tag:blogger.com,1999:blog-6643705895520585752024-03-19T03:15:11.150-05:00grogs4blogsA Blog About FoodTerry Gruggenhttp://www.blogger.com/profile/11368205951195757323noreply@blogger.comBlogger761125tag:blogger.com,1999:blog-664370589552058575.post-74639875602054598902024-03-10T10:08:00.000-05:002024-03-10T10:08:20.807-05:00Slow Cooker Corned Beef<p> </p><div class="post-header" style="font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 10.8px; line-height: 1.6; margin: 0px 0px 1.5em;"><div class="post-header-line-1"></div></div><div class="post-body entry-content" id="post-body-5194910472748718191" itemprop="description articleBody" style="font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.2px; line-height: 1.4; position: relative; width: 546px;"><p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT30ha5d82CAOkuwwBJS3_zghvs6ZsFCDSSoChz_efGMfrmmncH9gNoFpofIV7hZZKse7RkJKoYWk-J3HlYMSYOemnBpVNJcorSVM9cqUMExCiyx_apARJhv20rIMdaHP4GYMx5_YMo9Ywt1s1ZQEsJwimljLY8G9oIQbi0pHYOkJXnVF3eU2F5iHA/s1696/screenshot6.jpg" style="color: #888888; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" data-original-height="1116" data-original-width="1696" height="333" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT30ha5d82CAOkuwwBJS3_zghvs6ZsFCDSSoChz_efGMfrmmncH9gNoFpofIV7hZZKse7RkJKoYWk-J3HlYMSYOemnBpVNJcorSVM9cqUMExCiyx_apARJhv20rIMdaHP4GYMx5_YMo9Ywt1s1ZQEsJwimljLY8G9oIQbi0pHYOkJXnVF3eU2F5iHA/w505-h333/screenshot6.jpg" style="-webkit-box-shadow: rgba(0, 0, 0, 0.1) 1px 1px 5px; background: rgb(255, 255, 255); border: 1px solid rgb(238, 238, 238); box-shadow: rgba(0, 0, 0, 0.1) 1px 1px 5px; padding: 5px; position: relative;" width="505" /></a></div><div><span style="font-family: inherit;"><span style="background-color: white;"><br /></span></span></div><div><span style="font-family: inherit;"><span style="background-color: white;"><br /></span></span></div><div><span style="font-family: inherit;"><span style="background-color: white;">Beef. It's what's for supper.</span></span></div><div><span style="font-family: inherit;"><span style="background-color: white;"><br /></span></span></div><div><span style="font-family: inherit;"><span style="background-color: white;">Actually, it's corned beef and it's what's for St. Patrick's Day supper.</span></span></div><div><span style="font-family: inherit;"><span style="background-color: white;"><br /></span></span></div><div><span style="font-family: inherit;"><span style="background-color: white;">My Irish relatives created corned beef back in the Middle Ages. They used brisket to make it as it was a relatively unloved cut of beef (because it required hours of braising to become tender). Unloved also equated to low cost.</span></span></div><div><span style="font-family: inherit;"><span style="background-color: white;"><br /></span></span></div><div><span style="font-family: inherit;"><span style="background-color: white;">There was a shortage of electric refrigerators in Ireland during the Middle Ages, so they would brine the brisket in a bucket of water, spices and salt nuggets known as "corns". This served to preserve the beef so that it could be cooked at a later time without risk of spoiling.</span></span></div><div><span style="font-family: inherit;"><span style="background-color: white;"><br /></span></span></div><div><span style="font-family: inherit;"><span style="background-color: white;">When the Irish began migrating to America, they brought the recipe with them...and it became to be associated with St. Patrick's Day. And the popularity of corned beef grew across the land. In fact, on March 4, 1861, corned beef was the entree for Abraham Lincoln's Inauguration Dinner in Washington D.C.</span></span></div><div><span style="font-family: inherit;"><span style="background-color: white;"><br /></span></span></div><div><span style="font-family: inherit;"><span style="background-color: white;">This is my very favorite corned beef recipe. While it calls for a 10-hour cook, it will only take up 6 minutes of your time. The first 5 minutes of the time commitment requires you to simply dump all of the ingredients in your slow cooker and walk away. The last 1 minute is reserved for simply slicing and serving the corned beef. I guarantee you it will be one of the best St. Patrick's Day corned beef briskets you have ever tasted.</span><br /><br /><br /><b><u>INGREDIENTS</u></b><br /><span style="background-color: white;">1 corned beef brisket, 3-4 pounds</span><br /><span style="background-color: white;">2 medium onions, cut into quarters (no peeling required)</span><br /><span style="background-color: white;">5 ribs celery, cut into chunks</span><br /><span style="background-color: white;">1 tablespoon prepared stone ground mustard </span><br /><span style="background-color: white;">2 cups chicken stock</span><br /><span style="background-color: white;">12-ounces of beer (lager or pilsner)</span><br /><span style="background-color: white;"><br /></span><span style="background-color: white;"><br /></span><span style="background-color: white;"></span><span style="background-color: white;"><br /></span><span style="background-color: white;"><b style="text-decoration: underline;">DIRECTIONS</b><div class="separator" style="clear: both; font-weight: bold; text-align: center; text-decoration: underline;"><span style="font-family: inherit; text-align: left;"><br /></span></div></span></span><ol><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white; font-family: inherit;">Place onions and celery on the bottom of your slow cooker. Add stock, beer and mustard.</span></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: inherit;">Set brisket on top of onions and celery, fat-side up. Sprinkle meat with seasoning packet (which comes packed in your brisket). Put lid on slow cooker and cook on low for 10 hours.</span></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: inherit;">Remove brisket. Slice and serve.</span></li></ol><div><br /></div><div><br /></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAFk_4AwJi7YQArCf9mWNo_OoiTSlVTwXyz6wNyq0VC_lBC4apyzvgUzlcvKOguCAWGvd6j75t0xVQydHUAeqmPyW4iHCmJ0Xljhh_8gWwkB3K5B15HFUoVpKqwkprf128EM2VbvrVizQjrbquGg9Xieo9wBvUPC4W8qP9KZOKZVdQ_XcdZV9ny18p/s788/screenshot19.jpg" style="color: #888888; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" data-original-height="504" data-original-width="788" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAFk_4AwJi7YQArCf9mWNo_OoiTSlVTwXyz6wNyq0VC_lBC4apyzvgUzlcvKOguCAWGvd6j75t0xVQydHUAeqmPyW4iHCmJ0Xljhh_8gWwkB3K5B15HFUoVpKqwkprf128EM2VbvrVizQjrbquGg9Xieo9wBvUPC4W8qP9KZOKZVdQ_XcdZV9ny18p/w400-h256/screenshot19.jpg" style="-webkit-box-shadow: rgba(0, 0, 0, 0.1) 1px 1px 5px; background: rgb(255, 255, 255); border: 1px solid rgb(238, 238, 238); box-shadow: rgba(0, 0, 0, 0.1) 1px 1px 5px; padding: 5px; position: relative;" width="400" /></a></div><br /><div style="text-align: center;"><br /></div><div style="text-align: center;"><i>Pairing: You knew this</i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd00Q5nphOPyWiTdbeEf_CryK914FPiTXyX1TvnYguX1-2xIRniqKFVMKkSD1YgV8XTOkAMyHZ1BDMl79kwKR5V3h7seIb4Ge0foDjBMgmxX4KbOCWpUNuqA9FTt35CY9ytfwAXetaatlQQp-6ZgG7ZvlTp9Q3CJUgUPAXUvEteatQPT2FHVKY9_Uw/s1324/screenshot1%20copy.jpg" style="color: #888888; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" data-original-height="1324" data-original-width="890" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd00Q5nphOPyWiTdbeEf_CryK914FPiTXyX1TvnYguX1-2xIRniqKFVMKkSD1YgV8XTOkAMyHZ1BDMl79kwKR5V3h7seIb4Ge0foDjBMgmxX4KbOCWpUNuqA9FTt35CY9ytfwAXetaatlQQp-6ZgG7ZvlTp9Q3CJUgUPAXUvEteatQPT2FHVKY9_Uw/w134-h200/screenshot1%20copy.jpg" style="-webkit-box-shadow: rgba(0, 0, 0, 0.1) 1px 1px 5px; background: rgb(255, 255, 255); border: 1px solid rgb(238, 238, 238); box-shadow: rgba(0, 0, 0, 0.1) 1px 1px 5px; padding: 5px; position: relative;" width="134" /></a></div></div></div>Terry Gruggenhttp://www.blogger.com/profile/11368205951195757323noreply@blogger.com0tag:blogger.com,1999:blog-664370589552058575.post-64824308260219945722024-03-09T09:36:00.000-06:002024-03-09T09:36:22.989-06:00Vietnamese Garlic Noodles<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWI7Wlets7eeAVhoD2sDXmkTOJ2z4jv8AnEnjj3XKPuJUqWr13u_a1uSw4S9qOBBL1ujqLiDNZqz1G_KWU7dSGU1TJRlTh84RaUQipBBsnWZSm4ccWuG-_ClOHR4JpFoXxgwqFTbOe1wgEAPPHp3vE9VLsvOmZHZRiiazJoLZPoKYPzEynkZixQ9WOALc/s1380/screenshot5.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1380" data-original-width="1100" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWI7Wlets7eeAVhoD2sDXmkTOJ2z4jv8AnEnjj3XKPuJUqWr13u_a1uSw4S9qOBBL1ujqLiDNZqz1G_KWU7dSGU1TJRlTh84RaUQipBBsnWZSm4ccWuG-_ClOHR4JpFoXxgwqFTbOe1wgEAPPHp3vE9VLsvOmZHZRiiazJoLZPoKYPzEynkZixQ9WOALc/w510-h640/screenshot5.jpg" width="510" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">This dish was created by <span style="background-color: white;"><span><span style="color: #222222; font-family: inherit;"><span style="caret-color: rgb(34, 34, 34); letter-spacing: 0.19px;">J. Kenji López-Alt and was a </span></span><span style="color: #222222;"><span style="caret-color: rgb(34, 34, 34); letter-spacing: 0.19px;">featured</span></span><span style="color: #222222; font-family: inherit;"><span style="caret-color: rgb(34, 34, 34); letter-spacing: 0.19px;"> entree at the Thanh Long restaurant in San Francisco. </span></span></span></span>You can never go wrong with a meal when spaghetti noodles are the main attraction. While the noodles are glorious all by themselves, you can crank it up a level by adding a fried egg. But the flavors really shine with shellfish....so I'd select shrimp, crab or lobster meat for an absolute crowning touch.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both;"><u><b>INGREDIENTS</b></u></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;">4 tablespoons unsalted butter</div><div class="separator" style="clear: both;">20 garlic cloves, minced, pressed or smashed in a mortar and pestle</div><div class="separator" style="clear: both;">4 teaspoons oyster sauce</div><div class="separator" style="clear: both;">2 teaspoons soy sauce</div><div class="separator" style="clear: both;">2 teaspoons fish sauce</div><div class="separator" style="clear: both;">16 ounces of dried spaghetti</div><div class="separator" style="clear: both;"><span style="font-size: x-small;">1/4</span> cup grated Parmesan </div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><b><u>DIRECTIONS</u></b></div><div class="separator" style="clear: both;"><ol style="text-align: left;"><li><span style="background-color: white; caret-color: rgb(34, 34, 34); color: #222222; letter-spacing: 0.17px;"><span style="font-family: inherit;">Melt the butter in a wok or saucepan over medium heat. Add the garlic and cook, stirring, until fragrant but not browned, about 2 minutes. Add the oyster sauce, soy sauce and fish sauce, and stir to combine. Remove from the heat.</span></span></li><li><span style="background-color: white; caret-color: rgb(34, 34, 34); color: #222222; letter-spacing: 0.17px;"><span style="letter-spacing: 0.17px;"><span style="font-family: inherit;">Meanwhile, bring 1-½ inches of water to a boil in a 12-inch skillet or sauté pan over high heat. Add the pasta, stir a few times to make sure it’s not clumping and cook, stirring occasionally, until just shy of al dente (about 2 minutes short of the recommended cook time on the package).</span></span></span></li><li><span style="background-color: white; caret-color: rgb(34, 34, 34); color: #222222; letter-spacing: 0.17px;"><span style="letter-spacing: 0.17px;"><span style="letter-spacing: 0.17px;"><span style="font-family: inherit;">Using tongs, transfer the cooked pasta to the garlic sauce, along with whatever water clings to it. (Reserve the pasta water in the skillet.) Increase the heat to high, add the cheese to the wok and stir with a wooden spatula or spoon and toss vigorously until the sauce is creamy and emulsified, about 30 seconds. If the sauce looks too watery, let it keep reducing. If it looks greasy, splash some more pasta water into it and let it re-emulsify. Serve immediately.</span></span></span></span></li></ol><div><span style="color: #222222;"><span style="caret-color: rgb(34, 34, 34); letter-spacing: 0.17px;"><br /></span></span></div><div><span style="color: #222222;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimmLyGm25xAET3_KKvC3Qb4VFAoBFBrdBcolgbxOeotwcrueZ2JOdm5NVT-EOT0Nv3abxqyLCr6l0-j1F_RP5Oc_aQXA43s0rQgPxlrd1VF27dBtlhieZ6np25L1gcnYXWavS8to-LLTmvkyBrtp4ZziMI5Fuv9O5GSsu-NT6XxrXAowRKeV8IxKrlvdM/s1316/screenshot9.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1316" data-original-width="1114" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimmLyGm25xAET3_KKvC3Qb4VFAoBFBrdBcolgbxOeotwcrueZ2JOdm5NVT-EOT0Nv3abxqyLCr6l0-j1F_RP5Oc_aQXA43s0rQgPxlrd1VF27dBtlhieZ6np25L1gcnYXWavS8to-LLTmvkyBrtp4ZziMI5Fuv9O5GSsu-NT6XxrXAowRKeV8IxKrlvdM/s320/screenshot9.jpg" width="271" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><i>Wine Pairing: Syrah or an oaky Chardonnay</i></div><div class="separator" style="clear: both; text-align: center;"><i><br /></i></div><div class="separator" style="clear: both; text-align: center;"><i><br /></i></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD7RHuqLBM1nZxVl-b-rmscl1hZXES4tRddBq2iCWHoryCZS1rnSYvuDHJKqP3875ca1TC1tN_23-oQHJio6tpE2KbwYKQoqugtzGcC39VrBAJ9re_Xv1UIVuOXEkle-EhCrpAlGGs3jxAnKV7wYV5tALh5P8amM9ZNoyjzTRA0VaOlwUPanuIxCBx8zM/s1324/screenshot1%20copy.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1324" data-original-width="890" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD7RHuqLBM1nZxVl-b-rmscl1hZXES4tRddBq2iCWHoryCZS1rnSYvuDHJKqP3875ca1TC1tN_23-oQHJio6tpE2KbwYKQoqugtzGcC39VrBAJ9re_Xv1UIVuOXEkle-EhCrpAlGGs3jxAnKV7wYV5tALh5P8amM9ZNoyjzTRA0VaOlwUPanuIxCBx8zM/w134-h200/screenshot1%20copy.jpg" width="134" /></a></div><br /><span style="caret-color: rgb(34, 34, 34); letter-spacing: 0.17px;"><br /></span></span></div></div><div class="separator" style="clear: both;"><br /></div></div></div><br /><p></p>Terry Gruggenhttp://www.blogger.com/profile/11368205951195757323noreply@blogger.com0tag:blogger.com,1999:blog-664370589552058575.post-10410490590867673782024-02-24T08:17:00.001-06:002024-02-24T08:17:53.235-06:00Southwestern Goulash<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaI4kT5zX9EQDjeVACdqUCyT8LR-JpAfzwg-1dL1YXVeZ6Klc76G9UX859fAUo3hmTXtfT6wExtA7HdT11tgpwnZiBQtBtBuzaoP5PkEBTXo4pauVtCh5OyVUM_a_QgQE5W8dP0W6W3lGZN_gPBuXJ4v3KP_YkgJnMLB0WP8Zd2ZpOnje0hvC9U8mCptQ/s1508/screenshot3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1508" data-original-width="1142" height="525" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaI4kT5zX9EQDjeVACdqUCyT8LR-JpAfzwg-1dL1YXVeZ6Klc76G9UX859fAUo3hmTXtfT6wExtA7HdT11tgpwnZiBQtBtBuzaoP5PkEBTXo4pauVtCh5OyVUM_a_QgQE5W8dP0W6W3lGZN_gPBuXJ4v3KP_YkgJnMLB0WP8Zd2ZpOnje0hvC9U8mCptQ/w398-h525/screenshot3.jpg" width="398" /></a></div><br /> <p></p><p>In 1971, General Mills launched a new product called "Hamburger Helper". In each box you'd find elbow macaroni with some powdered spices. There was a meat shortage at the time, so this product was designed as a way to stretch the cook's budget. All you needed was a pound of ground beef, some water and a box of Hamburger Helper... and voila! Here's dinner! </p><p>While my mother disliked pretty much all cooking, Hamburger Helper was not a bridge too far for her culinary abilities. Through the years, she had meticulously honed her ground beef browning skills and the freakish talent of putting the correct amount of water in a measuring cup. Accordingly, Hamburger Helper became a regular staple of the Gruggen household dinner rotation.</p><p>I actually enjoyed the meal. Ground beef with macaroni is a perfect comfort food. So I continue to eat it to this day.....but from scratch....not out of a box. I've been making an Italian version of it for decades and recently I started borrowing some of the Pecos River Red Chili spices to create an American Tex-Mex version. I think you'll like it.</p><p><br /></p><p><b><u>INGREDIENTS</u></b><br />2 tablespoons olive oil<br />1-1/2 pounds ground beef<br />1 large onion, diced<br /><br />2 tablespoons pickled jalapeño slices <br />1, 14-<span style="font-size: x-small;">1/2</span>-ounce can diced tomatoes<br />1, 14-<span style="font-size: x-small;">1/2</span> ounce can of tomato sauce<br />4 tablespoons smoked paprika<br />2-<span style="font-size: x-small;">1/2</span> teaspoons cumin<br />1 teaspoon salt<br />2 teaspoons Mexican oregano<br />1 teaspoon cayenne pepper<br />2-<span style="font-size: x-small;">1/2</span> teaspoons of chili powder<br /><br />16 ounces elbow macaroni</p><p>2 cups of sharp cheddar (optional)</p><p><br /></p><p><b><u>DIRECTIONS</u></b><br /><br /></p><ol style="text-align: left;"><li>In a large skillet, heat olive oil. When shimmering, add beef and onion. Use spatula to break meat into small crumbles. Cook until there is no pink left in the beef and onions are translucent. </li><li>Turn skillet heat to medium low. Add the next 9 ingredients to the skillet. Stir to mix thoroughly and simmer while you prep the macaroni.</li><li> Cook macaroni to al dente in a large pot of salted water. Drain in a colander and add macaroni to the skillet.</li><li>Using a large spoon, thoroughly mix all of the contents in the skillet. Turn up heat to medium-high, stirring occasionally for 10 minutes, until the goulash is completely heated through.</li><li>Serve, passing the cheese for people to top off their goulash.</li></ol><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCaf_CtIoPDE6IbmZvvTiSpk2MasRH3-fIkHtIfO5VDcQCrvQIvhMdQ1vcgV0OtgDOeHTNiiwqX0-Rk6xXusEwPo8TDbdAzcuU4UtxX9m8N252I5-hSoLbPPjzC79xGhiZdohsh7Iqjm6q8srNs89ASJV7tb7zcSjPae3fCIzI-GLzDlH63rgHhvZanY4/s1672/screenshot31.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1672" data-original-width="1236" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCaf_CtIoPDE6IbmZvvTiSpk2MasRH3-fIkHtIfO5VDcQCrvQIvhMdQ1vcgV0OtgDOeHTNiiwqX0-Rk6xXusEwPo8TDbdAzcuU4UtxX9m8N252I5-hSoLbPPjzC79xGhiZdohsh7Iqjm6q8srNs89ASJV7tb7zcSjPae3fCIzI-GLzDlH63rgHhvZanY4/w296-h400/screenshot31.jpg" width="296" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><i>Wine pairing: Malbec</i></div><div class="separator" style="clear: both; text-align: center;"><i><br /></i></div><div class="separator" style="clear: both; text-align: center;"><i><br /></i></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX2iDxt0r5cVVaWJ-QckaXfBjynpsmmvxQfpb96WKzSbxirIemFX6v2bTZWVqSFIKl7atZqO0gLkOXrEAyHh71MM-ntAOYwcgs9NyZcH5Kge__vKMwJo6PXandni51aDaVL5BIEj2F2H9wwouxHUwn2QO5-KpuC7Ngti-GspmqYu9UDcQGNGaXK0Ysv_g/s1324/screenshot1%20copy.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1324" data-original-width="890" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX2iDxt0r5cVVaWJ-QckaXfBjynpsmmvxQfpb96WKzSbxirIemFX6v2bTZWVqSFIKl7atZqO0gLkOXrEAyHh71MM-ntAOYwcgs9NyZcH5Kge__vKMwJo6PXandni51aDaVL5BIEj2F2H9wwouxHUwn2QO5-KpuC7Ngti-GspmqYu9UDcQGNGaXK0Ysv_g/w134-h200/screenshot1%20copy.jpg" width="134" /></a></div><br /><i><br /></i></div><br /><div><br /></div><ol><li></li></ol><p><br /></p>Terry Gruggenhttp://www.blogger.com/profile/11368205951195757323noreply@blogger.com0tag:blogger.com,1999:blog-664370589552058575.post-44052792473020450412024-01-27T08:09:00.004-06:002024-02-11T09:49:30.538-06:00Fiery Steak Stir Fry<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9hyJbgmKd_oahObXGzIzvW3whRKfmmwxWHGoEhTfXjHJufi78A07QOrOqNGhPtohxXwkSz0Jw-Ig-6LfZ2pvrb3sWttnaJf81Xb0bWuAOHpnC7NKQgOQPrgcALrT9Yr6VBSjDQdRHlf6KOtdtRTKON5ij1zaJ42ETLUBmphKRIoEiEOLO8myGBMued3A/s1452/screenshot4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1452" data-original-width="1002" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9hyJbgmKd_oahObXGzIzvW3whRKfmmwxWHGoEhTfXjHJufi78A07QOrOqNGhPtohxXwkSz0Jw-Ig-6LfZ2pvrb3sWttnaJf81Xb0bWuAOHpnC7NKQgOQPrgcALrT9Yr6VBSjDQdRHlf6KOtdtRTKON5ij1zaJ42ETLUBmphKRIoEiEOLO8myGBMued3A/w442-h640/screenshot4.jpg" width="442" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><p>This is another of my diabolical recipes that allows me to slip some steak past my fish and chicken loving wife. And it worked! We had this last Tuesday and Becky declared this was most definitely blogworthy.</p><p>I had a New York strip on hand, so that is what I used for this recipe. The marbling added a lot to the taste. A bit extravagant for a stir fry, but I would do it again in a heartbeat. Any cut of steak will do, but I would stay away from any lesser cuts of beef unless you are hankering for a good chew.</p><p>I gave the sliced steak a good dusting of cornstarch, which serves two important purposes. It makes the steak strips extra crispy and helps to thicken up the sauce at the end. And you can use any kind of chili sauce you prefer. I'm a big fan of the Vietnam-inspired Huy Fong line of products from Irvindale, CA. They all have the big rooster on the front.