tag:blogger.com,1999:blog-49584722014485449112024-03-13T07:24:11.278-07:00The Food On My ShirtUnknownnoreply@blogger.comBlogger111125tag:blogger.com,1999:blog-4958472201448544911.post-18650888933120581222015-07-23T19:56:00.002-07:002015-07-23T19:56:41.998-07:00Smoked Brisket Poutine with Chimichurri<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-a5rGyyWBu00jOjsBShJmML8x50q5DY6QuBXNwgmzmA_47P3OaltAaDfkk7YkDTJHuXsk6g-nbkOT9p7V2tHWCgkUmaKTsWwRsUq6m9QB0vOQDcSyVlzmQC1OdaA8nyDP_-PSOTNp7Qo2/s1600/P7190444.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-a5rGyyWBu00jOjsBShJmML8x50q5DY6QuBXNwgmzmA_47P3OaltAaDfkk7YkDTJHuXsk6g-nbkOT9p7V2tHWCgkUmaKTsWwRsUq6m9QB0vOQDcSyVlzmQC1OdaA8nyDP_-PSOTNp7Qo2/s640/P7190444.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Notice that I had to steal a piece off the brisket before the picture was even taken... this was after few tester pieces already!</td></tr>
</tbody></table>
<div>
</div>
One of my best friends recently purchased a Smoker and we decided we should make a brisket on it. It's been a busy summer so far, and so when there was a free day in my weekend I decided to take full advantage of it.<br />
Not wanting to just have a huge chunk of meat, we decided that a good place for the brisket would be on poutine. I was in charge of the fries and <span style="font-size: large;"><b><a href="http://www.thefoodonmyshirt.com/2014/05/rosemary-chimichurri.html" target="_blank">chimichurri</a></b></span>. He got the brisket and picked up some authentic Quebec cheese curds and sauce/gravy, (from a Quebec specialty store at the farmers market).<br />
This was obviously mixing a dangerous level of different cultures/foods into one dish but it ended up being amazing!!! The 15 hrs spent slow smoking the brisket yielded juicy tender meat with the perfect smoke flavor and crust. The chimichurri added a little acidity to cut through the heaviness of the cheese and sauce. The fries ended up being fluffy on the inside with perfect crunch on the outside.<br />
I won't go into details on actually smoking the brisket because I wasn't there and don't have any photos, (all I know is that my buddy put it on at midnight and checked it at 5am).<br />
<div>
</div>
Here is the rub recipe for 6 lbs of brisket:<br />
<div>
</div>
Ingredients:<br />
<ul>
<li><div style="margin: 0px 0px 8px 5px;">
<span style="background-color: rgba(255,255,255,0);">1 tablespoon coarse salt (kosher or sea)</span></div>
</li>
<li><div style="margin: 0px 0px 8px 5px;">
<span style="background-color: rgba(255,255,255,0);">1 tablespoon chili powder</span></div>
</li>
<li><div style="margin: 0px 0px 8px 5px;">
<span style="background-color: rgba(255,255,255,0);">2 teaspoons sugar</span></div>
</li>
<li><div style="margin: 0px 0px 8px 5px;">
<span style="background-color: rgba(255,255,255,0);">1 teaspoon freshly ground black pepper</span></div>
</li>
<li><div style="margin: 0px 0px 8px 5px;">
<span style="background-color: rgba(255,255,255,0);">1 teaspoon ground cumin</span></div>
</li>
</ul>
<ul>
</ul>
<div>
<br /></div>
Directions:<br />
<ol>
<li>Massage brisket with well mixed rub</li>
<li>Let it sit in the fridge with the rub for 2 days.</li>
</ol>
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I went with a double fried recipe for the fries.</div>
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<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Ingredients:</div>
<ul>
<li><div class="separator" style="clear: both; text-align: left;">
5 lbs bag of russet potatoes cut into fries</div>
</li>
</ul>
<div class="separator" style="clear: both; text-align: left;">
Directions:
</div>
<ol>
<li>Rinse the cut potatoes in a large bowl with lots of cold running water
until water becomes clear.</li>
<li>Cover with water by 1-inch and cover with
ice. </li>
<li>Refrigerate at least 30 minutes.
</li>
<li>In a large pot fitted with a candy or deep-frying
thermometer, (or in an electric deep fryer), heat oil over medium/high heat
until the thermometer registers 325 degrees F. Make sure you have about 6 inches of clearance from the top of the pot to the oil.</li>
<li>Drain ice water from cut fries and wrap in a clean
dishcloth or tea towel and thoroughly dry.</li>
<li> Add fries, a handful at a time, to the hot oil. </li>
<li>Fry,
stirring occasionally, until potatoes are soft and limp and begin to
turn a blond color, about 6 to 8 minutes. </li>
<li>Using a slotted
spoon, remove fries from the oil and set aside to drain on
paper towels. </li>
<li>Let rest for at least 10 minutes.
</li>
<li>When ready to serve the French fries, reheat the oil to 350 degrees
F. </li>
<li>Transfer the blanched potatoes to the hot oil and fry again, stirring
frequently, until golden brown and puffed, about 1 minute. </li>
<li>Transfer to large metal bowl
and sprinkle with salt and pepper.
</li>
</ol>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4958472201448544911.post-50761411293167613352015-05-18T20:43:00.000-07:002015-05-18T20:43:13.327-07:00Homemade Mayonnaise <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj844XE6kzsmdRXcNp_qm0zprdJSy8l02VWIR8tudE9dY930Xey1r-NAW5l7dY7nZ9jinByDtC5Qgn9wkwQfdFDiTfC0m7fhYa1k17w_0t-PYR8qz2Wc4vhwo8IZvAcBG3Ow5Kcel9xXmCq/s1600/DSC_0860.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj844XE6kzsmdRXcNp_qm0zprdJSy8l02VWIR8tudE9dY930Xey1r-NAW5l7dY7nZ9jinByDtC5Qgn9wkwQfdFDiTfC0m7fhYa1k17w_0t-PYR8qz2Wc4vhwo8IZvAcBG3Ow5Kcel9xXmCq/s640/DSC_0860.JPG" width="426" /></a></div>
I dedicated this weekend to making the perfect Banh Mi (Vietnamese sub). I made rolls, pickled carrots, BBQ'd pork, and whipped up a hot and sweet mayo to bring it all together. Homemade condiments are a great way give a meal that custom feel. Mayo is a simple and rustic addition that is infinitely customizable.<br />
With a food processor it only takes a few minutes to whip together, then half an hour to set in the fridge.<br />
This sauce had the perfect amount of spice to elevate the rest of the flavours in the sub.<br />
<br />
Ingredients:<br />
<br />
<ul>
<li>1 clove of garlic</li>
<li>1/4 tsp salt</li>
<li>1 tbsp white vinegar</li>
<li>3 tbsp sauce (any sauce will do, hot, bbq, sriracha,...etc.)</li>
<li>1 egg (room temp)</li>
<li>1 cup canola oil</li>
</ul>
Directions:<br />
<br />
<ol>
<li>Put the garlic, salt, vinegar, sauce and egg into the food processor and pulse for 10 - 20 seconds until it is foamy and the garlic is broken down.</li>
<li>Pour a thin stream of oil as you blend (this will create the emulsion required).</li>
<li>After a couple minutes of steady blending you will have a nice thick creamy mayo.</li>
<li>Refrigerate for 30 mins.</li>
</ol>
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizKPW93TTUpJuk27gOtQXVSc2cYLYoyQBCikoFt2CsfLRM1RKJ_1rA7s_Co_4QfCN6cOpCSlldMOt1Wl8zynnCH-zLuXYm5_7OnXi7pf5YnaYArNK3O9Y__2T265xqfHcJCSmmpBt8IiZa/s1600/DSC_0856.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizKPW93TTUpJuk27gOtQXVSc2cYLYoyQBCikoFt2CsfLRM1RKJ_1rA7s_Co_4QfCN6cOpCSlldMOt1Wl8zynnCH-zLuXYm5_7OnXi7pf5YnaYArNK3O9Y__2T265xqfHcJCSmmpBt8IiZa/s640/DSC_0856.JPG" width="426" /></a></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4958472201448544911.post-63815270679716337052015-04-30T21:44:00.001-07:002015-04-30T21:44:42.413-07:00Philly Cheese Steak<div class="separator" style="clear: both; text-align: center;">
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I had been waiting for a few years to make a Philly Cheese Steak and after tonight I am wondering what took me so long. Honestly, this wasn't time consuming or complicated in any way. I made a version with provolone cheese and another with Cheez Whiz (with a few jalapenos to make it interesting). Having never been to Philly I have no idea how these stack up to the real deal but I feel like I got pretty close. <br />
I couldn't have been happier with my sandwiches. These were gooey and packed with flavour from the beef and peppers.<br />
I will definitely be making these again!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggrtJ5vkSsxNegHUvIBZ0CQQkTtej2EHJgk1QYHxHJGyBMa3XZ3rE16RY0EinAvHzpkOCKsSR_rSIrwza8DmdlE12VBBmZyWlOO6ok3vWarkycoFtBvxJcP5_SzKbqbOThVWvtbMIQqbHz/s1600/DSC_0856.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggrtJ5vkSsxNegHUvIBZ0CQQkTtej2EHJgk1QYHxHJGyBMa3XZ3rE16RY0EinAvHzpkOCKsSR_rSIrwza8DmdlE12VBBmZyWlOO6ok3vWarkycoFtBvxJcP5_SzKbqbOThVWvtbMIQqbHz/s1600/DSC_0856.JPG" height="640" width="426" /></a></div>
<br />
I decided to go all out on the meat for these and used a couple of rib eye steaks. <br />
<br />
Ingredients:<br />
<ul>
<li>3-4 hoagie rolls</li>
<li>2 rib eye steaks</li>
<li>small jar Cheez Whiz</li>
<li>1 large white onion</li>
<li>1/2 red bell pepper</li>
<li>1/2 green bell pepper</li>
<li>1 medium jalapeno</li>
<li> salt and pepper</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz-e5EsaFUC59hMU6c-dcQd0SgAGZnEYAIXbfyrs4eIkC5SlvWMv6XlOcl3gazivEs4CT2HUAbeLxfJoVGdYbxIqEhrxYbyN7vmQTHnKU_VcxdlflGB820DsldZU2lzfl22xmWBnUXGsL0/s1600/DSC_0844.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz-e5EsaFUC59hMU6c-dcQd0SgAGZnEYAIXbfyrs4eIkC5SlvWMv6XlOcl3gazivEs4CT2HUAbeLxfJoVGdYbxIqEhrxYbyN7vmQTHnKU_VcxdlflGB820DsldZU2lzfl22xmWBnUXGsL0/s1600/DSC_0844.JPG" height="132" width="200" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi71GncQcjHpQ-OPvSKTkxncsyjSQ-9MqXgRpJc03JQwtINM4HCpTKZvVO241JCih7a_SKEx7I9OsArVuIh6GOXRhybctL3Lgo7U1CiZscI6zziZ0mrwnQR-l5YAiCuvK1sSad6rjqXsilU/s1600/DSC_0848.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi71GncQcjHpQ-OPvSKTkxncsyjSQ-9MqXgRpJc03JQwtINM4HCpTKZvVO241JCih7a_SKEx7I9OsArVuIh6GOXRhybctL3Lgo7U1CiZscI6zziZ0mrwnQR-l5YAiCuvK1sSad6rjqXsilU/s1600/DSC_0848.JPG" height="133" width="200" /></a><br />
