Coca – Cola BBQ SAUCE

25 May


Okay, so if you are looking for a great BBQ sauce this is the one.

The reason it is GREAT ! Is because I absolutely HATE  Coca -Cola.

The Mrs. on the other hand thinks it is the nectar of life.


So this really is my go to sauce.

I think you will like it to

(You can’t taste the coke , HA HA )


1 cup Coca-Cola

1 cup ketchup

1/4 cup Worcestershire sauce

1 teaspoon liquid smoke

1/4 cup A-1 steak sauce

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon black pepper

Combine the ingredients in a heavy saucepan and gradually bring to a boil over medium heat.

Reduce the heat slightly to obtain a gentle simmer.

Simmer the sauce until reduced by 1/4, 6 to 8 minutes.

Transfer the sauce to clean jars and let cool to room temperature, then refrigerate until serving.

Slather on and Enjoy !


18 May

Okay, so I gotta tell you, if you like Wiener Schnitzel , you are gong to like this.

Wiener Schnitzel is a very thin, breaded and pan fried cutlet made from veal.

It is one of the best known specialities of Viennese cuisine and is a beloved national dish of Austria

Traditionally, schnitzel is made with veal, but 100 years ago it was too expensive for everyday folk so they decided to use pork instead, I have also had it made with chicken.

For some odd reason I never had Schnitzel until a couple of years ago.

How strange, especially with all the different things I eat.



Did you know …

Cabbage is considered Russia’s national food. Russians eat more than seven times as much cabbage as the average North American.

Also in Appalachia:

There is an annual ritual of preparing a mountain of Brussels sprouts for the family Christmas dinner.

The cook painstakingly cuts a cross in every stalk before they toss them in the pan?

Why ?

People claim that  cutting a cross in the bottom is to help the sprouts cook better, but you don’t find them served like that in most restaurants.

This is a  a superstition dating back to the medieval times, when it was believed that evil spirits or tiny demons hid between the leaves of lettuces, sprouts and cabbage.

These spirits could enter anyone who swallowed them, making the person ill or at the very least giving them stomach ache.

So before cooking, a cross was cut in every sprout or cabbage to drive the evil spirits out from the leaves.”

Well, who knew?


Cabbage schnitzel tastes little of cabbage and instead transforms into something savory, caramelized, meaty, and satisfying.



1½ lbs  cabbage,  shredded

½ small yellow onion

3 large eggs

⅓ cup plain bread crumbs / matzah meal

l¼ cup all-purpose flour

Salt and pepper, to taste

Oil, as needed

Fresh dill,  lemon wedges, sour cream  for garnish

  1. Start by shredding your cabbage thin. This can be done with a mandoline, a food processor with the shredding disc attachment, or even with a sharp knife.

2) Fill a large pot with water and bring the water to a boil.

3) Salt the water generously and then add the shredded cabbage to the boiling water. Cook until the cabbage is tender, about 3-4 minutes.

4) Drain in a colander, and then allow the cabbage to sit and continue to drain and cool for at least 10 minutes.

5) While the cabbage is cooling and draining,  Grate the onion or chop it very fine. Beat the eggs and reserve.

6) Once cooled, squeeze out any excess liquid from the cabbage and add it to a large bowl.

7) To the cabbage add the onion, beaten eggs, bread crumbs, flour, and salt and pepper.

8) Stir until the cabbage is evenly and well-coated in the breadcrumb and egg mixture. The mixture should be thick and it should stick together to be formed into patties. If the mixture is too liquidy, add more breadcrumbs/flour.

To taste for seasoning, take a small spoonful of the mixture and cook and brown it in a pan before cooking off all of the schnitzels.

9) Heat a large skillet . Coat the bottom with olive  oil .about 1/4″

10) Once the oil is hot, form the cabbage mixture into schnitzel-shaped patties in the pan, about ½”-thick.

11) Cook the patties in batches, so as not to crowd the pan and cause the cabbage to steam instead of brown.

12) Cover the pan with a lid and brown for 3-4 minutes. Lift the lid, carefully flip over the patties (a fish spatula works well for this),

Oh yeah get one of these too! you’re gonna like it alot !

13) cover again, and brown for an additional 2-3 minutes or until the schnitzels are golden brown and crisp on each side.

14) Once cooked, transfer to a paper towel-lined plate or rack to drain some of the excess oil.

15) Serve the schnitzels immediately.

You can serve this  with a squeeze of lemon and fresh dill for added brightness.

Cabbage schnitzel can also be topped with a dollop of sour cream, and I’ve been known to use some hot sauce for heat.

Eat and Enjoy !