</p><p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiczScVNCpMbWKV7biSxS3548rmGHekiHHGzKGpO60zMAdRRyhbp_h7xb1mFbpb0mgHYQOKZrOBGhUFlzBr3-93_2NQAOMh7ZuMcOHVxO3Rw0a1CoX4f9QFWA9co5hmTwDqfkx1eEKDB7Q4-VKKNBVt9zu6SSGbVWj3JzjYZwW2uzdnKCxQrmn3aaictXE/s1284/screenshot1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1284" data-original-width="786" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiczScVNCpMbWKV7biSxS3548rmGHekiHHGzKGpO60zMAdRRyhbp_h7xb1mFbpb0mgHYQOKZrOBGhUFlzBr3-93_2NQAOMh7ZuMcOHVxO3Rw0a1CoX4f9QFWA9co5hmTwDqfkx1eEKDB7Q4-VKKNBVt9zu6SSGbVWj3JzjYZwW2uzdnKCxQrmn3aaictXE/w123-h200/screenshot1.jpg" width="123" /></a></div><br /><p></p><p>My favorite, which has a moderate burn to it, is their Chili Garlic Sauce (above). A step up the heat chart delivers their Sambal Oelek. And if you have an affinity for the really hot stuff (like my wife and my former AT&T client Terrie Harris do), choose their Sriracha Sauce. However, if I'm cooking for a crowd with different heat tolerances, I use the Chili Garlic Sauce in the stir fry and then pass Sriracha for those wanting to light their hair on fire.</p><p>This dish can be served over rice or noodles. Rice can help mitigate the heat. But in the Gruggen household we like it fiery, so this was served over Momofoku Spicy Soy Noodles. </p><p><br /></p><p><br /></p><p><b>INGREDIENTS</b></p><div><div><u style="background-color: white;"><span style="font-family: inherit;">For the Stir Fry Sauce</span></u></div><div><span style="background-color: white;"><span style="font-family: inherit;">2 tablespoons Chili Garlic Sauce</span></span></div><div><span style="background-color: white;"><span style="font-family: inherit;"><span style="font-size: x-small;">1/2</span> tablespoon paprika</span></span></div><div><span style="background-color: white;"><span style="font-family: inherit;"><span style="font-size: x-small;">1/2</span> tablespoon cayenne pepper</span></span></div><div><span style="background-color: white;"><span style="font-family: inherit;">4 tablespoons toasted sesame oil</span></span></div><div><span style="background-color: white;"><span style="font-family: inherit;">2 tablespoons soy sauce</span></span></div><div><span style="background-color: white;"><span style="font-family: inherit;">2 tablespoons rice wine vinegar</span></span></div><div><span style="background-color: white;"><span style="font-family: inherit;">1 tablespoon honey or brown sugar</span></span></div><div><span style="background-color: white;"><span style="font-family: inherit;">1 teaspoon fresh mined garlic</span></span></div><div><span style="background-color: white;"><span style="font-family: inherit;">1 teaspoon fresh minced ginger</span></span></div><div><span style="background-color: white;"><span style="font-family: inherit;">2 tablespoons chicken broth</span></span></div><div><span style="background-color: white;"><span style="font-family: inherit;">1 tablespoon red pepper flakes</span></span></div><div><span style="background-color: white;"><span style="font-family: inherit;"><br /></span></span></div><div><span style="background-color: white;"><span style="font-family: inherit;"><u>For the Stir Fry</u></span></span></div><div><span style="background-color: white;">1-</span><span style="font-size: x-small;">1/4</span><span style="background-color: white;"> pound New York Strip Steak, cut against the grain in <span style="font-size: x-small;">1/4</span>-inch thick strips</span></div><div><span style="background-color: white;">2 tablespoons corn starch</span></div><div><span style="background-color: white;">2 tablespoon sesame or peanut oil, divided</span></div><div><span style="background-color: white;">1 bunch scallions, white parts cut 1-inch long on the diagonal</span></div><div><span style="background-color: white;"><br /></span></div><div><span style="background-color: white;">1 tablespoon corn </span>starch mixed with 1 tablespoon cold water</div><div><span style="background-color: white;"><br /></span></div><div><br /></div></div><div><span style="background-color: white;"><b>DIRECTIONS</b></span></div><div><ol style="text-align: left;"><li>In a small bowl, combine all Stir Fry Sauce ingredients and mix well. Set aside.</li><li>Place steak strips in a bowl and add corn starch. Toss to coat and let rest 15 minutes.</li><li>Add 1 tablespoon of oil to a wok and heat on high. When oil smokes, add half of the steak strips, making sure there is no overlap. Let steak sit for 30 seconds, then stir constantly for another 30 seconds until they are dark and crisp. Set aside.</li><li> Add second tablespoon of oil to a wok and heat on high. When oil smokes, add second half of the steak strips, making sure there is no overlap. Let steak sit for 30 seconds, then stir constantly for another 30 seconds until they are dark and crisp. </li><li> Return first batch of beef to wok. Reduce heat under wok to medium-high. Add scallions and stir fry until everything is heated through, about 1 minute.</li><li>Then add stir fry sauce to wok and stir throughly, Then add cornstarch/water mixture and stir for another minute or so until it reaches your desired consistency.</li><li>Serve over white rice or Momofoku noodles. </li></ol><div><br /></div><div><br /></div><div><br /></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4capeuRgtlusp-pclMGRdwDa0ZtiREHhG1YitFy2mw41C1WlK3EOWtI6x-OLvd2n9s46H7OZl0HinJKJl3pBFfJFlermD-beQxi8GTqinBdU_SeEAtBEshApr1C0TeQzsxgu7Ml1FAqfF8dpLvQIKyizxGGCONJ6Nhtx05HW4FnicTolZUj94LfFpj0A/s326/screenshot714.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="326" data-original-width="320" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4capeuRgtlusp-pclMGRdwDa0ZtiREHhG1YitFy2mw41C1WlK3EOWtI6x-OLvd2n9s46H7OZl0HinJKJl3pBFfJFlermD-beQxi8GTqinBdU_SeEAtBEshApr1C0TeQzsxgu7Ml1FAqfF8dpLvQIKyizxGGCONJ6Nhtx05HW4FnicTolZUj94LfFpj0A/s320/screenshot714.jpg" width="314" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><i>Wine pairing: Zinfandel</i></div><div class="separator" style="clear: both; text-align: center;"><i><br /></i></div><div class="separator" style="clear: both; text-align: center;"><i><br /></i></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4X_4eeVl687hn_5k8sZPPs_BWTB2mKYndCtDEqYq_N7LOMAV32uLenVp1YyUAiUOCZH3_JNlaxheW5ihZw0zcBr4fBZkvRw5g_qwOyhM_vy8IW_iIKqI3_gvep8ix3NOQlxqFtVFY6EzC0wHZgkRkaX8cfHM0ceOKrlrbB5TfK7Zn40UJdScOkBlIDbE/s1324/screenshot1%20copy.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1324" data-original-width="890" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4X_4eeVl687hn_5k8sZPPs_BWTB2mKYndCtDEqYq_N7LOMAV32uLenVp1YyUAiUOCZH3_JNlaxheW5ihZw0zcBr4fBZkvRw5g_qwOyhM_vy8IW_iIKqI3_gvep8ix3NOQlxqFtVFY6EzC0wHZgkRkaX8cfHM0ceOKrlrbB5TfK7Zn40UJdScOkBlIDbE/w134-h200/screenshot1%20copy.jpg" width="134" /></a></div><br /><i><br /></i></div><br /><div><br /></div><p> </p>Terry Gruggenhttp://www.blogger.com/profile/11368205951195757323noreply@blogger.com0tag:blogger.com,1999:blog-664370589552058575.post-69590440742903819782024-01-13T08:08:00.000-06:002024-01-13T08:08:20.911-06:00Ravioli with Sausage and Cream Ragu<p> <br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD1-NifIWPX-YzN0SnnuNLT12LGK5Lo7JCz1CloODTGCMEIGwW51t_h3ebaYMZWzkslsL3JAZwZbLeMdKtXwJ3svZ409gw0qx8MtXLx4vAHZv_UzFimqkJIVMqKkYa1YIJCzIeCtqjDoFAqx1PM_cbzhYE7pPBIwHvuouUTdItWbbGI-ANn5sxVIzj7kw/s1366/screenshot5.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1366" data-original-width="1244" height="518" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD1-NifIWPX-YzN0SnnuNLT12LGK5Lo7JCz1CloODTGCMEIGwW51t_h3ebaYMZWzkslsL3JAZwZbLeMdKtXwJ3svZ409gw0qx8MtXLx4vAHZv_UzFimqkJIVMqKkYa1YIJCzIeCtqjDoFAqx1PM_cbzhYE7pPBIwHvuouUTdItWbbGI-ANn5sxVIzj7kw/w471-h518/screenshot5.jpg" width="471" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">As a general rule of thumb, I am not a fan of one-pot meals. They almost always require some sort of compromise in the interest of easy preparation. Well, this is a one-pot meal with no compromise. A simple, weekday meal that takes just 15 minutes. And, oh boy, it's really good.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">The key to making this a one-pot meal for two is using fresh ravioli. Your grocery store will have it and you'll find it in the refrigerated section...typically near Dairy or Cheese. If you only have dried or frozen on hand, the recipe still works, but it will have to be a two-pot meal as you'll have to cook the pasta separately and add it later.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">You can pick your favorite filling. I would recommend a cheese, mushroom or Italian sausage stuffed ravioli. I would stay away from seafood or chicken as they would not go well with the ragu. The beauty of fresh ravioli is that cooks up right in the ragu...no extra steps required. Buon appetito!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><p></p><div class="separator" style="clear: both;"><u><b>INGREDIENTS</b></u></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;">1 tablespoon olive oil</div><div class="separator" style="clear: both;"><span style="font-family: inherit;"><span style="font-size: x-small;">1/2</span> small yellow onion, diced</span></div><div class="separator" style="clear: both;"><span style="font-family: inherit;">1 pound hot Italian sausage, bulk</span></div><div class="separator" style="clear: both;"><span style="font-family: inherit;">2 cloves garlic, minced</span></div><div class="separator" style="clear: both;"><span style="font-family: inherit;">1, 15-ounce can of tomato sauce</span></div><div class="separator" style="clear: both;"><span style="font-family: inherit;">1 tablespoon Italian seasoning</span></div><div class="separator" style="clear: both;"><span style="font-family: inherit;"><span style="font-size: x-small;">1/2</span> teaspoon salt</span></div><div class="separator" style="clear: both;"><span style="font-family: inherit;">1, 10-ounce package of fresh ravioli</span></div><div class="separator" style="clear: both;"><span style="font-family: inherit;"><span style="font-size: x-small;">1/4</span> cup of heavy cream</span></div><div class="separator" style="clear: both;"><span style="font-family: inherit;">Parmesan cheese</span></div><div class="separator" style="clear: both;"><span style="font-family: inherit;"><br /></span></div><div class="separator" style="clear: both;"><span style="font-family: inherit;"><br /></span></div><div class="separator" style="clear: both;"><span style="font-family: inherit;"><b><u>DIRECTIONS</u></b></span></div><div class="separator" style="clear: both;"><ol style="text-align: left;"><li>Heat olive oil in a medium skillet. When oil shimmers, add onion and Italian sausage. Keep stirring and breaking up the sausage until onions are translucent and no pink remains in sausage (about 5 minutes). Add garlic and stir for 30 seconds.</li><li>Add tomato sauce, Italian seasoning and salt. Keep stirring until it is heated through.</li><li>Add fresh ravioli to the sauce. Stir and cover, keeping skillet at medium heat.</li><li>After 6 minutes, remove skillet cover and stir thoroughly. Remove skillet from heat and add cream, stirring again thoroughly. Serve and pass the Parmesan cheese for topping the dish off.</li></ol><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFkH4eT6AAoilavlTRNOwti3NUhD-OPFKulFmHnwvIA4fobaezUP04XQcaosERbm3hMSmoISiRicb2fKY_R2yb9P1D7BVwtYIMHwgzHYzUba4pnPUmyVAUcaaTkMyaxumTs9WIg4S_wy4O1Md0FquKK6FwfG-LL1A-bU-jF4tKFyvM4d107zV1uqSSe3Y/s1672/screenshot31.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1672" data-original-width="1236" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFkH4eT6AAoilavlTRNOwti3NUhD-OPFKulFmHnwvIA4fobaezUP04XQcaosERbm3hMSmoISiRicb2fKY_R2yb9P1D7BVwtYIMHwgzHYzUba4pnPUmyVAUcaaTkMyaxumTs9WIg4S_wy4O1Md0FquKK6FwfG-LL1A-bU-jF4tKFyvM4d107zV1uqSSe3Y/s320/screenshot31.jpg" width="237" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><i>Wine pairing: Chianti Classico</i></div><div class="separator" style="clear: both; text-align: center;"><i><br /></i></div><div class="separator" style="clear: both; text-align: center;"><i><br /></i></div><div class="separator" style="clear: both; text-align: center;"><i><br /></i></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmCcSL825WWNEUapwr-dOjWoezVC6umNPGW5gQvsQSo74yZp2z0X0148r6ugzxpR6UVK68F4dHfr0arGrsI8-yUECymZLxhRYbaMCCFzoNRjmK1SLp7Se2q9AitefuHLz1mGqY6-2rUwLYG5Csd0Xn-HGnayj-fNJ2A04U6N5PGceG5A-5qxnsAx1S7hk/s1324/screenshot1%20copy.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1324" data-original-width="890" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmCcSL825WWNEUapwr-dOjWoezVC6umNPGW5gQvsQSo74yZp2z0X0148r6ugzxpR6UVK68F4dHfr0arGrsI8-yUECymZLxhRYbaMCCFzoNRjmK1SLp7Se2q9AitefuHLz1mGqY6-2rUwLYG5Csd0Xn-HGnayj-fNJ2A04U6N5PGceG5A-5qxnsAx1S7hk/w134-h200/screenshot1%20copy.jpg" width="134" /></a></div><br /><i><br /></i></div><br /><div><br /></div></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><span style="font-family: inherit;"><br /></span></div><div class="separator" style="clear: both;"><br /></div></div>Terry Gruggenhttp://www.blogger.com/profile/11368205951195757323noreply@blogger.com0tag:blogger.com,1999:blog-664370589552058575.post-8916345271998643082023-12-30T09:06:00.001-06:002023-12-30T17:23:52.021-06:00Oven Roasted Cauliflower<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijn2KNdByU_BPPY-s7jMyFofLNoRxlQx5pmIKi3lp9DePqfg_m80YfY5YSG8jl1wYMAhXQr3oJV39YQMnQR5qrQCzftQvRyK_cNF8m9rNEyuQOpY5vIpPmKFCvG6z4M8jNMoVFPF5EtLM_17Qzvt8s8Q1P8Ig7SXl0BAI770T58ibNuMnhHdsjfpmTab0/s1636/screenshot3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1636" data-original-width="1296" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijn2KNdByU_BPPY-s7jMyFofLNoRxlQx5pmIKi3lp9DePqfg_m80YfY5YSG8jl1wYMAhXQr3oJV39YQMnQR5qrQCzftQvRyK_cNF8m9rNEyuQOpY5vIpPmKFCvG6z4M8jNMoVFPF5EtLM_17Qzvt8s8Q1P8Ig7SXl0BAI770T58ibNuMnhHdsjfpmTab0/w506-h640/screenshot3.jpg" width="506" /></a></div><br /><p></p><div>Truth be told, my very favorite vegetable is the russet potato. Be it baked, twice-baked, French fries, hash browns, tater tots...there is much to love about this versatile tubor. But man cannot live by spuds alone, so let's add a little variety.</div><div><br /></div><div>While I have chosen to highlight cauliflower with this recipe, it can actually be used on just about any vegetable. It's so simple....just marinate the vegetables for about 20 minutes in your favorite vinaigrette. And any vinaigrette will do....be it homemade or store-bought. My fave for this recipe is Ken's Steak House Greek Vinaigrette.</div><div><br /></div><div>The vinaigrette gives the vegetables a bright and delicious flavor...the perfect complement to any protein you roast or grill. The trick is to use it sparingly so that your veggies roast and char. If you use too much vinaigrette...or marinate too long...all they will do is steam.</div><div><br /></div><div><br /></div><div><div style="text-align: center;"><div style="text-align: left;"><u><span style="font-family: inherit;"><b>INGREDIENTS</b></span></u></div></div><div><span style="font-family: inherit;">1 pound of cauliflower florets</span></div><div><span style="font-family: inherit;"><span style="font-size: x-small;">1/4</span> cup vinaigrette</span></div><div><span style="font-family: inherit;"><br /></span></div><div><span style="font-family: inherit;"><br /></span></div><div><span style="font-family: inherit;"><b><u>DIRECTIONS</u></b></span></div><div><ol style="text-align: left;"><li>Preheat oven to 400º,</li><li>Place florets in a bowl and add vinaigrette. Toss to mix. Let florets marinate for 20 minutes.</li><li>Spread florets out on a sheet pan and roast for 15 to 20 minutes, until lightly charred.</li></ol></div><div><span style="font-family: inherit;"><br /></span></div><div><span style="font-family: inherit;"><br /></span></div><div><span style="font-family: inherit;"><br /></span></div><div><span style="font-family: inherit;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdptQGQzvbsTMICCAozeex_wPNYpE4ddfkIxgjPY4xaao2DvLxaoVpk1erlKI5IXC7kdEqgttMHH77ndcGTg8QH-XvY6e7fXrwzOomZizrJNPlttbQlkygrNThM2zIDUCcqByWvRkWuizBT7qCo7vvIAhZY6wq0PnO50d3pYptL-GDuKUBZ0JhLM2Pfl4/s1324/screenshot1%20copy.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1324" data-original-width="890" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdptQGQzvbsTMICCAozeex_wPNYpE4ddfkIxgjPY4xaao2DvLxaoVpk1erlKI5IXC7kdEqgttMHH77ndcGTg8QH-XvY6e7fXrwzOomZizrJNPlttbQlkygrNThM2zIDUCcqByWvRkWuizBT7qCo7vvIAhZY6wq0PnO50d3pYptL-GDuKUBZ0JhLM2Pfl4/w134-h200/screenshot1%20copy.jpg" width="134" /></a></div><br /><div><br /></div></div>Terry Gruggenhttp://www.blogger.com/profile/11368205951195757323noreply@blogger.com0tag:blogger.com,1999:blog-664370589552058575.post-17782578842744320392023-12-23T08:18:00.001-06:002023-12-23T08:27:06.125-06:00Oven Roasted BBQ Beef Short Ribs<p> <br /></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT5AIhbdbOWRMY_JCT3PtKnKoHKfihjK3xh2HiYe6OskA_b0aN1UTD6icxuSjELxhzdNJJYEzY7DfzCxqXEhtIRaAECbOAnVWIkmK2ds0Hl-WjdF92U9Rx-gziyXJkRl3nXo9SVtsrDFYLur9NkLQlanSuX3tWkfMecSil-sjG3yZVyI7KsCKggfIXG_4/s1666/screenshot11.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1120" data-original-width="1666" height="340" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT5AIhbdbOWRMY_JCT3PtKnKoHKfihjK3xh2HiYe6OskA_b0aN1UTD6icxuSjELxhzdNJJYEzY7DfzCxqXEhtIRaAECbOAnVWIkmK2ds0Hl-WjdF92U9Rx-gziyXJkRl3nXo9SVtsrDFYLur9NkLQlanSuX3tWkfMecSil-sjG3yZVyI7KsCKggfIXG_4/w506-h340/screenshot11.jpg" width="506" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><i>click to enlarge</i></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">As I am making travel arrangements for my 72nd trip around the sun next year, I have come to appreciate the wisdom that comes with age. In my youth, I was resolute that you needed a smoker to create great BBQ. Now, at what is surely the current peak of my wisdom, I have come to realize that the oven is every bit as capable of turning out the most incredible, low and slow BBQ.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Beef short ribs are one of the toughest cuts of meat. The only way to make them edible is to cook them low and slow, causing the fat to render and that delicious collagen to melt into the fibers of the meat. While a smoker can do that, your oven is just as accomplished. And it is so much simpler than a smoker.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJfp0kplmbOAvLJ_5KBHD260o4XqPCJA5ccC4_JwzanX4b6cWg5-HoNrgEyigzvxeSLWzndUvmYbwOawjGiLId0iT0sO0OKaTToFt81MKktkblB8V9x6Sgg3hwV0EN-3exQhcKYi_WzxYrk8GSIqru-tTiU7Mx7aYSmdfudqkmDpwgvug7XsRcRulS5IE/s1134/screenshot14.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="850" data-original-width="1134" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJfp0kplmbOAvLJ_5KBHD260o4XqPCJA5ccC4_JwzanX4b6cWg5-HoNrgEyigzvxeSLWzndUvmYbwOawjGiLId0iT0sO0OKaTToFt81MKktkblB8V9x6Sgg3hwV0EN-3exQhcKYi_WzxYrk8GSIqru-tTiU7Mx7aYSmdfudqkmDpwgvug7XsRcRulS5IE/s320/screenshot14.jpg" width="320" /></a></div><br /></div><div class="separator" style="clear: both; text-align: left;">Just 5 minutes of prep. Wrap them in foil and slap them in a 275º oven. Walk away and go about your day because you don't have to lift a finger for the next four hours. Cold and snowy outside? You give no shits because you are now the King of Indoor BBQ!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr1WfHwwOxBLuLLkiFXa0rS3heK5l6HakU2MP5hMl22uhne55gQHTDYUTE4otp4-2-V5wI06KnnMXog-tEeF59ymrK19wQ46r7N3yGRBH6cOPUffVzcmcl65InLxAsHP57YCtJ0EKaG0rNEPz81WiotFXa32DkUfsGh89sXPJaGKz6zeNbA_GNg97_nRI/s596/screenshot18.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="594" data-original-width="596" height="199" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr1WfHwwOxBLuLLkiFXa0rS3heK5l6HakU2MP5hMl22uhne55gQHTDYUTE4otp4-2-V5wI06KnnMXog-tEeF59ymrK19wQ46r7N3yGRBH6cOPUffVzcmcl65InLxAsHP57YCtJ0EKaG0rNEPz81WiotFXa32DkUfsGh89sXPJaGKz6zeNbA_GNg97_nRI/w200-h199/screenshot18.jpg" width="200" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i>click to enlarge</i></td></tr></tbody></table><br /><div class="separator" style="clear: both; text-align: left;">Beef short ribs are sold two ways. The flanken cut is very thin, with a series of bones along one side. That cut is popular for Korean BBQ. The one that you want to use for this recipe is called the English cut. As you can see from the above photo, it's a big chunk of beef attached to a bone. Four hours in the oven is going to melt that chunk of beef into one of the greatest morsels to ever pass your lips.