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It’s A Cook’s Country Recipe Week, Part 1 – Grandma’s Roast Beef and Gravy

I have always been a fan of America’s Test Kitchen, Cook’s Illustrated and Cook’s Country. I follow them on Facebook and Twitter and have several of the cookbooks. I also recently started getting the Cook’s Country magazine via subscription and I have to say I really like it. The recipes are great with easy to follow steps and they give you all kinds of great cooking advice as far as techniques, pantry items and equipment. For this week, I decided to do some of the Cook’s Country recipes I have been trying lately. First up is the roast beef dinner I made last week. Luckily I picked one of the cooler days to give it a try so I could use the oven.

Grandma’s Roast Beef and Gravy

1 (4- to 5- pound) boneless top-round roast

Salt and pepper

1 tablespoon vegetable oil

4 tablespoons butter

2 carrots, peeled and cut into 2-inch pieces

1 onion, peeled and cut into 1/2-inch rounds

1 celery rib, cut into 2-inch pieces

1/2 cup all-purpose flour

1 teaspoon tomato paste

2 cans beef consomme

1 1/2 cups water

Pat the roast dry with paper towels and rub with 2 teaspoons of salt. Wrap the roast in plastic wrap and refrigerate at least 1 hour and up to 24 hours.

Adjust an oven rack to the middle position and heat the oven to 225 degrees. Pat the roast dry with paper towels and rub with 2 teaspoons of pepper. Heat the oil in a large, oven-safe skillet over medium-high heat until it is just smoking. Brown the roast all over on all sides, about 8 to 12 minutes; transfer the roast to a plate.

Pour off all but 2 tablespoons of the fat from the pan. Add the butter to the skillet and melt it over medium heat. Cook the carrots, onion and celery until they are lightly browned, about 6 to 8 minutes. Add the flour and the tomato paste and cook until the flour is golden and the paste begins to darken, about 2 minutes. Off the heat, push the vegetables to the center of the pan. Place the roast on top of the vegetables and transfer the skillet to the oven. Cook the roast until the meat registers 125 degrees (for medium-rare), about 2 1/2 to 3 1/2 hours. Transfer the roast to a carving board, tent with foil and allow the meat to rest for 20 minutes.

Meanwhile, keeping in mind that the skillet handle will still be quite hot, return the skillet with vegetables to medium-high heat and cook, stirring occasionally, until the vegetables are a deep golden brown, about 5 minutes. Slowly whisk in the consomme and water, scraping up any browned bits, and bring it to a boil. Reduce the heat to medium and simmer until the gravy is thickened, about 10 to 15 minutes. Strain the gravy through a fine mesh strainer into a serving bowl. Discard the vegetables. Season the gravy with salt and pepper to taste.

Thinly slice the roast crosswise against the grain and serve with the gravy.

Cooking the roast beef in this method made things much easier. You do a slow roasting and everything is done in just one pan, making cleanup even easier. Salting the meat helps a great deal in drawing out some of the moisture from the meat. Also, instead of flouring the meat beforehand and searing it, adding the flour to the vegetables instead helps you eliminate that pasty flavor a roast can get from raw flour and still lets you make a rich, dark gravy. You could certainly use water instead of the beef broth when making the gravy, but the broth really does help add another layer of flavor to the gravy, so I would use it. Of course, you also then have options with leftovers like making things such as open-faced roast beef sandwiches, French dip sandwiches or Philly cheesesteaks. I served the roast beef with mashed potatoes and some fresh corn on the cob and broccoli.

That’s all I have for today. Check back next time to see another Cook’s Country recipe. This time I will be making the meatballs and marinara recipe that appears in one of the issues I just received. Be sure to check that one out tomorrow. Until then, enjoy the rest of your day and enjoy your meal!

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Posted by MikeG on July 29, 2013 in Beef, Cooking, Dinner, Gravy

Tags: Cook's Country, Grandma's roast beef with gravy, roast beef, roast beef dinner, roast beef gravy

Tantalizing Tuscan-Style Steak with Crispy Potatoes

25 Jul

There are few things better than having a nice steak on the grill. This recipe, from Williams-Sonoma gives you a chance to make a basic steak and potatoes meal with some nice seasoning and not a lot of effort on your part. There are only 8 ingredients in the whole recipe and it doesn’t take much longer than 30 minutes to make the whole meal.

