tag:blogger.com,1999:blog-85183226649975488252024-03-13T13:50:18.169-05:00Dressed Up, Buttoned Down.Home, family, food, wine, design, decor, travel, personal style and more. In a busy, ever changing world, taking time to do something special for you, your family and friends is essential. Do it. Do it now and share with everyone you know.Marchttp://www.blogger.com/profile/05703469917745853662noreply@blogger.comBlogger151125tag:blogger.com,1999:blog-8518322664997548825.post-42997640956491533202023-11-16T19:27:00.000-06:002023-11-16T19:27:05.766-06:00A New Adventure - Volvo XC60<p> I did a thing this week after having a 2017 RAM Laramie Longhorn for the past 5 years. I downsized a LOT and bought a CPO 2021 Volvo XC60 Inscription.</p><p>I will miss this truck a lot, but it was the right thing to do for the future!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLupxOY23frPiutTgDw3LUrepdTHOKKYva7Arc3hnPCvrjzFGla1mTfim4o41wK_A-0qYrf4ffhNcrIrJ6hklzy91HMqvozznkHY2u8YbmmVwUdPwl_saPChv022ZKUEKxyptLj8XRrpYF2qtA6jdqaMnFzwB02_be2z5nVR_sPYzKo5jJ337I2iSQzjY/s1280/truck.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="950" data-original-width="1280" height="476" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLupxOY23frPiutTgDw3LUrepdTHOKKYva7Arc3hnPCvrjzFGla1mTfim4o41wK_A-0qYrf4ffhNcrIrJ6hklzy91HMqvozznkHY2u8YbmmVwUdPwl_saPChv022ZKUEKxyptLj8XRrpYF2qtA6jdqaMnFzwB02_be2z5nVR_sPYzKo5jJ337I2iSQzjY/w640-h476/truck.jpeg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p>So here is my new to me new ride! It has a beautiful Denim Blue color and a very nice Amber Leather Interior. I think this will be one to last quite a long time!</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbBy1gjyzCLg_27CL8bDdT-F0JCMZfqUqlzoy9d6gck-_L9R-gYtg_a7jJOA_rKJnoWwXkeavTkXfCdoEsJAp1E1AX1PER2-HsJ69PZ4Hhy-NpWqo335omSmRrnBj3-GgYRCBiTIP2yJCK2CX9Lx7Vih440dTNhSs3yrZdrQYc9BhNGP_X_46I9657ed0/s533/v1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="533" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbBy1gjyzCLg_27CL8bDdT-F0JCMZfqUqlzoy9d6gck-_L9R-gYtg_a7jJOA_rKJnoWwXkeavTkXfCdoEsJAp1E1AX1PER2-HsJ69PZ4Hhy-NpWqo335omSmRrnBj3-GgYRCBiTIP2yJCK2CX9Lx7Vih440dTNhSs3yrZdrQYc9BhNGP_X_46I9657ed0/w640-h480/v1.jpg" width="640" /></a></div><br /><p></p>The interior is the real star as far as I am concerned...<div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWm-LoX9UChcY0xlixtBjJMz6ZmZmzCJQ3JKiFM2YPULRyhH6Bb80t1BJL81-slCUzE1P_PuC9sxZ1X_UmkB4fFCy_CGDNwugvp3EIqivnG1hLtM0ZOtBJZVGrmGTGchtVSA0IAVYLu3f_x_2CDCW2mzY3xKkiwKbnm1MrcpWuzIf2-fb4OFOJGS0yrJQ/s4032/v12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWm-LoX9UChcY0xlixtBjJMz6ZmZmzCJQ3JKiFM2YPULRyhH6Bb80t1BJL81-slCUzE1P_PuC9sxZ1X_UmkB4fFCy_CGDNwugvp3EIqivnG1hLtM0ZOtBJZVGrmGTGchtVSA0IAVYLu3f_x_2CDCW2mzY3xKkiwKbnm1MrcpWuzIf2-fb4OFOJGS0yrJQ/w640-h480/v12.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw1C2FYoO5-EARehDkOJNC0vtHC3pwyjYOU_k6AE1LGSGNr_9P63eNIdu15uG_3s-OJ53pRxJwHm4Sg9fZID6CSbg3MEma2g3p4fpr_BlwhlAhv3S4m8VqxTRx7F1inH8zf6-VszQpjA2L1JVt919XXUKK6SIpkEX1azDczorKCm6f2recKbGOkT6m8mU/s4032/v13.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw1C2FYoO5-EARehDkOJNC0vtHC3pwyjYOU_k6AE1LGSGNr_9P63eNIdu15uG_3s-OJ53pRxJwHm4Sg9fZID6CSbg3MEma2g3p4fpr_BlwhlAhv3S4m8VqxTRx7F1inH8zf6-VszQpjA2L1JVt919XXUKK6SIpkEX1azDczorKCm6f2recKbGOkT6m8mU/w640-h480/v13.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7NOFBYNJOF55KKyYVLRNFCWH0Xqs6k0lYCha_uSVMGGhZO4zfuOCMZyAOjbfuX4_9_dGv2fzCp0MHQo-XcnH3Rz-C4s9VWNGdFSK_Uxx0zZ4FABRTrwRlbYJUpSAIo-NwJ-nmKjT4WfaD3WBHWWGVIlyRq1uV0PJlIEbDnlxZg-q5s-mxiL-0bFcIbd8/s4032/v16.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7NOFBYNJOF55KKyYVLRNFCWH0Xqs6k0lYCha_uSVMGGhZO4zfuOCMZyAOjbfuX4_9_dGv2fzCp0MHQo-XcnH3Rz-C4s9VWNGdFSK_Uxx0zZ4FABRTrwRlbYJUpSAIo-NwJ-nmKjT4WfaD3WBHWWGVIlyRq1uV0PJlIEbDnlxZg-q5s-mxiL-0bFcIbd8/w640-h480/v16.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg22WoSVo6DA46duZEKQjvUOOtYfBk6W52EkWEro3QT2mH2gKFDj6NqXWWcXrp_lcI_1ezVZiXUdCqaFYzioaHn4K-p4ufmaU42FBKoBvp92q08vIfsUZSG11bR_8av-UkboKrs1i8hutzIjhyQl_b321RxyTr2vjsMA5QsABfFaCWGDihAflhJV4RpoP4/s4032/v18.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg22WoSVo6DA46duZEKQjvUOOtYfBk6W52EkWEro3QT2mH2gKFDj6NqXWWcXrp_lcI_1ezVZiXUdCqaFYzioaHn4K-p4ufmaU42FBKoBvp92q08vIfsUZSG11bR_8av-UkboKrs1i8hutzIjhyQl_b321RxyTr2vjsMA5QsABfFaCWGDihAflhJV4RpoP4/w640-h480/v18.jpg" width="640" /></a></div><br /><div><br /><p><br /></p></div>Marchttp://www.blogger.com/profile/05703469917745853662noreply@blogger.com0tag:blogger.com,1999:blog-8518322664997548825.post-28475580609007608022023-03-18T18:16:00.007-05:002023-03-21T20:34:53.436-05:00Saturday Sweet & Savory: Chinese Garlic Sauce<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF_FNCzuLR-wQnxVFIwAqxWfsJjj1BCkpMjmzDAk-CSUysRKajc6Tc6207glv_kCSxMKnG-JlqjYg1KWdj_0bO7iRHifOkWaiAbOeA79peSrEd9Cp65bD9rdnypgS0NcZCSD2qv8qjYHQMaM3lNyVWRQJaQd7sB1cK7ccYnk2zblFA35M-7Ap9MNHI/s1136/Screen%20Shot%202023-03-18%20at%204.46.47%20PM.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1136" data-original-width="1094" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF_FNCzuLR-wQnxVFIwAqxWfsJjj1BCkpMjmzDAk-CSUysRKajc6Tc6207glv_kCSxMKnG-JlqjYg1KWdj_0bO7iRHifOkWaiAbOeA79peSrEd9Cp65bD9rdnypgS0NcZCSD2qv8qjYHQMaM3lNyVWRQJaQd7sB1cK7ccYnk2zblFA35M-7Ap9MNHI/w616-h640/Screen%20Shot%202023-03-18%20at%204.46.47%20PM.png" width="616" /></a><br /><span style="font-family: arial;"><i>Try not to eat this directly out of the container!</i></span></div><span style="font-family: arial;"><p><span style="font-family: arial;"><br /></span></p>I love Asian inspired food. This Chinese garlic sauce is lightly sweet and so flavorful. It’s amazing as a stir-fry sauce or it can be used as a dipping sauce. Sometimes we use this as the final sauce when we smoke ribs and then finish or crisp them up on the grill.</span><p></p><p><span style="font-family: arial;"><br />I like to use it on pork smoked spareribs, or chicken wings. <b>WARNING</b>: It's highly addictive! I modified this recipe from one found online years ago and this is what I use all the time.</span></p><p class="p1" style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-family: arial; font-size: x-small;"><b>PREP TIME<br /></b>15 minutes<br /><br /><b>COOK TIME<br /></b>10 minutes<br /><br /><b>TOTAL TIME<br /></b>25 minutes</span></p><h2 style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px 0px 2px; text-align: left;"><span style="font-family: arial;"> <br /></span><b><span style="font-family: arial;">Ingredients:</span></b></h2><p class="p1" style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-family: arial;">· 2 tablespoons vegetable or canola oil</span></p><p class="p1" style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-family: arial;">· 2 tablespoons minced garlic</span></p><p class="p1" style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-family: arial;">· 1 tablespoon minced ginger (I use 2 tablespoons because I like it spicier)</span></p><p class="p1" style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-family: arial;">· 1 teaspoon finely chopped fresh green chiles (I use local Jalapenos, minced)</span></p><p class="p1" style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-family: arial;">· 3 green onions, white and green finely minced</span></p><p class="p1" style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-family: arial;">· ⅔ cup soy sauce</span></p><p class="p1" style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-family: arial;">· ½ cup chicken broth</span></p><p class="p1" style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-family: arial;">· ⅓ cup rice wine vinegar</span></p><p class="p1" style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-family: arial;">· ¼ cup brown sugar (light or dark your choice)</span></p><p class="p1" style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-family: arial;">· 1 ½ tablespoon sesame oil</span></p><p class="p1" style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-family: arial;">· 1 ½ tablespoon red pepper flakes</span></p><p class="p1" style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-family: arial;">· ¼ cup water</span></p><p class="p1" style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-family: arial;">· 2 tablespoons cornstarch</span></p><p class="p1" style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-family: arial;"> </span></p><h2 style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px 0px 2px; text-align: left;"><b><span style="font-family: arial;">Directions:</span></b></h2><p class="p1" style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-family: arial;">1. Heat the vegetable oil in a medium saucepan over high heat. Add the garlic, ginger, green onions and chilis. Cook, stirring constantly until fragrant, about 15 seconds.</span></p><p class="p1" style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-family: arial;">2. </span><span style="font-family: arial;">Stir in the soy sauce, chicken broth, vinegar, brown sugar, sesame oil, red pepper flakes. Bring to a boil then reduce heat to medium and cook for 1-2 minutes.</span></p><p class="p1" style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-family: arial;">3.<span> </span>Stir the water and cornstarch together until fully dissolved and pour it into the sauce. Cook, stirring constantly until the sauce thickens.</span></p><p class="p1" style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-family: arial;"><br /></span></p><h2 style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px 0px 2px; text-align: left;"><b><span style="font-family: arial;">Make ahead tip:</span></b></h2><p class="p1" style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-family: arial;">Allow the sauce to cool for 1 hour then transfer to an airtight container and refrigerate for up to 4 days. Reheat the sauce by warming it over low heat.</span></p><p class="p1" style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-family: arial;"> </span></p><p class="p1" style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><br /></p><p></p><p class="p1" style="font-family: "Helvetica Neue"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size: 13px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJKamZizl8K2JmeKtW65uviFfB1z0sWMStP9q1miVcXvgqSCZ1DXETXqddr-ermnJvcv-0Ny6UQkch5oS3iyL2xRPxHO-BsIP-ajkjXxbvgznp50L69AsrANQTueLaKmICwvpPODZajfpNIUi4-3UdJOePGQAOvHd-RW0PCx9JTOoCLRxhS88GziP7/s1156/Screen%20Shot%202023-03-18%20at%204.47.02%20PM.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1156" data-original-width="912" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJKamZizl8K2JmeKtW65uviFfB1z0sWMStP9q1miVcXvgqSCZ1DXETXqddr-ermnJvcv-0Ny6UQkch5oS3iyL2xRPxHO-BsIP-ajkjXxbvgznp50L69AsrANQTueLaKmICwvpPODZajfpNIUi4-3UdJOePGQAOvHd-RW0PCx9JTOoCLRxhS88GziP7/w504-h640/Screen%20Shot%202023-03-18%20at%204.47.02%20PM.png" width="504" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial; font-size: medium; text-align: left;"><i>It is delicious used in a simple stir fry!</i></span></div><br /> <p></p>Marchttp://www.blogger.com/profile/05703469917745853662noreply@blogger.com0tag:blogger.com,1999:blog-8518322664997548825.post-39662032969016613662019-03-09T14:57:00.000-06:002019-03-09T14:57:14.003-06:00Saturday Sweet & Savory: Korean BBQ Sauce<br />
<span style="font-family: Arial, Helvetica, sans-serif;">Sometimes, home made is too much trouble. Other times, it is absolutely necessary. Case in point: Korean BBQ Sauce.</span><br />