17 May


Okay, so Carne Adovado is a favorite of New Mexican cuisine.

New Mexican cuisine is not just the food from New Mexico, it is actually a whole region including Arizona, Colorado, Utah, and Nevada .

It is not Tex- Mex and it isn’t Mexican, really a mix of Native and Hispano, with a dash of Anglo thrown in — and includes some of the most intensely spiced dishes in the Americas.

So if you read yesterday’s blog entree , BOWL OF RED ,  I believe this comes even closer or maybe it IS THE  ” MEAT IN THE BROWN GRAVY TACOS ” from San Antonio.

I think I found it Pops



Adovada / adobada is Spanish for “marinated”, which in general  means to cook something in an adobo sauce—a sauce made with chiles, flavored with spices and vinegar.

Carne Adovada is a specialty usually served as a main entrée similar to a stew , also in tacos and  burritos .



2 1/2 pounds pork shoulder or pork butt, cut into bite size  chunks.

I  used Country ribs  because that was all they had.

After I have trimmed most of the fat ( alittle is okay and good to help the browning)

Taking a trick from my Italian Nonna  and her tomato sauce recipe ,

I  Adobo (salt ) and pepper  the bone.

and roast it on a foil covered cookie sheet at 425′ for 40 min or  until brown.


 2 tablespoon lard



3 tablespoons lard ( don’t be ascared it’s really not that bad for you.

Check it out in Scotty’s Place – HINTS AND TIPS album )

( if you are still scared use 4 strips bacon diced )

1 large onion- chopped

1 poblano pepper- chopped

1 jalapeno peppers- minced

1 serrano pepper  -minced 

4 cloves garlic – smashed and minced

3 tablespoons flour

3 cups chicken broth

Juice from 1 orange ( this a good thing to have )

3/4 cup New Mexico red   CHILE  powder

( yes 3/4 CUP ,Don’t be ascared it will be alright)

(Spicy  , but not hot  !)

I’m  not talking about

CHILI with an I. It’s CHILE with an E

CHILI  powder is a blend with cumin and other Tex-Mex spices .
I’m talk’in about pure CHILI powder from  long green chiles, or their more mature,
mellow counterpart, red chiles.
 The state of New Mexico and the surrounding Southwest  use the varietal known as the New Mexican chile almost exclusively — most often in the form of the signature cooked sauces of either chopped, fresh green pods or their dried red cousins.
 Green and Red chiles are from the same plant; if not picked while green, they eventually turn red.
Chili is a stew with meat and beans.
Chile is a vegetable (technically a fruit, ).
Chile can be turned into chili, and you can make Chili without Chile but you can’t make a Chile from Chili.
So,  that should clear things up .
( But you can use Chili powder if that’s all you got )

1 Tbsp. Mexican  oregano

2 Tsp   ground coriander

2 Tsp.  cumin

Salt and pepper to taste

2 tablespoons apple cider vinegar

1 tablespoon honey or more to taste

1 ) Heat 2 tablespoons lard in a large pot to medium-high heat
      I use my Dutch oven for this. Pat the chopped pork dry with paper towels.
      Season with salt and pepper and brown the pork a couple minutes per side.
      Do this in batches.
2) Remove the pork and set it aside.
.3) Heat 2  tablespoon  olive oil or lard  in the same pot and add the onion and peppers.
4 ) Stir cook them down for 5 minutes to soften.
5 ) Add the garlic and cook another minute, stirring, until the garlic  becomes fragrant
6 ) Add the remaining 2 tablespoon olive oil and stir in the 3 tablespoons of flour.
7 ) Cook, stirring constantly for 5 minutes to cook out the raw flour flavor.
8 ) Add the chicken broth, orange juice, chile powder, oregano, coriander, cumin and a bit more salt and pepper to taste.
9 ) Cook for 5 minutes to thicken the gravy and develop the flavors.
10 ) Return the browned pork and roasted bone  to the pot bring the pot to a boil.
11) Reduce the heat, cover, then cook the entire pot of pork in the gravy for 2 hours, or until the pork is fall-apart tender.
This here is called Heat diffuser .They call it a Flame tamer on ebay
I have 2 of these .They are great.
This goes on the stove top , then you put your pot on top
This is great for soups and stews,  the bottom of what ever you are cooking will not burn if kept on low.
You gotta get one !
On line . I have never seen one in a store .
The sauce should be nice and thick, like a chili gravy.
( If to watery, ladle out 1 cup of gravy  to a small mixing bowl.
Add 1 Tsp corn starch , Mix well and blend back into sauce.
Simmer 5 more minutes.
12 ) Stir in the vinegar and honey.
Season with a bit of salt and pepper to taste.
Eat and Enjoy!


