Wednesday, December 14, 2016

Roasted Cauliflower

I made this last night, and it turned out great! Somebody even ate all the leftovers last night.


1 head of cauliflower cut into pieces (the smaller the pieces the faster it cooks)
Olive oil
Garlic powder
Salt 
Pepper
Grated parmigiano reggiano 

Line a roasting pan with aluminum foil for easy clean up. Place the cauliflower florets in the pan and toss with plenty of olive oil. Season generously with salt, pepper, and garlic powder.  Place pan in oven, set to 450, and roast approximately 20 minutes. Cooking time depends on the size of the florets. So, check on it after 15 minutes. It should be dark brown in spots and should offer no resistance when pierced with a knife. Remove from oven, taste and add more salt and pepper if needed. Grate parmigiano reggiano over all. Toss and serve.

Thursday, December 08, 2016

Bourbon balls

Makes just under 4 dozen

  • 8ounces Nilla Wafers cookies
  • 4ounces shelled pecans
  • 6ounces semisweet chocolate (64% cacao)
  • 1/3cup granulated sugar, plus more for coating
  • 2tablespoons light corn syrup
  • 6tablespoons bourbon
  1. In a food processor, reduce the Nilla wafers to fine crumbs and transfer to a large mixing bowl. Chop the pecans fine and add them to the bowl. Set aside. 
  2. Melt the chocolate in a heatproof bowl set over a pot of over hot, but not boiling water. Stir in the sugar, corn syrup, and bourbon. Add this mixture to the crumb mixture. Blend by hand until well combined. 
  3. Form tablespoon-sized lumps of the mixture unto balls, rolling between the palms of your hands. Drop the balls in a bowl of sugar and toss to coat. Transfer to an airtight container, arranging the balls in single layers separated by parchment. Store the bourbon balls tightly sealed at room temperature. They get better (mellower, and with a smoother texture) as they age.

Monday, November 28, 2016

Ham and Goody's Lemon Tea Cakes

Beloved in Knoxville, these tea cakes (aka cookies) are delicious!

Ingredients:

Cookies:
3 cups unsifted all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup butter or margarine, softened
1 cup sugar
1/3 cup fresh lemon juice
Grated lemon rind

Glaze:
1 1/4 cup confectioners sugar
2 tablespoons fresh lemon juice

Sift flour, baking powder, and soda into large bowl. Beat butter and sugar. Gradually add dry ingredients and lemon juice to sugar mixture. Chill dough for 1 hour. On a floured surfaced, roll half of the dough out to 1/8″ thickness. Cut out the cookies into desired shape. Place on ungreased baking sheets and bake at 400 degrees for 7 – 9 minutes. Glaze Mix sugar and lemon juice together. Once cookies have cooled, top with glaze. Let set before eating. 

Sunday, November 27, 2016

Ronnie grisanti's manicotti

1 package manicotti pasta, cooked,drained, cool
2 pounds beef
1/4 pound Italian sausage, removed from casing
1 small onion, chopped
1/2 teaspoon salt
1/2 teaspoon oregano
1/4 teaspoon pepper
1 can spinach, cooked, drained
2 eggs, beaten
1/4 cup Romano cheese
1 cup bread crumbs
1 1/2 cups Grisanti's spaghetti sauce (recipe follows)
1 cup cheese sauce (Romano or Jarlsberg)

Boil Manicotti shells according to package directions. Drain and cool .


Saute first six ingredients. Crumbling meat. Remove from heat. 


Add spinach, eggs, Romano and bread crumbs. Stir until mixed.


Stuff meat mix into manicotti shells. Place in buttered casserole dish in a single layer. Top with spaghetti sauce. I use Grisanti's recipe. But you may use sauce with no meat. Top with cheese sauce. I make cheese sauce with a white cheese rather than yellow.


Bake for 30 minutes at 375 degrees.

Monday, November 21, 2016

Simply Amazing Make Ahead French Toast Casserole

This recipe is a combination of several casserole recipes.  Easy to make the day before, leave in refrigerator overnight while all the ingredients blend in a heavenly fashion, add streusel mix and bake the next morning.  Your guests will be amazed and delighted.  Easily serves 12.


