Costillas de Res ( Beef Ribs )

5 May


Frida Mexican Cuisine



Costillas de Res —-   . kohs. -. tee. -. yah   deh rrehs

Beef Ribs if you don’t read Spanish.


We are going to use “FLANKEN CUT ” ribs for this recipe.

What is that you may ask?

Well I also had to do some research because I have never heard of this before.




Basically, there are two types of beef ribs, back ribs and short ribs. A steer has 13 ribs on each side. Starting at the front of the cow (see above illustration), the first 5 ribs are in the chuck cut.

The next 7 ribs are part of the rib section and extend down into the short plate. The remaining rib is in the loin cut. As you might imagine, these cuts vary quite a bit from one end of the steer to the other. They vary not only in flavor, but in texture as well.

Back ribs are what you get when a rib roast (Prime Rib) is removed from its bones. That rib roast meat fetches top dollar, so it makes sense that most of the meat stays with the roast or steaks, and very little is left on the ribs, but they do have some great stuff between the bones. Back ribs make excellent barbecue.

Short Plate ribs or Loaded beef ribs, which are cut from the lower portion of the rib cage and often have a nice layer of fat-laced meat sitting on top.

The challenge is finding ones that would live up to the beef rib expectations. More often than not, the short ribs I came across were cut into small, individual bone portions, with wildly varying amounts of meat on them.

Chuck Short Ribs come from right under the chuck from the first to the fifth rib, and can also go by the name Flanken Ribs.
Other names which Beef Short Ribs go by include: braising ribs, crosscut ribs, English short ribs, Korean short ribs.


There are two major types of cuts: The “flanken”, which is cut across the bone and leaves the bone just 1 to 2 inches (2.5 to 5.1 cm) in length, and the “English”, which is cut parallel to the bone and leaves the bone up to 6 inches (15 cm) in length.  Short ribs are popular in many international cuisines.

This is what “FLANKEN CUT ” looks like :

Thin-sliced short ribs are cut across the rib bones of a cow. The cut gives an 8- to 10-inch strip of ribs rather than English style short ribs, with are cut parallel to the bone in rectangular pieces. Thin sliced short ribs,  can be found in Asian and Jewish grocery stores, or ask your butcher to cut them for you.

This cut keeps the meat juicy and really flavorful !


Serves 4
2 ½ lbs thin cut beef short ribs
1 tablespoon extra virgin olive oil
1 tablespoon brown sugar
1 tablespoon sea salt
¾ tablespoon freshly ground pepper
1 tablespoon ground chile ancho
1 tablespoon granulated garlic
1 tablespoon smoked paprika

  1. Mix all ingredients well.
  2. Rub the olive oil to the ribs then sprinkle rub onto the meat, both sides.

  1. Refrigerate 3 hours to allow the flavors to absorb.
  2. Heat the grill to medium high  and grill over direct heat 2 – 3 minutes, turn and grill 2 minutes.
  3. Warm corn tortillas on grill for about 30 seconds.


  1.  I also grilled some Cebollitas Asadas (Grilled Green Onions)

this is a good size

Cebollitas is Spanish for little onions.

These onions when grilled become soft, fragrant, sweet, and caramelized with a salty and tangy flavor.

I make these no matter what I am grilling, goes good with everything !

Also some Banana Peppers

Grill just enough to put some grill marks on them.

I also made some rice and Refried Beans.



Pico de Gallo,  and

Wine & Glue

Limes and cilantro are a must !


Eat and Enjoy!

Arkansas Democrat-Gazette










27 Apr






 OKAY ,  So this is not the down home ,  southern,  make your mouth water recipe.

But it’s pretty darn close and its real easy when you have a lot of summer fun going on and don’t want to spend the day inside.

I got this from   Cheater BBQ: Barbecue Anytime, Anywhere, In Any Weather

I’m waiting on this book  from the library , looks like a good book. you may want to add to your library


Makes 12 to 14 servings


For the pork:

  • One 5- to 6-pound boneless Boston butt pork roast or same weight of boneless country-style pork ribs
  • 1/4 cup Cheater Basic Dry Rub (recipe follows)
  • 1/2 cup bottled smoke
  • Worcestershire sauce
  • Barbecue sauce of your choice

For the rub:

Makes about 2/3 cup

  • 1/4 cup paprika
  • 2 tablespoons kosher salt
  • 2 tablespoons coarsely ground black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon dry mustard


To make the pork:

1. Cut the pork butt into medium (2- to 3-inch) chunks (the ribs don’t need to be cut up).

2. Put the pieces in a large slow cooker (at least 5 quarts). Sprinkle the meat with the rub, turning the pieces to coat evenly. Add the bottled smoke and a couple of good dashes of Worcestershire sauce.

3. Cover and cook on high for 5 to 6 hours or on low for 10 to 12 hours, until the meat is pull-apart tender and reaches an internal temperature of 190 F.

4. Using tongs and a slotted spoon, transfer the meat to a rimmed platter or baking sheet. Let rest until cool enough to handle. Pull the meat into strands. It should shred very easily.

