Archive for April, 2010

Friday, April 30, 2010 @ 01:04 PM

1 1/2 cups mango, peeled, pitted and chopped

3/4 cup fresh cilantro ( not chopped, stems and all)

2 chipotle peppers in adobo sauce, plus 1 tablespoon adobo sauce

2 tablespoons unseasoned rice wine vinegar

4 cloves garlic, peeled

2 tablespoons fresh lemon juice

1 tablespoon canola oil, plus extra for grill

2 teaspoons kosher salt

1 teaspoon fresh ground black pepper

2 pounds chicken wings


Put the mango, cilantro, chipotle, vinegar, garlic, lemon juice, 1 tablespoon of oil and salt and pepper, in a food processor and puree until smooth. Adjust seasonings, to taste.

Add the chicken with half the mango mixture to a resealable plastic bag, and massage to coat the chicken with the sauce. Refrigerate at least 6 hours to marinate.

Put the other half of the mango mixture into a small saucepan and simmer over low heat until thick, stirring often, about 15 minutes. Set some of the simmered chipotle-mango sauce aside to serve on the side and baste the chicken every few minutes with the rest of the sauce.

Preheat your Brinkmann grill or cast iron grill pan to medium-high heat and brush with canola oil. Remove the chicken from the marinade and put on the grill.

Grill the chicken turning and basting about every 5 minutes until cooked through, about 20  minutes. Transfer to a serving platter and serve with the reserved mango sauce.

Did you like this? Share it:
Thursday, April 29, 2010 @ 06:04 AM

An easy side dish I like to do. Get some nice big Idaho Bakers,slice them in half,lengthwise.Now rub them with olive oil and sprinkle with garlic pepper.Cook on your Brinkmann Grill,(or top shelf of any grill) with lid down, cook skin side down,for about 45 mins to an hour…or til fork tender.Don’t turn the potatoes over…they’ll burn.

Did you like this? Share it:
Tuesday, April 27, 2010 @ 08:04 AM

Oil for frying

1\2 c all purpose flour

1 tsp salt

3 large eggs,beaten

1\2 c milk

2 12 oz pkgs mozzarella string cheese sticks

2 c Italian seasoned bread crumbs

Combine flour & salt. mix well.In another bowl combine eggs and milk.Stir well with a wisk.Dredge string cheese in in flour mixture,shaking off any excess.Dip in egg wash,then roll in bread crumbs,coating well on all sides.Cover and chill for 1 hour.While chilling preheat oil in Presto deep fryer to 400 degrees.When done chilling fry 4-5 sticks at a time for 2-3 mins or until golden,turning once.Remove from hot oil and drain on paper towels.Serve warm.

Great for tailgating,family night,game time,appetizers,whatever.

Did you like this? Share it:
Monday, April 26, 2010 @ 08:04 AM

Pineapple upside-down cake became famous when The Dole Company had a cooking contest in 1925.

4 Tbsp butter(1\2 stick)

3/4 c dark brown sugar

1 can pineapple slices

Maraschino cherries

1\3 c vegetable shortening

2\3 c granulated sugar

1 tsp vanilla extract

2 eggs

1 2\3 c all purpose flour

2 tsp baking powder

1\4 tsp salt

2\3 c milk

Preheat oven to 350 degrees.

Melt the butter over moderate heat in a 9″ cast iron skillet.Add the brown sugar and continue to cook, stirring constantly, until the sugar melts & is very thick and bubbly.(Be careful,mixture will be very hot.)Rapidly arrange pineapple rings in one layer in the pan,pressing them down into the hot syrup,and the adding a cherry to the center of each.Set aside

Cream shortening in a large mixing bowl with the granulated sugar.Mix well.Add vanilla,then the eggs,and continue to beat until the mixture is well blended and fluffy.Combine the flour,baking powder & salt.Add them to the creamed mixture along with the milk,and beat for 30 seconds,until the batter is thoroughly mixed and perfectly smooth.Spread evenly over the pineapple rings.

Bake for 35-40 mins. or until a toothpick inserted into the center comes out clean and the thick,syrupy juices are bubbling up around the edges.Remove from the oven.Let cool for about 5 mins. before turning onto a serving plate,fruit side up.

I like to serve this in a bowl with milk or heavy cream poured over the top.

