Saturday, February 27, 2021

French Toast Ala Beverly

Bev had made an extra loaf of bread a while back and it was somewhat stale so she decided that she wanted to turn it into French Toast – about a once-a-year event around here.  She went on line and found a recipe for Challah (Jewish bread) French Toast from The Barefoot Contessa, you can’t hardly go wrong with an Ina Garten recipe.  She followed the ingredients list as written, but we cooked and topped them differently than Ina.  You can click on the link for the original recipe and a how-to video.

Wednesday, February 24, 2021

BBQ Pork Pizza

Bev had a pizza dough she needed to use but I was smoking a pork butt so we didn’t need both for supper so I suggested a BBQ pizza but Bev was a little reluctant.  When I pointed out that pizza crust was just another form of bread to make an open faced BBQ sandwich, she went in search of recipes and whipped up a batch of slaw.

But before we get into the pizza, let’s look at the pork.  I used my gas grill as a smoker and used apple and oak for the wood smoke.  I like mine with a deep mahogany color rather than black, so here it is about two thirds cooked (it got darker) and before being wrapped in foil to finish cooking.

Friday, February 19, 2021

French Dip Crescent Ring

Cindy said she had been wanting to make this for a while and finally had time to do it this week.  She used a recipe from Delish and followed it as written below.  This is a shot of theirs.

Monday, February 15, 2021

Chicken, Bacon, and Spinach Pasta

When I saw the recipe for Chicken, Bacon, Spinach Pasta on Claudia’s What’s Cooking Italian blog, I knew it had to be tried and since we had some spinach and grape tomatoes that needed to be used, this was the night.  I revised the recipe for the way we made it but you can click on the link above for the original, cooking tips, and more pics like this one.

Friday, February 12, 2021

The Ultimate Chicken Fried Steak, 2021 Travels, and Stuff

 First will be the stuff.  I don’t know what happened in my childhood to affect this but I have usually always been in the corner of the underdog so you can imagine my pleasure at watching the big win by Tampa in the super bowl.

After zero traveling in 2020, we are planning trips to upper East Tennessee, Nashville, Georgia, the Florida peninsula, and a 60-day western trip and we are sure looking forward to getting out – now, we just need our vaccines.

A little while back, we made Chicken Fried Pork Loin (schnitzel) and now Bev has requested Chicken Fried Steak and even though we’ve made it with several recipes that we always enjoyed, I went in search of yet another one.  The recipe I chose was called The Ultimate Chicken Fried Steak and it comes from Trish on her Mom On Timeout blog.

It’s hard to pass on a recipe that has this description “The Ultimate Chicken Fried Steak is fried to golden perfection and topped with the creamiest gravy you can imagine, sure to quickly become a family favorite.”  I’ve shown the recipe below as written with a couple of minor changes in the directions.  I cooked the first two steak pieces in a skillet to generate some fond for the gravy then I deep fried the others – I couldn’t see much difference in the looks of the two of them.  You can click on the link above to go to Trish’s site for the recipe and more pics like this one.

Sunday, February 7, 2021

Rachael Ray’s Tuna Casserole

I had four (3 pounds) tuna filets in the freezer that needed to be used and since only Cindy and I like the medium rare version, I decided to use them to make tuna casserole - a first for us using fresh tuna.

I looked around online and settled on a recipe fromRacheal Ray that sounded good but was more complicated than some others. 

The recipe uses one pound of tuna for four servings but since I had three pounds and wanted to make two or more casseroles, I tripled Rachel’s recipe to get the one below and made it into casseroles which changed the directions a bit.  You can click on the link above for her original recipe which looks like this.

Thursday, February 4, 2021

French Onion Pork Chops

I had been looking for different ways to fix pork loin chops and this recipe for French Onion Pork Chops caught my eye.  The recipe comes from Wendie on her Butter Your Biscuit blog and since we really like French Onion Soup, I knew it had to be tried.  Here is a shot of the dish from her blog.

Sunday, January 31, 2021

Sicilian-Style Swordfish

We have developed a liking for swordfish but it is not readily available around these parts so I bought some from Joe Patti’s Seafood (wholesale to the general public) in Pensacola, FL.  While it cost a lot to get it here, the price from them is not much more than buying seafood locally.

We had made Swordfish Puttanesca about 15 months ago but for todays dish we went back to a 2014 recipe to re-try Sicilian Swordfish, which is similar but different.  The main reason for the redo is to get the cooking times recorded.