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<a href="https://2.bp.blogspot.com/-_mB4Bw3RsGM/XIQnmQyXBTI/AAAAAAAAFrU/XzA0hRyV9Og5rYJgXr0AoVixm3i5ifcFQCLcBGAs/s1600/korean.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://2.bp.blogspot.com/-_mB4Bw3RsGM/XIQnmQyXBTI/AAAAAAAAFrU/XzA0hRyV9Og5rYJgXr0AoVixm3i5ifcFQCLcBGAs/s640/korean.jpg" width="480" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">When you have a taste for something and you know you want it, it is just necessary to break all the ingredients out and go for it. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Today I wanted Korean Style Baby Back Ribs. I cooked the ribs with only salt & pepper in the oven until they were tender and then realized I needed the sauce! I always finish them on the grill once sauced so... here's the recipe for the sauce!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Its EASY and very quick to make:</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">3/4 C. Dark Brown Sugar </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3/4 C. Soy Sauce (Low sodium? why bother?)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 C. Water</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 T. Rice Wine Vinegar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1.5 T. Chili Paste (you MIGHT substitute Sriracha if you want)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1.5 Tsp. Sesame Oil</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 Tsp. Coarse Ground Black Pepper (use 2 T. so it's up to you)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 T. Freshly grated ginger</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">5 Cloves Crushed fresh garlic</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 T. Cornstarch</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 T. Water</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Combine the first 9 ingredients and whisk to combine. Pour into a saucepan over high heat. While it comes to a boil, whisk together the last two ingredients, cornstarch and water, to make a slurry. One the sauce starts to boil, pour in the slurry and whisk away. When it thickens, remove from the heat and let it cool. May be kept for up to two weeks in the fridge in an airtight container. Some people strain it but I like the chunky bits.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">NOTE: I like mine a little hotter than normal so I use two Tablespoons of chili paste.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">This can be brushed on ribs (or whatever - it's awesome on chicken, fish or pork) and grilled (which is how I finish my ribs) or used as a dipping sauce. Both delicious ways to consume this stuff!</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>Marchttp://www.blogger.com/profile/05703469917745853662noreply@blogger.com0tag:blogger.com,1999:blog-8518322664997548825.post-75171414562803177012018-05-01T11:43:00.003-05:002018-05-01T11:44:54.728-05:00Something New - A New Blog - White HAWL Cottage<div class="" style="clear: both; text-align: center;">
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">I bought a small house in East Texas in a beautiful little tiny town called "Hideaway" to retire to one day. I started a blog about my purchase and the renovation of the house. Check it out here: <a href="http://texas-stylehome.blogspot.com/"><span style="color: blue;">Texas-StyleHome</span></a>. It has some great before and after photos and a little narrative of the little cottage. You can also see many other photos, before, during and after the renovation at my <a href="https://www.pinterest.com/texasstyled/white-hawl-cottage/"><span style="color: blue;">Pinterest Board</span></a>. Enjoy!</span><br />
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<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-6uezcOxFYKg/WuiXYw-3a5I/AAAAAAAAFXs/7Iz35nhLYMs_YsGuzqW1Ly-IiW19LdGKwCLcBGAs/s1600/DSC_0011.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1060" data-original-width="1600" height="422" src="https://2.bp.blogspot.com/-6uezcOxFYKg/WuiXYw-3a5I/AAAAAAAAFXs/7Iz35nhLYMs_YsGuzqW1Ly-IiW19LdGKwCLcBGAs/s640/DSC_0011.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">The kitchen BEFORE - dark tiny galley kitchen, no window, tired old cabinets and appliances.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-ZvW3m8HUFlA/WuiXxMRQYJI/AAAAAAAAFX0/lqVJBS7y3xMT5Rbb5XL4VAaQx2rn6zuoQCLcBGAs/s1600/Kitchen.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://2.bp.blogspot.com/-ZvW3m8HUFlA/WuiXxMRQYJI/AAAAAAAAFX0/lqVJBS7y3xMT5Rbb5XL4VAaQx2rn6zuoQCLcBGAs/s640/Kitchen.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Remodeled kitchen - new window over the sink, white shaker cabinets, white quartz countertops, subway tiles, white appliances! Total gut and remodel.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-Dw90u6pRjRU/WuiWmrcQFRI/AAAAAAAAFXg/MFOXZfiO-00pbPMm4fT6TNcPiLizTw4pQCLcBGAs/s1600/DSC_0047.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1060" data-original-width="1600" height="422" src="https://3.bp.blogspot.com/-Dw90u6pRjRU/WuiWmrcQFRI/AAAAAAAAFXg/MFOXZfiO-00pbPMm4fT6TNcPiLizTw4pQCLcBGAs/s640/DSC_0047.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">The BEFORE Photo - Dark deck, eaves - Generally sad with no curb appeal</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-IxOPctt8ALA/WuiWFQAUn8I/AAAAAAAAFXY/2eyes_x_K1QcVPTatH5YE06Hs6PJ1sHRACLcBGAs/s1600/243Exterior.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://1.bp.blogspot.com/-IxOPctt8ALA/WuiWFQAUn8I/AAAAAAAAFXY/2eyes_x_K1QcVPTatH5YE06Hs6PJ1sHRACLcBGAs/s640/243Exterior.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">The Newly Refreshed Exterior - Light Grey deck, Snow White Eaves and new gutters - a real face lift<br /></span></td></tr>
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<br />Marchttp://www.blogger.com/profile/05703469917745853662noreply@blogger.com0tag:blogger.com,1999:blog-8518322664997548825.post-51894579879662967852015-06-28T17:13:00.000-05:002015-06-28T17:56:12.557-05:00Eat This: Summer Herb and Tomato Focaccia<br />
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<b><i>Summer Herb and Tomato Focaccia</i></b></div>
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I grow a lot of herbs and veggies in containers on my patio. Chili Piquin Peppers (RIDICULOUSLY hot TicTac sized peppers), Rosemary, Basil, Oregano, Chives, Mint, Jalapenos and cherry tomatoes. I found a recipe and changed it up a bit for a quick Sunday afternoon treat. I love focaccia and herbs and thought, "What the heck!?!" let's just marry them all together and see what comes up. Here's what I came up with.<br />
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<b>INGREDIENTS</b></div>
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2 cups warm water (110 degrees F)<br />
3 tsp yeast (1.5 packets)<br />
2 tsp salt - I like roasted garlic grey salt<br />
3 + 3/4 cups good quality soft bread flour<br />
4 tablespoons extra virgin olive oil<br />
¾ cup fresh herb leaves, chopped finely - I use Basil, Oregano and Rosemary because I grow them<br />
1.5 Cups of small cherry tomatoes split lengthwise<br />
1/2 cup grated cheese for sprinkling - I prefer Romano/Parmesan blend<br />
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<b><i>ASSEMBLE AND BAKE</i></b></div>
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1. Preheat the oven to 110 degrees F for rising<br />
2. Put the yeast in a large mixing bowl and pour in the warm water.<br />
3. Add the salt and 2 cups of the flour, mix into a soft and sticky dough.<br />
4. Add the remaining 1 3/4 cups of flour and mix well. The dough should still be sticky. You want it sticky/wet to be able to rise well<br />
5. Cover and let rise for 40-45 minutes in the warm oven<br />
6. Turn the dough out onto the lined pan. Add about a third of the chopped herbs to the top of the dough, fold over and add another third; fold over again<br />
7. Press out the dough on a well oiled, or <a href="http://www.amazon.com/gp/search/ref=as_li_qf_sp_sr_il_tl?ie=UTF8&camp=1789&creative=9325&index=aps&keywords=silpat&linkCode=as2&tag=thvifrthgris-20">silpat</a> lined baking sheet. Using your fingers, ease it into a rectangle, approximately 9×13, give or take.<br />
8. Put the olive oil in a small bowl and dip your fingers into the oil, and then all over the bread, poking the bread surface and leaving little pools of oil. <br />
9. Poke the tomatoes all over the dough pressing them in slightly., then scatter the remaining herbs across the surface. Sprinkle your chosen salt over all, and finally sprinkle on the cheese.<br />
10. Bake for 18-20 minutes until lightly golden.<br />
11. I like to top off the freshly baked bread with coarsely chopped Basil because it is so fragrant and sort of "melts" into the toppings.</div>
Marchttp://www.blogger.com/profile/05703469917745853662noreply@blogger.com0tag:blogger.com,1999:blog-8518322664997548825.post-46151511967363501732015-06-08T20:51:00.000-05:002015-06-08T20:51:42.673-05:00Style: Painted and Stained Chest Makeover<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-4oji5zutPrw/VXZE0X_hf6I/AAAAAAAAEeI/GjkBb-3i64Q/s1600/FullSizeRender%2B%252849%2529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://3.bp.blogspot.com/-4oji5zutPrw/VXZE0X_hf6I/AAAAAAAAEeI/GjkBb-3i64Q/s640/FullSizeRender%2B%252849%2529.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">Finished Product! My $16 chest.</span></td></tr>
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<span style="font-family: Verdana, sans-serif;">Last year when I went to the local County offices to vote, I had a conversation with a man who had a load of old furniture strapped to the back of his truck on the way to the Goodwill. I saw a chest of drawers and liked its lines. I had been looking for something to sit in my entry hall and wanted a painted chest. I talked the guy out of the chest and loaded it in the SUV. Thank goodness I had that vehicle at the time or this post wouldn't be happening.</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">Masked off for painting.</span></td></tr>
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<span style="font-family: Verdana, sans-serif;">This chest was just an inexpensive, likely late '40's or '50's mass produced three drawer chest. Cobwebbed and scratched, I cleaned it, rubbed it with Old English Scratch Cover and it sat in the foyer for months. </span><br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-dNb5l5W9wSg/VXZFLpupK5I/AAAAAAAAEe0/Mic72svBx-4/s1600/FullSizeRender_10.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://4.bp.blogspot.com/-dNb5l5W9wSg/VXZFLpupK5I/AAAAAAAAEe0/Mic72svBx-4/s640/FullSizeRender_10.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">One coat of white satin finish spray paint.</span></td></tr>
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<span style="font-family: Verdana, sans-serif;">Last weekend I decided to work on it. I removed the hardware and drawers, sanded the top and drawer fronts until they were very smooth. I lightly sanded the sides and front of the chest to take paint.</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">Another light coat and we are almost done!</span></td></tr>
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<span style="font-family: Verdana, sans-serif;">I'd been reading about spray painting furniture and got some satin finish white paint. I used a light Pecan poly and stain combined in one and after three coats of stain and poly on the top and drawer fronts (you can re-coat after only an hour with the fast-drying product) we were done. I let it sit for 48 hours to cure and then, it was done.</span><br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-Mv6L2W_IRE8/VXZFLcyKuHI/AAAAAAAAEes/3waeWhbHM34/s1600/FullSizeRender_30.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://3.bp.blogspot.com/-Mv6L2W_IRE8/VXZFLcyKuHI/AAAAAAAAEes/3waeWhbHM34/s640/FullSizeRender_30.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">Just about finished ... one more coat!</span></td></tr>
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<span style="font-family: Verdana, sans-serif;">Not bad for a few hours work and $16 in supplies! So I decided it's true: you CAN repurpose furniture quite easily. I think next I am going to paint my bed frame and night stands! Stay tuned!</span><br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-v6KwFmRCJdc/VXZFLfZBQpI/AAAAAAAAEew/8PUJd5Czb_E/s1600/FullSizeRender_40.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://3.bp.blogspot.com/-v6KwFmRCJdc/VXZFLfZBQpI/AAAAAAAAEew/8PUJd5Czb_E/s640/FullSizeRender_40.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">I stained the drawer fronts next to each other and one right after the other to make sure I got the right amount of stain to be consistent. It worked out well!</span></td></tr>
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<span style="font-family: Verdana, sans-serif;"><br /></span>Marchttp://www.blogger.com/profile/05703469917745853662noreply@blogger.com0tag:blogger.com,1999:blog-8518322664997548825.post-74298588207338875862014-01-19T21:20:00.001-06:002014-01-19T21:20:36.759-06:00Eat This: Brownie In A Mug<br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Busy day out and about. Football playoffs. No one wants to go to the grocery store, but there is that nagging, "Where's my chocolate?"</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">I've got your chocolate. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">In a mug.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Hot.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">With chips.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">And pecans. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">A brownie, steaming hot topped with a dollop of vanilla bean ice cream. Yeah baby. Delicious. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Check out how easy this is.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><b>Ingredients (per serving):</b></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">4 Tablespoons all purpose flour</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">2 Tablespoons butter</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">2 Tablespoons sugar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">2 Heaping tablespoons chocolate chips</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">2 Heaping tablespoons chopped pecans</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 Tablespoon cocoa powder</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 Tablespoon packed brown sugar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 Egg yolk (no white)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 Pinch salt (if using salted butter omit this)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1/4 Teaspoon vanilla extract</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Melt butter in the mug in microwave. Stir in sugars until well combined. Add egg yolk and vanilla and stir. Add flour, cocoa and salt, if using, and stir to combine. Add chips and pecans.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Microwave for one minute on full power. Do not over cook. It will be moist in the center. Let sit for three minutes, if you can, before topping with a scoop of vanilla ice cream.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Delicious. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Not for the faint of heart. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Not diet food. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Just delicious.</span><br />
