tag:blogger.com,1999:blog-23594132767047188062024-03-14T14:44:46.151-04:00Dinner Plan-itBlogging Dinner, Dining & Drinks! Dinner? Plan-it!Unknownnoreply@blogger.comBlogger379125tag:blogger.com,1999:blog-2359413276704718806.post-91839528685271591922016-09-22T10:09:00.000-04:002016-09-22T10:09:02.381-04:00Hickory Smoked Portobello & Porcini Meatloaf<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMDJW0-T9LNAaCoKuoEW6QE9iszkRu3erdNJA9ukhEuMbEqaInmXYg2aVjU6asIHbnh9iy9b4f5sWwnosvTaOw7khmJYezBC3LxXDAVZpZEV5QO7kcWjOQ2GPjFeq0YoV6EUpIQZJK0lo-/s1600/PSX_20160919_155404.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMDJW0-T9LNAaCoKuoEW6QE9iszkRu3erdNJA9ukhEuMbEqaInmXYg2aVjU6asIHbnh9iy9b4f5sWwnosvTaOw7khmJYezBC3LxXDAVZpZEV5QO7kcWjOQ2GPjFeq0YoV6EUpIQZJK0lo-/s640/PSX_20160919_155404.jpg" /></a><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Meatloaf. If you think "mundane" when you hear the word, you may want to think about kicking up your meatloaf game. As you peruse recipes in this blog, you may discover that meatloaf is a favorite meal around here. Many Dinner Plan-it twists on this family classic have made the cut over the years: <a href="http://dinnerplan-it.blogspot.com/2011/11/bbq-cranberry-meatloaf.html" target="_blank">BBQ Cranberry Meatloaf</a>, <a href="http://dinnerplan-it.blogspot.com/2013/11/turkey-with-all-trimmings-thanksgiving.html" target="_blank">Turkey-With-All-The-Trimmings Meatloaf</a> (still an all time favorite!), <a href="http://dinnerplan-it.blogspot.com/2012/10/old-fashioned-pineapple-maple-ham-loaf.html" target="_blank">Old Fashioned Pineapple Maple Ham Loaf</a>...to name just a few of the meatloaf recipes you'll find within these pages. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Yet another one has been in the works - and in my smoker - being tweaked to perfection over the last couple of months and is ready to make the scene. The definition of umami dances on your palate with this combo of smoked portobello mushrooms, dried porcini mushrooms, tender beef, and black fermented garlic via my Hickory Smoked Portobello & Porcini Meatloaf. Have you noticed mushrooms seem to make beef even beefier? Smoking the mushrooms first magnifies the flavors even more. Then you smoke the mushroom-y meatloaves for an ultimate meaty, beefy BOOM! </span><br />
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<span style="color: #783f04; font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Hickory Smoked Portobello & Porcini Meatloaf</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Makes 4 medium-sized meatloaves</span><br />
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<ul>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1 lb smoked portobello mushrooms (smoked a day or two before making the meatloaf), finely minced in food processor</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">2 T butter</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1 T canola oil</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1 large onion, finely diced</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1/2 red bell pepper, finely diced</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">4 cloves black fermented garlic (I buy mine at Trader Joe's), finely minced</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">3/4 oz dried porcini mushrooms, ground in a spice grinder (I get mine at Whole Foods) </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1 T porcini salt (<a href="http://gourmet-delights.com/porcini-salt.html" target="_blank">found at Gourmet Delights online</a>)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">lots of freshly ground black pepper</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">2 1/2 lbs ground beef (80/20 for flavor!)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">2 eggs, beaten</span></li>
</ul>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">In a large skillet, melt butter and canola oil over medium heat. Saute onions, garlic, and red bell pepper until soft, stirring frequently. When the veggies are soft, add minced smoked portobellos and ground dried porcinis. Combine well with the rest of the veggies, season with porcini salt and black pepper. Set aside to cool.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">When the veggies are room temp, put ground beef and beaten eggs into a large bowl, add cooled veggies. Mix lightly, but thoroughly, with veggies evenly distributed throughout the mix. Divide into four portions and make four meatloaves.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Preheat smoker to 225 degrees, using soaked hickory chips. Only you know your smoker and the type you have. I have an electric chest-type smoker. I smoke meatloaf about five hours. Your time and temp may vary. I also cut squares of parchment paper to place the meatloaves on in the smoker - makes taking them out a cinch.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Why 4 meatloaves at once? One to eat, one to share, two to freeze for later!</span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Notice there is no bread in the recipe? That makes it naturally gluten-free and paleo friendly!</span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">NOTE: Don't have a smoker? Roast the portobellos in the oven, cool, and proceed as above. Bake the loaves in the oven at 375 degrees for 1 1/2 hours or until done.</span><br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2359413276704718806.post-72499996098996058622016-08-31T08:36:00.002-04:002016-08-31T08:36:41.993-04:00Savory Ham & Cheese Dutch Baby<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Weekends are for brunch! Whether you hit a downtown hot spot with a kickass bloody mary bar (I'm looking at YOU, Meat & Potatoes!) or stay in your pj's and keep it casual at home, brunch should be a hell of a lot more special than your typical weekday green smoothie, bowl of cereal or a protein bar. Weekend brunch is a time to celebrate making it through the week!</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">The luxury of time is the key ingredient in any brunch recipe. Homemade brunch goodies (including a home version of a damned good Bloody Mary, Mimosa or even a cool weather Irish Coffee, of course) are best made at your leisure while reading the morning newspaper, sipping a hot cup of coffee, and discussing the previous evening's escapades with a friend, spouse or even (depending of the level of hijinks) co-conspirator. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">So put your feet up on the coffee table, turn on CBS Sunday Morning, sharpen your pencil to tackle the crossword puzzle, all while enjoying a relaxing and special brunch that tastes just like you got up, got dressed, got out and fought the crowd at the Bloody Mary Bar. Your new fave brunch may just be the one you make at home....in your pj's.</span><br />
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<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>Savory Ham & Cheese Dutch Baby - for 2</b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Preheat oven to 375 degrees before starting batter and filling.</span><br />
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<span style="font-family: georgia, times new roman, serif; font-size: large;">When your oven comes up to temp, put a dry cast iron skillet into the oven to heat while you make the pancake batter and filling.</span></div>
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<span style="font-family: georgia, times new roman, serif; font-size: large;">(This recipe uses a 7-8" cast iron skillet for a 2-serving recipe. To serve 4, double the recipe and use a 9-10" cast iron skillet. Increase the baking time by at least 10 minutes - check frequently.)</span></div>
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<span style="font-family: georgia, times new roman, serif; font-size: large;"><b>Pancake:</b></span><br />
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<ul>
<li><span style="font-family: georgia, times new roman, serif; font-size: large;">2 eggs</span></li>
<li><span style="font-family: georgia, times new roman, serif; font-size: large;">1/2 C all pupose flour (I use gluten free flour (Jules or Tom Sawyer) to make this GF)</span></li>
<li><span style="font-family: georgia, times new roman, serif; font-size: large;">1/2 C milk</span></li>
<li><span style="font-family: georgia, times new roman, serif; font-size: large;">1 T honey (I used Bee's Knees Hot Honey for just a little kick)</span></li>
<li><span style="font-family: georgia, times new roman, serif; font-size: large;">2 T butter - for the cast iron skillet</span></li>
</ul>
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<span style="font-family: georgia, times new roman, serif; font-size: large;">Put all the above (except the butter - that's for the cast iron skillet) into the bowl of your electric mixer. Using the whisk attachment (if you have one) beat for 5 full minutes, stopping occasionally to scrape down the sides of the bowl. Set aside.</span></div>
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<li><span style="font-family: georgia, times new roman, serif; font-size: large;">1 egg</span></li>
<li><span style="font-family: georgia, times new roman, serif; font-size: large;">1/4 C half & half</span></li>
<li><span style="font-family: georgia, times new roman, serif; font-size: large;">salt & pepper to taste</span></li>
<li><span style="font-family: georgia, times new roman, serif; font-size: large;">pinch of cayenne</span></li>
<li><span style="font-family: georgia, times new roman, serif; font-size: large;">1/4 C diced ham - and a little extra for the top</span></li>
<li><span style="font-family: georgia, times new roman, serif; font-size: large;">1/4 C diced smoked gouda (or other cheese of choice)</span></li>
<li><span style="font-family: georgia, times new roman, serif; font-size: large;">2 T finely diced onion that's been sauteed in a bit of butter until soft</span></li>
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<span style="font-family: georgia, times new roman, serif; font-size: large;">Prepare the onions and let cool.</span></div>
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<span style="font-family: georgia, times new roman, serif; font-size: large;">In a small bowl, beat the egg, half & half, and seasonings together until well combined. Add the ham, cheese and onions - mix well. Set aside.</span></div>
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<span style="font-family: georgia, times new roman, serif; font-size: large;"><b>Assembly:</b></span></div>
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<span style="font-family: georgia, times new roman, serif; font-size: large;">Open the oven and put the 2 T of butter into the hot cast iron skillet. Close the oven and wait for the butter to melt. Carefully swirl the butter to completely coat the bottom of the skillet. </span></div>
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<span style="font-family: georgia, times new roman, serif; font-size: large;">Pour the batter into the skillet and bake approximately 20 minutes or until set and fully cooked. Remove from oven and let cool 2-3 minutes. </span></div>
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<span style="font-family: georgia, times new roman, serif; font-size: large;">Pour the filling mixture into the center of the Dutch Baby, top with a little extra diced ham, and return to the oven for another 15-20 minutes until set. Remove, cut and serve.</span></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2359413276704718806.post-78592472308565728702016-08-18T17:40:00.002-04:002016-08-18T17:40:23.033-04:00Pickled & Dirty Tomato Martini<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span>
<a href="https://lh3.googleusercontent.com/-7NkUWhbw6oU/V7YcVHIICZI/AAAAAAAAZ3U/zGlr1HkJeaY/s1600/20160818_103109.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://lh3.googleusercontent.com/-7NkUWhbw6oU/V7YcVHIICZI/AAAAAAAAZ3U/zGlr1HkJeaY/s640/20160818_103109.jpg" /></a><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">A page from the September 2015 Food Network Magazine that's been sitting in a pile of similar ripped pages, from various sources, has kept being moved to the top of the pile for a while now. For some reason, who knows why, the urge to make them (finally) was so strong it sent me out the door for dill and tomatoes. (And later again for the coriander seeds I was sure were in the cabinet, but were not. (I'm sure they'll appear when I don't need them.)</span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">The pretty tomatoes were tart, tangy, sweet, salty, garlicky, dilly - with just a bit of heat. </span><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">SO good were they, even the pickling brine was delicious enough to drink.</span><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"> </span><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">So why not make a pickle martini? I did. Thus, the Pickled & Dirty Tomato Martini graced my glass. (Pickled & dirty...I know there's a wry comment out there somewhere!)</span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">I made a few small changes to the Food Network Magazine recipe - mainly more spices and garlic. Next time I'll try adding jalapeno or serrano peppers for even more heat. One of the benefits of cherry and grape tomatoes is that there are always tasty and colorful baskets of these lovlies year 'round. You (and I) can make them anytime!</span><br />
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Pickled & Dirty Tomato Martini</b></span></div>
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<ul>
<li><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">2 1/2 oz. Uncle Val's Peppered Gin (or gin of your choice)</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">1/2 oz. Dolin Blanc vermouth</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">1/2-3/4 oz. pickled tomato brine (pickled tomato recipe below)</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">ice</span></li>
</ul>
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Garnish</span><br /><ul>
<li><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">pickled cherry and/or grape tomatoes - recipe below (I like the multicolored ones)</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">fresh dill sprig</span></li>
</ul>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">In a shaker tin (yes, I commit the sin of enjoying a shaken martini), add the gin, vermouth and pickled tomato brine. Add ice halfway up tin, cap and shake until tin is frosted. Strain into a chilled martini glass, add a spear of pickled tomatoes, slap the fresh dill sprig to release the fragrance and garnish. Mmmmmmm....pickle-y.......</span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://lh3.googleusercontent.com/-RJYmbqfmujY/V7YmBGqh4_I/AAAAAAAAZ3g/fOIN2tfTYZk/s1600/IMG_20160815_125435.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" src="https://lh3.googleusercontent.com/-RJYmbqfmujY/V7YmBGqh4_I/AAAAAAAAZ3g/fOIN2tfTYZk/s640/IMG_20160815_125435.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><b>My own Quick Pickled Tomatoes</b></span></td></tr>
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif; font-size: large;">Quick Pickled Tomatoes</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">(adapted from the September 2015 Food Network Magazine)</span></div>
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<ul>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1 pound cherry and/or grape tomatoes - I like lots of colors and sizes for a pretty jar full of pickled tomatoes</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1 C apple cider vinegar</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1 C water</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1/4 C sugar</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">2 T Kosher salt</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">6 garlic cloves, smashed</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1 1/2 t coriander seeds</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1 1/2 t mustard seeds</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1/2 t red pepper flakes</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1 1/2 t black peppercorns</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">3/4 t pink peppercorns</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">3/4 t green peppercorns</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">3/4 C fresh dill</span></li>
</ul>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Have a clean 1 quart canning jar ready.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Bring vinegar and water to a boil. Add sugar, Kosher salt, coriander, mustard seeds, red pepper flakes, and the various peppercorns. Stir until sugar is completely dissolved, remove from heat and allow to cool while you proceed.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Put a couple of dill sprigs into the bottom of the quart jar, add a layer of tomatoes and a smashed clove of garlic. Repeat the layers until the jar is nearly filled. Pour the warm liquid into the jar, cap and allow to cool completely on the counter. Refrigerate. The tomatoes will be ready to serve the next day.</span></div>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2359413276704718806.post-3793626646463223122016-08-10T09:35:00.001-04:002016-08-10T09:35:48.100-04:00Smoked Garlic Fettucine Alfredo<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Fettucine is a simple dish perfectly suited to being a quick and easy dinner. Don't have smoked garlic on hand? Use roasted garlic instead. Smoked or roasted, the garlic flavor in this easy dish is mellowed out and lush. Don't like garlic? Leave it out. No biggie.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Whether you smoke or roast your garlic, the prep is the same. Taking a whole head of garlic, cut the very top off the head, just exposing the meat of the garlic cloves. Wrap the bottom of the head with foil, leaving the cut surface exposed. Drizzle olive oil over the surface and either pop into the smoker along with whatever else you're smoking that day or into the oven with whatever you're roasting that day. Simple!</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Now about that fettucine. I didn't use the traditional fettucine noodle because I didn't have the gluten-free version on hand. Just about any good noodle or pasta shape works well. Come on, it's the rich and creamy, cheesy and buttery sauce that's the star of this show. Along with <i>smoked</i> garlic, of course!</span><br />
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<span style="color: #b45f06; font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>Smoked Garlic Fettucine Alfredo</b></span></div>
