tag:blogger.com,1999:blog-84213942039967857942024-03-05T12:01:00.826-07:00Cast Iron CookinThoughts on cast iron cooking
and cooking in
general. Recipes to help
spread the love of
traditional cooking
wherever I can.wannabe chefhttp://www.blogger.com/profile/07311494960446184785noreply@blogger.comBlogger18125tag:blogger.com,1999:blog-8421394203996785794.post-32431235130547429392014-11-09T11:34:00.000-07:002014-11-09T11:34:09.442-07:00Tuna CakesMy wife rocks. Last night in a sleep deprived delirium she came up with an amazing recipe and had to make them today. She started with one can of tuna. Nothing fancy, just good chunk light tuna. Next she added 4 green olives diced, 1 oz Gouda cheese finely diced, and then some Tony Chachere's creole seasoning and salt to taste. Mix in cooked rice and 2 eggs the rice is kind of a judgment call. Mix in enough till it forms a nice patty and slides off of your hand easily, about 1 to 1.25 cups. Melt 2 Tbs butter in a cast iron skillet. Cook till golden brown and delicious.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjniYxcIRTtX5Pf_oazIJ0xybVGpXw6ShoLNvIET4JPKkChQKASEMoBI2L7PWEDwjCqHTol8-S7qAkytv54-Xdmy_UOPXe5JEbmgVcXwBnHViKph1Ey9rHaAtfC53DJHYGiTXvip2Pm0U01/s1600/V__0231(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjniYxcIRTtX5Pf_oazIJ0xybVGpXw6ShoLNvIET4JPKkChQKASEMoBI2L7PWEDwjCqHTol8-S7qAkytv54-Xdmy_UOPXe5JEbmgVcXwBnHViKph1Ey9rHaAtfC53DJHYGiTXvip2Pm0U01/s1600/V__0231(1).jpg" height="180" width="320" /></a></div>
<br />
<br />
<br />
Tuna Cakes:<br />
<br />
1 can chunk light tuna<br />
<br />
green olives to taste diced fine<br />
<br />
1 oz. Gouda cheese finely diced<br />
<br />
seasonings to taste<br />
<br />
2 eggs<br />
<br />
1.25 cups of cooked rice. We used chicken bouillon to cook it in.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGROxN-tE-KdBcU2XiGprBwas-_jQEGnHHZJVp7MhzHe0qUZJGYLWVdQWVLJ_j6y5YgWZwCgB_3ZZWK8dW2ZvUQE7jlBoXbvjYnEO-1-sHAESvY5LgT-eLodn1WA5q-cmIlXARO5raO0CZ/s1600/V__0A4B.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGROxN-tE-KdBcU2XiGprBwas-_jQEGnHHZJVp7MhzHe0qUZJGYLWVdQWVLJ_j6y5YgWZwCgB_3ZZWK8dW2ZvUQE7jlBoXbvjYnEO-1-sHAESvY5LgT-eLodn1WA5q-cmIlXARO5raO0CZ/s1600/V__0A4B.jpg" height="180" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjssSHEpP3tdhb5exGECqCOiMQ4QTXTan_0UAcdzUEsSl1KvBU7ThnB1PMzhiI-lqeNY6nVfMJoDpIgm9QRge2D2spRctuy9BxqFbHIdzZt9lUsZC5BUIB9YrKVid18O3CvhHob1PJgKmrc/s1600/V__22CA.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjssSHEpP3tdhb5exGECqCOiMQ4QTXTan_0UAcdzUEsSl1KvBU7ThnB1PMzhiI-lqeNY6nVfMJoDpIgm9QRge2D2spRctuy9BxqFbHIdzZt9lUsZC5BUIB9YrKVid18O3CvhHob1PJgKmrc/s1600/V__22CA.jpg" height="180" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglpY0gS1zqVjIx073dR6vz3mirE0-GGYr2w6t08zdH_58l4KuafXa4nbho8G8MbGaMBP1C0-dg71c_FJ5HGjW67rkLzfAmpkxwwTJqmuG2gLoECyaMs59mUPxaEFRqJq2irHn00uNvGQ7M/s1600/V__C317.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglpY0gS1zqVjIx073dR6vz3mirE0-GGYr2w6t08zdH_58l4KuafXa4nbho8G8MbGaMBP1C0-dg71c_FJ5HGjW67rkLzfAmpkxwwTJqmuG2gLoECyaMs59mUPxaEFRqJq2irHn00uNvGQ7M/s1600/V__C317.jpg" height="180" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5LgWYy87k8sB-WWidI3Ey8Xcm_eC7zzjbL8tHtyGcbwfViPTsT8GXigO_oWm_XGBB7W1e6oW3Pz6wS8g4YBARSKU__m4QS0iwx10OlFmZeTwkJ8BVvPXvSHKlJqU-HGmhQ_0GnskGzJ7Y/s1600/V__F87E.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5LgWYy87k8sB-WWidI3Ey8Xcm_eC7zzjbL8tHtyGcbwfViPTsT8GXigO_oWm_XGBB7W1e6oW3Pz6wS8g4YBARSKU__m4QS0iwx10OlFmZeTwkJ8BVvPXvSHKlJqU-HGmhQ_0GnskGzJ7Y/s1600/V__F87E.jpg" height="180" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<br />
<br />wannabe chefhttp://www.blogger.com/profile/07311494960446184785noreply@blogger.com0tag:blogger.com,1999:blog-8421394203996785794.post-43540524569995988442012-01-09T20:46:00.000-07:002012-01-09T20:52:12.102-07:00Yummy BreadHello. I'm the wife Paul mentioned in one of his posts. He set me up
as an admin on here and asked me to mess around with the layout of the
blog. So the changes were my idea. If you have comments about the
changes, please let me know. Paul also wants me to also start posting, so here's my first post.<br />
<br />
Paul got a new book for Christmas called "Artisan Bread in 5 Minutes a
Day." So naturally I had to try it out. Our son Alex and I baked a
couple loaves of bread today and this is how they turned out.<br />
It
took us about 10 minutes to make the bread dough yesterday. We put the
