Saturday, December 11, 2010

Pecan Pie

2 eggs
1 cup light corn syrup
1/4 cup sugar
2 Tbsp flour
1/4 tsp salt
1 tsp vanilla
1 1/2 cup pecans halves

Mix. Bake. Eat.

Saturday, September 11, 2010

Baby Back Ribs

This is a recipe that I've made before but it needs improvement.  I got it from some website years ago.  There are several schools of thought on how to make ribs.  If I had a smoker, I would smoke them.  Since I don't, cooking in the oven is a really great way to get them nice and tender, almost too tender though.  I think I'm goint to try them without foil and try to come up with a rub to add to the mix.  Either way, heres a great place to start.  The sauce is quite potent!

2 large racks pork baby back ribs
coarse ground black pepper
2 tablespoons vegetable oil
1/4 cup minced fresh onion
1 1/2 cup water
1/2 cup tomato paste
1/2 cup white vinegar
1/2 cup brown sugar
2 tablespoons honey
1 tablespoon worcestershire sauce
1 3/4 teaspoon salt
1 teaspoon liquid smoke
1 teaspoon Jim Beam whiskey
1/4 teaspoon coarse ground black pepper
1/8 teaspoon garlic powder
1/8 teaspoon paprika

To make the ribs, cut each large rack of ribs in half so that you have half-racks. Sprinkle a light coating of salt and a more generous portion of coarse pepper over the top and bottom of each rack. Wrap the ribs in aluminum foil and bake in a preheated 300 degree F oven for 2 1/2 hours.

As the ribs cook, make the sauce by heating the oil in a medium saucepan over medium/high heat. Saute the onions for 5 minutes or until they start to brown. Add the remaining ingredients and bring mixture to a boil then reduce heat and simmer for 1 1/4 hours, uncovered, or until sauce thickens. Remove from heat and set aside until the ribs are ready. Preheat your barbecue grill.

When ribs are finished in the oven, the meat should have pull back about 1/2-inch from the cut-ends of the bones. Remove the ribs from the oven, let them sit for 10 minutes or so, then remove the racks from the foil and put them on the grill. Grill the ribs for 3 to 4 minutes per side. They should be slightly charred in a few spots when they're finished. Brush barbecue sauce on the ribs while they're grilling, just before you serve them. Don't add the sauce too early or it will burn.

Honey Cinnamon Fried Chicken

As with most of my recipes, I don't really measure, I just eyball it.  Make your best guess on the right quantities to use.

chicken pieces (your choice)

red pepper

heavy cream

1-2 sticks butter
red pepper flakes

In large cast iron skillet, add enough oil to cover the chicken half way (1-2 inches). Heat on med-high until it sizzles when you drop a bit of flour in.

Mix dry ingredients in large bowl.  Mix wet ingredients in large bowl.  Dredge chicken in dry, then wet then dry.  This will make a nice crunchy outside when fried.  For less crunch dredge in wet then dry.  Add chicken to skillet.  Cook until golden brown.  Flip as needed.  If frying multiple batches, remove large solids from oil to prevent burning.  Remove and rest on paper towels to remove excess oil.  You will want to let the chicken rest until mostly dry and crispy.  This lets the glaze work best.

Melt butter and honey.  Add pepper and cinnamon.  Generously coat chicken with glaze.  Reserve some glaze for dipping.

This image is from Food  Network.  I didn't get any pics when I made this recipe.

Consider serving with Popeyes Buttermilk Biscuits.

Thursday, September 9, 2010


We made Lobster the other night.  Being a cajun, I really wanted to boil them the way we boil crawfish, but since I'd never cooked lobster before, I decided to steam them to allow us to enjoy the natural flavor.  It turned out to be a great choice.  I still plan to do lobster Cajun Style.

Steamed Lobster
salt (lots)
bay leaves
crab boil liquid
Old Bay
butter (melted, set aside for dipping)

Rough chop everything.  Add to pot large enough to fit your lobsters.  Cover with water.  Insert steamer basket.  Bring to boil.  Add lobsters.  Boil 5-6 minutes.  Move lobsters around to cook evenly.  Boil 5-6 minutes.  Remove from pot.  Peel and eat!