5. Mix 1/4 cup of pan juices with 3/4 cup of your favorite BBQ sauce.

6. Spread a little butter on cut side of buns and toast lightly in a frying pan.

7. Serve the barbecue piled on buns with your  barbecue sauce.

8. To serve the barbecue later, cover and refrigerate the meat when it has cooled. Pour the meat juice into a separate container and refrigerate. Before reheating the juice, skim and discard the congealed fat layer on the top.


I like to finely slice some cabbage  or homemade Cole slaw ( on my salad page ) and also a slice of kosher pickle .


Eat and Enjoy  !


16 Mar





Erin go Bragh !

Erin go Bragh  is a phrase you might hear this weekend.

It is an English corruption of the phrase  { Éirinn go Brách } in the Irish language.

The standardized spelling in Irish is   Éire go Brách,   which is pronounced [ˈeːrʲə ɡə brɑːx].

and is used to express allegiance to Ireland. It is most often translated as “Ireland Forever”

in case you were interested.




What’s   Green and White and lays in the sun?


Patty O’ Furniture !   Ha  Ha   Ha !


Also something many do not know,

There really was a St Patrick.

Patrick was born in the mid-to-late-fourth century (exact date unknown) in Britain to Christian parents.

At the age of 16 he was kidnapped from his father’s home by Irish raiders and brought into slavery in Ireland.

He was held captive there for more than six years. Then one day he had a dreamed in which he believed he heard God speaking, telling him to leave Ireland. So he did.

It is believed he walked nearly 200 miles from where he was being held at the time to the Irish coast where he boarded a ship back to Britain.

He had another dream in which a man named Victoricus, handed him a letter entitled, “The Voice of the Irish.” As he began to read it he imagined the voices of the Irish people calling to him to “come and walk among us.”

He believed this to be a calling to become a missionary to Ireland. However, due to his lack of education, he was hesitant to respond to the call so he began religious training which lasted more than 15 years. After his ordination, he set off back to Ireland to minister to the Christians there and to convert the predominantly pagan population to Christianity.

Patrick is credited with creating the Celtic cross.

The story goes that the symbol of the sun was very important to the pagans in Ireland.

As he was going about his mission of introducing them to Christianity,

he superimposed a sun on the cross in order to make it more culturally

significant, giving us what we now know as the Celtic cross.

It is also believed that he used the three-leafed shamrock, Ireland’s national flower,

to explain the doctrine of the trinity.

Also notable is the legend that Patrick banished snakes from the country.

Apparently no snakes exist on the island and this is said to be due to Patrick

chasing them into the sea after they attacked him during a 40-day fast.


Today we celebrate the patron saint of Ireland on March 17.


Just some stuff You might like to know !,


And what is  CORNED BEEF ?

The term Corned is modified from an Old Germanic Word Kurnam which meant small seed of anything.

Since a kernel of rock salt look like a wheat or oat kernel size it became known as a corn of salt.

Even the word Kernel comes from this word Kurnam. or Kurnilo which meant the root of the seed.

So there !




For the Corned Beef ( Harrington’s is the best ,nice and lean )

3 1/2 pound packaged brisket for corned beef, drained, rinsed well and patted dry

2 bottles Guinness beer

1/4 cup brown sugar

1 tablespoon pickling spice

or 1/2 tsp of black pepper seeds mustard seed, coriander seed, cinnamon, mace I bay leaf )

1 onion – cut in half
1 head garlic, halved


1 head cabbage
1 tablespoon cooking oil
4-5 carrots, cut into 3/4-inch chunks
1 pound of red potatoes, cut into 3/4-inch chunks
2 tablespoons freshly minced fresh parsley

  1. Preheat oven to 300F. In a large pot, whisk together the beer and the brown sugar.
  2. Slide in the brisket, it should almost be completely covered by the beer . if not pour in a little more from that bottle you are drinking from,

Add the pickling spice, onion and the garlic.

  1. Bring to a simmer on the stove top, uncovered is best so you can keep an eye on it.

4.  Once it begins simmering, cover the pot and place in oven to roast for 4-6 hours, flipping meat once during halfway point.

Use a thermometer 145 – 160 , get one you are going to use it a lot !

let rest for 5 minutes before cutting.

  1. Remove from oven. Spoon out 2 cups of the corned beef braising liquid to cook the cabbage.
  •   Cut the cabbage into 8 wedges. In a separate large, wide pot, heat up oil on medium-high heat.

  • When hot, add the cabbage wedges and cook until browned, about a 3-4 minutes. Turn to brown the other side

    7.  Add in the carrots and potatoes. Pour in the reserved corned beef cooking liquid, bring to a simmer and cover the pot.

    1. Turn the heat to low and let cook for 10-15 minutes. Use tongs or a large spoon to carefully remove the cabbage and reserve.
  • Continue cooking the carrots and potato another 5-10 minutes or cooked though (pierce with fork to check doneness).

  • Sprinkle with parsley and plate up with the cabbage.

  • Slice up the corned beef and serve with the cabbage and vegetables.

  • Pour a bit of the sauce over the corned beef just before serving.

  • Eat and Enjoy!

    Hungarian Marha Porkolt, Nokedli and Cucumber Salad

    17 Feb




    Pörkölt is a Hungarian stew with boneless meat, paprika, and some vegetables.