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Here are a few things to take note of. Make sure you use a cookie sheet that has a rack. The ribs are going to render a lot of fat, so you don't want the ribs cooking in a pool of fat. The mustard in this recipe is used only as a binder for the rub. It will cook off and you will never taste it. Finally, go right ahead and use your favorite BBQ rub. Mine happens to be "Famous Dave's", so that is what I called out in the recipe. Pretty much the same for the BBQ sauce. Use your fave...mine is Sweet Baby Ray's.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both;"><u><b>INGREDIENTS</b></u></div><div class="separator" style="clear: both;"><span style="font-family: inherit;">6 English-cut beef short ribs</span></div><div class="separator" style="clear: both;"><span style="font-family: inherit;">Yellow mustard</span></div><div class="separator" style="clear: both;"><span style="font-family: inherit;">Famous Dave's Rib Rub</span></div><div class="separator" style="clear: both;"><span style="font-family: inherit;">Sweet Baby Ray's BBQ Sauce</span></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><b><u>DIRECTIONS</u></b></div><div class="separator" style="clear: both;"><ol style="text-align: left;"><li>Preheat oven to 275º.</li><li>Place rack inside of cookie sheet and set ribs on top of rack, meat side up.</li><li>Squirt about a tablespoon of mustard on each rib. Then spread the mustard with your hand so that the entire top surface is covered in mustard. Then sprinkle each rib with the rib rub.</li><li>Cover the ribs/cookie sheet with foil and crimp so that it is air tight. Place cookie sheet in oven.</li><li>After 4 hours, remove cookie sheet from oven. Move rack to upper level and turn on your broiler.</li><li>Remove the foil covering the ribs. Brush each rib with a generous amount of BBQ sauce. Put rack under the broiler and cook the ribs for 2 to 4 minutes...just enough for the sauce to caramelize. Then serve.</li></ol><div><br /></div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv_XQpELeMa9Hjrq92xGRHyWerk3UQApfQ9ld0DPOuIlWrW4MX8lvAZZj6GDx2lmM3cGfGenjRzWJiyjIOzFzqTBb6lm9974fiwllSamDGcL_VdKT8FFPiqQTfHtOnyJVuu_HLPQ2ywlvFDQTrsbyP7fR-gOS3xourpa9rL8fA1jhrxfzmi_gQar36600/s1068/screenshot40.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1068" data-original-width="770" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv_XQpELeMa9Hjrq92xGRHyWerk3UQApfQ9ld0DPOuIlWrW4MX8lvAZZj6GDx2lmM3cGfGenjRzWJiyjIOzFzqTBb6lm9974fiwllSamDGcL_VdKT8FFPiqQTfHtOnyJVuu_HLPQ2ywlvFDQTrsbyP7fR-gOS3xourpa9rL8fA1jhrxfzmi_gQar36600/w231-h320/screenshot40.jpg" width="231" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><i>Pairing: An ice cold Pilsner...or a Zin.</i></div><div class="separator" style="clear: both; text-align: center;"><i><br /></i></div><div class="separator" style="clear: both; text-align: center;"><i><br /></i></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0fJWdK4QlQbDH3m_fkoZ4iL-W20ATa4ekpM8c1Lfa9FGHVpOGCKmpZT26RLtMrbgVBcWX54Iqa1rJkB0rKOgrTphuJ38-idRH7_-NeHk9GP7aMMnmrJYqULe_Vv6Tx0iOfQ2DZ7He9axqvvCFZMqS8rwCXvGDKbMNMo8Y6Zp587aJXJvflSGgLfAutcI/s1324/screenshot1%20copy.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1324" data-original-width="890" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0fJWdK4QlQbDH3m_fkoZ4iL-W20ATa4ekpM8c1Lfa9FGHVpOGCKmpZT26RLtMrbgVBcWX54Iqa1rJkB0rKOgrTphuJ38-idRH7_-NeHk9GP7aMMnmrJYqULe_Vv6Tx0iOfQ2DZ7He9axqvvCFZMqS8rwCXvGDKbMNMo8Y6Zp587aJXJvflSGgLfAutcI/w134-h200/screenshot1%20copy.jpg" width="134" /></a></div><br /><i><br /></i></div><br /><div><br /></div></div></div><p></p>Terry Gruggenhttp://www.blogger.com/profile/11368205951195757323noreply@blogger.com0tag:blogger.com,1999:blog-664370589552058575.post-28766823660125524932023-12-19T09:18:00.005-06:002023-12-20T06:33:41.257-06:00Anne Seranne's Oven Roasted Prime Rib Roast<p> </p><div class="post-body entry-content" id="post-body-8066181100222948495" itemprop="description articleBody" style="font-size: 13.2px; line-height: 1.4; position: relative; width: 546px;"><div dir="ltr" style="font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcA9_qJe70d1ldP6tb6_cNJOlQ7KcAqzvJIVHsM5vq3Jpjq_Snn4sjMPpULQRetLEfnSSHqH1Ehu6E5BWJhnHp9VZAq_eZ2TmUOLLRJ-GK6qFUma_mB8EBl6Z_RQoj_PSygX9IlmO0VxA/s1600/screenshot3.jpg" style="color: #888888; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" data-original-height="1600" data-original-width="1390" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcA9_qJe70d1ldP6tb6_cNJOlQ7KcAqzvJIVHsM5vq3Jpjq_Snn4sjMPpULQRetLEfnSSHqH1Ehu6E5BWJhnHp9VZAq_eZ2TmUOLLRJ-GK6qFUma_mB8EBl6Z_RQoj_PSygX9IlmO0VxA/s640/screenshot3.jpg" style="-webkit-box-shadow: rgba(0, 0, 0, 0.1) 1px 1px 5px; background-color: white; border: 1px solid rgb(238, 238, 238); box-shadow: rgba(0, 0, 0, 0.1) 1px 1px 5px; padding: 5px; position: relative;" width="556" /></a></div><br /><br />Anne Seranne was born in Ontario in 1913. She moved to the United States in 1936. She became famous for two things: dogs and food. She was a very serious breeder of Yorkshire terrier show dogs. And she was a serious lover of all things having to do with food. She earned her living as a food consultant and eventually became the editor of Gourmet Magazine.<br /><br />But she is little remembered these days, for she was a one-hit wonder in the vein of Billy Ray Cyrus and his song "Achy Breaky Heart". But, oh, what a hit she had. She single-handedly created the greatest recipe for medium-rare prime rib. Published in the New York Times in 1966, it was revolutionary. It was beyond simple. And absolutely foolproof.<br /><br />Her recipe called for blasting the bone-in roast at 500º for a brief period and then turning off the oven...leaving the beef undisturbed for 2 hours. Unbelievably perfect medium-rare, every single time. Plus you can carve the roast the minute you take it out of the oven because it has already been resting for 2 hours.<br /><br />For the recipe to work, your prime rib roast must be bone-in. You can cook it with the bones intact or do what I do... I have the butcher cut the bones and then tie them back to the roast. That way, I can just make a couple of snips of the butcher's twine and carve the roast up....reserving the ribs for a later snack that only I will get to enjoy.<br /><br /><br /><div style="text-align: center;"><div style="text-align: left;"><u><span style="font-family: inherit;">Ingredients</span></u></div></div><div><span style="font-family: inherit;">One, 2 to 4 rib, beef prime rib roast, weighing 4 to 12 pounds</span></div><div><span style="font-family: inherit;">Kosher salt</span></div><div><span style="font-family: inherit;">Fresh Ground Pepper</span></div><div><span style="font-family: inherit;"><br /></span></div><div><span style="font-family: inherit;"><br /></span></div><div><u><span style="font-family: inherit;">Directions</span></u></div><ol><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: inherit;">The day before you are going to cook the roast, unwrap it and set it on a wire rack inside a cookie sheet. Salt the entire roast generously with Kosher salt. Place roast, uncovered, back in the refrigerator and let it rest overnight.</span></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: inherit;">Remove the roast from the refrigerator 4 hours before cooking and let it come up to room temperature.</span></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: inherit;">Preheat the oven to 500 degrees.</span></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: inherit;">Place the roast in an open, shallow roasting pan, fat side up (bone-side down). You don't need a roasting rack as the bones will serve that purpose. Season generously all over with salt and pepper.</span></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: inherit;">Put the roast in the preheated oven (on the second lowest rack) and roast according to the roasting chart below, timing the minutes exactly When cooking time is finished, turn off the oven. Do not open the door at any time. Allow the roast to remain in the oven for two hours. The roast will have a crunchy brown outside and an internal heat suitable for serving as long as 4 hours after removing from the oven. Makes about 2 servings per rib.</span></li></ol><div><span style="font-family: georgia, utopia, "palatino linotype", palatino, serif; text-align: center;"><br /></span></div><div><span style="font-family: georgia, utopia, "palatino linotype", palatino, serif; text-align: center;"><br /></span></div><div><span style="text-align: center;"><i>A. 2 rib roast (4 to 5 pounds)...32 minutes at 500º, then rest 2 hours, door shut</i></span></div><div style="text-align: justify;"><span style="text-align: center;"><i><br /></i></span></div><div style="text-align: justify;"><span style="text-align: center;"><i>B. 3 rib roast (8 to 9 pounds)...47 minutes at 500º, then rest 2 hours, door shut</i></span></div><div style="text-align: justify;"><span style="text-align: center;"><i><br /></i></span></div><div style="text-align: justify;"><i><span style="text-align: center;">C. 4 rib roast (11 to 12 pounds)...62 minutes at 500º, then rest 2 hours, door shut</span><br /><span style="text-align: center;"><br /></span><span style="text-align: center;">{Formula = 15 minutes per rib + 2 minutes to the total} </span></i></div><div style="text-align: justify;"><span style="text-align: center;"><b><i><br /></i></b></span></div><div style="text-align: justify;"><span style="text-align: center;"><b><br /></b></span></div><div style="text-align: justify;"><span style="text-align: center;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgC0689oM_9q6XuoGJRGfHW8P0fXPRXEAExbXJaYv7gKvLP5yB7uSwX9t5cU-MQq1NbDWA8lZTJhmyaVO1LfP3_ZyoCkfGh6PuvUhCq2V2GD-iw2SqF8CTlFoKqmkRO5owQWBdNtwJkOmvoI6XtPqYJ6H0b4YzTMC-9DjKgNoXePdij-hiMzGMArgw3=s1672" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1672" data-original-width="1236" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEgC0689oM_9q6XuoGJRGfHW8P0fXPRXEAExbXJaYv7gKvLP5yB7uSwX9t5cU-MQq1NbDWA8lZTJhmyaVO1LfP3_ZyoCkfGh6PuvUhCq2V2GD-iw2SqF8CTlFoKqmkRO5owQWBdNtwJkOmvoI6XtPqYJ6H0b4YzTMC-9DjKgNoXePdij-hiMzGMArgw3=w474-h640" width="474" /></a></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><i>Wine Pairing: Barolo</i></div><div class="separator" style="clear: both;"><i><br /></i></div><div class="separator" style="clear: both;"><i><br /></i></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiP433dPlzebiUNIlwpCbZPb5kdQimJtnpxQ2OmDK4LxBxYXfoyPIikKwfw8FqcASCMlJ9d8gZ61qAkpr6KBaVafZarLuT0TxhaI9l9OJ9WhYDa2ZfDbqDUtsSBZ3PSoMHMk_OJfsIFfhEUPmk--KIVMFghe0oVXCWl5zEoiToMpK-LywwP5Z8Rx6fs=s1324" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1324" data-original-width="890" height="200" src="https://blogger.googleusercontent.com/img/a/AVvXsEiP433dPlzebiUNIlwpCbZPb5kdQimJtnpxQ2OmDK4LxBxYXfoyPIikKwfw8FqcASCMlJ9d8gZ61qAkpr6KBaVafZarLuT0TxhaI9l9OJ9WhYDa2ZfDbqDUtsSBZ3PSoMHMk_OJfsIFfhEUPmk--KIVMFghe0oVXCWl5zEoiToMpK-LywwP5Z8Rx6fs=w134-h200" width="134" /></a></div><br /><i><br /></i></div></span></div></div></div>Terry Gruggenhttp://www.blogger.com/profile/11368205951195757323noreply@blogger.com0tag:blogger.com,1999:blog-664370589552058575.post-10298413652922170782023-12-02T08:05:00.003-06:002023-12-03T09:38:55.927-06:00Bò Lúc Lắc<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8DZxV5-_zBvyNSyd4vGL6QK2aX4BfT9LjeDN5RdFizQ-ufhudZrg9dKnN7VsY-Y6dUVG9fdvq2G7UKve-ik1IZzRLAX7SiSsgZFzYo6-DdbqZ3X3Zyx_Urf5iXtRJZPdfGr_1a5CUNhFOpcjVP5Z90iAQHgW96mFfGKqWK9xwU8NPkmjkSEjosqM-yv0/s1104/screenshot1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1104" data-original-width="990" height="465" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8DZxV5-_zBvyNSyd4vGL6QK2aX4BfT9LjeDN5RdFizQ-ufhudZrg9dKnN7VsY-Y6dUVG9fdvq2G7UKve-ik1IZzRLAX7SiSsgZFzYo6-DdbqZ3X3Zyx_Urf5iXtRJZPdfGr_1a5CUNhFOpcjVP5Z90iAQHgW96mFfGKqWK9xwU8NPkmjkSEjosqM-yv0/w418-h465/screenshot1.jpg" width="418" /></a></div><br /> <p></p><p><span style="background-color: white;"><span style="font-family: inherit;">So for Thanksgiving, we had turkey. The night after Thanksgiving, we had more turkey. Then we distributed the remaining leftovers to family. Two nights of turkey are sufficient to cause my abstinence until Thanksgiving 2024.</span></span></p><p><span style="background-color: white;"><span style="font-family: inherit;">So on the Saturday after Thanksgiving, my beloved beef was back on the table. Beef salad, if you will. Which is exactly what this recipe is. Known in the US of A as Vietnamese Shaking Beef<span style="caret-color: rgb(61, 61, 61); color: #3d3d3d; letter-spacing: -0.32px;"><span>, it's a simple salad comprised of wok-seared beef, snappy watercress and thinly sliced red onion.</span></span></span></span></p><p><span style="caret-color: rgb(61, 61, 61); color: #3d3d3d; letter-spacing: -0.32px;"><span style="background-color: white; font-family: inherit;">You can use your favorite cut of beef for this salad. I've used rib eye, sirloin, New York strip and flank steak...simply based on what I had on hand. They all work. The trick is to slice the beef thin enough to give it a good sear while you are shaking and stirring it in the wok.</span></span></p><p><span style="caret-color: rgb(61, 61, 61); color: #3d3d3d; letter-spacing: -0.32px;"><span style="background-color: white; font-family: inherit;">Now a few of you might be saying a beef salad recipe is perfect for a steamy day in July but not so much for a chilly day in December. If you like a little heartier meal to fend off the winter cold, might I suggest Bò Lúc Lắc Tortillas? Just grab some super soft flour tortillas and wrap up the salad in those. And perhaps a little sticky rice on the side?</span></span></p><p><span style="caret-color: rgb(61, 61, 61); color: #3d3d3d; letter-spacing: -0.32px;"><span style="background-color: white; font-family: inherit;"><br /></span></span></p><p><span style="caret-color: rgb(61, 61, 61); color: #3d3d3d; letter-spacing: -0.32px;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="caret-color: rgb(61, 61, 61); color: #3d3d3d; letter-spacing: -0.32px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3_oCVU4eG5M8eHAVzeoNdhLO-yop1_2D4XEUoWTPkkOVZVKiBJQm6A2jLGgZAq0fdHiyvfV2btoYsFa1Se_sfT9PPS_nBGzMku6iiYzxs5Q7CL94wq54pp6KAmDNLejM6dfcQJjgW6DyXLRJShcKCZFtZK4lDY2sClv9F9AgxZKobobDIBavVpj2oJgw/s1146/screenshot4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1146" data-original-width="930" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3_oCVU4eG5M8eHAVzeoNdhLO-yop1_2D4XEUoWTPkkOVZVKiBJQm6A2jLGgZAq0fdHiyvfV2btoYsFa1Se_sfT9PPS_nBGzMku6iiYzxs5Q7CL94wq54pp6KAmDNLejM6dfcQJjgW6DyXLRJShcKCZFtZK4lDY2sClv9F9AgxZKobobDIBavVpj2oJgw/w163-h200/screenshot4.jpg" width="163" /></a></span></div><span style="caret-color: rgb(61, 61, 61); color: #3d3d3d; letter-spacing: -0.32px;"><br /><span style="background-color: white; font-family: inherit;"><br /></span></span><p></p><p><span style="background-color: whitesmoke; caret-color: rgb(61, 61, 61); color: #3d3d3d; letter-spacing: -0.32px;"><span style="font-family: inherit;"><br /></span></span></p><div class="separator" style="clear: both;"><u><b><span style="font-family: inherit;">INGREDIENTS</span></b></u></div><div class="separator" style="clear: both;"><span style="font-family: inherit;">4 teaspoons fish sauce</span></div><div class="separator" style="clear: both;"><span style="font-family: inherit;">4 teaspoons soy sauce</span></div><div class="separator" style="clear: both;"><span style="font-family: inherit;">2 teaspoons sugar</span></div><div class="separator" style="clear: both;"><span style="font-family: inherit;">1 pound of steak, cut into thin strips, about 1-<span style="font-size: x-small;">1/2</span> inches wide (see above photo)</span></div><div class="separator" style="clear: both;"><span style="font-family: inherit;">4 ounces (4 cups) watercress, torn into bite-size pieces</span></div><div class="separator" style="clear: both;"><span style="font-family: inherit;">Juice of 2 limes (<span style="font-size: x-small;">1/4</span> cup)</span></div><div class="separator" style="clear: both;"><span style="font-family: inherit;">1 teaspoon pepper</span></div><div class="separator" style="clear: both;"><span style="font-family: inherit;"><span style="font-size: x-small;">1/4</span> cup water</span></div><div class="separator" style="clear: both;"><span style="font-family: inherit;">2 garlic cloves, minced</span></div><div class="separator" style="clear: both;"><span style="font-family: inherit;"><span style="font-size: x-small;">3/4 </span>teaspoon cornstarch</span></div><div class="separator" style="clear: both;"><span style="font-family: inherit;">4 teaspoons vegetable oil, divided</span></div><div class="separator" style="clear: both;"><span style="font-family: inherit;">1 tablespoon unsalted butter</span></div><div class="separator" style="clear: both;"><span style="font-family: inherit;">1 small red onion, thinly sliced</span></div><div class="separator" style="clear: both;"><span style="font-family: inherit;"><br /></span></div><div class="separator" style="clear: both;"><span style="font-family: inherit;"><br /></span></div><div class="separator" style="clear: both;"><u><b><span style="font-family: inherit;">DIRECTIONS</span></b></u></div><div class="separator" style="clear: both;"><ol style="text-align: left;"><li><span style="background-color: white; caret-color: rgb(61, 61, 61); color: #3d3d3d; letter-spacing: -0.32px;"><span style="font-family: inherit;">Whisk fish sauce, soy sauce and sugar together in medium bowl. Add beef and toss to coat. Let sit at room temperature for 15 minutes.</span></span></li><li><span style="background-color: white; caret-color: rgb(61, 61, 61); color: #3d3d3d; letter-spacing: -0.32px;"><span style="font-family: inherit;"> Combine lime juice and pepper in small bowl and set aside. </span></span></li><li><span style="background-color: white; caret-color: rgb(61, 61, 61); color: #3d3d3d; letter-spacing: -0.32px;"><span style="font-family: inherit;">Spread watercress on a serving platter (see above photo)</span></span></li><li><span style="background-color: white; caret-color: rgb(61, 61, 61); color: #3d3d3d; letter-spacing: -0.32px;"><span style="font-family: inherit;">Using tongs, transfer beef to second medium bowl, letting as much marinade as possible drain back into first bowl. Add water, garlic and cornstarch to marinade in first bowl and whisk to combine; set aside. Add 2 teaspoons oil to beef and toss to coat. </span></span></li><li><span style="background-color: white; caret-color: rgb(61, 61, 61); color: #3d3d3d; letter-spacing: -0.32px;"><span style="font-family: inherit;">Heat 1 teaspoon oil in a wok (or non-stick skillet) over medium-high heat until just smoking. Using tongs, wipe wok clean with paper towels. Add half of beef to wok, leaving space between pieces. Cook, shaking wok gently and occasionally to capture any fond that collects on bottom of wok, until beef is browned on first side, 1 to 2 minutes. Flip beef and continue to cook, stirring and shaking wok frequently, until beef is coated and browned, 1 to 2 minutes longer. Transfer beef to clean bowl. Wipe wok clean with wet paper towels and repeat with remaining 1 teaspoon oil and beef.</span></span></li><li><span style="caret-color: rgb(61, 61, 61); color: #3d3d3d; letter-spacing: -0.32px;"><span style="background-color: white; letter-spacing: -0.32px;"><span style="font-family: inherit;">Melt butter in now-empty wok over medium heat. Add onion and cook, stirring occasionally, until just beginning to soften, about 1 minute. Add reserved marinade and bring to boil. Cook, stirring occasionally, until thickened and glossy, about 2 minutes. Add beef and any accumulated juices and toss to coat. Scatter beef mixture and sauce over watercress. Drizzle 2 teaspoons lime juice mixture over salad. Divide remaining lime juice mixture among small bowls for dipping and serve with salad.</span></span></span></li></ol><div><span style="color: #3d3d3d;"><span style="caret-color: rgb(61, 61, 61); letter-spacing: -0.32px;"><br /></span></span></div><div><span style="color: #3d3d3d;"><span style="caret-color: rgb(61, 61, 61); letter-spacing: -0.32px;"><br /></span></span></div></div><div class="separator" style="clear: both;"><span style="font-family: inherit;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXrTbQqa39KLyKPoRlpXOq36-pK3CpbixUA3Y27_PvMXaRGxkKZFxmby1Zm_ASu_mPKex_OLOx81GpFLsdfF9FuFSdb7KuF4J4u7j4QqFhkPFxBiXrG2V3KNbVpbNrihitg9buu967wzvMSNdJq9SuDGIGfT-aj151mgzwWl9Ojkx-Lbc-3KDwchbW0xk/s1960/screenshot22.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1960" data-original-width="1490" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXrTbQqa39KLyKPoRlpXOq36-pK3CpbixUA3Y27_PvMXaRGxkKZFxmby1Zm_ASu_mPKex_OLOx81GpFLsdfF9FuFSdb7KuF4J4u7j4QqFhkPFxBiXrG2V3KNbVpbNrihitg9buu967wzvMSNdJq9SuDGIGfT-aj151mgzwWl9Ojkx-Lbc-3KDwchbW0xk/w304-h400/screenshot22.jpg" width="304" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><i>Wine pairing: Zinfandel</i></div><div class="separator" style="clear: both; text-align: center;"><i><br /></i></div><div class="separator" style="clear: both; text-align: center;"><i><br /></i></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIiMRXt4R8myYcS492YZerpIIU54Zz_hDHkiPNHXPvCI8gsp6-xX5kqQH0v50nm_tOfFv4bEEaEF5DBovKMbpSNknEeCpM_01jO73732fAKxUY4w4YGjzAPttVqZo-RWWe1bsrcFp7ijuJvaswITnuTWVrtGX3eHTbPg0lMRzu_Mw1D0kJCuohIjBnJJw/s1324/screenshot1%20copy.