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Directions:<br />
<ol>
<li>Chill the meat in the freezer for 30 min.</li>
<li>Chop the onions and slice the peppers.</li>
<li>Preheat the oven to 300 F.</li>
<li>Cook the onions and peppers until soft, season with salt and pepper and set aside.</li>
<li>Slice the meat as thin as you can.</li>
<li>Cook the meat on medium/high for a few minutes until no longer pink.</li>
<li>Line the sliced buns with cheese and top with meat and peppers.</li>
<li>Wrap sandwiched tightly in tin foil and then put in oven for 15min.</li>
<li>Devour.</li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGi2cjNznYJPpLfbnCiEfkbiuqCawyidPGKqPnpRK0N4Uj1I_GkvBqhf8uxy3O7HNCTXFN5Doz9kyCPYmIQaBtl1aMiwmdbP2cMQqJY1IAap2eUG4npdMB14V_czvGoDaLLmieoTCIh4ai/s1600/DSC_0859.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGi2cjNznYJPpLfbnCiEfkbiuqCawyidPGKqPnpRK0N4Uj1I_GkvBqhf8uxy3O7HNCTXFN5Doz9kyCPYmIQaBtl1aMiwmdbP2cMQqJY1IAap2eUG4npdMB14V_czvGoDaLLmieoTCIh4ai/s1600/DSC_0859.JPG" height="400" width="265" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk0YT5lHb05oPR2KWaWDJWDRKEt1AaKZi8_7TQpJT_yNAaMQcEDnkOsP-k5YvSu5HbE6s8QLNEePavBLaNzcpaiJ-b4qApXskJi1dNxKl1aKvopFHncjOUKtlNvreoaLRrSJBgBzjTvdjT/s1600/DSC_0857.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk0YT5lHb05oPR2KWaWDJWDRKEt1AaKZi8_7TQpJT_yNAaMQcEDnkOsP-k5YvSu5HbE6s8QLNEePavBLaNzcpaiJ-b4qApXskJi1dNxKl1aKvopFHncjOUKtlNvreoaLRrSJBgBzjTvdjT/s1600/DSC_0857.JPG" height="400" width="266" /></a>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-4958472201448544911.post-6399949181597007972015-04-27T20:57:00.000-07:002015-04-27T20:57:28.073-07:00Fettuccine Alfredo with Sausage and Peppers<div class="separator" style="clear: both; text-align: center;">
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I made a new version of my Hot Italian Sausage (post pending) and was looking for something to showcase it in without feeling like I was eating a big plate of meat. I decided to go for an Alfredo sauce.<br />
It has been a while since I have eaten an Alfredo sauce but I used to regularly eat it at one of the food kiosks when I was in University. I would cycle between subs, pasta, and Chinese food.<br />
This sauce hit the spot and didn't end up being too heavy despite being mostly cream and butter.<br />
I garnished it with some cilantro to mix things up a bit and really liked the change from parsley or basil. <br />
<br />
Ingredients:<br />
<ul>
<li>1/2 box fettuccine pasta</li>
<li>4 tbsp flour</li>
<li>4 tbsp butter</li>
<li>2 tbsp olive oil </li>
<li>6 garlic cloves (minced)</li>
<li>1 cup whipping cream </li>
<li>1 cup Parmesan cheese </li>
<li>1 green bell pepper</li>
<li>2-3 hot Italian sausage</li>
<li>cilantro (optional)</li>
<li>Salt & Pepper</li>
</ul>
Directions:<br />
<br />
<ol>
<li>Boil pasta in large pot.</li>
<li>Sauté the bell peppers and sausage in a little olive oil on
medium-high heat. Add salt and pepper. Set aside.</li>
<li>In the same pan, add the butter and allow it to melt.</li>
<li>Add equal parts flour. </li>
<li>Turn up the heat and stir
constantly.</li>
<li>Add the garlic</li>
<li>Slowly pour in the heavy whipping cream. Keep stirring.</li>
<li>Turn the heat down and add the Parmesan cheese. </li>
<li>Thin out the sauce with some of the water from the boiling pasta (if desired).</li>
<li>Season with salt and pepper.</li>
<li>Drain the pasta. </li>
<li>Pour sauce over the pasta, and add the sausages and bell
peppers. </li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzsfHwMO0zx_z2yqX02R4WoXobb0DHMWRdycYe1foNA3cc_WD0Uux_AdMBIjvd9Zu1cwisqbdQC-OqHdy0Re2birc-uUJeiaU0jc0CSA-leSUB4jV3XY2D4li9j9t7WCSsK1J-tFO7_3OT/s1600/DSC_0718.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzsfHwMO0zx_z2yqX02R4WoXobb0DHMWRdycYe1foNA3cc_WD0Uux_AdMBIjvd9Zu1cwisqbdQC-OqHdy0Re2birc-uUJeiaU0jc0CSA-leSUB4jV3XY2D4li9j9t7WCSsK1J-tFO7_3OT/s1600/DSC_0718.JPG" height="426" width="640" /></a></div>
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<ul>
</ul>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4958472201448544911.post-52660481145848201342015-04-20T20:53:00.000-07:002015-04-20T20:53:26.179-07:00Monkeypod Mai Tai Recipe<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic-_u2kqM8_Jw56vRq1bZ8ihr4R81db_E8c-x15Qd4j_YJ7vdpCjnZDj-x0aU5AqqazB_ST24AQTfMWeB7xAXuKLZ5cji3-RVe3C1gRw7ts8mQJQ5HbmaK2gp0Q1dKBz1TJmECfYEk0UTn/s1600/mai+tai+edit+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic-_u2kqM8_Jw56vRq1bZ8ihr4R81db_E8c-x15Qd4j_YJ7vdpCjnZDj-x0aU5AqqazB_ST24AQTfMWeB7xAXuKLZ5cji3-RVe3C1gRw7ts8mQJQ5HbmaK2gp0Q1dKBz1TJmECfYEk0UTn/s1600/mai+tai+edit+3.jpg" height="640" width="426" /></a></div>
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<span style="color: #99ffff;"><span style="color: black;">When we were in Hawaii one of our favorite meals was at<a href="http://www.monkeypodkitchen.com/" target="_blank"> Monkeypod Kitchen</a> where we discovered a deliciously dangerous drink that would have you falling over after a couple.</span></span></div>
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The Mai Tai is synonymous with Tiki Culture and is a refreshing mix of rum and juices. There are a ton of different recipes but the egg white foam topper from Monkeypod put this drink on another level. </div>
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I couldn't wait to get home to order a whipped cream gun to make this drink. I wasn't disappointed.</div>
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My bar savvy friend had to show me how to use a spoon to keep the layers from mixing mixing.</div>
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<span style="color: #99ffff;"><span style="color: black;">Ingredients:</span></span></div>
<ul>
<li>1 ounce light rum</li>
<li>
1 ounce dark rum</li>
<li>
1/2 ounce pineapple syrup (pineapple juice and sugar reduced)</li>
<li>
1/2 ounce orange curacao</li>
<li>
3/4 ounce fresh lime juice</li>
<li>
foam (see below)</li>
</ul>
<div class="separator" style="clear: both; text-align: left;">
Directions:</div>
<ol>
<li>Add lime, syrup, orange curacao and light rum to a mixing glass
with ice. </li>
<li> Shake and strain over ice into a highball glass. </li>
<li> Float dark
rum on top by pouring over a spoon to limit the splash. </li>
<li>Top with foam from whipped cream gun. </li>
</ol>
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<br />
<u>Foam</u></div>
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</div>
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<br />Ingredients:</div>
<ul>
<li>2 parts passion fruit puree/juice</li>
<li>1
parts simple syrup</li>
<li>2 parts egg whites</li>
<li>1 part honey</li>
<li>4 parts cold water</li>
</ul>
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Directions:</div>
<ol>
<li>Add everything to a whipped cream gun.</li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEy6D1uRID3tJBxgQETOpXlOrNeMwD4BVF2BPKq7o0lonilfbToQusR7jwUecLY2q_8D9de257_UptJseXpnkwHA76zIom3x9mWCMdvi5hSR__TLzSWZDYMVA85rA648TUVgKKDGj8ckVs/s1600/mai+tai+edit.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEy6D1uRID3tJBxgQETOpXlOrNeMwD4BVF2BPKq7o0lonilfbToQusR7jwUecLY2q_8D9de257_UptJseXpnkwHA76zIom3x9mWCMdvi5hSR__TLzSWZDYMVA85rA648TUVgKKDGj8ckVs/s1600/mai+tai+edit.jpg" height="640" width="426" /></a></div>
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<br />Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-4958472201448544911.post-23611517493807989232015-04-09T19:39:00.000-07:002015-04-09T19:39:34.542-07:00Spicy Farmers Sausage<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdBTZ37gou74EnWeeV6EfuBs4eZZYwuWoUpmk1yxJPSC47NDiAEggM3ZxVg7ejtBEYE6upD3zGd2Xyg6wlMrssQp3qwjbIHx7EZVAPLTo1TM9ijdrdGoRDsVrzFaZkKAzUwZi3SfWRKfrS/s1600/DSC_0707.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdBTZ37gou74EnWeeV6EfuBs4eZZYwuWoUpmk1yxJPSC47NDiAEggM3ZxVg7ejtBEYE6upD3zGd2Xyg6wlMrssQp3qwjbIHx7EZVAPLTo1TM9ijdrdGoRDsVrzFaZkKAzUwZi3SfWRKfrS/s1600/DSC_0707.JPG" height="426" width="640" /></a></div>
<br />
It is going to be a bit of sausage party on the blog for the next while because I have been regularly making small batches of sausage in an attempt to find the perfect sausage for summer grilling. This spicy farmers sausage could be a contender.<br />
I think 3 lbs of sausage is the perfect amount to be able to put together quickly. Jess and I made homemade cottage cheese, stuffed perogies, and made this sausage all on a Wednesday night while feeding, bathing and putting down a 7 month old.<br />
I ended up smoking it for a couple hours then finishing it off at higher temperatures. The smoke flavour was awesome and the snap from the hog casing was exactly what I wanted. I am slowly getting better at stuffing the twisting the links. These were pretty spicy but won't melt your face off.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo3yGIN2eREeGrBd75D6pzG1JPFQpjBpXryflSSKHYQf1HarKSVnHAbufA4LZuc3PxAciJI3bAnbS7vCewXpQ8sAIuSqiG7REiUxHXY9HjH_j4hdjcCpfqL2DvDwUgC4n-4Be7fTN06Ho2/s1600/DSC_0702.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo3yGIN2eREeGrBd75D6pzG1JPFQpjBpXryflSSKHYQf1HarKSVnHAbufA4LZuc3PxAciJI3bAnbS7vCewXpQ8sAIuSqiG7REiUxHXY9HjH_j4hdjcCpfqL2DvDwUgC4n-4Be7fTN06Ho2/s1600/DSC_0702.JPG" height="266" width="400" /></a></div>
Ingredients:<br />
<ul>
<li>3 lbs ground pork </li>
<li>1 tbsp red pepper flakes</li>
<li>3 tsp salt</li>
<li>2 tsp sugar</li>
<li>2 tsp black pepper</li>
<li>1 tsp cayenne pepper</li>
<li>1/2 cup water</li>
<li>1 tbsp garlic plus seasoning (you could use fresh garlic but this was handy and turned out tasty)</li>