    The word Pörkölt simply means “roasted”

    Nokedli are dumplings similar to spätzle.

    Cucumbers are Cucumbers…… or Uborka ,  if you are  Hungarian.

    You remember where Hungary is don’t you?



    Pörkölt  should not be confused with Goulash, a stew with more gravy or a soup,

    (using meat with bones, paprika, caraway, vegetables and potato or different tiny dumplings or pasta simmered along with the meat),

    or Paprikás (using only meat, paprika and thick heavy sour cream).

    ( And Yes Virginia I do have recipes for both of these in this blog )


    The traditional Hungarian stews: Pörkölt and Paprikás along with the traditional soup “Goulash” are considered to be the national dishes of Hungary.


    The people of Hungary are very proud of their Paprika.

    ( I have this book )

    Here’s something you might not know :

     Paprika ,   the peppers from which it is made , are native  to central Mexico.

    Paprika was brought to Spain in the 16th century.

    “We believe Columbus’s mission was a success because he came back to Europe with a marvelous spice,”

    says Gyula Vegh, of the Szeged Paprika Museum, in southern Hungary.

    “He discovered America on the way.”

    Hungarian paprika peppers are sweeter than others because of the country’s cool growing season, which retains sugar in the spice.


    Hungarian paprika wasn’t always so sweet.

    In the 1920s, the peppers were of such a hot variety they could only be used after the pith had been removed, typically by women workers.

    However, women with little babies couldn’t do the job because they’d have to touch the children afterward,

    So unmarried women, or those with older children, picked the peppers instead.”



    Okay, to start you want to make the cucumber salad first so that I has time to blend the flavors and chill

    Food Tour Budapest

    2 large  cucumbers
    250  (1 cup) of water
    1 clove of garlic,  crushed and minced
    3 tbsp of sugar
    2 tbsp white vinegar

    1/4 cup chopped fresh dill
    sweet paprika powder (to sprinkle)
    salt and ground black pepper

    Peel the cucumbers and, using a mandolin slicer


    ( if you have one and if you don’t you should think about getting one . They are pretty handy )

    , slice both cucumbers as thinly as possible into a bowl.

    Add the salt and mix the cucumbers slices to lightly and evenly coat them. Let sit for 30 minutes to draw out the water from the cucumbers.

    The cucumbers will release about ½+ cup of liquid. Then, take large handfuls of cucumbers and, with your hands clenched, squeeze out as much liquid as you can and place the balls of squeezed cucumbers in a bowl. Discard the liquid.

    In a measuring  cup,  

    combine the sugar, the vinegar,  garlic and the water and stir until the sugar is dissolved.

    Stir in Dill

    Add this mixture to the squeezed cucumbers sprinkle with salt and a few grinds of pepper and mix thoroughly.

    Refrigerate for a couple of hours for the flavors to develop.


    Now for the Porkolt:

    1 large onion – finely chopped

    1/2 cup olive oil

    1 tbsp. sweet  Hungarian Paprika



    1 cup beef stock

    3 lb.s  beef chuck –  cube into 1 inch  pieces

    1 tsp salt

    3 garlic cloves  – crushed and minced

    1 tsp hot paprika paste 

    if you have it

    or 2 tsp. hot paprika  if you don’t   


    3 Hungarian banana peppers – chopped  – about 2 loose cups

    ( Loose cups what the heck is that suppose to mean? NOT PACKED ! )

    If they don’t have these in your grocery store look at the nearest Mexican grocery.

    Or you could even use these if you have to

    1 large tomato  – chopped





    , Sauté the onion in the oil until golden.
    Remove from the heat and add the paprika (removing from the heat ensures the color and flavor is released without burning).
    Stir for a minute then add the stock  and return to the heat.
    Simmer until slightly reduced.
    Add the meat, salt, garlic and paprika paste and stir well.
    Simmer until the meat is halfway tender (30–60 minutes depending on the meat).
    Add the banana chilis and tomato and continue to cook until the meat is tender.  15 minutes or so.

    Taste for seasoning.


    While the Porkolt is cooking :


    Time to make the Nokedli  _ (no-ked-lee )

    2 tsp salt

    4 eggs

    2 3/4 cup water

    3 3/4 cup flour

    2 tbsp. melted butter


    Bring a large pot of water to boil, add 2 tsp salt.

    While you are waiting for the water to boil

    Beat egg with water

    Sift flour into a large bowl

    if you don’t have a flour sifter  

    you can use a strainer


    Stir in a 1/2 tsp salt

    Lightly mix eggs with water just until it comes together(don’t over mix )

    Push dough through a Nokedli maker.


    HOLD ON !



    Maybe you do or maybe you have Gramma’s Spatzle maker ?

    or a ricer

    well the you can use a flat cheese  grater

    coated with cooking spray; place over boiling water.

    Push spoonful’s of dough through with the back of a wooden spoon

    Cook until nokedli rise to the surface then remove with a slotted spoon

    Toss with  butter.

    Serve the porkolt on the nokedli alongside the cucumber salad.

    Eat and Enjoy !

    The Daring Gourmet



    10 Feb



    Bonnie S. Benwick

    Ok, so I came across this salad that I thought would be a pretty good combination of tastes.

