Used the smoker for chicken, beans and rib stoday

TANGY COLESLAW VINIAGRETTE

1 head green cabbage

1 large green pepper

1 med. Spanish onion

1 C. cherry tomatoes

1 C. sugar

1 tsp. dry mustard

2 tsp. sugar

1 tsp. celery seed

1 T. salt

1 C. white vinegar

3/4 C. vegetable oil

1. Rinse cabbage, remove dark, touth outer eaves.  Cut cabbage in half, quarter, core and shred.  Should make 10 cups. 

2. Cut green pepper into rings, removing seeds and white membrane.  Slice onion, separate into rings. Cut cherry tomatoes in half lengthwise.  Cover and chill until ready to use. ( I am going to use uncut grape tomatoes and may toss in some Clementine sections too)

3. In a large bowl (I am going to be running out of large bowls) alternately layer half of the cabbage, 1/2 of the onions. 1/2 of the peppers, Repeat. sprinkle with 1 C. sugar

4. In a small saucepan, combine mustard with 2 tsp. sugar, the celery seed, salt and vinegar, and oil.  Mix well, bring to a rolling boil over high heat. Pour hot over vegetables in bowl.

5. Cover coleslaw tightly with plastic wrap and place in the refrigerator for 4 hours or longer so that the vegetable mixture can marinate.  Toss the vegetables several times so they all have a chance to absorb the dressing

6. To serve: Uncover the coleslaw and add the cherry tomatoe halves.  Toss very gently until vegetables are well coated with dressing.   Arrange in serving bowl or platter and serve immediately

GATES BAKED BEANS

2-55 OUNCE CANS B&M PORK& BEANS 3 TBS RUB SEASONING

1/2 C. FIRMLY PACKED BROWN SUGAR 3/4 C. BBQ SAUCE

1/2 C. MOLASSAS 1 TSP LIQUID SMOKE

1 c. beef drippings 1 c. brisket fat

1. IN CAST IRON KETTLE COMBINE ALL INGREDIENTS AND ABOUT 20 MINUTES BEFORE RIBS ARE DONE, PLACE OVER HOT COALS AND COOK, STIRRING OCCASIONALY UNTIL A “CRUST” FORMS ON TOP OF THE BEANS ( ABOUT 20 MINUTES.

Ribs in the smoker

 Competition Ribs from Cool Smoke P. 97

1 C. Cool Smoke Rub

2 racks St. Louis cut spareribs, membrane removed

1 /2 C. apple juice in spray bottle

1 C. Cool smoke BBQ sauce Smoked Chili Powder

1/2 C. honey, divided 1/4 & 1/4

2 tsp. cider vinegar         1 C. smoked paprika

8 T (1 stick) butter, melted 4 T.+ 1 tsp. dried Greek oregano

1/4 C. packed light brown sugar 3 T + 1 tsp. ground cumin

         3T+ 1 tsp. cayenne

Cherry BBQ sauce 2T. granulated onion

3 C. ketchup

1 C. packed dark brown sugar Cool Smoke Rub

3/4 C. white vinegar

1/4 C. Molasses 1/2 C. Turbino Sugar

3 T. Worcestershire sauce 1/4 C. smoked chili powder recipe

1 T. smoked chili powder (p 50) 1 tsp. cayenne pepper

1/2 tsp. kosher salt         1 T. + 1 tsp. granulated garlic

1 T. smoked paprika 1/4 C. +2 T. kosher salt  2T+1tsp

1 T. sweet paprika         2 T. + 2 tsp. ground cumin

2 tsp. granulated onion 1T. + 1 tsp. cracked black pepper

2 tsp. granulated garlic 1T.+ 1 tsp. granulated onion

2tsp. cayenne

1 1/2 tsp. fresh ground black pepper

2 tsp. ground cumin

1/4 C. apple cider vinegar

& 1/4 C. Honey

Rub rigs with mustard, Sprinkle rub on ribs (1/4 C. per side) Let sit 1 hour before putting in smoker.

Heat smoker to 275.  Smoke 2 hours, meat side up, spraying with apple juice every 30 min.  

Drizzle with  1 stick butter &1/4 C. each honey & brown sugar. Wrap smoker to 203º to 211º  

Unwrap brush with cool smoke sauce & heat to set sauce 15 min. Watch closely to keep from burning or overset the sauce. Serve with sauce on the side

Beef Bulgogi

I don't have any recipes today. I went to the Korean store and got some fresh kimchi, kimbap, and marinated beef for bulgogi and came home, put the bulgogi on the grill, turned on the rice cooker and that was all there was to it.
 

