I was in and out of the kitchen the other day and I wanted something good and satisfying, without the labor!! I searched my on hand, ready to eat options and came up with quite an interesting combination that was down right tasty!! I had some seeded Italian loaf, some smoky bacon already cooked, some baked crinkle cut french fries, and a batch of fresh picked French Mesclun greens from our garden. I tossed the greens with a little good quality extra virgin olive oil and vinegar, s and p to taste and set it aside. I added mayo for glue and loaded on a pile of baked fries on one side of the 1/4 inch slices I made from the loaf. I then added a few scant pieces of the smoky bacon and added about 1 cup of greens to the other side slice and brought them together. Oh, and a nice squeeze of SRIRACHA. Capsacin, a chemical found in foods like peppers and chilies is said to raise the metabolism by as much as 15%. Every little bit helps right!
Sandwiches are a great way to get your "5" a day in especially when you pair them with bacon. Baked french fries provide virtually no fat and the tangy oil and vinegar meshes well with the sesame studded Italian loaf. Try it for yourself and you too may have a new BFF with staying power, Bacon, French fries, and French salad greens.
Wednesday, June 13, 2012
Tuesday, June 12, 2012
Talkin' Turkey
Contrary to popular belief, Thanksgiving and Christmas are not the only suitable times for some turkey in our lives. Alternately, we consume so much on those occasions, we almost don't want to see it for the subsequent time between the holidays. There are other ways to enjoy the soothing and savory bird without having to be responsible for finishing off 14lbs. of it in every from from turkey hash, turkey casseroles, turkey sandwiches, did i say turkey sandwiches :), turkey potpie, and turkey and gravy, turkey and turkey!! You get my drift. For an off season change of pace, consider smoked turkey wings and drumsticks. I have a quick and amazing recipe to get just enough turkey in your life to look forward to his next visit. Comforting and relatively maintenance free, this recipe is great for a laid back overcast day, when rain is just beyond the horizon and pajama shorts, boxers and ragged t-shirts seem to be the attire of choice...
Turkey in the Off Season
4 lb. smoked turkey wings and drumsticks
3 cloves garlic, pressed or finely minced
2 stalks celery, cut in fifth's
2 carrots, cut in thirds
1 large onion, quartered
1 bay leaf
1 soft chicken bouillon cube, or 4 c. low sodium chicken broth water olive oil for drizzling Kosher salt and fresh cracked pepper to taste In a dutch oven or other heavy bottomed pot, heat olive oil to medium high. Add veggies and bouillon and cook until fragrant, about 3 minutes. Add rinsed turkey parts,and fill vessel until wings and drumsticks are just covered with water. ( This is where you add the broth in place of water, then fill rest of way with water) Bring up to a boil, and reduce heat to medium. Cook at a rolling simmer for several hours, until fork tender and falling away from the bones. Be sure to check liquid levels periodically and meat is always submerged until the last 30 minutes. At which point, let the liquid concentrate by reduction and coat turkey pieces. Season to taste as desired. Serve crusty bread and some greens for a southern comfort feel and a happy face to boot.
1 soft chicken bouillon cube, or 4 c. low sodium chicken broth water olive oil for drizzling Kosher salt and fresh cracked pepper to taste In a dutch oven or other heavy bottomed pot, heat olive oil to medium high. Add veggies and bouillon and cook until fragrant, about 3 minutes. Add rinsed turkey parts,and fill vessel until wings and drumsticks are just covered with water. ( This is where you add the broth in place of water, then fill rest of way with water) Bring up to a boil, and reduce heat to medium. Cook at a rolling simmer for several hours, until fork tender and falling away from the bones. Be sure to check liquid levels periodically and meat is always submerged until the last 30 minutes. At which point, let the liquid concentrate by reduction and coat turkey pieces. Season to taste as desired. Serve crusty bread and some greens for a southern comfort feel and a happy face to boot.
Talkin' Turkey!
Contrary to popular belief, Christmas and Thanksgiving are not the only suitable times to have some turkey in our lives. Alternately, we sometimes consume so much during those occasions, we almost don't want to see it for that subsequent time between the holidays. There are other ways of consuming the soothing and savory bird without having to finish off 14 lbs of it in every form from turkey hash, turkey casseroles, turkey sandwiches, did I mention turkey sandwiches :), turkey potpie, turkey and gravy, turkey salad, turkey lurkey, turkey and turkey, you get my drift.