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<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">1 pound fettucini noodles or other pasta - I used penne (gluten-free, of course) - cooked al dente and drained</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">4 T unsalted butter</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">1 C heavy cream</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">1 head smoked (or roasted) garlic (see method below)</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">1/2 t kosher salt</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">freshly ground pepper to taste</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">2 C freshly grated parmesan - use the GOOD stuff!</span></li>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Squeeze the soft smoked (or roasted) garlic from the head of garlic into a small bowl. Add the salt and pepper and use a fork to mash it all into a paste. Set aside.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">In a saucepan, warm butter and cream together over low heat until the butter is melted. Add the garlic paste and whisk until combined. Let simmer gently while you cook the pasta.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">When the pasta is done, drain well and pour it into a large bowl. Add half the parmesan, the sauce, and gently toss. Add the rest of the cheese and toss gently again.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Serve by itself with a green salad or topped with grilled chicken and portobello mushrooms.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Smoked or roasted garlic: Slice the top of a head of garlic, exposing the cloves. Wrap the bottom with foil, drizzle with olive oil. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Smoke at 225 degrees (in your smoker) along with whatever else you're smoking at the time. I regularly smoke several meats, onions, tomatoes, garlic and other veggies for later use. I make the most of firing up the smoker! And I do several heads of garlic at a time. Wrap the heads in foil completely when done. Stores in the </span><span style="font-family: georgia, "times new roman", serif; font-size: large;">fridge for a week or so. Or you can separate the cloves and freeze in a small freezer bag.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">In the oven, roast at 400 degrees about 20-30 minutes or until the center is soft. Wrap completely in foil until ready to use. Stores in the fridge for a week or so. Or you can separate the cloves and freeze in a small freezer bag.</span></div>
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Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-2359413276704718806.post-88872289741065698232016-06-29T12:09:00.001-04:002016-06-29T12:09:28.847-04:003 Nights! A Justin Severino Pittsburgh Tour de Force<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">We've had quite a depth of Beard nominees here in the 'Burgh for the last several years. Justin Severino has been nominated three times for Best Chef: Mid-Atlantic. Justin's newest restaurant, Morcilla, received a nomination this year for Best New Restaurant in the country. Jamilka Borges, now of Spoon, and Sonja Finn of Dinette have both been nominated for Rising Star of the Year, as well as Trevett Hooper, of Legume, having been nominated for Best Chef: Mid-Atlantic in 2013. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">And when it comes to local restaurants and restaurant groups, James Beard accolades have been sprinkled across the local landscape pretty liberally as well. The Big Burrito Group's Bill Fuller and Tom Baron have been nominated for Outstanding Restrauteur and Butcher and the Rye was nominated for Outstanding Bar Program in 2014. Pittsburgh represents!</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">As a result of Pittsburgh's wealth of food and cocktail professionals and programs, last week saw the second James Beard Foundation Celebrity Chef Tour dinner to be held right here in Pittsburgh. My friend Marti (from Maryland) and I were there last year for the inaugural event, and she made the trip again this year to make it two in a row for us both.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">How did we make this year's James Beard Dinner even more memorable than last? By turning it into a three-day-Justin-Severino-tour-de-force. That's right, we constructed a sort of Justin-Severino-themed-dining-sandwich consisting of a Monday at Morcilla, a Tuesday filling of James Beard, and a Wednesday finale of Cure. Three days, man! This is how it went...first up, Monday at Morcilla.</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: small;">What better way to begin than some of the best Gin & Tonics in town?!</span></b></td></tr>
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<tr><td style="text-align: center;"><a href="https://lh3.googleusercontent.com/-vm4rUZKyjeI/V259WBDhg8I/AAAAAAAAZbo/D_H0bf2wFYM/s1600/PSX_20160625_075738.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" src="https://lh3.googleusercontent.com/-vm4rUZKyjeI/V259WBDhg8I/AAAAAAAAZbo/D_H0bf2wFYM/s640/PSX_20160625_075738.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: small;">Foreground: Edwards Surryano ham with pecans and pecan oil. A true find! Background: Manchego with Seville sour orange, olive oil, and roasted garlic. There were Patatas Bravas with a divine pimenton aioli to round out the feast, too, that didn't make the pic.</span></b></td></tr>
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<span style="font-family: georgia, times new roman, serif; font-size: large;">Tuesday. The BIG day of our second James Beard Foundation Celebrity Chef Tour dinner in Pittsburgh...the meat of this dining tour sandwich you might say. We couldn't wait to see what awaited this year. </span><br />
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<span style="font-family: georgia, "times new roman", serif; font-size: large;">Last year's venue was the Heinz History Museum in the Strip District. This year the event was held at the Mattress Factory on the North Side. </span><span style="font-family: georgia, times new roman, serif; font-size: large;">Justin's and his wife Hilary's choice to hold the events at Pittsburgh museums is spot on. The food itself is art.</span><br />
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<span style="font-family: georgia, times new roman, serif; font-size: large;">Outdoors under grand tents, the evening started with lovely and tasty bites provided by Sonja Finn, Kate Romaine of E2, Trevett Hooper, Bill Fuller, and Curtis Gamble of Station. Cocktails created and provided by Morcilla, Cure, and Aldine were a refreshing start given the heat of the evening. Alas, there is but one lone, but beautiful, pic!</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: small;">Grilled Pacific Oysters with ramp butter and hot sauce by Sonja Finn of Dinette.</span></b></td></tr>
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<span style="font-family: georgia, times new roman, serif; font-size: large;">On to the main event under the big tent!</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: small;">The beet appetizer by George Sabatino of Aldine - Beets, whipped yogurt, pickled garlic, chili jam, and puffed beet crackers</span></b></td></tr>
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<tr><td style="text-align: center;"><a href="https://lh3.googleusercontent.com/-MnTrYZ3Ho7I/V25-C5J1g1I/AAAAAAAAZcc/6QVbPn06vJ8/s1600/PSX_20160625_081518.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" src="https://lh3.googleusercontent.com/-MnTrYZ3Ho7I/V25-C5J1g1I/AAAAAAAAZcc/6QVbPn06vJ8/s640/PSX_20160625_081518.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: small;">Cobia by Greg Vernick of Vernick Food & Drink - Cobia, pickled corn, burnt vegetable salsa, cilantro cream</span></b></td></tr>
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<span style="font-family: georgia, "times new roman", serif; font-size: large;">Unfortunately, the photos were less than stellar from that point on due to the onset of darkness and the blue lighting under the tent. Although the lighting faded, the food </span><span style="font-family: georgia, "times new roman", serif; font-size: large;">continued to shine. Justin's Foie Blonde dazzled! With strawberry rhubarb jam, candied pistachios, dehydrated black olives and lovage, the flavors burst! </span><br />
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<span style="font-family: georgia, "times new roman", serif; font-size: large;">The aroma of roasting duck wound it's way throughout the anxiously awaiting throngs of diners, tempting us before Scott Drewno (Executive Chef from The Source by Wolfgang Puck) presented his Roast Pekin Duck with crushed peanut curry and candied lemongrass. One word. Wow!</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Not to be outdone, next up was Squirrel Hill native son Michael Solomonov with succulent roasted beef short ribs, green chickpeas, tehina and matbucha that seriously simply melted away on your tongue. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Dessert? Of course it lived up to the excellence and deliciousness of the courses that preceded. We were each presented with an individual cardboard pint ice cream container containing the classic Neopolitan flavors of strawberry, chocolate and vanilla creams interpreted to a whole new level. We were all sent out with not only memories of the sweetness of dessert, but of the magnificence of the evening.</span><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Then came Wednesday. Our final celebration of Severino Days ending at Cure. And we hated to see our Pittsburgh ultra fine dining adventure come to a close.</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><b>Naturally, we started with a toast!</b></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><b>Worthy of being painted, next was the Coho Salmon Crudo on foccaccia toast, avocado, black garlic, preserved lemon, dehydrated red onion and dill. </b></span></td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Some of the staff remembered us from the previous night's bash and we shared it was our third night in a row of celebrating Justin Severino. Who knew a little surprise would arrive at our table?!</span><br />
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<tr><td style="text-align: center;"><a href="https://lh3.googleusercontent.com/--rkKw4ghaZA/V25-Twd8mFI/AAAAAAAAZc8/lZGOgbQ2M4g/s1600/PSX_20160625_083158.jpg" imageanchor="1" style="font-family: "Times New Roman"; font-size: medium; margin-left: auto; margin-right: auto; text-align: center;"><img border="0" src="https://lh3.googleusercontent.com/--rkKw4ghaZA/V25-Twd8mFI/AAAAAAAAZc8/lZGOgbQ2M4g/s640/PSX_20160625_083158.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: small;">A delicate puff of green cardamom, black olive, and a sprinkling of crisp catnip awaits.</span></b></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://lh3.googleusercontent.com/-NWD5nYCTsxo/V25-aa4h-wI/AAAAAAAAZdE/3xEWGwr8-GE/s1600/PSX_20160625_083806.jpg" imageanchor="1" style="font-family: "Times New Roman"; font-size: medium; margin-left: auto; margin-right: auto; text-align: center;"><img border="0" src="https://lh3.googleusercontent.com/-NWD5nYCTsxo/V25-aa4h-wI/AAAAAAAAZdE/3xEWGwr8-GE/s640/PSX_20160625_083806.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><b>Strawberry gazpacho is poured over the foam to create a symphony of texture and flavor!</b></span></td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://lh3.googleusercontent.com/-edtoPMCnuI4/V25-ivsISCI/AAAAAAAAZdM/qUpGVQtkXPg/s1600/PSX_20160625_084534.jpg" imageanchor="1" style="font-family: "Times New Roman"; font-size: medium; margin-left: auto; margin-right: auto; text-align: center;"><img border="0" src="https://lh3.googleusercontent.com/-edtoPMCnuI4/V25-ivsISCI/AAAAAAAAZdM/qUpGVQtkXPg/s640/PSX_20160625_084534.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><b>The finale? Salumi. Yes, our dessert this night was MEAT! </b></span></td></tr>
</tbody></table>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">There couldn't be a more suitable ending to our Severino Celebration than ending where it all began for Chef Severino...with meat. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">What will next year bring? Can't wait to find out - not just for next year's James Beard dinner, but to see what is on the horizon for Pittsburgh's culinary and cocktail world. Look for exciting things, people! </span>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2359413276704718806.post-69706560237263739182016-06-15T16:31:00.003-04:002016-06-15T16:31:58.642-04:00Jamaica Mon Coffee Rum & Tonic<div class="separator" style="clear: both; text-align: center;">
<a href="https://lh3.googleusercontent.com/-vjizu50b6bU/V2GuRkh6ScI/AAAAAAAAZOk/m8tIOP3fDF8/s1600/20160615_152702.jpg" imageanchor="1" style="font-family: "Times New Roman"; font-size: medium; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://lh3.googleusercontent.com/-vjizu50b6bU/V2GuRkh6ScI/AAAAAAAAZOk/m8tIOP3fDF8/s640/20160615_152702.jpg" /></a></div>
<a href="https://lh3.googleusercontent.com/-vjizu50b6bU/V2GuRkh6ScI/AAAAAAAAZOk/m8tIOP3fDF8/s1600/20160615_152702.jpg" imageanchor="1" style="clear: right; float: right; font-family: "Times New Roman"; font-size: medium; margin-bottom: 1em; margin-left: 1em; text-align: center;"><br /></a>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span><span style="font-family: georgia, "times new roman", serif; font-size: large;">Imagine your favorite iced coffee and an ice cold Coke had a baby...a Caribbean baby, baby! There's no doubt my Jamaica Mon Coffee Rum & Tonic was partially inspired by Hidden Harbor's new icy, slushy, frozen coffee/banana/rum and spice delight, the Oka Kope Kooler...it's my current tiki crush at Squirrel Hill's hot spot. </span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://lh3.googleusercontent.com/-Y6PuFqNokAM/V2GPKwEq0-I/AAAAAAAAZM8/pDhJvWHu5KE/s1600/20160526_183805.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" src="https://lh3.googleusercontent.com/-Y6PuFqNokAM/V2GPKwEq0-I/AAAAAAAAZM8/pDhJvWHu5KE/s640/20160526_183805.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">Hidden Harbor's Oka Kope Kooler </span></b></td></tr>
</tbody></table>
<span style="font-family: georgia, "times new roman", serif; font-size: large;"><br /></span>
<span style="font-family: georgia, "times new roman", serif; font-size: large;">Then, too, Alton Brown recently posted a recipe for his cola syrup; I whipped up a batch of AB's syrup and got down to some serious testing.</span><br />
<br /><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"></span>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">What resulted was a tall, crisp, little-bit-sparkly summertime refresher with a good buzz of caffeine (via the coffee and cola), and a light kiss of chocolate courtesy of the bitters. Notes of cola spices, a wee touch of coconut,</span><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"> a little tartness of lime and a finish of summery not-just-for-gin tonic might lift your weary spirit from the shores of the Mon to the soothing</span><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"> turquoise waters and white sands of a beach somewhere in faraway Jamaica. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Why Jamaica Mon? Because Jamaican rum. And Pittsburgh's own MON-ongahela!</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<br />
<div style="text-align: center;">
<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>Jamaica Mon Coffee Rum & Tonic</b></span><br />
<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif; font-size: large;"><b><br /></b></span></div>
<ul>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">2 oz Appleton Estate Reserve Blended rum</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">1 oz St. George NOLA Coffee Liqueur (this isn't easy to find, so feel free to use your favorite coffee liqueur)</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">3/4 oz Mexican Coca Cola syrup (see recipe below)</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">1 barspoon cream of coconut - or 1/2 t.</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">7 drops Fee Brothers Aztec Chocolate bitters</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Fever Tree Lite Tonic</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">lime wedge</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">lime peel garnish</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">a grating of nutmeg</span></li>
</ul>
<div>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div>
<span style="font-family: georgia, "times new roman", serif; font-size: large;">In a cocktail shaker, combine rum, coffee liqueur, coca cola syrup and cream of coconut. Dry shake. Add ice and shake again until tin is frosted. Strain into an ice filled glass, add the bitters, stir gently, then top with tonic and a squeeze of lime. Stir gently again.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Garnish with lime peel and a grating of nutmeg.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<div style="text-align: center;">
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="color: #783f04;"><b>Alton Brown's Cola Syrup</b></span></span></div>
<br />
<ul>
<li><span style="font-family: georgia, times new roman, serif; font-size: large;">12 oz bottle Mexican Coca Cola - find it at Reyna's in the Strip District</span></li>
<li><span style="font-family: georgia, times new roman, serif; font-size: large;">1 C demerara sugar - believe it or not, Giant Eagle carries it</span></li>
</ul>
<div>
<span style="font-family: georgia, times new roman, serif; font-size: large;">In a small saucepan, bring the Coke to a boil. Add the demerara sugar and stir until the sugar is completely dissolved. </span></div>
<div>
<span style="font-family: georgia, times new roman, serif; font-size: large;"><br /></span></div>
<div>
<span style="font-family: georgia, times new roman, serif; font-size: large;">Cool and store in a covered container (I use a Mason jar) in the fridge.</span></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2359413276704718806.post-79898271161237793922016-06-08T09:49:00.002-04:002016-06-08T09:49:58.309-04:00Grilled Chicken, Feta, Spinach Slider Skewers<br />
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<a href="https://lh3.googleusercontent.com/-p2KEvOnBXy4/V0tGHysVKmI/AAAAAAAAY1k/1AQXxUbrVm8/s1600/20160529_141407.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://lh3.googleusercontent.com/-p2KEvOnBXy4/V0tGHysVKmI/AAAAAAAAY1k/1AQXxUbrVm8/s640/20160529_141407.jpg" /></a><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Looking for something just a little different on the grill the other day, I put together this Greek-inspired dinner. It was <i>almost</i> a complete dinner-on-the-grill meal with the veggie skewers I grilled at the same time. Well, I did have to make classic Greek tzatziki to spoon over the sliders. Because <i>tzatziki</i>!</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">What makes these sliders a little bit Greek? Feta cheese for starters...and the classic Greek flavors of lemon, oregano, and garlic with some fresh spinach for color and juiciness. In fact, if you think of ground chicken as lacking in moisture, this is just the mixture to dispell that thought. Tangy feta, tart lemon, earthy oregano, zippy garlic and green spinach make these sliders a burger mixture you and your guests will really enjoy!</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">If you can find long, flat bamboo skewers, they are the best! Burgers, sliders, meatballs or whatever you skewer and grill stays put instead of rolling around a round skewer making it a pain to easily get nice grill marks on both sides. Look at the grill marks in the pic! These are so easy to turn and flip, I'm picking up a new supply when I get to World Market in Michigan next month. </span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">To serve, tuck a slider into a wedge of toasted pita or onto a slider bun, garnish with grilled veggies and slather with a healthy helping of cucumber-y, minty tzatziki. Eat. Repeat!</span><br />
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<div style="text-align: center;">
<span style="color: #783f04; font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Grilled Chicken, Feta, Spinach Slider Skewers</b></span></div>
<br />
<ul>
<li><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">1 lb ground chicken breast</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">2 cloves garlic, minced</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">1 C fresh spinach, finely chopped</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">1 slice firm white bread (like Pepperidge Farm), made into fine crumbs - I used Whole Foods Light White bread to make this gluten free</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">3/4 C feta cheese, crumbled</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">1 1/2 T freshly squeezed lemon juice</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">2 t dried oregano</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">2 t Jane's Crazy Mixed Up salt (or other seasoned salt)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">lots of freshly ground black pepper</span></li>
