Breaded chicken cutlets, linguine, bechamel with romano and green beans for dinner tonight

Three chicken breasts, cut in half lengthwise and longways, dipped in salted flour, dipped in beaten egg and dredged in panko, salt and pepper, Romano cheese.  Brown in butter and oil in skillet, transfer to a foil lined pan and bake in overn@ 400º for 10 minutes.

Meanwhile melt butter in skillet, add flour and brown slightly.  Add milk and cream and grated Romano cheese until thickened.

Green beans were from a can.

BBQ Fatties or Bacon Sushi

My nephew is having a bacon and bourbon party next month and I have been trying to think of something to take.  Mary Frye posted someone's picture of a fattie that they called bacon sushi.  I had never made a fattie before so thought I'd try some ideas and possibly get something to take to my nephew's party.

First I roasted some pobablo peppers

 Next, not pictured, I rolled out some hamburger between two sheets of plastic, then put some bacon on top.

 I 

I wove some thick cut bacon and some thin cut bacon tothether

Then I placed a sushi roller on top and inverted the hamburger and bacon so the roller and bacon were on the bottom

After I inverted the meats I sprinkled the hamburger with BBQ rub,

Then put some cheese and poblano in the middle and rolled it up

When it was almost rolled up, I scraped away some of the hamburger so the bacon would be the last part of the roll.

The first one I tried was kind of messy.  This is the second one and it turned out better. I used pineapple bratwurst instead of hamburger in this one and some queso quessidilla sp? cheese and no bbq rub in it.

I have seen BBQers do this for several years. I have never seen one tied up with string, but I felt better with tying them up with string.  After they had cooked for a while, they firmed up and could have probably done OK without the string.

I smoked them for about an hour and a half with apple wood until they were at least 165 inside.

I sprinkled some onion rings on the beef one and left the pineapple bratwurst one plan.  They were basted with a tangy BBQ sauce to which I had added bourbon.

We liked the bratwurst one best.  I may change the BBQ sauce to a sweeter one and add more poblano peppers to the inside.

Pastrami, sweet potatoes, salad and pretzels.

Pretzel bread was store bought

Pastrami 

1 corned beef -regular grocery store brands run 2 1/2 to 3 pounds

2 tablespoons coarse black pepper

1 whole allspice

1 bay leaves

3 cloves garlic, peeled and sliced

1 tablespoons 

Instructions

Open the corned beef package  Crush the seasonings with a mortar and pestle or with the side of a knife blade. Combine the crushed seasonings with the black pepper and the garlic to make a dry paste. Pat the corned beef dry. Rub the spice mixture on all sides.

Place the rubbed brisket in a piece of heavy aluminum foil. Sprinkle with the smoke. Close tightly and place in a roasting pan. Cook in a 225°F oven until fork tender, about 6 to 8 hours.

Salad

  1/2 cup dried cherries

    3 T. bourbon 

dried mixed fruit ( pineapple, apple, kiwi, mangoes, etc)

    1 cup pecan pieces 

    1 T. packed brown sugar 

    1/2 tsp. ground cumin 

    1/2 tsp. cayenne pepper 

    3/4 cup olive oil 

    1/4 cup mango vinegar

    1 T. Dijon mustard 

    Salt and coarse ground pepper to taste 

   Romaine lettuce

    2 heads endive, leaves separated 

    1 medium red onion, thinly sliced 

    2 medium Granny Smith apples, cubed 

    2 cups coarsely chopped bok choy stalks

    feta cheese 

    Soak cherries in bourbon for at least 3 hours, until plump. 

    Heat pecans, sugar, cumin and cayenne over medium heat in large skillet,

    stirring until lightly toasted. Remove from heat and set aside. 

    Blend oil, vinegar, and mustard in bowl with wire whisk, add salt and pepper to

    taste, refrigerate until serving time. 

    Toss radicchio, endive, onion, apple and bok choy with prepared dressing in large

    bowl; serves 8. 

Sweet potatoes

3 small sweet potatoes

1 1/2 T oil with garlic added to flavor it

1/2 tsp. dry mustard

1 tsp. dried rosemary

1/2 tsp. salt

preheat oven to 450º

Peel sweet potatoes; cut each potato lengthwise into 8 wedges. In a large bowl, combine sweet potatoes and remaining ingredients; toss well to coat.

Arrange potatoes in a single layer on a baking sheet. Bake potatoes at 450° for 30 minutes or until soft and lightly browned, turning wedges after the first 15 minutes. Serve immediately.

