSCI0176.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://4.bp.blogspot.com/-B6Yhk13-jKs/T07vS8C0EHI/AAAAAAAABYM/SA5nrRPW7Qg/s400/DSCI0176.JPG" alt="" id="BLOGGER_PHOTO_ID_5714768085814349938" border="0" /></a><span style="font-style: italic;font-size:85%;" >Topped with sausage slices. The more you can fit, the better!</span><br /></div><br /><div style="text-align: center;"><a href="http://1.bp.blogspot.com/-o5qLZEDJB0g/T07vTE-YYjI/AAAAAAAABYU/Zm6DMBAxkr4/s1600/DSCI0178.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://1.bp.blogspot.com/-o5qLZEDJB0g/T07vTE-YYjI/AAAAAAAABYU/Zm6DMBAxkr4/s400/DSCI0178.JPG" alt="" id="BLOGGER_PHOTO_ID_5714768088211677746" border="0" /></a><span style="font-style: italic;font-size:85%;" >Simmered for 20 minutes, then topped with the <a href="http://en.wikipedia.org/wiki/Parmesan_cheese">Parmigiano-Reggiano</a></span></div><br /><div style="text-align: center;"><a href="http://3.bp.blogspot.com/-30B0zOhGo9g/T07vgid0TUI/AAAAAAAABYk/4tCsAABL_pc/s1600/DSCI0180.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://3.bp.blogspot.com/-30B0zOhGo9g/T07vgid0TUI/AAAAAAAABYk/4tCsAABL_pc/s400/DSCI0180.JPG" alt="" id="BLOGGER_PHOTO_ID_5714768319466458434" border="0" /></a><span style="font-weight: bold;font-size:85%;" ><span style="font-style: italic;">Yum. Don't forget the bread!</span></span><br /></div><br />Enjoy,<br />Lorence<br /><br />(Originally posted 09/30/2006)Lorencehttp://www.blogger.com/profile/16772599126511191814noreply@blogger.com3tag:blogger.com,1999:blog-11046441.post-4000198287832822082012-02-05T01:02:00.002-05:002012-02-05T01:19:58.599-05:00Barely's Smokehouse dinner tonightWe went to<a href="http://www.barleysbrewing.com/smokehouse/index.htm"> Barley's Smokehouse</a> tonight, used the <a href="http://www.prestigediningclub.com/home.aspx">Prestige Dining Card</a> and got one meal for free.<br />The boy and I shared a plate of ribs called "The Great Debate", a half rack of baby backs with Texas Smokedip sauce and a half rack of St. Louis Spareribs with the sweeter Kansas City BBQ sauce. Karen had the Smokehouse Half chicken (w/KC sauce). Most of both were demolished! Accompanying the meal was an amazingly smooth creamy and malty St Joan's Revenge Nitro Imperial Stout - Not CO2'd, but nitrogened instead (thus the intense creamy feel and flavor). It matched with the Texas sauce perfectly. <br /><br />Good food, good beer, lots of wet naps on the table and <span style="font-weight: bold; font-style: italic;">EXCELLENT service</span>. It was a good dinner.<br /><br />If you live in or near Columbus or Dayton and you haven't gotten a Prestige Dining card yet, go to <a href="http://lorenceskitchen.blogspot.com/2008/01/prestige-dining-club-card-get-one.html">this link to see what I've said about it previously</a>, then buy one! I think they are about $40 each and well worth it - BOGO at >100 restaurants! There are lots of Indian restaruants in this years as well as many of our other favorites (both Barley's, Vino Vino, Cuco's, Carfagna's Kitchen...). Buy one get one free - who doesn't like that?<br /><br />Enjoy,<br />LorenceLorencehttp://www.blogger.com/profile/16772599126511191814noreply@blogger.com2tag:blogger.com,1999:blog-11046441.post-68618927729347708512012-01-24T21:23:00.005-05:002012-01-24T21:29:03.449-05:00Skillet Ziti with Chicken and BroccoliThis week’s “Kid meal” (no, not that kind, the meal was MADE by the kid!) was a tasty selection from his DSi game <a href="http://www.nintendo.com/games/detail/fIeyCqi4iFZwJXW395q2KhDE0wyfId_q">“Let’s Get Cooking” from America’s Test Kitchen</a>. This is a great little application with 300 recipes and easy to follow instructions, hints, tips, tricks, and even basic instruction, like how to chop an onion. He’s made several dishes from it before and all have been very good. Last night’s Skillet Ziti with Chicken and Broccoli was no exception. Though it has several ingredients, it only uses one pot and had a good depth of flavor.<br /><br />The <a href="http://itwasamazing.blogspot.com/2008/07/skillet-ziti-with-chicken-and-broccoli.html">recipe can be found here.</a><br /><br />He did a great job and was justifiably proud of his creation:<br /><a href="http://2.bp.blogspot.com/-74P5M6bPK_I/Tx9oU_E9LPI/AAAAAAAABXQ/FgRznHVJ7Lk/s1600/P1010630.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="http://2.bp.blogspot.com/-74P5M6bPK_I/Tx9oU_E9LPI/AAAAAAAABXQ/FgRznHVJ7Lk/s400/P1010630.JPG" alt="" id="BLOGGER_PHOTO_ID_5701390363013229810" border="0" /></a>Give the DSi game a try and try this dish, too!<br /><br />Enjoy,<br />LorenceLorencehttp://www.blogger.com/profile/16772599126511191814noreply@blogger.com1tag:blogger.com,1999:blog-11046441.post-57786940653585084652012-01-02T20:32:00.009-05:002012-01-03T20:52:09.248-05:00Baked Egg CupsI saw a couple of interesting posts while perusing Printerst a couple of nights ago and tried my hand this morning - Roasted Egg cups with ham.<br />Here are the two posts that I saw:<br /><a href="http://www.marthastewart.com/330179/bacon-egg-and-toast-cups?czone=holiday/spring-celebrations-cnt/celebration-mother-day">Bacon, Egg, and Toast Cups</a><br /><a href="http://thesimpledelights.com/?p=246">Baked Egg Cups</a><br /><br />I didn't have any bacon in the house (I know, for shame...), but I did have some deli ham (Kroger Private Select Smokehouse ham) that I had just bought, so off I went.<br />First, I spray greased the muffin pan and the cups with some bread I had rolled flat.<br />Then I placed a slice of ham in the cup, a little bit of cheese, and then cracked an egg into it.<br />I topped each with a little salt & pepper and a couple of strips of prosciutto.<br />Then into the oven (375º) for 20 minutes, and voila, breakfast!<br /><a href="http://1.bp.blogspot.com/-Ig6po4UjAug/TwJeIhZiYMI/AAAAAAAABOc/s0NvdR5oEwo/s1600/DSCI0232.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://1.bp.blogspot.com/-Ig6po4UjAug/TwJeIhZiYMI/AAAAAAAABOc/s0NvdR5oEwo/s400/DSCI0232.JPG" alt="" id="BLOGGER_PHOTO_ID_5693216379447173314" border="0" /></a><br /><br /><a href="http://4.bp.blogspot.com/-PsmWs5gDWxg/TwJeW0nEg-I/AAAAAAAABOo/Ku8rb_8NC1o/s1600/DSCI0233.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://4.bp.blogspot.com/-PsmWs5gDWxg/TwJeW0nEg-I/AAAAAAAABOo/Ku8rb_8NC1o/s400/DSCI0233.JPG" alt="" id="BLOGGER_PHOTO_ID_5693216625122378722" border="0" /></a><br /><br /><a href="http://2.bp.blogspot.com/-o-5vzvEbC9Y/TwJeoDJ5ZmI/AAAAAAAABO0/zFx-lIZx9eM/s1600/DSCI0236.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://2.bp.blogspot.com/-o-5vzvEbC9Y/TwJeoDJ5ZmI/AAAAAAAABO0/zFx-lIZx9eM/s400/DSCI0236.JPG" alt="" id="BLOGGER_PHOTO_ID_5693216921084323426" border="0" /></a><br /><br /><a href="http://3.bp.blogspot.com/-NOVmS2SfiLw/TwJe9WUZMQI/AAAAAAAABPA/auFt1QX5qew/s1600/DSCI0237.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://3.bp.blogspot.com/-NOVmS2SfiLw/TwJe9WUZMQI/AAAAAAAABPA/auFt1QX5qew/s400/DSCI0237.JPG" alt="" id="BLOGGER_PHOTO_ID_5693217287005876482" border="0" /></a><br /><br /><a href="http://2.bp.blogspot.com/-ljmC1FmPY74/TwJfSKSlH2I/AAAAAAAABPM/YA8ae2zTrXU/s1600/DSCI0239.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://2.bp.blogspot.com/-ljmC1FmPY74/TwJfSKSlH2I/AAAAAAAABPM/YA8ae2zTrXU/s400/DSCI0239.JPG" alt="" id="BLOGGER_PHOTO_ID_5693217644554297186" border="0" /></a><br /><br /><a href="http://1.bp.blogspot.com/-C-liem5EF28/TwJg0e-74wI/AAAAAAAABPk/PMS0oJK8sug/s1600/egg%2Bcup.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 358px;" src="http://1.bp.blogspot.com/-C-liem5EF28/TwJg0e-74wI/AAAAAAAABPk/PMS0oJK8sug/s400/egg%2Bcup.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5693219333736227586" /></a><br /><br />Give it a try!<br /><br />Enjoy,<br />LorenceLorencehttp://www.blogger.com/profile/16772599126511191814noreply@blogger.com5tag:blogger.com,1999:blog-11046441.post-16976825956762178582011-11-16T23:55:00.015-05:002011-11-18T10:17:18.761-05:00Pho Asian Noodles<div><div align="left"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-p_5I4-tN1eU/TsSakkRz1zI/AAAAAAAABMc/zfyq5FeBT38/s1600/DSCI0084.JPG"><font style="color: rgb(0, 0, 0);"></font><img style="margin: 0px auto 10px; width: 400px; height: 300px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5675831383398012722" border="0" alt="" src="http://4.bp.blogspot.com/-p_5I4-tN1eU/TsSakkRz1zI/AAAAAAAABMc/zfyq5FeBT38/s400/DSCI0084.JPG" /></a><br />An unassuming ex-Taco Bell at the end of the strip of stores on Lane Avenue might seem an odd place for a great dinner, but oh, my, can looks be deceiving...<br /><br />Tonight we finally took the plunge at went to Pho Asian Noodles House and Grill for dinner. I've read many reviews and we had a pretty good idea of what we wanted to try, but the extensive menu still made the decision a little tough. We finally decided on the Vietnamese Salad Rolls, Chicken Pad Thai, Roasted Duck Noodle Soup and, of course, Pho Dac Biet. I ordered at the counter and at at our table to wait for the food to be delivered.<br /><br />First came the Vietnamese Salad Rolls which were very good, served with a plum sauce that was covered with crushed peanuts. The rolls have a rice paper wrapper around lettuce, rice noodles, some Thai basil, shredded chicken and 3 shrimp:<br /><img style="margin: 0px auto 10px; width: 400px; height: 300px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5675829821889352962" border="0" alt="" src="http://1.bp.blogspot.com/-r-xNXLl0yHI/TsSZJrNIlQI/AAAAAAAABMQ/uIBFTc81CMU/s400/DSCI0085.JPG" /><br />They were fresh and light, had great flavor (especially with the plum sauce) and a very good bargain at $4. We each demolished one.