17 May

News to me,

I just know that I agree with Emeril that

“Pig fat Rules”


Pros: Here piggy, piggy, piggy!

This rendered pig blubber is not a typical saturated animal fat. With an unusual chemical composition, pure lard contains no trans fats.

And in terms of its fatty acids, it’s better than butter: Lard is 60 per cent monounsaturated fat, which is associated with a decreased risk of heart disease. Butter is 45 per cent monounsaturated fat.

Most of lard’s monounsaturated fat is oleic acid, a heart-healthy essential fatty acid found in olive oil and associated with decreasing LDLs, thus lowering “bad” cholesterol. Lard contains about double the amount of oleic acid found in butter, says Nick Bellissimo, assistant professor in Ryerson University’s Department of Nutrition.

Lard’s smoke point is high, about 190C (375F), sources say, making it the ideal frying oil, offering lighter, fluffier, flakier and crispier battered chicken and pie crusts fried in a shorter time, without burning and turning carcinogenic.

Pig fat is odourless and tasteless when rendered properly.

Lard and butter have the same trace amounts of cholesterol — about 95 milligrams per 100 grams of fat, says Bellissimo.

German Spaghetti ???

15 May


What ???

You never heard of this ?

Me either !

So if you look it up this is what you will find


Spaghettieis  (German pronunciation: [ʃpaˈɡɛtiˌaɪs])

is a German ice cream dish made to look like a plate of spaghetti. .

Pretty cool,  yeah!

Spaghettieis is a fun ice cream sundae created by Dario Fontanella, son of an Italian immigrant and owner of an ice cream parlor in Mannheim, Germany, in 1969. It has been a German specialty since then but is virtually never seen outside of Germany.
So hey give it a try…
But that’s not what we are making today

Todays recipe is a creamy dish that  is a great option when you want some pasta but not tomato sauce all the time.

Smoky sausage blends with  tangy mustard and vinegar, throw in some  fresh herbs , and you get a


 1) Cook pasta according to package directions; , reserving 1/2 cup of cooking water.

2) While the water is heating up ,heat oil in a large skillet over medium-high. Add sausage and onions; cook, stirring occasionally, until sausage is browned and onions are slightly caramelized.
3) Deglaze skillet with beer,  add mushrooms and and cook until liquid is reduced to about 1/4 cup. Remove from heat, and keep warm.
4) Heat butter in a medium saucepan over medium. Whisk in flour, and cook, whisking constantly, 1 to 2 minutes.
5) Whisk in milk, and bring to a simmer. Reduce heat to medium-low, and cook, whisking often, 5 minutes.
6) Stir cheese and mustard into milk mixture; remove from heat.
7) Add apple cider vinegar, salt, and pepper; stir to combine.
8) Stir sausage mixture and sour cream into cheese mixture.
9) Pour over pasta, and toss to coat
11) Stir in  cooking water, a little at a time, if mixture seems too thick.
12 ) Toss with parsley and chives,  dash of paprika , serve immediately.
Eat and Enjoy !
   This comes out tasting kinda like cheese soup.
( which I am not a big fan )
This was actually pretty good.
Upon further review I think next time I will use:
Swiss Cheese
Only ONE Tbsp of Mustard
And maybe a tsp of Horseradish.
What do you think ???

Quesadillas de Pollo – Chicken Quesadillas

6 May



Okay, so I made Arrachera Burritos the other day. This requires me to buy the big

10 ” tortillas  so I can make burritos as big as your head.

(that’s part of an ad campaign for mexican food chain by me )


Anyway its just me and the wife so that is only 2 tortillas which leave 6 big tortillas .

I have tried freezing them and they don’t taste right after you thaw them out.

I have cut them up to and fried them to make chips and that’s okay but it’s a lot of messing around for a handful of chips.

I have cut them in half  for tacos and they just don’t taste right either.

So my  Mrs. says to me , ” Hey why not make quesadillas and use the chicken we have in the freezer ?”

“Okay, why not !”

I’ll tell you why not …  just plain Cheese quesadillas have been our quick


for about forever,

but I have never thought about them for making a whole meal.



Here is what you  are going to need:

2 med. chicken breasts – cut into 1 ‘ pieces

In a  large bowl, whisk together:

Juice from 2 limes

Splash soy sauce

Splash worcestershire sauce

1 packet Sazon seasoning


2 tsp Adobo seasoning( with bitter orange)

Few  grinds black pepper

1 Tbsp hot sauce

1 Tsp cumin


Add chopped up chicken an let marinate at room temp for 1 hour


Drian chicken in a strainer and pat dry with paper towels.

