This is a fine family restaurant. We to dinner their this evening with the Wallace's. I had the Baked Seafood Pie, very good and not too much food. Tina had the Ribeye steak, another winner. Helen had the petite Prime Rib which she said was very tender and perfectly cook. Bob had the Salmon. For dessert I had the Triple Layer Lemon Meringue Pie and Bob had the Caramel Sundae. The server was friendly, polite and helpful without being annoying.
I will go back.
Saturday, February 19, 2011
Thursday, February 17, 2011
February 13, 2011
Sunday is here and it's time for Braised Oxtails. I picked some up at Hummer's meat on Friday. How to cook them? This is a Calvin recipe.
I started buy coating them with oil and sprinkle them with salt and pepper. Put in a 425 degree oven for about 30 minutes or until they are nicely browned. Meanwhile, I heated up a dutch oven, added some olive oil and sauteed some diced carrots, onions and celery until tender. Once tender, put some flour in the pot and stir to remove the raw taste.
when the oxtails were nicely browned I added them to the pot, deglazed the roasting pan with some beef stock and added it all to them pot. Add some thyme, bay and parsley. I put some parchment paper on top and put the lid on and into a 325 degree oven for 2 to 3 hours or until the meat is tender enough to pick off the tails.
Once done, I removed the oxtails from the pot and let them cool and drained the broth and discard the veggies. Pick the meat off the bone and return it to the broth.
Serve over noodles, risotto or mashed potatoes.
I started buy coating them with oil and sprinkle them with salt and pepper. Put in a 425 degree oven for about 30 minutes or until they are nicely browned. Meanwhile, I heated up a dutch oven, added some olive oil and sauteed some diced carrots, onions and celery until tender. Once tender, put some flour in the pot and stir to remove the raw taste.
when the oxtails were nicely browned I added them to the pot, deglazed the roasting pan with some beef stock and added it all to them pot. Add some thyme, bay and parsley. I put some parchment paper on top and put the lid on and into a 325 degree oven for 2 to 3 hours or until the meat is tender enough to pick off the tails.
Once done, I removed the oxtails from the pot and let them cool and drained the broth and discard the veggies. Pick the meat off the bone and return it to the broth.
Serve over noodles, risotto or mashed potatoes.
Saturday, February 12, 2011
February 12, 2011
Had breakfast with Bob Ryder this morning and Denny's Lennies. A good basic breakfast was had by all.
After a busy afternoon, Tina & I stopped at JoJo's in Elizabethville for dinner and ordered the White Pizza with bacon. Not very cholesterol-friendly but you only live once. It was a bit greasy but good none the less.
After a busy afternoon, Tina & I stopped at JoJo's in Elizabethville for dinner and ordered the White Pizza with bacon. Not very cholesterol-friendly but you only live once. It was a bit greasy but good none the less.
February 10, 2011
Thursday night and had to put together a quick dinner as I have an Extra Meeting tonight at lodge. I made Ham & Taleggio Grilled Cheese Sandwiches from Food Network. I made mine with Taleggio and Tina used Munster. Both turned out good. If the apple has a tough skin, you should peel it.
I used my Cuisinart Panini press to make them. I set the temperature to medium-low and did not butter the bread so the it did not brown nicely. The next time I will put some butter on the bread and use medium heat next time.
I used my Cuisinart Panini press to make them. I set the temperature to medium-low and did not butter the bread so the it did not brown nicely. The next time I will put some butter on the bread and use medium heat next time.
Sunday, February 6, 2011
February 6, 2011 - The Italian Beef
I had a nice piece of sirloin roast left over from my hamburger grinding so I decided to make some Chicago Italian Beef for sandwiches. Not knowing much about this I did an internet search to see what I could find. After looking at a number of different recipes, I found one from Amazing Ribs that looked promising. Since I am watching my salt, I did modify the recipe slightly. I used low-sodium beef stock in lieu of the water and cubes of beef bouillon. I also used 1/4 tsp of Ancho and 1/4 tsp of chipotle chili powder instead of the 1/2 tsp of crushed red pepper. Not sure why I did this but it just seemed right, although not traditional. After if cooled I sliced it up and put it in the frig. Tina can have this on Tuesday when I'm at lodge.
Will post the outcome after I make the sandwiches.
Will post the outcome after I make the sandwiches.
February 6, 2011 - The Hamburgers
Went to market on Friday and bought a sirloin and chuck roast at Hummers. Tina said she wanted burgers today and I like to grind my own hamburger. I got the tip about using sirloin and chuck from Alton Brown. I still use the James Beard Burger hamburger methodology. Do not add anything to the beef except salt and freshly ground pepper and then lightly form them into patties, do not compress them. I used my new Cuisinart griddle/panini press to cook them. I also sauteed some onions and glazed them with some Worcestershire Sauce, put them on top of the burgers with some muenster cheese and ran them under the broiler to melt the cheese. Not a bad burger for the middle of the winter.