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Marchttp://www.blogger.com/profile/05703469917745853662noreply@blogger.com1tag:blogger.com,1999:blog-8518322664997548825.post-48342933168327869432013-09-15T20:51:00.000-05:002013-09-15T20:54:12.083-05:00Eat This: Pickled Peppers<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-i1CzHKtATXI/UjZjupkbNKI/AAAAAAAADt0/_egTL7Nzq5E/s1600/photo+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-i1CzHKtATXI/UjZjupkbNKI/AAAAAAAADt0/_egTL7Nzq5E/s640/photo+2.JPG" width="480" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Each year I grow herbs and peppers in my backyard in containers. This year, I planted two tiny little jalapeño pepper plants I bought from the Home Depot back in March. I think I paid $1.50 for each and by September they are 3.5 feet tall and producing lots of peppers.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">I leave them on the plant until they turn red and then harvest and keep in the refrigerator until I have enough. I think they taste better than the green peppers, maybe more mellow? For this recipe, I used a few large green jalapeños from the market to add some color. These are definitely not like my Cowboy candy. These are pickles. Great on a sandwich or as a, well, pickle!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Check em out.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><b>Ingredients</b></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">7 Cups of sliced jalapeño peppers</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">4 Cups apple cider vinegar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 Cup water</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1/2 Cup sugar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 Tablespoon celery seed (or mustard or both!)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 Tablespoon kosher salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 Tablespoon garlic powder</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">2 Tablespoons peppercorns</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">7 Cloves sliced garlic (optional)</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Bring your canning water to a boil with the jars and rings. Place the lids in simmering water but do not boil. Optionally you can just pack these in jars and refrigerate instead of canning.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Bring all the ingredients, less the peppers to a boil. You can add just about anything you really like as a flavor.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Put the sliced peppers in sterilized jars. Fill with the brine to within a half inch of the top. Use a skewer to release any trapped air. Top with the lids and secure with the rings.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Process in a boiling water bath, 10 minutes for half pints and 15 minutes for pints. Follow usual canning and processing guidelines.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">These are great when they are ice cold with a beer, atop a burger or nachos. Definitely your favorite "go to" pickle!</span>Marchttp://www.blogger.com/profile/05703469917745853662noreply@blogger.com1tag:blogger.com,1999:blog-8518322664997548825.post-39404770675277535942013-09-02T15:25:00.000-05:002013-09-02T18:28:57.978-05:00Eat This: Herbed Focaccia<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-dUAEvUq28bI/UiTzThA5OsI/AAAAAAAADtQ/lJS6L7llQOo/s1600/photo+(14).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-dUAEvUq28bI/UiTzThA5OsI/AAAAAAAADtQ/lJS6L7llQOo/s640/photo+(14).JPG" width="480" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">This summer we used a lot of the herbs we grow in the back yard. Basil, rosemary, lemon thyme, German thyme, chives, mint and oregano. I wanted some focaccia to use to make our favorite "Caprese sandwich" using more of the nice basil we have as well as some delicious tomatoes from the farmer's market.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">I used an old tried and true quick focaccia recipe. It turns out really well and doesn't take forever. Quick and easy, almost fool proof try this and use anything you want to include as an add on.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Sometimes, sun dried tomatoes and oil cured olives are the topping. Today a quick process of basil and olive oil and a sprinkling of parmesan and sea salt flakes. Delicious. Here's how we do it:</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><b>Ingredients</b></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1/3 Cup warm (110-115 degree water)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 Teaspoon sugar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 Packet instant rise yeast</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">2 Cups all purpose flour, plus more for dusting the board</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1/4 Teaspoon salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1/4 Cup chopped herbs</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">2-3 Tablespoons olive oil</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1/2 Teaspoon flaky seal salt or other finishing salt</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Mix the water, sugar and yeast in a small bowl and cover. Let bloom for ten minutes.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Mix some basil (as much as you like) and a couple of tablespoons of olive oil in a small mini-food processor and make a rough "pesto-like" mixture for topping.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Mix the dry ingredients well in a large bowl. add the yeast mixture and combine. Add additional water until it comes away from the sides of the bowl.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Remove to a lightly floured surface and knead in the herbs. Four or five turns. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">This time I oiled and dusted the 9" round cake pan with parmesan cheese to impart a little cheesy flavor to the crust.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Once spread out, dimple the top. Spread the olive oil and basil mixture on top and sprinkle with the seal salt. I also like a sprinkle of black pepper too!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Bake for 15 minutes for a medium crunch exterior, less if you like it softer.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">You may get a higher, fluffier focaccia by letting it rise a second time in a warm oven before baking.</span>Marchttp://www.blogger.com/profile/05703469917745853662noreply@blogger.com0tag:blogger.com,1999:blog-8518322664997548825.post-16536294431202223802013-09-01T20:39:00.000-05:002013-09-01T20:39:07.516-05:00Eat This: Blackberry Raspberry Cobbler<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-ztzKhfpBniU/UiPr4Tge48I/AAAAAAAADtA/g4Cblsf9IvA/s1600/photo+(13).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-ztzKhfpBniU/UiPr4Tge48I/AAAAAAAADtA/g4Cblsf9IvA/s640/photo+(13).JPG" width="480" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Between the blackberry bounty at the farmer's market and the special on raspberries at the grocery store, tonight's dessert is cobbler. Delicious, tart locally grown blackberries were HUGE. I used my old standby cobbler recipe to hook them both up together and the result was outstanding. Quick, easy and idiot-proof (I'm walking proof of that!) Check this out:</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><b>Ingredients:</b></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">2 Cups fresh blackberries</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 Cup fresh raspberries</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1/2 Stick butter</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 Cup Sugar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 Cup all purpose flour</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 Cup milk</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 1/2 Teaspoons baking powder</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1/2 Teaspoon salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 1/2 Teaspoons cinnamon</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Preheat oven to 350 degrees. Butter a baking dish generously. Melt the stick of butter.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Combine sugar, flour, baking powder, cinnamon and salt in a mixing bowl. Add the milk and mix.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Add the melted butter and combine until incorporated. Pour into baking dish.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Distribute the berries over the top evenly. Sprinkle with a couple of tablespoons of sugar if you like a more crispy top.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Bake for an hour. Look at sides on the top and if they are puling away, it's done. If not give it another 5 minutes but no more. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Remove form oven and allow to cool. Serve warm or at room temp. I personally love this the second day when it is ice cold. refrigerate leftovers (if there are any).</span>Marchttp://www.blogger.com/profile/05703469917745853662noreply@blogger.com0tag:blogger.com,1999:blog-8518322664997548825.post-7296723377793554382013-08-21T20:46:00.001-05:002013-08-21T20:46:39.932-05:00Eat This: Arborio Rice Stuffed Tomatoes<br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">It's that time of year. Tomato season. Tonight I made Arborio rice stuffed tomatoes. They are light, refreshing and taste like summer. Easy to make, it takes more time to prep than to bake. Here is how it works.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><b>Ingredients</b></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">4 Large tomatoes</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">8 Tablespoons Arborio rice</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 Small onion</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 Medium Jalapeno pepper</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 Ear corn on the cob</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">4 Cloves garlic</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">4 Tablespoons basil</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 Teaspoon salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">4 Tablespoons olive oil</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1/2 Teaspoon black pepper</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1/4 Cup shaved parmesan cheese</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1/2 Cup chicken broth (substitute water or white wine)</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Preheat oven to 350 degrees.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Remove the top of the tomatoes and scoop out the pulp and place in a food processor or food mill. Process the tomatoes Sprinkle the tomatoes inside with salt and pepper and invert. Allow to sit and reserve the juices that gather.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Finely chop the onion and garlic. Seed the jalapeno and finely mince. Cut the corn from the cob, using the back of the knife to get all the pulp and reserve. </span><br />
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<a href="http://3.bp.blogspot.com/-KSGjKkhAMS8/UhVsKntGT5I/AAAAAAAADrg/0GNP6A_w_PQ/s1600/photo+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-KSGjKkhAMS8/UhVsKntGT5I/AAAAAAAADrg/0GNP6A_w_PQ/s640/photo+1.JPG" width="480" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Heat 2 tablespoons olive oil and cook onions and jalapeno until translucent. Add the rice and continue to saute until the rice is toasted and almost browned.</span><br />
