tag:blogger.com,1999:blog-92048571443029013402024-03-14T03:46:51.761-05:00Texas Cookin' at HomeUnknownnoreply@blogger.comBlogger160125tag:blogger.com,1999:blog-9204857144302901340.post-32366242160626342542015-01-17T09:45:00.003-06:002015-01-17T09:45:54.116-06:00Guilt-Free Pizza!<div class="separator" style="clear: both; text-align: center;">
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If you like pizza, but don't like the crust - or even if you like the crust but don't want all the calories and carbohydrates, this is for you! Of course, you have to like mushrooms...<br />
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First, prepare the toppings you'll be adding to your meal. Below there are two kinds of olives, two different peppers, onions and diced bacon bits. Yes, REAL bacon. Not shown are the sauce and mozzarella cheese. <br />
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<a href="http://3.bp.blogspot.com/-2Le5a4e68Jw/VLp-1GgcoqI/AAAAAAAACB8/WhyRFv8xLQY/s1600/IMAG2987.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-2Le5a4e68Jw/VLp-1GgcoqI/AAAAAAAACB8/WhyRFv8xLQY/s1600/IMAG2987.jpg" height="350" width="400" /></a></div>
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Of course, you'll need a base for your "pie". On your baking sheet, lay out a matrix of mushroom caps from which you have carefully removed the stems. Save the stems for use in another dish! These happen to be Cremini mushrooms about 2" across, but any size will work, and the more alike in size they are the better. White mushrooms will also work fine this way.<br />
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Fill each mushroom cap with a treasure trove of the diced bacon, Cant have too much, and it makes sure every bite has some great bacon taste.<br />
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<a href="http://2.bp.blogspot.com/-48wRSqbSMds/VLp-zcnHAXI/AAAAAAAACBw/IYS6Pwpf8zY/s1600/IMAG2990.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-48wRSqbSMds/VLp-zcnHAXI/AAAAAAAACBw/IYS6Pwpf8zY/s1600/IMAG2990.jpg" height="262" width="400" /></a></div>
Next, on goes the sauce. As thisk as it is, it will spread in the oven so you don't need a whole bunch. Also remember that the mushrooms will give off liquid as they bake in the oven as well.<br />
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<a href="http://2.bp.blogspot.com/-8tl6goMFCWc/VLp-2zek04I/AAAAAAAACCE/upcvilM0ZTw/s1600/IMAG2992.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-8tl6goMFCWc/VLp-2zek04I/AAAAAAAACCE/upcvilM0ZTw/s1600/IMAG2992.jpg" height="268" width="400" /></a></div>
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Mozzarella cheese time. No need to be stingy, as whatever melts off is delicious in it's own right. You'll see later.<br />
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<a href="http://3.bp.blogspot.com/-JU2CtAh2oUY/VLp-3zO2yII/AAAAAAAACCM/gburcGrgqSc/s1600/IMAG2994.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-JU2CtAh2oUY/VLp-3zO2yII/AAAAAAAACCM/gburcGrgqSc/s1600/IMAG2994.jpg" height="255" width="400" /></a></div>
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Now, layer on your toppings. I tried to keep them fairly even, but oh well. If you get them too close to the edges, they will just slide off with the cheese.<br />
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Into the oven at 400° to finish. You'll want to leave it in there until the veggies are done and the cheese starts to brown around the edged, as shown below. After you serve up the mushroom pizzas, that crispy-edged cheese is a real guilty pleasure to snack on!<br />
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<a href="http://3.bp.blogspot.com/-y0Lazt163w0/VLp-5vs8SbI/AAAAAAAACCc/AuGGOGEjp78/s1600/IMAG3000.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-y0Lazt163w0/VLp-5vs8SbI/AAAAAAAACCc/AuGGOGEjp78/s1600/IMAG3000.jpg" height="255" width="400" /></a></div>
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Here you go, plated and reaty to devour. Note: These are a lot more filling than you might think, I only ate 4 of them. Hope you give this a try, and see how you like this way low carb version of your favorite pizza!<br />
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<br />Unknownnoreply@blogger.com8tag:blogger.com,1999:blog-9204857144302901340.post-67389816601295328812014-12-10T11:16:00.001-06:002014-12-10T11:16:50.718-06:00Hot Chicks<div class="separator" style="clear: both; text-align: center;">
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My friend Brian asked me for a simple but delicious appetizer that everyone will like. So for Brian and his Christmas party, here is how to assemble some Hot Chicks. You will need the following:<br />
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<ul>
<li>Thick sliced bacon - one piece of bacon will do two Hot Chicks</li>
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<li>Boneless skinless chicken breasts - depending on the size, you can get six to eight slices from each breast</li>
</ul>
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<li>Fresh jalapeno peppers - depending on the size, you can get eight to twelve pieces from each pepper</li>
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<li>String cheese (mozzarella) snack sticks - each stick will do four Hot Chicks</li>
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<li>Toothpicks - one per each</li>
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<li>Your favorite spicy hot rub - I use a rub I developed for my pork buttts and spare ribs on my smoker, but you can use any commercial dry rub you particularly like - there are hundreds of them out there.</li>
</ul>
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<a href="http://4.bp.blogspot.com/-5ydHUBbI-ss/VIh3Ts-jSHI/AAAAAAAACA8/u36-cT7w1eA/s1600/Hot%2BChicks%2B8.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="http://2.bp.blogspot.com/-kD5_h1W5fm0/VIhu0qKTLcI/AAAAAAAAB_8/zCNhmn7UuOQ/s1600/Hot%2BChicks%2B1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-kD5_h1W5fm0/VIhu0qKTLcI/AAAAAAAAB_8/zCNhmn7UuOQ/s1600/Hot%2BChicks%2B1.jpg" height="308" width="400" /></a></div>
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Do the prep work:<br />
<ol>
<li>cut each cheese stick in fourths</li>
<li>cut the bacon slices in half</li>
<li>cut the outer shell off the pepper and discard the stem and seeds, then cut pieces about the same size as the cheese</li>
<li>out of the widest part of the chicken breast, cut thin slices crossways as shown below; they will need to be long enough to wrap around the cheese and pepper. Save the remaining end pieces of chicken for other use.</li>
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<a href="http://1.bp.blogspot.com/-IL4jp9z25PE/VIhu013U6nI/AAAAAAAACAA/j4BOWLqRTBM/s1600/Hot%2BChicks%2B2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-IL4jp9z25PE/VIhu013U6nI/AAAAAAAACAA/j4BOWLqRTBM/s1600/Hot%2BChicks%2B2.jpg" height="353" width="400" /></a></div>
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Lay a chicken strip overlapping one end of the bacon strip, and then add a piece of cheese and of pepper as shown below.<br />
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<a href="http://3.bp.blogspot.com/-JW30-bPEJOU/VIhu08588LI/AAAAAAAACAE/HPPMhQTRkoY/s1600/Hot%2BChicks%2B3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-JW30-bPEJOU/VIhu08588LI/AAAAAAAACAE/HPPMhQTRkoY/s1600/Hot%2BChicks%2B3.jpg" height="248" width="400" /></a></div>
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Roll the chicken strip over the filling like this:<br />
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<a href="http://4.bp.blogspot.com/-nlVTFMK6zRY/VIhu1mWKfyI/AAAAAAAACAQ/AjYQYYWpvdk/s1600/Hot%2BChicks%2B4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-nlVTFMK6zRY/VIhu1mWKfyI/AAAAAAAACAQ/AjYQYYWpvdk/s1600/Hot%2BChicks%2B4.jpg" height="230" width="400" /></a></div>
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Continue to roll the chicken and bacon up fairly snug, keeping the cheese and pepper centered inside. Secure the roll with a toothpick.<br />
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<a href="http://1.bp.blogspot.com/-3rDOTv0o7a0/VIhu14gKJeI/AAAAAAAACAU/HvVuulzX9QQ/s1600/Hot%2BChicks%2B5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-3rDOTv0o7a0/VIhu14gKJeI/AAAAAAAACAU/HvVuulzX9QQ/s1600/Hot%2BChicks%2B5.jpg" height="258" width="400" /></a></div>
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These go pretty fast once you get the parts all ready...<br />
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<a href="http://3.bp.blogspot.com/-NWgff4xvlHY/VIhu2ADnztI/AAAAAAAACAc/UBwb8-vLStY/s1600/Hot%2BChicks%2B6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-NWgff4xvlHY/VIhu2ADnztI/AAAAAAAACAc/UBwb8-vLStY/s1600/Hot%2BChicks%2B6.jpg" height="241" width="400" /></a></div>
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Sprinkle the tops of these with the rub mentioned above<br />
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<a href="http://4.bp.blogspot.com/-y-Rbt8OsJY0/VIhu2p-VMdI/AAAAAAAACAk/S7pfclcJFws/s1600/Hot%2BChicks%2B7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-y-Rbt8OsJY0/VIhu2p-VMdI/AAAAAAAACAk/S7pfclcJFws/s1600/Hot%2BChicks%2B7.jpg" height="326" width="400" /></a></div>
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Here is a little tray of 16, ready to firm up in the fridge before hitting the oven.<br />
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<a href="http://4.bp.blogspot.com/-5ydHUBbI-ss/VIh3Ts-jSHI/AAAAAAAACA8/u36-cT7w1eA/s1600/Hot%2BChicks%2B8.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-5ydHUBbI-ss/VIh3Ts-jSHI/AAAAAAAACA8/u36-cT7w1eA/s1600/Hot%2BChicks%2B8.jpg" height="300" width="400" /> </a></div>
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I put these on a middle rack in my electric oven on high broil with the door open. Mine take about 15 minutes, but depending on your oven - Your Mileage May Vary. I'd start checking them after 10 minutes. </div>
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You can also top them with extras after they are finished - here I used slices of tomato and avocado and some coarse ground pepper. I have also served them with an avocado cream dip, very popular.<br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-9204857144302901340.post-12364379927811588562014-10-06T14:10:00.002-05:002014-10-06T14:10:52.688-05:00Texas-Style Chimichurri<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-WA3EX--o7u0/VDLpCtZ1AyI/AAAAAAAAB-0/DQ8kvYAqfk4/s1600/20141006_132100.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-WA3EX--o7u0/VDLpCtZ1AyI/AAAAAAAAB-0/DQ8kvYAqfk4/s1600/20141006_132100.jpg" height="300" width="400" /></a></div>
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<br /></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Ingredients</span></b></div>
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<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Instructions</span></b></div>
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just eat it!<span style="mso-spacerun: yes;"> </span>Keep it in in the refrigerator
and serve with your meal.<span style="mso-spacerun: yes;"> </span>Can be kept in
the fridge for a few days.</span></div>
Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-9204857144302901340.post-14613361032800320422014-10-06T13:57:00.000-05:002014-10-06T14:00:47.058-05:00Low Sugar Atúna Jelly<div style="text-align: center;">
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<br />
<span style="font-size: x-large;"><b>Prickle Pear Cactus Fruit Jelly</b></span><br />
<br />
<br />
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<br />
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">This
recipe has less sugar than most – only 7 grams of sugar per tablespoon of jelly.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Ingredients</span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">4
cups tuna juice (requires around four to five pounds of fruit)</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">1/2
cup lemon juice</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">3
cups sugar, divided</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">50
grams of <b style="mso-bidi-font-weight: normal;"><u>low sugar/no sugar</u></b>
pectin (about 1 ¾ ounces)</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">One
dozen 4 oz. canning jars, lids and bands, ready for water bath</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Hot
water bath with enough space for the sealed jars</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Method</span></b></div>
<div class="MsoListParagraphCxSpFirst" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .25in; margin-right: 0in; margin-top: 0in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Select
some healthy cacti with a lot of nice dark red or purple fruit.<span style="mso-spacerun: yes;"> </span>Depending on where you live, this may happen
anywhere between August and October.</span></div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .25in; margin-right: 0in; margin-top: 0in; mso-add-space: auto;">
<br /></div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .25in; margin-right: 0in; margin-top: 0in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Using
some metal kitchen tongs, grab the fruits and twist lightly – they should
detach easily.<span style="mso-spacerun: yes;"> </span>Drop the fruit in your
collection bucket and continue to the next one.<span style="mso-spacerun: yes;">
</span>Continue until you have 4 or 5 lbs. of fruits.<span style="mso-spacerun: yes;"> </span>Resist the temptation to recover already-dropped
fruit from the ground, as it may have insect or disease issues.</span></div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .25in; margin-right: 0in; margin-top: 0in; mso-add-space: auto;">
<br />
<div style="text-align: center;">
<a href="http://3.bp.blogspot.com/-Zj6pHICsbjE/VDLkTAgIilI/AAAAAAAAB-Q/qJLT5Omh3r0/s1600/20141004_093158.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-Zj6pHICsbjE/VDLkTAgIilI/AAAAAAAAB-Q/qJLT5Omh3r0/s1600/20141004_093158.jpg" height="300" width="400" /></a></div>
<br /></div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .25in; margin-right: 0in; margin-top: 0in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">3.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Burn
off the spines by holding each fruit over a burner on the stove, or in the
flame of a propane torch for a few seconds.<span style="mso-spacerun: yes;">
</span>The idea here is to just singe off the little invisible spines, as you
will never get them pulled by hand. You don’t need to sear the skin or darken
the fruit. <span style="mso-spacerun: yes;"> </span>If you don’t do this, I guarantee
you will end up with some in your hands, regardless of how careful you are.</span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto;">
<br /></div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .25in; margin-right: 0in; margin-top: 0in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">4.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Quarter
the fruit and put the pieces into a good blender.<span style="mso-spacerun: yes;"> </span>Push it down as you pulse the fruit into a
mash.<span style="mso-spacerun: yes;"> </span>You may have to add just the
smallest bit of water to get it to start a nice puree, but don’t add more than
absolutely necessary.<span style="mso-spacerun: yes;"> </span>Continue with this
until you have pureed all of the fruit.</span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto;">
<br /></div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .25in; margin-right: 0in; margin-top: 0in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">5.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Okay,
I confess for this next step I use a food mill, and I know that most people don’t
have one.<span style="mso-spacerun: yes;"> </span>It is the easiest and fastest
way to process the pulp, so borrow one if you can.<span style="mso-spacerun: yes;"> </span>Basically, you want to get all the pulp run
through the finest mesh of the mill, leaving the seeds, skins and any other
pieces behind, and collecting only the beautiful dark magenta syrup.</span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto;">
<br /></div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .25in; margin-right: 0in; margin-top: 0in; mso-add-space: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Alternatively,
you can place it all in a pot and add water to just barely cover.<span style="mso-spacerun: yes;"> </span>Boil the mash for about 10 minutes,
occasionally mashing it in the pot to make sure all the juice is extracted.<span style="mso-spacerun: yes;"> </span>Once this cooks a bit and can be handled,
strain the mash through layers of cheesecloth or even t-shirt material laid in
a sieve or strainer.<span style="mso-spacerun: yes;"> </span>Once the juice has
run out, gather the edges and squeeze it hard to extract all that remains.</span></div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .25in; margin-right: 0in; margin-top: 0in; mso-add-space: auto;">
<br />
<div style="text-align: center;">
<a href="http://4.bp.blogspot.com/-UvRUKu2mQK0/VDLkWEmTahI/AAAAAAAAB-Y/WeCEswcrwKQ/s1600/20141004_153551-1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-UvRUKu2mQK0/VDLkWEmTahI/AAAAAAAAB-Y/WeCEswcrwKQ/s1600/20141004_153551-1.jpg" height="400" width="276" /></a></div>
<br /></div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .25in; margin-right: 0in; margin-top: 0in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">6.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Pour
a quart of the juice into a pot and add the lemon juice, then stir to mix well.</span></div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .25in; margin-right: 0in; margin-top: 0in; mso-add-space: auto;">
<br /></div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .25in; margin-right: 0in; margin-top: 0in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">7.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Mix
a half-cup the sugar and the specified amount of pectin together, and then sprinkle
that evenly around the pot, stirring to mix well again.<span style="mso-spacerun: yes;"> </span>Bring the pot to a full boil.</span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto;">
<br /></div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .25in; margin-right: 0in; margin-top: 0in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">8.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Now
you can slowly and evenly add the remaining sugar and bring the pot back to a
full boil. <span style="mso-spacerun: yes;"> </span>Boil for a minute or two,