Chicken Spiedini

Garozzos Italian Restaurant is acclaimed to be possibly the best Italian restaurant in the area.  Last week Charlie and I went there and each of us had a version of their Spiedini di Pollol . I had the one with crushed tomatoes and Charlie had the one with artichoke hearts and Alfredo sauce.  We got there at 3:30, half an hour after they opened and were the only patron there at first.  Someone must have been caught off guard in the kitchen because Charlie's, although delicious, the chicken was waaay over cooked.  I said I wanted to try to make  a version of theirs sometime soon.  That turned out to be today.

Yesterday Mary from Michigan, an online friend since long before Facebook,  posted a recipe for a cake that looked scrumptious. So I made it today too. It has become both our all time favorite cake now. I spent more time in the kitchen today than I have in a long time. By the time I served the Speidini, I was too tired to think about a garnish.

Garozzo’s Chicken Spiedini

Prep 20 min, Cook 1 hour, Bake 30 min, Total 2 hours, 5 min.

Garozzo’s menu for Spiedini di Pollo: marinated chicken breast, rolled in bread crumbs, skewered and grilled.

1. Garozzo:  topped with Amogio sauce, with a side of pasta and Sugo.
2. Gabriella; Over fettuccini with Diablo sauce (available in grocery stores)
3. Georgio:  with crushed tomatoes basil, garlic, spinach & olive oil over angel hair pasta & Romano cheese.
4. Samantha, Fettuccini, artichoke hearts and creamy Alfredo sauce.

Ingredients for chicken

2 lb chicken breasts, boneless, skinless, cut into 1-inch pieces

Marinade

6 garlic cloves, crushed

2 tsp. lemon juice

lemon zest

1/2 C. olive oil

1/2 C white  wine

1 tsp. salt

1c. Italian bread crumbs

 Marinate chicken pieces in 6 cloves garlic, 2 tsp. lemon juice, 1/2 C. olive oil, 1/2 C. white wine1 tsp. salt in refrigerator for 24 hours.  Remove chicken from marinade, toss with breadcrumbs to coat well. Arrange on skewers. Bake in 400º oven or on grill and bake until golden brown, about 25 minutes in oven, turning after 15 min.  Serve over pasta, topped with Sugo and Parmesan cheese

Garnishes and other servings

Spaghetti, cooked

Fresh basil

Grated Parmesan

Sugo sauce 

Ingredients

2 T. olive oil

1 small onion, fine dice

3 cloves garlic minced

salt & red pepper flakes to taste

22 oz can crushed tomatoes

1/2 C red wine

handful fresh basil

Sugo sauce

Directions

Heat oil, add onion and cook to lightly brown. Add garlic til fragrant. Remove garlic,  add salt & pepper, torn basil leaves, tomatoes and wine. Bring to simmer, cover, cook 1 hour, uncover and let reduce 16-20 minutes.  Set aside, reheat before serving. 

Amogio Sauce - light and flavorful - the perfect marinade or sauce. It will      add zip to your favorite chicken, fish, or pasta. 

Ingredients

• ½ cup extra virgin olive oil
• 4 tablespoons butter
• ¼ cup fresh lemon juice
• 1 garlic clove minced
• 1 tablespoon minced shallot
• 1 ½ teaspoons chopped fresh parsley
• 1 ½ teaspoons chopped fresh basil
• ¼ teaspoon crushed red pepper
• salt and pepper to taste

Instructions

• In a medium sauce, combine oil, butter, lemon juice, garlic, shallot, parsley, basil, and crushed red pepper.
• Bring to a boil over medium-high heat. Reduce heat to low and simmer for 5 minutes.
• Season with salt and pepper to taste.
• Serve immediately over pasta or let cool for 30 minutes to use as a marinade for chicken.

ALFREDO sauce: 3-4 cloves of garlic diced and sautéed in 1/2 stick butter Add 1 pint heavy cream along with some salt and cracked pepper Cook the cream until it starts to simmer and add 1 cup finely grated Parmesano reggiano and 1/2 cup Asiago cheese Cook until all cheese is melted in. Add salt and pepper to taste to finish Add noodles and cook in sauce 2-3 min

Butter Pecan Cake  from Mary, 6/15/24 

Ingredients:   For the Cake:

1 cup (226g) unsalted butter

3 cups (333g) cake flour

1 cup (200g) granulated sugar

1 cup (200g) light brown sugar, firmly packed

1 teaspoon baking powder

½ teaspoon baking soda

1 teaspoon salt

1 ½ cups (354ml) buttermilk, room temperature preferred

2 large eggs, room temperature preferred

1 ½ teaspoons vanilla extract

1 ½ cups (160g) pecan halves, very finely chopped

For the Icing:

1 ½ cups (340g) unsalted butter, softened

6 oz cream cheese, softened

⅓ cup (66g) light brown sugar, firmly packed

1 ½ teaspoons vanilla extract

¼ teaspoon salt

4 ½ cups (562g) powdered sugar

1 Tablespoon heavy cream

⅓ cup (35g) pecan halves, very finely chopped, optional

Directions:

Brown the Butter: Melt butter over medium-low heat, then increase heat and cook until golden brown specks form. Cool completely.

