John Madden Stew and Ina's Shrimp Salad

    JOHN MADDEN'S STEW 

    1/2 t. pepper 

    1/4 t. salt 

    2 1/2 lb. round steak (cut into 1/2"cubes) 

    2-3 T oil 

    2 Lg. onions, chopped 

    2 Sm. bell peppers, chopped 

    2 stalks celery, chopped 

    1 Lg. clove garlic, chopped 

    3 Lg. carrots, chopped 

    4 Med. potatoes, cubed 

    1 Sm. turnip, chopped 

    1 Sm. rutabaga, chopped 

    3 cans Swanson beef broth 

    5-6 drops Tabasco sauce (more or less to taste) 

    1/8 t. leaf savory, crumbled 

    1/8 t. leaf marjoram, crumbled 

    3 T. parsley, chopped 

    Fry meat. Remove. Saute' onion, pepper, celery, and garlic 10 minutes. Place those veggies

    into a stew pot and add carrots, potatoe, turnip, rutabaga, broth , Tabasco, savory, and

    marjoram. Bring to boil, add meat. Cover and simmer 1 1/2 hours! 

Ina's Shrimp Salad Recipe 

Shrimp, veggies and a creamy dressing make Ina's salad a cool summer treat.

Ingredients

3 tablespoons plus 1 teaspoon kosher salt

1 lemon cut into quarters

4 pounds large shrimp in the shell (16 to 20 shrimp per pound)

2 cups good mayonnaise

1 teaspoon Dijon mustard

2 tablespoons white wine or white wine vinegar

1 teaspoon freshly ground black pepper

6 tablespoons minced fresh dill

1 cup minced red onion (1 onion)

3 cups minced celery (6 stalks)

Directions

Watch how to make this recipe.

Bring 5 quarts of water, 3 tablespoons salt, and the lemon to a boil in a large saucepan. Add half the shrimp and reduce the heat to medium. Cook uncovered for only 3 minutes or until the shrimp are barely cooked through. Remove with a slotted spoon to a bowl of cold water. Bring the water back to a boil and repeat with the remaining shrimp. Let cool; then peel, and devein the shrimp.

In a separate bowl, whisk together the mayonnaise, mustard, wine or vinegar, 1 teaspoon salt, pepper, and dill. Combine with the peeled shrimp. Add the red onion and celery and check the seasonings. Serve or cover and refrigerate for a few hours.

Copyright 2001, Barefoot Contessa Parties!, All Rights Reserved

Day after Thanksgiving: left-overs lunch

We had Thanksgiving dinner at my nephew's house. He smoked the turkey. Here are some next day left overs made with his turkey and with what I took: Cranberry Chutney, Challah Bread, Pumpkin Cheesecake and sugar cookies.  I was not impressed with the cookies so I didn't include the recipe for them.

CHUCK LOVE

Here's the basic recipe:

Ingredients:

• 2 pkt dry yeast (4 1/2 tsp)

• 5 C bread flour - all purpose will do (unbleached) - You may need more or less

• 1/4 C sugar

• 2 tsp salt

• 1/2 /cup butter (or margarine) room temp

• 1 C hot water (120F) - optional pinch of saffron

• 3 large whole eggs

• 1 egg white

• 1 egg yolk (from the above egg) beaten, mixed with 2 Tbs sugar and 1 tsp cold water

• Optional - poppy seeds

Method:

Prepare a 1/2 sheet pan with a Silpat, parchment paper, or cooking spray.

If using the saffron (to add color to the dough), let it steep in the warm water until the water turns orange (about 10 minutes).

In a stand mixer bowl, combine the yeast, 2 C of flour, sugar, salt and butter (or margarine).

With mixer on medium speed, add the hot water and beat with the flat beater for about 2 minutes, scrape the bowl occasionally.

Add the eggs and the egg white (not the reserved yolk mixed with sugar and water).

The batter will be thick. Beat on high speed for 2 minutes.

Change to the dough hook.

Continue to add flour, adding about 1 C at a time until the dough is no longer sticky.

If the dough is still moist, add a little flour at a time until the dough cleans the sides of the mixer bowl.