stirring constantly.</span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto;">
<br /></div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .25in; margin-right: 0in; margin-top: 0in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">9.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Pour
the now-thickening mixture into the pre-heated jars, leaving a small air space
for expansion.<span style="mso-spacerun: yes;"> </span>Wipe the rims carefully,
add heated lids, and tighten bands to finger tight.<span style="mso-spacerun: yes;"> </span>Process in the boiling water bath for ten
minutes.</span></div>
<div class="MsoListParagraphCxSpLast" style="margin-left: .25in; mso-add-space: auto;">
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-SvxrE_0_qzw/VDLkqxaeb4I/AAAAAAAAB-o/V4N9iBf70wc/s1600/20141006_093203-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-SvxrE_0_qzw/VDLkqxaeb4I/AAAAAAAAB-o/V4N9iBf70wc/s1600/20141006_093203-1.jpg" height="341" width="400" /></a></div>
</div>
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">Uncover the pot, and
remove from heat.<span style="mso-spacerun: yes;"> </span>Remove jars from the pot
and let cool on a rack.<span style="mso-spacerun: yes;"> </span>You should hear
the popping sounds as the jar lids seal.<span style="mso-spacerun: yes;">
</span>Once cool, remove the bands, test the lids for a good seal, and clean
and label your jars.<span style="mso-spacerun: yes;"> </span>You will probably
have some jelly left that wouldn’t fit in the jars – this is for you to enjoy
right away, just keep it in the fridge. </span>Unknownnoreply@blogger.com5tag:blogger.com,1999:blog-9204857144302901340.post-22920035193380239132012-09-11T21:10:00.000-05:002012-09-11T21:10:47.358-05:00SABOT Special<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">No, these don't have anything to do with wooden shoes or artillery. Instead, SABOT here stands for Shellfish, Avocado and Bacon On Telera roll. Not hard to make, but an incredible melange of taste!</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br /></span></span>
<div style="text-align: center;">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><a href="http://3.bp.blogspot.com/-AgaKnwJp2vU/UE_nfKK63kI/AAAAAAAAB08/egh29k3eWD0/s1600/04+-+ready+for+chow.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-AgaKnwJp2vU/UE_nfKK63kI/AAAAAAAAB08/egh29k3eWD0/s400/04+-+ready+for+chow.jpg" width="400" /></a></span></span></div>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br /></span></span>
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<br />
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><b>Ingredients:</b></span></span></div>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Spicy
Mayo (recipe below)</span></span>
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">8
ounces lump crab, without shells</span></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">8
oz boiled & chilled shrimp, diced</span></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">2
scallions, white & green, minced</span></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">1
packed T fresh of fresh chopped cilantro</span></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">2
t<span> </span>lime juice</span></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">3/4<span> </span>seafood seasoning ( e.g. Old Bay)</span></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">1
t hot sauce (I prefer Crystal)</span></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">salt
and freshly cracked pepper, to taste</span></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">bit
of cumin</span></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">½
C mayonnaise</span></span></div>
<br />
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">1
lg. avocado, refrigerated </span></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">4
slices cooked bacon, not soft, cut in half</span></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">2 <span> </span>lg Telera,Torta, or Poor Boy rolls</span></span></div>
<span style="font-family: Verdana,sans-serif;"></span><br />
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"> </span></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><b>Spicy Mayo:</b></span></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">1
C mayonnaise</span></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">1½
T Sriracha Rooster Sauce</span></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">2
t coarse black pepper</span></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">1
T lime juice</span></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">1½
t kosher salt</span></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">½
t cayenne pepper</span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><b>Method (makes 2):</b></span></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;"></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Make the Spicy Mayo by combining all its' ingredients and mixing well. cover and remove to the refrigerator for chilling, at least an hour.</span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Combine the shrimp and crab in a medium bowl, mixing well. </span></span></div>
<div class="MsoNormal">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><a href="http://1.bp.blogspot.com/-4JELqtf-9kQ/UE_mFdd4d5I/AAAAAAAAB0g/cif2IDOs5fs/s1600/01+-+seafood+mix.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-4JELqtf-9kQ/UE_mFdd4d5I/AAAAAAAAB0g/cif2IDOs5fs/s320/01+-+seafood+mix.jpg" width="320" /></a></span></span></div>
<br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Chop the scallions and cilantro as indicated and put in bowl. Add the next six ingredients, and once you add the mayonnaise, mix well to incorporate. This goes into the fridge to chill as well, and comes out when the Spicy Mayo does.</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Once all has cooled down, taste and adjust salt and pepper as desired. Next slice your rolls in half and lightly butter. Actually, I use home-made ghee instead of butter because I like the results, but butter will do. Once the bun has toasted, apply some nice squirts of the Spicy may across the face of each bun half. </span></span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"> <a href="http://3.bp.blogspot.com/-b4U8ToUWAQg/UE_mi-SSKxI/AAAAAAAAB0o/y-SbAPpYv24/s1600/02+-+toasted+bun+&+mayo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-b4U8ToUWAQg/UE_mi-SSKxI/AAAAAAAAB0o/y-SbAPpYv24/s320/02+-+toasted+bun+&+mayo.jpg" width="320" /></a></span></span></div>
<br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Apply a layer of the shellfish mixture on each half. Prepare the avocado by halving it, removing the pit, and slicing each half into 4 thick slices. On the bottom bun, toss on a nice thick layer of avocado topped with a layer of bacon.</span></span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><a href="http://1.bp.blogspot.com/-ACdlpdy1Gio/UE_m7tnLHzI/AAAAAAAAB0w/ozKWsSUURoI/s1600/03+-+loaded+up.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-ACdlpdy1Gio/UE_m7tnLHzI/AAAAAAAAB0w/ozKWsSUURoI/s320/03+-+loaded+up.jpg" width="320" /></a></span></span></div>
<br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"> Assemble and chow down! </span></span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><a href="http://3.bp.blogspot.com/-AgaKnwJp2vU/UE_nfKK63kI/AAAAAAAAB08/egh29k3eWD0/s1600/04+-+ready+for+chow.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-AgaKnwJp2vU/UE_nfKK63kI/AAAAAAAAB08/egh29k3eWD0/s320/04+-+ready+for+chow.jpg" width="320" /></a></span></span></div>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br /></span></span>Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-9204857144302901340.post-55611935438054700412012-08-20T20:09:00.002-05:002012-08-20T20:09:59.176-05:00Carne Guisada - Cooks in the Jar!<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;">Mexican beef stew for your pressure canner – in a 1
qt Mason jar.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<img border="0" height="298" src="http://2.bp.blogspot.com/-8YdTA5p5ygE/UCj7yBr6xsI/AAAAAAAABxk/EaZnbEEMJzI/s400/04+-+plated.jpg" width="400" /></div>
<div class="MsoNormal">
</div>
<div class="MsoNormal">
</div>
<br />
<div class="MsoNormal" style="color: #cc0000;">
<b><i>This is not intended to be a primer for home canning.<span style="mso-spacerun: yes;"> </span>You should already be familiar with
that.<span style="mso-spacerun: yes;"> </span>Additionally, do NOT attempt to
make this recipe using a water bath canner.<span style="mso-spacerun: yes;">
</span>Although it may cook and seal the jars, you have NOT prevented the
possibility of disease that way.<span style="mso-spacerun: yes;"> </span>You
MUST use a pressure canner for this.</i></b></div>
<div class="MsoNormal">
<span id="goog_841999992"></span><span id="goog_841999993"></span></div>
<div class="MsoNormal">
<br />
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">INGREDIENTS</b></div>
<div class="MsoNormal" style="tab-stops: 3.5in;">
1 t pepper<span style="mso-tab-count: 1;"> </span></div>
<div class="MsoNormal" style="tab-stops: 3.5in;">
1 t dried granulated garlic<span style="mso-tab-count: 1;"> </span><br />
½
t beef bouillon granules</div>
<div class="MsoNormal" style="tab-stops: 3.5in;">
¾ t flour<span style="mso-tab-count: 1;"> </span><br />
½
t dried granulated onion</div>
<div class="MsoNormal" style="tab-stops: 3.5in;">
¼ t cumin<span style="mso-tab-count: 1;"> </span><br />
¼
t chile powder</div>
<div class="MsoNormal" style="tab-stops: 3.5in;">
<br /></div>
<div class="MsoNormal" style="tab-stops: 3.5in;">
1 lb beef – chuck|round|sirloin, no
fat and gristle <span style="mso-tab-count: 1;"> </span><br />
1 fresh jalapeno,
medium dice</div>
<div class="MsoNormal" style="tab-stops: 3.5in;">
1 medium onion, medium chop<span style="mso-tab-count: 1;"> </span><br />
1 bell pepper,
medium chop</div>
<div class="MsoNormal" style="tab-stops: 3.5in;">
1 T tomato paste<br />
</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">METHOD</b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal" style="margin-left: .25in; mso-list: l0 level1 lfo1; tab-stops: list .25in; text-indent: -.25in;">
<span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";"> </span></span>Measure
the first 7 ingredients into a bowl; mix together well.</div>
<div class="MsoNormal" style="margin-left: .25in; tab-stops: list .25in;">
<br /></div>
<div class="MsoNormal" style="margin-left: .25in; mso-list: l0 level1 lfo1; tab-stops: list .25in; text-indent: -.25in;">
<span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";"> </span></span>Cut
beef into approximately 1” cubes.<span style="mso-spacerun: yes;"> </span>Remove
meat to a large bowl.<span style="mso-spacerun: yes;"> </span>Add in mixed
spices, stirring to coat all of the meat.<span style="mso-spacerun: yes;">
</span>You want to gather up all the spice you can and coat the meat.<span style="mso-spacerun: yes;"> </span></div>
<div class="MsoNormal" style="margin-left: .25in; tab-stops: list .25in;">
<br /></div>
<div class="MsoNormal" style="margin-left: .25in; mso-list: l0 level1 lfo1; tab-stops: list .25in; text-indent: -.25in;">
<span style="mso-list: Ignore;">3.<span style="font: 7.0pt "Times New Roman";"> </span></span>Add
your prepped vegetables to bowl, and mix the entire contents together well.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-7Li0VnRgip4/UCj7Kw15HKI/AAAAAAAABxM/ExTThTDR3oQ/s1600/01+-+veg-meat+prep.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-7Li0VnRgip4/UCj7Kw15HKI/AAAAAAAABxM/ExTThTDR3oQ/s400/01+-+veg-meat+prep.jpg" width="400" /></a></div>
</div>
<div class="MsoNormal" style="margin-left: .25in; tab-stops: list .25in;">
<br /></div>
<div class="MsoNormal" style="margin-left: .25in; mso-list: l0 level1 lfo1; tab-stops: list .25in; text-indent: -.25in;">
<span style="mso-list: Ignore;">4.<span style="font: 7.0pt "Times New Roman";"> </span></span>Using
your canning funnel, fill a quart Mason jar to just over half-full.<span style="mso-spacerun: yes;"> </span>Using a rubber or plastic tool, remove the
air pockets.<span style="mso-spacerun: yes;"> </span></div>
<div class="MsoNormal" style="margin-left: .25in; tab-stops: list .25in;">
<br /></div>
<div class="MsoNormal" style="margin-left: .25in; mso-list: l0 level1 lfo1; tab-stops: list .25in; text-indent: -.25in;">
<span style="mso-list: Ignore;">5.<span style="font: 7.0pt "Times New Roman";"> </span></span>Next
add in the tomato paste, and continue filling the jar, tightly packing
in the remaining ingredients but leaving a 1” head space.</div>
<div class="MsoNormal" style="margin-left: .25in; tab-stops: list .25in;">
<br /></div>
<div class="MsoNormal" style="margin-left: .25in; mso-list: l0 level1 lfo1; tab-stops: list .25in; text-indent: -.25in;">
<span style="mso-list: Ignore;">6.<span style="font: 7.0pt "Times New Roman";"> </span></span>Clean
jar rim, covering with lid and band as per good canning practice.</div>
<div class="MsoNormal" style="margin-left: .25in; tab-stops: list .25in;">
<br /></div>
<div class="MsoNormal" style="margin-left: .25in; mso-list: l0 level1 lfo1; tab-stops: list .25in; text-indent: -.25in;">
<span style="mso-list: Ignore;">7.<span style="font: 7.0pt "Times New Roman";"> </span></span>Process
in a pressure canner for 90 minutes at 10 psi.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-1slKLFNBbTM/UCj7ZZHbkPI/AAAAAAAABxU/P1ga5v9BpzA/s1600/02+-+put+up.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-1slKLFNBbTM/UCj7ZZHbkPI/AAAAAAAABxU/P1ga5v9BpzA/s400/02+-+put+up.jpg" width="400" /></a></div>
<span style="font-size: small;"><b> </b></span></div>
<div class="MsoNormal" style="margin-left: .25in; mso-list: l0 level1 lfo1; tab-stops: list .25in; text-indent: -.25in;">
<span style="font-size: small;"><b>If you have prepared it correctly and have a good seal, you now have a nice meal already </b></span></div>
<div class="MsoNormal" style="margin-left: .25in; mso-list: l0 level1 lfo1; tab-stops: list .25in; text-indent: -.25in;">
<span style="font-size: small;"><b>cooked that can be stored for up to a year on a shelf, ready to go!</b></span><br /><br />
<br />
8<span style="mso-list: Ignore;">.<span style="font: 7.0pt "Times New Roman";"> </span></span>When you finally do open the jar, you will notice that there will be quite a bit of liquid, Although packed without any added water, the meat and especially the vegetables produce quite a bit as they cook. If serving over a starch like rice, this is a plus. For use in tacos, for example, you might want to simmer this down to a thicker consistency.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-tB6UV4oXzkE/UCj7hf_j-lI/AAAAAAAABxc/2oDFQAUt84I/s1600/03+-+skillet.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-tB6UV4oXzkE/UCj7hf_j-lI/AAAAAAAABxc/2oDFQAUt84I/s400/03+-+skillet.jpg" width="400" /></a></div>
</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Carne Guisada can be eaten as-is, served over rice, or even
in flour tortillas as tacos.<span style="mso-spacerun: yes;"> </span>Season it
with more black pepper and some hot sauce and it is a mighty good meal!</div>
Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-9204857144302901340.post-60898202907003650132012-08-09T20:11:00.000-05:002012-08-09T20:24:04.727-05:00Putting up Canned Bacon!<div class="separator" style="clear: both; text-align: left;">
Well, it will come to no surprise to those that know me that I would
have learned yet another way to work with bacon. Here you will see how I
have learned, mostly from BexarPrepper, how to can bacon so that it can
be safely stored without refrigeration. </div>
<br />
<div class="separator" style="clear: both; text-align: left;">
</div>
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</div>
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</div>
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</div>
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</div>
<div class="separator" style="clear: both; text-align: left;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-O_bfUA7AiWg/UCRhlY4FcQI/AAAAAAAABw0/POCVz7cQ6Gs/s1600/06+-+canned+bacon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="325" src="http://4.bp.blogspot.com/-O_bfUA7AiWg/UCRhlY4FcQI/AAAAAAAABw0/POCVz7cQ6Gs/s400/06+-+canned+bacon.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-9erhEGkgv3w/UCReN__JpCI/AAAAAAAABwc/19w3THHqHmg/s1600/06+-+canned+bacon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>
<br />
<br />
I need to say that you MUST do this using a pressure canner, not a water bath canner. There is no safe way to can meat products with boiling water, it must be done under pressure. This article assumes that the reader is familiar with the process before attempting to duplicate it. This bacon was in the canner at 10 psi for 90 minutes. <br />
<br />
First, you need parchment paper, and it definitely has to be parchment
paper, NOT waxed paper. They are two different things for different
purposes. What I have seen it comes in a 15" width. <br />
<br />
I started out by unrolling some parchment paper. In the shot below, I have laid out the bacon flush with the bottom edge, and you can see that I have left a space at the left hand edge about the width of a slice of bacon.More on this space later.<br />
<br />
<div style="text-align: center;">
<a href="http://2.bp.blogspot.com/-lGeTiu9dcm8/UCRc3dW_CLI/AAAAAAAABvo/s_5heAr6mXM/s1600/01-+canned+bacon.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="http://2.bp.blogspot.com/-lGeTiu9dcm8/UCRc3dW_CLI/AAAAAAAABvo/s_5heAr6mXM/s400/01-+canned+bacon.jpg" width="400" /></a></div>
<br />
Next, I have covered the bottom half of the the bacon with a piece of parchment the same length but cut down to half the width of the bacon strips.<br />
<br />
<div style="text-align: center;">
<a href="http://2.bp.blogspot.com/-dAby1-qc4PU/UCRdF5v7jmI/AAAAAAAABvw/VYhHQoHUfJw/s1600/02+-+canned+bacon.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="http://2.bp.blogspot.com/-dAby1-qc4PU/UCRdF5v7jmI/AAAAAAAABvw/VYhHQoHUfJw/s400/02+-+canned+bacon.jpg" width="400" /></a></div>
<br />
<br />
Next, fold the flap on the left over the first piece of bacon, and then take the entire covered bottom half of the bacon layer and fold it up and over the exposed bacon, like this:<br />
<br />
<div style="text-align: center;">
<a href="http://1.bp.blogspot.com/-VQ_yee9hNnY/UCRdO63w1PI/AAAAAAAABv4/q9i7YkXrUBE/s1600/03+-+canned+bacon.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="http://1.bp.blogspot.com/-VQ_yee9hNnY/UCRdO63w1PI/AAAAAAAABv4/q9i7YkXrUBE/s400/03+-+canned+bacon.jpg" width="400" /></a></div>
<br />
Now, starting from the end without the fold, start rolling the bacon up, tucking it in to keep everything even and snug. When finished, you will end up with something that looks like this:<br />