<li>Curing salts (if you want to cold smoke it)</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6tnSL0qh2y7JxlI1OixvGuFyu3XePpal7BJrTqGTvO-XG7vqGK3NQjcM27enhbmw7OWon7LggV-AjxdW2f7SWkCCxylYI5_atgBYNdjj2zerf_Cd978lxDjYHsrFMZ0ECNQ9q8tb1UAUX/s1600/DSC_0710.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6tnSL0qh2y7JxlI1OixvGuFyu3XePpal7BJrTqGTvO-XG7vqGK3NQjcM27enhbmw7OWon7LggV-AjxdW2f7SWkCCxylYI5_atgBYNdjj2zerf_Cd978lxDjYHsrFMZ0ECNQ9q8tb1UAUX/s1600/DSC_0710.JPG" height="426" width="640" /></a></div>
<br />
<br />
Directions:<br />
<br />
<ol>
<li>Prepare your sausage casings for stuffing according to the suppliers instructions.</li>
<li>Mix the meat and spices thoroughly and refrigerate for a couple hours to have them blend.</li>
<li>Soak your wood chips in water or beer for 30 min then get your smoker ready to go.</li>
<li>Smoke your sausage at 170 F to 250 F until the internal temp of the sausages reads 165 F. </li>
</ol>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4958472201448544911.post-25487482363843003302015-03-30T20:47:00.001-07:002015-03-30T20:47:52.451-07:00Texas Hot Links<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7ktY-4uscoRNyV_B8F78Z3qmyr_M96_4A8sXBaVG4kp3t4rGIXtpafKopUmXhyX9EzwKr8O85pao-sDTL7CYOmni_8T6aC0rtJW1d_2PTGEBqvUFhn9Y_FBgbcFW07dkHj9VG0y8pRBT-/s1600/DSC_0636.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7ktY-4uscoRNyV_B8F78Z3qmyr_M96_4A8sXBaVG4kp3t4rGIXtpafKopUmXhyX9EzwKr8O85pao-sDTL7CYOmni_8T6aC0rtJW1d_2PTGEBqvUFhn9Y_FBgbcFW07dkHj9VG0y8pRBT-/s1600/DSC_0636.JPG" height="332" width="640" /></a></div>
<br />
Sorry for the extended absence, I was on vacation for couple weeks and successfully killed my computer. It took a while for the replacement to arrive and for me to get back to cooking. I have a few back logged posts but hope to get things up to date sooner rather than later. <br />
I am not sure if this was a cooking fail or if I just have high expectations but this was a deflating process that I am still coming to grips with.<br />
I have only been to Texas once and didn't have any sausage when I was there but sometimes you fall in love with the ingredients in something more than the final product, and end up readjusting those expectations when reality sets in. <br />
I prefer thin sausages that fit easily into a bun and give you room to add whatever toppings you want without the whole thing falling apart. With this in mind, I decided to get the smallest (lamb) sausage casings to make a "frankfurter" sized sausage. This ended up being a huge pain because they were terrible to work with and the poor little beast's guts were just a little smaller than my stuffing tube making the processes painful, and resulting in three sausages with different lengths before I gave up and filled a big coil of my synthetic casing.<br />
I think next time I will add some more cayenne to the sausage to elevate the spice because these ended up being fairly tame smokies that hardly registered on the heat scale.<br />
<br />
Ingredients:<br />
<ul>
<li>1.5 lbs ground beef chuck</li>
<li>1.5 lbs ground pork shoulder/butt</li>
<li> 0.5 can/bottle beer (lager)</li>
<li>2 tbsp chopped garlic</li>
<li>1.5 tbsp salt</li>
<li>1 tbsp smoked paprika</li>
<li>1 tbsp black pepper</li>
<li>2 tsp sugar</li>
<li>2 tbsp red pepper flakes </li>
</ul>
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbaH-AYxOwLzUCSaOqaM_Mk2d_zJbM8xBoBawlleaprRsXaE9CiaAZEjMGEW5CHENe9FEjkokve04N6t8Qy5UXsb4m07Hmfl6GV_enWD8wMHFS8QFxMMT9h6mY2n-3Apfk7HUg16d102B4/s1600/DSC_0606.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbaH-AYxOwLzUCSaOqaM_Mk2d_zJbM8xBoBawlleaprRsXaE9CiaAZEjMGEW5CHENe9FEjkokve04N6t8Qy5UXsb4m07Hmfl6GV_enWD8wMHFS8QFxMMT9h6mY2n-3Apfk7HUg16d102B4/s1600/DSC_0606.JPG" height="266" width="400" /></a></div>
<br />
Directions:<br />
<ol>
<li>Prepare your sausage casings for stuffing according to the suppliers instructions.</li>
<li>Mix the meat and spices thoroughly and refrigerate for a couple hours to have them blend.</li>
<li>Soak your wood chips in water or beer for 30 min then get your smoker ready to go (I smoked mine on a natural gas bbq).</li>
<li>Smoke your sausage at 170 F to 250 F until the internal temp of the sausages reads 165 F.
My sausage took about 3-4hrs.</li>
</ol>
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<br />
I have since made a few sausages using a small hog casing and am going
to keep using them. The natural casings are much easier to work with and
produce a sausage with a nice snap<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIyCSIv394h1-IeQlH3FybHPeySiYQTY_6md2qoZR62esD2ofC2jMor0Bubp-KtRsLo4vVTF3KUrerVrHjF2PQ30yVFpL3gAb2SP_GvO07RkUwfCSAuoH6OB6Zz0iINtiNsn7YiOc7X943/s1600/DSC_0637.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIyCSIv394h1-IeQlH3FybHPeySiYQTY_6md2qoZR62esD2ofC2jMor0Bubp-KtRsLo4vVTF3KUrerVrHjF2PQ30yVFpL3gAb2SP_GvO07RkUwfCSAuoH6OB6Zz0iINtiNsn7YiOc7X943/s1600/DSC_0637.JPG" height="426" width="640" /></a></div>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4958472201448544911.post-60143359692579932142015-01-26T21:17:00.000-08:002015-01-26T21:17:25.831-08:00Homemade Bacon<div class="separator" style="clear: both; text-align: center;">
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<br />
This is probably the most emotionally invested I've ever been making food. Jess got me a "Bacon" issue of Food Network Magazine in March 2014 (with a Homemade Bacon recipe by Michael Symon) and It took this long for me to work up the nerve to cure and smoke my own bacon. I would have been crushed if it didn't work out and ruined my perception of bacon.<br />
It turns out even a fool can't mess this up because:<br />
a) I am a fool<br />
and,<br />
b) the bacon was easily the best bacon I have ever eaten<br />
My good friend described it as "Goldilocks" bacon... it was just right.<br />
There actually isn't too much work involved in making bacon. You pretty much just get things together and wait for up to 10 days before you can finally reap the benefits of your labours.<br />
<br />
Ingredients:<br />
<br />
<ul>
<li>5 lbs pork belly (skin on or off, I cut the skin off because it was too creepy to look at and made me feel like Hannibal Lector for having it in the apartment)</li>
<li>1/4 cup sea salt </li>
<li>1 tsp pink curing salt mixed with a small amount of cold water (also known as Prague Powder #1, check the amount required for the amount of meat you have)</li>
<li>1/4 cup brown sugar</li>
<li>1/4 cup honey or maple syrup</li>
<li>2 tbsp red pepper flakes</li>
<li>2 tbsp smoked paprika</li>
<li>1 tsp cumin</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgliRb2wtnw7DGyWxxcr8yKHpTTKbNtgqYx5RD5EEaMzt8XD1KfL1FJva0bJSKBp8WmNOg4rCQ0LDZbuR3LbeCYUSPXOyK1Bswa1PWblhQY_m4PMNc2xyzp12UTDDDtbU-cxpeOSw_8VjkF/s1600/DSC_0479.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgliRb2wtnw7DGyWxxcr8yKHpTTKbNtgqYx5RD5EEaMzt8XD1KfL1FJva0bJSKBp8WmNOg4rCQ0LDZbuR3LbeCYUSPXOyK1Bswa1PWblhQY_m4PMNc2xyzp12UTDDDtbU-cxpeOSw_8VjkF/s1600/DSC_0479.JPG" height="400" width="266" /></a><br />
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Directions:<br />
<br />
<ol>
<li>Remove the skin if desired.</li>
<li>Rinse the pork belly and pat dry.</li>
<li>Cut the pork belly to fit in a couple Ziploc bags (I cut mine into 4).</li>
<li>Mix the rub ingredients in a bowl and coat the pork belly in the bags.</li>
<li>Refrigerate for 7-10 days flipping once a day.</li>
<li>Remove from the bag and rinse thoroughly then pat dry.</li>
<li>Refrigerate on a wire rack (uncovered) for a couple more days.</li>
<li>Smoke or bake in the oven at 200 F until the internal temperature reaches 150 F (I tried both and preferred the smoked bacon, I used pecan wood-chips).</li>
<li>Refrigerate until firm then slice and cook.</li>
<li>You can apparently store this for a week in the fridge or a couple months in the freezer but it will disappear quickly.</li>
</ol>
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This really was perfectly seasoned bacon. It had a great balance of sweetness, heat, and salt. I found that it is best cooked in the oven at 350 F to caramelize some of the sugars in it and render some fat out without burning the bacon. I tried to cut it evenly but ended up with some thick ends that I diced up and fried to top salads. I will be making this again...and again...and again<br />
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<br />Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-4958472201448544911.post-43922940283685864272015-01-24T20:19:00.000-08:002015-01-24T20:19:10.445-08:00Cuban Fritas and Special Sauce<div class="separator" style="clear: both; text-align: center;">
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Here are a couple quick recipes to take burgers or sliders to another level without much effort. On New Years Eve I made a bunch of wings along with around 20 sliders. To make the preparation easier I decided to go with an assembly line preparation of the burgers similar to McDonald's or White Castle. It allowed me to quickly grill the patties and get them in peoples mouths without having them top their own burger. I figured that there was enough food that picky eaters could find something else.<br />
They ended up being a hit and I have made the special sauce a few more times for other burgers or dipping sauce for fries.<br />