</ul>
<div>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Mix all together well, but lightly. Form into 6 flat patties. Refrigerate at least an hour before inserting skewers - or skip the skewers and just make burgers. Grill until cooked thoroughly - no pink chicken, please!</span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Serve with your favorite grilled veggies - I served zucchini, red onions, red and yellow peppers. And tzatziki!</span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #38761d; font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Tzatziki</b></span></div>
<div style="text-align: center;">
<span style="color: #38761d; font-family: Georgia, Times New Roman, serif; font-size: large;"><b><br /></b></span></div>
<div>
<ul>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1 seedless English cucumber, grated - don't peel an English cucumber, the color in the tzatziki is gorgeous! (if you use regular cucumbers, peel them because the ones from the grocery store are usually waxed)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">2 C plain, low fat yogurt (I use Fage 0% Greek yogurt)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1 T olive oil</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1 T red wine vinegar</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Jane's Crazy Mixed Up Salt, to taste</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">lots of fresh ground black pepper</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1 t fresh mint leaves, finely minced</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1 small clove garlic, minced</span></li>
</ul>
<div>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Drain the liquid from the grated cucumber, then mix all ingredients together in a large bowl. Chill until serving time.</span></div>
</div>
<div>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">NOTE: I usually buy the yogurt in quart sized containers and use the whole container to make a double batch of tzatziki. Nighttime snack attacks become healthy and low cal...as long as you're not dipping potato chips into it!</span></div>
<div>
</div>
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<br />Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-2359413276704718806.post-28839872310834527462016-06-01T13:15:00.002-04:002016-06-01T13:15:36.116-04:00R(h)um And Rhubarb Cocktails - By The Batch<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<a href="https://lh3.googleusercontent.com/-kjnwVdRCQVQ/V0dEB8_QmyI/AAAAAAAAYxo/4WT35OXUfrI/s1600/20160526_135429.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" src="https://lh3.googleusercontent.com/-kjnwVdRCQVQ/V0dEB8_QmyI/AAAAAAAAYxo/4WT35OXUfrI/s640/20160526_135429.jpg" /></a><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Deck drinks time is here! FINALLY. Holy hell, what's the point of enduring months of cold, snow, freezing rain and just plain miserably gray days if it isn't time to get our butts out into sun and warm, gentle breezes? </span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">And as long as we're out there, why not celebrate the occasion with a cocktail that is simply, perfectly in season? Better yet, make a batch of this cocktail base ahead of time. Why? More time in the sun instead of in the kitchen!</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Right now, rhubarb is fresh from the fields and you'll find it all over local farmers markets and grocery stores. If you're lucky, you have some growing in your own backyard or even in a generous neighbor's backyard. In my old neighborhood, right around the corner, a neighbor used to heap piles of beautiful ruby red stalks on a picnic table by the road. We customers picked up fresh from the garden bundles of the spring delight and left our money in the box provided. Couldn't get any fresher than that!</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Since the season is so short, I buy and use rhubarb as soon as I see it. This year, a big batch of rhubarb simple syrup for richly tart, sweet and sparkly cocktails was on the top of the list. Next I made a refreshing rhubarb shrub...also for cocktails. Finally, there will be a rhubarb upsidedown cake and maybe even strawberry rhubarb shortcake to round out my rhubarb list for this year. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">But first, let's just pull up a comfy lounge chair on the deck or the balcony and simply enjoy a damned fine cocktail. Cheers!</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
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<div style="text-align: center;">
<span style="color: #990000; font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>Rhum and Rhubarb Cocktails - By The Batch</b></span></div>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Cocktail base:</span><br />
<br />
<ul>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">3/4 C rhubarb simple syrup (recipe follows)</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">1/2 C fresh lemon juice</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">1/3 C Barbancourt Rhum from Haiti </span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">1/3 C Koloa dark rum from Hawaii</span></li>
</ul>
<div>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div>
<div>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">In a glass pitcher, mix the above ingredients. Chill.</span></div>
<div>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div>
<div>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">When it's cocktail time, fill a glass with ice, pour the cocktail base halfway up the glass and top with </span><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Sanpellegrino limonata and </span><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">6-8 drops of Bittermens Elemakule tiki bitters. Pretty it up with a decorative paper straw and a fun stirrer, sit back, relax, and enjoy!</span></div>
<div>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div>
<div>
<div style="text-align: center;">
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><b><span style="color: #990000;">Rhubarb Simple Syrup</span></b> </span></div>
<br />
<ul>
<li><span style="font-family: georgia, 'times new roman', serif; font-size: large;">1 C sugar</span></li>
<li><span style="font-family: georgia, 'times new roman', serif; font-size: large;">1 C water</span></li>
<li><span style="font-family: georgia, 'times new roman', serif; font-size: large;">3 C thinly sliced fresh rhubarb (be sure NOT to use any leaves - they are poisonous!) </span></li>
</ul>
<span style="font-family: georgia, times new roman, serif; font-size: large;"><br /></span><span style="font-family: georgia, 'times new roman', serif; font-size: large;">In a medium heavy bottomed pot, bring the water and sugar to a boil. Once all the sugar is dissolved, slowly add rhubarb to the liquid. Stir until the rhubarb wilts down, then simmer 20-30 minutes. Cool. </span><br />
<span style="font-family: georgia, 'times new roman', serif; font-size: large;"><br /></span>
<span style="font-family: georgia, 'times new roman', serif; font-size: large;">When cool, strain the mixture into a large container, then carefully pour the pretty pink liquid into a quart Mason jar and cover. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div>
<div>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Don't throw the solids out! Use those to top ice cream. Yum!</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">NOTE: Store any leftover cocktail base in a covered jar in the fridge. You can double the base recipe easily, just be sure to use a bigger pot!</span></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2359413276704718806.post-35149793588736320412016-05-12T13:21:00.001-04:002016-05-12T13:21:26.319-04:00Pickled Jalapeno Avocado Potato Salad<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
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<a href="https://lh3.googleusercontent.com/-I_DyCL0UPCE/VzDzEtiiN0I/AAAAAAAAYhM/jrZzLpCiLYQ/s1600/PSX_20160509_162744.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" src="https://lh3.googleusercontent.com/-I_DyCL0UPCE/VzDzEtiiN0I/AAAAAAAAYhM/jrZzLpCiLYQ/s640/PSX_20160509_162744.jpg" /></a><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">What do you serve with Mexican or Southwestern main dishes? Refried beans? Rice? Green salad? Or maybe something a little unexpected?</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Now that warmer weather is here...for the moment again, anyway...I decided to accompany black bean tostadas with something just a bit more summery. Not potato salad, not even guacamole, but a fresh take on the old salad standby that's kind of a mashup of both. With a big kick of heat!</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">The idea came about by accident when I'd tried a batch of jalapeno pickled eggs. The results were okay, but not what I was looking for exactly. I had this big jar of pickled jalapenos and onions leftover that I couldn't bear to just toss in the disposal. So I got busy and came up with this spicy twist on a standard.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Just a bit of advice. Taste your pickled jalapenos <i>before</i> you decide what quantity to use in the potato salad. Some brands are hotter than others. I've found the Old El Paso brand is comparatively mild (to my heat loving tastebuds, anyway), so I used the full cup. If you like more cilantro, use more...if you don't like it at all, leave it out. Like it tarter? Use more pickling liquid or more lime juice. Let your own taste and preference be your guide.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">You know, I'm pretty sure I won't be saving this just for a TexMex meal. The heat of the jalapenos, soft creaminess of the avocado, the zing of lime and the crunch of celery all work together for one especially crave-able summer salad. It's too good NOT to have it a lot more often than that!</span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://lh3.googleusercontent.com/-uX3hcGI7skA/VxQdy-Z9C_I/AAAAAAAAYKI/iKQssM3QZc0/s1600/20160417_150417.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" src="https://lh3.googleusercontent.com/-uX3hcGI7skA/VxQdy-Z9C_I/AAAAAAAAYKI/iKQssM3QZc0/s640/20160417_150417.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: small;">The inspiration.</span></b></td></tr>
</tbody></table>
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<div style="text-align: center;">
<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>Pickled Jalapeno Avocado Potato Salad</b></span></div>
<br />
<ul>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">2 1/2 lbs Yukon Gold potatoes, cooked, cooled slightly, peeled and diced</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">1/2 C celery, diced</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">2 hardboiled eggs, peeled and chopped</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">1/2 C - 1 C pickled jalapenos, drained and sliced across - reserve liquid (the amount of pickled jalapenos you use depends on how spicy you like things and how hot the peppers are. Some pickled jalapenos are hotter than others.)</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">1/4 - 1/3 C minced fresh cilantro</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">1/4 C onion, finely minced</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">2 avocados, 1 very ripe, the 2nd not quite so ripe. The very soft one will be used in the dressing, the other diced for the salad.</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">juice of 1 lime (2 T approx)</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">1/2 C mayonnaise</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">1/4 C reserved pickled jalapeno liquid</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">1 T Jane's Crazy Salt</span></li>
</ul>
<div>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">In a large bowl, mix potatoes, celery, eggs, jalapenos, cilantro, onion, and the diced avocado. Set aside.</span></div>
<div>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div>
<div>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">In a medium bowl, mash the soft avocado with a fork and add mayo, pickled jalapeno liquid, lime juice and Crazy Salt. Mix well and pour over the potato mixture. Mix gently, but thoroughly.</span></div>
<div>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div>
<div>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Chill until serving time.</span></div>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2359413276704718806.post-91180302441701913032016-04-13T19:27:00.000-04:002016-04-13T19:27:01.390-04:00Black Bean And Pork Chipotle Burgers<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<a href="https://lh3.googleusercontent.com/-yOPYeXxUrXs/VwRCc4KnuCI/AAAAAAAAX5w/qzs3iKW-ZRY/s1600/PSX_20160405_182327.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://lh3.googleusercontent.com/-yOPYeXxUrXs/VwRCc4KnuCI/AAAAAAAAX5w/qzs3iKW-ZRY/s640/PSX_20160405_182327.jpg" /></a><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">If you don't grill year round, I'll bet you're itching to fire up the the old Weber! I'd venture a guess the mental wheels are already turning to pick the perfect inaugural protein. Chicken? Steak? Salmon? For most of us, probably the first thing you want is a damned good burger. </span><span style="font-family: georgia, 'times new roman', serif; font-size: large;">After that annoying recent run of snow and cold, isn't a burger just the thing to put away all those chilly memories of winter? </span><br />
<span style="font-family: georgia, 'times new roman', serif; font-size: large;"><br /></span>
<span style="font-family: georgia, 'times new roman', serif; font-size: large;">Since my grill gets <i>lots</i> of use during ALL seasons of the year (and includes non-stop sizzling hamburgers), I was craving something a little different than a traditional, first-of-the-season, basic burger. Maybe something with a little south of the border flair? I decided to mix up a ground pork burger with black beans for color and even more protein, some heat in the form of smoky chipotles in adobo, even more smoky flavor from a touch of cumin, and a TON of burger personality. Let the burger season begin!</span><br />
<span style="font-family: georgia, 'times new roman', serif; font-size: large;"><br /></span>
<div style="text-align: center;">
<span style="font-family: georgia, 'times new roman', serif; font-size: large;"><b><span style="color: #660000;">Black Bean And Pork Chipotle Burgers</span></b></span></div>
<br />
<ul>
<li><span style="font-family: georgia, times new roman, serif; font-size: large;">1/2 C canned black beans, drained and rinsed - mash beans coarsely with a fork</span></li>
<li><span style="font-family: georgia, times new roman, serif; font-size: large;">1 lb ground pork</span></li>
<li><span style="font-family: georgia, times new roman, serif; font-size: large;">1/4 C onion, finely minced</span></li>
<li><span style="font-family: georgia, times new roman, serif; font-size: large;">1 t salt</span></li>
<li><span style="font-family: georgia, times new roman, serif; font-size: large;">1 t granulated garlic</span></li>
<li><span style="font-family: georgia, times new roman, serif; font-size: large;">2 T canned chipotles in adobo - use some of the adobo sauce, too</span></li>
<li><span style="font-family: georgia, times new roman, serif; font-size: large;">1 t ground cumin</span></li>
</ul>
<div>
<span style="font-family: georgia, times new roman, serif; font-size: large;">Mix all ingredients well, but lightly. Form into 3-4 patties - depending on how big you like your burgers.</span></div>
<div>
<span style="font-family: georgia, times new roman, serif; font-size: large;"><br /></span></div>
<div>
<span style="font-family: georgia, times new roman, serif; font-size: large;">Fire up the grill and cook to desired doneness...I like my pork burgers well done. I'm old school like that.</span></div>
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<span style="font-family: georgia, times new roman, serif; font-size: large;"><br /></span></div>
<div>
<span style="font-family: georgia, times new roman, serif; font-size: large;">I topped mine with a fresh salsa, slices of ripe avocado, and a few crumbles of queso fresco. Top yours just the way you want!</span></div>
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<span style="font-family: georgia, 'times new roman', serif; font-size: large;"><br /></span>
<span style="font-family: georgia, 'times new roman', serif; font-size: large;"> </span><br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2359413276704718806.post-90089019447256707232016-03-23T14:57:00.001-04:002016-03-23T14:57:21.691-04:00Coconut Almond Bourbon Blondies - Gluten Free!<a href="https://lh3.googleusercontent.com/-0Q7o6-MrHAM/VvLbsihIkFI/AAAAAAAAXfk/effbdyRb6Cs/s1600/20160323_133334.jpg" imageanchor="1" style="clear: left; float: left; font-family: 'Times New Roman'; font-size: medium; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://lh3.googleusercontent.com/-0Q7o6-MrHAM/VvLbsihIkFI/AAAAAAAAXfk/effbdyRb6Cs/s640/20160323_133334.jpg" /></a><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Thanks to Kentucky bourbon country, I'm still finding ways to enjoy memories of the trip we made last year. The Woodford Reserve cooking and baking items I picked up at Bourbon Barrel Foods in Louisville are still finding new uses in my kitchen. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Blame it on the Strip District and Enrico's, but since wandering into that incredible bakery a couple of weeks ago, I haven't been able to stop thinking about my favorite, fondly remembered, blondies. Why on earth would I tempt myself when all that gluten taunted me? I simply felt the urge to peruse beautiful pastries, biscotti, breads, cakes and cookies...and to inhale deeply. And I did.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Duplicate Enrico's blondies at home? And make them gluten free? Why try to recreate perfection? Why not? I used my basic gluten free blondie recipe, added toasted almonds, coconut shreds, mega chocolate chips, then sanded everything with Bourbon Vanilla Sugar and a sprinkle of Bourbon Smoked Sea Salt - both from <a href="http://bourbonbarrelfoods.com/" target="_blank">Bourbon Barrel Foods</a> in Louisville. Also from BBF, I incorporated Bourbon - Madagascar Vanilla Extract. The secret ingredient, of course, is a bit of Woodford Reserve Bourbon! </span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Kentucky tastes SO GOOD!</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span><br />
<div style="text-align: center;">
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="color: #b45f06;"><b>Coconut Almond Bourbon Blondies </b><b>- </b><b>Gluten Free</b></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<br />
