I'm not 100% sure where mom got this recipe from, but I always looked forward to her making it whenever we had leftover ham in the refrigerator. What's really nifty about it is the Bisquick crust.. it sorta seeps into the ingredients like a giant sponge, and it just makes the whole thing very comforting.
Pre heat oven to 450 degrees.
For the crust:
2 Cups Bisquick
1 1/2 cups milk
Combine ingredients in a bowl. Whisk till fairly smooth with a few minor lumps remaining.
For the Filling:
2 cups leftover ham, cubed or chopped into pieces
16 ounces broccoli, steamed and cooked. ( mom used frozen)
2 cans Cheddar Cheese Soup
1 cup of Milk
1/2 teaspoon Onion Powder
Steam you broccoli and drain. Mix all the ingredients together in a 9x13 (or somewhere along those lines) un greased baking dish. Pour the crust mixture over the top. ( Yes it will be a liquid, yes it is okay) Place in the oven for 30 to 35 minutes until the crust is cooked and golden. Serve hot!
Sunday, March 28, 2010
Thursday, March 25, 2010
Bodhi's Coca Cola Ham Glaze
1 can of coke
1/2 to 1 cup brown sugar
a sprinkling of dry mustard
Mix altogether and baste the ham with it.
1/2 to 1 cup brown sugar
a sprinkling of dry mustard
Mix altogether and baste the ham with it.
Sunday, March 21, 2010
Marinated Round Steak or Chuck Roast
Delightful! Delicious! De-Lovely! And oh so tender and full of wonderful flavor!!
Mix Together:
2 t. Onion Flakes ( or onion salt)
2 t. Season Salt ( or Celery Salt)
1 tsp. Garlic Salt
1 tsp. Black pepper
1 teaspoon White Horseradish
1 tsp. Dry Mustard
4- 6 ounces of White Vinegar
6- 8 ounces Vegetable or Cooking Oil
Cut slits into the meat on both sides. (about 1/3 of the way through and 1/2 an inch apart) Cover meat with marinade, and put in refrigerator to sit. ( Overnight is optimal, but the longer the better, at least 2-3 hours minimum)
Place on hot grill until desired doneness. Spread leftover Marinade across the meat often while grilling! Yum- Yum!!
Mix Together:
2 t. Onion Flakes ( or onion salt)
2 t. Season Salt ( or Celery Salt)
1 tsp. Garlic Salt
1 tsp. Black pepper
1 teaspoon White Horseradish
1 tsp. Dry Mustard
4- 6 ounces of White Vinegar
6- 8 ounces Vegetable or Cooking Oil
Cut slits into the meat on both sides. (about 1/3 of the way through and 1/2 an inch apart) Cover meat with marinade, and put in refrigerator to sit. ( Overnight is optimal, but the longer the better, at least 2-3 hours minimum)
Place on hot grill until desired doneness. Spread leftover Marinade across the meat often while grilling! Yum- Yum!!
Barefoot Bob's Shrimp Scampi with Linguini
Over the years I have tried many a recipe for Shrimp Scampi. And let me tell you, it felt like a Goldilock's nightmare from hell. This one was too lemony, this one the sauce was too thin, this one did not have enough garlic, this one had enough parsley in it to the point you thought it was pesto. But THIS one, ( my recipe) that i FINALLY developed after years of trial and error, was just right! Linguini or Angel Hair work the best with this recipe.
2 tsp. Kosher Salt ( or to taste)
3/4 pound Linguini
4 1/2 Tablespoons Unsalted Butter
2 1/2 Tablespoons Extra Virgin Olive Oil ( I use Colavita)
6 cloves of garlic, finely minced or passed through a garlic press
1 pound large shrimp ( about 16) peeled, deveined, and tales removed. (I use frozen most of the time, just thawed out and rinsed)
1/4 tsp Freshly Finely Ground Black Pepper
1/3 cup chopped flat leaf Italian Parsley
1/2 lemon, zested
The juice of one freshly squeezed lemon
1/8 tsp. Red Pepper Flakes
Prepare Linguini according to package directions. Reserve some of the cooking liquid. ( use at least 1 tablespoon of kosher salt in the water while cooking the pasta, i add more salt) In a saute pan, melt 3 tablespoons of the butter and olive oil over medium low heat. Now, here is my personal little trick to making the sauce a little thicker which is the way I enjoy it... melt your butter first, then slowly drizzle in your oil into the butter a little bit at the time, like you are making a mayonnaise... this emulsifies and thickens the sauce. Add garlic, saute for one minute until garlic is fragrant. Add the shrimp, 1 1/2 tsp. of Kosher Salt, and the black pepper. Saute until shrimp turn pink and are cooked ( about 5 minutes for fresh and 2-3 minutes for thawed frozen shrimp) Remove from heat, add parsley, lemon zest and lemon juice and red pepper flakes. Toss in drained, hot pasta (there maybe some leftover). Put in a small amount of the pasta water, just a little, toss to combine, check for seasonings and serve hot!
2 tsp. Kosher Salt ( or to taste)
3/4 pound Linguini
4 1/2 Tablespoons Unsalted Butter
2 1/2 Tablespoons Extra Virgin Olive Oil ( I use Colavita)
6 cloves of garlic, finely minced or passed through a garlic press
1 pound large shrimp ( about 16) peeled, deveined, and tales removed. (I use frozen most of the time, just thawed out and rinsed)
1/4 tsp Freshly Finely Ground Black Pepper
1/3 cup chopped flat leaf Italian Parsley
1/2 lemon, zested
The juice of one freshly squeezed lemon
1/8 tsp. Red Pepper Flakes
Prepare Linguini according to package directions. Reserve some of the cooking liquid. ( use at least 1 tablespoon of kosher salt in the water while cooking the pasta, i add more salt) In a saute pan, melt 3 tablespoons of the butter and olive oil over medium low heat. Now, here is my personal little trick to making the sauce a little thicker which is the way I enjoy it... melt your butter first, then slowly drizzle in your oil into the butter a little bit at the time, like you are making a mayonnaise... this emulsifies and thickens the sauce. Add garlic, saute for one minute until garlic is fragrant. Add the shrimp, 1 1/2 tsp. of Kosher Salt, and the black pepper. Saute until shrimp turn pink and are cooked ( about 5 minutes for fresh and 2-3 minutes for thawed frozen shrimp) Remove from heat, add parsley, lemon zest and lemon juice and red pepper flakes. Toss in drained, hot pasta (there maybe some leftover). Put in a small amount of the pasta water, just a little, toss to combine, check for seasonings and serve hot!
Pani (Sticky) Chicken or All Virgins please report to the altar for further instructions!
What the hell is Pani? Well, after all these years (although I'm convinced right now, this is not the meaning that my mom and Uncle Bill meant) Pani is the plural form of the Czech word panna meaning "Virgin". So here we have it... Virgin Chicken! I REALLY have to call or email Billiam of Tell ( Uncle Bill) and ask, what I suspect is it was supposed to maybe mean something closer to Bosia ( there goes my bad polish spelling again that google is not helping me with) All I know is that Virgin Chicken Pan Drippings make some of the best gravy around! The skin is crisp, sticky and the meat is incredibly moist. And according to mom's cookbook, this recipe comes from the kitchen of Uncle Bill!
