Sautéed Cabbage with Bacon

Here’s a twist on an old family favorite, adding bacon spiced up this dish.

INGREDIENTS:

8 slices of fully cooked bacon

1/2 small head red cabbage

2 stalks celery

1 shallot

3/4 cup water

3 Tbsp red wine vinegar

3 Tbsp butter

¼ cup bread crumbs - Italian

2 Tbsp olive oil

PREPARATION:

Cut up bacon. Wash cabbage remove the core and chop. Peel and mince the shallot. Wash and dice the celery. Mix the wine vinegar and mater.

COOKING:

Preheat oven to 375°F.

Heat a large skillet, add 2 Tbsp olive oil; continue heating. Add cabbage and celery. Sauté for a couple of minutes to coat with oil.  Add the bacon. Sauté until cabbage begins to wilt (about 10 minutes total).

Add shallot, stir to combine, Sauté 2-3 more minutes. Add the red wine vinegar\water. Bring to boil, continue stirring. Reduce heat back to medium and allow some liquid to evaporate. Cook for 10 more minutes to desired tenderness of the cabbage.

Season with pepper. Pour into baking dish. Sprinkle top with bread crumbs, place pats of butter on top. Bake until heated through, about 10 minutes.

Serve warm.

Alternatives:

1. Fresh bacon: Place the bacon pieces in large skillet over medium heat, sauté until crisp brown. Remove with slotted spoon to paper towel to drain. Pour off all but 1 tablespoon of grease then add the cabbage etc. without the olive oil.
2. Use small heads of red and green cabbage, but use only ½ of each. The dish won’t be as sweet, but its appearance is more interesting.

Adapted from a recipe on: RecipeTips.com

Stuffed Clams - updated

Well last night was a little different, we had Stuffed Clams, but not home made. We have found that the Kroger Brand of stuffed Clams sold locally by Fry's are quite good. So every once in a while we pick up a box, pop them in the oven and cook them. Then enjoy the clams with a little lemon squeezed over them and a dash or two of Tabasco sauce.

A nice tossed salad along side makes for an enjoyable meal.


Update 2/7/11
We tried some from our local Sprouts Farmers Market last night. Very disappointing - They were the consistency of mashed potatoes, very little spices and of all things - both red and green peppers. We DO NOT RECOMMEND them.

Update 2/1/11
I should tell you the last batch we bought had shrunk in size considerably. Don't know about the weight though - Disappointing.

Update 1/16/11
The recipe is up! check here Stuffed Clams (Baked)

Update 1/07/11

We are working on a recipe for Baked Stuffed Clams. There have been so many "hits" on them, we thought it appropriate to post a recipe. But as always, nothing is posted until we are satisfied with the recipe and it tastes really good.

Sautéed Green Beans with Bacon

Here’s a delicious way to spice up frozen green beans. The bacon adds just enough zip.

INGREDIENTS:

3 slices precooked bacon

8 ounce frozen French cut green beans

2 small shallots

1 Tbsp butter

1 Tbsp olive oil

PREPARATION:

Cut the bacon into bite size bits. Peel and thinly slice the shallots thru the diameter.

Place the beans, frozen in a steamer over boiling water for 3 to 5 min.

SAUTéING:

Heat a heavy skillet over medium-high heat. Add the butter and oil letting them heat. Add the shallots and the string beans to the pan and toss well to coat. Sauté, stirring occasionally. After about 10 min. add the bacon continuing to cook until tender, about 8 minutes longer

Chicken Pot Pie

Well here is an old standard, reinvented with frozen vegetables that are crispier then the canned “Veg-All”

INGREDIENTS:

2 Boneless Skinless chicken breasts

1/3 cup each frozen Carrots, Corn, String Beans and Peas

2 ea 10.75 oz can condense cream of chicken soup (Healthy Request 50% less Sodium)

1/3 cup milk

Black pepper to taste

Dash of thyme 

2/3 cup Original Bisquick mix

PREPARATION:

Measure out the vegetables and let though. Wash the chicken, put it in a pot and simmer for about ½ hour ‘till done. Remove, let cool somewhat and cut into bite size chunks.

Per heat your oven to 400 F.

Mix vegetables, chicken and soup in un-greased glass pie plate, 10 inch.