<ul>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">4 T unsalted butter, melted and cooled slightly</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">4 T coconut oil</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">1 C light brown sugar, packed</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">1 large egg</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">2 t Woodford Reserve bourbon - or whatever you have on hand (bet dark rum would be pretty amazing, too)</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">1 t vanilla extract (see above for the brand I used and a link to order your own)</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">1 C Jule's gluten free all purpose flour</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">1/4 t baking soda - be sure it's gluten free</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">1/2 t baking powder - be sure it's gluten free</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">1/2 t fine kosher salt</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">3/4 C chocolate chips - I used Guittard mega chocolate chips</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">1 T Jule's gluten free all purpose flour (for tossing with the chocolate chips to keep them from sinking in the batter)</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">1/2 C toasted almond slices - toast them in a dry skillet until lightly browned and fragrant</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">1/2 C Trader Joe's Roasted Coconut Chips</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">1 T Bourbon Vanilla Sugar</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">a large pinch of Bourbon Smoked Sea Salt</span></li>
</ul>
<div>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div>
<div>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Preheat oven to 350 degrees.</span></div>
<div>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div>
<div>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Butter an 8" X 8" square baking pan. Set aside. Toss chocolate chips with the 1 T flour in a small bowl. Set aside.</span></div>
<div>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div>
<div>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">In a medium mixer bowl, add the butter and coconut oil and blend well, then add brown sugar and beat at medium speed until thoroughly blended. Add egg, vanilla and bourbon to the mixture and beat until smooth.</span></div>
<div>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div>
<div>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">In a small separate bowl, mix flour, baking soda, baking powder and kosher salt. Add this dry mixture to the mixer bowl with the wet ingredients and mix at slow speed until just incorporated. Fold in the chocolate chips by hand.</span></div>
<div>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div>
<div>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Pour the batter into the buttered pan, working it into the corners and smoothing the top with an offset spatula. Scatter the almonds and coconut over the top, sprinkle with bourbon vanilla sugar, and finally with a big pinch of bourbon smoked sea salt.</span></div>
<br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Bake for 45 minutes until a toothpick comes out clean. Cool the pan on a rack and cut into squares or bars to serve. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Why not make a good cup of coffee (and maybe add just a splash of bourbon?) for quite the enjoyable break...kind of like a mental visit to the Bourbon Trail!</span>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2359413276704718806.post-9086899900016724112016-03-09T21:01:00.000-05:002016-03-09T21:01:10.152-05:00Quick Cod Poached in Fennel, Onion, Tomato and Basil<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span>
<a href="https://lh3.googleusercontent.com/-xgYa55YRjSs/VuDGtxAXnWI/AAAAAAAAXQQ/AUxoqmNjjkA/s1600/PSX_20160309_182810.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" src="https://lh3.googleusercontent.com/-xgYa55YRjSs/VuDGtxAXnWI/AAAAAAAAXQQ/AUxoqmNjjkA/s640/PSX_20160309_182810.jpg" /></a><br />
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><br /></span>
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">What a busy week! You too? If you've been looking for a quick and easy Lenten dinner that uses only one pan and is easy on the waistline, here's something for you.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><br /></span>
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">This simple dish simmers together thinly sliced fresh fennel and onion along with slivered tomato and fresh basil. Once the veggies are ready, cod fillets are nestled down into the mixture to pick up all the rich, fresh flavor and is finished with a sprinkle of fennel pollen to really jazz things up! </span><span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">That "easy on the waistline" part? There are only about 375 calories per satisfying serving.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">While you're at the store (or the Strip District) buying your fish, grab a bag of salad mix, some crusty rolls from the bakery, and there's nothing else you need to get dinner on the table in no time. The only thing that could make that better would be dessert...so why not splurge those saved calories and pick up a few cookies while you're at it?!</span><br />
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<span style="color: #274e13; font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Cod Poached in Fennel, Onion, Tomato and Basil</b></span></div>
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<ul>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1 T olive oil</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1 fennel bulb, fronds removed, cut in quarters lengthwise and sliced thinly across the bulb</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1 medium onion, peeled, cut in half lengthwise and sliced thinly across</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">3 fresh tomatoes (I use Campari tomatoes, but Romas would work well, too), sliced lengthwise, then sliced across into julienne pieces - approx. 1 C</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">6 large leaves basil, sliced across thinly </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">4 nice sized cod fillets - or use your own favorite mild fish</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">fennel pollen - look for it on </span><a href="http://www.amazon.com/Pollen-Ranch-Fennel-0-5oz-0-5/dp/B00019TMK4/ref=sr_1_2_a_it?ie=UTF8&qid=1457574350&sr=8-2&keywords=fennel+pollen" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-large;" target="_blank">Amazon</a><span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">...you'll be glad you did for fish and veggies</span></li>
</ul>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Warm the olive oil in a large skillet on top of the stove, then add the veggies and basil. Let simmer until tender. </span><span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Season the code with salt and pepper.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">When the veggies are ready, move them to the sides of the pan and nestle the cod into the center of the pan and let the fillets gently cook through until flaky. To finish, sprinkle a couple of pinches of fennel pollen over the cod and veggies and serve.</span></div>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2359413276704718806.post-18927096156870223082016-02-25T14:29:00.001-05:002016-02-25T14:29:42.127-05:00Bourbon Blood Orange Mini Bundts - Gluten-Free (and regular, too)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeBYEHttiHbAL7TSHadEnzpRBcRH7r_ie1OqtTtbqTFMU9leAlsCPIHBnR0xhpPs0N5EWgxxuY7_0mGpkPDsPp_2Bq0Dtl2mwF9BbxcYokWeN1DN99D6Mjw9I2OKgre6bzJBmkEFTGPB7R/s1600/PSX_20160225_125233.jpg" imageanchor="1" style="clear: right; float: right; font-family: 'Times New Roman'; font-size: medium; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeBYEHttiHbAL7TSHadEnzpRBcRH7r_ie1OqtTtbqTFMU9leAlsCPIHBnR0xhpPs0N5EWgxxuY7_0mGpkPDsPp_2Bq0Dtl2mwF9BbxcYokWeN1DN99D6Mjw9I2OKgre6bzJBmkEFTGPB7R/s640/PSX_20160225_125233.jpg" /></a><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">It's not often that I bake, I don't really have much of a sweet tooth. Well, that and the gluten free stuff makes it more trouble than its worth...most of the time. Occasionally, I do get a craving that just won't stop. Usually chocolate is the culprit, but this time it was blood orange. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Gluten free baking can be tricky, unless you start with a mix. Why reinvent the wheel and the delicate balance of just the right amount of ingredients when a good mix starts it off just right? If you're gluten free and haven't picked up a copy of <a href="http://www.amazon.com/Cake-Mix-Doctor-Bakes-Gluten-Free/dp/0761160981/ref=sr_1_1?ie=UTF8&qid=1456425650&sr=8-1&keywords=glutenfree+cake+doctor" target="_blank">The Cake Mix Doctor Bakes Gluten-Free by Anne Byrn</a>, DO IT NOW!!!!! I usually use Anne's recipes as a base for what I want to make and create from there. As I did this time.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Tart, sweet, richly decadent with demerara sugar, bourbon and sliced blood oranges that look like jewels and taste like candied oranges these cakes are simple to make. Even though I used a yellow cake base this time, I'm sure a deep, dark chocolate batter would be fantastic. Who doesn't like luscious chocolate and orange together?!</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Depending on which variety of blood orange is in your market (I like Whole Foods for blood oranges), the season is either smack dab in the middle (Tarocco variety) or at the tail end (Moro variety). It's not always easy to find them, so when you spot a display of blood oranges, buy them. And make these!</span><br />
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>Bourbon Blood Orange Mini Bundts</b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Makes 8 mini bundt cakes or large cupcakes</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">(These instructions use a gluten-free yellow cake mix which makes just one layer. If you use a regular cake mix which makes 2 layers, double all the ingredients except for the cake mix itself. It should make approximately 16 cakes instead of 8.) </span><br />
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<span style="font-family: georgia, times new roman, serif; font-size: large;">Sugar Mixture for bottoms of cakes:</span><br />
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<ul>
<li><span style="font-family: georgia, times new roman, serif; font-size: large;">5 T butter</span></li>
<li><span style="font-family: georgia, times new roman, serif; font-size: large;">3/4 C Demerara sugar</span></li>
<li><span style="font-family: georgia, times new roman, serif; font-size: large;">2 T bourbon (I used Woodford Reserve)</span></li>
<li><span style="font-family: georgia, times new roman, serif; font-size: large;">1 T Woodford Reserve Sassafras & Sorghum Bitters (or Angostura)</span></li>
</ul>
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<span style="font-family: georgia, times new roman, serif; font-size: large;">In a small saucepan, melt the butter. Then stir in the demerara sugar until everything is wet and well combined. Stir in bourbon and bitters and set aside.</span></div>
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<span style="font-family: georgia, times new roman, serif; font-size: large;">Cakes:</span></div>
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<li><span style="font-family: georgia, times new roman, serif; font-size: large;">2-3 large blood oranges (if you can't find blood oranges, use navel oranges...they won't give quite as dramatic a look, but will be delicious nontheless) - cut 1 in half across the equator of the orange, then in half the other way. Cut very thin slices across the grain. Juice the second orange, reserving 1/4 C of juice. Set aside. (The extra orange is just in case you need more orange slices.)</span></li>
<li><span style="font-family: georgia, 'times new roman', serif; font-size: large;">1 yellow gluten-free cake mix (15 oz) (I used Betty Crocker)</span></li>
<li><span style="font-family: georgia, 'times new roman', serif; font-size: large;">1/2 a box of instant vanilla pudding (1/4 C)</span></li>
<li><span style="font-family: georgia, 'times new roman', serif; font-size: large;">1/2 C sour cream or Greek yogurt (I used half of each)</span></li>
<li><span style="font-family: georgia, 'times new roman', serif; font-size: large;">1 stick (1/2 C) melted butter</span></li>
<li><span style="font-family: georgia, 'times new roman', serif; font-size: large;">1 t finely grated orange zest (blood orange)</span></li>
<li><span style="font-family: georgia, 'times new roman', serif; font-size: large;">2 t vanilla extract</span></li>
<li><span style="font-family: georgia, 'times new roman', serif; font-size: large;">1 T bourbon</span></li>
</ul>
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<span style="font-family: georgia, 'times new roman', serif; font-size: large;">Preheat oven to 350 degrees.</span></div>
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In a mixer bowl with an electric mixer, add the cake mix, 1/4 C instant vanilla pudding, 1/2 C sour cream or Greek yogurt (or half of each like I did), orange juice, orange zest, vanilla and bourbon. Mix on low until just incorporated, scrape down sides and mix again at medium for about 2 minutes. Batter will be thick.</span></div>
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<span style="font-family: georgia, 'times new roman', serif; font-size: large;">Spray the mini bundt pans (or large size muffin tins) with Pam. Divide the sugar mixture evenly among the tins, then arrange the orange slices around the bottoms. When all the bottoms are covered, evenly spoon the cake batter into the mini bundt pans or tins.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Bake for 23-25 minutes or until a toothpick comes out clean when inserted into the center of the cakes.</span><br />
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Remove from oven. Take a rimmed cookie sheet and cover it with parchment paper. Turn them upside down over the mini bundt cakes and carefully flip the sheet over. Let them sit for a minute, then gently lift the edge of the mini bundt pan up. The cakes should come out easily.<br />
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NOTE:<br />
You notice I used <a href="http://www.woodfordreserve.com/age" target="_blank">Woodford Reserve bourbon</a>. Why? Because Kimber just won the Pittsburgh Woodford Reserve Manhattan Experience! Now she moves on to a fun and informative few days in Kentucky and the Woodford Reserve Distillery where she and the other regional champions will find out which six go on to compete in NYC for the national championship. Exciting!<br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2359413276704718806.post-71654064886881085142016-02-11T15:19:00.001-05:002016-02-11T15:19:37.807-05:00Crunchy Roasted Bacon Slabs With Bourbon Peanut Butter Dip<div>
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<a href="http://lh3.googleusercontent.com/-GoU0ZoCxThY/Vri9Qg23zlI/AAAAAAAAW2U/tbdHxaQo-Qg/s1600/20160207_155311.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" src="https://lh3.googleusercontent.com/-GoU0ZoCxThY/Vri9Qg23zlI/AAAAAAAAW2U/tbdHxaQo-Qg/s640/20160207_155311.jpg" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">BACON. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Now that I have your attention, let's get right down to the business of this perfect storm of smoky, salty, sweet and spicy, crunchy bacon goodness. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">If you've been following Dinner Plan-it since our trip to Kentucky Bourbon Country, I've mentioned the crush I have on the Bacon In A Glass at OBC Kitchen in Lexington, Kentucky. It's just one of those food memories that haunts your taste buds, beckons you to indulge again..and again. But it's a 6 hour drive to OBC Kitchen. There was nothing else to do but recreate the dish at home.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Although the <a href="http://obckitchen.com/" target="_blank">OBC Kitchen</a> serves this as an app, I've been making it for brunch without the peanut butter dip. If you can't make it to Kentucky to sample this wonderfulness for yourself, here's my version of their classic. If you CAN make the trip to Lexington (and I strongly urge you to visit the Bourbon Trail), be sure not to miss it!</span></div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>Crunchy Roasted Bacon Slabs </b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><b><span style="color: #783f04;">With Bourbon Peanut Butter Dip</span></b> </span></div>
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<ul>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">1 lb VERY thick sliced (slabs of) bacon - packaged bacon just won't do, get it from your butcher. My bacon butcher is <a href="https://www.facebook.com/butcheronbutlerpgh/" target="_blank">Butcher On Butler</a> - tell them I sent you.</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">2/3 C brown sugar</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">2 t ancho chile powder</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Demerara sugar for finishing - Demerara is a large crystal raw cane sugar with a rich molasses note. It's not hard to find, even Giant Eagle has it!</span></li>
</ul>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br />Dip:</span></div>
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<ul>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">1/3 C smooth peanut butter</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">2 T Mike's Hot Honey - or regular honey if you don't want extra heat</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">2 T bourbon - I used Bulleit</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">1 T maple syrup</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">2 T water</span></li>
</ul>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Preheat oven to 375 degrees.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Line a large baking sheet WITH A RIM (so you don't have molten sugar and bacon grease all over the bottom of your oven) with parchment paper (for easy clean up, you'll thank me). Then set a wire rack on top of the parchment covered baking sheet. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Mix brown sugar and ancho chile powder together and spread on a plate. Dredge each slice of bacon in the sugar mixture on both sides, then lay the slabs, without touching each other, on the rack on top of the rimmed baking sheet. Bake for approximately 20 minutes. The time could be more or less depending on the thickness of your bacon. </span><br />
