Rain, rain, go away….

22 04 2012

Ahh, while the flowers need the rain and the earth has been rinsed of its pollen film, being stuck inside in the springtime makes me think of my childhood.  I can remember standing solemnly by the windows watching the raindrops race down the pane wondering why it had to rain when I so wanted to go outside and play. (See today’s haiku) If I were in charge, it would only rain at night!  LOL  But what better way to bring springtime indoors than with a southern style picnic complete with boneless pork ribs, potato salad, and slaw!

Ribs, Slaw, and Pot Sad

"The gang's all here. Let's eat!"

SOUTHERN STYLE RIBS WITH

PERFECT POTATO SALAD AND

SASSY BROCCOLI SLAW

Ingredients for Ribs:

Ingredients for Ribs

"Just add water!"

  • 2 lbs. boneless pork ribs
  • 2 T bacon drippings
  • Water to just barely cover the ribs
  • 1 1/2 c cider vinegar
  • 1 T Texas Pete
  • 2 T Red pepper flakes
  • 3/4 – 1 tsp salt

Steps:

  1. Add all ingredients to large pot.

    Cover Ribs With Vinegar And Pepper Flakes

    "Throw it all in!"

  2. Bring to a boil.
  3. Cover and simmer two hours. (RESERVE THAT WATER!)
  4. Remove with slotted spoon to a bowl and slather in sauce of choice.
  5. Grill on medium hot grill (or grill pan if you’re trapped inside)  for about ten minutes turning frequently.  

Ingredients for Pot Sad:

  • 6 medium red potatoes

    "A few simple ingredients..."

  • 5 hard boiled eggs
  • 1 cup mayo
  • 1/8 cup yellow mustard
  • 1/2 tsp paprika
  • 1/4 tsp pepper
  • 1/8 tsp salt
  • 1/4 tsp onion powder

Steps:

  1. Cut potatoes (skin on) into one-inch cubes.
  2. Par-bake in the microwave three minutes.
  3. Boil for about ten minutes in the reserved rib water.
     (This adds a subtle flavor and the vinegar keeps the potatoes from turning brown!)
  4. Peel and chop hard boiled eggs.
  5. Mix all remaining ingredients into a sauce with the chopped eggs.
  6. Fork test potatoes; they should feel “al dente”; they will continue to cook after being drained.
  7. Stir egg mixture into the potatoes.

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Brrr-rrrrrr! It Sure Doesn’t Feel Like Spring!

31 03 2011

Craving comfort food on this dreary, cold, “spring” day, I decided to rustle up some good old fashioned beef stew. One of my favorites growing up, “wart biscuits” and all, I knew it would be just what I needed to stick to my ribs. Mom’s recipe is just like I remember it (though Mom, like me, didn’t measure anything!) with just a few added extras I’ve picked up along the way. The biscuits are actually known as “drop biscuits” and the recipe can be found on any Bisquick pouch/box. Jeff, my brother, always called them “wart biscuits” ’cause of the way they bake up all bumpy. LOL I never bake drop biscuits without thinking of him. 🙂

Beef Stew in Bowl with Cheddar Cayenne Wart Biscuits

Y'all, I swear, this was my best EVER!!

MOM’S BEEF STEW ( A LA JULIE!)  WITH CHEDDAR CAYENNE “WART BISCUITS”

     

    Ingredients:

  • Bacon grease (or EVOO)
  • Salt/Pepper mix
  • All purpose flour
  • Zip style gallon plastic bag

    Ingredients for Mom's Beef Stew

    Round up your ingredients.

  • 1 # stew beef
  • 1 # peeled baby carrots
  • 2 medium yellow onions
  • 3 medium russet potatoes
  • Water
  • Bisquick
  • Milk
  • Cheddar cheese blend
  • 1/4 tsp. cayenne pepper

Steps:

    Bag your Beef!

