Vin & Citron Pasta

Did not write this one down so I will need to remake it so I can nail down the amounts.



It looks yummy.

Stolen Shrimp. Shh dont tell anyone ;-)

Stuffed with jalapeno cream cheese & wrapped in bacon, batter fried & dipped in hot sauce served with a sweet & sour apple-bell pepper sauce
Here is the quick version
Take Shrimp peeled and cleaned.Stuff with cream chesse and diced jalpanio

Wrap in bacon

Dredge in white flour

Dip in egg wash

Dredge in Pano bread crumbs

Deep fry till light golden brown

Toss with hot sause
Plate with a base of apple pepper jelly
1 pt. apple jelly1 tbsp. finely chopped bell pepper1/2 tsp. chopped hot pepper
Over low heat slowly melt one pint of apple jelly. To the melted jelly, add the bell pepper and hot pepper. Pour the mixture back into the jar and cover.For color, combine red and green and yellow bell pepper.

Hot sause

Red hot and butter 1cup/1 tbsp ratio

Garam Massala Recipe

One of many Massala Recipes.

I will post what i have tried.

½ cup cumin seeds
½ cup ground coriander
½ cup whole black peppercorns
5 teaspoons seeds of black cardamom pods
4 teaspoons ground cinnamon
2 teaspoons ground cloves
2 teaspoons ground nutmeg
2 teaspoons black salt
1 ½ teaspoons asafetida powder

Garam Massala Recipe

Clean and prepare all of the spices.

Set the asafoetida aside and combine all of the remaining spices.

In a frying pan, dry-roast half of the mixed spices over low heat until the spices are lightly browned and fragrant.

Combine the roasted and unroasted spices, and add the asafoetida.

Grind the mixture in a mortar or electric grinder to a very fine texture.

Remove the coarse residue with a sieve or strainer and store airtight in a glass jar.

Background information on Garam Massala

This masala aids digestion, balances gases, and works as an appetite stimulant. It can be enjoyed by all.

Apple Cake

2 eggs
3/4 cup vegetable oil
2 cups sugar
1 teaspoon vanilla
2 cups flour
2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
4 cups peeled chopped apples



1. In large bowl, beat eggs and oil until smooth.
2. Add next 6 ingredients and mix well.
3. Fold in apples.
4. Pour into greased 9 by 13 pan.
5. Bake at 350F degrees for 50-55 minutes.

Sorry no pics we ate it to fast ( oink oink)

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[_'^   )
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 ^^  ^^

Look it is a lil piggy!

Fantastic Curry

1 Chopped Onion
2 tsp of crushed Garlic
1 cup of diced tomatoes
1 pound of chicken, lamb, shrimp or beef cubes
2 tsp of fresh grated Ginger
3 tbsp of corn oil
2.5 tbsp of good Massala
2tbsp of tomato paste
2tsp of lemon juice
1/2 tsp of salt

Fry Onion and Garlic will golden
Add tomatoes and paste (4 min)
Add meat (5mins)
add remaining ingredients and two cups of water
Bring to boil then reduce heat and simmer till meat is tender.

Garnish with fresh Cilantro leaves.

This was the best I have made yet. I posted two pics cause I was proud of what I made

It is coming

One word


Turducken

I will keep ya posted. ;-)

Couple of beers, no beers, Chili!

Man oh man do I love my Chili!

I am going to start this blog with some recipes I have found.

This weekend I am going to make a smoke house Chili and post a follow up :) Kay told me J was going to make some and it sparked me into making some as well. Chili is such a warm fall comfort food for me. I have had many types from sweet to smokey to OMG water! Doooo something!

Pueblo Red Chili

Here is a very ancient recipe from New Mexico's Pueblo Indians, although it's not nearly as old as Whale Chili.

• 5 dried red New Mexican Chiles, stems and seeds removed
• 1 cup water
• 2 pounds pork, cut into 1/4-inch dice
• 1 teaspoon pork fat
• ½ teaspoon oregano
• 1 clove garlic, minced
• Cornstarch to thicken, if necessary

Combine the Chiles and water in a blender and puree into a paste.