<br /><br />Next came our entrees:<br />Karen's Chicken Pad Thai, which she described as the freshest and best she'd had. All of the flavors burst forth and it had just the right level of spice and heat, all in an amazingly huge portion:<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-eyEMhg2-8kU/TsSccUNZAsI/AAAAAAAABMo/a3zg0plz4II/s1600/DSCI0086.JPG"><img style="margin: 0px auto 10px; width: 400px; height: 300px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5675833440668811970" border="0" alt="" src="http://1.bp.blogspot.com/-eyEMhg2-8kU/TsSccUNZAsI/AAAAAAAABMo/a3zg0plz4II/s400/DSCI0086.JPG" /></a><br /> The Boog's Roasted Duck Noodle Soup:<br />H loves duck and this soup was packed with chunks of it, mostly on the bone (not the easiest to eat!) along with a huge heap of noodles and oriental lettuce (like bok choy) and a broth that he described as rich and mildly sweet:<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-j8g_7XEpZjw/TsSdlDtWdgI/AAAAAAAABM0/sn4dKrcUVd4/s1600/DSCI0089.JPG"><img style="margin: 0px auto 10px; width: 300px; height: 400px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5675834690369910274" border="0" alt="" src="http://1.bp.blogspot.com/-j8g_7XEpZjw/TsSdlDtWdgI/AAAAAAAABM0/sn4dKrcUVd4/s400/DSCI0089.JPG" /></a><center><br /><font size="2">He was very happy at his bowl full of bounty!</font></center><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-crdF6CskDF4/TsSdlfCv43I/AAAAAAAABNA/4tyPSd0r4vg/s1600/DSCI0091.JPG"><img style="margin: 0px auto 10px; width: 400px; height: 300px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5675834697707414386" border="0" alt="" src="http://3.bp.blogspot.com/-crdF6CskDF4/TsSdlfCv43I/AAAAAAAABNA/4tyPSd0r4vg/s400/DSCI0091.JPG" /></a><br /><div align="left">My pho dac biet, another huge bowl of soup, laden with incredibly tender beef slices, beef tendon meatballs, a ton of rice noodles and a plate full of accompanying add-ins, cilantro, bean sprouts, jalapenos and Thai basil:<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-u9TcWM55Ve8/TsSfr_tdkNI/AAAAAAAABNM/zrPb4S83p9Q/s1600/DSCI0090.JPG"><img style="margin: 0px auto 10px; width: 400px; height: 300px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5675837008578973906" border="0" alt="" src="http://3.bp.blogspot.com/-u9TcWM55Ve8/TsSfr_tdkNI/AAAAAAAABNM/zrPb4S83p9Q/s400/DSCI0090.JPG" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-oNO0SHZURRw/TsSfr56jy6I/AAAAAAAABNY/vN6UfBJfQ_c/s1600/DSCI0088.JPG"><img style="margin: 0px auto 10px; width: 400px; height: 300px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5675837007023295394" border="0" alt="" src="http://1.bp.blogspot.com/-oNO0SHZURRw/TsSfr56jy6I/AAAAAAAABNY/vN6UfBJfQ_c/s400/DSCI0088.JPG" /></a></div></div><div align="left"> I tossed a bunch of each of the add-ins as well as a healthy squirt sriracha, and dug in. After about a half hour of chowing down we all decided that we'd eaten our fill and wrapped up the remaining pad Thai and duck soup ( I pretty much killed off the pho!). We left satisfied bellies full of flavor and delicious food and all for about $30, including drinks (Karen & Boog both loved the Thai iced tea).</div><div align="left"> </div><div align="left">Here's a scan of the menu as of 11/16/11:</div><div align="left"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-DZw4mWpzbas/TsSizRtQd5I/AAAAAAAABNk/EVlUq4Q58ds/s1600/Pho%2BAsian%2BNoodles001.jpg"><img style="margin: 0px auto 10px; width: 256px; height: 400px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5675840432203921298" border="0" alt="" src="http://4.bp.blogspot.com/-DZw4mWpzbas/TsSizRtQd5I/AAAAAAAABNk/EVlUq4Q58ds/s400/Pho%2BAsian%2BNoodles001.jpg" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-4kV_YTbH34c/TsSl-JRnbwI/AAAAAAAABOI/T3g0J0SQIA0/s1600/Pho%2BAsian%2BNoodles003.jpg"><img style="margin: 0px auto 10px; width: 400px; height: 306px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5675843917453946626" border="0" alt="" src="http://2.bp.blogspot.com/-4kV_YTbH34c/TsSl-JRnbwI/AAAAAAAABOI/T3g0J0SQIA0/s400/Pho%2BAsian%2BNoodles003.jpg" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/--DEj6D4tWH8/TsSi0GWc-3I/AAAAAAAABN4/_qNLZdcoUgI/s1600/Pho%2BAsian%2BNoodles004.jpg"><img style="margin: 0px auto 10px; width: 256px; height: 400px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5675840446335351666" border="0" alt="" src="http://3.bp.blogspot.com/--DEj6D4tWH8/TsSi0GWc-3I/AAAAAAAABN4/_qNLZdcoUgI/s400/Pho%2BAsian%2BNoodles004.jpg" /></a></div><div align="left">The place was packed at dinner time (6:30 pm) and was mostly filled with Asian people of all walks. It was interesting to hear all of the accents and dialects being spoken. And it's always a good sign, when you go to an ethnic restaurant and the people that are of that ethnicity are patrons. </div><div align="left"> </div><div align="left">Go to Pho. Have the Pho! Have anything - after tonight, I can't imagine anything they serve not being totally tasty. And if you're just driving by, stop anyway, they have a drive-thru!</div><div align="left"> </div><div align="left">Pho Asian Noodle House and Grill</div><div align="left">1288 West Lane Avenue, Col, O 43221</div><div align="left"> </div><div align="left"><br />Enjoy,</div><div align="left">Lorence</div></div>Lorencehttp://www.blogger.com/profile/16772599126511191814noreply@blogger.com0tag:blogger.com,1999:blog-11046441.post-60531954459167668572011-09-15T21:48:00.005-04:002011-09-15T23:12:25.622-04:00Lorence's Goat Cheese Empanadas<div style="text-align: center;"><br /></div><a href="http://3.bp.blogspot.com/-cLkRhU5QYeU/TnK9UDeCm5I/AAAAAAAABL8/K9zGhP_zRRM/s1600/P1010572.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://3.bp.blogspot.com/-40BMM3LetDk/TnK4Cy3jc4I/AAAAAAAABLs/j5i7WY_6BVk/s400/P1010574.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5652782840457425794" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></div><a href="http://3.bp.blogspot.com/-40BMM3LetDk/TnK4Cy3jc4I/AAAAAAAABLs/j5i7WY_6BVk/s1600/P1010574.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><a href="http://4.bp.blogspot.com/-Mb_K8lQDBb0/TnK4Cdcal_I/AAAAAAAABLk/ibDeea6EXH0/s1600/P1010569.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><div style="text-align: center;"><a href="http://4.bp.blogspot.com/-cWZj9UMqaAE/TnK4BrRJxVI/AAAAAAAABLc/fxoOh6GD4HE/s1600/P1010568.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><br /></a></div><span class="Apple-style-span" style="font-family: Verdana, Geneva, Arial, Helvetica, sans-serif; font-size: 13px; background-color: rgb(255, 255, 255); ">A coworker recently made a "hummus" of sorts, an interesting concoction of chickpeas, oil-packed sun dried tomotoes, garlic and goat cheese. I was heating up my lunch in the work kitchen's microwave and flipping through a copy of "Real Simple" magazine when she offered me a taste. I really enjoyed the intense flavor and creamy texture and immediately flipped back a couple of pages inthe magazine to a recipe I had just seen, Goat Cheese Empanadas (can be found here: <span class="Apple-style-span" style="font-family: Verdana, Geneva, Arial, Helvetica, sans-serif; font-size: 13px; background-color: rgb(255, 255, 255); ">http://tinyurl.com/3snfv7w). </span>I knew what I had to do...<div><span class="Apple-style-span" style="font-family: Verdana, Geneva, Arial, Helvetica, sans-serif; font-size: 13px; background-color: rgb(255, 255, 255); "></span><br /></div><div><span class="Apple-style-span" style="font-family: Verdana, Geneva, Arial, Helvetica, sans-serif; font-size: 13px; background-color: rgb(255, 255, 255); ">So tonight I combined the two recipes and made a third to accompany my creation, a <a href="http://www.tasteofhome.com/Recipes/Roasted-Corn-Salsa">roasted corn salsa.</a></span><div><span class="Apple-style-span" style="font-family: Verdana, Geneva, Arial, Helvetica, sans-serif; font-size: 13px; background-color: rgb(255, 255, 255); "><br /></span></div><div><span class="Apple-style-span" style="font-family: Verdana, Geneva, Arial, Helvetica, sans-serif; font-size: 13px; background-color: rgb(255, 255, 255); ">Here's what I did:</span></div><div><span class="Apple-style-span" style="font-family: Verdana, Geneva, Arial, Helvetica, sans-serif; font-size: 13px; background-color: rgb(255, 255, 255); ">Ingredients:</span></div><div><span class="Apple-style-span" style="font-family: Verdana, Geneva, Arial, Helvetica, sans-serif; font-size: 13px; background-color: rgb(255, 255, 255); ">2 cloves of garlic</span></div><div><span class="Apple-style-span" style="font-family: Verdana, Geneva, Arial, Helvetica, sans-serif; font-size: 13px; background-color: rgb(255, 255, 255); ">4 oz oil packed sun dried tomatoes</span></div><div><span class="Apple-style-span" style="font-family: Verdana, Geneva, Arial, Helvetica, sans-serif; font-size: 13px; background-color: rgb(255, 255, 255); ">1 can chickpeas (drained/rinsed)</span></div><div><span class="Apple-style-span" style="font-family: Verdana, Geneva, Arial, Helvetica, sans-serif; font-size: 13px; background-color: rgb(255, 255, 255); ">4 oz goat cheese</span></div><div><span class="Apple-style-span" style="font-family: Verdana, Geneva, Arial, Helvetica, sans-serif; font-size: 13px; background-color: rgb(255, 255, 255); ">olive oil</span></div><div><span class="Apple-style-span" style="font-family: Verdana, Geneva, Arial, Helvetica, sans-serif; font-size: 13px; background-color: rgb(255, 255, 255); ">refrigerated pie crust, 2 crusts (make your own if you have the time)</span></div><div><span class="Apple-style-span" style="font-family: Verdana, Geneva, Arial, Helvetica, sans-serif; font-size: 13px; background-color: rgb(255, 255, 255); "><br /></span></div><div><span class="Apple-style-span" style="font-family: Verdana, Geneva, Arial, Helvetica, sans-serif; font-size: 13px; background-color: rgb(255, 255, 255); ">Method:</span></div><div><span class="Apple-style-span" style="font-family: Verdana, Geneva, Arial, Helvetica, sans-serif; font-size: 13px; background-color: rgb(255, 255, 255); ">In a food processor, process the garlic, tomatoes, chickpeas and goat cheese and add the olive oil until it reaches a smooth hummus like consistency. </span></div><div><span class="Apple-style-span" style="font-family: Verdana, Geneva, Arial, Helvetica, sans-serif; font-size: 13px; background-color: rgb(255, 255, 255); "><br /></span></div><div><span class="Apple-style-span">Roll out the pie crusts. </span></div><div><span class="Apple-style-span" style="font-family: Verdana, Geneva, Arial, Helvetica, sans-serif; font-size: small; ">Using a 3-inch round cookie cutter, cut circles from the 2 refrigerated crusts.