Archive for the ‘Food’ Category

West By God Virginia Chili

July 30, 2018

Ingredients:

1 large red bell pepper, chopped
1 large onion, chopped
2 Tbsp. butter or margarine
1 lb. ground beef
3-1/2 tablespoons Chili Seasonings (Recipe right below)
*2 Tbsp. chili powder
*2 teaspoons ground cumin
*1 ½ teaspoons smoked paprika
*1 teaspoon dried oregano
*1 teaspoon garlic powder
*½ teaspoon ground black pepper
1-15 ounce can diced carrots
1-14.5 ounce can diced tomatoes with juices
1-14.5 ounce can crushed tomatoes
2-15 ounces cans black beans, rinsed and drained
1-15 ounces pinto beans, rinsed and drained
2 cups vegetable broth or water

Directions:

Bring a large pot to medium-high heat, add butter, then add beef, and cook, stir, and crumble until fully cooked, about 6 minutes.

Add remaining ingredients, mix well, and bring to a boil, then reduce to a simmer. Cover and cook for 15 minutes, or until veggies have softened.

Serve up with cornbread and your favorite beverage!

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Baked Pumpkin Spice Donuts

July 30, 2018

donutsI worked on this recipe, trying several variations until I hit upon the key ingredients.  By mixing pumpkin pie filling and straight pumpkin you get intense flavor and you build it even more with the addition of pumpkin oil.  I suggest spraying the doughnut pans with an oil/flour mixture or wiping them with oil and dusting with flour before using and between each batch.  If you don’t have oat flour and whole wheat pastry flour you can substitute all-purpose flour, just use a high quality flour and don’t pat it down when measuring.

Ingredients-

  • 1 cup vegetable oil
  • 6 large eggs
  • 3 cups sugar
  • 1 – 15oz can pumpkin pie filling
  • 1 – 15oz can pumpkin
  • 1 tsp. pumpkin seed oil
  • 1-1/2 tsps. pumpkin pie spice
  • 1-1/2 tsps. salt
  • 1 Tbsp. baking powder
  • 1 cup oat flour
  • 2-2/3 cups whole wheat pastry flour
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  • 2 cups sugar
  • 1 tsp. pumpkin pie spice
  • ½ tsp. cinnamon
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  • 1 cup butter melted

Instructions:

  1. Preheat the oven to 325˚ degrees.
  2. Lightly grease 2 – 12 count nonstick metal doughnut pans.
  3. Beat together the oil, eggs, 3 cups sugar, pumpkin, 1 tsp. pumpkin seed oil, 1 1/2 tsps. pumpkin pie spice, salt and baking powder until smooth.
  4. Combine flours, gently add into mixture and stir just until smooth.
  5. Fill large pastry bag with pumpkin mixture and pipe into donut pans until 3/4 full.
  6. Bake the donuts for 14-16 mins or until they are lightly browned.
  7. Remove the donuts from the oven and set aside; after 5 minutes gently removed from pan and transfer them to cooling rack.
  8. Melt butter in a small saucepan.
  9. In a separate small, wide bowl combine 2 cups sugar and 1 tsp. pumpkin pie spice and ½ tsp. cinnamon.
  10. Brush donuts lightly with butter, but not drenched and then toss in sugar & spice mixture to coat evenly.

Kale Caesar Salad

September 14, 2017

This salad could also be referred to as a slaw depending upon the style of menu presented.  The heavy texture and bite of Kale stands up to the robust quality of the Caesar dressing covering the salad.  I chose Kippered snack herring to be used in the dressings, but can be eliminated if desired or switched to anchovy fillets or sardines if desired.  As always the quality of ingredients makes the dish, so do use wilted greens or off tasting oil as they will detract from the presentation and flavor.

Ingredients:

¼ cup fresh lemon juice
1 can kippered snacks in oil (3.25oz)
2 teaspoons Dijon Mustard
2 cloves of garlic, peeled
1 cup EVOO
½ cup shredded Parmesan, divided
1 hard boiled egg, finely chopped
Freshly ground salt and pepper to taste
1 lb kale, cleaned, center stalks removed, thinly sliced crosswise to form ribbons.

