Category: Recipes

Well Done Rib Roast

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Delicious Well Done Rib Roast
Delicious Well Done Rib Roast

With any Holiday coming up, you will want to cook a special meal. This rib roast is a real treat and will not disappoint your guests. The herbs form a crust on the roast and it is slightly crispy on the outside and tender and juicy on the inside. It will be especially loved by people that don’t want pink in the center of their meat. I have cooked this a number of times and it has always disappeared quickly, so you may have to cook a large one.

Ingredients

  • 3-4 lb Rib Roast
  • 4 tbsp Cracked Black pepper
  • 4 tbsp kosher salt or coarse sea salt
  • 3 tbsp Basil
  • 2 tbsp Rosemary
  • 2 tbsp thyme
  • 2 tbsp granulated garlic

Directions

Thaw rib roast completely and store in fridge till ready to cook. Take out of the fridge sprinkle and massage each ingredient one at a time in and then let set for at least 1 hour at room temp. Preheat oven to 450 and then put in roast and brown uncovered for 20 to 30 mins till outside browned. Turn oven temp  down to 300 and cook for 2.5 hours, then start checking internal temp every 30 mins till it is 140 degrees. Then Remove from oven and tent foil over pan and allow to cool for 30-45 mins, then serve.

Making Fresh Pasta

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Fresh Pasta
Fresh Pasta

Making fresh noodles takes some work, especially because you have to make twice the amount since everyone will want to eat much more than if they were dried noodles, but the result is always worth it. I often make them and yes they disappear quickly.

Ingredients

  • 2 cups of all purpose flour
  • 3 eggs
  • 1/4 tsp salt
  • 1 tsp olive oil

Directions

On a large cutting board, pour flour into a pile and use your fingers to poke down in the center and form a crater, so it looks like a volcano. Break eggs one at a time in the crater you formed and use a fork to start mixing the flour with the egg until the flour absorbs the egg and don’t break the side of the flour pile or the egg will run out. After you mixed in the first egg put in the second until all 3 eggs are incorporated. then knead the dough for about 5 minutes until well mixed. Wrap in saran wrap and put in the refrigerator for 30 minutes to rest. If you have a pasta roller (like HomeStart HST5018 Pasta Maker) you can use this to roll the dough.

With Pasta roller: Start at the thickest setting. Cut the dough into thirds and roll one piece through fold and roll through again 4 times. Go down one setting and fold and roll through the pasta maker. Do this 3 more times. Now go down 1 setting at a time folding over before rolling dough but only go through 1 time now till you are down to the thickness you want. Now flour both sides of the pasta sheet and run through the cutter onto a dish and toss in flour.

Without Pasta roller: Separate the dough into thirds. Use a rolling pin to roll the dough out into a sheet on a floured cutting board. Fold over and repeat 7 times. Now roll to thickness you want. Add a lot of flour to the pasta sheet and roll up. Now with a sharp knife cut the end of the roll into the width noodle you want and repeat until the roll is cut. Unroll and toss in flour.

Then cook for 3 – 5 minutes in boiling water. Serve as spaghetti, or in soups, etc.

Strawberry Banana Smoothie

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Sometimes the simple and easy things to make can taste really good and even be good for you. This cold, rich, creamy pick me up, is a way to get some of the daily fruit intake your body needs. I use a convenient little blender that I can put the ingredients in blend, then drink out of the same cup (Nutra Bullet) which makes it really handy and with very little cleanup. Before I got this, I rarely made smoothies because I had to get the blender out, make the smoothie, then clean up the blender and put it all away again. Now I just leave it on the counter make my smoothie rinse off and it is ready to go again. Here is the recipe.

Ingredients

  • 5 strawberries stems removed (less if large).
  • 1 banana peeled
  • 2 or 3 ice cubes. (The smoothie maker above is powerful enough to use whole ice cubes)
  • 1 small container of yogurt (I used strawberry yoplait)
  • 1/4 to 1/3 cup of milk
  • Any Nutritional Supplements you want, if any. (i.e. Protein powder, bee pollen, ginseng powder, etc)

Directions

Add the above ingredients and blend till smooth. It will come out thick and rich and taste awesome.

From Scratch Spaghetti Sauce

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Rich From Scratch Spaghetti Sauce
Rich From Scratch Spaghetti Sauce

If you have the time to make this, you will really be in for a treat, and triple the batch size below, because you will want to have some for later. You can put the extra in a ziploc bag and freeze it or put it in the bottle and store it in the fridge for up to two weeks.

Ingredients:

  • 10 roma (plum) tomatoes – peeled, seeded and crushed
  • 1/2 small onion finely chopped
  • 2 teaspoon minced garlic
  • 1/4 cup olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon pepper flakes
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 pinch cinnamon
  • 1 good pinch of sugar

Directions:

Put tomatoes, onion, garlic, and olive oil, oregano, basil, pepper flakes, salt, black pepper, sugar, and cinnamon into a slow cooker. Cover, and cook 10 to 15 hours on low. For great taste cook it for 10 hours and it will improve up to 15 hours. You don’t want to go much over 15 hours since the flavor will begin to dull.

Homemade Lemonade

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Fresh Made Lemonade
Fresh Made Lemonade

Lemons have been in season for a while and now is a good time to make fresh Lemonade. It is very easy to make drink and tastes so much better when you make it fresh.