dough in the fridge until we were ready to bake it today. It took about 2
minutes to form the dough into loaves, let it rest for 40 minutes, and
bake it for 30. We have enough dough leftover in the fridge for at lest 3
more loaves, which we will probably bake later this week.Our
family really likes homemade bread. You can see what's left of the last 2
loaves we baked the other day in the picture too. The crust is chewy,
but not too dry or really hard. The inside is moist, firm, and perfect for
sopping up soup according to Paul.<br />
I have problems posting someone's
recipe without their permission, so here is a link to their website
where you can find out more information about their book. <a href="http://www.artisanbreadinfive.com/authors-and-photographer" target="_blank">Artisan in 5.</a><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiadF8zx79EuaYfckbtaPMzhe4JYa_rkLXfsGRdpxCF49oHf7tY5dIOQomyMmMWspbWd12DkYDRDJeduWvlsGq7AFvXlWdY2ztgpxL7ReGQHFvfX3BP7pi7Lo_V0mXbIiSXWFnXtfBnqu2h/s1600/P1010179.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiadF8zx79EuaYfckbtaPMzhe4JYa_rkLXfsGRdpxCF49oHf7tY5dIOQomyMmMWspbWd12DkYDRDJeduWvlsGq7AFvXlWdY2ztgpxL7ReGQHFvfX3BP7pi7Lo_V0mXbIiSXWFnXtfBnqu2h/s640/P1010179.JPG" width="640" /></a></div>
<br />Lynnettehttp://www.blogger.com/profile/10783451581471708007noreply@blogger.com3tag:blogger.com,1999:blog-8421394203996785794.post-11324779979523544162011-09-29T21:52:00.000-06:002011-09-29T21:52:38.489-06:00Potato Soup<div class="separator" style="clear: both; text-align: center;"></div>OK I know we might die of shock if he starts posting every day, that's just the risk I am going to have to take. :) Tonight the wife wanted something Autumn tasting so I started on a soup. Now I know that properly made potato soup should have bacon but I am out of bacon, so looking around I did have some hotdogs really good hotdogs made by an instate company called Falls Brand. If you can find them in your local store then these are some of the best dogs you can get. Tonight I used the all beef dogs but the basic wieners are just as good. I started with six small potatoes cut in a large dice, I then boiled them in salted water until tender. This was the point that I realized I had no bacon so I decided I would just use chicken soup base to give it a little rich flavor, once the potatoes were cooked I realized we were out of milk (one of the hazards of having a teenaged boy in the house) but I did have evaporated milk so I just went with the flow I smooshed the taters a little just a couple jabs with a potato masher, then I dumped in one can of evaporated milk, one bag of frozen corn, and the chicken base I then filled the pot with about 2 quarts of water. I had prepared a roux earlier with a 1/4 cup of butter and 5 tablespoons....ish of flour and a little chopped onion I added the roux to the simmering pot. then I found the hotdogs SCORE I cut up 8 dogs into the pot and let it simmer for about 30 minutes and this is how it turned out. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheP19yQZDx-WUhLMOUgpoSnNODEBE_bxvoo8NvVl114V1IPV6WD7947rIPFZDucXvoEBB_keC3hbmPmpizSpPk3Shyphenhyphen43mnLPe6fAqrIs_rAk6ez01eznakF8Y2kF5PIuo-6IDfL_bYdrKm/s1600/P1010129.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheP19yQZDx-WUhLMOUgpoSnNODEBE_bxvoo8NvVl114V1IPV6WD7947rIPFZDucXvoEBB_keC3hbmPmpizSpPk3Shyphenhyphen43mnLPe6fAqrIs_rAk6ez01eznakF8Y2kF5PIuo-6IDfL_bYdrKm/s320/P1010129.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Not to bad if I say so myself. :) Half the soup was eaten tonight the other half is for my wife's lunch. Next time I am going to have some good homemade bread for this soup.</div>wannabe chefhttp://www.blogger.com/profile/07311494960446184785noreply@blogger.com1tag:blogger.com,1999:blog-8421394203996785794.post-10761092606940184372011-09-28T20:13:00.000-06:002011-09-28T20:14:01.815-06:00Stir Fry my way<div class="separator" style="clear: both; text-align: center;">
</div>
Well I guess it is time to post something.....OK anything. I decided tonight to make a stir fry, so I cooked some white rice in chicken base(I like flavor and plain rice just wouldn't cut it tonight) and heated some good country ham with green beans and peas and a little onion.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_9IhW0z9sdMw4eD7GzsriqdTQmHoambXls4uGLieR-ntIA0tY6ILAkfeuEs5yB5Cb6UE-tGt3c1fnCSFBnVtpFvTojlEiQASw92io938q2agD-4aCwv0u3HGIA4pdxT0gE3NGvhGvPOid/s1600/P1010125.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_9IhW0z9sdMw4eD7GzsriqdTQmHoambXls4uGLieR-ntIA0tY6ILAkfeuEs5yB5Cb6UE-tGt3c1fnCSFBnVtpFvTojlEiQASw92io938q2agD-4aCwv0u3HGIA4pdxT0gE3NGvhGvPOid/s320/P1010125.JPG" width="320" /></a></div>
