Several weeks ago, I bought a little gem of an e-book with salad recipes. What I didn't count on were the amazing salad dressing recipes. WOW.
Last night, we made a Caesar salad dressing from scratch. It called for anchovy paste that activated the gag reflex (ick) but ... it added the perfect kick to the dressing.
Oh yum.
1 clove garlic minced. (We never use one clove and we use the garlic press)
1 T Dijon mustard
1 t anchovy paste
1/4 t Worcestershire sauce
1/2 t Tabasco sauce
Juice of 1 lemon (about 3 T)
1/2 cup extra-virgin olive oil
Place the garlic, mustard, anchovy paste, W sauce, and Tabasco sauce in a small bowl and, using a fork, mash them into a paste.
Add the lemon juice and stir to combine. Whisking constantly, slowly add the olive oil in a steady stream. Continue to whisk until the dressing thickens.
Fantastic. Best dressing I have had in a while AND NO EGGS! :)
Sunday, May 13, 2012
Sunday, May 6, 2012
Crockin' Sunday- Slow Cooker Pork Shoulder
We are on a roll with the slow cooker. Here is what is in the crock pot cooking.
5 lbs pork shoulder
1 c. BBQ sauce
2 c. beef stock
1 tbsp. table salt (or to taste)
2 tsp. cracked black pepper
1 tsp. granulated garlic (or to taste)
1 tsp. onion powder (or to taste)
1 tbsp. smoked paprika
Multiple shakes of Mickey & T's rib rub. Double Yum.
Combine dry ingredients. Rub dry ingredients on pork, covering completely. Store overnight in tin foil. On a grill or on griddle which has a grilling side, sear meat thoroughly creating grill marks.
In a Crock-pot, combine Beef stock and BBQ sauce. Add pork shoulder to the slow cooker.
Set Crock-pot on high for 8 hours turning over half way through. Remove from Crock-pot and mash with hands adding 1 1/2 cups liquid from the crock.
Submitted by: Jem J Hamilton
5 lbs pork shoulder
1 c. BBQ sauce
2 c. beef stock
1 tbsp. table salt (or to taste)
2 tsp. cracked black pepper
Multiple shakes of Mickey & T's rib rub. Double Yum.
Combine dry ingredients. Rub dry ingredients on pork, covering completely. Store overnight in tin foil. On a grill or on griddle which has a grilling side, sear meat thoroughly creating grill marks.
In a Crock-pot, combine Beef stock and BBQ sauce. Add pork shoulder to the slow cooker.
Set Crock-pot on high for 8 hours turning over half way through. Remove from Crock-pot and mash with hands adding 1 1/2 cups liquid from the crock.
Submitted by: Jem J Hamilton
Sunday, April 29, 2012
Breakfast of champions
I love scrambled eggs. I am the only person in the house who does so I typically make them when I am the only person in the house. Such as this weekend. :)
Eggs lightly beaten (as many as you wish)
White wine
Cherry tomatoes sliced to preference
Feta cheese (as much as you like)
Mickey & T's Greek seasoning
Scramble the eggs, adding the Greek seasoning and white wine as you go. Do not overlook this step. (Yum).
After heating the olive oil in the pan, I cook the cherry tomatoes until lightly browned. Then I add the scrambled egg mix and let it sit for a bit. As the outer rim of the eggs starts to form, I add the feta cheese. I cook until done.
I cook a batch of this on Sunday and have great breakfast ready to go for the week. And I can't recommend Mickey & T's seasonings enough. They are wonderful!
Eggs lightly beaten (as many as you wish)
White wine
Cherry tomatoes sliced to preference
Feta cheese (as much as you like)
Mickey & T's Greek seasoning
Scramble the eggs, adding the Greek seasoning and white wine as you go. Do not overlook this step. (Yum).
After heating the olive oil in the pan, I cook the cherry tomatoes until lightly browned. Then I add the scrambled egg mix and let it sit for a bit. As the outer rim of the eggs starts to form, I add the feta cheese. I cook until done.
I cook a batch of this on Sunday and have great breakfast ready to go for the week. And I can't recommend Mickey & T's seasonings enough. They are wonderful!
Monday, April 16, 2012
Blue Cheese Meatloaf
We started with Blue Cheese hamburgers. Then I decided that we could try it in Meatloaf.
We try anything. From Food.com
1 cup breadcrumbs ((I used 1/4 cup)
1/4 cup crumbled blue cheese (I used way more)
1 lb ground beef
1 egg (slightly beaten)
2 tablespoons chopped onions
1/2 teaspoon salt
1 dash pepper
blue cheese dressing
Directions:
Combine bread crumbs and cup crumbled blue cheese.
Add ground beef, egg, onion, salt and pepper.
Blend thoroughly.
Shape into a round loaf.
