Showing posts with label guy food. Show all posts
Showing posts with label guy food. Show all posts

6/12/14

Best BBQ Chicken Thighs with Honey-Orange BBQ Sauce

Chicken topped with Honey-Orange and Fresh Grated Ginger BBQ Sauce



























How do you feel about chicken thighs? Before you make a face, or tell me they're too high in calories, or you only eat all-white chicken meat, hear me out. It's Father's Day on Sunday, and I have a feeling Dad wants you to keep reading...

Here are my "Top five reasons why you should barbecue thigh-meat for Dad on Sunday" :

1. All of the cool kids are eating thighs. Not really, but they are regularly found on menus at upscale restaurants.  Wait. What did Dad tell you about the cool kids? 
Disregard this reason. Go on to reason #2...

2. It's about 10 times more delicious and flavorful than a piece of white breast meat. 
I am not lying.  Don't look at me that way. Do I sound like your dad? 

3. Thighs are more difficult to over-cook than white meat. Always moist and delicious. I have never overcooked a piece of thigh meat. Not. one. time. It may be impossible to overcook thigh meat. Ask Dad about this. Most dads have a PHD (or equivalent) in grilling. 

4. A thigh costs about 1/2 the price of white chicken meat. I paid about $4 for 8 thighs.  
Dad loves it when you save $$$!!!  He'll be so proud. 

5. And finally, reason #5 why you should cook thighs for Dad on his special day...He'll love it. 





Best BBQ Chicken Thighs with Honey-Orange BBQ Sauce
A Bountiful Kitchen
print recipe

Sauce:
4 tablespoons  OJ concentrate (from a frozen can, thawed)
2 tablespoons honey
2 tablespoons fresh grated ginger
1/2 cup ketchup
1/4 cup teriyaki sauce ( I prefer Very Teriyaki brand)

8 thighs, bone in, skin removed
salt and pepper

Whisk all sauce ingredients together in small bowl.  Remove about 1/2 cup of sauce and set aside.
Place thighs in a dish and salt and pepper generously on both sides. Spoon the 1/2 cup of reserved sauce over the chicken to coat well. The chicken may be stored in refrigerator up to two days before cooking in sauce.
When ready to cook, remove chicken from refrigerator, and place on counter for about 1/2 hour.
Coat grill with a light layer of oil or  cooking spray. Heat grill to medium high heat. Place chicken on grill and cook for about 8-10 minutes per side. You may baste the chicken with the remaining sauce (that has been set aside and not used on the chicken) or drizzle the sauce over the chicken after it is cooked, or serve it on the side.
About 4 servings.




3/19/14

Grilled Flank Steak Sandwich




It's baseball season again. Time for planning ahead, or eating hot dogs from the snack shack a few times a week, which is probably not such a great idea (especially after my friend Shelly informed me about the 31 grams of FAT in each dog).
I'm always looking for ways to serve a quick meal this time of year. Flank steak sandwiches are the perfect quick-fix dinner. I usually pair it with some fresh fruit and a green salad.  I love the recipe for marinade in Asian Grilled Flank Steak Salad. I posted today's sandwich recipe with a simple pantry-friendly marinade to help make this meal quick and easy. I also like flank steak seasoned, without marinade.





If you're using a marinade, make your own, then you'll know exactly what's on your pate. It takes about a minute to make your own marinade and you'll have the peace of mind knowing you can pronounce all of the ingredients in your dinner :)
If you have any leftover meat (or you make extra, like I suggest below), throw it into a tortilla or on a pita the next day, topped with a little cheese, lettuce and salsa and you'll have another meal, ready to eat.
Happy Spring, sports fans.




Grilled Flank Steak Sandwich
A Bountiful Kitchen
print recipe

sandwich:
1- 11/2-2 lb flank steak
1 lb mushrooms, washed and sliced, stems on
1 large onion, sliced
1 clove garlic, minced
olive oil and butter for sauteing
salt and pepper
4-6 large hoagie buns or other bread for making sandwich

marinade:
2 cloves garlic minced
1/2 onion, chopped (about 1/2 cup)
1 teaspoon sugar
1/3 cup soy sauce
1 tablespoon lemon juice
1/3 cup olive oil
1/2 teaspoon salt
1/2 teaspoon pepper

