tag:blogger.com,1999:blog-31244195129290955922024-03-05T10:02:47.937-08:00Recipes from behind the Red DoorFood for ThoughtJust your under average bloggerhttp://www.blogger.com/profile/04363766628362263771noreply@blogger.comBlogger27125tag:blogger.com,1999:blog-3124419512929095592.post-38937095703989586082010-07-10T06:29:00.000-07:002010-07-10T06:32:12.913-07:00Gotta try this..<object width="480" height="385"><param name="movie" value="http://www.youtube.com/v/l-8tMEwBnSA&hl=en_US&fs=1"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/l-8tMEwBnSA&hl=en_US&fs=1" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="480" height="385"></embed></object>Just your under average bloggerhttp://www.blogger.com/profile/04363766628362263771noreply@blogger.com0tag:blogger.com,1999:blog-3124419512929095592.post-7175218919440788552010-04-26T06:27:00.000-07:002010-04-26T06:38:34.794-07:00Thai Sweet & Hot Chili Wings Sauce and GlazeI will be fixing these sometime this week, normally I wait until after I've tried them, however I did stick my finger in a bowl of the glaze and determined it would be ok to break with tradition. <br /><br />This recipe has been provided by that <strong>"sadly inept lookout person</strong>" from our clandestine covert operation from a summer ago, he knows who he is and that's the important thing. To maintain his covert status his name will not be mentioned, right John?<br /><br />Personal Notes: The sauce will taste much hotter off the end of your finger than it will basted and glazed on a chicken wing so don't panic. Use this on all kinds of chicken. For an extra kick. Dip chicken in Sriracha Hot Chili sauce instead of blue cheese dressing, then hold on!<br /><br />Ingredients: <br /><br />1/4 cup sweet chili sauce <br />2 tablespoons soy sauce <br />1 tablespoon hot chili-garlic sauce, such as sriracha <br />2 teaspoons dark sesame oil <br />1 teaspoon grated fresh ginger <br />16 chicken wings, wing tips removed <br />vegetable oil <br />kosher salt <br />fresh ground black pepper <br />1-2 tablespoons of chopped cilantro<br /><br />Directions: <br /><br />Make the glaze, in a small bowl, whisk the sauces, sesame oil, cilantro and ginger together. <br /><br />Trim excess skin from the edges of the wings. Lightly brush or spray with the oil, and season with salt and pepper to taste. <br /><br />Grill the chicken wings over Direct Medium heat until the skin begins to crisp, about 10 minutes, turning once or twice. <br /><br />Brush the wings with the glaze and continue to grill until the meat is no longer pink at the bone, 8 to 10 minutes, turning and brushing with the glaze 2 or 3 times. <br /><br />Serve warm. <br /><br />Number Of Servings: Makes enough for a dozen wing segments.Just your under average bloggerhttp://www.blogger.com/profile/04363766628362263771noreply@blogger.com0tag:blogger.com,1999:blog-3124419512929095592.post-60102302099396452222010-03-31T06:37:00.000-07:002010-03-31T06:40:35.482-07:00Update on the spare rib recipeI tried these this past weekend and it could not have been easier. I am not a big fan of spare ribs and would substitute baby back ribs in their place. That said they were wonderful. One addition, make a bit more of the BBQ sauce and reserve it for later, when you want to add a bit more to the ribs. The sauce is outstanding.Just your under average bloggerhttp://www.blogger.com/profile/04363766628362263771noreply@blogger.com0tag:blogger.com,1999:blog-3124419512929095592.post-38218472265511141772010-03-19T22:14:00.000-07:002010-03-19T22:25:07.053-07:00The Hamburger Fatty Melt, a Burger with Two Grilled Cheese Sandwiches as Its Bun<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaYROAEhpe9vsiO2EyIsasRMW7jAfEue3t7KnxUTQxPItIIcUoqkZqp-GQpKs_TFGfx0V5jobda_P2KNqCUxDWlUHQgiYcDD1Nzz3GYP5DtoTM9uDF7NN66Z0aeH7nlIsMkKD1Ol86E4U/s1600-h/20080930-fatty-melt-comp.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 105px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaYROAEhpe9vsiO2EyIsasRMW7jAfEue3t7KnxUTQxPItIIcUoqkZqp-GQpKs_TFGfx0V5jobda_P2KNqCUxDWlUHQgiYcDD1Nzz3GYP5DtoTM9uDF7NN66Z0aeH7nlIsMkKD1Ol86E4U/s320/20080930-fatty-melt-comp.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5450582400053231698" /></a><br /><br />Very Thin Grilled Cheese Sandwiches<br />- makes 2 sandwiches or enough for 1 Hamburger Fatty Melt - <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCdcLuGpnX8pr_k8z811EXqLC3AQX8JGAZZ8vDkTFja2ijNXtlY2HEhlH5yXGNqCXcDGq6l1jEMHPypZjQUwn_oXlETl_hasl_ibCxEGn-_scRYxQtDbmjUoQz9QUlCpBW-9HXbvDpiQ0/s1600-h/20080930-grilledcheese.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCdcLuGpnX8pr_k8z811EXqLC3AQX8JGAZZ8vDkTFja2ijNXtlY2HEhlH5yXGNqCXcDGq6l1jEMHPypZjQUwn_oXlETl_hasl_ibCxEGn-_scRYxQtDbmjUoQz9QUlCpBW-9HXbvDpiQ0/s320/20080930-grilledcheese.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5450582278313436978" /></a><br /><br />Ingredients<br />Butter, softened<br />4 slices Pepperidge Farm Very Thin white bread<br />4 slices Kraft Deli Deluxe American cheese (yellow, not white)<br />2 slices tomato (optional)<br /><br />Procedure<br />1. Heat nonstick pan or griddle to medium. Spread just enough butter to cover both sides of each slice of bread. (Yes, both.)<br /><br />2. Place 4 bread slices in pan, and cook for about 30 seconds (or work in batches of 2 if your pan isn't big enough). Flip slices and place one slice of cheese on top. (Placing cheese on hot side helps melt it.) If you are adding tomato slices to your grilled cheese sandwiches, this is the time to layer them in.<br /><br />3. Sandwich the 4 slices together to form 2 sandwiches. Cook about 2 minutes per side, or until sandwiches are golden brown on each side.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoU6t5aCzTiac4Xu8wCXkYIMvMcN92SYYHmm3t7sURbClUNIvDnqiJttZNcLrDBeAUkXJFxH1QCa9b99b3kRjZoxgp0O583A4vlAfp4WOo3iwTP1-_Tvp0zDOFfDjUQE63ln0ahO3K3PM/s1600-h/20080930-fattymelt-autopsy.