Brown chicken pieces in Canola oil or Crisco. Move chicken to baking pan, add a LITTLE bit of water to pan drippings in fry pan, stir, pour pan juices over the chicken. Cover with foil and bake at 350 degrees for 60 to 90 minutes, depending on size and amount of chicken.
* I NEVER remember mom making it this way. She used to take the raw chicken, throw it on a pan, no foil, MAYBe put a little butter on each piece, used a little season salt and MAYBE garlic powder, a little pepper if she was in the mood, sprinkled on top of the chicken and put it in the oven at 350 degrees until the juices ran clear from the chicken!
** Take 4-6 T. of the drippings from the baking sheet (depending on how much gravy you want to make) put in a sauce pan with equal amounts of flour making a roux. Cook the roux until the blonde stage. ( or until the flour smell goes away and it smells almost nutty) Add 2 chicken bouillon cubes or chicken base to taste or add chicken broth ( or water if using base or bouillon) until you have a nice gravy consistency. Add salt and pepper to taste. Turn on low and simmer 5- 10 minutes, adding more liquid if needed. If you want a richer gravy, add a little cream or half and half near the end. Put dry or fresh parsley in for flavor and color. Also a squeeze of fresh lemon juice is nice as well, to taste. Serve this dish with white rice and green beans.
Brown chicken pieces in Canola oil or Crisco. Move chicken to baking pan, add a LITTLE bit of water to pan drippings in fry pan, stir, pour pan juices over the chicken. Cover with foil and bake at 350 degrees for 60 to 90 minutes, depending on size and amount of chicken.
* I NEVER remember mom making it this way. She used to take the raw chicken, throw it on a pan, no foil, MAYBe put a little butter on each piece, used a little season salt and MAYBE garlic powder, a little pepper if she was in the mood, sprinkled on top of the chicken and put it in the oven at 350 degrees until the juices ran clear from the chicken!
** Take 4-6 T. of the drippings from the baking sheet (depending on how much gravy you want to make) put in a sauce pan with equal amounts of flour making a roux. Cook the roux until the blonde stage. ( or until the flour smell goes away and it smells almost nutty) Add 2 chicken bouillon cubes or chicken base to taste or add chicken broth ( or water if using base or bouillon) until you have a nice gravy consistency. Add salt and pepper to taste. Turn on low and simmer 5- 10 minutes, adding more liquid if needed. If you want a richer gravy, add a little cream or half and half near the end. Put dry or fresh parsley in for flavor and color. Also a squeeze of fresh lemon juice is nice as well, to taste. Serve this dish with white rice and green beans.
Crisp Crusted Baked Chicken
This recipe I found actually at Grandma and Grandpa Millas's house. It came out of a collection of recipe cards that granny was not using and were put to the side. I saw this recipe, showed it to Mom, she said, Yes lets try it, we did, and made it for many many years. Its a bit messy to make, but well worth the effort.
1 cut up chicken
1 egg
2 T. Milk
1 cup (or more if needed) Instant Mashed Potato Flakes
1 teaspoon Garlic Powder ( I added a little more for taste, probably closer to a teaspoon and a half)
1/4 cup Kraft Grated Parmesan Cheese ( the powder out of the plastic bottle)
1/2 to 1 cup of butter melted ( or margarine)
Pre heat oven to 400 degrees
Pat chicken dry. Melt your butter and put in a bowl. Beat egg and milk together in a bowl. In another bowl mix potato flakes, garlic powder and Parmesan Cheese. Roll chicken first in egg mix, then potato flake mixture. Roll chicken in butter and place skin side up on a baking sheet. Bake at 400 degrees for 40 to 45 minutes or until juices run clear.
1 cut up chicken
1 egg
2 T. Milk
1 cup (or more if needed) Instant Mashed Potato Flakes
1 teaspoon Garlic Powder ( I added a little more for taste, probably closer to a teaspoon and a half)
1/4 cup Kraft Grated Parmesan Cheese ( the powder out of the plastic bottle)
1/2 to 1 cup of butter melted ( or margarine)
Pre heat oven to 400 degrees
Pat chicken dry. Melt your butter and put in a bowl. Beat egg and milk together in a bowl. In another bowl mix potato flakes, garlic powder and Parmesan Cheese. Roll chicken first in egg mix, then potato flake mixture. Roll chicken in butter and place skin side up on a baking sheet. Bake at 400 degrees for 40 to 45 minutes or until juices run clear.
Spanish Garlic Shrimp
Once upon a time, I had the honor of knowing a lovely lady by the name of Audrey. Audrey and her husband hired me to come do personal cooking for them. More specifically for her husband , while she went away for a while to have surgery done that involved a long recovery process outside of the home. After Audrey returned, I stayed with them for about another month. During that time, I learned a lot about personal kitchen organization from Audrey, as well as some delightful recipes that I will share here. I sadly could no longer continue my employee with them because the husband's health took a turn for the worst, and it was no longer financially beneficial for them to keep me. This first recipe is sort of along the vein of Shrimp Scampi, but a ton more flavor!! Do not be shy and not add dill, parsley and butter to your rice. It adds a tremendous amount of flavor.
Spanish Garlic Shrimp
2 tsp. Extra Virgin Olive Oil
1 cup chopped Onion
1 cup chopped Green Bell Pepper ( or red could work nicely)
2 Tablespoons minced Garlic
2 Tablespoons Fresh Lemon Juice
3 Tablespoons Sherry ( or water, seafood stock or chicken broth will do)
mixed with 2 Tablespoons of Flour
1/4 teaspoon Paprika
1/4 teaspoon Kosher Salt
1/4 teaspoon Pepper
1 1/2 pounds Frozen, peeled, Large Shrimp, Thawed and rinsed.
1 small package of wild mushrooms, cleaned.
Heat oil in a skillet, add onion and bell pepper. Saute for 4 minutes. Add Garlic, saute till fragrant. Stir in remaining ingredients except the shrimp and mushrooms. Add Shrimp, Wild Mushrooms and saute until cooked through.
Serve with hot white rice. To the rice add Butter, Dill, Parsley and salt! Enjoy!!
Spanish Garlic Shrimp
2 tsp. Extra Virgin Olive Oil
1 cup chopped Onion
1 cup chopped Green Bell Pepper ( or red could work nicely)
2 Tablespoons minced Garlic
2 Tablespoons Fresh Lemon Juice
3 Tablespoons Sherry ( or water, seafood stock or chicken broth will do)
mixed with 2 Tablespoons of Flour
1/4 teaspoon Paprika
1/4 teaspoon Kosher Salt
1/4 teaspoon Pepper
1 1/2 pounds Frozen, peeled, Large Shrimp, Thawed and rinsed.
