Vick13:
I would love to try it...
THE PLATTER KING
Low in Fat, low in Calories, second only to the hamburger in protein, a good source of postassiun,thiamine and low in sodium content makes this one of the best meats for the table ...
BUT YOU ALREADY KNEW THAT RIGHT? Lets talk about something you may not know...
If you are one of those individuals who wants to go into the wilderness and bring home the supper of the night...then there are some things you need to know about how to treat your catfish...
HOW TO TREAT YOUR CAT!
The first thing you DON'T do...is put it on a stringer and let die on the stringer as you fish for more...allowing a CAT to stay on a stringer in warm water, increases your chances of food poisoning....for the best flavor either put it in a live well until you are ready to clean it or take the guts out of the cat and place it on ice...
Now! because you are good at tricking those cats...I know you're going to have fish left over after you set aside the supper for the night...
What you do with them will set the flavor standard when you cook'em up next time...
HOW TO PUT YOUR CAT TO BED
There are various methods for storing...for ages people would filet the big ones, place in a milk carton, cover with water...then staple the top of the carton and freeze...others fileted them, cut them into small strips and wrapped in alum foil,wax paper,freezer paper or placed in freezer bags...
The more recent way is vacuum packing the filets or small whole fish.
You should not keep the catfish no longer than 6 months for the best flavor...
HOW TO THAW...
NEVER allow the fish to thaw at room temperature as this risk food poisoning...the best method is allow them to thaw out in the fridge...the next best way is placing them in cold running water...
THAWED OUT TOO MUCH...then give them away to your favorite person...cause you can't refreeze them..(but then you already knew that...sorry! just reminding you)
I SAW MY FRIEND SOAK THEM BEFORE COOKING..WHY?
Well! most fresh water catfish do not have to be soaked unless you are cooking MUD CATS or have filets from REAL LARGE CATS...the larger the cat, the stronger the fish taste...Fish caught in dingy water have a stronger muddy or algae taste...
Let me make some suggestions here and it will improve the taste of those cats that fit in those category...
First...one of the little tricks when cleaning channel cats or large cats is cut out the red scent gland which runs down the middle of the cat...you will not have any problem seeing it...or keep the fish under 1 lb...the best tasting whole fish in my book is the "SMALL 6 TO 8 OZ SIZES". Another suggestion is cut your filets into 1 inch wide strips..they will cook quicker and be extremely tender...
LETS GET BACK to the soaking part...some use 7 up and allow the fish to soak in the fridge overnight...others use water, 1/4 cup of vinegar, and 3 tablespoons of salt in the 3 to 6 hours...
Once soaked, remove and wash with clean water and cook according to whatever receipe you want to follow...
DO NOT GET CAUGHT IN THE TRAP OF THINKING THAT CATFISH IS ONLY GOOD IF YOU FRY THEM.... You would be WRONG-WRONG-WRONG...Next I will give you some different ways of preparing them that will blow you away...proven to be tasty by my tastebuds...and of course all of the other friends that keep just accidently coming by when I am cooking the PLATTER KING...
Low in Fat, low in Calories, second only to the hamburger in protein, a good source of postassiun,thiamine and low in sodium content makes this one of the best meats for the table ...
BUT YOU ALREADY KNEW THAT RIGHT? Lets talk about something you may not know...
If you are one of those individuals who wants to go into the wilderness and bring home the supper of the night...then there are some things you need to know about how to treat your catfish...
HOW TO TREAT YOUR CAT!
The first thing you DON'T do...is put it on a stringer and let die on the stringer as you fish for more...allowing a CAT to stay on a stringer in warm water, increases your chances of food poisoning....for the best flavor either put it in a live well until you are ready to clean it or take the guts out of the cat and place it on ice...
Now! because you are good at tricking those cats...I know you're going to have fish left over after you set aside the supper for the night...
What you do with them will set the flavor standard when you cook'em up next time...
HOW TO PUT YOUR CAT TO BED
There are various methods for storing...for ages people would filet the big ones, place in a milk carton, cover with water...then staple the top of the carton and freeze...others fileted them, cut them into small strips and wrapped in alum foil,wax paper,freezer paper or placed in freezer bags...
The more recent way is vacuum packing the filets or small whole fish.
You should not keep the catfish no longer than 6 months for the best flavor...
HOW TO THAW...
NEVER allow the fish to thaw at room temperature as this risk food poisoning...the best method is allow them to thaw out in the fridge...the next best way is placing them in cold running water...
THAWED OUT TOO MUCH...then give them away to your favorite person...cause you can't refreeze them..(but then you already knew that...sorry! just reminding you)
I SAW MY FRIEND SOAK THEM BEFORE COOKING..WHY?
Well! most fresh water catfish do not have to be soaked unless you are cooking MUD CATS or have filets from REAL LARGE CATS...the larger the cat, the stronger the fish taste...Fish caught in dingy water have a stronger muddy or algae taste...
Let me make some suggestions here and it will improve the taste of those cats that fit in those category...
First...one of the little tricks when cleaning channel cats or large cats is cut out the red scent gland which runs down the middle of the cat...you will not have any problem seeing it...or keep the fish under 1 lb...the best tasting whole fish in my book is the "SMALL 6 TO 8 OZ SIZES". Another suggestion is cut your filets into 1 inch wide strips..they will cook quicker and be extremely tender...
LETS GET BACK to the soaking part...some use 7 up and allow the fish to soak in the fridge overnight...others use water, 1/4 cup of vinegar, and 3 tablespoons of salt in the 3 to 6 hours...
Once soaked, remove and wash with clean water and cook according to whatever receipe you want to follow...
DO NOT GET CAUGHT IN THE TRAP OF THINKING THAT CATFISH IS ONLY GOOD IF YOU FRY THEM.... You would be WRONG-WRONG-WRONG...Next I will give you some different ways of preparing them that will blow you away...proven to be tasty by my tastebuds...and of course all of the other friends that keep just accidently coming by when I am cooking the PLATTER KING...
Ok, honeybun cake, I don't measure anything.
1 box yellow cake mix
4 eggs
1/4 c sugar
1/4 c oil
8 oz sour cream
Mix all this together and pour half into a sheet pan
Mix:
brown sugar and cinnamon (I like lots of cinnamon) together (about 3/4 cup altogether)
Sprinkle half of this over the cake mix in pan
Pour the remaining cake mix over the stuff in the pan. It will be thick so kind of plop it on the brown sugar/cake mix in pan, and spread it around. Top with remaining cinnamon/brown sugar mix.
Bake at 325 for about 45 minutes or until it is done in the middle.
Mix 1/2 box confectioners sugar, 1 stick of softened butter (not margarine), and a little milk to make a glaze. Pour over the warm cake in pan, poke holes in the cake so the glaze can get into the cake, and eat it up.
It's good with coffee or whenever. Don't weigh for days, though.
1 box yellow cake mix
4 eggs
1/4 c sugar
1/4 c oil
8 oz sour cream
Mix all this together and pour half into a sheet pan
Mix:
brown sugar and cinnamon (I like lots of cinnamon) together (about 3/4 cup altogether)
Sprinkle half of this over the cake mix in pan
Pour the remaining cake mix over the stuff in the pan. It will be thick so kind of plop it on the brown sugar/cake mix in pan, and spread it around. Top with remaining cinnamon/brown sugar mix.
Bake at 325 for about 45 minutes or until it is done in the middle.
Mix 1/2 box confectioners sugar, 1 stick of softened butter (not margarine), and a little milk to make a glaze. Pour over the warm cake in pan, poke holes in the cake so the glaze can get into the cake, and eat it up.
It's good with coffee or whenever. Don't weigh for days, though.
Vick13:
I will be trying baking it this weekend for my family get together.....will let ya know...
I will be trying baking it this weekend for my family get together.....will let ya know...
IMPORTANT THINGS YOU MUST REMEMBER WHEN COOKING THE PLATTER KING
Lets talk about what people do wrong when they start cooking the KING...