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoU6t5aCzTiac4Xu8wCXkYIMvMcN92SYYHmm3t7sURbClUNIvDnqiJttZNcLrDBeAUkXJFxH1QCa9b99b3kRjZoxgp0O583A4vlAfp4WOo3iwTP1-_Tvp0zDOFfDjUQE63ln0ahO3K3PM/s320/20080930-fattymelt-autopsy.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5450582031779314658" /></a><br /><br />Ingredients<br />1 pound ground beef *<br />Salt and freshly ground pepper<br />8 Very Thin Grilled Cheese Sandwiches (recipe here)<br />4 medium-thick or 8 thin tomato slices (optional but recommended)<br /><br />Procedure<br />1. Divide beef into 4 equal parts. Shape into square patties slightly larger than the grilled cheese sandwiches that will serve as buns. (Use a slice of the Pepperidge Farm Very Thin bread as a template if you're uncomfortable eyeballing this.) Create an indentation in the centers of the patties—this will help maintain even thickness, as the center typically swells up when cooking.<br /><br />2. Preheat a cast-iron skillet or heavy-bottom pan to medium-high. Meanwhile, in a nonstick skillet, prepare the Very Thin Grilled Cheese Sandwiches.<br /><br />3. Salt and pepper both sides of burger patties liberally. Throw those suckers in the cast-iron pan, cooking them in batches of two if your pan isn't big enough to hold them all at once. Cook about 3 minutes per side for medium. Remove patties from pan and let rest a couple minutes.<br /><br />4. Sandwich patties between two grilled cheese sandwiches and top each with 1 medium-thick slice of ripe tomato. (Variation: Slice tomatoes thinly and 1 slice directly into each Very Thin Grilled Cheese Sandwich.)Just your under average bloggerhttp://www.blogger.com/profile/04363766628362263771noreply@blogger.com1tag:blogger.com,1999:blog-3124419512929095592.post-79908529541456590232010-03-07T07:22:00.000-08:002010-03-07T07:24:21.315-08:00The Mc10:35, a Combination of the McDouble and Egg McMuffin<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie_qLgn6mR9aEJJxZMoFF_aBlfsm6nkvuugqSr1UlzZ_T0MbV1Ve9pOSD3ssGDSBuSQyCw1CLi5e1ysWS81ia1LU7M4a2-QEV5l2JCkbVfSdnvq7OiOY1FoU3-OH24Kca4wBw4U-vqCEQ/s1600-h/20100305-mc1035.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie_qLgn6mR9aEJJxZMoFF_aBlfsm6nkvuugqSr1UlzZ_T0MbV1Ve9pOSD3ssGDSBuSQyCw1CLi5e1ysWS81ia1LU7M4a2-QEV5l2JCkbVfSdnvq7OiOY1FoU3-OH24Kca4wBw4U-vqCEQ/s200/20100305-mc1035.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5445913110917707266" /></a><br />Consumerist reports on the Mc10:35, a mashup of the McDouble (two patties with one slice of cheese) and Egg McMuffin named so because you have to order it at that time when the menu switches from breakfast to lunch. Just take the egg and Canadian bacon from the Egg McMuffin and put it on the McDouble. It's a more reasonable breakfast/lunch mashup than the McDonald's Big McSausage Egg Surf & Turf MacJust your under average bloggerhttp://www.blogger.com/profile/04363766628362263771noreply@blogger.com0tag:blogger.com,1999:blog-3124419512929095592.post-27978763490184603652010-02-25T12:01:00.000-08:002010-02-25T12:25:14.944-08:00Microwave Potato Chips — Really!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcpGVextzubSvplcqTJ9VgrRrTmAafwClwGTUDFffLB6EXnPrIRbUZ04kUpZXQVUcHkCUPTuvJSuf8zJfST_ZnFHX3gaJQyzabzQAJGuamYzQUqv5OpNy4FiUa4hHN8H8AC3BeU4nfL8c/s1600-h/potatochipsfinal.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 312px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcpGVextzubSvplcqTJ9VgrRrTmAafwClwGTUDFffLB6EXnPrIRbUZ04kUpZXQVUcHkCUPTuvJSuf8zJfST_ZnFHX3gaJQyzabzQAJGuamYzQUqv5OpNy4FiUa4hHN8H8AC3BeU4nfL8c/s320/potatochipsfinal.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5442276946979766466" /></a><br /><br />When I stumbled upon this recipe yesterday in the Food Gal Blog, which had been reprinted from Eating Well magazine, for making potato chips in the microwave, I balked. I was a disbeliever. I was convinced this was beyond impossible.<br /><br />I was wrong.<br /><br />I decided to give this a try yesterday just before my wife was preparing dinner, often not a good move, this time it worked. I found one small red skin potato and using my mandolin created about 20 chips. A quick mix of olive oil and course salt and I was ready. This whole procedure took less than 5 minutes. Enjoy, my wife did too!<br /><br />"As part of the Reheat Anything Generation, I knew full well from experience that foods heated or cooked in the microwave most often turned out soft and limp, not crunchy.<br /><br />So how could thinly sliced potatoes end up crackling crisp? Seriously?<br /><br />They not only do, but they also possess a purity of flavor — of real, fresh potatoes. Unlike so many store-bought bags of potato chips with their long list of ingredients, there are just three in these: potatoes, olive oil and salt.<br />Plus, there’s no heating up a vat of oil or turning on a hot oven to make these.<br />The recipe calls for cutting up the potatoes into 1/8-inch slices. This makes a fairly sturdy, thick chip. I actually preferred using a mandolin to make almost paper-thin potato slices that are even crispier and more delicate.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH3UVeEKaK6OHRZTdq7XoGnp9U0nmAVGLS0J9-hiD-tXy_WP9hlmpO2NguymSSoZArfcAI-naLXCbWwC50q5BgoNvajquHgaye3h1CNBid-UOdn3UJAXv7fLhDXw_2fawM7ahR04hJs4o/s1600-h/potatoslices.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 110px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH3UVeEKaK6OHRZTdq7XoGnp9U0nmAVGLS0J9-hiD-tXy_WP9hlmpO2NguymSSoZArfcAI-naLXCbWwC50q5BgoNvajquHgaye3h1CNBid-UOdn3UJAXv7fLhDXw_2fawM7ahR04hJs4o/s200/potatoslices.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5442277176148142578" /></a><br /><br />Toss with olive oil, and salt. Coat a microwave-safe plate with spray oil, then spread a single layer of potatoes on the plate. Nuke, turn the potatoes over, and nuke again. That’s it. As they come off the hot plate and start to cool, they will crisp up even more. Indeed, they were still crispy the next day, too.