1 small package of wild mushrooms, cleaned.
Heat oil in a skillet, add onion and bell pepper. Saute for 4 minutes. Add Garlic, saute till fragrant. Stir in remaining ingredients except the shrimp and mushrooms. Add Shrimp, Wild Mushrooms and saute until cooked through.
Serve with hot white rice. To the rice add Butter, Dill, Parsley and salt! Enjoy!!
Pappardelle with slow-cooked beef and mushrooms
This comes from my good friend dragon's recipe blog. Between cleaning drills, talking about cooking, stitching, and everything under the sun, Dragon is one of those dear darling friends that I would not trade for all the tea in china! Through thick and thin (no Dragon dear, Im not commenting about our weight.....)
Pappardelle with slow-cooked beef and mushrooms
Ingredients
2 tbsp olive oil
400g/14oz stewing beef, cubed
700ml/1¼ pints hot water or beef stock
300g/10½oz mixed mushrooms (such as oyster, button or shiitake), washed thoroughly, roughly sliced
salt and freshly ground black pepper
For the tomato salsa
400g/14oz vine-ripened tomatoes, each cut into eight wedges
handful chopped fresh basil leaves
handful chopped fresh flat leaf parsley leaves
1½ tsp red wine vinegar
salt and freshly ground black pepper
To serve
250g/9oz dried egg pappardelle, cooked according to packet instructions, drained, to serve
1 heaped tbsp butter, softened
40g/1½oz freshly grated Parmesan
Method
1. Heat the oil in a heavy-based pan. Add the beef and brown all over, stirring regularly.
2. Add the mushrooms and pour over the water or beef stock. Bring the mixture to a simmer. Half-cover the pan with a lid and continue to cook the mixture over a high heat, stirring regularly, for 30-45 minutes, or until the volume of liquid has reduced, the sauce has thickened and the meat is tender enough to break down using a wooden spoon.
3. For the tomato salsa, in a bowl, mix together all of the tomato salsa ingredients until well combined.
4. Add the cooked, drained pasta, softened butter and half of the grated Parmesan to the slow-cooked beef and mushrooms, stirring well until the pasta is coated in the sauce and the butter has melted.
5. Divide the pappardelle with slow-cooked beef and mushrooms equally among four serving bowls. Spoon over the tomato salsa and sprinkle over the remaining Parmesan.
Serves 4
Taken from Economy Gastronomy
Pappardelle with slow-cooked beef and mushrooms
Ingredients
2 tbsp olive oil
400g/14oz stewing beef, cubed
700ml/1¼ pints hot water or beef stock
300g/10½oz mixed mushrooms (such as oyster, button or shiitake), washed thoroughly, roughly sliced
salt and freshly ground black pepper
For the tomato salsa
400g/14oz vine-ripened tomatoes, each cut into eight wedges
handful chopped fresh basil leaves
handful chopped fresh flat leaf parsley leaves
1½ tsp red wine vinegar
salt and freshly ground black pepper
To serve
250g/9oz dried egg pappardelle, cooked according to packet instructions, drained, to serve
1 heaped tbsp butter, softened
40g/1½oz freshly grated Parmesan
Method
1. Heat the oil in a heavy-based pan. Add the beef and brown all over, stirring regularly.
2. Add the mushrooms and pour over the water or beef stock. Bring the mixture to a simmer. Half-cover the pan with a lid and continue to cook the mixture over a high heat, stirring regularly, for 30-45 minutes, or until the volume of liquid has reduced, the sauce has thickened and the meat is tender enough to break down using a wooden spoon.
3. For the tomato salsa, in a bowl, mix together all of the tomato salsa ingredients until well combined.
4. Add the cooked, drained pasta, softened butter and half of the grated Parmesan to the slow-cooked beef and mushrooms, stirring well until the pasta is coated in the sauce and the butter has melted.
5. Divide the pappardelle with slow-cooked beef and mushrooms equally among four serving bowls. Spoon over the tomato salsa and sprinkle over the remaining Parmesan.
Serves 4
Taken from Economy Gastronomy
Kerri's Chick n' Mac or Mac n Cheese Experiment # 27-X2 a success!!
So one lovely afternoon, my dear friend Kerri and I were at a local brewery having a late lunch together, and we saw this item on the menu. Not only was it very pretty in it's presentation, but it was love after first bite! We sat there trying to figure out what went into possibly, theeeee best macaroni and cheese I have ever had. And the chicken in with it, all white meat, so juicy and tender, not one dry piece in the whole casserole! Kerri looked at me and said, you have to make this. I gladly obliged. Well, I tried cheating and seeing if there was already a recipe online that might have been posted. Dammit, no such luck. Damn, I would have to go into the kitchen and see what I could do. ( yea I know, suffering right? not!) So Kerri and I were chatting online that night and I was like, yea , no, I cannot find a recipe for it, nor could i really identify the cheeses used, which I was shocked and appalled at myself, I have tasted many a macaroni and cheese, let alone A LOT of cheese in my life, and I told Kerri... there is Parmesan in it, i know that much. So, my lovely new research assistant went online and presented me with an article by.. someone.. not sure who. Well they claimed, SHARP White Vermont Cheddar and Sharp Cheddar along with a lot of freshly cracked black pepper and of course Parmesan and Panko bread crumbs on the top. I sat there staring at the article and the brain went to work.. .I knew it was not 100% sharp cheddar, I did agree about the pepper, and I know the finished product to crunch the top was done under a salamander or broiler of some kind. But how did they do the sauce? Did they bake it before hand before crisping the top or was it all done on top of the stove. Since the consistency of the sauce was more creamy and saucy, I voted they did it on the stove top. Anyhow, i tried it, and it was a smash hit, even teenager approved!! Now THAT was an honor! Since Kerri inspired me down this culinary trail and her research efforts, i decided to name the dish after her. The secret to this recipe is roasting the chicken in advance, and using regular white Vermont and yellow cheddar along with one cup of cream sneaked in amongst the milk with plenty of black pepper! And of course, Panko bread crumbs! Hello my name is Bob, And I am a Macaroni and Cheese Addict.. there is no other perfect main or side dish on the planet!
Roasted Chicken
6 bone in, skin on Chicken Breasts
Extra Virgin Olive oil
Salt and Pepper
Pre heat oven to 350 degrees. Wipe breasts off with a paper towel if needed. Place on lined baking sheet, drizzle with olive oil and sprinkle generously with fresh cracked pepper and Kosher salt. Bake for 30-40 minutes until juicy, tender and juices run clear. ( I cooked mine for the full 40 minutes and it came out perfectly, however it does depend on your oven.) Remove from oven and pan, set aside allow to cool. You can make this a day ahead of time. Remove the skin ( and devour!! nom nom nom, hey, its good to be the cook!) Remove breast meat and cut into good sized chunks. Do not be small and skimpy on this.
The Sauce (Bechamel)
Ooooh, mother sauce. Oooooh so goood!!! And so easy to make, but like most things worth making, it takes a little bit of patience and a little love. ( and a few Christmas ornaments!) No no, no ornaments... but moving on.....