Some get the grease either too hot or too cold..either one will kill ya taste at the beginning..
You want the grease at 375 degrees...
Some use the wrong grease...
The best is PEANUT OIL for its ability to stand high temperatures, doesn't breakdown...and does not change the flavor of the KING...
Some put too many fish into the grease...
This lowers the temperature of the grease and does not allow the fish to cook as rapidly as they should...thus you have a soggy greasy mess...
Some start with new grease which is good...some start with old grease which is bad if it has not been strained to get the breading out from the last fish fry...the breading in the grease will burn and give the fish an off taste..
So always start with clean or strained grease...I would suggest you not use the grease more than 3 times and probably no more than twice..
HOW LONG DO YOU COOK THE FISH...
Some either over cook or under cook the fish...the result is raw fish or dry hard fish..neither is a bell ringer...
The rule of thumb is 10 minutes if you are cooking whole (slice the whole fish on both sides 3 times across the body on each side all the way to the bone...this allows the fish to cook equally.....when frying.. allow the fish to cook about 7 minutes then check it...
WHAT ARE YOU LOOKING FOR YOU ASK?
A flaky texture with white coloring....if it is spongy or grey in color put it back in...the whole fish should be golden brown (not dark brown) the fish will feel lite in the tongs)
If you are cooking filets it depends on the thickness and size...for finger strip cuts about 3 to 4 minutes and they will pop to the top golden brown...for whole filets about 5 to 7 minutes...(when they start floating in most cases they are ready to remove)
If you are broiling, baking, or sauteing the 10 minute rule applies...(5 minutes on each side)
If they are thick then you can add about 1.5 minute for a thick piece...
If you are breading, allow the fish to set about 5 minutes before you put it in the grease...I will talk about breading techniques in the next section...
NEVER ADD cold grease to your hot grease when fish are still cooking...add the grease after that batch has been taken out...then allow it to reach 375 degrees again before putting in another batch of fish...
If you follow these guidelines your success for having a memorable CATFISH meal will increase greatly...
Remember the KING will deliver if you take the time to do it right...
Lets talk about what people do wrong when they start cooking the KING...
Some get the grease either too hot or too cold..either one will kill ya taste at the beginning..
You want the grease at 375 degrees...
Some use the wrong grease...
The best is PEANUT OIL for its ability to stand high temperatures, doesn't breakdown...and does not change the flavor of the KING...
Some put too many fish into the grease...
This lowers the temperature of the grease and does not allow the fish to cook as rapidly as they should...thus you have a soggy greasy mess...
Some start with new grease which is good...some start with old grease which is bad if it has not been strained to get the breading out from the last fish fry...the breading in the grease will burn and give the fish an off taste..
So always start with clean or strained grease...I would suggest you not use the grease more than 3 times and probably no more than twice..
HOW LONG DO YOU COOK THE FISH...
Some either over cook or under cook the fish...the result is raw fish or dry hard fish..neither is a bell ringer...
The rule of thumb is 10 minutes if you are cooking whole (slice the whole fish on both sides 3 times across the body on each side all the way to the bone...this allows the fish to cook equally.....when frying.. allow the fish to cook about 7 minutes then check it...
WHAT ARE YOU LOOKING FOR YOU ASK?
A flaky texture with white coloring....if it is spongy or grey in color put it back in...the whole fish should be golden brown (not dark brown) the fish will feel lite in the tongs)
If you are cooking filets it depends on the thickness and size...for finger strip cuts about 3 to 4 minutes and they will pop to the top golden brown...for whole filets about 5 to 7 minutes...(when they start floating in most cases they are ready to remove)
If you are broiling, baking, or sauteing the 10 minute rule applies...(5 minutes on each side)
If they are thick then you can add about 1.5 minute for a thick piece...
If you are breading, allow the fish to set about 5 minutes before you put it in the grease...I will talk about breading techniques in the next section...
NEVER ADD cold grease to your hot grease when fish are still cooking...add the grease after that batch has been taken out...then allow it to reach 375 degrees again before putting in another batch of fish...
If you follow these guidelines your success for having a memorable CATFISH meal will increase greatly...
Remember the KING will deliver if you take the time to do it right...
Trader, I have to asked. Are you a chef? 
After this weekend he'll be a tubby whatever he is! Cause he's gonna bake and EAT my cake!
Taciturn:
To answer your question I was raised in the restaurant business...my civilian occupation until retirement was Law Enforcement...my military background for the past 28 years is in the United States Coast Guard as reservist....I am a Command Chef...I design and cook for a lot of Banquets...
To answer your question I was raised in the restaurant business...my civilian occupation until retirement was Law Enforcement...my military background for the past 28 years is in the United States Coast Guard as reservist....I am a Command Chef...I design and cook for a lot of Banquets...
HOW TO BE THE STEAK COOKING KING IN YOUR FAMILY...
So! ya like to grill steaks do ya? Well! as you know they are many ways to tie a shoe...and there are just as many ways to cook a steak...
But to consistently produce a good steak there are some things you must know about steak cooking...
First...
The quality of meat is important...but if you can't get the quality of meat that you want, then there are some things you can do that will give you a hedge bet on producing a good steak anyway...
I had just bought some RIBEYE steaks from O'Quirres Butcher Shop in Muscle Shoals and they were a pleasure to the eye..1.5 inches thick, deep ruby red meat with long thin streams of marbling fat spread throughout the meat...
MARBLING IN THE STEAK
Lets talk about marbling just a minute cause it is one of the ingredients that needs to be in the steak to create that flavor you are looking for...
The desire marbling in a steak should be thin and wavy like...sometimes it looks like spider webs throughout the meat...WHY THIN? Because the marbling will melt like butter into the meat, making it juicy and flavorful...
If you get a steak with real thick marbling or chucks of fat in the steak...it will not melt into the meat, but chrystalize and become a glob of burnt fat...Now that you have that in your knowledge cap lets move on....
TENDERIZING
When I got the steaks home the first thing I did was wash them off and then spread on both sides a thick layer of , "BAKING SODA POWDER" Why do I use baking soda you ask?
To tenderize the tough fibers of the steak without changing the flavor of the meat...in about two hours the fiber will have tenderized, yet not have that mushy texture some tenderizers create...
THE STYLE GRILL
I cook only on plain Charcoal grills and do not use gas at all...the reason is for the flavor...to my family the meats just taste better over charcoal and your favorite type of wood smoke..so when I say fire the grill up, and am talking about lighting the charcoal... How I do that is I put a small pile of charcoal in the center of the grill and get those lit...(I do not use charcoal lighter because of the after taste in the meat...I simply use a small amount of ready to light...then pile on my hickory, apple wood, or lake drift wood sticks... once the fire has burn down some...I then push the fire to one side of the grill... and then lay wet sticks across the hot coals to create a lot of smoke)
WHAT IS THE PURPOSE OF SEARING STEAKS YOU ASK?
OK! with that out of the way, lets get back to the steaks...
Take the Steaks out of the fridge and wash off the baking soda...then dry very well...set them aside while you get out a skillet..(I perfer the cast iron skillet because I want the skillet to be branding iron hot cause what we are about to do is sear the steak)
I am sure you have been told it is to keep the juices in the steak...well! that is part of it...but not the whole story...The real purpose in searing a steak is to carmelize the sugars and proteins on the exterior of the steak...this will mean the difference between a real flavorful steak and a good steak ..so if you can prevent it...do not skip this step in cooking your steak...
We now have the skillet raging...so go ahead an put you steak in the skillet...it will sizzle and start smoking...that is what you want so don't get upset...let it sear about 1 minute on both sides and take off...repeat until you have all of your steaks seared...they should look golden brown and crusty...
ITS GRILLING TIME
Put the steaks on the side away from the heat...This is called indirect cooking and prevents flare ups...you know where you have to stand at the grill with a can of water or water hose to spray down the flames...
I found that it is best to not cook over direct heat with thick steaks as two things will happen...you will dry them out, and you will char the outside of the steaks from flare ups of the fat dripping on the coals , yet the inside will still not be done...