Early in the day, if possible, or at least two hours before cooking, place all of the marinade ingredients into a Gallon size Ziplock bag. Add the steak to the bag, seal and place in refrigerator. 
About 20-30 minutes before serving:
Prepare grill. If using gas, the temperature should be at medium high. 
On the stove, over medium high heat, and add olive oil and butter to a fry pan ( I use about 1 tablespoon of each). When the pan is hot, add mushrooms and onions and cook for about 5 minutes, adding salt and pepper as cooking also tossing as cooking takes place. Add garlic and sauté for about 1 minute, or until fragrant, be careful to not burn garlic. Reduce heat if necessary.  Turn off heat, cover to keep warm. 
Place meat on grill and cook for about 5 minutes per side. Remove from heat, cover with foil and let rest for 10 minutes before cutting. 
Slice the buns in half and place on grill to toast if desired. 
Assemble sandwiches:
Cut the meat across the grain into thin slices. Place some of the meat on each bun along with the mushroom and onion mixture. If you like cheese,  top the meat and onion mixture with cheese and place under broiler for a few seconds before serving. 
4-6 servings

Tips:
-I like to cook two steaks at once, so I can use the leftovers for another meal. 
-The cook time for the meat will depend on how you well or rare you like your meat. I believe this meat is best served medium rare. Don't overcook the Flank steak or it will be tough. 



1/27/14

Classic 7 Layer Dip


Football. One more game. The Biggie. 
If you are a football fan, it's time to rejoice!
If your are not a football fan, it's time to rejoice! This is the last game of the season! 
Either way, you can celebrate with food, the universal celebratory element.
This dish has been on our party table for years. It shows up at birthday gatherings, barbecues, tailgates, and holidays. It's one of those appetizers everyone loves. And guess what? Even though it looks complicated, it's really very simple. No cooking involved, just chopping, mashing and whisking cold ingredients. I've even included a step by step. In case you're that person. Who needs a step by step. 
Not going to mention names. 
Here's my version of 7 Layer Dip- not too spicy, but with a little kick to balance out all of the richness of the dip. 
Go Seahawks! 
PS…come back later in the week for a special appetizer, inspired by my hometown team. 

































Classic 7 Layer Dip
A Bountiful Kitchen

3-5 ripe avocados (3 is minimum, 5 means a good thick layer of guac)
2 tablespoons fresh lemon or lime juice
1/2 teaspoon salt
1 clove crushed garlic
Tabasco, to taste
1 cup sour cream
1/2 cup mayonnaise
1 package taco seasoning
1 30 oz can refried beans*
1 bunch of green onions, chopped
2 medium tomatoes, chopped (Roma's are best)
1 cup or one small can sliced black olives
2 cups grated cheddar cheese
corn or tortilla chips

Peel, pit and smash avocados in a medium size bowl. Add lemon or lime juice, salt and garlic. Add Tabasco to taste. Cover and place in Refrigerator.
Mix sour cream, mayo and taco seasoning together in small bowl, whisk until smooth. Set aside. 
To assemble dip, spread refried beans on a platter. 
Top with avocado mixture, leaving a 1 inch space around the edge. 
Spread the sour cream mixture on top of the avocado layer, again, leaving a 1 inch layer around the edge. Sprinkle remaining ingredients on top and serve with tortilla chips. 
If not serving immediately, place in refrigerator, covered until ready to serve. 
Serves 15-20 

Tips:
-You may sub 1 teaspoon of garlic salt for the salt and garlic in the avocado layer. 
-If you use refried beans without lard, they will not have a smooth appearance. In the photos above, I used no-fat beans. I prefer to use regular refried beans with lard, because they have a nicer appearance in this dish. 
-Roma tomatoes are best for this dip, because they are less juicy than other types of tomatoes. It is possible to use another type of tomato for this recipe, just remove the juicy seeds before using. Or if you are serving immediately after assembling, it is fine to use juicier tomatoes. 
-Don't make this sooner than about 4 hours before serving or the avocado layer will begin to turn brown. The lemon juice will keep it bright for a few hours. 


3/1/13

Slow Cooked BBQ Ribs



Once in a blue moon, I attempt cooking ribs at home.
Master of the grill?
No.
The last time I cooked ribs, I threw them on the bbq, smothered them with sauce, started out on low heat, grew impatient after about an hour (surprising, I know) and turned the heat up. The result- a tough, sticky, chewy mess.
I had all but given up on cooking ribs at home until I saw this recipe on  Pinterest.