<br /><br />The beauty of this technique is that if you have just one forlorn potato lying around the kitchen, you can cut it up and make just enough crisp chips to enjoy with your sandwich. I’m thinking this would make a fun cocktail nibble, too. Amaze your friends by showing them how you can make potato chips emerge hot and snappy from the microwave. They’ll think you a magician."<br /><br /><br />Microwave Potato Chips<br /><br />(makes 4 servings, 12-14 chips each)<br /><br />1 1/3 pounds Yukon Gold or red potatoes, unpeeled, scrubbed<br />2 teaspoons or so of extra-virgin olive oil<br />1/2 teaspoon salt<br />Cooking spray<br /><br />Slice potatoes into 1/8-inch rounds for thicker potato chips. For thinner ones, use a mandolin to cut very thin slices. Toss slices in a medium bowl with oil and salt to coat evenly.<br /><br />Coat a large microwave-proof plate with cooking spray. Arrange some potato slices in a single layer on the plate. Microwave, uncovered, on High until some slices start to brown, 2 to 3 minutes (depending upon potato thickness and microwave power). Turn slices over (they will be hot, so take care with your fingers) and continue microwaving until they start to crisp and brown around the edges, about 35 seconds for very thin potato slices to 2 to 4 minutes for thicker slices. Check frequently and rearrange slices as needed to prevent scorching. Transfer chips to another plate and allow to cool completely. (They will crisp up more as they cool.) Repeat process with remaining slices.<br /><br />Storage: Store in an airtight container for up to 3 days.<br /><br />Per serving: 141 calories; 2 g fat (0 g saturated; 2 g monosaturated); 0 mg cholesterol; 26 g carbohydrate; 3 g protein; 2 g fiber; 291 mg sodium; 807 mg potassium. Nutrition bonus: Potassium (27 percent daily value)<br /><br />Borrowed from The Good Gal Carolyn Jung blog.<br />Adapted from a recipe published in EatingWell, January/February 2009Just your under average bloggerhttp://www.blogger.com/profile/04363766628362263771noreply@blogger.com2tag:blogger.com,1999:blog-3124419512929095592.post-21945558561031956532010-02-23T19:29:00.000-08:002010-02-23T19:37:09.892-08:00Eatable Art? Or...another of my wifes great dinner salads? Both!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyDQWvOyWJ8A9LWUuxZpaSuqWBzFBkIPp8uJ6ptaHtRsGRg3khmd9NFYBeQZTXp_7uk3VTSz_Wfi5QiEtg89ngyAvHeex67Q4p7juh7FYiMIo_nQRX-MYZbNcTpBGpBhI_DvAll_ll4AA/s1600-h/DSCN0762.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 324px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyDQWvOyWJ8A9LWUuxZpaSuqWBzFBkIPp8uJ6ptaHtRsGRg3khmd9NFYBeQZTXp_7uk3VTSz_Wfi5QiEtg89ngyAvHeex67Q4p7juh7FYiMIo_nQRX-MYZbNcTpBGpBhI_DvAll_ll4AA/s400/DSCN0762.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5441648159697598034" /></a>Just your under average bloggerhttp://www.blogger.com/profile/04363766628362263771noreply@blogger.com0tag:blogger.com,1999:blog-3124419512929095592.post-56398171002063788992010-02-22T21:01:00.000-08:002010-02-22T21:07:26.091-08:00SliceTruck makes pizza in a truck and then sells it<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFDAbD6GicB3yjjBD_T-7ixQKmGe0YWKVb_Y8LezHlU5w5mtzRAGXUI5XOODpAgTw4iqx8n64Tw6r9sbtT-RFG0iInvBmog-vZkEDMh8KztqMfWZNW_sUpmGJoywgYJu8fIA6uhN_tVVI/s1600-h/004.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFDAbD6GicB3yjjBD_T-7ixQKmGe0YWKVb_Y8LezHlU5w5mtzRAGXUI5XOODpAgTw4iqx8n64Tw6r9sbtT-RFG0iInvBmog-vZkEDMh8KztqMfWZNW_sUpmGJoywgYJu8fIA6uhN_tVVI/s320/004.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5441300417106597906" /></a><br />SliceTruck Pizza Delivery Menu<br /><br />Only in California would you see this. I guess Bay City is a tad too small, darn it.<br /> <br />SliceTruck Pizzeria<br /><br /><br /><br />310.944.2474 Free Delivery ($7.00 min)<br /><br /><br /><br />Slices (Ask if we have any special combos available):<br /><br /><br /><br />Plain Cheese...............................................................$2.50<br />Pepperoni....................................................................$3.00<br />Specialty..................................................................MP<br /><br />Pizza (18" garnished with grated parmesan and fresh basil):<br /><br />Plain Cheese.................................................................$15.00<br /><br />Toppings (half or whole same price):<br /><br />Pinched Italian Sausage..............................................$3.00<br />Pepperoni....................................................................$2.00<br />Ham.............................................................................$2.00<br />Anchovies....................................................................$2.00<br />Onions.........................................................................$2.00<br />Garlic...........................................................................$2.00<br />Green Peppers............................................................$2.00<br />Black Olives................................................................$2.00<br />Green Olives...............................................................$2.00<br />Jalapenos....................................................................$2.00<br />Mushrooms................................................................$2.00<br />Pineapple....................................................................$2.00<br />Extra Mozzarella........................................................$2.00<br />Extra Parmesan.........................................................$1.00<br />Extra Basil..................................................................$1.00<br /><br /><br /><br />Drinks (cans unless noted):<br /><br /><br /><br />Coke, Diet Coke, 7up, Bottled water.......................