</span></div><div><span class="Apple-style-span" style="font-family: Verdana, Geneva, Arial, Helvetica, sans-serif; font-size: small; ">Put about a teaspoon of the hummus in the center of each round.</span></div><div><span class="Apple-style-span">(I rolled out the scraps of dough and made more rounds to stuff!)</span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="color: rgb(0, 0, 238); font-family: Georgia, serif; font-size: 16px; -webkit-text-decorations-in-effect: underline; "><img src="http://4.bp.blogspot.com/-cWZj9UMqaAE/TnK4BrRJxVI/AAAAAAAABLc/fxoOh6GD4HE/s400/P1010568.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5652782821237441874" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></span></div><div><span class="Apple-style-span" style="font-family: Verdana, Geneva, Arial, Helvetica, sans-serif; font-size: small; "><br /></span></div><div><span class="Apple-style-span" style="font-family: Verdana, Geneva, Arial, Helvetica, sans-serif; font-size: small; ">Lightly dot the edges of the dough with water, fold in half, and press with a fork to seal.</span></div><div><span class="Apple-style-span">Bake on a foil or parchment lined baking sheet at 375ºF until golden, 20 to 25 minutes.</span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-family: Georgia, serif; font-size: 16px; "><a href="http://4.bp.blogspot.com/-Mb_K8lQDBb0/TnK4Cdcal_I/AAAAAAAABLk/ibDeea6EXH0/s1600/P1010569.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="http://4.bp.blogspot.com/-Mb_K8lQDBb0/TnK4Cdcal_I/AAAAAAAABLk/ibDeea6EXH0/s400/P1010569.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5652782834706454514" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></a></span></span></div><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span">Serve with fresh made <a href="http://www.tasteofhome.com/Recipes/Roasted-Corn-Salsa">Roasted Corm Salsa</a>, found on Taste of Home.</span></div></div></span><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://3.bp.blogspot.com/-cLkRhU5QYeU/TnK9UDeCm5I/AAAAAAAABL8/K9zGhP_zRRM/s400/P1010572.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5652788634529733522" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span><div><div style="text-align: center;"><span class="Apple-style-span"><br /></span></div><span class="Apple-style-span" style="font-family: Verdana, Geneva, Arial, Helvetica, sans-serif; font-size: 13px; background-color: rgb(255, 255, 255); "><div><div><span class="Apple-style-span" style="font-family: Verdana, Geneva, Arial, Helvetica, sans-serif; font-size: small; ">The roasted corn, fresh off of the grill:</span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://4.bp.blogspot.com/-_LoSCTFQ8T4/TnK4DWPu2dI/AAAAAAAABL0/Hs92KeXaRB8/s400/P1010570.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5652782849954077138" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></div></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div></span><span class="Apple-style-span" style="font-family: Verdana, Geneva, Arial, Helvetica, sans-serif; font-size: 13px; background-color: rgb(255, 255, 255); "><div><span class="Apple-style-span"><span class="Apple-style-span" style="color: rgb(0, 0, 238); font-family: Georgia, serif; font-size: 16px; -webkit-text-decorations-in-effect: underline; "><img src="http://3.bp.blogspot.com/-40BMM3LetDk/TnK4Cy3jc4I/AAAAAAAABLs/j5i7WY_6BVk/s400/P1010574.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5652782840457425794" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></span></div></span><span class="Apple-style-span" style="font-family: Verdana, Geneva, Arial, Helvetica, sans-serif; font-size: 13px; background-color: rgb(255, 255, 255); ">Enjoy!</span><span class="Apple-style-span" style="font-family: Verdana, Geneva, Arial, Helvetica, sans-serif; font-size: 13px; background-color: rgb(255, 255, 255); "><div><div><span class="Apple-style-span">Lorence</span></div></div></span></div>Lorencehttp://www.blogger.com/profile/16772599126511191814noreply@blogger.com0tag:blogger.com,1999:blog-11046441.post-64580342677824211982010-11-01T22:11:00.007-04:002010-11-01T23:58:26.721-04:00Bari Pizzaria in Galloway, off to a good startWe had a craving for pizza last night feuled by an ad we had seen in the weekly community paper (Westside Messenger) for a new local business, Bari Pizzaria. The ad had a $5 coupon and a link to their website, <a href="http://baripizzaria.com/">http://baripizzaria.com/</a>. We really wanted to eat out, so I called and asked if they had any eat-in tables. I was told that, yes, they do, but they have no public restrooms.<br /><br />O.K., why not...<br /><br />Upon arrival, we found a small front section to what is essentially a carry-out business, but there were two small 3 seat tables. We looked over the menu a bit more and ordered a 14" pizza with pepperoni, onions and mushrooms. We also ordered a side of breaded fried cheese ravioli ($4.50) and 3 cans of soda (Grape Crush, A&W Root Beer,Diet Pepsi). With our $5 coupon, our total was $17.50. We sat down to wait and the owner showed us that the two arcade game machines were free to play while we waited (my 10 yr old son loved that!). One machine was the <a href="http://www.multicades.com/">"Multicade" machine</a>, which has 60 different classic video games... The wait passed quickly.<br /><br />When our pizza and ravioli arrived, we were NOT disappointed. The first thing we noticed- the pizza was cut <span style="font-weight: bold; font-style: italic;">PROPERLY</span><span style="font-weight: bold; font-style: italic;">!</span> Not in those stupid little squares that Columbus pizza is 'famous' for, but cut into slices, 8 nice triangular slices, like a pizza should be. Next, we noticed that the mushrooms were fresh, not those rubbery canned mushrooms most places use; and then we noticed that the onions are a mix of both white and red onion, another very nice a tasty touch.<br /><br />So far, it looks great. But how does it taste? Quite good, actually. The hand tossed crust is <span style="font-style: italic;">nearly</span> perfect; it has the correct consistency and the right flavor, the pizza crust flavor that I remember from my youth in Jersey. The only thing that would have given it a perfect rating would be if it was a bit more crisp in the center, as can only be achieved in a genuine high temp flat bottom traditional pizza oven (Bari uses the modern moving track pizza oven). The sauce was very good, somewhat mild, possibly could use a bit more oregano and garlic, but still very tasty. The cheese was plentiful, had a very nice melt to it, and a genuine and fresh taste. The pepperoni was mild and not too greasy, perhaps a bit too mild, but the mushrooms had great fresh taste as did the onions, which were not burnt or even crisp, they were probably put on late in the baking process so they didn't lose their flavor. As I mentioned above the onions were a mix of both white and red onion. And I could actually pick up a piece and<span style="font-weight: bold;"> </span><a style="font-weight: bold;" href="http://slice.seriouseats.com/archives/2010/02/pie-love-ny-how-to-eat-a-slice-aka-the-fold-hold.html">fold it like a good slice should be folded</a><span style="font-weight: bold;">!</span><br /><br />All in all, it was a very good pizza. I'm an East coast boy, a native New Yorker, raised in central Jersey, and Columbus has just been hell when it comes to decent pizza. Bari gives me hope.<br /><br />I didn't get a shot of the pizza at the shop (forgot the camera!), but this is what we had leftover:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_l4AkEWf4l4Y/TM94LIE8UvI/AAAAAAAABI8/_g5wa-3Jmuo/s1600/bari+slices.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 159px;" src="http://2.bp.blogspot.com/_l4AkEWf4l4Y/TM94LIE8UvI/AAAAAAAABI8/_g5wa-3Jmuo/s400/bari+slices.jpg" alt="" id="BLOGGER_PHOTO_ID_5534774599603737330" border="0" /></a><br />We'll definitely be back for more.<br /><br />One more test that all pizza must pass - the morning after test - how does it taste right out of the fridge for breakfast? This pizza was THE best cold breakfast pizza I've had so far in my 24 years in Columbus! Outstanding - worth ordering a larger size just to have extra to put in the fridge for later!<br /><br />Bari's menu lists both Chicago style deep dish and stuffed pizza and we're big fans of Chicago style pizza, especially <a href="http://www.giordanos.com/">Giordano's</a> , so we'll be giving Bari's Chicago style a try, too.