6T. Flour
6T Unsalted Butter
3 Cups of Milk
1 cup of Heavy Cream
1 Tablespoon Freshly Ground Pepper
1 cup shredded Parmesan Cheese
3/4 pound White Vermont Cheddar
1/4 pound Yellow Vermont Cheddar
a light sprinkling of nut meg
Salt to taste
Melt the butter over medium low heat, add your flour and make a blonde roux. ( Please see article in breakfast section of blog titled.. Something happened on the way to the sausage gravy for a full explanation of rouxs!) What you are doing is cooking the roux for a minute or 3 until the floury smell goes away, and it smells "nutty". The roux will be blonde in color. Now get ready to "stand by your man" and whisk/stir into eternity.... turning the heat down to low (not tooo low or you will be there forever) whisk in 2 cups of milk, Really whisk and whisk until the lumps are gone, the flour bits cook in and you have a very smooth base. Add the remaining cup of milk and cream. Add 1 T. of pepper and the light sprinkling of nutmeg ( about a scant 1/4 teaspoon, your using it to add more warmth to the casserole.) Add kosher salt to taste. Staying on low heat, stand there and stir and stir slowly and lovingly. A Good bechemel, does not burn and it does not boil, at all. Hence why you are stirring to release the steam. continue in this fashion until the sauce is thickened thoroughly. (about 10 to 20 minutes) Keeping the heat on low, add all of your grated cheese and stir until the cheese melts into the sauce. Add your chunked chicken, leave on low and simmer there for 10 minutes. At the end turn the heat off and fold in the noodles you have selected.... speaking of noodles......
1 Box of Cavatappi or Shell Noodles
1 box of Cavatappi or Shell Noodles ( find a noodle that you like which had a ridged running through it, like Mostaccoli or shell noodles. I used Cavatappi to stand up to the chicken and to absorb the sauce. Cook the noodles in salted, boiling water till al dente. Refer to your box instructions. Drain the noodles and completely rinse off in cold water until the noodles are cooled off completely. Fold into your sauce. Then....
Topping:
1-2 Cups Panko Bread Crumbs ( I used 2, depending if you want a heavy or light bread crumb topping)
4 T. Butter melted.
1/2 cup Kraft Bottle Parmesan Cheese ( yup, the powder)
1/4 to 1/2 cup shredded Mozzarella (optional)
Melt butter in saute pan. Ad bread crumbs and stir around until the butter is thoroughly combined with the bread crumbs. Take off heat and stir in Parmesan Powder. (I know, but it works well)
Now the assembly... spray a large 9x 13 casserole dish with cooking spray. Pour in half the mixture. Then put a thin layer of shredded Mozzarella cheese. You do not want a lot, otherwise you will have Mac N Cheese Chicken Lasagna, What I was aiming at by doing this is adding another depth of flavor and having cheese strings come out of the casserole when it was cut into and served, giving it more of a home style appeal. But you can skip the Mozzarella cheese step completely. Add the rest of your pasta, chicken and sauce mixture. Top with bread crumbs. Toss under the broiler for a few minutes to brown the bread crumbs and serve!!! ENJOY!!
Roasted Chicken
6 bone in, skin on Chicken Breasts
Extra Virgin Olive oil
Salt and Pepper
Pre heat oven to 350 degrees. Wipe breasts off with a paper towel if needed. Place on lined baking sheet, drizzle with olive oil and sprinkle generously with fresh cracked pepper and Kosher salt. Bake for 30-40 minutes until juicy, tender and juices run clear. ( I cooked mine for the full 40 minutes and it came out perfectly, however it does depend on your oven.) Remove from oven and pan, set aside allow to cool. You can make this a day ahead of time. Remove the skin ( and devour!! nom nom nom, hey, its good to be the cook!) Remove breast meat and cut into good sized chunks. Do not be small and skimpy on this.
The Sauce (Bechamel)
Ooooh, mother sauce. Oooooh so goood!!! And so easy to make, but like most things worth making, it takes a little bit of patience and a little love. ( and a few Christmas ornaments!) No no, no ornaments... but moving on.....
6T. Flour
6T Unsalted Butter
3 Cups of Milk
1 cup of Heavy Cream
1 Tablespoon Freshly Ground Pepper
1 cup shredded Parmesan Cheese
3/4 pound White Vermont Cheddar
1/4 pound Yellow Vermont Cheddar
a light sprinkling of nut meg
Salt to taste
Melt the butter over medium low heat, add your flour and make a blonde roux. ( Please see article in breakfast section of blog titled.. Something happened on the way to the sausage gravy for a full explanation of rouxs!) What you are doing is cooking the roux for a minute or 3 until the floury smell goes away, and it smells "nutty". The roux will be blonde in color. Now get ready to "stand by your man" and whisk/stir into eternity.... turning the heat down to low (not tooo low or you will be there forever) whisk in 2 cups of milk, Really whisk and whisk until the lumps are gone, the flour bits cook in and you have a very smooth base. Add the remaining cup of milk and cream. Add 1 T. of pepper and the light sprinkling of nutmeg ( about a scant 1/4 teaspoon, your using it to add more warmth to the casserole.) Add kosher salt to taste. Staying on low heat, stand there and stir and stir slowly and lovingly. A Good bechemel, does not burn and it does not boil, at all. Hence why you are stirring to release the steam. continue in this fashion until the sauce is thickened thoroughly. (about 10 to 20 minutes) Keeping the heat on low, add all of your grated cheese and stir until the cheese melts into the sauce. Add your chunked chicken, leave on low and simmer there for 10 minutes. At the end turn the heat off and fold in the noodles you have selected.... speaking of noodles......
1 Box of Cavatappi or Shell Noodles
1 box of Cavatappi or Shell Noodles ( find a noodle that you like which had a ridged running through it, like Mostaccoli or shell noodles. I used Cavatappi to stand up to the chicken and to absorb the sauce. Cook the noodles in salted, boiling water till al dente. Refer to your box instructions. Drain the noodles and completely rinse off in cold water until the noodles are cooled off completely. Fold into your sauce. Then....
Topping:
1-2 Cups Panko Bread Crumbs ( I used 2, depending if you want a heavy or light bread crumb topping)
4 T. Butter melted.
1/2 cup Kraft Bottle Parmesan Cheese ( yup, the powder)
1/4 to 1/2 cup shredded Mozzarella (optional)
Melt butter in saute pan. Ad bread crumbs and stir around until the butter is thoroughly combined with the bread crumbs. Take off heat and stir in Parmesan Powder. (I know, but it works well)
Now the assembly... spray a large 9x 13 casserole dish with cooking spray. Pour in half the mixture. Then put a thin layer of shredded Mozzarella cheese. You do not want a lot, otherwise you will have Mac N Cheese Chicken Lasagna, What I was aiming at by doing this is adding another depth of flavor and having cheese strings come out of the casserole when it was cut into and served, giving it more of a home style appeal. But you can skip the Mozzarella cheese step completely. Add the rest of your pasta, chicken and sauce mixture. Top with bread crumbs. Toss under the broiler for a few minutes to brown the bread crumbs and serve!!! ENJOY!!