$1.00<br />Red Bull, Bottle of Root Beer...................................$3.00<br /><br />Things to consider:<br /><br /><br /><br />Hours: 4pm-12am Mon-Friday (These are bare minimum call anytime to see if we're open)<br />SliceTruck is a truck. It's located wherever its located but it is somewhere around USC most all times. Call for our location or click here. 310.944.2474 www.SliceTruck.com<br /><br />When you order a whole pizza it will be cut into squares, if you want it cut into slices please say so when ordering. <br /><br />At most pizza places in L.A. their largest pizza is 14", SliceTruck's only size is 18". If you do the math, SliceTruck's pizza is 65% larger than the average large pizza. 5 slices of SliceTruck pizza is larger than a whole 14" pizza.<br /><br />Call 310-944-2474 to place a deliveryJust your under average bloggerhttp://www.blogger.com/profile/04363766628362263771noreply@blogger.com0tag:blogger.com,1999:blog-3124419512929095592.post-51493242334957598442010-02-15T09:24:00.000-08:002010-02-15T09:26:57.961-08:00Indoor Barbecue, hey it's February you know...<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhip4CGE4ZA1m-qxCqPVgbuZ3FdY6hQbMtOITgu33B_j6bhqBycjOKGaY2Tu4EHGVmVY44y4yggcpwJMr2poNtH-L66IDAocpUTjod4BixdfERsY3Q9GWXf5hFBc3SjGg5O7dt-JWvdpTQ/s1600-h/bbq_spareribs_lg.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhip4CGE4ZA1m-qxCqPVgbuZ3FdY6hQbMtOITgu33B_j6bhqBycjOKGaY2Tu4EHGVmVY44y4yggcpwJMr2poNtH-L66IDAocpUTjod4BixdfERsY3Q9GWXf5hFBc3SjGg5O7dt-JWvdpTQ/s320/bbq_spareribs_lg.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5438522732607509234" /></a><br />Barbecued Spareribs<br />4 servings<br /> <br />Cut into pieces for serving:<br />2 pounds spareribs<br /><br />Place them in a pan. Cover them with waxed paper. Bake the ribs in a very not oven 500 degrees for 15 minutes. Reduce the heat to 350 degrees. <br /><br />Sauté until brown:<br />1/4 cup chopped onions in 1 tablespoon drippings or other fat.<br /><br />Add and simmer for 20 minutes:<br />1/2 cup water<br />2 tablespoons vinegar<br />1 tablespoon Worcestershire sauce<br />1/4 cup lemon juice<br />2 tablespoons brown sugar, or to taste<br />1 cup chili sauce<br />1/2 teaspoon salt<br />1/4 teaspoon paprika<br /> <br />Remove the paper and pour these ingredients over the meat. Bake the spareribs for 1 hour longer. Baste them frequently with the pan liquor.Just your under average bloggerhttp://www.blogger.com/profile/04363766628362263771noreply@blogger.com0tag:blogger.com,1999:blog-3124419512929095592.post-71836830142563605582010-01-21T12:22:00.000-08:002010-01-21T12:26:48.758-08:00Double Fried French Fries<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip-F_Rn8Wqc_qHzQUabyxnlIgjglrJwgkDGqrcX7jZ6lFEr40JJdvIh-kpbKE4KMXZyy2T5qlC0MrCfbQYDpQ6JBEGgGO1xZDChlz50ujZnRhX4pOQ08RXS2kdQobwlbjvHlpOTgGIr9U/s1600-h/20100115-french-fry-perfect-fries1.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip-F_Rn8Wqc_qHzQUabyxnlIgjglrJwgkDGqrcX7jZ6lFEr40JJdvIh-kpbKE4KMXZyy2T5qlC0MrCfbQYDpQ6JBEGgGO1xZDChlz50ujZnRhX4pOQ08RXS2kdQobwlbjvHlpOTgGIr9U/s320/20100115-french-fry-perfect-fries1.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5429291871054176930" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Perfect French Fries <br />- 2 to 4, depending on how hungry or depressed they are -<br />If you don't have a fry cutter or thick mandoline, take your time cutting the potatoes thinly and uniformly—it will pay off in the results. If your stove is especially weak, fry potatoes in two batches during step 3, keeping the first batch warm in a 200°F oven while frying second batch. Oil can be strained and reused.<br />Ingredients<br />4 large russet potatoes (about 2 pounds), peeled, cut into 3/8-inch matchsticks<br />2 quarts peanut oil<br />Salt<br />Procedure<br />1. Place potatoes in bowl of cold water and rinse, changing water until water runs completely clear. Drain potatoes and dry thoroughly with paper towels or kitchen towels.<br />2. Using oil thermometer or instant read thermometer, heat oil in large Dutch oven or wok (oil should come no more than half way up the sides) to 350°F. Add potatoes and cook, stirring and turning frequently until pale blond with lightly bubbled surface, about 5 minutes (oil will drop in temperature when you add potatoes—adjust heat to maintain oil between 300 and 325 degrees F). Remove potatoes and drain on paper towel-lined baking sheet. At this point, potatoes can be refrigerated overnight, or frozen and kept in an airtight container in the freezer for up to 3 months.<br />3. Heat oil to 425°. Add potatoes and cook, stirring and turning frequently, until golden brown, about 2 minutes (oil will drop in temperature when adding fries—adjust heat to maintain temperature between 375 and 400°F). Transfer to paper towel-lined bowl, season with salt, and toss to remove excess oil. Serve immediately.<br />Posted by J. Kenji Lopez-Alt, January 15, 2010 at 7:30 AMJust your under average bloggerhttp://www.blogger.com/profile/04363766628362263771noreply@blogger.com1tag:blogger.com,1999:blog-3124419512929095592.post-50049820071853849192010-01-19T08:49:00.001-08:002010-01-19T08:50:14.773-08:00Either too many parking tickets or a high crime rate, you decide...<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidgYcBbUNHMTWHxz-5hArph0q-_aEAqplwW6xmHogk7DjoNwv_tnkk61qIT3BfWymlSRfSC12xYCzuX6HZOWTF9NgUJbfGr9G_euWMm_sAGH3A3ODyYhOPBZpGWMvpKOZYxOmzhItTeiM/s1600-h/P1030477_15_1%5B2%5D.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidgYcBbUNHMTWHxz-5hArph0q-_aEAqplwW6xmHogk7DjoNwv_tnkk61qIT3BfWymlSRfSC12xYCzuX6HZOWTF9NgUJbfGr9G_euWMm_sAGH3A3ODyYhOPBZpGWMvpKOZYxOmzhItTeiM/s400/P1030477_15_1%5B2%5D.