  1. Turn the burner on medium and place 2 T of bacon
    grease in a medium sized stockpot to heat.
  2. Add 3 T of flour and 1 T salt/pepper mix to the plastic bag.
  3. Seal the bag and shake vigorously to mix.
  4. Add the stew beef and shake vigorously to coat.
  5. Place flour coated beef by the handful into heated pan to saute.
  6. Flavor Pellets Revealed....

  7. Stir occasionally to brown all sides.
  8. Add 1/2 of the carrots to the remaining flour mix in the bag.  (Add more flour/seasoning mix as needed)
  9. Repeat steps 3-6, scraping up the brown bits on the bottom.  (Consider them flavor pellets!  LOL)
  10. Peel and quarter 2 med yellow onions and add to the pot.

    Work smarter not harder!

  11. Scrub 3 med russet potatoes and cut into bite sized pieces. *(I used my grandmother’s old fashioned french fry maker to speed up the process.)
  12. Place the potatoes in a microwave safe bowl and “nuke” on high for four minutes.  Toss with any remaining flour mix from the bag.

    Amazing what a little water will do!

  13. Add the potatoes to the pot and stir vigorously, being sure to scrape all of the “flavor pellets” stuck to the bottom of the pan.
  14. Add a cup of water to the potato bowl, to rinse all the starch and remaining seasoning out.  Add to the pot.
  15. Add additional water to just cover the ingredients, about 6 c.  (You will add more in a later step.)
  16. Stir all ingredients together and bring to a boil.

    Carrot Circles

  17. Chop the remaining carrots into discs and add to the stew.
  18. Reduce heat to low, loosely cover, and simmer 30 min.
  19. Combine 3/4 c COLD water with 1 T flour and 1 tsp salt/pepper mix in a leak proof container.
  20. Shake to mix thoroughly and dissolve the flour.
  21. Return stew to a boil.

    Beef Stew Gravy

  22. Slowly add the flour/water mix stirring constantly.
  23. Repeat steps 17-20 until desired consistency is reached.
  24. Lower heat to simmer and taste.
  25. Adjust seasoning as needed.
  26. Stew is done when vegetables are fork-tender.




Philly Farfalle

13 04 2010

Well, for those of you that don’t already know, I’ve entered the Paula Deen Next Big Cooking Star contest and this is my first video entry.  Just click on the picture to play the video!   For more cooking videos, just click on the word “VIDEOS”  to see me in action.  As always, thanks for checking me out! 🙂

CLICK HERE TO PLAY THE VIDEO!

Philly Farfalle Ingredients Sans Pasta





The Incredible Edible Egg Sandwich

25 02 2010

Now, I know you all can fry an egg and slap it on a piece of toast, but I decided to include this recipe ’cause I had a few tips I wanted to share that can change your sandwich from mediocre to memorable.

FABULOUS FRIED EGG SANDWICH

  • Sprinkle the egg with a dash of onion powder in addition to salt and pepper
  • Fry your egg in plenty of butter, gently flipping it just once
  • Cook the flipped egg another 20- 30 seconds or so, just enough to set the white
  • Spread a smidgen of mayonnaise on each piece of toast
  • Slide the egg right out of the pan onto the toast
  • Pour the left over melted butter on the outside of the sandwich
  • Cut diagonally into two pieces, ’cause everyone knows triangles taste better! 🙂




The Incredible Edible Egg!

25 02 2010

Frittata

Hot Morning Love

CHEESY ONION FRITTATA

Who says you can only serve a fritatta when you have a crowd?  Craving something for breakfast that would stick to my ribs, I decided to see if smaller fritattas would cook up like their older/larger siblings.  This fritatta will still feed four, but by using a smaller pan and fewer eggs, you could even make this for two!  (However, I can assure you that unless you’ve only a few eggs on hand, you’ll want to keep with the larger one ’cause it reheats beautifully!)

Ingredients:

  • ~3/8 c buttermilk
  • 6 large brown eggs (I swear they cook up fluffier!)

    Gather your ingredients!