    I was right and everyone that has tried it agrees.

    No leafy things .

    Just Celery

    “Only Celery”  you say!

    If the only thing you know about Celery is it’s friends with  Hot wings, peanut butter , bloody Mary’s,

    and filled with cream cheese at every family gathering that your Aunty Thelma  shows up at ………

    You ‘ve got a lot to learn.



    Celery is believed to be originally from the Mediterranean basin.

    Ancient literature documents that celery, or a similar plant form, was cultivated for medicinal purposes before 850 B.C.

    Archaeologists discovered a celery wreath in Tutankhamun’s tomb.


    Folks in Egypt, Rome and China used the wild plant medicinally for a slew of ailments, but “usually for hangovers or as aphrodisiacs.”

    (Lonely hearts beware: There’s no medical proof that celery helps with either.)

    The Italians domesticated celery as a vegetable in the 17th century resulting in selections with solid stems. Early stalk celery had a tendency to produce hollow stalks.



    The possible health benefits of celery and its seeds, attributable to it’s volatile oils, include:
    Lowering inflammation
    Reducing blood pressure
    Reducing the risk of cancer
    Preventing age-related vision loss





    Between 1800 and 1930 Celery was once a great luxury—one of the most fashionable foods to grace the table.

    The wealthy served it as the centerpiece of every dinner, while the average middle-class family reserved it for the conclusion of holiday meals.

    No Victorian household was complete without a glass celery vase—a tall, tulip-shaped bowl atop a pedestal—to prominently display the vegetable


    Commercial Celery cultivation began in the early 1800s in the cool, damp wetlands of East Anglia



     ( that’s in England in case you fell asleep in Geography class )

    It was fussy to grow and difficult to obtain—and this made it irresistible to the Victorian upper classes.
    Celery appeared as a standalone dish in countless cookbooks and housekeepers’ guides.
    It was served both braised and au naturel; it was presented au velouté (in a light gravy) and à la Espagniole (in a rich demi-glace).
    “Plain celery” as well as “dressed celery” ( with mayonnaise ) were listed among the salads on a 1865 menu at the upscale Parker House Hotel in Boston.

    Celery was served in a first-class cabin dinner with roast squab, cress, and pâté de foie gras aboard the Titanic.



    In the 1850s celery seed was brought to Kalamazoo, Michigan from Scotland by George Taylor.

    Dutch immigrants in the area caught on to the idea, and Kalamazoo became the “Celery Capital” of the nation.

    Celery touted as “fresh as dew from Kalamazoo” was shipped throughout the U.S.

    This was not to last. Celery production died out after a blight hit the area in the 1930s. Now the biggest producer of celery in the nation is California.



    This is a good sauce for roasted or boiled fowls, turkeys, partridges, or any other game, so it says.


    There was even a celery flavored Soda – Pop.



    From the collection of Dennis I. Smith

    Celery-Cola was a celery-flavored soft drink created in 1887 by James Mayfield and manufactured in Birmingham by his Celery-Cola Company from 1899 to 1910.

    Mayfield, an Alabama chemist, and two other investors partnered with Atlanta, Georgia patent medicine entrepreneur John Pemberton in 1888
    ( yes the very same Coke -a – Cola guy )

    The Pure Food and Drug Administration successfully prosecuted the company for unhealthful amounts of cocaine

    ( exactly how much would that be  I wonder ) and caffeine in its beverages.

    It Closed in 1910.



    It seem to have lived on tho………………..


    It is fairly easy to find in New York City,

    Dr. Brown’s sodas are kosher and are often found at Jewish delicatessens and restaurants






    4-6 servings

    For the marinated celery:

    2 tablespoons minced onion

    2 tablespoons rice or other white wine vinegar

    2 tablespoons extra-virgin olive oil

    1 teaspoon salt

    3/4 teaspoon sugar

    Couple three grinds  freshly ground black pepper

    8 ribs celery (leafy stalks from the heart preferred), sliced very thin on the diagonal

    1 cup cooked or canned white beans (rinsed and drained if canned)


    For the roasted mushrooms

    12 ounces babybels mushrooms, each cut into quarters

    2 tablespoons extra-virgin olive oil

    1/4 teaspoon salt

    To  assemble:
    1/4 cup chopped parsley

    1/4 cup chopped fresh mint

    2 tablespoons chopped fresh dill

    3 ounces crumbled feta cheese

    For the marinated celery:

    Whisk together the shallot, vinegar, oil, salt, sugar and black pepper in a large salad bowl until the sugar has dissolved.

    Add the celery and white beans, toss, and let marinate in the refrigerator for 30 minutes to 1 hour.

    While the celery marinates,  chop herbs.

    Reserve 2 tablespoons of the mixed herbs to garnish the salad.

    Right before serving:

    Toss the rest of the herbs with the celery and white bean mixture.

    Heat  olive  in a med frying pan.

    Add mushrooms and cook on med flame until lightly browned, about 5 minutes.

    Arrange Celery mixture on a platter.

    Top with the roasted mushrooms, crumbled feta and reserved herbs. Serve right away.


    Eat and Enjoy!



    2 Feb


    So , the first time I made lasagna was at my Mom’s house.