Knead by hard or in mixer with dough hook for 10 minutes.

Place dough in a large greased bowl, cover tightly with plastic wrap and let rise until doubled - about 1 hour.

After it has doubled, punch down and hand knead out the bubbles.

Follow the braiding recipe and shape a 6 braid Challah.

Brush the shaped loaf with the egg yolk / sugar glaze. (If using the poppy seed, sprinkle on now).

Allow the loaf the rise, uncovered until doubled - about 1 hour.

While the dough is rising, preheat the oven to 400F

Bake until the loaf is shiny brown, about 40 to 60 minutes.

Test with a toothpick. It should come out clean and dry. 

The loaf is fragile, so be careful and place on a cooling rack.

*This recipe is meant for 2 loaves but I made it into one. 

That loaf is 20" long and 6" to 8" high.

If you don't need one that big, make 2 smaller ones

__________________

Chuck Love

 

Cheesecake Factory Pumpkin 

The Cheesecake Factory Pumpkin CheeseSprinkle crushed pecans for authenticity

Cheesecake Factory Pumpkin Cheesecake

Crust:

1 1/2 cups graham crumbs

5 Tbsp. butter, melted

1 Tbsp. sugar

I used 

1 1/2 C graham cracker crumbs

1 1/2 C gr. pecans

1/2 stick butter

1/4 C brown sugar.

This makes more than you need for an 8-inch pan. 

AND I topped the cheesecake with little sugar cookies dusted with white sugar sprinkles

Filling:

3- 8oz.pkgs. cream cheese, softened

1 cup sugar

1 tsp. vanilla

1 cup canned pumpkin

3 eggs

1/2 tsp. cinnamon

1/4 tsp. nutmeg

1/4 tsp. allspice

Whipped Cream

Mix crust ingredients together, just till coated and crumbly. Press onto the bottom and 2/3 up the sides of an 8" springform pan. Bake for 5 min. at 350. Set aside.

Combine cheese, sugar and vanilla in large bowl, mix until smooth with an electric mixer. add pumpkin eggs, and spices, beat till smooth and creamy. Pour into the crust. Bake for 60-70 min. or till the top turns a bit darker. Remove from oven and allow to come to room temperature, then refrigerate. After it has thoroughly chilled, remove the pan sides and cut. Serve with whipped cream.

Cranberry Chutney

Toni

Ingredients

4 cups fresh cranberries

1 cup water

2 cups sugar                             

2 cinnamon sticks

6 whole cloves

1 teaspoon salt

2 tart apples, peeled, cored and diced (i use granny smith apples)

2 pears, peeled, cored, and diced

1 small yellow onion

1 cup raisins

1/2 cup crystallized ginger, diced or 1 teaspoon of dried ground ginger

Directions Step-By-Step

In a deep 6 quart saucepan, bring cranberries, water, sugar, cinnamon sticks, cloves and salt to a boil over medium heat.

Stir frequently for about 10 minutes, until cranberries start to make a popping sound.

Once cranberries begin to pop, reduce heat to simmer. Add diced apples, pears, onion and raisins, and continue stirring frequently until mixture begins to thicken. (10 to 15 minutes.)

Remove from heat. Stir in ginger. Cool to room temperature. Remove cinnamon sticks and cloves before serving.

Recipe makes about 3 quarts. I heated my jars and poured in the hot cranberries, sealed the jars with canning lids and turned them upside down until cool. This seals the jars slightly, enough to store them in the refrigerator for a couple of months. Plenty long enough to get you through the holidays.

Lasagne

Usually when I ask Charlie if there is anything he'd like to have for dinner, he says he doesn't know so I get whatever I think looks good and I feel like making but today he said lasagne.  That is a lot of work but here it is along with some sourdough French bread I made a couple days ago.

Norm's Lasagne

Béchamel

 1 C. heavy cream

 1 C. chicken stock

3T. butter 

3 heaping T. flour 

add salt to taste 

+ a little nutmeg 

Melt butter, stir in flour.  Add heated chicken broth a little at a time.  Add heated cream, whisking often, bring to boil and let thicken.  Set  aside.