1 loaf Challah bread, cut into 1-inch cubes--you must use a substantial bread like Challah or Brioche.
         (Buy the bread in advance, cube and let sit out to get stale, 6-12 hours works great)  
8 oz. package of cream cheese, softened
2 Tbs sugar
8 large eggs
1 1/2 cup whole mile
2/3 cup half-and-half (you can use all whole milk)
1/2 cup maple syrup
2 tsps vanilla
Optional Streusal Topping
1/3 cup brown sugar
1/3 cup flour
1 Tbsp cinnamon
6 Tbs. cold butter, cut into very small chunks
1/2 cup+ Granny Smith Apple, peeled, sliced thinly, and cut into small chunks

Butter a 13 x 9 glass baking dish.  Place bread crumbs in baking dish.
In bowl of electric mixer outfitted with whisk attachment, beat softened cream cheese with sugar at medium speed till fluffy and well-combined.
Add in eggs one at a time, mixing well after each egg.
Add in milk/half-n-half, maple syrup and vanilla, beat until well combined.
Pour the cream cheese mixture over the bread cubes in the baking dish, using a spoon, lightly lift the cubes so they are evenly coated with cream cheese mixture.
Cover with plastic wrap and refrigerate overnight.  (At least 8 hours).
Take out of refrigerator for about 30 minutes prior to baking.

Preheat oven to 350
Make Streusal:  mix brown sugar, flour and cinnamon together in small bowl until well combined.  Add chunks of butter and blend with two forks or pastry blender until well combined.
Remove plastic wrap from bread pudding, ever so slightly, press top of bread down with fork or spoon just to get some of liquid cream cheese mixture to the surface.  Sprinkle with chopped apples and top with streusal.*
Bake 45-50 minutes until top is brown.  Serve with warm maple syrup.

* You can skip streusal and just sprinkle powder sugar over the top when you take it out of oven.  You could also add nuts or raisins to the top, or substitute berries for apples.


Friday, November 18, 2016

Roasted whole head of cauliflower

• 1 head cauliflower
• 4 tablespoons olive oil
• 1 lemon, zested and juiced
• 1 tablespoon cumin
• 1 tablespoon garlic powder
• 1 teaspoon ground coriander
• 2 teaspoons salt
• 1/2 teaspoon black pepper
• 1/4 cup (1 ounce) grated fresh Parmesan cheese

Preheat the oven to 400°F and lightly grease a small baking sheet with vegetable oil. Set aside.

Remove any green leaves from the cauliflower and trim off the hard part of the base.

In a medium bowl, whisk together the olive oil with the lemon zest and juice, cumin, garlic powder, coriander, salt and pepper.


Use a brush or your hands to spread the marinade evenly over the head of cauliflower. (Any leftovermarinade can be stored in the refrigerator in an airtight container for up to three days and used with meat, fish or other veggies.)


Place the cauliflower on the prepared baking sheet and roast until the surface is dry and lightly browned, 30 to 40 minutes.


Let the cauliflower cool for 10 minutes before cutting it into wedges. Serve warm with fresh grated Parmesan sprinkled over the top. Works great as an appetizer or pair with a green salad.

Grilled Pork Chops with garlic

8 cloves garlic

pork chops, each weighing about 8 ounces

tablespoon olive oil

Salt and pepper

Juice of 1 lemon, at room temperature

tablespoon chopped parsley

Peel the garlic cloves, blanch them, and cut them in half. Make 4 small cuts in each side of the pork chops and insert half a garlic clove into each slit. Brush the chops with olive oil and season them with salt and pepper. Grill the chops for between 6 and 7 minutes over a hot fire. When the chops are cooked, set them aside briefly. Mix the lemon juice and chopped parsley together. Serve the pork with the garlic still inside, garnished with about 3/4 teaspoon of the parsley mixture on top of each chop.