Salisbury Steak (Mom's Recipe)
This is one of those dishes that I make very often. Its up there on my list of comfort food! What makes this so unique and equally delicious is the steaks are in a tomato based sauce rather than a brown gravy. You would do well to serve this over white rice, I honestly could not imagine it going with anything else after all these years....
Mom's Salisbury Steak
The Steaks:
3 pds hamburger
1/2 onion, finely diced
1 teaspoon Fennel seed
3 pieces white bread soaked in 1/4 cup of milk ( or enough to get them moist)
Season Salt and Pepper to taste (Regular salt will work fine too)
1 Egg, beaten
Pre heat oven to 350
Soak your bread and tear into pieces into a large bowl with all the other ingredients, discard the milk. Mix all ingredients to combine. Mold into miniature meat loaves ( or Salisbury steak patties, but not too flat or they will burn.. I use a 3/4 cup measure and go at it from there you should have about 6-8 steaks by the time your done. Place on a lined baking sheet, and bake for 40 minutes. Meanwhile....
The Sauce
1 onion, medium to small dice
1 green pepper , medium to small dice
2-4 stalks of celery, medium to small dice ( depending on how much green pepper and onion you have, you want it balanced)
1/2 to 1 stick of margarine ( or butter, mom always used Margarine)
2 cans Tomato Soup
Season Salt and Pepper to taste
Over medium to medium high heat, melt the margarine. Add the onion, green pepper and celery. Saute until all vegetables are tender and the onion is translucent, but not brown. Add the 2 cans of tomato soup, add 1 1/2 to 2 cans of water. Leave uncovered, until the sauce reduces a little... about 10 minutes give or take. Check for seasoning, now add the steaks in, bathe them in the sauce, cover and simmer on low for another 5- 10 minutes, (Depending on how hungry you are) Serve over hot white rice!!
Be careful with the salt in this recipe, for some reason this recipe tends to get over salted fairly easily. I would go easy on the seasoning too until you have simmered the steaks in the sauce as well. They add A LOT of flavor.
Now, just to show the 2 schools of culinary thoughts on this between my brother and I. If you are really hungry and want this done fast, when sauteing the vegetables for the sauce, do it on high and do it quickly for 2-3 minutes, being careful not to burn or brown them. Add your soup and steak, uncovered simmer for 5- 10. The sauce, as well as the vegetables, will taste more fresh, lighter, and it comes out really good. Just make sure your vegetables are cooked through to al dente. I scarf it down every time my brother makes it this way.
My method, I saute the vegetables on LOW. I also add pepper to them to create a flavor base. (no salt at this point) And I sit there with them and let them cook lovingly and slowly until translucent and tender. Then I add the soup and my seasonings, and pretty much continue. And if i can, i allow the steaks to simmer in the sauce closer to 20 - 30 minutes on low, so the steaks do not fall apart. The effect of this is a more homey, tastes like you spent all day cooking. Also instead of water, if I have beef broth on hand, I will use that instead. And that is how i make it.
Mom's Salisbury Steak
The Steaks:
3 pds hamburger
1/2 onion, finely diced
1 teaspoon Fennel seed
3 pieces white bread soaked in 1/4 cup of milk ( or enough to get them moist)
Season Salt and Pepper to taste (Regular salt will work fine too)
1 Egg, beaten
Pre heat oven to 350
Soak your bread and tear into pieces into a large bowl with all the other ingredients, discard the milk. Mix all ingredients to combine. Mold into miniature meat loaves ( or Salisbury steak patties, but not too flat or they will burn.. I use a 3/4 cup measure and go at it from there you should have about 6-8 steaks by the time your done. Place on a lined baking sheet, and bake for 40 minutes. Meanwhile....
The Sauce
1 onion, medium to small dice
1 green pepper , medium to small dice
2-4 stalks of celery, medium to small dice ( depending on how much green pepper and onion you have, you want it balanced)
1/2 to 1 stick of margarine ( or butter, mom always used Margarine)
2 cans Tomato Soup
Season Salt and Pepper to taste
Over medium to medium high heat, melt the margarine. Add the onion, green pepper and celery. Saute until all vegetables are tender and the onion is translucent, but not brown. Add the 2 cans of tomato soup, add 1 1/2 to 2 cans of water. Leave uncovered, until the sauce reduces a little... about 10 minutes give or take. Check for seasoning, now add the steaks in, bathe them in the sauce, cover and simmer on low for another 5- 10 minutes, (Depending on how hungry you are) Serve over hot white rice!!
Be careful with the salt in this recipe, for some reason this recipe tends to get over salted fairly easily. I would go easy on the seasoning too until you have simmered the steaks in the sauce as well. They add A LOT of flavor.
Now, just to show the 2 schools of culinary thoughts on this between my brother and I. If you are really hungry and want this done fast, when sauteing the vegetables for the sauce, do it on high and do it quickly for 2-3 minutes, being careful not to burn or brown them. Add your soup and steak, uncovered simmer for 5- 10. The sauce, as well as the vegetables, will taste more fresh, lighter, and it comes out really good. Just make sure your vegetables are cooked through to al dente. I scarf it down every time my brother makes it this way.
My method, I saute the vegetables on LOW. I also add pepper to them to create a flavor base. (no salt at this point) And I sit there with them and let them cook lovingly and slowly until translucent and tender. Then I add the soup and my seasonings, and pretty much continue. And if i can, i allow the steaks to simmer in the sauce closer to 20 - 30 minutes on low, so the steaks do not fall apart. The effect of this is a more homey, tastes like you spent all day cooking. Also instead of water, if I have beef broth on hand, I will use that instead. And that is how i make it.
Thursday, March 18, 2010
Mini Meatballs
I Created these out of the desire (as if there would be any other reason for creation) to replicate a meatball served in brown gravy at a restaurant called Shakey's. It was a buffet/pizza restaurant. Mom loved going there, I confess I did too. I remember the first time we went there, it was opening week and they were showing The Muppet Movie on a huge TV screen, it was spectacular!
In true form of commentary on this blog, again, I was not thrilled about the meatballs when I was younger, mom really liked them. Then once again one day, mom shoved one on my plate and said try one.. I did... they were sooo good. Shakey's just sorta closed down one day for some reason, I am sure it was not for lack of business, they were always busy! So, this is my tribute to Shakey's and the meatballs they served, its the closest I can get them, and mine have more flavor! Of course in true Shakey's form you need to have Velveeta Shells and Cheese, steamed broccoli or skillet corn. (made with frozen corn of course!) Or, instant mashed potatoes, garlic bread, heck order a pizza while your at it and get the REAL Shakey's experience!! I could go on.....