Meat filling

1 med. onion,chopped

3 cl. garlic, minced

1 1/2 lb. ground beef (1 3/4 lbs)

3T. fresh chopped italian parsley (used spinach)

3 T. fresh chopped oregano

1 1/2 lb. mild or sweet Italian sausage ( substituted 4 wursts, skinned. Cassie does not like sausage and both of them don't like Eckridge Italian sausage)

1 1/2 C. grated Pecorino Romano cheese

salt and pepper

Oil for frying

Sauté onion and garlic in oil until soft.  Add meats and cook until done but not browned.  Stir in cheese, parsley and oregano.  Set aside

Cheese filling

1 1/3 C. fresh grated Parmesan cheese

1/4 C. fresh chopped basil

1 1/2 -2 packages fresh mozzarella

16 oz. whole milk ricotta 

Marinara pasta sauce (from a Jar)

Package shredded mozzarella

12 lasagna noodles, cooked 

Preheat oven to 400.  Put some marinara on bottom of lasagna pan.  Put 4 lasagna (3 noodles per layer is all the pan would hold) noodles on bottom, overlapping each one.  Add half the meat mixture, 1/2 the béchamel, 1/3 the parmesan, 1/2 the basil, 1/3 the ricotta and 1/3 the marinara

Make second layer like the first and top with last 4 noodles.  Top with last of the sauce, and last of the ricotta.  Cover with foil and bake at 400 for 1 hour, 15 minutes. Turn oven up to 450.  Remove foil add shredded mozzarella and cook until browned and bubbling, about 15 minutes.  Broil a couple minutes at the end if needed for browning. 

Let set 20 minutes, cut and serve.

Pork Tenderloin Tapa and other stuff.

I wanted to try the pork tenderloin tapa recipe in the new Milk Street issue so I did. I have never been to a tapa bar and only have a vague idea of what they have. I had no intention of trying to create an authentic one but did want to round out the menu with other bite size  offerings. I also had shrimp scampi, stuffed mushrooms, three kinds of Spanish cheeses, boiled eggs,  Italian salami, rice and olives.

Pinchos Morunos ( spicy crusted Pork tenderloin tapa)

1 /12 tsp ground coriander

1 /12 tsp cumin

1 1/2 tsp. smoked paprika

3/4 tsp each salt and pepper

1 lb pork tenderloin, trimmed and cut into 1-inch cubes

1 Tbsp lemon juice + lemon wedges for garnish

1 Tbsp honey

1 large clove garlic, finely grated

2
Tbs. olive oil

1 Tbsp chopped fresh oregano.

Combine first 4 ingredients and coat tenderloin, using all the rub.  Let set at room temperature for 30 minutes to an hour.  Meanwhile mix together lemon juice, honey and garlic and set aside.

Cook pork in 1 T. oil on high heat until browned on all sides.  Off heat add lemon honey mixture and toss to coat.  Drizzle with rest of oil and garnish with oregano.

French Onion Soup Stuffed Mushrooms

November 22, 2010 376

PREP TIME:  20 Minutes  DIFFICULTY:  Easy  COOK TIME: 30 Minutes

SERVINGS:8 Servings

INGREDIENTS

▪ 2 Tablespoons Butter

▪ 2 whole Large Onions, Halved And Sliced Thin

▪ 1/4 cup Beef Broth

▪ 7 dashes Worcestershire Sauce

▪ Splash Of Red Or White Wine

▪ 1/2 cup Grated Gruyere Cheese (can Use Swiss)

▪ Kosher Salt

▪ 24 whole White Or Crimini Mushrooms, Washed And Stems Removed

▪ Minced Parsley

INSTRUCTIONS

In a medium skillet, melt 1 tablespoon butter over medium heat. Add onions and saute for 15 to 20 minutes, stirring occasionally, until very soft. Splash in wine, broth, and Worcestershire. Cook for another 5 minutes, or until liquid is cooked down. Set aside. 