Don't be shy, go ahead put them on the grill....Once the steaks are on the grill, close the lid down but leave enough air flow to keep your fire hot....let them stay about 6 minutes then baste with pure olive...this will keep the steak moist and since olive oil has a high temperature tolerance will not chrystalize or burn on your steak like butter will...
Turn the steaks over and close the lid again... cook until you get the style of meat you like...rare...med rate...med..etc...
A medium rare steak when cooking with indirect heat such as this will take about 10 minutes per side as it is a slow hot heat that goes into the meat leaving the natural meat juicies to simmer in the meat...Just before you remove from the grill...sprinkle with a seasoning of your choice...I use Greek Seasoning, Garlic Powder, a little black pepper..no salt...as the Greek seasoning has all the salt flavor needed...
This technique can be used with marinades, and other steak sauces...so use them when basting just DO NOT PUT SALT ON A STEAK WHEN COOKING IT..it will tend to dry out the steak and toughen it...
So you want the steak to have a little charring you say...simply at the end put it over the coals for direct heat...you will get that desire affect...
After the steak comes off of the grill you can then smear with butter if you wish and allow to set about 3 -5 minutes to let the juices spread back out into the steak, as they will go to the center of the steak when cooking...
I hope this helps you have many wonderful steak dinners......
So! ya like to grill steaks do ya? Well! as you know they are many ways to tie a shoe...and there are just as many ways to cook a steak...
But to consistently produce a good steak there are some things you must know about steak cooking...
First...
The quality of meat is important...but if you can't get the quality of meat that you want, then there are some things you can do that will give you a hedge bet on producing a good steak anyway...
I had just bought some RIBEYE steaks from O'Quirres Butcher Shop in Muscle Shoals and they were a pleasure to the eye..1.5 inches thick, deep ruby red meat with long thin streams of marbling fat spread throughout the meat...
MARBLING IN THE STEAK
Lets talk about marbling just a minute cause it is one of the ingredients that needs to be in the steak to create that flavor you are looking for...
The desire marbling in a steak should be thin and wavy like...sometimes it looks like spider webs throughout the meat...WHY THIN? Because the marbling will melt like butter into the meat, making it juicy and flavorful...
If you get a steak with real thick marbling or chucks of fat in the steak...it will not melt into the meat, but chrystalize and become a glob of burnt fat...Now that you have that in your knowledge cap lets move on....
TENDERIZING
When I got the steaks home the first thing I did was wash them off and then spread on both sides a thick layer of , "BAKING SODA POWDER" Why do I use baking soda you ask?
To tenderize the tough fibers of the steak without changing the flavor of the meat...in about two hours the fiber will have tenderized, yet not have that mushy texture some tenderizers create...
THE STYLE GRILL
I cook only on plain Charcoal grills and do not use gas at all...the reason is for the flavor...to my family the meats just taste better over charcoal and your favorite type of wood smoke..so when I say fire the grill up, and am talking about lighting the charcoal... How I do that is I put a small pile of charcoal in the center of the grill and get those lit...(I do not use charcoal lighter because of the after taste in the meat...I simply use a small amount of ready to light...then pile on my hickory, apple wood, or lake drift wood sticks... once the fire has burn down some...I then push the fire to one side of the grill... and then lay wet sticks across the hot coals to create a lot of smoke)
WHAT IS THE PURPOSE OF SEARING STEAKS YOU ASK?
OK! with that out of the way, lets get back to the steaks...
Take the Steaks out of the fridge and wash off the baking soda...then dry very well...set them aside while you get out a skillet..(I perfer the cast iron skillet because I want the skillet to be branding iron hot cause what we are about to do is sear the steak)
I am sure you have been told it is to keep the juices in the steak...well! that is part of it...but not the whole story...The real purpose in searing a steak is to carmelize the sugars and proteins on the exterior of the steak...this will mean the difference between a real flavorful steak and a good steak ..so if you can prevent it...do not skip this step in cooking your steak...
We now have the skillet raging...so go ahead an put you steak in the skillet...it will sizzle and start smoking...that is what you want so don't get upset...let it sear about 1 minute on both sides and take off...repeat until you have all of your steaks seared...they should look golden brown and crusty...
ITS GRILLING TIME
Put the steaks on the side away from the heat...This is called indirect cooking and prevents flare ups...you know where you have to stand at the grill with a can of water or water hose to spray down the flames...
I found that it is best to not cook over direct heat with thick steaks as two things will happen...you will dry them out, and you will char the outside of the steaks from flare ups of the fat dripping on the coals , yet the inside will still not be done...
Don't be shy, go ahead put them on the grill....Once the steaks are on the grill, close the lid down but leave enough air flow to keep your fire hot....let them stay about 6 minutes then baste with pure olive...this will keep the steak moist and since olive oil has a high temperature tolerance will not chrystalize or burn on your steak like butter will...
Turn the steaks over and close the lid again... cook until you get the style of meat you like...rare...med rate...med..etc...
A medium rare steak when cooking with indirect heat such as this will take about 10 minutes per side as it is a slow hot heat that goes into the meat leaving the natural meat juicies to simmer in the meat...Just before you remove from the grill...sprinkle with a seasoning of your choice...I use Greek Seasoning, Garlic Powder, a little black pepper..no salt...as the Greek seasoning has all the salt flavor needed...
This technique can be used with marinades, and other steak sauces...so use them when basting just DO NOT PUT SALT ON A STEAK WHEN COOKING IT..it will tend to dry out the steak and toughen it...
So you want the steak to have a little charring you say...simply at the end put it over the coals for direct heat...you will get that desire affect...
After the steak comes off of the grill you can then smear with butter if you wish and allow to set about 3 -5 minutes to let the juices spread back out into the steak, as they will go to the center of the steak when cooking...
I hope this helps you have many wonderful steak dinners......
I AM HERE TO OFFICIALLY REPORT ON VICK13'S HONEY BUN CAKE..
For those of you who want the recipe, simply scroll up and you will find it..
The testers were two people in from Yorkshire, England, my nieces and nephews (a gaggle of them) my sister and hubby, his brother and girlfriend from bulgaria...so I had a wide variety of taste buds from around the world to give their thoughts...
Since I had so many in the place, I had to make several bread pans and being the mad cook, that I am...I experimented with some...
I am going to break this down as to what goes in each pan of honey bun cake...
1. One box of yellow cake mix
2. 4 eggs (I used Mississippi Country eggs which I buy in Corinth)
3. 1/4 cup of oil (used Peanut oil instead of vegetable oil...I never use canola oil because it is made from rape seed...the birds want even eat that stuff...suggestion search canola oil and read what you find...you won't ever use that stuff again)
4. 1/4 cup of white sugar
5. 8 oz of sourcream
I put it all in a big bowl and mixed until my arm got sore...it going to be thick so don't expect pancake batter... Next I greased by bread pan and poured 1/2 in...then sprinkled in 1/2 cup of brown sugar and about 1 heaping table spoon of cinnamon...I used a knife to cut the brown sugar and cinnamon into the bottom batter...then pour the remaining batter on the batter in the pan and another 1/2 cup brown sugar and cinnamon on top of this...cut all of that in with a knife...this will give you swirls of brown sugar and cinnamon in your batter...
I set the temp at 325 and put in the oven...now vick13 says for about 45 minutes...but I found since I had put it in a bread loaf pan, it was thicker and really took about 70 minutes before the center got done...
While the cake was cooking I went a head and made up my icing...I used 1.5 cups of confection sugar,1 stick of melted butter and about 1 table spoon of milk...I then mixed this together in a bowl and set aside...
My experimental version went like this...
Followed the same instructions as stated above...except...
The night before I took pieces of black walnuts,and pecans..place them in a small glass bowl and covered with MakersMark bourbon..this allowed them to soak up the bourbon..
For the Confection Sugar Glaze,I put in a cap full of vanilla...