<br /><br />Oh yeah, the Breaded ravioli...Not bad, not great. they were stuffed fat, had a very nice crispy golden crust and were served with the Bari pizza sauce. Not bad, not great, but interesting. Glad we had the $5 coupon, though.<br /><br />If you live anywhere near Galloway, please give Bari's Pizzeria a shot. It's worth the drive to pick it up. They've got a good product, a clean shop, a good attitude towards using fresh ingredients and the owner is a real friendly guy.<br /><br />Bari Pizzaria<br />946 Galloway Rd<br />Columbus, OH 43119<br /><br />Enjoy,<br />Lorence<br />614-878-7700Lorencehttp://www.blogger.com/profile/16772599126511191814noreply@blogger.com2tag:blogger.com,1999:blog-11046441.post-69934571520046497642010-08-06T00:25:00.006-04:002010-08-06T00:52:28.414-04:00Chocolate Strawberry Sorbet<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_l4AkEWf4l4Y/TFuUNMMhyzI/AAAAAAAABIs/hsAC_byFlFI/s1600/DSCI0019.JPG"><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_l4AkEWf4l4Y/TFuUNMMhyzI/AAAAAAAABIs/hsAC_byFlFI/s400/DSCI0019.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5502154324096174898" /></a><br />After the success of our first two sorbet attempts (based on Martha Stewart's recipe - see my <a href="http://lorenceskitchen.blogspot.com/2010/03/blackberry-sorbet-oh-so-easy.html">Blackberry sorbet attempt here</a>, My son wanted me to make Strawberry sorbet - he loves strawberries, they're in season AND on sale at the grocery store. He suggested that we add cocoa powder to it so it would be chocolate strawberry flavored. <div><br /></div><div>And so we did.</div><div><br /></div><div>Same basic recipe - </div><div>12 ounces of fresh fruit, frozen overnight;</div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_l4AkEWf4l4Y/TFuR6usSRdI/AAAAAAAABIU/3_kxFBpVcO4/s1600/P1010132.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_l4AkEWf4l4Y/TFuR6usSRdI/AAAAAAAABIU/3_kxFBpVcO4/s400/P1010132.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5502151807915410898" /></a><div>Process the frozen fruit in bursts to break it up some;</div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_l4AkEWf4l4Y/TFuR7HTZj7I/AAAAAAAABIc/aFmxfdksOww/s1600/P1010134.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_l4AkEWf4l4Y/TFuR7HTZj7I/AAAAAAAABIc/aFmxfdksOww/s400/P1010134.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5502151814521917362" /></a><div>Add syrup (1/4 cup water + 1/4 cup sugar (dissolved)) while processing (for this recipe, I added a large tablespoon of cocoa powder and blended it in well to make a chocolate syrup);</div><div>push the mixture down into the process and mix it a bit,<br />then process it lots more until it's really smooth. It will be slightly frozen at this point.</div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_l4AkEWf4l4Y/TFuR7XZozKI/AAAAAAAABIk/mDgFMI0Qqlw/s1600/P1010135.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_l4AkEWf4l4Y/TFuR7XZozKI/AAAAAAAABIk/mDgFMI0Qqlw/s400/P1010135.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5502151818843049122" /></a><div>Transfer it to a container and freeze for an hour or two;</div><div>Eat and enjoy!</div><div><br /></div><div>Like I said up there, I made the syrup with 1/4 cup of sugar dissolved in 1/4 cup warm water, then whisked in a heaping tablespoon of cocoa powder. My son says it has "a very good balance of chocolate to strawberry, neither one is overpowering the other, but they're playing off of each other well."</div><div>I'll have to take his word for it since I do NOT eat strawberries - besides the fact that I don't like them at all, they make me break out really badly, so none of this batch is for me... </div><div>But you should make this!</div><div><br /></div><div>Enjoy,</div><div>Lorence</div>Lorencehttp://www.blogger.com/profile/16772599126511191814noreply@blogger.com1tag:blogger.com,1999:blog-11046441.post-79623893218130395832010-08-06T00:07:00.005-04:002010-08-06T00:53:23.462-04:00Vanilla Peach Sorbet<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_l4AkEWf4l4Y/TFuNUfhhtfI/AAAAAAAABIE/lDYy3WXmdMo/s1600/P1010064.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://4.bp.blogspot.com/_l4AkEWf4l4Y/TFuNUfhhtfI/AAAAAAAABIE/lDYy3WXmdMo/s400/P1010064.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5502146752962213362" /></a><br />This is Sorbet recipe attempt #2, a la Martha Stewart's recipe (I previously <a href="http://lorenceskitchen.blogspot.com/2010/03/blackberry-sorbet-oh-so-easy.html">posted the recipe</a> as I made it with Blackberries). I was ok with the blackberry version, but berries always seem a bit 'grainy' to me - it's a texture thing, what with all of the seeds...the flavor was great, though. Since peaches are in season right now, I thought I'd try them out this way. And for some reason, I thought a bit of vanilla flavor would be great with them. I was almost right - wrong vanilla, but great flavor.<div><br /></div><div>So here's what I did:</div><div>Peeled and cut up 12 oz of fresh peaches.</div><div>Froze said peaches overnight</div><div>Process the peaches as in the original recipe - a few good bursts to break the up; </div><div>then whir the crap out of them while adding the 1/4 cup of vanilla'd syrup (1/4 cup water with 1/4 cup sugar dissolved in it + 1 teaspoon of pure REAL vanilla extract). </div><div>Push the mixture back down into the processor and keep processing until smooth. </div><div>Freeze for a couple of hours.</div><div>Eat.</div><div>Say Mmmmm......</div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_l4AkEWf4l4Y/TFuNd16_74I/AAAAAAAABIM/0sIJ78_IFQA/s1600/P1010067.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://4.bp.blogspot.com/_l4AkEWf4l4Y/TFuNd16_74I/AAAAAAAABIM/0sIJ78_IFQA/s400/P1010067.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5502146913593454466" /></a><br /></div><div>It was quite tasty and I ate nearly all of it over the next 3 days - I did share some, though; </div><div>I'm not that mean.</div><div><br /></div><div>You have to try this with your favorite fruit. Next up for us: Chocolate Strawberry sorbet.</div><div><br /></div><div>Enjoy,</div><div>Lorence</div><div><br /></div>Lorencehttp://www.blogger.com/profile/16772599126511191814noreply@blogger.com0tag:blogger.com,1999:blog-11046441.post-3864357154886240122010-07-26T23:27:00.010-04:002010-08-24T22:54:52.211-04:00Grilled Lamb Kebobs<div align="left">My wife did the grocery shopping recently and came home with a pound of organic free range ground lamb for me do something with. Normally, I would make <a href="http://lorenceskitchen.blogspot.com/2007/10/vijays-kheema-recipe-updated.html">Kheema</a>, but since it was nearly 7 PM and still over 90°F outside, I didn't want to cook anything in the house; Grill, baby, grill! </div><span style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2pxfont-family:'gill sans', Humanist-521, arial, helvetica, geneva, sans-serif;font-size:medium;" class="Apple-style-span"><div align="left"><br /></div><div align="left">I went in search of a grilled ground lamb recipe and found this recipe for <a href="http://bbq.about.com/od/lambrecipes/r/bl70503c.htm">Ground Lamb on Skewers</a> - essentially, Grilled Lamb Kebobs.</div><div align="left"><br /></div><div align="left">It's a pretty straight forward recipe, chop up some stuff, combine some spiced/herbs, mix it all with the meat, skewer it and stick it on the grill.</div><div align="left"><br /></div><div align="left">Grilled Lamb Kebobs</div><div align="left">Ingredients:</div><div align="left">1 green chile, finely chopped</div><div align="left">1 large onion, finely chopped</div><div align="left">1 pound lamb (or beef)</div><div align="left">2 teaspoon coriander</div><div align="left">2 cloves minced garlic</div><div align="left">1 teaspoon chili powder</div><div align="left">1 teaspoon garam masala</div><div align="left">1/2 teaspoon ground cumin</div><div align="left">2 teaspoons ground almonds</div><div align="left">1/2 teaspoon turmeric</div><div align="left">vegetable oil</div><div align="left">1 egg</div><div align="left"><br /></div><div align="left">For the chile, I used a jalapeño and the 'coriander' I took to be fresh cilantro (both right off the plant from the garden). I ground some raw almonds in my spice grinder. Be sure not to process too much, it'll get a bit pasty if you're not careful.</div><div align="left"><br /></div><div align="left">Method:</div><div align="left">Preheat grill.</div><div align="left">Mix all ingredients together.</div><div align="left">Mold mixture around long skewers (or do it the hard way and form the mixture into long thin sausages and thread onto skewers). Only the ends of the skewers should be visible.</div><div align="left">(obviously, thiswas not how I did it!)</div><div align="left">Place on grill, brush with oil and cook until done.</div><div align="left">Remove from skewers and serve.</div><div align="left">Traditionally served with rice and onion slices.</div></span><div align="left"><br /><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_l4AkEWf4l4Y/TE5WpaV3ObI/AAAAAAAABHE/Rx07vEtyyxQ/s1600/P1010051.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5498427464511601074" border="0" alt="" src="http://1.bp.blogspot.com/_l4AkEWf4l4Y/TE5WpaV3ObI/AAAAAAAABHE/Rx07vEtyyxQ/s400/P1010051.JPG" /></a><i> <div style="TEXT-ALIGN: center"><span style="FONT-STYLE: normal" class="Apple-style-span"><i><span class="Apple-style-span" style="font-size:small;">Kebobs just placed on the grill</span></i></span></div></i><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_l4AkEWf4l4Y/TE5Wp1lsVNI/AAAAAAAABHM/SVRDq-G6yac/s1600/P1010053.