Mini Meatballs
1-2 pounds hamburger
1 packet Onion Soup Mix ( I use half of one in addition to raw onion)
2 garlic cloves put through a garlic press or finely minced
1 egg (beaten)
Bread Crumbs ( apprx. 1/4 to 1/2 cup, enough to bind the hamburger mixture together)
Fresh Ground Pepper to taste
1/2 onion finely diced (optional)
1 can of mushrooms, drained (optional)
2 packets of Brown Gravy Mix
Preheat oven to 350 degrees
Mix all the ingredients in a large mixing bowl, except bread crumbs and Brown Gravy Mix. Then add enough bread crumbs to bind the mixture together. By the spoonful or small ice cream scoop, form miniature meat balls, place on a ungreased baking sheet, bake at 350 degrees for 20 minutes. During the last 5 minutes of baking prepare the gravy according to package directions. (its usually 1 cup of water per packet of Mix) Remove meatballs from the oven, place in the simmering gravy mixture. Add mushrooms if desired. (Stir in about a teaspoon or so of the meatball grease from the pan, if this is too gross for you , forget about it, but it does add some nice flavor, I just eye ball it!) On a low heat let the meatballs simmer there for a minute or 2. Serve hot with any of the above mentioned side dishes! You can also do the following to change it around:
Add the mushrooms and about 1/4 - 1/2 cup of sour cream (temper it with the hot gravy first before adding) for Meatballs Stroganoff Serve with hot Buttered Noodles.
Instead of 1 cup of water, for 2 packets of gravy mix add 1 cup of beef broth (or water will work fine) and 1 cup of heavy cream or half and half. Add pepper and 1/4 tsp of dried dill for Mock Swedish Meatballs... serve over rice., and a nice side salad!!
In true form of commentary on this blog, again, I was not thrilled about the meatballs when I was younger, mom really liked them. Then once again one day, mom shoved one on my plate and said try one.. I did... they were sooo good. Shakey's just sorta closed down one day for some reason, I am sure it was not for lack of business, they were always busy! So, this is my tribute to Shakey's and the meatballs they served, its the closest I can get them, and mine have more flavor! Of course in true Shakey's form you need to have Velveeta Shells and Cheese, steamed broccoli or skillet corn. (made with frozen corn of course!) Or, instant mashed potatoes, garlic bread, heck order a pizza while your at it and get the REAL Shakey's experience!! I could go on.....
Mini Meatballs
1-2 pounds hamburger
1 packet Onion Soup Mix ( I use half of one in addition to raw onion)
2 garlic cloves put through a garlic press or finely minced
1 egg (beaten)
Bread Crumbs ( apprx. 1/4 to 1/2 cup, enough to bind the hamburger mixture together)
Fresh Ground Pepper to taste
1/2 onion finely diced (optional)
1 can of mushrooms, drained (optional)
2 packets of Brown Gravy Mix
Preheat oven to 350 degrees
Mix all the ingredients in a large mixing bowl, except bread crumbs and Brown Gravy Mix. Then add enough bread crumbs to bind the mixture together. By the spoonful or small ice cream scoop, form miniature meat balls, place on a ungreased baking sheet, bake at 350 degrees for 20 minutes. During the last 5 minutes of baking prepare the gravy according to package directions. (its usually 1 cup of water per packet of Mix) Remove meatballs from the oven, place in the simmering gravy mixture. Add mushrooms if desired. (Stir in about a teaspoon or so of the meatball grease from the pan, if this is too gross for you , forget about it, but it does add some nice flavor, I just eye ball it!) On a low heat let the meatballs simmer there for a minute or 2. Serve hot with any of the above mentioned side dishes! You can also do the following to change it around:
Add the mushrooms and about 1/4 - 1/2 cup of sour cream (temper it with the hot gravy first before adding) for Meatballs Stroganoff Serve with hot Buttered Noodles.
Instead of 1 cup of water, for 2 packets of gravy mix add 1 cup of beef broth (or water will work fine) and 1 cup of heavy cream or half and half. Add pepper and 1/4 tsp of dried dill for Mock Swedish Meatballs... serve over rice., and a nice side salad!!
Wednesday, March 17, 2010
Happy St Patrick's Day/ Corn Beef and Cabbage
Happy St. Patrick's Day... the one day a year where everyone is Irish and the overwhelming sensation to drink Green Bear and get loud strikes at the heart of at least 80% of the American Population.... In addition to this recipe, I have a Sauteed Cabbage recipe under side dishes if you wish to not add the cabbage to the water in the recipe, or like my dear friend Bodhi, your a purist about cabbage and wish not to have that corn beef taste all over it. Also in desserts I have placed 2 recipes, my mom's St. Patty's Day Pudding Cake and my Grandmother Otten's 4 Layer Pistachio Pudding Dessert.
Corn Beef and Cabbage
5pds or more of Corn Beef
Potatoes
Carrots
1 head of Cabbage
1 tsp Pickling Spice*
1/2 tsp dry mustard
1 -2 Bay Leaves
Wash meat off, put into a large pot. Cover with cold tap water and bring to a boil. After it comes to a boil, drain the water off and clean the "scum" off of the corn beef. Return the meat to the pot, cover corn beef again with cold water plus 2 inches above it ( your adding rather large vegetables later) Add Pickling Spices, dried mustard and Bay Leaves. bring to a boil, cover and simmer for 3 to 3 1/2 hours, or until it is fork tender. Some years, depending on the corn beef, we have wound up cooking it close to 5 hours!! While the corn beef is cooking, peel your carrots and cut into thirds. The amount of vegetables you use is entirely up to you. I would put at least 2 potatoes per person, and cut up at least 2-3 carrots per person you are serving. Scrub and Rinse the potatoes. Prick with a fork all over so they cook faster. As for the cabbage, cut it into half, and cut the halves into half again (so basically, quartered) do not remove the core. Remove the corn beef from pot, cover tightly with foil. Put the veggies in, cover and simmer for 45 minutes until they are fork tender. If Corn Beef got to cool for you while the vegetables were cooking, add it back into the pot and heat it through.**
* Most corn beef comes with a packet of pickling spice, so you can just use that. If not, add 1 tsp pickling spice, 1/2 tsp dru mustard a per piece of corn beef you are using.. so if you are cooking 4 pieces, use 4 tsp pickling spice, 2 tsp dry mustard ..I would not use more than 2 bay leaves for whatever amount of meat you are cooking.
** The Crock pot Method: Do the first boiling procedures, then toss it into a crock pot with all the vegetables, spices etc.. cook on low for 7 to 8 hours.
