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Sorry, it has been a while since I have written, but work has kept me quite busy. I hope to be able to get some more recipes here!
Since the grilling season is upon us, I have been cooking a lot of steak. Not only is it quick in these busy times, but of course, delicious! Lately I have been working on pan sauces and quick marinades. I have begun to find that most marinating going on out there is too much. I see no need to marinate most anything over night in the fridge. Don't get me wrong, I am just as guilty as the rest of you as I have done the same thing for years, but you know what? I have found that most of the time you can get the same results by marinating quickly at room temperature.
Think about it, most marinades have some sort of acidic component, such as lemon, or vinegar, and then an oil like olive oil or canola and then a few spices. What happens when you put o...Write Comment (0 Comments) |
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Ahh yes, St. Pattys day is just around the corner, and we are already planning our party. Since the holiday is landing on a Monday this year, we are throwing the party on Sunday the 16th as probably most of you are. After our big hit party last year, we can't wait until this St. Pattys day.
We will be making pretty much the same menu this year, but it will have one important difference. We are brining the brisket from scratch to make a truly home made dish. Our test batch last month came out wonderful so today we picked up about twenty pounds of beef brisket and got our corned beef brine going. For those of you who have never done it, you should know it requires eight days of brining so you better hurry!
Here is the recipe we use for turning 4-6 pounds of beef brisket into corned beef:
6 cups of water
2 cups beer
1 1/2 cups kosher salt
1 packed cup of brown sugar
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Pork loin can be one of those dishes that will test your patience. If you over cook it, be prepared for a dry experience; if you don't spice it up right, a bland one. I have always assumed this is why that particular cut of meat is cheaper than most of the other pork cuts. I am of course referring to the center cut loin, not the tenderloin.
This recipe has gotten me through many a dinner with wows and exclamations on the flavor and juiciness.
Ingredients:
1 3-5 lbs. pork loin (not tenderloin).
3 cloves of garlic minced.
2 sprigs of fresh rosemary (about 2 tablespoons) chopped fine.
1 tablespoon fresh thyme.
5-8 slices smoked bacon (the good kind that you get at a deli or butcher, preferrably apple wood smoked bacon).
About 3-4 cups chicken stock or broth.
About 3 tablespoons of flour.
Extra virgin olive oil.
Salt and pepper.
Preheat your oven to 225.
T...Write Comment (0 Comments) |
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Alone in the Dark 4 Delayed (PS3)
Alone in the Dark 4 was actually going to be released this month but has now been scheduled for March which is quite understandable since they had many things to improve before they released the final product. Alone in the Dark is a third person horror shooter but you can also play in first person. The first person aiming is however awful and you wont be able to hit many creatures like that. The physics of the game are quite bad so they have some things to fix before they start to sell this game.
Like all the other Alone in the Dark games this one also features many puzzle missions. But the puzzles have improved greatly and are more realistic then ever. Before the puzzles were like “find the storm key to open the storm door” now they are more like find an iron bat to break down the door”. Everything is in a very realistic environment. The gam...Write Comment (0 Comments) |
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Years ago, beef brisket was considered one of the least desirable cuts of meat. Cooked like other meats, it will come out tough and stringy. With no surprise, it was usually purchased by those with less money. Over the years recipes came about that made brisket one of the most sought after dishes in the Americas.
There are many ways to cook brisket, but generally all of the techniques have one common thing: low and slow cooking. By cooking (or smoking) the meat slowly, the tough connective tissue begins to break down leaving the meat soft and letting the flavor out.
One of my favorite ways to cook brisket is by braising it. This basically means cooking it slowly with liquid. Although this may remind you of a pot roast, it is really a bit different. Here is a recipe of mine that is very simple but has wowed more than a few people at my table.
Ingredients:
1 4-5 pound b...Write Comment (0 Comments) |
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We have been making a lot of Focaccia bread lately. When we make spaghetti, we make Focaccia, when we just want a warm snack, we make Focaccia. If I am bored and want to make a bread, I make Focaccia. It is really one of the more flavorful types of bread out there and fortunately it is easy to make!
You can use Focaccia bread for many occasions, and lately I have been using it when I would normally make garlic bread. Its rich flavor and wonderful toppings are just what the doctor ordered some days.
Ingredients:
3 - 3 1/2 cups of all purpose (non-rising) flour.
2 teaspoons active yeast.
1 tablespoon salt.
2 tablespoons honey.
1/4 cup extra virgin olive oil.
1 cup of warm water.
2 large sprigs of fresh rosemary (about 2 tablespoons), lightly chopped.
3-4 garlic gloves, minced.
Salt, pepper.
1/4 cup shredded Parmesan cheese.
1 small onion diced.
cornmeal....Write Comment (0 Comments) |
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Is there really anything better on a bitter cold night than enjoying a tender pot roast? This is another dish that every person in a family cooks a little bit different. There is no perfect pot roast, just like there is no perfect pie. There are just too many ways you can prepare it.
The way I prefer to make pot roast is the low and slow method. It is no secret that cooking meat slowly brings out tenderness in the most stubborn of meats. This is one reason why pot roast is popular because you can use a less expensive cut of meat, and yet enjoy a delicious dish.