Tuscan-Style Steak with Crispy Potatoes

1 1/2 pounds baby waxy-skinned potatoes, such as Yukon Gold, scrubbed but skins left on, halved

4 tablespoons extra-virgin olive oil

Salt and freshly ground black pepper

2 teaspoons red wine vinegar

1 teaspoon fresh lemon juice

1 teaspoon minced fresh hot chile or a generous pinch of dried red pepper flakes

3 small fresh rosemary sprigs

2 bone-in Porterhouse steaks, about 1 pound each

Put the potatoes in a large saucepan and add water to cover the potatoes by 1 inch. Bring the water to a boil over high heat, then reduce the heat to medium-high and cook until the potatoes are almost tender, about 10 minutes. Drain and set aside.

In a large fry pan over medium heat, warm 2 tablespoons of the olive oil. When the oil is shimmering, add the potatoes and toss gently to coat them with the oil. Cook the potatoes without turning until they are nicely browned on the bottom, about 5 minutes. Sprinkle with 1/2 teaspoon of salt and pepper to taste, turn and cook, again without turning, until the potatoes are browned on the second side, 5 minutes longer. Stir and cook for a few more minutes to finish browning the potatoes and crisping the edges.

Meanwhile, prepare a fire in a charcoal grill or preheat a gas grill to high. In a bowl, whisk together 2 tablespoons of olive oil, the red wine vinegar, lemon juice and chile. If you are using charcoal, spread the hot coals across one half of the bottom of the grill and leave the other half clear to create a cool zone.

Tie the rosemary sprigs together at one end, using kitchen string, to make a brush. Using the rosemary, brush the marinade all over the steaks on both sides. Sprinkle both sides of the steaks with salt. Arrange the steaks on the grill directly over the heat and sear for 2 minutes. Turn the steaks and sear for 2 minutes on the second side. If you are using charcoal, move the steaks to the indirect heat. If you are using gas, reduce the heat to medium and grill for about 8 minutes longer for medium-rare, turning once or twice and brushing again with the marinade as they cook. Transfer the steaks to a cutting board, tent with aluminum foil and let rest for 5 minutes. Divide each steak into two pieces and arrange on dinner plates with potatoes around the steak and serve.

Just a couple of things about this recipe. I did make a couple of substitutions and I think they both worked out well. I did use strip steaks instead of Porterhouse since there is a big price difference between the two. I also used a bundle of basil leaves instead of the rosemary since Michelle and Sean do not really eat rosemary. I liked the flavor that came from the fresh basil anyway. I also made a quick tomato salad to go along with the meal. Finally, I added some mushrooms and shallots to a small pan and sautéed them with a little bit of the leftover marinade to use to top the steak and it turned out great. It was a very quick meal that you can do any night of the week.

That’s all I have for today. We are going away to Saranac Lake for a few days so I won’t be back on until Sunday, so check back then for some new recipes. I am bringing some of the homemade bagels and some baked sausage and peppers with me for the weekend for everyone to have. Until next time, enjoy the rest of your day and enjoy your meal!

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Posted by MikeG on July 25, 2013 in Beef, Cooking, Dinner, Grilling, Potatoes

Tags: crispy potatoes, Tuscan steak, Tuscan-style steak with crispy potatoes, williams-sonoma

Bowl Them Over with Bourbon Banana Pudding

24 Jul

Okay, this dessert may not be ideal for the under age 21 crowd, but it is downright delicious. I had seen the recipe listed on the Cooking Channel awhile back and knew I was going to have to give it a try. I did have to go out and get some bourbon and gingersnaps, but other than that I had all the ingredients on hand to make this yummy dessert. You need to make this one in the morning if you want to be able to have it after dinner that same night or plan on eating it the next day so it can really set.

