Grilled Corn

Grilled corn is a must all summer long. The way for you to grill corn on the cob is endless. Here are a few idea’s and some pictures of my cob’s. I have to admit I am a corn head yet this is the first year I have grilled it. I know I know you can not believe it. Well it is true go  figure!

The way I did this corn was so easy. I had a lot of herbs in the garden this last summer.

I took some room temperature butter ( 1 cube ) really depends on the amount of corn. I had 7 ears. I chopped some parsley and some basil and mixed it in to the butter in a small container. Fresh herbs is best but the dried is ok , it will get soft in the butter. The fresh came out to about 1/2 cup total of both herbs mixed together.

I pulled the husks back on the corn so they were still attached and grilled the corn on the grill . I did this prior to spreading the herb and butter mix on to them. Once they had nice grill marks I took them off the grill and placed them into a big pan and coated the ears of corn with the butter herb mix. (One thing I might do different is I would wrap my husk’s with some aluminum to prevent them from charring so much prior to coating the ears and re-grilling)

Once coated pull the husks back around the corn and put them back onto the grill for about 5 more minutes.

There are plenty of recipes for grilled corn on the internet so go discover the delicious-ness of grilled corn.

 

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Triple-Chocolate Pound Cake

This Triple-Chocolate Pound Cake was so nice. Why you ask? Well it was not to sweet just enough for anyone. Those that want a not so chocolatey chocolate cake this is your cake. The family enjoyed it.

Ingredients

1 cup of butter that is two stick of butter plus a little extra for the pan
2 1/4 cups of all purpose flour
1/4 cup of unsweetened cocoa powder
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
1/4 baking powder
2 cups of sugar
2 teaspoons of pure vanilla extract
4 large eggs
8 oz. unsweetened chocolate melted
1 cup chocolate syrup
1 cup buttermilk

Make the Cake

Heat your oven to 325 degrees
Butter a bundt cake pan then lightly flour
In a medium bowl, sift together the flour cocoa, salt, baking soda, baking powder

Using an electric mixer, beat the butter and sugar on medium to high until light and fluffy.
It should take 2 to 3 minutes. Beat in the vanilla, add the eggs one at a time make sure each one gets whipped in before you add the next.
Blend in the chocolate syrup.
Reduce the mixer speed to low. Add the flour mixture in 3 additions, buttermilk in 2 additions
Beginning and ending with flour mixture
Mix it just until it is combined . Notice I still have flour on the edges that is ok
  (Do Not Over  Mix)

Pour the batter into your prepared bundt pan and bake it until a toothpick inserted comes out clean. 60 to 70 minutes.

Let it cool in the pan for 30 minutes then on to a rack for an additional 20 minutes or until it is completely cooled. The original recipe came from Real Simple Magazine, November 2012. Their’s is also glazed I prefer powder sugar. Here is the glaze recipe.

1/2 cup of heavy cream with 4 oz. semi sweet chocolate coarsely chopped. In a small sauce pan bring the cream just to a boil. Remove from heat and add the chopped chocolate let it sit for 5 minute’s. Whisk until smooth. Let it cool until slightly thickened. Drizzle the glaze on 20 to 30 minutes before serving so it will set. Or Dust with powder sugar and keep it simple.

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Super Moist Pound Cake

I know this will be the third Pound Cake I have cooked. there are so many recipes out there. The one I tried today came from Sweet Kat’s Kitchen The reason I was trying to do another one is not for the pound cake but for the fact I have a ton of sour cream since Mama moved in. She loves it but forgets we have so much in the house. Another reason is I wanted to use the last of my cake flour.

When making this keep in mind it is a process and it takes time and patience. I did it when I had some stuff to do in the kitchen (everyday) that kept me close. Hey if I leave the kitchen for so much as a second I’m toast or should I say burnt toast. Let me describe this batter. Soft, moist, sweet, delicious why I almost thought “Why not just eat this batter and not tell the family”

Ingredients

1 1/2 cups of all purpose flour
1 1/2 cups of cake flour
1/4 tsp of baking soda
1/4 tsp salt
2 sticks of butter (1 cup softened)
2 3/4 cups of granulated sugar
6 large room temperature eggs
1 cup of sour cream
1 tsp of vanilla extract
2 tsp of honey

Preheat your oven to 375 degrees. Grease and flour your bundt pan.
sift together the flour, salt and baking soda. Sift twice. Set it aside
Combine the sour cream,vanilla extract and honey in a small bowl and set aside.

In a large mixing bowl cream the butter and sugar on medium speed for 10 minutes, or until light and fluffy.

Add the eggs one at a time. Beat it thoroughly between additions.
Reduce the speed and add the flour and the sour cream mixture slowly a third at a time. Mix just enough to blend the batter after each addition.

Spoon the batter into the pan and even it out.

Bake for 60 to 75 minute4s until a toothpick comes out clean.

Cool on a rack for 25 minutes then remove from pan and cool on the wire rack until completely cool.
You can dust with powder sugar right before serving we always have fresh whip cream on the side. Enjoy because this is so far the best Pound cake I have baked.

