Archive | appetizer RSS feed for this section

TAVERN STYLE – PICKLED EGGS

16 Sep

    

 

Okay, use to be , you could get pickled egg in th bars and taverns almost everywhere. now a days it’s pretty hard to find them , even in Wisconsin.

This is a great snack that goes well with beer during the football game or any time really . you can even take them with you for lunch at work.

 

Here’s an article I came across by

Talia Ralph:

Eggs used to be standard fare at classic drinking holes throughout the Western world; in fact, they were often the free snack of choice, which likely sounds like an old-timey relic to most. At least, it did to me—milk used to come in glass bottles delivered to your door—but alas, the world of drinking back then was rounded out by far heartier snacks.

There is some well-founded nutritional logic to the pairing of eggs and booze: cysteine, a key amino acid in helping the liver function, is present in eggs, which is why that bacon, egg and cheese does wonders for your hangover. In fact, we humans are intuitively smarter in terms of our food pairings than we are in other areas of our existence. But food historians like to gangbuster into our instincts and give them a date, time and reason, and in the case of eggs and drinking, we may have copped it from the French. The tradition of serving free hard-boiled eggs “was reputedly born of a surplus amount of eggs [in France] and a requirement that establishments serving liquor also serve food,” The New York Observer reported back in 2011.

The hard-boiled egg was also a staple ingredient in the saloon “free lunches” of the 1800s. “Most of the foods offered up at free-lunch counters were mainly an enticement to attract people and, hopefully, get them to order a second beer,” says Christine Sismondo, the author of America Walks Into A Bar: A Spirited History of Taverns and Saloons, Speakeasies and Grog Shops. Those lunches were so popular that one Chicago saloon reportedly went through 45 dozen eggs per meal, according to Sismondo’s research.

.

Pickling eggs was de rigeur in England as far back as the 1830s, when a public house known as the Pickled Egg (on—where else?—London’s Pickled Egg Lane) was supposedly the place to be. “My favorite image of a pickled egg jar is still Moe Szyslak (of The Simpsons fame) fishing around in a jar that had a dead cockroach [in it],”

In most cases, these delectable, eggy snacks went underground the way so many great American drinking traditions did: Prohibition. Though finger foods were most definitely a presence in speakeasies, some historians believe that the firm hand of the law is what ultimately drove the egg from the bar.

“The city health department pretty much wiped out a lot of the bar food from that era,” says Linda Pelaccio, host of Heritage Radio’s history show “A Taste of the Past.”

 

Here  a few different recipes for pickled eggs you should try !

 

 

Quick and easy to prepare, these pickled eggs don’t require any special equipment or canning and they come out perfectly every time!

Ingredients:

  • 12 hard boiled eggs, peeled and cooled
  • 2-3 sprigs fresh dill
  • 1 clove garlic
  • 3 cups white vinegar
  • 1 cup water
  • 1 teaspoon coarse salt
  • 1 large onion, thinly sliced
  • 1 bay leaf
  • 1/3 cup sugar
  • 4 teaspoons pickling spice        
  1. Place all ingredients except eggs, garlic, and dill in a saucepan.
  2. Bring to a boil, reduce heat and simmer 5 minutes. Cool slightly.
  3. Place 3 eggs in a large jar.  Top with some of the cooked onion slices and a sprig of dill.  Repeat until the jar is full.
  4. Pour the liquid over the eggs and seal the jar.
  5. Refrigerate at least 3-4 days before eating (1 week is best).

 

 

 

Polish red pickled eggs

    

12 eggs, hardboiled and peeled

1 cup canned beet juice ( from a can of canned beets of course )

3 cup vinegar (I use cider)

1 level Tbsp salt

1 heaping Tbsp horseradish (the refrigerated, UNcreamed type)

1 tsp dry mustard

1 tsp celery sed

1/4 cup brown  sugar

a few cloves

1 small cinnamon stick

.

Arrange the eggs, , in a container
(I use Rubbermaid, Grandma used glass  mason jars).

Place all the  ingredients into a sauce pan and bring to a boil . Simmer for 5 minutes And cool

When brine is cool , pour over eggs seal tightly and refrigerate for two weeks before eating.

Be sure to shake the jar every once in a awhile.