The recipe suggests that slow cooking the ribs, then broiling them for just a few minutes after they are cooked to add color and that little bit of caramelizing of the sauce is what makes them both moist and beautiful.
The ribs were tender beyond belief. The meat literally fell off the bone- so much, that there were a couple of bones sitting on the platter after I transferred them from the pan and Grant thought I had eaten a few before dinner started!
Don't let the length of the recipe scare you. Most of the time required for this recipe takes place in the oven, while you are off getting a pedi, having a root canal, going to church, driving carpool, working... you get the picture.
Perfect busy-day dish. I'm thinking baseball season. Want to know my resolve for this season? I know I tell you this (or a variation of this) every year. Here it is:  We will not eat licorice and sunflower seeds for dinner. We will not eat licorice and sunflower seeds for dinner. We will not eat licorice and sunflower seeds for dinner. Check back with me in a few weeks and I'll let you know how it's going...





Oh, one last thing. Once the weather warms up a bit, I'm going to try the final broiling step outside on the grill.
Maybe I'll become a Grill Master after all :)


Slow Cooked BBQ Ribs
adapted from America's Test Kitchen Slow Cooker Revolution
and Heather at Mmm is for Mommy
yield 6-8 adult servings*
print recipe

4 tablespoons paprika
3 tablespoons light brown sugar
1/4 teaspoon cayenne pepper
1 tablespoon each salt and pepper
8-9 lbs pork ribs* - leave the membrane on the ribs to help hold them together
2 cups barbecue sauce, home made is always best (recipe below), but bottled will work
Vegetable oil spray
foil to cover pan if you don't have a tight fitting lid

About 9 hours before serving start this process. Most of the time will be cooking.
Preheat oven to 350 degrees, place rack in the middle of oven. You will be reducing the oven temperature right after placing the ribs in the oven.
In a small bowl, mix together paprika, brown sugar, cayenne, salt and pepper. Rub this mixture all over both sides of ribs. Good to do this with food handlers gloves on unless you enjoy a slightly orange colored hand for the rest of the day.

Arrange ribs in a large heavy pan with a lid*, fat side up. See note below if you do not have a lid to fit your large pan. Pour barbecue sauce over the ribs, cover tightly and place ribs in oven.

Reduce the temperature to 200 and cook ribs for 6-8 hours. Do not open oven door, do not lift the lid or foil off the pan.
After the ribs are cooked, remove the pan from the oven. Line a cookie sheet with foil and carefully place the ribs meat side up on the lined sheet. The ribs will be very tender and fall apart easily. I use a large spatula and some tongs. It is okay to cut the ribs a bit for easier handling. Set aside.
Pour the sauce remaining in the pan into a saucepan, skim off grease and discard.
Cook the remaining (de-fatted) sauce over medium high heat for about 10 minutes, until the sauce is reduced a bit.
Brush the sauce over the ribs in the lined pan.
Set the oven to broil and place the rack about eight to ten inches from the top of the oven.
Place the ribs into the oven, uncovered and broil just until the ribs are browned a bit, and the sauce caramelizes about 4-5 minutes.  The original recipe says to flip the ribs and continue on the other side, but we found the ribs to be perfect with broiling on one side. Or maybe we were just hungry and wanted to eat?
Remove from oven and serve with additional sauce on the side.


Fam Favorite bbq sauce
2 cups ketchup
1-cup brown sugar or honey
5-8 drops hot sauce
1 tsp dry mustard
1 clove garlic (optional)
3 tablespoons Worcestershire Sauce
2 tablespoons cider vinegar, if you like it more tart
ground pepper
Heat all ingredients in pan on stove. Add more sugar, hot sauce or garlic according to your taste.


Tips:
Servings and cooking method:

Ribs come in many varieties. This recipe works well with Baby Back ribs or St Louis Cut ribs. I used St Louis Ribs. My package was almost 9 lbs, or generous servings for 8 adults, with salad, side veggie, bread, and potatoes. If you are serving mostly ribs, this will probably feed 6 adults.

