tag:blogger.com,1999:blog-22172268937097777482024-03-05T18:04:20.669-08:00Jordan's KitchenJordan's Kitchen is a blog that celebrates food, family, culture, and fun. We want to share some cooking and life experiences with you that hopefully you can try and relate to. Cheers and enjoy!Anonymoushttp://www.blogger.com/profile/11672940261926127992noreply@blogger.comBlogger19125tag:blogger.com,1999:blog-2217226893709777748.post-39669420671969803672013-11-20T11:15:00.001-08:002013-11-20T11:15:35.948-08:00Spicy Spanish Shrimp with White BeansThis is a good meal for a cold night. I have always been a huge fan of white beans because they are cheap, easy to make, and taste great. Of course they will make you fart like a pack mule but to me it is worth the heavy burden to eat them anyway. This is a Spanish recipe that I made up in my head. The beans are the main part of the meal but the extra treat is the shrimp, which obtain their great flavor in a marinade of garlic, paprika, olive oil, etc.<br />
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The next thing is to start the beans and to get them going. The picture below shows most of the ingredients used in the recipe.<br />
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The paprika I used in this is super good. Try and buy the can pictured above with the red top. Anyway, you need to start off buy sweating the onions, garlic, and red pepper. <br />
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After cooking the onions, garlic, and red pepper down, you need to add the chopped tomatoes and the beans and let that cook until the tomato liquid has cooked down. Once they have cooked down and absorbed the all the tomato juice, you need to add the stock. <br />
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Let the mixture cook down some and all of the flavorings come together. Once that part has been done, you add the shrimp to the pan and nestle them down into the beans for even cooking. <br />
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Sometimes it helps to have a sous chef to assist you in the kitchen. Unfortunately, mine has found his owl and decided on taking a nap. He will awaken to find his paycheck docked...<br />
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One of the most important parts of this recipe is the bread that accompanies the meal. I went ahead and toasted it on the BBQ because it tastes so much better. It is really good to scoop up some of the beans on the bread and away you go. <br />
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Once everything is done, this is how it should look. A little spicy and tart but hearty and tasty. I hope you enjoy it as much as we do.<br />
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<strong><u>SPICY SPANISH SHRIMP WITH WHITE BEANS</u></strong><br />
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1) 4 cloves garlic<br />
2) 1 yellow onion<br />
3) 1 red bell pepper<br />
4) 2 tomatoes<br />
5) 1 T. tomato paste<br />
6) Juice of 1 lemon<br />
7) 1 can white beans<br />
8) 1 T. paprika<br />
9) Parsley<br />
10) Red pepper flakes<br />
11) White wine or chicken stock<br />
12) Good bread<br />
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Start off by marinating the shrimp in two cloves garlic, salt and pepper, paprika, and olive oil. Set that aside in the refer to get good and marinated. Once that is done sweat down the onion, garlic and red pepper over a nice, medium temp. Do not brown it. Once they have cooked down, add the paprika, red pepper flakes, lemon juice, paste, a little wine or stock and tomatoes. Cook this down and reduce it until the liquid is absorbed. Add a little more stock if needed. Add the beans and stir everything around until well-mixed. Nestle the shrimp down into the beans and put the skillet into a 400 degree oven for about 10 minutes. Finish it off by putting it under the broiler for a few moments and there you have it!Anonymoushttp://www.blogger.com/profile/11672940261926127992noreply@blogger.com0tag:blogger.com,1999:blog-2217226893709777748.post-14667761492458411562013-10-16T09:23:00.000-07:002013-10-16T09:23:40.353-07:00A True Classic in the Crawford FamilyOver the years cooking I have learned that recipes are kind of like friends...Some come and some go, some are good while others are terrible, some smell great while others just totally reek. Some recipes taste really good for a while but then they fall out of favor and you just don't make them anymore. But there are always a couple of recipes that stay with you throughout the years, in good times and bad, and in good weather or crappy weather. These are the recipes you can count on, like good friends. So I thought I would share this recipe with everyone...It is Roasted Chicken with Smoked Paprika, Tomatoes, and Garbanzo Beans and it is a home run and a recipe to die for. Not only does it taste great right out of the oven, it makes even better leftovers. This is not my recipe. I snared it out of Bon Appetit a few years ago and it is a staple now in our family. We make this during the week because it is fast, fairly cheap, and it makes great leftovers for sandwiches the next day.<br />
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The backbone of this recipe is the smoked paprika, which is probably almost as expensive as the chicken. It is worth it. Good paprika is an amazing, powerful, underrated spice that everyone should have in their pantry. <br />
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Another reason I like this recipe is that we could use the cherry tomatoes that came from our garden. The tomatoes were coming out of our ass this year so we had to use them up! This is a great way to do that. <br />
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This recipe uses boneless, skinless chicken breasts so it is also very healthy. <br />
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This recipe also uses a fair amount of garlic so your house will smell super good. This picture below shows the sauce that you make to rub on the chicken. It is the smoked paprika, garlic, olive oil, salt, pepper, and cayenne pepper. <br />
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After you have made the sauce, you rub about 1/4 of it on the chicken, coating it well. <br />
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Once the chicken has been coated, the sauce is added to the beans, tomatoes, and cilantro. A couple of tablespoons of the sauce also goes into 1/2 cup plain Greek yogurt<br />
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Here is a picture of the yogurt sauce to spread on the chicken once it is out of the oven and the dish itself ready for a hot 450 degree oven. <br />
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<strong><u>ROASTED CHICKEN BREASTS WITH SMOKED PAPRIKA, TOMATOES, AND GARBANZO BEANS.</u></strong><br />
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1) 1/4 Cup olive oil<br />
2) 4 garlic cloves, minced<br />
3) 1 Tablespoon smoked paprika (very powerful stuff)<br />
4) 1 teaspoon cumin<br />
5) 1/2 teaspoon cayenne pepper<br />
6) 1/2 cup Greek yogurt<br />
7) 4 large chicken breasts (you can cut these into smaller pieces)<br />
8) 1 15 oz. can garbanzo beans<br />
9) 1 12 oz. container cherry tomatoes<br />
10) 1 cup chopped cilantro<br />
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Preheat your oven to 450 degrees. Mix the first five ingredients in a bowl and set it aside. Pour a spoonful of the mixture into the yogurt...If you want more kick to the yogurt sauce, add more. Rub a couple of tablespoons of the mixture all over the chicken breasts to coat them well. Salt and pepper the breasts. Add the beans, tomatoes, and 1/2 cup cilantro to the remaining paprika sauce, mix it well and then dump the mixture over the chicken breasts. Add a little more salt and pepper to the dish. Bake it in the oven for about 20 minutes and then let it sit when you take it out for a minute or two. Dish up the chicken and spread the bean mixture all over. Serve with the yogurt sauce. </div>
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The leftovers are AWESOME in a pita pocket. Just cut the chicken up, spoon some of the bean mixture in, and then put some yogurt sauce on top. Great and I hope you enjoy it as much as we do. </div>
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Anonymoushttp://www.blogger.com/profile/11672940261926127992noreply@blogger.com1tag:blogger.com,1999:blog-2217226893709777748.post-62061052946338352652013-10-07T14:56:00.000-07:002013-10-07T14:56:24.994-07:00Cured SalmonThis was a great year out in Puget Sound for fishing. It is an odd year so that means the return of Pink salmon into the into the rivers and sound. The Coho and Chinook are still coming in as we speak but the Pink run has pretty much ended. My good friend and I were able to hook into a bunch of salmon this summer. That allows you to experiment with the fish because you have so much of it. Most of the fish that I caught this year were out of my new fishing kayak. <br />
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We would usually fish near the mouth of the Puyallup river because that was where the fish were headed. If we were not out in the kayaks we were casting from the bank.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH9RrrbL3v3mciQesHmdPg1TdSuU-X0zMP0KFx9kg1tghosiAYzSvUF-nXcK84SZAdoLUh4TWbyMcv2vK2pb94UrCFeWOEcnogY1ktqWOh-zXIma_H0XSKc0w7F6LqwRwfaTEF6OX8alw/s1600/008.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" closure_lm_478798="null" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH9RrrbL3v3mciQesHmdPg1TdSuU-X0zMP0KFx9kg1tghosiAYzSvUF-nXcK84SZAdoLUh4TWbyMcv2vK2pb94UrCFeWOEcnogY1ktqWOh-zXIma_H0XSKc0w7F6LqwRwfaTEF6OX8alw/s320/008.jpg" width="320" xsa="true" /></a></div>