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<span style="font-family: georgia, 'times new roman', serif; font-size: large;">While the bacon is roasting, spread demerara sugar on a dinner plate or paper plate.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Remove from the oven when the bacon is <i>well </i>browned, but not burned. If the slices are not crisp, that's just fine as they will firm up as they cool. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">As you remove each slice from the rack, immediately coat both sides in demerara sugar. Lay each slice on another parchment covere</span><span style="font-family: georgia, 'times new roman', serif; font-size: large;">d baking sheet to cool and set. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">For the dip: In a microwave safe small bowl, mix all the dip ingredients. Nuke for a few seconds, stir, nuke again until well combined and warm but not hot. If the mixture is too thick, add a little more water.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Once the bacon slices have firmed up, stand them in a glass, dip in peanut butter and it's party time!</span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://lh3.googleusercontent.com/-0csga0cmTtE/Vrsulqbc_zI/AAAAAAAAW3g/OJq7XZZoo6g/s1600/20151128_180827.jpg" imageanchor="1" style="font-family: 'Times New Roman'; font-size: medium; margin-left: auto; margin-right: auto; text-align: center;"><img border="0" src="https://lh3.googleusercontent.com/-0csga0cmTtE/Vrsulqbc_zI/AAAAAAAAW3g/OJq7XZZoo6g/s640/20151128_180827.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: small;">Bourbon Honey Bacon In A Glass with peanut butter dip at OBC Kitchen in Lexington, KY.</span></b></td></tr>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2359413276704718806.post-77572414888361177632016-02-03T07:08:00.001-05:002016-02-03T07:08:45.572-05:00Pittsburgh Strip District Italian Deli Pasta Bake<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Winter in Pittsburgh. Temps are in the 50's and 60's one day, the teens the next. I don't know about you, but my internal appropriate-recipe-for-the-weather indicator has been swinging back and forth like some kind of crazed pendulum. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">My kitchen is as likely to see a fresh off the grill sizzling chicken breast atop a crisp, green salad as it is a pot of stew or chili simmering on the stove. As a result, I'm behind on making my favorite cold weather recipes, like my family's favorite macaroni and cheese with ground beef and tomatoes. I'd bet this old fashioned, homey casserole is one of your family's favorites, too. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">My mom used to make the dish with elbow macaroni, browned ground beef, onion, green pepper, cubes of cheddar (or even Velveeta!) and a can of tomato soup. Nope, she used no seasoning or garlic at all except for salt and (maybe) pepper. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">My version, many years later, ditched the soup for canned tomatoes, added fresh spinach (to pack more nutrition and the kids never knew there was spinach hidden in there), sometimes I used feta, sometimes mozzarella, sometimes mushrooms made it in, and <i>always</i> garlic. The recipe has always been changeable, but still maintained the basic tomatoes, ground beef, cheese and macaroni base. As does this twist.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">As always with this casserole, a visual sweep of what's on hand is the first step. At first glance, the fridge revealed leftover cooked hot sausage links from last night's dinner and several slices of some good Strip District <a href="https://www.parmasausage.com/aboutus.asp" target="_blank">Parma Sausage</a> Salami Rustico. That would be waaaaay better than plain old hamburger! Looking further down, I discovered my own home-smoked hot pepper cheese and even a little home-smoked mozz! The pantry, as always, contained cans of San Marzano tomatoes thanks to <a href="http://www.pennmac.com/" target="_blank">Penn Mac</a> in the Strip. The Strip District Italian Deli Pasta Bake came into being. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Maybe there IS a benefit to this oddball winter. A warm and sunny day is perfect for strolling the Strip picking up components for a comforting casserole to make when the temperature inevitably dips back into the chill zone. Maybe this IS the perfect winter weather after all.</span><br />
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>Pittsburgh Strip District Italian Deli Pasta Bake</b></span></div>
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<ul>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">4 C cooked pasta - al dente, of course - I used gluten free penne</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">2 links cooked hot Italian sausage, sliced into rounds</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">1/2 C pre-sliced salami, cut into ribbons - I used Parma Sausage Salami Rustico, use whatever you have on hand...pepperoni works really well, too!</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">1 T olive oil</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">1 medium onion, medium dice</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">2 large garlic cloves, finely minced</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">1 1/2 C real San Marzano tomatoes, don't drain off the liquid, use it all!</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">1 T dried oregano</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">1 t dried basil</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">1 t Jane's Crazy salt or kosher salt</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">2 T tomato paste - buy the tube so you don't waste the rest of a small can</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">1/2 lb diced smoked hot pepper cheese (or use your own favorite - cheddar, smoked cheddar, hot pepper cheese that hasn't been smoked)</span></li>
<li><span style="font-family: georgia, 'times new roman', serif; font-size: large;">1/2 C smoked mozzarella or smoked provolone for the top, shredded</span></li>
</ul>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Preheat the oven to 350 degrees.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Spray a shallow casserole dish with olive oil and set aside.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">In a nonstick saute pan over medium heat, warm the cooked sausage slices and salami until both release their fats and the salami separates and no longer sticks together. Remove to a plate. In the same pan, add the olive oil and then the onion and garlic. Cook until soft, but not browned.</span><br />
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<span style="font-family: georgia, times new roman, serif; font-size: large;">Stir in the tomatoes, oregano, basil, Jane's Crazy Salt and tomato paste. Combine well, then add the sausage and salami back to the pan. Combine all thoroughly.</span><br />
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<span style="font-family: georgia, times new roman, serif; font-size: large;">In a large mixing bowl, add the cooked pasta and the tomato mixture, stir well. Add the diced cheese and mix gently again until everything is evenly distributed throughout. Pour into the prepared casserole dish, top with shredded cheese and bake 25-35 minutes.</span><br />
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<span style="font-family: georgia, times new roman, serif; font-size: large;">Add a green salad and it's dinner, folks!</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">NOTE: If you like your version less spicy, use cheddar instead of hot pepper cheese and sweet Italian sausage in place of the hot version. Like it spicier? Top the casserole with pickled hot peppers after it comes out of the oven for a real Italian deli touch!</span><br />
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Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-2359413276704718806.post-14715860480075644172016-01-25T08:12:00.001-05:002016-01-25T08:12:32.964-05:00Chicken Thighs, Portobellos, Wild Rice & Noodle Bake <span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Maybe it isn't Thursday (or maybe it is by the time you read this), but what we've got here is a throwback. A throwback recipe, that is. Our cold and snowy weather outside had me remembering warm kitchens and tempting aromas of slower times and some old fashioned family recipes. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Memories of a rice and egg noodle side dish I used to make back in the seventies kept nudging me until I looked up the old recipe. It included a little soy sauce and some water chestnuts along with chicken stock. In fact, it was kind of a made-from-scratch Rice-a-Roni twist...which (sigh) I couldn't have because of the celiac issue. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">You know, I reworked that old recipe into a one dish dinner with chicken thighs and beefy portobello mushrooms and ended up with an entire Sunday dinner that was even better than the original side dish. Instead of egg noodles, fine rice noodles worked perfectly. Instead of Minute rice, I used a box of Near East Wild Rice mix (this brand is gluten free). And, of course, I used wheat free tamari in place of soy sauce. Chicken, portobellos, wine....v</span><span style="font-family: georgia, 'times new roman', serif; font-size: large;">oila! A throwback recipe that was updated to be gluten free, that was almost a one dish dinner, and was everything I'd remembered. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">A</span><span style="font-family: georgia, 'times new roman', serif; font-size: large;">ll that was needed was a salad or a green vegetable for a Sunday dinner that brought back warm memories with a whole new and easy dinner. They say you can't go back. Maybe, with a good old fashioned recipe in hand, there's a way after all.</span><br />
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<span style="color: #4c1130; font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>Chicken Thighs, Portobellos, Wild Rice </b></span></div>
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<span style="color: #4c1130; font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>& Noodle Bake</b></span></div>
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<ul>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">2 T olive oil</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">5-6 skinless chicken thighs (or equivalent chicken breasts, if you wish)</span></li>
<li><span style="font-family: georgia, times new roman, serif; font-size: large;">kosher salt and freshly ground black pepper, to taste</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">2 large portobello mushroom caps, sliced across in half and then into 1/2" pieces</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">3 T butter</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">4 oz fine rice noodles (half a box of 8.8 oz Thai Kitchen Thin Rice Noodles or same amount of another brand)</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">a 6 oz box of Near East Long Grain & Wild Rice mix (original), save the spice packet</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">1/2 C dry white wine</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">20 oz low salt chicken broth</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">1 T wheat free tamari or soy sauce</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">1 can of sliced water chestnuts - do not drain</span></li>
</ul>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Preheat oven to 350 degrees.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">On top of the stove, in an ovenproof Dutch oven, heat olive oil. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Season chicken on both sides with salt and pepper, then brown on both sides. Remove from pan. Add mushrooms to the pot and stir a minute or two until just cooked. Remove to same plate as chicken.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Add butter to pot and melt. Add noodles and stir until lightly browned in places; add the wild rice mix - do not add seasoning packet yet. Stir rice and noodles until coated with butter. Now sprinkle the seasoning packet over the mixture in the pot and pour the wine in; stir up all the brown bits from the bottom of the pan. Add chicken broth and tamari, stir again. Add water chestnuts, including the liquid, and stir well.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Top rice and noodle mixture with browned chicken and then with the mushrooms. Cover and bake for 45 minutes. Serve with a side salad or green veggie.</span><br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2359413276704718806.post-39452258840854338642016-01-15T11:03:00.000-05:002016-01-15T11:03:05.479-05:00Quick Shrimp & Penne With Bleu Cheese Vermouth Sauce<span style="font-size: large;"><br /></span>
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<span style="font-size: large;">If you've heard the old saw that forbids the combination of fish or seafood with cheese, this is one recipe that dispels that misguided advice. Lets be real, there are loads of dishes that ignore that rule including Sole Romano or Flounder with Parmesan Crumbs; Lobster Mac n Cheese; Shrimp, Crab & Scallop Alfredo; or even good old fashioned tuna casserole. So go ahead, it's perfectly delicious to cheese up your fish with abandon!</span><br />
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<span style="color: #cc0000; font-size: large;"><b>Quick Shrimp & Penne</b></span></div>
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<span style="color: #cc0000; font-size: large;"><b>With Bleu Cheese Vermouth Sauce</b></span></div>
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<span style="font-size: large;">Serves 2</span><br />
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<ul>
<li><span style="font-size: large;">12 jumbo shrimp, tails removed, deveined</span></li>
<li><span style="font-size: large;">2 T olive oil</span></li>
<li><span style="font-size: large;">2 large cloves of garlic, peeled and sliced</span></li>
<li><span style="font-size: large;">pinch of red pepper flakes</span></li>
<li><span style="font-size: large;">4 T dry white vermouth</span></li>
<li><span style="font-size: large;">4 T half and half</span></li>
<li><span style="font-size: large;">4 T bleu cheese, crumbled</span></li>
<li><span style="font-size: large;">2 small green onions, sliced across - reserve 1 T of the green bits for garnish</span></li>
<li><span style="font-size: large;">lots of fresh ground black pepper</span></li>
<li><span style="font-size: large;">freshly shaved parmesan cheese for finishing</span></li>
<li><span style="font-size: large;">2 C cooked penne</span></li>
</ul>
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<span style="font-size: large;">Heat oil in a large skillet over medium heat. Add garlic and red pepper flakes - stir, but do not brown. Once the garlic has softened, add the shrimp. Cook until just pink on both sides. Remove just the shrimp to a plate and set aside.</span></div>
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<span style="font-size: large;">Add green onions to the oil, garlic and red pepper in the skillet, then add vermouth. Stir up all the good stuff from the bottom of the pan. Add the half & half and stir again; add bleu cheese and stir until smooth. Season with pepper.</span></div>
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<span style="font-size: large;">Plate the penne in two shallow bowls (to hold all that creamy, cheesy sauce), then divide the shrimp and sauce between them. Garnish with green onion and shaved parm. Add a green salad and dinner is ready in minutes!</span></div>
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<span style="font-size: large;">NOTE: </span><span style="font-size: large;">This really is a quickie recipe...as long as you have cooked pasta on hand, and I did. </span><br />
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<span style="font-size: large;">Pro Tip: Cook that whole box of pasta even if you only need part of it, and freeze what's left for fast future dinners (just be sure to cook it only to the al dente stage before freezing in 2 C portions). </span><br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2359413276704718806.post-84867462567584261742016-01-07T07:12:00.001-05:002016-01-07T07:12:44.151-05:00Sweet & Spicy Baked Butterbeans, Brisket & Bacon<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><br /></span>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">The holidays are over and I'm <i>still </i>dealing with a few bits and pieces of the Ghost of Christmas Dinner Past. Admittedly, this was a friendly ghost...there's nothing spooky about a great big smoked brisket!</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Ahhhhhh, the brisket. Not to brag here, but this was the best brisket I've ever smoked....hell, it's the best brisket I've ever eaten! For sure, I've upped my skills over the years, but it was the quality of that huge cut of beef that made all the difference. </span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Have you been to <a href="https://www.facebook.com/butcheronbutlerpgh" target="_blank">Butcher on Butler in Lawrenceville</a> yet? Thank goodness I found them. Right after coming back from our trip to the Bourbon Trail, I hit them up for some really good thick-sliced bacon to recreate the Bacon in a Glass with Peanut Butter Dipping Sauce we'd enjoyed at <a href="http://obckitchen.com/" target="_blank">OBC Kitchen in Lexington, KY. </a>Whoa! Best. Bacon. Ever! My version kicked some major bacon butt, too...again it's the quality of the meat. I knew right then and there where I was getting my Christmas brisket. (You can bet the bacon recipe will be hitting Dinner Plan-it <i>soon</i>.)</span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Okay, back to the brisket. I put the 11 1/2 pound deckle-on, spice-rubbed beauty on to smoke Christmas Eve. Christmas morning there was a miracle of a gorgeously smoke-ringed, juicy hunk of brisket waiting to be sliced for dinner. Opening the door of the smoker was just like opening a Christmas present!</span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">After using the leftover brisket in sandwiches, brisket hash, and such, I had one last hunk...and I was looking for something a little different to use it all up. A one pot wonder perhaps...and so a nice pot of rich, hearty, smoky beans with brisket and bacon - and a little heat and sweet was born.</span><br />
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Sweet & Spicy Baked Butterbeans, Brisket & Bacon</b></span></div>
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<ul>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1 lb large lima beans, soaked overnight according to package directions - reserve the soaking water!</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1/2 lb thick sliced slab bacon cut across into 1/4" lardons (yes, I got it at Butcher on Butler!)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1 large onion, diced</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">2 large jalapenos, seeds and ribs removed, minced</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1 can (14 1/2 oz.) fire roasted diced garlic tomatoes</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">3/4 pound smoked brisket, cut into 1/2" squares</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">2 </span><span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">T instant coffee powder</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">3 T maple syrup - the real stuff, not fake pancake syrup</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1/4 C blackstrap molasses</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">2 T tomato paste</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1 1/2 T Jane's Crazy Salt</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">2 T Mike's Hot Honey</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">LOTS of fresh ground black pepper</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">4 C reserved bean soaking water - add chicken stock if you don't have a full 4 C</span></li>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Preheat oven to 275 degrees.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Using a large ovenproof Dutch oven or large, deep enameled casserole dish, saute the bacon long enough to release the fat. Add the onion and jalapenos and saute until soft. Add the rest of the ingredients and mix well. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Cover the dish and bake for 4 hours. Increase the oven temp to 400 degrees, UNCOVER the casserole dish and continue baking another hour. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">NOTE: I went back to B on B for my good luck New Year's kielbasa to tuck in with some good ole Pittsburgh sauerkraut. When I picked up my order after waiting in a long line with other meatlovers in the know, the meat sticks were still warm from the smoker. Meat heaven!</span></div>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2359413276704718806.post-9184428192241040312015-12-17T11:27:00.000-05:002015-12-17T11:27:51.827-05:00A Christmas Pickle Story<div class="separator" style="clear: both; text-align: center;">