Bourbon Banana Puddings

2 cups milk

4 large egg yolks

1/2 cup sugar

1/3 cup light brown sugar

1/4 cup cornstarch

1/4 teaspoon salt

4 tablespoons bourbon

2 teaspoons vanilla extract

2 tablespoons butter

2 cups heavy whipping cream

1 teaspoon vanilla extract

30 gingersnap cookies

4 ripe bananas, sliced crosswise

For the pudding base: In a heavy-bottomed saucepan, bring the milk to a gentle simmer over medium heat. In a separate bowl, combine the egg yolks, sugar, brown sugar, cornstarch, and salt. Beat with an electric mixer until light and fluffy, about 2 minutes.

Stir a small amount of the warmed milk into the yolk mixture to temper the eggs. Whisk the yolk mixture back into the saucepan with the remaining milk. Reduce the heat to medium-low and cook until the custard starts to thicken, about 3 to 5 minutes. Stir in the bourbon and the vanilla and continue cooking until it is glossy and quite thick, another 1 to 2 minutes. Remove the custard from the heat and whisk in the butter, stirring until the butter is completely melted.

Push the pudding through a fine mesh sieve into a large bowl. Press plastic wrap directly over the surface of the pudding and refrigerate for a minimum of 4 hours, or overnight.

To assemble: In a medium bowl, beat the heavy cream and vanilla with an electric mixer until stiff peaks form. Fold the whipped cream into the bourbon pudding until no visible streaks remain. In individual serving glasses, layer the pudding, gingersnaps, and bananas, finishing with a layer of pudding on top. Chill for 4 hours and no longer than 8 hours before serving. Crush the remaining gingersnaps and sprinkle the crumbs over the top.

You could certainly serve this in one large bowl instead of using individual glasses, but it does look quite nice in the glasses like this and makes for nice presentation for dessert. I am not a big pudding eater but I really liked this one. You get great flavor from the bananas, a little crunch from the gingersnaps and you can certainly taste the bourbon and vanilla in the pudding as well, all combining for a wonderful flavor. We each ate one up rather quickly last night after dinner. I would certainly make this dessert again if we are having a dinner party.

That’s all I have for today. Check back again for other recipes of some things I have tried recently, including a Tuscan steak with crispy potatoes that we had last night for dinner. Until the next time, enjoy the rest of your day and enjoy your meal!

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Posted by MikeG on July 24, 2013 in Cooking, Dessert

Tags: banana pudding, Bourbon banana pudding, Cooking Channel

Beat the Heat with Grilled Chicken Tacos

23 Jul

After taking a few days off to do some fun family things, it’s back to blogging and back to the recipes. Thankfully the stifling heat we have been experiencing here in New York seems to have eased a bit the last couple of days, giving me a chance to do some cooking again and get some recipes ready to post. I still have a couple from last week that I made when it was really hot, including this easy recipe for grilled chicken tacos. This one is kind of a combination of recipes I got from America’s Test Kitchen and Bon Appetit, using the best of both them to make an easy meal that you can do on the grill or indoors.

Grilled Chicken Tacos

1/4 cup fresh lime juice

2 tablespoons minced fresh cilantro

2 teaspoons Worcestershire sauce

1/2 teaspoon brown sugar

1/2 tablespoon ground cumin

1 medium onion, sliced

2 garlic cloves, finely chopped

1 pound skinless, boneless chicken thighs

1 tablespoon vegetable oil

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

8 corn tortillas, warmed (for serving)

2 avocados, sliced (for serving)

Sliced radishes (for serving)

Homemade Tomato Salsa

Whisk together the lime juice, cilantro, Worcestershire sauce, brown sugar, cumin, vegetable oil, salt and pepper in a bowl until well combined. Toss the onion, garlic and chicken thighs until all are well coated. Prepare your grill for medium-high heat. Grill the onions and the chicken thighs until they are cooked through and lightly charred, about 4 minutes per side.

Let the chicken rest for about minutes before slicing. Serve the chicken and onions with the warmed corn tortillas, avocados, sliced radishes, the homemade salsa and some extra cilantro along with lime wedges and sour cream, allowing each person to build their own tacos how they like it.

The great thing about this meal is that it can take you no time at all to put it all together. You might actually spend more time getting the grill going then you will with actual preparation and cooking. In our house, there are rarely any leftovers when we make tacos or quesadillas. I served this alongside some black beans and rice that I made and the homemade salsa goes very well with this meal. You can also make some guacamole instead of just slicing the avocados if you prefer to have it that way.