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1324" data-original-width="890" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIiMRXt4R8myYcS492YZerpIIU54Zz_hDHkiPNHXPvCI8gsp6-xX5kqQH0v50nm_tOfFv4bEEaEF5DBovKMbpSNknEeCpM_01jO73732fAKxUY4w4YGjzAPttVqZo-RWWe1bsrcFp7ijuJvaswITnuTWVrtGX3eHTbPg0lMRzu_Mw1D0kJCuohIjBnJJw/w134-h200/screenshot1%20copy.jpg" width="134" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both;"><br /></div>Terry Gruggenhttp://www.blogger.com/profile/11368205951195757323noreply@blogger.com0tag:blogger.com,1999:blog-664370589552058575.post-70047503977922455382023-11-18T09:44:00.000-06:002023-11-18T09:44:39.409-06:00Thanksgiving: Make-Ahead Adult Cranberry Sauce<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5dZEywiMU3Kwd-xJvxMjT2Qg2ymo27N5QAQIS06bXRMTFOEN3DQoYaGMx6u8jiqTHjRANYOFUkZSRhO2jMWIT2NKv1mfENKMkt270KlSqd_yZWc2036tZU0Tw5JmYRwK0oh5cFh7vDHLidLHK5PsfydTX3uE6uHxmOjq3nAXVusFXX58TrwCEd6yO4YI/s1902/screenshot12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="946" data-original-width="1902" height="253" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5dZEywiMU3Kwd-xJvxMjT2Qg2ymo27N5QAQIS06bXRMTFOEN3DQoYaGMx6u8jiqTHjRANYOFUkZSRhO2jMWIT2NKv1mfENKMkt270KlSqd_yZWc2036tZU0Tw5JmYRwK0oh5cFh7vDHLidLHK5PsfydTX3uE6uHxmOjq3nAXVusFXX58TrwCEd6yO4YI/w508-h253/screenshot12.jpg" width="508" /></a></div><br /><p></p><p><br /></p><div class="separator" style="clear: both; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.2px; text-align: justify;"><span style="font-size: 13.2px; text-align: left;">If you're a fan of adult beverages, you will be a fan of this adult cranberry sauce. This recipe packs a bit of a punch, for we are not boiling out the alcohol. We are leaving all of the alcohol in the mix for your eating and imbibing enjoyment. So make sure this gets placed only at the adult table. The kids can get their sauce straight from the can. This can be made and refrigerated up to 5 days in advance.</span></div><div class="separator" style="clear: both; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.2px;"><br /></div><p style="font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.2px;"></p><div class="separator" style="clear: both; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.2px;"><u><span style="font-family: inherit;"><b>INGREDIENTS</b></span></u></div><div class="separator" style="clear: both; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.2px;"><div class="separator" style="clear: both;"><span style="font-family: inherit;">1, 12-ounce bag fresh cranberries, rinsed and drained</span></div><div class="separator" style="clear: both;"><span style="font-family: inherit;"><span style="font-size: x-small;">1/2</span> cup water</span></div><div class="separator" style="clear: both;"><span style="font-family: inherit;">1 cup sugar</span></div><div class="separator" style="clear: both;"><span style="font-family: inherit;"><span style="font-size: x-small;">1/3</span> cup vodka</span></div><div class="separator" style="clear: both;"><span style="font-family: inherit;">3 tablespoons Grand Marnier</span></div><div class="separator" style="clear: both;"><span style="font-family: inherit;"><br /></span></div><div class="separator" style="clear: both;"><span style="font-family: inherit;"><u><br /></u></span></div><div class="separator" style="clear: both;"><span style="font-family: inherit;"><u><b>DIRECTIONS</b></u></span></div><div class="separator" style="clear: both;"><ol><li style="margin: 0px 0px 0.25em; padding: 0px;">In a medium saucepan over moderate heat, combine cranberries, water and sugar. Bring to a boil, stirring often to dissolve sugar. Then reduce heat to moderately low and simmer, stirring often, until thickened and reduced to approximately 3 cups (about 15 minutes).</li><li style="margin: 0px 0px 0.25em; padding: 0px;">Transfer to a medium bowl and cool, stirring often, until tepid (about 30 minutes). Stir in vodka and Grand Marnier. Transfer to a serving bowl, cover and and refrigerate until chilled and set (at least 2 hours). Serve chilled or at room temperature. </li></ol><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1AfYR5TPxM5ZEy8ZQo7aevZ6_MD9vB_WoWw-GO8lV8OrrphSXf3Bd8ePz-uYc3LM14h3mZhsvAIMNv5W7VdRkBbWBqt5xyskn6zbFebnGOL2bSu52H_QDIKc1KztEAonmqM7YAw6ROdw/s1324/screenshot1+copy.jpg" style="color: #888888; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" data-original-height="1324" data-original-width="890" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1AfYR5TPxM5ZEy8ZQo7aevZ6_MD9vB_WoWw-GO8lV8OrrphSXf3Bd8ePz-uYc3LM14h3mZhsvAIMNv5W7VdRkBbWBqt5xyskn6zbFebnGOL2bSu52H_QDIKc1KztEAonmqM7YAw6ROdw/w134-h200/screenshot1+copy.jpg" style="-webkit-box-shadow: rgba(0, 0, 0, 0.1) 1px 1px 5px; background-color: white; border: 1px solid rgb(238, 238, 238); box-shadow: rgba(0, 0, 0, 0.1) 1px 1px 5px; padding: 5px; position: relative;" width="134" /></a></div></div></div>Terry Gruggenhttp://www.blogger.com/profile/11368205951195757323noreply@blogger.com0tag:blogger.com,1999:blog-664370589552058575.post-64398821844481218782023-11-17T08:10:00.000-06:002023-11-17T08:10:33.564-06:00Thanksgiving: Make-Ahead Turkey Gravy<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9khH9PzgVr7pKhsvGsQtdwpPrxBt85LLAvJ4rLaUCmIc56ZlIQCXDJ5j6zfKGpCnGD_63HGzyZaVLwUYAKHl_opvf1Of7HK1veVZVBeau1iHasZ_rRWHZ6VxZ5-sG8fQGT1nOqHqIJJqtxVA4K8r1KwB9fJO2Maf17v-YuP9-h30pduncK1WoUfNStYE/s1356/screenshot11.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1356" data-original-width="1182" height="472" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9khH9PzgVr7pKhsvGsQtdwpPrxBt85LLAvJ4rLaUCmIc56ZlIQCXDJ5j6zfKGpCnGD_63HGzyZaVLwUYAKHl_opvf1Of7HK1veVZVBeau1iHasZ_rRWHZ6VxZ5-sG8fQGT1nOqHqIJJqtxVA4K8r1KwB9fJO2Maf17v-YuP9-h30pduncK1WoUfNStYE/w412-h472/screenshot11.jpg" width="412" /></a></div><br /><p></p><p><br /></p><div dir="ltr" trbidi="on"><span style="font-family: inherit;">Being obsessive-compulsive is actually an admirable quality if you are a cook. I find that it comes in especially handy at Thanksgiving, where micro-managing the production of an enormous feast is no small feat.<br /><br />In order to handle the complexity of the Thanksgiving meal preparation, I create a very comprehensive list of every task that must be accomplished and at precisely what time to perform that task. It starts at 12:35pm with the roasting of the turkey. Then the schedule is set to make sure that everything gets done so that we can eat precisely and exactly at 6:00pm. Not 6:01pm, but 6:00pm in strict accordance to the atomic clock in my kitchen.<br /><br />But regardless of the schedule, there are two items that always need my attention at the very last, frenetic second...the carving of the turkey and the making of the gravy. I'm really good at quickly carving a 25-pound turkey, so I take on that duty. </span></div><div dir="ltr" trbidi="on"><span style="font-family: inherit;"><br /></span></div><div dir="ltr" trbidi="on"><span style="font-family: inherit;">Which leaves us with the gravy. I'm really anal about making turkey gravy from scratch. Use butter and flour to make a roux, then add turkey drippings and turkey stock. The problem here is that the drippings come at the end....after you've removed the turkey for carving.<br /><br />But alas, Mark Bittman (former food writer for the New York Times) solved my problem by creating this make-ahead gravy recipe. It can be made up to five days in advance, then re-heated just in time for Thanksgiving dinner. And the gravy still gets the flavor boost from the pan drippings...you just add them in at the last second to your already "at serving temperature" gravy.<br /><br />A small note here about the stock. Most grocery stores have an abundance of turkey stock on their shelves at this time of year. But if you couldn't find any or simply forgot to pick some up, chicken stock is a really good second choice.<br /><br /><br /><b>INGREDIENTS</b></span></div><div dir="ltr" trbidi="on"><span style="font-family: inherit;"><b><br /></b></span></div><div dir="ltr" trbidi="on"><span style="font-family: inherit;"><b><u>For the Gravy</u><br /></b>1 stick of butter (4 ounces)<br />1/2 cup finely chopped onion<br />1/2 cup flour<br />Salt and pepper<br />4 cups warm turkey stock<br />Turkey drippings</span></div><div dir="ltr" trbidi="on"><span style="font-family: inherit;"><br /></span></div><div dir="ltr" trbidi="on"><span style="font-family: inherit;"><b><u>Thickening/Thinning Agents</u></b></span></div><div dir="ltr" trbidi="on"><span style="font-family: inherit;">Potato flakes</span></div><div dir="ltr" trbidi="on"><span style="font-family: inherit;">1 cup turkey stock</span></div><div dir="ltr" trbidi="on"><span style="font-family: inherit;"><br /><br /><br /><b>DIRECTIONS</b><br /><br /></span><ol></ol><ol><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: inherit;">Melt butter in a medium saucepan over medium heat, then add onions. Cook, stirring occasionally, until onions are translucent, about 5 minutes. Sprinkle the flour on the onions, stirring constantly, and cook until flour is golden to brown. Adjust heat so mixture does not burn.</span></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: inherit;">Gradually whisk in 4 cups of warm stock until mixture thickens and is smooth. If it is too thick, add more stock. Cool, cover and chill. Gravy can be held up to 5 days in the refrigerator.</span></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: inherit;">When ready to serve, reheat mixture over low heat, stirring. Scrape bottom of turkey pan and add drippings to gravy. Whisk to mix thoroughly. Taste and adjust seasonings. </span></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: inherit;"><span>OPTIONAL: If you want your gravy thicker, add 1 tablespoon of potato flakes at a time (whisking thoroughly) until you get the consistency you want. </span>If you want your gravy thinner, add 1 tablespoon of turkey stock at a time (whisking thoroughly) until you get the consistency you want.</span></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: inherit;">Serve.</span></li></ol><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtF-cWK-asETXqdHdgQ8VCG3yclTWG5B0KOo2V7seYArAvp4Y_ZN1o3llC6rt3S3iIBG1saobk_zyuENnG98QNmqk3pWWiIPyNN3WTVFk8E52k5Pmz0nhbZQJkyN3rJ6qB2Ryx3OaWTQO-VYilq_BkAj94YwU0YC_zTUC3rv4dDwkPXID5ARsPPGICI9Q/s1324/screenshot1%20copy.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1324" data-original-width="890" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtF-cWK-asETXqdHdgQ8VCG3yclTWG5B0KOo2V7seYArAvp4Y_ZN1o3llC6rt3S3iIBG1saobk_zyuENnG98QNmqk3pWWiIPyNN3WTVFk8E52k5Pmz0nhbZQJkyN3rJ6qB2Ryx3OaWTQO-VYilq_BkAj94YwU0YC_zTUC3rv4dDwkPXID5ARsPPGICI9Q/w134-h200/screenshot1%20copy.jpg" width="134" /></a></div><br /><div><br /></div></div><p><br class="Apple-interchange-newline" /></p>Terry Gruggenhttp://www.blogger.com/profile/11368205951195757323noreply@blogger.com0tag:blogger.com,1999:blog-664370589552058575.post-78029543328641271832023-11-15T10:58:00.000-06:002023-11-15T10:58:44.607-06:00Thanksgiving: Make-Ahead Garlic Mashed Potatoes<p style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxybwTgn5jfHyGgEbW5rDr7lvRuFFwKV360oWoBJYKIgZTtmp1MiI06TfqJy7Cy1HQ8MqHUQrB8_xIVhin-XCv4R_25ids8pW0kva5HizPKrRJg6UR67IvbnAxlQfH0XAUfFfMVlgH0RqKMYMDf3COjF5ouI2njdictgsN9HVSCgpyDJg3P6gOsbvm/s1268/screenshot7.jpg" style="color: #888888; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.2px; margin-left: 1em; margin-right: 1em; text-align: center; text-decoration: none;"><img border="0" data-original-height="1268" data-original-width="838" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxybwTgn5jfHyGgEbW5rDr7lvRuFFwKV360oWoBJYKIgZTtmp1MiI06TfqJy7Cy1HQ8MqHUQrB8_xIVhin-XCv4R_25ids8pW0kva5HizPKrRJg6UR67IvbnAxlQfH0XAUfFfMVlgH0RqKMYMDf3COjF5ouI2njdictgsN9HVSCgpyDJg3P6gOsbvm/w422-h640/screenshot7.jpg" style="-webkit-box-shadow: rgba(0, 0, 0, 0.1) 1px 1px 5px; background: rgb(255, 255, 255); border: 1px solid rgb(238, 238, 238); box-shadow: rgba(0, 0, 0, 0.1) 1px 1px 5px; padding: 5px; position: relative;" width="422" /></a></p><br style="font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.2px;" /><span style="background-color: white; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.2px;"><br /></span><p style="font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.2px;"></p><p style="font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.2px;"><span style="background-color: white;"><span style="font-family: inherit;">The frenetic pace and challenge of getting turkey and side dishes to be served together at precisely 6:00pm on Thanksgiving day is exhausting. So over the years, I've been working on "make-ahead" recipes that makes serving the meal a whole lot easier. Make-ahead gravy. Make-ahead stuffing.</span></span></p><span style="font-family: inherit; font-size: 13.2px;"><span style="background-color: white;">Back in 2018, I added make-ahead, garlic mashed potatoes. And I'm here to tell you they were the best mashed potatoes ever. First off, I avoided all of the chemistry class theatrics required of boiling potatoes from scratch with cold water. And that method requires great precision in order to serve piping hot potatoes with piping hot turkey at the same time.</span><br /><br /><span style="background-color: white;">And this method is foolproof. You cannot screw it up. Anyone who can read can make perfect mashed potatoes. While the recipe calls for peeled potatoes, I really like the skins, so I don't peel mine. As a bonus, the skin is the tastiest and most nutrient-rich part of the potato. This recipe makes 20 servings. My experience is that the majority of folks come back for seconds....and a few for thirds.</span></span><div style="font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.2px;"><span style="background-color: white; font-family: inherit;"><br /></span></div><div style="font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.2px;"><span style="font-family: inherit;"><br /></span></div><div style="font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.2px;"><span style="font-family: inherit;"><u><b>Ingredients</b></u><br /><span style="background-color: white;">5 pounds of russet or Yukon Gold potatoes, each potato peeled (optional) and quartered</span><br /><span style="background-color: white;">8 cloves garlic, peeled</span><br /><span style="background-color: white;">1-</span><span style="font-size: x-small;">1/2</span><span style="background-color: white;"> cups whole milk</span><br /><br /><span style="background-color: white;">8 tablespoons butter</span><br /><span style="background-color: white;">2 cups of half & half</span><br /><span style="background-color: white;">Kosher salt and fresh ground pepper to taste</span><br /><span style="background-color: white;">Chopped chives, for garnish</span><br /><br /><br /><u><b>Directions</b></u><br /><br /></span><ol><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: inherit;">Peel (or not) and quarter potatoes and place in slow cooker with garlic and 1-<span style="font-size: x-small;">1/2</span> cups of milk. Set slow cooker to high and cover. Cook for 5 hours.</span></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: inherit;">After 5 hours, turn slow cooker to warm. Using a potato masher, mash the potatoes right in the slow cooker.</span></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: inherit;">Melt butter in a medium saucepan. When melted, add half & half to the pan and heat to warm (do not boil). When warm, add mixture to slow cooker. Using masher, blend potatoes with butter/half & half mixture.</span></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: inherit;">Add salt and pepper to taste....a half of a teaspoon at a time for the uninitiated.</span></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: inherit;">Cover potatoes in slow cooker (still set to warm) and serve whenever you want.</span></li></ol><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0Ug2QB6uA_Up3FrWKp8m7orS8jNEoqi1sJwWH9hudu4y-WHrXawGz0RAI9pwk0z2dX2dEh-jnczmHtD0rikE0QsWiOSLq8U3GO94ppQ5kwoqcUjE3RFChvGn1NL6F42A2VfbCFclWgC_etNAQ2QTg8boiPu-ewpErEkAhmwhIwlsn6d5oeGL8mydZ/s1324/screenshot1%20copy.jpg" style="color: #888888; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" data-original-height="1324" data-original-width="890" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0Ug2QB6uA_Up3FrWKp8m7orS8jNEoqi1sJwWH9hudu4y-WHrXawGz0RAI9pwk0z2dX2dEh-jnczmHtD0rikE0QsWiOSLq8U3GO94ppQ5kwoqcUjE3RFChvGn1NL6F42A2VfbCFclWgC_etNAQ2QTg8boiPu-ewpErEkAhmwhIwlsn6d5oeGL8mydZ/w134-h200/screenshot1%20copy.jpg" style="-webkit-box-shadow: rgba(0, 0, 0, 0.1) 1px 1px 5px; background: rgb(255, 255, 255); border: 1px solid rgb(238, 238, 238); box-shadow: rgba(0, 0, 0, 0.1) 1px 1px 5px; padding: 5px; position: relative;" width="134" /></a></div></div>Terry Gruggenhttp://www.blogger.com/profile/11368205951195757323noreply@blogger.com0tag:blogger.com,1999:blog-664370589552058575.post-70075692931625761052023-11-11T08:35:00.000-06:002023-11-11T08:35:02.809-06:00Thanksgiving: Hot Italian Sausage Stuffing<p> </p><div class="post-body entry-content" id="post-body-8012593718326248516" itemprop="description articleBody" style="font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.2px; line-height: 1.4; position: relative; width: 546px;"><p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5QIONxWQRseJebxE8KHd6_EIxVUM4psInVLhDl_SShYNmdGKF8I5EnE2vw0PYr3fvY574RUP-X_rEiFl4p-lERgX5yk2ad2nEQVdTe-p1pQnLdGezqkgaGjeQ0y5ZTSAuKVFkuUlAWWQ/s1452/screenshot0.jpg" style="color: #888888; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" data-original-height="1452" data-original-width="1186" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5QIONxWQRseJebxE8KHd6_EIxVUM4psInVLhDl_SShYNmdGKF8I5EnE2vw0PYr3fvY574RUP-X_rEiFl4p-lERgX5yk2ad2nEQVdTe-p1pQnLdGezqkgaGjeQ0y5ZTSAuKVFkuUlAWWQ/w522-h640/screenshot0.jpg" style="-webkit-box-shadow: rgba(0, 0, 0, 0.1) 1px 1px 5px; background: rgb(255, 255, 255); border: 1px solid rgb(238, 238, 238); box-shadow: rgba(0, 0, 0, 0.1) 1px 1px 5px; padding: 5px; position: relative;" width="522" /></a></div><br /><p></p><p><br /></p><p><span style="font-family: inherit;">If you are smoking your turkey on a pellet grill, you'll want to bake your stuffing in the oven. If you are deep frying your turkey, </span>you'll want to bake your stuffing in the oven.<span style="font-family: inherit;"> If you are roasting a whole turkey for Thanksgiving, you'll want to bake your stuffing separately in the oven. You don't ever want to bake your stuffing in the turkey's body cavity. Let me explain why.</span></p><p><span style="font-family: inherit;">If your turkey is cooked to perfection, the stuffing in the cavity is going to be undercooked. That sort of error leads to salmonella, in which case your guests will suffer horrific gastrointestinal pain followed by death. If your stuffing in the cavity is cooked to 165º perfection, the meat on your turkey will be overcooked and your guests will chew on it as if it were part of the sidewall of a worn Pirelli Formula One tire.</span></p><p><span style="font-family: inherit;">So do the right thing. Bake your stuffing by itself in the oven. It will taste fantastic with no chance of flatlining your guests. This recipe is incredibly easy. It uses simple, store-bought ingredients and comes together very quickly. </span></p><p><u style="font-family: inherit;"><br /></u></p><div class="separator" style="clear: both;"><u><span style="font-family: inherit;">INGREDIENTS</span></u></div><div class="separator" style="clear: both;"><span style="font-family: inherit;">2 tablespoons olive oil</span></div><div class="separator" style="clear: both;"><span style="font-family: inherit;">2 pounds hot Italian sausage</span></div><div class="separator" style="clear: both;"><span style="font-family: inherit;">2 yellow onions, chopped</span></div><div class="separator" style="clear: both;"><span style="font-family: inherit;">6 stalks celery, chopped</span></div><div class="separator" style="clear: both;"><span style="font-family: inherit;">16 ounces mushrooms, chopped</span></div><div class="separator" style="clear: both;"><span style="font-family: inherit;"><br /></span></div><div class="separator" style="clear: both;"><span style="font-family: inherit;">10 tablespoons butter</span></div><div class="separator" style="clear: both;"><span style="font-family: inherit;">4 cups chicken broth</span></div><div class="separator" style="clear: both;"><span style="font-family: inherit;">2, 12-ounce bags Pepperidge Farm Sage & Onion Cubed Stuffing</span></div><div><div class="post-body entry-content" id="post-body-6514499443616982795" itemprop="description articleBody" style="font-size: 14.52px; line-height: 1.4; position: relative; width: 546px;"><div dir="ltr" trbidi="on"><span style="font-family: inherit;"><u><br /></u><u><br /></u></span></div><div dir="ltr" trbidi="on"><span style="font-family: inherit;"><u>Directions</u><br /></span><ol><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: inherit;">In a large skillet over medium high heat, heat olive oil until it is shimmering. Then add sausage, onions, celery and mushrooms. Cook until there is no pink in the sausage and all of the vegetables have softened (about 8 minutes).