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5428494239121008578" /></a>Just your under average bloggerhttp://www.blogger.com/profile/04363766628362263771noreply@blogger.com0tag:blogger.com,1999:blog-3124419512929095592.post-174298851183638782010-01-18T10:16:00.000-08:002010-01-18T10:17:05.330-08:00Lemon Yogurt Cake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqiqLQqnRRSNeuxVrgDwYrv9AyIiFLQaBIgHDLMTOH9DyhTP_i5lfxs-wqqP435N4dKR7R7_-viOBfEPpQP43O_TTO3Qu9_o3ueAPDJVDw4egZDXQwLRMUFB2DRqZk1M_UwnmlwBCyV7Y/s1600-h/lemon+yogart+cake+with+cranberries.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqiqLQqnRRSNeuxVrgDwYrv9AyIiFLQaBIgHDLMTOH9DyhTP_i5lfxs-wqqP435N4dKR7R7_-viOBfEPpQP43O_TTO3Qu9_o3ueAPDJVDw4egZDXQwLRMUFB2DRqZk1M_UwnmlwBCyV7Y/s200/lemon+yogart+cake+with+cranberries.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5418080808617185906" /></a><br /><br />Simple. Delicious. Try not to eat the batter with a spoon--it will be a struggle.<br /><br /><br />Lemon Yogurt Cake<br />Adapted from A Homemade Life by Molly Wizenburg (of Orangette). Serves 9<br />Cake<br />1-1/2 cups unbleached all-purpose flour<br />2 tsp baking powder <br />pinch of salt <br /><br /><br />zest of two lemons <br />1/2 cup fat-free plain yogurt (I used stony field farm because I had it home) <br />1 cup sugar <br />3 large eggs <br />1/2 cup light tasting olive oil<br /><br /><br />Syrup<br />1/4 cup powdered sugar, sifted <br />1/4 cup lemon juice <br /><br /><br />Glaze<br />1 cup powdered sugar, sifted <br />3 tbsp lemon juice<br /><br /><br />Preheat oven to 350<br />Grease 9-inch round cake pan (or in my case, the heart pan my Mom gave me a couple years back) with organic olive oil spray (I really hate to use cooking spray and such but I just haven't weaned myself off its convenience, not yet anyway). <br />In a medium bowl, whisk together the flour, baking powder and salt. <br />In a large bowl, combine the yogurt, sugar, lemon zest and eggs, stirring to mix well. Add the flour mixture and stir to just combine. Add the oil and stir well. <br />Pour into the prepared pan and bake for 25-35 minutes, until cake tester inserted in the middle comes out clean.<br />Cool the cake in the pan on a wire rack for 15 minutes. Run a knife around the edge of the pan and invert onto wire rack. <br />Flip back over so that rounded top is up. Set the rack over a pan or large plate. <br />In a small bowl, whisk together the syrup ingredients and spoon the syrup slowly over top of warm cake. <br />Let cake cool completely. <br />In a small bowl, combine the glaze ingredients. Whisk well so that sugar is completely dissolved. Spoon the icing over the cooled cake. <br />Cake can be served immediately, but glaze will be set after about 1 hour.Just your under average bloggerhttp://www.blogger.com/profile/04363766628362263771noreply@blogger.com0tag:blogger.com,1999:blog-3124419512929095592.post-74260362042372810922010-01-08T19:49:00.001-08:002010-01-08T19:52:33.463-08:00For the person who has everything, this is cool.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1X2q-WFmNOlY_mycfNB4Su0Hryfws9bjpvmoVClneE3aMZXU2JskOqXAEybtZueYvDQNynsbh41z-B38ppELxEDM7aNAH06FlIlePQz1_6bpP2bUXzOrmSPwvrpEwzDfmZ_vPSwHvitM/s1600-h/toaster1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 241px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1X2q-WFmNOlY_mycfNB4Su0Hryfws9bjpvmoVClneE3aMZXU2JskOqXAEybtZueYvDQNynsbh41z-B38ppELxEDM7aNAH06FlIlePQz1_6bpP2bUXzOrmSPwvrpEwzDfmZ_vPSwHvitM/s320/toaster1.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5424582969403947170" /></a><br />Making that morning toast will never be the same again. Watch<br /><br /><div><iframe frameborder="0" border="0" noresize="noresize" scrolling="no" marginwidth="0" marginheight="0" cellspacing="0" style="border:0px;overflow: hidden;" src="http://www.trendhunter.com/widget-new?width=468&filter=filtered&period=24H&offset=0&carousel=off&author=&category=&color_choice_1=&color_choice_2=&entry_id=62722" TITLE="TrendHunter.com Widget" width=468 height=442></iframe><BR><font style="font-family:Verdana,Arial; font-size:8px;"><a href="http://www.trendhunter.com">Trends</a> via <a href="http://www.trendhunter.com">TrendHunter.com</a>.</font></div>Just your under average bloggerhttp://www.blogger.com/profile/04363766628362263771noreply@blogger.com2tag:blogger.com,1999:blog-3124419512929095592.post-32902288251987048502009-12-30T07:52:00.000-08:002009-12-30T07:55:12.188-08:00U.S. Senate Bean Soup<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd13Mbc9pr8_p4Snq4S8MRbRmJv8cEyS0Irk5KERiydtHmKiOCZlH4CXSXjvlnUGdwl-y5cUJTULMrHUAZnk667CUaonUBUrMO6DnNJmnyCW79ICD2px3dx7DagmLq-QEooh6tykWJFgE/s1600-h/navybeansoup.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 300px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd13Mbc9pr8_p4Snq4S8MRbRmJv8cEyS0Irk5KERiydtHmKiOCZlH4CXSXjvlnUGdwl-y5cUJTULMrHUAZnk667CUaonUBUrMO6DnNJmnyCW79ICD2px3dx7DagmLq-QEooh6tykWJFgE/s320/navybeansoup.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5421058066522685826" /></a><br /><br />This is a variation of the famous hearty navy bean soup served for decades at the cafeteria of the U.S. Capitol. It has become a cherished soup icon. <br />Notice that the amount of fluid called for in the recipe is 6 cups; 3 cups of water or vegetable stock AND 3 cups chicken stock. Additional water is needed for the pre-soaking of the navy beans. A ham hock is most desired, although diced ham can be substituted. However, the simmering of the ham hock imparts a richer, full-bodied flavor not only from the attached meat but from the bone. Using diced ham will alter the ultimate flavor. This recipe is a good way to use up leftover mashed potatoes. <br /><br />• 1/2 lb. navy (or small white) beans, dried<br />• 3 c. water or vegetable stock<br />• 3 c. chicken broth<br />• 1 lg. ham hock (you can substitute 1 c. cubed or diced cooked ham, but flavor will be altered)<br />• 2 med. onions, diced<br />• 1/2 c. celery, diced<br />• 1/4 c. bell peppers, diced<br />• 1 c. mashed potatoes<br />• Salt and pepper to taste (optional) <br /><br />Cover the beans with water and soak overnight. Drain and rinse well. <br />Place the beans in a large heavy soup pot or pan and add the water, chicken broth, ham hock (or cubed/diced ham), onion, and bell pepper. Slowly bring to a boil over medium-high heat, skimming any fat or "foam" that rises to the surface. <br />Reduce the heat and simmer until the beans are soft, approximately 2 to 3 hours. Whisk in the mashed potatoes and season with salt and pepper to taste (optional). Simmer for 15 more minutes.