I was watching "You Gotta Eat Here" (A Canadian food show), that was actually set in Miami for an episode and saw a burger place where they topped the burgers with crispy fried potatoes. I didn't see the full episode but was captivated by this old guy that manned the fryer station at his family's restaurant and stubbornly refused to believe anyone else could fry a potato with his expertise. It turns out that it is pretty easy and well worth the effort if you want to get that burger and fries feel without actually serving a burger and fries.<br />
For the sliders I took a couple bags of buttery white dinner buns, sliced them in half, started with special sauce, burger (beef, pork, garlic, and smoked paprika), cheddar or jalapeno-jack cheese, pickle slices, special sauce, a handful of fritas, and finally the top of the bun.<br />
I'll start with the fritas (they can be prepared in advance and stored in a container):<br />
<br />
Ingredients:<br />
<ul>
<li><span class="ingredient">1 potato</span></li>
<li><span class="ingredient">1 liter canola oil</span></li>
<li><span class="ingredient">salt</span></li>
</ul>
<span class="ingredient">Directions:</span><br />
<br />
<ol>
<li><span class="ingredient"> Scrub your potato clean under cool water.</span></li>
<li><span class="ingredient">Grate the potato with the larger holes on a box grater into a bowl of cold water.</span></li>
<li><span class="ingredient">Rinse the starch from the potato shreds in the bowl until it runs clear. </span></li>
<li><span class="ingredient">Pat them dry with a paper towel.</span></li>
<li><span class="ingredient">In a high sided pot or deep fryer heat the oil to 350 F and lower the potatoes into the oil (I fried mine in 2 or 3 batches).</span></li>
<li><span class="ingredient">Fry them for around 6 minutes stirring slightly to keep them from sticking together.</span></li>
<li><span class="ingredient">Remove from the oil and season with salt.</span></li>
<li><span class="ingredient">They should be good for a few days in a container.</span></li>
</ol>
<ul>
</ul>
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The "special/secret" sauce is just a mixture of a few things you might put on a burger anyways. I was excited to make it because Jess/Santa had given me a nifty squeeze bottle in my stocking for Christmas and I was looking for something to put in it. This is probably better if you make it at least 6 hours before you eat so that the flavours have a little time to blend.<br />
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Ingredients:<br />
<ul>
<li><span class="ingredient">1/4 cup ketchup</span></li>
<li><span class="ingredient">1/2 cup mayonnaise</span></li>
<li><span class="ingredient">1 tsp cumin </span></li>
<li><span class="ingredient">1 tsp smoked paprika </span></li>
<li><span class="ingredient">1 tsp garlic salt</span></li>
<li><span class="ingredient">1 tsp white vinegar</span></li>
<li><span class="ingredient">1 tsp sugar</span></li>
<li><span class="ingredient">1 tbsp hot sauce </span></li>
<li><span class="ingredient">salt and pepper</span></li>
</ul>
<span class="ingredient">Directions:</span><br />
<br />
<ol>
<li><span class="ingredient">Mix all the ingredients in a bowl with a fork or whisk. </span></li>
<li><span class="ingredient">Taste test with some fritas and readjust the seasoning if needed.</span></li>
<li><span class="ingredient">Line a tall drinking glass with a sandwich bag and pour the sauce into the bag.</span></li>
<li><span class="ingredient">Cut the corner off the bag and transfer to your squeeze bottle (this is easier than a funnel because the sauce is pretty thick).</span></li>
</ol>
<ul>
</ul>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4958472201448544911.post-14211087303390814872015-01-21T19:59:00.000-08:002015-01-21T19:59:16.038-08:00Lemon Buffalo Wings<div class="separator" style="clear: both; text-align: center;">
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We had a few people over for a New Years party and made a couple things to feed us without being locked in the kitchen while we could be celebrating. To start off the night I made a huge plate of wings.<br />
Chicken wings were something I missed in New Zealand and Australia and were one of the first things I ate as soon as we arrived home. The recipe is really easy to prepare because it is based off a store bought wing sauce that I modified to amp up the flavour.<br />
The most time consuming part was frying the wings because my deep fryer died and I ended up frying these in a big pot, the apartment had a distinct fried poultry smell for the party but it faded as we had more and more food.<br />
The lemon was the extra kick that added some citrus to cut through the buffalo wing sauce.<br />
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Ingredients:<br />
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<br />
<ul>
<li>4 pounds of wings</li>
<li>4 lemons</li>
<li>4 tbsp olive oil </li>
<li>5 cloves garlic chopped</li>
<li>6 tbsp unsalted butter</li>
<li>1 tsp red pepper flakes</li>
<li>1 tsp cayenne</li>
<li>1/2 cup chicken stock</li>
<li>2 tbsp honey </li>
<li>3 cups buffalo wing sauce </li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1dIHgboOUmFuHPgNAHXZoUFGcG6vD6csy0nyhM-N1FCpHhaBqAaD0Z6HXdueZljg-sEWDQ5tMBCXySyICXhj2VYE8bscZSopwac7HSz5FltMBhRgcSiQEg-YGPda8_Rb6IkP1RcY6oa5F/s1600/DSC_0459.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1dIHgboOUmFuHPgNAHXZoUFGcG6vD6csy0nyhM-N1FCpHhaBqAaD0Z6HXdueZljg-sEWDQ5tMBCXySyICXhj2VYE8bscZSopwac7HSz5FltMBhRgcSiQEg-YGPda8_Rb6IkP1RcY6oa5F/s1600/DSC_0459.JPG" height="266" width="400" /></a></div>
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Directions:<br />
<br />
<br />
<ol>
<li>Marinade the chicken in the juice of two lemons, the lemon carcass, 2
tbsp olive oil, 2 cloves of garlic, 1 cup of wing sauce, cayenne, and a pinch of the pepper flakes. Over night or at least a few hours.</li>
<li>Pat the marinade off the wings with paper towel.</li>
<li>Deep fry the wings at 375 degrees F for eight minutes until they are crispy.</li>
<li>Put the wings in an oven safe glass dish.</li>
<li>When all the wings are fried put them in the oven to keep warm while
you make this sauce (this will ensure they are cooked through).</li>
<li> On the stove top add the remaining garlic and oil to a sauce pan and soften the garlic.</li>
<li>Add the juice of the other two lemons. </li>
<li>Add everything except the butter and cook for around 5 min.</li>
<li>Add the butter and stir until the sauce is the consistency you desire.</li>
<li>Toss the wings in the sauce and devour. </li>
</ol>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4958472201448544911.post-9381885523671582042015-01-11T21:06:00.000-08:002015-01-11T21:06:36.810-08:00Vodka Gimlet<div class="separator" style="clear: both; text-align: center;">
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We can thank my brother (in a very round about way) for this recipe. I am an avid reader and try to devour as many trashy paperback novels/series as I can get through in a week. I average at around one and a half per week and usually finish 75 books a year. One of my major frustrations is authors who do not write fast enough for me to stay interested in their work. To ease my frustrations I now give them a 10 book head-start to make sure they finish what they start and hopefully don't die before the series is finished (It is surprising how often this happens).<br />
The most recent series I have been reading is the Archy McNally series by Lawrence Sanders, Lawrence died but the series has been carried on. It also happens to be one of my brothers favourite book series from when it was originally written in the early 90's.<br />
Archy is a private investigator working "discrete inquires" for the upper crust in Palm Beach, Florida. He is a bit of a womanizer that has affinities for fine food and numerous drinks. One drink that he regularly guzzles is a Vodka Gimlet.<br />
I had to look it up because I wasn't familiar with it but is is basically vodka and some form of lime juice. It is great for avoiding scurvy and tastes delicious as well. It is probably more suited for summer but I didn't want to wait another 6 months before I tried it.<br />
Gimlet's are traditionally a made with gin but like Martini's are probably better made with Vodka.<br />
In my research I also found that they are made with "Rose's Lime Cordial", something that I have never heard of but is popular in England. I ended up making my own lime juice and it was worth the hour I spent squeezing limes.<br />
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Ingredients:<br />
This makes about a cup of finished lime cordial.<br />
<ul>
<li>The juice of 20 - 25 limes (2 Cups)</li>
<li>1 cup sugar</li>
<li>Vodka</li>
<li>The zest of 10 limes</li>
<li>drop of green food coloring (optional) </li>
<li>sparkling water (optional)</li>
</ul>
Directions:<br />
<br />
<ol>
<li>Clean the lime thouroughly.</li>
<li>Zest 10 of them and set aside.</li>
<li>Squeeze the juice into a measuring cup until you have two cups of it (don't worry about pulp being in the juice because you will strain it later).</li>
<li>In a small sauce pan gently boil the juice until it reduces by half.</li>
<li>Add the sugar and stir until dissolved.</li>
<li>Remove it from the heat and add the zest and drop of food coloring then let is steep for 15 minuets. </li>
<li>Strain and bottle for use (I am not sure what the consistency should be - mine wasn't thick but still juicy/runny).</li>
<li>Store in the fridge.</li>
<li>For the drink I went with 3 jiggers of Vodka to 1 jigger of juice shaken and strained into a martini glass. If you want to lighten it up you top it up with sparkling water.</li>
</ol>