</span></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: inherit;">In a large saucepan, heat butter and chicken broth over medium heat until all of the butter has melted into the broth.</span></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: inherit;">Preheat oven to 350º.</span></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: inherit;">In a large casserole, add the two bags of cubed stuffing. Add sausage, onions, celery and mushrooms then stir thoroughly to mix. Then add broth/butter mixture and stir again to thoroughly mix.</span></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: inherit;">Cover casserole and bake for 60 minutes. Serve.</span></li></ol><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFFZWo7KEF59sGjW2c3nncnBDV2BjCCVf-eVD-f6OlTmL8SCk7NVikbuRmJW7rj1hRoBnK1Nozl0CoFOFyUURLC-I4NXX1BRblw-oUtQjVOkqDu1GZZUqtTD-6lHp1Ezc3HlZGCVVSXiU/s1324/screenshot1+copy.jpg" style="color: #888888; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" data-original-height="1324" data-original-width="890" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFFZWo7KEF59sGjW2c3nncnBDV2BjCCVf-eVD-f6OlTmL8SCk7NVikbuRmJW7rj1hRoBnK1Nozl0CoFOFyUURLC-I4NXX1BRblw-oUtQjVOkqDu1GZZUqtTD-6lHp1Ezc3HlZGCVVSXiU/w134-h200/screenshot1+copy.jpg" style="-webkit-box-shadow: rgba(0, 0, 0, 0.1) 1px 1px 5px; background: rgb(255, 255, 255); border: 1px solid rgb(238, 238, 238); box-shadow: rgba(0, 0, 0, 0.1) 1px 1px 5px; padding: 5px; position: relative;" width="134" /></a></div></div></div></div></div>Terry Gruggenhttp://www.blogger.com/profile/11368205951195757323noreply@blogger.com0tag:blogger.com,1999:blog-664370589552058575.post-23948200184023000322023-11-04T08:06:00.001-05:002023-11-10T17:23:14.722-06:00Spaghetti al Tonno<p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><br /> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPDKDGMmJ7WifxXWABRgV6KnUWSID417kbvdrS3NjdbbuOyP6HfUIH8zCTVhfXhpzN1lbMBTijgxuOOdk5sCWUBsHs7lO9GqDRtaqZGBfNixLiEeQ0lTthv1jzcS7_0Rufcw3W5ZJU2oxiGmv06jWHBu-oXE6XG3V1__sZMsmLdkViGDi2PDN53ic6Fdk/s1688/screenshot8.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="940" data-original-width="1688" height="271" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPDKDGMmJ7WifxXWABRgV6KnUWSID417kbvdrS3NjdbbuOyP6HfUIH8zCTVhfXhpzN1lbMBTijgxuOOdk5sCWUBsHs7lO9GqDRtaqZGBfNixLiEeQ0lTthv1jzcS7_0Rufcw3W5ZJU2oxiGmv06jWHBu-oXE6XG3V1__sZMsmLdkViGDi2PDN53ic6Fdk/w486-h271/screenshot8.jpg" width="486" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">As has been my tradition since I started cooking, I try and make sure that Sunday dinners are something special. But after all the work and fanfare, I find that I don't want to make a lot of effort prepping Monday night's dinner. So I usually opt for a "cupboard meal"...something I can quickly put together from items in my pantry...no shopping needed.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Spaghetti al Tonno has become a favorite Monday night pantry meal for Becky and I. When I first started making it, it was a simple 3-ingredient meal...spaghetti, olive oil and canned tuna. As my tastes have evolved over the years, I added some more ingredients to enhance the flavor. But truth be told...you can ignore the other ingredients I've listed and just go back to the original 3 ingredients.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2HkCsRYLVf5U_vMNjHi9YytIo7K9MLYuSrzLBGOkDYTnBEqgHUvxCKcl4WAXpr4hRq-O36lGNEMAodi_E6UmTDwMxt1UNuSpIso-1MHvweR8N63x-ETQLtyNND8yWNDbFD6y7j_-oYOYIUiK4uAYkjSi37KmpN6k2E4l86il8sOo4kh3MOb0wQWRfptc/s1250/screenshot9.jpg" style="margin-left: 1em; margin-right: 1em;"><br /><br /><img border="0" data-original-height="832" data-original-width="1250" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2HkCsRYLVf5U_vMNjHi9YytIo7K9MLYuSrzLBGOkDYTnBEqgHUvxCKcl4WAXpr4hRq-O36lGNEMAodi_E6UmTDwMxt1UNuSpIso-1MHvweR8N63x-ETQLtyNND8yWNDbFD6y7j_-oYOYIUiK4uAYkjSi37KmpN6k2E4l86il8sOo4kh3MOb0wQWRfptc/w320-h213/screenshot9.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">The foundation of this dish is high quality, canned tuna packed in olive oil. Don't even think of using tuna packed in water. Cento is one of my favorite brands and is available at most grocery stores. I buy mine in bulk from Amazon, where a case of 12 runs $44. While it is sold in both 3 and 5 ounce sizes, I recommend the 5 ounce size, as that is the perfect amount for an individual serving. I always have garlic olive oil on hand, but if you don't, just press a small clove of garlic and add it to a tablespoon of olive oil. The recipe below serves 2 people, so you can easily scale it up or down as needed.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><div><span style="font-family: inherit;"><b><u>INGREDIENTS</u></b><br /><span style="background-color: white;">8 ounces of spaghetti</span></span></div><div><span style="background-color: white; font-family: inherit;"><br /></span></div><div><span style="background-color: white; font-family: inherit;">2, 5-ounce cans of tuna packed in olive oil</span></div><div><span style="font-family: inherit;"><span style="background-color: white;"><br /></span></span></div><div><span style="font-family: inherit;"><span style="background-color: white;">1 tablespoon garlic olive oil</span></span></div><div><span style="font-family: inherit;"><span style="background-color: white;">1 tablespoon Italian seasoning</span></span></div><div><span style="font-family: inherit;"><span style="background-color: white;"><span style="font-size: x-small;">1/2</span> tablespoon red pepper flakes </span></span></div><div><span style="font-family: inherit;"><span style="background-color: white;"><br /></span></span></div><div><span style="font-family: inherit;"><span style="background-color: white;">Parmesan cheese</span></span></div><div><span style="font-family: inherit;"><span style="background-color: white;"><br /></span></span></div><div><span style="font-family: inherit;"><span style="background-color: white;"><br /></span></span></div><div><span style="font-family: inherit;"><span style="background-color: white;"><b><u>DIRECTIONS</u></b></span></span></div><div><ol style="text-align: left;"><li>In a large pot of boiling, lightly salted water, add the spaghetti and cook to al dente.</li><li>While the spaghetti is cooking, warm the tuna in a medium pan over medium-low heat.</li><li>When ready, drain the spaghetti and then toss the noodles with the garlic olive oil. Add Italian seasoning and red pepper flakes, tossing to mix thoroughly.</li><li>Divide the spaghetti between 2 serving plates and top each with 5-ounces of warm tuna. Serve and pass the parmesan.</li></ol><div><br /></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjttNOrUHaWAJkju8YO9Cb9f5HgXm58tT98ud3LXCXssCqmAtR4IzkFYWLSQAj_Wv845H8ZViBNmXJJX8SBuISyPM1VtG25YoF907M4lKIpPOEbL2KR-WITD4v7KAq9vW2QdgRhjZhJzBaX68SCmPHQv6imzHWdOzOQ_jyPEQzD9w3sudYKHDb4gw78GBw/s1118/screenshot11.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1118" data-original-width="790" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjttNOrUHaWAJkju8YO9Cb9f5HgXm58tT98ud3LXCXssCqmAtR4IzkFYWLSQAj_Wv845H8ZViBNmXJJX8SBuISyPM1VtG25YoF907M4lKIpPOEbL2KR-WITD4v7KAq9vW2QdgRhjZhJzBaX68SCmPHQv6imzHWdOzOQ_jyPEQzD9w3sudYKHDb4gw78GBw/s320/screenshot11.jpg" width="226" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><i>Wine pairing: Petite Sirah</i></div><div class="separator" style="clear: both; text-align: center;"><i><br /></i></div><div class="separator" style="clear: both; text-align: center;"><i><br /></i></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9gZ91s8Qdgnmd6dO-BuQmj2H415i2X2B6cpBoFXlvbAmHvs0ExQaquMpiMR9BTv_U8ZBrBTTCTo18PvY-Kg8Ex6GOQJTYQKrt7MQ5VMvI_aRyZyqXhECLxcFyZXn7KwpBBwmfds7tHS-oFEm9wY5HGTbq7G4PLSb471XP4rMOkvhdg_0gIYYeLXcMRIA/s1324/screenshot1%20copy.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1324" data-original-width="890" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9gZ91s8Qdgnmd6dO-BuQmj2H415i2X2B6cpBoFXlvbAmHvs0ExQaquMpiMR9BTv_U8ZBrBTTCTo18PvY-Kg8Ex6GOQJTYQKrt7MQ5VMvI_aRyZyqXhECLxcFyZXn7KwpBBwmfds7tHS-oFEm9wY5HGTbq7G4PLSb471XP4rMOkvhdg_0gIYYeLXcMRIA/w134-h200/screenshot1%20copy.jpg" width="134" /></a></div><br /><i><br /></i></div><br /><div><br /></div></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><p></p>Terry Gruggenhttp://www.blogger.com/profile/11368205951195757323noreply@blogger.com0tag:blogger.com,1999:blog-664370589552058575.post-4460467370241504792023-10-21T08:43:00.000-05:002023-10-21T08:43:22.825-05:00Air Fryer Green Beans<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4U8Np4rpy_zOws9ot3en14OrKTaP_iTQmCz_tD2EjgGCxUbHnnw-Wn_lx-YJf2iUf4mOBfQw7ZYt0xA3s0gYUrAIsfF06o8TjC4zncRriE6C0DaudhnSsYYDmzaK64heiXsZs02lI6_8U_T64Id2-KNgElGRAFAfEwB34yeM6GQul4p41Q6S1UYs-XUc/s1486/screenshot4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1486" data-original-width="1462" height="435" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4U8Np4rpy_zOws9ot3en14OrKTaP_iTQmCz_tD2EjgGCxUbHnnw-Wn_lx-YJf2iUf4mOBfQw7ZYt0xA3s0gYUrAIsfF06o8TjC4zncRriE6C0DaudhnSsYYDmzaK64heiXsZs02lI6_8U_T64Id2-KNgElGRAFAfEwB34yeM6GQul4p41Q6S1UYs-XUc/w428-h435/screenshot4.jpg" width="428" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div>Oh, how I love my air fryer. It turns out the most awesome French fries and tater tots. And don't pass up the opportunity to fire it up for all kinds of veggies, too. I used Yumna Jawad's green bean recipe last week and they were air fried to perfection. Nice and crunchy on the outside and creamy on the inside.</div><div><br /></div><div>The trick here is to make sure the green beans are in a single layer on the bottom of your air fryer. My air fryer is a 5.6 quart size...and I found that 10 ounces of green beans were the perfect amount for a single layer. So if you need a larger serving, cook your beans in batches. And eat them right away...they are at peak crispness the second they come out of the air fryer. </div><div><br /></div><div><br /></div><div><div><b><u>INGREDIENTS</u></b><br /><span style="background-color: white;">10-ounces fresh green beans, ends trimmed</span></div><div><span style="background-color: white;">1 tablespoon extra virgin olive oil</span></div><div><span style="background-color: white;"><br /></span></div><div><span style="background-color: white;">Kosher salt</span></div><div><span style="background-color: white;">Fresh ground black pepper</span></div><div><span style="background-color: white;">Lemon wedges, for serving</span></div><div><span style="background-color: white;"> </span></div><div><br /></div></div><div><span style="background-color: white;"><b><u>DIRECTIONS</u></b></span></div><div><ol style="text-align: left;"><li><span style="background-color: white;">Place green beans in a zip lock bag. Add olive oil. Seal bag and toss to coat.</span></li><li><span style="background-color: white;">Preheat air fryer at 380º for 2 minutes.</span></li><li><span style="background-color: white;">Empty beans from bag into a single layer in your air fryer. Cook for 10 minutes at 380º, shaking the pan half way through.</span></li><li><span style="background-color: white;">Remove beans from pan and plate them. Season with salt and pepper and top with lemon wedges for your guests to squeeze. Serve.</span></li></ol><div><br /></div><div><br /></div></div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4XMgjs9wIIMwz5yRrM0tZrxGkJuHUzldSiNnAXdxrtAPrgM3Rd-hycaJEFjjPZAQgsbrX-X7kAQ7wqEA9WZSj5ThZcv0l524OKpbCiWIfJjPK40gqXYszEIDmFa6h4SGUstH2iVDzuiGDu1eYKyPrVNYZRJ4BODQYWFAc_jGneicchY1XjKyWbr7QIgM/s928/screenshot5.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="682" data-original-width="928" height="235" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4XMgjs9wIIMwz5yRrM0tZrxGkJuHUzldSiNnAXdxrtAPrgM3Rd-hycaJEFjjPZAQgsbrX-X7kAQ7wqEA9WZSj5ThZcv0l524OKpbCiWIfJjPK40gqXYszEIDmFa6h4SGUstH2iVDzuiGDu1eYKyPrVNYZRJ4BODQYWFAc_jGneicchY1XjKyWbr7QIgM/s320/screenshot5.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div><br /></div>Terry Gruggenhttp://www.blogger.com/profile/11368205951195757323noreply@blogger.com0tag:blogger.com,1999:blog-664370589552058575.post-62628830995563162472023-10-14T09:00:00.001-05:002023-10-15T08:12:24.353-05:00Pasta alla Norcina<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih0j-vpJtDpN2aj6Puahw0cZjv0RUFF1E6CH37qwU7KZNNHaAsnCcYss7o0s8vUvOZaRYrF2pceQY-kiLKFZAIX8FuHzPLptoQ1yAglq2lpX6qlN7aEj58Cbwtxxz_Q1KBQShJtKCsIeTLLVBHRO8pT__oPkIVhhutL8ezA3V-lEwdJXW_trAWbVFcbFY/s1710/screenshot4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1710" data-original-width="1454" height="622" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih0j-vpJtDpN2aj6Puahw0cZjv0RUFF1E6CH37qwU7KZNNHaAsnCcYss7o0s8vUvOZaRYrF2pceQY-kiLKFZAIX8FuHzPLptoQ1yAglq2lpX6qlN7aEj58Cbwtxxz_Q1KBQShJtKCsIeTLLVBHRO8pT__oPkIVhhutL8ezA3V-lEwdJXW_trAWbVFcbFY/w529-h622/screenshot4.jpg" width="529" /></a></div><br /><p></p><div><br /></div><div>Next time you are in Umbria, Italy...take a little detour to the town of Norcia. You will want to do this because this dish was created there and you will be able to get it served up to you in just about every ristorante in town. If a trip to Italy is not on the docket, you can create this masterpiece in your own kitchen in less than 30 minutes.</div><div><br /></div><div>It's a wonderful marriage of mild Italian sausage, black truffle shavings and a creamy white wine sauce finished with the crowning glory of Pecorino Romano cheese. Okay...there is just one problem here. Black truffle shavings will require you to sell a kidney, so I have developed a workaround for those of you not wishing to go under the knife.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhS8eNpzFK3V0_aQMhiBgLkSu8PaId6dFnW-_53HU0TzjNauam34aKXXxz00sMXmSPAgZ9Rd7ffqrhZtKDjsmUrhC8xwEyF3xvCUVnWSLTbz_wJNmlCCwCF1YMMWjlXHM8LaBCSFzXsyxd-4oyn9LugDwv1JQ1NGPOfQYy_HwwtZWnlZ-W09omsOsKjbw/s650/screenshot8.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="650" data-original-width="366" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhS8eNpzFK3V0_aQMhiBgLkSu8PaId6dFnW-_53HU0TzjNauam34aKXXxz00sMXmSPAgZ9Rd7ffqrhZtKDjsmUrhC8xwEyF3xvCUVnWSLTbz_wJNmlCCwCF1YMMWjlXHM8LaBCSFzXsyxd-4oyn9LugDwv1JQ1NGPOfQYy_HwwtZWnlZ-W09omsOsKjbw/w113-h200/screenshot8.jpg" width="113" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Say hello to my little black truffle cheat. It's Sabatino Tartufi Truffle Zest. It's 2-ounces of black truffle flavored greatness that will only set you back $13.99 at Amazon....whereas 2-ounces of real black truffle would set you back at least a Benjamin. So you will get the great black truffle flavor used in Pasta alla Norcina without the cost. Now if you were using the real thing, you would also get the texture of the black truffle...so this recipe substitutes cremini mushrooms to duplicate the mouth feel. Made this last Wednesday for Becky and I and it was awesome! Since the recipe serves 4, we had enough left over for Thursday night's dinner, too.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><p><b>INGREDIENTS</b></p><div><div><span style="background-color: white;"><span style="font-family: inherit;"><u>For the Sausage and Sauce</u></span></span></div><div><span style="background-color: white;"><span style="font-family: inherit;">2 tablespoons olive oil</span></span></div><div><span style="background-color: white;"><span style="font-family: inherit;">16 ounces bulk mild Italian sausage</span></span></div><div><span style="background-color: white;"><span style="font-family: inherit;"><br /></span></span></div><div><span style="background-color: white;"><span style="font-family: inherit;">6 ounces cremini mushrooms, thinly sliced</span></span></div><div><span style="background-color: white;"><span style="font-family: inherit;">1 medium shallot, finely chopped</span></span></div><div><span style="background-color: white;"><span style="font-family: inherit;">4 garlic cloves, minced</span></span></div><div><span style="background-color: white;"><span style="font-family: inherit;">1 sprig fresh rosemary, leaves removed and finely chopped</span></span></div><div><span style="background-color: white;"><span style="font-family: inherit;">1 teaspoon kosher salt</span></span></div><div><span style="background-color: white;"><span style="font-family: inherit;">1 teaspoon fresh ground black pepper</span></span></div><div><span style="background-color: white;"><span style="font-family: inherit;"><span style="font-size: x-small;">1/2</span> teaspoon ground nutmeg</span></span></div><div><span style="background-color: white;"><span style="font-family: inherit;"><br /></span></span></div><div><span style="background-color: white;"><span style="font-family: inherit;"><span style="font-size: x-small;">1/2</span> cup dry white wine</span></span></div><div><span style="background-color: white;"><span style="font-family: inherit;"><br /></span></span></div><div><span style="background-color: white;"><span style="font-family: inherit;">1 cup heavy cream</span></span></div><div><span style="background-color: white;"><span style="font-family: inherit;">1 cup grated Pecorino Romano cheese</span></span></div><div><span style="background-color: white;"><span style="font-family: inherit;"><br /></span></span></div><div><br /></div><div><u style="font-family: inherit;">For the Pasta and Finishing</u></div><div><div class="sc-3d8f4ecb-0 gMfGXF recipe-ingredient-groups--main" style="-apple-pay-button-style: unset; 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text-align: unset; text-anchor: unset; text-combine-upright: unset; text-decoration-color: unset; text-decoration-skip-ink: unset; text-decoration-style: unset; text-decoration-thickness: unset; text-decoration: unset; text-emphasis-color: unset; text-emphasis-position: unset; text-emphasis-style: unset; text-indent: unset; text-orientation: unset; text-overflow: unset; text-rendering: unset; text-shadow: unset; text-transform: unset; text-underline-offset: unset; text-underline-position: unset; touch-action: unset; transform-box: unset; transform-origin: unset; transform-style: unset; transform: unset; transition: unset; translate: unset; vector-effect: unset; vertical-align: unset; visibility: unset; white-space: unset; widows: unset; width: unset; will-change: unset; word-break: unset; word-spacing: unset; writing-mode: unset; x: unset; y: unset; z-index: unset; zoom: unset;"></div></div></div></div></div></div><div><span style="background-color: white;"><span style="font-family: inherit;">1 pound dried, short-tubed pasta such as penne or rigatoni</span></span></div><div><span style="background-color: white;"><span style="font-family: inherit;">2 teaspoons truffle zest</span></span></div><div><span style="background-color: white;"><span style="font-family: inherit;">1 cup grated Pecorino Romano cheese, for passing</span></span></div><div><span style="background-color: white;"><span style="font-family: inherit;"><br /></span></span></div><div><span style="background-color: white;"><span style="font-family: inherit;"><br /></span></span></div><div><span style="background-color: white;"><span style="font-family: inherit;"><b>DIRECTIONS</b></span></span></div><div style="text-align: left;"><ol><li><span style="background-color: white; font-family: inherit;">Heat 2 tablespoons olive oil in a large, high-sided sauté pan or Dutch oven over medium-high heat until shimmering. Add the sausage, breaking it up into small crumbles as it cooks. Stir often and cook until no more pink remains. </span></li><li><span style="background-color: white;"><span style="font-family: inherit;">Add the next 7 ingredients to the sausage and cook until the mushrooms and </span></span>shallot have softened, about 4 to 5 minutes more.</li><li><span style="font-family: inherit;">Add the wine and bring to a simmer. <span style="background-color: white;">Cook, scraping up any browned bits from the bottom of the pan with a wooden spoon, until the wine is reduced by about half, about 1 minute. </span></span></li><li><span style="background-color: white;"><span style="font-family: inherit;">Add cream and bring to a simmer until thickened slightly, about 2 to 3 minutes. Turn off the heat, add the cheese and stir to </span>combine. Cover pan.