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Blog Archives

Steak Pr0n

The KISS principle in Sunday Dinners.  (Keep It Simple, Stupid):  Sous vide boneless ribeye, baked potato with sour cream, French dinner toll, wilted lettuce, and sweet tea.

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Soups On!

This is more of that Hungarian Mushroom Soup.  It’s easy to make and flat out delicious.  The bread is a roll sliced thin and dipped in garlic butter before toasting and was perfect as a side for this.  That looks like paprika on the soup but it is really a Creole seasoning blend.  The cayenne in it adds a nice bite.

B.E.L.T. Tacos

B is for bacon but this one is sous vide pork belly, sliced about a quarter inch and crisped a bit.  SVPBLET just doesn’t roll off the tongue quite right.I really like this taco rack.  I bought it thinking to use it to oven crisp store bought tortillas but it’s perfect for holding these home made tortillas for dressing.  My perfect BELT would have the egg yolk still runny, this time I scrambled and chopped a couple of eggs to make them easy to build with.The sauce is half mayo/half sour cream and that seems to work pretty well, it is spread on the tortilla about like you would spread mayo on toast for a traditional BLT sammich.Enjoy!

Enchiladas

Dill Potato Salad

I have a nice bit of dill coming on out on the herb bench so I took some and made a nice potato salad.  It won’t be long before it starts going to seed or some critter starts munching on it so I’ll be looking at some more dill recipes.  Dill buttered fish sounds good!  Dill butter!I think I cut the potatoes to big and the eggs too small but I do have plenty of dill.  For some reason I followed the recipe directions and boiled the potatoes whole instead of cutting them up first and then boiling them.  There may be a good reason for the former method over the latter but I don’t see it.  Leaching out the nutrients, maybe?

Hungarian Mushroom Soup

This soup was recommended in a comment at another blog.  I’m a big fan of mushroom soup so I dived right in.  It’s easy and delicious.  I used those brown button mushrooms in mine because they were cheap and available.  The picture on the recipe page shows a yellow soup, almost as if it was made with turmeric.  The tamari  soy sauce is in no way yellow.  This is delicious soup!

Chicken Enchiladas in a Sour Cream Sauce

20160903_211747(1600x1200)We usually cook chicken enchiladas in a green sauce but this recipe caught my eye – it’s very nearly a chicken gravy with lots of sour cream.  Make a roux and stir in chicken broth, let it cook until thick and smooth then remove from the heat and whisk in sour cream and green chilies.  Pour the sauce over filled tortillas, top with more cheese, and bake at 400 for twenty minutes or so.  (I used the new toaster oven for these, it’s working well.)20160903_172302(1600x1200)The filling is chicken and onions fried together in a little oil, plus cheese.  The recipe called for flour tortillas so I used them rather than corn tortillas but those would have been fine.  The flour kind hold together much better.  We both liked the sauce a lot and will be doing it again.

Hamburger Noodle Bake

DSC_0333 (1600x1060)Like I said before, a family favorite.  This one uses those ridged elbow macaroni we found at the local Amish store, the only place we’ve seen it aside from pictures online.  We made a mornay sauce of Swiss cheese and added a goodly dollop of sour cream.  The ground beef was browned with celery and onion.  We added a generous slug of buttermilk to the white sauce before mixing in the cheese, and stirred in a cup of the pasta water, too.  I think it baked for a half hour at 350, covered, and then was topped with some shredded “pizza style” cheese and baked for another 10-15 minutes to toast that off.  That cheese was a mix of mozzarella and provolone plus others I can’t recall at the moment.

Dinner Menu: Carne en su Jugo

mmmm-yummy1

I had big plans for cooking this week, which all went to hell by the end of today. So perfect time for a Men Who Cook/Guest Recipe.

Tonight we have a guest menu from my friend Alton Gunn, who has provided us with several good recipes.  It’s delicious, I’ve been lucky enough to have it several times (good are the friends who feed you).

On the board tonight:

  1. Carne en su Jugo
  2. Pico de Gallo
  3. Tortillas
  4. Margarita Melon Salad

Carne en su Jugo

  • ½ lb bacon, cut in 1-inch pieces
  • 1 lb sirloin steak, sliced thin and then cut in 1-inc pieces
  • 1 can (28oz) tomatillos
  • ½ cup cilantro, chopped
  • 2 cloves garlic, chopped
  • salt
  • 2 can pinto beans
  • sour cream for garnish
  • shredded cheese
  • chopped onions for garnish
  • fresh lime juice for garnish
  1. Brown the bacon in a large dutch oven. Add the beef and cook until brown (leave the bacon grease in the pot).
  2. Blend the tomatillos in your food processor and strain well to remove the seeds. Add about a cup of the tomatillo liquid back into the food processor and blend with the cilantro, and garlic.
  3. Add the tomatillo/cilantro/garlic sauce and the rest of the strained tomatillo liquid to the beef and bacon. Add salt to taste.
  4. Stir in pinto beans and bring to a boil. Reduce heat and simmer until beef is tender, about 1 hour.
  5. Ladle into bowls  and garnish with pico de gallo (recipe below),  fresh lime, sour cream.
  6. Serve corn or flour tortillas on the side.

Al’s Notes: I’ve made this with beef and pork. The basic sauce is good for stewing pretty much any meat. Will try chicken next.  Works well in the crockpot

Pico de Gallo

  • chopped onion
  • chopped tomato
  • chopped cilantro
  • splash of lime

Mix together 20 to 30 minutes or more before meal.

Margarita Melon Salad

  • 2 limes, juiced
  • 2 shots tequila
  • 2 tablespoons orange liqueur (I used Triple Sec)
  • 3 teaspoons sugar
  • ½ cantaloupe, seeded and cubed
  • ¼ honeydew melon, seeded and cubed
  • ¼ small watermelon, cubed

Many markets sell halved melons and wedges of watermelon, making it easy to prepare this salad closer to desired amounts.

Combine lime juice, tequila, liqueur, and sugar in a bowl. Add melons and toss to coat with tequila and lime. Serve in shallow bowls.

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Originally posted July 2010

Potato Salad Pr0n – Potatoes with Brussels Sprouts and Bacon

DSC_7945 (1600x1060)We were quite taken with the store-bought baked potato salad we bought the other day at the market.  I was determined to make some and today seemed like a good day.  Alas!  I could only turn up a handful of small yellow potatoes.  I did have a little bag of Brussels sprouts so I thought “why not”?  I quartered the potatoes and halved the sprouts and set them to roasting on a tray at 400 in the oven, drizzling a little olive oil over them first.  When they had a little brown on them I dumped the lot into a big bowl, adding sour cream and mayo,  about a cup each.  Also add chopped crisp bacon, I used six slices, and a fair measure of cheese.  I have about one and a half cups of mixed cheddar and jack cheese.  Chopped green onions are in the classic recipe but I had none, and judged the sprouts sufficient.  I did rethink and add a bit of chopped parsley for a garnish.  The crisp outer leaves of the sprouts go great in this, don’t try to pick them off!DSC_7940 (1600x1060)Some roasted chicken thighs set the salad off perfectly, I brushed them with bbq sauce at the end, and glopped a little more on them for the table.  Yes, we keep napkins at the table.  LOL