<br />
<div style="text-align: center;">
<a href="http://3.bp.blogspot.com/-avaFpFbKiXI/UCRdp4CqoQI/AAAAAAAABwM/D88iz91KiYk/s1600/04+-+canned+bacon.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="http://3.bp.blogspot.com/-avaFpFbKiXI/UCRdp4CqoQI/AAAAAAAABwM/D88iz91KiYk/s400/04+-+canned+bacon.jpg" width="400" /></a></div>
<br />
Insert your bacon roll into a wide-mouth quart Mason jar, bacon end first, and then push the rest of the parchment paper in before applying the lid and band. Don't add any liquid to the jar, as the bacon will give off both bacon grease and water as it cooks in the canner.<br />
<br />
<br />
<div style="text-align: center;">
<a href="http://4.bp.blogspot.com/-MMXKZtGBf58/UCRd3SLWfJI/AAAAAAAABwU/8z8sNLtAhiQ/s1600/05+-+canned+bacon.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="http://4.bp.blogspot.com/-MMXKZtGBf58/UCRd3SLWfJI/AAAAAAAABwU/8z8sNLtAhiQ/s400/05+-+canned+bacon.jpg" width="400" /> </a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
When you do open, you will be presented with some soft-cooked bacon, which you can eat as is or cook longer to your desired degree of done-ness. As a bonus, you will also have all of that wonderful bacon grease that was rendered from the canning process for cooking with as well. Win-win! </div>
<div style="text-align: left;">
<br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-9204857144302901340.post-9037914342611493872012-08-01T12:46:00.001-05:002012-08-01T12:46:56.873-05:00Buttermilk Biscuits<div class="separator" style="clear: both; text-align: center;">
</div>
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This recipe was blatantly copied from <b><a href="http://www.evilshenanigans.com/2009/07/buttermilk-biscuits/" target="_blank">evilshenanigans.com</a></b> - it's just that good.</div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-WdeEd3itZw0/UBlomON2FlI/AAAAAAAABvQ/etZs6dnNgso/s1600/Buttermilk+Biscuits.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="237" src="http://1.bp.blogspot.com/-WdeEd3itZw0/UBlomON2FlI/AAAAAAAABvQ/etZs6dnNgso/s400/Buttermilk+Biscuits.jpg" width="400" /></a></div>
<br />
This is so simple there's no reason not to make it. The original author made a point of listing a few tricks, so I repeat them here:<br />
<br />
<div style="padding-left: 30px;">
First – When rubbing in the fat you want a
good portion, around 90%, to be the size of pecans. It will look, and
feel wrong at first. Trust me on this, big fat equals big layers.</div>
<div style="padding-left: 30px;">
</div>
<div style="padding-left: 30px;">
Second – When I say knead the dough I do
not mean the traditional push and turn. I want you to flatten the dough
with your palm until the dough is an inch or so thick then fold the
dough in half over itself. You will repeat this ten times. You
will see the dry mess you start with and say, “No way! This will never
come together!” Trust me. It will.</div>
<div style="padding-left: 30px;">
<br /></div>
<div style="padding-left: 30px;">
Third – When cutting out biscuits <em>NEVER TWIST THE CUTTER EVER!</em>
Did I say ever? Yes? Good. Even after you press down and you are
sure the biscuit is cut don’t be tempted to twist. Just shake the
cutter back and forth gently.</div>
<div style="padding-left: 30px;">
<br /></div>
<div style="padding-left: 30px;">
Last – Egg wash. It will turn what would
be a tepid biscuit into a gloriously golden, irresistible biscuit. You
can skip it, it makes no difference in flavor, but in overall appeal
you will not regret it.</div>
<div style="padding-left: 30px;">
<br /></div>
I encourage you to visit her site for the recipe plus numerous pictures, but here it is in plain form so you can see how easy it is. <br />
<br />
INGREDIENTS:<br />
<br />
<br />
<div style="margin-bottom: .0001pt; margin: 0in;">
5 ounces bread flour</div>
<div style="margin-bottom: .0001pt; margin: 0in;">
5 ounces all-purpose flour<br />
1/4 teaspoon salt<br />
1/2 ounce sugar<br />
3/4 ounce baking powder<br />
3 1/2 ounces lard or butter, or a mix of each<br />
6 1/2 ounces cold buttermilk<br />
1 egg, beaten well</div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
METHOD:</div>
<div style="margin-bottom: .0001pt; margin: 0in;">
Heat your oven to 425 F and line a
baking sheet with parchment paper.</div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
In a medium bowl weigh out your
flours, salt, sugar, and baking powder. Blend well then add the
shortening.</div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
Rub in the shortening with your
fingers leaving the majority of the shortening in large pieces.</div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
Add the buttermilk and gently fold
into the flour mixture with a spatula, about five folds. Turn out into a
floured surface. The dough will be very shaggy.</div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<a href="http://www.evilshenanigans.com/photos/photo/3682869717/buttermilk-biscuits.html" title="Buttermilk Biscuits"><br />
</a></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
Press the dough into a fat disk,
then knead it ten times by pressing the dough out 1″ thick, folding the dough
in half , turning it 1/4 turn and repeating. Do not over knead.</div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
Dust the surface with additional
flour, and dust the dough, then roll out to your desired thickness. Cut out the biscuits with a cutter
of your choicem making sure never to twist the cutter. You
can press the scraps together, kneading then three times using the method
above, and cut out additional biscuits. Discard any remaining scraps.</div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<br /></div>
Transfer the biscuits to the prepared baking pan and space them 1″
apart. Brush with the beaten egg, making sure not to let the egg drip
down the side. Bake for 15 to 20 minutes (18), or until the tops and bottoms
are golden brown.<br />Unknownnoreply@blogger.com5tag:blogger.com,1999:blog-9204857144302901340.post-62660261881128310362012-06-03T23:11:00.001-05:002012-06-03T23:11:46.091-05:00Caramelized Green Beans<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-yc5c2_7VYSI/T8wvpOYgoUI/AAAAAAAABuQ/I04d8fgRa9w/s1600/01+-++adding+beans.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-K2om8MqGavI/T8w1JkwOayI/AAAAAAAABu4/6geWnFchpW0/s1600/00+-+closeup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="243" src="http://3.bp.blogspot.com/-K2om8MqGavI/T8w1JkwOayI/AAAAAAAABu4/6geWnFchpW0/s400/00+-+closeup.jpg" width="400" /></a></div>
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<br />
<h2>
Ingredients</h2>
<ul type="disc">
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">1 pound of fresh green beans, plus or minus</li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">2-3 tbsp of bacon grease </li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">1/4 cup cooked crumbled bacon</li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">2-3 cloves of minced garlic</li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">1 cup onion, chopped small</li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">1 cup low-sodium chicken broth</li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">1/2 cup of roasted red pepper, diced</li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">1 tsp salt and pepper to taste</li>
</ul>
<h2>
<span style="font-size: x-small;"> </span></h2>
<h2>
Method</h2>
Remove the stem ends of the green beans by either snapping or cutting them off. Remove the strings, if any. Melt the bacon fat <!--[if gte mso 9]><xml>
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<![endif]--><span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">in a skillet over medium heat. Add the garlic and onions and cook until starting to wilt. Add the bacon and saute until soft. Add in the beans and toss together until beans are coated.</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-GbmjFqHcG9s/T8wv0l9yxhI/AAAAAAAABuc/XZ-0uxUu3nk/s1600/02+-+chicken+broth.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="243" src="http://2.bp.blogspot.com/-GbmjFqHcG9s/T8wv0l9yxhI/AAAAAAAABuc/XZ-0uxUu3nk/s400/02+-+chicken+broth.jpg" width="400" /></a></div>
<br />
Cook for a few minutes until the beans brighten up green. Add in the rest of the ingredients and mix well, then stirring occasionally as the stock reduces. Increase heat to medium high and stir until beans start to caramelize. Remove from heat and serve hot.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-Bp92aSko7BI/T8wwJzQCwtI/AAAAAAAABuk/78BPB9TjGbY/s1600/03+-+carameizing.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="243" src="http://3.bp.blogspot.com/-Bp92aSko7BI/T8wwJzQCwtI/AAAAAAAABuk/78BPB9TjGbY/s400/03+-+carameizing.jpg" width="400" /></a></div>
<br />
Here are the finished beans as part of a nice all-veggie dinner, a rarity for me.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-8vU55l-bjYU/T8wwbn_F7pI/AAAAAAAABus/vA1vbpwH8RQ/s1600/04+-+veggie+plate.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="242" src="http://4.bp.blogspot.com/-8vU55l-bjYU/T8wwbn_F7pI/AAAAAAAABus/vA1vbpwH8RQ/s400/04+-+veggie+plate.jpg" width="400" /></a></div>
<br />Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-9204857144302901340.post-7579774244104700192012-05-26T12:19:00.001-05:002012-05-26T12:19:31.316-05:00Morning AirSometimes a little extra effort can make a nicely different treat. I decided to whip up something light and yet tasty for the Lady of the House this morning and the result was a very light and tasty Morning Air.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-uDH1X4lD7q8/T8ECop3vVeI/AAAAAAAABuE/UvSuFXTOZEM/s1600/08+-+have+a+slice.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="http://1.bp.blogspot.com/-uDH1X4lD7q8/T8ECop3vVeI/AAAAAAAABuE/UvSuFXTOZEM/s400/08+-+have+a+slice.jpg" width="400" /></a><a href="http://3.bp.blogspot.com/-MzTxiyt52f4/T8ECX3xG1kI/AAAAAAAABt0/55EhYQahnTQ/s1600/06+-+more+chees%252C+yolk%252C+cheese%252C+bacon+%2526+scallions.jpg" style="margin-left: 1em; margin-right: 1em;"></a></div>
<br />
<br />
<span style="font-size: large;"><b>Ingredients</b></span><br />
6 eggs<br />
1/4 tsp cream of tartar <br />
6 strips of bacon. cooked and chopped<br />
3/4 cup shredded cheese, cheddar or a favorite blend<br />
4-6 mushrooms, sliced and sauteed in the bacon greased pan used above<br />
2 scallions, white and green parts both sliced<br />
salt and pepper to taste<br />
<br />
<br />
<span style="font-size: large;"><b>Method</b></span><br />
Carefully crack and separate the eggs, whites and yolks, into two large bowls. It is critical that you don't get any of the yolk into the bowl of whites, so you might want to do the eggs one at a time into a smaller bowl, and then pour in the large bowls.<br />
<br />
Place 2 8" non-stick skillets on the stove over medium heat. I sprayed mine with some oil spray just to make sure they stayed non-stick.<br />
<br />
Using a simple hand mixer, whip the egg whites until frothy, then add in the cream of tartar to really build some volume. Once completed, start in on the bowl of egg yolks. These will not rise nearly the same amount as the whites. Now, with the mixer on low, add spoonfuls of the white mixture into the yolks and mix to incorporate. <b>Do not</b> let the spoon touch the yolks. Keep this up until you have about the same volume in both bowls.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-cTIA22Jzv7M/T8EB4fNsA9I/AAAAAAAABtM/ic2zHAMao-I/s1600/01+-+whipped.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="http://3.bp.blogspot.com/-cTIA22Jzv7M/T8EB4fNsA9I/AAAAAAAABtM/ic2zHAMao-I/s400/01+-+whipped.jpg" width="400" /></a></div>
<br />
Next, when the skillets are warm, place the whipped whites into one and the whipped yolk mixture into the other. If you can, level out the top of the whites.<br />
<br />
<div style="text-align: center;">
<a href="http://1.bp.blogspot.com/-DHlvuet4Xq4/T8EB81AbDVI/AAAAAAAABtU/5BHbI64MvfE/s1600/02+-+pan+of+whites.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="http://1.bp.blogspot.com/-DHlvuet4Xq4/T8EB81AbDVI/AAAAAAAABtU/5BHbI64MvfE/s400/02+-+pan+of+whites.jpg" width="400" /></a> </div>
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<a href="http://1.bp.blogspot.com/-3Uw78ExRhxo/T8ECAONc4fI/AAAAAAAABtc/fMN6csp-3bo/s1600/03+-+pan+of+yolks.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="http://1.bp.blogspot.com/-3Uw78ExRhxo/T8ECAONc4fI/AAAAAAAABtc/fMN6csp-3bo/s400/03+-+pan+of+yolks.jpg" width="400" /></a></div>
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Pre-heat the oven to 350°. After 4-5 minutes, run a thin spatula around the edge of the whites, making sure that the mass has not stuck and is free to move. Do the same for the yolks. Place the skillets in the oven for 4-5 minutes until the mixtures have set - you will have to do the toothpick test like a cake. In this case, if it comes out still a bit wet, that's okay. Remove the skillets from the oven. Although they will fall a little, they will retain a lot of air making this a light and fluffy egg dish.<br />
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<a href="http://1.bp.blogspot.com/-DHlvuet4Xq4/T8EB81AbDVI/AAAAAAAABtU/5BHbI64MvfE/s1600/02+-+pan+of+whites.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
Slide the egg white layer out of the skillet onto a plate. Top with 1/4 cup of the cheese and about 2/3 of the the nice chopped bacon. <br />
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<a href="http://3.bp.blogspot.com/-APjPuXPqJXE/T8ECGXcMbaI/AAAAAAAABtk/n7wTcQ1nCWg/s1600/04+-+whites+with+cheese+and+bacon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="http://3.bp.blogspot.com/-APjPuXPqJXE/T8ECGXcMbaI/AAAAAAAABtk/n7wTcQ1nCWg/s400/04+-+whites+with+cheese+and+bacon.jpg" width="400" /></a></div>
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Next, apply a layer of your sauteed mushrooms. Add another 1/4 cup of shredded cheese to hold it all together<br />
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<a href="http://3.bp.blogspot.com/-sBe4g27CS18/T8ECTNtYhII/AAAAAAAABts/jjjgdZZkX70/s1600/05+-+sauteed+mushrooms.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="http://3.bp.blogspot.com/-sBe4g27CS18/T8ECTNtYhII/AAAAAAAABts/jjjgdZZkX70/s400/05+-+sauteed+mushrooms.jpg" width="400" /></a></div>
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Microwave for 30-45 seconds until the cheese just starts to melt. Remove from microwave, and invert the egg yolk pan over the plate. Top with the remaining cheese and bacon. Pop back in the microwave until the top cheese starts to melt. <br />
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<a href="http://3.bp.blogspot.com/-MzTxiyt52f4/T8ECX3xG1kI/AAAAAAAABt0/55EhYQahnTQ/s1600/06+-+more+chees%252C+yolk%252C+cheese%252C+bacon+%2526+scallions.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="http://3.bp.blogspot.com/-MzTxiyt52f4/T8ECX3xG1kI/AAAAAAAABt0/55EhYQahnTQ/s400/06+-+more+chees%252C+yolk%252C+cheese%252C+bacon+%2526+scallions.jpg" width="400" /></a></div>
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Top with sliced scallions, slice like a pie, and serve!<br />
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<a href="http://3.bp.blogspot.com/-L6Qm--r3ljw/T8ECj09CO9I/AAAAAAAABt8/p3R-ffq3bB0/s1600/07+-+cut+da+pie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="http://3.bp.blogspot.com/-L6Qm--r3ljw/T8ECj09CO9I/AAAAAAAABt8/p3R-ffq3bB0/s400/07+-+cut+da+pie.jpg" width="400" /></a></div>
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<br />Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-9204857144302901340.post-48909467614069986442012-05-17T21:11:00.000-05:002012-05-17T21:12:21.702-05:00Chilorio - not your local Tex Mex<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-QOm9Wgjv5GY/T7WhjqiNBLI/AAAAAAAABso/OPDts9nhstg/s1600/0+-+chilorio.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="http://4.bp.blogspot.com/-QOm9Wgjv5GY/T7WhjqiNBLI/AAAAAAAABso/OPDts9nhstg/s400/0+-+chilorio.jpg" width="400" /></a></div>
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This dish comes from the Mexican state of Sinaloa, on Mexico's west coast - the most famous town in it being Mazatlán. Thence comes Chilorio, part carnitas and part flavorful chile sauce. You can make the chile sauce as described below, or you can use my <a href="http://texascookin.blogspot.com/2012/05/red-chile-sauce.html" target="_blank">regular version</a>. If you use this one, add some hot sauce to the mix as it is quite mild.<br />
<br />
When distilled to simplest terms, it is long-braised pork infused in a chile sauce. As such in reality you can use whatever flavors you like in cooking the pork, and whatever mix of chiles you like in the chile sauce. Here is a pretty good start!<br />
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<span style="font-size: large;"><b>Ingredients</b></span>
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2.5 - 3 lb pork butt (shoulder), cut into 2-3” chunks</div>
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1 cup orange juice</div>
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1/2 cup vinegar</div>
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1 cup water , plus enough to cover eat</div>
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1 tsp salt</div>
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4 ea ancho chiles, dried</div>
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1 ea chipotle pepper plus ½ tsp adobo sauce</div>
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6 ea pasilla chiles, dried</div>
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6 ea guajillo chiles, dried</div>
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6 clove garlic</div>
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1/2 tsp cumin</div>
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1 tsp oregano, preferably Mexican</div>
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1/4 cup parsley</div>
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1 tsp black pepper</div>
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1 cup chile soaking liquid</div>
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1/2 tsp ground coriander</div>
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1/2 cup fat; can be oil but lard or bacon fat
preferred</div>
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1 ea medium onion, julienned</div>
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<br />
<span style="font-size: large;"><b>Method</b></span>
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Cut the meat up and rinse well. Place rinsed meat chunks in an large Dutch
oven or heavy pot. Pour the orange juice and vinegar over the meat, and adding
1 cup of water plus enough to cover meat.
