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31 July 2009

Recipes: 3 BBQ Sauces, Pulled Pork and Coleslaw

BBQ pulled pork over white ricePulled Pork over white rice, add some sauteed seasoned chopped bell peppers and onions and this is how I like pulled pork! - Image via Wikipedia

From Denny: Mmmmm.... Barbecue is one of those out of this world experiences we call comfort food. Our national "piggy" board always has recipes for us to enjoy. The Pork Board (proper name) featured two recipes for pulled pork sandwiches.

North Carolina (and South Carolina too) is known for its pulled pork and long, long, long, very long slow smoked cooking of the piggy meat. That's the secret, they say, to success with pulled pork. Otherwise, if you are impatient and don't cook the meat long enough, you end up with a tough product. How long do the experts tell us we should cook the meat? They are talking at least two days. That's how it gets infused with that awesome smokey flavor over a wood fire.

You can take the shortcut of cooking your piggy roast in a slow cooker though you won't achieve that intense smokey flavor that can only be achieved from a wood fire. However, the piggy roast will be moist, tender, and very flavorful when you add any of the following wonderful BBQ sauces. Whichever method you use, if you don't think it's tender enough then send it back to the cooker and cook longer to the level you like.

North Carolina-Style Pulled Pork Sandwiches

From: National Pork Board

Serves: 18

Ingredients:

1 pork butt, Boston butt or un-trimmed end-cut pork shoulder roast, about 7 to 9 pounds

5 to 7 cups hickory wood chips, soaked in water for 30 minutes

Kosher salt and freshly ground black pepper

Olive oil

3/4 cup Lexington-Style Vinegar Barbecue Sauce (recipe follows)

North Carolina Coleslaw (recipe follows)

18 hamburger buns


Directions:

1. Prepare a charcoal or gas grill for indirect cooking.

2. Remove pork from wrapper. Do not trim any excess fat off the meat; this fat will naturally baste the meat during the long cooking time. Brush pork with a thin coating of olive oil. Season with salt and pepper and place on tray until ready to cook.

3. Before placing the meat on the grill, add soaked wood chips. Place pork in center of the cooking grate with fat-side up. Cook slowly for 4 to 5 hours or until instant-read meat thermometer inserted in the middle of the pork registers 190 to 200 degrees and the meat is very tender and falling apart. If there is a bone in the meat, it should come out smooth and clean. There is no need to turn meat during the cooking time.

4. Let meat rest for 20 minutes or until cool enough to handle. Using a sturdy fork and a knife, pull meat apart and discard fat. Set aside any crispy bits of fat that have been completely rendered and look almost burned. After the meat is completely shredded, chop the reserved crispy bits and mix them into the warm pork.

5. Mix with enough Lexingston-Style Vinegar Barbecue Sauce to moisten. Serve on a white hamburger bun and top with North Carolina Coleslaw.


No Stress Barbecue Pork Sandwiches

From: Carma Rogers with the National Pork Board
Serves: 10 to 12


Ingredients:

4 to 5 pounds boneless pork butt (or pork shoulder roast)

1 (14-1/2 ounces) can beef broth

1/2 to 3/4 teaspoon liquid smoke

1/3 cup hot pepper sauce

1/3 cup Worcestershire sauce

10 to 12 sandwich buns


Sauce:

1/2 cup ketchup

1/2 cup molasses

1/4 cup Worcestershire sauce

1/4 cup yellow mustard

2 Tablespoons hot pepper sauce


Directions:

1. Put pork in bottom of a large slow cooker. Mix broth, liquid smoke, pepper sauce and Worcestershire; pour over meat.

2. Cover and cook on High for 5 hours (or 8 to 10 hours on Low) until pork is very tender.

3. Meanwhile, for sauce, combine all ingredients in large saucepan; set aside.

4. Place pork on cutting board; reserve 1/2 cup of cooking liquid from pork. Coarsely chop pork; combine with reserved cooking liquid and sauce in saucepan; heat over medium heat until warm.

5. Spoon pork onto sandwich buns to serve.


Now for the easy to make sauces:


Lexington-Style Vinegar Barbecue Sauce

From: National Pork Board

Makes: about 2 cups


Ingredients:

2 cups cider vinegar

1 Tablespoon kosher salt

1 Tablespoon ground white pepper

1/2 to 1 Tablespoon red pepper flakes (the more flakes, the hotter the sauce)

2 Tablespoons white sugar

1/4 cup brown sugar

1/2 teaspoon black pepper

1/2 cup ketchup

Directions:

Mix all ingredients together and let sit for at least 10 minutes to indefinitely in the refrigerator. The longer the it sits, the hotter it gets. Store covered in the refrigerator.

