tag:blogger.com,1999:blog-61484412275562414472011-11-27T17:17:28.152-06:00dragonmomhttp://www.blogger.com/profile/17294826382842863908noreply@blogger.comBlogger471100tag:blogger.com,1999:blog-6148441227556241447.post-51794463701664530352010-01-09T18:31:00.002-06:002010-01-09T20:22:37.547-06:00

Presenting....Tennessee Whiskey Glazed Pork Chops.Yes, whiskey. That's what I said. Cooking with wine, fruits juices, vinegar, beer, vermouth... yeah, that I understand. But whiskey? Nah. No way. Uh uh. That is, until I tried this recipe.If you have access to Lincoln County Tennessee whiskey (Jack Daniel's, in particular), use it. There is a smokiness that comes from a particular process used in

dragonmomhttp://www.blogger.com/profile/17294826382842863908noreply@blogger.com0tag:blogger.com,1999:blog-6148441227556241447.post-58079884712443978262010-01-04T19:14:00.005-06:002010-01-04T19:35:05.153-06:00

It's cold up here with a capital "C." Temps have been 15 to 20 below zero Fahrenheit at night with 35 to 40 below windchills. Surprisingly, it got up to 5 degrees above zero today and the sun shone brightly. That doesn't mean it was bikini weather, just the same.It's around this time of year when we start thinking about good food from our childhood and how great it was to come to the table after

dragonmomhttp://www.blogger.com/profile/17294826382842863908noreply@blogger.com0tag:blogger.com,1999:blog-6148441227556241447.post-81718626071723346022009-12-02T13:03:00.006-06:002009-12-02T13:47:41.926-06:00

As I have noted in the past, we get our beef, pork and chicken from an organic farmer up to our northeast. They only use antibiotics when a beast is ill and all of their animals are out grazing in green pastures and the chickens are pecking around the barnyard, eating bugs and things, like chickens do. The quality of the products we get from Kelli and Matt are exceptional and we have never had

dragonmomhttp://www.blogger.com/profile/17294826382842863908noreply@blogger.com0tag:blogger.com,1999:blog-6148441227556241447.post-41794960850943053142009-11-20T13:17:00.006-06:002009-11-21T23:41:40.663-06:00

One of my biggest concerns about returning to work full time this year was the issue of meals. My shift starts at 4 eastern but it's necessary to be signed in and ready to go some time before then since there are many things to catch up with every day. That fact alone makes the kind of cooking I have done for many years nearly impossible so I've had to figure out other ways of doing things. With

dragonmomhttp://www.blogger.com/profile/17294826382842863908noreply@blogger.com0tag:blogger.com,1999:blog-6148441227556241447.post-77186311596060292222009-11-16T11:34:00.009-06:002009-11-17T12:33:59.607-06:00

...in the slow cooker.Winter is coming on and young men's fancy turns to comfort food. Warming the cockles of the heart today, I present an all time favorite, Chicken and Dumplings. This will serve 4 really hungry young'uns or 6 not-so-hungry ones. I, like my late father, am not fond of boiled chicken and, since that is the basis of most recipes for this dish, we don't have it much. I think he

dragonmomhttp://www.blogger.com/profile/17294826382842863908noreply@blogger.com4tag:blogger.com,1999:blog-6148441227556241447.post-47817959109936405422009-11-10T13:16:00.013-06:002009-11-16T12:25:01.074-06:00

Ladies and gentlemen, foodie friends and gentle readers, is this a thing of beauty or is it not?It is a thing of beauty to me, worth almost it's weight in gold. My appreciation stems from knowledge that few people have a source for solid leaf fat, fresh-trimmed. Not only fresh and fresh-smelling but from beeves raised on grass, free-ranging, no growth hormones, no genetic modifications.I estimate

dragonmomhttp://www.blogger.com/profile/17294826382842863908noreply@blogger.com0tag:blogger.com,1999:blog-6148441227556241447.post-13084411845079400132009-11-05T17:48:00.002-06:002009-11-05T18:06:57.666-06:00