Marley Pound Cake

Mike Marley, brother of my childhood friend Sandy Marley, gave me his grandmother's pound cake recipe. 

Preheat oven to 350 degrees

One pound of butter
4 cups of sugar

4 cups of swans down cake flour 10x

1 teaspoon vanilla extract

One teaspoon of lemon extract

One teaspoon of almond extract

Topping

1 can of pineapple in Juice

1 cup of brown sugar

Half cup of butter

One third cup pineapple juice

Combine butter and sugar together and beat until thoroughly mixed. Separate egg yolks from whites. Mix yolks with butter and sugar. Mixing extracts. Apart beat egg whites until stiff peaks form. Mixing flour to Sugar egg mixture. Fold flour into sugar egg mixture. Fold in egg whites.

Grease and flour sides of pound cake pan. Combine brown sugar and a half cup of butter in saucepan and melt. Add pineapple juice. Cook until boiling. Pour brown sugar mixture into the bottom of the  pound cake pan . top with pineapples. Pour cake mixture on top of pineapples. Do not pour in all of the batter. Drop pan flat onto counter a couple of times to level next year. Cook until done. Approximately 55 minutes.

This recipe makes enough cake batter for one cake and 10 muffins. don't put all of mixture into cake pan or it will overflow when cooking.

Roasted sweet potatoes with pecans and spiced maple syrup

2/3 cup roughly chopped pecans
3 pounds sweet potatoes, cut into large dice
Salt and pepper
Grated orange rind
2 tablespoons olive oil
4 tablespoons unsalted butter
3 tablespoons maple syrup
1/4 teaspoon cayenne pepper


Heat oven to 450 degrees F and arrange rack in the middle.
While oven heats, place pecans on a baking sheet to toast until they smell nutty and are slightly darker, about 5 minutes. Remove from oven and set aside.
Place sweet potatoes on a baking sheet, drizzle with oil. Season well with salt and freshly ground black pepper, and toss to coat. Roast until golden brown and tender when pierced with a knife, about 30 to 35 minutes.
Meanwhile, melt butter in a small saucepan over medium heat. When it foams, stir in maple syrup, orange rind, and cayenne and let cook briefly, about 1 minute. Serve sweet potatoes with a drizzle of maple butter and a scattering of pecans.

Read more at: http://www.foodnetwork.com/recipes/aida-mollenkamp/roasted-sweet-potatoes-with-pecans-and-spiced-maple-sauce-recipe.html?oc=linkback

Thursday, November 17, 2016

Mini Tomato Tarts from Mississippi Magazine (February 2010)

I made these last night, and they were delicious. I made a few changes, of course. I think that you could go in a lot of directions with this recipe. You could use prosciutto, parmesean and basil for an Italian flavor, or spinach (squeezed dry), feta and oregano with grated lemon rind for a Greek flavor. How about chopped Spanish chorizo and manchego cheese for a Spanish take. 

Preheat oven to 350 degrees

Filling 
1 (10 oz) can Ro-tel tomatoes (drained)
1 cup mayonnaise
1 3 oz. pkg. real bacon bits
1 cup shredded gruyere (I used extra sharp cheddar)
(1 finely minced green onion)
(1/8 tsp cayenne pepper)
(2 tbl fresh minced parsley)

3 (19 oz) pkgs. mini filo shells, thawed

Combine all filling ingredients. Fill the Phyllo shells and bake for 10-15 min.
Yield:  45 tarts

Sunday, November 13, 2016

Cranberry nut bread

Made this tonight for the church bake sale and for all the family arriving next week. I tasted a sliver and it was delicious!