February 6, 2011 - The Onion Rings
Tried the Baked Onion Rings today from Eating Well. I modified the recipe as follows;
1. Used 1 T salt-free Cajun seasoning instead of the seasoning blend
2. 2 eggs and 1/2 cup milk for the three eggs(I only had two eggs)
3. I mixed the seasoning with the flour instead of the bread crumbs
4. I only used one large white onion since it's only the two of use
I used my salad spinner to remove the water from the rings after soaking.
I have a thumbs up from Tina, which is especially good since it is a healthy recipe. There was a slight raw flour taste and I need to get more seasoning on the onions. The crust was crisp and they were not greasy. Some Tabasco in the egg/milk mixture
1. Used 1 T salt-free Cajun seasoning instead of the seasoning blend
2. 2 eggs and 1/2 cup milk for the three eggs(I only had two eggs)
3. I mixed the seasoning with the flour instead of the bread crumbs
4. I only used one large white onion since it's only the two of use
I used my salad spinner to remove the water from the rings after soaking.
I have a thumbs up from Tina, which is especially good since it is a healthy recipe. There was a slight raw flour taste and I need to get more seasoning on the onions. The crust was crisp and they were not greasy. Some Tabasco in the egg/milk mixture
Saturday, February 5, 2011
February 3, 2011
Today was a "clean out the refrigerator" day. I had leftover roast chicken and parsleyed red potatoes.
I chopped some peppers and onions and sauteed them in olive oil. Chopped up the potatoes and added them to the pan. Then de-boned and chopped the chicken and added that. In went some of my Cajun seasoning, salt & pepper. I had some large flour tortilla shells which we put some grated cheese on, topped with the chicken & potato mixture and then topped it with more shredded cheese. Put it in a 350 degree oven and baked them for about 15 minutes. This was really tasty and a good way to use up leftovers.
I chopped some peppers and onions and sauteed them in olive oil. Chopped up the potatoes and added them to the pan. Then de-boned and chopped the chicken and added that. In went some of my Cajun seasoning, salt & pepper. I had some large flour tortilla shells which we put some grated cheese on, topped with the chicken & potato mixture and then topped it with more shredded cheese. Put it in a 350 degree oven and baked them for about 15 minutes. This was really tasty and a good way to use up leftovers.
February 2, 2011
Had a day off of work today so I decided to bake bread. Apparently I was not the only one. I used a recipe for Oatmeal Wheat Bread. My friend Patty also did some baking and used the Wholesome Wheat Bread recipe. I am going to try my bread for French Toast on Sunday. I think it should work well.
For dinner I made some shrimp fra diavolo. I had some tomato sauce frozen that I used. Not a spectacular dinner but not bad.
For dinner I made some shrimp fra diavolo. I had some tomato sauce frozen that I used. Not a spectacular dinner but not bad.
Wednesday, February 2, 2011
The Hidden Sodium in Chicken
I found this in January/February 2011 issue of Cooking Light. It's really is amazing that they do to our food.
http://www.cookinglight.com/eating-smart/nutrition-101/sodium-in-chicken-00412000070041/
http://www.cookinglight.com/eating-smart/nutrition-101/sodium-in-chicken-00412000070041/
Canned Tomatoes
When purchasing tomatoes for cooking, look for canned authentic San Marzano tomatoes. You will pay a bit more for them, but the taste is well worth it.
Baking Bread - Internal Temperature
The internal temperature to see if bread is done;
Breads that contain fat -- 180 - 190 degrees
Dryer, crustier breads -- 200 - 210 degrees.
Breads that contain fat -- 180 - 190 degrees
Dryer, crustier breads -- 200 - 210 degrees.
Tuesday, February 1, 2011
February 1, 2011
Chicken Chimichangas on the menu tonight. As usual I gathered up what I had in the frig and went from there. Diced some peppers and onion and sauteed them in olive oil. Added some diced chicken breast and garlic along with 1 tsp of cumin and 1/8 tsp chipotle chili power and some salt and pepper.
Heated some refried beans in the microwave and grated some cheese. Rolled the whole mess in large flour shells and fried in oil. Make sure the frying oil is not too hot or they will burn before they are done.
I only made two since I'm trying to cook only what we can eat.
Heated some refried beans in the microwave and grated some cheese. Rolled the whole mess in large flour shells and fried in oil. Make sure the frying oil is not too hot or they will burn before they are done.
I only made two since I'm trying to cook only what we can eat.
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