After the cakes come out of the oven, I allowed them to cool...then dumped then onto cake screens...then transferred over to serving trays...The original version I immediately poured the glaze onto the still warm cake...polked holes in it, which allowed the glaze to get down into the center of the cake... and set aside..
The experimental version I placed the nuts in skillet with butter and turned up the heat...you have to watch this...as the butter and nuts will scorch if not careful....(The heat brings out the nut oil, and with the bourbon and butter brings the taste to a peak)
Holes are then polked into the cake and 1/2 of the glaze in allowed to flow into the cake...The nut mixture is then spread on top of the honey bun cake evenly, and then the rest of the glaze is poured over the nuts and cake...
By then, you have so many fingers trying to steal a pinch of the cakes before you get it cut, that you are like a samuri warrier just trying to get the stuff to the table...
The smell itself will add 10 lbs...but boy when that first slice of hot, moist cake,soaked in the glaze and the whiff of heated cinnamon blankets the nose, while slowly filtering back onto the tonques taste buds...you realize that this is a keeper.....
Now! All I can say about the tasters is...I didn't see anyone not coming back for seconds...in fact..even the individuals from England who are use to less sugar in their sweets...kept loading their plate...So! to Vick13...thank you for this dish...it has passed the tasters test and will be entered into my cook book as Vick13's Honey Bun Cake..
For those of you who want the recipe, simply scroll up and you will find it..
The testers were two people in from Yorkshire, England, my nieces and nephews (a gaggle of them) my sister and hubby, his brother and girlfriend from bulgaria...so I had a wide variety of taste buds from around the world to give their thoughts...
Since I had so many in the place, I had to make several bread pans and being the mad cook, that I am...I experimented with some...
I am going to break this down as to what goes in each pan of honey bun cake...
1. One box of yellow cake mix
2. 4 eggs (I used Mississippi Country eggs which I buy in Corinth)
3. 1/4 cup of oil (used Peanut oil instead of vegetable oil...I never use canola oil because it is made from rape seed...the birds want even eat that stuff...suggestion search canola oil and read what you find...you won't ever use that stuff again)
4. 1/4 cup of white sugar
5. 8 oz of sourcream
I put it all in a big bowl and mixed until my arm got sore...it going to be thick so don't expect pancake batter... Next I greased by bread pan and poured 1/2 in...then sprinkled in 1/2 cup of brown sugar and about 1 heaping table spoon of cinnamon...I used a knife to cut the brown sugar and cinnamon into the bottom batter...then pour the remaining batter on the batter in the pan and another 1/2 cup brown sugar and cinnamon on top of this...cut all of that in with a knife...this will give you swirls of brown sugar and cinnamon in your batter...
I set the temp at 325 and put in the oven...now vick13 says for about 45 minutes...but I found since I had put it in a bread loaf pan, it was thicker and really took about 70 minutes before the center got done...
While the cake was cooking I went a head and made up my icing...I used 1.5 cups of confection sugar,1 stick of melted butter and about 1 table spoon of milk...I then mixed this together in a bowl and set aside...
My experimental version went like this...
Followed the same instructions as stated above...except...
The night before I took pieces of black walnuts,and pecans..place them in a small glass bowl and covered with MakersMark bourbon..this allowed them to soak up the bourbon..
For the Confection Sugar Glaze,I put in a cap full of vanilla...
After the cakes come out of the oven, I allowed them to cool...then dumped then onto cake screens...then transferred over to serving trays...The original version I immediately poured the glaze onto the still warm cake...polked holes in it, which allowed the glaze to get down into the center of the cake... and set aside..
The experimental version I placed the nuts in skillet with butter and turned up the heat...you have to watch this...as the butter and nuts will scorch if not careful....(The heat brings out the nut oil, and with the bourbon and butter brings the taste to a peak)
Holes are then polked into the cake and 1/2 of the glaze in allowed to flow into the cake...The nut mixture is then spread on top of the honey bun cake evenly, and then the rest of the glaze is poured over the nuts and cake...
By then, you have so many fingers trying to steal a pinch of the cakes before you get it cut, that you are like a samuri warrier just trying to get the stuff to the table...
The smell itself will add 10 lbs...but boy when that first slice of hot, moist cake,soaked in the glaze and the whiff of heated cinnamon blankets the nose, while slowly filtering back onto the tonques taste buds...you realize that this is a keeper.....
Now! All I can say about the tasters is...I didn't see anyone not coming back for seconds...in fact..even the individuals from England who are use to less sugar in their sweets...kept loading their plate...So! to Vick13...thank you for this dish...it has passed the tasters test and will be entered into my cook book as Vick13's Honey Bun Cake..
I FEEL A TINGLING IN MY FEET AND A SONG WELLING IN MY THROAT...
But let me go back a minute here...Last night we went to HANNALORES GERMAN RESTAURANT, as we had my partner's folks in from England, and she wanted to allow them to experience what she and I believe is one of the top restaurants in the shoals area..
Now! what I may consider to be the marks of a top restaurant my not be of interest to you but this is how I measure the quality of a restaurant...
Just like a dish set before you...it has to have eye appeal and sensory factors before you even set down to a table...
Hannalores actually is nestled in a quaint and secluded office area on Anna Drive in Florence...The fact that it is away from the typical area for food establishments adds romance and a hint of adventure before you even enter the building...
As you step in side, the first thing you notice is how soft warming affect of the decor and how they blend in to give you that cozy feel....just as your eyes get adjusted, the ears catch the German melodies playing just loud enough to hear, but low enough to not interfer with your conversations at the table..
After one visit, it is like you become family, as this is one establishment that is run by family..The Sebrina who is the sister to Chris, is the first one who will meet you at the door...she is pleasant lady with a beautiful smile, Chris, the Chef and co-owner will usually come to your table sometime during your dinner and talk about the dishes you have ordered...His Mom,and Co-owner, being from Germany is the provider of the original recipes on the menu... as Sabrina and Chris stated, "WE GREW UP WITH THESE DISHES" they are as original as you will ever get in German Cusine and taste..
Another mark is consistency in quality and taste...we have now been their several times and tried several of the dishes...We as of yet have had a bad experience either in food or service...The Waiters and Waitresses are attentive and informative about the dishes...so don't be hesitate to ask about a certain taste or dish...if they don't know, Chris will come out and answer it for you before your order..
The quality of German Beers and Wines are top notch, with names like Tucher, Spaelese wine, Dinkel, etc...all chilled to the right temperature and awaiting your order...
The last mark is the price vs what you just experienced...the only thing I can say about that is ...you just got a Mercedes meal at a Walmart Price...for the Quality of your dining experience far exceeds what you are going to be charged...
Just in case you did not know "THEY ARE OPEN ON SUDAY'S FOR YOUR AFTER CHURCH MEAL ...BUT YOU BETTER GET THEIR EARLY...
We found out last night, they are going to have their "FIRST ANNUAL OCTOBERFEST WITH LIVE LIVE POLKA MUSIC on these following dates:
THURSDAY 11TH STARTS AT 6PM
TUESDAY 16TH STARTS AT 6PM
THURSDAY 18TH STARTS AT 6PM
TUESDAY 23RD STARTS AT 6PM
Now if you have never been to a "REAL GERMAN OCTOBERFEST WITH GERMAN BEERS, WINE AND LIVE POLKA BAND" you DO NOT WANT TO MISS ONE OF THESE DATES..
I highly suggest you get all of your neighbors (even the ones you don't like) and family members within yelling distance together for this Celebration of the harvest.......as I can G U A R A N T E E its going to be an event you will put on your calender every year there after...
But let me go back a minute here...Last night we went to HANNALORES GERMAN RESTAURANT, as we had my partner's folks in from England, and she wanted to allow them to experience what she and I believe is one of the top restaurants in the shoals area..
Now! what I may consider to be the marks of a top restaurant my not be of interest to you but this is how I measure the quality of a restaurant...
Just like a dish set before you...it has to have eye appeal and sensory factors before you even set down to a table...