    I was  a senior in High school and I thought I wanted to grow up to be a Great Chef.

    I got this recipe for Lasagna and because I knew everything  there was to know about cooking at 17 years of age (or so I thought  )

    I would make this great meal for the Family.

    My Gramma was living with us at this time and She did a lot of the cooking.


    Very good it was .

    Gramma was from Austria, still had a bit of the German accent , and I am pretty sure she had never heard of Lasagna.

    I do not think lasagna was as popular then as it is now .

    I don’t ever remember eating it before this first time.

    Okay, so I go out to the grocery store and I get all the stuff I need to make this great Italian meal.

    I remember I had 2 big paper grocery bags full of ingredients.

    I mention the paper bags because I am sure some of my younger readers might

    not realize the amount of groceries you can put in one as compared to the little plastic bags of today.

    Back to the story.

    So I start making the lasagna from scratch. This includes making the sauce from scratch.

    So I’m sauteing onions in one pan and peppers in another . I have a pot with tomato puree and canned Marzano tomatoes in another.

    I’m frying up Italian  sausage from Priscos’   in another pan. There’s empty cans all over the counter, I’ve got the pasta noodles out and 3 kinds of cheese and a bunch of Parsley and pretty much every inch of counter space has something on it and  more stuff on the kitchen table .

    I’m in my glory and think I’m doing great.

    My gramma comes in and has a fit,

    “What are you doin making dis big mess?!”

    ” I’m making lasagna Gramma.”

    ” What is that ?”

    “It’s Italian.”

    ” It’s a big mess!” Gramma believed in Neatness.

    ‘A place for everything and everything in its place’


    ” You clean all dis stuff up. Put everyting away ! ” and something in German I did not understand,

    but I’m pretty sure it wasn’t ” My sweet little angel.”

    She was pretty mad. I was messing up her kitchen.

    My Mom and Dad come in and wanted to know what the hell is going on.

    “I’m making lasagna.'”

    “Your just making a big mess”snaps  my Gramma.

    “I’ll clean it up ,don’t worry.”

    “Your dam right you’re going to clean it up! “Dad  says,

    “When is supper going to be ready ?” My mom asks, trying to defuse the situation.

    “I don’t know, in a while .”

    “Well call us when it is and this kitchen is put back the way it’s suppose to be.” grumbles my Dad.

    ” Ok……” and back to cooking I go.

    So , I  clean everything up and  set the table .

    I  place the lasagna pan in the middle of the table and call out

    “Dinners ready.”

    Everyone comes in ,my little brother cautiously last because he’s sure something is going to explode.

    I serve one square of lasagna  to each plate.

    “This is pretty good,” Mom says.

    “Not bad,” from my Dad.

    Gramma has two more tastes . ” What do you call this ?”

    ” It’s lasagna,”

    “Mmmph ,”

    “Sehr Gut.” ( very  good in German)

    “Thanks Gramma.”

    Here’s some thing about


    you might not know ………………..



    National Lasagna Day in the United States (July 29th)!


    Lasagna did not originate in Italy as you may expect. Its origin can be traced way back to Ancient Greece. The name Lasagna, or “Lasagne” is derived from the Greek word ‘Laganon’; the first known form of pasta. Laganon was not a traditional lasagna as we know it with traditional Italian ingredients, but it was composed of layers of pasta and sauce. So it basically got its name from the method in which it was made, not for its ingredients.
    Fast-forward a few centuries…Many countries have debated for years who came up with the first lasagna recipe. Of course, Italy claims they were the first, but really should be credited for perfecting the layers and layers of deliciousness that is lasagna. In fact, researchers in Britain found a cookbook with a lasagna recipe that dates back to the 1390’s, staking their claim to the first lasagna.

    So know you know everything there is to know about Lasagna

    except how to make it.

    Well here you go , this is how to :


    1 large onion – minced

    1 med. green pepper –  minced

    1 med carrot – grated

    2 tbsp. olive oil

    2 lbs. ground beef

    6 cloves  garlic – minced

    1 28 oz can tomato puree

    1  28 oz tomato sauce

    1 28 oz can whole tomatoes ( Hunts or San Marzano )

    1 6 oz can Tomato paste

    1 cup dry red wine

    5 beef bouillon cubes – ground

    1 tbsp. oregano

    1 tbsp. basil

    1 tsp thyme

    1  tbsp. garlic  powder

    salt and pepper

    1 tsp cayenne pepper

    1 tbsp. sugar

    12 oz. Lasagna noodle

    1 bunch Italian flat parsley – chopped fine

    1 32 oz. ricotta ( whole milk )

    1 /2 lb. Mozzarella cheese – sliced thin

    Parmesan cheese  – grated



    1)   In a large frying pan sauté onion in olive oil

    2) add green pepper and carrot.

    3) add Ground beef and Garlic and cook, stirring until meat is brown and crumbly.

    4) stir in tomato paste and cook for 2 minutes.

    5 ) add tomato puree sauce and whole tomatoes.

    6) add wine and all the spices.

    7) simmer on low for 2 hours or until done.


    Now how are you going to know when it’s done?

    Well you are going to taste after about an hour , add alittle more oregano or sugar or a little more wine or maybe some sugar….