Add a teaspoon of salt and set over high heat. Once it comes to a boil
bring the heat down to medium and let it simmer for about 40 to 45 minutes, or
until most liquid has cooked off and the meat is thoroughly cooked and has
rendered most of its fat.</div>
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Meanwhile, remove stems from chiles, make a slit down their
sides and remove their seeds and veins. Place them in a bowl, barely cover them
with 3 cups boiling hot water and let them sit and rehydrate for about 15
minutes. Place chiles and 1½ cup of their soaking liquid in the blender along
with the garlic, parsley, oregano, cumin, black pepper, vinegar, and puree
until your chile sauce is smooth.</div>
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Once the meat is ready, place it in a bowl along with any remaining cooking
broth. Once it is cool enough to handle, shred it with your hands or using two
forks. Drain shredded pork on paper towels.<br />
<br />
In the same large cooking pot, heat your fat of choice over medium heat. Add the
onion and cook until just translucent, then add the pork back in and heat throughout.<br />
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<a href="http://4.bp.blogspot.com/-1FPLbLzZJHc/T7WhsDR1yZI/AAAAAAAABsw/DYS8hPAaal0/s1600/1+-+onions,+peppers+&+pork.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="http://4.bp.blogspot.com/-1FPLbLzZJHc/T7WhsDR1yZI/AAAAAAAABsw/DYS8hPAaal0/s400/1+-+onions,+peppers+&+pork.jpg" width="400" /></a></div>
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Next, pour in the chile sauce and
coriander and let it season and simmer 4 to 5 minutes. Toss in the shredded
meat along with any of its remaining cooking broth. Sprinkle in 1/4 teaspoon salt
and let it cook, stirring often, until the meat has absorbed most of the chile
sauce, which will have thickened, seasoned and changed color to a much darker
tone. It will take around 20 minutes. Salt and pepper to taste.<br />
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<a href="http://4.bp.blogspot.com/-2nsvw4UWt-o/T7WhvkXe61I/AAAAAAAABs4/NLamsezrfuU/s1600/2+-+ready+to+go.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="http://4.bp.blogspot.com/-2nsvw4UWt-o/T7WhvkXe61I/AAAAAAAABs4/NLamsezrfuU/s400/2+-+ready+to+go.jpg" width="400" /></a></div>
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Serve with warmed flour tortillas on the side. You can also use the chilorio in tortillas and roll them into burritos. Below are tortillas and refried beans, along with your choice of guacamole, chilorio, sour cream and pico de gallo. Doesn't get much better than this!<br />
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<a href="http://1.bp.blogspot.com/-Veb3s4kBJDE/T7Wh0CQu7pI/AAAAAAAABtA/spmGaheBYU4/s1600/3+-+with+trimmings.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="http://1.bp.blogspot.com/-Veb3s4kBJDE/T7Wh0CQu7pI/AAAAAAAABtA/spmGaheBYU4/s400/3+-+with+trimmings.jpg" width="400" /></a></div>
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-9204857144302901340.post-16950515218389458442012-05-16T22:17:00.003-05:002012-05-16T22:18:26.364-05:00Pulled Pork Chiles Rellenos with Red Chile Sauce<br />
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<a href="http://3.bp.blogspot.com/-dPg4A3svZsI/T7Rno72zbGI/AAAAAAAABsY/NFmP1CknCfc/s1600/4+-+plated.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="http://3.bp.blogspot.com/-dPg4A3svZsI/T7Rno72zbGI/AAAAAAAABsY/NFmP1CknCfc/s400/4+-+plated.jpg" width="400" /></a></div>
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<span style="font-size: large;"><b>Ingredients</b></span></div>
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4 large Poblano
chiles<br />
3⁄4 lb. smoked pulled pork</div>
1 4 oz. can diced
green chiles <br />
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1 1⁄4 cups cooking
olive oil<br />
1⁄2 red onion, diced<br />
1⁄2 cup Monterrey
jack cheese, grated<br />
Salt and freshly ground black pepper<br />
1 cup flour<br />
3 eggs</div>
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1/2 cup home made red chile sauce, recipe <a href="http://texascookin.blogspot.com/2012/05/red-chile-sauce.html" target="_blank">here</a></div>
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<br />
<b><span style="font-size: large;">Method</span></b><br />
Place a rack about 4 inches from the broiler element and preheat. Lay chiles
on a baking sheet in a single layer and broil, turning once, until they just
begin to blacken and blister, about 5-7 minutes on each side. Put the chiles in
either a closed paper bag or to a large bowl and cover tightly with plastic
wrap. Let the chiles steam for 20 minutes or so. Peel off and discard the charred
skin from of chiles, leaving the stem attached. Using a small knife, make a 2"long
lengthwise slit near the top of each chile to form a pocket, and carefully
remove the seeds without making the slit any longer. Set the chiles aside and allow
them to cool. <br />
<br />
Add the chopped onion and a little oil to a medium skillet over medium heat and
sauté until softened, but do not caramelize. Add in the chopped green chiles, and after mixing
with the onions add in the pulled pork and enough liquid to make a moist filling.
Heat until well-combined, stirring occasionally.
Transfer the filling to a large bowl.
Let it cool slightly, and then add in the cheese, season with salt and pepper to
taste, and stir to combine.<br />
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<a href="http://4.bp.blogspot.com/-xyozC3nbh5k/T7RnaBUPTOI/AAAAAAAABsI/qRXOWpmstaw/s1600/2+-+filling.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="http://4.bp.blogspot.com/-xyozC3nbh5k/T7RnaBUPTOI/AAAAAAAABsI/qRXOWpmstaw/s400/2+-+filling.jpg" width="400" /></a></div>
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Stuff each chile with the mixture. Set chiles aside. Put flour into a wide, shallow dish, and put
the eggs into a large bowl and beat until well blended. Heat the remaining oil in a large nonstick
skillet over medium-high heat.<br />
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<a href="http://3.bp.blogspot.com/-x3W0__tUk8U/T7RnTURG2DI/AAAAAAAABsA/jQuK6q5Iv2E/s1600/1+-+peppers.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="http://3.bp.blogspot.com/-x3W0__tUk8U/T7RnTURG2DI/AAAAAAAABsA/jQuK6q5Iv2E/s400/1+-+peppers.jpg" width="400" /></a></div>
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Two at a time, dredge the chiles in flour,
shaking off excess, then dredge in egg mixture, then back in flour and transfer
to skillet. Fry chiles until golden brown on all sides, about 8 minutes total.
Transfer chiles to a paper towel–lined plate to let drain.<br />
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<a href="http://4.bp.blogspot.com/-5yTVyN4MPOg/T7RngO63gFI/AAAAAAAABsQ/91KdUaYBzmA/s1600/3+-+fried.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="http://4.bp.blogspot.com/-5yTVyN4MPOg/T7RngO63gFI/AAAAAAAABsQ/91KdUaYBzmA/s400/3+-+fried.jpg" width="400" /></a></div>
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Sprinkle with salt. Serve immediately, topped with red chile sauce and shredded
cheese.<br />
<br />
SERVES 4Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-9204857144302901340.post-54663580632312006512012-05-16T22:15:00.000-05:002012-05-16T22:15:55.123-05:00Red Chile Sauce<br />
<span style="font-size: large;"><b>Ingredients</b></span><br />
6 dried Ancho chiles<br />
15 dried mild red New Mexico chiles<br />
2 to 4 tomatillos, depending
on size<br />
1 teaspoon salt<br />
1/2 teaspoon pepper<br />
1/2 teaspoon garlic powder<br />
1 teaspoon cumin<br />
1 teaspoon oregano<br />
1 tablespoon lard or bacon
fat <br />
<br />
<span style="font-size: large;"><b>Method</b></span><br />
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Remove stems and seeds from the dried chiles. Rinse in cold
water. Place chiles in a saucepan and cover generously with water. Bring pan to
boil, remove from heat, cover and let stand about 30 minutes or until the
chiles are tender. Meanwhile, place the husked tomatillos in a small saucepan
with just enough water to cover. Bring to boil, reduce heat, cover and simmer
gently for 5 to 10 minutes or until very tender. </div>
Place the chiles with the tomatillos in a blender, along with about a cup of
the water the tomatillos were simmered in. Blend until pureed. Process the
chili sauce through a china cap or food mill to remove any seeds and skin. Return
to saucepan at a low simmer, and add the remainder of the ingredients.<br />
<br />
You can use this as the basis for chile con carne, enchiladas, tamales,
menudo, posole or chilaquiles. Double or triple the quantities, depending on
how much you need. Add chicken broth or water to get the desired consistency if
sauce is too thick.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-9204857144302901340.post-24646453561482556352012-04-30T18:07:00.000-05:002012-04-30T18:07:29.943-05:00Silky Chili Mac Italia<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;">Fancy cooking? Bah, sometimes you just want comfort food!</span></div>
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<a href="http://1.bp.blogspot.com/-U15MtsD8xjk/T58a0D1UlVI/AAAAAAAABr0/Ta0fT_iF4Ms/s1600/4+-+ready+to+go.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="311" src="http://1.bp.blogspot.com/-U15MtsD8xjk/T58a0D1UlVI/AAAAAAAABr0/Ta0fT_iF4Ms/s400/4+-+ready+to+go.jpg" width="400" /></a></div>
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Couldn't get motivated to be all culinary, so the alternative was to be creative. Sometimes serendipity reigns, and it turns out pretty darned good.</div>
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COMPONENTS</div>
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1 quart home made chili, previously made, <span style="font-size: xx-small;">WITHOUT BEANS</span></div>
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2/3 cup shredded cheddar cheese</div>
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2/3 cup Jarlsberg cheese, diced small</div>
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12 ± Italian style meatballs, halved</div>
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4 oz. elbow macaroni, cooked <i>al dente</i></div>
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</div>
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<br /></div>
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METHOD</div>
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Heat the chili gently in a large skillet. When warm, add the meatballs. </div>
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<br /></div>
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<a href="http://4.bp.blogspot.com/-QqwS0oXb0sw/T58PWDflI_I/AAAAAAAABrg/oWx7iGLF3iE/s1600/2+-+quart+home+made+chili.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="311" src="http://4.bp.blogspot.com/-QqwS0oXb0sw/T58PWDflI_I/AAAAAAAABrg/oWx7iGLF3iE/s400/2+-+quart+home+made+chili.jpg" width="400" /></a></div>
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<br /></div>
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When hot (do not simmer or boil), start adding in the cheese a little at a time, stirring constantly to ensure complete melting. This is what makes the final result silky, so don't get in a hurry.</div>
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<img border="0" height="311" src="http://1.bp.blogspot.com/-FHuFcISO8uM/T58PQys_A-I/AAAAAAAABrY/Diz-6eg5534/s400/1+-+cheddar+-+Jarlsberg.jpg" width="400" /></div>
<br />
Once the cheese is fully incorporated, start stirring in the cooked macaroni. When everything is finally heated together, serve in bowls along with Parmesan cheese, cracked black pepper and red pepper flakes available on the side. If the chili you used is too spicy, some may also want some sour cream.<br />
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<a href="http://4.bp.blogspot.com/-QqwS0oXb0sw/T58PWDflI_I/AAAAAAAABrg/oWx7iGLF3iE/s1600/2+-+quart+home+made+chili.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>
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<a href="http://1.bp.blogspot.com/-SYXgc5mw6Qk/T58PclHYg0I/AAAAAAAABro/3wSxG03XXSM/s1600/3+-+with+meatballs+cheese+and+mac+added.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="311" src="http://1.bp.blogspot.com/-SYXgc5mw6Qk/T58PclHYg0I/AAAAAAAABro/3wSxG03XXSM/s400/3+-+with+meatballs+cheese+and+mac+added.jpg" width="400" /></a></div>
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-9204857144302901340.post-45678389224180596512012-04-22T07:57:00.001-05:002012-04-22T07:59:45.297-05:00Taco Bell® Cheesy Gordita Crunch - Clone recipe<br />
<div class="MsoNormal">
“<i style="mso-bidi-font-style: normal;">Warm, pillowy
flatbread covered in a melted three-cheese blend, wrapped around a crunchy taco
and topped with a zesty Pepper Jack sauce</i>.”
