Feb. 14th, 2009

I found this very tasty

The classic Hotdog w/ Sauerkraut

2 Hotdog Buns 1/2 tsp Garlic Powder
2 Hotdogs 1/4 tsp white Pepper (or Black Pepper)
1/4 cup Crispy Sauerkraut 1 tsp Rice Vinegar
Butter, softened

Spread butter on open Hotdog buns, toast face down in Medium heated skillet till golden brown. Remove from pan. Place hot dogs and Sauerkraut into pan. I had the hotdogs separate from the Sauerkraut, but I don't think it would hurt anything if they mingled. Add Garlic, Vinegar and White (Or Black) pepper to Sauerkraut. I turned the heat down a bit. Gently stir Sauerkraut and thoroughly heat Hotdogs and Sauerkraut. Add you favorite condiments to your hotdog buns (Mine are Mayonnaise and Mustard.) Once Hotdogs are heated through, move to Buns. Add sauerkraut to buns. Feedeth thy Face.


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On a side Note from Twitter -

u______gypsy - So far. 3 major orgasms, countless small ones, a sparkling clean bath tub, still unpacked and undressed.

Sounds like a productive morning to me. I guess some folk are rather care free about what they tweet on.

Yep, I'm off to a late start this year. Better late than never.

I have a couple of recipies that I created, The first one is a compound butter that I used on our Thanksgiving Turkey. I softened the butter up after having it in the refigerator for a couple of days and mushed it up under the skin and all over the bird before sticking it in the oven.


Compound Butter #1 -

1/4 pound Butter unsalted - Softened
1 TBLS black Pepper
1 1/2 TBL Garlic Powder
1 tsp mild hot sauce
1 TBLS Parsley
1 tsp Cayenne pepper
1/2 TBLS Paprika
1 1/2 TBL Rosemary

Combine Ingredients thouroughly 2 days before needing. Refrigerate.


This is something I created last night. I thought it turned out rather tasty and thought I'd share it with you.


Side dish #1

1/3 cup rice - cooked
1/3 cup corn
1/2 cup diced cooked Ham
1 tsp Parsley
1 tsp black Pepper
1 1/2 TBLS Teriyaki Sauce
1 TBLS Butter
1 TBLS Rice Vinegar

Place Ham in a covered skillet with the butter, pepper and parsley. Heat Thoroughly. Add Vinegar and Teriyaki Sauce. Add corn and rice. Simmer with lid on, stirring and carefully heat.

6/14/2008

Baked Turkey Leg and Thigh Meat

INGREDIENTS

* 1 1/2 Tbs celery seeds
* 1 turkey leg and thigh
* 4 tablespoons softened butter
* 1 Tbs Garlic powder
* 1 Tbs Cajun Spice
* 1/2 Tbs Black pepper
* 1/2 cup water, or as needed
* 1/3 Cup Balsamic Vinegar
* 1 1/2 Tbs White vinegar
* 1 tsp Ground chili flakes
* 1 1/2 tsp Ground Red chili powder
* 1/2 tsp hot sauce
* 1/2 Tbs Dill
* 1/2 Tbs Basil Leaves


DIRECTIONS

1.) Preheat the oven to 350 degrees F (175 degrees C). Rinse the turkey legs and pat dry.
2.) Take the butter and the dry Ingredients and combine with a spoon in a small bowl.
3.) Stand the turkey leg upright (as if the turkey were standing). Press a sharp knife downward into the deep tissue, creating 3 long pockets. Press a small amount of seasoned butter into each opening. Pull back the skin on the leg and the thigh and rub with seasoned butter. Put the skin back into place and rub with more seasoned butter.
4.) Add liquid ingredients in a Roasting Pan. Stir and Lay the leg and Thigh in the roasting pan. Cover Roasting Pan.
5.) Roast for 1 1/2 to 2 hours, until the legs have an internal temperature of 180 degrees F (82 degrees C) when taken with a meat thermometer.


Okay, there are certain Recipes that I create that just kick some major butt, in my book. This would easily fall into this category. Oh My Gawd! I was really surprised by the flavor of the turkey meat when it came to the eating of this rather plain poultry.
I separated the Leg and thigh at the junction before cooking. I also deglazed the pan after cooking by adding a little more water and using a wooden spoon, gently warmed up the drippings on the stove top and scrubbed the inside of the roasting pan with the spoon. This will be some awesome turkey stock, I am sure.


I highly recommend you give this a try if your a fan of the dark meat in Turkey.

June 10th, 2008

I was needing a recipe for a can of black beans I had yesterday, so I came up with this concoction. Came out tasting pretty damn good, especially for black beans.