Did you like this? Share it:
Sunday, April 25, 2010 @ 08:04 AM

1/2 c all purpose flour

1\2 tsp salt or less

1/4 tsp black pepper

2 eggs,well beaten

4 slices veal scallopini(about 4 oz. each)

2 Tbsp butter

1 Tbsp olive oil

1 c brown ale

1/3-1\2 can  beef broth

2 Tbsp capers,drained

4 lemon wedges,optional

Combine flour,salt,and pepper in a shallow dish;mix well. Place eggs and bread crumbs in 2 separate shallow dishes.Pat the scallopini dry.Coat each slice with the flour mixture. Then dip in the eggs & then the bread crumbs.

Heat butter and oil in a large cast iron skillet over medium high heat. Add veal and cook 3-4 mins,turning once,until no longer pink.Remove from pan & keep warm.

Add ale to the pan and bring to a boil,scraping up all the browned bits in the bottom of the pan.Add in the beef broth. Take any remaining flour,add a little water to make a paste.Toss in the gravy mixture and stir constantly until thickened. Add Capers. Spoon sauce over veal to serve.Garnish with lemon wedges.

Angel hair pasta, lightly buttered, & fresh greens beans cooked in the remainder of the beef broth make nice side dishes to this meal.

Did you like this? Share it:
Saturday, April 24, 2010 @ 08:04 AM

Easily get that that smokey flavor you love right on your Brinkmann grill ,in your oven,or right on a campfire.The unique Smoker Bag offers the easiest way to smoke fish,seafood,poultry,pork,beef,lamb,and vegetables or fruit right on your grill,in the oven,or on your campfire anytime of the year.The secret is the patented 3 ply design of the aluminum foil bag.There is a separate bottom layer that contains alder,hickory,or mesquite wood chips.That separate layer keeps the smoke in the bag and a delicious subtle smoky flavor to your food.The Smoker Bag keeps your food moist,making it easy for even a novice to make a delicious smoked meal,and clean up is as easy as can be.A whole meal in one bag. You can cook a salmon fillet with asparagus,bells peppers & sliced onion to smokey perfection in half an hour.Just put your grate to the lowest possible position on the grill & pre-heat. Pat your food dry…season for taste. For best results allow the food to come to room temperature for at least 30 mins. before cooking.Fill the smoker bag with food(2\3 full for best results.)Close the smoker bag by folding the opening at least 1\2″ twice & then folding in the corners.Place the bag on the hot grill so that the “this side down” side is down.For a gas grill place right on the grate.Cook on hot for the first 10-15  mins. then lower to medium heat.Use a meat thermometer to test for doneness.Veggies 15 mins on high and another 10 til done. Fish 15 mins on high approx 15 mins. til done. Most meats 15 mins on high 30-45-60 mins until done.Again use your meat thermometer to check for doneness.Boneless chicken 170 degrees, turkey & chicken bone in 180 degrees,pork 170 degrees,beef 145 degrees for medium rare,lamb 160 degrees for medium. For best results remove skin from poultry,and cook fish with skin side down.To brown meat,cut a small hole in the top of the bag 10 mins before the end of cooking time.This process allows for the moisture to release and for the food to brown.Take the bag off the grill using oven mitts.Let food rest in the unopened bag for 5-10 mins. before opening.Cut open the bag with a knife or scissor(Careful…the steam from the bag will be hot!)Peel the foil back to the sides. Serve and enjoy!

Did you like this? Share it:
Friday, April 23, 2010 @ 01:04 PM

1 tbsp paprika

1 Tbsp packed dark brown sugar

1 tsp ground cumin

1 tsp garlic powder

1\4 tsp ground ginger

1 tsp salt

1\2 tsp black pepper

1 chicken 3 1\2-4 lbs rinsed and patted dry

1 can beer(12 oz)

Prepare your Brinkmann Grill for indirect cooking

Combine all the dry ingredients in a small bowl.With your fingers, gently loosen skin of chicken over the breast meat,legs & thighs.Rub your dry ingredient mixture inside the cavity,and under & on the skin. Open beer can & pour off 1/4 of the beer.Place your can in your Bayou Classic ChickCan rack.Place ChickCan rack in a pie plate or oven safe pan. Place chicken cavity over the can.Place the chicken in the pan upright on the grill grate over indirect heat.Cover and cook until the chicken is very tender and thermometer inserted into thickestpart of thigh registers 170 degrees.(About 1 1\4 to 1 1\2 hours) Use metal tongs to lift chicken off the pan,take off of ChickCan rack. Let rest for about 5 mins.Slice chicken & serve.