I then added the rice and a little soy sauce and there you have it quick easy stir fry and since I had less than 3/4 cup of rice on my dish I didn't break any diabetic rules.....BONUS! This disappeared very quickly and I might have to make it more often now that my wife saw how quick and easy it was.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlzTjGhcJ-OsYTj0K_N9Ds_Ay7h496QTH4b1Z4jBa-x3TDTPG0w4b4hQpVrqz8Xq34n0cvNQ4H_Bvg0cgYHXdY2t4bbuCFi_N_1BNFFN3wvVqebCPpqtyk3_gctbvBsQVWZM-DiFBHEXpB/s1600/P1010127.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlzTjGhcJ-OsYTj0K_N9Ds_Ay7h496QTH4b1Z4jBa-x3TDTPG0w4b4hQpVrqz8Xq34n0cvNQ4H_Bvg0cgYHXdY2t4bbuCFi_N_1BNFFN3wvVqebCPpqtyk3_gctbvBsQVWZM-DiFBHEXpB/s320/P1010127.JPG" width="320" /></a></div>
<br />
<br />
<br />
<br />
I will try to post more regularly I just forget the camera when I cook. <br />
<br />wannabe chefhttp://www.blogger.com/profile/07311494960446184785noreply@blogger.com0tag:blogger.com,1999:blog-8421394203996785794.post-81372768398235743302011-02-14T19:57:00.000-07:002011-02-14T19:57:49.412-07:00Wiener boats (done by the wife)I came home to one of my favorite dishes prepared by my vivacious wife. It is a really simple dish but I like simple food once in a while.<br />
You simply take one package of wieners (or your favorite sausage) split them and top them with mashed potatoes and cheese. bake in a 350 degree oven for 20 minutes and serve with your favorite veggies.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeyttXVSh2X-79pwhltXwdlJXoto0rBQ8SDu6CnqZuLvNzI5oDmF91C4fO6mK5D5vfGv7LJ7t5XfqL2kzXiR7goWvRpw7JVzNMu2qsrq69qWT0C0A_rjSxa_LqoeDmkqRhN2HHdIDL-3qQ/s1600/P1000790.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeyttXVSh2X-79pwhltXwdlJXoto0rBQ8SDu6CnqZuLvNzI5oDmF91C4fO6mK5D5vfGv7LJ7t5XfqL2kzXiR7goWvRpw7JVzNMu2qsrq69qWT0C0A_rjSxa_LqoeDmkqRhN2HHdIDL-3qQ/s320/P1000790.JPG" width="320" /></a></div><br />
<br />
<br />
<br />
I like butter on my beans.<br />
<br />
<br />
<iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=widgetsamazon-20&o=1&p=8&l=bpl&asins=B000PSTGKW&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe><br />
<br />
<br />
<br />
<br />
<br />
<span id="goog_2006306804"></span><span id="goog_2006306805"></span>wannabe chefhttp://www.blogger.com/profile/07311494960446184785noreply@blogger.com2tag:blogger.com,1999:blog-8421394203996785794.post-52476964140475752882011-02-08T09:11:00.001-07:002011-02-08T09:13:06.082-07:00Indian tacosOK time for some fun with <a href="http://castironcookin.blogspot.com/2009/10/re-fried-beans.html">re-fried beans.</a> Take one pound ground beef, brown and drain, mix in your favorite taco seasoning. Then take one batch of <a href="http://castironcookin.blogspot.com/2009/10/re-fried-beans.html">re-fried beans</a> and mix that into the beef mix. Next make the Navajo fry bread with the following recipe.<br />
<br />
<br />
* 3 cups all-purpose flour<br />
* 1 tablespoon baking powder<br />
* 1/2 teaspoon salt<br />
* 1 1/2 cups warm water<br />
* Oil, for frying<br />
Sift flour, baking powder, and salt in a large bowl. <br />
Add warm water till dough starts to ball up.<br />
Knead dough on a lightly floured surface, be careful not to overwork.<br />
Place in bowl and refrigerate 30-60 minutes.<br />
heat oil to 350 degrees.<br />
Roll baseball sized pieces out till they are about 1/4 inch thick, place in oil and cook till golden brown then flip and cook other side till it is golden brown total time is about 3 minutes depending on thickness of dough and temp of oil.<br />
<br />
Top fry bread with warm meat and bean mix and lettuce and tomato.<br />
This is a great comfort food and I love when I can make something from scratch for the family.<br />
<iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=widgetsamazon-20&o=1&p=8&l=bpl&asins=1584793414&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe>wannabe chefhttp://www.blogger.com/profile/07311494960446184785noreply@blogger.com2tag:blogger.com,1999:blog-8421394203996785794.post-25010342058516893742011-01-31T20:07:00.001-07:002011-01-31T20:08:51.208-07:00Basic Chicken soupNo photos with this one I'm afraid (forgot to grab the camera). The wife wanted some soup today cause she has a cold, so I decided to make the best thing for a cold, chicken soup (nice aren't I).<br />