Ingredients:
4 oz. Bar-b-qued Pork, thinly sliced, small cubes
1 15 oz. can S & W Black Beans
1/3 Cup Brown Sugar
1/2 cup White Onion, diced
1/2 tsp Celery seed
2 Tbs Rue
2/3 cup White rice, cooked
1 tsp Chicken stock Powder
1/4 cup water
1 1/2 Tbs Cajun Spice
1 1/2 Tbsp Butter
1 1/2 tsp Cooking oil
1 Tbs ground black pepper
2 Tbs Minced Garlic
1 Tbs Green chili sauce
1 tsp crushed chili

Directions:
In a large metal sauté pan, Open up one can of S & W Black Beans and pour into the sauté Pan. Use 1/2 the water to clean out the inside of the can, pouring the remains into the sauté pan. Put heat on Medium low. Add the pork. Add the brown sugar and stir in brown sugar gently. In a small sauté pan add butter, crushed chili, cooking oil, onions, pepper and garlic. Sauté Onions over medium heat until translucent. Heat remainder of water and add Chicken stock. I used the microwave oven. Dissolve the chicken stock in the water and add to the beans. Add celery seed, Green Chili sauce, White rice, and sautéed onions. Cover the skillet and Heat till bubbling, stirring gently to dissolve rue and stir in ingredients.

You could cook up 1/4 pound of pork or hamburger ahead of time and add it instead of the Bar-b-qued pork. I was using left overs I had. You could also leave out the rice if you want. I'd just double up on the rue.

If you have any questions, don't be afraid to ask.

Update: As of 6 / 18 / 2008 I have made this dish 3 times. The last Time I had a 30 0z can of black beans, so I doubled up on all the ingredients and used a sauce pan instead of the saute skillet to put the beans into. I used Bar-b-qued chicken instead of the pork. You Might want to cut back on the Chili flakes with the chili, unless you like it spicy. It turned out good as well.

A shrimp scampi Recipe that I used a lot as a dinner cook.

And probably won't be the last time either: I shall post a recipe.

For you see I was a dinner cook. I actually worked on the line (in a kitchen) for some of the better restaurants in Bakersfield, CA. many years ago for many years (8 and 1/2 to be exact)(and if luck has anything to do with it I shall get back into cooking for the County)

I shall call my creation Chickan and rice deliciouso.

Ok the ingredients:

1 can (12 oz or so) of diced Tomatoes - I used a Hunts brand with diced peppers, garlic and other goodies enclosed.
1 chicken wing, 2 legs and 1 thigh.
2 tbsp olive oil
1/4 cup canola oil
1/2 tsp dried crushed chilis
1 Tbsp Garlic Powder
1 tsp Black pepper
1 1/2 tsp ground sage
1 1/2 tsp thyme
3 Tbsp dried Parsley Flakes
1/2 Tbsp Cajun spice
1/3 cup white rice
1/2 cup water

Ok, a lot of cooking in my eyes has to do with technique. The way you do things while you are cooking matters, especially if you want a quality product. With this dish, you must be patient, number one, and attentive, number 2. It is a bit of a pain, I realize, for the time to fix this dish is about an hour to an hour and a half, altogether.
Procedure:
You take the rice and wash it in clear water a total of five times, draining the water each time. Then in a pot, you place the rice and add enough water to bring it up to the middle of your first knuckle. I use my first finger. No it isn't exact, but it works. You boil the water with the rice till the water is pretty much boiled away. I stir the pan enough times to keep it from sticking. During this time cooking the rice, I start the chicken cooking. I use a iron skillet, a rather good size and a lid to fit the skillet.

Take the 1/4 cup canola oil (or vegetable Oil) and place it in the skillet. Place the chicken pieces and under medium high heat, sear the chicken gently adding the Cajun spice and black pepper. Keeping an eye on the rice, once the rice is still soggy, but most of the water has gone away, add the can of tomatoes, undrained, to the skillet, then mix in the rice to the skillet.

You need to turn the heat way down. just a little below medium heat. You don't want the rice to stick to the bottom of the skillet. I use a pancake turner to stir the pan many times during the cooking process. Gently lifting the rice from the bottom of the pan and turning the chicken. You add the rest of the spices, the water, and the olive oil. It may take a little more water to keep the rice moist. Keep the pan covered unless you are gently stirring the mix.

The trick now is to know when the chicken is done. I wait until the meat just starts to pull away from the bone. You want the chicken cooked thoroughly, no red juices at all. The internal minimum temperature of the chicken needs to be 165 degrees to be safe. Once the chicken is done, serve up a couple of the chicken pieces and serve up the rice.

I'd say it makes two healthy portions. Bon appetite.

I have made this dish twice. I don't add any salt. You may if you want and perhaps add white wine instead of the 1/2 cup water. I save half of the dish to have for lunch the next day. I think the end result is well worth the work in cooking and prepping.

Update: As Of 6 / 18 / 2008 I have made this dish 4 times. I love it.