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The Pink salmon is known to have so-so meat compared to the Chinook, Coho, and Sockeye. I think it tastes great but you have to bleed the fish right after you catch it and keep it on ice. This can be a little tricky in a kayak...Luckily mine has room for an ice chest!<br />
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Once we caught what we wanted - you are allowed up to four in a day - we headed home to clean them.<br />
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I cleaned the fish on my front porch but I could not wait to sample them...With wasabi, soy, and Sriracha!</div>
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I BBQ'd, baked, and broiled salmon. So I decided I was going to cure some fillets. Curing is very easy. You basically salt the fish, wrap it up and place a brick on it, and then wait for a couple of days. I added some fresh herbs, zest of lemon, lime, and orange, and some pepper. </div>
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After putting the salmon in foil with the salt, sugar, etc., you then need to weight the fish down.</div>
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Below is the finished cured salmon. You can see how clear it is...</div>
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I slice it super thin when it is still partially frozen so I can get smaller pieces of fish. The piece of fish, cream cheese, pickled onion, capers, and a bagel chip and you are good to go!!!</div>
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<strong><u>CURED SALMON</u></strong></div>
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1) 1/2 Cup salt</div>
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2) 1/4 Cup sugar</div>
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3) Small hand full of dill, thyme, etc.</div>
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4) 1 T each of lemon and lime zest</div>
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5) 1 T fennel seed</div>
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6) 1 T black pepper</div>
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7) Sprinkle of gin</div>
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Clean the salmon fillet and dry it off. Place a sheet of foil in a baking dish. Mix all ingredients together except gin...Spread about half the salt mixture on the skin side of the fillet and the other half of the mixture on the fleshy side to coat the fillet. Place the fillet skin side down, sprinkle the gin on it and wrap the foil around it tightly. Place a brick on top to weight it down and place in the refer. After one day turn the salmon over and look at how much juice has come out. Let it sit for another day and then it is done. Put it in the freezer for about 1/2 an hour to firm it up and cut it into thin slices and serve. Excellent!</div>
Anonymoushttp://www.blogger.com/profile/11672940261926127992noreply@blogger.com0tag:blogger.com,1999:blog-2217226893709777748.post-15652029589866633442013-08-14T09:10:00.000-07:002013-08-14T09:10:43.750-07:00Camping with QuincyThis past week we took Quincy for his first camping trip in the North Idaho wilderness. Our trip took us up into the Coeur D' Alene National Forest to a campground named Kit Price (still have no idea who Kit Price was) where we stayed for six days and five nights. All five of those nights were spent in a tent, two of which we had NO airbed and one night rained.<br />
We started our trip out by driving to my old stomping grounds of Coeur D' Alene, Idaho for one last night of good sleep in a motel and a good dinner before heading out to the campsite. We reserved a room at the Flamingo Inn, which was two blocks from where I lived when I was going to school at North Idaho College. The picture below is after we checked in, just hanging out in the room checking out the "Magic Fingers" machine that was super loud and barely moved the bed.<br />
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<img border="0" height="180" jsa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjByRyy5pr-NoZKJL3PSPNx4sHJKIn-DgiILHJbH1p1NeG-rY47nw2noDgQhyszL_eMr3ZlLxC_4J7YL208_TW-XYVAAvY0N_MSB-KAK0Sjen0DWc0EQx7RmpjbKqG7R0aFmVFUWtyn5AM/s320/006.JPG" width="320" /></div>
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During the night it poured rain and we woke up to a weather forecast that included fog and rain for the first two days. After that, we had upper 80's the rest of the time so we new if we could tough it out for a couple of nights, we'd be in the clear. We made the drive up I-90 and headed out for our campsite at Kit Price. Once we arrived, camp was set up and we were good to go within 30 minutes. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjByMEd06zpZUFy3S4umjJJG4dtyD5w8dCmIg_f7WxqPmbiO7oO4TtJ6YugSZ_OVtN_MvTxTiuP0qyeVPDBAXKnAXuvRSnggLnvHOfbMt4YDRZtV09PIMiMBMtFeNZFnpLARCODgEYj8nw/s1600/008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" jsa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjByMEd06zpZUFy3S4umjJJG4dtyD5w8dCmIg_f7WxqPmbiO7oO4TtJ6YugSZ_OVtN_MvTxTiuP0qyeVPDBAXKnAXuvRSnggLnvHOfbMt4YDRZtV09PIMiMBMtFeNZFnpLARCODgEYj8nw/s320/008.JPG" width="320" /></a></div>
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Here is a view out from inside our palace...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIDt8_caYgesbG4_Pr94UjjRgcM_rX0bA6h7Jf_b7_Jc9qbT1bmhh1Hws4SHbGtEYRaG0GZMwdMcTXuJw7iN4EYkkhLXC2QrhB9_7j8xzS3lFJpV5H0gX_CXsE5KmTgDwgcnxD0_Ltk74/s1600/012.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" jsa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIDt8_caYgesbG4_Pr94UjjRgcM_rX0bA6h7Jf_b7_Jc9qbT1bmhh1Hws4SHbGtEYRaG0GZMwdMcTXuJw7iN4EYkkhLXC2QrhB9_7j8xzS3lFJpV5H0gX_CXsE5KmTgDwgcnxD0_Ltk74/s320/012.JPG" width="320" /></a></div>
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After setting up camping and when there was a break in the weather, I went on a hike to check out the surrounding area. We camped on the North Fork of the Coeur D' Alene river, where there is world class trout fly fishing. All of the fishery is catch and release so the fish can reach over 20 inches, which is big for mountain trout. This picture is a view from above, which was very steep.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi792dY3xm1JJZ8eXK-spVFoHYA5nuNonkWlXmkn2RWJzdfExN8nBc-c4cbzgOrRL4AM8KYVQoyCAI8tKFBF0Sy-IF4IfCn7pvOcwzC8aQKjztoOlElTQwqB672apHCLe2ckTrFbat5Tq8/s1600/015.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" jsa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi792dY3xm1JJZ8eXK-spVFoHYA5nuNonkWlXmkn2RWJzdfExN8nBc-c4cbzgOrRL4AM8KYVQoyCAI8tKFBF0Sy-IF4IfCn7pvOcwzC8aQKjztoOlElTQwqB672apHCLe2ckTrFbat5Tq8/s320/015.JPG" width="320" /></a></div>
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One of our adventures to us up to two different waterfalls. We ended up driving about 8 miles into a trail head and then hiked about 3/4 of a mile to both of the falls. The road in was really cool. These pieces of concrete rip-rap are to keep the stream in place in the spring.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn9cfzNTb9YQRgCd4rgquDP7Wakv9M-eAmUpC25XKBsInOZQmZOqwa4ut4Qq-CWMZyxX9Mf8Q1h-IbbRzQBHjF1kafXqldLnw54oJ-cNk1iLKdGtXRG6Emy977CjX6MSapgeDXYNMDRGk/s1600/027.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" jsa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn9cfzNTb9YQRgCd4rgquDP7Wakv9M-eAmUpC25XKBsInOZQmZOqwa4ut4Qq-CWMZyxX9Mf8Q1h-IbbRzQBHjF1kafXqldLnw54oJ-cNk1iLKdGtXRG6Emy977CjX6MSapgeDXYNMDRGk/s320/027.JPG" width="320" /></a></div>
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The road was very narrow, with some cliffs sticking out right above our sun roof.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_xc5pnDq43NinKIqp548yQta54NpvAasBBhTqCqY793WPgrITx_14J3E-aRfOl3eB0Hc7CTBpWZie5YcqQjmhAjVl-4VnOhJUWqOgNY9E5rbQ-DRbc0PDTSra14VCBBDd7kAdM3gc6I0/s1600/026.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" jsa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_xc5pnDq43NinKIqp548yQta54NpvAasBBhTqCqY793WPgrITx_14J3E-aRfOl3eB0Hc7CTBpWZie5YcqQjmhAjVl-4VnOhJUWqOgNY9E5rbQ-DRbc0PDTSra14VCBBDd7kAdM3gc6I0/s320/026.JPG" width="320" /></a></div>
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After we made the trail head, we began the hike and headed up to the first waterfall.<br />
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Behind Elaine is a creek that was draining from the first waterfall, Fern Falls.<br />
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Here is a picture of Fern Falls, with some good friends taking an even closer look...<br />
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The last fall we got to see was Shadow Falls, which is up above Fern Falls by about 1/2 of a mile. This was a gorgeous waterfall...The air temp plummeted by at least 15 degrees around the falls.<br />
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After taking in the falls we trekked back down to the car and passed quite a few people on the way up. Four wheelers are very popular up in the area and are allowed on the forest roads. We ran into some very nice people from North Idaho on the trail. <br />
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Here is Sydney holding her new dear friend, the butterfly.<br />
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Luckily there were a lot of butterflies about because that one did not live very long in those young hands. After we got back to camp, lunch and naps were in order. Quincy did great sleeping in the tent between mom and dad...Tough to get that sleep out of the eyes!<br />