I don't think I have posted this one yet... I hope not. Sometimes memory fails and, since I didn't see it when going back through posts, I guess I will put it up now.A reader would have figured out by this time that I really enjoy cooking. Sometimes, though, I just haven't time nor the spare mental energy to spend lots of time putting something tasty together. In those instances, casseroles and

dragonmomhttp://www.blogger.com/profile/17294826382842863908noreply@blogger.com0tag:blogger.com,1999:blog-6148441227556241447.post-51857203261385462582009-11-05T16:02:00.004-06:002009-11-05T16:51:27.773-06:00

The author wishes to note, with sadness, the shootings at Ft. Hood today. As of right now, 9 are dead, many wounded. 1 suspect in custody with 2 still at large.For all families and friends of the victims, I express my deepest sympathy and most heartfelt sorrow for this tragic loss of life.Update 4:45 pm CST: Victim count stands at 12. 1 shooter dead, 2 others in custody. Tragically, all were

dragonmomhttp://www.blogger.com/profile/17294826382842863908noreply@blogger.com0tag:blogger.com,1999:blog-6148441227556241447.post-88325300813592950512009-10-30T23:23:00.002-05:002009-10-30T23:28:25.564-05:00

Having gone back to work this year, I have found that getting things posted here is hard to do. Balancing the necessities of daily life, some small occasions for socializing, while working 2nd shift.. that takes almost more organization and mental gymnastics than I can manage!There are several recipes that need to be finished, many more I would like to post and a few rants and roses that could

dragonmomhttp://www.blogger.com/profile/17294826382842863908noreply@blogger.com0tag:blogger.com,1999:blog-6148441227556241447.post-85237487863693173892009-03-15T18:48:00.018-05:002009-11-05T17:23:54.020-06:00

Shrimp CreoleAnother dish with as many variations as cooks, Shrimp (or chicken) Creole* simply invites experimentation. Once the basic elements of the trinity, tomatoes, peppers, herbs, stock, salt and sugar are dealt with, the preparation is only limited by the cook's own personal preferences.Yes, the common elements of Creole, Cajun? The basic trinity: onion, celery** and bell peppers. The

dragonmomhttp://www.blogger.com/profile/17294826382842863908noreply@blogger.com2tag:blogger.com,1999:blog-6148441227556241447.post-81733640046499938462009-02-28T17:09:00.013-06:002009-04-05T15:39:19.383-05:00

Contrary to what you may have been led to believe by the title of this post, I haven't mislaid any cups of coffee, lost my spectacles, forgotten why I am in this room nor any of the other odd behaviors that lead my family and friends to consider me an endearing, if rather daffy, elder. As a matter of fact, it's been remembering things that is causing me to be missing things.Earlier this afternoon

dragonmomhttp://www.blogger.com/profile/17294826382842863908noreply@blogger.com2tag:blogger.com,1999:blog-6148441227556241447.post-82390941539853808232009-02-24T10:34:00.009-06:002009-11-05T17:18:13.537-06:00

Welsh Rarebit or Welsh Rabbit? Regardless of regional variations, the name is an oddity and seems to have nothing whatsoever to do with Wales or anywhere else as far as I've ever heard. (Regardless of Looney Tunes, the dish has nothing to do with hassenpfeffer, even though that is simply German for "rabbit stew.") I adore any of the variations of this dish, being a huge fan of cheese, mustard,

dragonmomhttp://www.blogger.com/profile/17294826382842863908noreply@blogger.com2tag:blogger.com,1999:blog-6148441227556241447.post-26676535884828382702009-02-21T11:11:00.006-06:002009-02-21T14:54:33.968-06:00

People who buy all their meat in those plastic-entombed packages at the supermarket don't know just how tasty oxtail soup can be. We're lucky to live in a farming region and have access to a locker that is willing to supply all kinds of odds and ends that are missing from commercial stores like the big chains. Oxtail is one of my favorite types of soup, astonishingly rich and hearty.If you can

dragonmomhttp://www.blogger.com/profile/17294826382842863908noreply@blogger.com1tag:blogger.com,1999:blog-6148441227556241447.post-6709407563943392442009-02-19T14:01:00.002-06:002009-02-19T14:15:47.478-06:00