Cover of "It's All American Food: The Bes...Cover via Amazon



Click here to purchase: It's All American Food: The Best Recipes for More Than 400 New American Classics

South Carolina Mustard Barbecue Sauce

From:It’s All American Food” by David Rosengarten

Makes: about 4 cups


Ingredients:

1 Tablespoon butter

1 cup apple cider vinegar

3/4 cup French’s mustard

1 Tablespoon ketchup

1/2 cup light brown sugar

1 Tablespoon molasses

1 Tablespoon Worcestershire sauce

1/8 tsp. cayenne

1-1/2 cups cooking liquid from pork shoulder

Salt and pepper, to taste

Directions:

1. Combine the butter, vinegar, mustard, ketchup, brown sugar, molasses, Worcestershire, cayenne and the cooking liquid in a small saucepan over medium-low heat.

2. Cook 3 minutes, stirring frequently with a wire whisk. Season to taste with salt and pepper. Serve immediately.


Eastern North Carolina Vinegar Barbecue Sauce

From: “It’s All American Food” by David Rosengarten

Makes: about 2 cups


Ingredients:

1/2 cup apple cider vinegar

1/3 cup white vinegar

2 Tablespoons light brown sugar

2 teaspoons salt

1/2 teaspoon hot red pepper flakes

1 cup cooking liquid from pork

Directions:

1. Combine all ingredients in a small saucepan over medium-low heat.

2. Cook the mixture for 3 minutes, stirring frequently with a wire whisk.

3. Use or serve sauce immediately.



North Carolina Coleslaw

From: National Pork Board
Serves: 18


Ingredients:

Lexington-Style Vinegar Barbecue Sauce

1 large head of cabbage, chopped

Directions:

Mix barbecue sauce into chopped cabbage until well mixed and not quite wet. Refrigerate until ready to serve.

Have a great weekend, everyone! Thanks for visiting! Guess you had better get started on this pulled pork is you want to eat by Sunday noon... :)


Barbecue, Pulled pork, coleslaw, Cook, North Carolina, Food, Meat, BBQ sauce recipes, Fresh Every Day: More Great Recipes from Foster's Market

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Recipe: Easy Cheap Chocolate Walnut Mock Apple Pie

Mock Apple PieOriginal Mock Apple Pie Recipe Image by 3liz4 via Flickr

From Denny: Looked like it was going to rain this morning so I had to stop my posting and get out there and mow the lawn. Louisiana grows some beautiful thick lush lawns in this hot and humid heat! These are the kind of lawns you enjoy going barefoot on because they feel like thick deep moss. They also are wet to mow...so it took me a while to cool off and start writing again. :)

This little easy inexpensive recipe comes down to us from our grandmothers' and great-grandmothers' time during the Great Depression. Folks were looking for little luxuries they could afford and someone came up with the brilliant idea of using Ritz crackers in a recipe and found out it was so close to the real thing it was amazing! It took the nation by storm.

Over the years, people have played with this easy recipe, made it their own and developed all kinds of interesting variations. Try experimenting with your own variations. This week our local paper featured the antique recipe and it caught my interest. You knew I had to share it because it had chocolate! Yum!

The 1930's was the same time our beloved classic Chocolate Chip Cookies recipe was invented by an inn keeper too. Hard economic times seem to bring out the innovation in good cooks and bakers. Since our own economy is uncertain these days - people are looking for ways to reduce their spending - this is offered as an inexpensive alternative so you can still have fun no matter what is going on around you. Enjoy!

Chocolate Walnut Mock Apple Pie

From: Kraft Foods

Serves: 10

Ingredients:

2 cups sugar

2 teaspoons cream of tartar

1-3/4 cups water

Zest and 2 Tablespoons juice from 1 lemon

Pastry for 2-crust, 9-inch pie

36 Ritz Crackers, coarsely broken (about 1-3/4 cups)

2 Tablespoons butter or margarine, cut into small pieces

1/2 teaspoon ground cinnamon

½ cup chopped walnuts

½ cup semisweet chocolate chips or chunks


Directions:

1. Mix sugar and cream of tartar in medium saucepan. Gradually stir in water. Bring to boil on high heat; simmer on low 15 minutes. Stir in zest and juice; cool 30 minutes.

2. Heat oven to 425 degrees. Roll out half of pastry on lightly floured surface to 11-inch circle; place in 9-inch pie plate. Place cracker crumbs in crust. Place chocolate chips and walnuts over cracker crumbs. Pour sugar syrup over crumbs, chips and nuts; top with butter and cinnamon.

3. Roll out remaining pastry to 10-inch circle; place over pie. Seal and flute edge. Cut several slits in top crust to permit steam to escape. Place on parchment-covered baking sheet.

4. Bake 30-35 minutes or until golden brown. Cool.

Note: To prevent crust from browning too much, cover edge with foil near end of baking time if necessary.


Chocolate Walnut Mock Apple Pie, healthy recipes, Ritz Crackers, Great Depression, Baking and Confections, Baking, Chocolate chip, Apple pie, Cooking, Home


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Falling in love again: A poem about opening yourself up to love




Falling in love again: A poem about opening yourself up to love

by alekhouse @ HubPages

From Denny:

Since yesterday was my birthday I thought I'd mellow out on the early AM posting today... :)

Here's the comment I left on her page - What a beautiful piece, loved it! And such good encouragement to others to dare, one more time, in spite of feeling burned out emotionally, to love once again, discovering they can now rest in the loving. Thank you for the word treat! Blogging this on over to my poetry blog for everyone else to enjoy too! Thank you for writing it.