This recipe was written originally to cook in a slow cooker or crock pot. Since we were cooking such a large amount of ribs, I used a roasting pan. The pan does not have a tight fitting lid, so I covered it with foil tightly, then to make sure the seal was tight and the steam would not escape the pan (which will cause you to have dried out meat) I placed a smaller cookie sheet on top of the pan and sealed the foil around the cookie sheet, which served as a lid. The Slow cooker time is about 6-7 hours on low. The oven conversion to this is 200 degrees for the same amount of time. The following link provides helpful info converting slow cooker recipes to your oven temperature.

http://homecooking.about.com/library/weekly/blcrocktips.htm slow cooking conversion to oven

Cuts of meat:
Everything you ever wanted to know about pork, especially ribs and other cuts regarding ribs is here: http://amazingribs.com/recipes/porknography/pork_cuts.html

2/1/13

Baked Jalapeño Dip




What goes best with the Superbowl? Not beer. FOOD!
Your favorite Neanderthal will love this Baked Jalapeño Dip.
Trust me.
I have loads of experience in this area.




Baked Jalapeno Dip
adapted from Simply Gourmet
print recipe

2  8-oz packages of cream cheese, softened, 16 oz total
1 cup of mayonnaise, regular or low fat
3-6 jalapenos, chopped, seeds removed
1 cup of cheddar cheese grated, sharp is best
1/2 cup of mozzarella cheese, grated
1/2 cup diced green onion
1 tablespoon lemon juice
few dashes of hot sauce

Topping:
1/2 cup parmesan cheese
1/2 cup mozzarella cheese

Preheat oven to 350.
Combine all of the ingredients into a medium bowl. Stir until combined.
Lightly grease a 9x13 or other similar size bake-proof dish. Place ingredients in the prepared dish. Place   parmesan cheese and additional 1/2 cup of mozzarella cheese on top.
Bake at 350 uncovered, for about 30 minutes or until bubbly. 
Serve with sturdy chips (such as tortilla chips), crackers, or our favorite, sliced pita bread. 

1/30/13

Buffalo Wing Dip



Super Bowl. Get on your apron and fire up the deep fryer.
If I had one, (a deep fryer) that's what I'd do. Baking works for me.
Today's appetizer has become a family favorite. Nothing says testosterone like Buffalo Wings. Every time I make this it gets Raven reviews. ha. Rave reviews. Especially from the fist pumping crowd.








Buffalo Wing Dip
originally posted here

8 oz. cream cheese, room temperature
4 chicken breasts halves, cooked and chopped, or one rotisserie chicken, chopped
1/2 bottle Franks Hot Sauce
1/2 cup grated cheddar/jack mix or pepper jack cheese
1 cup Mozzarella, grated or chopped if using fresh
1 bottle Roka Blue Cheese Dressing

Spread the cream cheese in a 9 x 13 pan. In a bowl combine chopped chicken, hot sauce and 1/2 cup each of the cheddar and mozzarella cheese. Dump this mixture over the cream cheese. Drizzle the Blue Cheese dressing over top. Top with grated mozzarella. Bake at 350 degrees for 15-20 minutes. Serve immediately with tortilla chips or baguette slices.

Tips:
- I spread this into two 9 inch round baking dishes.
-I used about 1/2 bottle of the Blue Cheese dressing.
In the photo above, we drizzled the dressing over the top of the baked dish and sprinkled with a little blue cheese. 

10/24/12

Boy Scout Stew


Some days are made for stew. Yesterday was one of those days. It was the first snow here. Yikes. October 23. While I'm not a huge fan of eating stew, I do like to make it. Something about chopping, mixing and having the aroma slowly fill your house on a cold day.

This is a recipe I've had for years. I've tweaked it countless times, and it's pretty close to perfection.  I named it Boy Scout Stew because it seems like the Scouts always make (translation, the wife of the Scout Master makes) a variation of this to eat on their camp outs. Did I tell you Jake received his Eagle Scout award a few months back?



Hooray and thank you to leaders who have mentored, served and loved my kid.
You gave your time to countless campouts, hikes, bike rides, merit badge clinics, build snow caves (and then sleep in them) and fish among other activities. I can only imagine how the tents/cabins smell after the boys live in them for a week at scout camp- without a shower, brushing their teeth, or changing their underwear. Your patience and the lessons you have taught my kid will never be forgotten.
You're the best.