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We also managed to just hang out and relax along the river as well. There were a couple of rock pools that were made so you could lay out in the water or small kids could have a place to play. The water was really warm and nice when the sun was out. <br />
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The North Fork of the Coeur D' Alene is probably the clearest river I have ever seen. You could literally see down 10 feet without a problem. No pollution and very well maintained. This picture shows how clear the water is. Note the tip of the rock just poking out of the water.<br />
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Here is another one.<br />
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One really cool thing about this trip was how much wildlife we saw. We were able to spot whitetail deer, blacktail deer, grouse, rabbits, snakes, frogs, and moose...This was a young cow and bull. A guy that was camping with his wife next to us told us he was charged by a female moose while in the river fishing. He was in water up to his chest so he couldn't run and he couldn't pick up any rocks to throw at it. Luckily she turned and went up the river about five feet from him. He was scared shitless. Female moose are known to have very, very short tempers.<br />
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After throwing rocks in the river, hiking, and enjoying all of this wildlife, people can get a little sleepy.<br />
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Another thing that can be addictive is building cairns. This was a pretty good one!<br />
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We were able to have full sun all day at the rock "beach" we had laid claim to. Everyone was reading, splashing, skipping rocks, watching the clouds, and just having a ball with the simplest things in life. It always amazes me how much fun you can have camping if you relax and take in everything and everyone around you. <br />
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When I was up here a few years ago I went horseback riding with some friends. We all had a great time except I left my saddle behind. Luckily they left it for me and even made me a sign!!!<br />
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One morning Quincy woke up super early...Like 5:15AM early. So Elaine and I got up and hopped in the car with him and some food for a little road trip up into the hills to find a fire lookout. In Idaho the Forest Service rents out a lot of the lookouts for camping in the summer. We ended up going up a super steep hill for over 10 miles to find the lookout. The road started out going over Shoshone Creek, pictured below.<br />
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We worked our way up, up out of the fog on the valley floor below.<br />
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When in the wilderness, one must truly expose themselves to the wilderness...<br />
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We finally arrived at the lookout but it was booked and had someone staying in it. The cool thing is, they gate off the road one mile below the lookout for ultimate privacy. This lookout was at about 6,500 in elevation. <br />
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The weather ended up getting quite hot one day so Elaine and I were able to have her mom watch Quincy so we could drive up and then float down the river in inner tubes. Mary drove us up and dropped us off and Elaine and I headed down...<br />
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It was a lot of fun as you can see.<br />
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On the way home we had to stop in Quincy, where my grandparents lived for many years and where my mom and aunt grew up. There are two signs the City of Quincy has always had up and I am sure this isn't the last time we will stop here...Grandma and grampa would love this picture!<br />
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One recipe that I did manage to make was my stir fried broccoli. It is a great side dish for a lot of meals and I have had people who do not eat broccoli not only eat it, but like it and ask for more. This went over great and was super easy to prep air in camp.<br />
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<strong><u>QUICK STIR FRIED BROCCOLI</u></strong><br />
<br />1) 3-4 heads broccoli, cut into bite size pieces<br />
2) 3-4 cloves garlic, chopped<br />
3) 1 1" piece ginger, chopped<br />
4) 1/4 cup or so of soy sauce<br />
5) 3 T honey<br />
6) Red pepper flakes to taste<br />
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Start with a little oil in a saute pan large enough for the broccoli and saute the broccoli over medium high heat for about five minutes, turning from time to time. Once it has cooked some, add the ginger and garlic and continue to saute, moving the pan so you do not burn the garlic. When it starts to brown some, add the soy sauce and honey and continue to cook until the broccoli is cooked to your taste. Unsually takes about ten minutes. Sprinkle with red pepper and enjoy!Anonymoushttp://www.blogger.com/profile/11672940261926127992noreply@blogger.com1tag:blogger.com,1999:blog-2217226893709777748.post-19471510039012620832013-07-08T09:28:00.000-07:002013-07-08T09:28:12.955-07:00Crabbing 2013Crabbing has opened up on Puget Sound again and I have attacked with a vengance!!! I have been putting my crab pot out via kayak in about 100 feet deep of water. Chicken parts and salmon are the preferred baits of choice. So far, I have done pretty well. On the opener I had so many crab in the pot I couldn't lift it onto the bow of the kayak! So here are a few pictures of the crabbing operation. I will be posting a couple of crab recipies in the next few days so stay tuned...<br />
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Pictured above is right where I put my pot down. I just re-baited this pot with chicken. In the white bucket are the crabs already caught.<br />
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Elaine bought a license too...At $32.99 for lump Dungeness crab meat, a $25.00 license is worth it! You can keep up to 5 crabs per day. The larger ones yield about 1 pound of crab meat.<br />
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This is right after I came out of the water...Note the crabs to the right of the kayak.<br />
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Three Dungeness crabs and one rock crab.<br />
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As you can see, crab is my favorite seafood to eat...Dungeness crab that is. Stone crabs? CRAP. Blue crabs? CRAP. King crab? OVERRATED. Snow crab? WE WON'T EVEN GO THERE!<br />
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Quincy getting his first taste of Dungeness crab...<br />
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Note the crab t-shirt...<br />
Anonymoushttp://www.blogger.com/profile/11672940261926127992noreply@blogger.com1tag:blogger.com,1999:blog-2217226893709777748.post-59096517789054144482013-04-03T10:50:00.001-07:002013-04-03T10:50:47.585-07:00Razor Clam Farters...I mean, Fritters My mind was aglow the other night trying to come up with ways to prepare all of these razor clams that we just harvested off of the Washington Coast at Grayland. I then remembered the crab fritters I made this summer (sorry, no pictures for those so they are not up...Maybe this summer though) and that was enough: clam fritters it was. I used my great grandma's cast iron skillet to fry them in and I also used Crisco to fry them, which I had never used before. They turned out great - not one fritter left over. <br />
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The first thing I did was take the whole clams and put them in the Cuisinart and pulse them about 4 times, each pulse about one second. I wanted the clam meat to stay a decent size but not too big. Above equals about 10 razor clams.</div>
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The trusted cast iron skillet, seasoned for over 50 years now...The white in the corner of the skillet is the Crisco melting. <br />
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After I made up the batter, I let it sit in the refrigerator for about an hour to set up before I fried them. Once they were done frying - about 2 to 3 minutes per side - I put them on a wire rack and then on a sheet pan. I used a wire rack because paper towels will make the fritter turn soft and it will lose it's crunch. <br />
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The first fritter...<br />
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The inside of said fritter...<br />
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<strong><u>RAZOR CLAM FRITTERS</u></strong><br />
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1) 12 cleaned, whole razor clams<br />
2) 1 cup sifted flour<br />
3) 1 teaspoon salt<br />
4) 2/3 cup clam nectar or a combination of nectar and a little milk<br />
5) 2 eggs well beaten<br />
6) 1 teaspoon pepper<br />
7) Crisco or your favorite oil to fry in.<br />
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First take up the clams and pulse them in Cuisinart or chop them up to a medium dice; you want chunks of clam but not too bit. Sift the dry ingredients together into a bowl and then fold in the clams and nectar/milk to form the batter. You want the batter sticky and able to hold together easy. To help with this, I suggest letting the batter sit in the refrigerator for about an hour. <br />