Prepare the Cake: Preheat oven to 350°F (175°C). Grease and line three 8-inch round baking pans.

Mix Dry Ingredients: In a large bowl, whisk together cake flour, sugars, baking powder, baking soda, and salt.

Combine with Butter: Add browned butter to dry ingredients and mix until incorporated.

Add Wet Ingredients: In a separate bowl, whisk buttermilk, eggs, and vanilla. Gradually add to the dry ingredients, mixing until just combined. Stir in chopped pecans.

Bake: Divide batter among prepared pans. Bake for 30 minutes or until a toothpick comes out clean. Cool completely.

Make the Icing: Beat butter, cream cheese, brown sugar, vanilla, and salt until smooth. Gradually add powdered sugar and heavy cream, beating until fluffy.

Assemble the Cake: Level cakes if necessary. Stack layers with icing between each and frost the outside. Decorate with chopped pecans and piped frosting swirls if desired.

Prep: 1 hour | Cooking: 30 minutes | Total: 1 hour 30 minutes | Kcal: 975 per serving | Servings: 12 servings

 

Strip steak with a coffee rub

I saw a recipe similar to this one in the Kansas City Star today. It was said to be from a cookbook by America's Test Kitchen.  I looked up three other recipe for steak coffee rub and ended up using the one posted here except I used about half the salt.

Coffee rubbed steak 

Amy Casey  2 servings

This coffee spice rub will take your steak to the next level. Just a few simple ingredients along with ground coffee make an incredible smoky charred crust on your favorite steak. The coffee enhances the flavor of the steak while tenderizing it too. This coffee rubbed steak recipe is amazing! 

Ingredients

• 1 tablespoon ground coffee
• 1 tablespoon light brown sugar 
• 1 teaspoon chili powder 
• 1 teaspoon ground black pepper
• 1 teaspoon kosher salt 
• 1 teaspoon garlic powder 
• 1/2 teaspoon dried oregano rated      
• 2 New York strip steaks, 1 1/2 inches thick, 8 ounces each

INSTRUCTIONS

1. In a small bowl, combine the ground coffee, light brown sugar, chili powder, black pepper, kosher salt, garlic powder and dried oregano.
2. Place the steaks on a work surface. Generously coat the steaks with the coffee spice rub.
3. Lightly cover the steaks and sit at room temperature for up to 30 minutes. Alternately, refrigerate the steaks for up to 4 hours. Bring to room temperature before cooking.
4. Heat a grill to high. Grill the steaks for 5 to 6 minutes per side for medium rare. The internal temperature should be 130 degrees F.
5. Remove the steaks from the grill and place on a cutting board. Tent with foil. Let the steaks rest for 5 minutes.
6. Slice the steaks against the grain. Pour any accumulated juices over the steak and season with kosher salt and black pepper.
7. Serve.

Scalloped Potatoes

Ingredients

3 lb. Yukon gold potatoes peeled and sliced paper thin 

3 C. milk

1 cl. garlic

3 T. unsalted butter, soften

 Kosher salt and fresh pepper

1 C. heavy cream

5 oz. Gruyere, grated

Directions

 Preheat oven to 325°F with a rack set in the lower third of oven. Combine sliced potatoes and milk in a large saucepan over high heat. 

Bring to a boil, and immediately reduce heat to low; cover and simmer until potatoes are just tender, about 3 minutes. 

Place a colander over a large bowl and drain potatoes, reserving milk. You should have 2 cups of thick, starchy milk. If potatoes have absorbed more than 1 cup of milk, add enough milk to bring the reserved milk volume to 2 cups. 

Rub a 3 1/2-quart oval baking dish with garlic and butter. Arrange sliced potatoes in the baking dish; season with salt and pepper. 

Add butter and reserved milk and cream:

Dot with remaining butter and pour over reserved cooking milk and cream. Top with cheese.Transfer baking dish to oven and bake until cheese becomes deep golden brown and milk has reduced and thickened, 80 to 90 minutes. Remove from oven and let it rest before serving.    

Tip  Let the scalloped potatoes rest when they come out of the oven, just as you would for a roast. This allows the dish to set—and makes it easier and less messy to serve.

Corn is cooked with husk on in a 350º oven for 30 minutes, then when cool enough to handle, the husks and silk pulls away easily and it gives the ear a handle too.