Melt 1 tablespoon butter in a large skillet over medium heat. Throw in mushrooms and toss around for 2 minutes, just to start the cooking process. Sprinkle mushrooms with salt. 

Place mushroom caps face down in a baking dish. Heap cavity with sauteed mushrooms, then sprinkle Gruyere over the top. Bake at 10 minutes on 325 degrees. Turn on broiler and broil for a couple of minutes, until the top of the Gruyere starts to bubble and slightly turn brown. 

Sprinkle minced parsley over the top and serve.

Creamy Bacon & Ham Corn Chowder.

The weather put me in the mood for corn chowder but in order to make it a little more hearty, I added ham and mushrooms.  I cut the potatoes small so the would cook fast, brought it to a boil on the stove top, put it in the slow cooker on high for an hour and finished the last 20 minutes on the stove top again. It took just about an hour and a half instead of 5  hours mentioned in the recipe. The potatoes and mushrooms were the only things that really needed cooking anyway.  If I had let it go any longer the potatoes would have started to break down and thicken the chowder and I liked it better like this.

  Slow Cooker: Creamy Bacon Corn Chowder

 15 mins    5 hours      5 hours 15 mins   Serves: 12 servings

Ingredients

• 2 large carrots, chopped

• 1 large onion, chopped

• 4 potatoes, chopped

• 2 14-16oz cans of corn (drained) OR one small 10-12oz bag of frozen corn

• 2 14-16oz cans of creamed corn

• 4 cups of water OR chicken broth

• 1 lb bacon, cooked and crumbled

• ½ teaspoon thyme

• 1 teaspoon dried parsley

• ½ teaspoon garlic powder

• salt & pepper to taste

• 1 12oz can of evaporated milk

• 2 tablespoons cornstarch

• 3 tablespoons of butter (optional)

Instructions

1 Place everything except for the evaporated milk, cornstarch and butter or margarine into the slow cooker.

2 Add just enough water or chicken stock to cover the ingredients.

3 Cook on high 5 hours or low 7-8 hours until vegetables are softened.

4 Combine cornstarch and evaporated milk. Stir into slow cooker along with butter 30 minutes before serving,

5 Taste and adjust seasoning with salt and pepper to taste.

Venison Meatloaf

I forgot to add the egg so it was more crumbly that it would have been but tasted the same.

This recipe is abbreviated from Meta Given's Modern Encyclopedia of Cooking (1949)  Since the meat was already ground, I omitted the part which described how to prepare the meat before grinding it. I used the marrow from a beef soup bone since I didn't have any deer marrow. I did not use the marjoram and forgot to add the egg, so it was somewhat crumbly but it didn't affect the flavor any.  I used beer instead of water but only enough to moisten the bread, not nearly as much as the water in the recipe.

1 lb Venison

3-4 slices bread

3T. chopped celery

3 T. butter

1 C. Water

1 bay leaf

  marrow

1 1/4 tsp salt

1/4-1/2 tsp marjoram (optional)

1 egg, slightly beaten.

Saute celery in butter 5 min. Add water, bay leaf and bread crumbs.  Simmer 3 min. Discard bay leaf.  Cool liquid and add remaining ingredients. Mix in loaf pan 350º for 1 hour.

Variations

used beer instead of water and add some onion and with celery. Added one small carrot, shredded.

  Cook without loaf pan, cover with catsup and brown sugar topping and bacon weave and potatoes on the side. 

 1/2 c. brown sugar, packed 

    1 tblsp. Coleman's yellow ground mustard 

    1 tsp. tomato paste  Or catsup, honey dijon mustard and brown sugar)

Lemon Thyme Pork Chops

Lemon Thyme Pork Chops   35 minutes to prepare serves 4-6

4 boneless pork chops (rib or sirloin)

2 cloves garlic, minced

1/2 cup heavy cream

1/2 cup flour

1/4 cup lemon juice

1/4 cup dry white wine

4 tablespoons unsalted butter, divided

1 1/2 teaspoon lemon zest

1 teaspoon creole seasoning

1 teaspoon thyme

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

kosher salt and freshly ground pepper, to taste

green onions, garnish

In a small bowl, whisk together flour, creole seasoning, garlic powder and onion

powder, and season generously with salt and pepper.