Heat up a large skillet with about 3 inches of oil in the bottom. I try to keep the oil at about 350 degrees. Then drop them into the skillet with a measuring cup and cook about 2 - 3 minutes per side, flipping once. When they are done, spread them out on a wire rack and keep them warm in a 250 degree oven. They are really good with tartar sauce and a little lemon juice. <br />
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Anonymoushttp://www.blogger.com/profile/11672940261926127992noreply@blogger.com0tag:blogger.com,1999:blog-2217226893709777748.post-87951576677652479062013-04-02T11:22:00.000-07:002013-04-02T11:22:31.115-07:00Razor Clams!!!Last weekend was Quincy's first trip to the ocean to hang out and dig for clams. We stayed in Westport on Saturday night and then dug for clams on Sunday morning. We were finished in about 45 minutes! Each person is allowed 15 clams but you have to take the first 15 you dig, regardless of size or if you broke them. We used clam guns to get to them so we only had a handful that were broken but they turned out just fine. Quincy was very much in shock and awe at the water, sand, and just scene as a whole.<br />
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Above is Quincy and I Sunday morning at Grayland for the razor clam dig.<br />
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Mike and Mary gunning for clams...They are about a foot and a half under the sand.<br />
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Elaine and Quincy. We thought Quincy looked like Ralphy's brother from "A Christmas Story" with his little suit on.<br />
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A surf board will be next...<br />
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Since Mike and Mary had clammed the day before we got there as well, they gave us their share of clams for a grand total of 60 razor clams...Which had to be cleaned. So I set everything up to be as organized as possible (insert joke about Jordan's organizational skills now) and get them done as fast as possible and into the freezer. <br />
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Here is a view of my operating room...<br />
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I started cleaning the clams at 9:30PM on Sunday night. I cleaned the first three clams and then looked at the bucket and put my hands down in it to feel and see all the clams...And at that point I knew I was seriously fucked and in for a long night but I had to get them done and into ZipLock bags! I ended up finally cleaning the last clam at 11:45PM. With clean up, I was in bed at 12:15AM. Then the alarm woke me up at what seemed like five minutes later. It was a great weekend and it was worth staying up and cleaning all of those because they are so good! Tonight we are having clam fritters for dinner (recipe will follow tomorrow) and I will report how they are. <br />
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To see smiles like this...You know you've had a good weekend!<br />
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When we did get home and settled down, we decided to have King salmon for Easter dinner in true heathen fashion and bail on the ham and lamb. Ham doesn't even hold a candle to this and I don't care what anyone says.<br />
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Quincy cleaned his plate...<br />
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Anonymoushttp://www.blogger.com/profile/11672940261926127992noreply@blogger.com0tag:blogger.com,1999:blog-2217226893709777748.post-7947159668507768262013-02-20T14:45:00.000-08:002013-02-20T14:45:18.397-08:00The Alternate Recipe For "Calf".That's right, calf. In other words, veal. I know a lot of people do not like veal and that is completely understandable. Veal is generally a male calf that is slaughtered after 24 weeks but sometimes they are slaughtered earlier than that - say 18 - 20 weeks. The animals are generally kept in hutches or special stalls to keep movement to a minimum. The reason veal is so tender is because the animal is not allowed to move like a free-grazing animal would so it does not develop the tough connective tissue and muscle. Yes this sounds awful, horrible, etc. and some people refuse to eat veal and I totally understand and accepts this. But if you have not had a good veal cutlet perfectly sauteed, you are really missing out. <br />
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So since this is titled "The Alternate Recipe For "Calf"" we will move on with the pork cutlets instead of the veal. I used a decent-sized pork loin roast. This is the cut that is larger than the smaller loin, which comes in pairs in a vacuum sealed pack that you see in the meat section. The cut I used was from a long, full loin of pork that was bought on sale and then cut up into roast-size portions and frozen. I also used Panko for the breading, which makes the crust super crispy and does not get soggy. <br />
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Make sure you slice the pork thin to about 1/4" and then pound it down a little more with a meat mallet. Look carefully above and you can see the pork is about 1/8" and uniform so it will cook evenly. To cook this properly, have the flour in one pie pan, the Panko in another, and the egg mixture in yet another. Dip the pork in the flour first, then the eggs, and then into the Panko and press down firmly to get the Panko to stick evenly. <br />
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While you are preparing the pork, make sure to have a large saute pan to cook the cutlets in...One that is large enough so they are not crowded. Heat the pan with equal parts olive oil and butter. <br />
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Then add the cutlets to the pan and space them out evenly...Do not crowd the pan though or it will take longer to cook and make them tougher to turn.<br />
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Cook the cutlets about 4 - 5 minutes and then turn (check them though because the time can vary) when they are brown. As Martha Stewart would say, "these are <strong>perfect</strong>".<br />
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Once you have cooked them on the other side, take them directly to plates that have already been served up with warm German potato salad and sweet and sour red cabbage with caraway.<br />
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Proof that it was good...<br />
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Now, if you are lucky enough, you will have one of these that can do all the dishes for you! He even wears a tie with his uniform and has a smile!!!<br />
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<strong><u>PORK SCHNITZEL</u></strong><br />
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1) 2 - 4 pieces of pork tenderloin, pounded out<br />
2) 1 - 2 cups Panko<br />
3) 1 cup flour<br />
4) 2 eggs<br />
5) pinch of Marjoram<br />
6) salt and pepper<br />
7) 2 Tblsp. butter<br />
8) 2 Tblsp. olive oil<br />
9) lemon wedges<br />
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If you haven't done it, put the pork between sheets of plastic wrap and pound it out with a meat mallet until flat and even across. Put a large saute pan on over medium high heat. Crack the eggs into a medium bowl and whisk until smooth; set aside for dip #1. Put the flour into one pie pan and set aside for dip #2; put the Panko in another for dip #3, the final dip. Take a few pinches of the Marjoram and add that to the Panko and mix it up well with your fingers. When everything is ready, dip a cutlet into the flour and coat it, then shake it off and dip it into the egg mixture. Remove the cutlet from the egg mixture and then add it to the Panko, pressing down to get it all on there good. Add the oil and butter to the hot pan and when melted and turning brown, add the cutlets and saute for 4 - 5 minutes per side, then turn. Cook 3 - 4 minutes or until done and set in a warm oven until you are ready to eat. <br />
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<strong><u>WARM GERMAN POTATO SALAD</u></strong><br />
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1) 3 - 4 Yukon Gold potatoes<br />
2) 5 slices thick bacon<br />
3) 4 Tblsp olive oil<br />
4) 2 Tblsp minced shallot<br />
5) 1/2 clove minced garlic<br />
6) pinch Marjoram<br />
7) 1 Tblsp. Dijon mustard<br />
8) 1/4 cup parsley<br />
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In a pot, boil water and cook the potatoes until done, but still holding shape, about 18 minutes. Cool the potatoes and then roughly slice them into a bowl, splitting them in half with your fingers into edible pieces. Slice the bacon into thin 1/4" wide strips and saute over medium-low until nice and crisp. Do not eat bacon. <br />
Add the shallot, garlic, mustard, pinch of salt, pepper, and Marjoram to a bowl and then slowly whisk in the oil until well mixed. Stir in the bacon and then toss the dressing with warm potatoes and parsley and serve. <br />
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<strong><u>SWEET AND SOUR RED CABBAGE</u></strong><br />
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1) One bag of cut up red cabbage or half a head of red cabbage, shredded.<br />
2) 1/8 cup brown sugar<br />
3) 1/8 - 1/4 cup red wine vinegar<br />
4) 1 Tblsp. caraway seed<br />
5) 2 Tblsp butter<br />
6) Salt and pepper to taste.<br />