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5498427471825753298" border="0" alt="" src="http://4.bp.blogspot.com/_l4AkEWf4l4Y/TE5Wp1lsVNI/AAAAAAAABHM/SVRDq-G6yac/s400/P1010053.JPG" /></a><i> <div style="TEXT-ALIGN: center"><span style="FONT-STYLE: normal" class="Apple-style-span"><i><span class="Apple-style-span" style="font-size:small;">After the first turn</span></i></span></div></i><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_l4AkEWf4l4Y/TE5WqXg8lOI/AAAAAAAABHU/RKuWtEXlIqw/s1600/P1010056.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5498427480932652258" border="0" alt="" src="http://2.bp.blogspot.com/_l4AkEWf4l4Y/TE5WqXg8lOI/AAAAAAAABHU/RKuWtEXlIqw/s400/P1010056.JPG" /></a><i> <div style="TEXT-ALIGN: center"><span style="FONT-STYLE: normal" class="Apple-style-span"><i><span class="Apple-style-span" style="font-size:small;">A little flare up starting from the oil/grease</span></i></span></div><div style="TEXT-ALIGN: center"></div><div style="TEXT-ALIGN: center"></div></i><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_l4AkEWf4l4Y/TE5ZyAU6g9I/AAAAAAAABHc/es8YW8RTN8s/s1600/P1010058.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5498430910682006482" border="0" alt="" src="http://3.bp.blogspot.com/_l4AkEWf4l4Y/TE5ZyAU6g9I/AAAAAAAABHc/es8YW8RTN8s/s400/P1010058.JPG" /> </a><p align="center"><i><span style="FONT-STYLE: normal" class="Apple-style-span"><i><span class="Apple-style-span" style="font-size:small;">Into the fire for a final char</span></i></span></i></p><i><div style="TEXT-ALIGN: center"></div><div style="TEXT-ALIGN: center"></div></i><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_l4AkEWf4l4Y/TE5ZygFaKUI/AAAAAAAABHk/qfgZ2txf8JY/s1600/P1010060.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5498430919206906178" border="0" alt="" src="http://1.bp.blogspot.com/_l4AkEWf4l4Y/TE5ZygFaKUI/AAAAAAAABHk/qfgZ2txf8JY/s400/P1010060.JPG" /> </a><p align="center"><i><span style="FONT-STYLE: normal" class="Apple-style-span"><i><span class="Apple-style-span" style="font-size:small;">Off the grill and ready to serve</span></i></span></i></p><i><div style="TEXT-ALIGN: center"></div><div style="TEXT-ALIGN: center"></div></i><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_l4AkEWf4l4Y/TE5ZzOslyYI/AAAAAAAABHs/f4_MRihAFkg/s1600/P1010062.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5498430931719276930" border="0" alt="" src="http://2.bp.blogspot.com/_l4AkEWf4l4Y/TE5ZzOslyYI/AAAAAAAABHs/f4_MRihAFkg/s400/P1010062.JPG" /></a><i> <div style="TEXT-ALIGN: center"><span style="FONT-STYLE: normal" class="Apple-style-span"><i><span class="Apple-style-span" style="font-size:small;">And ready to eat! </span></i></span></div><div style="TEXT-ALIGN: center"><span style="FONT-STYLE: normal" class="Apple-style-span"><span class="Apple-style-span" style="font-size:small;"><em>Topped off with some tahini on a bed of Jasmine rice.</em></span></span></div><br /></i><br /><br />Enjoy,<br />LorenceLorencehttp://www.blogger.com/profile/16772599126511191814noreply@blogger.com3tag:blogger.com,1999:blog-11046441.post-5556180427203703422010-07-19T23:58:00.000-04:002010-07-20T20:46:09.818-04:00Blackberry Sorbet, oh, so easy<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_l4AkEWf4l4Y/TEUkNgmxdaI/AAAAAAAABG8/Vd3rvvT4m2I/s1600/P1010314.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_l4AkEWf4l4Y/TEUkNgmxdaI/AAAAAAAABG8/Vd3rvvT4m2I/s400/P1010314.JPG" alt="" id="BLOGGER_PHOTO_ID_5495838734785017250" border="0" /></a><br />A former coworker (now retired) posted a comment on Facebook last week about making Raspberry sorbet in a flash using a recipe from the current issue of Martha Stewart's magazine. Later that night, my wife was raving about the fresh blackberries she had purchased when she went grocery shopping earlier.<br /><br />Wife: You have to try these, they're perfect!<br />Me: Hmm, fresh berries, now what did I just read about making something with fresh berries..., Oh yeah, sorbet!<br />Son: Sorbet? Did you say you can make sorbet? Can we do it NOW?<br /><br />And out to the store we went for more berries.<br />We bought two 6 ounce containers of beautiful fresh blackberries and stuck them in the freezer.<br /><br /><time passed... about 12 hours. 12 very long hours><br /><br />Then after less than 10 minutes more of blender splendor, Sorbet.<br />And not too shabby for a first go at it.<br /><br />And no ice cream maker needed!<br /><br />This is Martha's original recipe:<b><br />Raspberry Sorbet with Fresh Whipped Cream</b><b><br /></b><b>Ingredients:</b><br />1/4 cup water<br />1/4 cup plus 1 T. sugar<br />1 bag frozen raspberries, 12 oz, OR 3 cups fresh raspberries, frozen<br />1/2 cup heavy cream <br /><p> </p><br /><b>Directions:</b> <br />Stir together water and 1/4 cup sugar until sugar dissolves.<br />Pulse raspberries in food processor until coarsely shopped.<br />With machine running, pour in sugar-water; pulse until mixture is smooth.<br />Transfer to an airtight container, and freeze until firm, about 30 minutes.<br /><br />Whisk cream and remaining tablespoon sugar until soft peaks form. Scoop sorbet into 4 glasses and top with whipped cream..<br />Serves 4<br /><br />I modified the recipe only to use blackberries. I froze fresh berries myself (they were on sale - $1/6 oz pack) and after the initial pulse, I had to run the processor while adding the sugar water, then push the mixture down and process some more to get the right consistency. It was still a bit grainy, but WOW, is it tasty.<br /><br />Oh, yeah, I skipped the whipped cream. It would work really well, though.<br /><br />These photos aren't the best, but you get the idea.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_l4AkEWf4l4Y/TEUkLY4SC4I/AAAAAAAABGc/g5TH0U5fgXM/s1600/P1010304.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_l4AkEWf4l4Y/TEUkLY4SC4I/AAAAAAAABGc/g5TH0U5fgXM/s400/P1010304.JPG" alt="" id="BLOGGER_PHOTO_ID_5495838698351233922" border="0" /></a><span style="font-style: italic;">The ingredients</span><br /><br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_l4AkEWf4l4Y/TEUkL838zMI/AAAAAAAABGk/ABtvbhMmggU/s1600/P1010305.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_l4AkEWf4l4Y/TEUkL838zMI/AAAAAAAABGk/ABtvbhMmggU/s400/P1010305.JPG" alt="" id="BLOGGER_PHOTO_ID_5495838708013518018" border="0" /></a><span style="font-style: italic;">After the initial pulsing</span><br /><br /><div style="text-align: left;"><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_l4AkEWf4l4Y/TEUkMRaGx1I/AAAAAAAABGs/we9VD34YXpg/s1600/P1010307.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_l4AkEWf4l4Y/TEUkMRaGx1I/AAAAAAAABGs/we9VD34YXpg/s400/P1010307.JPG" alt="" id="BLOGGER_PHOTO_ID_5495838713525487442" border="0" /></a><span style="font-style: italic;">Half way there, time to push it down inside my little processor</span><br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_l4AkEWf4l4Y/TEUkNLiexyI/AAAAAAAABG0/P1dUdsAVWDc/s1600/P1010309.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_l4AkEWf4l4Y/TEUkNLiexyI/AAAAAAAABG0/P1dUdsAVWDc/s400/P1010309.JPG" alt="" id="BLOGGER_PHOTO_ID_5495838729129871138" border="0" /></a><span style="font-style: italic;">Ready to put in the freezer for a while</span><br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_l4AkEWf4l4Y/TEUkNgmxdaI/AAAAAAAABG8/Vd3rvvT4m2I/s1600/P1010314.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_l4AkEWf4l4Y/TEUkNgmxdaI/AAAAAAAABG8/Vd3rvvT4m2I/s400/P1010314.JPG" alt="" id="BLOGGER_PHOTO_ID_5495838734785017250" border="0" /></a><span style="font-style: italic; font-weight: bold;">Voila. Blackberry Sorbet.</span><br /></div></div></div><br />The boy wholeheartedly approves.<br /><br />I'm looking forward to trying this technique out with some other flavor combos, like mango, strawberry & chocolate, peach and vanilla, maybe even apple caramel.<br /><br />Any other ideas?<br /><br />Enjoy,<br />LorenceLorencehttp://www.blogger.com/profile/16772599126511191814noreply@blogger.com2tag:blogger.com,1999:blog-11046441.post-89220573076219273442010-03-13T22:32:00.006-05:002010-08-24T22:54:52.216-04:00Jambalya-Red Beans and Rice mashup, Quick StyleWhile out doing the weekly grocery shopping, I came across <a href="http://www.aidells.com/sausages/">Aidells sausages</a>. On sale and with coupons! I tried the Chicken and Apple, Italian style with mozzeralla (both were very good in the dishes I made with them) and I also bought the <a href="http://www.cooksillustrated.com/equipment/product.asp?docid=21510&parentdocid=21511">Cajun Style Andouille</a>. Ok, what should I do with THAT? First thought - Jambalaya. But I don't really have the time to make a good from scratch Jambalaya. I've had box of <a href="http://www.zatarains.com/Recipes/Red-Beans-and-Rice.aspx">Zatarain's Red Beans and Rice</a> up in the cupboard for a while, though, so I could do that, but I didn't really want to make just a plain reb beans and rice dish. Jambalaya or Red beans and rice? I like 'em both...Which should I make? Can't decide, can't decide...ok, I'll make them BOTH! Together! In one pot! know what? It was pretty good and pretty quick. My son's friend was over that night and chowed down on it big time. I sent the little bit of leftover home with him for his parents to try, but he never gave them the chance (he ate it for breakfast the next day!).<br />A couple of weeks later I had to make a dish for the annual Cub Scout Blue and Gold dinner and it was suggested that I make that same dish. Off I went to the store to find the mix and sausage. The good new was that the mix was easy to find. The bad news was that they were out of Aidell's...The only thing I could find was <a href="http://www.johnsonville.com/home/products/smoked/new-orleans-smoked.html">Johnsonville New Orleans Brand Smoked Sausage</a>. While I didn't like it quite as well as the Aidell's, it did the job just fine.