So says the Taco Bell web site.
</div>
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<span style="font-size: large;">Here’s my version - this is for Amanda!</span></div>
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<a href="http://4.bp.blogspot.com/-eNrAiO5SYqI/T5P6g3ez_qI/AAAAAAAABqg/kgwOP_e7C-c/s1600/TOGETHER.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="167" src="http://4.bp.blogspot.com/-eNrAiO5SYqI/T5P6g3ez_qI/AAAAAAAABqg/kgwOP_e7C-c/s400/TOGETHER.jpg" width="400" /></a></div>
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<br /></div>
<div class="MsoNormal">
My sauce is a little runny in the picture. This comes from not refrigerating it before
using it on the hot beef filling. Don’t
make the same mistake. Next time I make this I will replace with a better
picture. I am certainly no food
stylist! </div>
<div class="MsoNormal">
<br /></div>
<h2>
Ingredients</h2>
<ul type="disc">
<li class="MsoNormal" style="mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">3 hard taco shells, pre-made
is easier</li>
<li class="MsoNormal" style="mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">3 soft gordita tortillas (<i style="mso-bidi-font-style: normal;"><a href="http://texascookin.blogspot.com/2012/04/taco-bell-gordita-shells-clone-recipe.html" target="_blank">recipe here</a>, or you can use thick
flour tortillas or buy Gordita shells)</i></li>
<li class="MsoNormal" style="mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><i style="mso-bidi-font-style: normal;">1/4 cup EACH of shredded mozzarella, cheddar and Monterrey jack cheeses (or 3/4 cup of
Mexican cheese blend</i>)</li>
<li class="MsoNormal" style="mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">6oz Taco Bell clone beef
recipe (<a href="http://texascookin.blogspot.com/2012/04/best-ground-beef-taco-mix-so-far.html" target="_blank"><i style="mso-bidi-font-style: normal;">recipe here</i></a>)</li>
<li class="MsoNormal" style="mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">Taco Bell Baja Pepper Jack
Sauce clone (<a href="http://texascookin.blogspot.com/2012/04/taco-bell-baja-sauce-clone-recipe.html" target="_blank"><i style="mso-bidi-font-style: normal;">recipe here</i></a>)</li>
<li class="MsoNormal" style="mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">1/2 cup finely shredded
lettuce</li>
<li class="MsoNormal" style="mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">¼ cup of diced tomatoes
(optional)</li>
<li class="MsoNormal" style="mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">¼ cup shredded cheddar cheese
for topping</li>
</ul>
<h2>
<a href="http://www.blogger.com/blogger.g?blogID=9204857144302901340" name="Steps"></a>Method</h2>
<div class="MsoNormal" style="margin-left: 42.0pt; mso-list: l0 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 42.0pt; text-indent: -.25in;">
1.<span style="font: 7pt "Times New Roman";">
</span>Gather your gorditas/tortillas. Top each with about 1/4 cup (2 oz) shredded
cheese in a thin even layer. Warm these in
the microwave until the cheese just melts, maybe 35-45 seconds depending on
your microwave.</div>
<div class="MsoNormal" style="margin-left: 42pt; text-indent: -0.25in;">
<br /></div>
<div class="MsoNormal" style="margin-left: 42.0pt; mso-list: l0 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 42.0pt; text-indent: -.25in;">
2.<span style="font: 7pt "Times New Roman";">
</span>Place a taco shell in the middle of the tortilla. Placing
your fingers inside the hard shell, gently press the soft tortilla to the shell
on each side until the melted cheese causes the sides of the heated tortillas
to stick to the taco shells. If you
press too hard, you will break the hard shell, so be careful. Let
these sit on there side for 20-30 seconds so the cheese can set.<span style="font-family: "Times New Roman"; font-size: 12pt;"> </span></div>
<div class="MsoNormal" style="margin-left: 42pt; text-indent: -0.25in;">
<br /></div>
<div class="MsoNormal" style="margin-left: 42pt; text-indent: -0.25in;">
<span style="font-family: "Times New Roman"; font-size: 12pt;">3. Load as much taco meat into the shell as you
like. In the following order, layer in
the chilled Baja Sauce clone, shredded lettuce, tomatoes (optional) and
shredded cheddar cheese.</span></div>Unknownnoreply@blogger.com6tag:blogger.com,1999:blog-9204857144302901340.post-12562704644733211702012-04-22T07:54:00.001-05:002012-08-28T13:08:37.429-05:00Taco Bell® Baja Sauce - Clone recipe<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-bznzeltRL0A/T5P2DfFsfKI/AAAAAAAABqA/M9BAg1uVyLA/s1600/Baja+Sauce+CLONE.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="http://3.bp.blogspot.com/-bznzeltRL0A/T5P2DfFsfKI/AAAAAAAABqA/M9BAg1uVyLA/s400/Baja+Sauce+CLONE.jpg" width="400" /></a></div>
<br />
<div style="color: white; font-family: Verdana,sans-serif;">
<br /></div>
<div style="color: white; font-family: Verdana,sans-serif;">
Taco
Bell®'s Baja Sauce, also known as Creamy Pepper Jack Sauce, is used in a
number of their food products. It's pretty tasty, so why not make it
yourself. I took ideas from some online recipes and adjusted the taste
somewhat, but this one is for Amanda. This recipe is from http://cookingventures.blogspot.com/.</div>
<div style="color: white; font-family: Verdana,sans-serif;">
<br /></div>
<div style="color: white; font-family: Verdana,sans-serif;">
<b>INGREDIENTS </b></div>
<div class="MsoNormal" style="color: white; font-family: Verdana,sans-serif;">
1/3 c pepper jack cheese, freshly
grated, the finer the better<br />
2 tbsp Parmesan cheese, freshly grated very finely<br />
1/2 tsp cornstarch<br />
1/4 tsp onion powder<br />
1/4 tsp garlic powder<br />
1/8 tsp salt)<br />
2 tsp corn syrup<br />
1 tsp Dijon mustard<br />
1 medium to large jalapeno pepper (seeds and ribs
removed), very finely diced<br />
1 Tbsp dry butermilk <br />
1/2 c evaporated milk<br />
5 TBSP vinegar, divided use<br />
1 TBSP drained pimentos or roasted red peppers, diced<br />
1/16 tsp (just a pinch) cayenne <br />
¼- ½ cup mayonnaise (4-8 tablespoons) depending on
desired consistency<br />
<br />
<b>METHOD</b></div>
<div class="MsoNormal" style="color: white; font-family: Verdana,sans-serif;">
Combine the cheeses and cornstarch in a small bowl
and mix well. Set aside. </div>
<div class="MsoNormal" style="color: white; font-family: Verdana,sans-serif;">
<br />
In a small saucepan, whisk together the onion powder,
garlic powder, salt, corn syrup, mustard, jalapeno, dry buttermilk, evaporated
milk, and only 4 tablespoons of the vinegar. Whisk the mixture until the
buttermilk powder has dissolved. Turn on the heat to medium and whisk often
while the mixture is heating. Bring the mixture to a good simmer and, VERY
IMPORTANTLY, remove the sauce pan completely from the heat. </div>
<div class="MsoNormal" style="color: white; font-family: Verdana,sans-serif;">
<br /></div>
<div class="MsoNormal" style="color: white; font-family: Verdana,sans-serif;">
VERY slowly whisk in the mixed cheeses,
about a tablespoon at a time. Briskly whisk for at least 1 minute after each
addition, making sure the cheese have completely melted. If you add the cheese
while still on the heat, you will cause the proteins in the cheeses to form
gritty little particles that will ruin the texture of the sauce. <br />
<br />
Add the cheese mixture to a blender with the pimentos/red
peppers. Whiz the mixture until the jalapenos and pimentos are very finely
chopped and the mixture is smooth. Scoop the mixture into a seal-able bowl and
allow it to come to room temperature on your kitchen counter.<br />
<br />
When the cheese mixture has cooled completely, add
the remaining tablespoon of vinegar, the cayenne pepper and sufficient mayonnaise
to bring it to the consistency you desire, then stir to combine. Seal and put the mixture
in the refrigerator for at least 4 hours to allow the flavors to meld and the
sauce to firm up.</div>
Unknownnoreply@blogger.com8tag:blogger.com,1999:blog-9204857144302901340.post-20647315523559273602012-04-22T07:41:00.001-05:002013-05-11T23:40:59.868-05:00Taco Bell® Gordita shells - Clone recipe<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-de9282VkFhI/T5P7bRrPhjI/AAAAAAAABqo/RlD8ddcXmx8/s1600/Finished+Gordita+shells.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="http://4.bp.blogspot.com/-de9282VkFhI/T5P7bRrPhjI/AAAAAAAABqo/RlD8ddcXmx8/s400/Finished+Gordita+shells.jpg" width="400" /></a></div>
<br />
<br />
Softer and more 'pillowy' than flour tortillas, these are really tasty and are good for many uses.<br />
<br />
<u>It has been brought to my attention that this recipe originally appeared in the blog for King Arthur Flour. that is not where I found it, but it is their intellectual property and so they deserve the reference. The original resides at: <a href="http://www.kingarthurflour.com/blog/2009/07/16/fast-food-fix-gorditas-without-the-drive-through/">http://www.kingarthurflour.com/blog/2009/07/16/fast-food-fix-gorditas-without-the-drive-through/</a>. Take time to go through the site - there are lots of tempting recipes there.</u><br />
<br />
<br />
2 1/2 cups all purpose flour<br />
1 1/4 cups boiling water<br />
1/4 cup potato flour or instant potato flakes<br />
1 1/4 teaspoons salt<br />
2 tablespoons vegetable oil<br />
1 tsp yeast<br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Place 2 cups of All-Purpose Flour in
a bowl, and stir in 1 1/4 cups boiling water. Stir till smooth. Cover the bowl and set the mixture aside for 30 minutes to cool.<br />
<br style="mso-special-character: line-break;" /></div>
<div class="MsoNormal">
Combine 1/4 cup potato flour (or flakes or buds) and the
remaining 1 cup of flour with 1 1/4 teaspoons salt, 2 tablespoons vegetable
oil, and 1 teaspoon instant yeast. Yes, that’s right; just 1 teaspoon. You
don’t want/need these breads to rise very much.
Whisk till crumbly. Add to the
cooled flour/water mixture and stir together.
It’ll seem dry at first, but the dough will eventually pick up the
flour/potato flour mixture, you can give it a hand with a bowl scraper.</div>
<div class="MsoNormal">
<br />
Knead for several minutes (by hand, mixer, or bread machine). The dough will
remain soft and somewhat sticky. Finally, it’ll become very smooth. Put
the dough into a greased container. Let
the dough rise, covered, for 1 hour. It won’t rise a lot due to the small yeast
quantity but it will rise some.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Next, divide the dough into 10 pieces. This is made very
easy if you use a scale to do the math for you.
For example, my dough weighed 700 grams, so each small ball was 70 grams. Roll the pieces into balls and let rest, covered, for 15 to 30 minutes. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Roll each piece out into a circle about 5” across, which
should be the same size as your taco shells are wide. Get them very thin, 1/8” or less, because as
you cook them they will rise a bit and get thicker.</div>
<div class="MsoNormal">
Heat a cast iron skillet over medium heat; no oil necessary.
Place one flatbread into the skillet.
Cook till spotty brown underneath, about 1-2 minutes, and the bread will
puff up a bit. Turn over, and cook till
the other side is spotty as well, another minute or so. If any bubbles arise, puncture them with a
toothpick – we are making flatbread here, not pita bread. Keep the warm in a stack under a kitchen
towel as you finish the rest of the breads.
</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
It doesn’t matter if you have made more than you need - “extras” won’t stick around long!</div>
Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-9204857144302901340.post-86630326571583802232012-04-20T21:35:00.000-05:002014-12-09T21:55:23.440-06:00If You Like Schlotzsky’s...<br />
<div class="separator" style="clear: both; color: white; text-align: center;">
<a href="http://1.bp.blogspot.com/-S62QRBSOhnM/T5IaIUOp-1I/AAAAAAAABp4/pHtJ9Bt5iAg/s1600/04+ready+to+go.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-S62QRBSOhnM/T5IaIUOp-1I/AAAAAAAABp4/pHtJ9Bt5iAg/s320/04+ready+to+go.jpg" height="191" width="320" /></a></div>
<div class="MsoNormal" style="color: white;">
<br /></div>
<div class="MsoNormal" style="color: white;">
I had a Schlotzsky’s<sup>® </sup>Original sandwich a couple
of weeks ago, and it had been years since the last one. I forgot how great all those toasted layers
played together, and especially how that great bun really anchored all the
flavors with its special taste and texture.