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In a saute pan, add some olive oil and heat over medium high. When hot, add the cabbage and cook down for 10 - 15 minutes, adding just a little water so it does not dry out. When it has wilted some add the brown sugar, vinegar, caraway, and salt and pepper. Cook until boiling and then reduce the temperature and cook for another 15 - 20 minutes. I should look like this when cooking down:<br />
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Continue to cook until the cabbage is wilted down. Make sure to taste it along the way and adjust the seasonings. You may want more vinegar or more sugar. Some people add Cayenne pepper for a kick...Do whatever sounds good. <br />
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<br />Anonymoushttp://www.blogger.com/profile/11672940261926127992noreply@blogger.com0tag:blogger.com,1999:blog-2217226893709777748.post-90453952071304274712013-01-24T09:31:00.000-08:002013-01-24T09:31:20.738-08:00Cold, Wet Weather = Chili!!!It has been way too long since I updated this! It has been tough with the holidays and everything in between but I am back and with a new camera to boot!<br />
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Elaine and I had some friends over for the Redskin/Seahawk games a couple of weeks back and we decided that a nice big pot of chili would be great at halftime, provided we were winning the game (at that point we were all on pins and needles). If we were not winning the game, the chili would not have tasted as good! Since people were coming over I decided to take the gloves off and get out the good old meat grinder. I have an attachment for my Kitchen Aid that is amazing. If you own a Kitchen Aid, you have got to pick one of these up because they make meat taste so much better and you can control how much fat you have in sausage and in this case, chili. <br />
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So I decided on 50/50 ground beef and pork. I used pork shoulder, cut into chunks, and beef round, also cut into chunks. Once they are cut up, you need to put the meat in a freezer for about 40 minutes to make it just hard enough that the meat grinder grinds it all up in one consistency. <br />
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The next step is to build the backbone of the chili and that starts with: BACON! I cut up about eight slices of bacon and browned them <u>very slowly</u> in the pot. I stress very slowly because if the bacon sticks some, it will leave a residue which will slowly build on the bottom of the pan and burn. Then when you stir the chili, you unleash all the burnt stuff on the bottom and immediately ruin the entire batch of chili. Your "batch of chili" will turn into a "botch of chili" and I have seen it happen...Not to me of course. <br />
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Once the bacon has cooked, I would suggest hiding it in a cupboard where people cannot come by and just "grab a couple pieces" because we all know how that will turn out. <br />
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Above is the first batch of cooked bacon. There were two more just like that. Once the bacon has been rendered down and is brown, you can remove it and add the onion and spices and let those saute before you add the beer, tomato paste, beans and a little water.<br />
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I kind of like to wait a while to add the beans so they keep their shape better. If added at the beginning they tend to break down some and then they will thicken the heck out of the chili. It's just a matter of how you like your chili. I just add two cans of beans to this chili because I think the meat is what gives this chili it's consistency and flavor. <br />
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Once all of the ingredients have been added, you need to simmer the chili for a couple of hours. Try to keep it on a nice, low heat and try not to stir it as it will break up the bigger chunks of meat. <br />
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The finished product!!!<br />
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<strong><u>COLD WEATHER BAD-ASS CHILI</u></strong><br />
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1) 1.5 Lbs. pork shoulder, cubed 1"<br />
2) 2 Lbs. beef round steak, cubed 1"<br />
3) 1 Large onion<br />
4) 3 Cloves garlic<br />
5) 1 Large can of green chili's, chopped<br />
6) 1 Jalapeno pepper, with seeds, chopped (test the pepper first so you won't blow your face off later)<br />
7) 1 Tblsp Cumin<br />
8) 2 Tblsp Chili powder<br />
9) 1 Can tomato sauce<br />
10) 1 Can tomato paste<br />
11) 1 Large 22 oz. bottle of Redhook or another nice ale (not Alaska or Fat Tire)<br />
12) Salt and pepper to taste<br />
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To begin, reserve half the beef and pork in one bowl in the refer. Take the other half and let it sit in the freezer for 30 minutes, then take it out and grind it in the meat grinder. If you do not have a meat grinder, ask a butcher for course ground pork shoulder and beef round steak, and if all else fails, buy the pre-ground stuff. Once the meat has been ground, set it aside and warm a large pot/dutch oven (like the one above) on medium/high for a few minutes and then add the onion and garlic and cook it for a few minutes, stirring as needed. Add the chilies, jalapeno, cumin, chili powder, and the ground beef and pork. Cook this over a medium/high heat until the meat has browned nicely. Then add the tomato paste, tomato sauce, and the beer. Bring that to a boil and then simmer for a couple of hours, checking the seasoning and adding salt and pepper when needed. When you have an hour left, add the beans and let them simmer until done. Serve the chili with cilantro, sour cream, and sharp cheddar cheese. <br />
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<br />Anonymoushttp://www.blogger.com/profile/11672940261926127992noreply@blogger.com0tag:blogger.com,1999:blog-2217226893709777748.post-24196581079160468812012-11-19T10:16:00.001-08:002012-11-19T10:16:56.635-08:00Joe's Award Winning BBQ RubThis is the best rub recipe that I have used. It comes from one of my dad's best friends who got it from an ex-girlfriend who got it from some crazy BBQ pit master down in Texas. He apparently won many a BBQ competition with this rub recipe. I have used it on chicken, beef, and pork, and it works great. I have two ways of using it that work best. <br />
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The first one is to use it on a pan-roasted ribeye. Bring a ribeye (preferably bone-in) out and let it come to room temperature. Generously rub the steak on both sides and let it sit for at least 30 minutes before cooking it in a cast iron skillet and then finishing it off by roasting in a very hot oven.<br />
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The second application is on a pork tenderloin. Rub the whole tenderloin and then BBQ it on a charcoal grill and serve with mango salsa on the side. AWESOME! <br />
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<strong><u>JOE'S BBQ RUB RECIPE</u></strong><br />
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1 Cup Kosher salt<br />
1 Cup Cave white sugar<br />
1/3 Cup paprika<br />
1/3 Cup chili powder<br />
1/3 Cup black pepper<br />
3 Tablespoons garlic powder<br />
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Mix all ingredients well and place in a sealed jar. Keep in your pantry. I like using a glass canning jar. <br />
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Anonymoushttp://www.blogger.com/profile/11672940261926127992noreply@blogger.com0tag:blogger.com,1999:blog-2217226893709777748.post-38630966057396179462012-11-12T12:09:00.001-08:002012-11-12T12:09:19.394-08:00Filipino Ribs with Ginger-Plum BBQ SauceSunday I had my parents over for dinner and decided on some baby back ribs that I had down in the freezer. Elaine was able to pick up three racks of ribs for over 50% off the price. At that point, you have to buy them. I do like ribs but I am not a "rib junkie" like some other people out there. I wanted to try a recipe that was different but good. So I decided on this one, which is out of "The BBQ Bible" by Steven Raichlen. If you have not heard of "The BBQ Bible", seriously check it out next time you are in a book store. It is probably my favorite cookbook because it has so many different recipes from around the world and I have yet to try a recipe that has been bad in the book. <br />
I have made the ginger-plum BBQ sauce before, and it is to die for. Especially on pork and chicken. The ribs have two preparation methods: marinating the ribs, then applying a rub before cooking on the grill. First, remove the tough skin membrane on the back of the ribs with a sharp knife and the handle of a wooden spoon. Slide the wooden spoon through a cut and lift the membrane up. Then tear the membrane off. You may also want to try a pair of pliers to remove the membrane; the pliers offer better grip. After you remove the membrane, make the marinade:<br />
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This recipe is for two racks of ribs.<br />
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<strong><u>RIB MARINADE</u></strong><br />
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<ul>
<li>1/2 Cup soy sauce</li>
<li>Zest and juice of 1 orange</li>
<li>Zest and juice of 1 lemon</li>
<li>Zest and juice of 1 lime</li>
<li>3 cloves garlic, minced</li>
<li>1 2 inch piece of ginger, minced</li>
</ul>
Combine all ingredients in a Cuisinart or blender and blend until mixed and almost past-like. Find a large pan that will fit the ribs and marinade. Cover tightly with plastic wrap and put in a refer for at least 8 hours. I used a hotel pan I acquired...<br />