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<a href="http://1.bp.blogspot.com/-ULAMCCtGn4A/UhVsKrKwrDI/AAAAAAAADro/Tygm-Ggyny4/s1600/photo+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-ULAMCCtGn4A/UhVsKrKwrDI/AAAAAAAADro/Tygm-Ggyny4/s640/photo+2.JPG" width="480" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Drain the accumulated tomato juices to the puree. Add the tomato puree, water, salt and pepper. Bring to a boil and cover. Reduce heat and simmer, stirring occasionally for about 15 minutes until rice is barely al dente as it will cook more in the oven. </span><br />
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<a href="http://3.bp.blogspot.com/-_ycc__5il_8/UhVsny10D6I/AAAAAAAADr8/U6MC6Jr8qJ8/s1600/photo+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-_ycc__5il_8/UhVsny10D6I/AAAAAAAADr8/U6MC6Jr8qJ8/s640/photo+1.JPG" width="480" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Place the tomatoes in an oiled oven proof dish. Add the basil to the rice mixture and stir to combine. </span><br />
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<a href="http://2.bp.blogspot.com/-RALlgiJZHJs/UhVsnxu8koI/AAAAAAAADsM/MU5qx2b3ozM/s1600/photo+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-RALlgiJZHJs/UhVsnxu8koI/AAAAAAAADsM/MU5qx2b3ozM/s640/photo+3.JPG" width="480" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Divide the rice mixture between the tomatoes and top with the parmesan. </span><br />
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<a href="http://4.bp.blogspot.com/-2wGXRCOE5Jk/UhVsoTYhhBI/AAAAAAAADsY/y7kEGB76T0Q/s1600/photo+4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-2wGXRCOE5Jk/UhVsoTYhhBI/AAAAAAAADsY/y7kEGB76T0Q/s640/photo+4.JPG" width="480" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Bake for 30 minutes until the parmesan has browned. Remove from the oven and allow to sit for 10 minutes before serving.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span>Marchttp://www.blogger.com/profile/05703469917745853662noreply@blogger.com0tag:blogger.com,1999:blog-8518322664997548825.post-84815212476353565622013-08-20T20:04:00.002-05:002013-08-20T20:04:57.467-05:00Eat This: Orange Pound Cake<br />
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<a href="http://1.bp.blogspot.com/-AhAkntcB3lk/UhQRdwv5fMI/AAAAAAAADpg/IMmSe8BO6Vo/s1600/image.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-AhAkntcB3lk/UhQRdwv5fMI/AAAAAAAADpg/IMmSe8BO6Vo/s640/image.jpeg" width="480" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">One of my favorite cakes is Lemon Pound Cake. </span><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">The one I made and posted <b><i><a href="http://www.dressedupbuttoneddown.com/2013/05/lets-eat-cake-lemon-pound-cake.html">HERE</a></i></b> was well received by friends and family alike. Coming from Florida, I love citrus. I have posted recipes for orange marmalade, clementine marmalade and use lemon quite liberally. Today I thought I would try the same recipe with orange as the flavor note. It turned out nicely. More subtle than lemon, but delicious as well. </span><br />
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<a href="http://3.bp.blogspot.com/-wuG5FNnTw1w/UhQRd8b44sI/AAAAAAAADpk/fg-LlqG1820/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-wuG5FNnTw1w/UhQRd8b44sI/AAAAAAAADpk/fg-LlqG1820/s640/photo.JPG" width="480" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">I also used two loaf pans this time instead of using the vintage cast aluminum Bundt pan that belonged to my grandmother. I cooked these for one hour at 325 degrees. It pulled away from the pan and came clear with the toothpick test. Don't overcook. Be sure you let the cakes cool for about 15 minutes before turning them out for the glaze.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">One for us and one for a neighbor who always brings us nice food and is just a general, all around good guy. We love to share and this is perfect for that.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">The changes? Use orange extract instead of lemon and I used the zest from the orange in the glaze as well. Using a micro plane makes it easy! Enjoy.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span>Marchttp://www.blogger.com/profile/05703469917745853662noreply@blogger.com0tag:blogger.com,1999:blog-8518322664997548825.post-82909582996893907892013-07-31T20:30:00.002-05:002013-08-01T21:34:39.296-05:00Eat This: Easy Peasy Fajitas<br />
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<a href="http://2.bp.blogspot.com/-f4kAuEc8I_8/UfmqszHkwSI/AAAAAAAADnc/bN3684ybjIE/s1600/photo+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="564" src="http://2.bp.blogspot.com/-f4kAuEc8I_8/UfmqszHkwSI/AAAAAAAADnc/bN3684ybjIE/s640/photo+2.JPG" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Everyone in Texas has their own recipe for fajitas. Well, almost everyone. Mine is pretty simple. I think many fajitas I've had over the years are unnecessarily complicated flavor-wise. Try these and I promise you will make your own take on them as well. I am afraid the only process photos I have are cooking photos. I had a lot going on today and the prep isn't necessarily photo worthy anyway! Try this.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><b>Ingredients:</b></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">2-3# of skirt steak, trimmed to remove most of the fat</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1/4 Cup of Canola or other flavor neutral oil</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1/4 Cup Tamari or other reduced sodium soy</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">4 Tablespoons gold tequila</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">4 - 5 Cloves garlic, crushed</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 Tablespoon Cumin</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 Tablespoon Thai chili paste (or to taste)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 Teaspoon granulated onion</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 Tablespoon chili powder</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">4 Tablespoons lime juice</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Zest of two limes</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 Teaspoon sugar (for caramelization)</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Combine all the ingredients in a large Ziploc bag or other container. Immerse the skirt steaks and let marinate overnight.</span><br />
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<a href="http://3.bp.blogspot.com/-JAzbSwQFxro/Ufm5k41ZwBI/AAAAAAAADoA/HZDW4bFfdGU/s1600/photo+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-JAzbSwQFxro/Ufm5k41ZwBI/AAAAAAAADoA/HZDW4bFfdGU/s640/photo+1.JPG" width="480" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Bring grill to high heat, lightly oil the grates and grill <i><b>HOT</b></i> without moving the strips of fajita meat until it moves easily. Flip over and grill until it caramelizes on the bottom.</span><br />
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<a href="http://4.bp.blogspot.com/-HRd7LtmLpoA/Ufm5kWPfMzI/AAAAAAAADn4/kt3X-aJg3Ds/s1600/photo+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="604" src="http://4.bp.blogspot.com/-HRd7LtmLpoA/Ufm5kWPfMzI/AAAAAAAADn4/kt3X-aJg3Ds/s640/photo+3.JPG" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Remove to a dutch oven and cover immediately. Wrap in a large towel and allow to rest for 25-30 minutes. Remove and slice against the grain.</span><br />
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<a href="http://1.bp.blogspot.com/-vjA1S_sglJY/Ufm5nSyD2iI/AAAAAAAADoI/rm4m0HbNwIM/s1600/photo+%25286%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-vjA1S_sglJY/Ufm5nSyD2iI/AAAAAAAADoI/rm4m0HbNwIM/s640/photo+%25286%2529.JPG" width="480" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Serve with diced tomato, shredded lettuce, shredded cheese, sour cream and guacamole on freshly steamed flour tortillas. Delicious.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span>Marchttp://www.blogger.com/profile/05703469917745853662noreply@blogger.com0tag:blogger.com,1999:blog-8518322664997548825.post-77953586809248953662013-07-27T20:45:00.005-05:002021-08-10T21:59:34.438-05:00Savor The Summer: Garlic Ginger Pepper Jam<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-fonfqkO8GJE/UfRylaHPWLI/AAAAAAAADjY/NytpIJj_xy0/s1600/photo+3.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-fonfqkO8GJE/UfRylaHPWLI/AAAAAAAADjY/NytpIJj_xy0/s640/photo+3.JPG" width="480" /></a></div>
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<span face="Arial, Helvetica, sans-serif" style="font-size: large;">I love the taste of Summer from the fresh corn to the nice fiery hot Jalapenos I grow in the back yard. I also like grilled meats and think that once in awhile you might like to have something sweet and hot on a freshly grilled chop. Enter this jam.</span><br />
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<span face="Arial, Helvetica, sans-serif" style="font-size: large;">Made from North Texas grown Banana peppers and Jalapenos right out of my backyard, this stuff is addictive. It looks like a lot of work for a little reward, but now I understand why Pepper Jam is so expensive. And why it is worth every cent.</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span face="Arial, Helvetica, sans-serif">Grown in my backyard!</span></td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-UVwMDyyfFXE/UfRyl24ve1I/AAAAAAAADj8/SImkzlx3Rh0/s1600/photo+4.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://2.bp.blogspot.com/-UVwMDyyfFXE/UfRyl24ve1I/AAAAAAAADj8/SImkzlx3Rh0/s640/photo+4.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span face="Arial, Helvetica, sans-serif">Don't use cheap sugar.</span></td></tr>
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<a href="http://2.bp.blogspot.com/-LmdRMuI_CnI/UfRyl3DFyvI/AAAAAAAADj4/MyT253A0sPE/s1600/photo+5.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-LmdRMuI_CnI/UfRyl3DFyvI/AAAAAAAADj4/MyT253A0sPE/s640/photo+5.JPG" width="480" /></a></div>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-ZpbOwXssLQw/UfRyrKHBf6I/AAAAAAAADkY/jEc9Ku_F-MY/s1600/photo+1.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://3.bp.blogspot.com/-ZpbOwXssLQw/UfRyrKHBf6I/AAAAAAAADkY/jEc9Ku_F-MY/s640/photo+1.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span face="Arial, Helvetica, sans-serif">Substitute other good vinegar to taste.</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span face="Arial, Helvetica, sans-serif">Fresh ingredients</span></td></tr>
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<a href="http://1.bp.blogspot.com/-JSZdOLhnY7U/UfRyrCvj1FI/AAAAAAAADkM/P6b5g95Hcok/s1600/photo+3.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-JSZdOLhnY7U/UfRyrCvj1FI/AAAAAAAADkM/P6b5g95Hcok/s640/photo+3.JPG" width="480" /></a></div>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-mGK9wtSwxKk/UfRyrnvAfiI/AAAAAAAADkg/5OK3L2CQVa8/s1600/photo+4.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://1.bp.blogspot.com/-mGK9wtSwxKk/UfRyrnvAfiI/AAAAAAAADkg/5OK3L2CQVa8/s640/photo+4.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span face="Arial, Helvetica, sans-serif">Monster hot Thai Finger Peppers</span></td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-xbkJSD61WpQ/UfRyr03NfPI/AAAAAAAADkk/f7kHqhgQQJY/s1600/photo+5.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://1.bp.blogspot.com/-xbkJSD61WpQ/UfRyr03NfPI/AAAAAAAADkk/f7kHqhgQQJY/s640/photo+5.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span face="Arial, Helvetica, sans-serif">Locally grown Banana Peppers from the Denton Farmer's Market</span></td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-aSS8sXOlUcM/UfRy_z5-snI/AAAAAAAADk4/F6SdCaQKhKc/s1600/photo+1.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://3.bp.blogspot.com/-aSS8sXOlUcM/UfRy_z5-snI/AAAAAAAADk4/F6SdCaQKhKc/s640/photo+1.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span face="Arial, Helvetica, sans-serif">Everything is better when you use OJ</span></td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-jU0Rat-eqZs/UfRzAJRnaNI/AAAAAAAADk8/J1JNHUtt0Jg/s1600/photo+2.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://3.bp.blogspot.com/-jU0Rat-eqZs/UfRzAJRnaNI/AAAAAAAADk8/J1JNHUtt0Jg/s640/photo+2.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span face="Arial, Helvetica, sans-serif">Locally grown red onions from the Denton Farmer's Market</span></td></tr>
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<span face="Arial, Helvetica, sans-serif" style="font-size: large;"><b>Ingredients:</b> Yield 3 8oz jars</span><br />
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<span face="Arial, Helvetica, sans-serif" style="font-size: large;">#1 Mild chili peppers (I used Banana Peppers)</span><br />