Well, the OCD in me took over and I was determined to make it for
myself. There aren’t any of these
restaurants near me, and I figured that if I wanted one I was going to have to
make my own some how.</div>
<div class="MsoNormal" style="color: white;">
<br /></div>
<div class="MsoNormal" style="color: white;">
This was basically going to come down to three challenges:
find a recipe to recreate the special bun, create a recipe to recreate the
special garlic dressing, and getting the sandwich put together with the right things
in the right order.</div>
<div class="MsoNormal" style="color: white;">
<br /></div>
<div class="MsoNormal" style="color: white;">
There are dozens and dozens of links to recipes for a “Schlotzsky
bun recipe” on the internet, but they basically come down to two – the recipe
the store uses (pounds of proprietary mix) or a home made copycat that everyone
seems to have copied. The first is obviously
useless, the second I found unsatisfactory as it wasn’t really close. After many tries, I think I have it nailed
pretty well.</div>
<div class="MsoNormal" style="color: white;">
<br /></div>
<div class="MsoNormal" style="color: white;">
Starting with some stock recipes, it only took a few tries
to get the garlic dressing down. It’s
very simple and very tasty, and can sure be used on other things too. Finally, I found a reference from a former
employee who laid out not only the ingredients for the sandwich, but also the
order of assembly and the instructions for the technique. He remains anonymous, but the process is
outlined below. Hopefully, some of you
will undertake this project and provide me feedback on your results. </div>
<div class="MsoNormal" style="color: white;">
<br /></div>
<div class="MsoNormal" style="color: white;">
Okay, here we go…</div>
<div class="MsoNormal" style="color: white;">
<br /></div>
<div class="MsoNormal" style="color: white;">
<span class="ingredient"><b>FILLING INGREDIENTS </b>(for 1 large sandwich, adjust as needed)<b style="mso-bidi-font-weight: normal;">:</b></span></div>
<div class="MsoNormal" style="color: white;">
<span class="ingredient">CLONE - Sandwich Bun (recipe below)</span></div>
<div class="MsoNormal" style="color: white;">
<span class="ingredient">CLONE - Creamy
Garlic Dressing</span><span class="ingredient"> (recipe below)</span></div>
<div class="MsoNormal" style="color: white;">
<span class="ingredient">Parmesan
cheese, grated</span></div>
<div class="MsoNormal" style="color: white;">
<span class="ingredient">1 cup
mozzarella cheese, shredded</span></div>
<div class="MsoNormal" style="color: white;">
<span class="ingredient">1 cup
cheddar cheese, shredded</span></div>
<div class="MsoNormal" style="color: white;">
<span class="ingredient">2 oz. cotto
salami, sliced very thin</span></div>
<div class="MsoNormal" style="color: white;">
<span class="ingredient">2 oz. genoa
salami, sliced very thin</span></div>
<div class="MsoNormal" style="color: white;">
<span class="ingredient">2 oz.
boiled ham, sliced very thin </span></div>
<div class="MsoNormal" style="color: white;">
<span class="ingredient">yellow
mustard</span></div>
<div class="MsoNormal" style="color: white;">
<span class="ingredient">red onion,
sliced thin</span></div>
<div class="MsoNormal" style="color: white;">
<span class="ingredient">tomatos,
sliced</span></div>
<div class="MsoNormal" style="color: white;">
<span class="ingredient">lettuce,
shredded</span></div>
<div class="MsoNormal" style="color: white;">
<span class="ingredient">½ cup black
olives or marinated black olives</span></div>
<div class="MsoNormal" style="color: white;">
<br /></div>
<div class="MsoNormal" style="color: white;">
<br /></div>
<div class="MsoNormal" style="color: white;">
<b style="mso-bidi-font-weight: normal;">METHOD</b></div>
<div style="color: white;">
Slice open the loaf horizontally into 2 even thicknesses. </div>
<div style="color: white;">
<br /></div>
<div class="separator" style="clear: both; color: white; text-align: center;">
<a href="http://1.bp.blogspot.com/-Z6JI3PUyf_M/T5IZ4RnDulI/AAAAAAAABpo/Nuw5JPH6Lhk/s1600/02+split+bun.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-Z6JI3PUyf_M/T5IZ4RnDulI/AAAAAAAABpo/Nuw5JPH6Lhk/s400/02+split+bun.jpg" height="238" width="400" /></a></div>
<div style="color: white;">
</div>
<div style="color: white;">
Apply spiral rings of garlic on each bun half
starting from the outer edge inward - six for large, 3 for medium, 2 for small
sandwich. Add Parmesan cheese from a
shaker, roughly 5 to 6 shakes to lightly dust both entire buns.</div>
<div style="color: white;">
<br /></div>
<div style="color: white;">
Distribute one cup of shredded cheddar cheese on the bottom bun, and one cup
of mozzarella cheese on the top bun. Put
both buns in a toaster over at a heat of 375 degrees, to barely melt the cheese
until you see it bubbling a bit, then pull them out and spread the cheese
evenly with a spatula.</div>
<div style="color: white;">
On the bun with the cheddar put 1/2 cup of the olives, then slices of boiled
ham covering the entire sandwich overlapping each ham slice.</div>
<div style="color: white;">
<br /></div>
<div style="color: white;">
Remove the top bun from the toaster over spread the mozzarella cheese out
evenly with the spatula; put the bottom bun back in the oven while you work on
the top.</div>
<div style="color: white;">
<br /></div>
<div style="color: white;">
On the top bun place slices of cotto salami laid out the same as the ham
then the slices of Genoa
salami even spread out on top of the cotto salami, finishing with rings of
yellow French’s mustard. Put the top salami
bun in the oven and take out the bottom bun and get ready to dress it. On the bottom bun add first shredded lettuce, sparingly just enough to cover
the bottom meat. Next, add your slices of
tomato and thinly sliced red or yellow onions, six thin slices, no more. </div>
<div style="color: white;">
<br /></div>
<div style="color: white;">
Here are two beauties, ready to go. </div>
<div style="color: white;">
<br /></div>
<div class="separator" style="clear: both; color: white; text-align: center;">
<a href="http://1.bp.blogspot.com/-VSjLE3PZuSM/T5IaAzlQMqI/AAAAAAAABpw/OCtTOJHjqJU/s1600/03+dressed+out.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-VSjLE3PZuSM/T5IaAzlQMqI/AAAAAAAABpw/OCtTOJHjqJU/s400/03+dressed+out.jpg" height="238" width="400" /></a></div>
<div style="color: white;">
</div>
<div style="color: white;">
<br /></div>
<div style="color: white;">
Retrieve the other bun but it together, and prepare to feast!</div>
<div class="MsoNormal" style="color: white;">
<br /></div>
<div class="MsoNormal" style="color: white;">
<br /></div>
<div class="MsoNormal" style="color: white;">
<br /></div>
<div class="MsoNormal" style="color: white;">
<br /></div>
<div class="MsoNormal" style="color: white;">
<br /></div>
<div class="MsoNormal" style="color: white;">
<br /></div>
<div class="MsoNormal" style="color: white;">
</div>
<div align="center" class="MsoNormal" style="color: white; text-align: center;">
<hr align="center" size="2" width="100%" />
</div>
<h2 style="color: white;">
CLONE - Original Sandwich Bun</h2>
<div class="MsoNormal" style="color: white;">
Makes 2 large or 3 medium sandwich buns</div>
<div class="MsoNormal" style="color: white;">
<br /></div>
<div class="MsoNormal" style="color: white;">
<b style="mso-bidi-font-weight: normal;">INGREDIENTS</b></div>
<div class="MsoNormal" style="color: white;">
1 recipe CLONEsky’s<sup>® </sup>sourdough starter (recipe
follows)</div>
<div class="MsoNormal" style="color: white;">
2 teaspoons white sugar</div>
<div class="MsoNormal" style="color: white;">
1/4 teaspoon baking soda</div>
<div class="MsoNormal" style="color: white;">
3/4 cup lukewarm milk (at about110° F)</div>
<div class="MsoNormal" style="color: white;">
1/2 teaspoon salt</div>
<div class="MsoNormal" style="color: white;">
2 cups bread flour</div>
<div class="MsoNormal" style="color: white;">
2 tablespoons corn meal</div>
<div class="MsoNormal" style="color: white;">
<br /></div>
<div class="MsoNormal" style="color: white;">
<br /></div>
<div class="MsoNormal" style="color: white;">
<b style="mso-bidi-font-weight: normal;">METHOD</b></div>
<div class="MsoNormal" style="color: white;">
In a large bowl, stir together the warm milk, sugar, salt and baking
soda. Stir to dissolve, then add in the CLONEsky’s<sup>® </sup>sourdough
starter and whisk together. Beat the
flour into the liquid mixture one half cup at a time until smooth, then move on
to the next half-cup. When you are finished, the batter should be thick, very sticky
and smooth.</div>
<div class="MsoNormal" style="color: white;">
<br /></div>
<div class="MsoNormal" style="color: white;">
Prepare 2 each 8” or 3 each 6” pie or cake pans with
non-stick spray, and then scatter the bottom of the pans with the corn meal. Divide the dough evenly between the prepared
pans. It won’t look right, but the batter
will spread as the dough rises. Spray the top of each bun with non-stick
cooking spray, and then cover and let rise for one hour in a warm draft-free
spot for one hour. I turn on the oven
for a minute and then right back off, and let it rise in there. It should be barely just warm.</div>
<div class="MsoNormal" style="color: white;">
<br /></div>
<div class="MsoNormal" style="color: white;">
Once the dough has finished rising, spray the top of the
bread with non-stick cooking spray lightly again. Bake in a preheated 375° F for
20 minutes. Once the top is lightly
golden and a toothpick comes out clean, you are done. Turn the finished loaves out on a cooling
rack, and allow to cool for an hour before slicing.</div>
<div class="MsoNormal" style="color: white;">
<br /></div>
<div class="separator" style="clear: both; color: white; text-align: center;">
<a href="http://2.bp.blogspot.com/-wEXvEo20pH0/T5IZxAaR9_I/AAAAAAAABpg/m4_oMDBVcZA/s1600/01+baked+buns.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-wEXvEo20pH0/T5IZxAaR9_I/AAAAAAAABpg/m4_oMDBVcZA/s400/01+baked+buns.jpg" height="238" width="400" /></a></div>
<div class="MsoNormal" style="color: white;">
<br /></div>
<div style="color: white;">
<b style="mso-bidi-font-weight: normal;">CLONESKY’S SOURDOUGH STARTER</b> -
yields about 1 ¼ - 1 ½ cups</div>
<ul style="color: white;" type="disc">
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">1 cup warm water (110 degrees
F)</li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">1/2 tablespoons active dry
yeast</li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">1/2 teaspoon sugar</li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">1 cup all-purpose flour</li>
</ul>
<div class="instruction" style="color: white;">
Combine the water, yeast, and sugar. Let sit until the
yeast becomes foamy, about 5 minutes. (If the yeast does not foam, discard the
mixture and begin again with new yeast –
check the date.)</div>
<div class="instruction" style="color: white;">
Add the flour and stir briskly to work in. Cover loosely
and let rest in a warm, draft-free place (like an oven with pilot light or
light) for 8 to12 hours. (The mixture should become very bubbly.) Now you can use your Schlotzsky’s<sup>® </sup>sourdough
starter to make your Markzsky’s® Original® No-Knead Sandwich Buns!</div>
<div style="color: white;">
CAUTION: Never keep any sourdough starter tightly closed! The gasses that
build up from the yeast can pressurize the container (such as a glass jar) and
possibly make it burst!</div>
<div style="color: white;">
<br /></div>
<div style="color: white;">
<br /></div>
<div style="color: white;">
<br /></div>
<div align="center" class="MsoNormal" style="color: white; text-align: center;">
<hr align="center" size="2" width="100%" />
<div style="text-align: left;">
<span style="font-size: large;"><b>CLONE - Creamy Garlic Dressing</b></span></div>
</div>
<div class="MsoNormal" style="color: white;">
<br /></div>
<div class="MsoNormal" style="color: white;">
<span class="ingredient">1 c.
mayonnaise 2
tbsp. minced parsley</span><br />
<span class="ingredient">1 tbsp. white vinegar 1
tbsp. milk</span><br />
<span class="ingredient">1/2 tsp. powdered garlic 1/2 tsp. sugar</span><br />
<span class="ingredient">1/2 tsp. salt</span></div>
<div class="MsoNormal" style="color: white;">
<br /></div>
<div class="MsoNormal" style="color: white;">
<span class="ingredient">Whisk all
ingredients together in a medium bowl.
Load into squeeze bottle and keep in refrigerator. Makes about a cup</span></div>
<div class="MsoNormal" style="color: white;">
</div>
<div class="MsoNormal" style="color: white;">
<br /></div>
Unknownnoreply@blogger.com49tag:blogger.com,1999:blog-9204857144302901340.post-44059182030328281572012-04-16T12:35:00.000-05:002012-04-21T13:59:01.536-05:00Best Ground Beef Taco Mix - so far...<div class="separator" style="clear: both; text-align: center;">
<b><span style="font-size: small;">This is what Taco Bell beef would taste like if it was really good!</span></b> </div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-4ScAjoRtGz0/T4xWBe4rY0I/AAAAAAAABpM/8XmA_n1OFXQ/s1600/04-+tacos.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="237" src="http://3.bp.blogspot.com/-4ScAjoRtGz0/T4xWBe4rY0I/AAAAAAAABpM/8XmA_n1OFXQ/s400/04-+tacos.jpg" width="400" /></a></div>
<br />
<br />
I have been in search of a really good taco meat creation process for a while now, and it has been somewhat frustrating. As those who know me will attest, I'd rather cook from scratch than use a lot of store bought items, so a packaged mix was out. Most of the recipes I've seen either result in dried out meat, runny meat, or some wacko balance of flavors, so I had to come up with something of my own. At least I know what's in it (and can pronounce all the ingredients!). This is not your standard spice mix, but it adds up to one flavorful and moist change from the standard blah mix. I also like those new store-bought taco shells that are flat on the bottom. Not only will they stand up for filling, you can get more goodies in them! Now go and bite some tacos!<br />
<br />
<br />
<div class="MsoNormal">
<b>INGREDIENTS</b></div>
<div class="MsoNormal">
1 lb ground beef <span style="font-family: "Times New Roman"; font-size: 12pt;">- 80/20 or leaner</span></div>
<div class="MsoNormal">
2 Tablespoon all purpose flour</div>
<div class="MsoNormal">
2 teaspoon chili powder</div>
<div class="MsoNormal">
1/2 teaspoon onion powder</div>
<div class="MsoNormal">
1/2 teaspoon garlic powder</div>
<div class="MsoNormal">
1 teaspoon paprika</div>
<div class="MsoNormal">
1 1/2 teaspoons dried onions</div>
<div class="MsoNormal">
1/4 teaspoon cumin</div>
<div class="MsoNormal">
1 t beef bullion powder</div>
<div class="MsoNormal">
1/4 teaspoon sugar</div>
<div class="MsoNormal">
1 1/2 teaspoons corn starch</div>
<div class="MsoNormal">
1 dash cayenne – for flavor, not heat (optional)</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
1/2 cup water</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>METHOD</b></div>
<div class="MsoNormal">
Mix the raw ground beef with all ingredients except water. I have found the easy way to do this is in a
quart size plastic zip bag – add the meat and spices, and squish it around until
it is uniformly distributed. Keeps the
hands clean. </div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-V6POsgr_jcU/T4wlAbnK6RI/AAAAAAAABok/XIk2lmxhutA/s1600/01+-+mixing+meet.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="http://3.bp.blogspot.com/-V6POsgr_jcU/T4wlAbnK6RI/AAAAAAAABok/XIk2lmxhutA/s400/01+-+mixing+meet.jpg" width="400" /></a></div>
<div class="MsoNormal">
</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
In a skillet over medium to medium-high heat, brown the beef
mixture along with 1/4 cup water. The key
here is to break up all of the ground beef as it cooks so that there are no
chunks. You want it reduced to a fine
and even texture. You can see below that there is still some liquid to dispel.</div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-it5eke616r0/T4wlFGXJU1I/AAAAAAAABos/K-OFq_Zq0lo/s1600/02+-+cooking+down.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="http://4.bp.blogspot.com/-it5eke616r0/T4wlFGXJU1I/AAAAAAAABos/K-OFq_Zq0lo/s400/02+-+cooking+down.jpg" width="400" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
As the mixture cooks, add the remaining water occasionally
until all incorporated. Keep stirring
and cook the meat until the proper consistency is reached - soft, juicy and velvety. You may have to evaporate some of the water, but don't drain it or you'll lose flavor.</div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-bc_GwruvSCQ/T4wnTm3CA8I/AAAAAAAABpE/ebz3g8W5Iz4/s1600/03-++just+about+right.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="http://3.bp.blogspot.com/-bc_GwruvSCQ/T4wnTm3CA8I/AAAAAAAABpE/ebz3g8W5Iz4/s400/03-++just+about+right.jpg" width="400" /></a></div>
<div class="MsoNormal">
</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Ideally, the