I think this is my new favourite drink and will probably end up looking crazy more often when buying 20 or more limes at a time. <br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4958472201448544911.post-77795269195466243442014-12-30T19:23:00.000-08:002014-12-30T19:23:18.843-08:00Red Beans and Rice<div class="separator" style="clear: both; text-align: center;">
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<span lang="EN-US" style="mso-bidi-font-family: Calibri; mso-bidi-font-weight: bold;">I went to New Orleans for a bachelor party in March and when we weren't out on the town we actually got to enjoy some amazing Creole and Cajun food. My favourite was Red Beans and Rice. This was traditionally a "wash day" meal because you could throw everything in the pot and head down to the river or wherever people did laundry back in the day. Usually people use leftover ham from the previous meal but Jess hates ham so I ended up using bacon and it turned out great. I love the smokey flavour of the sausage combined with the creaminess of the bean sauce. </span></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 6;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 6;">
<span lang="EN-US" style="mso-bidi-font-family: Calibri; mso-bidi-font-weight: bold;">Ingredients</span></div>
<ul type="disc">
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span lang="EN-US" style="mso-bidi-font-family: Calibri;">1 pound dried </span><span lang="EN-US"><span style="color: windowtext; mso-bidi-font-family: Calibri; text-decoration: none; text-underline: none;">red beans</span></span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span lang="EN-US" style="mso-bidi-font-family: Calibri;">½ pound chopped bacon</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span lang="EN-US" style="mso-bidi-font-family: Calibri;">1 chopped yellow onion</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span lang="EN-US" style="mso-bidi-font-family: Calibri;">2 stalks chopped celery</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span lang="EN-US" style="mso-bidi-font-family: Calibri;">1 chopped </span><span lang="EN-US"><span style="color: windowtext; mso-bidi-font-family: Calibri; text-decoration: none; text-underline: none;">green pepper</span></span><span lang="EN-US" style="mso-bidi-font-family: Calibri;"></span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span lang="EN-US" style="mso-bidi-font-family: Calibri;">1/2 teaspoon black pepper</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span lang="EN-US" style="mso-bidi-font-family: Calibri;">Pinch cayenne</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span lang="EN-US" style="mso-bidi-font-family: Calibri;">3 bay leaves</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span lang="EN-US" style="mso-bidi-font-family: Calibri;">2 tablespoons chopped parsley</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span lang="EN-US" style="mso-bidi-font-family: Calibri;">1 pound smoked sausage (see my <span style="font-size: large;"><a href="http://www.thefoodonmyshirt.com/2014/12/cajun-style-andouille-sausage.html" target="_blank">Andouille</a></span> recipe)</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span lang="EN-US" style="mso-bidi-font-family: Calibri;">3 tablespoons chopped
garlic</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span lang="EN-US" style="mso-bidi-font-family: Calibri;">10 cups </span><span lang="EN-US"><span style="color: windowtext; mso-bidi-font-family: Calibri; text-decoration: none; text-underline: none;">chicken stock</span></span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span lang="EN-US" style="mso-bidi-font-family: Calibri;">4 cups cooked </span><span lang="EN-US"><span style="color: windowtext; mso-bidi-font-family: Calibri; text-decoration: none; text-underline: none;">white rice</span></span><span lang="EN-US" style="mso-bidi-font-family: Calibri;"></span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span lang="EN-US" style="mso-bidi-font-family: Calibri;">1/4 cup chopped green
onions </span></li>
</ul>
<span lang="EN-US" style="mso-bidi-font-family: Calibri;"> Here is a picture of one of the post cards I got framed after we got back:</span><br />
<span lang="EN-US" style="mso-bidi-font-family: Calibri;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRyVjB-IltrQ7uQFG9zgcyZVPbcizv7hJFRFENbNNVBZHi06a4WHmS5p96wQOr-_bs47n8DaQ1oa9sESBCOO6QkQBGNamMvqWC1PXIoNKI9QbrtW_gPbk60f_Kmkc4jmpxXHfSjVgB0MzX/s1600/DSC_0399.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRyVjB-IltrQ7uQFG9zgcyZVPbcizv7hJFRFENbNNVBZHi06a4WHmS5p96wQOr-_bs47n8DaQ1oa9sESBCOO6QkQBGNamMvqWC1PXIoNKI9QbrtW_gPbk60f_Kmkc4jmpxXHfSjVgB0MzX/s1600/DSC_0399.JPG" height="261" width="400" /></a></div>
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<div class="MsoNormal">
<span lang="EN-US">Directions</span></div>
<br />
<ol>
<li><span lang="EN-US" style="mso-bidi-font-family: Calibri; mso-fareast-font-family: Calibri;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"></span></span></span><span lang="EN-US">Place the beans in a large bowl
or pot and cover with water by 2 inches.</span></li>
<li><span lang="EN-US" style="mso-bidi-font-family: Calibri; mso-fareast-font-family: Calibri;"><span style="mso-list: Ignore;"></span></span><span lang="EN-US">Let soak for 8 hours or overnight. Drain and
set aside.</span></li>
<li><span lang="EN-US" style="mso-bidi-font-family: Calibri; mso-fareast-font-family: Calibri;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"></span></span></span><span lang="EN-US">In a large pot, cook the bacon over medium-high heat. </span></li>
<li><span lang="EN-US" style="mso-bidi-font-family: Calibri; mso-fareast-font-family: Calibri;"><span style="mso-list: Ignore;"></span></span><span lang="EN-US" style="mso-bidi-font-family: Calibri; mso-fareast-font-family: Calibri;">Add the onion, celery, and bell pepper to the pot. Season with the salt, pepper, and cayenne, and cook about 4 minutes.</span></li>
<li><span lang="EN-US" style="mso-bidi-font-family: Calibri; mso-fareast-font-family: Calibri;"><span style="mso-list: Ignore;"></span></span><span lang="EN-US">Add the bay leaves, parsley,
sausage, and cook, stirring, to brown the sausage,
about 4 minutes. </span></li>
<li><span lang="EN-US" style="mso-bidi-font-family: Calibri; mso-fareast-font-family: Calibri;"><span style="mso-list: Ignore;"></span></span><span lang="EN-US">Add the garlic and cook for 1
minute. </span></li>
<li><span lang="EN-US" style="mso-bidi-font-family: Calibri; mso-fareast-font-family: Calibri;"><span style="mso-list: Ignore;"></span></span><span lang="EN-US">Add the beans and stock and bring to a boil. </span></li>
<li><span lang="EN-US" style="mso-bidi-font-family: Calibri; mso-fareast-font-family: Calibri;"><span style="mso-list: Ignore;"></span></span><span lang="EN-US">Reduce the heat to medium-low
and simmer, uncovered, stirring occasionally, until the beans are tender and
starting to thicken, about 3 hours.</span></li>
<li><span lang="EN-US" style="mso-bidi-font-family: Calibri; mso-fareast-font-family: Calibri;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"></span></span></span><span lang="EN-US">Remove from the heat and with
the back of a heavy spoon, mash about 1/2 of the beans against the side of the
pot. </span></li>
<li><span lang="EN-US" style="mso-bidi-font-family: Calibri; mso-fareast-font-family: Calibri;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"></span></span></span><span lang="EN-US">Continue to cook until the
beans are tender and creamy, 20 minutes. </span></li>
<li><span lang="EN-US" style="mso-bidi-font-family: Calibri; mso-fareast-font-family: Calibri;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"> </span></span></span><span lang="EN-US">Remove from the heat and remove
the bay leaves.</span></li>
<li><span lang="EN-US" style="mso-bidi-font-family: Calibri; mso-fareast-font-family: Calibri;"><span style="mso-list: Ignore;"></span></span><span lang="EN-US">Serve over rice and garnish
with green onions.</span></li>
</ol>
<span lang="EN-US"> <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpMicnbgbiURjmfoRJT45lUmhIvZooARW2TE9_g5HslcKFVgE-TZJf4uaMW1RD6GgW7yx5AKzLB5-Kc3d7Ksj84JKNmebOWI7ANql0bHXUhKcnB9_CKmi_qwdfPGtEECS1FyUJGdOCd669/s1600/DSC_0398.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpMicnbgbiURjmfoRJT45lUmhIvZooARW2TE9_g5HslcKFVgE-TZJf4uaMW1RD6GgW7yx5AKzLB5-Kc3d7Ksj84JKNmebOWI7ANql0bHXUhKcnB9_CKmi_qwdfPGtEECS1FyUJGdOCd669/s1600/DSC_0398.JPG" height="640" width="424" /></a></div>
</span>
<br />
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4958472201448544911.post-27588386035734716162014-12-16T18:52:00.001-08:002014-12-16T18:52:37.584-08:00Cajun Style Andouille Sausage<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYpwWiBuYVJb986yxYtXWe3zZfAU3bZr9hqKsryGtlTXHTw7Zc1WfLrtRaB3KvABxP2uELppniWsAh1BT_zvsM_eeQgsAiqXupC5aW9LXVx9xFcxhUAd_GaSZclAfWSFiMTdevmxOey1Py/s1600/DSC_0396.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYpwWiBuYVJb986yxYtXWe3zZfAU3bZr9hqKsryGtlTXHTw7Zc1WfLrtRaB3KvABxP2uELppniWsAh1BT_zvsM_eeQgsAiqXupC5aW9LXVx9xFcxhUAd_GaSZclAfWSFiMTdevmxOey1Py/s1600/DSC_0396.JPG" height="426" width="640" /></a></div>
<br />
This was my first foray into meat smoking and I think it was very successful. I will definitely change a few thing next time but was very happy with the final product, (next time I will use pork casings instead of the collagen ones I had on hand, I will use curing salts, and I will get my meat from a butcher instead of using the prepackaged pork that has a lesser fat content). The smokey flavor mixed with the spice of these sausages is mouth watering.<br />