Hannalores actually is nestled in a quaint and secluded office area on Anna Drive in Florence...The fact that it is away from the typical area for food establishments adds romance and a hint of adventure before you even enter the building...
As you step in side, the first thing you notice is how soft warming affect of the decor and how they blend in to give you that cozy feel....just as your eyes get adjusted, the ears catch the German melodies playing just loud enough to hear, but low enough to not interfer with your conversations at the table..
After one visit, it is like you become family, as this is one establishment that is run by family..The Sebrina who is the sister to Chris, is the first one who will meet you at the door...she is pleasant lady with a beautiful smile, Chris, the Chef and co-owner will usually come to your table sometime during your dinner and talk about the dishes you have ordered...His Mom,and Co-owner, being from Germany is the provider of the original recipes on the menu... as Sabrina and Chris stated, "WE GREW UP WITH THESE DISHES" they are as original as you will ever get in German Cusine and taste..
Another mark is consistency in quality and taste...we have now been their several times and tried several of the dishes...We as of yet have had a bad experience either in food or service...The Waiters and Waitresses are attentive and informative about the dishes...so don't be hesitate to ask about a certain taste or dish...if they don't know, Chris will come out and answer it for you before your order..
The quality of German Beers and Wines are top notch, with names like Tucher, Spaelese wine, Dinkel, etc...all chilled to the right temperature and awaiting your order...
The last mark is the price vs what you just experienced...the only thing I can say about that is ...you just got a Mercedes meal at a Walmart Price...for the Quality of your dining experience far exceeds what you are going to be charged...
Just in case you did not know "THEY ARE OPEN ON SUDAY'S FOR YOUR AFTER CHURCH MEAL ...BUT YOU BETTER GET THEIR EARLY...
We found out last night, they are going to have their "FIRST ANNUAL OCTOBERFEST WITH LIVE LIVE POLKA MUSIC on these following dates:
THURSDAY 11TH STARTS AT 6PM
TUESDAY 16TH STARTS AT 6PM
THURSDAY 18TH STARTS AT 6PM
TUESDAY 23RD STARTS AT 6PM
Now if you have never been to a "REAL GERMAN OCTOBERFEST WITH GERMAN BEERS, WINE AND LIVE POLKA BAND" you DO NOT WANT TO MISS ONE OF THESE DATES..
I highly suggest you get all of your neighbors (even the ones you don't like) and family members within yelling distance together for this Celebration of the harvest.......as I can G U A R A N T E E its going to be an event you will put on your calender every year there after...
SORRY! I PUT THE ABOVE ARTICLE IN THE WRONG CATEGORY..I WILL BE REPEATING IT IN THE HANNALORES GERMAN RESTAURANT SECTION...
quote:The experimental version I placed the nuts in skillet with butter and turned up the heat...
Anything that starts off with putting stuff in a skillet with butter and turning up the heat CANNOT be bad!!!!
Oh!!!!Vick....
You make me blush....but I will admit your new image of winking at me sure stirs the fire...
You make me blush....but I will admit your new image of winking at me sure stirs the fire...
OK! LAWGIRL!...YOU ASK FOR IT AND HERE ARE SOME OF THEM ...
All of the recipes will not be entered at the same time so scroll down to find them...These recipes are tried and true winners with guest...so the chances these dishes be well received are pretty good...
ROAST BEEF HORSERADISH SPIRALS
This recipe will give you around 36 spirals..so adjust according to your guest list...The appearance of them is attractive and colorful...serve on a plate surrounding the spirals with colorful kale or green leafy lettuce, then sprinkle with shredded bits of carrots...this gives a color contrast...all of your garnishes can be eaten with the spirals..
INGREDIENTS...
1 8oz package of cream cheese (allow to achieve room temp or put in microwave for about 40 seconds...this will allow it to spread like soft butter on the flour tortillas)
2 green onions(chopped very fine also called minced...about 1/2 cup...use all of the onion green and white sections)
1/4 cup of parsley (use fresh only and mince)
2 tablespoons of horseradish (its ok to use jar style)
1/4 teaspoon of salt
1/4 teaspoon of garlic powder
8 oz to 12 oz of shaved roast beef (the rarier the better)
2 10 inch flour tortillas (you can use the spinach, herb, dried tomato versions if you wish)
1 jar of pimento (small)
Now comes the fun part...
Mix with the cream cheese in the bowl all of the
ingredients except the roast beef.
Now! spread this mixture onto the tortillas as thick as you like it...(do not make it too thick cause you are going to roll up these babies)
Layer the roast beef on the mixture until the mixture has a good topping of the beef...
Now roll them up tightly into a long wrap...seal with plastic sandwich wrap and place in them in the fridge...allow to stay until getting ready to serve...min of 1 hour
When it is time to serve, take out...and slice at 1/2 inch intervals...lay on plate in circular fashion just like a spiral starting with the first piece in the center of the round platter..
Some more to follow...
All of the recipes will not be entered at the same time so scroll down to find them...These recipes are tried and true winners with guest...so the chances these dishes be well received are pretty good...
ROAST BEEF HORSERADISH SPIRALS
This recipe will give you around 36 spirals..so adjust according to your guest list...The appearance of them is attractive and colorful...serve on a plate surrounding the spirals with colorful kale or green leafy lettuce, then sprinkle with shredded bits of carrots...this gives a color contrast...all of your garnishes can be eaten with the spirals..
INGREDIENTS...
1 8oz package of cream cheese (allow to achieve room temp or put in microwave for about 40 seconds...this will allow it to spread like soft butter on the flour tortillas)
2 green onions(chopped very fine also called minced...about 1/2 cup...use all of the onion green and white sections)
1/4 cup of parsley (use fresh only and mince)
2 tablespoons of horseradish (its ok to use jar style)
1/4 teaspoon of salt
1/4 teaspoon of garlic powder
8 oz to 12 oz of shaved roast beef (the rarier the better)
2 10 inch flour tortillas (you can use the spinach, herb, dried tomato versions if you wish)
1 jar of pimento (small)
Now comes the fun part...
Mix with the cream cheese in the bowl all of the
ingredients except the roast beef.
Now! spread this mixture onto the tortillas as thick as you like it...(do not make it too thick cause you are going to roll up these babies)
Layer the roast beef on the mixture until the mixture has a good topping of the beef...
Now roll them up tightly into a long wrap...seal with plastic sandwich wrap and place in them in the fridge...allow to stay until getting ready to serve...min of 1 hour
When it is time to serve, take out...and slice at 1/2 inch intervals...lay on plate in circular fashion just like a spiral starting with the first piece in the center of the round platter..
Some more to follow...
On the first page of this topic is E's recipe for Guacamole Dip...I used it at a banquet about 3 months ago and it went over very well...I suggest making the dip the night before and putting it in fridge, as this allows the flavors to blend even more...but if you don't have time...just serve chilled...
Your guest won't leave a bit....
Your guest won't leave a bit....
THE PROOF IS IN THE PUDDING.....
Banana Pudding Bread, that is. This morning I made David L's Banana Bread recipe from page one. OMG!!! The best I have ever eaten!! I think the sour cream made the difference. I've been on a Banana Bread Recipe Hunt for about 2 months now. My husband loves Starbucks B Bread and is my critiquer. Out of the 6 different recipes I've tried, this one takes thecake bread!! 
Banana Pudding Bread, that is. This morning I made David L's Banana Bread recipe from page one. OMG!!! The best I have ever eaten!! I think the sour cream made the difference. I've been on a Banana Bread Recipe Hunt for about 2 months now. My husband loves Starbucks B Bread and is my critiquer. Out of the 6 different recipes I've tried, this one takes the
OK! FOLKS!
It looks like David, E, Vick13 have contributed some winners here...its about time some of ya got off of those family secrets and allowed us to experience a little bit of your family heritage ourselves...
It looks like David, E, Vick13 have contributed some winners here...its about time some of ya got off of those family secrets and allowed us to experience a little bit of your family heritage ourselves...
That is why we stay on a diet around here all the time. (All the time being for fifteen minutes every couple of weeks!)