Ingredients

  • 1 to 2 lemons, depending on the size and juiciness.
  • 1/4 cup of sugar
  • 28 oz of water.
  • Lot of ice

Directions

Juice the lemons. I used 1 1/2 lemons since the lemons I had were very juicy. The lemons will become more juicy as they get more ripe, so when purchasing lemons it is better to get ones that are a little soft if you are planning to use them right away. I use a Mexican style juicer (Chef’s Star Lemon Squeezer , Lime Juicer & Citrus Press) since these are very easy to use and they extract all the juice very quickly. Add the juice, sugar and water to a pitcher. The water should be room temperature so that the sugar dissolves. Stir till the sugar is dissolved, then add the ice and stir again to cool the lemonade. Serve and enjoy you fresh home made lemonade.

 

Chipolte Black Bean Soup

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BackBeanSoup
Chipolte Black Bean Soup

This is a quick, easy to make, Healthy meal. Everyone that has tried it likes it. It can be made to be vegetarian or vegan also.

Ingredients

  • 1 can black beans
  • 2 chipolte peppers chopped finely (from canned chipolte w/adobo sauce)
  • 1/2 onion finely chopped in food processor
  • 1 carrot finely chopped in food processor
  • 4 cloves garlic
  • 1 cup chicken or vegetable stock
  • 2 tbsp olive oil
  • sour cream (optional)

Directions

Add olive oil to sauce pan and over medium heat fry the garlic, onion, and carrot for about 5-7 minutes until soft. Add in chicken or vegetable stock and black beans and chipolte peppers  and simmer for about 30 minutes. Using a stick blender blend the mixture until smooth. Spoon into a serving bowl and put a small dollop of sour cream on top.

Vegetable Stock Secrets

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Rich Vegetable Broth
Rich Vegetable Broth

I have made my own vegetable broth numerous times and after my first few attempts at making it and doing some research, I found out one of the secrets to making the stock is that when you first fry the vegetables briefly you can then add the water and it extracts the goodness from the vegetables much better. This may be a simple thing and makes sense but I still see recipes that just call for simmering without first frying the veggies.

Ingredients

  • 1 onion sliced
  • 2 to 3 stalks celery sliced crosswise
  • 2 to 3 carrots sliced
  • 1 tomato sliced
  • 5 mushrooms sliced
  • 2 cloves garlic sliced
  • 2 to 3 tbsp olive oil
  • 1 tsp salt
  • 1/2 tap pepper fresh ground
  • 1.5 qt water

Directions

Fry vegetables and salt in olive oil for about 10 mins. Then add water and pepper and heat almost to a boil and reduce heat and simmer for about 30 mins to 1 hour. Stain Vegetables from broth and use or freeze.
Recipe From: gastronomy.ddns.net

Jalapeno Wing Sauce

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I like buffalo wing sauce, but I tried the jalapeno wing sauce at Native Grill and I like it as much or better. You can’t buy this in the store and I had a fairly good idea of what the ingredients were from the flavor so I set out to make it myself. Here is what I came up with.

Ingredients

  • 1/4 cup of finely minced onion
  • 2 tbsp pickled jalapeno slices finely minced
  • 2/3 stick of butter
  • 1 whole raw jalapeno, stem removed, finely minced.
  • 4 cloves of garlic finely minced
  • 5 tbsp of the liquid from the jalapeno slices jar

Directions

Put the onion, garlic, and jalapeno into a food processor and chop until finely minced. On medium heat melt the butter and gently fry the  jalapenos, the onoin, and the garlic cloves for 10 minutes in butter, then add jalapeno pickling water. Use this as a wing dipping sauce or toss wings in it. You can also use it as a dipping sauce for anything else you like also.

Silky Delicate Creme Brulee

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This is one of my favorite desserts. The crunchy caramelized sugar top with the silky creme custard under it is a great way to finish any meal. It is the right size and richness so you feel satisfied but you don’t feel like you shouldn’t have eaten it. I adjusted the sweetness of the creme custard so it shifts more toward the creamy side and not too sweet. Here is the recipe.

Ingredients

  • 6 large egg yokes
  • 2 1/2 cups of heavy cream
  • 3 1/2 tblsp of sugar
  • 1/2 tsp vanilla extract
  • Extra sugar to create the crunchy caramel top (about 1 tsp ea).

Directions

Preheat the oven to 300 degrees. In a mixing bowl mix, mix the egg y0lks, the 3 1/2 tblsp sugar, and the vanilla extract until the sugar is incorporated. Heat water in a pan to use with a double boiler later. In a sauce pan, heat the heavy cream up until it is frothy, almost boiling. You can heat on med high at first but when it starts to get warm lower the temp to med low and stir constantly. When the cream is hot and frothy, take a little bit and pour it in the bowl with the egg mixture while stirring with a whisk being careful not to add the cream too quickly (tempering the egg mixture) then continue to add a little bit at a time while stirring till it is all incorporated. Then add into a double boiler over the pan of boiling water stirring constantly until you can dip a spoon in the mixture and it fully coats the back of the spoon (I heated the cream to that point in only a minute and I also just used the glass mixing bowl over the pan the I mixed the egg mixture in to act as a double boiler). Then pour the mixture evenly into six ramekins. Take the boiling water used to in the pan for the double boiler and pour into a baking pan till it comes up almost 1 inch in the baking pan and then set the ramekins in the pan with the water to control the temperature and add humidity while baking. Put into the pre-heated oven and bake for 30 mins. Then take out of the oven and remove from the pan with the water and let cool on the counter for about 20 mins. Now cover and put int he refrigerator for a least 45 minutes to an hour till cool. You can keep in the fridge covered for several days if you’d like. Now when ready to serve heat up the oven broiler till red hot, then coat the top of the creme custard so it is just covered with sugar, no more than 1/8 inch and can be less. Then put under broiler till sugar turns slightly brown, watching carefully since it will go to black very quickly. You can also use a torch for this if you have one. Now put in the freezer for about 5 minutes to cool the sugar and ramekin before serving. Enjoy.