It all started with 1 chicken roasted and picked. Then I added whatever frozen veggies I could find (corn and green beans) 3 carrots sliced, 1/8th cup dehydrated onion, and 3 Tbs of dehydrated celery, 1 jar of canned taters and 2 quarts of homemade chicken stock. Seasoning was simple salt to taste and pepper and just cause I could some smokey chipotle Tabasco sauce and some poultry seasoning. Now if this was June or later in the summer I would have it in the dutch oven on my gas stove, but it is cold out here so I threw it all in the 6 quart slow cooker and let it simmer all day threw in some egg noodles about 10 minutes before serving and there you have it chicken soup Ala lazy cook.wannabe chefhttp://www.blogger.com/profile/07311494960446184785noreply@blogger.com0tag:blogger.com,1999:blog-8421394203996785794.post-80520937817643181602011-01-30T15:20:00.000-07:002011-01-30T15:20:10.177-07:00Expiriment DayWhile the wife is busy making yogurt I decided to play in the kitchen. As I wandered through looking for something to catch my eye, what should I see first but the Vita Mix, so I decided to see what would happen when I put a 1/4 cup of dehydrated onions in it and turn it on high. It turns out a very nice onion powder. then I saw the stand mixer. HMMMM, I need to make more mayo so here goes. I started with 2 egg yolks in the bowl and then added the dry ingredients; 2 tsp fine grain salt, 2 or 3 pinches of sugar, and because I had just made the onion powder 1/2 tsp of onion powder and a 1/2 tsp of dried mustard.<span id="goog_1964140739"></span><span id="goog_1964140740"></span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4bicD2JMHxL5Xjnxeqa3GuM8cg9k3FzLjaNeJsNp_BpdGkhW2SAFInW4gYuBpbdT9hEsiNrCBiB6W1UKKmKpKCPLSmBuJ2N4Ir2lQIUlCR0Va8XxTAD0vM0Qbc5JqJL-tCxW1LgR-gwnv/s1600/P1000746.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4bicD2JMHxL5Xjnxeqa3GuM8cg9k3FzLjaNeJsNp_BpdGkhW2SAFInW4gYuBpbdT9hEsiNrCBiB6W1UKKmKpKCPLSmBuJ2N4Ir2lQIUlCR0Va8XxTAD0vM0Qbc5JqJL-tCxW1LgR-gwnv/s320/P1000746.JPG" width="320" /></a></div>I then whisked those together to form a paste. I had previously mixed 2 Tbs white wine vinegar with 4 tsp lime juice. I added half of the liquid mixture.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKTvYTUD4fKEq9wV09wEnTuYpSHBnz1s3a3_MopURGcZrfAwHpSbT68mL5CVANsgihU8ODGuUewhMBDUiuOE8IBE-V3N9nn5K9HSnQbVAf9FPUCnBUnlCKbiiTcAYZ6EiZ2iXx18DRukmb/s1600/P1000748.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKTvYTUD4fKEq9wV09wEnTuYpSHBnz1s3a3_MopURGcZrfAwHpSbT68mL5CVANsgihU8ODGuUewhMBDUiuOE8IBE-V3N9nn5K9HSnQbVAf9FPUCnBUnlCKbiiTcAYZ6EiZ2iXx18DRukmb/s320/P1000748.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMvanJIFpjEhnE4_jHjZhLxVJfvcEBcYN-xngBkFAfrCBRlLGO6_oT_WH3jlFoCtTR-k1QmKPF4klfHkSEHSJgA5r6sIQ93rlL6n7ST8nVBz7cltT7fBhikvoRz1xsW5j06c_iO-bFdKcq/s1600/P1000747.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMvanJIFpjEhnE4_jHjZhLxVJfvcEBcYN-xngBkFAfrCBRlLGO6_oT_WH3jlFoCtTR-k1QmKPF4klfHkSEHSJgA5r6sIQ93rlL6n7ST8nVBz7cltT7fBhikvoRz1xsW5j06c_iO-bFdKcq/s320/P1000747.JPG" width="320" /></a></div><br />
<br />
<br />
<br />
Then to the mixer.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkmfngbfaXAzofTEZf0NKqMtOlySPdPKIRee9PMNmqsEgmuuwzQxccIEnA6b6p6njlKDB8bePh5-cbBOLfCXCCSYr3MYZXAYnfvknaGznVOB_4OTS1uZl7J3vGOdBRYvN6IrLGel97lMJw/s1600/P1000749.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkmfngbfaXAzofTEZf0NKqMtOlySPdPKIRee9PMNmqsEgmuuwzQxccIEnA6b6p6njlKDB8bePh5-cbBOLfCXCCSYr3MYZXAYnfvknaGznVOB_4OTS1uZl7J3vGOdBRYvN6IrLGel97lMJw/s320/P1000749.JPG" width="320" /></a></div><br />
I then added 2 and 1/2 cups of oil slowly drizzling it in and in the end it came out like this.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbDSl5d9GjK7gC4SYAo0Tgqblbk6tUdIVoK1lDYsrLfCQEHptlhNa8j_NT219PusLlQaOp74zFDjtG3xcuOUWDM_Ag6tbXrYV8hvuawGrLE0b5Hv4yN078oycMkUZ4lX_hDdpJIlMU3Zba/s1600/P1000750.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbDSl5d9GjK7gC4SYAo0Tgqblbk6tUdIVoK1lDYsrLfCQEHptlhNa8j_NT219PusLlQaOp74zFDjtG3xcuOUWDM_Ag6tbXrYV8hvuawGrLE0b5Hv4yN078oycMkUZ4lX_hDdpJIlMU3Zba/s320/P1000750.JPG" width="320" /></a></div><br />