Writing, Arts, culture, Literature, Love, Relationships, Society and Culture

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30 July 2009

Joke: Cat Goes to Heaven

TOKYO - JANUARY 20:  A cat plays at Nekorobi c...Tokoyo Cat Cafe where for $10 customers can play with their favorite cat - Image by Getty Images via Daylife



From Denny: Today's my birthday so I thought I'd mellow out and lay back on the early AM posting. Found this over at Jokes.net, enjoy!

Cat Goes to Heaven

One day a cat dies of natural causes and goes to heaven. There he meets the Lord Himself. The Lord says to the cat, "You lived a good life and if there is any way I can make your stay in Heaven more comfortable, please let Me know." The cat thinks for a moment and says, "Lord, all my life I have lived with a poor family and had to sleep on a hard wooden floor." The Lord stops the cat and says, "Say no more," and a wonderful fluffy pillow appears.

A few days later, six mice are killed in a tragic farming accident and go to heaven. Again, there is the Lord there to great them with the same offer. The mice answer, "All of our lives we have been chased. We have had to run from cats, dogs and even women with brooms. Running, running, running; we're tired of running. Do you think we could have roller skates so we don't have to run anymore?" The Lord says, "Say no more," and fits each mouse with beautiful new roller skates.

About a week later the Lord stops by to see the cat and finds him snoozing on the pillow. The Lord gently wakes the cat and asks him, "How are things since you got here?"

The cat stretches and yawns and replies, "It is wonderful here. Better than I could have ever expected. And those 'Meals On Wheels' you've been sending by are the best!"



Cat, Roller skates, Heaven, Family, Pets, Lord, jokes, Humor

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29 July 2009

Recipe: John's Cajun Pot Roast

Pot RoastAnother version of Pot Roast Image by Offbeat Photography via Flickr

From Denny: Here in Louisiana we aren't shy about dining on meat even in hot weather. Pot Roast is a perennial American favorite and Cajuns have their spin on it. My father-in-law, John, was Cajun and a wonderful cook. He didn't have a wide range but what he cooked was awesome and everyone licked the plate! :)

He had been an Army cook in WWII. Originally, he was an infantry soldier in General Patton's pack. The story goes that Patton's troops were forever outrunning their supply lines. What that means to those of you who have never been in combat is that they often were on rations or went hungry. Everyone knows an army runs on its stomach.

Well, John was not about to be denied a good meal. Like any good Cajun country boy he just went out and shot himself a big plump rabbit. He soon had it skinned, skewered and roasting over an open fire. The whole camp smelled it and came moseying over for a friendly meal. John looked at them and yelled, "Ya bunch of Momma's boys! Go get your own damn supper!"

Of course, John was an only child and yes, a Momma's boy but at least he knew how to hunt and was independent enough to take care of himself. He had a real disdain and fear for those spoiled soldiers whose mothers did too much for them. Why? Because he saw them get shot first, killed and in large numbers during the war. He was upset they refused to be teachable in order to save their lives. "War is not a country club!" he often used to say.

It was then that the Army realized the man was resourceful and could cook better than anything listed for recipes in the Army handbook. John was taken off the field and placed on Kitchen Duty where he fed at least 4,000 men a day, three times a day.

He used to tell stories of what it was like to clean the Army cooking pots. We all would scratch our heads, wondering why that was such a big deal. Then he would describe how he had to get a ladder - he was a tall man too - to climb down into the pots to scrub them! Can you imagine how long it took for water to boil in pots that large? It must have taken hours for what we do in smaller portions for our families in only 15 minutes!

John used to cook a wonderful simple Cajun version of Pot Roast on Sundays, his favorite meal. As a new bride I was fascinated with his cooking. He also was a friend of the famous Justin Wilson who started the national obsession with Cajun and Creole food.

Justin Wilson was a fishing and hunting buddy of my husband's maternal uncle, J. B. Roux - yes, Roux really is his last name. Uncle J. B. was an incredible gumbo cook, a big bear of a man and terribly funny. He and John cooked together often, especially on Christmas Eve when they cooked gumbo together for everyone when they came by to visit during the holiday.

Anyway, Justin Wilson was interested in recording all the campfire recipes and Cajun style cooking he could. Uncle J. B. and the other friends were so used to their cooking they thought it was silly. They thought everyone knew how to cook like they did. In their minds, they could not conceive of anyone being a bad cook or not knowing how to cook the obvious.

Anyway, Justin recorded it, started up a local cooking show, wrote and sold books, made videos, went national and then international. If not for Justin Wilson, Uncle J. B.'s recipes and that of his friends would never have been published and perished with them when they died.

Over the years I've adapted John's recipe to make it my own.