Mix the Bisquick and milk with fork until blended. Then pour over chicken mixture and spread evenly.

BAKING:

While baking, it will boil over, so put the plate on a cookie sheet or such.

Bake 35-40 minutes or until golden brown.

4 servings

Adaptation of a recipe By George Ross

Kitchen Cabinet Cake*

INGREDIENTS:

2 large eggs

1 cup buttermilk **

1 cup vegetable oil

1/2 cup sour cream

1/2 cup applesauce

1 tsp vanilla

1 cup brown sugar

3/4 cup sugar

1 tsp cinnamon

1 ½ tsp baking powder

1 tsp baking soda

½ tsp salt

2 ¾ cups flour

½ cup chopped walnuts

PREPARATION:

In a large bowl, blend the first six ingredients, eggs, milk, oil, cream, applesauce, vanilla. Add in dry ingredients, one at a time, sugar, sugar, cinnamon, baking powder& soda, salt and flour. Blend in Walnuts last with spatula, mixing well.

Grease and flour a 9-inch by 13-inch baking pan. Sprinkle bottom with a little sugar, about 1 tablespoon.

Pour mixture into baking pan, making sure the top is smooth and even.

TOPPING:

2 apples (any variety)

2 tablespoons granulated sugar

1 ½ teaspoons ground cinnamon

Mix together sugar and cinnamon. Peel and core apples. Slice apples into thin slices, then layer the top with sliced them. Sprinkle sugar/cinnamon mixture on the apples.

BAKING:

Bake at 325 degrees for 60 minutes. Check for doneness with a toothpick. When it come out up clean, remove cake from oven. If cake is not quite done, check every five minutes toothpick comes up clean. Do not overcook.

*Because most everything in the cabinets goes in it.

** How to make Buttermilk

Combine 1 cup of milk and 41/2 tea spoons of either white vinegar or lemon juice.

Stir and let stand for about 15-20 minutes or until mixture curdles.

My wife has been making and fiddling with this recipe for some time now. Wish the source of the original was known.

Maple Glazed Carrots

This is a very simple dish, quick to make and tasty. My wife whippets it up in a jiffy.

INGREDIENTS:

1-1/2 cups carrots (NOT the baby ones!)

1 Tbsp maple syrup
1/8 to ¼ tsp dried tarragon

PREPARATION:

Wash and peel the carrots and cut them to a uniform size on the diagonal. Larger section can be first cut in half lengthwise. Keep them close to the same size so they cook evenly. 

COOKING:

Set a 2 Qt. sauce pan over medium heat and add enough water (Demineralized) to make 1” in depth. Add the carrots and bring to a steady boil. Reduce heat; cover and simmer for 3-4 min. or until tender (some resistance to a paring knife entering a carrot.)

Drain in the pan and add the tarragon and syrup mixing well.  Serve hot with a green sprig of herb for garnish.

Blueberry Pie from scratch

Wow was I surprised yesterday! My wife came home from the market with several packages of fresh blueberries. Then she went to work and made this blueberry pie from scratch – that’s right! Flour, berries spices and all. In a word delicious.

I didn’t post the recipe, but if you want it, just make a note in the “Comments” block and I’ll post it.

Braised Lamb with Vegetables

A truly enjoyable dinner. Though it is served over broad noodles it can also be served as a stew.

INGREDIENTS:

¾- 1 pound boneless lamb shank
2 cups of water (hot)
1 cup potatoes
1 cup carrots
½ cup celery
1 medium onion or 2 shallots
1 tsp. thyme
1 tsp rosemary
2 Tbsp olive oil
“Faux roux:”
1 Tbsp all-purpose flour
1 Tbsp water

PREPARATION:

Wash, peel and dice potatoes, carrots, and onion/shallots. Wash and dice the celery. If using fresh herbs, double the quantity, wash & shake off the water, remove leaves from stems and chop.

Clean, wash & dry the lamb then cut it into 1” cubes. Dredge it in a bowl of flour.

COOKING:

Heat oil in a large saucepan over medium high heat and Brown the lamb in the oil, about 5 minutes. Add salt & pepper to taste.
Add water, thyme and rosemary, cover, reduce heat to low and simmer for about 1-1/2 hour.