The chicken turned out beautifully, crispy golden, tender and savory. This is an approximation of the combination of ingredients used in the brine solution. (I really must start writing things down as I go along 'cause I forget what I've done and must cast about to redo it.)Chicken sufficient for the number of eaters, cut up or whole3/4 cup kosher salt3/4 cup brown sugar2 quarts broth, vegetable

dragonmomhttp://www.blogger.com/profile/17294826382842863908noreply@blogger.com2tag:blogger.com,1999:blog-6148441227556241447.post-10196407319465724152009-02-19T13:57:00.002-06:002009-02-19T14:01:11.858-06:00

Goodbye.Gone ahead.Seeing what you always knew was there. Gone ahead.Dreams in life and life's dreams, apparent.Goodbye.Gone ahead.Written for my dear friend Stacy, who unexpectedly died of a brain aneurysm many years before what should have been her time. A marvelous cook, dear friend, loving and proud parent.Good bye, Stace... gone ahead.

dragonmomhttp://www.blogger.com/profile/17294826382842863908noreply@blogger.com0tag:blogger.com,1999:blog-6148441227556241447.post-38986945169608962272009-02-18T14:31:00.015-06:002009-02-18T15:50:12.314-06:00

One Thing Leads to AnotherDecided to clean the front of the microwave today (you all already know what I think of that mike...) so sprayed it down with my handy-dandy refilled, environmentally friendly citrus cleaner. YUCK! Ok, clean the mike. Done. With the face of that thing shining, the faceboard above it looked a bit grungy. Hey, no prob. Spray that down, clean! Yay... no, wait a minute. Now

dragonmomhttp://www.blogger.com/profile/17294826382842863908noreply@blogger.com0tag:blogger.com,1999:blog-6148441227556241447.post-44115464859822504382009-02-13T15:59:00.003-06:002009-11-05T17:33:27.424-06:00

Pink? PINK? Who the flying eff buys something because it's PINK?I know that there are brainless women who do buy anything, as long as it is pink. There are also brainless males who really believe that the beer commercials that feature a guy who is treating his lady with respect, ending up with a gigantic beer can flattening him to a grease spot in the driveway, is the way reality should be. Uh

dragonmomhttp://www.blogger.com/profile/17294826382842863908noreply@blogger.com2tag:blogger.com,1999:blog-6148441227556241447.post-20812636486842407092009-02-11T16:16:00.002-06:002009-02-11T16:17:51.694-06:00

I don't normally inject politics into this blog but I can't resist giving you this link:FeldmanAs usual, excellent words from Mr. Feldman. I agree, wholeheartedly.

dragonmomhttp://www.blogger.com/profile/17294826382842863908noreply@blogger.com0tag:blogger.com,1999:blog-6148441227556241447.post-18427823290864889592009-02-10T13:53:00.005-06:002009-02-10T14:09:09.890-06:00

For all you lovers of words, check out savethewords.org. I just adopted "vicambulate*," and will use it for flosculating* this bromography*. After all, wouldn't do to be accused of being soloecal*.Be ready!vicambulate: walk about in the streets (don't do much of that anymore)flosculate: to embellish or ornament speech (hoping it applies to written speech)bromography: a systematic, extensive

dragonmomhttp://www.blogger.com/profile/17294826382842863908noreply@blogger.com2tag:blogger.com,1999:blog-6148441227556241447.post-91448674920425964782009-02-10T12:04:00.003-06:002009-02-10T12:29:14.496-06:00

It doesn't happen often but when it does, it is really bad. I'm not talking about earaches, sick kids or tornadoes, I'm talking about a oft-prepared dish that simply goes totally awry. Last night it was a basic, very basic, bolognese.Yesterday turned out to be a long, loooooong day. We picked up and installed the new dishwasher. The installation started oddly as the instructions are packed inside

dragonmomhttp://www.blogger.com/profile/17294826382842863908noreply@blogger.com0tag:blogger.com,1999:blog-6148441227556241447.post-9634688785036851202009-02-08T14:06:00.003-06:002009-02-08T14:24:03.416-06:00