Procedures:

Place first four ingredients into a blender and process until smooth.  While the blender is still running gradually add the oil in a slow stream to create a creamy dressing.  When fully combined remove from the blender and place into a small bowl and set aside.

Place kale into a large bowl and drizzle in ¾ of the dressing, combining to coat the kale evenly.  Add in a few grinds of salt and pepper to taste, then top with remaining chopped egg and remaining Parmesan cheese and drizzle with remaining dressing and serve.

Note – Dressing can be made up to 3 days ahead if kept in fridge.

Ya-Ya’s Greek Football Nachos

February 3, 2016

nachos (2)Ingredients:
• 1 pound thinly sliced and chopped Gyro meat*
• 1 bag Tortilla chips, restaurant style
• 6 ounces crumbled feta cheese
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• 1 cup diced fresh tomatoes
• 1 cup shredded lettuce
• 1/2 cup diced cucumbers
• 1/2 cup black olives
• 1/2 cup red onion, diced
• ½ cup sliced pepperoncini
• 2 ounces crumbled feta cheese
• 1 ½ cups Tzatziki Sauce

Directions:
1. If you do not have pre-done sliced Gyro meat, follow Ground Lamb directions below.
2. Preheat oven to 350 degrees. Place tortilla chips onto a large jelly roll pan or casserole dish. Top with Gyro meat (or crumbled Cooked Lamb) 6 ounces of feta. Place in the oven and cook 8 – 10 minutes or until the feta starts to brown.
3. Remove from oven. Top with Tzatziki, diced tomatoes, lettuce, cucumbers, olives, red onion, pepperoncini and remaining feta cheese.
4. Serve.

*Ground Lamb Directions
• 1-pound ground lamb
• 3 cloves garlic, minced
• 1/2 medium yellow onion, small dice
• 2 teaspoons dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

  1. Cook lamb, garlic, yellow onion, oregano and salt and pepper in a pan over medium heat. Cook until lamb is cooked through and onions are softened approximately 7 minutes.
  2. Remove from heat and set aside.

Snowpocalypse 2016 Ice Cream

January 23, 2016

Stephanie and Caitlin from WHAG-25, are always looking for new ideas on the show, and while messaging Stephanie on the longevity of the storm she asked about Snow Ice Cream. I’ve had Snow Ice Cream but never made it but did some research into several recipes and this is the creation I came up with at Shepherd Dining Services. There’s lots of snow out there – so gather up a bowl and get cooking!

Ingredients:

1-gallon fresh snow – no yellow snow
1-cup sugar
1 tbsp. natural vanilla
1 can sweetened condensed milk (14oz) – more to taste

Directions:

Place the snow in a large clean metal bowl, gradually add in sugar, vanilla and slowly stir in the condensed milk to desired consistency. You may need more so have another ready just in case.

Scoop into bowls top with favorite additions or enjoy plain!

 

It’s Back!

January 14, 2016

Blog crashed and was only able to restore data to 2011, rest assured I’ll have new items and ideas in the very near future.  Stay tuned!

Check out some frozen drinks featured on WHAG 25 – Your4State.com

 

Red Monkey Seasoning and Rubs

July 4, 2011

I stumbled across the Red Monkey website over 2 months ago and they graciously sent me a few samples to try. I’ve been using them in a variety of recipes from commercial to home use and each seasoning is loaded with flavor.

The main three that I have utilized are:

Mango Habanera – a delicious blend of sea salt, dried mango, orange peel, spices, peppers, smoke, garlic and a few other spices.

Smoked Paprika and Roasted Garlic – a nice blending of sea salt, garlic, smoke, onion paprika and select spices.

Hickory Smoked Balsamic – a perfect blend of sea salt, dehydrated garlic, spices and herbs, dehydrated onion, apple cider vinegar powder, ground mustard, citric acid, and balsamic vinegar powder.