<span face="Arial, Helvetica, sans-serif" style="font-size: large;">6-8 Jalapenos </span><br />
<span face="Arial, Helvetica, sans-serif" style="font-size: large;">10-12 Small hot chili peppers (I used Thai Finger Chile Peppers)</span><div><span style="font-size: large;">3 Medium Onions<br /></span>
<span face="Arial, Helvetica, sans-serif" style="font-size: large;">1 Red bell pepper</span><br />
<span face="Arial, Helvetica, sans-serif" style="font-size: large;">1 1/2 Cups sugar</span><br />
<span face="Arial, Helvetica, sans-serif" style="font-size: large;">1/2 Cup Apple Cider Vinegar</span><br />
<span face="Arial, Helvetica, sans-serif" style="font-size: large;">1/2 Cup Garlic wine vinegar (sub any good vinegar - White Balsamic would be really awesome)</span><br />
<span face="Arial, Helvetica, sans-serif" style="font-size: large;">1 Whole head garlic (I like more so I used 1 1/2 heads)</span><br />
<span face="Arial, Helvetica, sans-serif" style="font-size: large;">2" Peeled fresh ginger</span><br />
<span face="Arial, Helvetica, sans-serif" style="font-size: large;">Zest and juice of 2 lemons</span><br />
<span face="Arial, Helvetica, sans-serif" style="font-size: large;">1 Cup orange juice</span><br />
<span face="Arial, Helvetica, sans-serif" style="font-size: large;">1/2 Cup water</span><br />
<span face="Arial, Helvetica, sans-serif" style="font-size: large;">1 Tsp. salt - I like Pink Salt or Kosher Salt</span><br />
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<a href="http://2.bp.blogspot.com/-TwJQoS3yWIQ/UfRzO3ddA8I/AAAAAAAADmY/wJQap5LZRbY/s1600/photo+5.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-TwJQoS3yWIQ/UfRzO3ddA8I/AAAAAAAADmY/wJQap5LZRbY/s640/photo+5.JPG" width="480" /></a></div>
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<span face="Arial, Helvetica, sans-serif" style="font-size: large;">Sterilize and prepare your jars. I used a smaller stock pot than my usual canning pot. I used a silicone trivet in the bottom to keep the jars off the bottom of the pot. Boil for 10 minutes and hold in the hot water until ready to fill. You can also just refrigerate this jam. Some say it has so much vinegar and sugar it will keep on the shelf, but I err on the side of caution always when preserving food.</span><br />
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<a href="http://3.bp.blogspot.com/-ortBGTs5EV0/UfRy__5kS2I/AAAAAAAADk0/BQ7wbZlYLzc/s1600/photo+3.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-ortBGTs5EV0/UfRy__5kS2I/AAAAAAAADk0/BQ7wbZlYLzc/s640/photo+3.JPG" width="480" /></a></div>
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<span face="Arial, Helvetica, sans-serif" style="font-size: large;">Mix all the liquids together and I added the lemon zest in as well.</span><br />
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<a href="http://4.bp.blogspot.com/-Tft3CJngls8/UfRzAv6nlzI/AAAAAAAADlM/bYM9yLs_m2k/s1600/photo+5.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-Tft3CJngls8/UfRzAv6nlzI/AAAAAAAADlM/bYM9yLs_m2k/s640/photo+5.JPG" width="480" /></a></div>
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<a href="http://3.bp.blogspot.com/-7KUpU8wbdKA/UfRzOGfvysI/AAAAAAAADmI/P89R3f6HpW4/s1600/photo+2.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-7KUpU8wbdKA/UfRzOGfvysI/AAAAAAAADmI/P89R3f6HpW4/s640/photo+2.JPG" width="480" /></a></div>
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<span face="Arial, Helvetica, sans-serif" style="font-size: large;">Prep the ingredients: peel the garlic and onions. Chop the onions and leave the garlic whole. Rough chop everything else and all to a big bowl. I chopped the small Finger Peppers and added them to the food processor along with the ginger and a little of the liquid mixture. Pulse until smooth and leave in the food processor bowl.</span><br />
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<a href="http://1.bp.blogspot.com/-R8kvadNMh4w/UfRzOJzxpNI/AAAAAAAADmM/pkTFum5G1yo/s1600/photo+3.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-R8kvadNMh4w/UfRzOJzxpNI/AAAAAAAADmM/pkTFum5G1yo/s640/photo+3.JPG" width="480" /></a></div>
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<span face="Arial, Helvetica, sans-serif" style="font-size: large;">Add the other peppers and pulse until they are all tiny mince.</span><br />
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<a href="http://3.bp.blogspot.com/-kiX63Tus9kc/UfRzOxOrcwI/AAAAAAAADmc/4_WbwMSaEEA/s1600/photo+4.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-kiX63Tus9kc/UfRzOxOrcwI/AAAAAAAADmc/4_WbwMSaEEA/s640/photo+4.JPG" width="480" /></a></div>
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<span face="Arial, Helvetica, sans-serif" style="font-size: large;">Add everything to the pot and get ready to cook. This needs to boil hard until it reaches the desired consistency - something like a caramelized mixture. It took me almost an hour to reduce it down to the consistency I wanted.</span><br />
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<a href="http://4.bp.blogspot.com/-y2LZVxnaXsw/UfRzU6DOi8I/AAAAAAAADmo/WJLXxH3_pf0/s1600/photo+1.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-y2LZVxnaXsw/UfRzU6DOi8I/AAAAAAAADmo/WJLXxH3_pf0/s640/photo+1.JPG" width="480" /></a></div>
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<span face="Arial, Helvetica, sans-serif" style="font-size: large;">This is not going to be a gummy, jelly-like jam like you buy at the grocery. This is more of a chutney textured mixture.</span><br />
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<span face="Arial, Helvetica, sans-serif" style="font-size: large;">I ladled it into hot sterilized jars and processed it for 15 minutes in a boiling water bath.</span><br />
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<a href="http://2.bp.blogspot.com/-0y8JDjVxWXY/UfRzVG2r-bI/AAAAAAAADms/Gv_NMw7R2O8/s1600/photo+2.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-0y8JDjVxWXY/UfRzVG2r-bI/AAAAAAAADms/Gv_NMw7R2O8/s640/photo+2.JPG" width="480" /></a></div>
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<span face="Arial, Helvetica, sans-serif" style="font-size: large;">Let it cool on the counter overnight and VOILA! Great on grilled meats, fish or dumped on top of ncie Goat Cheese and served with a pita chip or a parmesan cracker.</span><br />
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<span face="Arial, Helvetica, sans-serif" style="font-size: large;">Delicious on the hoof. You have to try this.</span><br />
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<span face="Arial, Helvetica, sans-serif" style="font-size: large;">Bonus recipe: Grilled Asian Pork Chops</span><br />
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<span face="Arial, Helvetica, sans-serif" style="font-size: large;">This marinade works for about a dozen chops. They are great to grill and then freeze for later. </span><br />
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<span face="Arial, Helvetica, sans-serif" style="font-size: large;"><b>Ingredients:</b></span><br />
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<span face="Arial, Helvetica, sans-serif" style="font-size: large;">1/3 Cup Teriyaki marinade</span><br />
<span face="Arial, Helvetica, sans-serif" style="font-size: large;">1/4 Cup Tamari or other low sodium soy sauce</span><br />
<span face="Arial, Helvetica, sans-serif" style="font-size: large;">2 Tablespoons Thai chili paste (more if you like hotter!)</span><br />
<span face="Arial, Helvetica, sans-serif" style="font-size: large;">1 Tablespoon grated fresh ginger</span><br />
<span face="Arial, Helvetica, sans-serif" style="font-size: large;">1 Teaspoon cumin</span><br />
<span face="Arial, Helvetica, sans-serif" style="font-size: large;">1 Teaspoon garlic powder</span><br />
<span face="Arial, Helvetica, sans-serif" style="font-size: large;">1 Teaspoon onion powder</span><br />
<span face="Arial, Helvetica, sans-serif" style="font-size: large;">1 Teaspoon chili powder</span><br />
<span face="Arial, Helvetica, sans-serif" style="font-size: large;">1 Tablespoon lemon juice</span><br />
<span face="Arial, Helvetica, sans-serif" style="font-size: large;">1/3 Cup neutral oil (Canola or vegetable oil)</span><br />
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<span face="Arial, Helvetica, sans-serif" style="font-size: large;">Mix it all and pour over chops in a sealable plastic bag and let marinate overnight Turn when you think about it.</span><br />
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<span face="Arial, Helvetica, sans-serif" style="font-size: large;">Grill the chops over a hot fire and turn once or twice until ALMOST done. Put them in a Dutch oven and wrap in a heavy beach towel. Let sit for 30 minutes to finish cooking and get those juices back into the center of the chops. Delicious. This works for chicken too.</span><br />
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<span face="Arial, Helvetica, sans-serif" style="font-size: large;"><br /></span></div>Marchttp://www.blogger.com/profile/05703469917745853662noreply@blogger.com0tag:blogger.com,1999:blog-8518322664997548825.post-51655692162211110832013-07-19T20:41:00.002-05:002013-07-29T21:05:03.988-05:00Eat This: Fish Friday - Maple Mustard Salmon<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-6FmjS-0Xbh8/UenqRXTtxBI/AAAAAAAADio/-us7iDKXd9A/s1600/photo+(2).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://1.bp.blogspot.com/-6FmjS-0Xbh8/UenqRXTtxBI/AAAAAAAADio/-us7iDKXd9A/s640/photo+(2).JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Stone Ground Mustard and Maple Glazed Salmon</td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">I love salmon. When the wild caught, Copper River Salmon is available, I am always a step away from a feast. Tonight, I made something a little different; Mustard-Maple Glazed Roasted Salmon. It was <i>DELICIOUS</i> and so easy. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Sadly, I was very lazy and only have the final product photographed, but I'll walk you through the process.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><b>Ingredients</b></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 Salmon fillet - mine was 1.8 pounds</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">2 Tablespoons stone ground mustard</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">2 Tablespoons good maple syrup</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 Tablespoon Thai chili paste</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 Lemon, cut in wedges for garnish</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1/2 Teaspoon freshly ground black pepper</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Preheat oven to 425 degrees.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">I buy salmon as a whole fillet. There are bones. Tiny little things along a line which you will need to remove. I keep a pair of tweezers in my kitchen just for salmon. Use them.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Line a heavy sheet pan with regular aluminum foil. Place the de-boned salmon filet on the foil. One cooked, the skin will stick to the foil and allow you to easily lift the cooked fish wiht a metal fish spatula.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Combine the mustard, maple syrup and chili paste. The proportions are what I considered perfect. If you want spicier, go for more chili paste, but sometimes I think we go for more spicy at the expense of flavor. Tasting just HOT is, well, just HOT and not flavor. My opinion.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Use the glaze generously. There is no reason to save anything for later. Spread it evenly over the fillet and sprinkle with the freshly ground pepper.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Bake at 425 for 15 minutes. If you think the fillet is a little thinner, err on the side of caution. Nothing is worse than overcooked fish. I remove it and let it sit for a moment or two and use a metal fish spatula to separate the flesh from the skin. </span><br />