For an off season change of pace, consider smoked turkey wings and drumsticks. I have a simple and amazing recipe to get just enough turkey in your life to still look forward to his next visit. Comforting and relatively maintenance free, this recipe is perfect for a laid back, overcast day, when rain is just beyond the horizon, and pajama shorts, boxers and ragged t-shirts seem to be the attire of choice...
Turkey in the Off Season
4 lbs. smoked turkey wings and/or drumsticks
3 cloves garlic, pressed or finely minced
2 stalks celery, cut into fifths
2 carrots, cut into thirds
1 large onions, quartered
1 bay leaf
1 soft chicken bouillon cube or 4 c. low sodium chicken broth
water
olive oil for drizzling
Kosher salt and fresh cracked black pepper to taste
In a dutch oven or heavy bottomed pot, heat olive oil to medium high.
Add veggies and bouillon and cook until fragrant, about 3 minutes.
Add rinsed turkey parts and fill with water just covering (This is where you add the chicken broth and fill the rest of the way with water)
Bring ingredients to a boil and reduce to medium.
Cook, at a rolling simmer for several hours, until fork tender and meat is just short of falling off the bones. Be sure to check liquid levels periodically to keep meats submerged until the last 30 minutes of cooking. At which point, concentrate liquid by reducing to a jus that coats the wings and drumsticks. Season to taste as desired. Drizzle with olive oil to taste.. Serve with crusty bread and greens for a southern comfort feel and a smile to boot!!
Friday, June 8, 2012
Not to be Corny, but...
Happy Friday All!! If you had a chance to try the dirtcake, I hope it was enjoyable. Last evening, I spent some quality time with extended family over a few drinks and a hot grill. We dined on the patio being such a pleasant night and all. We noshed on peppered flat irons, filets, and ribeyes. The ribeyes were marinated in rice wine, worchestershire, sherry, seasoned rice vinegar and chili powder. They were about 2 inches thick and cooked to medium. They were awesome!! Hotdogs and kielbasa as well as a few burgers joined the party as well. I steamed some potatoes and tossed them with garlic and herb seasoning and olive oil. I also threw in a couple of pats of butter for dexterity. They got rave reviews around the board!! I also took a quick boxed pasta salad and added loads of fresh veggies. I tossed in celery, red and yellow mini peppers and carrots. I also spiked this kicked up pasta salad with some amazing, sharp cheddar cheese and briny capers. We had a blast!! Good family, good music and great food are not easily matched and the memories and stories told are priceless.
All of the meats on the grill were fairly quick cooking as compared to the life of a round of charcoal, so I did a two-for. My sister had Terry brought by a 4 lb. corned beef brisket for me to "do something with" and I obliged. I created a super easy and flavor packed dry rub and applied it. I then let the brisket sit at room temperature for an hour and put it on the hottest part of the grill. I let it sear nicely and smoke for the duration of the evening., about 4 hours. At evening's close, I tightly wrapped the brisket in foil and refrigerated it. This morning, I pulled it out and baked it in a cast iron skillet with a little water at 325*F for about 3 hours.
I prepared an Asian slaw recipe I came up with several days ago to embellish the tender, moist slices of smoky goodness with a trace amount of flavor filled fat along each edge. I reinforced store bought BBQ sauce with some rice wine and vinegar to tie the flavors all together. With a BBQ sauce painted bun and a hearty helping of the supple beef, the slaw was right at home nestled atop the steaming mountain yet to be conquered. I have to say this is my best BBQ feat yet. But wait, there's more to come. We must be patient grasshopper!!:)
All of the meats on the grill were fairly quick cooking as compared to the life of a round of charcoal, so I did a two-for. My sister had Terry brought by a 4 lb. corned beef brisket for me to "do something with" and I obliged. I created a super easy and flavor packed dry rub and applied it. I then let the brisket sit at room temperature for an hour and put it on the hottest part of the grill. I let it sear nicely and smoke for the duration of the evening., about 4 hours. At evening's close, I tightly wrapped the brisket in foil and refrigerated it. This morning, I pulled it out and baked it in a cast iron skillet with a little water at 325*F for about 3 hours.