Try the tortilla things from the Open House Appetizer post. Then drink three bottles of Scope.
Try the tortilla things from the Open House Appetizer post. Then drink three bottles of Scope.
Thanks, Trader! The roast beef spirals sound incredible. I may have to make some for myself.
ANOTHER WINNER HERE...
Now this can be used during any event including football tailgating...
BLACK EYE PEA DIP
2 - 15oz cans of black eyed peas
2 - 11 oz cans of shoepeg corn
2 - 10oz can of rotel tomatoes with green Chilis
1 - 14 oz can of diced tomatoes
6 - Green onions diced (green and white section)
1 - 16oz Zesty Italian Dressing
2 - Minced Cloves of Garlic
Directions;
Simply mix all of the ingredients together and adjust taste...You can use one or all of the adjustments:
Salt..black Pepper..diced Hot Peppers..Sugar
Now stick it in the fridge until chilled...
You can serve with it freshly fried corn tortilla's or a bags of your favorite chips
I have tried to give you the recipes that are simple and quick to make...yet have a wonderful flavor...
Now this can be used during any event including football tailgating...
BLACK EYE PEA DIP
2 - 15oz cans of black eyed peas
2 - 11 oz cans of shoepeg corn
2 - 10oz can of rotel tomatoes with green Chilis
1 - 14 oz can of diced tomatoes
6 - Green onions diced (green and white section)
1 - 16oz Zesty Italian Dressing
2 - Minced Cloves of Garlic
Directions;
Simply mix all of the ingredients together and adjust taste...You can use one or all of the adjustments:
Salt..black Pepper..diced Hot Peppers..Sugar
Now stick it in the fridge until chilled...
You can serve with it freshly fried corn tortilla's or a bags of your favorite chips
I have tried to give you the recipes that are simple and quick to make...yet have a wonderful flavor...
CRAB DIP
If you like seafood, chances are you are going to love this one...it can be served hot or cold...for myself...I like it better chilled...
Ingredients:
8 Ounces of cream cheese (softened)
1/4 stick of butter
2 Tablespoons of parmesan cheese
1 Tablespoon of white wine
* Apple juice can be used if you don't have any wine...(I usually add about 1/4 cup)
1/2 diced bell pepper
*you can use red, yellow, orange or green...you may also either add more or subtract...it depends on your taste buds...
1 whole green onion diced
* use the white and green parts
1 Teaspoon of old bay seasoning
*Its OK ! to add more if you want a stronger taste
1/4 cup of diced tomatoes
1/4 Teaspoon of ground mustard
1/4 cup of heavy whipping cream
6 ounces of crab meat
* You can use the imitation crab
Putting it together
Take out a pan and the melt butter on low heat..
Once melted, it is OK! to add the onions and peppers...allow them to soften but not become mushy..then take off...
Add crab to the pan along with heavy cream, cream cheese, wine, tomatoes and rest of seasonings..
Note:
You want this dish to be thick and not soupy...if it is then add more crab to thicken...
Once it has all softened and blended in together, add the peppers and onions back in...mix well...
Taste...Taste and Re-Taste..adjust seasonings accordingly...if you want it to be hot or spicy now is the time to either add cayenne pepper or tabasco sauce...if not then pour into a bowl and place in fridge...allow to chill until set...
Serve on an oval plate garnished with parsley, and paparika...Ritz crackers or similar are the best to use with this dip...
This serves 4 so adjust to your group...
If you like seafood, chances are you are going to love this one...it can be served hot or cold...for myself...I like it better chilled...
Ingredients:
8 Ounces of cream cheese (softened)
1/4 stick of butter
2 Tablespoons of parmesan cheese
1 Tablespoon of white wine
* Apple juice can be used if you don't have any wine...(I usually add about 1/4 cup)
1/2 diced bell pepper
*you can use red, yellow, orange or green...you may also either add more or subtract...it depends on your taste buds...
1 whole green onion diced
* use the white and green parts
1 Teaspoon of old bay seasoning
*Its OK ! to add more if you want a stronger taste
1/4 cup of diced tomatoes
1/4 Teaspoon of ground mustard
1/4 cup of heavy whipping cream
6 ounces of crab meat
* You can use the imitation crab
Putting it together
Take out a pan and the melt butter on low heat..
Once melted, it is OK! to add the onions and peppers...allow them to soften but not become mushy..then take off...
Add crab to the pan along with heavy cream, cream cheese, wine, tomatoes and rest of seasonings..
Note:
You want this dish to be thick and not soupy...if it is then add more crab to thicken...
Once it has all softened and blended in together, add the peppers and onions back in...mix well...
Taste...Taste and Re-Taste..adjust seasonings accordingly...if you want it to be hot or spicy now is the time to either add cayenne pepper or tabasco sauce...if not then pour into a bowl and place in fridge...allow to chill until set...
Serve on an oval plate garnished with parsley, and paparika...Ritz crackers or similar are the best to use with this dip...
This serves 4 so adjust to your group...
WHO IS THE FAIREST CHICKEN WHEEL OF ALL
The holidays are coming and you will need a variety to serve your guest so here is another one of my favorites...
Follow the instructions to the letter for good results...this will make around 21 to 24 pcs depending on the size you cut...
INGREDIENTS
1 whole chicken boiled and then deboned..
Then chop the meat into mince pieces and set aside...
Note:
You can leave the chicken plain...
or season with cajun seasoning...
Greek seasoning...or whatever taste you want the chicken to be...usually I do about 3 different flavors...use you imagination...
My suggestion is take a small portion of the minced chicken, sprinkle with the seasoning you want, then add a dap of the cream cheese mixture...put it on a small piece of tortilla and taste it...if it the flavor you want then make a set of these rolls...if it is not ..you have not wasted your chicken or mixture...
1/2 head of iceburg lettuce cut into thin long shreds, then wash and put in fridge until ready to use..
You can use the alternate of fresh baby spinach
or a combination of both.
Some times I use lettuce on one flavor... spinach on one flavored with minced tomatoes...(drained of their juice) and then another set with a combination of both...be creative..
1 cup of sharp cheddar cheese shredded.
You can buy it in the package or shred your own..as for myself, I do my own...
3/4 cup of green onions minced...
Use both the green and white sections
3/4 cup of red bell pepper
Mince very fine as it is going to be rolled up...if you do not do this the roll will be lumpy...
8oz's of cream cheese.
Allow it to achieve room temp or put in microwave until spreadable...it must be soft..
4 tablespoons of sour cream..
2 tablespoons of red pepper jelly
1 pack of 9 inch flour tortillas or cracker bread...
Putting it together
Put in a bowl the following..
1 1/2 cup of minced boned chicken
cheese, onion, and lettuce. Mix very well and then set aside
In another bowl put the soft cream cheese,sour cream and red pepper jelly. Now mix until all is well blended...
Take a four tortilla and lay in down on a large piece of alum foil.(The large foil will contain all of your spillage as you make the roll...then when you are through..simply foil it up and into the trash...quick--easy clean up)
Spreading the mixture
First spread the cream cheese mixture leaving about 1/2 inch from the edge clear...you can make it as thick as you want..but remember the thicker the cream cheese, the larger the roll and the harder it will be to maintain its shape..
Once you have the cream cheese spread, then sprinkle on your chicken mixture...
Then follow this with your lettuce/onion mixture...again enough to give it taste...yet do not pile it on...
Now using your fingers start to roll the tortilla...make a turn..then tighten, make a turn an tighten the roll...do this until the end..at the end wet the edge of the roll with water and seal...now wrap in plastic wrap and put in fridge to chill...
Repeat process until all ingredients are used up...
When you get ready to serve take a thin bladed knive...dip in water and slice across the roll making them into medallions..
Arrange on a oval or circular plate in a spiral fashion...sprinkle with parsley or cilantro...
The holidays are coming and you will need a variety to serve your guest so here is another one of my favorites...
Follow the instructions to the letter for good results...this will make around 21 to 24 pcs depending on the size you cut...