<br />I doubled the recipe, included additional rice, both canned and fresh tomato, the "<a href="http://en.wikipedia.org/wiki/Holy_trinity_%28cuisine%29">holy trinity</a>", green pepper, onion and of course oil; but not just any oil. Lard, baby, lard. You, of course, can use plain old vegetable oil if you prefer.<br /><br />The resulting big pot of food disappeared quickly at the dinner, garnering praise form those that partook.<br /><br />Mission Accomplished.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_l4AkEWf4l4Y/S5xZa1ke4GI/AAAAAAAABFQ/0rZ0DTmqmwo/s1600-h/P1010001.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://4.bp.blogspot.com/_l4AkEWf4l4Y/S5xZa1ke4GI/AAAAAAAABFQ/0rZ0DTmqmwo/s400/P1010001.JPG" alt="" id="BLOGGER_PHOTO_ID_5448327966803026018" border="0" /></a><span style="font-size:130%;"><span style="font-weight: bold;">Jambalya-Red Beans and Rice mashup, Quick Style</span></span><br />Ingredients used:<br />6 1/2 cups of water <br />2 tablespoons butter,margarine, vegetable oil or lard. (DO NOT DOUBLE THIS ITEM)<br />2 packages <span style="font-size:100%;"><a style="font-weight: bold;" href="http://www.zatarains.com/Products/Rice-Mixes-and-Side-Dishes/Red-Beans-Rice.aspx">Zatarain's® Red Beans and Rice</a></span><br />1 can of diced tomatoes<br />1 fresh tomato, diced<br />1/2 cup each celery, bell peppers, and onions, all diced.<br />1 package of Aidell's Cajun Style Andouille sausage, sliced, diced or whatever size cut you like (see photo for how I did mine)<br /><br />Method:<br />On high heat, haat a large dutch oven and add the sausage. Cook while stirring constantly, until just starting to brown a bit. You should get a bit of browning on the pot's bottom from the sausage.<br />Remove the sausage to a bowl and add the oil and the celery, bell peppers, and onions and saute until the onions return opaque.<br />Add the oil, water, rice mixes, tomatoes, stir it all around and bring it all to a boil.<br />Reduce the heat to low.<br />Slap a lid on the pot and simmer 25 minutes or until rice is tender, stirring occasionally.<br />Serve hot.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_l4AkEWf4l4Y/S5xZbWbJ74I/AAAAAAAABFY/FJOM2HnCl3k/s1600-h/P1010002.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://1.bp.blogspot.com/_l4AkEWf4l4Y/S5xZbWbJ74I/AAAAAAAABFY/FJOM2HnCl3k/s400/P1010002.JPG" alt="" id="BLOGGER_PHOTO_ID_5448327975622274946" border="0" /></a><br />You can also add some cayenne to it if you like it with even more of a bit more kick.<br /><br />Enjoy,<br />LorenceLorencehttp://www.blogger.com/profile/16772599126511191814noreply@blogger.com4tag:blogger.com,1999:blog-11046441.post-74402129980189851052010-01-10T02:38:00.004-05:002010-08-24T22:54:52.219-04:00Matzo Ball soup - not like mom's<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_l4AkEWf4l4Y/S0mIvA6rlGI/AAAAAAAABFE/As9cpIDZK00/s1600-h/P1010289.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_l4AkEWf4l4Y/S0mIvA6rlGI/AAAAAAAABFE/As9cpIDZK00/s400/P1010289.JPG" alt="" id="BLOGGER_PHOTO_ID_5425017567425827938" border="0" /></a>A couple of weeks ago I made a batch of Matzo Ball soup, using a box of <a href="http://www.manischewitz.com/products/sides_mixes/mixes.php">Manischewitz Matzo Ball & Soup Mix</a>. I hadn't had it in a long while and it wasn't bad, but sure wasn't like mom's. Actually, the broth was pretty darn close, but the balls, well, they were light and fluffy. I don't like them light and fluffy. Mom always made them, um, differently, far "firmer" - we called them "cannon balls"! I love them that way, but I can't figure out how to make them so.<br />Anyone have any idea how to make hard matzo balls? Leave me a comment!<br /><br />Enjoy,<br />LorenceLorencehttp://www.blogger.com/profile/16772599126511191814noreply@blogger.com0tag:blogger.com,1999:blog-11046441.post-4612221517859442752010-01-10T01:08:00.008-05:002010-08-24T22:38:58.403-04:00Cayenne peppers - finally made the grind.Last spring I planted cayenne peppers in the garden.<br />After I picked them, I let them dry while hanging in a bag, a great bag that I got a loaf of bread in (from Giant Eagle) the year before. It's got holes in it that let the peppers dry out just right. It took a while, a couple of months at least, but the end result was worth the wait.<br />I used my old <a href="http://www.google.com/products/catalog?hl=en&safe=off&client=firefox-a&rls=org.mozilla:en-US:official&hs=sIX&resnum=0&q=braun+coffee+grinder&um=1&ie=UTF-8&cid=6274507077154471663&ei=_HVJS6aEJpOqNur0gJAJ&sa=X&oi=product_catalog_result&ct=result&resnum=1&ved=0CBYQ8wIwAA#ps-sellers">Braun coffee grinder</a> for grinding all of the spices I need to grind, including the Indian spice blend I use for <a href="http://lorenceskitchen.blogspot.com/2007/04/vijays-kheema.html">Kheema</a>. It works great. After I'm done grinding, I clean it by grinding a tablespoon or two of kosher salt, then wiping it out with a wet paper towel. Again, it works great.<br /><br />So I went from this:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_l4AkEWf4l4Y/S0lypUHclDI/AAAAAAAABEU/tP8Ak-QYJEc/s1600-h/cayennes.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 379px; height: 400px;" src="http://1.bp.blogspot.com/_l4AkEWf4l4Y/S0lypUHclDI/AAAAAAAABEU/tP8Ak-QYJEc/s400/cayennes.JPG" alt="" id="BLOGGER_PHOTO_ID_5424993280244618290" border="0" /></a>to this (there's one of those bright red beauties on the left:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_l4AkEWf4l4Y/S0l0iqYsqdI/AAAAAAAABEc/95Wy75JWewg/s1600-h/P1010199.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_l4AkEWf4l4Y/S0l0iqYsqdI/AAAAAAAABEc/95Wy75JWewg/s400/P1010199.JPG" alt="" id="BLOGGER_PHOTO_ID_5424995364986726866" border="0" /></a>and into this bag:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_l4AkEWf4l4Y/S0lxTCcLxQI/AAAAAAAABD8/T5-JKixIC00/s1600-h/P1010071.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_l4AkEWf4l4Y/S0lxTCcLxQI/AAAAAAAABD8/T5-JKixIC00/s400/P1010071.JPG" alt="" id="BLOGGER_PHOTO_ID_5424991798031009026" border="0" /></a>and they finally became this:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_l4AkEWf4l4Y/S0lxSyaTa1I/AAAAAAAABD0/ulQ6FIOcW_Y/s1600-h/P1010060.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_l4AkEWf4l4Y/S0lxSyaTa1I/AAAAAAAABD0/ulQ6FIOcW_Y/s400/P1010060.JPG" alt="" id="BLOGGER_PHOTO_ID_5424991793728154450" border="0" /></a><br />Last week, I finally got around to grinding the peppers and the results were great, a full 2.5 oz bottle of nice finely ground cayenne, which should be enough to last 'til next harvest.<br />After pulling the stems off and grinding, I wound up with this:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_l4AkEWf4l4Y/S0lxTQbx3oI/AAAAAAAABEE/iMpeq1yrDME/s1600-h/P1010079.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_l4AkEWf4l4Y/S0lxTQbx3oI/AAAAAAAABEE/iMpeq1yrDME/s400/P1010079.JPG" alt="" id="BLOGGER_PHOTO_ID_5424991801787408002" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_l4AkEWf4l4Y/S0lxT01opRI/AAAAAAAABEM/79fzSTAapqk/s1600-h/P1010081.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_l4AkEWf4l4Y/S0lxT01opRI/AAAAAAAABEM/79fzSTAapqk/s400/P1010081.JPG" alt="" id="BLOGGER_PHOTO_ID_5424991811559531794" border="0" /></a>I used a bit in the stuffing for the <a href="http://lorenceskitchen.blogspot.com/2007/12/tilapia-stuffed-with-crabmeat.html">tilapia stuffed with crabmeat</a> that I made the next night. Great heat, great flavor.<br /><br />Enjoy,<br />LorenceLorencehttp://www.blogger.com/profile/16772599126511191814noreply@blogger.com0tag:blogger.com,1999:blog-11046441.post-78164038138270302002010-01-06T22:14:00.010-05:002010-08-24T22:54:52.222-04:00Quick Chicken Noodle SoupGot a cold? You need chicken soup, <a href="http://www.urbandictionary.com/define.php?term=bubula">boobula</a> ...<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_l4AkEWf4l4Y/S0lo8DRmDiI/AAAAAAAABCw/C6o_8LLOOlg/s1600-h/P1010101.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_l4AkEWf4l4Y/S0lo8DRmDiI/AAAAAAAABCw/C6o_8LLOOlg/s400/P1010101.JPG" alt="" id="BLOGGER_PHOTO_ID_5424982607025016354" border="0" /></a>It's January, 2010, winter is here, and it came in with a vengance.<br /><br />I hate winter, just ask anyone that knows me .<br /><br />I hate winter. And just like everyone else, I always get at least a bad cold and nothing, but nothing helps a bad cold like a good bowl of Homemade Chicken Soup. A few years back, I discovered an easy way to make a very quick pot of soup, done and ready to eat in less than 15 minutes, an important thing when you or some one you love feels like crap. If I've got leftover chicken, I chop it up and add it in while the noodles boil. If not, I try to add some uncooked chicken (if I've got it) at the beginning.<br /><br />This recipe uses one of my favorite fast/easy ingredients, <a href="http://www.orringtonfarms.com/">Orrington Farms Chicken Base</a>. I use it to make "broth" quickly for many of the dishes I make, including and especially this one!<br /><br />One of the things I like about this soup is that it needs only a cutting board a knife and one pot to make:<br />Ingredients:<br />6 cups water<br />5 teaspoons <a href="http://www.orringtonfarms.com/">Orrington Farms Chicken Base</a><br />1 large carrot, sliced very thin<br />1 stalk of celery, sliced on the bias, very thin<br />1 small turnip, cut in a small dice<br />1/2 teaspoon dried parsley<br />1/4 teaspoon celery seed<br />1/2 teaspoon fresh ground black pepper<br />Chicken, equivalent to 1 breast, diced or chopped up. Use leftover chicken or fresh/frozen.