I prepared an Asian slaw recipe I came up with several days ago to embellish the tender, moist slices of smoky goodness with a trace amount of flavor filled fat along each edge. I reinforced store bought BBQ sauce with some rice wine and vinegar to tie the flavors all together. With a BBQ sauce painted bun and a hearty helping of the supple beef, the slaw was right at home nestled atop the steaming mountain yet to be conquered. I have to say this is my best BBQ feat yet. But wait, there's more to come. We must be patient grasshopper!!:)
Wednesday, June 6, 2012
Let's get Dirty
Hey folks! I just wanted to let you know that I came up with great recipe that's quick and easy, not to mention crazy delicious!! Preparation time is minimal with maximum reward.
Dirtcake is a popular southern favorite especially during the warm and hot spring and summer months. Ironically enough, there is no dirt involved and it's not even a cake. Nevertheless, my take on this 'cake' involves fresh, delicious and sweet cherries. The presentation is worth the patience and the taste speaks for itself. This recipe is great for making friends and family feel like you've taken a class or two in culinary arts and that you have quite the flair for desserts and entertaining!! The serving bowl really makes all the difference, so consider it thoughtfully for the ultimate visual appeal. Most importantly, have fun with it. The kids can even pitch in on some of the prep work, and you can gain some cool points in the cooking with your kids arena!! Have at it and have fun. I hope to hear back from you !!
Aside from this recipe, you can check me out on cookeatshare.com under smokinhotchef for dozens more of my recipes with photos that you may enjoy!
Decadent Cherry Chocolate Dirtcake
1 16 oz. pkg. chocolate sandwich cookies
2 8 oz. containers whipped topping, or 1 16 oz. container divided
1 box. instant vanilla pudding
2 c. cold milk
1/2 lb. fresh cherries, halved and de-seeded
In a food processor or large resealable bag, crush cookies until they resemble the texture of fine garden soil. Reserve about 5 cookies to line bottom of vessel for embellishment.
In a medium bowl combine vanilla pudding and milk and beat until smooth. Fold in 8 oz. whipped topping until well blended and light.
Starting in bottom of serving bowl, arrange whole cookies so that they will be visible outwardly
when finished.
Next, line some cherries along tops of whole cookies creating a layer of red against bowl, flat side facing out.
Sprinkle about 2 oz. of the 'dirt' into bottom of dish, filling in any gaps between cookies.
Carefully pour pudding and whipped topping mix into vessel, smoothing evenly across.
Pour cookie dirt atop pudding, carefully smoothing out evenly, reserving about 1/4 c. for garnishment.
Arrange another row of cherries along border of cookie dirt barely pressing into place for a nice outward appearance.
Stir second container of whipped topping and smooth over cookie dirt. This works best if you start with a large mound in the middle and using a rubber spatula, pushing the topping from the center outward and evenly.
Garnish with reserved cookie dirt and cherries as desired.
Cover with plastic wrap and refrigerate for at least 2-4 hours to allow time for settling and softening of cookies on bottom.
Serves plenty!! Enjoy!!
Dirtcake is a popular southern favorite especially during the warm and hot spring and summer months. Ironically enough, there is no dirt involved and it's not even a cake. Nevertheless, my take on this 'cake' involves fresh, delicious and sweet cherries. The presentation is worth the patience and the taste speaks for itself. This recipe is great for making friends and family feel like you've taken a class or two in culinary arts and that you have quite the flair for desserts and entertaining!! The serving bowl really makes all the difference, so consider it thoughtfully for the ultimate visual appeal. Most importantly, have fun with it. The kids can even pitch in on some of the prep work, and you can gain some cool points in the cooking with your kids arena!! Have at it and have fun. I hope to hear back from you !!
Aside from this recipe, you can check me out on cookeatshare.com under smokinhotchef for dozens more of my recipes with photos that you may enjoy!
Decadent Cherry Chocolate Dirtcake
1 16 oz. pkg. chocolate sandwich cookies
2 8 oz. containers whipped topping, or 1 16 oz. container divided
1 box. instant vanilla pudding
2 c. cold milk
1/2 lb. fresh cherries, halved and de-seeded
In a food processor or large resealable bag, crush cookies until they resemble the texture of fine garden soil. Reserve about 5 cookies to line bottom of vessel for embellishment.
In a medium bowl combine vanilla pudding and milk and beat until smooth. Fold in 8 oz. whipped topping until well blended and light.
Starting in bottom of serving bowl, arrange whole cookies so that they will be visible outwardly
when finished.