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Once the meat is in marinating, prepare the rub.<br />
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<strong><u>RUB RECIPE FOR RIBS</u></strong><br />
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<ul>
<li>2 Tbl spoons mustard seeds</li>
<li>2 Tbl spoons coriander seeds</li>
<li>1 Tbl spoon cumin seed</li>
<li>1 Tbl spoon fennel seed</li>
<li>1 Thai hot chili </li>
<li>1 teaspoon salt</li>
<li>1 Tbl spoon Szechuan peppercorns</li>
<li>2 Tbl spoons brown sugar</li>
</ul>
Combine all ingredients in a small grinder and process into a powder. I use a coffee bean grinder that I have just for grinding spices and it works great - plus, they're cheap. Once you have the rub made, put it in a bowl and set aside until the meat is done marinating.<br />
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Now that the rub is prepared and the meat is marinating, you need to make the BBQ sauce. <br />
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<strong><u>GINGER-PLUM BBQ SAUCE</u></strong><br />
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<ul>
<li>5 ripe plums, pitted and cut up</li>
<li>2 Tbl spoons minced ginger</li>
<li>2 Tbl spoons minced garlic</li>
<li>1 stick lemongrass (if you can find it)</li>
<li>1/2 cup soy sauce</li>
<li>1/2 cup water</li>
<li>1/4 cup brown sugar</li>
</ul>
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Combine all BBQ sauce ingredients in a pot and cook for 30 minutes. Once the plums have cooked, put them in a Cuisinart and blend to puree the sauce. The sauce is now ready.<br />
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Once the ribs have marinated for long enough (8 hours or so), take them out of the marinade and rinse the marinade off of them and pat the ribs dry. Take the rub and coat the ribs, rubbing the rub down into the meat with your fingers. Once the rub is applied, set the ribs aside to come to room temperature while you prepare the grill. The grill should be set up for indirect grilling, with charcoal on the sides and a drip pan in the middle of the grill like this:<br />
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The ribs will need to cook for about 2 hours or so and should be almost falling off the bone. You could also cook these ribs in the oven, covered at 300 for about 2 hours but the taste will not be the same as the grilled version. </div>
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Here are the ribs, resting before they are slowly devoured and digested...</div>
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Anonymoushttp://www.blogger.com/profile/11672940261926127992noreply@blogger.com0tag:blogger.com,1999:blog-2217226893709777748.post-44609884134324472282012-11-01T15:03:00.000-07:002012-11-01T15:03:53.039-07:00TRI TIP EXPERIMENTSorry for the long delay in between posts! <br />
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Over the past two years, I have been hearing more and more about the cut of meat called the Tri-Tip. Come to find out, it's popular on the west coast, predominately in California where there is the "Santa Maria Style Tri-Tip". It is also a difficult to find the cut on the east coast. The Tri-Tip is the bottom area of the sirloin, which is near the hindquarters (I love that word) of the animal. So when I was at my neighborhood grocery store and saw one of these babies in the beef section and on sale, I had to pull the trigger. Now how do you cook this triangle-shaped cut of meat with a large, beautiful fat section on one side? I immediately went to the old stand-by: the cast iron skillet. This skillet in particular hails from the town of Chewelah and was my great grandmother's. My grandmama used it and now it has come to me, which I think is really cool. Especially because the seasoning on it is incredible!!!<br />
I decided that I would do a southwestern-style Tri-Tip, meaning that I would put on a dry rub and let the steak sit for a good 4 - 6 hours at room temperature. The rub that I used was "Joe's Rub", which will be posted after I receive his permission...I don't want to get rubbed out over someones secret rub recipe. So, I applied the rub and brought the steak to room temperature and let it sit...<br />
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I also had another bridge to cross: since this meat is being roasted in a cast iron skillet, there are going to be great pan drippings for a sauce! Since the rub was Southwestern, I decided on a chipotle-shallot sauce.<br />
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<strong><u>CHIPOTLE-SHALLOT SAUCE:</u></strong><br />
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<ul>
<li>2 chipotle chilies in Adobo</li>
<li>2 Tblspn. butter</li>
<li>1 large shallot</li>
<li>1/2 clove of garlic</li>
<li>1 - 2 Tblspn. all-purpose flour</li>
<li>1/4 stock</li>
<li>1/4 cup cream</li>
<li>salt and pepper</li>
</ul>
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Now that the steak has sat for a few hours with the rub and you have everything prepared, it is time for the moment of truth: Browning the steak and then into a very hot oven to roast. Preheat the oven to 400 degrees, oil the cast iron skillet, and turn up the heat and heat skillet until the pan is almost smoking. Put the steak in, fat-side down into the skillet and let it brown for about 4 minutes. Watch it though because you do not want it to burn. Turn the steak over with tongs and brown the other side. When the steak has been browned on both sides, roughly 4 minutes per side, take the pan and put it in the oven with the rack in the middle. Set the timer and roast for about 20 minutes or until internal temperature has reached 120 degrees for medium rare (I cook EVERYTHING on the rare side).<br />
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Once the time is up or it has come up to temperature, take it out of the oven, remove the steak from the pan and put it on a platter. Cover it tightly with foil and let it sit for at least 10 minutes. Now you can make the chipotle-shallot sauce. Put the same skillet over medium-high heat and add the butter and let it melt. Add shallot and garlic and cook 2 - 3 minutes. Coarsely chop the pepper and get a little sauce from the can as well and add it to the pan with the shallot and garlic and continue to cook. Dust the garlic, shallot, and chipotle with the flour and stir to make a roux. Cook this for another 2 minutes or so. Add the stock and continue to cook until about 1/2 the stock has reduced, then add the cream and reduce that as well, by about half. Season with salt and pepper to taste. The gravy should taste a little spicy and rich and should look something like this:<br />
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Un-tent the the Trip Tip and place it on a cutting board.<br />
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Cut the Tri-Tip into thin slices and serve with the sauce drizzled over top of it. <br />
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Something good to go with the Tri-Tip is a poblano chili gratin that I made up. I layered Yukon Gold potatoes, roasted pablano chilies, and Jack cheese, added salt and pepper, and then poured about 3/4 cup of cream over it and baked it in the same 400 degree oven for about 40 minutes. This is what it came out like:<br />
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Unfortunately, I do not have a final picture because it was so damn good that we ate it all!! I made this one up in my head and I have to say that is was one of my personal top three of all time. My wife agreed. Try a Tri-Tip and you won't be disappointed!!!<br />
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Anonymoushttp://www.blogger.com/profile/11672940261926127992noreply@blogger.com0tag:blogger.com,1999:blog-2217226893709777748.post-7137279323677743372012-10-05T14:22:00.000-07:002012-10-05T14:22:12.629-07:00Baby Food!!!Instead of buying the food from the store, which is dust-flavored crap that tastes awful, we are making all of Quincy's food for him. So far his favorite items are Butternut squash and yams. We also have tried pears, apples, nectarines, peaches, blueberries, cherries, lentils, and beets. The beets went over like a fart in church so we may have to make another run at those at a later time. <br />
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A growing boy needs his food!!</div>
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<u><strong>BUTTERNUT SQUASH</strong></u></div>
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I love Butternut squash and always have. It's sweet and tasty and there are so many things you can do with it. Quincy loves it too. So the first thing we do is peel the squash. When peeling, you need to take off enough to get down to the orange flesh of the squash. If you don't, the food will be stringy from the little green stands that need to come out. After you peel it, cut it into small cubes.</div>
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We like to steam the food that we make and then puree it in the Cuisinart. I like the steamer basket that is round and pops out and fits into any pot. Put all the cubes into the pot and cover and let it steam over medium heat for 30 minutes. Be careful to turn the heat down - you don't need to have it at a rolling boil the whole time. If you don't turn it down you could have problems. I know a certain person who did this and forgot to turn down the heat and all the liquid evaporated, leaving squash residue to burn on the bottom of the pot. That was four weeks ago and the pot is still in mothballs as we speak. It will probably never be the same again...(wink, wink)<br />
