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This is going to be the first post in the Emeril #SeriousSandwich cookalong.

This is for those of you who like it hot. I tried this as a special where I work, and as usual “Its a bit spicy”. I have to remember my nick name for where I work is “The Blue Hair Cafe”. People here are regular customers who are used to the old head chef, who did not season food and did not like spice himself. I try new recipes in an attempt to get our restaurant talked about by the locals and to obtain new clientele.

Here is the recipe…….

5 Chicken breasts

1/2 cup all-purpose flour

1/4 teaspoon paprika

1/4 teaspoon cayenne pepper

1/4 teaspoon salt

oil for deep frying

1/4 cup butter

1/4 cup hot sauce

1 dash ground black pepper

1 dash garlic powder

In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken breasts in a large bowl and sprinkle flour mixture over them until they are evenly coated. Cover bowl and refrigerate for 60 to 90 minutes.

Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving.

Fry coated breasts in hot oil for 10 to 15 minutes, or until parts of breasts begin to turn brown. Remove from heat, place breasts in serving bowl, add hot sauce mixture and stir together.

Butter two slices of bread and add garnish to the unbuttered side of bread, such as lettuce, tomato,onion. Place buttered side of garnished bread in your sandwich press, add chicken breast and other slice of buttered bread, butter up. Cook in press for a couple minutes till lightly toasted.

Slice in half and serve with some pickles and blue cheese dressing. For the special I also served with onion rings.

 

 

 

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With the upcoming release of Emeril Lagasse’s new cookbook KICKED UP SANDWICHES,  Emeril and Morrow Cookbooks have teamed together and selected 21 foodie bloggers to participate in cookalong to promote the book. Here you can find a full list of participants. I am excited to announce that I have been one of the lucky few to participate in this event. I am rather new to blogging, but not new to cooking. I will do my best to describe the experience of cooking Emerils Kicked-up sandwiches and attempt to get the flavor of each sandwich expressed to you through my words and photography. I most like getting to work with and getting to know my fellow bloggers who have been selected to participate. Best of luck to everyone.

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   I found this recipe at simply recipes.  And I thought I would take my hand at it.  Even though I’ve never tried stuffing and rolling any type of meat before.  I must admit I failed miserably on my first attempt at stuffing and rolling meat.  But the end product was just as tasty as a successfully stuffed and rolled pork roast. So here’s a picture of their ending apple cranberry stuffed pork roast.

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I must say this photo looks very tasty, makes my taste buds to a happy dance.

So let’s move on to the ingredients.

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Ingredients

    • 1 cup apple cider
    • 1/2 cup cider vinegar
    • 3/4 cup  brown sugar
    • 1 large shallot, peeled, thinly sliced
    • 2 Green apples
    • 1/2 cup dried cranberries
    • 1 Tbsp ginger
    • 1 Tbsp yellow mustard seeds
    • 1/2 teaspoon ground allspice
    • 1/8 to 1/4 teaspoon cayenne pepper
    • 2 1/2 pound boneless center-cut pork loin roast

Before you begin any cooking on this recipe, you must place your pork roast in the freezer for approximately 25 to 30 minutes, just to get it firm enough to be able to slice with a knife more easily.

While you have pork roast in your freezer, you can combine all the other ingredients in a medium saucepan and heat at medium to high heat.  Cover the saucepan and continue to heat for approximately 20 minutes.  After the 20 minutes has elapsed remove from heat, drain juices from the saucepan and save.  With the remaining ingredients left in the saucepan use plastic spoon and press the juices out of the remaining ingredients.  Drain those juices and add those to the juices saved.  Add the remaining ingredients, still in the saucepan, to your blender.  Do 1 second pulses approximately 15 to 20 times.  In order to get my ingredients to mix well I had to shake the blender a few times.

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   Preheat your oven to 350. After your pork roast has firmed up in the freezer, remove ties strings and butterfly your pork roast.  Place the butterfly pork roast between two sheets of Saran wrap and tenderize.