Dredge pork chops thoroughly in dry mixture, pressing gently so it adheres, then

heat 2 tablespoons butter in a large skillet over medium-high heat.

Once hot, add pork chops and cook, without moving (other than to flip), until

browned on both sides. 6-7 minutes per side.

Remove pork from heat and transfer to a plate. Cover to keep warm.

Return skillet to heat and pour in wine, lemon juice and zest, minced garlic, and

thyme, then season again with salt and pepper.

Reduce heat to medium and stir everything together, making sure to scrape up the

browned bits at the bottom of the pan. Return pork chops to pan, then reduce heat

to low and simmer for 15-20 minutes, or until pork chops are cooked through.

Remove pork chops to a plate (or to an oven preheated to 200º F), then add

remaining butter to sauce in skillet. Whisk in heavy cream and bring to a boil, then

reduce heat to low again and simmer until thickened.

Once desired thickness is reached, drizzle over pork chops and serve hot.

Recipe adapted from Creole Contessa

Grilled Pork Chops with maple, apple sauce and cranberry sauce, potato salad and slaw

Grilled Pork Chops and Apple-Cranberry Glaze  KC Star Nov 2016 BBQ Hall of Fame Chris Lilly  6 servings

Brine:

1 tbsp. cracked black pepper

1 Tbsp. sugar

2 C. apple cider

2 C. water

6 allspice berries

1/2 bay leaf

1/2 Tbsp. dry thyme

1/2 tsp dry minced garlic

Chops:

6 (1-inch thick) bone-in pork chops or boneless loin chops

Sauce:

1/16 tsp. red pepper

2 Tbsp. spicy brown mustard

1/2 tsp. black pepper

1/4 tsp. salt

1/2 c. applesauce

1/2 C. cranberry sauce

1/2 c. maple syrup

Place chops in brine for 12-24 hours

In a small pan, add sauce ing. and mix well.  Heat until mixture is warm.  Reserve 1/2 C. of sauce for plating.

Grill chops over direct grill @ 450º for 8 minutes per side.  Baste each side 3 minutes before finished each side.  Chops @ 150-155º.  Drizzle reserved sauce over chops.  Serve warm.

This light potato salad was a little too lite for my taste so I added a little mayonaisse.  Same for the slaw.

Light Potato Salad By Nigella Lawson

45 minutes

INGREDIENTS

• Salt

• 5 pounds new potatoes, creamers or other small (1-inch to 1 1/2-inch diameter) potatoes

• 6 scallions, thinly sliced into rings

• 2 tablespoons garlic-infused oil

• 10 slices ( 1/2 pound) bacon

• 2 tablespoons yellow mustard seeds

• ¼ cup good-quality white wine vinegar

PREPARATION

1 Bring a large wide pan of salted water to a boil, and add potatoes. Boil until tender, about 20 minutes. Drain potatoes, cut in two, and place in a large bowl. Add scallions, and toss gently to mix.

2 Return dry potato pan to medium heat, and add garlic oil and bacon. Cook bacon until very crisp, and transfer to paper towels.

3 Add mustard seeds to bacon fat in pan. After a few moments, they will begin to pop. Immediately turn off heat, and add vinegar and potato mixture. Toss together, then transfer back into bowl.

4 Cover salad with plastic wrap, and allow to rest at room temperature for about an hour. To serve, transfer to a serving bowl, and crumble crispy bacon on top.

Simple Slaw

• 2 cups apple cider

• ½ cup cider vinegar

• 6 cups shredded cabbage

• 1 tablespoon mustard seeds

• 1 tablespoon celery seeds

• 2 tablespoons sugar

• Salt and pepper, to taste

1 In a small pan, bring cider to a boil over high heat. Turn heat down slightly and continue to boil until reduced by about half, about 20 minutes. Allow to cool to warm room temperature, then stir in vinegar.

2 Put cabbage, mustard seeds, celery seeds, sugar and salt and pepper in a large bowl. Pour in cider mixture, and toss well to coat.