Corn Beef and Cabbage
5pds or more of Corn Beef
Potatoes
Carrots
1 head of Cabbage
1 tsp Pickling Spice*
1/2 tsp dry mustard
1 -2 Bay Leaves
Wash meat off, put into a large pot. Cover with cold tap water and bring to a boil. After it comes to a boil, drain the water off and clean the "scum" off of the corn beef. Return the meat to the pot, cover corn beef again with cold water plus 2 inches above it ( your adding rather large vegetables later) Add Pickling Spices, dried mustard and Bay Leaves. bring to a boil, cover and simmer for 3 to 3 1/2 hours, or until it is fork tender. Some years, depending on the corn beef, we have wound up cooking it close to 5 hours!! While the corn beef is cooking, peel your carrots and cut into thirds. The amount of vegetables you use is entirely up to you. I would put at least 2 potatoes per person, and cut up at least 2-3 carrots per person you are serving. Scrub and Rinse the potatoes. Prick with a fork all over so they cook faster. As for the cabbage, cut it into half, and cut the halves into half again (so basically, quartered) do not remove the core. Remove the corn beef from pot, cover tightly with foil. Put the veggies in, cover and simmer for 45 minutes until they are fork tender. If Corn Beef got to cool for you while the vegetables were cooking, add it back into the pot and heat it through.**
* Most corn beef comes with a packet of pickling spice, so you can just use that. If not, add 1 tsp pickling spice, 1/2 tsp dru mustard a per piece of corn beef you are using.. so if you are cooking 4 pieces, use 4 tsp pickling spice, 2 tsp dry mustard ..I would not use more than 2 bay leaves for whatever amount of meat you are cooking.
** The Crock pot Method: Do the first boiling procedures, then toss it into a crock pot with all the vegetables, spices etc.. cook on low for 7 to 8 hours.
Tuesday, March 16, 2010
Mom's Chicken and Rice
When I sit back and think about "comfort" food.. this is one of the first 2 dishes that leap into my mind. The rice is so rich and delicious, and the chicken comes out juicy... and, as most recipes on this blog, it is so simple to make.
3 cups uncooked white rice
3 cans Cream of Mushroom Soup*
3 cups of Milk or Half and Half (no heavy cream, it curdles)
3 cups of Water or Chicken Broth (if you use broth omit the chicken base)
1 T. Chicken Base
Garlic Salt, Season Salt and Pepper
Butter and Vegetable Oil (or just Oil, Canola oil will also work, Olive and Peanut Oil do not)
4-6 Bone in Chicken Breasts with Skin on. ( or you can use one whole cut up chicken
Pre heat oven to 350 degrees
Pat chicken pieces dry with a paper towel. Meanwhile in a deep frying pan, melt your butter and oil together to thoroughly cover the bottom of the pan. (2-3 Tablespoons of each should do.) Get the pan good and hot without burning the butter, and place your chicken in skin side down. Do not crowd the pan, otherwise the chicken will steam and you will have a horrible mess on your hands, so if you need to do it in 2 batches. Do NOT put ANY SALT on the chicken at this point as you will only extract out the juices and will have dry chicken in the final product. Sear the chicken until you have a nice golden brown color on each side. The way to tell that the chicken is ready to flip and it has a nice color to it, is the chicken will readily remove itself from the pan with little to no pulling of the skin. If you go for the chicken and you absolutely cannot move it, either 1. the skin is not seared enough or 2. when you put the chicken in the pan, not enough oil or butter got under the chicken and it stuck to the bottom of the pan, so make sure there is ample oil/butter in the pan when starting this process, or use a good non-stick pan. While you chicken is cooking, spray a 9x13 pan or a deep baking/roasting pan with cooking spray and put the rice down in the bottom of the pan. Mix the soup , broth and milk in a bowl. Pour half the mixture over the rice. Place the seared chicken pieces on top.**
Now, season the chicken liberally with the garlic salt, season salt and pepper! Add rest of soup mixture around the chicken. Cover tightly with aluminum foil, very tightly! and bake at 350 degrees for 2 to 21/2 hours until rice and chicken are cooked.
The liquid should be mostly absorbed when done with some nice thick gravy left with the rice. or it might all get absorbed.
*Note one... Mom used to use all Cream of Mushroom Soup with this recipe. Then somewhere along the way she switched to using Cream of Mushroom, Cream of Celery and Cream of Chicken. Or sometimes she would use all Cream of Chicken. I was not a big fan of the second combination, but try it, you may like it. Cream of Chicken was okay.. Cream of Mushroom is my all time favorite.
**Note Two, you can skip the whole process of browning the chicken and just put the raw pieces of chicken in with the rice. I would put paprika, dry parsley, or something on top of the chicken to give it color though, otherwise it kinda has this white/gray appearance and, although it is still very delicious, it is not very appealing to the eye! I would also add the salt to the rice and just place pepper on top of the chicken with the other herbs of choice, otherwise, any salt product on the raw chicken without searing it first, will pull out the juices, and even though you are steaming, it will leave you with a semi - dry tasting chicken.
3 cups uncooked white rice
3 cans Cream of Mushroom Soup*
3 cups of Milk or Half and Half (no heavy cream, it curdles)
3 cups of Water or Chicken Broth (if you use broth omit the chicken base)
1 T. Chicken Base
Garlic Salt, Season Salt and Pepper
Butter and Vegetable Oil (or just Oil, Canola oil will also work, Olive and Peanut Oil do not)
4-6 Bone in Chicken Breasts with Skin on. ( or you can use one whole cut up chicken
Pre heat oven to 350 degrees
Pat chicken pieces dry with a paper towel. Meanwhile in a deep frying pan, melt your butter and oil together to thoroughly cover the bottom of the pan. (2-3 Tablespoons of each should do.) Get the pan good and hot without burning the butter, and place your chicken in skin side down. Do not crowd the pan, otherwise the chicken will steam and you will have a horrible mess on your hands, so if you need to do it in 2 batches. Do NOT put ANY SALT on the chicken at this point as you will only extract out the juices and will have dry chicken in the final product. Sear the chicken until you have a nice golden brown color on each side. The way to tell that the chicken is ready to flip and it has a nice color to it, is the chicken will readily remove itself from the pan with little to no pulling of the skin. If you go for the chicken and you absolutely cannot move it, either 1. the skin is not seared enough or 2. when you put the chicken in the pan, not enough oil or butter got under the chicken and it stuck to the bottom of the pan, so make sure there is ample oil/butter in the pan when starting this process, or use a good non-stick pan. While you chicken is cooking, spray a 9x13 pan or a deep baking/roasting pan with cooking spray and put the rice down in the bottom of the pan. Mix the soup , broth and milk in a bowl. Pour half the mixture over the rice. Place the seared chicken pieces on top.**
Now, season the chicken liberally with the garlic salt, season salt and pepper! Add rest of soup mixture around the chicken. Cover tightly with aluminum foil, very tightly! and bake at 350 degrees for 2 to 21/2 hours until rice and chicken are cooked.
The liquid should be mostly absorbed when done with some nice thick gravy left with the rice. or it might all get absorbed.
*Note one... Mom used to use all Cream of Mushroom Soup with this recipe. Then somewhere along the way she switched to using Cream of Mushroom, Cream of Celery and Cream of Chicken. Or sometimes she would use all Cream of Chicken. I was not a big fan of the second combination, but try it, you may like it. Cream of Chicken was okay.. Cream of Mushroom is my all time favorite.