I fell in love with Andouille on a trip to New Orleans for a bachelor party... despite spending an inordinate amount of time on Bourbon Street we actually ate some amazing food from the area including dishes that feature Andouille as a key ingredient. My favourite dish was Red Beans and Rice with smoked sausage.<br />
To make this sausage it ate up most of a day but was well worth the effort.<br />
<br />
Ingredients:<br />
<br />
<ul>
<li>5lbs ground pork butt</li>
<li>3 tbsp smoked paprika </li>
<li>5 - 6 feet pork casings</li>
<li>2 tbsp minced garlic</li>
<li>2 tbsp salt</li>
<li>2 tbsp sugar</li>
<li>1 tbsp black pepper</li>
<li>1 tsp cayenne pepper (2 if you want to amp it up a bit)</li>
<li>1 tsp red pepper flakes</li>
<li>1/2 - 3/4 of a light beer</li>
<li>1 tsp curing salts (this is optional if you "hot smoke" your sausage, I didn't use it this time but will in the future because it cuts the risk of pesky things like botulism)</li>
<li>3-4 cups Pecan wood chips </li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN8BQjcTX46bHRJgk5NyrpgXgq6l9bseqPLsLcOTvjTG8G7WH23V9JWz3PGiTNpyWZ7pPUxmZFeRLUJEnGBi_Eru8ssEKt4Ed2uyMz8Pmf7ARKmhBsoiE52w8qPyxFXA7NZGqPKKRgzRJI/s1600/DSC_0383.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN8BQjcTX46bHRJgk5NyrpgXgq6l9bseqPLsLcOTvjTG8G7WH23V9JWz3PGiTNpyWZ7pPUxmZFeRLUJEnGBi_Eru8ssEKt4Ed2uyMz8Pmf7ARKmhBsoiE52w8qPyxFXA7NZGqPKKRgzRJI/s1600/DSC_0383.JPG" height="426" width="640" /></a></div>
<br />
Directions:<br />
<br />
<ol>
<li>Prepare your sausage casings for stuffing according to the suppliers instructions.</li>
<li>Mix the meat and spices thoroughly and refrigerate for a couple hours to have them blend.</li>
<li>Soak your wood chips in water or beer for 30 min then get your smoker ready to go (I smoked mine on a natural gas bbq).</li>
<li>Smoke your sausage at 170 F to 250 F (my bbq was pretty constant at 200 F on the lid thermometer, I'm guessing it was probably closer to 225 F under the lid) until the internal temp of the sausages reads 165 F. My sausage took about 3-4hrs.</li>
</ol>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlXy936gBexHLcOKcohO8o_E5zo9v1LTfOlk_piN3CUyetLgjX65Us7zGggHfaDfvAOVArxuk_cc8MGR6BH0U8Ie4XTZJZX6o0Um7s7b5EBWWETFxmd6ElLrviOvVrRvghO5sQQldChkYI/s1600/DSC_0392.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlXy936gBexHLcOKcohO8o_E5zo9v1LTfOlk_piN3CUyetLgjX65Us7zGggHfaDfvAOVArxuk_cc8MGR6BH0U8Ie4XTZJZX6o0Um7s7b5EBWWETFxmd6ElLrviOvVrRvghO5sQQldChkYI/s1600/DSC_0392.JPG" height="426" width="640" /></a></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4958472201448544911.post-66764852543252150482014-12-05T08:40:00.000-08:002014-12-05T08:40:02.360-08:00Sweet Buttermilk Biscuits<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqVVlhwtg_i6MBgzoHlgDVW9ZtKefYUY55lnmA0h9TrrbThVHsDKsHWXbOfvq0wBJCF36ciIBtbSPLtgKGVjLJshifdJK1YAAFQFuB0mHl2T-OAlVCy_zEBGck2AViee0PnhBn5lGcaurl/s1600/DSC_0375.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqVVlhwtg_i6MBgzoHlgDVW9ZtKefYUY55lnmA0h9TrrbThVHsDKsHWXbOfvq0wBJCF36ciIBtbSPLtgKGVjLJshifdJK1YAAFQFuB0mHl2T-OAlVCy_zEBGck2AViee0PnhBn5lGcaurl/s1600/DSC_0375.JPG" height="426" width="640" /></a></div>
<br />
I slightly modified my <span style="font-size: large;"><a href="http://www.thefoodonmyshirt.com/2013/12/buttermilk-biscuits.html" target="_blank">biscuit recipe</a></span> to make more of a cakey biscuit that is perfect to pair with jams and preserves and scarf down with a cup of tea.<br />
<br />
<div class="separator" style="clear: both; text-align: left;">
Ingredients:</div>
<div class="separator" style="clear: both; text-align: left;">
</div>
<ul>
<li>1 3/4 cup flour</li>
<li>1 tbsp baking powder</li>
<li>1 tsp salt</li>
<li>2tbsp white sugar</li>
<li>1 tsp cinnamon (extra to top)</li>
<li>1 tsp brown sugar (extra to top)</li>
<li>6 tbsp unsalted butter (cold and cubed)</li>
<li>3/4 to 1 cup buttermilk </li>
</ul>
Directions:<br />
<br />
<br />
<ol>
<li>Preheat the oven to 450 degrees F.</li>
<li>Line a baking tray with parchment paper.</li>
<li>Add the dry ingredients to the food processor with the butter.</li>
<li>Pulse the processor until the dough looks like wet sand.</li>
<li>Add most of the milk and pulse a couple times until you have a wet dough.</li>
<li>Turn the dough out onto a floured counter top.</li>
<li>With your hands, press the dough out until it is around half an inch thick. </li>
<li>Fold it over on itself and repeat (I fold it 7 times but that's just cause I like the number 7).</li>
<li>It will pretty much double in height in the oven so pat it down to half of the final height you want.</li>
<li>Cut it into rounds using a cookie/dough cutter or a drinking glass
(If you have nothing round I guess you could make square ones)</li>
<li>Repeat the process with the scraps but try not to work the dough too much.</li>
<li>Top with sugar and cinnamon. </li>
<li>Bake the biscuits for around ten minutes (try to keep an eye on the
bottoms because they cook pretty quick, I ended up broiling them for a
minute to get the tops golden).</li>
<li>Try not to burn your mouth as you start stuffing them in. </li>
</ol>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4958472201448544911.post-30093745581941368682014-11-17T18:56:00.000-08:002014-11-17T18:56:51.059-08:00Spaghetti Sauce with Corned Beef<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia2rN2Z57v2JSX214Y2qmnU-2AwPHSgIDohowWiYmsWYTT-BHka5jfSHQ4w3dGq_tJf3NXcm4g0Rklho5B1jOGiVWi6_T5xiffnj2BYjs61jmiVFVZvYo4EU0UBVOgL5eQg9LI0135-7u-/s1600/DSC_0365.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia2rN2Z57v2JSX214Y2qmnU-2AwPHSgIDohowWiYmsWYTT-BHka5jfSHQ4w3dGq_tJf3NXcm4g0Rklho5B1jOGiVWi6_T5xiffnj2BYjs61jmiVFVZvYo4EU0UBVOgL5eQg9LI0135-7u-/s1600/DSC_0365.JPG" height="426" width="640" /></a></div>
<br />
I get nostalgic thinking about this recipe because it was the standard spaghetti sauce recipe that would be simmering away on the stove when I was a kid. It wasn't until I was older that I realized that everyone else wasn't on the same page as my family for their spaghetti nights.<br />
This is actually one of the oldest recipes in my family passed down a few generations. It was born out of the post WWII era of affordable (canned) foods and is tastier than you would imagine.<br />
It can be thrown together and heated in about 45min. I actually have an affinity for canned/processed meat and think they can actually be enjoyable (in moderation).<br />
<br />
Ingredients:<br />
<ul>
<li>2 cans tomato soup</li>
<li>1 can tomato paste</li>
<li>1 can corned beef (Hereford is my brand of choice)</li>
<li>1/2 cup Parmesan cheese</li>
<li>3 bay leaves</li>
<li>2 tbsp chili powder</li>
<li>1 tbsp garlic powder</li>
<li>1 tbsp onion powder</li>
<li>1 tsp red chili flakes</li>
<li>basil or oregano (fresh or dry if you want)</li>
</ul>
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Directions:<br />
<ol>
<li>Mix everything in in a sauce pan and simmer on low until heated thoroughly. </li>
<li>Remove bay leaves and serve hot topped with extra cheese. </li>
</ol>
<br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4958472201448544911.post-58557074048409731842014-11-02T18:49:00.000-08:002014-11-02T18:49:17.006-08:00Stuffed Potatoes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_Hk55xWlf7C44SZZzG3pLfYiA2Z3xN806gMxZV0vHt3g34sBCs8RB4KcdvgAzJrT8hC5Y2iOW1PwBv0p5U43s7Y8AAa6gcUbQ5zMA0_ZtiC32ZArzyTlP2SzsrkCfftRLdVaUlxZwSWi7/s1600/DSC_0247.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_Hk55xWlf7C44SZZzG3pLfYiA2Z3xN806gMxZV0vHt3g34sBCs8RB4KcdvgAzJrT8hC5Y2iOW1PwBv0p5U43s7Y8AAa6gcUbQ5zMA0_ZtiC32ZArzyTlP2SzsrkCfftRLdVaUlxZwSWi7/s1600/DSC_0247.JPG" height="400" width="640" /></a></div>
<div>
<br />
There is something about the creaminess of the filling mixed with the crust of melted cheese and potato skin that makes me drool over stuffed potatoes. You can pretty much eat them as their own meal depending on what you put in them. This is a fairly standard recipe with cheese, bacon, onion and sour cream but you really don't need more than that for the potato to compete as the tastiest part of the meal. </div>
<div>
I try to make sure that the skin is seasoned well so that the whole thing can be eaten. There is nothing more disappointing than a hollowed out skin sitting on a plate after someone abandoned it for the garbage. </div>
<div>
I find that it is easier to make these over two days (one day to bake and the second to fill).</div>
<div>
</div>
<div>
Ingredients:
<br />
<ul>
<li> 2 Russet potatoes</li>
<li>1/2 a package of bacon</li>
<li> 2 scallions, chopped
</li>
<li> 1/2 cup sour cream
</li>
<li>2 cup shredded cheddar cheese
</li>
<li> Salt, pepper, and garlic salt </li>
</ul>
</div>
<div>
Directions:</div>
<div>
</div>
<div>
</div>
<div>
</div>
<div>
</div>
<div>
</div>
<div>
<ol>
<li>Clean the potatoes then prick them all over with a fork (this will keep them from exploding in the oven).</li>
<li>Coat with olive oil, salt, pepper, and garlic salt.</li>
<li>Bake on a cookie sheet at 350 F for an hour to an hour and fifteen minutes.</li>
<li>When cool enough - slice each in half lengthwise and scoop the insides into a mixer.</li>
<li>Cook the bacon until crisp then soften the onion in the bacon grease (I dumped all the bacon grease in with the potato filling).</li>
<li>Chop the bacon in to small pieces.</li>
<li>Add the bacon, onions, sour cream and cheese to the mixer.</li>
<li>Mix thoroughly.</li>
<li>Re-fill the skins with the improved potato.</li>
<li>Sprinkle a little extra cheese on the tops.</li>
<li>Heat the potatoes at 350 F for about 30 min.</li>
<li>When they are starting to look bubbly turn the broiler on low until the tops are nicely browned.</li>