You want the chicken kinda dry so that it crisps up a little , not steam from the marinade.

Fry the chicken in a little corn oil .

Should only take a few minutes.


So you don’t need to use the big as your head 10′ tortillas.

I am lucky enough to have a 13″ frypan

but you can certainly make this with the regular 6″ tortillas.

Put a few drops of corn oil into a really hot fry pan.

(  this gives them a real nice taste )

Swirl it around alittle

and drop your tortilla in.

add fried Chicken

A little Taco sauce

I handful minced onion

A handful each of shredded Chihuahua and Cheddar cheese.

Buy whole and grate it yourself

tastes better and no chemical to keep the pre grated cheese

from sticking together.




Some minced up Cilantro and

a little crushed up Mexican Oregano

It’s different from Italian oregano  and it does make a difference.


Put the other tortilla on top.

Brown slightly ..Flip over and brown other side.



Cut in wedges or in half

Serve with sour cream

or Jalapenos

or just dig in.


Eat and Enjoy !



30 Apr



So I finally mounted My coffee grinder.

This is a present from my favorite oldest daughter.

I have been looking for one of these for about as long as I can remember.

Just think it’s pretty neat.

I have found some ,  but most didn’t work or they wanted a fortune for them.

So this one works .

Yeah , I’m really going to use it !


This is my gramma on her 75th birthday.

My Gramma came to live with us for a while,  back when I was still in school.

When we would go grocery shopping at the A & P ,  Gramma would always insist we buy 8 O’Clock Coffee.

Gram said it was the best ,  also the cheapest.

Now it’s gourmet.



It only came as whole bean . I always got a big kick to grind it at the store.



Here’s something you might not know …..


So my Gramma was from Austria.

Vienna is in Austria and everyone has heard of famous


Oh, well as long as we are speaking of Vienna,

here is an interesting story of how  Coffee came to Austria.


A long time ago , 1683 to be exact , Vienna was the Capital of the Hapsburg empire.

Emperor Leopold  ruled  most of eastern Europe from here,  a Christian domain.

Well up from the south came a man by the name of

Mehmed IV  , sultan of the Ottoman empire.

Leading 300,000 men, his goal was  to destroy Christendom and to conquer Europe.

Vienna stood in his way.

The city was quickly  besieged , cutting it off from the rest of the world.

Emperor Leopold had escaped . He was safe  several miles away.

Nearby ,   Jan III Sobieski  , King of Poland,

(No relation , but I do like to drink Sobieski Vodka)


was waiting with his army of only 76,000 men ,  for a chance to save the city.


Franz George Kolschitzky, a native of Poland,

formerly an interpreter in the Turkish army,

saved the city and won for himself undying fame, with coffee as his principal reward.

Kolschitzky donned a Turkish uniform, passed through the enemy’s lines and reached the Emperor’s army across the Danube.

Several times he made the perilous journey from the camp of the garrison to   the  city of Vienna, and back.

His messages kept up the morale of the city’s defenders.

The fate of Christian Europe hung in the balance.

Everything seemed to point to the triumph of the crescent over the cross.

Once again Kolschitzky crossed the Danube, bring  back word concerning the signals that King John would give from Mount Kahlenberg to indicate the beginning of the attack.

The battle took place September 12, thanks to the magnificent generalship of King John, the Turks were routed.

The Poles here rendered a never-to-be-forgotten service to all Christendom.

The Turkish invaders fled, leaving 25,000 tents, 10,000 oxen, 5,000 camels, 100,000 bushels of grain, a great quantity of gold,

and many sacks filled with COFFEE—at that time unknown in Vienna.

The booty was distributed,  but no one wanted the coffee. They didn’t know what to do with it;

that is, no one except Kolschitzky.

He said, “If nobody wants those sacks, I will take them”,

Every one was  glad to be rid of the strange beans.

But Kolschitzky had a plan.  Soon  he taught the Viennese the art of preparing and drinking  coffee.

” Hey  Ski, this coffee is pretty good stuff ! ” said all the folks in town .


Soon everyone was drinking it.


Later, he established the first public booth where Turkish coffee was served in Vienna.

Kolschitzky is honored in Vienna as the patron saint of coffee houses.

The Vienna café  has become a model for a large part of the world.


By the way, This is the best way to make coffee

It’s called a PERCOLATOR  ……In case you didn’t know 


24 Apr


from my favorite youngest daughter and family.


13 Apr

Okay, So it must have been 70 degrees out yesterday so I decided to breakout the grill.

I had a Butterball turkey taking up space in my freezer so I said

” Oh yeah,  Time to start the season. !”