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<a href="http://3.bp.blogspot.com/-Fw6elC0U_5w/UenqRRAVbfI/AAAAAAAADis/2ZvPX-NUQq0/s1600/photo+%25283%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-Fw6elC0U_5w/UenqRRAVbfI/AAAAAAAADis/2ZvPX-NUQq0/s640/photo+%25283%2529.JPG" width="480" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">I eat this with lemon alone, or with my "Adult Tartar Sauce" made from Dukes Mayonnaise and Thai Chili Paste. Served with a very cold, crisp white wine? Delicious on the hoof. Eat this. Eat this NOW.</span>Marchttp://www.blogger.com/profile/05703469917745853662noreply@blogger.com1tag:blogger.com,1999:blog-8518322664997548825.post-41489261347921131912013-07-13T12:58:00.001-05:002013-07-18T13:31:37.530-05:00Eating This: Fresh from Southern California<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-9DENGeCDkkw/UeGT4H_whOI/AAAAAAAADgw/eTQo2QWOTTA/s1600/photo+3.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://2.bp.blogspot.com/-9DENGeCDkkw/UeGT4H_whOI/AAAAAAAADgw/eTQo2QWOTTA/s640/photo+3.JPG" width="594" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Riverside Farmer's Market</td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">I have been on a bit of a mini-vacation in Southern Calirofnia, hosted by friends in Riverside at their home. The setting is idyllic, really beautiful and I know why they love being here so much. Food is important here: Fresh food. Local food. Delicious food. Our dinners have been really extraordinary. Here are some photos of the fresh products from their garden and the local Farmer's Market and the resulting meal!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">And dinner last night? Mmmm Hmmmm :)</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span>Marchttp://www.blogger.com/profile/05703469917745853662noreply@blogger.com0tag:blogger.com,1999:blog-8518322664997548825.post-78254146336277984242013-07-06T17:10:00.001-05:002013-07-10T10:50:34.783-05:00Eat This: Fresh Blueberry Jam<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Hello. My name is Marc and I am a canning and preserving addict. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">I admit it. Don't want to change it. Enjoy doing it and sharing with friends and neighbors. Today I made fresh blueberry jam. The blueberries came from a local farm here in North Texas and bought at the local Farmer's Market. I water processed the results and it turned out great! Next time I think I will do some spicy version, maybe a Jalapeño or other pepper infused variety.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><b>Ingredients: Yield 10 Half Pint Jars</b></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">8 Cups pureed fresh blueberries</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">4 Cups sugar (recipe called for 7 but I wanted less)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">10 Teaspoons lemon juice</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Zest from 2 lemons</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">5 Tablespoons Low Sugar Pectin</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">2 Cups water (can also use fruit juice)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1/2 Teaspoon freshly ground nutmeg</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 Pat butter (helps foaming problems)</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Wash and discard any berries that are questionable. This is the perfect way to use some that might be a little over ripe and getting soft.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Drain well in a colander Puree in batches collecting the puree in a large measuring bowl. It is important that you know how much puree you have to calculate the sugar and pectin.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Use a microplane to zest two medium lemons. Juice the lemons to obtain the necessary juice, adding additional juice as necessary. Use the same micro plane to grate the nutmeg adding it to the fruit.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Put everything in a stainless steel pot. Add the pectin and bring to a hard boil, stirring constantly until you cannot stir away the boil. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Add the sugar and bring to a hard boil again. Be careful, it can burn and this mixture is sticky and will burn your skin if it pops and sticks to you. Boil for a minute and then set aside to cool slightly.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">You can tell if you have a "set" by leaving a spoon in the freezer and when you think the jam is ready, put a bit on the spoon and tilt to cover. Run your finger through the middle and if it does not immediately run back together the jam is ready.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Fill hot sterilized jars to within a quarter inch of the top. Place hot lids on the top and secure with sterilized bands, finger tight.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Process in a boiling water bath for 13 minutes. Once done, remove to a rack and allow to cool, undisturbed for 24 hours. You will almost immediately hear the familiar "Ping!" of the tops as they seal. If any tops fles in the middle after they are completely cool, refrigerate those and use first. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">I hope you enjoy this little tutorial and will try making this yourself!</span>Marchttp://www.blogger.com/profile/05703469917745853662noreply@blogger.com2tag:blogger.com,1999:blog-8518322664997548825.post-57986712435548837532013-07-06T16:31:00.001-05:002013-07-10T10:54:09.140-05:00Fresh Saturday: Purple Hull Peas For The Freezer<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">I love peas. Almost any kind. When I was at the Denton Farmer's Market a couple of weeks back, one of the vendors I buy from was taking orders for Purple Hull Peas. He has a family farm and grows a pretty large variety of things. I ordered a half bushel of peas and they came in on the 4th! It was amazing that farmers were in the market on the Fouth of July, but hey, that's their bread and butter and they were mobbed. I also bought Blueberries which you will see in a subsequent post.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">I blanched the peas in rapidly boiling water for 90 seconds.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">After boiling, I used a spyder to remove them from the water and drop them into ice water to cool for 2 minutes.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">After they were cooled, I bagged and tagged them and went immediately into the freezer.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">These are fresh, lovely, tender peas and they will last in the freezer for several months. I used Ziploc freezer bags, I may opt for a vacuum sealer in the future. Enjoy!</span>Marchttp://www.blogger.com/profile/05703469917745853662noreply@blogger.com2tag:blogger.com,1999:blog-8518322664997548825.post-78673376561809380582013-07-03T16:56:00.000-05:002013-07-10T10:54:53.681-05:00Eat Here: Coco Pazzo Cafe, Chicago<br />
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<tr><td class="tr-caption" style="text-align: center;">From the website - Try sitting outside and enjoy the neighborhood ambiance.</td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Last week I was in Chicago attending the American Library Association's "Annual Conference". 26,000 librarians, vendors and others converged on Chicago. No surprise, a lot of Tweets, FaceBook and blog posts revolved around food. Chicago has a long tradition of foods from everywhere you can imagine.</span><br />
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<tr><td class="tr-caption" style="text-align: center;">The Modigliani inspired murals high above head are just a small part of the ambiance.</td></tr>
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<a name='more'></a><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">My friend Bob invited me to dinner at the <a href="http://www.cocopazzochicago.com/coco-pazzo-cafe.html"><b>Coco Pazzo Cafe</b></a>, one of two restaurants with the moniker in the City. The sister, Coco Pazzo is a step up, a little more formal and, obviously more expensive. The "Cafe" is a wonderful, warm, noisy place where you relax, drink, dine and people watch. Located in the Streeterville area at 636 N. St. Clair, it is easy to find and well worth any effort you might expend.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">The bar at Coco Pazzo Cafe makes wonderful cocktails, serves up great wines (many by the glass) and makes a great perch for people watching.</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Yes Babs, there will always be martinis.</td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">The ambiance is unequalled. The service is attentive without being cloying and the food, well.. it is wonderful. So good in fact that I didn't take enough photos. Go figure. But when I say if you ever eat there and they have the Risotto with Seasonal Vegetables as a special? ORDER IT!</span><br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-pbhO5PMEDyw/UdScTA65aTI/AAAAAAAADdE/pkJ_GRxu-Mc/s1600/photo+1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://3.bp.blogspot.com/-pbhO5PMEDyw/UdScTA65aTI/AAAAAAAADdE/pkJ_GRxu-Mc/s640/photo+1.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My selection, Risotto With Seasonal Vegetables.</td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-RZ5nk062O2g/UdScLxn2i-I/AAAAAAAADco/F96dKAmSwGs/s300/coco2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://4.bp.blogspot.com/-RZ5nk062O2g/UdScLxn2i-I/AAAAAAAADco/F96dKAmSwGs/s640/coco2.jpg" width="640" /></a></td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">The drinks were cold and right. The food was hot and right. The dessert, a Pistachio Semifreddo with strawberries was so spellbinding I didn't even snap a photo. Trust me on this one, it was memorable.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Go there. Enjoy. You will thank me and yourself too!</span><br />
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Marchttp://www.blogger.com/profile/05703469917745853662noreply@blogger.com0tag:blogger.com,1999:blog-8518322664997548825.post-35048056123494209752013-07-02T21:53:00.000-05:002013-07-10T10:55:08.068-05:00Grow: Herbs and More<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-AOkmiVPC3OA/UdONPwqBrXI/AAAAAAAADcI/frC3XLzC4Y0/s1600/photo+1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://2.bp.blogspot.com/-AOkmiVPC3OA/UdONPwqBrXI/AAAAAAAADcI/frC3XLzC4Y0/s640/photo+1.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lemon Thyme, German Thyme and Lavender</td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Living in North Texas we get some pretty extreme weather. From ice and snow in the Winter to triple digit temps in the Summer. So I do what any right minded person would do: I do container gardening on the patio. Easy. Cheap. Manageable. So much less maintenance, and, when the weather gets dicey? I move them under cover with no trouble.</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Sweet Basil</td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">I bought one basil plant at the Home Depot for $3 and we have been eating off this monster all season. From caprese salads, to sandwiches and salads, it is a Summer staple we love each year.</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Rosemary</td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">The rosemary comes back year after year. This one is 5 years old. I cut it back after the Winter in the Spring and use the tender shoots for fresh herbs. I keep the old dried up ones and use them in my smoker too.</span><br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-uTzUzdErnFY/UdOM36aJW-I/AAAAAAAADbU/cgl9fEQsYKw/s1600/photo+3.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://2.bp.blogspot.com/-uTzUzdErnFY/UdOM36aJW-I/AAAAAAAADbU/cgl9fEQsYKw/s640/photo+3.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chives</td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">The chives have been coming back for almost 5 years. I have to keep trimming them off about every two weeks and they come back tender and delicious.</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Spearmint</td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">The spearmint was new this year. Summer in Texas = Mojitos, right? so I grew this and it is DELICIOUS. Also awesome when cut in chiffonade and added to other Summer time dishes.</span><br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-KYbDxKXrFBU/UdOM4hyUNPI/AAAAAAAADbg/etJqmfwox1E/s1600/photo+5.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://2.bp.blogspot.com/-KYbDxKXrFBU/UdOM4hyUNPI/AAAAAAAADbg/etJqmfwox1E/s640/photo+5.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chili Piquin</td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">The Chili Piquin is a native Texas pepper. Tiny and fiery hot they make an amazing jelly, some totally delicious salsa and when dried I use them like crushed red pepper (careful! they are HOTTER!). At the end of the season we let the plants dry out and the birds enjoy the dried up remnants of my harvest.</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Chili Piquin Planter</td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">I grow almost everything in "Earth Boxes." They are planters with a water reservoir in the bottom and they really help in the Texas Summer heat.</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Better Boy Tomatoes</td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">This is the second year I have had any success with tomatoes. Early in the season planting is the key I have learned. Copious amounts of water is also key.</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Jalapenos</td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">A staple on any Texas table, you just have to grow Jalapenos. I pickle them as "CowBoy Candy" sweet and hot pickles for salads and sandwiches. Delicious.</span>Marchttp://www.blogger.com/profile/05703469917745853662noreply@blogger.com0tag:blogger.com,1999:blog-8518322664997548825.post-60934417717801545222013-06-22T21:53:00.003-05:002013-07-10T10:55:25.826-05:00Southern Style: Sweet & Savory Tomato Jam<div class="separator" style="clear: both; text-align: center;">