I am working on standardizing recipe posts to ensure continuity throughout Curmudgeon's Kitchen. The changes currently being made may not be permanent. Have been looking through numerous other food blogs and noting what works for me and what doesn't.To speed loading of pages, I am not including lots of photos, feeds or handy-dandy gizmos. I don't know about you, but sitting waiting endlessly for

dragonmomhttp://www.blogger.com/profile/17294826382842863908noreply@blogger.com0tag:blogger.com,1999:blog-6148441227556241447.post-49201434153827194522009-02-08T10:45:00.012-06:002009-12-30T15:37:19.536-06:00

King Ranch recipes vary as much as individual cooks vary, from the simplest possible method to the more complex "scratch" recipes. How the dish is put together is decided, not only by the cook's level of skill, but aesthetic and "mouth-feel" preferences. There isn't much a cook can do to make it taste hideous, no matter what it looks or "feels" like. With that in mind, I have been messing round

dragonmomhttp://www.blogger.com/profile/17294826382842863908noreply@blogger.com0tag:blogger.com,1999:blog-6148441227556241447.post-56444794189572802032009-02-05T12:53:00.004-06:002009-02-05T13:31:50.608-06:00

We don't go to a lot of dinner parties or parties of any kind, truth be told. There are some places we love to go and there are some places we would avoid like the plague if it were possible.One of our favorite outings is held every year by a good friend who gets together a mixed lot of guests, cooks jerk chicken and sides of all kinds. It's held in June in his backyard and eagerly anticipated by

dragonmomhttp://www.blogger.com/profile/17294826382842863908noreply@blogger.com0tag:blogger.com,1999:blog-6148441227556241447.post-25387525779818739742009-02-03T18:07:00.002-06:002009-02-03T18:17:01.421-06:00

Aaaaarrrrggghhhh!Grrrrrrrr!ROWR!Yeah, I am totally and absolutely pissed off.For the 6th month in a row, the taters for Gratin Jurasien will simply NOT GET DONE!Now, dagnabit, they were thinly sliced, soaked in changes of cold water and "pre-cooked" in a saucepan. And They Are Still Not Getting Tender. Same thing with russets, reds, boilers, yellows, every tater I have tried.This is just so awful

dragonmomhttp://www.blogger.com/profile/17294826382842863908noreply@blogger.com0tag:blogger.com,1999:blog-6148441227556241447.post-39278304037069461802009-02-03T16:56:00.007-06:002009-02-08T10:42:44.334-06:00

All right! Curmudgeon's Kitchen has been approved as a member of the Foodie Blogroll!When I submitted this blog for inclusion I didn't think there was a chance it would be approved, but it has been. It's kind of strange because I have never really thought of myself as a Foodie. According to the American Heritage Dictionary of the English Language, I guess I am: A person who has an ardent or

dragonmomhttp://www.blogger.com/profile/17294826382842863908noreply@blogger.com4tag:blogger.com,1999:blog-6148441227556241447.post-65136587906112258492009-02-03T09:14:00.004-06:002009-02-08T13:41:08.428-06:00

The Joy of Cooking is one of my favorite cookbooks for everyday, simple food or what Himself calls "real food." From spiced tea to a form of cassoulet, pretty much anything you might want is there. That explains why the book is approximately the size of Gray's Anatomy. Sometimes the dishes are so simple that they are pretty bland. We found that to be the case with the spaghetti pie recipe. As

dragonmomhttp://www.blogger.com/profile/17294826382842863908noreply@blogger.com0tag:blogger.com,1999:blog-6148441227556241447.post-64278046520556601172009-01-31T12:39:00.003-06:002009-01-31T13:00:44.863-06:00

Aye, surrendered. Namely, to the lure of a new food processor. The old one burned out a couple of years ago and we've been honing everyone's knife skills ever since.Why did I go do such an uncharacteristic thing? It isn't as if I can't live without a food processor. It's not as though I have all kinds of counter space or storage room for more kitchen goodies. It isn't even a wonder processor from

dragonmomhttp://www.blogger.com/profile/17294826382842863908noreply@blogger.com0tag:blogger.com,1999:blog-6148441227556241447.post-19021779708973713602009-01-30T13:11:00.002-06:002009-01-30T13:20:29.048-06:00