INGREDIENTS
1 whole chicken boiled and then deboned..
Then chop the meat into mince pieces and set aside...
Note:
You can leave the chicken plain...
or season with cajun seasoning...
Greek seasoning...or whatever taste you want the chicken to be...usually I do about 3 different flavors...use you imagination...
My suggestion is take a small portion of the minced chicken, sprinkle with the seasoning you want, then add a dap of the cream cheese mixture...put it on a small piece of tortilla and taste it...if it the flavor you want then make a set of these rolls...if it is not ..you have not wasted your chicken or mixture...
1/2 head of iceburg lettuce cut into thin long shreds, then wash and put in fridge until ready to use..
You can use the alternate of fresh baby spinach
or a combination of both.
Some times I use lettuce on one flavor... spinach on one flavored with minced tomatoes...(drained of their juice) and then another set with a combination of both...be creative..
1 cup of sharp cheddar cheese shredded.
You can buy it in the package or shred your own..as for myself, I do my own...
3/4 cup of green onions minced...
Use both the green and white sections
3/4 cup of red bell pepper
Mince very fine as it is going to be rolled up...if you do not do this the roll will be lumpy...
8oz's of cream cheese.
Allow it to achieve room temp or put in microwave until spreadable...it must be soft..
4 tablespoons of sour cream..
2 tablespoons of red pepper jelly
1 pack of 9 inch flour tortillas or cracker bread...
Putting it together
Put in a bowl the following..
1 1/2 cup of minced boned chicken
cheese, onion, and lettuce. Mix very well and then set aside
In another bowl put the soft cream cheese,sour cream and red pepper jelly. Now mix until all is well blended...
Take a four tortilla and lay in down on a large piece of alum foil.(The large foil will contain all of your spillage as you make the roll...then when you are through..simply foil it up and into the trash...quick--easy clean up)
Spreading the mixture
First spread the cream cheese mixture leaving about 1/2 inch from the edge clear...you can make it as thick as you want..but remember the thicker the cream cheese, the larger the roll and the harder it will be to maintain its shape..
Once you have the cream cheese spread, then sprinkle on your chicken mixture...
Then follow this with your lettuce/onion mixture...again enough to give it taste...yet do not pile it on...
Now using your fingers start to roll the tortilla...make a turn..then tighten, make a turn an tighten the roll...do this until the end..at the end wet the edge of the roll with water and seal...now wrap in plastic wrap and put in fridge to chill...
Repeat process until all ingredients are used up...
When you get ready to serve take a thin bladed knive...dip in water and slice across the roll making them into medallions..
Arrange on a oval or circular plate in a spiral fashion...sprinkle with parsley or cilantro...
I gotta get drunk and I sure do dread it cause I know just what I'm gonna do. I'm gonna spend my money callin everybody honey and wind up payin the dues.
White lightning!
White lightning!
LETS TALK SLAW FOR A MINUTE...
Slaw can be made from various different things and are as varied as there are people...The Slaw Dish I am about to give you is one of my favorites and goes well with country style cooking such as roast, turkey, etc, BBQ's,Fish Frys, Chicken hodowns, all kinds of Seafood, etc...
I call it "PEPPER COLESLAW". The pepper being fresh serano's(my favorite) or Jalapeno Peppers (if you use Jalapeno reduce the pepper to 1/8 cup and adjust to taste...you do not want the slaw to be hot...you want it to have just a hint of heat only, so that it does not overpower the flavor of the slaw itself)
INGREDIENTS AND INSTRUCTIONS
First get a small bowl and put into it the following...2/3 cup of sour cream...2/3 cup of mayo(helmanns only)...2 tablespoons of red wine vinegar...2 tablespoons of vegtable oil...1 minced clove of garlic...1/4 teaspoon of salt...1/4 teaspoon of black pepper...4 teaspoons of white sugar or to taste...
Go ahead and blend all of this together and taste...adjust flavor to taste then set aside...
CABBAGE MIXTURE
When I am doing this...I use a food processor as I can get the cabbage texture to the size of a large grain of sand...(you can use shredded long large pieces, and bag coleslaw mix if you wish ....but the over all taste will be different...good! but just different)
Go ahead and cut real fine a whole head of white cabbage...for color you can add purple cabbage about 1/4 of the whole cabbage should do it...put all of this in a large bowl...
Next take two large carrots and cut those fine in the processor...add those to the cabbage mixture...This will be followed by a whole chopped tomato (small pieces please...if you want more tomatoes in it by all means feel free to do so)....1 red bell and 1 yellow pepper chopped into small pieces...1 medium size red onion chopped into small pieces...1/4 cup of minced serano peppers....
Mix very well...then add the sour cream and mayo mixture...if you need to add more mixture do a 1/4 cup of mayo at a time...(do not make to soupy..but you don't won't it to be dry either)
Once all blended...put in fridge an allow to set until chilled...it taste better if you make it the night before or the 24 hours before...this allows the flavors to blend...
The display..
This slaw has wonderful colors...lets list them here...
Lite green, Deep Purple, Orange, Yellow,Deep Red, Pale Red or Medium Red, Deep Green, Med Purple...so with this color combination it makes a beautiful dish when you do the following...
Take a large bowl..now layer the side of the bowl with ...
some of the choices...
green leaf lettuce
if you want to get real colorful...red kale or off white kale...
or use a combination of red leaf lettuce and green leafy lettuce...the texture and curl of the leafs make it easier to work with and more eye appealing(do not use iceburg)
Once you have the sides of the bowl layered where the leafs hang over the top of the bowl...pour the slaw mixture into the center and this will allow it to spread out and seal the lettuce to the sides and top...put about three tomato wedges on top, sprinkle with chopped green leaf and place in fridge...until ready to serve...
I believe once you try this slaw it will go into your cook book as the one to use for many occassions...
Slaw can be made from various different things and are as varied as there are people...The Slaw Dish I am about to give you is one of my favorites and goes well with country style cooking such as roast, turkey, etc, BBQ's,Fish Frys, Chicken hodowns, all kinds of Seafood, etc...
I call it "PEPPER COLESLAW". The pepper being fresh serano's(my favorite) or Jalapeno Peppers (if you use Jalapeno reduce the pepper to 1/8 cup and adjust to taste...you do not want the slaw to be hot...you want it to have just a hint of heat only, so that it does not overpower the flavor of the slaw itself)
INGREDIENTS AND INSTRUCTIONS
First get a small bowl and put into it the following...2/3 cup of sour cream...2/3 cup of mayo(helmanns only)...2 tablespoons of red wine vinegar...2 tablespoons of vegtable oil...1 minced clove of garlic...1/4 teaspoon of salt...1/4 teaspoon of black pepper...4 teaspoons of white sugar or to taste...
Go ahead and blend all of this together and taste...adjust flavor to taste then set aside...
CABBAGE MIXTURE
When I am doing this...I use a food processor as I can get the cabbage texture to the size of a large grain of sand...(you can use shredded long large pieces, and bag coleslaw mix if you wish ....but the over all taste will be different...good! but just different)
Go ahead and cut real fine a whole head of white cabbage...for color you can add purple cabbage about 1/4 of the whole cabbage should do it...put all of this in a large bowl...
Next take two large carrots and cut those fine in the processor...add those to the cabbage mixture...This will be followed by a whole chopped tomato (small pieces please...if you want more tomatoes in it by all means feel free to do so)....1 red bell and 1 yellow pepper chopped into small pieces...1 medium size red onion chopped into small pieces...1/4 cup of minced serano peppers....
Mix very well...then add the sour cream and mayo mixture...if you need to add more mixture do a 1/4 cup of mayo at a time...(do not make to soupy..but you don't won't it to be dry either)
Once all blended...put in fridge an allow to set until chilled...it taste better if you make it the night before or the 24 hours before...this allows the flavors to blend...
The display..
This slaw has wonderful colors...lets list them here...
Lite green, Deep Purple, Orange, Yellow,Deep Red, Pale Red or Medium Red, Deep Green, Med Purple...so with this color combination it makes a beautiful dish when you do the following...