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Remove the top sheet Saran wrap and evenly spread the ingredients from your blender.  After ingredients are spread evenly begin to roll your pork roast.  Using new ties strings, I used dental floss, securely tie the pork roast role together.  Place your pork roast roll into a roasting pan and place in the oven for approximately 45 to 60 minutes.  Once your pork roast has reached a temperature of 130-140° Spread juices that you set aside evenly on top of your roast.  Replace roast back in the oven for another 5 minutes.  Remove from oven and tent with aluminum foil for 15 minutes.  Slice and serve with your favorite side dishes.  Tonight we simply used mashed potatoes and pork gravy.  I topped mine with some sliced onions and cilantro.

ImageImageImage   I’ve decided that next time I attempt to this recipe I’m not going to even try to roll mine, I believe all I will do is butterfly it and stuff it.  Also make a little extra stuffing and serve it on top of the apple cranberry stuffed pork roast.

I hope you try this recipe for the apple cranberry stuffed pork roast, and I hope that i you do roll it, you roll it well.  And I hope you will agree with me upon a eating this dish….
Your taste buds do a happy dance.
Happy eating,
Chef R3llik.

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Today while going through other food blogs a ran a crossed this recipe for green chili cheese steak and had to make it for dinner. The original blog I found it at was a blog called “Homesick Texan” . I encourage anyone who likes a Southwest spin on food to check out this blog. Also check out her cookbook “The Homesick Texan” available for purchase here.

OK on with the production of the green chili cheese steak.

   I made a few changes in the recipe only for the simple fact living in such a small area all the ingredients were not available to me. But this is what I used.

   Green chili cheese sauce

  • 15 Vine Sweet Mini Peppers
  • 2 Jalapeno Peppers
  • 1 tablespoon butter
  • 1/4 yellow onion diced
  • 2 cloves of garlic minced
  • 8 ounces cubed cream cheese
  • 8 ounces shredded Munster cheese
  • 8 ounces shredded Monterrey Jack Cheese
  • 1/2 cup of half and half
  • 2 tablespoons chopped cilantro
  • salt to taste

 

For the meat

  • 2 pounds sirlion tip steak
  • 1/2 yellow onion cut into slivers
  • 1 tablespoon butter
  • salt and pepper

 

Direction

Place the Jalapenos and peppers in a cast iron skillet in the broiler the char the skins. In my oven it took 10 minutes then flipped and blackened the other side for 5 minutes. Remove the peppers and jalapenos from the broiler and place in a plastic container with a tight fitting lid to steam for about 20 minutes. After 20 minutes remove the skins from the Jalapenos and the peppers. Remove stems and seeds and dice .

Preheat your oven to 350. Clean your cast iron skillet and over medium heat melt 1 tablespoon of butter. Add the onions cook till translucent. Remove skillet from heat and add the peppers and jalapenos and mix. After you have it mixed evenly add to the top your cream cheese then your Monterrey Jack and Munster cheeses. Drizzle the half and half all over the top of the mixture. Place the cast iron skillet in your preheated oven for about 20 minutes or until the cheese sauce has become bubbly and browned on top. Sprinkle the cilantro evenly on top and mix thoroughly.

Meat directions

In a skillet melt 1 tablespoon of butter. Add the slivered onion and cook till translucent. Add your seasoned meat and cook till evenly browned.

I put some buttered hoagie buns directly on to my oven rack and let those brown. Add the meat then the cheese and the top bun and enjoy with your favorite side dish. For this dish my wife made some wonderful coleslaw and I added a few pickle slices on the side as well.

We all have different ways of eating things so I had mine like this. My wife had hers with no bun…..

My youngest daughter had hers with no meat. Go figure, kids…..

And my 16 year old daughter had hers open faced.

Any way you eat your Green chili cheese steak I am sure it will become a family favorite meal. As with any meal you cook with passion the reward is taste buds doing a happy dance..

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