Fry the pork in a skillet with the fat until browned. Drain off the fat. Add the pureed Chiles and the remaining ingredients and cook, covered, for about 1 hour or until the pork is tender. Add water if the Chili is too thick, and cornstarch if it is too thin.

Yield: 4 to 6 servings

Heat Scale: Medium

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Mission Chili

This slightly modified recipe, originally published in the Mission Cookbook of the St. Ann's Society of Tucson in 1909, was a chili con carne that was also called picadillo. It is a rather primitive chili recipe that sometimes was "fancied up" with raisins, wine, and olives.

• 1 pound beefsteak, coarsely ground
• 1 onion, diced
• 2 tablespoons lard or shortening
• 1 tablespoon flour
• Salt and pepper to taste
• 1 to 2 tablespoons Chile powder
• 2 cups boiling water
• 1 tomato, diced

In a bowl, combine the beefsteak and onion and mix well. Heat the lard in a pan and add the beefsteak and onion mix. While it browns, sprinkle it with the flour and salt and pepper to taste.

Add the chili powder to the boiling water and boil for 5 minutes. Add the this chili water to the browned meat, reduce heat and simmer for 30 minutes. Add the tomato and simmer for 20 minutes or until thickened to desired consistency.

Yield: 4 servings

Heat Scale: Mild

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Pete's Red Chili

Pete Benavidez was the owner of the long-gone Videz Cafe in Albuquerque. This recipe is for his classic red Chili, as collected by Dick Beeson in the early Chili Pepper magazine.

• 6 dried red New Mexican Chiles, stems and seeds removed, or a blender container packed loosely with the dried Chiles
• 1 clove garlic
• 1 teaspoon ground Mexican oregano
• Salt to taste
• ½ pound pork, either cubed from a roast, or chops, or even bones with meat
• 1 to 1½ pounds very lean ground beef

Cover the Chili with very hot water and soak for 20 to 30 minutes or until limp and partially rehydrated. Place the Chiles back in the blender (they should loosely fill 3/4 of the container; if more, make two small batches.) Fill the container up near the top with water. Drop in the clove of garlic and sprinkle the top with the oregano. Add a little salt at this stage if you wish. Blend for 2 to 3 minutes on high or until a homogeneous or orangish-red mixture is obtained.

Pour the mixture into a saucepan and add the pork. Cook, covered over a very low heat or uncovered at a slight bubble, for 2 to 3 hours. If cooked uncovered, periodically add water back to original level to maintain proper consistency--medium soupy.

Remove the pork pieces and save for another meal such as carne adovada. Place the Chili sauce in the refrigerator and cool. Remove any fat that congeals on the top.

Season the beef with a little salt and pepper and sauté until the meat is no longer pink.

Combine the reserved sauce and beef and simmer, covered, for an additional 30 to 45 minutes.

It is better if the sauce is on the thin side, it can always be thickened with a flour and water paste and cooked for an additional 10 minutes.

Yield: 4 to 6 servings

Heat Scale: Medium

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New Mexican Red Chili

Here is a classic recipe from Nancy Gerlach, food editor the Fiery-Foods & Barbecue SuperSite.. She wrote: "When you order 'chili' in New Mexico, this is what you will be served. It is a basic recipe that has its roots in very old Pueblo Indian cooking. Beef can also be substituted in this recipe."

• 6 to 8 dried red Chiles, stems removed
• 2 pounds pork, cut into 1½ -inch cubes
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 3 cups water or beef broth
• Salt to taste

Place the Chiles on a sheet pan in a 250 degree oven and toast for 15 minutes, being careful not to let them burn. Place the Chiles in a saucepan, cover with water and simmer for 15 minutes until soft. Place them in a blender, with the water, and puree until smooth.

Brown the pork in the oil. Add the garlic and saute. Pour off any excess fat.

Combine the Chili mixture, pork and remaining water, bring to a boil, reduce the heat and simmer until the pork is very tender and starts to fall apart, at least 2 hours.

Yield: 6 servings

Heat Scale: Medium

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Doña Josefita's Ranch-Style Green Chili

This recipe is a classic version of New Mexican green Chili. It first appeared in New Mexico Magazine in 1947.