    Hey,  if you are going to cook,  you gotta get a feel ( or a taste ) for it.

    You make it the way you like it.

    OWN  this recipe .. as they say these days.

    Thing is,  just add a little at a time and let it simmer for about an hour to let the flavors meld.

    My sauce takes about 7 hours to get it just right.

    Yours does not have to cook that long of course.  It’s up to you.

    Cook noodles to all dente as per instruction on the box.

    Do not add oil to the water, we want the sauce to get absorbed by the pasta

    Drain thoroughly, rinse with just enough cold water to become cool enough able to handle .

    Butter a 9 x 13 inch casserole pan.

    I use a cake pan because it’s deeper.

    Spread a ladle of sauce on the bottom.

    Then about 1/3 noodles on the bottom , crisscrossing noodles to make an almost solid layer.

    Spread 1/3 sauce over the pasta top with 1/3 ricotta cheese and 1/3  mozzarella cheese

    Lightly grate a little parmesan cheese and sprinkle with parsley





    Repeat 2 more times

    Place on a rectangular cookie sheet ( spills ?? )

    Bake uncovered in a 350′ oven for 30 minutes or  until bubbly.

    Remove from oven and let cool for 20 minutes.

    This lets it firm up alittle , it will stay together when you cut it.

    Eat and Enjoy !



    Espagueti Verde -Mexican Green Spaghetti

    6 Jan

    Parker Feierbach



    Okay , so here  is something a little different.

    It’s a big deal if you are eating Tex- Mex.

    I have even heard it is thee favored dish at family gatherings,

    so give it a try.


    You might be thinking pesto sauce and it sort of is , it’s exactly the same except different .

    We are going to use poblano peppers instead of basil leaves.


    What is a Poblano pepper you may ask .

    Poblano peppers (pronounced “po-BLAH-no”)  have a rich and somewhat earthy

    flavor to them, also  a slightly smoky flavor when roasted.


    It is one of the most popular hot peppers in Mexico. It comes originally from Puebla, Mexico.

    In fact, the residents of Puebla are known as Poblanos.


    Poblano peppers are on the milder end of the Scoville scale, ranging from 1,000 Scoville heat units (SHU) to 1,500 SHU

    As a reference point, the jalapeño pepper( 2,500 to 10,000 Scoville units,) is around five times hotter on average. This pepper is pretty much in the middle between a bell pepper and a jalapeño.

    The Scoville scale is a measure of the ‘hotness’ of a chili pepper or anything derived from chili peppers, i.e. hot sauce. The scale is actually a measure of the concentration of the chemical compound capsaicin which is the active component that produces the heat sensation for humans.

    Poblano peppers have been known to pack a surprising punch every once in a while. In fact, two peppers from the same plant can have a great difference in heat.

    I found this out once when I went to make a “stuffed pepper” recipe of poblanos with chihuahua cheese ,covered  with onions and cream. The poblanos turned out to be as hot as jalapeno and I could not eat any of it.

    So now I always buy one or two more than I need and take a small taste from each pepper before I cook with it  as a precaution.

    Funny , I have not had a HOT one since.

    But you never know.

    When dried, the poblano pepper is called the Ancho Chile. They’re sometimes dried and smoked as well.


    1 lb Spaghetti

    4 Poblano Peppers, roasted

    1 serrano – roasted

    4 cloves garlic

    1/2 cup   onion –  minced

    2 Cubes Chicken Bouillon

    1 bunch  Cilantro, chopped

    1½ tsp. fresh ground  Black Pepper

    1½ cup Mexican Style Sour Cream ( and Yes ! It does make a difference ! )

    Crema Mexicana or Mexican Cream is Mexican cultured, sour cream cheese prepared with pasteurized milk.

    It has the thickness and richness of Devonshire Cream or Creme Fraiche with the sweet taste of heavy whipping cream.


    Sour cream , on the other hand , is the product of a lactic fermentation, which tales place for a short time.

    The byproducts of this fermentation give it its tangy acidic taste.

    Sour cream has about 18-20% butterfat.

    Crema is more akin to Crème fraiche which has a higher butterfat content at around 28% and only very slightly acid content.


    ¼ cup Milk


    • Queso fresco (literally fresh cheese) is a soft, mild cheese made from cow’s milk.


    1)  Cook spaghetti following package directions for al dente, but first add 3 bay leaves,  a tab of butter , and 1 Tbsp. salt .

    Save 1/2 cup of spaghetti water. Do not rinse spaghetti !

    2 ) Roast the poblano and Serrano peppers in the oven:

    Heat oven to 450°F. Place the poblano and Serrano  peppers on a foil lined baking sheet and bake until skin blisters and

    begins to darken, about 8-10 minutes, Turning every few minutes.


    you can roast them right on the gas stove ( use tongs! )

    Simply Recipes


    Remove from oven and place peppers inside a plastic bag so they can “sweat.”

    Then you can remove the skin easier (about 8 minutes in bag).

    3) Use plastic gloves to peel and remove the seeds and veins from the peppers.

    Scrape out the seeds with a spoon. Try not to scrape up too much of the flesh. Just gently brush off the seeds until they are all gone.