Wednesday, January 27, 2021

Using Up The Beef Bones - Great Burritos

My last post was about the beef shanks we had gotten from our neighbors and I also mentioned that we got several packages of neck bones.  Not to let them go to waste, we cooked the neck bones in water overnight to get as much flavor from them as possible for broth and we got four very rich quarts - likely eight quarts of the store bought stuff.  As it turned out, we also got a couple cups of very tender meat from the bones and decided to make something for ourselves rather than give it to the dogs.

Sunday, January 24, 2021

Braised Beef Shanks

Our neighbors, who raise beef cattle, were cleaning out their freezer getting ready for their new beef and they brought us several packages labeled soup bones.  As it turned out there were some neck bone packages but more than half of them were beef shanks (the leg bone with meat attached).  So we made some rich beef broth from the neck bones and used the shanks to make Emeril’s recipe for Braised Beef Shanks

Since his recipe used four shanks and I had 11, I changed the ingredients to get what is shown below and while he cooked his entire meal in one pot on the cooktop, I did the braising in the oven in a large pan so my instructions are very different.  Emeril’s original recipe can be found by clicking on the link above.

The first thing I did was to see if the meat would all fit into my pan.

Thursday, January 21, 2021

Pork Piccata

I find it interesting how recipes often just show up at the right time as happened for this meal.  Within a couple of days of Bev saying she would like pork piccata, Tricia posted a recipe for Chicken Piccata on her Saving Room For Dessert blog.  After reading it, I decided it would work just fine for the pork so I followed the recipe as written except for the meat and lemon zest (I had squeezed all of our lemons a few days before).  Check out Tricia’s site for the original chicken recipe and more pics like this one.

Wednesday, January 13, 2021

Cuban Pork

Since stumbling into them many years ago in Miami’s Little Havana, Bev and I have maintained our fondness for Cuban sandwiches and have made a version of them on occasion.  Key components of the sandwich are the Cuban Pork and the Mojo sauce and Bev decided they would make a good Thursday night meal for our friends – not as sandwiches.

We had a 4½ lb. pork butt in the freezer along with 1½ lb. of country style ribs (which are just sliced-up pork butt) and we believed this would provide plenty of meat for all of us.  In an effort to get the sauce over more of the butt surface area and have it cook the same as the ribs, I broke it down into smaller pieces – except for the bone.

Sunday, January 10, 2021

Cashew Chicken Ala Kevin

I had been wanting to make a Chinese dish with cashews so when Sil, Pat, gave us a jar of the nuts, I went in search of a recipe.  The one I chose was in my recipe file and it is Cashew Chicken from the very reliable Kevin on his Closet Cooking blog. Since I had 1½ pounds of chicken and wanted leftovers, I increased the ingredient amounts to get the one below.  Click on the link for the original recipes and more pics like this.

I often post a pic from the site the recipe came from because they are often from food bloggers who make it a priority to get good shots of their dishes, whereas I’m just getting a few shots of the food before it gets cold – their shots show what my dishes should look like.

Thursday, January 7, 2021

Reuben Sandwich Discovery

I bought a corned beef flat the other day specifically to make Reuben sandwiches but I can’t remember what it weighed.  I noticed on the label that it contained a fair amount of water which I assume is curing liquid that is injected into the meat to speed the process.

Monday, January 4, 2021

New Year’s Eve Pizza, New Years Day Pizza Rolls, and Peas For Luck

My darlin wife loves pizza and every so often she requires a fix and such was the case on New Year’s eve so she decided to whip one up.  She has made them by enhancing a frozen pizza, using a refrigerated pizza dough, and making the crust from some of her normal bread dough, but for this one, she opted to make the dough from scratch using Regal00 Pizza Flour that she bought from WebstaurantStore.


Friday, January 1, 2021

Chicken Fried Pork Loin AKA Schnitzel

 HAPPY NEW YEAR

Let’s all hope that 2021 soon looks much better than 2020.

We’ve eaten schnitzel in Germany, Austria, Texas, and several other US places and have never had a bad one. Schnitzel is defined as a thin slice of veal or other light meat, coated in breadcrumbs and fried.  Wiener Schnitzel is made with veal, Schweineschnitzel is made with pork and Hähnchenschnitzel is made with chicken. When it’s made with beef, it’s the American invented Chicken Fried Steak which is believed to have originated from the Germans and Austrians who settled in the Texas Hill Country where beef was king.  This German influence is also likely why Texas BBQ menus include sausage.  

This is a great looking rendition from the Daring Gourmet.