  • ~1/8 tsp each salt and pepper
  • ~3/4 c diced red, white, or yellow onion
  • ~1 T butter
  • 2 handfuls shredded Mexican mix cheese ( Food Lion four cheese blend)

Steps:

  1. On medium heat, saute onions in butter until translucent using a 9 in frying pan ( I use cast iron).
  2. Crack 6 eggs into a large mixing bowl.
  3. Add the buttermilk, salt, pepper, and ONE handful of cheese to the eggs.
  4. Whisk, beat, or vigorously stir, the mixture until frothy.
  5. **Don’t worry, you can’t overbeat it.  I used a hand mixer.**

    If you can't beat 'em...join 'em

  6. Add the mixture to the still cooking onions stirring  immediately with a wooden spoon/spatula to evenly distribute the onions and cheese.
  7. Continue to cook and stir, scraping the bottom every so often, making a soupy mixture like hot and sour soup.
  8. Preheat oven to broil and place rack 4-6 six inches from heat source.
  9. When egg mixture begins to bubble around the edge and has more cooked egg than not, remove from heat.
  10. Sprinkle one handful of cheese on top of the fritatta and place in the oven on the top rack.
  11. Broil 4-6 min until cheese begins to brown.

    Scrape, Stir, Repeat

  12. Remove from oven and slice into wedges.
  13. Serve immediately with an iced cold glass of milk!

*This turned out velvety smooth, both fluffy and creamy, EVEN WHEN REHEATED THE NEXT DAY! This surprised even me, for I can’t stand cold, or even cool eggs, and next day eggs? …..previously I would have said, “Ain’t gonna happen!”

*Fritattas are extremely versatile and an excellent use for leftovers.  Add your favorite meats and veggies and create your own unique fritatta today.

Melts in your mouth, not in your hands!





Mmmmm………Toasty Turkey Sandwich

20 02 2010

The following recipe was inspired by Quiznos Subs’ Turkey Ranch Swiss submarine sandwich.  I did a brief stint working for Quiznos when they first opened in Kill Devil Hills.  They are downright anal about sandwich preparation and that’s what makes them so good, that and quality ingredients.  OMGoodness!  I sound like a commercial.  So, without further ado, here’s how to make JULIE’S turkey ranch swiss toasted sandwich.

Plated Turkey Sandwich

Dig In!

TURKEY RANCH SWISS





Creme de la Creme

15 02 2010
BBQ Plate

Serve With An Iced Cold Dr. Pepper

The sun is shining today, after weeks of snow and rain, and I’ve summer on the brain. This is the best cole slaw I have ever made!  Buttermilk’s the secret, our grandmothers were right!  🙂  Pair it up with Griffin’s NC BBQ on a toasted bun with Texas Pete and a handful of potato chips;  you’ve got  yourself a meal fit for any self respecting summer shindig.

CREAMY DREAMY COLE SLAW

Ingredients:

  • 1 16 oz bag shredded tri-colored cole slaw mix
  • 1/2 c buttermilk
    Cole Slaw Ingredients

    Gather Your Ingredients

  • 1/4 tsp celery seed
  • 2 T apple cider vinegar
  • 1/2 tsp coarse ground black pepper
  • 1 tsp sugar divided
  • 1 c Duke’s mayonnaise

Steps:

  1. Pour the buttermilk into a large mixing bowl along with the pepper, celery seed, and half the sugar*.
  2. Mix using a whisk until frothy.
    Buttermilk and Dry Ingredients

    Flies in the buttermilk shoo fly shoo!

  3. Add the mayonnaise and vinegar and whisk until the consistency of pancake batter.
  4. Taste the mix and determine whether or not you’d like to add the additional sugar*.
  5. Add the carrot and cabbage mix starting with half the bag.
  6. Mix with a wooden spoon with a hole.
  7. Continue to stir in cabbage until desired dress ing cabbage ratio is acheived.
    Cole Slaw Complete

    All Mixed Up!

    Cabbage Mix With Wooden Spoon

    Start with half the bag......








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