Did you like this? Share it:
Thursday, April 22, 2010 @ 08:04 AM

Canola oil, for frying

1 (8.5-ounce) box corn bread mix

1 teaspoon garlic powder

1/4 cups milk

1 egg

1/4 cup  chopped onions, thawed

1 green apple, grated

1/4 pound smoked ham, diced

Cranberry Orange  Sauce:

1 cup cream cheese, room temperature

1/4 orange juice

1/4 cup whole cranberry sauce

Orange Sauce:

1/3cup orange juice

1 cup sour cream

1 pinch salt

Heat oil in a cast iron Dutch oven or deep-fryer until it reaches 350 degree F.

In a large bowl add the cornbread mix, garlic powder, milk, egg and onions. Mix well to combine. Add apple and ham and stir to combine.

Using a tablespoon or small scoop, carefully slide tablespoon size amounts of the fritter batter into the hot oil. Fry about 6 at a time. Fry for approximately 2 to 3 minutes or until golden brown and crispy. Remove from oil and drain on paper towel lined baking tray.

Serve with orange or cran-orange sauce.

Did you like this? Share it:
Wednesday, April 21, 2010 @ 08:04 AM

1 lb pork,chicken,beef or shrimp or a combo of some or all

2 cloves garlic,minced

5-6 baby carrots,julienned

1 stalk celery,sliced on a slant

1 onion chopped

3 green onions chopped

1/2 head of broccoli/blanched

handful of pea pods

1 whole red,orange or yellow pepper(or a 1\3 of a combo of all 3),julienned

1 small can mung bean sprouts(or fresh if available)

1 small can sliced water chestnuts

1 small can bamboo shoots

1 can low sodium chicken or beef broth

Flavored Stir fry sauce(I prefer to use Iron Chef TM Sesame Garlic Sauce)

Seasoning (like McCormick’s  Szechwan TM or Emril’s Asian TM)

1 lb linguine or angel hair pasta

Cut up the carrots,celery,onion,pepper,& green onion.Put in a bowl & set aside. Julienne whatever meat you’re using.If you want you can  cut up the meat ahead of time and marinate with soy sauce, teriyaki sauce or orange juice with a little Asian seasoning or Chinese 5 spice.You can also blanche the broccoli ahead of time and set aside.Open cans of sprouts,shoots & chestnuts & drain. Set aside.Heat a pot of water for the pasta.Heat up a little oil in a large cast iron skillet or wok.Toss in and brown the beef,chicken,or pork. Take the meat out of the pan and set aside. Now you want to stir fry the raw vegetables. Start with a little oil,toss in the minced garlic,saute a moment and throw in carrots,pepper,celery & onions.Stir fry a few minutes. Add the browned meat.Sprinkle in some seasoning & stir fry a few more minutes.Add about 1\3 -1\2 can of broth and your flavored sauce…(example:1\3- 1\2 bottle of Sesame Garlic Sauce)(If you are doing raw deveined shrimp now is a good time to throw the shrimp in. If shrimp is already cooked wait until the end and toss in with pea pods.)Cover pan with a lid for a few moments and let the flavors blend and the shrimp to cook.In the mean time…if your water has started to boil,it’s time to prepare your pasta. Follow package directions. Take the lid off of your stir fry. Add the drained canned vegetables,pea pods, & broccoli.Stir & put the lid back on for a minute or three.If you like your sauce a little thicker,put a tsp or two of corn starch in a little cold water and add to the stir fry & mix it through.Drain your pasta & put it back in the pan.Toss in a little bit of the flavored sauce and stir.Now you serve. Either put the pasta right in a bowl and put vegetables on top or put the pasta right in the stir fry and toss together.Serve with some crispy chow mein noodles on top.Deep fry some mini egg rolls as a  side dish.This is a very versatile recipe.Instead of lo mein you can follow the above directions but serve stir fry over rice or large pearl couscous. There are many vegetable and meat combinations that can be done,many different spice levels.Use your imagination and have fun with it!

Did you like this? Share it:
Tuesday, April 20, 2010 @ 04:04 PM

While you might have perfected a number of recipes with your new deep fryer, that doesn’t mean you have every aspect of the machine down. For example, many people new to this cooking phenomenon are a bit lost about when to change the oil within the fryer. While it certainly doesn’t need it fresh every time, there are a few things to look out for when it comes to the oil in your fryer.

For one, if the Cool Touch deep fryer smokes at normal temperatures, it’s definitely time to replace the oil. You should also be wary of strongly discolored oil or oil that emits even a somewhat rancid smell. Both of these can indicate oil that has turned. Many deep fryers allow you to remove the oil after each use, which many chefs recommend. The method of choice is placing that oil in a cool, dark place. In this way, the oil should be good for upwards of three months.

Did you like this? Share it: