Wednesday, December 17, 2014

Veal Marsala Ala Karen

We never buy veal for our table as Bev doesn’t think it is beefy enough and it’s usually pretty pricy, but when it becomes available for free and it can be used in a flavorful dish, now that’s a whole nother story.  I’ve mentioned on here many times that our neighbor across the street raises cattle and when he had a calf that was seriously injured and had to be put down, he had it butchered and put it in his freezer.  The neighbors are also not big fans of veal and I think it’s the same beefy issue that Bev has, so when I saw Karen’s recipe for Veal Marsala on her Back Road Journal blog, I thought this might be the perfect way to use some. 

While we have a Marsala recipe that we have used for both chicken and pork, we decided it would be nice to try a different one – check out Karen’s blog for the original recipe and a tempting photo.  I amended the recipe for five servings and the meat we had and that is the recipe I’ve shown below.

Sunday, December 14, 2014

Mediterranean Chicken and Potatoes

We had five large chicken thighs left from a package of ten and I wanted to try one of the recipes I’d been saving from Pam’s, For The Love Of Cooking blog – her Mediterranean Chicken.  Since the oven was being used, I also wanted to try the Pizza Potato recipe from Cathy at Noble Pig but since I wanted everything to be Greek, I didn’t use the pizza seasoning.  I also wanted to keep both dishes simpler by using Cavender’s rather than the herbs and spices in the recipes.  Please stop by their sites for the original recipes and good photos.

Wednesday, December 10, 2014

Steelhead Trout with Pasta Alfredo

We had a couple of pieces of Steelhead Trout in the freezer and a half jar of Alfredo sauce in the fridge and decided to combine the two into a meal – Steelhead are related to Rainbows and similar to Salmon in taste.  Bev also found a bag of shrimp and some mixed vegetables in the freezer to add to the dish.

The trout and shrimp (on skewers) were given dusting of Old Bay and grilled over high heat and basted with melted butter after flipping.   The pasta and vegetables were cooked together in water, drained, returned to the hot pan, and the Alfredo sauce was stirred in.  We plated the pasta mixture and topped with the trout and a few shrimp then added some fresh grated Parmesan.

This made for a very tasty and easy semi-homemade dish – perfect for those of you who need a quick weeknight meal.  Of course, it could be gussied up by using fresh vegetables and homemade Alfredo sauce.

Photos can be enlarged by clicking on them.

Have a great day and thanks for stopping by Almost Heaven South.


12/4/14 event date

Sunday, December 7, 2014

Humor - Why Beer Is Good For You

I'd never heard this explained so well prior to Cliff Claven's version.

"Well you see, Norm, it’s like this . . . A herd of buffalo can only move as fast as the slowest buffalo. And when the herd is hunted, it is the slowest and weakest ones at the back that are killed first. This natural selection is good for the herd as a whole, because the general speed and health of the whole group keeps improving by the regular killing of the weakest members. In much the same way, the human brain can only operate as fast as the slowest brain cells. Now, as we know, excessive intake of alcohol kills brain cells. But naturally, it attacks the slowest and weakest brain cells first. In this way, regular consumption of beer eliminates the weaker brain cells, making the brain a faster and more efficient machine. And that, Norm, is why you always feel smarter after a few beers."

Have a great day and thanks for stopping by Almost Heaven South.


Monday, December 1, 2014

Thanksgiving Turkey

Since we have only one oven (a source of irritation for Bev), Thanksgiving meals generally challenge us in oven usage as we always have homemade rolls that require it just prior to mealtime.  To solve this, I have adopted Chris’ (Nibble Me This) spatchcock cooking method and last year I cooked the bird in the smoker over low temps and I did the same this year but used the grill at a higher temp to get a crispy skin.  Bev bought a 14¾ pound Food Club fresh turkey from Food City which contained no artificial ingredients which means it was not injected with a flavoring solution.

I used a combo of recipes and practices from Chris beginning with his brine which I made per his recipe but with regular oranges and less the bourbon.  I spatchcocked (butterflied) the turkey using Chris' method (link below) but prior to brining to make it easier to find a brining container, it fit more easily in the fridge, and it provided the brine more access to the breast meat

Friday, November 28, 2014

Kitty, South Carolina, And A Rail Or Two

As you likely know, we have a cat, Kitty, whose job it is to keep the house free of mice and she is very good at it.  On this day, she sat on a chessboard without moving a man and peered out the window as though she was looking for her next victim.  She is wearing her pretty winter coat.

Wednesday, November 26, 2014

A Cabin In The Mountains – Final Day - Model RR

We awoke Sunday morning to a cold rainy day, instead of the snow I was hoping for but we had a good plan for part of the day.  We waited until late morning to eat and headed over to LaCosta MexicanRestaurant for lunch.  They are rated well on the web and it’s obvious the place is popular as it soon filled up with the after church crowd.  It’s located in a strip mall and decorated very tastefully.