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<tr><td class="tr-caption" style="text-align: center;">FROM THIS ....</td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-w_76AUi9JY8/UcZSBR6uw4I/AAAAAAAADaQ/PoR9XwJbi28/s1600/photo+3.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://2.bp.blogspot.com/-w_76AUi9JY8/UcZSBR6uw4I/AAAAAAAADaQ/PoR9XwJbi28/s640/photo+3.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">TO THIS ...</td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">When sweet meets savory, delicious explosions happen. It's nature. Go with it. I love Summer; tomatoes, sweet and delicious. I want to save it for myself and to share with everyone I know. I found a tomato jam recipe, but it didn't really fit the flavor profile I was looking for. So I did what anyone would do: I made up my own. This is the result. Try it. The only thing it costs you is an afternoon.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><b>Ingredients:</b> Yield 5-6 8oz Jars</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">4# large ripe tomatoes</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">2 Large jalapeños</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 2" piece of ginger</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 Large sweet yellow onion</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 TBL fresh Thyme, minced</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 TBL fresh Oregano, minced</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1/2 Cup apple cider vinegar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 1/2 Cup dark brown sugar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1/2 Cup white sugar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">2 Tsp salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 Tsp Cumin</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 Tsp Corriander</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">2 TBL Lemon juice</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 Tsp Chipotle, dried & ground (substitute cayenne)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 Pat butter</span><br />
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<a href="http://3.bp.blogspot.com/-m56-KkNPGdw/UcZR2-EwFcI/AAAAAAAADZY/8YNlTfoFqoo/s1600/photo+4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-m56-KkNPGdw/UcZR2-EwFcI/AAAAAAAADZY/8YNlTfoFqoo/s640/photo+4.JPG" width="480" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Bring a large pot of water to a rolling boil. Make an "X" on the bottom of each tomato about 1" wide. Drop tomatoes in the water in batches small enough to not kill the boil. Boil for one minute and remove to an ice water bath. The skins should slough off easily. </span><br />
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<a href="http://2.bp.blogspot.com/-jz9QR-ZXT7A/UcZR7tcO4kI/AAAAAAAADZs/3lx1hjuBZfs/s1600/photo+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-jz9QR-ZXT7A/UcZR7tcO4kI/AAAAAAAADZs/3lx1hjuBZfs/s640/photo+3.JPG" width="480" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">When done, chop into 1/2" dice and set aside. Mince the onion and add to the tomatoes.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Cut off the top of the peppers and slice lengthwise. Remove seeds and membranes; mince and add to the tomatoes. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Grate the ginger and add to the mix.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Mince the thyme and add to the mix. You can also add freshly minced basil if you like in an amount equal to the thyme.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Place the mixture in a stainless steel pot.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Add everything together and cook over medium-high heat. The butter will help keep the foam at a minimum. Be sure to stir well to keep it from burning. The sugar makes it particularly susceptible, so be careful. Once it has reached a boil, lower to a simmer, and wait. Wait. Wait. Wait. Stirring now and again, watch it to make sure it won't burn.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Reduce until it has the consistency of a thick, syrupy jam. Now is the time to either can it using a water bath (15 minute process) or refrigerate. It keeps up to two weeks, but it won't last that long.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Delicious on a sandwich, a panini, on roasted chicken... you will find your way with it. Enjoy.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span>Marchttp://www.blogger.com/profile/05703469917745853662noreply@blogger.com0tag:blogger.com,1999:blog-8518322664997548825.post-52615606384720143302013-06-15T15:07:00.000-05:002013-07-10T10:56:56.115-05:00Eat This: Peach Apricot Ginger Jam<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">Peach Apricot Ginger Jam</td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">I love the fresh fruit taste of the Spring. I went to the Farmer's Market and brought back some beautiful peaches, grown here in the DFW area. I knew I wanted something special, so I am paring them with dried Turkish apricots and ginger. Sweet and spicy with the ginger. It's delicious. This is a lower sugar recipe as well. The original called for 7 cups of sugar. I used 2 1/2. The use of Low-No Sugar Pectin has changed the way preserving works! Try this.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><b>Ingredients</b></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">5# Peaches (enough to yield 8 cups peach puree)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">8oz Dried Turkish apricots</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">2 Cups peach nectar (substitute orange juice)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Zest from 2 lemons, minced</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">3" piece ginger, peeled</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">2 1/2 Cups sugar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">9 Tablespoons Ball Low-No Sugar Pectin</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 Pat butter</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Prepare the peaches by boiling water and briefly, as in one minute, blanching them. Once blanched, drop in water with ice and allow to cool completely. The skin will pull right way. Dice and puree in the food processor. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Meanwhile, rehydrate the apricots in a little boiling water. Let them sit for about 30 minutes. Drain and chop finely in the food processor until finely minced.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Finely mince the lemon peel and add to the pureed peached and apricots. Take a little of the puree and put back in the food processor. Add the diced ginger and puree until smooth. Combine everything in the pot. I use a stainless steel pot with a heavy bottom.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">I added one pat of butter. It helps to keep the foaming to a minimum. Add the pectin a bit at a time and combine thoroughly. Heat to a rolling boil - careful not to let it scorch. Make sure you boil until the boil cannot be stirred away. Once done, add the sugar and return to the boil. Boil HARD for one minute. Remove and let sit for 5 -10 minutes while you get the jars ready.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Either jar and refrigerate or water process for 15 minutes to preserve. This is delicious on non-breakfast items as well. Add some freshly minced Jalapenos and serve with goat cheese on flatbread or crackers. Let me know how much you love this as I did!</span>Marchttp://www.blogger.com/profile/05703469917745853662noreply@blogger.com0tag:blogger.com,1999:blog-8518322664997548825.post-83268527293577986462013-06-08T16:28:00.001-05:002013-07-10T10:57:14.553-05:00Eat This: Rosemary Oregano Parmesan Focaccia<div class="separator" style="clear: both; text-align: center;">
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<tr><td class="tr-caption" style="text-align: center;">Impossible not to cut a piece to taste.</td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">I love focaccia. I bought a loaf last week from a local grocery. It was delicious, creamy with Parmesan. I wanted to try that myself and this was the result. I added herbs fresh from my backyard, rosemary and oregano along with shaved parmesan. Oh yeah. Delicious. Just try to make at least two loaves because one? Like eating one potato chip. Not happening.</span><br />
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<b><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Ingredients:</span></b><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">2 Cups unbleached all purpose flour</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1/3 Cup warm water (110 degrees)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 Packet quick rise yeast (Fleischman's is what I used)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">3 Tablespoons olive oil</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1/2 Cup finely grated parmesan for the dough</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1/3 Cup shaved parmesan for the top</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1/4 Cup finely grated parmesan for the bottom</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">2 Tablespoons finely chopped rosemary - 1 1/2 for the dough 1/2 for the top</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">2 Tablespoons finely chopped oregano - 1 1/2 for the dough 1/2 for the top</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 Teaspoon Sal de Mer, Finishing Salt, Kosher Salt, whatever you like</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Let this sit for 10-15 minutes to bloom ....</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">The big fluffy well-bloomed yeast mixture.</td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Add one packet yeast to 1/3 cup of warm water (110 degrees) and one teaspoon of sugar. Stir and allow to "bloom". Within about 10-12 minutes you will have a big, foamy, fragrant cup of goodness.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Sift 2 cups of all purpose flour. I use unbleached all purpose flour.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Add 1/2 cup of shaved or grated parmesan. I like this to be the more "finely" grated parmesan. I save the shavings for the top.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Chop 2 tablespoons each, fresh rosemary and oregano. Use 1 1/2 tablespoons of each herb for the dough and reserve the remainder for the top. I don't particularly like dried herbs in a fresh "<i>eat me now</i>" kind of bread. Be sure to not overdo the rosemary. It has the tendency to become "medicinal" and can overpower a recipe pretty easily.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Stir in the yeast mixture. Add water by the tablespoon until all the flour has been incorporated. Turn it out onto a floured surface and knead for about a minute. Not a lot. It will be a fairly shaggy dough. </span><br />
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<a href="http://4.bp.blogspot.com/-3SDVFYdwnbY/UbOWOoSBOKI/AAAAAAAADTk/4qRWHq8MzRk/s1600/photo+4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-3SDVFYdwnbY/UbOWOoSBOKI/AAAAAAAADTk/4qRWHq8MzRk/s640/photo+4.JPG" width="480" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Oil the bowl in which you will allow the bread to rise. I turn on the oven to 170 for about 5 minutes and then turn it off. Once kneaded, roll into a ball and roll in the oil. Cover with a damp linen cloth and put in the warm oven for about 30-40 minutes.</span><br />
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<a href="http://2.bp.blogspot.com/-0zYQK5javg4/UbOWVrXGvdI/AAAAAAAADUM/YK8vgR_Jy40/s1600/photo+5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-0zYQK5javg4/UbOWVrXGvdI/AAAAAAAADUM/YK8vgR_Jy40/s640/photo+5.JPG" width="480" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Take this opportunity to oil the pan for baking - 1 tablespoon should do it but you can add more all depending on how you love EVOO! This time I used a round 10: cake pan. You can also use a baking sheet and go bigger and flatter. Put 1/4 cup of finely grated parmesan all over the bottom so the crust gets really crusty and cheesy and brown. (<i>insert mouth-watering sound here</i>)</span><br />