<br />Note: For parents who simply don't have the time to jump through all the hoops necessary to make this soup, you might try substituting a few can of drained small white or navy beans for the dried beans, thus eliminating the time needed for the soaking and simmering of the dried navy beans. Cut way back on the total cooking time, and, in theory, it should be a close duplication. However, I've not ever done this, so I may be off base and the soup won't be nearly as delicious. But, give it a try if you'd like. It could be amazing!<br />Serves 4-6.<br /><br />A variation on this U.S. Senate/U.S. Capitol navy bean soup recipe: U.S. Capitol Bean Soup (Senate and House of Representatives) recipe found on SoupSong.com. This recipe varies from the one directly above, but you may be interested in trying it (this version does not use bell peppers). Since I will likely never taste the original navy bean soup, I have no idea which recipe most closely mimics the one served in the Capitol, but both are good recipes.Just your under average bloggerhttp://www.blogger.com/profile/04363766628362263771noreply@blogger.com0tag:blogger.com,1999:blog-3124419512929095592.post-74455586090382941052009-12-26T07:22:00.000-08:002009-12-26T07:23:26.706-08:00I'll take two and a large soda to go...<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg08HH2_XKrJoz7qUU3-P5IOPEIJGJrCgnqEXMnbZIvx51W7rrQNSypNfK9S2M5WCcZulhhJiXj-MKHIrKGCNQXQmonVvh5rpxfYkZA1myIdctdko3QqaUYuKdaLE0E5qx89deK7IkpNr0/s1600-h/20081013-doublebaconfatty.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg08HH2_XKrJoz7qUU3-P5IOPEIJGJrCgnqEXMnbZIvx51W7rrQNSypNfK9S2M5WCcZulhhJiXj-MKHIrKGCNQXQmonVvh5rpxfYkZA1myIdctdko3QqaUYuKdaLE0E5qx89deK7IkpNr0/s320/20081013-doublebaconfatty.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5419565703072869922" /></a>Just your under average bloggerhttp://www.blogger.com/profile/04363766628362263771noreply@blogger.com0tag:blogger.com,1999:blog-3124419512929095592.post-71356935229429400922009-12-23T19:06:00.000-08:002009-12-23T19:09:27.549-08:00Ronald Reagan’s Hamburger Soup<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoyFknlnM-6igUNZ_rgbPEizLHwQx8R6MdoJh2f4JKt7VWlDWaRBltmBmN3EUcdQ6VzxbbRYp7C5ZowB2_qurJyyRXyEOLKOd0vSe28Lqg1OvSmavSceMC68P-tz-514AVymrNtW-lHXk/s1600-h/ronald-reagan.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 100px; height: 126px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoyFknlnM-6igUNZ_rgbPEizLHwQx8R6MdoJh2f4JKt7VWlDWaRBltmBmN3EUcdQ6VzxbbRYp7C5ZowB2_qurJyyRXyEOLKOd0vSe28Lqg1OvSmavSceMC68P-tz-514AVymrNtW-lHXk/s320/ronald-reagan.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5418634464807232354" /></a><br />(Recipe from PR Newswire, March 11, 1986)<br />Original Source: SoupSong.com<br /><br />There’s been speculation that this first made news after President Reagan innocently announced his liking for fancy French soups… and was immediately accused of being elitist. Whatever.<br /><br />It’s definitely a homespun, plain soup, and not as bad as you might think when you see that there’s hominy in it. This corn product—with an Algonquin Native American name—was an important food to early U.S. pioneers. It’s a nice firm little ball in the soup—almost dumpling-like. Serve the soup as a lunch meal to 4-6 people with lots of cornbread, cold milk, and maybe a big American pie for dessert. <br /><br />Here’s the recipe… note the non-elitist allowance for canned foods and bouillon cubes. <br /><br />2 lb. lean ground beef <br />2 T. butter or margarine <br />2 c. diced onions <br />2 cloves chopped garlic <br />1-1/2 c. sliced carrots <br />2 c. sliced celery <br />1 c. diced green peppers <br />3 qt. (12 c.) beef broth, beef stock, or water with 8 beef bouillon cubes <br />1/4 tsp. ground black pepper <br />16 oz. (1 lb) chopped tomatoes (canned or fresh) <br />10 oz. canned hominy, drained <br /><br /><br />Brown ground beef in butter (or margarine) in 6-quart sauce pan or soup pot. Add onions, garlic, carrots, celery, and green peppers. Simmer 10 minutes with the pan covered.<br /><br />Add beef broth/stock or water with bouillon cubes. Add chopped tomatoes and black pepper. Simmer soup on low heat for 35 minutes. Add drained hominy. Boil hamburger soup for 10 minutes more. <br /><br />Makes 4 quarts. <br /><br />Serves 4-6.Just your under average bloggerhttp://www.blogger.com/profile/04363766628362263771noreply@blogger.com1tag:blogger.com,1999:blog-3124419512929095592.post-34737415280537166852009-12-22T07:02:00.000-08:002009-12-26T07:20:38.737-08:00Fried Egg Sandwich<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpSIBuWWY8KBiytPguVSOnz6VjK8tLCLQ-Uh-NAQczKBN-7OOO7HMEXmDPe9CkyIOIi7LqEa0FcAZoDmGBs5LFxDN6ks4F6NdM9xk0EowQvxh3logt_d9wI1SAb1RJ4-Vo34xn5KAa00k/s1600-h/egg_sandwich_2.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpSIBuWWY8KBiytPguVSOnz6VjK8tLCLQ-Uh-NAQczKBN-7OOO7HMEXmDPe9CkyIOIi7LqEa0FcAZoDmGBs5LFxDN6ks4F6NdM9xk0EowQvxh3logt_d9wI1SAb1RJ4-Vo34xn5KAa00k/s320/egg_sandwich_2.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5419565110033529538" /></a><br />The most classic of the bunch<br /><br />Ingredients<br />1 egg<br />1 teaspoon olive oil<br />salt and pepper<br />2 slices bread<br />1 teaspoon butter<br />1 slice cheddar cheese<br /><br />Toast the bread. Meanwhile, fry the egg in olive oil, as in this recipe, seasoning with salt and pepper. When the egg is nearly done--I like to leave the yolk oozy--remove the toast from the toaster, spread them with butter and the slice of cheddar. Top with the egg, which will melt the cheese, and eat.