<a href="http://lh3.googleusercontent.com/--Qa3ZYnZrkM/VnLYUu-KXHI/AAAAAAAAVr4/zUJWLEgwvOk/s1600/20151217_104030.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://lh3.googleusercontent.com/--Qa3ZYnZrkM/VnLYUu-KXHI/AAAAAAAAVr4/zUJWLEgwvOk/s640/20151217_104030.jpg" width="360" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Did anyone else happen to glance at the calendar and exclaim, "Holy schneikes! Next week is Christmas?!" Well, I did. Luckily, I just came from a visit with the Pittsburgh Pickle brothers. What's that got to do with Christmas? You DO know about the Christmas pickle, don't you? Let me tell you the story....</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Legend has it that Germans hid a pickle deep within their Christmas trees. On Christmas morning, the first child to spot the pickle got an extra present and the first grownup to spot it would have good luck for the new year. Does pickle spotting sound a little bogus to you? Your cynicism is well founded. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Research reveals that's something the German never did...not one German can be found to substantiate the story. Yet, the Christmas tale - and tradition - continues right here in America. You can even buy glass pickle ornaments for your very own tree at the Heinz History Center! </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Here's my theory. </span><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Germans and Pittsburgh; Pittsburgh and Heinz; Heinz and pickles; pickles and Heinz History Center. Full circle! Of course, Heinz pickles are made right here in Pittsburgh, right? Wrong! They moved that function out of Pittsburgh long ago. So who keeps the pickle homefires burning here in the 'Burgh? Well, the Pittsburgh Pickle Company, of course!</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">The Patterson brothers (John, Will, and Joe who also own the Beerhive), last year founded their pickle business after having made pickles for use in their Strip District hotspot. The pickles were a hit, customers wanted to buy the long green spears to take home, and a spinoff business was born. And let's face it, the brothers not only know a thing or two about pickles, they have good business bones - one brother is a CPA and another an accountant.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Come one, let's take a little tour of the very hands-on pickling process at their facility in Verona. You can tell every jar is packed with not just pickles, but with love.</span><br />
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<tr><td style="text-align: center;"><a href="http://lh3.googleusercontent.com/-PrM_XNTwwHY/VnGvLxdSkrI/AAAAAAAAVn0/SrSoo1RUyZA/s1600/20151124_093445.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://lh3.googleusercontent.com/-PrM_XNTwwHY/VnGvLxdSkrI/AAAAAAAAVn0/SrSoo1RUyZA/s640/20151124_093445.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: small;">You can't have dill pickles without dill.</span></b></td></tr>
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<a href="http://lh3.googleusercontent.com/-T5L4J4vnw6o/VnG8HFTkS1I/AAAAAAAAVow/j1T7wmQcJCc/s1600/20151124_094932.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://lh3.googleusercontent.com/-T5L4J4vnw6o/VnG8HFTkS1I/AAAAAAAAVow/j1T7wmQcJCc/s640/20151124_094932.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><b>You especially can't have pickles without cucumbers...crates and crates of the green beauties!</b></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCVlFNHEHKDa3U81KD-bJ6G7UQERhHPSUlfGJbFf8eTWoM-qV7eElxl3vjZnwc1B-IvcMc-8OSDJ-iNRI4fGkkqfkw7pXYI2JdPAx5TdJ6bRnHpYwYonyuQD-Dnyg5pUEOdEoKjhhTOAy3/s1600/20151124_093520.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCVlFNHEHKDa3U81KD-bJ6G7UQERhHPSUlfGJbFf8eTWoM-qV7eElxl3vjZnwc1B-IvcMc-8OSDJ-iNRI4fGkkqfkw7pXYI2JdPAx5TdJ6bRnHpYwYonyuQD-Dnyg5pUEOdEoKjhhTOAy3/s640/20151124_093520.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><b>Cucumbers, pre-pickling, washed and in waiting. Buckets of them!</b></span></td></tr>
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<a href="http://lh3.googleusercontent.com/-K-aXV-4WlFc/VnGvYPz_sYI/AAAAAAAAVn8/nm8t8rKHBFQ/s1600/20151124_093557.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://lh3.googleusercontent.com/-K-aXV-4WlFc/VnGvYPz_sYI/AAAAAAAAVn8/nm8t8rKHBFQ/s640/20151124_093557.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: small;">Sliced by hand, trimmed by hand, made by hand...gloved, of course.</span></b></td></tr>
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<tr><td style="text-align: center;"><a href="http://lh3.googleusercontent.com/-mXAauaVKuW4/VnG-ja9ST3I/AAAAAAAAVpE/hKtOkA-VS8s/s1600/20151124_093358.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://lh3.googleusercontent.com/-mXAauaVKuW4/VnG-ja9ST3I/AAAAAAAAVpE/hKtOkA-VS8s/s640/20151124_093358.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: small;">What goes in the best garlicky dill pickles? Garlic and dill. LOTS of it in every jar. </span></b></td></tr>
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<tr><td style="text-align: center;"><a href="http://lh3.googleusercontent.com/-Ax0hAi_djKI/VnGwMFIuQ5I/AAAAAAAAVoM/ULE2BTq9rtg/s1600/20151124_103933.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://lh3.googleusercontent.com/-Ax0hAi_djKI/VnGwMFIuQ5I/AAAAAAAAVoM/ULE2BTq9rtg/s640/20151124_103933.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: small;">And cucumbers...</span></b></td></tr>
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<tr><td style="text-align: center;"><a href="http://lh3.googleusercontent.com/-dwigYRTrCO4/VnGwbCPv-CI/AAAAAAAAVoY/SOzkOwZnjyQ/s1600/20151124_104903.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://lh3.googleusercontent.com/-dwigYRTrCO4/VnGwbCPv-CI/AAAAAAAAVoY/SOzkOwZnjyQ/s640/20151124_104903.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: small;">On go the lids, then into the water bath they go.</span></b></td></tr>
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<span style="font-family: georgia, times new roman, serif; font-size: large;">After a nice long pickle-hot-tub spa session, the jars come out of the bath, are cooled down quickly and await the appropriate label for the variety of pickle within. This day it was the Dill-Mill variety (kind of sounds like "steel mill" pronounced in yinzer speak), the kind with extra dill and garlic. On other days, it might be the original Pittsburgh style dill that's a little sweet, too. Or maybe their newest, Fire & Smoke, that gets its dark and smoky color from the addition of a whole dried chipotle chile in every jar. The color reminds me of what the night sky above the steel mills <i>used</i> to look like. </span><br />
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<tr><td style="text-align: center;"><a href="http://lh3.googleusercontent.com/-drcBCvqNbN8/VnGvrBB0QAI/AAAAAAAAVoE/_icV0GK72rU/s1600/20151124_094337.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://lh3.googleusercontent.com/-drcBCvqNbN8/VnGvrBB0QAI/AAAAAAAAVoE/_icV0GK72rU/s640/20151124_094337.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: small;">One WHOLE chipotle goes into every jar!</span></b></td></tr>
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<span style="font-family: georgia, times new roman, serif; font-size: large;"><br /></span>
<span style="font-family: georgia, times new roman, serif; font-size: large;">In fact, the entire pickle lineup is inspired by the very real, gritty, hardworking people of our city's industrial (and industrious!) past. You might even say the Patterson brothers embody that very same spirit. </span><br />
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<a href="http://lh3.googleusercontent.com/-ICV2KUKE8AQ/VnGwnNDA5lI/AAAAAAAAVog/fIrx-k_qzoI/s1600/20151124_112406.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://lh3.googleusercontent.com/-ICV2KUKE8AQ/VnGwnNDA5lI/AAAAAAAAVog/fIrx-k_qzoI/s640/20151124_112406.jpg" /></a><br />
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<span style="font-family: georgia, times new roman, serif; font-size: large;">The brothers generously handed me a trio of jars - one of each variety - as I left after a long, productive morning. And I had plans for those colorful jars of pickles...especially for the Fire & Smoke ones. </span><br />
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<span style="font-family: georgia, times new roman, serif; font-size: large;">I couldn't wait to make one spicy, smoky Bloody Mary. You can tell by the first pic (at the top of the page) that I didn't wait for long. My Fire & Smoke Bloody Mary doesn't even have hot sauce...the smoky, chipotle pickle juice (and just a smidge of Mike's Hot Honey) gave my favorite brunch cocktail that kind of slow, sweet heat that creeps into quite a gentle warmth. </span><br />
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<span style="color: #990000; font-family: georgia, times new roman, serif; font-size: large;"><b>Fire & Smoke Pickle Juice Bloody Mary</b></span></div>
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<ul>
<li><span style="font-family: georgia, times new roman, serif; font-size: large;">8 oz V8 original - I use high fiber V8 for a healthy morning drink!</span></li>
<li><span style="font-family: georgia, times new roman, serif; font-size: large;">2 oz Pittsburgh Pickle Fire & Smoke pickle juice - drained from the jar of pickles</span></li>
<li><span style="font-family: georgia, times new roman, serif; font-size: large;">1/2 t celery salt</span></li>
<li><span style="font-family: georgia, times new roman, serif; font-size: large;">1/2 oz Worcestershire sauce</span></li>
<li><span style="font-family: georgia, times new roman, serif; font-size: large;">1/2 oz fresh squeezed lemon juice</span></li>
<li><span style="font-family: georgia, times new roman, serif; font-size: large;">just a drizzle of Mike's Hot Honey - check Amazon...amazing stuff</span></li>
<li><span style="font-family: georgia, times new roman, serif; font-size: large;">3 oz vodka - I use Pittsburgh's own Boyd & Blair</span></li>
<li><span style="font-family: georgia, times new roman, serif; font-size: large;">a lemon wheel</span></li>
<li><span style="font-family: georgia, times new roman, serif; font-size: large;">a nice long Fire & Smoke pickle</span></li>
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<span style="font-family: georgia, times new roman, serif; font-size: large;">Stir all ingredients except for the lemon wheel and the pickle spear together in a cocktail tin. Pour over ice in a nice tall glass and garnish with the lemon wheel and pickle spear. Merry Christmas!</span></div>
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<span style="font-family: georgia, times new roman, serif; font-size: large;"> If you're having a big group of guests over for brunch, John shared the Beerhive's recipe for a nice big batch of Bloodies:</span></div>
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<span style="color: #990000; font-family: georgia, times new roman, serif; font-size: large;"><b>Pittsburgh Pickle Big Batch Bloody Marys</b></span></div>
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<li><span style="font-family: georgia, times new roman, serif; font-size: large;">46 oz can of tomato juice</span></li>
<li><span style="font-family: georgia, times new roman, serif; font-size: large;">3 oz lemon juice</span></li>
<li><span style="font-family: georgia, times new roman, serif; font-size: large;">3 oz lime juice</span></li>
<li><span style="font-family: georgia, times new roman, serif; font-size: large;">2 t fresh minced garlic</span></li>
<li><span style="font-family: georgia, times new roman, serif; font-size: large;">1 oz Worcestershire sauce</span></li>
<li><span style="font-family: georgia, times new roman, serif; font-size: large;">1 T horseradish</span></li>
<li><span style="font-family: georgia, times new roman, serif; font-size: large;">1.5 t sriracha</span></li>
<li><span style="font-family: georgia, times new roman, serif; font-size: large;">1.5 t salt</span></li>
<li><span style="font-family: georgia, times new roman, serif; font-size: large;">1 t black pepper</span></li>
<li><span style="font-family: georgia, times new roman, serif; font-size: large;">1 Pittsburgh Pickle Company pickle spear for garnish</span></li>
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<span style="font-family: georgia, times new roman, serif; font-size: large;">Mix all but the pickle (of course) in a large container. For each drink, pour desired amount of vodka into a glass, add the mix, add ice, and add the pickle spear. Enjoy.</span></div>
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<span style="font-family: georgia, times new roman, serif; font-size: large;">On Christmas morning (next week...eek!), I hope you're lucky enough to find a pickle in your tree and even luckier to find a jar of Pittsburgh Pickle Company pickles!</span></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2359413276704718806.post-6615200557737991462015-12-09T12:40:00.001-05:002015-12-09T12:40:07.910-05:00Traveling The Bourbon Trail...Finally!<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><a href="http://lh3.googleusercontent.com/-kIRKQ3dyaGA/VmBdqPkVbQI/AAAAAAAAVSU/pQtXF5ssyw8/s1600/PSX_20151203_101847.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://lh3.googleusercontent.com/-kIRKQ3dyaGA/VmBdqPkVbQI/AAAAAAAAVSU/pQtXF5ssyw8/s640/PSX_20151203_101847.jpg" /></a></span>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">No recipes for you this week, folks, Kimber and I have been traveling! Finally I made it to Kentucky to tour the bourbon distilleries between Louisville and Lexington...it's been a dream for quite a while. So come on, buckle up your seat belt and join us on the Bourbon Trail in Kentucky!</span><br />
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<tr><td style="text-align: center;"><a href="http://lh3.googleusercontent.com/-iaYbjYOOYTQ/Vmg9FJ0E2NI/AAAAAAAAVfc/OV9v7MCt5vQ/s1600/20151128_121414_001-ANIMATION.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://lh3.googleusercontent.com/-iaYbjYOOYTQ/Vmg9FJ0E2NI/AAAAAAAAVfc/OV9v7MCt5vQ/s640/20151128_121414_001-ANIMATION.gif" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><b>After a 6 hour drive, we headed straight to El Camino outside of Louisville for a late brunch. I mean, who could resist Mexican Tiki?!</b></span></td></tr>
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<tr><td style="text-align: center;"><a href="http://lh3.googleusercontent.com/-vznyiNNR5YU/VmAlBeIAjaI/AAAAAAAAVPo/t9IhHpBQNfU/s1600/20151128_123400.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://lh3.googleusercontent.com/-vznyiNNR5YU/VmAlBeIAjaI/AAAAAAAAVPo/t9IhHpBQNfU/s640/20151128_123400.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: small;">Kimber's chilaquiles with chorizo. Magnifico!</span></b></td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Once fortified, we headed for our first stop on the Bourbon Trail, Woodford Reserve. This is an elegant spot to learn about and sip a little bourbon. </span><br />
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<tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: small;">Waiting for the tour to begin.....</span></b></td></tr>
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<tr><td style="text-align: center;"><a href="http://lh3.googleusercontent.com/-ZKjtHoIqdrs/VmAl_Ju64ZI/AAAAAAAAVQI/Par6SO7pELc/s1600/20151128_153955.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://lh3.googleusercontent.com/-ZKjtHoIqdrs/VmAl_Ju64ZI/AAAAAAAAVQI/Par6SO7pELc/s640/20151128_153955.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><b>Even the room with copper pot stills were elegant!</b></span></td></tr>
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<tr><td style="text-align: center;"><a href="http://lh3.googleusercontent.com/-Edk_iB9QNg0/Vl2HcEc42hI/AAAAAAAAVHs/gPnxdPpZZ44/s1600/20151128_155415.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://lh3.googleusercontent.com/-Edk_iB9QNg0/Vl2HcEc42hI/AAAAAAAAVHs/gPnxdPpZZ44/s640/20151128_155415.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: small;">Barrels as high as the eye could see.</span></b></td></tr>
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<tr><td style="text-align: center;"><a href="http://lh3.googleusercontent.com/-wlelioU6_io/Vl2HnX2jEUI/AAAAAAAAVH0/Cc-_v8h_VEw/s1600/20151128_161030.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://lh3.googleusercontent.com/-wlelioU6_io/Vl2HnX2jEUI/AAAAAAAAVH0/Cc-_v8h_VEw/s640/20151128_161030.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: small;">Finally...our first taste of bourbon and the first of many Kentucky Bourbon Creams to come.</span></b></td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">What next on our first of three days? Dinner, of course. We checked into our centrally located hotel - halfway between Louisville and Lexington so we could bop back and forth easily - and hit up the OBC (Old Bourbon Country) Kitchen. </span><br />
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<tr><td style="text-align: center;"><a href="http://lh3.googleusercontent.com/-Bea1s0k8CJk/Vl2H5v3sQoI/AAAAAAAAVIE/xjmy6abUZWc/s1600/20151128_180827.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://lh3.googleusercontent.com/-Bea1s0k8CJk/Vl2H5v3sQoI/AAAAAAAAVIE/xjmy6abUZWc/s640/20151128_180827.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: small;">Bourbon and honey thick-sliced bacon and the peanut butter dip. Heaven for Kimber!</span></b></td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Having checked out restaurants ahead of time, the OBC stood out because of its bourbon selection and small plates...especially the Bacon in a glass with peanut butter dip. And then there was the Surry-ano ham (Virginia ham from Berkshire hogs akin to a Spanish ham) that was like butter!</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><b>Despite the name, the Sweet Potato Pie was well-balanced and not cloying at all as a result of an acidic sweet potato shrub. Not to mention, we encountered one of the most knowledgeable and affable bartenders on the trip. Thanks, Adam!</b></span></td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br />Our next, and last for the evening, stop was the Buffalo Trace Distillery and the Ghost Tour. We didn't see any ghosts, but we did sample bourbon and a delightful Bourbon Cream that puts Bailey's on notice that there's a new kid in town! And the distillery is the <i>only </i>place you can buy it. Came home with three bottles...two for gifts. (Really they are.)</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: small;">Fireside in the Blanton mansion at Buffalo Trace. </span></b></td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Up bright and early on Sunday, once again we set out on the Trail in search of bourbon enlightenment. The historic Spanish Mission-style site of Four Roses was our next destination. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Did you know the origin of the distillery name and logo is actually a love story? </span><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">The founder, Paul Jones, Jr., fell in love with a southern belle, proposed to her by letter, and awaited her answer. She replied that if she accepted his proposal of marriage, she would be wearing a corsage at the grand ball they would both be attending. When she descended the staircase, she was wearing a corsage made of four red roses...thus the logo and legend were born.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">From there, we'd intended to tour the Wild Turkey facilities, but despite their advertised hours, we (and others behind us from the Four Roses tour) arrived to find the distillery closed, orange cones blocking the entrance to the gift shop and start of the tour, and we were forced to turn around Turkey-less. Wild Turkey turned out to be the Wally World of distilleries. There should have been a giant turkey at the driveway entrance that said "Sorry folks, distillery's closed!"</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">We stopped for a nosh along the way, then set the NAV for what we'd been told was the epitome of bourbon bars in Bourbon Country...Haymarket Whiskey Bar And Bottle Shop. "They" were right. There's nothing I like better than a dive bar with an amazing selection of bourbons and one of the most informed and friendly bartenders ever encountered. The bartender being Dave. If (no, WHEN) you make this trip, do NOT miss the Haymarket! It's dirty, gritty, and on just about <i>every </i>"best of" list in the U.S. Those lists are spot on.</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><b>There's nothing like an authentic Kentucky Mint Julep made and consumed IN Bourbon Country!</b></span></td></tr>