Pan Sauteed Asparagus
olive oil
garlic powder (sub actual garlic if desired)
onion powder (sub actual onion if desired)

Heat pan.  Add olive oil.  Add butter.  (adding butter and oil together prevents to the butter from burning).  add seasonings.  Saute' until desired tenderness is reached. (I like the tops to get a little crunchy).  Eat!

Monday, August 30, 2010

Redfish Fish on the Half Shell

I was in New Orleans earlier this year and ate at Couchon (pig)  I ordered their Oven Roasted Gulf Fish - Fisherman Style.  Fisherman style is a filet with the skin and scales still on.  It was cooked very simple with just salt and light seasoning on it.  It was the most moist redfish I've ever eaten.  It just flaked away.  Keeping the skin and scales on really made a difference.  The other day, picked up Field and Stream magazine and found this article with this recipe listed by the owner of Couchon.  I haven't made it yet, but I know it's worth catching a few fish to try it our. I thought I would share it with you:

Six 7-oz. fillets of redfish (or other fish), skin and scales on, with pin bones removed
1/4 tsp. kosher salt for each fillet
Scant 1/4 tsp. black pepper for each fillet
Scant 1/4 tsp. crushed red chili flakes for each fillet
1/2 cup extra-virgin olive oil
1 Tbsp. coarse sea salt
1/2 cup chopped Italian parsley
Two large lemons

1. Rinse the fish fillets and pat dry with paper towels. Place them on a baking sheet and season each with the salt, pepper, and chili flakes. Drizzle half of the olive oil over the fish. Use your fingers to distribute oil and seasonings evenly, then set aside to marinate while you heat the grill.
2. Fire up your grill to a medium-high setting. When the grill has reached the right temperature, place the fillets scale-side down on the hot grill and do not move. Cover the grill and cook for 7 to 10 minutes, until the fish is just cooked through. (It will easily flake when tested with a paring knife.)
3. Using a metal spatula, transfer cooked fillets to serving plates and top with equal amounts of the sea salt, parsley, and remaining olive oil. Cut lemons in half and squeeze the juice (through a small strainer or cheesecloth) evenly over the fish. Serves 6

Monday, July 26, 2010

4 Cheese Macaroni (really egg noodles)

16 oz bag of pasta (egg noodles or macaroni)
8 oz block sharp cheddar cheese - shredded (start with the block and shred at home instead of pre-shredded)
8 oz block medium cheddar cheese - shredded (save 6 oz on the side for topping)
10 oz total Romano, Parmesean and Asiago (I jost used 2 5ox containers of 3 cheese blend)
1/4 stick butter
1/2 c heavy cream - whipped (I don't know if it helped any, but I whipped it to make the it fluffier)
1 egg

Boil Pasta until aldente then drain. In large mixing bowl, combine hot pasta, butter, and cheeses (exclude 6oz topping cheese).  Mix with hands (just works better).  When well mixed add cream and egg.  Mix until well incorporated.  Spead in 9x13 baking dish.  Top with remianing cheese.  Bake for 30 mins @ 350 or until top is slightly crispy on the edges.  Serve hot.

Serves a lot.

Saturday, January 30, 2010

Chicken Tortilla Soup

Tonight, I was hungry and decided to look through through the cabinets. I've never seen a chicken tortilla soup recipe, but I've eaten a few bowls.  Here's my the way, I didn't measure, so just use your skill.  All ingredients are chopped however you want.

Chicken Tortilla Soup
Adam Gross Original

olive oil
green bell pepper
chicken pieces
flour - about 3-4 tablespoons
chicken stock or broth
rotel tomatoes
cilantro - dry or fresh
chili powder
corn tortilla strips - toasted

I think that's about all the ingredients I put, though if I had them, I would have put corn and maybe black beans.  Also, instead or rotel, you can add a few fresh tomatoes and green chilis.

In a stock pot, saute vegetables in olive oil.  Once wilted, add chicken and lightly brown.  Add flour and stir. Add everything else except tortilla strips. You can add water or chicken stock to make desired quantity. Simmer on med-high heat until thickened...

(Update: At this point I need to interject.  I had some soup left over and ate some last night.  Turns out, you shouldn't put the tortilla strips in until you serve it.)

...then add tortilla strips.  Simmer 5 minutes.  Serve.  Top with crispy tortilla strips, cheese and sour cream(optional).  I didn't have avocado, but that would be great on top also.  Oh, fresh lime on top would have been great too.  Maybe next time.