That’s all there is for today. Just a very quick and simple recipe that is great for a summertime meal. Check back next time to see some other recipes that I have made recently, including a roast chicken and vegetables from Chef Marc Murphy. a roast beef recipe. some burgers with onion strings from Cook’s Country and more. I do have a few other recipes I’ll be trying out this week as well that I may get on here, so keep checking back. Until next time, enjoy the rest of your day and enjoy your meal!

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Posted by MikeG on July 23, 2013 in Cooking, Dinner, Grilling, Poultry, Rice, Side Dishes

Tags: black beans and rice, boneless chicken thighs, chicken tacos, grilled chicken tacos, guacamole, homemade salsa

Ballpark Food Recipes: Hot Dogs, Corn Dogs & More : Cooking Channel

19 Jul

Ballpark Food Recipes: Hot Dogs, Corn Dogs & More : Cooking Channel.

If you know me then you know I love baseball. There is nothing better than going to the ballpark and enjoying the game and a few of the snacks they have to offer along the way. Though most stadiums today offer a much wider array of food than ever before (Citi Field offers up a filet mignon cheesesteak sandwich and a shrimp po’boy for example), here are some ballpark favorites and basics offered up by the Cooking Channel so you can make your own and enjoy the game on television in your air conditioning. Check it out!

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Posted by MikeG on July 19, 2013 in Appetizers, Beverages, Cooking, Cooking Websites, Eating Out, Snacks

Tags: ballpark food recipes, ballpark food to make at home, ballpark recipes, Cooking Channel

Feeling For French Bread Pizza

18 Jul

It continues to be ridiculously hot here in New York. The temperature has been in the high 90’s all week with high humidity, making things quite unbearable and making me feel miserable and not much like cooking. We ate late night the last 2 nights just so it would be a little bit cooler when I cooked and I did turn the oven on. Here is one of the recipes I decided to try, just using leftovers and things we had in the pantry as my energy level was low. We had some leftover baguettes from dinner earlier in the week and I found this great recipe at Serious Eats for some French Bread Pizza.

French Bread Pizza

3 tablespoons butter

4 tablespoons extra-virgin olive oil, divided

4 cloves garlic, finely minced

Pinch red pepper flakes

1/2 teaspoon dried oregano

1/4 cup minced fresh parsley or basil leaves, or a mix

Kosher salt

1 large loaf French or Italian bread, split in half lengthwise

1 (14.5 ounce) can crushed tomatoes

8 ounces grated mozzarella cheese

2 ounces Parmigiano-reggiano

Adjust the oven rack to the upper position and preheat the oven to 425 degrees. Heat the butter and 3 tablespoons of the olive oil in a medium saucepan over medium-low heat until the butter is melted. Add the garlic, red pepper flakes, and oregano and cook, stirring occasionally, until the garlic is softened but not browned, about 2 minutes. Stir in half of the parsley/basil and a big pinch of salt. Remove from the heat.

Place the bread cut-side up on a clean work surface. Using a rimmed baking sheet, press down on the bread evenly until it is compressed to about 2/3 of its original height. Place the bread on top of the rimmed baking sheet. Using a pastry brush, brush half of the garlic mixture evenly over the cut surfaces of the bread, making sure to get plenty of bits of garlic and aromatics on the bread. Set aside.

Add the tomatoes to the remaining garlic mixture in the saucepan, stir to combine, increase the heat to medium. bring to a simmer, then reduce the heat to maintain a bare simmer. Cook, stirring occasionally, until the sauce is rich and reduced, about 15 minutes. Season to taste with salt.

While the sauce cooks, spread 1/4 of the mozzarella evenly over the surface of the bread and transfer the bread to the oven. Cook until the cheese is barely melted, about 8 minutes. Remove the bread from the oven and set it aside until the sauce is cooked.

Spread the cooked sauce evenly over the bread, then spread the remaining mozzarella on top of the sauce.Transfer the bread to the oven and bake until the cheese is melted and is just starting to brown, about 10 minutes. Remove the bread from the oven and immediately sprinkle it with the Parmigiano-reggiano, the remaining parsley/basil and the remaining tablespoon of extra-virgin olive oil. Allow the pizza to cool slightly before serving.