I then put it in a jar and let it set on the counter at room temp "gasp" for 3-4 hour "double gasp". The reason I do this is mayo is a very acidic environment and the acid will kill the nasty little critters that can be there like salmonella, but for some strange reason that the big brains in chemistry haven't figured out yet, it works best when at room temp. Cold stops its killing power. So 3-4 hrs at room temp will kill the little critters or you can just buy pasteurized eggs.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVQCGxFDUyS-LS0HwTpd2AEMM_zHuOUr5cnDc1ETTTCCFKfDR8Th8gD4m7eur4hz2VRZEKwxYPHB73Fd-wteTfFr-4iuWCwLizL1UE-o7CNBoizCsqe8LfZ5qk-rxW4qwdJBGp3mXVpOVS/s1600/P1000751.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVQCGxFDUyS-LS0HwTpd2AEMM_zHuOUr5cnDc1ETTTCCFKfDR8Th8gD4m7eur4hz2VRZEKwxYPHB73Fd-wteTfFr-4iuWCwLizL1UE-o7CNBoizCsqe8LfZ5qk-rxW4qwdJBGp3mXVpOVS/s320/P1000751.JPG" width="320" /></a></div>This makes a 1/2 quart. Three eggs and triple the recipe and add 3 1/2 cups oil to make 1 quart.wannabe chefhttp://www.blogger.com/profile/07311494960446184785noreply@blogger.com0tag:blogger.com,1999:blog-8421394203996785794.post-91022401956985731812010-10-04T19:28:00.000-06:002010-10-04T19:28:10.289-06:00Biscuits and sausage gravyWow I guess it takes being somewhat sidelined to get me to post a new recipe a lot of things have happened since my last post not the least of which was the purchase of a new house, which of course means a new and bigger kitchen to work in when my back is healed up. Now the recipe is one that I love and make many variations on. Now there are some purists out there that will take exception to what I am about to say and that is when making biscuits it is OK to use a mix. Just remember technique will make any biscuits good. Sorry but this recipe you have to wing most of the measurements just like I do that is half the fun of cooking. :)<br />
<br />
Now for the recipe,<br />
the biscuits <br />
take your favorite mix (my wife makes one that I love but the store bought will work too)<br />
mix according to instructions then when you are ready to knead it this is where I break from the instructions<br />
I always knead it by hand and then roll it out once and fold it with butter in between the folds and then roll it out to about 1/4 inch thickness cut the rolls with your favorite cutter (mine is a mason jar lid the wide mouth kind)<br />
bake in a 400 degree oven for 10-12 minutes, Each oven is different so know your oven.<br />
<br />
Now the gravy is easy enough just cook up one pound of bulk sausage retaining three tablespoons of the grease then add flour till you get a good paste then let it cook for a bit to remove the raw taste of the flour.<br />
Add milk until you have a smooth gravy and heat to desired thickness(we like it real thick) add sausage to gravy and serve.wannabe chefhttp://www.blogger.com/profile/07311494960446184785noreply@blogger.com1tag:blogger.com,1999:blog-8421394203996785794.post-43087593704737175412010-01-11T12:14:00.000-07:002010-01-11T12:14:18.482-07:00Idaho omletteGood for breakfast or any meal this is the most versatile dish I make. You can use anything in it:).<br />
start with hash browns and go from there, This is my basic version.<br />
4 cups hash brown potatoes (I use freeze dried shreds rehydrated)<br />
1/2 cup freeze dried pepper mix<br />
1/4 cup freeze dried onions<br />
rehydrate in enough water to cover them<br />
<br />
fry up 1 package bacon (or any other meat you want)<br />
add potato mix cook till spuds are crisp<br />
add 4 scrambled eggs cook till set<br />
add 1/2 cup cheese<br />
eat like there's no tomorrow:)wannabe chefhttp://www.blogger.com/profile/07311494960446184785noreply@blogger.com1tag:blogger.com,1999:blog-8421394203996785794.post-67474010193402445252009-11-28T18:55:00.000-07:002009-11-28T18:55:59.620-07:00Shepards pie Idaho styleI would first like to note that i now have 4 followers on this blog and I want to thank them for the support. Second I noticed that one of the followers in a professional writer so I apologize now for all the grammatical and punctuation errors that my writing is riddled with those were never my strong suit. I am trying to post more often but as I just started a new job the training for it has wiped me out but when it all settles down then I hope to post 2 to 3 times per week. Now on to the recipe.<br />
<br />
2 Tbs butter (real butter please its better for you)<br />
salt to taste<br />