• 12 large green New Mexico Chiles, roasted, peeled, seeds and stems removed
• 1 clove garlic, minced
• 1 large tomato, sliced
• Salt and pepper to taste
• 3/4 pound round steak, chopped into 1/4 inch cubes
• 2½ cups water

Chop the Chiles into small pieces, the smaller the better. Place the Chili and garlic in a skillet. Add the tomato, season with salt and pepper. Add chopped round and fry in skillet.

Add 2½ cups of water to the fried meat. Boil for 10 minutes.

Yield: 4 servings

Heat Scale: Medium-hot

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Keller Green Chili Stew

Albuquerque chef and caterer Bill Keller won second place at Tucson's Great American Mexican Food Cook-Off in 1987 with this simple but delicious green Chili.

• 2 tablespoons lard
• 1 ½ pound pork butt, diced
• 2 tablespoons white pepper
• 2 tablespoons granulated garlic
• 4 tablespoons cumin
• ½ onion, diced
• 2 tablespoons chicken boullion granules
• 8 ounces chopped hot green New Mexican Chile
• 2 cups hot water
• 1 large potato, peeled and diced

Heat the lard in a skillet and add the pork. Cook but don't brown the pork. Add the remaining ingredients except the potato and cook for 30 minutes. Add the potato and cook until the potato is done, about 20 minutes.

Yield: 4 to 6 servings

Heat Scale: Medium

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Santa Fe Trail Chili

Scott Almy of Santa Fe placed third in Tucson's Great American Mexican Food Cook-Off in 1987 with this amalgam of Texas and Southwestern styles.

• 1/4 cup vegetable oil
• 1 pound pork butt, cut into 1/4-inch dice
• 1 pound beef chuck, cut into 1/4-inch dice
• 1 pound ground pork
• 1 pound premium ground beef
• 2 green bell peppers, seeds and stems removed, diced
• 2 stalks celery, diced
• 2 medium yellow onions, chopped
• ½ pound frozen or canned chopped Hatch New Mexican green Chile
• 1 beer (12 ounces)
• Water as needed
• 2 cups cooked pinto beans
• 2 cups cooked kidney beans, including the liquid
• 1 cup diced canned tomatoes
• 1 cup tomato sauce
• 2 tablespoons oregano
• 1 tablespoon cumin
• 3 tablespoons minced fresh garlic
• 1/4 to 1 cup Chimayo red Chile powder (cook's choice)

In a pot, heat the oil over medium heat, add the the cubed pork and beef, and sear until a rich, dark color develops. Add the ground pork and beef and cook until browned. Drain off all fat.

Add the bell peppers, celery, onions, and green Chile. Pour in the beer. Simmer, covered, for 20 minutes over very low heat.

Add the remaining ingredients and simmer 1 hour, adding water if necessary. Cool and refrigerate overnight, and reheat and serve it the next day.

Yield: 12 servings

Heat Scale: Medium-hot

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Hardfat Bentley's Lone Star Chili

Our friend Jon Bentley, who grew up in Texas but lives in New Mexico, has divided loyalties. This recipe reveals influences from both states. He noted: "For the roadkill version, substitute armadillo, 'coon, possum, or other toothsome, recently procurred meat. As with all game, double the amount of Chili and beer. Oil guests appropriately with beers, tequila, or mezcal."

• 6 tablespoons sunflower oil
• 1 teaspoon olive oil
• 1 teaspoon crushed New Mexican red Chile
• 2 medium onions, chopped
• 5 cloves garlic, minced
• 6 pounds coarsely ground chuck
• 8 cups water
• 1 or 2 Lone Star longneck beers
• 10 to 15 New Mexican red Chile pods, stems and seeds removed
• 8 cups water (or more if needed)
• 1 1/4 cups tomato paste
• 2 dashes cumin
• Salt and pepper to taste

Heat the two oils in a large pot and add the crushed red Chile and stir well. Add the onions and garlic and cook until the onions are soft. Add the chuck, water, beer and simmer until the meat turns grey, stirring often.