I normally do not include side dishes in my main course recipes, however, the texmati rice recipe I am about to show you, really will not work without some parts of the pot roast.
Ingredients:
Pot roast:
1 3-4 large pot roast, brought to room temperature.
1 large Spanish onion, cut into a large dice.
4 clo...Write Comment (0 Comments) |
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About two to three times a month lately, we have been eating meatloaf at our house. It is pretty much a staple in many home kitchens in the United States. My favorite part of the entire meatloaf genre is that wonderfully, there is no one recipe. Just like there is no one mixture of tea leaves better than another, meatloaf is as versatile as you need it to be.
With all that being said, there are some techniques that can really help make the dish regardless of what ingredients you use and let me tell you, there is list as long as the largest cookbook of ingredients you can use in a meatloaf. It used to be when I was a kid, that meatloaf was what you made with all the leftovers from the week. However, over the years it seems to now be mostly made with fresh ingredients. I think this has gone a long way to ending the "meatloaf that sits in your stomach like a rock" syndrome.
When...Write Comment (0 Comments) |
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LiveJournal T...Write Comment (0 Comments) |
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If you read through this site for a while, you will quickly learn that lamb is one of my favorite foods. Probably the best (and most expensive) cut is the rack of lamb. The word tender is just not descriptive enough when it comes to this dish. Rack of lamb is very flavorful and is eaten all over the world.
Even if you generally do not eat your red meat rare/medium rare, you should think twice about it with this dish. A well done lamb chop is nothing much to talk about. At the most, I would stand for medium, and even then I would be a bit disappointed.
This recipe is not all that uncommon, I just added horseradish and a bit of a different technique. We enjoy this meal every so often whenever there is a good sale on racks of lamb. It can be a pricey cut, so keep your eyes peeled for sales on it.
Ingredients:
2 rack of lamb cuts.
5 cloves of garlic, minced finely.
1 ...Write Comment (0 Comments) |
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I have finally gone and put it all together into a book! I took most of the recipes I have posted up until about November of 2007 and put them in print. My original inspiration was to give the book out as Christmas gifts for those in my family who also enjoy cooking. I received such positive feedback from it, that I decided I might as well put it up on the site for anyone to get if they wish. You have to forgive me for waiting until after Christmas to post this, but most of the gifts were surprises, so I didn't want to give it away.
Some of the recipes have been updated and most of them contain stories on how the recipes came to be, or what inspired me to create them, or even funny events surrounding them.
The book took me quite some time to put it all together as I did it myself. I had no idea of the worth of an editor and publisher until I did this. I see now why people hav...Write Comment (0 Comments) |
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Borat the man we love to hate and the guy who has being sued by 2000 people in USA will stop his act. The person behind him and Ali G says its time to stop Borat and move on to something else. He made the country Kazakhstan very famous and got their forgiveness after they say the touristy coming because of the movie.
But now the character will die out and we bid you farewell for now you know that this kind of characters always comeback on form or another.
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This time a year we get friends and family dropping off venison almost weekly. This is the epitome of local produce. These deer were harvested within a 30 mile radius of our home. When butchered properly, venison is a very tender, lean, and well tasting meat. You may hear from time to time people talking about venison being gamey. This usually only happens with poorly butchered meat where too much fat remains in the cut. The fat on venison is not a good thing as compared to beef.
Most of the time we usually end up with stew meat as the hunter rarely lets go of the steaks or roasts. This meat however, is not just good for stew, it can be used in a number of ways. Here is a recipe I came up with tonight which may change the way some have thought of venison in the past.
My inspiration for this dish is from Asian sweet and sour recipes, but I cut a lot of that out and just kep...Write Comment (0 Comments) |
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For some of my friends and family, the first question is going to be "What is Ratatouille?" Well, it is basically a French term for "tossed food" or "tossed vegetables". The primary ingredients are tomatoes, zucchini, onions, peppers, and garlic. They are pretty much cooked together and produce wonderful flavors.
I decided to step mine up a bit and add some mushrooms, chicken, and grill it instead of cooking it traditionally. The flavors from the grilled vegetables will make you look at them in a different light. It is hard to believe what grilling can do to plants!
The chicken part of this dish is really not a part of Ratatouille per say, but my recipe combines the similar flavors so that the chicken goes hand in hand with the veggies.
As for presentation, the colors are so vibrant in this dish, short of serving it on a manhole cover, there really is no way to make this di...Write Comment (0 Comments) |
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The last few weeks I have been conducting an experiment. I have been using olive oil in place of butter as often as possible. I came to the conclusion that we are eating way too much butter when I noted that for a two week period, we generally require 3-4 pounds of butter to be in the fridge. Sorry, but that is just too much. Now butter does have its place. I cannot even think of sitting down for Saturdays big breakfast without buttered toast, so eliminating it completely is not my intention.
As much as I like to cook, we are a busy household here where my wife and I both work many hours at our respective jobs and this requires we make some shortcuts for meals. Usually I try to make the main course from scratch, but many times I just use a boxed side dish, such as rice, pasta, potatoes, etc., from a box. Almost without exception, these instant side dishes all call for butter or...Write Comment (0 Comments) |
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