<br /><br />http://www.biggirlssmallkitchen.com/Just your under average bloggerhttp://www.blogger.com/profile/04363766628362263771noreply@blogger.com2tag:blogger.com,1999:blog-3124419512929095592.post-75315156075918165832009-12-21T13:01:00.000-08:002009-12-21T13:03:33.956-08:00Just in time for that Christmas dinner<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhQnaFBkJmldoW699KdUvNiIQc1XFuTEJrcyHFrLUgmaYu_hHf4N_fb8tCCx9c_ePzPB_nHHGqclFpuahzLYU7Vu8tF_hj6pART7rXlHTvAcxmK1NEfSL9-MAeDg6mjhoVT79ao_Z6_2M/s1600-h/food101maypotato3.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhQnaFBkJmldoW699KdUvNiIQc1XFuTEJrcyHFrLUgmaYu_hHf4N_fb8tCCx9c_ePzPB_nHHGqclFpuahzLYU7Vu8tF_hj6pART7rXlHTvAcxmK1NEfSL9-MAeDg6mjhoVT79ao_Z6_2M/s320/food101maypotato3.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5417797985647035442" /></a><br />KITCHEN SINK MASHED POTATOES<br />Yield: 6 servings<br />• 2 pounds red potatoes <br />• 1 stick (1/2 cup) unsalted butter <br />• 3 garlic cloves, minced <br />• 1/4 cup heavy cream <br />• 1/2 cup chicken stock or broth <br />• 1/2 cup Parmesan cheese <br />• 1/4 teaspoon garlic powder <br />• 1/4 teaspoon onion powder <br />• 1/2 teaspoon salt <br />• Pinch pepper <br />• Optional: chopped chives or curly-leaf parsley <br />Procedure:<br />1. Scrub potatoes under running water to get rid of dirt and potato eyes.<br />2. Fill a large pot with water and bring to a boil. Add potatoes one at a time and cook until tender, about 25 to 30 minutes. Strain pot in sink, and cool potatoes slightly before handling.<br />3. If desired, peel potatoes. (If they’re too hot to handle, run them under cold water right before peeling.) Return potatoes to pot, and return pot to stove. Add butter and garlic cloves. (The heat from potatoes will melt the butter.)<br />4. Turn burner on low heat, (this will keep potatoes warm while you’re adding cold ingredients). With a potato masher, mash butter and garlic cloves with potatoes until desired consistency – anywhere from really chunky to almost completely smooth.<br />5. Using a wooden spoon or whisk, stir in heavy cream and chicken stock. Add cheese, garlic and onion powders and salt. Continue stirring until cheese is melted. Add pepper to taste. Optional: Fold in or top with chopped chives or curly-leaf parsley. Serve immediately, or cool and place in refrigerator for up to 2 days.<br />– Cynthia FureyJust your under average bloggerhttp://www.blogger.com/profile/04363766628362263771noreply@blogger.com1tag:blogger.com,1999:blog-3124419512929095592.post-51197065630296308202009-12-21T09:07:00.000-08:002009-12-21T09:09:46.642-08:00Good Idea: How to Really Reheat Pizza in a Skillet or on a Griddle<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwnryZJNBoYva0FLvEwEReB1q3LUmqaYC3c1zbbBhi6XPtR5zfwadaWja05Nnyw53D9PYPUhfHX6RLxiIF3jXRXGe2Duveza9l4AbcoxR9RSUf69YQEYd0pwXd85_NF3YDjXnWEJW-Rgo/s1600-h/20090916-pizza-reheat.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 186px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwnryZJNBoYva0FLvEwEReB1q3LUmqaYC3c1zbbBhi6XPtR5zfwadaWja05Nnyw53D9PYPUhfHX6RLxiIF3jXRXGe2Duveza9l4AbcoxR9RSUf69YQEYd0pwXd85_NF3YDjXnWEJW-Rgo/s320/20090916-pizza-reheat.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5417737687608400290" /></a><br />I've reheated leftover pizza in a skillet before, but I'd never thought of flipping it and cooking the cheese side, too.<br /><br />I could simply flip the pizza over. The crust would brown and the cheese would not only melt, it would become crispy and caramelized like a frico, making the leftover pizza into something possibly better than the real thing.<br /><br />Wish I had some leftover pizza in the fridge to try this with. Guess that's an excuse to order some.Just your under average bloggerhttp://www.blogger.com/profile/04363766628362263771noreply@blogger.com1tag:blogger.com,1999:blog-3124419512929095592.post-46094389138584565932009-11-24T17:48:00.000-08:002009-11-24T17:49:39.831-08:00Where was this when I was in college?<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQRiNZupLC9huCTqaaKeybUSD9gCCgv5TiA4515qesxBvZXqcp1GKmum0HKK5ZqpQZWOVTwC-J53AXeRiIcJxbmvHRV1JhgGv9FwGFrr09CfvOl3EXqTdH-0D4D8s6XR-1rAtOBSTFG1U/s1600/whereshouldieat.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 213px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQRiNZupLC9huCTqaaKeybUSD9gCCgv5TiA4515qesxBvZXqcp1GKmum0HKK5ZqpQZWOVTwC-J53AXeRiIcJxbmvHRV1JhgGv9FwGFrr09CfvOl3EXqTdH-0D4D8s6XR-1rAtOBSTFG1U/s400/whereshouldieat.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5407852398122833986" /></a>Just your under average bloggerhttp://www.blogger.com/profile/04363766628362263771noreply@blogger.com0tag:blogger.com,1999:blog-3124419512929095592.post-51174053846233597282009-10-23T11:47:00.001-07:002009-10-23T12:09:10.893-07:00Skewer it, it's football tailgatting time....My football motto is on any given Saturday, if Michigan wins, Ohio State and Notre Dame loose, that makes for a good weekend! <br /><br />For those who's teams lost, don't let that <strong>dampen</strong> your tailgating experience, I say-skewer it and enjoy these recipes.<br /><br /><br /><strong>Spicy Beef Kebabs</strong><br /><br /><strong>Ingredients:</strong><br /><br />1 1/2 to 2 pounds boneless beef sirloin<br />3 cloves garlic, minced<br />2 teaspoons smoked paprika<br />1/2 teaspoon ground turmeric<br />1 teaspoon kosher salt<br />1/2 teaspoon freshly ground black pepper<br />1/3 cup red wine vinegar<br />1/2 cup olive oil<br />Special equipment: 4 (12 inch) metal skewers or wood, soaked ahead of time<br /><br /><strong>Directions:</strong><br /><br />Cut beef into 1 1/2 to 1 3/4 inch cubes and place into a large mixing bowl. Set aside<br /><br />In the bowl of a food processor combine the garlic, paprika, turmeric, cumin, salt, pepper, and red wine vinegar. With the processor running drizzle in the olive oil.