The whites should be completely purpled in 3-4 days, and the eggs
are good for a couple of weeks, at least. I don’t know,
they never last long here. 

 

HOT SPICEY EGGS

 

aspoonfulofthyme

 

Quick and easy to prepare, these pickled eggs don’t require any special equipment or canning and they come out perfectly every time!

12 hardboiled eggs , peeled

The juice  from a jar of kosher dill pickles  

1 jar pepperoncini peppers 

6 cloves  of garlic – smashed

1 onion sliced thin

2 tsp salt

Place all ingredients in a clean jar.

Refrigerate 2 weeks

 

 

 

MEXICAN PICKLED EGGS

18 hard boiled eggs , peeled

  • 2 cups white vinegar
  • 1 white onion – sliced
  • 1 1/2 tsp mustard seeds
  • 1 12 teaspoons dill seeds
  • 1 1/2 tsp fresh ground black pepper
  • 6 garlic cloves smashed
  • 1 (8 ounce) can whole jalapeno peppers (we used the can that had carrots in it too) 
  • 4 -6 splashes hot sauce

 

Put eggs into a clean jar

Mix and bring all ingredient ( except eggs )  to a boil  .

Pour over eggs .

Sal top

Refrigerate for two weeks

 

 

 

You may also like Pickled Pigs feet but that is a different story ………………

 

 

                                  

                              

SHE KNOWS
Advertisements

Bacon- Cheese – Chicken Wings

21 May

 

 

 

      

 

Okay, so this was supposed to be a snack that turned out tot be quite the meal.

I have tweaked it a little and you are going to love this cheese and bacon chicken wing  …

How could  that go wrong ?  … it can’ t.

 

 

1 Tbsp. soy sauce

1 Tbsp. Worcestershire sauce

 

 

Emeril’s essence 

Yah yah,  I hear you I , I don’t very often use a pre-made seasoning but I really like this stuff and use it on a lot of recipes.

You can make your own if you want to. You probably have most of this in your cupboard.

Ingredients

  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • Mix it all up and put in an air tight container –

1 c. all-purpose flour

  • 2 lb. chicken breast
  • 2 c. panko bread crumbs –
  • Panko is a type of flaky breadcrumb. It’s commonly used in Asian cuisine, although it has become more popular and widely available in Western cooking.What sets it apart from standard breadcrumbs is its texture and the type of bread that’s used. While breadcrumbs can be made using a number of different types of bread, panko is made using white bread. There are two varieties of panko: white panko, which is made from white bread without any crust, and tan panko, which is made from the entire loaf. The bread is processed into large flakes, rather than crumbs, and then dried.

    Panko has a light, airy, and delicate texture that helps it crisp as it cooks. The texture of panko makes it especially wonderful for fried food because it absorbs less oil than breadcrumbs, keeping food more crisp and crunchy.

    On its own, panko has little to no flavor. It can be used as a crunchy topping to add texture to baked casseroles, like macaroni and cheese, as a breaded coating for fried foods, or as a binder for meatballs.

    Just thought you might like to know !!!!!

 

  • 3 large eggs, beaten
  • kosher salt
  • Freshly ground black pepper
  • parchment paper –  cut to size and roll up the opposite way it’s rolled so that the paper will lay relatively flat
  • 1 c. barbecue sauce
  • 1 tbsp.brown sugar
  • Juice of 1 lime
  • 1 tsp. garlic powder
  • 2 tsp.  Louisiana hot sauce –
  • 2 c. shredded Cheddar
  • 4 slices bacon, diced  –  cooked
  • Green onions, chopped.

 

Directions

Cut chicken breast into approximately  2×3″ piece

Add soy and Worcestershire sauce in a 1 gal zip lock bag.

Add chicken . Marinate for 20 min.

Remove chicken from bag and place on cookie sheet.

Sprinkle with Emeril’s essence.  Let stand for 20 min.

Turn oven on to 425′

Pour out any sauce that might be left in zip lock bag. Add flour and chicken SHAKE   SHAKE SHAKE!      

Set up for dredge: in 1 bowl add panko crumbs in another bowl add eggs splash of water and whisk.

With a pair of tongs     Dip chicken( 1 piece at a time) in the egg wash then in panko crumbs

Place on a parchment covered baking sheet  . Salt and pepper.

Bake for 25 minutes

While that’s cooking in a small sauce pan, on low heat  add BBQ sauce ,lime juice sugar and 2 tsp hot sauce and garlic powder. mix simmer for 5 minutes.

When chicken is done turn on broiler.

Coat chicken pieces in sauce , top with cheese, bacon and green onions.

Place in broiler until cheese has melted about 1 minute

Eat and enjoy !

TIDEWATER MEXICAN RESTURANT STYLE WHITE CHEESE DIP

12 Feb

white-cheese-dip

Okay , So that is quite a mouthful( and a mouthful you’re gonna like )   skull

This is a very good dip/salsa that seems to be served only in the Tidewater area of Virginia.

So if you are not from there or  if you didn’t spend any time in the NAVY  or MARINES around NORFOLK ,VA ,  or if you were not one of the kids that went  to Virginia beach for  spring break, you Probably have never had this.

 

 

And Where is TIDEWATER you may ask ?

An ecologist may start talking about the Chesapeake Bay estuary, or the downstream end of watersheds (including the mouths of the rivers) east of the Fall Line. A historian may consider Tidewater to be the location of early Colonial settlement around the Chesapeake Bay up to the 1730’s. (In that case, Alexandria would be not be a Tidewater community, because Alexandria was not chartered until 1749.)

If you head west from Virginia Beach, the edges of the political jurisdictions of Norfolk, Portsmouth, and Chesapeake are no more obvious than what you saw driving east. The region’s political boundaries resemble Los Angeles, with separate urbanized jurisdictions adjacent to each other and little undeveloped farmland separating the cities. The city lines blur in a sea of monotonous urban development – except for the Eastern Shore. That area is still undeveloped at the moment, though a reduced toll on the Chesapeake Bay-Bridge Tunnel may encourage more commuters to live in Northampton County.

highway map of Hampton Roads
highway map of Hampton Roads
Source: Virginia Department of Transportation (VDOT)

NOW YOU KNOW  !!!!!!

 

 

This is a Garlicy –  Cheesy –  Chile  dip that Me and the MRS. had to have a least once  a week .

Sometimes it was just Margaritas  and chips and dip for supper .

No other  meal entree at all .

 

1 lb white American Cheese  – Sliced

american

Funny story here: I have never seen WHITE American cheese in my life  . None of the regular stores by me have it. So where did I find it …. yep right there at La Chiquita ,  My favorite Mexican store, in the deli section.

2/3 cup 1/2 and 1/2

3 Tsp cumin

2 Tsp garlic powder

2 Tsp Chipotle  powder

1  Jalapeno – minced

1 Tbsp Mexican Oregano – crushed

salt and pepper

You can use a slow cooker on low

Just dump everything in, heat and stir until melted and thickened.

 

 

If using a double    db22      boiler

Heat 1/ and 1/2 chiles , spices .

Then gradually add cheese slices , 1 or 2 at a time Stirring until melted together.

Serve with chip  these guys, they’re the best

 

Eat and Enjoy !!!

I had this poured over  Chimichangs

in the best Mexican restaurant in the mountains outside Bedford ,  Pennsylvania ,

but that , …. is  another story………..

 

whie

 

 

these guys

IRISH PEROGIES

6 Mar

rt4         Flag-Pins-Poland-Ireland                            turn 2

 

Okay , So I call these IRISH PEROGIES because I  had just fried up some frozen perogies for lunch and it was getting on to St.Patty’s Day and I said , ” how can I put these two together ? ”

So this is what I came up with.  Now  I know some of you are probly saying , “Calozone  ….. or maybe Empanada ” well you might be right but I invented this so I’ll call it what I want ……….. So there! ”

No matter what you want to call it , it turn out really good and it’s very easy to put together.

