TIME OUT

Due to the busy season arriving, I don't plan on having any time to make any fresh post until the middle of March.  It's Mardi Gras!  I will be cooking and eating, but no time for blogging.

CORNED BEEF HASH

The best use for corned beef bits and pieces is corned beef hash.  Take the corned beef and cut into small cubes.  Cut several pieces of potato into small cubes. 
Heat frying pan to hot, pour in "hash", stand back (for this will pop and splatter at you), stir frequently.  It is done when hot throughout and browned on the edges,
In a separate pan, fry two eggs over easy.  Place the eggs on top of the hash. Top with a dollop of hollandaise sauce, a dash of Louisiana hot sauce.  Serve with rye toast.

I love this for my brunch when I can get it.

CORNED BEEF

I use the pre-brined stuff.  There are several brands.  Cook's is my favorite.  It has just the right amount of fat and taste really good.  Boar's Head taste great, but doesn't have much fat.  You really get more edible meat with the BH, so it's worth the extra $ you spend on it.

Alton Brown has a great recipe available online.  It is very time consuming.  You must first trim the brisket, then allow it to brine in your refrigerator for  10 days.  I don't have space in my 'frige to spare for 10 days.

Simply follow the instructions on the bag.  I put my potatoes, carrots, and onions in with an hour and a half left in my cooking time.  Add the cabbage in the last thirty minutes.  Time it out 50 minutes per pound ( including the veggies ) at 275 degrees.  Always let it rest for 30 minutes before slicing.  Separate the beef and veggies while storing.

REUBEN

The reuben is one of my favorite sandwiches.  It should be in a category all on it's on.

Layer :  sliced rye bread - GOOD rye bread with seeds, New York seems to have some really good rye.

             Swiss cheese slice - no preference, just not Swiss/American

             sour kraut - Boar's Head is mid range price and very tangy

             1000 island dressing  - Wishbone lite is what I use

             6 oz fresh, homemade corned beef

             Swiss again

             sliced rye bread again

Griddle to golden brown on each side.  If you using cold products, heat them first.

Serve with potato chips, or potato salad.  Dill pickle on the side.

WHITE BEAN AND GREENS (soup or side)

2 Tbl olive oil
1 bay leaf
2 cloves of garlic, chopped
1/2 tsp crushed red pepper
1 small onion, chopped
1 1/2 pounds of greens (collard, kale, or mustard)
3/4 tsp salt
pepper to taste
2 (15oz) cans of cannellini beans, drained and rinsed
1 can rotel, mild
2 cups of chicken broth


Sautee the onions and garlic.  Add greens for 4 minutes, then add everything else.  Boil for 25 -30 minutes, until greens are soft. 

COCONUT MACAROONS

7 oz flaked coconut
1/3 cup sugar
3 Tbl flour
sprinkle of salt
3 egg whites
1/2 tsp almond extract
1/4 cup almond slivers (optional)
4 oz melted semi-sweet chocolate chips (optional)
maraschino cherries, cut in half (optional)

Preheat oven to 325 degrees.  Mix the ingredients (except chocolate and cherries).  Spoon, golf-ball sized, on to a greased and floured baking sheet.  Top with cherry half.  Bake for 20 minutes. Makes a dozen and a half.  When cooled, dip in chocolate, if you like.

GORGONZOLA CHICKEN PASTA

1 pound of chicken, cooked, cubed 1"
1 pound of penne pasta
1/2 pound of Gorgonzola (or blue) cheese
1/2 pound of cooked ham, cubed 1"
3 cups of fresh spinach, big chop ( or canned peas)
sprinkle of garlic powder
pinch each to taste: sea salt, black pepper, crushed red pepper
1 cup of milk

Boil pasta according to label directions.  Heat everything, but spinach, in a large pan until it simmers.  Stir in warm pasta, then toss in spinach.Garnish with a sprinkle of parsley. Serve with crusty bread.

This was a special from Howley's in West Palm Beach that I changed to my liking.

MY IDEA OF GOOD MEAL

This was my dinner for tonight.  I would like to think I was celebrating something special, but it's just simply another day.

Fillet Mignon cooked rare, topped with softened Feta cheese.  Sauteed spinach - butter, shallots, garlic, S&P.  Sauteed peppers.  Big-A** baked potato, topped with butter, cheddar cheese, scallions, and sour cream.

I guess I'll have some coconut pudding for dessert, later.

CHORSCUITS (chorizo and cheese biscuits)

2 1/2 cups Bisquick
1/2 cup sour cream
1/4 milk
sprinkle of garlic
1 Tbl butter, melted
1 pound loose chorizo, cooked, drained well
1 cup shred cheddar

Preheat oven to 450 degrees.  Combine all ingredients.  Drop on to oiled baking sheet.  Bake 12 - 14 minutes.

GARLIC BISCUITS (Red Lobster rolls)

2 1/2 cups of Bisquick
1/2 cup of sour cream
1/4 cup of milk
1 Tbl garlic powder
1 Tbl butter, melted

Preheat oven to 450 degrees.  Combine all ingredients.  Drop spoonful size on oiled baking sheet. Bake 10 minutes.

FRENCH ONION SOUP

FRENCH ONION SOUP

6 cups of onions, sliced, (approx. 3 red, and 3 large yellow)

3 cloves of garlic, minced

2 cups of red wine (cabernet)

3 dashes of Worcestershire (Lea and Perrins)

2 small cans of beef broth (total 28 oz)

2 small cans of chicken broth (total 28 oz)

2 twigs of fresh thyme ( or a sprinkle of dry)

1 twig of fresh oregano ( or a sprinkle of dry)

1 pound of sliced swiss cheese (or gruyere cheese)

1 loaf French bread (sliced 1/2" thick)

1 cup breadcrumbs ( use the ends of the French bread loaf)

Carmelize the onions with a little oil in a large pot.  This takes 30 to 40 minutes.  You want a really deep brown color, not black.  Add garlic, cook for 10 more minutes.  Add oregano,thyme, and wine put on the lid.  Turn down to low simmer for 5 minutes.  Stir, add Worcestshire and all broths, turn up to med-high, boil for 20 minutes.  Add breadcrumbs.  Add black and white pepper to taste. DO NOT ADD SALT!! 