<br />chopped celery leaves for garnish<br />Fine Egg Noodles, like Manischewitz , as many as you like (I use about a 1/4 bag, 3 oz)<br /><br />Method:<br />Add the water to a small stock pot, then add the chicken base. Turn the heat up to High and bring the pot to a boil.<br />Slice the carrot and the celery. Add them to the pot.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_l4AkEWf4l4Y/S0ln3OtJA2I/AAAAAAAABBY/FWdtRlA9Czg/s1600-h/P1010089.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://1.bp.blogspot.com/_l4AkEWf4l4Y/S0ln3OtJA2I/AAAAAAAABBY/FWdtRlA9Czg/s400/P1010089.JPG" alt="" id="BLOGGER_PHOTO_ID_5424981424682369890" border="0" /></a>Dice the turnip and add it to the pot.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_l4AkEWf4l4Y/S0ln4VnFvxI/AAAAAAAABBw/lW--hY0tgA8/s1600-h/P1010092.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_l4AkEWf4l4Y/S0ln4VnFvxI/AAAAAAAABBw/lW--hY0tgA8/s400/P1010092.JPG" alt="" id="BLOGGER_PHOTO_ID_5424981443715907346" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_l4AkEWf4l4Y/S0ln4koIILI/AAAAAAAABB4/noyALemhgsE/s1600-h/P1010093.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_l4AkEWf4l4Y/S0ln4koIILI/AAAAAAAABB4/noyALemhgsE/s400/P1010093.JPG" alt="" id="BLOGGER_PHOTO_ID_5424981447746789554" border="0" /></a>Add the seasonings (parsley, celery seed and pepper)<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_l4AkEWf4l4Y/S0looLLtggI/AAAAAAAABCI/nLgpOck6eqw/s1600-h/P1010095.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://1.bp.blogspot.com/_l4AkEWf4l4Y/S0looLLtggI/AAAAAAAABCI/nLgpOck6eqw/s400/P1010095.JPG" alt="" id="BLOGGER_PHOTO_ID_5424982265550438914" border="0" /></a>Chop the chicken and add it to the pot.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_l4AkEWf4l4Y/S0ln3fAMvOI/AAAAAAAABBg/Oxpx5soFvw0/s1600-h/P1010090.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://1.bp.blogspot.com/_l4AkEWf4l4Y/S0ln3fAMvOI/AAAAAAAABBg/Oxpx5soFvw0/s400/P1010090.JPG" alt="" id="BLOGGER_PHOTO_ID_5424981429057273058" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_l4AkEWf4l4Y/S0ln4OT45YI/AAAAAAAABBo/NJhgtI9R8kk/s1600-h/P1010091.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://4.bp.blogspot.com/_l4AkEWf4l4Y/S0ln4OT45YI/AAAAAAAABBo/NJhgtI9R8kk/s400/P1010091.JPG" alt="" id="BLOGGER_PHOTO_ID_5424981441756325250" border="0" /></a>Add the noodles.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_l4AkEWf4l4Y/S0lonj3umuI/AAAAAAAABCA/S2T1WFXbgXQ/s1600-h/P1010094.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://4.bp.blogspot.com/_l4AkEWf4l4Y/S0lonj3umuI/AAAAAAAABCA/S2T1WFXbgXQ/s400/P1010094.JPG" alt="" id="BLOGGER_PHOTO_ID_5424982254997641954" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_l4AkEWf4l4Y/S0lsvGyTjrI/AAAAAAAABDk/PjqhidU0-94/s1600-h/P1010096.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://3.bp.blogspot.com/_l4AkEWf4l4Y/S0lsvGyTjrI/AAAAAAAABDk/PjqhidU0-94/s400/P1010096.JPG" alt="" id="BLOGGER_PHOTO_ID_5424986782675734194" border="0" /></a>Cook until the noodles are done.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_l4AkEWf4l4Y/S0loolA92MI/AAAAAAAABCY/6LlvNvf_8UY/s1600-h/P1010097.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_l4AkEWf4l4Y/S0loolA92MI/AAAAAAAABCY/6LlvNvf_8UY/s400/P1010097.JPG" alt="" id="BLOGGER_PHOTO_ID_5424982272484694210" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_l4AkEWf4l4Y/S0lsvUjoqeI/AAAAAAAABDs/ZWf8M9MVcpg/s1600-h/P1010100.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://1.bp.blogspot.com/_l4AkEWf4l4Y/S0lsvUjoqeI/AAAAAAAABDs/ZWf8M9MVcpg/s400/P1010100.JPG" alt="" id="BLOGGER_PHOTO_ID_5424986786372299234" border="0" /></a>Server with a sprinkling of chopped celery leaves.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_l4AkEWf4l4Y/S0lo8DRmDiI/AAAAAAAABCw/C6o_8LLOOlg/s1600-h/P1010101.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_l4AkEWf4l4Y/S0lo8DRmDiI/AAAAAAAABCw/C6o_8LLOOlg/s400/P1010101.JPG" alt="" id="BLOGGER_PHOTO_ID_5424982607025016354" border="0" /></a><br /><br />Enjoy, and feel better...<br />LorenceLorencehttp://www.blogger.com/profile/16772599126511191814noreply@blogger.com1tag:blogger.com,1999:blog-11046441.post-61460071829131396682009-12-30T21:06:00.011-05:002010-08-24T22:54:52.225-04:00Rustic Lamb Stew, Crock pot style<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_l4AkEWf4l4Y/SzwL1SFtjxI/AAAAAAAABBQ/khwZnXNolbE/s1600-h/lamb-stew.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 305px;" src="http://1.bp.blogspot.com/_l4AkEWf4l4Y/SzwL1SFtjxI/AAAAAAAABBQ/khwZnXNolbE/s400/lamb-stew.jpg" alt="" id="BLOGGER_PHOTO_ID_5421221061464002322" border="0" /></a><br />Mmm, Lamb. I love lamb, always have. I remember my mom making baby lamb chops for me as a birthday present, a great present, as they certainly weren't cheap and we certainly weren't rich. But damn, they were good. I hear people say about lamb today, "modern lamb", that it's not as gamy tasting and not as strong smelling as it used to be. Personally, I liked the odor, liked the strong, strong flavor.<br />I recently found that the grocery store I frequent carries "Lamb for stew", cubes of pretty lean lamb. I bought a package and went in search of recipe. I found <a href="http://www.recipezaar.com/Crock-Pot-Rustic-Lamb-Stew-17210">this one on recipezarr</a> and gave it a try, changing up a couple of things (Mushrooms! We must have mushrooms!). I was very impressed. It has a deep woodsy flavor, hearty and very satisfying. I have made it twice more since, including once with a combination of beef and pork instead of lamb.<br /><br />Ingredients:<br />1 1/2 lbs boneless lean lamb stew meat, cut in 1 inch cubes<br />1 teaspoon salt, divided<br />1/2 teaspoon pepper<br />1/4 cup all-purpose flour<br />2 teaspoons olive oil<br />1/2 teaspoon crushed dry thyme leaves<br />1 teaspoon rosemary, crushed<br />1 large onion, sliced thin<br />2 cups of water<br />1 cup bite sized carrot chuncks (about 1/2 pound or more or as much as you want)<br />2 cups diced potatoes<br />1 pound Crimini mushrooms, quartered<br />1 cup frozen peas, thawed<br /><br />Method:<br />1. Sprinkle the lamb with 1/2 t salt and the pepper.<br />2. Dredge the lamb in the flour to coat.<br />3. Heat the olive oil in a 2 to 3 quart Dutch oven over medium-high heat.<br />4. Brown lamb a few pieces at a time in the hot oil. Be sure not to crowd it while browning.<br />5. Remove the browned lamb to the crock pot with a slotted spoon.<br />6. Reduce heat under the Dutch oven to medium.<br />7. Add the sliced onion and cook 3 to 4 minutes, stirring occasionally until lightly browned.<br />8. Stir in the water scraping up browned bits on bottom of pot.<br />9. Transfer the onion mixture to the crock pot; add carrots, mushrooms and potatoes to the crock pot, too.<br />10.Cover the crock pot and cook on low for 8 to 10 hours, adding peas during the last 30 to 45 minutes (or earlier if youlike them a bit more mushy!).<br /><br />As mentioned above, I made it once with beef and pork instead of lamb, but only because I was craving a hearty stew and Kroger was out of lamb that week. That version was pretty good, also.<br /><br />Enjoy,<br />LorenceLorencehttp://www.blogger.com/profile/16772599126511191814noreply@blogger.com0tag:blogger.com,1999:blog-11046441.post-49911161199754947622009-12-22T23:29:00.007-05:002010-08-24T23:10:38.707-04:00Italian MeatballsLast Friday was the office holiday party and due to so many budget cuts, there's no money in the department budget for going out or catering or much of anything at all. Kinda stinks, but we sucked it up and had an Italian potluck. The result was a real good lunch of antipasto, salad, fruit, lasagna, a most excellent cheesecake, and my contribution, meatballs in sauce. It's been a long time since I made Italian meatballs, so I went looking for recipe in my old cookbooks and I found this one for spaghetti and meatballs in my 1980 <a href="http://www.amazon.com/Betty-Crockers-International-Cookbook-Crocker/dp/0394504534">Betty Crocker International Cookbook</a>. I didn't make the spaghetti, just the meatballs. They were good - no pictures, though, sorry. I'll post them next time. And there will be a next time.<br /><br /><span style="font-size:130%;"><span style="font-weight: bold;">Meatballs!</span></span><br />Ingredients:<br />1 1/2 pounds ground round<br />3/4 cups dry bread crumbs <span style="font-size:130%;"><span style="font-weight: bold;">*</span><span style="font-size:100%;">(make your own)</span></span><br />1 medium onion, finely chopped<br />1/2 cup milk<br />1 egg<br />2 Tablespoons fresh grated Parmesan<span style="font-size:130%;"><span style="font-weight: bold;">**</span></span><br />1 Tablespoon chopped fresh parsley<br />1 1/2 teaspoons salt<br />1/2 teaspoon dried oregano<br />1/4 teaspoon fresh ground black pepper<br /><br /><span style="font-weight: bold;font-size:130%;">*</span> Make your won breadcrumbs - I toasted some 2 day old Italian bread, let it cool, then ran it through the food processor to make the bread crumbs.<br /><span style="font-weight: bold;font-size:130%;">**</span>2 Tablespoons? Really? No. I added a little more, about a 1/2 cup.<br /><br />Method:<br />1) Heat oven to 350.<br />2) Mix all of the ingredients together and use the very best mix mixer you've got, your hands!<br />3) Shape the mixture into 1 1/2 inch balls. (For easier shaping, dip your hands into cold water from time to time.)