 

2 cup flour

1 cup rye flour

1 tsp Caraway seed – crushed

1 packet yeast   redstar

1 cup beer

1 tsp sugar

3 tbsp. extra virgin olive oil

1/2 lb sliced deli corned beef

1/4 lb deli sliced swiss cheese – HEY, YOU ‘RE AT THE DELI ,  GET SOME GOOD CHEESE ,  NOT THE PRESLICED STUFF IN THE PLASTIC BAG

1  12 oz can Franks sauerkraut  frank

1 bottle  thousand island or Russian dressing ( which has a little more ZING to it and I like much better )     rus

This isn’t as quick but it’s a heck of a lot better …. make your own :

  • 1 tablespoon finely chopped onion
  • 1 cup purchased or homemade mayonnaise
  • 1/4 cup ketchup-style chili sauce or ketchup
  • 4 teaspoons bottled (regular; not packed in beet juice) horseradish, or to taste
  • 1 teaspoon hot sauce, your favorite
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon sweet paprika

In a mortar and pestle, mash the onion to create a paste, or use a large heavy knife to mince and mash the onion into a paste.

Transfer the onion paste to a small bowl and whisk in the mayonnaise, chili sauce, horseradish, hot sauce, Worcestershire sauce, and sweet paprika.

Season with fine sea salt, if desired. DO AHEAD: The dressing can be prepared ahead and refrigerated

2 tbsp.. butter melted

Warm  1 cup beer in microwave for 30 sec  or until  slightly warm

Mix in packet of yeast and 1 tsp sugar. let proof ( foam ) for 20 min.

Mix  2 cups regular flour with 1 cup rye flour, 1 tsp salt and  caraway seed

Add 3 tbsp. olive oil and beer yeast mixture

Mix until you have a nice soft elastic dough.

Knead for 5 min. Watch the clock – this is a very key part of having a nice dough  (  you really KNEAD to do this     hp2HA ! HA! I crack myself up )

Spread 1 tbsp. olive oil on dough and cover until double ( a couple of hours ) or you can do like I do . I make this in the morning and  forgetaboutit until dinner time.

 

Heat oven to 425′

Roll out dough with a little flour and cut out 3 inch rounds   d3

Wet the edge of 1 round with a little water on your finger .  Put 3 pieces of corned beef on the round ( you may have yo cut it to fit  – you don’t want it to hang over the edge

2 pieces of swiss cheese ( cut to fit )

1 tsp Russian dressing

1 tbsp. sauerkraut

Top with another round and crimp edges to seal

Take a Fork or a knife  and stick it in the top to make hole to let the steam out

turn

and place on foil lined cookie sheet that you have greased.

( I usually use butter but I’m starting to like the spray )  pam

Brush with a little butter

Bake about 20 minutes until golden brown.

Serve  with a shallow bowl of Russian dressing for dipping and a     A Cold Harp lager     Harp-Lager

 

Eat and Enjoy !

 

 

 

Snowy Afternoon Snacks

23 Jan

 

 

Mexican Street Corn Nachos   

These are  variations on some stuff I saw on Closet Cooking by Kevin Lynch.

These are certainly good snacks to make For the Super  Bowl

and they are also easy to make for an afternoon of watching movies when you are Snowed IN  ( JESSICA and AMY   )

 

 

and they are also good  for entire meal –  if you are hungry  !

 

 

Mexican Street Corn Nachos

 

Mexican Street Corn Nachos

Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes Servings: 8

All of the flavors of Mexican style street corn in nacho form.

 With grilled or charred corn, mayo, feta, cilantro, cayenne and lime juice along with the nachos and a creamy melted Monterey Jack cheese sauce!

2 tablespoons butter

4 cups corn, fresh or frozen

2 tbsp. mayonnaise

1 tablespoon cornstarch

1 cup cream, half and half or milk

8 ounces Monterey Jack cheese, shredded

1 clove garlic  – smashed and minced

1 (14 ounce) bag tortilla chips  your favorite these are mine

1/4 cup cotija , crumbled

About Cotija cheese

[Ko-tee-hah]Cotija cheese is a Mexican dry grating cheese made with cow’s milk and is similar to Parmesan.  In the U.S. you may find a fresher, softer version, similar to Feta but in Mexico this salty cheese is typically aged at least 100 days. The aged version is referred to as “anejo”.   This is not a cheese you would add to your cheese board but you would typically use it  crumbled or grated over tacos, beans, soups or casseroles.
.
.