<br /><br />Pour the marinade over the meat and toss to coat. Place in the refrigerator in an airtight container or a seal able plastic bag and allow to marinate for 2 to 4 hours.<br /><br />Preheat grill to medium-high heat. Thread the eat onto the skewers leaving about 1/2 inch in between the pieces of meat. Place on the grill and cook, with lid lowered , 2 to 3 minutes per side, 8 to 12 minutes in all. (8 minutes for rare and 12 for medium) Remove from the heat to aluminum foil, wrap and allow to rest 2 to 3 minutes prior to serving.<br /><br /><br /><br /><br /><strong>Grilled Tomato Kebabs</strong><br /><br /><strong>Ingredients:</strong><br /><br />1 pint cherry tomatoes<br />Good olive oil<br />Kosher salt and freshly ground pepper<br /><br /><strong>Directions:</strong><br /><br />Heat a charcoal grill with coals, spread them out in one dense layer and brush the grill with oil. Place the cherry tomatoes on skewers, threading them through the stem of the tomato. Brush with olive oil and sprinkle with salt and pepper.<br /><br />Place on grill, turning once until seared on the outside but still firm on the inside, about 5 minutes.Just your under average bloggerhttp://www.blogger.com/profile/04363766628362263771noreply@blogger.com0tag:blogger.com,1999:blog-3124419512929095592.post-25290586890938855652009-10-23T11:29:00.001-07:002009-10-23T11:33:36.805-07:00Now thats storage...<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHAu-Wq63_oS-DVT-hWr9-UlpY9X3mD0a-IRHTbAUbEEf0esBWNuHo2kUgbmbrnxqjNohid4VUR9zPXZPQTw5M9CC7vOxDf3q4BJjRze4FDT4FBB_7Sdc2qI8QG4Or2gNRquRRYlWeswU/s1600-h/refrigerator-2jpg.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 307px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHAu-Wq63_oS-DVT-hWr9-UlpY9X3mD0a-IRHTbAUbEEf0esBWNuHo2kUgbmbrnxqjNohid4VUR9zPXZPQTw5M9CC7vOxDf3q4BJjRze4FDT4FBB_7Sdc2qI8QG4Or2gNRquRRYlWeswU/s400/refrigerator-2jpg.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5395865378933462674" /></a>Just your under average bloggerhttp://www.blogger.com/profile/04363766628362263771noreply@blogger.com0tag:blogger.com,1999:blog-3124419512929095592.post-15390135281955202712009-10-19T16:41:00.000-07:002009-10-19T16:44:04.574-07:00Flourless Double-Chocolae Pecan Cookies3 cups confectioner's sugar<br />3/4 cup Dutch-process cocoa powder<br />(spooned and leveled)<br />1/2 teaspoon coarse salt<br />5 ounces bittersweet chocolate, chopped<br />1 1/2 cups chopped pecans (or other type of nut)<br />4 large egg whites, room temperature.<br /><br />1. Preheat oven to 325 degrees. In a large bowl, whisk together sugar, cocoa and salt. Stir in chocolate and pecans. Add egg whites and stir just until incorporated (do not overmix).<br /><br />2. Drop dough by 1/4 cupfuls, 3 inches apart, onto two parchment-lined rimmed baking sheets. Bake until cookie tops are dry and crackled, about 25 minutes, rotating sheets halfway through. Transfer sheets to wire racks and let cookies cool completely. (To store, keep in an airtight container up to 3 days.) Makes 12<br /><br />Note: These are large cookies so I would suggest making them a little smaller. If you do that then they won't need to cook so long.<br /><br />(Oh my gosh they're good)Just your under average bloggerhttp://www.blogger.com/profile/04363766628362263771noreply@blogger.com1tag:blogger.com,1999:blog-3124419512929095592.post-65446579061663995492009-10-14T10:56:00.000-07:002009-10-14T11:02:50.008-07:00From the gotta have one of these things department.....Imagine it's raining out, blowing and cold, yet you have a real hankering for a good porterhouse steak, what to do, what to do. Grill at your table of course. I hope you have more luck that I convincing my wife that I wont fill the house with smoke and grease. She still has fond memories of my attempt at grilling using the broiler last month.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlb0iQXS4E7GBOAx1QLXL6lFd2Jn8SpaF67EhTcSy2y9qcnceNdTu7kJFJc2apO1v1m7nwAD0mMWdCeeb8a97Cl8HaLzHzIWdpyy5HSTfQqXbpQ2JE1Beeva4H4Urned_IVayBl4Gl6u0/s1600-h/ariete-grill.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 281px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlb0iQXS4E7GBOAx1QLXL6lFd2Jn8SpaF67EhTcSy2y9qcnceNdTu7kJFJc2apO1v1m7nwAD0mMWdCeeb8a97Cl8HaLzHzIWdpyy5HSTfQqXbpQ2JE1Beeva4H4Urned_IVayBl4Gl6u0/s320/ariete-grill.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5392516348663216130" /></a><br /><br /><br />New electric grill that takes true grilling to the table. With SteakHouse Grill, food products cook without coming into contact with their fats as is true with traditional grilling. The uniquely designed grill cooks in vertical position and excessive juices drain into the special tray, cooking healthier and tastier foods, and preventing the formation of annoying smoke. ArieteJust your under average bloggerhttp://www.blogger.com/profile/04363766628362263771noreply@blogger.com0tag:blogger.com,1999:blog-3124419512929095592.post-88060082641601158812009-10-02T12:51:00.000-07:002009-10-02T12:58:11.067-07:00A thousand cucumbers?From Helen Symons's recipe box to your pantry.....<br />Click to enlarge<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1jzF-q_HhGIe8jhbMPJBC7j4gyLww0BP72oXUOE72AJ4Q5mn6_R0ydut6H2yC495hPrcRu7ZpEjwNLQPGv-wPBMkdncHOMB9Rcuj23BdWRRdjVULyBAZ75A6qZHt3ruyzMeDBLRhByHE/s1600-h/DSCN0654.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1jzF-q_HhGIe8jhbMPJBC7j4gyLww0BP72oXUOE72AJ4Q5mn6_R0ydut6H2yC495hPrcRu7ZpEjwNLQPGv-wPBMkdncHOMB9Rcuj23BdWRRdjVULyBAZ75A6qZHt3ruyzMeDBLRhByHE/s320/DSCN0654.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5388093187327306514" /></a><br /><br />Nice to see you have options for only 400 pickles.....Just your under average bloggerhttp://www.blogger.com/profile/04363766628362263771noreply@blogger.com2