Toast bread slices in oven until golden brown.  Cover the toast with a slice of cheese and melt.

Serve soup in a bowl with cheese toast on top.

QUICK ENCHILADAS

1 pound ground beef, browned
1 can rotel tomatoes, drained
1 can Ranch style beans, pureed
4 flour tortillas
1 can enchilada sauce,  I use a green enchilada sauce
lots of cheese - 8 - 16 oz shredded Mexican cheese
1/2 tomato salsa, fresh if you can
1 tomato sliced and salted


Preheat oven to 350 degrees.
Cut the flour tortillas in half.  Coat each tortilla with enchilada sauce.  Mix beef and bean puree.
Layer in a casserole dish: start with the tomato slice for the bottom, then tortilla (flat side against the side of the dish), then the meat mixture, then a handful of cheese, and repeat.  Finish with extra cheese on top, then tomato salsa, then the last of the enchilada sauce.  Bake for 40 minutes.  Serve with sour cream on the side.

TRICK OR TIP

If making a dish that requires an item that someone doesn't like, use the food processor to puree that item.  Just make sure that the person is not allergic to said item.  Onions, celery, beans are often easily hidden.

POTATO SALAD

Potato salad is one of those common picnic dishes.  It goes great with BBQ.  Great cold side that last for several days.  Many people try to hard to make this difficult.  It is just potato salad.
I know that I have been invited to get togethers, just so I could bring the potato salad.

POTATO SALAD
3 pounds of potatoes (or more)
3 boiled eggs diced small - use a egg slicer, definitely worth the $3 spent to get one
1 cup onion diced small
1 cup mayo
1 cup regular yellow mustard
1/2 cup dill pickles, diced small
tops of 3 green onion, sliced thin
3 Tbl horseradish (optional)
2 stalks of celery, diced
1 cup of sour cream (optional)

Peel, then boil potatoes for 15 minutes on high. Drain.  Place 1/4 of the potatoes in a bowl and mash. Add the other ingredients and mix well.  Check for salt, add lots of black pepper, dash of garlic powder, sprinkle of cayenne, pinch of white pepper.  Mix.  When potatoes are cool, add to the mayo mixture.  Refrigerate overnight.  Makes alot.  Keeps for 7 days....and gets better each day.
In the picture, the pickles may look funny. I used pickle okra instead of pickles.

POTATO SALAD



POTATO SALAD NEVER REALLY LOOKS TOO PRETTY



SALAD WITHOUT THE POTATO



SEAFOOD NIGHT

CLAMS IN WHITE WINE SAUCE

MUSSELS IN GARLIC CREAM SAUCE



SHRIMP AND SCALLOPS IN CAJUN BUTTER

 Seafood extravaganza!!  Sometimes you just have to have a seafood night.  I was able to catch a good sale, so it was time.  This is much better than and cheaper than Red Lobster.

CLAMS IN A WHITE WINE SAUCE
1 sack of little neck clams ( 40 - 50)
1 stick of butter
1/2 cup minced garlic - use less if you are not a fan
1/2 cup minced onion
1/2 cup minced parsley (Italian)
3 cups white wine
Parmesan cheese

Inspect the clams and wash them, first.  Soak them in cold water in refrigerator for at least one hour.  Saute butter and onions until clear, add garlic for one minute.  Drain clams, discard any dead ones.  Place clams in butter pan for 5 minutes, stirring to coat well.  Add wine, and boil for 5 minutes with a lid on.  Remove from heat, add parsley.  Stir and serve over pasta.  Garnish with a little Parmesan cheese.


MUSSELS IN GARLIC CREAM SAUCE
2 pounds of mussels
4 Tbl butter
1/4 cup minced garlic
1 cups of white wine
4 shallots, sliced thin
1 cup of cream
2 Tbl cornstarch
parsley for garnish

Inspect mussels and smell them. Rinse with cold water, and de-beard them (just pull the beard out).  Saute butter and shallots until clear, then garlic for one minute.  Add mussels, and coat with sauce.  Add wine, cook for 5 minutes.  Mussels should all open up.  Combine heavy cream and cornstarch.  Remove mussels from pan, then add cream mixture.  Whisk until smooth.  Replace mussels, and stir to coat the mussels.  Garnish with parsley.  Serve over pasta.


SHRIMP AND SCALLOPS IN CAJUN BUTTER
1 pound shrimp, peeled
1 pound sea scallops, drained
1 stick of butter
1/2 cup onions, minced
2 pcs of garlic, smashed
2 Tbl cayenne pepper
1 tsp each black pepper, thyme, white pepper

Melt butter, saute onions until clear, add garlic.  Add shellfish and spices cook 3 minutes. Stirring gently as you go.  Remove from heat, garnish with parsley.  Serve over rice.
You can add a little white wine, if you have some open.

A COUPLE OF TRICKS
When cooking with wine, only use wine that is drinkable.  It can be cheap.  I use Sutter Home.
Purchasing fresh shellfish.  Make sure that it is covered with ice prior to purchasing.
Fresh seafood comes from the ocean, it should smell like the ocean.  If it smells bad, don't use it.
When in doubt, THROW IT OUT! 
Clams, oysters, and mussels should be alive when purchased in the shell.