2 tablespoons crema or sour cream ,     If you can get the crema , get it . You are going to like it .  Its a little different than the sour cream you have been used to

2 tablespoons cilantro, chopped

A light sprinkling of Cayenne and Chile powder  to taste

1 lime, cut into wedges

 

Preheat oven to 350′

Melt butter in a heavy bottomed pan over medium heat.

Add corn and let it sit until it starts to char.

Take a straight edged spatula         and start to scrape the bottom of the pan .

Keep going until corn begins to char

AS AN ALTERNATE TO THE BUTTER  , I LIKE TO USE 1/2 LB OF DICED BACON

 

     CAN’T   NEVER   GO WRONG WITH BACON !!!

Spread chips out on a  large sheet pan and place in the oven for 10 minutes.

While chips are toasting , make cheese sauce.

Set up a double boiler with an inch of water in the lower pan.

You want to do this  , because it makes it easier to not

     BURN THE CHEESE   

If you do not have a double boiler , place an inch of water in a sauce pan and place a smaller sauce pan or a metal bowl over it .   This  is so that the steam from the boiling water below heats  the top bowl and  HENCE ! No burnt cheese. ( Don’t let the water touch the top bowl )

Place the grated Monterey Cheese in the top pan or bowl ,

Mix in cornstarch

Pour in Cream and garlic

 

 

mexican-street-corn-nachos-method-5 mexican-street-corn-nachos-method-6

Heat the water in the double boiler to a boil. Let the cheese gently melt, stirring occasionally, until the sauce is smooth.

 

 

  1. Place the nachos on a serving dish, pour on the cheese, top with the corn, cotija, crème, cilantro and cayenne and hit everything with a few squirts of lime juice!

 

 

Make sure you have some cold Beer

 

 

Buffalo Chicken Potato Skins

 

.

 4 medium baking potatoes – russet scrubbed clean
Extra virgin olive oil
.
2 cups cooked chicken –  diced or shredded
          Easy – Peazy 2 large chicken breasts , alilttle extra virgin olive oil,  juice of 1 lime salt and pepper
                                   Fry until done – no longer pink inside about 12 min’
.
.
1/2 cup hot sauce – I like Louisiana hot sauce
2 Tbsp. melted butter
1 Tsp. garlic powder
salt and pepper
4 oz. shredded cedar cheese
     ( 2 OZ BLUE CHEESE OPTIONAL )
2 green onions  – chopped
Blue cheese dressing  ???????   Maybe
.
.
Pre heat oven to 400′
Prick potatoes a few time with a fork and bake on a foil covers baking pan until tender – about  1 hour
Let the potatoes cool , cut in half and scoop out the middle leaving about 1/8 inch 0f the potato on the skin. ( Save the potato for some else later )
Brush potato skins all over with oil and bake  at 450′ for 10 min on each side
Mix hot sauce and butter and garlic powder together , add chicken and mix again.
Sprinkle a little salt and pepper inside each skin , fill with chicken mixture and top with cheese  . ( AND /OR A MIXTURE WITH BLUE CHEESE )
Slide  back into the oven and cook for about 15 min until cheese has melted and started to brown.
Garnish with chopped onions.
 .
.

At this point they should look just like the picture at the top.

.

But if you want to get creative  or you like BLUE CHEESE

.

HERE ARE A COULE OF THREE IDEAS FOR YOU !

.

TAKE A BOTTLE OF BLUE CHEESE SALAD DRESSING AND DECORATE   THE TOPS TO LOOK LIKE A FOOT BALL ,

.

.

OR YOU CAN PUT OUT LITTLE BOWLS OF BLUE CHEESE DRESSING TO USE AS A DIPPING SAUCE

.

 

.

  OR NOT .

.

 

EAT AND ENJOY !

LATKES

12 Dec

  menorah photo: Menorah Animation MenorahAni.gif

Chanukah (Hanukkah) starts on the Hebrew calendar date of 25 Kislev, and lasts for eight days.

2015:   December 6-14

 

To all my Jewish friends ,    and for the rest of us “gentiles ”     we will enjoy one of the most traditional foods of this celebration.

 

Okay , So … These are LATKES –  ˈlätkə/    —   small Potato pancakes fried in oil,

 

 

 

Not to be confused with   LATKA

OF THE    The Sunshine Taxi Company ,  on the TV show TAXI

LATKA  GRAVAS is a lovable garage mechanic. He comes from an undetermined East European nation and speaks a language with gibberish sounding phrases like “yabba Ibby dibby dabba.” Latka reports to cab dispatcher Louie DePalma who always gives him a hard time.