Add potatoes, carrots, celery and onion/shallot and simmer for about 45 min. or until the vegetables are tender. If pan contents appear dry, add a splash of Burgundy wine. In a small bowl blend flour and water to make a roux, and then stir this into simmering dish to thicken.

Serve over broad noodles and garnish with a sprig of rosemary

Salad for Supper

Well yesterday, we had a big lunch so last night we had just a salad and a glass of wine in Morg’s Place.

Stuffed Peppers, Deviled Eggs and Tomato Wedges

Well here is another wonderful meal we just enjoyed. No way are stuffed peppers gourmet, but they sure are good. So here’s her recipe

INGREDIENTS:

1 Large Sweet Red Pepper (Straight as possible)
¾ Lb. ground meat (pork, chicken, turkey or bison)
¼ cup bread crumbs, Italian style
1 shallot (medium)
1 tsp Mrs. Dash (salt free) original blend
1 large egg
Parsley flakes (on Top)
Sprig of parsley for garnish

PREPARATION:

Wash the pepper, dry, cut in half lengthwise and remove the core, white ribs and seeds. When you cut it, try to halve it so they will lay flat on their backs. Peel the shallot and dice finely.

Mix together the ingredients in the order as listed. Stuff each half with equal amounts of stuffing, sprinkle with parsley flakes.

Put ¼ inch of water in a small baking dish and loosely cover with foil.
Preheat the oven to 350 deg.

BAKING:

Put the baking dish in the oven and bake for 45 min. Remove the foil and finish baking for 15 min. longer. Remove from the oven and serve with a sprig of parsley.

Delicious Turkey legs – and easy to make

Roasted Turkey legs, sweet 'taters 'n beans

Take two legs wash them, dry and put them in a roasting pan. Sprinkle with pepper and herbs. Add a cup of chicken broth and cover. Take two washed sweet potatoes, poke a hole in one end and wrap in foil. Put both in a 350 deg oven for about 2 hours. Uncover the legs after an hour to brown.
About 15 minutes before they are done, steam some frozen green (French cut) beans.

Voile! There you have a hearty meal with minimum fuss.

A hearty Sunday breakfast

A hearty Sunday breakfast Scrambled eggs, link sausages toast and coffee.

GOOD scrambled eggs that is, breakfast sausages and whole wheat toast. The coffee was made from beans fresh ground at home; we have an old hand crank grinder. The recipe for the eggs is here: http://grillinggourmetcooking.blogspot.com/2010/07/perfect-scrambled-eggs.html

The formula is simple:

6 Large Fresh brown eggs

2 oz of heavy cream

2 ½ Tbsp Butter divided

This will make two servings of about 6 oz. each.

Icebox Cake (Ice Box)

Although it truly isn’t a cake, it makes a tasty dessert in the summer because it is chilled. Another benefit is no oven to heat up the house.

INGREDIENTS:

2/3 box graham crackers (plain)*
3 (3.5 oz.) pkgs. vanilla Jell-O pudding & pie filling (Cook & Serve, Not Instant)
5-1/4 cups whole milk
5 Ripe Bananas

PREPARATION:

Prepare pudding & pie mix according too directions.

Place one single layer of graham crackers in the bottom of an ungreased 9x13" baking dish. Do not crumble, but leave the crackers whole. Fill in gaps with crackers broken in as necessary. Spoon ½ of the pudding over the crackers and spreading evenly. Slice ¼” slices from the bananas. And spread evenly over the pudding almost touching. Repeat with a second layer of crackers, pudding and bananas. Top with graham crackers crumbs.

Chill in the refrigerator for about 2 hours to set up. Cover with plastic wrap and chill another 2 hours before serving. Chilling overnight would be even better.

* If you can’t find plain, substitute Honey Graham.

Objective - To discuss the food that sticks to your ribs

This blog is an off shoot of my first, Grilling and Gourmet Cooking. I have found that man (woman) does not live by Gourmet alone. So the objective here is to look into and discuss those dishes that don't qualify for the exalted title of Gourmet, but really taste good and are truly enjoyable.

Many are old family traditionals, some are our recent creations and or adaptations, but all have been made by us. I only post recipes that we have prepared.