John's Cajun Pot Roast

From: Denny Lyon

Total: 3 hrs 40 mins
Active: 40 mins
Makes: 6 to 8 servings

Ingredients:

3 teaspoons salt (or to your taste)

3 Tablespoons Tony Chachere's (Cajun seasoning, or to your taste)

2 teaspoons freshly ground cracked black pepper (or to your taste)

1 4-pound boneless chuck roast, trimmed of excess fat

3 Tablespoons canola oil

1 large red/purple/Cajun onion, coarsely chopped

4 medium celery stalks, coarsely chopped

1 green bell pepper, diced or sliced in strips

8 medium garlic cloves, slivered lengthwise in strips

3 Tablespoons tomato paste

2 cups low-sodium beef broth

4 fresh thyme sprigs

Optional: 8 dahes Tobasco sauce (John liked some heat!)

Optional: Fresh mushrooms

Directions:

Heat the oven to 325°F and arrange a rack in the lower third or you can place this roast in an electric skillet on the kitchen countertop like John did to simplify cleanup.

Here comes the fun tactile part: Take a small paring knife and poke and dig lots of hole in the meat all over, including the fat area. Then push the garlic slivers into each hole with a little of the spice combination or a salt and pepper combination, your choice.

Combine all dry spices in a small bowl. Evenly rub spice mix on all sides of the roast; set aside.

Heat oil in a Dutch oven/electric skillet or a large, heavy-bottomed pot with a tight-fitting lid over medium heat until smoking, about 5 minutes. Add meat and sear it, browning on all sides, about 20 minutes total; remove to a plate.

Add onion, celery, bell pepper and leftover garlic to the pot, season with salt, and cook until just softened, about 5 minutes. Add tomato paste and stir to coat vegetables. Pour beef broth into the pot and scrape up any browned bits called "fond" from the bottom.

Add thyme, meat, and any accumulated juices to the pot and bring to a simmer. Add Tobasco sauce if you are including some spicy heat. Cover and cook in the oven/electric skillet until fork tender, about 2 1/2 to 3 hours. At the last 20 minutes, add the fresh mushrooms if you are including them. John loved mushrooms and used them often.

Melt in your mouth, exploding with flavor! Serve over rice or with fresh parslied and buttered new potatotes. It's quite awesome when you get a bite of roast with a mellow garlic flavor from the simple cooking technique of inserting those garlic slivers into the meat before searing. Enjoy!

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Video: Chocolate Production Down - Venezuela's Faded Cacao Crop



From Denny: Here is what all of us chocolate lovers have been dreading - the reduction in production of our beloved cocoa beans. Did you know that weirdo Hugo Chavez is basically in charge of the chocolate industry in Venezuela? Yeah, scary. That's why production is down among other reasons. And you just thought it was bad enough he's in charge of a huge oil reserve in the world, now we hear he's messing with our chocolate too...

For almost 400 years the high-end quality of cocoa beans from Venezuela have been coveted by the best chocolate makers. Yet now Venezuela only accounts for 1% of the global production because of bad politics and outdated technology. Chavez's crazy disorganized and often cavalier bureaucracy has proven to be a daunting challenge to the cocoa farmers. And now comes along squatters the government won't remove from their land!

New York Times videos only have links. Check out this short chocolate news update video contained in the New York Times article, go here.

cocoa, Venezuela, Chavez, politics, chocolate

28 July 2009

Recipes: Chocolate Alcoholic Drinks That Taste Like Favorite Foods!

Chocolate cake with frangelico fillingChocolate cake with frangelico filling Image by DeathByBokeh via Flickr



Photo of Girl Scout chocolate drink

Photo of Chocolate cake with frangelico filling by DeathByBokeh via Flickr

From Denny: OK, these are new ones on me and quite the trend lately for bar drinks to taste like a favorite food. What fun! This reminds me of surreal artwork that tricks the mind. This is the funny food version that tricks the tastebuds. Who cares as long as it tastes good.

Girl Scout Cookie

From: Chow.com
Serves: 1

INGREDIENTS

3/4 ounce peppermint schnapps

3/4 ounce dark crème de cacao

1/2 ounce heavy cream

INSTRUCTIONS

Shake all ingredients with ice, then strain into an old-fashioned or highball glass filled with ice.



Variations - Almond Joy: Substitute amaretto for the peppermint schnapps.

Chocolate Cake: Substitute 1/2 ounce each of Frangelico and vodka for the peppermint schnapps and crème de cacao.

Chocolate Cake Shooter:

From a comment on Chow.com: "Frangelico does a very good job of tasting like chocolate cake when paired with vodka. An excellent example is a chocolate cake shooter... equal parts of Frangelico and citron vodka. Sugar a lemon wedge, then bite the lemon and drink the shot. By some weird twist, it ends up tasting almost exactly like chocolate cake."

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Recipe: Fast and Easy Sloppy Joe Biscuit Pot Pies

Key west - Sloppy Joe's at 3 AMKey West, Florida bar called Sloppy Joe's Image by bfraz via Flickr

From Denny: School season is fast approaching and busy moms need some easy recipes with little hassle to keep from being overwhelmed and over tired. Pillsbury always comes up with easy ideas at their site.