INGREDIENTS 

    • 2 cups fresh cranberries or 2 cups frozen cranberries, chopped
    • 2 cups sugar
    • 2/3 cup vegetable oil
    • 1/2 cup milk
    • 2 teaspoons grated orange rind
    • 2 teaspoons vanilla
    • 4 eggs
    • 3 cups all-purpose flour
    • 1/2 cup coarsely chopped pecans
    • 4 teaspoons baking powder
    • 1 teaspoon salt

DIRECTIONS

  1. Heat oven to 350º.
  2. Grease bottoms only of 2 loaf pans, 8 1/2 × 4 1/2 × 2 1/2 inches or 9 × 5 × 3 inches.
  3. Mix cranberries, sugar, oil, milk, orange peel, vanilla and eggs in large bowl.
  4. Stir in remaining ingredients.
  5. Pour into pans.
  6. Bake 50 to 60 minutes or until toothpick inserted in center comes out clean.
  7. Cool 10 minutes.
  8. Loosen sides of loaves from pans; remove from pans.
  9. Cool completely on wire rack before slicing.
  10. Store tightly wrapped in refrigerator up to 1 week.

Saturday, November 12, 2016

Greek style lemon potatoes from Epicurious

I made these last night to go with grilled lamb chops, and they are delicious!

  • 3 pounds baking potatoes, peeled and cut into 1 1/2-inch cubes
  • 1/2 cup olive oil
  • 4 garlic cloves, minced
  • 1 1/2 teaspoons dried oregano, crumbled
  • 1 teaspoon salt
  • Freshly ground black pepper
  • 1/2 cup beef stock or chicken stock
  • 1/3 cup freshly squeezed lemon juice
  • 2-3 tablespoons chopped fresh oregano. 
  • Preheat oven to 400°F.
  • Place the potatoes in a single layer in a 13-x-9-inch baking dish and pour the oil over them. Add the garlic, dried oregano, salt and pepper to taste and toss well to coat with the oil.
  • Bake the potatoes for 15 minutes. Add the stock, toss and bake for 10 minutes more. Add the lemon juice, toss and bake for 10 to 15 minutes more, or until the potatoes are cooked through. If you like, preheat the broiler and broil the potatoes for 2 to 3 minutes, or until golden brown.
  • Sprinkle with the fresh oregano and serve at once.

Wednesday, November 02, 2016

Smoked Salmon Mousse from Martha Stewart


  • 1 teaspoon unflavored gelatin, (from a 1/4-ounce envelope) 
  • 4 ounces smoked salmon, coarsely chopped 
  • 1 1/4 cups sour cream 
  • 1 to 2 tablespoons fresh lemon juice 
  • Coarse salt
  • Fresh dill, for garnish (optional)
  • Crackers or baguette slices, for serving  
  • Place 3 tablespoons cold water in a small saucepan, and sprinkle with gelatin; let soften, 5 minutes. Gently heat over low, stirring, just until gelatin dissolves; set aside. 

  • In the bowl of a food processor, combine salmon, sour cream, and lemon juice. Puree until smooth; season with salt. With motor running, add slightly cooled gelatin mixture, and blend until combined. 

  • Pour into two 8-ounce ramekins or bowls. Without touching surface, cover container with plastic wrap, and refrigerate until firm but spreadable, about 2 hours or up to overnight. Garnish mousse with dill, if desired, and serve with crackers or baguette slices.

  • Tuesday, August 30, 2016

    Peasant Bread in a bowl

    I found this on Facebook and have not tried it. It looks like an easy, no fuss bread. So, I will give it a try.

    The bowls: The vintage Pyrex #441 bowl is my favorite bowl to bake the peasant bread in — the perfectly round shape of the bowl creates a beautiful round loaf. It belongs to a set of four nesting bowls (also called Cinderella bowls, specifically the Pyrex #441, #442, #443, #444), which I have purchased from Ebay. I absolutely love the set in general, but I love most of all that I can bake the whole batch of peasant bread in the second largest bowl (#443) and half of the batch in the smallest bowl (#441). The set runs anywhere from $35 to $50 or higher depending on the pattern of the Pyrex. More pictures of the bowls can be found on this post

    Another cheaper, very good option is the Pyrex 322. Sold here, too. 

    The bread: This is a sticky, no-knead dough, so, some sort of baking vessel, such as pyrex bowls (about 1-L or 1-qt) or ramekins for mini loaves is required to bake this bread. You can use a bowl that is about 2 qt or 2 L in size to bake off the whole batch of dough (versus splitting the dough in half) but do not use this size for baking half of the dough — it is too big. 