texture should be very moist but not quite like a Sloppy Joe mix. This way it won’t be dry, won’t be over
cooked and will stay in your tacos. All you need do is add some lettuce, tomatoes and cheese, and voila - TASTY!</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-X-KvLYtXGEE/T4xWIT1JVtI/AAAAAAAABpU/BpTwSXa7B8U/s1600/05+-+tasty%21.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="http://3.bp.blogspot.com/-X-KvLYtXGEE/T4xWIT1JVtI/AAAAAAAABpU/BpTwSXa7B8U/s400/05+-+tasty%21.jpg" width="400" /></a></div>
</div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-9204857144302901340.post-86716336409080545002012-04-14T18:56:00.000-05:002012-04-14T18:57:20.531-05:00Jalapeño Cheese Flatbread<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-mGxQoGpSLGE/T4oJ7MJUI2I/AAAAAAAABoU/SN0ki2mcYI0/s1600/jap+cheese+foccacia.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="http://1.bp.blogspot.com/-mGxQoGpSLGE/T4oJ7MJUI2I/AAAAAAAABoU/SN0ki2mcYI0/s400/jap+cheese+foccacia.jpg" width="400" /></a></div>
<h2 style="margin-bottom: .0001pt; margin: 0in;">
</h2>
<h2 style="margin: 0in 0in 0.0001pt;">
Ingredients </h2>
<ul style="margin-top: 0in;" type="disc"><ul style="margin-top: 0in;" type="circle">
<li class="MsoNormal" style="mso-list: l0 level2 lfo1; tab-stops: list 1.0in;">3 <sup>1</sup>⁄<sub>2</sub>
cups flour </li>
<li class="MsoNormal" style="mso-list: l0 level2 lfo1; tab-stops: list 1.0in;">1
teaspoon sugar </li>
<li class="MsoNormal" style="mso-list: l0 level2 lfo1; tab-stops: list 1.0in;">1
teaspoon salt </li>
<li class="MsoNormal" style="mso-list: l0 level2 lfo1; tab-stops: list 1.0in;">1 <sup>1</sup>⁄<sub>2</sub>
tablespoons yeast </li>
<li class="MsoNormal" style="mso-list: l0 level2 lfo1; tab-stops: list 1.0in;">1
cup water </li>
<li class="MsoNormal" style="mso-list: l0 level2 lfo1; tab-stops: list 1.0in;">4
tablespoons olive oil </li>
<li class="MsoNormal" style="mso-list: l0 level2 lfo1; tab-stops: list 1.0in;">2 eggs </li>
<li class="MsoNormal" style="mso-list: l0 level2 lfo1; tab-stops: list 1.0in;">4
tablespoons olive oil </li>
<li class="MsoNormal" style="mso-list: l0 level2 lfo1; tab-stops: list 1.0in;"><sup>1</sup>⁄<sub>2</sub>
cup of chopped jalapeno peppers </li>
<li class="MsoNormal" style="mso-list: l0 level2 lfo1; tab-stops: list 1.0in;">2
tablespoons <i>Herbes de Provence</i>
</li>
<li class="MsoNormal" style="mso-list: l0 level2 lfo1; tab-stops: list 1.0in;">1 <sup>1</sup>⁄<sub>2</sub>
cups of grated cheddar cheese </li>
</ul>
</ul>
<h2 style="margin-bottom: .0001pt; margin: 0in;">
Directions</h2>
<ol start="1" type="1">
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">In a large bowl mix together
1 cup of flour and the sugar, salt and yeast.</li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">Heat 4 T of oil and water
until warm, then beat in egg.</li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">Add the liquids to the flour
mixture and mix until moistened, and then beat for 3 more minutes.</li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">Stir in 1¾ cups of flour a
little at a time until dough pulls away from the sides of the bowl.</li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">Place dough on a floured
surface and knead in remaining flour.</li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">Place in bowl and cover for 8
minutes, then remove dough and place on greased cookie sheet.</li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">Cover with greased plastic
wrap and two tea towels; let rise for 35 minutes.</li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">After rising, remove the
plastic wrap and poke holes in one-inch intervals with a butter knife.</li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">Pour 4 T of oil on top, and
sprinkle <i>herbes</i>, cheese and jalapenos evenly across the top as well.</li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">Bake at 400 degrees for 25
minutes or until golden, remove to cooling rack.</li>
</ol>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-9204857144302901340.post-55279230821911722112012-04-14T18:53:00.000-05:002012-04-14T18:53:07.954-05:00Picadillo<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-oGpdl5N7IzA/T4oNOTkZNTI/AAAAAAAABoc/ZIzvLOTEPjY/s1600/picadillo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="393" src="http://2.bp.blogspot.com/-oGpdl5N7IzA/T4oNOTkZNTI/AAAAAAAABoc/ZIzvLOTEPjY/s400/picadillo.jpg" width="400" /></a></div>
<br />
<br />
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<br />
<div class="MsoNormal">
Picadillo has been a part of my life since I can
remember.<span style="mso-spacerun: yes;"> </span>Our housekeeper Santa in Laredo used to make it,
and I’ve sampled it now and then my whole life.<span style="mso-spacerun: yes;">
</span>It’s a very versatile dish, and can be used alone as a main course, or
in tortillas as tacos, or on buns like Sloppy Joes.<span style="mso-spacerun: yes;"> </span>I’ve even seen it mixed into cheese and used
as a dip.<span style="mso-spacerun: yes;"> </span>Anyway, everyone who makes
seems to do so differently, and this is the recipe I am currently using.<span style="mso-spacerun: yes;"> </span>The ingredient list is different and somewhat longer than
many, but it really comes together well.<span style="mso-spacerun: yes;"> </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span><b><span style="font-size: large;">Ingredients </span></b></span></div>
<ul type="disc">
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">1½ pounds lean ground beef</li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">1 large onion, chopped</li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">1 can, or 1 lb, chopped/diced
tomatoes</li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">3 large garlic cloves,
crushed</li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">1 large potato (about 1 lb),
1/2-inch dice</li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">½ cup beef stock</li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">1 tablespoon apple cider
vinegar</li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">1 chipotle chile/adobo sauce
puree*, or canned chipotle chile with adobo sauce, chopped</li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">1 teaspoon ground cumin</li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">½ teaspoon sugar</li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">1½ teaspoon chili powder</li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">½ teaspoon salt</li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">1½ teaspoon <i style="mso-bidi-font-style: normal;">caldo de res</i> powder / granulated
beef bouillon</li>
</ul>
<div class="MsoNormal">
<span style="mso-spacerun: yes;"></span>
</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span><b><span style="font-size: large;">Method </span></b></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
1. Brown the meat, onion and garlic. Drain, and then add
everything else. <br />
2. Simmer for half an hour, stirring occasionally. </div>
<div class="MsoNormal">
</div>
<div class="MsoNormal">
3. Add water or stock to keep from
drying out if necessary.<span style="mso-spacerun: yes;"> </span><br />
4. Serve warm with tortillas or as tacos. <br />
<br style="mso-special-character: line-break;" />
<br style="mso-special-character: line-break;" />
</div>
<div class="MsoNormal">
<span style="font-size: large;">*</span>I take an entire can of <i>chipotles in adobo</i> and whir them up
in a baby processor until they become a nice paste.<span style="mso-spacerun: yes;"> </span>This will keep in the fridge nearly forever
and is easy to measure.</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-9204857144302901340.post-4302372156686045302012-02-06T22:26:00.000-06:002012-08-08T11:17:28.733-05:00Capirotada<div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: center;">
<a href="http://1.bp.blogspot.com/-9t2wpeM-wC0/TzCl0UMieDI/AAAAAAAABoE/9XqCzsVims0/s1600/07+-+served.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="http://1.bp.blogspot.com/-9t2wpeM-wC0/TzCl0UMieDI/AAAAAAAABoE/9XqCzsVims0/s400/07+-+served.jpg" width="400" /></a></div>
<div style="font-family: Arial,Helvetica,sans-serif;">
<br /></div>
<div style="font-family: Arial,Helvetica,sans-serif;">
<b><span style="font-size: 12pt;">Capirotada</span></b><span style="font-size: 12pt;"> is
the Mexican version of bread pudding, but it is very different than the mushy custard-like type you might know. Most often seen during Lent and Christmas time, it's is really worth a try even if you don't like bread pudding.<br />
<br />
Like many Mexican recipes, there are many versions of this but they all have some things in common. You'll find them containing bread, raisins, cheese and peanuts, with a
syrup made from water, brown sugar or Mexican <i>piloncillo</i>, and several savory "apple pie" type spices like cinnamon,
nutmeg, coriander, cloves, peppercorns and even </span><span style="font-size: 12pt;">star anise</span><span style="font-size: 12pt;"> which is poured all over
it before it's baked. </span><span style="font-size: 12pt;">I know the sweet and savory combination sounds really strange, but you won't believe how well it works together.</span></div>
<div style="font-family: Arial,Helvetica,sans-serif;">
<br /></div>
<div style="font-family: Arial,Helvetica,sans-serif;">
<span style="font-size: 12pt;">This was way better than I expected it to be the first time, so take the time to try my version below and see for yourself. </span><b> </b></div>
<div style="font-family: Arial,Helvetica,sans-serif;">
<br /></div>
<div style="font-family: Arial,Helvetica,sans-serif;">
<br /></div>
<div style="font-family: Arial,Helvetica,sans-serif;">
<b>Ingredients: </b></div>
<div style="font-family: Arial,Helvetica,sans-serif;">
<br /></div>
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1 24" french bread baguette, or 4 large, stale bolillo rolls</div>
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4 T butter</div>
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Pam, or other cooking spray<br />
4 1/2 C water<br />
1 1/2 C dark brown sugar or 3 small piloncillo, about
12 oz. total</div>
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4 sticks of cinnamon<br />
5 cloves or 1/4 t ground cloves<br />
4 or 5 peppercorns<br />
4 star anise (or 1 teaspoon
anise seeds)<br />
2 C cheese - queso fresco, Monterrey jack, or the like, grated</div>
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1 C raisins </div>
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1/2 C peanuts, crushed, or 1/2 C pecans, chopped </div>
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<b>Method:</b></div>
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Preheat oven to 350° and generously coat inside of casserole dish with spray oil.</div>
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Cut bread into 1/2" thick slices and lay them out on a baking sheet, toast in oven until dry. In the meantime, melt the butter in a saucepan. When the bread is dry and toasted put it in a large bowl and drizzle the melted butter over it. Toss to coat completely.</div>
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Combine the water and the next 5 ingredients in a medium saucepan and bring to a boil, stirring often. Once boiling, reduce to a simmer and continue simmering until reduced by 1/2 to 2/3, creating a nice syrup. Strain and remove the spice pieces when the syrup has reduced.</div>
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Layer half the bread in the bottom of the casserole. </div>
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Follow this up with half of the raisins, peanuts and cheese. Pour 1 cup of of the syrup evenly over the the cheese, and let it sit for 10 minutes. </div>
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Next layer the remaining bread, raisins, peanuts and cheese on top of what is already there, followed by another cup of syrup. Wait another 10 minutes for that all to soak in, and then pour the remaining syrup evenly over the dish. Before popping this in the oven, let it wait another 20 minutes to ensure everything is incorporated.</div>
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Cover the dish with aluminum foil that you have previously sprayed with the Pam so that it will not stick to the cheese. Bake this for half an hour, uncover, and bake another 15-20 minutes until cheese is golden brown. Best warm, but can be served at room temperature as well.</div>
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<a href="http://1.bp.blogspot.com/-c1ClKWNDphU/TzClsB_qRcI/AAAAAAAABn8/8p0xWExRsrI/s1600/06+-+baked.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="http://1.bp.blogspot.com/-c1ClKWNDphU/TzClsB_qRcI/AAAAAAAABn8/8p0xWExRsrI/s400/06+-+baked.jpg" width="400" /></a></div>
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<br /></div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-9204857144302901340.post-61219494082849744032012-02-06T20:49:00.000-06:002012-02-06T21:10:25.871-06:00Easy Chicken Enchiladas<br />
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<a href="http://3.bp.blogspot.com/-vOZaZPMU36M/TzCK6Yp2xFI/AAAAAAAABnM/UxYrIzwZEpY/s1600/20+-+service+with+sides.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="http://3.bp.blogspot.com/-vOZaZPMU36M/TzCK6Yp2xFI/AAAAAAAABnM/UxYrIzwZEpY/s400/20+-+service+with+sides.jpg" width="400" /></a></div>
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<span style="font-size: large;"><b>Ingredients</b></span><br />
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3 boneless skinless chicken breasts, about 6 oz. each<br />
15-16 oz. chicken stock<br />
salt, pepper<br />
3 small cans diced green chiles<br />
vegetable oil, for tortillas<br />
12 corn tortillas<br />
Pam or other spray oil<br />
1 can crushed tomatillos<br />
1 can green enchilada sauce<br />
8 oz. shredded cheese, your choice<br />
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<span style="font-size: large;"><b>Method</b></span><br />
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Phase 1:<br />
Put the chicken stock and chicken breasts in a large skillet over medium heat. Season with salt and pepper.<br />
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<a href="http://1.bp.blogspot.com/-9eNybCXIV0U/TzCJHKia0qI/AAAAAAAABk8/sNADYq672ww/s1600/02+-+breasts+in+stock.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="http://1.bp.blogspot.com/-9eNybCXIV0U/TzCJHKia0qI/AAAAAAAABk8/sNADYq672ww/s400/02+-+breasts+in+stock.jpg" width="400" /></a></div>
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Cook until you see the bottom half of the chicken has turned white, then turn chicken over and season again.<br />
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<a href="http://1.bp.blogspot.com/-uLIK8FARkgk/TzCJNwHlkQI/AAAAAAAABlE/vErNmC9sxpM/s1600/03+-+flipped+and+seasoned.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="http://1.bp.blogspot.com/-uLIK8FARkgk/TzCJNwHlkQI/AAAAAAAABlE/vErNmC9sxpM/s400/03+-+flipped+and+seasoned.jpg" width="400" /></a></div>
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Once the entire chicken has turned white, remove the breasts to a cutting board to cool slightly. Cut each breast into two or three pieces, across the length, so that the resulting shredded pieces won't be longer than about 1 1/2". You may notice that the chicken is not completely cooked inside, but this isn't important, as it will finish in the next step.<br />
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<a href="http://4.bp.blogspot.com/-HV3ILYuG7ZU/TzCJRogGnNI/AAAAAAAABlM/bnZ4HjQJNa8/s1600/04+-+cut+breasts+in+pieces.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="http://4.bp.blogspot.com/-HV3ILYuG7ZU/TzCJRogGnNI/AAAAAAAABlM/bnZ4HjQJNa8/s400/04+-+cut+breasts+in+pieces.jpg" width="400" /></a></div>
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Using two forks, shred each cut piece of chicken, and return the shreds to the skillet, stirring occasionally as you you keep shredding.<br />
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<a href="http://3.bp.blogspot.com/-IZ0rpBePDCA/TzCJV-sbQvI/AAAAAAAABlU/oomgiszUJ_E/s1600/05+-+shred+with+forks.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="http://3.bp.blogspot.com/-IZ0rpBePDCA/TzCJV-sbQvI/AAAAAAAABlU/oomgiszUJ_E/s400/05+-+shred+with+forks.jpg" width="400" /></a></div>
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Shredded chicken tends to dry out, but this process serves to keep the chicken very moist and finishes any cooking needed.<br />
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<a href="http://1.bp.blogspot.com/-odr_8Oumgls/TzCJcGAw9qI/AAAAAAAABlc/KX9BOGUvjpY/s1600/06+-+back+in+stock+to+soak.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="http://1.bp.blogspot.com/-odr_8Oumgls/TzCJcGAw9qI/AAAAAAAABlc/KX9BOGUvjpY/s400/06+-+back+in+stock+to+soak.jpg" width="400" /></a></div>