Normally, I'm not the biggest fan of frozen mixed vegetables. The only veggies that seem to do well in the freezer in my mind are things like peas or beans like lima beans and other normally dried beans. Okra doesn't do too badly either. Potatoes? Forget it! :) Seriously though, frozen veggies should work just fine here as the chili sauce will overpower any possible "freezer taste." The mustard and brown sugar will also help the flavor tremendously.

As to frozen biscuits that's your choice. I like to control what kind of fat, preferably that without cholesterol, that goes into my food so I make my own, cut them out and then freeze individually on a tray. When rock solid frozen I then place them in freezer baggies and they can last a good year if that were actually possible in our house! :)

This recipe is simple, fast and tailored to individual portions so if you want to spice up (for adults) or down (for young children or picky eaters) it can be done quickly. To make it more Cajun I'd add extra garlic powder and Cajun seasoning like Tony Chachere's (low sodium version).

Meat already has a lot of salt in it naturally, especially chicken as the sellers plump up that chicken you buy in the supermarket with injections of salt water. Sweet, huh? The up side is that salt does kill bacteria so in that sense it can be a good thing. Just watch how much salt you add to any recipe with chicken in it.

Fast and Easy Sloppy Joe Biscuit Pot Pies

From: Pillsbury.com

Serves: 2

Ingredients:

1/2 pound lean (at least 80%) ground beef
(Denny: you could substitute ground turkey or chicken)

1/4 cup chopped onion (from a medium onion)

3/4 cup frozen mixed vegetables (add some fresh chopped celery too)

1 teaspoon packed brown sugar

1/2 teapoon dry ground mustard

3/4 cup chili sauce

2 Tablespoons Worcestershire sauce

2 Pillsbury Grands Frozen Buttermilk Biscuits (from 25-oz. bag)

2 teaspoons milk

1/2 teaspoon sesame seeds, if desired


1. Preheat oven to 400 degrees.

2. Spray an 8-inch skillet with cooking spray. Add ground beef and onion and cook over medium-high heat, stirring frequently, until
beef is thoroughly cooked. Drain.

3. Stir in frozen mixed vegetables, brown sugar, mustard, chili sauce and Worcestershire sauce. Cook 2 to 3 minutes, stirring occasionally, until vegetables are crisp-tender.

4. Spoon beef mixture into 2 (1-1/2-cup) ungreased ovenproof bowls or ramekins. Top each with frozen biscuit. Brush each biscuit with milk, sprinkle with sesame seeds, if desired.

5. Bake 20 to 25 minutes or until biscuits are deep golden brown.


Photo: Key West, Florida bar called Sloppy Joe's Image by bfraz via Flickr

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27 July 2009

Video: Cheesecake Lollipops Dipped in Melted Chocolate

From Denny: I'm a big fan of these segments on CBS and Food Network where chefs demonstrate how to entertain wonderfully on a shoestring budget. This idea of taking horizontal cut squares of lasagna and then doing something different where you stand the curved edge noodles on their sides is much more asthetically appealing! And, since I've always liked to play with my food, these cheesecake lollipops that get dipped in a pot of melted chocolate, well, what can I say? Totally DIVINE!

"On this week's Chef On A Shoestring, Domenic Charomonte, Executive Chef at Match Restaurant, prepares Organic Salad, Summer Chicken Lasagna, and Cheesecake Lollipops under $35."


Watch CBS Videos Online

vertical lasagna, cheesecake lollipops, shoestring budget, food on a budget, CBS

Video: Vertical Lasagna On a Budget

From Denny: I'm a big fan of these segments on CBS and Food Network where chefs demonstrate how to entertain wonderfully on a shoestring budget. This idea of taking horizontal cut squares of lasagna and then doing something different where you stand the curved edge noodles on their sides is much more asthetically appealing! And, since I've always liked to play with my food, these cheesecake lollipops that get dipped in a pot of melted chocolate, well, what can I say? Totally DIVINE!

"On this week's Chef On A Shoestring, Domenic Charomonte, Executive Chef at Match Restaurant, prepares Organic Salad, Summer Chicken Lasagna, and Cheesecake Lollipops under $35."


Watch CBS Videos Online

vertical lasagna, cheesecake lollipops, shoestring budget, food on a budget, CBS

26 July 2009

Video: What Made Wedding Video a Web Hit?

From Denny: From reporter Mike Taibbi he explains why this wedding video has taken the world by storm. This is also a good video for people who are still scratching their heads trying to figure out what all the fuss is about on this one video.

Video: Wedding Party Recreates Blissful Boogie for Today Show

From Denny: They are at it again for national TV! One of the ushers is now in a cast since the original wedding video and was still in the dance.

25 July 2009

Viral Video: Wedding Entrance Dance

From Denny: Enjoy this fun version of how to do your wedding day! It's gone viral on the web. This will make your day for the happiness quotient!