    Yeast: I buy Red Star Active Dry and SAF Instant Yeast in bulk from Amazon. I store it in my freezer, and it lasts forever. If you are using the packets of yeast (the kind that come in the 3-fold packets), just go ahead and use a whole packet — It's 2.25 teaspoons. I have made the bread with active dry, rapid rise, and instant yeast, and all varieties work. If you are interested in buying yeast in bulk, here you go: Red Star Baking Yeast and SAF instant yeast. The beauty of instant yeast is that there is no need to do the proofing step — you can add the yeast directly to the flour. I never use active-dry yeast anymore, actually. 

    Several commenters have had trouble with the second rise, and this seems to be caused by the shape of the bowl they are letting the dough rise in the second time around. Two hours for the second rise is too long. If you don't have a 1-qt bowl, bake ¾ of the dough in a loaf pan and bake the rest off in muffin tins or a popover pan — I recently made 6 mini loaves in a popover pan. The second rise should take no more than 30 minutes.

    Serves: 2 loaves
  • 4 cups (512 g | 1 lb. 2 oz) unbleached all-purpose flour (measure scant cups)
  • 2 teaspoons kosher salt
  • 2 cups lukewarm water*
  • 2 teaspoons sugar
  • 2 teaspoons active-dry or instant yeast
  • room temperature butter, about 2 tablespoons

  • Mixing the dough:

  • • If you are using active-dry yeast: In a small mixing bowl, dissolve the sugar into the water. Sprinkle the yeast over top. There is no need to stir it up. Let it stand for about 10 to 15 minutes or until the mixture is foamy and/or bubbling just a bit — this step will ensure that the yeast is active. Meanwhile, in a large bowl, whisk together the flour and salt. When the yeast-water-sugar mixture is foamy, stir it up, and add it to the flour bowl. Mix until the flour is absorbed. 

    • If you are using instant yeast: In a large mixing bowl, whisk together the flour, salt, sugar, and instant yeast. Add the water. Mix until the flour is absorbed. 

  • Cover bowl with a tea towel or plastic wrap and set aside in a warm spot to rise for at least an hour. (In the winter or if you are letting the bread rise in a cool place, it might take as long as two hours to rise.) This is how to create a slightly warm spot for your bread to rise in: Turn the oven on at any temperature (350ºF or so) for one minute, then turn it off. Note: Do not allow the oven to get up to 300ºF, for example, and then heat at that setting for 1 minute — this will be too hot. Just let the oven preheat for a total of 1 minute — it likely won't get above 100ºF. The goal is to just create a slightly warm environment for the bread. 

  • Preheat the oven to 425ºF. Grease two oven-safe bowls (such as the 1-qt pyrex bowls I mentioned above) with about a tablespoon of butter each. Using two forks, punch down your dough, scraping it from the sides of the bowl, which it will be clinging to. As you scrape it down try to turn the dough up onto itself if that makes sense. You want to loosen the dough entirely from the sides of the bowl, and you want to make sure you've punched it down. Then, take your two forks and divide the dough into two equal portions — eye the center of the mass of dough, and starting from the center and working out, pull the dough apart with the two forks. Then scoop up each half and place into your prepared bowls. This part can be a little messy — the dough is very wet and will slip all over the place. Using small forks or forks with short tines makes this easier — my small salad forks work best; my dinner forks make it harder. It's best to scoop it up fast and plop it in the bowl in one fell swoop. 

  • Let the dough rise for about 20 to 30 minutes on the countertop near the oven (or near a warm spot) or until it has risen to just below or above (depending on what size bowl you are using) the top of the bowls. (Note: Do not do the warm-oven trick for the second rise, and do not cover your bowls for the second rise. Simply set your bowls on top of your oven, so that they are in a warm spot. Twenty minutes in this spot usually is enough for my loaves.)