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Walnut Refrigerator Cookies

This recipe for Walnut refrigerator Cookies in it’s self is hysterical. Read how the writing with done with such a great sense of humor. Once finished them my Mama said they are the same cookies her mommy use to make her. Go figure!

Cream 1 cup of butter or margarine with 2 cups of light brown sugar until smooth as double talk by an itinerant preacher. Add two well beaten eggs. Beat the mixture for all your worth. Sift 3 cups flour with 3 1/2 teaspoons of baking powder and 1/2 teaspoon of salt. Work this thoroughly into the creamed shortening-sugar- and egg mixture. Stir in one cup of chopped walnuts and 1 teaspoon of vanilla.

Shape into long rolls. Wrap them in wax paper. Chill in the refrigerator overnight at least. The longer the chill the better the cooky.

Slice the dough as thin as it can be.

Bake on a greased cookie sheet in a moderately hot oven – 357d degrees – about 8 minutes, or until done. Makes about 8 to 10 dozen. Wonder-workers at a church or fair or a food sale which good woman all over the land lean on to help get the new carpet for the church  or paper the parsonage.

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Macaroni Roma

This recipe for Macaroni Roam Casserole is simple. It came from the Los Angles Home Magazine dated July 25, 1965. It is from the Casseroles for Patio Dinners. It is from Marian Manners large repertoire of casseroles. It is a bit cool tonight so it will be on the indoor patio. This Casserole is not as jazzy as I like my food. It could use some more seasoning but like I said when I started  this project we are sticking to the original recipe. It was really easy to make and put together. Good for a party if you want to make some thing to take to a pot luck or make the day ahead. That way you are left more time to get gorgeous.

 Macaroni Roma

1 8-oz package elbow macaroni (I used cavatappi)
¼ cup butter
½ cup diced onion
1 clove of garlic
1 lb of lean ground beef
1 ½ tsp salt
1 tsp sugar
½ tsp oregano
¼ tsp basil
¼ tsp marjoram
1 tsp chili power
Dash of pepper
1 – 13 oz can tomatoes
1 6 oz can tomato paste
2 cups cottage cheese
½ lb American cheese shredded
2 tlbs melted butter
½ cup fine bread crumbs
¼ cup parmesan

Cook macaroni in boiling salt water until tender then drain. Melt ¼ cup of butter in sauce pan and add garlic and onion. Cook until tender but not brown. Add meat and cook until it looses its red color. Add salt, sugar, oregano, basil, marjoram, chili powder, pepper, tomatoes and tomato paste. Simmer 1 ½ to 2 hours, stirring occasionally.

Pour a little sauce in a greased 2 ½ quart casserole. Top with 1/3 macaroni mixture then a 1/3 shredded cheese. Repeat layers using the last ½ of the sauce on the top.

Combine melted butter bread crumbs and Parmesan cheese and sprinkle over casserole Bake uncovered at 325 degree for 1 hour. Let stand 10 minutes before serving. Makes 6 to 8 servings

Note : The casserole may be prepared in advance and refrigerator overnght. Adding the cheese crumb topping prior to making.

Enjoy

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Italian Meat Loaf (Poipettone Con Riccota)

Recipe of the day #1 is Italian Meat Loaf as the article says ” For an unusual meat-loaf, this Italian one has its own sauce baked right in its middle.

This one proves to be a challenge to my brain because I am use to pouring sauce on the top prior to cooking. Not these little devils. Plus they are baked them in 3 inch muffin tins.

This recipe is in it’s original form. It was printed in The Los Angeles Examiner Friday, May 24, 1957 by Prudence Penny the Examiners Home Economics Editor.

Ingredients                               

1 pound of lean ground beef
1 cup soft bread crumbs
2 eggs
1/2 cup of grated Romano cheese
1/2 cup finely chopped onion
1/4 cup of water
1 1/2 teaspoons dried parsley flakes
1 teaspoon whole basil leaves, crumbled
2 teaspoons salt
1/4 teaspoon ground black pepper
1 tablespoon olive oil or salad oil
2 tablespoons of fine dry bread crumbs
1/2 pound of ricotta cheese (small curd cottage cheese may be substituted)
1 egg
1/4 teaspoon crumbled basil leaves
1/4 teaspoon salt

Prep

Mix meat with next nine ingredients

Brush seven 3- inch muffins cups with oil and sprinkle them with bread crumbs.

Fill each cup with half the mixture. Mix ricotta cheese with remaining egg, basil, and salt.

Spread over the meat.

Top with remaining meat.

Brush tops with oil. Bake in a 350 degree oven for about 30 minutes.

Makes 7 – 3 inch meat loaves. For loaf, use a 9 by 5 inch by 3 inch loaf pan follow same procedure.

Bake 1 hour in 350 degree oven.

If ground pork is used for part of the meat bake 15 minutes longer.

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Homemade Chocolate Syrup

How simple could this be to make Chocolate Syrup ?  I must admit that I am a homogenized milk with Ovaltine girl. I have succumbed to friends by taking my milk down to the 2% level. So today I am making a Glazed Triple Chocolate Pound cake. I go into the pantry to gather the ingredients and what is missing. Something always is. Well Chocolate syrup. Damn so I went on the internet to do a search. I found A Plastic Free Life not only did I get a recipe this blog rocks. It has been my mission to get rid of plastic for the last year. It has been a struggle but I am getting there.