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With all of the chicken back in the pan, open two cans of the diced green chiles and mix the contents into the shredded chicken. If you want to make this dish ahead, you can stop here and finish the rest later or the following day. If you do, just refrigerate the chicken mixture until you can continue.<br />
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<a href="http://1.bp.blogspot.com/-El88x02pcJw/TzCJnnXrQSI/AAAAAAAABls/6GsGwDS3HDI/s1600/08+-+peppers+in.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="http://1.bp.blogspot.com/-El88x02pcJw/TzCJnnXrQSI/AAAAAAAABls/6GsGwDS3HDI/s400/08+-+peppers+in.jpg" width="400" /></a></div>
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<b>Phase 2:</b><br />
Put about 1/4" - 1/2" of cooking oil in a medium skillet over a medium heat. Prepare a sheet pan with several layers of paper towels for draining the tortillas and set it close by.<br />
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<a href="http://4.bp.blogspot.com/-lZpEYGz2Apw/TzCJsE-yWwI/AAAAAAAABl0/KFiyOp8IbHM/s1600/09+-+oil.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="http://4.bp.blogspot.com/-lZpEYGz2Apw/TzCJsE-yWwI/AAAAAAAABl0/KFiyOp8IbHM/s400/09+-+oil.jpg" width="400" /></a></div>
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Once the oil has come to frying temperature, slide a tortilla edge first into the oil. You only need to leave it there for 2-3 seconds, as you are trying to soften it, not fry it. Gently remove the tortilla to the paper towels, and repeat for the remaining tortillas, one a a time.<br />
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<a href="http://2.bp.blogspot.com/-hV3x8wwNEbQ/TzCJyPnIo9I/AAAAAAAABl8/QcAvi2sDS_s/s1600/10+-+tortillas.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="http://2.bp.blogspot.com/-hV3x8wwNEbQ/TzCJyPnIo9I/AAAAAAAABl8/QcAvi2sDS_s/s400/10+-+tortillas.jpg" width="400" /></a></div>
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Treating them this way makes them not only more flexible, but they are much less likely to break as you roll them up. Once you have done all the tortillas, and pat the oil from the top of each, stack them up and set aside.<br />
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Prepare your casserole dish by spraying with the aerosol vegetable oil. Not only does this make it much easier to get the enchiladas out of the dish when cooked, it really makes cleanup easy as well. Gather your casserole, tortillas and filling together and get rolling.<br />
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<a href="http://1.bp.blogspot.com/-8q7dW4n1GdA/TzCJ6bS_a_I/AAAAAAAABmE/IgeKwezgP2k/s1600/11+-+ready+to+roll.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="http://1.bp.blogspot.com/-8q7dW4n1GdA/TzCJ6bS_a_I/AAAAAAAABmE/IgeKwezgP2k/s400/11+-+ready+to+roll.jpg" width="400" /></a></div>
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I found that there is a simple easy way to get your enchiladas rolled tight and to keep all the filling from falling out. Put your filling across the tortilla, then fold over the tortilla and pull tight (as in the picture below, but using both hands).<br />
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<a href="http://3.bp.blogspot.com/-2E0rtz0y-b4/TzCKDAFNQbI/AAAAAAAABmM/dW9KaOjNcRI/s1600/12+-+roll+tight.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="http://3.bp.blogspot.com/-2E0rtz0y-b4/TzCKDAFNQbI/AAAAAAAABmM/dW9KaOjNcRI/s400/12+-+roll+tight.jpg" width="400" /></a></div>
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Keep it tight and continue rolling until you have just a little tongue showing underneath.<br />
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<a href="http://1.bp.blogspot.com/-Seuo-YppIM8/TzCKLIOuaTI/AAAAAAAABmU/9XueBtRFJ8A/s1600/13+-+tongue.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="http://1.bp.blogspot.com/-Seuo-YppIM8/TzCKLIOuaTI/AAAAAAAABmU/9XueBtRFJ8A/s400/13+-+tongue.jpg" width="400" /></a></div>
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Transfer this to your casserole, placing it against one end as shown below so that it will not unroll. Continue for the rest of the tortillas until your dish is filled.<br />
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<a href="http://4.bp.blogspot.com/-IxI1xygVRus/TzCKVV2wmfI/AAAAAAAABmk/HetS17w5_WY/s1600/15+-+dominoes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="http://4.bp.blogspot.com/-IxI1xygVRus/TzCKVV2wmfI/AAAAAAAABmk/HetS17w5_WY/s400/15+-+dominoes.jpg" width="400" /></a></div>
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<a href="http://4.bp.blogspot.com/-fgGD9qBeqEA/TzCKZrSWCpI/AAAAAAAABms/A6U_sRKB_iQ/s1600/16+-+dozen+rolados.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="http://4.bp.blogspot.com/-fgGD9qBeqEA/TzCKZrSWCpI/AAAAAAAABms/A6U_sRKB_iQ/s400/16+-+dozen+rolados.jpg" width="400" /></a></div>
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Now combine the remaining can of green chiles , the crushed tomatillos and the enchilada sauce in a bowl or other container. This recipe makes about a quart of sauce, but you will only need half of that, so freeze the rest for the next batch of enchiladas.<br />
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<a href="http://2.bp.blogspot.com/-kfzRiKDWU9A/TzCKfgLwoqI/AAAAAAAABm0/gDlPONvGcJY/s1600/17+-+sauce+fiixins.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="http://2.bp.blogspot.com/-kfzRiKDWU9A/TzCKfgLwoqI/AAAAAAAABm0/gDlPONvGcJY/s400/17+-+sauce+fiixins.jpg" width="400" /></a></div>
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Slowly spoon/pour the sauce over the enchiladas, allowing a little run off at the sides. <br />
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<a href="http://3.bp.blogspot.com/-HtXNOEvzMUc/TzCKnr6hakI/AAAAAAAABm8/zDtoUIh_VMM/s1600/18+-+oven+ready.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="http://3.bp.blogspot.com/-HtXNOEvzMUc/TzCKnr6hakI/AAAAAAAABm8/zDtoUIh_VMM/s400/18+-+oven+ready.jpg" width="400" /></a></div>
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After this you can evenly distribute the shredded cheese over the top of the dish and you're done. This is the second holding point - you can make these enchiladas to this point and cover with cling and refrigerate for hours or even until the next day before cooking if you need to.<br />
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<b>Phase 3:</b><br />
Preheat the oven to 350°, and bake until all the cheese has melted and starts to brown. Everything is already cooked, so we are just heating everything together at this point. Naturally, if you pull this from storage in the fridge, you will have to spend more time heating it up. When a thermometer inserted in the center of the food reaches 200°, you are ready to go.<br />
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<a href="http://2.bp.blogspot.com/-Ucwx8GPvWeQ/TzCKyb4k3sI/AAAAAAAABnE/JrZsWcXE1cQ/s1600/19+-+cheesed+and+baked.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="http://2.bp.blogspot.com/-Ucwx8GPvWeQ/TzCKyb4k3sI/AAAAAAAABnE/JrZsWcXE1cQ/s400/19+-+cheesed+and+baked.jpg" width="400" /></a></div>
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A servng can be 2 or 3 enchiladas, depending on how hungry you are. You can also top them with anything from Pico de Gallo to sour cream and sliced black olives.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-9204857144302901340.post-79508725779510274642012-02-06T20:17:00.001-06:002012-02-06T20:17:13.889-06:00My Bad...Okay, it's been three months since I've posted here - I'm a slacker. Well, I have a few things on the spike that I will get uploaded as soon as I get them polished up. Sorry I've been gone so long.<br />
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Enchiladas are coming up first, just for Julie and Vanessa!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-9204857144302901340.post-51863299304246552022011-10-18T16:18:00.000-05:002011-10-18T16:18:40.970-05:00Lamb Burgers, with all the extras<br />
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Looking for something tasty and different? Skip the hamburger; embrace the Lamb Burger! These were served along with pickled red onions, home made tzatziki sauce, and a Greek relish. You can buy ground lamb in most major supermarkets, but if you have the choice, purchase whole lamb meat and ask them to grind it for you at the time, it will be much fresher. <b><i> </i></b></div>
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<span style="font-size: x-large;"><b><i>Opa!</i></b></span></div>
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<a href="http://2.bp.blogspot.com/-oQJN4hbx6CU/Tp3si0i-eOI/AAAAAAAABWw/hBBFXUCu6O0/s1600/00+-+front+Lamb+Burger.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="336" src="http://2.bp.blogspot.com/-oQJN4hbx6CU/Tp3si0i-eOI/AAAAAAAABWw/hBBFXUCu6O0/s400/00+-+front+Lamb+Burger.jpg" width="400" /></a></div>
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<span style="font-size: large;"><b>Ingredients</b></span></div>
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<u><i>Lamb Burgers</i></u></div>
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1 pound ground lamb</div>
1 teaspoon minced garlic<br />
1/4 cup chopped fresh cilantro<br />
1 tablespoon olive oil, <br />
1/4 tsp dried oregano<br />
Kosher salt and fresh ground pepper<br />
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<u><i>Tzatziki Sauce</i></u></div>
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1 medium cucumber, halved and seeds removed, then grated</div>
1 cup Fat free, plain Greek yogurt<br />
2 garlic cloves, Crushed<br />
1 teaspoon chopped fresh dill <br />
1 tablespoon fresh lemon juice <br />
Salt & Black pepper to taste<br />
2 teaspoons olive oil<br />
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<u><i>Pickled Onions</i></u></div>
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½ red onion, thinly-sliced</div>
½ cup cider vinegar<br />
½ cup red wine vinegar<br />
1 teaspoon unrefined light brown sugar<br />
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<u><i>Greek Relish</i></u></div>
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1 cup coarsely chopped roasted Italian red peppers </div>
1/4 cup pitted and chopped marinated Kalamata olives<br />
2 teaspoons finely minced garlic<br />
1/2 cup chopped cilantro<br />
1/4 cup fresh crumbled Feta cheese<br />
2 teaspoons lemon juice<br />
2 Tablespoons extra-virgin olive oil<br />
kosher salt and fresh ground pepper to taste</blockquote>
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<span style="font-size: large;"><b>Method </b></span></div>
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<b><i>Preparing the</i></b> <b><i><span lang="EN">onions:</span></i></b><span lang="EN"> </span><br />
<span lang="EN">The thinner you can slice the
onions, the better this will be. Unfortunately, I was in an hurry and the
onions in the picture below are away too thick. Mix the vinegars and sugar together, submerge the onions in the mixture, and set in the fridge to marinate. By the time you are finished with the burgers, these will be ready.</span><br />
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<a href="http://4.bp.blogspot.com/-e-n2p7RVzUI/Tp2eD5iCntI/AAAAAAAABVw/jVwsRZ7f_Ug/s1600/02+-+pickled+onions.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="http://4.bp.blogspot.com/-e-n2p7RVzUI/Tp2eD5iCntI/AAAAAAAABVw/jVwsRZ7f_Ug/s400/02+-+pickled+onions.jpg" width="400" /></a></div>
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<b><i>Preparing the</i></b> <b><i><span lang="EN">onions:</span></i></b><span lang="EN"> </span><br />
<span lang="EN"></span><span lang="EN">Prepare the cucumber as stated above. Using a food processor, puree the garlic cloves with the salt & pepper. Add the cucumber, yogurt, olive oil and dill, the pulse it and give it a taste. Add seasoning if needed, then remove to a bowl in the fridge until needed.</span><br />
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<a href="http://1.bp.blogspot.com/-NOG6OjZvyps/Tp2eHxBM0eI/AAAAAAAABV4/eIP5YCKAMfs/s1600/03+-+tzatziki+sauce.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="http://1.bp.blogspot.com/-NOG6OjZvyps/Tp2eHxBM0eI/AAAAAAAABV4/eIP5YCKAMfs/s400/03+-+tzatziki+sauce.jpg" width="400" /></a></div>
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<b><i>Preparing the</i></b> <b><i><span lang="EN">relish:</span></i></b><span lang="EN"> </span><br />
<span lang="EN"></span><span lang="EN">Prepare the peppers, olives, cilantro and garlic as stated above. Mix them well in a large bowl with the Feta, salt & pepper. Add in the lemon juice and olive oil, then mix to coat. Give it a taste test and adjust salt & pepper if needed.</span><br />
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<a href="http://2.bp.blogspot.com/-5VOlPhcEa_E/Tp2eQc8ENbI/AAAAAAAABWA/ub0CkvQ52hE/s1600/04+-+relish+parts.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="http://2.bp.blogspot.com/-5VOlPhcEa_E/Tp2eQc8ENbI/AAAAAAAABWA/ub0CkvQ52hE/s400/04+-+relish+parts.jpg" width="400" /></a></div>
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Move the finished relish in a bowl, and put it in the fridge with the other condiments until the burger is finished and ready to assemble.<br />
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<a href="http://4.bp.blogspot.com/-cvRS2yNoRoE/Tp2eXaCoTaI/AAAAAAAABWI/CUNxrNhwF4Q/s1600/05+-+Greek-ish+relish.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="http://4.bp.blogspot.com/-cvRS2yNoRoE/Tp2eXaCoTaI/AAAAAAAABWI/CUNxrNhwF4Q/s400/05+-+Greek-ish+relish.jpg" width="400" /></a></div>
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<b><i>Now for the burgers:</i></b><b><i><span lang="EN"></span></i></b><span lang="EN"> </span><br />
<span lang="EN"></span><span lang="EN"></span>Next comes the main act. The main concern here is not to overwork the meat. The more you squeeze and mix it, the more tough it may end up. Start off by taking all of the ingredients for the burger (except the meat) and mixing well in a bowl. Crumble small pieces of the ground lamb mixture into the bowl, lightly stirring together until all is loosely mixed. Now you will divide the mixture in half, and loosely form each half into a patty. These will shrink some on the grill, so if you make the patty just larger than your bun it will work out perfectly.<br />
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<a href="http://3.bp.blogspot.com/-alZk0rR9NJw/Tp2efDqLqsI/AAAAAAAABWQ/S5ia06altxg/s1600/06+-+patties+ready.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="http://3.bp.blogspot.com/-alZk0rR9NJw/Tp2efDqLqsI/AAAAAAAABWQ/S5ia06altxg/s400/06+-+patties+ready.jpg" width="400" /></a></div>
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I left them in the fridge for about 20 minutes to firm up, and then it was off to the grill. Grill these over medium coals, turning only once. Now, as they cook, they are going to lose a lot of grease, so you are going to have to keep an eye out for flare-ups. Just don't overcook them - these were done to 150° internally as was read on a digital thermometer.<br />
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<a href="http://4.bp.blogspot.com/-DgtULToTynQ/Tp2ekgwmyQI/AAAAAAAABWY/J5IPD28Lwgg/s1600/07+-+cooked+patties.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="http://4.bp.blogspot.com/-DgtULToTynQ/Tp2ekgwmyQI/AAAAAAAABWY/J5IPD28Lwgg/s400/07+-+cooked+patties.jpg" width="400" /></a> </div>
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Here you see the finished product, assembled and ready to be
consumed. The buns were toasted to help keep the burger together when
all assembled. From the bottom up, there is tzatziki, pickled onion,
the lamb burger patty, and finally the relish. Layers and layers of
flavor.</div>
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<a href="http://4.bp.blogspot.com/-Z_hlNZxF-ng/Tp2epfogVGI/AAAAAAAABWg/UYiEgkVgWig/s1600/08+-+finished+burger.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="http://4.bp.blogspot.com/-Z_hlNZxF-ng/Tp2epfogVGI/AAAAAAAABWg/UYiEgkVgWig/s400/08+-+finished+burger.jpg" width="400" /></a></div>
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Halfway through it, and boy that lamb is tasty! Notice that it is not pink like a hamburger might be, but trust me, it's not overcooked...</div>
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<a href="http://4.bp.blogspot.com/-QAoCydHk0Fo/Tp2euJM8FbI/AAAAAAAABWo/WDYPiUr1NMk/s1600/09+-+half+done.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="http://4.bp.blogspot.com/-QAoCydHk0Fo/Tp2euJM8FbI/AAAAAAAABWo/WDYPiUr1NMk/s400/09+-+half+done.jpg" width="400" /></a></div>
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