24 July 2009

Recipe: Shrimp and Grits

Shrimp and Grits for dinnerImage by frs via Flickr

From Denny: Shrimp and Grits is a favorite comfort food here in Louisiana! Here is their version of this simple dish from the Grillroom Restaurant.

Roasting Grits for Fuller Sophisticated Flavor

As to making grits, we love Quaker Quick Grits (never instant). Then, in a dry saucepan on medium heat I dry roast the raw grits. This is great for those who want to reduce gluten in their diet or may be non-insulin diabetics, eager to reduce too much starch in a favorite food. Dry roasting is great for using for most grains to accomplish that goal.

Don't over roast the grits or too much starch is burned off and then they won't stick together properly when cooking. If you do over roast them you can add raw grits to the boiling water to help pull it together. It's a fix but not as good as doing a lighter roasting. I go for the smell to tell me when it's roasted perfectly. It begins to lose the raw smell and develop that savory nutty scent of roasting.

Make sure the water is already boiling as the grits roast quickly and can burn if you are not ready to empty them into the cooking pot. Pour in a sifting motion and whisk the dry roasted grits into the boiling salted water. Make sure you use a wire whisk as you add the grits to the boiling water so you won't get any lumps. Then I add some clarified butter to the cooking grits. That's for the plain version.

To spice it up for a late breakfast, lunch or dinner meal I add some garlic powder, turmeric (turns it yellow for a festive look, especially on a white plate, and turmeric spice gives it a slight curry flavor), a bit of Cajun seasoning (a light touch as it is salty), some favorite chili powder and voila! yummy! You can always add your favorite cheese and turn it into Cheese Grits.

For the non-Southerners who are asking "what the heck is a grits cake?": What this restaurant is doing for the grits cake portions is pouring hot grits to cool in portion size shapes. Cooled grits are often cut into portions and fried or baked to heat for another dish. It's a great way to use up leftover grits. Of course, the ducks from the tiny pond in our back yard - otherwise known as the Locust Brothers when it comes to leftovers like grits - usually demand their grits meal for the day because they so love it! They also love cat food... :)

Shrimp and Grits


From: the Grillroom


Ingredients:

6 shrimp each, 16 to 20 count size

1 ounce olive oil blend

1 each grit cake portion

1/2 Tablespoon Cajun seasoning

2 ounces white wine

4 ounces oyster BBQ butter

2 ounces pepper mix

1 ounce Cajun tasso ham, 1/4" x 1/4" diced

1/2 teaspoon salt and pepper mix

1 teaspoon parsley, chopped

1/4 teaspoon Cajun seasoning

1 each lemon wedge

1 each thyme sprig

Directions:

Place the grit cakes in the oven to heat throughout.

Heat a saute pan over high heat and add the oil.

Add the shrimp, peppers, onions, and ham. Season with 1/2 Tbsp. of Cajun seasoning and the salt and pepper mix. Saute briefly. Add the white wine and reduce until dry. Add the BBQ oyster butter and bring to a boil. Reduce the heat to a simmer and cook until the shrimp are cooked throughout.

Bank the grit cake pieces off of each other in the center of a square plate. Pour the saute mixture over the top of the grits, arranging the shrimp so they are on top.

Garnish with the chopped parsley, thyme sprig and the lemon wedge


Cajun cuisine, Shellfish, Shrimp and Grits, Fish and Seafood, Olive oil, Cook, Home, Grits, Shrimp, Barbecue, BBQ, Chili powder, Cajun

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Recipe: Sour Cream-Chocolate Cake with Peanut Butter Frosting and Chocolate-Peanut Butter Glaze




From Denny: I seem to have a talent for locating all recipes for the chocolate calorie monsters! :) Have fun with this crazy recipe! Also, if you are a chocolate and peanut butter fiend, then you simply must make this special cake. "I'm just saying..." :)

Sour Cream-Chocolate Cake with Peanut Butter Frosting and Chocolate-Peanut Butter Glaze

From: Sky High: Irresistable Triple-Layer Cakes
and from SmittenKitchen.com (who made a few amendments)

"This cake is INTENSE. Serve it in the thinnest slices possible, and keep a glass of milk handy." - SmittenKitchen.com

Makes: an 8-inch triple-layer cake
Serves: 12 to 16

Ingredients:

2 cups all-purpose flour

2 1/2 cups sugar

3/4 cup unsweetened cocoa powder, preferably Dutch process

2 teaspoons baking soda

1 teaspoon salt

1 cup canola oil

1 cup sour cream

1 1/2 cups water

2 Tablespoons distilled white vinegar

1 teaspoon vanilla extract

2 eggs

1/2 cup coarsely chopped peanut brittle (optional, makes the cake very rich)


Directions:

1. Preheat the oven to 350 degrees F. Butter the bottoms and sides of three 8-inch round cakepans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.

2. Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine them well. Add the oil and sour cream and whisk to blend. Gradually beat in the water. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed. Divide among the 3 prepared cake pans.

3. Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completely. (Deb note: These cakes are very, very soft. I found them a lot easier to work with after firming them up in the freezer for 30 minutes. They’ll defrost quickly once assembled. You’ll be glad you did this, trust me.)

4. To frost the cake, place one layer, flat side up, on a cake stand or large serving plate. Spread 2/3 cup cup of the Peanut Butter Frosting evenly over the top. Repeat with the next layer. Place the last layer on top and frost the top and sides of the cake with the remaining frosting.

Note: Making a crumb coat of frosting – a thin layer that binds the dark crumbs to the cake so they don’t show up in the final outer frosting layer – is a great idea for this cake, or any with a dark cake and lighter-colored frosting. Once you “mask” your cake, let it chill for 15 to 30 minutes until firm, then use the remainder of the frosting to create a smooth final coating.

Note 2: Once the cake is fully frosting, it helps to chill it again and let it firm up. The cooler and more set the peanut butter frosting is, the better drip effect you’ll get from the Chocolate-Peanut Butter Glaze.

5. To decorate with the Chocolate–Peanut Butter Glaze, put the cake plate on a large baking sheet to catch any drips. Simply pour the glaze over the top of the cake, and using an offset spatula, spread it evenly over the top just to the edges so that it runs down the sides of the cake in long drips. Refrigerate, uncovered, for at least 30 minutes to allow the glaze and frosting to set completely. Remove about 1 hour before serving. Decorate the top with chopped peanut brittle.

Peanut Butter Frosting

Makes: about 5 cups

Ingredients:

10 ounces cream cheese, at room temperature

1 stick (4 ounces) unsalted butter, at room temperature

5 cups confectioners’ sugar, sifted

2/3 cup smooth peanut butter, preferably a commercial brand (because oil doesn’t separate out)

Directions:

1. In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.

2. Add the peanut butter and beat until thoroughly blended.

Chocolate-Peanut Butter Glaze

Makes: about 1 1/2 cups

Ingredients:

8 ounces seimsweet chocolate, coarsely chopped

3 tablespoons smooth peanut butter

2 tablespoons light corn syrup

1/2 cup half-and-half

Directions:

1. In the top of d double boiler or in a bowl set over simmering water, combine the chocolate, peanut butter, and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth.

2. Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm.

Cake photo by kimberlykv @ flickr

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23 July 2009

Recipe: University Club's Skillet Chocolate Gooey Cake

GooeyChocolateCake1Image by culinary.curiosity via Flickr

From Denny: For all you folks who like to try a different way of doing something, here's a way to cook a cake on top of the stove in a skillet! It has to be energy conscious rather than turning on the big oven to bake a cake. It looks like a real calorie monster so you know it tastes divine! For those of you who like gooey cakes and eat raw cake batter this cake is for you! :)

University Club's Skillet Chocolate Gooey Cake

Ingredients:

10 Tablespoons Butter

1 pound chocolate pieces

8 eggs

1 1/2 cups sugar

1 1/2 cups flour

melted butter as needed

powdered sugar as needed

Directions:

Melt butter and chocolate pieces in double boiler. Stir until melted and smooth.
Add eggs to the chocolate mixture and whip until smooth. Add sugar and stir until smooth. Fold in the flour. Make sure to scrape the sides of the bowl to incorporate the flour.

Lightly butter the skillet. On low to medium heat, add chocolate batter to skillet. let cook until sides are firm and firmness starts to move toward the center. Carefully turn cake over to cook top. Remember to keep the cake on low to medium heat. The bottom will burn if the fire is too high.

When cake is done all around the outside, place on plate and top with powdered sugar.

The cake will be gooey on the inside. Enjoy.


Baking and Confections, cake, chocolate, Cook, Cooking, Home, skillet cake, chocolate cake

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Recipe: Pecan Crusted Red Snapper

Pecan crusted chickenThis is a pecan crusted chicken version, pecan crusting is versatile! Image by churl via Flickr

From Denny: This is a very simple recipe to do at home as it comes from a friendly family-style diner restaurant that has been a Baton Rouge institution for decades! The father has retired and the son, a daughter and grandson have taken over running the two locations. Frank's has long been a family favorite for their breakfast, and their homemade biscuits, have put them on the map around here!

Pecan Crusted Red Snapper

From: Frank's Restaurant (2 diners, one on Airline Hwy. in Prairieville and the other on Florida Blvd. in Baton Rouge)

Ingredients:

10 ounces Red Snapper

2 Cups Buttermilk

1 Cup Flour

Salt & Pepper to taste

1 Cup Pecot Bread Crumbs

1 Tablespoon Chopped Pecans


Directions:

Dip Snapper in buttermilk and then into flour.

Add salt and pepper.

Add pecans to bread crumbs.

Dip again in buttermilk and then into pecot breadcrumbs.

Put snapper in hot buttered pan or grill.

Turn snapper 3-5 minutes or until golden brown.