Meanwhile, in a separate pot, combine the Chile pods and the water and boil rapidly for 10 minutes. Puree the mixture in a blender and add to the simmering meat.

Add the rest of the ingredients and simmer for 2 to 3 hours until the mixture has thickened. You may need to add more water if it is too thick.

Serve with Lone Star or Mexican beer and beans on the side, but don't put any beans in the damn Chili!

Yield: 10 to 12 servings

Heat Scale: Medium-hot

*** Spicy Phoenix Shrimp

UPDATED!

Prep work

Season your pan with your hots!


Lard or bacon grease woks best when seasoning cast iron never user Olivie oil or other liquid oils it just does not get the effect on the metal.

1. Heat the oven to 250F - 300F
2. Add in any spice you like.
3. Coat the pan with lard or bacon grease.
4. Put the pan in the oven. In 15 minutes, remove the pan & pour out any excess grease. Place the pan back in the oven and bake for 2 hours.



Chopped Veggies


1 red pepper
1 yellow pepper
3 chipotle peppers (I used caned)
1 cup of crushed tomatoes
1/2 cup of green peas
1/2 cup of tomato juice
S and P to taste
honey to taste
Extra hots if you like too

Peel, clean, and rinse the shrimp.
Strain out any access water and add them directly to the simmering sauce.


Holy hell is was fantastic!

Curry Weeee!

Bhuna


I am working on getting this down to text so I will update later



<--- Prepping Cooking with the curry base.

















Cooking with the base and Spices!

















The finished product

Slacker post

So I have been slacking on my food blog so i am going to do a post off!


First

Flawless omelet
2 eggs
Salt and pepper to taste
Cheese ( I used mozzarella)

I really just threw it together so recipe might be off, but I was really happy how it came out not one brown spot on it. Hence the name...

Grilled Stuffed Onions

Hollow out your onions with an ice cream scoop

I soak mine in water for 12 hours before I stuff them

Stuffing
1 garlic clove
4 OZ of Feta Cheese
7-10 pounds of spinach
1 red pepper chopped.
8 OZ of ground lamb.
S and P to taste

Stuff and Grill

You can use indirect heat if you want the onions to slow cook. You could also smoke them. I like the char them up so I use direct heat.

Spinach and Strawberry salad!

This is a favored summer salad!

A few years back I was dating a vegetarian. I was making Mardi Gra Shrimp for her family, and I also wanted to make something special for her. This is what I decided on and she enjoyed it.

7 ounces of strawberries
1 lb of baby spinach
4 ounces of Feta cheese.
Rinse the spinach in cold watter and set aside.
Rinses Strawberries and slice them to desired thickness I do mine .25"

Dressing.

2 tbs of brown sugar.
.5 cups of balsamic vinegar
.25 cups of extra virgin olive oil.
Salt and Pepper to taste
2-3 fresh strawberries. Depends on how much sweetness you like,

I wizz up the strawberries oil and Balsamic in a food processor.

Plate as shown below

Vegetable Pakora

Chickpea Flour (Besan) 1 cup
All purpose flour 1/2 cup
Ground Cumin 1 teaspoon
Coarsely Groung Coraander 1 tablespoon
Salt 1 1/2 teaspoon
Chopped Green Chillies (Jalapeno) 3-5
Water 1/2 to 1 cup
Potato Sliced thin
Cauliflower Sliced thin
Spinach
Onion sliced thin

Batter
Mix both flours
Add spices and chillies
Slowly add water
Mix well so there are no lumps. You want the batter to be runny but able to coat the back of a spoon.














Coat potatoes and fry till a golden brown.

When prepping the spinach and onion make so to heavily coat them or the oil will pull them apart.

Fry in oil.





Plate them and enjoy. they can be frozen and reheated in an oven at 350 for 8-10 min.


This recipe can be found with a video on YouTube. --> Linky <--

Please Check out her site.
Manjulas Kitchen


Enjoy!

Fresh Pasta!