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<tr><td style="text-align: center;"><a href="http://lh3.googleusercontent.com/-IyAtO1XGH3o/Vl2I5zWqbNI/AAAAAAAAVI4/Yc-ryhpRxUU/s1600/20151129_175724.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://lh3.googleusercontent.com/-IyAtO1XGH3o/Vl2I5zWqbNI/AAAAAAAAVI4/Yc-ryhpRxUU/s640/20151129_175724.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: small;">For you fellow bourbon fans, a little detail of a very special bottle of Angel's Envy.</span></b></td></tr>
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<tr><td style="text-align: center;"><a href="http://lh3.googleusercontent.com/-yspCEx_3VZk/Vl2IwDQrAaI/AAAAAAAAVIo/mdRjejRDZSA/s1600/20151129_175743.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://lh3.googleusercontent.com/-yspCEx_3VZk/Vl2IwDQrAaI/AAAAAAAAVIo/mdRjejRDZSA/s640/20151129_175743.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: small;">The front of that beautiful bottle...one of my favorite bourbons.</span></b></td></tr>
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<span style="font-family: georgia, 'times new roman', serif; font-size: large;">Monday. Our last day of the trip and there's SO much we have left to do. First, a little breakfast in Bardstown and a little local atmosphere. Although the name is less than PC (Mammy's Kitchen), the breakfast is stellar!</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: small;">Country ham, eggs, fried apples, and hash browns. Oh, and a Kentucky Bourbon Bloody, too. (I can't believe I didn't photograph that!)</span></b></td></tr>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Our last stop on the Bourbon Trail was my favorite. The grounds of the distillery are warm, inviting and beautiful...just like the people who work there. I was lucky enough to meet Bill Samuels, Jr. this summer in Pittsburgh during a tasting of Maker's Mark on one of the Gateway Clipper boats. Clearly, Bill's friendliness and storytelling ability flow through the employees at the distillery. </span><br />
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<tr><td style="text-align: center;"><a href="http://lh3.googleusercontent.com/-aMrhJrlcn4k/VmAnJIiXN-I/AAAAAAAAVQg/HtllS7xTnC8/s1600/20151130_105433.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://lh3.googleusercontent.com/-aMrhJrlcn4k/VmAnJIiXN-I/AAAAAAAAVQg/HtllS7xTnC8/s640/20151130_105433.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: small;">The view from the back porch of the tour start.</span></b></td></tr>
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<tr><td style="text-align: center;"><a href="http://lh3.googleusercontent.com/-V6nTPXDpJcs/Vl2FdM8o5UI/AAAAAAAAVHE/2G0YHjdOq5E/s1600/20151130_105459.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://lh3.googleusercontent.com/-V6nTPXDpJcs/Vl2FdM8o5UI/AAAAAAAAVHE/2G0YHjdOq5E/s640/20151130_105459.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: small;">The view in the other direction.</span></b></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLPk-mSBNJOnLjlxeCy1fl1IyqSeZs-s-eb3hqUmWMjyomhVHcEF3VIUjtBDThiTCVsD0utfxK7iwn3ER5Mihh-Ff9qbrxPa1FWschOZ8-MrkJoqE2DyQIgzN-O6mgcYvm0UDQ7WAGXTic/s1600/20151130_113107.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLPk-mSBNJOnLjlxeCy1fl1IyqSeZs-s-eb3hqUmWMjyomhVHcEF3VIUjtBDThiTCVsD0utfxK7iwn3ER5Mihh-Ff9qbrxPa1FWschOZ8-MrkJoqE2DyQIgzN-O6mgcYvm0UDQ7WAGXTic/s640/20151130_113107.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: small;">Our tour guide pointing to the hillside excavation where Maker's 46 will be aged in a cavern.</span></b></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: small;">Chihuly glass ceiling between a barrelhouse and the gift barn and "dipping" area. Chihuly glass was the original reason I wanted to do the Bourbon Trail...just to see this magnificent installation. </span></b></td></tr>
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<tr><td style="text-align: center;"><a href="http://lh3.googleusercontent.com/-i4h2_BEi6K4/Vl2FBs-l6oI/AAAAAAAAVG0/9Q2S4_3GxwM/s1600/20151130_122100.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://lh3.googleusercontent.com/-i4h2_BEi6K4/Vl2FBs-l6oI/AAAAAAAAVG0/9Q2S4_3GxwM/s640/20151130_122100.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: small;">Do you see the angel? Obviously enjoying his angel's share! (Is it just me or does the angel actually look like Dale Chihuly?!)</span></b></td></tr>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">I mentioned "dipping" above. Here's a cheesy picture of me, in proper protective gear, having just dipped a bottle of Maker's White in their distinctive red sealing wax. My daughter, Mieke, said I look like the opening of Laverne and Shirley! She may have a point.</span><br />
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<tr><td style="text-align: center;"><a href="http://lh3.googleusercontent.com/-CkQA8sqd83U/Vl2KFAp5W4I/AAAAAAAAVJo/79sM_EKD6P0/s1600/PSX_20151201_062616.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://lh3.googleusercontent.com/-CkQA8sqd83U/Vl2KFAp5W4I/AAAAAAAAVJo/79sM_EKD6P0/s640/PSX_20151201_062616.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: small;">"Schlemiel, Schlemozzel, Hasenpfeffer Incorporated!" <br />(I'm holding Maker's White...only available at the distillery. Delicious!)</span></b></td></tr>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">One place I forgot to mention in our travels was the stop we made after brunch the first day at Bourbon Barrel Foods. What a wonderful spot to pick up all sorts of items to cook with! Their tagline is, "Eat your bourbon!"</span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://lh3.googleusercontent.com/-v268YTeBPhI/VmAn0wERGJI/AAAAAAAAVRA/iZdPtFMWgog/s1600/20151201_192931.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://lh3.googleusercontent.com/-v268YTeBPhI/VmAn0wERGJI/AAAAAAAAVRA/iZdPtFMWgog/s640/20151201_192931.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: small;">I can't wait to get cooking!</span></b></td></tr>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Believe it or not, I'm already planning the next trip to visit the places we didn't get to this time. Having fallen in love with Bardstown, I'm planning on making that our base camp at one of their lovely bed & breakfasts - it IS centrally located (sort of) on the Bourbon Trail. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">There are stops on the Trail I'll revisit (OBC Kitchen and Haymarket Whiskey Bar) and those earmarked already not to miss next time - Heaven Hill, Barton's, Willett (Angel's Envy is opening up in 2016!). And who knows...maybe Wild Turkey can redeem itself. But you can be assured I'll call ahead this time!</span><br />
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Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-2359413276704718806.post-17043878655203593252015-11-25T17:28:00.000-05:002015-11-25T17:28:11.281-05:00Smoked Portobello & Smoked Mozzarella Lasagna (Gluten Free Version Included)<div class="separator" style="clear: both; text-align: center;">
<a href="http://lh3.googleusercontent.com/-0gWDYNc4Ki0/VlMGlOWdz9I/AAAAAAAAUaA/BEZ8Vt_L-2E/s1600/20151122_171324-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://lh3.googleusercontent.com/-0gWDYNc4Ki0/VlMGlOWdz9I/AAAAAAAAUaA/BEZ8Vt_L-2E/s640/20151122_171324-2.jpg" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">There is nothing quite like sitting around on a lazy afternoon, drinking bourbon and smoking cheese with a really good friend. Wait. That doesn't sound quite right. We didn't actually light up any cheese, we simply put it into the smoker and watched it like hawks whilst sipping some excellent Kentucky distilled spirits. That's better. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">My dear friend Marti, from Maryland, had attempted smoking cheese many years ago and ended up with loads of melted cheese. Keep in mind, she and Mike gave cheese smoking a whirl in the 70's...long before smokers became more sophisticated and home-smoker-friendly...they were so ahead of their time! </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Marti and I discussed plans, fine tuned them, adjusted them mid-smoking and actually accomplished our mission. Lovely, smoky, NON-melted sharp cheddar and mozzarella cheese eventually emerged from the MasterBuilt...well, with just a bit of fiddling around to maintain a low enough temp to avoid a cheesy meltdown.</span><br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://lh3.googleusercontent.com/-yh8ybzTjE8M/VkRthtI-JhI/AAAAAAAAUBk/CH3Xk_Qn5h0/s1600/20151107_135658.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://lh3.googleusercontent.com/-yh8ybzTjE8M/VkRthtI-JhI/AAAAAAAAUBk/CH3Xk_Qn5h0/s640/20151107_135658.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><b>Finished Product ready to be wrapped and aged for a few weeks...if we can wait that long!</b><br /><br /><div style="text-align: left;">
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<span style="font-family: georgia, 'times new roman', serif; font-size: large;">Having a win under our belts with our smoky mission, we wrapped our treasures securely and waited a couple of weeks for proper aging. Okay, except for a few weak moments of "quality control testing." </span><br />
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<span style="font-family: georgia, 'times new roman', serif; font-size: large;">Besides adornin</span><span style="font-family: georgia, 'times new roman', serif; font-size: large;">g crackers with our home smoked cheese or arranging it among salume and pickled veggies on a charcuterie board, what else? Mozzarella and lasagna were MADE for one another, right? Right. But wouldn't a red sauce overwhelm delicate, smoky sweet mozzarella? White lasagna it would be. I really wanted the smokiness to shine, so I went with a bechamel based lasagna instead of a ricotta base to emphasize the mozzarella. So far, so good.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">If smoky lasagna is good, wouldn't a double smoked pasta dish be even better? Thus the smoker was fired up once again with BIG portobello mushrooms luxuriating in the smoky interior.</span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://lh3.googleusercontent.com/-PlhZoagIUFY/VlNWvMhzUyI/AAAAAAAAUbs/ZDJWl-0BGbg/s1600/20151117_131032-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://lh3.googleusercontent.com/-PlhZoagIUFY/VlNWvMhzUyI/AAAAAAAAUbs/ZDJWl-0BGbg/s640/20151117_131032-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: small;">Portobellos fresh from the smoker.</span></b></td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Then to assemble the dish and invite a few friends over to sample the result. (What a shame Marti was long ago back in Maryland and couldn't join Jenn, Michael and me.) And? Smoked Portobello & Smoked Mozzarella Lasagna turned out to be...sublimely, richly, decadently so...a pasta dish to be reckoned with. And repeated for the most discerning of guests.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Here is my recipe for the lasagna. Buy smoked mozzarella if you don't want to smoke it yourself or don't have access to a smoker. The same goes for the portobellos. I</span><span style="font-family: georgia, 'times new roman', serif; font-size: large;">f you don't have access to a smoker, cook them along with the rest of the mushrooms. It will still be an excellent lasagna!</span><br />
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<span style="color: #b45f06; font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>Smoked Portobello & Smoked Mozzarella Lasagna</b></span></div>
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<span style="color: #b45f06; font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>(Gluten Free Version Included)</b></span></div>
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<ul>
<li><span style="font-family: georgia, times new roman, serif; font-size: large;">1 T olive oil</span></li>
<li><span style="font-family: georgia, times new roman, serif; font-size: large;">1 T butter</span></li>
<li><span style="font-family: georgia, times new roman, serif; font-size: large;">4 LARGE whole smoked portobello mushrooms, sliced - (if you don't smoke them, slice and saute with the rest of the mushrooms)</span></li>
<li><span style="font-family: georgia, times new roman, serif; font-size: large;">10 oz baby bellos or other brown mushrooms, sliced</span></li>
<li><span style="font-family: georgia, times new roman, serif; font-size: large;">8 oz shitake mushrooms, sliced</span></li>
<li><span style="font-family: georgia, times new roman, serif; font-size: large;">3 cloves black fermented garlic (I get mine at Trader Joe's), smashed with the flat of a knife and pressed to a paste</span></li>
<li><span style="font-family: georgia, times new roman, serif; font-size: large;">1/2 C dry white wine</span></li>
<li><span style="font-family: georgia, times new roman, serif; font-size: large;">1 C chicken broth</span></li>
<li><span style="font-family: georgia, times new roman, serif; font-size: large;">1 1/2 C whole milk</span></li>
<li><span style="font-family: georgia, times new roman, serif; font-size: large;">1 1/2 C heavy cream (nobody said this was a diet dish!)</span></li>
<li><span style="font-family: georgia, times new roman, serif; font-size: large;">8 T butter (ditto the above comment)</span></li>
<li><span style="font-family: georgia, times new roman, serif; font-size: large;">1/2 C flour (gluten free flour to make this GF)</span></li>
<li><span style="font-family: georgia, times new roman, serif; font-size: large;">1 C freshly grated parmesan - the GOOD stuff!</span></li>
<li><span style="font-family: georgia, times new roman, serif; font-size: large;">nutmeg, a little of a freshly grated whole nutmeg or a smidge of the jarred stuff</span></li>
<li><span style="font-family: georgia, times new roman, serif; font-size: large;">1/2 lb smoked mozzarella, shredded</span></li>
<li><span style="font-family: georgia, times new roman, serif; font-size: large;">a box of lasagna noodles (gluten free to make this GF)</span></li>
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<span style="font-family: georgia, times new roman, serif; font-size: large;">Heat olive oil and 1 T butter in a large skillet. Add the baby bellas and shitake mushrooms along with black garlic. Stir and let the black garlic paste incorporate into the mushrooms and liquid in the pan. Once the mushrooms are cooked down and the liquid begins to disappear (NOT dry out), add the sliced smoked portobellos and stir well. Then add the wine and let the mixture simmer until the mushrooms are still moist, but the liquid is nearly gone. All the buttery, wine-y, garlicky goodness will be absorbed by those gorgeous mushrooms! Set aside.</span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" src="http://lh3.googleusercontent.com/-GezOgcvDzZQ/VlMDaR8wS-I/AAAAAAAAUZc/MpHOlANpGCI/s640/20151122_065842.jpg" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: small;">This is how the sauteed and wine-d mushrooms will look when they're done.</span></b></td></tr>
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<a href="http://lh3.googleusercontent.com/-GezOgcvDzZQ/VlMDaR8wS-I/AAAAAAAAUZc/MpHOlANpGCI/s1600/20151122_065842.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
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<span style="font-family: georgia, times new roman, serif; font-size: large;"> In a medium sized, heavy bottomed pot, melt the butter over medium, heat. Stir in flour and continue stirring until completely incorporated and smooth. Cook another minute or two, then slowly add milk - stirring constantly. Next add the cream, again stirring constantly. Cook until thickened, then add nutmeg and stir well. This is your bechamel; set aside.</span></div>
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<span style="font-family: georgia, times new roman, serif; font-size: large;">Toss the shredded mozzarella and grated parm together in medium bowl. Set aside.</span></div>
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<span style="font-family: georgia, times new roman, serif; font-size: large;">While you're doing all the above, cook the lasagna noodles in a big pot of well salted boiling water until al dente. When done, drain in a colander and separate the noodles. You're ready to assemble.</span></div>
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<span style="font-family: georgia, times new roman, serif; font-size: large;">In a lasagna pan, ladle a little bechamel in a thin layer on the bottom. Add a layer of noodles, a third of the bechamel, half the mushrooms, a third of the cheese mixture; repeat this layer. For the last layer, just do a layer of noodles, the last of the bechamel and sprinkle with the remaining cheeses.</span></div>
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<span style="font-family: georgia, times new roman, serif; font-size: large;">Cover the dish loosely with foil and bake for 45 minutes at 350; uncover and bake another 20 minutes until browned and bubbly. Let stand 15-20 minutes before cutting and serving. (It will hold together nicely that way instead of sliding apart.) </span></div>
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<span style="font-family: georgia, times new roman, serif; font-size: large;">Enjoy!</span></div>
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Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-2359413276704718806.post-36679699909542125182015-11-18T06:24:00.001-05:002015-11-18T06:24:16.238-05:00Barbacoa Butternut Tortilla Lasagna<br />
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<a href="http://lh3.googleusercontent.com/-w9NBS-9lbVg/Vkuw7xZOaNI/AAAAAAAAUMk/7ocbE9iwVYY/s1600/20151117_170456.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://lh3.googleusercontent.com/-w9NBS-9lbVg/Vkuw7xZOaNI/AAAAAAAAUMk/7ocbE9iwVYY/s640/20151117_170456.jpg" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Time for a quickie. Of course, this is only a quick one IF you happen to have leftover barbacoa and roasted butternut squash on hand...and I did. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Looking for something to do with next week's turkey? Barbacoa Butternut Tortilla Lasagna might be just the recipe you need. Leftover fajita fixings? Or taco meat? Yup. This is for you!</span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Instead of lasagna noodles, I used flour tortillas. In my case, gluten free wraps performed the duties of flour tortillas to perfection. No difference whatsoever! </span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Layer up tortillas, smoky salsa, sweet roasted butternut squash, earthy spinach, salty queso fresco and savory, beefy, barbocoa (or leftover protein of your choice), bake, and there's one easy, colorful, and delicious dinner on the table in a snap. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">(Don't have a barbacoa recipe? Here's mine from a little while back. You're welcome! <a href="http://dinnerplan-it.blogspot.com/2015/08/spicy-barbacoa-with-chilies-for-tacos.html" target="_blank">Spicy Barbacoa With Chilies For Tacos, Frito Pie And Especially For Chris</a>)</span><br />
