Little tiny boats to eat
Sometimes we think: ‘What can we possibly do with potatoes that we haven’t done before?’ The answer usually involves cheese.
Twice-Baked Potatoes with Romano
- 4 medium Russet potatoes (about a pound)
- 4 tbsp butter
- 1/4 cup grated romano
- about a 1/2 cup shredded Romano
- 3/4 cup heavy cream
Bake potatoes at 400 until done, about 45-50 minutes. While the potatoes are baking line a baking sheet with parchment paper and mound the shredded cheese into about six flat circles. When the potatoes are done, drop the oven temperature to 350. Bake the cheese rounds until brown, about 15 minutes. Set aside. Let the potatoes cool slightly and cut in half. Scoop the flesh into a large bowl, reserving the skins. Mash with grated cheese, butter, cream and salt and pepper. Scoop into shells and line on a baking sheet. Bake at 350 until hot, about 15 minutes. Top with cheese rounds and serve warm.
salt/pepper to taste
This needs at least two types of rum
Ever noticed how most drinks with rum call for a few different kinds?
This is no exception.
The recipe below is in parts not ounces since it works best made in a large batch as punch. Add a dash of bitters per number of drinks you make. ( If only making one drink then it should be one ounce total liquors per two ounces juice etc.) The proportions for the juice mix are one part pineapple to one part orange to a quarter part lemon juices mixed together.
- 1 part black strap rum
- 1 part clear rum
- 4 parts juice mix
- 1/2 part grenadine
- dash bitters per drink
Mix everything together and pour into a pitcher or glass filled with ice.
So rich and creamy
This is just a big, smooth, creamy, airy chocolate orgasm. Pardon my French.
Use any two-quart straight sided 7-8″ dish, although a souffle dish does work the best. Good quality dark chocolate is not negotiable.
Dark Chocolate Souffle
- 8 oz dark chocolate
- 1/3 cup brewed espresso
- 1/3 cup unbleached white flour
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 3 tbsp butter
- 4 egg yolks
- 6 egg whites
- 1 tbsp vanilla extract
- 2 pinches salt
- 1/2 cup sugar
- powdered sugar
Grease the inside of the baking dish with butter. If sides are shorter than 6″ wrap buttered tin foil around the dish as a collar. Preheat oven to 425 degrees. Place chocolate, vanilla and espresso in a double broiler and melt over simmering water until smooth. Meanwhile place flour in a small saucepan and gradually whisk in all the milk and cream until smooth. Add butter and cook over medium heat until it boils. Boil 2 minutes then remove from heat and beat with a whisk to cool slightly. Add yolks one at a time into milk, then chocolate sauce and beat until very smooth. Beat the egg whites with a wire whisk until soft peaks form. Add sugar slowly beating whites until shiny stiff peaks form. Gently scrape the chocolate down the side of the egg white and then gently fold them together. Turn into prepared baking dish and place in the lowest part of the oven. Turn heat down to 375 degrees and bake 40-45 minutes or until souffle has risen and cracked on the top. Carefully slide out from oven and dust top with powdered sugar then continue to cook until set but still slightly creamy in the center, about 15 more minutes. Serve immediately.
Don’t eat the skin
Now that you know how to spatchcock a chicken here is a recipe for one. Remember to use indirect heat over a bed of hickory or apple wood coals would be best. This recipe is adapted slightly from Raymund’s Pollo Loco over at Ang Sarap.
Pineapple Citrus Flattened Chicken
- 3 1/2-4 lb whole chicken rinsed, patted dry and spatchcocked
- 2 cups pineapple juice
- 2 limes
- 2 tbsp cider vinegar
- 8 cloves garlic minced
- 1 tsp cayenne pepper
- 2 tsp dried oregano
- 2 tsp turmeric
Season chicken with salt and pepper. Zest and juice limes, then combine all ingredients in a large bowl. Place chicken in marinade, cover and refrigerate 12-24 hours turning occasionally. Build a wood fire and prepare barbecue. Place coals around a pan filled with water and place chicken above pan. Bring marinade to a boil on stove and then simmer for 10 minutes. Remove from heat. Cook over indirect heat, basting every 15 minutes until chicken is done, about 1-1 1/2 hours.
That is a mountain of beans
Our love of red beans and rice inspired this recipe. We love cooking beans down and down and down until they become super creamy and rich. This generally takes about three hours and involves a good overnight soak. Serve these with white rice or as a side with tacos.
Smoky Black Beans
- 2 1/2 cups dried black beans
- 2-3 tbsp pork fat
- 1 medium onion, diced
- 2 ribs celery, diced
- 1 smoked ham hocks
- roughly 3 cups chicken stock
- salt/pepper to taste
- hot sauce
- pinch cumin
- 2 bay leaves
Wash and soak beans overnight. In a 6- to 8-quart stockpan, heat fat. Once melted and hot, throw in onions and let cook until tender stirring often, about 5-7 minutes. Throw in celery and cook until tender and water is released. Add salt and pepper to taste. Put ham hock and beans in pot and stir to mix. Add bay leaves, chicken stock and then enough water to cover the beans, with about two inches to spare. Bring to a boil. Reduce heat, cover and let simmer for about two to three hours. Beans should be tender and the mix pretty creamy and the ham hock should be falling off the bone. Remove bay leaves. Remove ham hock from the beans and run under cool water. Chop up the meat and throw back in the pan. Add cumin and hot sauce to taste. Garnish with chopped parsley or cilantro or green onions. Serve with extra hot sauce.
If you’re having a crowd over ham is always easier on the budget than lamb. Don’t forget the biscuits for leftovers!
Honey-glazed or Molasses and Bourbon Ham
That should be enough for my first helping
Mashed Sweet Potatoes
Sailing the seas of yams
Green Bean Salad
I omitted the mushrooms this time due to not having any
Spiced Strawberry Shortcake
Just imagine what our 50th wedding anniversary dessert will look like
Don’t forget to make a big batch of lemonade with mint and honey!
Add liquor instead of water to the base for an adult sized glass of fun
This is a hearty bread
Hey remember that leftover cranberry pulp a bit back? Here is a use for some of it.
Cranberry Cornmeal Scones
- 1 1/2 cups unbleached flour
- 1/2 cup cornmeal
- 4 tbsp sugar
- 1 tsp cinnamon
- 2 tsp baking powder
- 1/2 tsp baking soda
- 4 tbsp butter
- 4 tbsp cranberry pulp (sauce or jam can be used too)
- 1/2 cup buttermilk
Heat oven to 425. Mix all the dry ingredients together in a bowl. Cut butter into flour until it resembles coarse crumbs. Add cranberry pulp and enough buttermilk to form a rough dough. Quickly knead dough until it forms a smooth ball, about 1 minute. If too sticky add more flour, to dry more buttermilk. Press into a seven-inch disk and place on a greased baking sheet. Cut into eight pieces but do not separate. Bake until done in the center and brown on top, about 20 minutes. Serve drizzled with honey or sorghum.