As long as I was looking at Aunt Eva's recipe for supper tonight? Might as well put it up here. The key to these meatballs is mixing the 3 meat combination until it's a paste. Yes, a paste. That is one of the hallmarks of this perennial favorite, far as I can tell. Unless you have a heavy duty stand mixer or a bog food processor, I guarantee you're likely to have a very sore arm after you're done

dragonmomhttp://www.blogger.com/profile/17294826382842863908noreply@blogger.com0tag:blogger.com,1999:blog-6148441227556241447.post-87805317801733182932009-01-30T12:35:00.004-06:002009-01-30T13:00:01.824-06:00

I have only two tablespoons of demi glacé left.This is a true emergency. A honest to goodness really and truly emergency. Pardon me for panicking.The locker is saving knuckles and joints for me and I do have pork and poultry bones in the freezer, ready to go. The problem that presents itself in my tiny kitchen?It takes around 7 to 10 days to complete a batch. I start with well over 20 pounds of

dragonmomhttp://www.blogger.com/profile/17294826382842863908noreply@blogger.com0tag:blogger.com,1999:blog-6148441227556241447.post-76854631377183532202009-01-30T11:53:00.004-06:002009-01-30T12:30:57.974-06:00

I promised cassoulet and do have the ingredients, with the exception of the sausages and wine. It simply occurred to me a few moments ago that it will take 2 or 3 days to finish. Even as the confit is draining it's lovely fat into a bowl, I remembered that Himself has promised our presence at a Super Bowl party Sunday.I don't mind football, really, as long as I don't have to watch it. So

dragonmomhttp://www.blogger.com/profile/17294826382842863908noreply@blogger.com0tag:blogger.com,1999:blog-6148441227556241447.post-73366898717029670672009-01-26T12:41:00.013-06:002009-01-26T17:11:59.725-06:00

This is tasty stuff even if the concept seemed a bit odd at first. Then Italian Wedding Soup came to mind and, since I adore that, I figured this one should be pretty darned tasty. Turns out it is. It can be a simple as you want or as complex as your ability and imagination allow. I like something in the middle. Besides, even though I will agree that fresh pasta is the best, I'm too lazy to make

dragonmomhttp://www.blogger.com/profile/17294826382842863908noreply@blogger.com1tag:blogger.com,1999:blog-6148441227556241447.post-89056960650065454022009-01-26T11:15:00.003-06:002009-01-26T12:24:02.349-06:00

Enjoy cooking, food, eating and everything related.Some folks don't. Never have. Never will.Case in point is a couple who are close friends. They built a new house 2 years ago. It's a lovely place, out in the country, with a 3 stall garage, full basement, 2 1/2 baths, 3 bedrooms, fireplace, all the amenities.It also has a kitchen to die for! Crescent shaped, huge windows, top end cabinetry and

dragonmomhttp://www.blogger.com/profile/17294826382842863908noreply@blogger.com0tag:blogger.com,1999:blog-6148441227556241447.post-2892822971599925852009-01-24T15:36:00.008-06:002009-01-26T12:08:35.849-06:00

Ladies and gentlemen, I have now made my very first, inaugural batch of cannolis from scratch.Not bad, for a first try. Especially for someone who really doesn't like pastry-making and abhors deep frying stuff.I used a pretty basic recipe, a standard butter pastry, for the shells. The only past experience I have had with deep-frying a pastry kind of thing was Swedish rosettes, which really isn't

dragonmomhttp://www.blogger.com/profile/17294826382842863908noreply@blogger.com2tag:blogger.com,1999:blog-6148441227556241447.post-62930099846542233962009-01-23T13:04:00.003-06:002009-01-23T13:23:13.654-06:00

This has very little to do with cooking but, since it's my Kitchen, I'll say what I want. So, with that introduction, here goes...I am annoyed. I am really, really annoyed. Until recently it has been possible to depend on verbal agreements or, in some cases, an unspoken social contract to ensured the wheels of societal interaction are kept greased and moving smoothly.Seems it ain't so no more.For

dragonmomhttp://www.blogger.com/profile/17294826382842863908noreply@blogger.com2tag:blogger.com,1999:blog-6148441227556241447.post-91428783926215227512009-01-22T14:07:00.005-06:002009-01-25T13:12:25.416-06:00

