Saturday, July 23, 2005

Hobo Skillet

Ever been hungry but had no plan on what to cook? Got some bread? A few ingredients in the pantry? Try this! Or try a variation on this... do some real "Creative Cooking" !!

Ingredients:
  • 1 slice Bread
  • Assorted frozen vegetables (peas, carrots, gree beans, whatever...)
  • Shredded cheese
  • olive oil
  • Apple cider vinegar
  • salt, pepper, other seasonings to taste
  • Leftover meat chunks of just about any kind...

Directions:

Warm up the meat in the skillet with a splash of olive oil. Toss in the frozen veggies (or fresh veggies if you want) and add a splash of the vinegar and seasonings to taste. As the veggies come to temperature, crumble the bread into the skillet and mix in the shredded cheese and cook until it melts.

Friday, July 15, 2005

Peach Salsa

My wife love this stuff! It's best if you use all-fresh fruits, vegetables, and herbs. If you really want to have fun with this, use a "pineapple" tomato--it is a special heirloom-type tomato that is part yellow tomato and part red tomato. When you cut it up in chunks, it really does look like a pineapple!

Ingredients:
  • 2 large pineapple tomatoes or other heirloom, cut into small chunks
  • 2 peaches, cut into small chunks
  • 1/4 red onion, minced
  • 1 jalapeno, seeded and diced
  • 1 red pepper, seeded and diced
  • 1 bunch of cilantro, coarsely chopped
  • kosher salt, to taste
  • black pepper, to taste
  • cumin, to taste

Directions:

C'mon, it's SALSA! Mix it up in a bowl and eat it with chips, put it on eggs, spoon it on tacos, you name it!

Tuesday, July 12, 2005

Smoked Meat Loaf

"Meatloaf Night" now has new meaning! Pack this together tight and cook it low and slow! This slices well for sandwiches or can be served as a main course, but you'll never want to have meat loaf any other way ever again!

Ingredients:
  • 6 ounces garlic-flavored croutons (make your own)
  • 3-4 teaspoons Barbecue Rub (suggested: Gonzo's Magic Rub)
  • 1/2 onion, roughly chopped
  • 1 small carrot, peeled and finely chopped (optional, for sweetness)
  • 3 whole cloves garlic, smashed to smithereens
  • 1 red bell pepper, peeled, de-seeded, and chopped
  • 1 jalapeno pepper, de-seeded and chopped (optional)
  • 18 ounces ground chuck
  • 18 ounces ground sirloin
  • 1 1/2 teaspoon kosher salt
  • 1/2 teaspoon liquid smoke (optional, if you don't have a smoker)
  • 1 egg
  • Barbecue Sauce (suggested: Gonzo's Magic Sauce)
Directions

Light the smoker. Keep the smoker at a lower temperature, around 250 degrees.

Mix everything together but the barbecue sauce in a bowl. Combine it very well, but be sure not to "harm" the ground meat in the process.

Form the meat mixture into whatever shape you desire. For a traditional shape, use a bread pan as a mold. Place the meat on the grill and remove the pan (if used). Insert a probe thermometer and smoke slowly until the internal temperature is 145 degrees.

When the meat is at 145 degrees, brush the top and sides with your barbecue sauce mixture and let the meat continue to cook up to 150 degrees. Remove from the grill and let rest for 5 minutes before slicing.

Saturday, July 09, 2005

Red Pepper Cream Sauce

This is the most awesome (and probably most fattening) sauce I've ever had! The fat could be reduced by using milk instead of cream, or pureeing potatoes that have been boiling in broth... but that's another recipe.

You can vary this recipe also by using different kinds of peppers: yellow bell, purple peppers, jalapenos, you name it! Based on the peppers and spices you put in it, it can work well in both Italian and Mexican style dishes!

Ingredients:
  • 2 red bell peppers (about 3/4 pound), cored, seeded, and coarsely chopped
  • 2 cups heavy cream
  • 1 teaspoon paprika
  • 1 teaspoon fresh lemon juice
  • 3/4 teaspoon salt
  • 1/8 teaspoon freshly ground white pepper
  • Pinch cayenne
  • White Pepper, to taste
  • Salt, to taste
Directions:
Combine the bell peppers and cream in a medium heavy pot, and bring to a very slow boil. Be careful not to "over-boil" as the cream will burn easily. Reduce the heat to medium-low and simmer until reduced by half, about 35 minutes, stirring occasionally. Remove from the heat.

Add the paprika, lemon juice, salt, white pepper, and cayenne. With an immersion blender, or in batches in a food processor, puree the mixture until smooth. Serve hot.

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