    4 ) Blend the roasted flesh of the peppers, garlic, bouillon, cilantro, black pepper,crème and the saved 1/2 cup of spaghetti  water until it is a creamy green sauce.

    5 ) In a large frying pan add a little olive oil and sauté the onion until just tender.

    6) Pour the sauce in a saucepan and cook over low heat until it starts to boil.

    Use the 1/2 c. of milk (more or less) to get the desired consistency of sauce you like.

    It should be creamy, not soupy, or too thick.

    7 ) Add the spaghetti and let it all simmer for 2 to 3 minutes.

    Garnish with fresh cilantro and crumbled   Queso fresco cheese.

    Eat and Enjoy!








    breakfast casserole

    22 Dec


    Okay , so this is what I’m making for Christmas morning and you can too !

    This is a tried and true recipe that I always make on my  fishing trip when I go fishing with my brother in Wisconsin.

    Mostly because it’s really easy to throw together and

    Dog gone it ! I t just tastes really good!


    I used to think that the milk on this and the letting it “MARINATE” overnight had something to do with why it was so good.

    Now……I, ah ,……. well,……..yeah .  I’m going to go with that as being a very vital part of the preparation.


    1 pound bulk pork sausage

    This is what I use,,,,,,,,,,,,,,,,,

    6 large eggs

    2 cups milk

    1 onion  – diced

    1 green bell pepper  – diced

    1 red pepper  – diced

    A couple of splashes of  Worcestershire sauce

    1 teaspoon paprika

    1 teaspoon Kosher salt

    1 teaspoon garlic powder

    1 tsp dry mustard

    Couple of three grinds of  black pepper

    hot sauce

    6 slices white bread, toasted,  cut into 1/2-inch cubes

    1 cup shredded Colby cheese

    1. In a skillet, brown and crumble sausage; drain and set aside.
    2. In a large bowl, beat eggs; add milk,  Worcestershire sauce, paprika ,garlic powder, pepper,  salt and mustard. and a splash of hot sauce . Mix well .

    3. Stir in bread cubes, onion, peppers ( You have to kinda  eyeball how much, depending on how big your peppers are )

    cheese and sausage.

    1. Pour into a greased 11×7-in. baking dish. Cover and refrigerate  overnight.
  • Remove from the refrigerator 30 minutes before baking.

  • Bake, uncovered, at 350° for 40 minutes or until a knife inserted in center comes out clean.


    Eat and Enjoy !


    Dijon Shrimp

    16 Dec


    Dijon Shrimp,

    Okay , so you might guess we are probably going to use Dijon Mustard.

    You would be right!

    But what the heck is Dijon mustard anyway?

    Well , let’s start with Mustard.

    So here is everything you have always wanted to know about MUSTARD,

    but were afraid to ask.  

    The dictionary says:   a pungent-tasting yellow or brown paste made from the crushed seeds of certain plants, typically eaten with meat or used as a cooking ingredient.


    Mustard seed may be “prepared” as a condiment by grinding it fine, coarse or barely cracked.

    Mixing the ground mustard with a liquid liberates the sharp chemicals that give it its characteristic taste.

    The most common mustard in the USA, is a brightly-colored fine-ground mustard, the bright yellow color due to added turmeric, with a mild and slightly sour flavor.

    Honey mustard mixes its two ingredients in equal volume, for a sweet flavor.

    German or Bavarian sweet mustard includes sugar, applesauce or honey.


    Dijon Mustard comes from the town of Dijon ,France


    Dijon (pronounced “dee-zone”) refers to a style of prepared mustard that originates in the city of Dijon, which is the capital of the Burgundy region of France in the eastern part of the country.

    The traditional Dijon mustard recipe includes white wine and ground brown mustard seeds along with salt and other spices. Dijon mustard has a pale yellow color and slightly creamy consistency.

    One of(vert in French means green). the crucial ingredients in traditional Dijon mustard is something called verjuice, (verjus in French ) which is the juice made from unripe grapes. (vert in French means green).

    This tart liquid gives Dijon mustard its characteristic flavor.


    Who remembers:


    By the way:  “Poupon ” translates to  –  ”  little baby ”   for those that don’t know.


    And if you are ever in the neighborhood of

    Southern Wisconsin, stop in the town of Middleton

    to the

    Mustard Museum


    I’ve been here . Pretty Cool !

    Lots of Mustards ,  more than 6,090 mustards from all 50 states and more than 70 countries.



    Okay , back to the recipe


    8 ounces uncooked angel hair pasta

    1/4 cup butter, cubed

    2 cups sliced fresh baby Bella  mushrooms

    Here’s something you might not know:

    Baby Bellas grow up to be Portobello Mushrooms. 

    They are harvested early is all.

    Baby Bellas have an earthier, meatier flavor, which complements beef, wild game, vegetables and rich sauces. They can withstand high temperatures, so are suitable for baking and roasting.

    1/3 cup chopped onion

    4 teaspoons all-purpose flour

    1-1/4 cups chicken broth

    1/3 cup white wine

    4 teaspoons Dijon mustard

    1-1/2 teaspoons minced fresh tarragon or 1 teaspoon dried tarragon

    1 teaspoon paprika

    a few grinds of fresh black pepper

    1 pound uncooked medium shrimp,

    To Thaw: Place in a large bowl of cold water for about 45 minutes.