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When the 30 minuets is up, I like to turn the heat off but leave thelid on for a while longer to make sure everything is fully cooked and nice and soft. When the squash is cool, transfer it to the Cuisinart along with a nice pat of unsalted butter for some fat (our doctor told us this is very good for him).<br />
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Once everything is processed and smooth, it is time to move the squash to ice cube trays for freezing. I have found that a ziplock bag works great to get the food into the trays. Just get the food down into a 1 gallon bag and then cut a small corner off one of the ends and you can pump the food into the trays without making a huge mess. <br />
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Check out this one:<br />
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Now you can cover the trays and freeze them. After, we take them out and label freezer-safe bags and put the cubes in them for storage. Instant, easy baby food.<br />
Anonymoushttp://www.blogger.com/profile/11672940261926127992noreply@blogger.com0tag:blogger.com,1999:blog-2217226893709777748.post-3029427588075195282012-09-18T14:52:00.000-07:002012-09-18T14:52:34.947-07:00Master Chef Flank Steak RecipeSo this post is dedicated to my audition for the show Master Chef. I honestly was not too excited to try and get on some reality show where Gordon Ramsay was going to yell and throw food at you if it was not up to standard. In addition, I knew there would be a lot of weird people there who sit around and watch these reality shows all the time with nothing better to do. <br />
But I went through with it after being constantly harassed by one particular individual...And no, it was not my wife. The requirements were to make a dish that could be served at room temperature for the judges. You were not allowed to plug anything in to re-heat the dish and you had to be able to plate your dish and clean up your area in 15 minutes. The audition was at a Le Cordon Bleu location in Tukwilla, about 20 minutes from our house in an industrial park belching diesel fumes, and it was at 8:00AM in the middle of winter. <br />
I chose to do an old standby from my family that is great right off the grill or at room temperature in a salad or on a sandwich. It's creative title is called Asian Flank Steak. I also included a spinach salad and a wild rice pilaf - both of which would also hold at room temperature and are excellent. I worked that night before and got everything in order - the only thing I had to do was grill the meat, let it rest, and put everything in containers to transport it to the complete dog show that was about to unfold in the industrial park cooking school. <br />
I found the place nestled next to the Ikea distribution center, with a large parking lot and an even larger line snaking out of the front door. The temperature outside was not too cold, probably around 42 degrees or so, but it was damp and so after about fifteen minutes 42 felt like 22. Once in line I quickly figure out I was surrounded by complete psychos. In front of me was a ex-Navy sous chef out of some batter cruiser galley and the first question out of his mouth was, "Hey how's it going? So what did you make?" I told him hamburgers. The people watching almost reminded me of the Puyallup Fair. But everyone was nice and we made small talk until the line started moving into the school itself. From there we went into a large test kitchen that was full of work tables and were told we had five minutes to plate our dish and that after that a judge would come around to talk with us and try our dish. <br />
The judge came around and took and bite and I described the dish and where it came from. I could not read her facial expression at all - it could have been dog poop and you wouldn't have been able to tell. After the tasting was over, they called about five names out of the fifty or so that were in the room and they made it to the next round. I however, was not one of them. After the whole process and stress of putting everything together, part of me was glad that I was not called. <br />
The contest is over but the Asian Flank Steak lives on!!!! This recipe came from my uncle's ex-wife, about 30 years ago, and has been a staple in my family since. It is easy to take camping and hiking, and is very easy to assemble on vacation if you have a grill and a kitchenette on hand. The most important part of this recipe is to use <strong>ground ginger</strong> instead of fresh ginger. You would think that fresh ginger would add more flavor but fresh ginger actually has an enzyme in it that breaks down the tissue of beef. It does not do it with chicken, pork, or fish, just beef...And I have tested it out myself with flank steak skewers and they turned out mushy and the texture was not good at all. And with that, here is Asian Flank Steak.<br />
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<strong><u>ASIAN FLANK STEAK</u></strong><br />
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<strong>1) </strong>1 Beef flank steak.<br />
<strong>2) </strong>3/4 Cup vegetable oil<br />
<strong>3) </strong>1/4 Cup soy sauce<br />
<strong>4) </strong>3 Tablespoons honey (or sugar if you don't have honey - honey is better though)<br />
<strong>5) </strong>2 Tablespoons red wine vinegar<br />
<strong>6) </strong>1 Clove garlic, minced or mashed<br />
<strong>7) </strong>2 Teaspoons ground ginger<br />
<strong>8) </strong>3 -4 Green onions<br />
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Take all ingredients and process in a food processor until chopped up and fairly smooth. Rinse the flank steak, pat it dry, and place it in a Ziploc bag that will hold it and the marinade. Pour the marinade in. You may want to double-bag it because if it leaks, you will be very angry. Let it marinate overnight.<br />
Start a grill, preferably charcoal. Over medium-high heat, grill the steak for five minutes with a timer and then turn it over for another five minutes. Do check the steak because there is sugar in the marinade and that tends to burn over a high open flame - turn it if needed. Take it off the grill and let it rest, covered with foil in a 150 degree oven for 10 minutes. Carve and serve. Wild rice and a spinach salad is money with this. <br />
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Anonymoushttp://www.blogger.com/profile/11672940261926127992noreply@blogger.com0tag:blogger.com,1999:blog-2217226893709777748.post-29303319730704249522012-09-12T15:10:00.000-07:002012-09-12T15:10:16.581-07:00My Chicken PiccataChicken Piccata is one of my favorite things to eat and make because it tastes great, it's super easy to make, and you can make it pretty quick. I call this MY Chicken Piccata because normally when you order it or see it in a cookbook, it's sauteed in a pan and served with a lemon, caper, and most important: BUTTER sauce. I like to first pound the chicken out and then dredge it in Panko. Panko is one of the greatest things to come from Japan - yes - Japan. It is a very small and crispy breadcrumb that is out of this world on chicken and pork. Since Panko has become very popular, stores of course raise the price. What a load of crap. It's breadcrumbs! How expensive can they be? Well, go to Metropolitan Market or another "specialty store" and you will see the Sunluck brand in a SMALL, green box for $3.99. I have a secret Asian market that sells Panko for $1.99 and the box is three times the size of the Sunluck brand. It's made by Kikkoman and I personally think it makes a crispier crust. <br />
Now, back to Chicken Piccata. The Panko adds a great crust to the chicken and just makes the dish taste that much better. The only trick to this dish is to not over cook the chicken - Surprise! Surprise! Don't overcook chicken! Has anyone heard that before?!<br />
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This will serve two people.<br />
<br />
<strong><u>MY CHICKEN PICCATA</u></strong><br />
<br />
2 Boneless, skinless chicken breasts<br />
1 Cup Panko breadcrumbs<br />
2 Eggs<br />
1/4 Cup flour<br />
3/4 Stick butter - chill out - just go for a run after dinner and you'll be fine. <br />
2 - 3 Tablespoons capers<br />
2 Tablespoons shallot<br />
1 Cup white wine<br />
2 - 3 Tablespoons fresh lemon juice<br />
Handful of Arugula<br />
Slices of tomatoes...Preferably from your garden but probably from a store this year.<br />
Salt and Pepper<br />
<br />
<strong>1) </strong>First, rinse the chicken and pat it dry. Get out some wax paper and put the chicken between two sheets and pound it with a meat mallet until it's about 1/2" thick. Be gentle or you will pulverize the chicken breast. If you don't have a meat mallet, use the <u>un-opened</u> (there is a story that will be told at a later date) bottle of wine and gently beat the crap out of the chicken. <br />
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<strong>2)</strong> Make sure you do your prep work: Dice the shallot and set aside. Juice the lemon and set aside. (<strong>WARNING:</strong> if you use the bottled lemon juice in the yellow bottle, the kitchen gods will be angered and will strike you down). <br />
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<strong>3) </strong>Break the eggs into a bowl and whisk in a little milk, set aside. Mix the flour and Panko in a dish or pie pan and set near the eggs. Make sure to liberally salt and pepper both sides of the chicken and then coat in the egg mixture and then into the Panko/flour blend. Move the meat around and press it down to get the Panko to stick. You want to make a crust. Once you have the Panko on the chicken, set it down on a plate and do the same with the other piece of chicken. I try and make a sort of assembly line with the egg and Panko so that I go right into a hot pan from the Panko instead of on the plate - I hate doing dishes. <br />