 

Oh yeah , you remember ………………………

 

 

But that’s not what we are working on here ,  Bubbelah,

The holiday’s roots date back to 168 BC, when the Syrian-Greek King Antiochus captured Israel, plundering and defiling the holiest site of the Jewish people, the Temple in Jerusalem. On the outskirts of Jerusalem, guerrilla warriors led by the priest Mattathias and his five sons vowed never to submit. They called themselves the Maccabees — derived from an acrostic of the Hebrew “Mi Kamocha B’Elim Adonai” (Who among the mighty is like you, God?) — and indeed, they were victorious, liberating Jerusalem three years later.

Once the battle was over, the Maccabees rid the temple of idols and lighted the golden menorah with a little purified olive oil they found, apparently enough to burn for just one day. But then, according to tradition, a miracle happened: The oil lasted for eight days — exactly the time it took to press fresh oil. It is to commemorate the Miracle of the Oil that Jews all over the world eat foods fried in oil on Hanukkah.

 

Although many Americans associate potato pancakes with Hanukkah, they have more broad origins. They originated in the eastern European countries of Germany Austria, Russia and Poland as a peasant  food .   Potatoes were cheap, plentiful and easy to store, making them a staple and necessitating inventive potato recipes.    Still, it was the European Jews who gave potato pancakes their now-famous Yiddish name–latkes–and made them as a holiday food.

 

Makes about 4 dozen latkes
Active Time
1 hour 20 minutes
Total Time
1 hour 20 minutes

Ingredients

  • 4 pounds unpeeled russet potatoes (about 5 large potatoes)
  • 1 pound yellow onions (about 2 medium onions)
  • 1/4 cup matzo meal
  • 2 teaspoons kosher salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 2 large eggs, lightly beaten
  • 1/4 – 1/2 cup (or more) vegetable oil
  • 1/4 cup (or more) schmaltz ( that’s rendered chicken fat; OPTIONAL : this you can make yourself or you can get some at you local Jewish Deli ( yes there is one in Naperville for those who are close , OPTIONAL – especially if you cant get any )
  • Apple sauce, for serving
  • Sour cream, for serving
  • Special Equipment:
    • food processor with grating blade or box grater, 2 large wire cooling racks, 2 large rimmed baking sheets

Preparation

Preheat oven to 250′.

Set racks in upper and lower thirds of oven.

Place cooling racks in the rimmed baking sheets and place in the oven.

Use a box grater.     You should have one of these , it was good enough for your Gramma , it’s still good for you.

You’re going to be using it for a lot of stuff

Grate the potatoes and then the onion. You can use a food processor if you have one  – Do the potatoes separate from the onions.

. Working in batches, place the potatoes and onions in a clean dishtowel and thoroughly wring out the excess liquid over the sink, then transfer     to a big bowl .

 

 

The more liquid you remove, the crispier your latkes will be, so take your time and use several dish towels if necessary. Reserve the potato-onion mixture.

In another large bowl, whisk together the matzo meal, salt, and pepper. Add the eggs and whisk to combine. Add the potato-onion mixture and mix well.

In a large skillet over medium heat, melt equal parts schmaltz and oil (or oil only if omitting the schmaltz) until a scant 1/4-inch depth of fat is reached.

Drop 2 tablespoons of latke mixture into the hot fat, spacing them 2 inches apart.

Flatten latkes slightly using a spatula and cook, turning once, until crisp, golden brown, and cooked through, 3 to 4 minutes per side.

Transfer latkes to wire racks and season with salt; return to the oven to keep warm;.

As you remove latkes from the pan, replace them with fresh spoonfuls of potato mixture to maintain oil temperature.

Add additional schmaltz and/or oil around the edge of the pan as needed to maintain a scant 1/4-inch depth of fat.

Keep latkes warm in oven and serve hot

Serve with applesauce, crème fraîche, smoked salmon, salmon roe and dill.

Not traditional ,  but I found this and I think it also goes well with the latke.