These pizzas are better than anything you will remember having as a kid out of your freezer. You do want to make sure you let them cool slightly before you eat them so as not to burn the rook of your mouth off on the hot cheese. I loved the taste of what is basically garlic bread serving as the base for your pizza. I used some sautéed shallots along with some leftover Italian sausage we had on most of the pizzas and then I used some leftover diced chicken with some Buffalo wing sauce to make a couple of buffalo chicken varieties. Of course, you can top the pizzas with whatever you would like. The nice things is that they do not take long to cook so you won’t have a lot of heat in the kitchen. You can serve this with a simple side salad and you are all set for dinner.

That’s all I have for today. Check back next time to see what else comes along. I do still have a few new recipes to post that you will want to check out. Until next time, enjoy the rest of your day, stay cool and enjoy your meal!

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Posted by MikeG on July 18, 2013 in Cooking, Dinner, Pizza

Tags: French bread pizza, French bread pizza recipe, pizza recipe

It’s Never Too Hot for Slow Cooker Pulled Pork

17 Jul

With the ungodly heat we have been experiencing here in the northeast part of the country, I have had to find some alternatives to using the oven. I had bought a large pork butt last week to make pulled pork, but there was no way I was turning the oven on if I could avoid it. Thankfully, I was able to pull out the trusty slow cooker and use this recipe from America’s Test Kitchen so I was able to make some tasty pulled pork sliders for dinner instead.

Slow Cooker Pulled Pork Sliders

Salt and pepper

6 tablespoons sugar

3 tablespoons plus 2 teaspoons liquid smoke

1 (5-pound) boneless pork butt roast

1/4 cup yellow mustard

2 tablespoons smoked paprika

1 teaspoon cayenne pepper

6 cups barbecue sauce

Cider vinegar

Hot sauce

Hamburger buns

Bread and butter pickles

For the pork: Dissolve 1/4 cup of salt, 1/4 cup sugar, and 3 tablespoons of liquid smoke in 2 quarts of cold water in a large container. Submerge the pork in the brine, cover and refrigerate for 1 1/2 to 2 hours.

While the pork brines, combine the mustard and remaining 2 teaspoons of liquid smoke in a bowl and set it aside. Combine 2 teaspoons of salt, 2 tablespoons of pepper, the remaining 2 tablespoons of sugar, paprika, and cayenne in a second bowl and set aside.

Remove the pork from the brine and thoroughly pat dry with paper towels. Rub the mustard mixture over the entire surface of the pork. Sprinkle the pork with the spice mixture to coat well.Place the pork in the slow cooker and pour the barbecue sauce over the pork, cover, and cook, on either low or high, until the pork is fork tender and falling apart, 10 to 11 hours on low or 7 to 8 hours on high.

Transfer the meat to a large bow and let cool. Let the cooking liquid settle for 5 minutes, then use a wide spoon to skin the fat off the surface. Season the sauce with the cider vinegar, hot sauce and salt and pepper to taste. When the meat is cool enough to handle, shred it using your fingers or two forks., discarding any extra fat or gristle.

Toss the shredded meat with 1 cup of the cooking sauce, adding more as needed to keep it moist. Serve, passing the remaining sauce separately, with hamburger buns and pickles to make the sliders.

You can use any store-bought barbecue sauce you like for this recipe, or you can quickly use this recipe below and triple it to make enough sauce for this pulled pork.

Barbecue Sauce

2 tablespoons vegetable oil

1 onion, minced

1 garlic clove, minced

1 teaspoon chili powder

1/4 teaspoon cayenne pepper

1 cup ketchup

5 tablespoons molasses

2 tablespoons cider vinegar

2 tablespoons Worcestershire sauce

2 tablespoons Dijon mustard

1 teaspoon hot sauce

Salt and pepper

Heat the oil in a large saucepan over medium heat until shimmering. Add the onion and cook until softened, about 5 minutes. Stir in the garlic, chili powder, and cayenne and cook until fragrant, about 15 seconds.