1 Clove of garlic ( minced)
Fresh basil ( 1-2 TSP)
Fresh cracked peppercorns ( 1 TSP)
8 ounces of Semolina flour
8 ounces of white all purpose flour
2 eggs ( if you reduces the amount of whites the pasta will be richer. I just use the yokes)

On a nonstick surface make a well with the combined flours add the beaten eggs and gently mix in flour from all sides until the dough becomes homogeneous. At this point kneading the dough on a surface sprinkled with flour. If at any point the dough seems to dry and crumbly add luke warm water. I have been told you need to let the dough rest but I always get right to it.

If you have a Imperia the next steps are easy. Start at the highest setting and flatten the dough and continue till it is as the desired thickness then cut.

If you don’t have a Imperia. Get out your rolling pin and get started.

Fresh pasta is the only way to go.

Cast Iron!

I love food and love to cook so I am going to start posting weekly to biweekly stuff I make

For the first of my series will be a lemon pepper chicken with a light sauce.

INGREDIENTS
Two Cleaned chicken breasts (I sliced mine into bite sized)
½ cup of sun dried tomatoes
1 cup of sliced carrots
1/3 of cup sliced onions
1 or 2 cloves of garlic (sliced)
½ bushel of baby broccoli or broccoli (cleaned and cut)
½ cup of snow peas (sliced)
¾ of a cup of light cream
1 tbsp of butter
Lemon pepper (to taste)
Salt and pepper (to taste)

Sauté chicken in a deep pan with some olive oil.
1.    Reduce heat and add in all of the vegetables (stir frequently)
2.    Add S/P to taste
3.    Add L/P to taste
4.    When the veggies are tender add in the butter.
5.    Lastly slows stir in the cream.
6.    When the cream is at your desired thickness remove from heat and serve!

Cake Yo

I love you like I love cake.
Current mood: accomplished
Category: Food and Restaurants

This is by far one of the best deserts out there in opinion.

First we need our cake. I was lazy so I just used a box. Your standard cake in a box mix.

Second start with Pudding I use two kinds
Chocolate, and Chocolate fudge. You can use the instant stuff but i prefer to use the stove top versions.

Its not to hard. Just follow the box and you should be all set.

Once your cake has baked and cooled for an least an hour. Cut it into 2 in squares and place them in a glass dish. Spreading them evenly to leave space for the pudding to go.

Add the two puddings to the dish


Top with whipped cream or cool whip and broken Oreo cookies.

Serve chilled

Mothers day

Mothers day, and today I made something special just for her.

Roasted Tomatoes

6 large beefeater tomatoes, halved
2 garlic cloves, finely sliced
2 teaspoons honey
2 tablespoon balsamic vinegar
2 tablespoon olive oil
Salt and black pepper to taste
1 tablespoon chopped flat-leaf parsley

Preheat barbecue to 300°F/150°C or medium low heat.

Place tomato halves cut side up on a baking sheet or perforated
barbeque tray. Divide garlic slices between the tomatoes and place the
garlic slices on top of each tomato half. Drizzle with honey, vinegar
and oil. Season the tomatoes with salt and pepper.

Place the tray of tomatoes on the grill. Roast the tomatoes until very
soft and lightly charred (about 30 minutes). Remove tomatoes from the
grill and place on a serving platter. Sprinkle with parsley and
drizzle with remaining olive oil and balsamic vinegar.

Serve chilled or at room temperature.





pork tenderloins, silver skin removed
2 cup raspberries mashed
4 tablespoons balsamic vinegar
2 cup red wine
2 tablespoon brown sugar
2 tablespoons olive oil


Mix the cherries, vinegar, wine, port, sugar, and oil
together in a non-reactive bowl. Place the pork into a sealable
plastic bag and pour the marinade overtop. Place in the refrigerator
for 4-6 hours.

Preheat bbq to 350 degrees Fahrenheit

Remove pork from the fridge for the last 30 minutes of the marinating
process. Remove the pork from the marinade and set the marinade aside
for later. Pat the pork dry. Season the meat with kosher salt and
pepper.

Place marinade in sauce pan and cook over medium low heat until it
thickens and reduces to approximately one cup.

Place pork on bbq and grill for 5 minutes with lid up.

Baste pork with marinade once pork is almost cooked.

Zomg

Omg I need site content!