**Note Two, you can skip the whole process of browning the chicken and just put the raw pieces of chicken in with the rice. I would put paprika, dry parsley, or something on top of the chicken to give it color though, otherwise it kinda has this white/gray appearance and, although it is still very delicious, it is not very appealing to the eye! I would also add the salt to the rice and just place pepper on top of the chicken with the other herbs of choice, otherwise, any salt product on the raw chicken without searing it first, will pull out the juices, and even though you are steaming, it will leave you with a semi - dry tasting chicken.
Monday, March 15, 2010
Auntie Sue's Delicious Baked Beef Stew
You know, I remember when Auntie Sue served me this. I was SO beyond partial to my mother's recipe, I thought, honestly, how good could this be. After one bite I looked at auntie sue lovingly and said, please dont tell my mom but.. this is better than hers. I think Auntie Sue squealed on me. >.< or i let it slip once in conversation with my mom. The truth be said, i love both recipes equally. If you are on a diet though, and want to be naughty, but not 100%, this would be a GREAT recipe to be naughty with. All the fresh vegetables, there is no extra salt added or really needed, and you can skim the fat off the top from the meat when the stew is done. And the V8 juice is a plus!!!
Stew Meat (2-3 pounds)
2 pounds potatoes, cubed, skin can be left on or peeled
2 large onions, chopped
1 package Frozen Green Beans (optional)
1 package whole button mushrooms, cleaned and stems removed
1 bag of baby carrots
5-6 stalks of celery, chopped ( optional)
Non- Pearl Instant Tapioca (like Kraft Minute Tapioca)
2 Large Bottles of V-8 Vegetable Juice (your going to use about 1 1/2.. or all depending on how many ingredients you add)
Aluminum foil
Large Roasting pan or casserole dish with a lid.
Pre heat oven to 325 degrees
In a big roasting pan throw meat in and a couple of hand fulls of the Instant Tapioca to lightly coat the meat, mix together. Meat needs to be coated, but you should still be able to see the meat after coating, were not breading this to deep fry it, the object is to thicken the sauce as it cooks. Throw everything else in, mix it up, pour V8 juices over, enough to cover it all. Then cover the roasting pan or casserole dish with aluminum foil, very tightly, then place the lid on top. (if you do not have a lid, thats okay, just make sure the aluminum foil is placed very tightly on top) Place your stew dish on top of a cookie sheet* and place in a 325 degree oven for 4 1/2 to 5 hours. It is done when the gravy has thickened slightly, and the veggies and beef are fork tender.
*If you do not have a tray or cookie sheet to put your stew dish on while cooking, line the bottom of your oven before heating it with aluminum foil.. this dish tends to bubble over a little while cooking.*
Stew Meat (2-3 pounds)
2 pounds potatoes, cubed, skin can be left on or peeled
2 large onions, chopped
1 package Frozen Green Beans (optional)
1 package whole button mushrooms, cleaned and stems removed
1 bag of baby carrots
5-6 stalks of celery, chopped ( optional)
Non- Pearl Instant Tapioca (like Kraft Minute Tapioca)
2 Large Bottles of V-8 Vegetable Juice (your going to use about 1 1/2.. or all depending on how many ingredients you add)
Aluminum foil
Large Roasting pan or casserole dish with a lid.
Pre heat oven to 325 degrees
In a big roasting pan throw meat in and a couple of hand fulls of the Instant Tapioca to lightly coat the meat, mix together. Meat needs to be coated, but you should still be able to see the meat after coating, were not breading this to deep fry it, the object is to thicken the sauce as it cooks. Throw everything else in, mix it up, pour V8 juices over, enough to cover it all. Then cover the roasting pan or casserole dish with aluminum foil, very tightly, then place the lid on top. (if you do not have a lid, thats okay, just make sure the aluminum foil is placed very tightly on top) Place your stew dish on top of a cookie sheet* and place in a 325 degree oven for 4 1/2 to 5 hours. It is done when the gravy has thickened slightly, and the veggies and beef are fork tender.
*If you do not have a tray or cookie sheet to put your stew dish on while cooking, line the bottom of your oven before heating it with aluminum foil.. this dish tends to bubble over a little while cooking.*
Saturday, March 13, 2010
Beef Tongue with Sour Cream Mushroom Gravy
Okay, I know what your thinking... I introduced you to oxtails, now I am trying to get you to eat something from the other end of the same animal. And once again, I am asking you to go out on a limb and try this... its beef.. pure and simple and absolutely delicious! And it is a cardinal sin NOT to serve this with hot mashed potatoes and my grandmother's Sour Cream Mushroom Gravy. Hmmm, where do you find beef tongue now a days? I have a specialty butcher I go to who carries it, sometimes Ive seen grocery stores in "old" or ethnic neighborhoods in Chicago have it. If anyone has a source for beef tongue in the Chicago land area let me know, would be greatly appreciated!! In fact, oh non believers, I have a story about beef tongue.... Once upon a time in a land far away, many moons ago, there was a party at my Aunt and Uncle's house. My grandmother was still alive and had bought to the party, of all things, enchiladas!! Now, i was young at the time, i do not know if granny made them or she had a lady at work make them, or she got the recipe from a lady at work... nonetheless, I would love to get my hands on that recipe! Anyway, naturally loving my grandmothers cooking I asked her what they were, she said beef enchiladas.. Well, I had to try one, well one turned into about 6 or 7.. they were that good. I went up to her and asked her how she made them, she looked at me and said you sure you want the recipe? I said why, what did you make it with? Beef Tongue, she said. I HATED beef tongue up until that moment. And I bet if I were to stop by your house and serve this to you on a plate, you would love it!!
1 Beef Tongue
Wash it, place in a large pot, cover with cold water bring to a boil, cover and simmer for 21/2 hours, if its fork tender, its done.
Take out of pot, skin the tongue and slice it up.
Make Mashed Potatoes. Reserve a cup of the water.
Sour cream Mushroom Gravy
1 can of mushrooms, drained(?)
1 T. and 1 small container of sour cream
1 T. Flour
1 cup of Potato Water
Dump the can of mushrooms, liquid and all into a pot, add the flour and 1 tablespoon of sour cream, mix till flour dissolves and then add 1 cup of hot potato water, mix in the rest of a small container of sour cream. Heat through, season with salt and pepper to taste.
1 Beef Tongue
Wash it, place in a large pot, cover with cold water bring to a boil, cover and simmer for 21/2 hours, if its fork tender, its done.
Take out of pot, skin the tongue and slice it up.
Make Mashed Potatoes. Reserve a cup of the water.
Sour cream Mushroom Gravy
1 can of mushrooms, drained(?)
1 T. and 1 small container of sour cream
1 T. Flour
1 cup of Potato Water
Dump the can of mushrooms, liquid and all into a pot, add the flour and 1 tablespoon of sour cream, mix till flour dissolves and then add 1 cup of hot potato water, mix in the rest of a small container of sour cream. Heat through, season with salt and pepper to taste.
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