Homemade Chocolate Syrup

            Ingredients
  • 1 cup cocoa Powder – (unsweetened)
  • 2 cups of granulated sugar
  • ¼ teaspoon salt
  • 1 cup cold water
  • 1 tablespoon vanilla

Prep

Combine cocoa and sugar blend until all the lumps of cocoa are gone
Add water and salt and mix well
Cook over medium heat and bring to a boil, slowly stirring constantly
Continue stirring on the stove for just a couple of more minutes
Watch it do not let it burn on the bottom of your pan
The sauce will be runny
Remove from heat and let cool, the sauce will thicken up as it cools
When it has cooled add the vanilla extract

Here are a few things I did differently to ensure the smooth texture

  • I sifted the cocoa into the sugar to get rid of the lumps
  • I used a double boiler to mix the sugar, cocoa and water to ensure no burning on the bottom of the pan

  • I strained the mixture into a bowl for it to cool then I covered the syrup with a saran warp to make sure it did not get a film

Pour the syrup into an airtight glass container or a plastic squeeze bottle and keep in the refrigerator. This will make approximately 1 3/4 cups of syrup. To make chocolate milk add 1 tablespoon of syrup to each 8 oz cup of milk. Hey warm it for Hot Coco

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Look what I found

An accordion file with a ton of recipes. So I plopped myself out on the lawn and started to riffle through the stuff. Got a few cute Christmas papers from back in the day. I few old pennies. Some coupons from the 60′s. I am excited. Last year we cooked from some of my Old Cook Book. This year holds quite a challenge as these recipes were personal to some one at some time. Personally I am honored to have found them.

I paid a whole dollar yes a dollar for this. Each winter I like to challenge myself and try recipes that I have horded in my home for who knows how long.

Today I will rummage through this file and find some recipes for next week. I will shop this weekend for ingredients. Hope fully I will have stuff in the home we can use.

I am truly excited. Stay Tuned

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Grind your own Beef

I did not ever in my lifetime imagine that I would be grinding my own beef. But this chore is not coming from the desire to be part of the DIY organic club. It is my desire to create the taste and fat texture I wanted. I know there is low fat no fat. I need some fat for flavor!

 

So out comes the Kitchen aid with the grinder attachment and some beef. Now what type of beef do you buy. Well that is a personal taste question but let me give you a link called Eat Like a Man for more information. I used Chuck and Sirloin. I bought 3 pounds of each. I plan on Food Saver sealing them measured out for different recipes. Ok let us get started

Clean you beef. Wash it and pat it dry
Cut your beef into 1 to 2 inch cubes (I leave the fat for flavor)

Run the beef through your grinder

Now look how beautiful. All that is left is to pack the beef up. You can pre-season the beef and make patties. Or just freeze it as is to be able to season it for the recipe you desire to use it for. I will not buy ground beef again. Oh I have a butcher I go to here and I will post about that business on my personal website golanigo.

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Pulled Pork in a Crock Pot

I had this little pork butt in the frig a couple of days. I wanted to make pulled pork sandwiches for dinner. I would like to have them for tomorrow nights dinner and know I want to slow cook for a day or two. I know this may seem like a long time but I want tender pull a part meat.  I read my Pulled Chicken recipe and tweaked it a bit for the pork. I want more spice and more BBQ-ish flavor .

Most recipes call out for boneless pork but I like the extra fatty taste and flavor you get from bone in. Thinking I knew we were going to pull the pork off the bone and shred it and put it back in the sauce so it made sense.  I almost always chop my onions and garlic when making sandwich to make them bite size rather than having a long dangling onion slap your chin.

Pulled Pork Ingredients

1 – 3-4 pound bone in/out pork butt
1 large onion, chopped
4 garlic cloves chopped

Sauce

1 cup ketchup
1/2 cup dejon mustard
1/4 cup of molasses
1/2 cup cider vinegar
2 table spoons of your favorite hot sauce

Dry Rub

1 tsp cumin
1  tablespoon paprika
1 tsp garlic powder (we are garlic people so this is added extra)
1 tsp dry mustard
2 teaspoon kosher salt
1 tsp freshly ground black pepper

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Prep

Chop your onion and garlic and place it in the bottom of your crock pot/cooking pan. Rinse and pat dry your butt spread it with your seasonings all the way around. Place the butt on top of the garlic and onions and cover with your sauce. Turn your crock pot on for 8 hours on medium (I only have high or low old school I have had my crock pot since 1982)

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After the 8 hours depending on your crock. Remove the bone and any extra fat. Now it is time to shred your butt. Once you shred the pork let it simmer in the sauces for another hour on low. Taste the pork and the sauce and add any ingredients you may desire. It is always nice to add a little of your own touches and tastes to a meal. You can make this Pulled Pork in the crock pot or in an iron kettle or dutch oven or in your oven. Adjust the time. For a Iron Kettle I would cook it for at least 4 to 5 hours or until the pork is fork tender in the oven.

 

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