 

Creamy Horseradish Sauce
  • 8 ounces plain Greek yogurt
  • 2 tablespoons prepared horseradish
  • 2 tablespoons lemon juice
  • 1 teaspoon sugar
  • ½ teaspoon salt
Instructions
 Mix together the Creamy Horseradish Sauce ingredients: Greek yogurt, horseradish, lemon juice, sugar and salt.
Refrigerate until you are ready to serve the latkes.
Serve each pancake with a dollop of Creamy Horseradish Sauce and garnish with minced chives if you wish.
Eat and Enjoy !         OY VEY !

 

 

KALE CHIPS

22 Nov

 

Okay , So KALE CHIPS ??????????       ARE YOU KIDDING ME OR WHAT  ?

Well  settle down , here are some facts about KALE that some might not be aware of    – although it’s common knowledge …….

 

Kale is a popular vegetable, a member of the cabbage family (Brassica oleracea).

It is related to cruciferous vegetables like cabbage, broccoli, cauliflower, collard greens and brussels sprouts.

Kale, like other leafy greens, is very high in antioxidants.

This includes beta-carotene, vitamin C, as well as various flavonoids and polyphenols .

Guess what… kale actually contains bile acid sequestrants, which can lower cholesterol levels. (This should lead to a reduced risk of heart disease over time.)

The truth is… kale is actually among the world’s best sources of Vitamin C.    A cup of raw kale even contains more vitamin C than a whole orange !

 

So  KALE  ,         You can go and see it because it is a real place.

Kale Township is a township in Kale District in the Sagaing Division of Burma (Myanmar)

 

or you can smear it on your face , 
And on  your body  ,  KALE clothes ,  can grace . Kale Leggings  Image result for kale clothes free picture
You can drink it in a smoothie  
 If you are not too choosy .
.
You  can
 have KALE popcorn  
   and although it’s not   a  Texas longhorn ,
 You can get a KALE Fake – 0 burger
   
and even sausage      if you look further.
 There  is  KALE
soda    Kale Soda
and even a KALE cake, from Minnesota    
.
 They are all good , for your sweet tooth.
 I do not lie , it is the truth.
.
.
There is pesto ,  for your pasta ,      
  and I could go  on ,
but now , I’m done , because ,    I gotcha !
.
.
  So let’s make these  crunchy chips.
Are they good ? Well , my little granddaughter and I ,  could not eat these fast enough .  Right out of the oven.
.
We were going to save some for everyone to try ,  but there just wasn’t enough.   
.
 Guess I’ll have to buy 2 bunches of kale next time !
.
.
  1 bunch KALE
1 tbsp. extra virgin olive oil
Salt
Preheat oven to 350′
Strip kale leaves off of the main thick stalk. Rip into 3 x 3 inch pieces if necessary.
Wash leaves , shake dry.
In a large bowl mix leaves with olive oil and a little salt.
Lay kale leaf pieces on a parchment paper lined baking sheet
Do not  crowd or let pieces overlap.
Bake for 15 – 20 min until crispy.    DO NOT LET THEM BURN .
KEEP AN  EYE ON  THEM
Remove from oven allow to cool
Eat and enjoy !

QUICK – CHICKEN WINGS or maybe not ?

14 Nov

.

.

.

Okay, so last night I wanted some wings  and of course the easiest way was to go and buy them at the SLOWLY LOOSING FLAVOR  AND GOODNESS LOCAL NATIONAL FRANCHISE CHICKEN WING STORE.  Not my first choice . Maybe I kinda hinted at that.
  I did not want to take the time to do all the stuff I do to deep fry them so I thought I would give it a shot in the oven.   Something I had tried at one time ,  long ago and did not remember it coming out all that good.
.
.
So I improvised a little
.
 FIRST :  I was surprised to find A 2 1/2 lb. bag of wings  ( usually its 4-5 lb. bags ) at my local grocery store. Which is nice because it’s just me and the MRS
Not having a big party.
.
.
Second I found this
Buffalo Wing Sauce   So in the interest of keeping things quick and simple I grabbed a bottle.
As it turns out it’s pretty good .   It has the good spicy garlic taste with out being  really hot  ( which some one in my house does not care for ????? )
.
.
SO…….
 .
.
Thaw out the wings and pat dry.
Place in a bowl and pour most of the SAUCE over the top and stir to coat.
Wait one hour.
Turn oven to 425′
.
Cover a cookie tray with foil

Place cooling rack on the  tray

.