Stir in the remaining ingredients and simmer, stirring occasionally, until the sauce is thickened, about 25 minutes. Season with salt and pepper to taste. Cool to room temperature before serving, about 1 hour. The sauce can be refrigerated in an airtight container for up yo 1 week or frozen for up to 2 months.Bring it to room temperature before serving.

Of course, no pulled pork sandwich is complete without some coleslaw. I am always on the lookout for new coleslaw recipes that do not use mayonnaise so they are better for the summer. I found this one from Food Network and it tasted great.

Gourmet Cole Slaw

1 cup olive oil

1/2 cup red wine vinegar

3 ounces granulated sugar

1 teaspoon chopped garlic

1 teaspoon Dijon mustard

1 teaspoon chopped shallots

1/2 teaspoon fresh lemon juice

1/2 head green cabbage, julienned

1/4 head red cabbage, julienned

1/2 red bell pepper, julienned

1/2 green bell pepper, julienned

1/2 yellow bell pepper, julienned

1 carrot, peeled and julienned

1 green onion, green part only cut into 1-inch lengths

1 teaspoon dry oregano

Salt and pepper

Whisk all the vinaigrette ingredients into a bowl. Mix all the vegetables together in a large bowl. Pour the vinaigrette over the vegetables, toss and chill for 1 hour or until you are ready to serve.

It is simple and refreshing. You can always use a bag of coleslaw mix instead of handling all the vegetables yourself. I usually have a bag on hand during the summer so that is what I used this time and this recipe has a nice, light flavor to it that will go well with all types of sandwiches and dishes.

That’s all I have for today. Check back again next time to see what recipes come along. I have tried a few things out recently to post, such as a new roasted chicken recipe, french bread pizzas, a new burger recipe, and more. Check back and see what comes up next. until then, enjoy the rest of your day, try to stay cool and enjoy your meal!

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Posted by MikeG on July 17, 2013 in Cooking, Dinner, Pork, Salad, Sauce, Slow Cooker Meals

Tags: barbecue sauce recipe, coleslaw, gourmet coleslaw, no mayo coleslaw, pulled pork, pulled pork in the slow cooker, pulled pork sliders, slow cooker pulled pork

Simple Grilling to Beat the Heat: Grilled Sausages

15 Jul

It’s been really hot and humid here the last few days with no immediate end in sight, so that means finding dinner solutions that won’t overheat the whole house and make me a pile of sweat in the kitchen. it also means using the grill more and breaking the slow cooker out to do some cooking. For this particular meal, the grill came in handy for a very simple meal that I picked up from Bobby Flay on the Food Network. While this dish can work as a great party appetizer, we actually had it for dinner and it was quite filling.

Grilled Sausages with Grilled Shallot Relish with Ricotta and Toasted Baguette

1 pound Italian sweet sausage links

1/2 cup vegetable oil

Kosher salt and freshly ground black pepper

5 large shallots

1/2 cup balsamic vinegar

3 tablespoons honey, plus more for drizzling

2 teaspoons finely chopped fresh thyme

Pinch red pepper flakes

1/2 cup chopped fresh parsley

1 1/2 cups fresh ricotta cheese

2 baguettes, grilled

Extra-virgin olive oil, for drizzling

Heat a charcoal or gas grill to high for direct grilling. Brush the sausages with some of the vegetable oil, sprinkle with salt and pepper and grill, with the cover closed, until golden brown, slightly charred and just cooked through, about 10 minutes. Remove the sausages to a cutting board and let rest for 5 minutes before slicing,

While the sausages are grilling, halve the shallots, leaving the skin on, and toss with a few tablespoons each of the vegetable oil and balsamic vinegar. Sprinkle with salt and pepper. Put them on the grill and cook until charred and slightly softened. Cool the shallots slightly, then remove the skins and chop.

Heat the remaining vegetable oil in a saute pan on the grates of the grill until it begins to shimmer. Add the chopped shallots, remaining balsamic vinegar, honey, thyme and red pepper flakes and simmer, about 5 minutes. Season with salt and pepper and stir in the parsley.