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<strong>4) </strong>Get a decent-sized non-stick saute pan out and add a little olive oil and about 1 tablespoon of butter. You want the pan on medium-high heat. Hot, but not smoking. Heat until the butter is bubbling and just beginning to brown and then add both breasts. Cook the breasts for 5 minutes a side. Set a timer and you will have perfect chicken. This also depends on how big and thick your chicken breasts are - you will have to adjust the cooking time to the size of the meat. The Panko should be a nice golden brown. Once the chicken is cooked, put it on a plate a put it in a 150 degree oven to keep warm while you finish the sauce. <br />
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<strong>5) </strong>Do not get rid of the oil and brown bits in the pan - they are needed for the sauce. Do not wipe the pan out. To the pan, add the shallot and cook over medium heat for about 4 minutes or so. Once it has cooked down, add the wine and reduce until the wine is almost evaporated. Add the capers and lemon juice and continue to cook for a minute or so. Turn the heat down and add the butter last and swirl it around to melt it into the sauce. <br />
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<strong>6) </strong>Get out two plates and fan the Arugula out on the plate - use a fair amount, it's part of the meal and not meant to be a garnish. Place a chicken breast on top of the Arugula and spoon the sauce over it. Add tomatoes to the side and devour. <br />
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*This takes about 30 minutes, start to finish. I will add pictures when I get another damn memory card for the camera!!!Anonymoushttp://www.blogger.com/profile/11672940261926127992noreply@blogger.com0tag:blogger.com,1999:blog-2217226893709777748.post-1698997851162009282012-09-05T09:48:00.000-07:002012-09-05T09:48:10.791-07:00You should not drink and bake...<div class="separator" style="clear: both; text-align: center;">
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Anonymoushttp://www.blogger.com/profile/11672940261926127992noreply@blogger.com0tag:blogger.com,1999:blog-2217226893709777748.post-10720895379116836232012-09-05T09:46:00.001-07:002012-09-05T09:46:31.271-07:00Fool-Proof Roast BeefThis recipe comes from my dad, Gary. It is very easy to make and the roast beef comes out perfect every time. The only time it doesn't come out perfect is if you get a tough piece of meat. We have done this with beef but I bet venison and elk would also beef good. This is the base version. You can add herbs and other vegetables if you wish. Feel free to experiment!<br />
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<u><strong>FOOL-PROOF ROAST BEEF</strong></u><br />
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1 4 -5 Lb. Roast (remember it will shrink during cooking so make sure you have enough. But do not get one that is too big to brown in the pot)<br />
2 - 3 Yellow onions<br />
2 - 3 Carrots<br />
3 - 4 Cloves of garlic<br />
1 - 2 Containers of beef broth<br />
Salt and pepper to taste<br />
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<strong><u>PREPARE AND BROWN BEEF</u></strong><br />
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Oil a large pot and bring it up to medium-high heat. While the pot is heating up, take out the meat and rinse it off and then pat it dry. Make some holes in the meat with a knife and stick slivers of garlic all over the roast. Make sure to push them down into the meat with your finger so they don't all fall out. Make sure you salt and pepper the roast before browning. DO NOT forget this part or the meat will not taste the same. <br />
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Brown the beef over medium-high heat. Carefully flip the meat with tongs or whatever gadget you have. If you have burned yourself many times like I have, you can use your hands because all the feeling is gone. Once the meat has been browned, take it out and set it aside while you prep the rest. <br />
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Cut up the onions into medium size pieces and do the same with the carrots. In the same pot that you browned the meat, add the some more olive oil and then add the onions and carrots and saute for about 5 minutes or so. Once the vegetables have cooked down, add the meat back to the pan on top of the onions and carrots. Add the beef broth to the pot - enough to almost cover the meat, but do not fully submerge it - this is a roast, not soup. I also like to add a bunch of herbs tied with kitchen string (bouquet garni') to the pot for some extra flavor - usually rosemary, thyme, parsley, etc.<br />
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Next comes the most important part: covering the roast. Cut of enough foil to totally cover the pot.<br />
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After you have covered the pot with foil, place the lid on top and put the roast into a 325 degree oven and let it cook for 3-4 hours. Do not open the oven, do not take the lid off, and whatever you do, do not take the foil off of the pot while in the oven. Once the 3-4 hours is up, take the roast out of the oven and let it rest for at least 30 minutes. Take the meat, onions, and carrots out and put them on a large serving platter.<br />
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Make sure you have horseradish!!!!Anonymoushttp://www.blogger.com/profile/11672940261926127992noreply@blogger.com0tag:blogger.com,1999:blog-2217226893709777748.post-45030844213544188612012-09-04T15:56:00.002-07:002012-09-04T15:56:38.533-07:00Spicy Szechuan Beef SoupWell tonight Elaine is gone with Quincy so I am on my own...and that means...Cooking HOT food!!! I usually try and think up something hot and new when she is gone. Basically, I am my own Guinea Pig on the heat and taste scale. <br />
I love soup and with the weather getting cooler, warm soup is always good. I have been wanting to make MaPo Tofu for a long time (will discuss that dish in another post) so I thought I would fashion this new soup after that but without pork or tofu. So I am going to settle on round steak that is browned and then simmered for a few hours to break it down a little. Behold...<br />
<strong><u>DRY INGREDIENTS</u></strong><br />
1 - 2 star anise<br />
1 TBL spoon Szechuan peppercorns<br />
1 TBL spoon fennel seed<br />
1 TBL cumin powder<br />
1 TBL red pepper flakes<br />
<br />
<strong><u>WET PASTE</u></strong><br />
1 TBL spoon Chinese hot bean paste<br />
1/2 t-spoon fish sauce<br />
1 t-spoon sesame oil<br />
5 1" pieces of cilantro STEMS, chopped (stems have a ton more flavor, but need to be cleaned better - very sandy)<br />
1 TBL spoon chili oil<br />
2-3 Fresno chilies, chopped<br />
1-2 Serrano chilies, chopped<br />
1" piece ginger, chopped<br />
4 cloves garlic, chopped<br />
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*NOTE: Use 1-2 Thai chilies in place of Fresno and Serrano if you have them. 4-5 if you want to die young.<br />
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<u><strong>MARINADE</strong></u><br />
2 Lbs. beef round or sirloin<br />
1 " piece of ginger, chopped<br />
1/4 C soy sauce<br />
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<u><strong>SOUP</strong></u><br />
1 onion, diced<br />
1 carrot, diced<br />
1/2 head cabbage, chopped<br />
3 C beef stock<br />
2 C water<br />
<br />
First, marinade the beef for 30 mintues or so - not more than an hour though. <br />
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Grind all dry ingredients in a spice grinder and toast in a dry skillet - set aside.<br />
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Combine all wet ingredients in a food processor and process until smooth - set aside.<br />
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Drain beef of marinade and try to wipe off as much excess moisture as possible - if not, the oil will go ape shit on you and then you'll be burned - not cool at all. Stir fry on high heat until browned but not done. Set aside. <br />
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Heat some oil over high heat and stir fry onion and carrot. After about two minutes, add the wet paste and stir fry. Be careful to keep stiring - with any sugar it will burn easily. Add the meat and stir to coat and let cook for another minute. Add the stock and water and bring to a boil - then bring down to a simmer on low and cover with both tin foil and the lid. Simmer for 2 - 3 hours. When done, add cabbage and simmer 10 minutes. Check seasonings and add fish sauce, etc. if needed. Garnish with cliantro and cabbage and have a towel to wipe your head. <br />
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Anonymoushttp://www.blogger.com/profile/11672940261926127992noreply@blogger.com0tag:blogger.com,1999:blog-2217226893709777748.post-17761114753614112332012-09-03T22:14:00.000-07:002012-09-03T22:14:03.675-07:00Documenting Jordan's kitchen adventuresI am so lucky to have an amazing cook as my husband. He is continually creating something new, healthy, and delicious to eat. I always tell him to record all of his fabulous kitchen creations but that never seems to happen. I thought it would be fun to document and share some of his adventures in the kitchen here. Hope you enjoy!Anonymoushttp://www.blogger.com/profile/11672940261926127992noreply@blogger.com0