.

.

.

With a pair of tongs Place coated chicken wing on Rack.
Bake in oven for 40-45 min until golden brown and crispy.
.
Can’t be much easier or quicker.  Turns out not too bad.
you can also add some of this before or after to heat it up a bit 
.
Eat and Enjoy !
Okay PS:  Here is the little longer version but really not a whole lot harder.
This it the Way Alton Brown does it on good eats :
.
Directions
3 ounces unsalted butter
  • 1 small clove garlic, minced
  • 1/4 cup hot sauce
  • 1/2 teaspoon kosher salt

Place a 6-quart saucepan, with a steamer basket and 1 inch of water in the bottom, over high heat, cover and bring to a boil.

Place the wings in the steamer basket, cover, reduce the heat to medium and steam 10 minutes. Remove the wings from the basket and carefully pat dry. Lay out the wings on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator to dry, about 1 hour.

Preheat the oven to 425 degrees F. Remove the paper towels on the pan and replace with parchment paper. Roast on the middle rack of the oven, about 20 minutes. Turn the wings over and cook 20 to 30 more minutes, or until the meat is cooked through and the skin is golden brown.

While the chicken is roasting, melt the butter in a small bowl with the garlic. Pour this along with the hot sauce and 1/2 teaspoon salt into a bowl large enough to hold all of the chicken and stir to combine.

Toss chicken with sauce

Serve

POLISH STUFFED MUSHROOM KEBABAS

4 Jul

HAPPY 4 TH OF JULY     —-    INDEPENDENCE   DAY !!!!!!!!!!!!!

Ok,   So as long as your out  back,   grilling ,  listening to polkas  ,  and drinking iced down beers,   here is a quick little appetizer you might as well make.

It’s called Szaszlyk z Pieczarek   , Which you all know is pronounced  SHAHSH – z pyeh – CHAHRREK  .

For our non Polish friends  you could just call them Polish Rooms.

You can cook these anyway you want but best on the grill.

2 1/2 lb. large button or Cremini mushrooms

1 lb.  ground   pork

4 cloves garlic – smashed and minced

1 onion – finely minced

2 large eggs

1 tbsp breadcrumbs

2 tsp. Marjoram

chili powder

Clean mushrooms by brushing off dirt.  ( DO NOT RINSE )

Remove stems and mince .

In a large bowl mix pork,  garlic,  onion,  mince mushroom stems,  eggs,  breadcrumbs, marjoram, alittle chile powder, salt and pepper

Mix well and stuff mushroom caps with this mixture

Thread mushrooms on skewers ( If they are big enough use 2 skewers.   This will prevent Rooms from spinning on the skewers. Or use flat skewers— I’m still looking for these because I have some more recipes that are going to use them coming up )

Grill Mushrooms until you just have some GRILL MARKS on them.

Wrap in aluminum foil and move to a cooler part of the grill and let finish cooking . 15 min or so

Eat and Enjoy !

Image

SMOKEY BACON CHEDDAR DIP

19 Apr

OKAY,   So just a quick dip you can use for an appetizer for you Easter dinner

1 8 oz. package cream cheese

1/2 cup sour cream

1/2 cup miracle whip

2 tsp. liquid smoke

1 tsp. Worcestershire sauce

1 tsp. dill weed

1 tsp. garlic powder

1 tsp. onion powder

1 8 oz. package extra sharp cheddar cheese – shredded

12 slices bacon fried and crumbled

or for you vegan   folks    – –  Imitation BaconProduct Details

 

 

 

Preheat oven to 375′

Combine cream cheese,  sour cream ,  miracle whip,  liquid smoke,  dill,  powders,  and Worcestershire  – – mix well

Add   1/2 cup cheddar cheese ,  1/2 of the bacon – mix  well  ,  Spread  into the bottom of a pie dish or small baking dish

Top with the rest of cheese and then sprinkle with bacon

Bake until  warm and bubbly.

Serve with pretzels and/or dipper chips of your choice

 

Eat and Enjoy!