Arrange the cut sausage on a platter with a bowl of the fresh ricotta cheese, the shallot relish and the toasted bread. Serve the bread topped with a dollop of the ricotta, a few pieces of sausage and a spoonful of the relish, drizzled with honey and olive oil. Serve warm or at room temperature.

This was a great meal or can make a great snack. We all loved the shallot relish and I can easily see using that on other dishes, either pork, beef or chicken. Even just having some of that alone on a piece of toasted baguette would be good for me. It was plenty filling with a simple side salad as a meal or as I said, I think it would make a great appetizer for a party as a buffet dish or for any barbecue. I would make this one again for sure.

That’s all I have for today. I do have some pork in the slow cooker today to make some slow cooker pulled pork sliders and a recipe for a no mayo coleslaw, so check back tomorrow for that one and see if you like it. Until then, enjoy the rest of your day, try to stay cool and enjoy your meal!

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Posted by MikeG on July 15, 2013 in Appetizers, Cooking, Dinner, Grilling, Pork, Side Dishes

Tags: Bobby Flay, grilled sausage with grilled shallot relish, grilled sausages, grilled sausages with ricotta and toasted baguette, grilled shallot relish, italian sweet sausage

Snacks Ahoy! Butter Toffee Popcorn and Lemon Yogurt Cake

13 Jul

Yesterday I decided to make a couple of new snack and dessert items that I had downloaded recipes for a while back. Sean had picked out the first one as something he wanted to try, which is Butter Toffee Popcorn. he helped me make it and there is not much too this recipe as far as ingredients or effort, but the final result is a great snack. I got the recipe from Cook’s Country, one of my favorite sources for recipes.

Butter Toffee Popcorn

3 quarts popped popcorn

10 tablespoons (1 1/4 sticks) butter

1 1/2 cups packed light brown sugar

1/2 cup dark corn syrup

1/2 teaspoon salt

1 1/2 teaspoons vanilla extract

1/2 teaspoon baking soda

2 cups salted peanuts

Adjust an oven rack to the middle position and heat the oven to 250 degrees. Grease a large roasting pan and place the popcorn in the pan.

Melt the butter in a large saucepan over medium-high heat. Add the brown sugar, corn syrup and salt and bring the mixture to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, until slightly thickened, about 3 minutes. Off the heat, stir in the vanilla and the baking soda (the mixture will foam a little). Add the peanuts and pour the mixture over the popcorn, tossing well to coat.

Bake, stirring occasionally, until the popcorn is a deep golden brown and the caramel has set, about 1 to 1 1/2 hours. Cool to room temperature and serve. The popcorn can be stored in an airtight container at room temperature for 5 days.

This is certainly the easy way to make your own version of Cracker Jacks and save you some cash. You want to be sure to just use plain popcorn, not popcorn that is already seasoned with anything so you don’t get any additional flavors that might affect the caramel (unless that is what you want of course). Also, I used a disposable aluminum roasting pan when I did this to save myself the aggravation of having to try to wash a roasting pan with baked caramel stuck to it. Overall, it’s a pretty tasty snack that is very easy to make. I love toffee myself, so this worked out very well for all of us.

The second recipe I tried was one from Ina Garten, the Barefoot Contessa of the Food Network. It is for a simple Lemon Yogurt Cake that makes for a great item for a brunch, to bring to a party or housewarming, or just to have in the morning with coffee or for dessert.

Lemon Yogurt Cake

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon kosher salt

1 cup plain whole-milk yogurt

1 1/3 cups sugar, divided

3 eggs

2 teaspoons grated lemon zest (about 2 lemons)

1/2 teaspoon vanilla extract

1/2 cup vegetable oil

1/3 cup freshly squeezed lemon juice

For the glaze:

1 cup confectioners’ sugar

2 tablespoons freshly squeezed lemon juice

Preheat the oven to 350 degrees. Grease a loaf pan and line the bottom with parchment paper.

Sift together the flour, baking powder and salt into 1 bowl. in another bowl, whisk together the yogurt, 1 cup of sugar, the eggs, lemon zest and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure that it all gets well incorporated. Pour the batter into the prepared loaf pan and bake for about 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Meanwhile, cook the 1.3 cup of lemon juice and the remaining 1/3 cup of sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place the cake on a cooling rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.