With a spoon, make a crater-like depression in top of loaf.
Fill depression with Blue Cheese Dressing.
If desired, sprinkle more crumbled blue cheese on top.
Bake at 350 for 1 hour. - **I use a probe and cooked it until the internal temp hit 165 degrees.
Cook's notes.
We don't use salt and pepper. We use Mickey & T's All American seasoning.
I used more blue cheese and less breadcrumbs.
I mixed it up (sans breadcrumbs and egg) the night before to let it get all happy. Added the breadcrumbs and egg just before putting it in the oven.
I kept it covered in the oven but next time, I would pull off the foil for the last 10 minutes.
We try anything. From Food.com
1 cup breadcrumbs ((I used 1/4 cup)
1/4 cup crumbled blue cheese (I used way more)
1 lb ground beef
1 egg (slightly beaten)
2 tablespoons chopped onions
1/2 teaspoon salt
1 dash pepper
blue cheese dressing
Directions:
Combine bread crumbs and cup crumbled blue cheese.
Add ground beef, egg, onion, salt and pepper.
Blend thoroughly.
Shape into a round loaf.
With a spoon, make a crater-like depression in top of loaf.
Fill depression with Blue Cheese Dressing.
If desired, sprinkle more crumbled blue cheese on top.
Bake at 350 for 1 hour. - **I use a probe and cooked it until the internal temp hit 165 degrees.
Cook's notes.
We don't use salt and pepper. We use Mickey & T's All American seasoning.
I used more blue cheese and less breadcrumbs.
I mixed it up (sans breadcrumbs and egg) the night before to let it get all happy. Added the breadcrumbs and egg just before putting it in the oven.
I kept it covered in the oven but next time, I would pull off the foil for the last 10 minutes.
It was SO GOOD. I would definitely make this again and again and again.
Cheers!
Sunday, April 15, 2012
Slow Cooker BBQ Pork Ribs
Things have been a little hectic at the Cafe recently. We spent last weekend just East of the Equator, opening our cottage for the season. Work at the General has been incredibly busy for me and Deirdre has been up to her eyes in work as well, so we have not posted a good recipe in a while That is about to change.
Ingredients:
- 2 slabs of pork spare ribs
- Mickey & T's Rib Rub
- BBQ sauce of your choice
Cut the ribs into pieces of 2-3 ribs. Liberally apply Mickey & T's Rib Rub on the ribs. Preheat an oven to 400F. Place the ribs on broiling pans and cook the ribs for 20-25 minutes. When done, remove the ribs from broiling pans and place into a slow cooker crockpot. Cook the ribs on high for 2 hours. After cooking the ribs on high for two hours, remove the ribs from the crockpot and pour out any liquid or fat that has accumulated at the bottom of the crockpot. Place the ribs back into the crockpot and liberally add BBQ sauce of your choice. Cook the ribs on low for 4-5 hours, and serve. You also might want to move the ribs around in the crockpot after 2-3 hours to allow the BBQ sauce to evenly coat the ribs. Serve with cole slaw and sliced fresh bread.
We decided to cook some pork spareribs for our dinner last night. On Friday night. I took out the frozen slabs of ribs from the pig we bought last year and defrosted them.
I sliced the ribs into 2-3 rib pieces, and applied Mickey & T's Rib rub on the piggies. If you have never tried any of Mickey's rubs or spices, I urge you to give his stuff a try. We just love his products.
I placed the ribs into the oven and cooked them for ~20 minutes. I then removed the ribs from the oven and placed them into our crockpot.
I cooked the ribs on high for two hours, and I poured off the liquid and fat that had accumulated in the crockpot. I put the ribs back into the crockpot, then I added a liberal amount of BBQ sauce to the ribs. I turned down the crockpot to low and I cooked the ribs for 5 hours. After about 3 hours of cooking, I rearranged the ribs so that the sauce would coat all of the ribs evenly.
I am happy to report that the ribs were an unqualified success. We served cole slaw and sliced fresh bread with the ribs. This is an easy way to cook a delicious meal.
Of course, throughout the cooking process Samson wanted to supervise things and keep an eye on the ribs. He did get a few snitches, of course.
Our next recipe will be for Blue Cheese Meatloaf. You never quite know what is going to be served at the Cafe.
Ingredients:
- 2 slabs of pork spare ribs
- Mickey & T's Rib Rub
- BBQ sauce of your choice
Cut the ribs into pieces of 2-3 ribs. Liberally apply Mickey & T's Rib Rub on the ribs. Preheat an oven to 400F. Place the ribs on broiling pans and cook the ribs for 20-25 minutes. When done, remove the ribs from broiling pans and place into a slow cooker crockpot. Cook the ribs on high for 2 hours. After cooking the ribs on high for two hours, remove the ribs from the crockpot and pour out any liquid or fat that has accumulated at the bottom of the crockpot. Place the ribs back into the crockpot and liberally add BBQ sauce of your choice. Cook the ribs on low for 4-5 hours, and serve. You also might want to move the ribs around in the crockpot after 2-3 hours to allow the BBQ sauce to evenly coat the ribs. Serve with cole slaw and sliced fresh bread.