</span></li><li><span style="background-color: white;">Bring a large pot of heavily salted water to a boil. Add pasta and cook al dente. When the pasta is ready, reserve 1/2 cup of pasta water and then drain pasta.</span></li><li><span style="background-color: white;"> Return the pan of sauce to medium-high heat. Add the pasta to sauce and toss to coat. Add the reserved pasta water, a little at a time as needed to get the sauce to your desired </span>consistency. Add truffle zest and stir to blend. Taste and adjust sauce with salt and pepper as needed. Then serve, passing the Pecorino Romano cheese for your guests to add as desired.</li></ol><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHn1DhdsVS3ixub5cNIuLZbbkdRr5kegpQlowcK-SIwpsuq9nmBXZSSri_ImYbMkAHn8Ax5m7LN2S4Flv_dnudOr5U9qOIwbSU416tqMDPloaRAVJASw0sHap92Z3XLb6agdYPorjC1_Aq2kBuIxpsZqdd0FeAtVDha-R3NdAZM9mjE5MoCpSVF9x9CSc/s1672/screenshot31.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1672" data-original-width="1236" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHn1DhdsVS3ixub5cNIuLZbbkdRr5kegpQlowcK-SIwpsuq9nmBXZSSri_ImYbMkAHn8Ax5m7LN2S4Flv_dnudOr5U9qOIwbSU416tqMDPloaRAVJASw0sHap92Z3XLb6agdYPorjC1_Aq2kBuIxpsZqdd0FeAtVDha-R3NdAZM9mjE5MoCpSVF9x9CSc/s320/screenshot31.jpg" width="237" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><i>Wine pairing: Brunello di Montalcino</i></div><div class="separator" style="clear: both; text-align: center;"><i><br /></i></div><div class="separator" style="clear: both; text-align: center;"><i><br /></i></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-84NA5AordCA142KCwWB7F8Fhqaph7qJPM2vqv2uoGQZNL8COXKxfTPdmuq_EWaRHZtTUPk3ESNJCprm0SOGwOw1PTKBSP0U-TTk5Rd2cTFljI2dKSEbkBstsvgTf0KYprSZoAgRlnvfDRHUTiCWW8w3P9sGVYgKYjS4w3cWPnVfhWGz5ODnBwaGQn3A/s1324/screenshot1%20copy.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1324" data-original-width="890" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-84NA5AordCA142KCwWB7F8Fhqaph7qJPM2vqv2uoGQZNL8COXKxfTPdmuq_EWaRHZtTUPk3ESNJCprm0SOGwOw1PTKBSP0U-TTk5Rd2cTFljI2dKSEbkBstsvgTf0KYprSZoAgRlnvfDRHUTiCWW8w3P9sGVYgKYjS4w3cWPnVfhWGz5ODnBwaGQn3A/w134-h200/screenshot1%20copy.jpg" width="134" /></a></div><br /><i><br /></i></div><br /><div><br /></div></div><div><br /></div></div></div><br /><div><br /></div>Terry Gruggenhttp://www.blogger.com/profile/11368205951195757323noreply@blogger.com0tag:blogger.com,1999:blog-664370589552058575.post-75754291797783135632023-10-07T07:55:00.002-05:002023-10-07T08:08:46.988-05:00Chicken Parmesan Meatballs<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhakqUPBHKqfwkU4elnMY3JX5lPvK3I6SktGyzgOy1P9Yvtz_BmzBEcPcd-DqV-epAae6PmPz9ZX4y0rwSSwiM-x4UrrPQCQ6wSTTlGg7Ik_dT1cUWoKz6i4O0HdoAoDBvDXaYKa_6YChuK2mBj5JnlC8nLoosCf5_YmxsjoHojABF4DhSq27rrhF3OF3s/s1308/screenshot4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1308" data-original-width="876" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhakqUPBHKqfwkU4elnMY3JX5lPvK3I6SktGyzgOy1P9Yvtz_BmzBEcPcd-DqV-epAae6PmPz9ZX4y0rwSSwiM-x4UrrPQCQ6wSTTlGg7Ik_dT1cUWoKz6i4O0HdoAoDBvDXaYKa_6YChuK2mBj5JnlC8nLoosCf5_YmxsjoHojABF4DhSq27rrhF3OF3s/w428-h640/screenshot4.jpg" width="428" /></a></div><br /><p></p><div><br /></div><div>Becky and I love Chicken Parmesan. I typically make it about three times a month. I buy a huge bag of frozen chicken breasts from Costco so that I always have the main ingredient on hand. All of the other ingredients are regulars in my pantry and fridge, so it makes for the perfect meal if I don't feel like going to the store.</div><div><br /></div><div>I was perusing the Interwebs last week and stumbled upon a recipe for Chicken Parmesan made with chicken meatballs. I wish I would have thought of this sooner...but making meatballs with lots of spices is a great way to add some zip to the dish. I could use all of the ingredients I normally employ to give a real kick to my pork and beef meatballs....but with chicken!</div><div><br /></div><div>So I tried this recipe out last week and I'm here to tell you....it was fabulous! Here you have some very healthy, lean chicken meatballs bathed in a very awesome marinara sauce as well as mozzarella and parmesan cheese.</div><div><br /></div><div>If you want to make your own marinara sauce, I would use San Marzano tomatoes as the base. But if you want to cut your labor time in half, I would recommend you buy Rao's marinara sauce when you are at your grocery store (also available at Costco). Rao's absolutely crushes the competition in taste tests because it is made with all natural ingredients and no added sugar!</div><div><br /></div><div><br /></div><div><p><b>INGREDIENTS</b></p><div><div><u style="background-color: white;"><span style="font-family: inherit;">For the Meatballs</span></u></div><div><span style="background-color: white;"><span style="font-family: inherit;">1 pound ground chicken</span></span></div><div><span style="background-color: white;"><span style="font-family: inherit;">1 egg, beaten</span></span></div><div><span style="background-color: white;"><span style="font-family: inherit;"><span style="font-size: x-small;">1/2</span> cup grated parmesan cheese</span></span></div><div><span style="background-color: white;"><span style="font-family: inherit;"><span style="font-size: x-small;">1/2</span> cup panko breadcrumbs</span></span></div><div><span style="background-color: white;"><span style="font-family: inherit;">1 teaspoon red pepper flakes</span></span></div><div><span style="background-color: white;"><span style="font-family: inherit;"><span style="font-size: x-small;">1/2</span> teaspoon Italian seasoning</span></span></div><div><span style="background-color: white;"><span style="font-family: inherit;"><span style="font-size: x-small;">1/2</span> teaspoon garlic powder</span></span></div><div><span style="background-color: white;"><span style="font-family: inherit;"><span style="font-size: x-small;">1/2</span> teaspoon onion powder</span></span></div><div><span style="font-size: x-small;">1/2</span><span style="background-color: white;"> </span><span style="background-color: white; font-family: inherit;"> teaspoon salt</span></div><div><span style="background-color: white;"><span style="font-family: inherit;"><span style="font-size: x-small;">1/2</span> teaspoon fresh ground black pepper</span></span></div><div><span style="background-color: white;"><span style="font-family: inherit;"><br /></span></span></div><div><br /></div><div><u style="font-family: inherit;">For the Baking Dish</u></div><div><div class="sc-3d8f4ecb-0 gMfGXF recipe-ingredient-groups--main" style="-apple-pay-button-style: unset; -apple-pay-button-type: unset; -webkit-backdrop-filter: unset; -webkit-background-clip: unset; -webkit-background-origin: unset; -webkit-box-align: unset; -webkit-box-decoration-break: unset; -webkit-box-direction: unset; -webkit-box-flex-group: unset; -webkit-box-flex: unset; -webkit-box-lines: unset; -webkit-box-ordinal-group: unset; -webkit-box-orient: unset; -webkit-box-pack: unset; -webkit-box-reflect: unset; -webkit-box-shadow: unset; -webkit-column-axis: unset; 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text-underline-position: unset; touch-action: unset; transform-box: unset; transform-origin: unset; transform-style: unset; transform: unset; transition: unset; translate: unset; vector-effect: unset; vertical-align: unset; visibility: unset; white-space: unset; widows: unset; width: unset; will-change: unset; word-break: unset; word-spacing: unset; writing-mode: unset; x: unset; y: unset; z-index: unset; zoom: unset;"></div></div></div></div></div></div><div><span style="background-color: white;">2 cups of marinara sauce</span></div><div><span style="background-color: white;">2 cups shredded mozzarella cheese (or more if you are a cheese lover)</span></div><div><span style="background-color: white;"><span style="font-size: x-small;">1/2</span> cup grated parmesan cheese</span></div><div><span style="background-color: white;"><br /></span></div><div><span style="background-color: white;"><b><br /></b></span></div><div><span style="background-color: white;"><b>DIRECTIONS</b></span></div><div><ol style="text-align: left;"><li><span style="background-color: white;">Preheat oven to 350º.</span></li><li><span style="background-color: white;">In a large bowl, combine all meatball </span>ingredients. With your hands, mix everything together well, but don't overwork the mixture. Form the meatballs to be roughly golf ball size and set them in an 8-inch square baking dish. Place baking dish in oven and cook for 40 minutes.</li><li>While meatballs are baking, heat marinara sauce in a large pan over medium heat.</li><li>When meatballs are done cooking, remove baking dish from oven and drain any liquid from the baking dish. Set oven to broil (rack should be near the top).</li><li>Pour the hot marinara sauce over the meatballs, then add mozzarella cheese, sufficient to cover all of the marinara sauce. Top mozzarella with the parmesan cheese.</li><li>Place baking dish back in oven and cook for approximately 5 minutes, until cheese is bubbling and golden brown. Then serve.</li></ol><div><br /></div><div><br /></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMBkqr2CDoqBMTx7sUyu9xh6zTdLhMDOjbwo2HfLXTrO37hEzV57gb8JxcUrOOUKT0NbG8JfzCXLvTYl4_8cmJhJTIV0cIlhzLvERLAafHgv7H2bBtrUShznvradUtvaHqcSy0NsjYMd32nzbvt98lXuHZGMFfOmOaUuMrH1U09adNcp4JblZ_xsZ8OKM/s1312/screenshot6.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1076" data-original-width="1312" height="262" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMBkqr2CDoqBMTx7sUyu9xh6zTdLhMDOjbwo2HfLXTrO37hEzV57gb8JxcUrOOUKT0NbG8JfzCXLvTYl4_8cmJhJTIV0cIlhzLvERLAafHgv7H2bBtrUShznvradUtvaHqcSy0NsjYMd32nzbvt98lXuHZGMFfOmOaUuMrH1U09adNcp4JblZ_xsZ8OKM/s320/screenshot6.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><i>Wine pairing: Chianti</i></div><div class="separator" style="clear: both; text-align: center;"><i><br /></i></div><div class="separator" style="clear: both; text-align: center;"><i><br /></i></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI9sY8ohdHxn4GKaG1vle8oPKktkAZ_ZREu0pr5RB64pBOtSHn-ZDq9DVDeJVzQ31km4m2t6gjI4R5SsMJJO-JWcVU7XotXBnaNky_I3X0Fe6E-cwwCER2EftMbzS6U1rCazdb8WSzVaohQc5Q19OtqGRoHfclHrRjQVZokskO1cLW985leZqfgArotkM/s1324/screenshot1%20copy.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1324" data-original-width="890" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI9sY8ohdHxn4GKaG1vle8oPKktkAZ_ZREu0pr5RB64pBOtSHn-ZDq9DVDeJVzQ31km4m2t6gjI4R5SsMJJO-JWcVU7XotXBnaNky_I3X0Fe6E-cwwCER2EftMbzS6U1rCazdb8WSzVaohQc5Q19OtqGRoHfclHrRjQVZokskO1cLW985leZqfgArotkM/w134-h200/screenshot1%20copy.jpg" width="134" /></a></div><br /><i><br /></i></div><br /><div><br /></div><div><br /></div></div></div>Terry Gruggenhttp://www.blogger.com/profile/11368205951195757323noreply@blogger.com0tag:blogger.com,1999:blog-664370589552058575.post-75436472213401202102023-09-30T09:01:00.000-05:002023-09-30T09:01:19.577-05:00Sautéed Mushrooms with Balsamic & Parmesan <p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYYDUiqBQH4igB2sH7RA9INWIAQfyW4fmw5enva5d6qINnQwRVz7J5IlRd7iXwL2JhUxptdN4LwsJBFKxd4f74ZiE_fcc6zUSWzskod31slx69hyrQEbtxc1h8nmWgCtSdQkHLyTKzrvJCNxhY1WZGOaiiuzpM71AqfhTAgFaGpStNKni6NyFlYhN6Onw/s1098/screenshot5.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1098" data-original-width="714" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYYDUiqBQH4igB2sH7RA9INWIAQfyW4fmw5enva5d6qINnQwRVz7J5IlRd7iXwL2JhUxptdN4LwsJBFKxd4f74ZiE_fcc6zUSWzskod31slx69hyrQEbtxc1h8nmWgCtSdQkHLyTKzrvJCNxhY1WZGOaiiuzpM71AqfhTAgFaGpStNKni6NyFlYhN6Onw/w416-h640/screenshot5.jpg" width="416" /></a></div><br /><p></p><p><span style="font-family: inherit;">Now that cooler weather has arrived, I like to make some heartier sides to go with my grilled rib eyes. I start the dish just before I throw my steaks on the grill and finish it up while the steaks are resting. The awesome, tender mushrooms soak up all of the flavors like a sponge.</span></p><p><span style="font-family: inherit;"><br /></span></p><div><span style="font-family: inherit;"><b><u>INGREDIENTS</u></b><br /><span style="background-color: white;">2 tablespoons olive oil</span></span></div><div><span style="background-color: white;"><span style="font-family: inherit;">1 pound cremini mushrooms, sliced</span></span></div><div><span style="background-color: white;"><span style="font-family: inherit;">3 cloves garlic, minced</span></span></div><div><span style="background-color: white;"><span style="font-family: inherit;">2 teaspoons fresh thyme leaves</span></span></div><div><span style="background-color: white;"><span style="font-family: inherit;"><span style="font-size: x-small;">1/2</span> teaspoon salt</span></span></div><div><span style="background-color: white;"><span style="font-family: inherit;"><span style="font-size: x-small;">1/4</span> teaspoon fresh ground black pepper</span></span></div><div><span style="background-color: white;"><span style="font-family: inherit;">2 tablespoons balsamic vinegar</span></span></div><div><span style="background-color: white;"><span style="font-family: inherit;">2 tablespoons grated Parmesan cheese</span></span></div><div><span style="background-color: white;"><span style="font-family: inherit;"><br /></span></span></div><div><br /></div><div><span style="background-color: white;"><b><u>DIRECTIONS</u></b></span></div><div><p class="comp mntl-sc-block mntl-sc-block-html" id="mntl-sc-block_2-0-2" style="box-sizing: border-box; counter-reset: section 0; margin: 0px 0px 1rem; padding: 0px; text-align: left;"></p><ol style="text-align: left;"><li><span style="font-family: inherit;">Heat oil in a large skillet over medium-high heat. Add mushrooms in an even layer; cook, undisturbed, until browned on the bottom, 4 to 5 minutes. Stir; cook, stirring occasionally, until tender and browned, about 5 minutes more. </span></li><li><span style="font-family: inherit;">Add garlic, thyme, salt and pepper; cook, stirring constantly, until fragrant, about 1 minute. </span></li><li><span style="font-family: inherit;"><span color="rgba(0, 0, 0, 0.95)" style="background-color: white; caret-color: rgba(0, 0, 0, 0.95);">Remove from heat; add vinegar. Stir until the mushrooms are well coated and the vinegar is mostly evaporated, about 1 minute. Transfer to a platter or individual plates; top with Parmesan. Serve.</span></span></li></ol><div><span color="rgba(0, 0, 0, 0.95)" style="caret-color: rgba(0, 0, 0, 0.95);"><br /></span></div><div><span color="rgba(0, 0, 0, 0.95)" style="caret-color: rgba(0, 0, 0, 0.95);"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieMkhgBpcu5MnnIqKoLIihgf9pMvebmplSOqfgOJNj1TMOTHYWbyWhqAIcwmRQTYBTK96tWX-d3RY6b8s1HJ85RODOyrk_pHwXgYLg8Rk9Kcy7vH8FZNl-r094ikqYbHY1lHHa7jVCiqqynZmhVUySNXy9QIHPEjWkHrPkFRhbzL2w-sN84mPh6n-LJ2M/s1672/screenshot31.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1672" data-original-width="1236" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieMkhgBpcu5MnnIqKoLIihgf9pMvebmplSOqfgOJNj1TMOTHYWbyWhqAIcwmRQTYBTK96tWX-d3RY6b8s1HJ85RODOyrk_pHwXgYLg8Rk9Kcy7vH8FZNl-r094ikqYbHY1lHHa7jVCiqqynZmhVUySNXy9QIHPEjWkHrPkFRhbzL2w-sN84mPh6n-LJ2M/s320/screenshot31.jpg" width="237" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><i>Wine pairing: Cabernet Sauvignon</i></div><div class="separator" style="clear: both; text-align: center;"><i><br /></i></div><div class="separator" style="clear: both; text-align: center;"><i><br /></i></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheMMmeNvZP89saKZ7EI5qxJeUfYP5YihNXGXZkQnp9mY6MPXi6a3SXK8kNAk1Q98tpt8eZO8dDSLualNoWr0w_gWoxLA6ZI5XMgA7E-_iN94tCq7xAgdUISK2rTJ35m9NqscffRL1gwf-vtgrpK15unKTafRKqVNWr9E4LSTWrComnRf4tPVjPA37KCpc/s1324/screenshot1%20copy.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1324" data-original-width="890" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheMMmeNvZP89saKZ7EI5qxJeUfYP5YihNXGXZkQnp9mY6MPXi6a3SXK8kNAk1Q98tpt8eZO8dDSLualNoWr0w_gWoxLA6ZI5XMgA7E-_iN94tCq7xAgdUISK2rTJ35m9NqscffRL1gwf-vtgrpK15unKTafRKqVNWr9E4LSTWrComnRf4tPVjPA37KCpc/w134-h200/screenshot1%20copy.jpg" width="134" /></a></div><br /><i><br /></i></div><br /><span color="rgba(0, 0, 0, 0.95)" style="caret-color: rgba(0, 0, 0, 0.95);"><br /></span></div><p></p></div>Terry Gruggenhttp://www.blogger.com/profile/11368205951195757323noreply@blogger.com0tag:blogger.com,1999:blog-664370589552058575.post-28984361694255705862023-09-23T05:59:00.003-05:002023-09-23T08:34:40.920-05:00Marinated Mozzarella Balls<p> <br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrfkdaQ16AJdemznLFXzfijMWnfnwPnwivSssJOuV6HZpSmItt5JWUr2L9chZGwbUdhCmwYmIDi6V4_Km2cAo1lO4s26tx1u24iAjiZvIXCPs-5lojSXim7XufBVSQO34_o64hvtKaiKugaHRxbIWMEyx9RnMYkGIfaR6SkUGeSL7I2qcf2bEjZVPqyXs/s1168/screenshot9.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1168" height="454" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrfkdaQ16AJdemznLFXzfijMWnfnwPnwivSssJOuV6HZpSmItt5JWUr2L9chZGwbUdhCmwYmIDi6V4_Km2cAo1lO4s26tx1u24iAjiZvIXCPs-5lojSXim7XufBVSQO34_o64hvtKaiKugaHRxbIWMEyx9RnMYkGIfaR6SkUGeSL7I2qcf2bEjZVPqyXs/w490-h454/screenshot9.jpg" width="490" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Becky and I absolutely love Caprese Salads. We love the simplicity: basil, tomatoes and mozzarella cheese. Becky grows the basil and tomatoes right on the deck outside the kitchen...so it's an easy grab for two of the ingredients. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">There are a couple of things that we change up. While the traditional recipe calls for a drizzling of olive oil over the assembled salad, we use truffle oil. The flavor of the truffles gives the salad an incredible, umami depth. Once you make it with truffle oil, I guarantee that you will never go back to plain olive oil.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKNsk0O5Cd52MeuahIEfZhaOVPjLU1mKxMkJZYfZtJYPxShRt5IOblL6r-Ikqgk71OOzBBxMHxy604X4RkwkpBTjQKxALxBElgQimtbG0OFSZ457LzlLjG0wCWchxGmEvN4SY-W4utQ2QQkDDL-k0y6KwaSqBXQtLjeTFS218NlP3_eJvaJ6rgdtnPUZs/s816/screenshot11.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="564" data-original-width="816" height="138" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKNsk0O5Cd52MeuahIEfZhaOVPjLU1mKxMkJZYfZtJYPxShRt5IOblL6r-Ikqgk71OOzBBxMHxy604X4RkwkpBTjQKxALxBElgQimtbG0OFSZ457LzlLjG0wCWchxGmEvN4SY-W4utQ2QQkDDL-k0y6KwaSqBXQtLjeTFS218NlP3_eJvaJ6rgdtnPUZs/w200-h138/screenshot11.jpg" width="200" /></a></div><br /><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: justify;"><span style="text-align: left;">The other thing we change up is that instead of plain mozzarella balls, we use marinated mozzarella balls. In our earlier life, that was easy to do because Costco regularly stocked Formaggio Marinated Mozzarella Balls. They are marinated in oil with herbs and spices...and boy is that great stuff. But having been a Costco customer for 25 years, the only thing you can absolutely count on is that Costco will always quit selling your favorite shit!</span></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both; text-align: left;">They have not carried Formaggio for 3+ years now...and neither of our favorite grocery stores has it. However, they all sell fresh mozzarella balls in water...so I just found a way to marinate them on my own. It's stupid simple and I actually think they taste better than the Formaggio product. The only downside is that olive oil in the marinade thickens in the fridge, so you have to put them on the kitchen counter about an hour before you make the salad (or run some lukewarm water over the container right before).</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><div><b><u>INGREDIENTS</u></b><br /><span style="background-color: white;"><span style="font-size: x-small;">3/4</span> cup extra virgin olive oil</span></div><div><span style="background-color: white;">2 garlic cloves, minced</span></div><div><span style="background-color: white;">1 tablespoon fresh basil, finely chopped</span></div><div><span style="background-color: white;">1 tablespoon fresh thyme, finely chopped</span></div><div><span style="background-color: white;">1 tablespoon fresh oregano, finely chopped</span></div><div><span style="background-color: white;">1 teaspoon red pepper flakes</span></div><div><span style="background-color: white;"><span style="font-size: x-small;">1/2</span> teaspoon kosher salt (or more to taste)</span></div><div><span style="background-color: white;"><br /></span></div><div><span style="background-color: white;">16 ounces fresh mozzarella balls, drained</span></div><div><span style="background-color: white;"><br /></span></div><div><span style="background-color: white;"><br /></span></div><div><span style="background-color: white;"><u><b>DIRECTIONS</b></u></span></div><div><ol style="text-align: left;"><li><span style="background-color: white;">To make it easy, I drain the </span>mozzarella contents into a strainer or colander and then make the marinade right in the original container.