  • Bake for 15 minutes. Reduce the heat to 375º and make for 15 to 17 minutes longer. Remove from the oven and turn the loaves onto cooling racks. If you've greased the bowls well, the loaves should fall right out onto the cooling racks. If the loaves look a little pale and soft when you've turned them out onto your cooling racks, place the loaves into the oven (outside of their bowls) and let them bake for about 5 minutes longer. Remove from oven and let cool for 10 minutes before cutting.


  • Read more: https://www.alexandracooks.com/2012/11/07/my-mothers-peasant-bread-the-best-easiest-bread-you-will-ever-make/#ixzz4Is2EhUJL





    Monday, August 29, 2016

    Mint chimichurri for lamb

    • 2 cups mint leaves
    • 1 small jalapeño, seeded and coarsely chopped
    • 1 small shallot, coarsely chopped
    • 1 garlic clove, coarsely chopped
    • 2 tablespoons red wine vinegar
    • Pinch of sugar
    • 1/2 cup plus 3 tablespoons extra-virgin olive oil
    • Salt
    • Process all ingredients in a food processor or blender to a not too smooth paste. Serve with lamb.

    Saturday, August 27, 2016

    Andrew zimmern's chicken wings

    These sound amazing! 

    4-6 servings

    16 chicken wings, flap segments removed and saved for stock
    1/3 cup sake
    1/3 cup soy sauce
    4 tablespoons brown sugar (If you like it sweeter, add more. You can check the flavor of the sauce at any time and I encourage you to do so.)
    3 tablespoons mirin
    3 tablespoons oyster sauce
    4 large thin slices fresh ginger
    2 cloves star anise
    1 dried hot chile
    1 cinnamon stick
    Shaved green onions, for garnish
    Sesame seeds, for garnish

    Place a 14-inch nonstick saute pan over high heat. Add the chicken and dry-sear to lightly brown the chicken. Add the sake, soy sauce, 1/3 cup water, brown sugar, mirin, oyster sauce, ginger, star anise, dried chile and cinnamon stick and bring to a simmer. Cook, covered, about 12 minutes.
    Uncover and simmer until the pan is almost dry, tossing frequently to coat the wings, 10 to 12 minutes. Skim off the fat if you like, and serve, garnishing with scallion shavings and sesame seeds. I like to emulsify the chicken fat into the sauce by turning up the heat at the last minute to boil the fat into the other liquids.



    Sunday, August 14, 2016

    Corned beef

    This was Ama B's recipe for corned beef. Part of it comes from The Heritage of Southern Cooking and the glaze is from a clipping from the old Parade Magazine. I'm going to include the instructions for corning your own brisket, but I think that Ama B just bought a corned beef brisket and proceeded.
    To serve this meat with cabbage, potatoes, and carrots. Cook the vegetables separately in salted water and serve buttered. 

    To corn meat
    1 4-5 lb brisket
    1 gallon cold water
    1 1/2 cups uniodized salt
    2 tbl light brown sugar
    2 tsp (1/2 oz) salt petre (sodium nitrate)
    8 bay leaves
    5 cloves garlic
    2 tbl coriander seed
    2 dried chile peppers
    2 tbl mustard seed
    1 tsp whole cloves
    1 tsp whol allspice
    Place the brisket in a non-aluminum pan (or in a turkey brining bag).  Add the remaining ingredients and weight down the meat with a plate so it stays submerged. Refrigerate for 2-3 weeks, turning every 2-3 days.

    To cook the corned beef
    1 bay leaf
    3-4 whole allspice
    1 clove garlic, unpeeled 
    Drain the meat and rinse well in cool water. Place in a deep roasting pan. Add the remaining ingredients and enough cold water to cover. Place in a cold oven, set temp to 325 and simmer 31/2-4 hours.  Allow meat to cool in broth. Reserve 3/4 cup cooking liquid to reheat and glaze.

    To reheat and Glaze 
    Preheat oven to 350
    1/2 cup bitter orange marmalade
    Place meat in a shallow roasting, sprinkle with salt and pepper and spread with marmalade. Pour reserved cooking liquid into pan and bake 25 minutes basting occasionally. Serve with mustard sauce.