Boy Scout Stew
A Bountiful Kitchen
print recipe


3 lbs beef brisket or chuck,  cut into 2 inch cubes
2 teaspoon dried thyme or oregano
2 teaspoons salt
1 teaspoon ground black pepper
1/2 cup flour
3-4 tablespoons vegetable or olive oil
1 large onion, chopped
2 cloves garlic, minced
3-4 tablespoons Worcestershire Sauce
6 cups v-8 vegetable juice cocktail
2 cups water
2 Knorr beef homestyle stock cups (4.6 oz each), or 2-3 bullion cubes
3 cups celery, cut into 1 inch pieces
3 cups carrots, cut into 1-1/2 inch pieces or baby carrots, whole
4 medium potatoes, scrubbed clean and cut into one inch cubes

Place meat in a medium bowl, season with thyme, salt and pepper. Toss with 1/2 cup flour.
Place the oil in a large stock pot or dutch oven. Heat to medium high.
Working in about three batches, cook the meat until it is browned on all sides, when the batch is browned, remove and set aside on plate. If there is flour left in the bowl, sprinkle it over the last batch of meat browning in the pan. Remove any remaining meat from pan, set aside.
Keeping heat on medium high, add a little more oil if needed. Place the onions and garlic into the pan on stove, cooking and stirring occasionally, until the onions are softened, about 5 minutes.
Return the meat to the pan with the onions and garlic. Add Worcestershire sauce. Cook for about 1 minute.  Add all remaining ingredients.
Cover and simmer for 1 1/2 hours, stirring occasionally.
Serves 8-10

Tips:
-Knorr Homestyle Stock cups are sold in the soup section of most grocery stores. They come in a package with 4 cups enclosed. I like the flavor of the Knorr brand. You may use Swanson brand liquid flavoring, regular bullion cubes, or other types of stock flavoring if desired.
-Only purchase beef that is a lower quality cut, such as brisket or chuck. This will produce the best result when slow cooking.

8/22/11

Grilled Teriyaki Elk Kabobs




Disclaimer: If you are offended by hunters, stories about hunting, pics of hunted animals, etc. ,  you may want to pass on reading this post...

Carpet Shoes. Camo. Face Paint. August 20th. The opening weekend of the deer bow hunt in Utah.
A joyous time for the Foster fam.  Well, at least for the males in the fam.  First the deer hunt, and then in a few weeks, the elk hunt.
The hunt is on. Today, I ran down to my basement and opened the freezer, I let out a yelp when I saw this:




My nephew, Nick "harvested" a buck on Saturday, the opening day of the hunt.
Oh happy day.
In honor of Nick, slaying  harvesting (huter talk) a deer, I prepared these tasty kabobs for Sunday dinner. No, I didn't use Nicks venison, just some elk steaks we had in the freezer. Now you know I'm not a fan of wild game, but after marinating these in my special sauce, and Grant working his magic on the BBQ, we ended up with some really delish kabobs on the table.
Happy Huntin' !
love,
The Clampetts.


Nick's deer on the opener. 
Update-Monday night, Jake got a deer as well. 


Want to read more about my hubs obsession with hunting? This post tells it all. 

Grilled Teriyaki Elk Kabobs 

A Bountiful Kitchen
print recipe

For assembly of kabobs:
12-14  10 inch wood skewers, soaked in cold water for at least 15 minutes


Marinade:
1/2 cup ketchup
1/4 cup soy sauce
1/4 cup A-1 or Heinz 57 Steak Sauce
2 tablespoons Worcestershire Sauce
1/3 cup brown sugar, preferably dark brown
2 tablespoons canola oil
1 clove garlic, optional
salt and fresh ground pepper


For kabobs:
2 lbs red meat (elk, venison, beef) cut into 1 inch cubes
fresh veggies and fruit:
1 pineapple, chunked
4 peppers total- assorted colors (red, orange, yellow, green) seeded and cut into chunks
1 cup grape tomatoes
1 large sweet onion, chunked
8-10 fresh mushrooms, washed


Mix all marinade ingredients together in a bowl, or a large Ziplock bag.
Add the cut up meat to the marinade and let sit for at least 1 hour, and up to 24 hours.
When ready to assemble, thread meat and vegetables onto skewers.
Grill on medium high heat for about 5-6 minutes per side, turning once.