Corned Beef dinner today

One of Cassie's favorite meals is the corned beef dinner I make from scratch. She has to work tomorrow so we had ours today. Along with the corned beef was butter softened with Irish Whiskey and sugar beat in with the mixer, carrots, rutabagas, cabbage, soda bread, smashed potatoes, and some store bought rye bread. I put some Guinness in the cooking liquid and divided what was left between us. Fortunately for me, neither of them drank any and I was forced to finish off the bottle by myself. We also had a couple of Irish cheeses with dinner.

CORNED BEEF

FOR THE BRINE

2 quarts water

1 cup coarse salt (Canning and Pickling or Kosher)

1 tablespoon Tenderquick

1/2 cup sugar

1 teaspoon coriander seeds, crushed

1 teaspoon mustard seeds, crushed

1 teaspoon black peppercorns, crushed

1 cinnamon stick, crushed

4 dried bay leaves, crushed

8 whole cloves

1. Make the brine: Bring water to a boil in a large pot. Add salts, sugar, and spices; remove from heat, and stir until salts and sugar dissolve. Let cool.

2. Make the corned beef: Place brisket in a nonreactive container just large enough to hold it. Pour cooled brine over meat. Place 2 small plates on top to keep meat submerged; cover, and refrigerate for 2 weeks.

Cooking Corned Beef 

Serves 6-8

3 1/2 lb  or so Corned Beef Brisket from above

1/2 to 1 bottle beer

Water to cover, approx 2 cups

10 black peppercorns

1 whole allspice

1 bay leaves

12 sprigs fresh parsley

3 cloves garlic, peeled and sliced

2 whole leeks, green trimmed to fit pot, slice white part to clean

1 medium onion, peeled, quartered

Simmer brisket about 3 hours

Add 

7 or 8 whole carrots, cleaned

2 large rutabagas, trimmed and quartered

Simmer 1/2 additional hour

Cabbage begin before adding vegetables about  30 minutes before

simmer

1 C. Balsamic vinegar 

2 Tablespoons sugar 

until reduced by half 

trim leafy outer leaves and cut in 8 wedges. Attach tooth picks to help hold them together..  Lighty oil skillet and brown cabbage then add the top of the brisket liquid to steam with the other vegetables about 20 minutes   Remove with spatula to serving platter, remove toothpicks, Sprinkle with salt and vinegar reduction.

1 cup Balsamic Vinegar

2 Tablespoons Sugar (optional)

Crash Hot Potatoes

Ingredients

12 whole New Potatoes (or Other Small Round Potatoes)

3 Tablespoons Olive Oil

 Kosher Salt To Taste

 Black Pepper To Taste

 Rosemary (or Other Herbs Of Choice) To Taste

Preparation Instructions

Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.

On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.

With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.

Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)

Bake in a 450 degree oven for 20-25 minutes until golden brown.

Irish Whiskey Butter

This is pretty much perfect with Irish whiskey soda bread. And Irish whiskey.

• 1 tbsp sugar

• 9 tbsp butter, softened

• 3 tbsp whiskey

1. Heat the whiskey and sugar in a pan until hot then  beat in the butter  with a mixer until softened and fully combined. Allow to cool.  Roll into a roll in wax paper and chill.

Irish Soda Bread                            Recipe courtesy of Ina Garten

Ingredients

4 cups all-purpose flour, plus extra for currants

4 tablespoons sugar

1 teaspoon baking soda

1 1/2 teaspoons kosher salt

4 tablespoons (1/2 stick) cold unsalted butter, cut into 1/2-inch dice

1 3/4 cups cold buttermilk, shaken

1 extra-large egg, lightly beaten

1 teaspoon grated orange zest

1 cup dried currants

Directions

Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.

Combine the flour, sugar, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is mixed into the flour.

With a fork, lightly beat the buttermilk, egg, and orange zest together in a measuring cup. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture. Combine the currants with 1 tablespoon of flour and mix into the dough. It will be very wet.

Dump the dough onto a well-floured board and knead it a few times into a round loaf. Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife. Bake for 45 to 55 minutes, or until a cake tester comes out clean. When you tap the loaf, it will have a hollow sound.

Cool on a baking rack. Serve warm or at room temperature.

Braised Pork Boston Roast, fries, salad and stuffed crab

Slow-Cooked Pulled Pork

Serves 6-8

Ingredients

4-4 1/2  pounds pork shoulder, cut in half, if necessary

2 yellow onions, peeled and slices

4 cloves garlic, roughly chopped

1 cup low-sodium chicken broth

1/2 cup honey

2 tablespoons apple cider vinegar

2 tablespoons olive oil

2 tablespoons paprika

1 tablespoon chili powder

1 tablespoon kosher salt, or to taste

2-3 teaspoons freshly ground black pepper

1/2 teaspoon ground cumin

1/2 teaspoon ground cinnamon

Directions

Combine paprika, chili powder, salt, pepper, cumin and cinnamon in a medium bowl and mix together.