</li><li>Combine the first seven ingredients and stir thoroughly to mix. Add mozzarella to the marinade. Then cover, refrigerate and let marinate for at least 1 hour. This will keep for up to 5 days.</li></ol><br /><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPNC4PGVM-gfDQXTCyZmKY4yRfTwrEe015LZV_GCsMJqVwdjpssIiZLfO5a-LOTsbZ6ytLnPMOqc_wPCRkKm2NQ8gCM3fMQm9As59im0PPgGoZ4GUIL4WZuAPYS6lRapncq8ODOw10gWSlZ97QPX3hhErczlWtdwK9ORpr4OCcW62Jwy7aOrCB_QxFiw4/s1608/screenshot10.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1608" data-original-width="1060" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPNC4PGVM-gfDQXTCyZmKY4yRfTwrEe015LZV_GCsMJqVwdjpssIiZLfO5a-LOTsbZ6ytLnPMOqc_wPCRkKm2NQ8gCM3fMQm9As59im0PPgGoZ4GUIL4WZuAPYS6lRapncq8ODOw10gWSlZ97QPX3hhErczlWtdwK9ORpr4OCcW62Jwy7aOrCB_QxFiw4/w422-h640/screenshot10.jpg" width="422" /></a></div><br /> </div><div><span style="background-color: white;"><u><b><br /></b></u></span></div><div><span style="background-color: white;"><br /></span></div><div><br /></div></div><div class="separator" style="clear: both; text-align: left;"><br /></div><p></p>Terry Gruggenhttp://www.blogger.com/profile/11368205951195757323noreply@blogger.com0tag:blogger.com,1999:blog-664370589552058575.post-7562276096974327642023-09-02T09:38:00.002-05:002023-09-03T17:32:19.305-05:00Grilled Margarita Shrimp<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp_-OAf9YBOmw58D_qE3k-H0PppY1mQWBwAG_W1fid2CWXnR02obTHwiyIgM9ElnaDe1aYDJHyoSF13s7unYdCv6UPbmYCnGtWSppAGDmXfveUv0HOC_WfBT2SQ9oew_0tqxdsMA3f8mtugCv-LYSCHBO4eo3PRWnbl03-_PlgbFJlxbwzOETDhq7L6Tw/s1512/screenshot0.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="1038" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp_-OAf9YBOmw58D_qE3k-H0PppY1mQWBwAG_W1fid2CWXnR02obTHwiyIgM9ElnaDe1aYDJHyoSF13s7unYdCv6UPbmYCnGtWSppAGDmXfveUv0HOC_WfBT2SQ9oew_0tqxdsMA3f8mtugCv-LYSCHBO4eo3PRWnbl03-_PlgbFJlxbwzOETDhq7L6Tw/w440-h640/screenshot0.jpg" width="440" /></a></div><br /><p></p><p>Jeff Pinkham, a life-long buddy since Wooddale grade school in Edina, turned me on to this fabulous Brenda Score recipe. Jeff and I share a love of home cooking and have been slinging recipes back and forth for years. You'll find a cornucopia of Jeff's stuff in the 14 years of posts on this blog.</p><p>Brenda's recipe called for raw, tail-off shrimp. I altered this recipe, thanks to an insight from one of my favorite chefs, Bobby Flay. He always grills his shrimp with the shells on. The grilled shells infuse the shrimp with incredible flavor...much the same as grilling a lobster with the shell intact.</p><p>This forces you to peel the shrimp before you eat it, which gets the grilled marinade flavors all over your fingers. So the dining experience becomes peel and eat with your hands...and don't forget to suck your fingers! If you are a Karen and need your food to be on a fork, buy your shrimp naked without the shell and tail.</p><p><br /></p><p><b>INGREDIENTS</b></p><div><div><u style="background-color: white;"><span style="font-family: inherit;">For the Marinade</span></u></div><div><span style="background-color: white;"><span style="font-family: inherit;">2 teaspoons tequila</span></span></div><div><span style="background-color: white;"><span style="font-family: inherit;"><span style="font-size: x-small;">1/3</span> cup olive oil</span></span></div><div><span style="background-color: white;"><span style="font-family: inherit;">2 garlic cloves, minced</span></span></div><div><span style="background-color: white;"><span style="font-family: inherit;">1 teaspoon minced jalapeno</span></span></div><div><span style="background-color: white;"><span style="font-family: inherit;">2 teaspoons brown sugar</span></span></div><div><span style="background-color: white;"><span style="font-family: inherit;">1 teaspoon smoked paprika</span></span></div><div><span style="background-color: white;"><span style="font-family: inherit;">1 teaspoon chili powder</span></span></div><div><span style="background-color: white;"><span style="font-family: inherit;">1 teaspoon garlic powder</span></span></div><div><span style="background-color: white;"><span style="font-family: inherit;">1 teaspoon onion powder</span></span></div><div><span style="background-color: white;"><span style="font-family: inherit;">1 teaspoon cumin</span></span></div><div><span style="background-color: white;"><span style="font-family: inherit;">1 teaspoon kosher salt</span></span></div><div><span style="background-color: white;"><span style="font-family: inherit;"><span style="font-size: x-small;">1/2</span> teaspoon fresh cracked black pepper</span></span></div><div><br /></div><div><u style="font-family: inherit;">For the Shrimp</u></div><div><div class="sc-3d8f4ecb-0 gMfGXF recipe-ingredient-groups--main" style="-apple-pay-button-style: unset; 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Seal. Toss to blend thoroughly and place in refrigerator for 3 hours, flipping the bag halfway through.</li><li>Prepare a grill for direct cooking over high heat.</li><li>Place shrimp on skewers. Grill for 2 to 3 minutes per side until shrimp are no longer translucent and have a nice char on them. See photo above. <span>(<span style="background-color: white; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; text-align: center;">C</span><i style="font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; text-align: center;">ooking times are based on using a charcoal grill with lump hardwood charcoal. Your mileage may vary.)</i></span></li><li>Serve shrimp with lime wedges.</li></ol><div style="text-align: center;"> </div><div><br /></div></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3FQfBtG8d9y7KgRKNB1L_azVpvGtd9DGa8EtLdDHfbJsKUqvsCaPc-H9WRZA1M8UnHnEQfJT27pMlcWlTDBJl7jWyt0ZpbyZOvkM1QJSixwpA2uGS8-vkZyIIHeKljeobDfQNeNg9l8JvYQwyk49OvUDxEv3SZ9PyUt9D7USSR0RtQw3xUyod0af_1tU/s1286/screenshot5.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1286" data-original-width="844" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3FQfBtG8d9y7KgRKNB1L_azVpvGtd9DGa8EtLdDHfbJsKUqvsCaPc-H9WRZA1M8UnHnEQfJT27pMlcWlTDBJl7jWyt0ZpbyZOvkM1QJSixwpA2uGS8-vkZyIIHeKljeobDfQNeNg9l8JvYQwyk49OvUDxEv3SZ9PyUt9D7USSR0RtQw3xUyod0af_1tU/w263-h400/screenshot5.jpg" width="263" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><i>Pairing: Well, duh!</i></div><div class="separator" style="clear: both; text-align: center;"><i><br /></i></div><div class="separator" style="clear: both; text-align: center;"><i><br /></i></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaxY2GAqKLAmCMARCCHFGDhVGYpjoNK21JtXpzY0HDjAx-nunCef00VPrQXcOI04gJKyvX0Z4IiSA3OtoqLNeAmDl1APO_Bv-eFA9Qn1-g6PiVL1IWveHf8kOwKzXe4xUKguJYK3aoYXUkKBxaM6ceklyIQ3s5L4fKSJod5_b02KxitXmojzNEVCjY-Q0/s1324/screenshot1%20copy.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1324" data-original-width="890" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaxY2GAqKLAmCMARCCHFGDhVGYpjoNK21JtXpzY0HDjAx-nunCef00VPrQXcOI04gJKyvX0Z4IiSA3OtoqLNeAmDl1APO_Bv-eFA9Qn1-g6PiVL1IWveHf8kOwKzXe4xUKguJYK3aoYXUkKBxaM6ceklyIQ3s5L4fKSJod5_b02KxitXmojzNEVCjY-Q0/w134-h200/screenshot1%20copy.jpg" width="134" /></a></div><br />RIP, Jimmy...heaven has an everlasting supply of salt shakers.</div><br /><div><br /></div><div><span style="background-color: white;"><br /></span></div>Terry Gruggenhttp://www.blogger.com/profile/11368205951195757323noreply@blogger.com0tag:blogger.com,1999:blog-664370589552058575.post-51551884189011962372023-08-26T08:31:00.000-05:002023-08-26T08:31:42.250-05:00Grilled NY Strips with Gorgonzola Sauce<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOZy7U3PbLa0efzgcP8rnUy0LFz4NrDveUPJZFZxKbh1Wrzoe036X6R9zpwR9xU2fzoa-BGbV93Nb_hXxA7v48IApPZ9nnXw6rwr0Un_t8aqFL9SzTHJc0lf_iN0RU0F9n8MCpYNPhrJbw4rKVY9oPikkCAJT-fofQQtFxif9yo3P-DPXD0cn3hJ2Nho8/s1298/screenshot14.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1298" data-original-width="852" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOZy7U3PbLa0efzgcP8rnUy0LFz4NrDveUPJZFZxKbh1Wrzoe036X6R9zpwR9xU2fzoa-BGbV93Nb_hXxA7v48IApPZ9nnXw6rwr0Un_t8aqFL9SzTHJc0lf_iN0RU0F9n8MCpYNPhrJbw4rKVY9oPikkCAJT-fofQQtFxif9yo3P-DPXD0cn3hJ2Nho8/w420-h640/screenshot14.jpg" width="420" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div> <p></p><p>Becky and I are huge fans of Ina Garten. The amount of time and elaborate testing she puts into each of her recipes is amazing...almost every one she pens is a grand-slam home run! Now I have done earlier recipes with gorgonzola sauces, but her recipe is on a whole different level.</p><p>She starts with four cups of heavy cream and then spends 50 minutes reducing it before adding all the goodies. The result is a thick, luxurious sauce that is an amazing complement to a perfectly charred New York Strip.</p><p><br /></p><p><b>INGREDIENTS</b></p><div><div><u style="background-color: white;"><span style="font-family: inherit;">For the Gorgonzola Sauce</span></u></div><div><span style="background-color: white;"><span style="font-family: inherit;">4 cups heavy cream</span></span></div><div><span style="background-color: white;"><span style="font-family: inherit;">4 ounces crumbled gorgonzola</span></span></div><div><span style="background-color: white;"><span style="font-family: inherit;">3 tablespoons freshly ground parmesan</span></span></div><div><span style="background-color: white;"><span style="font-family: inherit;"><span style="font-size: x-small;">3/4</span> teaspoon each of kosher salt and</span></span><span style="background-color: white;"> freshly ground black pepper</span></div><div><br /></div><div><u style="font-family: inherit;">For the Steaks</u></div><div><div class="sc-3d8f4ecb-0 gMfGXF recipe-ingredient-groups--main" style="-apple-pay-button-style: unset; 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font-style: inherit; font-variant-caps: inherit;">Remove steaks from fridge 2 hours prior to cooking and let come to room temperature.</span></li><li><span style="font-family: inherit; font-style: inherit; font-variant-caps: inherit;">Bring the heavy cream to a full boil in a medium saucepan over medium-high heat, then continue to boil rapidly for 50 minutes, until thickened like a white sauce, stirring occasionally.</span></li><li><span style="font-family: inherit; font-style: inherit; font-variant-caps: inherit;">Off the heat, add the gorgonzola, parmesan and salt and pepper. Whisk rapidly until the cheeses melt and keep warm. </span></li><li><span style="font-family: inherit; font-style: inherit; font-variant-caps: inherit;">Prepare your grill for a </span>two-zone fire: direct cooking over high heat and an indirect side.</li><li>Season steaks with salt and pepper. Place steaks over high heat side and grill for 4 minutes (grill covered). Then flip steaks and grill for 4 minutes more (grill covered). Then move steaks to indirect side, cover grill and cook for 4 more minutes. (<i>NOTE</i>: <i>The cooking times are based on using a charcoal grill with lump hardwood charcoal to yield medium-rare steaks. Your mileage may vary.)</i></li><li>Remove steaks from grill and tent with foil. Let them rest for 5 minutes. Use this time to reheat sauce if needed. <span style="font-style: inherit; font-variant-caps: inherit;">If you reheat, warm the sauce over low heat until melted, then whisk vigorously until the sauce comes together</span><span style="font-style: inherit; font-variant-caps: inherit;">.</span></li><li>Plate steaks and pour sauce over each steak. Serve.</li></ol><div><br /></div><div><br /></div></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDijG-pa4fxciTvIOwGCpUgQLl648mxNsKUjVO9fRXe1aUH3btP5xYUlcaGMJNbjjRKOmukQTUDbfQLPEAwxU2II7qx-cBL0cEOLxw-Sv1wKj3U_cOskoNnkidFZT9jR-GYqji5jGB5pSpCwB8UneH6UvCEE3XjWZuBXIDMQx1qC33WSimS5yqJVgIr6U/s1472/screenshot13.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1472" data-original-width="1328" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDijG-pa4fxciTvIOwGCpUgQLl648mxNsKUjVO9fRXe1aUH3btP5xYUlcaGMJNbjjRKOmukQTUDbfQLPEAwxU2II7qx-cBL0cEOLxw-Sv1wKj3U_cOskoNnkidFZT9jR-GYqji5jGB5pSpCwB8UneH6UvCEE3XjWZuBXIDMQx1qC33WSimS5yqJVgIr6U/w361-h400/screenshot13.jpg" width="361" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><i>Wine pairing: Cabernet Sauvignon</i></div><div class="separator" style="clear: both; text-align: center;"><i><br /></i></div><div class="separator" style="clear: both; text-align: center;"><i><br /></i></div><div class="separator" style="clear: both; text-align: center;"><i><br /></i></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbIU1Ybwyx3nDyyHXUUsgoEA3vofuJbDFbBBbZ5uYD5cdiBCM6aKth3sgFGHj-MmF3fEJOS7oY0De54yUu8FRMbQN6vgmlOgqkT8lsxlzbNNpj38SmaF3JMPPEjq5CqeWwg6T1LgsYCW7zEHn3OHh9GzBpJuaoDJ2dacKuU78MnwxRlFNsv8AIMo5GI_A/s1324/screenshot1%20copy.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1324" data-original-width="890" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbIU1Ybwyx3nDyyHXUUsgoEA3vofuJbDFbBBbZ5uYD5cdiBCM6aKth3sgFGHj-MmF3fEJOS7oY0De54yUu8FRMbQN6vgmlOgqkT8lsxlzbNNpj38SmaF3JMPPEjq5CqeWwg6T1LgsYCW7zEHn3OHh9GzBpJuaoDJ2dacKuU78MnwxRlFNsv8AIMo5GI_A/w134-h200/screenshot1%20copy.jpg" width="134" /></a></div><br /><i><br /></i></div><br /><div><br /></div><div><ol></ol><br class="Apple-interchange-newline" /></div>Terry Gruggenhttp://www.blogger.com/profile/11368205951195757323noreply@blogger.com0tag:blogger.com,1999:blog-664370589552058575.post-66565854833751821532023-08-19T08:23:00.000-05:002023-08-19T08:23:49.070-05:00Grilled Steak Sandwiches with Blue Cheese Sauce<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLSvLIWinrTWO-y9pTI7FtGIRQz0Z_gov3XDC9Ph5n0Y-Uji3vev_BgnVwPH3ejtQw2rgQRdoFpXpLkusYXSocdehpLElkwXIvHCjSxMAU2dvF9M9r7uCo_lrpB-nivHPM9GlXrpXWHVRVosnb6LaaPHqP9mm4zpHTZClWq9FedpNPQbBEca1I8mVBV6U/s1270/screenshot5.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1128" data-original-width="1270" height="427" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLSvLIWinrTWO-y9pTI7FtGIRQz0Z_gov3XDC9Ph5n0Y-Uji3vev_BgnVwPH3ejtQw2rgQRdoFpXpLkusYXSocdehpLElkwXIvHCjSxMAU2dvF9M9r7uCo_lrpB-nivHPM9GlXrpXWHVRVosnb6LaaPHqP9mm4zpHTZClWq9FedpNPQbBEca1I8mVBV6U/w481-h427/screenshot5.jpg" width="481" /></a></div><br /><br /><p></p><p><span style="font-family: inherit;">Try as I might to eat steak at every meal, I cannot live on steak alone. While the human body does indeed require protein, it also realizes great benefits from carbohydrates and vegetables. So I am proud to introduce you to a marvelous sandwich </span><span style="font-family: inherit;">that allows you to enjoy all three food groups in a single sitting.</span></p><p><span style="font-family: inherit;">Now just about any kind of steak will do. Flank steak would be my first choice as it is lean, grills up really fast and lends itself well to being sliced very thin. </span>Other good steak choices would include skirt, tri-tip, sirloin, New York strip or hanger.<span style="font-family: inherit;"> The only steak I would not use is a rib eye. It just has too much fat and marbling for a </span>sandwich.</p><div><p><b>INGREDIENTS</b></p><div><u style="background-color: white;"><span style="font-family: inherit;">For the Blue Cheese Sauce</span></u></div><div><span style="background-color: white;"><span style="font-family: inherit;"><span style="font-size: x-small;">3/4</span> cup of mayonnaise</span></span></div><div><span style="background-color: white;"><span style="font-family: inherit;"><span style="font-size: x-small;">3/4</span> cup crumbled blue cheese</span></span></div><div><span style="background-color: white;"><span style="font-family: inherit;">1 tablespoon balsamic vinegar</span></span></div><div><span style="background-color: white;"><span style="font-family: inherit;">1 tablespoon Dijon mustard</span></span></div><div><span style="background-color: white;"><span style="font-family: inherit;"><span style="font-size: x-small;">1/4</span> teaspoon black pepper</span></span></div><div><span style="background-color: white;"><span style="font-family: inherit;"><br /></span></span></div><div><span style="background-color: white;"><span style="font-family: inherit;"><u>For the Sandwiches</u></span></span></div><div><div class="sc-3d8f4ecb-0 gMfGXF recipe-ingredient-groups--main" style="-apple-pay-button-style: unset; 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font-size: x-small;">1/4</span><span style="background-color: white;"> cup extra virgin olive oil</span></div><div><span style="background-color: white;"><span style="font-family: inherit;">2 cups baby arugula</span></span></div><div><span style="background-color: white;"><span style="font-family: inherit;">1 small red onion, halved and sliced thin</span></span></div><div><span style="background-color: white;"><span style="font-family: inherit;"><br /></span></span></div><div><span style="background-color: white;"><span style="font-family: inherit;"><br /></span></span></div><div><span style="background-color: white;"><b>DIRECTIONS</b></span></div></div><div><ol style="text-align: left;"><li><span style="background-color: white;">Combine the sauce ingredients in a food processor and pulse until smooth...about 30 seconds.</span></li><li><span style="background-color: white;">Prepare your grill for direct cooking over high heat.</span></li><li><span style="background-color: white;">Pat steak dry with paper towels and season both sides with salt and pepper. Grill over high heat about 3 minutes per side (for medium rare). Transfer steak to cutting board, tent with foil and let it rest for 5 minutes.</span></li><li><span style="background-color: white;">Brush cut side of rolls with oil and grill, cut side down, until lightly toasted (about 1 minute).</span></li><li><span style="background-color: white;">Slice steak thin against the grain. Spread blue cheese sauce on rolls. Divide steak, arugula and onion evenly among rolls. Serve.</span></li></ol><div><br /></div></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3rwk_4PJSj1t_6t3OjHuX13wPKG6xL1fLlOmJ3drfLeCzTc66ocSflQ7pGaEOkcXxvz46PKEKEABL1-sU0tkfO3As7zMRH0W4brbZHTbgO2kw-9RZ7VSJ3sF60Hzr74ygZWfc9eiZaweZR6vf9zyglGxirlpv2wn1DhCnvap0TjdC_p5Ll133vwm4V8E/s1312/screenshot6.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1076" data-original-width="1312" height="328" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3rwk_4PJSj1t_6t3OjHuX13wPKG6xL1fLlOmJ3drfLeCzTc66ocSflQ7pGaEOkcXxvz46PKEKEABL1-sU0tkfO3As7zMRH0W4brbZHTbgO2kw-9RZ7VSJ3sF60Hzr74ygZWfc9eiZaweZR6vf9zyglGxirlpv2wn1DhCnvap0TjdC_p5Ll133vwm4V8E/w400-h328/screenshot6.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><i>Wine Pairing: Cabernet Sauvignon</i></div><div class="separator" style="clear: both; text-align: center;"><i><br /></i></div><div class="separator" style="clear: both; text-align: center;"><i><br /></i></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjATbVcvKSKNBAmZVA92LDiEr2qEifIhGHYKK8PCV3bxe5LWGp4KxYiV1Y2FvrnSLCflp4BIwbuKeQ7yaigGrk4m1Tq1k98yPjR724adOwMS9PEdht2zwkx4RCmU1IEe2MZLjkQc6zi6p5UGu8ZMWlg-JSIU9viLvTEteo8m9nVaSR8P7KYGzPpbIHQRJA/s1324/screenshot1%20copy.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1324" data-original-width="890" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjATbVcvKSKNBAmZVA92LDiEr2qEifIhGHYKK8PCV3bxe5LWGp4KxYiV1Y2FvrnSLCflp4BIwbuKeQ7yaigGrk4m1Tq1k98yPjR724adOwMS9PEdht2zwkx4RCmU1IEe2MZLjkQc6zi6p5UGu8ZMWlg-JSIU9viLvTEteo8m9nVaSR8P7KYGzPpbIHQRJA/w134-h200/screenshot1%20copy.jpg" width="134" /></a></div><br /><i><br /></i></div><br /><div><br /></div>Terry Gruggenhttp://www.blogger.com/profile/11368205951195757323noreply@blogger.com0tag:blogger.com,1999:blog-664370589552058575.post-9799295044962318872023-07-29T08:57:00.003-05:002023-07-29T09:07:06.176-05:00Short Rib Stir Fry with Tingly Chili Noodles<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0kdJXtB9xr5TYVmN9u1kEJ-ryYju9z4QRBqiRahCtQkPoSFl7BmQUFuCHNjrqavqp1J0qkZrbrQgTGT_9KHnk6v8sFBr8Dv5rFT7X0Efs14jREniZ_JMBm6bHxynGKO8qT4MHyXdeufbVsR183FrTeKadzORVNY1BU4w7_ZrBko8mUoU6IIHqv8_F5Xc/s1484/screenshot6.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1484" data-original-width="1096" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0kdJXtB9xr5TYVmN9u1kEJ-ryYju9z4QRBqiRahCtQkPoSFl7BmQUFuCHNjrqavqp1J0qkZrbrQgTGT_9KHnk6v8sFBr8Dv5rFT7X0Efs14jREniZ_JMBm6bHxynGKO8qT4MHyXdeufbVsR183FrTeKadzORVNY1BU4w7_ZrBko8mUoU6IIHqv8_F5Xc/w472-h640/screenshot6.jpg" width="472" /></a></div><br /><p><br /></p><p>In 2006, at the ripe-old age of 26, David Chang opened his very first restaurant in Manhattan's East Village. Momofuku Noodle Bar was an instant success. People would line up around the block in order to get a chance to eat his remarkable noodles. How remarkable? Two Michelin Stars and a drawer full of James Beard awards!