1 pound of ground meat ( hamburger elk goat it matters not :D)<br />
1 bag of frozen mixed veggies any kind 12- 16 oz<br />
2 cans tomato soup 10.5 oz each<br />
1 can tomato sauce 8 oz<br />
1 large onion chopped coarsely<br />
1 bell pepper chopped fine<br />
2 cups mashed potatoes (if i am in a hurry I use potato flakes)<br />
2 or more cups shredded cheese depending on how much cheese your family likes (mine would use 2 pounds on this if I let them)<br />
<br />
<br />
<br />
<br />
<br />
in a heavy cast iron pan melt butter then drop in onion cook till caramelized set aside. brown ground meat with bell pepper salt to taste I have grown to love kosher salt for these uses, drain then mix tomato soup and tomato sauce and add veggies combine with meat and onion heat to veggies are no longer frozen place in casserole dish and cover with mashed potatoes and top with cheese. bake in 350 degree oven till cheese is melted and just starts to get a crust on it.<br />
<br />
this is a great dinner for a cold winter evening serve while cheese is still gooey.wannabe chefhttp://www.blogger.com/profile/07311494960446184785noreply@blogger.com0tag:blogger.com,1999:blog-8421394203996785794.post-86055248457375987802009-11-10T12:41:00.000-07:002009-11-10T12:41:53.454-07:00Chiken alfredoMy son is a very picky eater and in trying to get him to eat new things I try many different recipes most of which I just make up off the cuff. I made this one night and it was such a hit that he asks for it all the time now. My son now asks for new foods as he has learned that almost any food can taste good if it is tried in many different forms.<br />
<br />
2 Lbs chicken cut into bite size pieces (I use boneless skinless breast a lot)<br />
kosher salt to taste<br />
one clove garlic minced<br />
1 T. butter<br />
1 batch of alfredo sauce(recipe to follow)<br />
1 pound pasta<br />
<br />
melt butter in large cast iron skillet add chicken and garlic and salt cook till chicken is browned (I like to have a bit of carmelization on my chicken for taste and texture.) drain, leave in pan mix in alfredo sauce.<br />
cook pasta of your choice till tender.<br />
at this point you can either serve the pasta with sauce on top or you can mix the whole thing up my family flip flops on how they like it but generally we mix it.<br />
<br />
Now the sauce i like sauces simple and easy like me.<br />
1/2 cup water (can use chicken stock)<br />
1/2 cup butter<br />
1/4 cup all-purpose flour<br />
2 cups half-and-half<br />
1 cup parmesan cheese<br />
garlic powder, to taste<br />
kosher salt to taste<br />
Melt butter over low heat in saucepan, Gradually, stir in flour, Continue stirring and gradually add half-and-half, add water, Increase heat to medium and continue stirring till thickened, Stir in parmesan cheese and garlic powder.<br />
<br />
serve with bread sticks and salad a great meal that will satisfy the picky eater in your family.wannabe chefhttp://www.blogger.com/profile/07311494960446184785noreply@blogger.com4tag:blogger.com,1999:blog-8421394203996785794.post-76697314881908805952009-10-20T06:17:00.000-06:002009-10-20T06:17:18.420-06:00Re-fried Beans<div style="text-align: left;">Wow it has been a while since I posted anything so lets get going with a recipe that works as a side and as an ingredient. Now this will work in any pan but if you have read anything here you know that I think it tastes better when made in cast iron. In my house re-fried beans don't last very long and are used as dip and taco ingredients.<br />
</div><div style="text-align: left;"> <br />
</div><div style="text-align: left;">The recipe<br />
</div><div style="text-align: left;">1 pound pinto beans rinsed and soaked (black beans also work and you can use canned)<br />
</div><div style="text-align: left;">1 large onion diced<br />
</div><div style="text-align: left;">1-2 jalapeno peppers minced<br />
</div><div style="text-align: left;">2-3 Tbs lard(can use vegetable oil if you are scared of lard)<br />
</div><div style="text-align: left;">salt to taste<br />
</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">First saute onion and jalapeno in lard till onion is translucent, pour beans into pan and heat through. take a standard issue potato masher and work beans till they are mostly mashed but with big lumps throughout. salt to taste serve as side with shredded cheese or with tortilla chips. <br />