<br />4) Place on an ungreased jelly roll pan (I lined mine with heavy duty foil for easier cleanup).<br />5) Cook uncovered 15-20 minutes. (I "sacrificed" one to make sure they were done. Yummy.)<br /><br />As for the sauce, well, I went easy and cheap. Once at work, I put the meatballs in a crockpot, and added a 26 oz can of <a href="http://www.hunts.com/product_detail.jsp?product=spaghetti-garlic-herb">Hunt's <span style="font-size:100%;">Garlic & Herb </span></a><span style="font-size:100%;"><a href="http://www.hunts.com/product_detail.jsp?product=spaghetti-garlic-herb">Spaghetti Sauce</a>. I gave it a quick stir and let it sit in the crock on low from about 0900 until lunch at 1130.<br /><br />Enjoy,<br />Lorence<br /></span>Lorencehttp://www.blogger.com/profile/16772599126511191814noreply@blogger.com1tag:blogger.com,1999:blog-11046441.post-82633850104222992252009-12-20T22:02:00.009-05:002023-01-27T10:25:12.394-05:00Quick Dinner - Mock Lasagna<a href="http://4.bp.blogspot.com/_l4AkEWf4l4Y/Sy7wA7EkfOI/AAAAAAAABBE/GIBiZbN4-IU/s1600-h/P1010069.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5417531300420812002" src="http://4.bp.blogspot.com/_l4AkEWf4l4Y/Sy7wA7EkfOI/AAAAAAAABBE/GIBiZbN4-IU/s400/P1010069.JPG" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a>Back in October, we picked out a recipe from one of our old cookbooks that looked like a quick easy meal and wound up with a quick <b>tasty</b> meal that we've made a couple of times since. <div><br /></div><div> We love a good lasagna (who doesn't?), but don't ever take the time to make one. </div><div> This has become a easy substitute. <div><span style="font-size: 130%;"><span style="font-weight: bold;"><u><br /></u></span></span></div><div><span style="font-size: 130%;"><span style="font-weight: bold;"><u>Mock Lasagna</u></span></span> </div><div>From "Hearty Family Favorites" (Time-Life Books). </div><div><br /></div><div><b>Ingredients: </b></div><div>1 Medium Onion, coarsely chopped </div><div>1/2 lb Italian sausage </div><div>3 cloves of garlic, minced </div><div>1/2 pound Farfalle (aka bow tie pasta) </div><div>15 ounce can crushed tomato (or diced in juice/puree works, too) </div><div>2 Tablespoons tomato paste </div><div>1 bay leaf </div><div>1 1/2 teaspoons dried basil </div><div>1/2 teaspoon red pepper flakes </div><div>1/2 teaspoon salt </div><div>1/4 teaspoon black pepper </div><div>2 cups grated part-skim mozzarella </div><div><br /></div><div><b>Method: </b></div><div>1) Preheat the oven to 400. </div><div>2) Bring a large pot of water to a boil (for the pasta). </div><div>3) Coarsely chop the onion. </div><div>4) Remove the sausage form the casing (if using link sausage). </div><div>5) Crumble the sausage meat into a medium skillet over medium heat and cook, stirring, until the meat is no longer pink. </div><div>6) Add the onion and garlic and cook, stirring, until the onion is translucent, 3-4 minutes. </div><div>7) Add the pasta to the boiling water and cook to al dente per package instructions. </div><div>8) Meanwhile, Add the tomato paste, crushed/diced tomatoes (including juice), bay leaf, basil, red pepper, salt and black pepper. Bring the mixture to a boil over medium heat. Reduce the heat to Low, cover it and simmer for 10 minutes. </div><div>9) Drain the pasta. </div><div>10) Remove the bay leaf from the sauce. </div><div>11) Assemble the dish - Cover the bottom of an 8-inch baking dish with 1/3 of the sauce. Top the sauce with 1/2 of the pasta and half of the mozzarella. Top the cheese with 1/2 of the remaining sauce and all of the remaining pasta. Top the pasta with the remaining sauce and cheese. </div><div>12) Bake uncovered for 15 minutes, or until heated through. </div><div><br /></div><div> I like to let the cheese brown just a bit. I also add some seasoning (basil/oregano) to the top layer of cheese.
<div style="text-align: center;"><a href="http://1.bp.blogspot.com/_l4AkEWf4l4Y/Sy7v_lYqXCI/AAAAAAAABAk/gVsSs1sv8jA/s1600-h/P1010064.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5417531277419633698" src="http://1.bp.blogspot.com/_l4AkEWf4l4Y/Sy7v_lYqXCI/AAAAAAAABAk/gVsSs1sv8jA/s400/P1010064.JPG" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><span style="font-size: 85%;"><span style="font-style: italic;">Step 6: Browning the sausage, garlic and onion</span></span>
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<div style="text-align: center;"><a href="http://1.bp.blogspot.com/_l4AkEWf4l4Y/Sy7v_wtB_mI/AAAAAAAABAs/CiJtkGGF3xI/s1600-h/P1010065.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5417531280457858658" src="http://1.bp.blogspot.com/_l4AkEWf4l4Y/Sy7v_wtB_mI/AAAAAAAABAs/CiJtkGGF3xI/s400/P1010065.JPG" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><span style="font-size: 85%;"><span style="font-style: italic;">Step 8: added the tomatoes and seasonings
(yup, that's the bay leaf in the center)</span></span>
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<div style="text-align: center;"><a href="http://4.bp.blogspot.com/_l4AkEWf4l4Y/Sy7wAVni_8I/AAAAAAAABA0/ztHjwFJ8wkA/s1600-h/P1010066.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5417531290366967746" src="http://4.bp.blogspot.com/_l4AkEWf4l4Y/Sy7wAVni_8I/AAAAAAAABA0/ztHjwFJ8wkA/s400/P1010066.JPG" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><span style="font-size: 85%;"><span style="font-style: italic;">Step 11: first stage, sauce and pasta layers</span></span>
</div><div style="text-align: center;"><a href="http://4.bp.blogspot.com/_l4AkEWf4l4Y/Sy7wAtTRBhI/AAAAAAAABA8/PGVmI-b8QwQ/s1600-h/P1010067.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5417531296724354578" src="http://4.bp.blogspot.com/_l4AkEWf4l4Y/Sy7wAtTRBhI/AAAAAAAABA8/PGVmI-b8QwQ/s400/P1010067.JPG" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><span style="font-size: 85%;"><span style="font-style: italic;">Step 11: Assembly complete and ready for the oven</span></span>
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<div style="text-align: center;"><a href="http://4.bp.blogspot.com/_l4AkEWf4l4Y/Sy7wA7EkfOI/AAAAAAAABBE/GIBiZbN4-IU/s1600-h/P1010069.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5417531300420812002" src="http://4.bp.blogspot.com/_l4AkEWf4l4Y/Sy7wA7EkfOI/AAAAAAAABBE/GIBiZbN4-IU/s400/P1010069.JPG" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><span style="font-size: 85%;"><span style="font-style: italic;">The end of step 12: Out of the oven and ready to eat!</span></span>
</div><div><br /></div>
Quick and easy - a decent meal in under 40 minutes! </div><div><br /></div><div>Enjoy, </div><div>Lorence</div></div>Lorencehttp://www.blogger.com/profile/16772599126511191814noreply@blogger.com0tag:blogger.com,1999:blog-11046441.post-29230652436073181192009-10-27T23:29:00.004-04:002010-08-24T22:54:52.235-04:00Meatloaf on the grill? You betcha!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_l4AkEWf4l4Y/Sue_Al2qM5I/AAAAAAAABAc/7BkFWx1Q6RA/s1600-h/P1010085.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_l4AkEWf4l4Y/Sue_Al2qM5I/AAAAAAAABAc/7BkFWx1Q6RA/s400/P1010085.JPG" alt="" id="BLOGGER_PHOTO_ID_5397492695309104018" border="0" /></a><br />A couple of weeks ago, <a href="http://webercam.com/">Dave of WeberCam.com</a> posted about making a meatloaf on his Weber grill - not just any meatloaf, but a loaf with the good meat, a mixture of Veal, Beef and pork. (see <a href="http://webercam.com/2009/10/meatloaf-on-grill.html">his post here</a>)<br /><br />Tonight, highly inspired by Dave's carnivorous grilling triumph, I made my own, following his recipe suggestion as follows:<br />Ingredients & method:<br />In a big ol' bowl, combine the following:<br />A bit over a pound of the veal, beef & pork mixture (picked up from the Grandview Kroger).<br />about 1 1/2 teaspoons of sea salt (don't exclude the salt!)<br />2 oz milk<br />additional seasonings (these are similar to Dave's suggestion, but you can pretty much do what ever you like here)<br />3/4 cup of breadcrumbs - I made homemade breadcrumbs (a toasted hot dog bun (makes 1/2 cup) plus 1/4 cup panko to make 3/4 cup, to which I added:<br /> 1/2 teaspoon of fresh ground black pepper<br /> 1/2 teaspoon oregano<br /> 1/2 teaspoon basil<br /> 1/2 teaspoon parsley<br /> 1/4 teaspoon garlic powder<br /> (mixed it all in the little food processor to blend it well).<br />1 nice fresh large egg to bind it all together.<br /><br />Mix it all gently with the best tool available - your two attached hands.<br /><br />I formed it into a nice loaf in a small lightly greased foil lined pan and gave it a light coating of BBQ sauce (hickory flavor, I think). I placed pan on one side of my gas grill and had the flame turned up high on the other side to cook it with indirect heat for about 45 minutes. I let mine get to an internal temp of 160°F (be careful out there!), removed the pan from the grill to the kitchen counter where I let it sit covered for about 5 minutes.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_l4AkEWf4l4Y/Sue_AbjOmII/AAAAAAAABAU/Tg_vq0j_3q4/s1600-h/P1010081.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://1.bp.blogspot.com/_l4AkEWf4l4Y/Sue_AbjOmII/AAAAAAAABAU/Tg_vq0j_3q4/s400/P1010081.JPG" alt="" id="BLOGGER_PHOTO_ID_5397492692543248514" border="0" /></a><span style="font-style: italic;font-size:85%;">(Fresh off the grill)<br /></span></div><br />Then I sliced it and served it up with some baked russets with butter and sour cream ( as shown above).<br /><br />Thanks, Dave, for the inspiration, it was a great dinner!<br /><br />Enjoy,<br />LorenceLorencehttp://www.blogger.com/profile/16772599126511191814noreply@blogger.com2