In the age-old tradition of "make it up as you go along and see if it works," I present to you my made-up tortilla soup. I read through numerous sopa recipes, looking for one that would fit our tastes and not take 3 days to make. Not finding quite what I was looking for and being constitutionally unable to just follow a savory recipe with exactitude, I borrowed a bit here, a piece there and added

dragonmomhttp://www.blogger.com/profile/17294826382842863908noreply@blogger.com4tag:blogger.com,1999:blog-6148441227556241447.post-90197358645465632022009-01-17T15:50:00.003-06:002009-01-17T16:04:36.408-06:00

We usually find ourselves with a surplus of round steak after butchering so we need to figure ways to work with it. Can't let a nice piece of meat go to waste, after all. This is one of the ways we enjoy the stuff:Swiss Steak Sort Of2 pounds beef round steak, trimmed and cut into 6 portions1/2 cup flour2 T black pepper1 T salt1 T garlic powder1 T Indian curry, the brown kind (I make my own, will

dragonmomhttp://www.blogger.com/profile/17294826382842863908noreply@blogger.com2tag:blogger.com,1999:blog-6148441227556241447.post-88754348302684800612009-01-08T13:10:00.003-06:002009-01-08T13:17:55.641-06:00

I am now the proud mistress of 8 stainless steel cannoli forms. Early next week I plan on putting together my first batch of the classic Italian treat. After consultations with 2 great cooks (thanks, Jamie and Mick) I have decided to use 1/2 whole milk ricotta, 1/4 mascarpone and 1/4 whipped cream for the filling. Not sure whether chocolate cannolis or plain cannolis or white chocolate ones or

dragonmomhttp://www.blogger.com/profile/17294826382842863908noreply@blogger.com1tag:blogger.com,1999:blog-6148441227556241447.post-38882691212146408252009-01-02T14:37:00.003-06:002009-01-02T14:53:23.169-06:00

Getting rolling on another holiday feast for tomorrow. Our menu features a gorgeous 9+ pound prime rib, oven-roasted potatoes, some kind of vegetable, crusty bread for jus sopping, the crew's favorite holiday salad, pumpkin, cherry and apple pies...This is a simple process, really. Get as much done before hand as possible. No problem. Especially since this isn't nearly as complex as the holiday

dragonmomhttp://www.blogger.com/profile/17294826382842863908noreply@blogger.com0tag:blogger.com,1999:blog-6148441227556241447.post-50831277381627327612009-01-01T15:15:00.005-06:002009-01-01T16:40:49.984-06:00

Have been cooking less and learning more. That might sound mutually exclusive but it really isn't.We have had a chance to do a small bit of travelling and have found some awesomely awesome places to eat on our jaunts...One is Buddy's Ranch House & Cafe on North Washington in Murfreesboro, Arkansas. I don't know that it is still called "ranch house" but I can tell you that the breakfast we had

dragonmomhttp://www.blogger.com/profile/17294826382842863908noreply@blogger.com2tag:blogger.com,1999:blog-6148441227556241447.post-3701100545703564582008-10-03T10:52:00.002-05:002008-10-03T10:59:33.473-05:00

This is a sneaker recipe. Goes together in a flash, no messing while it cooks, and the results are great. For those who don't like red-wine tinted chicken, use white wine... Don't put oil in the pan and don't grease it. It isn't necessary and will just make your sauce greasy.1 whole chicken, 3 - 4 pounds, cleaned well.1 large onion, sliced very thin.1/2 pound portobello mushrooms, sliced.4

dragonmomhttp://www.blogger.com/profile/17294826382842863908noreply@blogger.com0tag:blogger.com,1999:blog-6148441227556241447.post-29340332235820739352008-09-29T12:57:00.003-05:002009-12-02T12:00:59.789-06:00