We decided to cook some pork spareribs for our dinner last night. On Friday night. I took out the frozen slabs of ribs from the pig we bought last year and defrosted them.
I sliced the ribs into 2-3 rib pieces, and applied Mickey & T's Rib rub on the piggies. If you have never tried any of Mickey's rubs or spices, I urge you to give his stuff a try. We just love his products.
 |
| This rub is amazing! |
I placed the ribs into the oven and cooked them for ~20 minutes. I then removed the ribs from the oven and placed them into our crockpot.
 |
| Into the oven. |
 |
| Ribs after 20 minutes of cooking. |
 |
| These are the ribs just after I placed them into the crockpot. |
I cooked the ribs on high for two hours, and I poured off the liquid and fat that had accumulated in the crockpot. I put the ribs back into the crockpot, then I added a liberal amount of BBQ sauce to the ribs. I turned down the crockpot to low and I cooked the ribs for 5 hours. After about 3 hours of cooking, I rearranged the ribs so that the sauce would coat all of the ribs evenly.
 |
| The finished goods. |
I am happy to report that the ribs were an unqualified success. We served cole slaw and sliced fresh bread with the ribs. This is an easy way to cook a delicious meal.
Of course, throughout the cooking process Samson wanted to supervise things and keep an eye on the ribs. He did get a few snitches, of course.
Our next recipe will be for Blue Cheese Meatloaf. You never quite know what is going to be served at the Cafe.
Sunday, March 18, 2012
Post-ex on the Blue Cheese Burgers
I am happy to report that the Blue Cheese Burgers were an unqualified success. We used twice as much blue cheese than the recipe called for, but the flavor did not overpower the burgers. Next time, we will add even more blue cheese.
Saturday, March 17, 2012
Blue Cheese Burgers
It is an amazing March day here on the western plains of the Enchanted Mitten. It is 71F and sunny as I type this post. It is a perfect day for grilling. We decided to fire up our Weber grill this evening and make hamburgers.
Ingredients:
- 1 pound ground beef
- 1 tablespoon Dijon mustard
- 2 cloves garlic, minced
- 2 green onion, minced
- 4-5 tablespoons crumbled blue cheese
- 1 egg
- Salt and pepper to taste
Directions:
Crack the egg into a large dish and scramble the yolk and the egg whites. Add the ground beef, mustard, garlic, onions and salt and pepper to taste and blend well. Once blended, add the blue cheese and blend again. Do not over blend. Shape the mixture into patties and keep cold until ready to cook.
Prepare a fire in your grill. When the fire is ready, grill the burgers for approximately 5 minutes per side. Do not press down on the patties while cooking. When the burgers are done, remove them from the grill and serve on hamburger buns.
Cook's Notes:
We used All American Season from Mickey T's Rubs and Spices instead of salt and pepper. I cannot recommend his spices and rubs more strongly.
We will serve these burgers with cole slaw, seasoned french fries and grilled zucchini. Full report to follow after we have this meal. As ever, cocktails are at 6:30PM, sharp.
Full Report
Fan_freakin_tastic. A couple of notes. We would, next time, ADD more blue cheese, drizzling some on the top of the burger after the flip. And a friend suggested adding bacon. Next time!
Ingredients:
- 1 pound ground beef
- 1 tablespoon Dijon mustard
- 2 cloves garlic, minced
- 2 green onion, minced
- 4-5 tablespoons crumbled blue cheese
- 1 egg
- Salt and pepper to taste
Directions:
Crack the egg into a large dish and scramble the yolk and the egg whites. Add the ground beef, mustard, garlic, onions and salt and pepper to taste and blend well. Once blended, add the blue cheese and blend again. Do not over blend. Shape the mixture into patties and keep cold until ready to cook.
Prepare a fire in your grill. When the fire is ready, grill the burgers for approximately 5 minutes per side. Do not press down on the patties while cooking. When the burgers are done, remove them from the grill and serve on hamburger buns.
Cook's Notes:
We used All American Season from Mickey T's Rubs and Spices instead of salt and pepper. I cannot recommend his spices and rubs more strongly.
We will serve these burgers with cole slaw, seasoned french fries and grilled zucchini. Full report to follow after we have this meal. As ever, cocktails are at 6:30PM, sharp.
Full Report
Fan_freakin_tastic. A couple of notes. We would, next time, ADD more blue cheese, drizzling some on the top of the burger after the flip. And a friend suggested adding bacon. Next time!
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