    Mustard sauce (1 1/2 cups)
    6 tbl dry mustard
    1 1/2 cups water
    4 1/2 tbl flour
    3/4 cup sugar
    1 cup plus 1 tbl cider vinegar 
    6 tbl butter
    1 1/2 tsp salt
    In a non-aluminum saucepan, combine mustard and water and allow to stand a few minutes to lose its sting. Mix together flour and sugar. Add the vinegar and the flour mixture to the mustard and stir well. Simmer over low heat 15-20 minutes.



    Friday, August 05, 2016

    Codzitos

    Codzitos
    Los codzitos son una botana típica del sureste de México. Son taquitos fritos cubiertos de salsa y queso.

    Ingredientes:
    1 kg de tortillas de maíz (frescas)
    1 kg de manteca de cerdo, o 1 litro de aceite vegetal

    1 kg de jitomates
    2 dientes de aho
    1/2 de una cebolla morada tamaño mediano
    2 chiles habaneros ( o 1 chile x'catik y 1 habanero)
    250 gr de queso de Chiapas o Sopero (rayado) 
    Sal al gusto


    Preparación de la salsa:
    Los jitomates se hierven por 5 minutos o hasta que el pellejito se les despegue, se pelan. Los ajos, la cebolla, y los chiles se asan, se pelan los ajos, y a los chiles se les quitan las semillas. Se licuan los jitomates pelados, ajos y chiles (al gusto) hasta que este el licuado bien finito. El licuado se frie con un poco de manteca (o aceite) hasta que tome un color anaranjado. Se baja a fuego lento y se continua cociendo hasta que espese. Una vez espeso, se agrega la sal.


    Preparación de los codzitos:

    Para formar un codzito, se toma una tortilla, se le pone una pisca de sal, se enrolla (como una flauta) y se amarra con hilo de algodón (ver foto). Se repite el proceso hasta que se acaben las tortillas.

    En un sartén hondo, se calienta la manteca (o aceite) y cuando este bien caliente se agregan unos codzitos. Cuando ya este fritos, se sacan del sartén y se colocan en una coladera cubierta con servilletas de papel. Se agregan mas codzitos y se repite el proceso hasta que todos los codzitos esten fritos.

    Se ponen unos codzitos en un platon, se cubren con la salsa bien caliente y se espolvorean con el queso rayado.


    Translation 
    1 kilo corn tortillas
    1 kilo pork lard or 1 liter of vegetable oil

    1 kilo plum tomatoes
    2 garlic cloves
    1/2 medium red onion
    2 chiles habaneros (or to taste) (for a milder flavor, substitute a banana pepper)
    250 grams queso fresco, shredded (you could substitute feta)

    Sauce
    Plunge the tomatoes into boiling water and peel. Roast the garlic, onion, and chiles in a dry iron skillet until blistered. Peel the garlic and deseed the chiles. Puree tomatoes, garlic,onion, and add chiles to taste. Cook puree in some of the lard until it becomes orange colored and thickens. Add salt to taste.

    Codzitos
    Salt a tortilla, roll it up and secure with twine (or toothpick). Repeat with all the tortillas.
    In a deep skillet, heat the lard and fry the codzitos a few at a time til brown. Set them aside to drain.

    To serve
    Place 2-3 codzitos on a plate. Top with hot sauce and shredded cheese.


    Thursday, July 28, 2016

    Cook's Country Quick Cinnamon Rolls

    Dissove 4 tsp rapid rise yeast in 1/4 cup warm milk with 1 tsp sugar
    Let stand 5 min

    Make Filling
    Mix together-
    3/4 cup light brown sugar 
    1/4 cup granulated sugar
    1 tbl cinnamon
    1/8 tsp salt
    Mix in-
    2 tbl melted butter
    1 tsp vanilla

    Roll dough
    Mix together -
    2 3/4 cup ap flour
    2 1/2 tsp baking powder 
    3/4 tsp Salt
    5 tsp sugar
    Add -
    yeast mixture
    2tbl melted butter
    1 cup warm milk 

    Knead roll dough 2 minutes. 