Take a large bowl..now layer the side of the bowl with ...
some of the choices...
green leaf lettuce
if you want to get real colorful...red kale or off white kale...
or use a combination of red leaf lettuce and green leafy lettuce...the texture and curl of the leafs make it easier to work with and more eye appealing(do not use iceburg)
Once you have the sides of the bowl layered where the leafs hang over the top of the bowl...pour the slaw mixture into the center and this will allow it to spread out and seal the lettuce to the sides and top...put about three tomato wedges on top, sprinkle with chopped green leaf and place in fridge...until ready to serve...
I believe once you try this slaw it will go into your cook book as the one to use for many occassions...
REGARDING THE ABOVE SLAW MIXTURE
The taste you are looking for is one of sweetness,(adjust the sweetness to your own tastebuds) yet with a suttle creep of heat on the tonque...
The taste you are looking for is one of sweetness,(adjust the sweetness to your own tastebuds) yet with a suttle creep of heat on the tonque...
[QUOTE]Originally posted by traderconnections:
We now have the skillet raging...so go ahead an put you steak in the skillet...it will sizzle and start smoking...that is what you want...[Quote]
Do you use any kind of oil for this or use a dry skillet?
We now have the skillet raging...so go ahead an put you steak in the skillet...it will sizzle and start smoking...that is what you want...[Quote]
Do you use any kind of oil for this or use a dry skillet?
As for myself, I use peanut oil, just enough to coat the skillet bottom....(DO NOT USE VEG OIL, BUTTER, MARGERINE, ETC...It must be a high temp oil...I usually will get the skillet hot, then add the oil at the same time I put the steak in...I know others who use nothing...
I suggest try both ways....see which method you like the best....
I suggest try both ways....see which method you like the best....
Great appetizer for tailgating or back yard cook outs.
Smoked Dog Turds
You'll need:
Bacon
Jalapenos
Cream Cheese
Garlic Seasoning
Remove the stem and slice the jalapenos in half length-ways. Remove the vein & seeds. Wash under cold water in a strainer.
Mix cream cheese with garlic seasoning. Fill the jalapeno halves with cream cheese mix.
Wrap the jalapenos in bacon. One strip will cover and the grease will help the bacon stick to itself and the pepper.
Use one full chimney of charcoal or set grill to 300. Place wood chips in a smoking tray or make a foil pouch and place on grill directly over the coals. Place the turds around the coals, but not directly over to avoid flare ups. Keep temp about 300 for 45 min to an hour.
When they're done, they look exactly like a dog turd and will disappear fast.
Smoked Dog Turds
You'll need:
Bacon
Jalapenos
Cream Cheese
Garlic Seasoning
Remove the stem and slice the jalapenos in half length-ways. Remove the vein & seeds. Wash under cold water in a strainer.
Mix cream cheese with garlic seasoning. Fill the jalapeno halves with cream cheese mix.
Wrap the jalapenos in bacon. One strip will cover and the grease will help the bacon stick to itself and the pepper.
Use one full chimney of charcoal or set grill to 300. Place wood chips in a smoking tray or make a foil pouch and place on grill directly over the coals. Place the turds around the coals, but not directly over to avoid flare ups. Keep temp about 300 for 45 min to an hour.
When they're done, they look exactly like a dog turd and will disappear fast.
A GOOD HEART WARMER
With the chill coming on, sometimes we need a good heart warmer to heat up the old bones.Here are some that may strike your interest...
HOT TEA TODDY
In a pitcher combine 3 CUPS OF BOILING WATER, 6 TABLESPOONS OF WHITE SUGAR, 4 ROUNDED TEASPOONS OF INSTANT TEA.
Now! Stir until the sugar is disolved...then add 1/3 cup of DARK RUM OR BOURBON Stir and enjoy in your favorite mug.
Optional...
Fresh Lemon squeezed in...
More or less liquor to taste
HUGGING COFFEE
In a 2 qt pan, put 2 CUPS OF WATER, 1/2 CUP OF PACKED DARK BROWN SUGAR, 2 CINNAMON STICKS, and 6 WHOLE CLOVES.
Bring this to a boil, then reduce, cover and simmer for about 10 minutes.
Now! add 2 MORE CUPS OF HOT WATER AND 2 TABLESPOONS OF FREEZE-DRIED INSTANT COFFEE. Turn the heat up, but do not bring to a boil...once this is done, strain the mixture into a serving container.
Take 1 OZ OF BRANDY and pour it into a mug...(hey! hey! no drinking from the bottle.)
Now add the spiced coffee and stack up a pile of pressurized whip cream on top of the coffee...(Do not stir after putting the whip cream on)
This drink will hug your body and snuggle you down into your favorite place, while sitting in front of a wood fire...
What comes afterward for dessert is of course left up to your imagination and your significant other.
With the chill coming on, sometimes we need a good heart warmer to heat up the old bones.Here are some that may strike your interest...
HOT TEA TODDY
In a pitcher combine 3 CUPS OF BOILING WATER, 6 TABLESPOONS OF WHITE SUGAR, 4 ROUNDED TEASPOONS OF INSTANT TEA.
Now! Stir until the sugar is disolved...then add 1/3 cup of DARK RUM OR BOURBON Stir and enjoy in your favorite mug.
Optional...
Fresh Lemon squeezed in...
More or less liquor to taste
HUGGING COFFEE
In a 2 qt pan, put 2 CUPS OF WATER, 1/2 CUP OF PACKED DARK BROWN SUGAR, 2 CINNAMON STICKS, and 6 WHOLE CLOVES.
Bring this to a boil, then reduce, cover and simmer for about 10 minutes.
Now! add 2 MORE CUPS OF HOT WATER AND 2 TABLESPOONS OF FREEZE-DRIED INSTANT COFFEE. Turn the heat up, but do not bring to a boil...once this is done, strain the mixture into a serving container.
Take 1 OZ OF BRANDY and pour it into a mug...(hey! hey! no drinking from the bottle.)
Now add the spiced coffee and stack up a pile of pressurized whip cream on top of the coffee...(Do not stir after putting the whip cream on)
This drink will hug your body and snuggle you down into your favorite place, while sitting in front of a wood fire...
What comes afterward for dessert is of course left up to your imagination and your significant other.
SIMPLE THINGS THAT SPARK A MEAL
EASY POPPY SEED ROLLS
Take a can of thawed biscuits and shape them into oval curvatures...lay them on a greased baking sheet, brush them with 2 beaten egg whites, then sprinkle with Poppy-Seeds...let them set about 15 minutes so they will dry...then bake in the oven at 425 degrees until golden brown...
DELITEFUL CORN STICKS
Take some thawed can biscuits and roll them between your palms until they are about 5 inches long, and cylinder in shape...Brush with heavy cream or regular cream, and then roll in corn meal..(yellow or white makes no difference)
Place on a greased baking pan, and bake at 425 degrees until golden brown...
EASY POPPY SEED ROLLS
Take a can of thawed biscuits and shape them into oval curvatures...lay them on a greased baking sheet, brush them with 2 beaten egg whites, then sprinkle with Poppy-Seeds...let them set about 15 minutes so they will dry...then bake in the oven at 425 degrees until golden brown...
DELITEFUL CORN STICKS
Take some thawed can biscuits and roll them between your palms until they are about 5 inches long, and cylinder in shape...Brush with heavy cream or regular cream, and then roll in corn meal..(yellow or white makes no difference)
Place on a greased baking pan, and bake at 425 degrees until golden brown...
The biscuit variations sound great! The corn meal one would be really good with the waay over cooked cabbage I mentioned! I am still brainstorming on a location. A commerical kitchen is not always a good demonstration kitchen as you well know. And---a good demonstration kitchen is not always a good participation kitchen. I am trying for the best of three worlds! I have a new lead I am checking out. My formative years were ages 45-75(LOL). I am not quite as old as I implied!!! Actually the same age as our mutual friend we both loved.