For the glaze, combine the confectioners’ sugar and the lemon juice and pour over the cake before serving.

I did opt to omit the second glaze even though I am sure it looks great and tastes great too. I just thought it was too much sugar overkill for the cake and I liked the way it looked with just the first lemon-sugar mixture on it. It has just the right amount of sweetness and lemon flavor. It’s a great cake to make without needing a lot of time or ingredients if you want something at the last minute.

That’s all I have for today. Check back again to see what other recipes come along. I still have a number of recipes I have tried recently to put up, including a roast chicken and vegetables recipe from Marc Murphy, a grilled sausages recipe from Bobby Flay and a pulled pork sliders recipe from Williams-Sonoma, among many others. Check back and see what comes along. Until then, enjoy the rest of your day and enjoy your meal!

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Posted by MikeG on July 13, 2013 in Cakes, Cooking, Dessert, Snacks, Uncategorized

Tags: Barefoot Contessa, butter toffee popcorn, Cook's Country, cracker jacks, homemade cracker jacks, Ina Garten, lemon yogurt cake

Belly Up to Some Backyard Burgers

11 Jul

You can never have too many ways to make a good burger on the grill. Since this is the time of year that you can experiment a little, I went out and found this recipe from chef Chris Santos (frequently a judge on Food Network’s “Chopped”) for his Ultimate Backyard Burger along with some smoked chili ketchup to help spice up the barbecue results a little.

Smoked Chili Ketchup

1 cup minced shallots

2 cloves garlic, minced

2 tablespoons extra-virgin olive oil

2 teaspoons honey

1 cup canned chopped tomatoes

1/2 cup corn syrup

1/2 cup sherry vinegar

2 tablespoons brown sugar

2 teaspoons chipotle puree

Vegetable stock, if needed

Salt and freshly ground black pepper

Burger:

12 slices bacon

4 ounces very soft butter

3 pounds ground beef

3 tablespoons paprika

1 tablespoon cumin

1 tablespoon Worcestershire sauce

Kosher salt and freshly ground black pepper

Olive oil, for brushing

6 hamburger buns

6 slices American cheese

For the ketchup: Saute the shallots and garlic in the olive oil in a large skillet over low heat until translucent, about 4 to 6 minutes. Add the honey and cook for 2 to 3 minutes more. Add the tomatoes, corn syrup, vinegar, sugar and chipotle puree and simmer for 30 minutes. Puree the mixture in a blender or food processor, adding some vegetable stock if the ketchup seems too thick. Season with salt and pepper and set aside.

For the burgers: Preheat the oven to 375 degrees. Heat a grill to high heat. Brush both sides of the bacon slices with some of the smoked chili ketchup. Place the bacon on a baking sheet and bake for 15 to 20 minutes, turning halfway through.

Gently fold the butter into the ground beef along with the paprika, cumin and Worcestershire sauce. Form the beef mixture into 6 patties and sprinkle both sides liberally with salt and pepper.

Brush the hamburger buns on each side with olive oil and grill the insides of the buns until golden brown, about 1 to 2 minutes. Grill the burgers until medium rare, 3 to 4 minutes per side, or to your own particular liking of doneness. Once you flip the burger, add a slice of the cheese to each burger and keep the cover of the grill closed to allow the cheese to melt.

Spread the smoked ketchup on one side of the bun and place the burger on the bun cheese side up and top with 2 strips of bacon.

I loved the smoked ketchup. It had some nice bite to it from the chipotle puree and had great flavor from the shallots, vinegar and brown sugar. I personally did not put any cheese on my burger but I think it tasted great all the same. Putting some of the butter into the meat along with spices really added to the burger itself. This is definitely a recipe I will try again. Unfortunately, I forgot to take pictures of this one when it was done, but I will try to get to it the next time I make them.

That’s all I have for today. Check back next time to see what recipes I will be trying out, including a grilled sausage recipe, some beer battered fish and pulled pork sliders. They all sound pretty yummy so you will want to check them out. As always, if you ever have any questions or a recipe you would be interested in seeing, just drop me a note in the comment sections on the blog or you can catch up with me on Facebook or Twitter. Until next time, enjoy the rest of your day and enjoy your meal!