    Roll out dough into a12 x 9 rectangle
    Brush with 2 tbl butter, leaving a 1/2"edge unbuttered on one of the long sides.
    Sprinkle with filling (leave off the 1/2" unbuttered edge) and press the filling firmly onto the rectangle so it stays in place when rolling up.
    Roll up tightly and evenly.
    Pinch unbuttered edge to seal.

    Cut into 8 rolls and place in oiled and parchment lined 9" round, dark cake pan.
    Place rolls cut side up with seams facing in and brush with 2 tbl butter.
    Cover with plastic and let rise 30 minutes.
    Bake at 350 for 23 minutes.
    Let cool in pan.
    Run a knife around the pan and invert. Remove 
    parchment. Reinvert onto a rack placed on a cookie sheet. Ice with glaze.

    Glaze 
    Mix together
    3 oz cream cheese
    2 tbl butter
    2 tbl milk
    1/8 tsp salt
    1/2 tsp vanilla
    Add 1 cup conf sugar

    Saturday, July 09, 2016

    How to season and maintain an iron skillet

    A lot of the new ironware comes preseasoned, but if you buy or inherit an old piece you need to know how to season it.  Just wash it with warm, soapy water, rinse, and dry well.  I like to set it on a hot burner til really dry.  Rub it all over, inside and out with Crisco or vegetable oil.  Bake at 375 for 1 hour. 
    To maintain it, always wash it out and dry it on a hot burner.  Wipe down with vegetable oil or Crisco.  If you get some terrible gunk that doesn't easily wash off, scrub the pan with Crisco and salt.

    Monday, June 13, 2016

    Minilla de atún

    1 kilo de filete de pescado del nilo
    1 kilo de tomate
    1 cebolla mediana
    3 dientes de ajo
    2 hojas de laurel
    1 cucharadita de oregano
    1/3 de barra de achiote
    1 cuchara de aceite de oliva
    Consumes en polvo para sazonar

    1 cebolla morada
    Aguacate
    Chile habanero
    Limones

    Preparación 


    Cocer el filete de pescado y desmenuzarlo.
    Freír en el aceite de oliva la cebolla y ajo finamente picado s. 
    Aumentar el jitomate picado (sin piel ni semillas), laurel, orégano, aceitunas picaditas y achiote. Cocinar a fuego bajo por 10 minutos a que se deshaga perfectamente bien el achiote. Probar sazón.
    Agregar el filete desmenuzado. Si es necesario agregar consomé en polvo y dejar 5 minutos más a fuego bajo. 
    Filetear la cebolla morada y picar el chile habanero, bañarlos con jugo de limón. Reposar.
    Servir en tostadas acompañado de cebolla morada y aguacate.

    Underwood's Hoisin Baby-Back Ribs


    • 2 racks baby-back ribs

    Dry Brine or rub

    • 1 cup packed brown sugar
    • 1 1/2 teaspoon ginger powder
    • 2 tablespoons chili powder
    • 1/4 teaspoon cayenne pepper
    • 3/4 teaspoon black pepper
    • 5 tablespoons kosher salt
    • 2 star anise pods

    Rub ribs with spice mix, both sides. Put in baking dish, cover and refrigerate overnight.

    Liquids

    • 1 cup white wine
    • 1 teaspoon minced garlic
    • 1 teaspoon minced fresh ginger
    • 1/4 cup honey
    • 1/2 cup each, water, cider vinegar and soy sauce

    Next day

    Pour liquids over ribs, cover with plastic wrap, then aluminum foil. Bake at 350 degrees for 4 hours. Remove from oven, let cool. Remove ribs from liquid and refrigerate ribs. Put liquids in a sauce pan with 1/4 cup Hoisin sauce and reduce to half until liquid thickens to a glaze. Put ribs on grill, baste with glaze, cut into individual ribs coat with more glaze. Grill until hot. Serves 6-8.