    1/3 cup heavy whipping cream ( you can freeze the rest for you next recipe )

    1/4 cup fresh  grated Parmesan cheese( do not use sawdust in a can )

    1/4 cup chopped fresh  flat Italian parsley


    Cook pasta according to package directions; drain, Do not rinse!

    Meanwhile, in a large skillet, heat butter over medium-high heat.

    Add mushrooms and onion; cook and stir until tender.

    Stir in flour until blended; gradually stir in broth, wine, mustard, tarragon, paprika and pepper.

    Cook and stir 5 minutes or until sauce is thickened.

    Reduce heat to medium; stir in shrimp and cream. Cook, covered, 2-3 minutes or until shrimp turn pink.

    Add pasta to pan and mix well.


    Sprinkle with cheese and parsley.

    Eat and Enjoy !



    1 Dec


    These garlic noodles are  fast to prepare and perfect for your weekday dinner.

    The noodles get charred a little,  giving this dish a unique taste !



    But first, here’s some things about


    Guardian News


    You might not know

    Its image has been found in Egyptian tombs depicted as an offering to the Gods.

    The pyramid builders of ancient Egypt were paid partially in garlic and Egyptians swore oaths on cloves of garlic

    The ancient Hebrews credited garlic for its ability to satiate hunger, give color to the complexion, improve blood circulation, kill parasites, cure jealousy, keep the body warm, and encourage love.

    In Palestinian tradition, if the bridegroom wears a clove of garlic in his buttonhole, he is assured a successful wedding night.

    Here’s one I never heard :

    An Islamic legend claims that when Satan left the Garden of Eden, garlic and onions grew from his footprints.

    British army doctors created a juice of raw garlic diluted with water and applied it directly to wounds to control infections during World War I. The garlic juice was so successful in treating infection that Russian army physicians employed the same technique in World War II along with garlic and onions given internally to increase resistance to infections.

    Studies conducted in India, Germany, and Libya where garlic therapy demonstrated considerable improvement in both systolic and diastolic blood pressure in patients with hypertension. In other studies he cites, garlic in a variety of forms such as liquid  extract helped to reduce cholesterol, treat anemia, reduce inflammation from arthritis and lumbago, and reduce high blood sugar levels.

    Why there’s even a “Gilroy Garlic Festival “held the last weekend in July in Gilroy, California,

    the “Garlic Capital of the World.”





    Oh Yeah,

    It’s okay to slurp your Noodles


    In Chinese folklore, noodles are said to represent the span of life, hence they are very, very long and a key feature in birthday feasts.

    Noodles are a sign of longevity, and it is a custom for people to eat noodles on their birthday each year.

    In China, it is believed that eating noodles will bring health and good luck upon the person for the following year and ensure him a long life.

    The long and even noodles endow a long and consistent life without pauses or struggles to the eater.

    Therefore, it is considered bad luck for an individual to cut the noodle strands while eating them.

    So , you must instead, consume the entire strands without breaking them.



    6 oz. chow mein noodles

    ( You can also use lo mein noodles, udon noodles, or wide wheat noodles to cook this dish.)

    3 to 4 tablespoons peanut oil

    6 green onions , chopped, white and green parts separated

    4 big cloves garlic , minced

    First, pick off your cloves from the bulb, and lay the flat side down – the side that was closest to the “heart” of the garlic – on your cutting board with the curved side up. Then, take your chef’s knife and with one hand holding the knife handle, lay either flat side of the knife on top of the garlic clove. The garlic should be closer to the knife handle than the center of the blade.

    With your free hand, slap the heel of your hand down and smash the side of the blade against the garlic clove. Voilà! The outer skin is magically detached from the clove, then mince .



    2 teaspoon ginger , grated



    1 red  bell pepper , thinly sliced

    1 small Serrano chili – minced (optional)



    1/4 cup chicken broth

    3 tablespoons  dry sherry





    2 tablespoons oyster sauce

    1 tablespoon soy sauce

    1 teaspoon sesame oil



    Combine all the sauce ingredients in a small bowl and mix well, set aside .


    Cook noodles according to the package instructions until al-dente.

    Rinse with running tap water to stop cooking. Drain and set aside.

    Heat 3 tablespoons peanut  oil in a wok or nonstick skillet over high heat .

    Swirl to coat the bottom of the pan with oil. Add the noodles.

    Toss with a pair of tongs AND a spatula.

    ( use both , it will make things a lot easier)

    until the edges of the noodles are lightly charred.

    Add a bit more oil and use a wok spatula to scoop to loosen the noodles if the noodles stuck to the pan.

    Add the white part of the green onions, along with the garlic and ginger, Serrano chili .

    Cook and stir for a few seconds to release the fragrance.

    Add the bell pepper.

    Cook and stir for a minute or so, until the pepper just starts to turn tender.

    Pour in the sauce.

    Quickly toss the noodles until the sauce is absorbed.

    Add the green part of the green onions.

    Transfer the noodles to serving plates.

    Serve hot as a main or side.


    Eat and Enjoy !

    Piping Pot Curry