I used the seasonings on chicken, ribs, steaks, pork loins and chops, fish, lobster, shrimp, vegetables, dips, sauces, gravies and the list goes on. Don’t take my word for it, go online and look up the seasonings and pick up some to try. They are certainly worth it, and at $3.99 a bottle they go a long way. They also carry foodservice sizes in a few of their blends if you need larger quantities. I’ve been using the smaller bottles but will be placing an order for foodservice sizes in the next two days. I really hope they have the Roasted Raspberry Chipotle in stock so that I can try out on some smoked pork or beef brisket.

Try taking 1 tablespoon of the Smoked Paprika and Roasted Garlic seasoning and add it to 1/2 cups of sour cream, 1/2 tsp lemon juice, and 1/2 cup Greek yogurt. Mix well and allow to sit for at least 3 hours for seasonings to blend. You can add more or less according to your personal taste, just remember that the flavor will intensify as it sits in the fridge.

Stay tuned in for more ideas and recipes featuring Red Monkey seasonings!

Grilling up the summer!

June 15, 2011

Head to your local market, food pantry, garden, farmers market or snag some fresh produce from your neighbors garden if they are away! In any case pick some fresh ingredients, lightly season them and fire up the grill and get it smoking hot.

Sear the veggies to your desired doneness and then dress with a bit of freshly diced scallions or shallots, some grated Wisconsin cheese and drizzle on a touch of aged balsamic vinegar!

Have at it and be creative, leap before you look and grill until you can grill no more! Then grill again!

June 11, 2011

If it were not for Auguste Escoffier we would be eating to get by or simply eating as a fact of life. Food takes on a different flavor when treated with skill and understanding. All too often quality food is purchased, hidden away in a bag or drawer in the fridge, pantry or cupboard and left to the demise of time.

For some they like to look over Good Housekeeping, GQ, Taste of Home and magazine of all style of food presentation offering up a variety of cooking techniques. Suffice to say Auguste went down that path before any of these modern day versions of the quick fix recipe came to print. In 1903 he published what I believe is the mother of all magazines, cookbooks, guides and articles on taking cooking seriously.

True, I like to have fun in the kitchen but when the oil hits the skillet I like to rely on basic foundation principles. So when the latest copy of Le Guide Culinaire hit the bookshelves I was more than interested in using it for classroom instruction, and was beyond excited when a good friend from John Wiley & Sons, Inc contacted me to see if I would like to use it for educational purposes.

In the next several months I will digest the recipes as Auguste had written them, then later revised a second, third and lastly in 1921 for a fourth time. I’m also looking forward to imparting some of Escoffier’s time tested culinary skills to those paths i cross during my travels.

Apple Slaw

May 12, 2011

I wanted something bright, fresh and crisp for the upcoming summer season, and this salad hit the mark. It has a nice crispness, delightful flavor and delicious crunch.

Try a variety of your favorite apples and mix up the sharpness of cheddar if you wish. The sky is the limit so mix up this delightful summer dish and enjoy.

¼ cup apple cider vinegar
1 tbsp Spicy Brown mustard
1 tbsp olive oil
¼ tsp seat salt
¼ tsp fresh ground black pepper
1 medium cabbage, shredded (4 cups)
1 small red cabbage, shredded (2 cups)
2 large carrots, shredded (1 cup)
1 medium parsnip, shredded (1/3 cup)
1 Granny Smith apple, unpeeled and cut into thin strips
1 Gala apple, unpeeled and cut into thin strips
¼ cup fresh flat leaf parsley, chopped
4 oz Carr Valley Mammoth Cheddar, cut into small wedges

In a metal bowl, whisk together vinegar, mustard, oil, salt and pepper; set aside

In a large wooden salad bowl, combine cabbage, carrots, parsnip, apples and parsley; drizzle on vinaigrette and toss to coat well.

Chill for at least 20 minutes to allow flavors to combine, and then arrange cheddar wedges around the edge of the salad in the bowl.