Tips:
-We have found over the course of YEARS of cooking (and overcooking) wild game, the best way to prepare steaks is to sear or cook in a short amount of time over high heat. Marinating helps tremendously.  


Linked up to:




10/19/10

Elk and Potatoes with Brown Gravy and Beaten Butter Biscuits







Have I told you before Grant is a crazed bow hunter? Well, he is.
Here is our life.
Part of it anyway.
About early April. Grant bumps up his 3-4 day a week runs to 5-6 days a week. He starts shooting his bow about 3 times a week too (which eventually ends up being 5-6 days a week by July). Every night around 10, he calls his brother Brett, (they are like Siamese twins, separated at birth) who lives 1.3 miles away. Yes, they have measured. The convo goes like this:
G- "Hey what's up" nonchalantly.
response I can't hear from Brett.
G-"Did you run?'
response.
G- in an even more nonchalant way- "Did you shoot?"
response.
Now Grant is answering the same q's, Brett is asking him.
Every.
Night.


Why is this relevant?? Years ago, when they started hunting together, they decided to use a point system to see who would get to fling the first arrow on the elk hunt. Here's how the elk hunt goes, when you hunt in a pair:
Typically, one hunter calls in the elk, using a hose type device (kind of like a vacuum cleaner hose) called a "grunt tube" Yes, really, that's what it is called. Usually, it's covered in a piece of camo fabric kind of like a huge scrunchie. They make sounds into the tube. Sometimes it's a "bugle" sound, sometimes it 's a cow (girl elk) sound. In my mind, the cow elk must sound like:
"Honey, I found the remote for you!"
Click here if you want to see a demo. This is serious business.
Anyway, long story short, the hunted elk hears the sounds, comes running to what he thinks is a real animal and the other hunter then takes his shot at the animal.

Getting in to shape- good idea if you are hauling around a pack like this.


So, G & B decided to keep track of fitness and shooting points all summer long. This would motivate them to be in great shape when they needed to hike all over creation to find the elk, deer, sheep, mountain goats, or whatever they were (are) hunting and perfect their bow hunting skills ( like Napoleon D). On the night before the opener, they tally the points to see who will hunt first, and who will call. The person with the most points gets to hunt first. It's suppose to be a surprise.
The only problem is, the nightly phone call keeps them up to date on who is ahead in the scoring system. And often possesses Grant to do midnight temple runs. In the end, it is never a surprise. Does this make sense? Don't answer that question.
Crazy.

Bow Brothers aka G & B, Dit and Dot.

Anyway. Almost every year, we are fortunate :) to have some type of game in our freezer. To date, we have had: elk, venison (deer), mountain goat, moose, big horn sheep, bear, antelope, turkey and duck. No the duck was not shot with a bow. But yes on all of the rest.


My boys love bow hunting as well. They tagged along as when
they were younger, and are now hunters themselves.


The hat Jake is wearing in this pic is called the
"Good Karma Hat". All hunters must put it on their head,
including Brett and his kids, before a hunt begins.
Serious.


Cooking Part:
So, the big question is always - "Do you eat the meat??" or "Do you cook it??"
The answer, yes. Not as often as I should, but yes. Over the years I have experimented with many different cooking methods. My tried and true is a Swiss steak- Ill post that sometime. Wild game is tricky. Unlike beef, or pork, there is very little, if no fat on elk meat, or any marbling of fat. Grant (my no- cooker hubs) recently found the secret to cooking delish wild game. Searing, and not overcooking, only cooking to medium rare, at most. Seems simple. But for some reason, this has escaped me all of these years.
A while ago, I used some tenderloin elk steaks to make this wonderful dish. I'm not a huge fan of wild game, but this was really yummy. Tender pieces of meat, rich gravy, buttery biscuits. You could of course, use beef in place of the wild game, if your hubs is a girly man, and isn't a hunter.
That was a joke.
Let me know if you need some elk steaks, I have about 900 lbs in my freezer.
That, my friends was not a joke.