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Barbacoa Butternut Tortilla Lasagna</b></span></div>
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<ul>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">6-8 appox. 8" diameter flour tortillas - I used Toufayan Gluten Free Wraps to make this GF</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1 C smoky, chunky salsa - I used Jardine's Campfire Salsa</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">2 C roasted butternut squash</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">10 oz package o frozen chopped spinach, thawed and squeezed dry</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">8 oz queso fresco, crumbled - feta makes a perfectly wonderful substitution!</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1 1/2 C leftover barbacoa - if you use leftover turkey or another unseasoned meat, mix in a half packet of taco seasoning for some oomph!</span></li>
</ul>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Preheat oven to 400 degrees.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Spread a little salsa in the bottom of a shallow gratin dish - I used maybe a 9"-10" X 6"-7" oval casserole dish...yep, the Corning Ware French White large dish we all have tucked away somewhere. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">From here we're making layers of ingredients - like a lasagna. The tortillas won't fit, so tear them as you go to fit in a single layer. Next slather on 1/3 of the salsa, scatter 1/2 the barbacoa, then 1/3 of the squash, 1/3 of the spinach, 1/3 of the queso fresco, then repeat the same layers. The last layer doesn't use barcacoa, but otherwise is the same.</span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://lh3.googleusercontent.com/-OF1ZdMawdqw/VkuxSiEz7nI/AAAAAAAAUMs/1j0STRcnaWM/s1600/20151117_160544.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://lh3.googleusercontent.com/-OF1ZdMawdqw/VkuxSiEz7nI/AAAAAAAAUMs/1j0STRcnaWM/s640/20151117_160544.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: small;">This is how it looks before going into the oven. Colorful!</span></b></td></tr>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Cover the dish loosely with foil and bake for 40 minutes. Remove foil and bake another 15 minutes. Remove from oven, let cool 10 minutes then cut into squares and serve! </span></div>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2359413276704718806.post-83759308697894464192015-11-10T14:43:00.000-05:002015-11-10T14:43:50.094-05:00Roasted Pumpkin Pecan Bread Pudding With Spiced Streusel<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span>
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<a href="http://lh3.googleusercontent.com/-6R6nC3tx0lA/VkI8Z8PxkkI/AAAAAAAAUBQ/_vt-G7YAACM/s1600/20151110_130403.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://lh3.googleusercontent.com/-6R6nC3tx0lA/VkI8Z8PxkkI/AAAAAAAAUBQ/_vt-G7YAACM/s640/20151110_130403.jpg" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Waste not, want not it is said. When it comes to an ingredient that's fairly (to me) expensive, waste is not an option! Silly me, I thought an available-everywhere-this-time-of-year sugar pumpkin would be a reasonably priced ingredient. Not so. Am I the only one that thinks $12 for a small pumpkin is over the top? </span><span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">The good thing is that once purchased (yes, of course I bought one!), I had a lot of it to work with. </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><br /></span>
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">You may remember the <a href="http://dinnerplan-it.blogspot.com/2015/10/smoky-pumpkin-vegetable-soup-with.html" target="_blank">Smoky Pumpkin Vegetable Soup With Chorizo</a> I shared with you about a month ago. Since I'd only used half of the roasted pumpkin flesh in the soup, I first made this recipe with part of what was left and froze the rest of the pumpkin. My frugal pumpkin bread pudding hit the spot and I filed the recipe away to use the rest of the pumpkin another day.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">You know how sometimes an idea seems to percolate behind the scenes in your brain (is that only me?) until it seems to pop into the forefront of your mind fully formed? That's what happened. Apparently my subconscious was working in the background on pumpkin bread pudding possibilities. It must have gone something like this, "If roasted pumpkin in a bread pudding is completely wonderful, wouldn't toasted pecans make it even better? Wouldn't streusel send it completely over the top?" I listened to that inner recipe voice and then totally gilded THAT lily with ice cream nestled cheek to cheek with the bread pudding. Nirvana.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><br /></span>
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">If you want to make it really easy, feel free to use butternut squash in place of pumpkin and roast it...it would be less expensive than a fresh pumpkin, for sure. Or maybe you'd prefer it with roasted apples or pears. Those would work beautifully, too.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Looking for a homey Thanksgiving dessert? You may just have found it right here. </span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><b><span style="color: #351c75;">Roasted Pumpkin Pecan Bread Pudding </span></b></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><b><span style="color: #351c75;">With Spiced Streusel</span></b></span></div>
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<ul>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">2-3 C roasted pumpkin cubes, cooled (spray pumpkin cubes with coconut oil and roast on a baking sheet at 425 degrees until the pumpkin is caramelized and soft)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">5-6 C stale bread, cubed (I use the crust and all) - challah or a sturdy bread work nicely (I use Whole Foods Gluten Free Light White bread to make this GF)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">2/3 C toasted pecans, chopped coarsely</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">4 T butter, melted</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">3/4 C heavy cream</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1/2 C buttermilk</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1/4 C demerara sugar (or light brown sugar if you can't find the demerara - Giant Eagle carries it)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">3 large eggs, beaten</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">pinch of kosher salt</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1 t pumpkin spice</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1 t vanilla extract</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">3 T dark rum</span></li>
</ul>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Streusel</span></div>
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<ul>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1/3 C toasted pecans, chopped coarsely</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1/3 C dark brown sugar</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1/3 C flour (I used gluten free flour to make this GF)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1/4 C oats (I used certified gluten free oats to make this GF)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1 t pumpkin spice</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1/4 t kosher salt</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">3 T melted butter</span></li>
</ul>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Mix all the streusel ingredients together until all is wet and crumbly. Set aside.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Preheat oven to 350 degrees.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">In a large bowl, toss the bread cubes and melted butter. Fold in roasted pumpkin and pecans and gently combine.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">In a separate bowl, beat well the cream, buttermilk, eggs, sugar, salt, rum, pumpkin spice and vanilla. Pour the mixture over the bread mixture and gently combine.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Pour the mixture into an UNGREASED 9" X 5" loaf pan or 8" X 8" square pan - both with high sides. Sprinkle the streusel over the top evenly.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">I used a loaf pan and baked mine for an hour and 15 minutes. If you use a square pan, the time may be less. To test for doneness, insert a toothpick or wooden pick into the center and when it comes out clean, that's it!</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Serve with ice cream. YUM!</span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://lh3.googleusercontent.com/-bC2vFs7fDas/VkI28spP9hI/AAAAAAAAUAw/mNptu8IlU5M/s1600/20151110_121625.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://lh3.googleusercontent.com/-bC2vFs7fDas/VkI28spP9hI/AAAAAAAAUAw/mNptu8IlU5M/s640/20151110_121625.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: small;">Hot from the oven!</span></b></td></tr>
</tbody></table>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2359413276704718806.post-63455215425965156412015-10-27T08:08:00.002-04:002015-10-27T08:08:51.650-04:00Butternut Buttermilk Apple Soup With Chorizo<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Dear Autumn,</span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Welcome! It's really good to see you again after the steaming heat of summer left me wilted. I yearned for your cool, refreshing nights and golden mornings of dappled light sparkling through leaves of fiery scarlets, regal golds, and pumpkin oranges. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">And your gifts! Apple trees in rows upon the rolling hills of farms, your branches so heavy with fruit they sag downward for easy picking; your giant (and tiny, too) orange orbs dotting the fields waiting patiently for kids and adults to choose the perfect pumpkin for scary carvings or sweet, warmly spiced pies; your wide variety of cruciferous veggies growing low to the ground for picking and sturdy enough to store through fall and winter. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Your cabbage family bounty easily lends itself to hearty fall dishes that ward off any chill in the air. Stuffed cabbage rolls with (maybe?) homemade sauerkraut, bacon roasted, crispy edged Brussels sprouts or even Mom's old fashioned cheesy cauliflower casserole grace your season's dinner tables. You can't serve that kind of hearty fare in the sizzling heat of summer! </span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">And you <i>know </i>you're the season of soup! Nothing warms a home like a pot of stock simmering on the stove filled with the possibilities of what it shall become. Chicken stock. Traditional chicken noodle, perhaps? Or spicy black bean, chicken and rice? Sweet corn? Tomato rice? Beef stock. Hearty vegetable? Or mushroom beef barley? Everybody's favorite onion soup crowned with a big, melty, toasty, cheesy crouton?</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Of course, Autumn, I sometimes skip the simmering stockpot completely and make an easy fall soup right in my Vitamix. Why not?! There's so much to do and see and enjoy during your glorious season that time in the kitchen is reserved for your cool and rainy days (and there are plenty of those, too!).</span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">This is a smooth, silky, sweet, tart, slightly spicy soup to serve warm with good and yeasty rolls slathered with lots of butter. The chorizo is a spicy contrast in texture, but if you want to keep this vegetarian soup meatless, use some crunchy roasted pumpkin seeds as a garnish instead. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Of course, Autumn, I know you don't cook so you won't be cooking up any kind of soup or anything else. Well, except for cooking up sweet, sweet days and warm memories. Thanks for those....you're the best!</span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Love,</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Dinner Plan-it</span><br />
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<span style="color: #b45f06; font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Butternut Buttermilk Apple Soup With Chorizo</b></span></div>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span>
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<ul>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">3 lbs peeled, cubed butternut squash (you know, the pre-peeled kind in plastic tubs in the market), sprayed or drizzled with coconut oil, sprinkled with kosher salt and freshly ground black pepper, roasted at 425 degrees for 30-40 minutes until lightly browned and caramelized</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1 medium leek, quartered lengthwise, washed, and sliced across into 1" pieces</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">2 medium tart apples, peeled, cored, diced</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1/4 C water</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">6 T softened butter</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1 1/2 t salt</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1 C buttermilk, plus 1 1/2 C additional</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1 C apple cider</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1/2 t chipotle powder (or more if you like it spicier)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">juice of 1 lime</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">2-3 links Mexican-style fresh chorizo sausage, crumbled and fried crisp</span></li>
</ul>
<div>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Add to your Vitamix the roasted butternut squash, leek, diced apple, water, softened butter, salt, 1 C buttermilk, apple cider, chipotle powder, and lime juice. Process in bursts until all is smooth and then continue processing until the container is good and warm and the soup is cooked. Yikes, I love the convenience of my Vitamix!</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Pour the mixture into a large bowl or other container, add the additional buttermilk and refrigerate overnight to allow the flavors to meld. Before serving, warm the soup on the stovetop, adding a little more buttermilk and/or apple cider to thin the soup, if necessary. (Don't thin it until it's warm so you don't thin it too much.) </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Garnish with chorizo crumbles. To make this vegetarian, either don't use the chorizo or garnish with roasted pumpkin seeds instead of chorizo.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">NOTE: I served this in tiny espresso cups for a party recently. So pretty!</span></div>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2359413276704718806.post-55947995894162375982015-10-15T09:01:00.000-04:002015-10-15T09:01:11.308-04:003 Potato Gratin With Rosemary, Parm and Gouda<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbJXPivo8K6NYG9Iy4ZxKZgZhW-enm7rTBeNcJ7ryWltol1hvIbF4ZHw1mc0PiW6nQWkcx6Do-bpOiuqxOlYIeMkm_9EVFlVerx6k6TPto64ZVGcPkDtKoVw8GFr-wNu2RSspIFvPh-L1m/s1600/20150926_140846.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbJXPivo8K6NYG9Iy4ZxKZgZhW-enm7rTBeNcJ7ryWltol1hvIbF4ZHw1mc0PiW6nQWkcx6Do-bpOiuqxOlYIeMkm_9EVFlVerx6k6TPto64ZVGcPkDtKoVw8GFr-wNu2RSspIFvPh-L1m/s640/20150926_140846.jpg" /></a><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">You know how the experts say we first eat with our eyes? Here's a dish that's as delicious to those baby blues (or browns or hazels....) as it is to the palate. Three varieties of potatoes - Japanese sweet potatoes, Garnet sweet potatoes, and Yukon golds, fresh rosemary and garlic infused cream, melty gouda and sharp and tangy real parmigiano reggiano all meld together in the oven to become one satisfying and comforting side dish to delight both company <i>and </i>family.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">If you have the time, arrange the potatoes into stripes like I did for a recent dinner. If there isn't time for that nonsense, just jumble up the potatoes and get on with it! Without further adieu, here's the recipe.</span><br />
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<span style="color: #b45f06; font-family: Georgia, Times New Roman, serif; font-size: large;"><b>3 Potato Gratin With Rosemary, Parm and Gouda</b></span></div>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span>
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<ul>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">2 Japanese sweet potatoes, peeled and thinly sliced (I used the slicing blade of my food processor for ALL the potatoes to cut prep time)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">2 garnet sweet potatoes, peeled and thinly sliced</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">6 medium Yukon Gold potatoes, peeled and thinly sliced</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">2 C heavy cream</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1/2 stick of butter (1/4 C)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">4 large garlic cloves, peeled and crushed with the flat side of a knife blade</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">3 sprigs fresh rosemary</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">salt & pepper to taste</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1/2 C gouda cheese, shredded</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1/2 C Parmigiano Reggiano, grated</span></li>
</ul>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Preheat oven to 400 degrees.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Butter a large gratin dish or a large, shallow baking dish. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">In a medium, heavy bottomed pot, combine cream, garlic and rosemary and bring the mixture to a simmer; simmer for 5 minutes, turn off the heat and set aside while you assemble the dish.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">To make it the pretty, striped way, arrange the potatoes in alternate stripes in the dish; to make it the easy way, just toss the potatoes together as you peel and slice them and it will still be pretty...win/win!</span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://lh3.googleusercontent.com/-yRmH_Tq32Kg/VglhP-iByRI/AAAAAAAASxQ/utngeXaBhew/s1600/20150926_123631.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" src="http://lh3.googleusercontent.com/-yRmH_Tq32Kg/VglhP-iByRI/AAAAAAAASxQ/utngeXaBhew/s640/20150926_123631.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: small;">Potatoes arranged the pretty way...the whitest potatoes are the Japanese sweet potatoes!</span></b></td></tr>
</tbody></table>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Make a layer of potatoes, sprinkle with gouda, salt & pepper. Make another layer of potatoes, sprinkle with parm and pepper (parm is salty, so I don't use salt on the parm layers), make a third layer, sprinkle with pepper and parm and then pour the cream mixture through a strainer over the top of the potatoes. The strainer keeps the big chunks of garlic and rosemary pieces from going into the casserole.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Bake at 400 for half an hour. Reduce the oven to 350 degrees, cover the dish with foil and bake until browned and tender all the way through and the cream has been absorbed by the potatoes - maybe another half an hour. Remove foil and serve. Don't be surprised if you're asked to make this ALL the time!</span></div>
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