Next, line some cherries along tops of whole cookies creating a layer of red against bowl, flat side facing out.
Sprinkle about 2 oz. of the 'dirt' into bottom of dish, filling in any gaps between cookies.
Carefully pour pudding and whipped topping mix into vessel, smoothing evenly across.
Pour cookie dirt atop pudding, carefully smoothing out evenly, reserving about 1/4 c. for garnishment.
Arrange another row of cherries along border of cookie dirt barely pressing into place for a nice outward appearance.
Stir second container of whipped topping and smooth over cookie dirt. This works best if you start with a large mound in the middle and using a rubber spatula, pushing the topping from the center outward and evenly.
Garnish with reserved cookie dirt and cherries as desired.
Cover with plastic wrap and refrigerate for at least 2-4 hours to allow time for settling and softening of cookies on bottom.
Serves plenty!! Enjoy!!
Monday, June 4, 2012
100,000 Piggies a' Roastin!
Yesterday evening marked the second and final day of our town's traditional celebration called Uncle Billy's Day. During Uncle Billy's Day, the huge and gorgeous park along the Staunton River and the park in mid town come alive with festivities abound attracting the kiddies, oldies and in between. There are amusement park rides, live bands, a beer garden, many kiosks with a plethora of arts, crafts, artists, blacksmiths to name a few. The extravaganza offers everything from leather goods to garden tools, face painting and carnival games. This celebration attracts about 100,000 people, packed shoulder to shoulder like a New York City sidewalk, sweltering under the day's hot sun and breaking the bank buying countless fresh squeezed lemonades, snowcones, ice cold sodas and waters. No event of this magnitude would be complete without copious amounts of street foods. This is truly the main event and a foodie's Shangri-La. With all the sites to see and walking involved, there are plenty of ways to replenish one's energy. Aside from the normal tasties like hamburgers, hotdogs, cotton candy, candied apples, hand dipped ice cream cones, waffle cones, waffle fries, golden, piping hot piles of onion rings and crispy french fries, two steps further can take you to another country all together. Pizza shacks, steak and cheese huts, chicken and beef kebabs, sausage and peppers with onions stands, egg rolls, hand dipped corndogs, Chinese chicken and beef with rice stands, fried pickles, fried macaroni and cheese, smoked turkey drumsticks... WHEW! I CAN GO ON, BUT REMINISCING IS TORTURE! Oh and I must give a shout out to just about everyone's favorite, FUNNEL CAKE. Smothered and covered with apple and/or cherry pie filling and dusted with powdered sugar, or my personal preference plain with a smattering of powdered sugar, this festival is the bee's knee's. By the way, you can obtain honey from local beekeepers as well!!! If you ever get a chance, stop by and experience Uncle Billy's Day for yourself. The atmosphere and the food will be unforgettable. The festival is held every year on the FIRST FRIDAY AND SATURDAY OF JUNE IN ALTAVISTA, VIRGINIA, rain or shine. Wear comfortable shoes and clothing and don't forget your large hat and sunscreen. Hope to see you there NEXT YEAR at the feastival, I mean festival!! :)
Saturday, June 2, 2012
Remembering Britney
Today marks a day of great sadness for my family and many friends who had the pleasure of knowing my kid cousin Britney A. Smith. She departed this life one year ago today, on a day as sunny as this but forever overcast in our hearts. Lovingly referred to by close family as "Titney", for reasons of early endowments :). Her smile was as broad as a summer day is long. Britney's laugh could resonate to the levels of warm and melodious breezes, in and around our faces and souls. Outspoken and not afraid to agree to disagree, Britney, like me, had aspirations of pursuing a career as an executive chef. We compared notes and gave each other feedback on recipes, as well as ideas therein. We grilled on the lake for several days prior to her departure and I assisted upon request as always.
I remember her requesting her hotdogs "kinda burnt" on one side, as we prepared her plate and commenting on how 'fat' I knew she was, referring to her pregnancy and cravings at the time. She will always be sorely missed and a piece of our hearts will always belong to her and preserving her memory, for the rest of our journeys!
I still have the piece of Shepherd's Casserole I came up with, awaiting her critique. I froze it. It is frozen in time as was the day she left, and she didn't get to come pick it up! I don't know if I will ever be able to throw it out. I think she would have liked it!! We love You Britney.
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