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<a href="http://2.bp.blogspot.com/-z0tLwJJuv80/UbOWVqQcq0I/AAAAAAAADUQ/Um1SPEm-FYE/s1600/photo+4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-z0tLwJJuv80/UbOWVqQcq0I/AAAAAAAADUQ/Um1SPEm-FYE/s640/photo+4.JPG" width="480" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Since there is no salt in the recipe, I like a little on the top. I used this Rosemary Flake finishing salt from <b><u><a href="http://www.atthemeadow.com/shop/">The Meadow.</a></u></b></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">OK, so the step I didn't have photos for was the one where after I mixed the dough up and let it rise I punched it down, turned it out onto a floured surface and stretched it a bit. Turn up the oven and preheat to 450. HOT OVEN. Put in the oiled and parmesan cheese lined cake pan. Push it out to the edges with your fingers making dimples in the dough. The EVOO will pool in the dimples and catch the other stuff to bake up into unbelievable goodness. Top with a tablespoon of the finely chopped herbs and the cheese.</span><br />
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<a href="http://2.bp.blogspot.com/-uk3Pi_uVg_Q/UbOWaVZIrZI/AAAAAAAADUk/lPLvqjJEfDI/s1600/photo+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-uk3Pi_uVg_Q/UbOWaVZIrZI/AAAAAAAADUk/lPLvqjJEfDI/s640/photo+2.JPG" width="480" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Bake in the HOT oven for 12-13 minutes for a soft inside. More for crispier crust it can go for as long as 18-20 but be careful, this is a HOT oven. I did this one for 13 minutes and it was PERFECT.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Beautiful and crusty, the smell is awesome and it tastes great!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">I had to show the bottom. Crusty and just waiting for some fresh tomatoes, basil and mozzarella for a Caprese Salad Sandwich.</span><br />
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<br />Marchttp://www.blogger.com/profile/05703469917745853662noreply@blogger.com0tag:blogger.com,1999:blog-8518322664997548825.post-29353844060214770872013-05-29T20:42:00.002-05:002013-07-10T10:57:32.739-05:00Eat This Now: Strawberry Lemon Ginger Jam<br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">I love strawberries. Sweet. Tart. Pretty. Red. Come on, everyone likes strawberries, right? I've been on a jelly/canning/preserving kick over the past year and I thought, what could I do with strawberries? These Texas grown berries are delicious. They're pretty BIG too. I took a basic recipe from <a href="http://susan-susancancook.blogspot.com/2011/06/strawberry-lemon-and-ginger-jam.html">Susan Can Cook</a> and modified it a bit. It came out really nicely. Delicious and tastes like "Summer". Try this. It's easy and delicious.</span><br />
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<b><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Strawberry Lemon Ginger Jam</span></b><br />
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<span style="background-color: white; color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: large; line-height: 28.46875px;">4 lbs. Strawberries</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">2 1/2 lbs. Sugar</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">7 oz. Lemon Juice</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1/2 cup Candied Ginger</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1/4 Teaspoon Salt</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">2 Tablespoons Lemon Zest</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">This takes two sessions. Here is what we do:</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Wash and dry the strawberries gently. Hull and quarter them placing them in a non-reactive bowl (I use a really large 18 quart stainless bowl because it makes it easy to mix). </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Add the zest to the quartered fruit and then, using a food mill (or food processor) crush a quarter of the berries. Return it all together to the big bowl.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Add the sugar, ginger, salt and lemon juice and combine. Cover and refrigerate overnight. When ready to start the next day, let it sit out for at least an hour before starting the heat.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Cook over a medium high heat, stirring to make sure that the sugar doesn't "catch" and burn. There is no pectin required for this method so long as you can cook to the required 220 degrees fahrenheit. This takes a bit of time, it took me almost an hour and a half. It greatly reduces the volume and starts to become jelly-like and almost translucent.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">I use the frozen spoon method to double check that the jam will "set". Once ready, sit the pan off the heat, skim off any excess foam and let it cool for about 5 minutes. Stir to distribute the fruit evenly throughout the mixture. Ladle into hot sterilized jars and refrigerate or hot water process for 15 minutes.</span></div>
Marchttp://www.blogger.com/profile/05703469917745853662noreply@blogger.com0tag:blogger.com,1999:blog-8518322664997548825.post-59432591198743780262013-05-25T17:57:00.001-05:002013-07-10T10:57:51.053-05:00Let's Eat Cake: Lemon Pound Cake<br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">I love lemon anything. Cake. Cookies. Whatever. I found a recipe and modified it and this was the outcome. I gave our neighbors half of the cake, so I wouldn't eat it all, and they proclaimed it the best lemon cake they'd ever had. You be the judge. It really WAS pretty awesome. It is a basic cake that you can add any kind of extract and make it your own. Enjoy.</span><br />
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<span style="font-size: large;"><b style="font-family: arial;"><span style="color: white; font-family: Arial;">Lemon Pound Cake</span></b></span></div>
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<span style="color: white; font-size: large;"><span style="font-family: Arial;"> </span><b><u><span style="font-family: Arial;">For the Cake:</span></u></b></span></div>
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<span style="color: white; font-size: large;"><span style="font-family: Arial;">1 Cup of butter (2 sticks) at room temperature</span><span style="font-family: Arial;"><br />1 Cup of Crisco<br />3 Cups of Sugar<br />6 Large Eggs at room temperature<br />1 Cup of Evaporated Milk<br />3 1/2 Cups All Purpose Flour<br />1 teaspoon of Baking Powder<br />1/2 teaspoon of salt<br />2 Tablespoons of Vanilla Extract<br />2 Tablespoons of Lemon Extract (or whatever extract you choose)<br />1 Tablespoon Lemon Zest<o:p></o:p></span></span></div>
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<span style="font-family: Arial;"><span style="color: white; font-size: large;">Juice from 2 lemons<o:p></o:p></span></span></div>
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<span style="color: white; font-size: large;"><b><u><span style="font-family: Arial;">For the Glaze: </span></u></b><span style="font-family: Arial;"><br />2 Cups of Powdered Sugar<br />Juice of 2 Fresh Lemons<o:p></o:p></span></span></div>
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<span style="color: white; font-size: large;"><span style="font-family: Arial;">1 Teaspoon grated lemon zest</span><span style="font-family: Arial;"><br /><br /><b><u>NOTE:</u></b> I used a KitchenAid stand mixer. I also used a vintage cast aluminum Bundt pan and it works great, just be sure it’s a large enough one to accommodate the batter. An Angel Food Cake pan also works nicely. This is a heavy batter. <o:p></o:p></span></span></div>
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<span style="color: white; font-size: large;"><span style="font-family: Arial;">Preheat oven to 300F with the rack in the middle of the oven. </span><span style="font-family: Arial;"> Grease and dust pan with flour. Do not get lazy and spray it. USe Crisco or butter. Lots of it and flour the heck out of it. You wil thank me when it unmolds really easily. You will curse if you don't and it sticks. Trust me. Been there. Done that.<o:p></o:p></span></span></div>
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<span style="color: white; font-size: large;"><span style="font-family: Arial;">Start by creaming the butter and shortening together until well mixed. Add the sugar and mix until the mixture is a pale yellow.</span><span style="font-family: Arial;"><o:p></o:p></span></span></div>
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<span style="color: white; font-size: large;"><span style="font-family: Arial;">Add these in this order </span><span style="font-family: Arial;">to the mixing bowl and mix well until smooth</span><span style="font-family: Arial;">: </span><span style="font-family: Arial;">Eggs </span><span style="font-family: Arial;">, Evaporated Milk , Vanilla Extract , Lemon Extract </span><span style="font-family: Arial;">, </span><span style="font-family: Arial;">Lemon Juice</span><span style="font-family: Arial;">, </span><span style="font-family: Arial;">Lemon Zest</span><span style="font-family: Arial;"><o:p></o:p></span></span><br />
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<span style="color: white; font-size: large;"><span style="font-family: Arial;">Sift together the flour, baking powder and salt. Add to the wet mixture, on a medium low speed, one cup at a time until all incorporated and lump free. </span><span style="font-family: Arial;"><br /><br /><o:p></o:p></span></span></div>
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<span style="color: white; font-size: large;"><span style="font-family: Arial;">Pour the batter into the greased and floured cake pan. </span><span style="font-family: Arial;"> Place the cake pan on a baking sheet and place it on the middle rack of the oven. Bake for 1 hour and 20 minutes.<br /><br /><o:p></o:p></span></span></div>
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<span style="color: white; font-size: large;"><b><i><u><span style="font-family: Arial;">NOTE</span></u></i></b><span style="font-family: Arial;">:</span><span style="font-family: Arial;"> Any extracts are easy to use as a substitution for the lemon extract. Eliminate the extract if you want a plain pound cake.<br /><br /><b><u>For a Chocolate Pound cake you will need: </u></b><br />2 Tablespoons of vanilla extract<br />6 Tablespoons of cocoa<br />Reduce flour to 3 Cups<br /><br /><br /><o:p></o:p></span></span></div>
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<span style="color: white; font-size: large;"><b><u><span style="font-family: Arial;">Prepare the lemon glaze</span></u></b><span style="font-family: Arial;">: </span><span style="font-family: Arial;"><br /><br />Whisk together all the ingredients for the glaze and set aside.<o:p></o:p></span></span></div>
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<span style="color: white; font-size: large;"><span style="font-family: Arial;">Check for doneness – I used a metal skewer. The top of the cake should be browned and cracked. Electric ovens may need another 10 - 15 minutes. Mine came up about ½” higher than the top of the Bundt pan.</span><span style="font-family: Arial;"><br /><br />If the cake is done: DON'T TAKE IT OUT OF THE OVEN YET. Turn off the oven and let the cake sit in the oven for another 10 minutes. This helps the cake to form more of a crunch to the crust.<o:p></o:p></span></span></div>
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<span style="color: white; font-size: large;"><span style="font-family: Arial;">Remove the cake and sit on a cooling rack. Allow the cake to cool for 10 minutes before you gently shake it and then invert and transfer onto a cool plate..</span><span style="font-family: Arial;"><o:p></o:p></span></span></div>
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<span style="color: white; font-size: large;"><span style="font-family: Arial;">While the cake is still hot, use a skewer to make holes all over the cake (a butter knife works great too) and pour the lemon glaze over the cake.. </span><span style="font-family: Arial;"><br /><br /><o:p></o:p></span></span></div>
<span style="font-family: Arial;"><span style="color: white; font-size: large;">Now let the cake cool. I like this when kept in the refrigerator because I like cold desserts. It gets pretty dense in the refrigerator too. This is also awesome right out of the oven. If refrigerated, cut the slice and let it sit at room temp for about 15 minutes – if you can wait that long. I never can.</span></span></div>
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