</p><p>Having been out of advertising for the last 13 years, I don't get to Manhattan as often as I used to. But fortunately for me (and for you), David has made his incredible line of noodles and sauces available on his website. I just received my sample pack which consists of: Soy and Scallion Noodles ; Spicy Soy Noodles; and Tingly Chili Noodles.</p><p>I used the Tingly Chili Noodles for this dish. They were so delicious and they sure had a nice snap of heat from the seasoned oil that was in the package. Now if you don't want to use his noodles, you could certainly get by using ramen or fettuccini tossed with chili oil. But I'm here to tell you his noodles are the real deal! This recipe serves two.</p><p>(<i>Note: I have no affiliation or financial interest in momofuku.com. I just put this link in as a convenience for those readers that want to see the selection of noodles: </i><a href="http://momofuku.com">momofuku.com</a> <i>).</i></p><p><i><br /></i></p><p><b><span style="font-family: inherit;">INGREDIENTS</span></b></p><div><u style="background-color: white;"><span style="font-family: inherit;">For the Stir Fry</span></u></div><div><div class="sc-3d8f4ecb-0 gMfGXF recipe-ingredient-groups--main" style="-apple-pay-button-style: unset; -apple-pay-button-type: unset; -webkit-backdrop-filter: unset; -webkit-background-clip: unset; -webkit-background-origin: unset; -webkit-box-align: unset; -webkit-box-decoration-break: unset; -webkit-box-direction: unset; -webkit-box-flex-group: unset; -webkit-box-flex: unset; -webkit-box-lines: unset; -webkit-box-ordinal-group: unset; -webkit-box-orient: unset; -webkit-box-pack: unset; -webkit-box-reflect: unset; -webkit-box-shadow: unset; -webkit-column-axis: unset; -webkit-column-progression: unset; -webkit-cursor-visibility: unset; 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writing-mode: unset; x: unset; y: unset; z-index: unset; zoom: unset;"></div></div></div></div></div></div><div><span style="background-color: white;"><span style="font-family: inherit;">12 ounces boneless beef short rib, sliced thin</span></span></div><span style="font-family: inherit;"><span style="font-size: x-small;">3/4</span><span style="background-color: white;"> teaspoon ground coriander</span><br /><span style="font-size: x-small;">1/4</span><span style="background-color: white;"> teaspoon ground white pepper</span><br /><span style="background-color: white;">1 teaspoon brown sugar</span><br /><span style="background-color: white;">1 tablespoon fish sauce</span></span><div><span style="font-family: inherit;"><span style="background-color: white;"><br /></span></span></div><div><span style="background-color: white;">1 tablespoon sesame oil</span></div><div><span style="background-color: white;">6 </span><span style="background-color: white;">scallions, green and white parts, sliced thin</span></div><div><span style="background-color: white;">1 teaspoon red pepper flakes</span></div><div><span style="background-color: white;">Sesame seeds for garnish (optional)<br /></span><div><br /></div><div><span style="font-family: inherit;"><br /></span></div><div><u><span style="font-family: inherit;">For the Noodles</span></u></div><div><span style="background-color: white;"><div style="font-family: inherit;">2 packages Tingly Chili Noodles (approximately 7 ounces total)</div><div style="font-family: inherit;">2 packets Tingly Chili Oil (they come in the noodle packages)</div><div style="font-family: inherit;"><br /></div><div style="font-family: inherit;"><br /></div><div style="font-family: inherit;"><b>DIRECTIONS</b></div><div><ol style="text-align: left;"><li><span style="font-family: inherit;">Place sliced beef in a medium bowl. Add </span>coriander, white<span style="font-family: inherit;"> pepper, brown sugar and fish sauce to the bowl. Toss </span>thoroughly by hand until well mixed. Let meat marinate on the counter for 15 minutes.</li><li>Bring a medium pot with 6 cups of water to a boil (do not salt water).</li><li>Heat a wok over high heat. When hot, add sesame oil and beef to wok. Stir constantly until beef is cooked...about 1-2 minutes. Then remove from heat and keep warm.</li><li>Place noodles in boiling water and cook for 4 minutes. Drain, then toss noodles with Tingly Chili Oil.</li><li>Return wok to high heat. Stirring constantly, add scallions and red pepper flakes. Stir for 1 minute until everything is heated through.</li><li>Divide noodles between 2 serving plates and top each with the stir fried beef. Sprinkle sesame seeds over each plate (optional). Serve.</li></ol><div><br /></div><div><br /></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0kufGPDfYL4I6ddcvo0HHApfqekokTZMXG1KTNpA3ME_P5p_zO0QV6BKkLgSoQDucGwiTdFNpLzUpGL7SJM4IgMQz7lU8SVQu0OPHyWuwDPxXF7M0n-RAWrJhhuImU1fqhEnPGJuwGKjN8JRyGLDYrspjVswRAcc11UqEv9juoCPimociRtUhYxCbc_Q/s1542/screenshot7.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1542" data-original-width="1076" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0kufGPDfYL4I6ddcvo0HHApfqekokTZMXG1KTNpA3ME_P5p_zO0QV6BKkLgSoQDucGwiTdFNpLzUpGL7SJM4IgMQz7lU8SVQu0OPHyWuwDPxXF7M0n-RAWrJhhuImU1fqhEnPGJuwGKjN8JRyGLDYrspjVswRAcc11UqEv9juoCPimociRtUhYxCbc_Q/w279-h400/screenshot7.jpg" width="279" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><i>Wine pairing: If you prefer white, choose a Sauvignon Blanc. A Zinfandel for red fans.</i></div><div class="separator" style="clear: both; text-align: center;"><i><br /></i></div><div class="separator" style="clear: both; text-align: center;"><i><br /></i></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu9UigdRwFJ9JpGtaRrViRrpPLBQh1Q0BsOsJDywm7HROLo_zl2cPh4C20r686w9mkod01uIzS-usaTKbVgW3CExxNU43lZUZXv7drFAzyHi6E_oc0O3yDJYieMBkqXExjzkFdiknOrGndreqxemiHaGw5mSVhVy-PO37z-DoVslnW0-AQyhjDINgwxx4/s1324/screenshot1%20copy.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1324" data-original-width="890" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu9UigdRwFJ9JpGtaRrViRrpPLBQh1Q0BsOsJDywm7HROLo_zl2cPh4C20r686w9mkod01uIzS-usaTKbVgW3CExxNU43lZUZXv7drFAzyHi6E_oc0O3yDJYieMBkqXExjzkFdiknOrGndreqxemiHaGw5mSVhVy-PO37z-DoVslnW0-AQyhjDINgwxx4/w134-h200/screenshot1%20copy.jpg" width="134" /></a></div><br /><i><br /></i></div><br /><div><br /></div></span></div></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br />Terry Gruggenhttp://www.blogger.com/profile/11368205951195757323noreply@blogger.com0tag:blogger.com,1999:blog-664370589552058575.post-59619382265482197962023-07-22T09:07:00.000-05:002023-07-22T09:07:24.305-05:00Grilled Flank Steak with Lemon-Parmesan Arugula<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwjpF4Jjfyl6XGmeTb3_bOx7ai-l6PVzz0ci0u7wy33zESVDACRAeDSsBp3WJM4-TsqkVBmx_mJkHyO_IevS4mXkbkH2ENpKLYiSQAiWB6a4MoY_ffnYvGcj67NBDNxYxspiBoB2mkvYh4nvGPxbEXwyFJQjSO6ILS0GdclynWhqNpVI5d-0uq1feH3h0/s1292/screenshot8.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1292" data-original-width="882" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwjpF4Jjfyl6XGmeTb3_bOx7ai-l6PVzz0ci0u7wy33zESVDACRAeDSsBp3WJM4-TsqkVBmx_mJkHyO_IevS4mXkbkH2ENpKLYiSQAiWB6a4MoY_ffnYvGcj67NBDNxYxspiBoB2mkvYh4nvGPxbEXwyFJQjSO6ILS0GdclynWhqNpVI5d-0uq1feH3h0/w436-h640/screenshot8.jpg" width="436" /></a></div><br /><p></p><div>I love flank steak. Big beef taste for not much money. It's incredibly lean and cooks up super fast over a blazing-hot, lump hardwood charcoal fire...just 3 minutes a side for medium rare. I don't use any marinades or rubs. I keep it uncomplicated by seasoning it with just kosher salt, fresh cracked black pepper and a dusting of garlic powder.</div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikxo5eNfkco2fTRx5JDinud7W4Tgxh87-VBA0OefE2Cy8_TcswjRFTaQicHwLsopsZA7z3v2joI3SepllwdPSUwrz4esqkEahXmTaIuKxtobVoK1SnTKxuj2-xuWP04gUekFUa689yq3Hy37sSn8iy2dJgd-n6IdyJZIYMt_znKGTQ8NHXnZJAyPjKCaU/s1310/screenshot4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1310" data-original-width="1256" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikxo5eNfkco2fTRx5JDinud7W4Tgxh87-VBA0OefE2Cy8_TcswjRFTaQicHwLsopsZA7z3v2joI3SepllwdPSUwrz4esqkEahXmTaIuKxtobVoK1SnTKxuj2-xuWP04gUekFUa689yq3Hy37sSn8iy2dJgd-n6IdyJZIYMt_znKGTQ8NHXnZJAyPjKCaU/w384-h400/screenshot4.jpg" width="384" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">This summer, Becky and I have been keeping our meals simple. Just some grilled protein and a salad. It's a healthy way to eat and it has the added benefit of having almost nothing to clean up in the kitchen afterwards. In keeping with our mantra of simplicity, this salad is just avocado and arugula. These are tossed with a vinaigrette comprised of lemon juice, olive oil, garlic, some grated parmesan and red pepper flakes. This has become one of our favorite meals from the summer of 2023. After you try it, I'm pretty certain you will feel the same way.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><p><b style="font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif;">INGREDIENTS</b></p><div><u style="background-color: white;">For the Dressing</u></div><div><div class="sc-3d8f4ecb-0 gMfGXF recipe-ingredient-groups--main" style="-apple-pay-button-style: unset; -apple-pay-button-type: unset; -internal-text-autosizing-status: unset; -webkit-backdrop-filter: unset; -webkit-background-clip: unset; -webkit-background-origin: unset; -webkit-box-align: unset; -webkit-box-decoration-break: unset; -webkit-box-direction: unset; -webkit-box-flex-group: unset; -webkit-box-flex: unset; -webkit-box-lines: unset; -webkit-box-ordinal-group: unset; -webkit-box-orient: unset; -webkit-box-pack: unset; -webkit-box-reflect: unset; 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touch-action: unset; transform-box: unset; transform-origin: unset; transform-style: unset; transform: unset; transition: unset; translate: unset; vector-effect: unset; vertical-align: unset; visibility: unset; white-space: unset; widows: unset; width: unset; will-change: unset; word-break: unset; word-spacing: unset; writing-mode: unset; x: unset; y: unset; z-index: unset; zoom: unset;"></div></div></div></div></div></div><div><span style="background-color: white;"><span style="font-size: x-small;">1/4</span> cup lemon juice</span></div><div><span style="background-color: white;"><span style="font-size: x-small;">1/3</span> cup olive oil</span></div><div><span style="background-color: white;">1 garlic clove, minced or pressed</span></div><div><span style="background-color: white;"><span style="font-size: x-small;">1/2</span> teaspoon red pepper flakes</span></div><div><span style="background-color: white;">2 tablespoons finely grated Parmesan cheese</span></div><div><br /></div><div><u style="font-family: inherit;">For the Steak</u></div><div><span style="background-color: white;"><span><div style="font-family: inherit;">1 flank steak, about 1-<span style="font-size: x-small;">1/2</span> pounds</div><div style="font-family: inherit;">Kosher salt</div><div style="font-family: inherit;">Fresh cracked black pepper</div><div style="font-family: inherit;">Garlic powder</div><div style="font-family: inherit;"><br /></div><div style="font-family: inherit;"><u>For the Salad</u></div><div style="font-family: inherit;">5 ounces of arugula</div><div style="font-family: inherit;">1 avocado, cut into <span style="font-size: x-small;">1/2</span>-inch cubes</div><div style="font-family: inherit;">4 tablespoons shaved Parmesan</div><div style="font-family: inherit;">Large flake sea salt</div><div style="font-family: inherit;"><br /></div><div style="font-family: inherit;"><br /></div><div style="font-family: inherit;"><b>DIRECTIONS</b></div><div style="font-family: inherit;"><ol style="text-align: left;"><li>Take the steak out of the fridge 2 hours before grilling and let it warm to room temperature.</li><li>Prepare the dressing. Combine all ingredients in a small bowl and whisk until thoroughly mixed. Set aside.</li><li>Prepare your grill for direct cooking over high heat.</li><li>When your grill is at temperature, season steak to taste with salt, pepper and garlic powder.</li><li>Put steak directly over coals. Cover grill and cook for 3 minutes. Then flip, cover grill and cook for 3 more minutes. Remove steak from grill, tent with foil and let rest for at least 5 minutes. (<i>Note: Cooking times are for medium rare using lump hardwood charcoal. Your mileage may vary</i>.)</li><li>While steak rests, combine arugula and avocado in a large salad bowl. Add about <span style="font-size: x-small;">2/3</span> of the dressing to the bowl and toss thoroughly. If desired, you may add more dressing to taste. Divide salad among 4 serving plates. Top each salad with 1 tablespoon shaved parmesan.</li><li>Slice steak and put 3 slices on top of each plated salad. Sprinkle large flake sea salt over each plate and serve.</li></ol><div><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXDSx70Cu9gcZt3jqVUzzbAp60igT2fFdK3-uRoDyRhuzxqLAhOpfI8p8VyUviJZCsQOPlCap0ewUicxlyMr5ld5QsLksT6IDZYpkszI29vGVrm1jcMndIU--CgHG3ZcBGVBRgAXm1G8t_v7DmodFxFnpLFtVOjmlURRy3P7RMtJbxpjpF255WhPoosLQ/s326/screenshot714.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="326" data-original-width="320" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXDSx70Cu9gcZt3jqVUzzbAp60igT2fFdK3-uRoDyRhuzxqLAhOpfI8p8VyUviJZCsQOPlCap0ewUicxlyMr5ld5QsLksT6IDZYpkszI29vGVrm1jcMndIU--CgHG3ZcBGVBRgAXm1G8t_v7DmodFxFnpLFtVOjmlURRy3P7RMtJbxpjpF255WhPoosLQ/s320/screenshot714.jpg" width="314" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><i>Wine pairing: Malbec</i></div><div class="separator" style="clear: both; text-align: center;"><i><br /></i></div><div class="separator" style="clear: both; text-align: center;"><i><br /></i></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFSr6EuOSr7DcLZaXkkVWd2bZOQgMD0_AhH7woJHctAsoxk5kPboa68uobYmJco4s8blQRPfBwD77viWmMb0GxnWOYSxTWBsseq5NGGceNdPSj22YY4ZZ4RWYcoba0S73Jz_I2ftiq0JRS09i0a6zugMqFWu0zjsCgHDrByrlNCJgVbF-7kbI0ClFDYbs/s1324/screenshot1%20copy.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1324" data-original-width="890" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFSr6EuOSr7DcLZaXkkVWd2bZOQgMD0_AhH7woJHctAsoxk5kPboa68uobYmJco4s8blQRPfBwD77viWmMb0GxnWOYSxTWBsseq5NGGceNdPSj22YY4ZZ4RWYcoba0S73Jz_I2ftiq0JRS09i0a6zugMqFWu0zjsCgHDrByrlNCJgVbF-7kbI0ClFDYbs/w134-h200/screenshot1%20copy.jpg" width="134" /></a></div><br /><i><br /></i></div><br /><div><br /></div></div></span></span></div></div><br /><div><br /></div>Terry Gruggenhttp://www.blogger.com/profile/11368205951195757323noreply@blogger.com0tag:blogger.com,1999:blog-664370589552058575.post-35424331310206504192023-07-08T09:26:00.000-05:002023-07-08T09:26:55.710-05:00Rib Eye Steak with Onion Blue Cheese Sauce<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXrUfn1XEcnLAnJToXvOWlBtOJ9u_UTR9SyBnm_V_167QE3hYIgnTdzI3zr4EHaZZ4iUfSEcNMAkAykIzEnN3h5thpQ9WSlT5QdC6y_i4tKc0XvmtleO9HpTW2FrGEJqeP-yRBx9nGlDNMoHAD4cNeafPBMSNXzazPtgNVH7-mE4G6nRhYkzv2OomYh-4/s1020/screenshot1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="778" data-original-width="1020" height="398" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXrUfn1XEcnLAnJToXvOWlBtOJ9u_UTR9SyBnm_V_167QE3hYIgnTdzI3zr4EHaZZ4iUfSEcNMAkAykIzEnN3h5thpQ9WSlT5QdC6y_i4tKc0XvmtleO9HpTW2FrGEJqeP-yRBx9nGlDNMoHAD4cNeafPBMSNXzazPtgNVH7-mE4G6nRhYkzv2OomYh-4/w522-h398/screenshot1.jpg" width="522" /></a></div><br /><p></p><p>My thanks to Ree Drummond for creating a recipe that is comprised of everything I love. Rib eye steak. Butter and onions. And the trifecta of heavy cream, Worcestershire sauce and blue cheese. Be still my heart.</p><p><br /></p><div><b style="font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif;"><u>INGREDIENTS</u></b><br /><span style="background-color: white;"><span style="font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif;">4 rib eye steaks, 12 to 16 ounces each</span></span></div><div><span style="background-color: white;"><span style="font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif;">Kosher salt and fresh cracked black pepper</span></span></div><div><span style="background-color: white;"><span style="font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif;"><br /></span></span></div><div><span style="background-color: white;"><span style="font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif;"><span style="font-size: x-small;">1/2</span> stick of butter</span></span></div><div><span style="background-color: white;"><span style="font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif;">1 yellow onion, sliced</span></span></div><div><span style="background-color: white;"><span style="font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif;">1 cup heavy cream</span></span></div><div><span style="background-color: white;"><span style="font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif;">4 tablespoons Worcestershire sauce</span></span></div><div><span style="background-color: white;"><span style="font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif;"><span style="font-size: x-small;">3/4</span> cup of crumbled blue cheese</span></span></div><div><span style="background-color: white;"><span style="font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif;"><br /></span></span></div><div><span style="background-color: white;"><span style="font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif;"><br /></span></span></div><div><span style="background-color: white;"><span style="font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif;"><b><u>DIRECTIONS</u></b></span></span></div><div><ol style="text-align: left;"><li><span style="font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif;">Three hours prior to cooking, remove steaks from refrigerator and season generously with salt.</span></li><li><span style="font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif;">Prepare your grill for direct cooking over high heat.</span></li><li><span style="font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif;">Prepare the sauce. Melt the butter in a large skillet over medium-high heat. Then saute onions until golden brown, around 8 minutes. Add cream and Worcestershire sauce. When heated through, add blue cheese and stir until melted. Season with salt and pepper to taste and then keep sauce warm.</span></li><li><span style="font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif;">Season steaks with salt and pepper and grill them (covered) for 4 minutes. Flip and grill for an additional 4 minutes (covered). Then remove steaks from grill, tent with foil and let them rest for 5 minutes. (<i>Note: Cooking times are for a </i></span><span style="font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif;"><i>medium-rare steak.)</i></span></li><li><span style="font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif;">Place the steaks on plates and spoon the sauce over the top.</span></li></ol><div><span style="font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif;"><br /></span></div><div><span style="font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAQ7SWT-QAkkIkp45yJ6ksPXmsfDk_jYj8a6FmnSHSs-8v39Ymu0bOJDq0jZMdRkzc5omr-mcCV_4u7mYKFOUJDS6aqiSr7Cc8tru2UAc8JTGwzPy3hodCBvlb_DjGH0pid_uLckRPD70SxWJrSY7QOw5DvPtJjgS7eTaaxgtngJA6WGf2brrj_qRMtjU/s1960/screenshot22.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1960" data-original-width="1490" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAQ7SWT-QAkkIkp45yJ6ksPXmsfDk_jYj8a6FmnSHSs-8v39Ymu0bOJDq0jZMdRkzc5omr-mcCV_4u7mYKFOUJDS6aqiSr7Cc8tru2UAc8JTGwzPy3hodCBvlb_DjGH0pid_uLckRPD70SxWJrSY7QOw5DvPtJjgS7eTaaxgtngJA6WGf2brrj_qRMtjU/w304-h400/screenshot22.jpg" width="304" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><i>Wine pairing: Cabernet Sauvignon</i></div><div class="separator" style="clear: both; text-align: center;"><i><br /></i></div><div class="separator" style="clear: both; text-align: center;"><i><br /></i></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjslXFcBJO8kzvIqAobjTUjGpC74EtjLF7w-iltKHKoP5ykALYfiLGzGHKFHBcWwiF9metGkjSbUapowAnfegCsgcptoICAJqI3aeHTDDWSA9dHR4kIjNkS1ccaqx1NgyQqWXiOwaOEb35geaiE9niMS_-Hp-LoXGHTvngdaz9kMVUAgejUysVFyLElNx4/s1324/screenshot1%20copy.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1324" data-original-width="890" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjslXFcBJO8kzvIqAobjTUjGpC74EtjLF7w-iltKHKoP5ykALYfiLGzGHKFHBcWwiF9metGkjSbUapowAnfegCsgcptoICAJqI3aeHTDDWSA9dHR4kIjNkS1ccaqx1NgyQqWXiOwaOEb35geaiE9niMS_-Hp-LoXGHTvngdaz9kMVUAgejUysVFyLElNx4/w134-h200/screenshot1%20copy.jpg" width="134" /></a></div><br /><i><br /></i></div><br /><span style="font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif;"><br /></span></div><ol style="text-align: left;"><li><span style="font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif;"><br /></span></li></ol></div>Terry Gruggenhttp://www.blogger.com/profile/11368205951195757323noreply@blogger.com0