Didn’t do any thing fancy.

Thawed it out .

Just rinsed it off

Dried it with paper towels.

Took a turn around the wings with some string

Put an apple  ( cut in half ) and  an onion (cut in half )inside.

Run the spit through the middle and stuck it on the grill.


I did sprinkle it liberally with

17th street Magic rub.

This recipe is from the Legendary

Mike Mills

17th Street Barbecue, 32 N. 17th St., Murphysboro, Illinois;

 The rub

  • 1/2 cup paprika
  • 1/4 cup kosher salt   (finely ground)
  • 1/4 cup sugar
  • 2 tablespoons mustard powder
  • 1/4 cup chili powder
  • 1/4 cup ground cumin
  • 2 tablespoons ground black pepper
  • 1/4 cup granulated garlic
  • 2 tablespoons cayenne
  • Mix together and store in air tight container

This goes well with almost anything !

Put a drip pan in the middle and coals on the side

Cooked it about 3 1/2 hours until instant read thermometer read 170′

Let it rest 10 minutes and sliced away.

Cranberry and stove top stuffing

Easy peasy !

Today , I  sliced up the rest of the breasts for sandwiches , picked the rest of the carcass for turkey tetrazzini.

I am making turkey soup with the bones as I am writing this.

Don’t let nothing go to waste.


Eat and Enjoy !


9 Apr
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Okay, so this is going to make you feel better no matter what..

 Homemade chicken soup..  Some times called Polish penicillin or Jewish penicillin.

Your Grandmother said this  would cure almost everything..

 Actually , it really does have some medicinal power..

 Here  are some interesting things that I found that are more than  just folklore.

( Not that your Grandmother could ever be wrong ! ).

In a 2000 study published in the journal of the American College of Chest Physicians, researchers found that chicken soup could help reduce upper-respiratory inflammation, which leads to those annoying qualities of a cold, like a stuffy head and incessant sneezing. Many doctors believe that colds are caused by viral infections. The body responds to these infections by sending over white blood cells to take charge, though they are not really effective in killing the virus. Instead, they lead to those cold-like symptoms that make you feel crummy.


Stephen Rennard, M.D, Larson Professor of Medicine at the University of Nebraska Medical Center and one of the study’s leaders, found that fewer white blood cells attempted to be heroes when the body had chicken soup in its system. The soup had some “very modest but clearly measurable” ability to promote an anti-inflammatory activity, he explained in a UNMC video about the research (watch here). Even more, fluids — not specific to soup alone — loosen congestion and support hydration.


Still, even 14 years later, Rennard’s not sure what exact ingredient in a meal passed down from grandma activated the “healing.” “Common foods have lots of things that have these biological activities,”

One thing that is specific to homemade soup is that it’s inherently made with compassion. This is the “TLC factor,” as Rennard put it. “If you’re feeling ill, it’s good to have somebody take care of you. That’s actually not a placebo.” As they say, there’s nothing like a mother’s love. “The fact that someone’s making a fuss over you when you are feeling badly is real support. There’s biological proof in that,” he said. Rennard says that this particular “old wives tale” has “legs” and exists in many cultures. Grandma’s chicken soup is prescribed around the world because it has anecdotally made people feel better.

Homemade chicken Soup

1 whole Chicken or a family pack of Legs ( 8 – 10 )

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Real chicken is important .

You need the Chicken Fat from the skin and the Collagen from the bones and alot of other good stuff.

2 onions (with skin on) slightly char on gas burner, then chop into 4 pieces

1  sweet green pepper  – seeded and chopped

3 carrots chopped in 1″ pieces

3 stalks celery chopped into 1″pieces

 Throw in the leafy tops too

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1 tomato chopped

1/4 cup Worcestershire  sauce

1 Tbsp oregano

1 Tbsp basil

2 Tsp Thyme

2 tsp  kosher salt

1 tsp fresh ground pepper

Dash or two of hot pepper sauce

5 chicken bullion cubes or

2 Tbsp Chicken –  better than bouillon

( I’m really starting to like this stuff )

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Kluski noodles

Put chicken in large pot and cover with enough water  to cover by 1 inch.

.SIMMER for 20 min

              ( NEVER !!! NEVER!!! BOIL!!! )

                   Skim off scum

Add all other ingredients and enough water to cover.


The soup will be ready when you can

mush the carrots with the back of wooden mixing spoon

( about 3 hours)

Make Kluski Noodles according to package instructions

Pour soup over top of noodles in a bowl and enjoy.

You can also saute thin slices carrots and celery in butter and add them.

And you can save some of the chicken and add that too.

Eat and Enjoy !

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A Spicy Perspective