</div>wannabe chefhttp://www.blogger.com/profile/07311494960446184785noreply@blogger.com2tag:blogger.com,1999:blog-8421394203996785794.post-47097073265685184312009-10-03T12:50:00.000-06:002009-10-03T12:50:14.125-06:00cornbreadThe last recipe I posted needs good cornbread. Most southern food does, I am a firm believer that even a mediocre recipe can taste better when baked properly in a cast iron pan.<br />
<br />
One of the ways that red beans and rice is served down south is to place the rice in the bowl, then break up the cornbread and pour the beans over the top of it all. Then spice things up with a splash of hot pepper vinegar.<br />
Serve this with a side of collard or turnip greens and you have an authentic southern dish that will please most people.<br />
<br />
1 cup self rising cornmeal<br />
1 cup all purpose flour<br />
1/4 cup sugar (optional but not really)<br />
2 eggs beaten<br />
1 cup milk<br />
1/4 cup melted butter<br />
Pre-heat oven to 425.<br />
Mix every thing until just moistened. <br />
Spread 2 tablespoons butter or margarine evenly over cast iron pan (I like to use my square skillet).<br />
Place pan in oven to melt butter. Once pan is pre-heated pour in batter and bake until golden brown. Check at 30 minutes.<br />
<br />
In experimenting with recipes I have found that sweet cornbread always tastes best with savory dishes.<br />
You can also add corn and cheese and chopped green chillies for variety.<br />
If you like the cornbread alone try serving it with good old fashioned honey butter.wannabe chefhttp://www.blogger.com/profile/07311494960446184785noreply@blogger.com0tag:blogger.com,1999:blog-8421394203996785794.post-34145912564525141272009-10-02T09:23:00.000-06:002009-10-02T09:23:24.496-06:00Red beans and riceNow I live in Idaho but I became a fan of rice when I lived in Louisiana (properly pronounced loosiana). This is an inexpensive meal that folks down there eat daily. One benefit is when you make it folks that aren't from Louisiana think it's gourmet food, to me this is just good everyday grub.<br />
<br />
Start with the beans now it doesn't matter to me if you use canned or dried I have done both and gotten perfectly acceptable results. I will list canned. If you want to try dried go right ahead.<br />
<br />
2 cans of red beans (wal-mart has kidney beans and red beans use either)<br />
1 pound smoked sausage (again if you want to be authentic use andouille sausage but smoked beef sausage is easier to find)<br />
kosher salt to taste for the beans (beans take in a lot of salt be sure to taste for seasoning)<br />
1 tablespoon of your favorite Cajun seasoning (again use what you like I prefer tony chachere's creole seasoning)<br />
2 teaspoons of Tabasco sauce (whatever flavor you like)<br />
if you are a little afraid of the heat you can lower the Cajun seasoning and Tabasco but try it first as I have been told my version of this is mild.<br />
<br />
Cook the beans until tender. At this point I will mash a few of the beans cause that is the way I like my red beans and rice. Heat the sausage in a separate pan until most of the fat has rendered out. <br />
<br />
Add sausage to beans, do not drain. The beans will absorb most if not all the fat, if you mashed some first and that has flavor you don't want to throw out. Simmer for 30 minutes.<br />
<br />
Cook 3 cups of rice according to instructions. If you like a little flavor in your rice add chicken broth or other spices in addition to the salt for the rice. Remember with rice add salt if you think you are over salting you are probably just about right.<br />
<br />
To serve place rice in bowl and spoon beans and sausage over add some cornbread and a salad on the side and you have a great meal. (tip for the cornbread pre-heat your greased cast iron skillet for the best results even if you use a mix.)wannabe chefhttp://www.blogger.com/profile/07311494960446184785noreply@blogger.com0tag:blogger.com,1999:blog-8421394203996785794.post-56541119487405762752009-09-30T09:26:00.000-06:002009-09-30T10:04:01.347-06:00Cast iron careToday we look at care of your cast iron pans.<br /><br />First thing you need is fat, animal or vegetable doesn't matter although I feel I get better results with animal fat(aka lard). One thing you can do to make seasoning of the iron easier, when you cook something like sausage that produces a lot of grease USE IT.