<li>Serve hot (not molten hot) with sour cream and fresh scallion.</li>
</ol>
<br /><ol>
</ol>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4958472201448544911.post-27073939667563575652014-10-28T21:04:00.000-07:002014-10-28T21:04:48.132-07:00Steakhouse Cheese Bread<div class="separator" style="clear: both; text-align: center;">
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A couple of weeks ago my friend took me for dinner at<span style="font-weight: normal;"> <span style="font-size: large;"><b><a href="http://www.caesarssteakhouse.com/" target="_blank">Caesar's Steakhouse & Lounge</a></b></span> in downtown Calgary. I have been there a handful of times in the past and love the food and throwback atmosphere. The steak is always great but the thing I crave the most is their cheese and garlic bread. I have a feeling that they are so good mostly because they are doused in butter, garlic, and cheese. </span><br />
<span style="font-weight: normal;">Jess and I went to Canmore this past weekend made a "steakhouse" dinner including Teriyaki steak and mushrooms, stuffed potatoes (recipe coming), and my version of Caesar's cheese bread. I don't think their recipe includes the cheese sauce that I used but it ended up being very tasty, easy to prepare, and different than the usual.</span><br />
<br />
<span style="font-weight: normal;">*** If you are at all concerned about calories, salt, fat, carbs or your general health I recommend avoiding this recipe at all costs... if you are a glutton like me continue on to your destiny.</span><br />
<span style="font-weight: normal;"><br /></span>
Ingredients:<br />
<ul>
<li>1 loaf of French bread</li>
<li>1 can cheese sauce/soup (I used <span class="ingredient"><span class="name">Campbell’s Condensed Cheddar Cheese soup)</span></span></li>
<li>Parmesan cheese (I used a 1/3 of a shaker of Kraft Parmesan Cheese) </li>
<li>1/2 cup melted butter</li>
</ul>
Directions:<br />
<ol>
<li>Slice bread lengthwise. </li>
<li>Coat both sides with the melted butter. </li>
<li>Turn your broiler on low.</li>
<li>Apply a thick
layer of cheese sauce. </li>
<li>Shake a thick layer of Parmesan over the cheese. </li>
<li>Put in oven until
the Parmesan browns and it looks like boiling lava. </li>
<li>Serve hot.</li>
</ol>
<br />
<br />
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<span id="goog_272499887"></span><span id="goog_272499888"></span><br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4958472201448544911.post-50256635031719159402014-10-19T20:14:00.003-07:002014-10-19T20:14:59.885-07:00Caesar Salad Dressing<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUBQ8PqCOH4zIp24k6sAQXGRt-wQKipxJemDxaAnf3DKMBbYWMXb-_YWfnL0F7_uDwNU4yH-lHqBoY-jxCRMhMr9Az0rG17FYbLIwSdgkGXq_Kz1sBRxYaFo2XhXTWNzaSU7qxwV0t6Xac/s1600/DSC_0182.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUBQ8PqCOH4zIp24k6sAQXGRt-wQKipxJemDxaAnf3DKMBbYWMXb-_YWfnL0F7_uDwNU4yH-lHqBoY-jxCRMhMr9Az0rG17FYbLIwSdgkGXq_Kz1sBRxYaFo2XhXTWNzaSU7qxwV0t6Xac/s1600/DSC_0182.JPG" height="640" width="426" /></a></div>
<br />
Living in one of the best beef producing areas of the world I grew up with an affinity for "Steakhouse Classics". Our family menu would usually consist of steak marinated in teriyaki sauce, fried mushrooms, stuffed potatoes, bread and Caesar salad. My Dad was the grill master, my mom would make the potatoes and my brother always made the salad dressing. I usually would just show up and stuff my face.<br />
This dressing recipe is not for the faint of heart (excuse the idiom) because it includes two things that make some people squeamish and makes me salivate. Raw egg yolk and anchovies are two of the stars of this dressing and quietly make your taste buds explode without realizing you are devouring raw unborn chicken mixed with preserved oily fish.<br />
I once watched a documentary on these old Spanish ladies hand stuffing tins of anchovies and was amazed at how methodical they were. The taste can be overpowering but if you find the right balance they can make a great addition to many meals.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVhAIudGUysdLTvbIPwNlG9zoa6rv42fKzsWTK6mIg9PgbNdVQS6rVr9GxLsN8TsFBEhWh-uPlqOD306pb_4LjP64eJFe_WEYBU17OhYO8oF0GpuQq0VNb1JAP7V_OKQUFNftbkdeeE0B2/s1600/DSC_0188.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVhAIudGUysdLTvbIPwNlG9zoa6rv42fKzsWTK6mIg9PgbNdVQS6rVr9GxLsN8TsFBEhWh-uPlqOD306pb_4LjP64eJFe_WEYBU17OhYO8oF0GpuQq0VNb1JAP7V_OKQUFNftbkdeeE0B2/s1600/DSC_0188.JPG" height="266" width="400" /></a></div>
<br />
Ingrediants:<br />
<br />
<ul>
<li>2-3 cloves of garlic</li>
<li>1 egg yolk</li>
<li>1 Tbsp lemon juice</li>
<li>1 Tbsp Worcestershire sauce</li>
<li>6 Tbsp olive oil</li>
<li>2 Tbsp red wine vinegar</li>
<li>2-3 anchovy fillets</li>
<li>1 cup parmesan</li>
<li>fresh ground pepper</li>
</ul>
<br />
Directions:<br />
<br />
<ol>
<li>Place everything but the cheese in a food processor and puree.</li>
<li>Toss the salad with the cheese and dressing.</li>
</ol>
<br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4958472201448544911.post-59954497977362312942014-09-28T19:47:00.000-07:002014-09-28T19:47:20.831-07:00Potato, Jalapeno, and Cheddar Perogies<div class="separator" style="clear: both; text-align: center;">
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<br />
Perogies are one of my favourite foods. They make me nostalgic for when I was a kid and our family would make sausage and perogies in mass quantities. They are versatile because you can put anything you want in them.<br />
One of my best friends had a garden on his patio this summer and he has been dropping of baggies of herbs and veggies periodically over the summer. He recently dropped off a bag of home grown jalapeno peppers. I was shocked that you could grow them in Calgary and am always amazed when someone can spend time growing something. I have no problem cooking all day because I know that I am going to stuff my face at the end of it but gardening is so delayed that I couldn't handle spending time waiting months to enjoy something.<br />
These were so good we ended up making perogies again this week. I used the dough recipe from a <span style="font-size: large;"><a href="http://www.thefoodonmyshirt.com/2013/11/home-made-perogies.html" target="_blank">previous post</a></span> and made 2.5 dozen. <br />
<br />
<b>Ingredients:</b><br />
<br />
<ul>
<li>2 russet potatos</li>
<li>3 jalapeno peppers (Seeds removed)</li>
<li>3 cups cheddar cheese</li>
<li>1/2 cup butter</li>
<li>2 cloves garlic</li>
<li>salt and pepper</li>
</ul>
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<br />
<b>Directions: </b><br />
<br />
<ol>
<li>Peel the potatos then cube and boil them until soft.</li>
<li>Melt the butter in the microwave.</li>
<li>In a food processor puree the jalapenos, butter and garlic.</li>
<li>In a stand mixer combine all the ingredients until mixed well.</li>
<li>Cool for 45 min in the fridge so that it hold together when filling the dough.</li>
</ol>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4958472201448544911.post-90457819166504786092014-09-27T16:26:00.001-07:002014-09-27T16:26:32.111-07:00Hoisin Beef Short Ribs<div class="separator" style="clear: both; text-align: center;">
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This recipe is a mishmash of a bunch of different food inspirations and can generically be labelled as an "Asian" meat that will be tasty in almost anything. I decided to make beef short ribs because Jess and I were reminiscing about these steamed buns we used to get in New Zealand for a buck at this International Cafeteria near our apartment.<br />
I don't have a steamer so I decided to bake the buns using the recipe for <span style="font-size: large;"><a href="http://www.thefoodonmyshirt.com/2014/02/chinese-cocktail-buns.html" target="_blank">Chinese Cocktail Buns</a> </span>I used a while ago. I had extra meat while I was cooking and ended up making some Banh Mi subs that were amazing. After making the Banh Mi I had an even better idea and cut the buns in half and stuffed in the carrots, cilantro, cucumber, and other sandwich fixins to make mini Banh Mi subs. I didn't get a photo because we had company over but they were fun little snacks to fill up on. <br />
<br />
<b>Ingredients:</b><br />
<ul class="ingredients">
<li class="ingredient"><span class="amount">3 lb</span> <span class="name">boneless beef short ribs</span> </li>
<li class="ingredient"><span class="amount">1 medium</span> <span class="name">onion</span></li>
<li class="ingredient"><span class="amount">2 medium</span> <span class="name">carrots</span></li>
<li class="ingredient"><span class="amount">2 ribs</span> <span class="name">celery</span></li>
<li class="ingredient"><span class="amount">1 1/2 cup</span> <span class="name">hoisin sauce</span> </li>
<li class="ingredient"><span class="amount">2 cup</span> <span class="name">beef stock</span> </li>
<li class="ingredient"><span class="amount">1/4 cup</span><span class="name"> brown sugar</span> </li>
<li class="ingredient"><span class="amount">3/4 cup</span> <span class="name">orange juice</span> </li>
<li class="ingredient"><span class="amount">1/2 can</span> <span class="name">tomato paste</span> </li>
<li class="ingredient"><span class="amount">2 tbsp</span> <span class="name">vegetable oil</span> </li>
<li class="ingredient"><span class="amount">2 cups</span> <span class="name">water</span> </li>
<li class="ingredient"><span class="amount"> </span> <span class="name">Salt and pepper</span><br />
<span class="name"> </span> </li>
</ul>