It's noticeably cooler, leaves are cascading, spreading color across the grass. Geese practicing their precision formation, crying in the wind. Winter is coming.This time of year is also canning time. For the next 10 days, it's tomato heaven around here. Am doing 12 quarts at a time in the water bath. It takes a while for them to cook down so it's possible to stage the process and be able to

dragonmomhttp://www.blogger.com/profile/17294826382842863908noreply@blogger.com0tag:blogger.com,1999:blog-6148441227556241447.post-86009842637751437992008-09-04T13:47:00.003-05:002008-09-05T07:52:55.680-05:00

Another standby. This is a slightly simplified version which works nicely for me when it's been a busy day. Or when I'm totally disgusted with the world.This will serve around 4 people as a main.4 1/2 pound chicken, quartered and backbone removedsalt/pepper1 T dry oregano1 tsp garlic powderolive oil, as needed for browning2 pounds russet potatoes, each cut into 6ths.6 large garlic cloves, peeled

dragonmomhttp://www.blogger.com/profile/17294826382842863908noreply@blogger.com0tag:blogger.com,1999:blog-6148441227556241447.post-37707394279032940162008-08-28T10:55:00.002-05:002008-08-28T11:04:00.187-05:00

Although green peppers are becoming scarce around here, we did dig up enough to make a batch of stuffed peppers a couple of nights ago.We don't use the Standard Stuffing for them, either. This one is MUCH better and has a definite Greek flavor. Bulghur works a lot better than rice, too.Greek-inspired stuffing for peppers8 large green peppers, cleaned, tops reserved1/2 cup bulghur, soaked1/2 cup

dragonmomhttp://www.blogger.com/profile/17294826382842863908noreply@blogger.com0tag:blogger.com,1999:blog-6148441227556241447.post-69123771705928470392008-08-24T14:36:00.005-05:002008-08-25T08:31:43.449-05:00

My concern in a previous post about the new marinade recipe I am trying today are valid. To my taste, it is one-dimensional and lacks verve and brightness. The impression is nothing but heat from the chipotles.I have added one cup of chopped, seeded heirloom tomatoes, 2 tablespoons lemon juice, 1 tsp salt and 1 tablespoon sugar. It is simmering on the stove and I will use an immersion blender to

dragonmomhttp://www.blogger.com/profile/17294826382842863908noreply@blogger.com0tag:blogger.com,1999:blog-6148441227556241447.post-40979373251916604832008-08-24T11:47:00.004-05:002009-12-02T12:03:42.542-06:00

chipotle marinated round steak.Yes. Round steak. I am hoping that by cooking it slowly, very very slowly, it won't turn into shoe leather. The recipe would be much better using something else, like sirloin but as I haven't tried this particular marinade/mop before and if it turns out we don't like it I won't feel like I have wasted a lovely sirloin.It's a simple marinade. Chipotles in adobo, oil,

dragonmomhttp://www.blogger.com/profile/17294826382842863908noreply@blogger.com0tag:blogger.com,1999:blog-6148441227556241447.post-45497628948287736272008-08-24T11:17:00.004-05:002008-08-24T11:39:46.067-05:00

This is a recipe that my late father found in a magazine or somewhere over 30 years ago. It's a tradition in our family and I think I need to make it again.A quick tip is to use boiling onions rather than hunks of cut-up onion. They hold together much better. Blanching the peppers allows them to cook more evenly on the grill and they will caramelize without burning. Use a good quality curry. We

dragonmomhttp://www.blogger.com/profile/17294826382842863908noreply@blogger.com0tag:blogger.com,1999:blog-6148441227556241447.post-14352663392109191412008-08-24T10:49:00.005-05:002008-08-24T11:14:52.397-05:00

This is so easy to make and the results are so delicious that it's worth finding mozzarella fresca for it. Every time I make this, I'm lucky if there is enough for bruschetta left after the nibblers are done.For your eating pleasure:Marinated Mozzarella15 min. prepSERVES 6· 1/2 lb mozzarella, cut in tiny cubes· 3 tablespoons olive oil· 3 sun-dried tomatoes, slivered· 1 teaspoon thyme· 1 teaspoon

dragonmomhttp://www.blogger.com/profile/17294826382842863908noreply@blogger.com2