<br /><br />After you are done removing the meat from the pan take about 1/4 to 1/2 cup of salt (regular table salt) depending on the size of the pan, pour it on the hot grease, keep the pan to the fire.<br /><br />Using a pair of cheap read $2 or less metal tongs take a paper towel and use the salt to scour the pieces that might be stuck to the pan. The salt does 2 things first it acts as a scouring pad removing things stuck to the pan, second it pushes the fat into the pores of the metal this is key as the fat is not what makes the metal slick after treatment. I will explain that in a minute.<br /><br />At this point you need to decide if you have 45 minutes to properly treat the pan or not.<br /><br />If you don't have the time then rinse pan out and dry on the stove after pan is dry take a paper towel and wipe up any excess grease. If you have the time now is when you heat your oven to 500 degrees. Once hot place pan (with salt and grease still in it) in oven for 30 minutes, there may be some smoke but it should not be more than the average ventilation fan can handle.<br /><br />after 30 minutes turn off heat and let pan cool in oven. Rinse pan and dry on stove over high heat, remember to let your pan cool thoroughly before you rinse it once dry wipe with paper towel and store.<br /><br />Explaining what makes the pan slick you have to understand that in the hot oven the grease turns to carbon and adheres to the pan carbon is very slick in fact I have a pan that i could drop a pile of cheese into and it won't stick this is the ORIGINAL non stick surface and still the best as every time you use it if properly done it gets better not worse.<br /><br />Today's recipe sausage and egg sandwiches<br /><br />makes 4 sandwiches<br /><br />4 pre-cooked sausage patties (I buy the ones that Wal-mart carries)<br />4 rolls ( again if you don't bake your own any bakery carries hard rolls)<br />4 fried eggs (if you feel really creative you can buy the rings for these at any kitchen shop)<br />4 slices cheese<br />mayo<br /><br />Now if you can't figure out how to put this together we really need to talk. :)wannabe chefhttp://www.blogger.com/profile/07311494960446184785noreply@blogger.com0tag:blogger.com,1999:blog-8421394203996785794.post-40884806640196158002009-09-29T16:05:00.000-06:002009-09-29T16:30:42.078-06:00recipesI make up my own recipes and modify others. also any recipe here is free game to use or modify but please do not republish them without your own modifications.<br /><br />Now for the first recipe<br /><br />Chili for the truly hungry<br /><br />2 pounds slab bacon or ends and pieces cut into bite size pieces<br />3 pounds bulk sausage<br />2 pounds ground meat (beef, pork, goat, whatever you have)<br />6 cans of beans (I usually use 2 cans red 2 cans black and 2 cans of great northern)<br />1 large onion (I use a sweet yellow onion)<br />2 bell peppers (I like using 1 green and 1 red)<br />2 cans of tomato sauce<br />2 cans of dice tomatoes<br />Cajun or creole seasoning to taste<br /><br />now first thing you need is a large dutch oven pre-heated<br /> start with the bacon and the onion and peppers after they are cut up place in the dutch oven and douse it liberally with Cajun seasoning (I also like to add chipotle Tabasco to all the meat as it cooks) cook till crisp and drain.<br />next break up the sausage into the dutch with the bacon.<br />Again season liberally with Cajun seasoning drain when done.<br />break up ground meat and YUP you guessed it season liberally with Cajun seasoning.<br />When meat is done drain and then add the beans. I don't drain the beans you can if you want<br />add tomato sauce and tomatoes at this time<br />taste for seasoning and let simmer for 30 minutes<br />this will get better the longer it simmers but don't let it go for more than an hour<br /><br />this is also great for freezing just let it sit in the fridge overnight before freezing or the flavors won't come full.wannabe chefhttp://www.blogger.com/profile/07311494960446184785noreply@blogger.com0tag:blogger.com,1999:blog-8421394203996785794.post-92121079570791540712009-09-29T15:57:00.000-06:002009-09-29T15:59:36.599-06:00Hi allThis is my attempt to share what little I know about cooking and in particular cast iron cooking recipes, care and hopefully something you didn't know before.wannabe chefhttp://www.blogger.com/profile/07311494960446184785noreply@blogger.com0