Add honey, apple cider vinegar and olive oil and stir to make a thick paste.

Rub spice paste all over pork shoulder. Place onions and garlic at the bottom of slow cooker, then place pork on top.

Pour remaining spice mixture over the pork and pour in chicken broth.

Turn cooker on LOW and cook for 6-8 hours, or until pork is cooked through, but still tender enough to be shredded with a fork.

Shred and serve along or with your favorite barbecue sauce and/or potatoes and coleslaw.

Recipe adapted from 100 Days Of Real Food

McDonalds French Fries

Cut potatoes into 1/4-inch strips, soak in water a couple minutes, transfer to pot with water to cover.. about 4 cups.  Add 2 Tbsp salt and 2 Tbsp. white vinegar and turn heat on high.  When boiling, time for five minutes, then transfer to cold water to stop cooking.  Spread on dish towel and dry.   

Fry @ 375 for just one minute.  Drain and freeze.  When ready to cook fry from frozen@ 375 for three minutes, transfer to paper towels, salt and enjoy.

Salad with dressing made up and I can't remember what I put in the dressing.

Stuffed crab was store bought. Carrots boiled 10 minutes with chicken stock.

Chili Roasted Cod

Chili-Roasted Cod Recipe  Mar 2015

This simple fish recipe is a delicious addition to your weeknight dinner rotation. Read the reviews--even kids rave about this dish!

 Worthy of a special occasion

Ingredients

3 pounds fresh cod fillets (about 3/4 inch thick) $

1 teaspoon chili powder

1/2 teaspoon dried oregano

1/2 teaspoon salt $

2 tablespoons butter $

1/4 teaspoon ground cumin

Juice of 1 lime

Preparation

Heat oven to 450°F. Lightly coat a roasting pan with vegetable cooking spray. Arrange the cod fillets skin-side down. Sprinkle with the chili powder, oregano, and salt. Roast 5 to 7 minutes or until the cod is just opaque and flakes when tested with a fork.

Meanwhile, melt the butter in a small skillet over medium-low heat. Cook, swirling constantly, just until the butter begins to brown. Add the cumin and lime juice and continue to cook, swirling 1 minute longer.

Remove the cod from the oven. Set aside half the cod for another use. Drizzle the cumin-lime butter over the remaining cod. Serve.

Chili-Roasted Cod Recipe  Mar 2015

This simple fish recipe is a delicious addition to your weeknight dinner rotation. Read the reviews--even kids rave about this dish!

 Worthy of a special occasion

Cheesy stuffed tomatoes

3 medium tomatoes

1/2 roughly cup mozzarella

1 handful of parsley

1 tablespoon olive oil

Salt and pepper to taste

Preheat the oven to 400 degrees.

Slice the tops off of each tomato about 1/2-inch down from the top of each stem, making a cap. Set the caps aside.

Using a spoon, scoop out the inside flesh of each tomato, being careful not to pierce the skin.

Lightly grease a glass baking dish with a bit of olive oil, and arrange the hollowed tomatoes (spaced evenly) with the sliced sides up.

Chop the parsley and mix with the sliced feta.

Stuff each tomato generously with the feta and parsley mixture.

Season the tops of the stuffed tomatoes with salt and pepper and drizzle with olive oil.

Place the caps back on top of each tomato and bake for about 10 minutes, or until the tomatoes soften and begin to look shriveled and the cheese is melted.

Not crazy about feta? You can stuff these tomatoes with just about anything, and make 'em Greek (olives, feta, breadcrumbs, and oregano), Mexican (black beans, salsa, and cheese), French (carmelized onions, brie, and baguette cubes), or good ol' American (cheeseburger or pizza filling).

Steak fries

Cut potatoes lengthwise into thirds, cut thirds into fourths. 

Fine chop sage or rosemary and add a couple T. oil and rock salt.  Toss with potatoes to coat.  Spread on baking sheet, top with slices of bacon and bake 350º doe 35 to 40 minutes, until potatoes are browned and bacon crispy

Sauce

chop one rasher bacon add maple syrup to coat, mix in 3 T. mayo, black pepper and three small chilis. Mix, serve with steak fries.

Green beans, boiled in salted water 30 minutes, cooked in skillet with bacon and salt 10 minutes.

BY AYLIN ERMAN