Elk and Potatoes with Brown Onion Gravy &
Beaten Butter Biscuits
A Bountiful Kitchen



Beaten Butter Biscuits:

2 cups flour
1 tablespoon baking powder
1 teaspoon sugar
1/2 teaspoon salt
1/2 cup cold unsalted butter, cut into 1/2 inch pieces
3/4 cup cold milk, whole or low fat

Ina food processor fitted with a metal blade, combine flour, baking powder, sugar and salt. Pulse several times to combine. Add the butter and pulse again several times until the mixture resembles coarse crumbs. With the motor running add the milk. Continue processing just until the dough forms a ball.
Turn out dough onto a lightly floured surface and knead a few times gently. Pat out to an even thickness of about 1/2 inch. Using a round biscuit cutter, cut out biscuits.
Bake 15-20 minutes at 425 if serving alone, or if topping casserole, place on top of prepared dish. Bake whole casserole uncovered, at 425 for 15 minutes.



Meat/potato layer:
1 lb elk or venison steak, cubed
3-4 cups cubed cooked potatoes, any type
1/2 cup chopped onion
1 clove garlic, minced
herbs optional- oregano, basil, parsley

In about 1-2 tablespoons of olive oil, saute the onions in a saucepan until tender. Remove. Turn the heat to medium high, and sear the cubed meat. Make sure to not over cook. Cook just until the outsides are brown. Turn off heat.
Transfer meat, cooked onions and garlic and any desired herbs fresh or dried into a casserole dish. Set aside.


Gravy:
adapted from Ina Garten

1/4 pound (1 stick) unsalted butter
1 1/2 cups chopped yellow onion ( about 2 small onions)
1/4 cup flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cups beef stock, heated
2 tablespoons red or brandy cooking wine, optional OR
2 Tablespoons Worcestershire Sauce
1 tablespoon heavy cream, optional

In a large (10 to 12-inch) saute pan, cook the butter and onions over medium-low heat for 12 to 15 minutes, until the onions are lightly browned. Make sure the onions are well cooked, this brings out great flavor in the gravy.
Sprinkle the flour into the pan, whisk in, then add the salt and pepper. Cook for 2 to 3 minutes. Add the hot beef stock mixture and cooking wine or Worcestershire, and cook uncovered for 4 to 5 minutes until thickened. Add the cream, if desired. Season, to taste.


Assembly:
-Place meat mixture in greased casserole dish.
-Top with gravy.
-Place biscuits on top
-Bake

Tips:
-Don't let the length of this recipe scare you. Start to finish (prep), I can make this dish in about 30-40 mins. Then pop in the oven and bake. Best to make when you have leftover baked potatoes.
-I usually make gravy without a recipe, but knew you would seriously consider opting out of our cyber/blogger friendship if I didn't give specifics. Ina's is a good basic gravy to make and use in this recipe.

3/9/10

Sweet and Spicy Asian Hot Wings






Years ago, Grant's sis Sheri invited us to go to Lake Powell on a boating trip. Four fun filled days of houseboat, camping, water sports, and of course eating. You know how people always say food is so good on a camping trip? I never share that feeling, because camping + me= don't go together. Except this time. We had a guy come with us who was a master of grilling. He brought along some chicken and I still remember, 25 years later, how delish that chicken was. It was cooked low and slow (one secret to grilling chicken successfully, that I have never mastered bc I'm too impatient) and it practically fell off the bone.
One of the guys on the trip taught Grant how to properly eat a chicken wing. We still laugh about his technique. It was: place the entire wing into your mouth (this was a full size wing, not the party wings we now have available), with the exception of one small corner or end of the whole wing. Now I'm not sure how to explain the next step(s)- but when the bone was removed from his mouth, no meat remained. This all happened without opening his mouth. It's all a mystery to me.
This recipe is adapted from Tyler Florence. I added a little honey to sweeten it to my taste. Loved the sauce. Great for chicken, especially if you are grilling. Sweet, spicy, tangy. If you are into wings, or basketball, a perfect dish for your March Madness party!




Sweet and Spicy Asian Hot Wings
adapted from Tyler Florence- Hot Wings
printable recipe

2 dozen chicken wings, about 3 1/4 pounds, rinsed and patted dry
Salt and freshly ground black pepper
Olive oil
1 tablespoon sesame seeds, toasted in a skillet over medium heat until lightly browned
Leaves from 1/2 bunch fresh cilantro, chopped

Teriyaki Sauce:
1 cup low-sodium soy sauce
1 cup grapefruit juice
1/4 cup hoisin sauce
1/4 cup ketchup
1/2 cup honey
3 tablespoons rice wine vinegar
1/4 cup brown sugar
1 fresh, hot red chile, halved
2 garlic cloves, minced
2-inch piece fresh ginger, smashed with the side of a large knife
Directions
Preheat the oven to 400 degrees F.