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<b><span style="font-weight: normal;"><b>Directions:</b></span></b><br />
<ol class="instructions">
<li>Heat 2 tbsp oil in
a large, heavy pot over medium-high (I used the liner to our slow cooker). Sear the ribs 2-3 minutes per
side. </li>
<li>Add the onion, carrots, and celery until soft and a bit browned, 10 minutes.</li>
<li>Add the tomato paste and stir to coat. Cook for 2 minutes.</li>
<li>De-glaze the pan with the beef stock.</li>
<li>Add the hoisin, orange juice, brown sugar, and water. Bring to a simmer. </li>
<li>Cook in the slow cooker for 4 hours, stirring every hour.</li>
<li>Remove the ribs and chop to serve.</li>
</ol>
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Sweet as... <br />
<ol class="instructions">
</ol>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4958472201448544911.post-36091577218738282962014-09-04T17:08:00.000-07:002014-09-04T17:08:18.593-07:00Vector Crunch French Toast<div class="separator" style="clear: both; text-align: center;">
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I am sorry for being absent on the blog but I've been busy since our little baby Jack was born. To get back in the swing of things I figured I would start out with something simple with ingredients that most people would have in their kitchen. I crusted French toast with cereal and it was the perfect way to take a fairly pedestrian breakfast and make it a memorable one.<br />
<br />
Ingredients:<br />
<ul>
<li>some form of sliced bread</li>
<li>3 eggs</li>
<li>splash of milk</li>
<li>1/2 tsp vanilla extract</li>
<li>1/2 tsp cinnamon</li>
<li>2 cups crushed cereal (I used Vector)</li>
<li>syrup and jam to top it</li>
</ul>
Directions:<br />
<br />
<ol>
<li>I only had two cups of cereal so I just took the bag out of the box and smashed it up on the counter.</li>
<li>In a bowl mix up the eggs, milk, vanilla, and cinnamon.</li>
<li>Dunk the bread in the wet mix then coat it in the cereal crumbs.</li>
<li>Brown the bread in a buttered skillet then top with syrup and jam.</li>
</ol>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4958472201448544911.post-43630436298472825472014-08-10T17:03:00.001-07:002014-08-10T17:03:40.625-07:00Beer Mignonette<div class="separator" style="clear: both; text-align: center;">
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Drinks and seafood are something that most people have together, but not necessarily mixed into one thing. One of my favourite drinks is a Caesar (a tomato and clam juice, Clamato, mixed with vodka and spices). While traveling internationally people would cringe at the idea of a mussel and a refreshing drink together. I think that beer and various seafood's were made for each other and it makes sense to have the salty fresh taste from the sea and the cool refreshing flavours of a good beer combined. In the last couple years I have taken my addiction of bivalve molluscs to another level starting with a beer and oyster combo in New Zealand (see below).<br />
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After a long afternoon of Stand Up Paddle Boarding the pairing of a a couple beers and a couple oysters was exactly what I needed to recover. If you can throw an oyster in your beer you might as well put some beer in your oysters.<br />
This beer based mignonette is the perfect way to ensure that you still taste the natural greatness of the oyster while tempering some of the flavours so that no single flavour is overwhelming.<br />
My friend hosted an amazing dinner party where different beers were used to enhance every dish from the appetizers to dessert. I swung by early to help and ended up shucking the oysters that we covered with the mignonette. I have a new appreciation for oyster shucking because I felt like I was going to lose my hand at any moment. These were some of the better ones that I miraculously did not mangle. Try to keep the beer intake to a minimum when shucking or you probably will lose a finger or two (safety first).<br />
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Ingredients:<br />
<br />
<ul>
<li>1 shallot</li>
<li>3 tbsp red wine vinegar or champagne vinegar</li>
<li>1 beer (We used Creemore Springs - Premium Lager)</li>
<li>salt and pepper</li>
</ul>
Directions:<br />
<br />
<ol>
<li>Open the beer and let stand for 20 min so that it loses some of the carbonation.</li>
<li>Mince the shallot.</li>
<li>Mix the ingredients together and season with salt and pepper.</li>
<li>Let sit for 30 min to 1 hr to let the shallots absorb some of the beer and lose some of there potency.</li>
<li>Spoon over fresh oysters and top with a squeeze of lemon. </li>
</ol>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4958472201448544911.post-18019997501443993822014-08-07T20:29:00.001-07:002014-08-07T20:29:43.850-07:00Salsa<div class="separator" style="clear: both; text-align: center;">
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<br />
The bruschetta was so successful I decided to see what else I could whip up with minimal effort and pretty much the same ingredients. Salsa is a mostly tomato dish that has a totally different flavour profile than bruschetta. To take it to the next level I grilled most of the ingredients first to char them and infuse a bit of a smokey flavour.<br />
<br />
Ingredients:<br />
<ul>
<li>4 cups tomato</li>
<li>1/2 medium white onion</li>
<li>1 jalapeno</li>
<li>juice of 1 lime</li>
<li>4 garlic cloves</li>
<li>1 handful of cilantro</li>
</ul>
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Directions:<br />
<ol>
<li>Cut the tomatoes, onion, and jalapeno in half.</li>
<li>Peel the garlic.</li>
<li>Grill 5 - 10 min or until the skin on the tomatoes and jalapeno is starting to char.</li>
<li>Put everything in a food processor and chop until fine.</li>
<li>If required drain some of the liquid of in a mesh strainer.</li>
<li>Add some salt and pepper. </li>
</ol>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4958472201448544911.post-91921821100020749142014-08-05T15:45:00.000-07:002014-08-05T15:47:46.999-07:00Bruschetta<div class="separator" style="clear: both; text-align: center;">
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If there is bruschetta out I usually can't stop myself from devouring it. It is something you can whip together in 10 minutes and you can't beat the fresh burst of flavours. If you can let it mingle for a couple hours in the fridge it is perfection.<br />
You can buy French/Italian loaf or make some<b> <span style="font-size: large;"><a href="http://www.thefoodonmyshirt.com/2014/05/vietnamese-sub-buns-banh-mi-baguettes.html" target="_blank">yourself</a></span> </b> or find another recipe <span style="font-size: large;"><b><a href="http://www.thefoodonmyshirt.com/2013/11/italian-bread.html" target="_blank">here</a></b></span> (I made a half recipe of the sub buns). <br />
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<b>Ingredients:</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbWneTyHvhZOIQ2ogq-b1fmtP3bhaYelJvQage2g1gmreYb5g6xiJQfe_YzoqkUwwvsJeyon9yyzSoyq-2Sl-0ISN9zuDYhMwVHsEmzBdFsk9T0pH1OOhRXYVELvgQFr-7MT-CE5Z8GM1e/s1600/DSC_2740.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbWneTyHvhZOIQ2ogq-b1fmtP3bhaYelJvQage2g1gmreYb5g6xiJQfe_YzoqkUwwvsJeyon9yyzSoyq-2Sl-0ISN9zuDYhMwVHsEmzBdFsk9T0pH1OOhRXYVELvgQFr-7MT-CE5Z8GM1e/s1600/DSC_2740.JPG" height="400" width="267" /></a></div>
<ul class="used">
<li class="ingredient" itemprop="ingredients">4 cups tomatoes</li>
<li class="ingredient purchased" itemprop="ingredients">3 cloves garlic</li>
<li class="ingredient" itemprop="ingredients">2 tbsp extra olive oil</li>
<li class="ingredient" itemprop="ingredients">2 tsp balsamic vinegar</li>
<li class="ingredient" itemprop="ingredients">6-8 basil leaves</li>
<li class="ingredient" itemprop="ingredients">salt, to taste</li>
<li class="ingredient" itemprop="ingredients">1/2 tsp black pepper</li>
<li class="ingredient" itemprop="ingredients">1 tbsp white onion (optional) </li>
</ul>
<b>Directions:</b><br />
<br />
<ol>
<li>Chop in a food processor.</li>
<li>Enjoy! </li>
</ol>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4958472201448544911.post-38475801018538942112014-08-02T09:30:00.000-07:002014-08-02T09:30:27.660-07:00Raspberry Sherbet<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVXVc0ZfJy6WaDEXl6KIMrcXPb6bF17y8fsF6KtXPD6SMhOX-fBaCJKjopbfWQIyZ_pq-xzstXfp2c_nmRZ0kT1pTOb5-BT0AbTNx4TNdckZaWGT8XH3a4Hsibouv-f0X4xCaWiajWvhk7/s1600/DSC_2732.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVXVc0ZfJy6WaDEXl6KIMrcXPb6bF17y8fsF6KtXPD6SMhOX-fBaCJKjopbfWQIyZ_pq-xzstXfp2c_nmRZ0kT1pTOb5-BT0AbTNx4TNdckZaWGT8XH3a4Hsibouv-f0X4xCaWiajWvhk7/s1600/DSC_2732.JPG" height="428" width="640" /></a></div>
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It is a sad day in our household... this is the last creation in our ice cream maker before it cracked and had to be thrown out. It has been a bit of a heat wave here so a fresh raspberry sherbet is exactly what we needed to take the edge off. This was our first venture into making a sherbet and it was pretty much the same as the Philadelphia style ice creams.<br />
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Ingredients:<br />
<ul>
<li>4 cups frozen raspberries</li>
<li>2 cups buttermilk</li>
<li>1 cup sugar</li>
<li>juice of one lemon</li>
</ul>
Directions:<br />
<ol>
<li>Blend the raspberries, milk, and sugar in a food processor.</li>
<li>Strain the mixture to remove the seeds.</li>
<li>Sir in the lemon juice.</li>
<li>Freeze in your ice cream maker.</li>
</ol>
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