Season the chicken wings with salt and pepper and drizzle a little olive oil on them to prevent sticking. Lay the wings in a single layer on a baking sheet. Bake for 30 minutes or until the skin gets crispy and the wings are cooked through.

Meanwhile, combine the teriyaki sauce ingredients in a large saucepan. Simmer over low heat and reduce until slightly thickened. Pour the sauce into a large bowl. Dump the wings into the bowl and toss to coat them with the sauce. Transfer to a serving platter and sprinkle with the sesame seeds and cilantro. Serve hot.

Tips:
-I made these for a party, and purchased a large (10 lb) bag of frozen chicken wings at Costco. Tripled the sauce, perfect amount of sauce to wings.

2/17/10

Sloppy Joes with Homemade Hamburger Buns









Sloppy Joes. So simple. I'm not talking about opening a can of Manwich, or using a package of Schilling. Making your own. Homemade! For years, I resorted to the can or package. Every time I made them, I thought, this is okay, but it would be so much better homemade. I mean, how difficult could it be to make a good Sloppy Joe concoction of my own? I pulled up a few recipes, messed a round a little, and came up with the attached. They were yummy, and served on a fresh bakery roll, even better. Then I came across this recipe for Homemade Hamburger Buns. It was meant to be.
Buns. Funny word. Favorite bun expressions from Grant: "Home of the big bun"  said whenever I say the word "bun" or whenever we buy a burger or sandwich with a big bun; "Nice buns" "Wonder buns" and "Get your buns over here". "Nice buns" referring jokingly to my buns, bc they are, FLAT. Is this too much information?


You'll love these buns. And the Sloppy Joes too.


Sloppy Joes

1 1/2 lb extra lean ground beef
1 onion, chopped
1 red pepper, chopped (optional)
1 clove garlic, minced or 1/4 teaspoon garlic powder (optional)
1 6 oz can tomato paste
1 15 oz can tomato sauce
3 tablespoons Worcestershire
1/4 cup brown sugar
1 teaspoon salt
1/2 teaspoon ground pepper
water 1/4 to 1/2 cup to thin sauce, if needed

Brown ground beef in skillet. Drain off any grease. Add chopped onion, red pepper and garlic. Season with salt and pepper. Saute until onion is softened. Add tomato paste, sauce, Worcestershire and brown sugar. Cook over medium heat. If mixture is too thick, thin with 1/4 to 1/2 cup of water. Serve with hamburger buns, top with cheese, if desired.




Homemade Hamburger Buns

1 cup lukewarm water
1 tablespoon instant yeast
2 tablespoons sugar
2 tablespoons butter, melted
1 egg
3 1/4 cup all-purpose flour
1 teaspoon salt


For glazing buns:
1 egg yolk plus 1 tablespoon cold water
sesame seeds (optional)


Using a large bowl, sprinkle the yeast and sugar into the water and leave for 5-10 minutes, until bubbly.
Add remaining ingredients. Mix well, knead until smooth. If using food processor, use dough hook, mix until dough is soft and smooth, about 5 minutes. Add a little flour if dough is sticky. Let dough sit in bowl, covered until doubled in size, about 1- 1 1/2 hour. Divide dough in half, then divide each half into 5 pieces and shape into a ball. Flatten each dough ball to about a 1 1/2 inch thickness. Place the buns on a greased baking sheet, let rise again for 30 minutes until puffy. Preheat oven to 375 degrees. Glaze the buns with egg yolk and water mixture (if desired), then sprinkle with sesame seeds. Bake the buns in lower half of oven for 12 - 15 minutes, until golden brown. Remove from oven and cool. Slice buns when cooled, serve with hamburgers or sloppy joe mixture.

Tips:
-I wasn't crazy about the look of the glaze. I prefer a floured matte finish to the top of my buns. Uh, my hamburger buns.
-In the future,if I wanted a shiny bun, I would use a whole egg, or maybe just an egg white to glaze the top of the buns, and forget about the yolk/water mixture.