Bourbon Sauce:

1/2 oz Rum

1 Tablespoon Butter

1/4 cup of Demi Glaze

Directions: Mix rum, butter and glaze together. Whip on medium heat until thick. Pour over Red Snapper.


Snapper, Pecan Crusted Red Snapper, easy, Cajun, Fish and Seafood, Frank's Restaurant, diners, Baton Rouge

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22 July 2009

Funny Video: I Just Want a Pizza!

From Denny: This girl, Justine, is so funny! She cold calls a bunch of stores asking to order a pizza. Most of them don't catch on to her snarky ways but one guy finally did and the exchange and how she gets out of it is hilarious! He really nailed her and his comments are unbelievable. Of course, her close-up facial expressions steal the show, enjoy!



comedy, funny videos, hilarious, IJustine.com

Does Happiness Elude You?



From Denny: Good quotes always get me going on a short essay whether it's to impart new information or a passion of opinion! When I was writing about this quote for my quotes blog, Beautiful Illustrated Quotations, it just seemed like a good idea to share on some of my other blogs. Happiness chemicals are offered up by a good piece of chocolate and it just seemed like a good fit to discuss the subject here from a quote. This quote comes out of the literary past of famed German writer, Goethe.

One of the beauties of coming from a family of very long-lived people is that you don't lose the institutional memory of historical events. Another plus is that you don't lose what former generations taught in the way of good character. What is in fashion in one generation is often out of fashion in the next and, so, we lose the cultural continuity of good values.

Like in any family there were those in mine who were, well, slugs, when it came to good character. To a person they lived miserable anti-social lives, unhappy the majority of the time because they focused too much upon themselves. In my book there is nothing wrong with being good to your self. Just try to make the same good faith effort for others as you would yourself and your life is enriched!

For instance, I enjoy writing all these many blogs. It gives me a creative outlet for color, design and writing about anything and everything that interests me in this world of awesome wonders. Writing these blogs also gives me a chance to share with others as if these blogs were the ultimate social site of sharing! By sharing with others a person can enrich the lives of others while they enrich their own.

Then comes the Joy as was taught in previous generations. This kind of Joy has lain dormant for the past 25 years or so, drowned out by business greed and the drive to unbalanced excessive and financial only success. There are a lot of facets to the concept of success. Monetary wealth and accumulation is only a small part of the equation. This much power and large wealth requires the learning of real wisdom in order to not be destroyed by such power. I could get into what the ancient Kabbalists have to say about the power inherent in money and how to prepare for basically trying to grab a tiger by the tail but that would be another very long post! :)

Perhaps it's time for global society to rediscover some of the ancient wisdom of past societies, learning to appreciate the success of others as well as their own. Happiness can be an elusive creature to those who are calculating and refuse to dig deep into their hearts and offer up greater generosity to those around them. Generosity of spirit goes a long way to creating a much happier life!

Funny Dog Photo by Phil Romans @ flickr

Johann Wolfgang von Goethe at age 69, painted ...Goethe at age 69 Image via Wikipedia



Quote

“Who is the happiest of men? He who values the merits of others, and in their pleasure takes joy, even as though t'were his own.” - Johann Wolfgang von Goethe (German Playwright, Poet, Novelist and Dramatist. 1749-1832)

Johann Wolfgang von Goethe, Money, History, Family, German language, Good faith, denny lyon, Arts, Kabbalah, Literature, Kids and Teens



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21 July 2009

Recipe: How to Make German Chocolate Cake Without a Mix

Ancestral Memory - Michael Lewis Miller - Germ...Image by Marshall Astor - Food Pornographer via Flickr

From Denny: Now that the economy has everyone so wallet conscious people are learning how to be more independent of convenience foods! I've never been a huge fan of cake mixes as the texture seems to be so, well, gummy. Too many preservatives and who knows what else is in there you don't know about. More than anything, it's a great idea to learn how to make your favorite foods without pre-packaged kitchen helpers so you don't become miserably co-dependent. You also end up with a much higher quality and fresher food!

Found this little gem of a recipe over at the AOL food section. I've always enjoyed German Chocolate Cake but the cake mixes often leave a lot to be desired. Here is the real deal like people used to make it in our grandmothers' time before the large conglomerate food companies started pushing cheap imitation cake mixes on busy women trying to get a good meal on the table in less time.

There are some things that just require the time to make them. You can always break up most recipes into smaller time allotments over a few days when you are pressed for time - or suffer from ADD and can't focus for long. Either way you get to eat well! :)

German Chocolate Cake

From: Stephanie Zonis, "For Chocolate Lover's Only," StarChefs.com
Adapted by StarChefs.com

Prep: 15 mins
Cook: 35 mins

Ingredients:

Frosting:

2 cups shredded, sweetened coconut

1-1/4 cups chopped pecans

1 cup evaporated milk

4 egg yolks, from eggs graded "AA large" (Denny note: AA is fresher than A)

1/2 cup firmly packed light brown sugar

1/2 cup granulated sugar

9 Tablespoons (1 stick + 1 Tablespoon) unsalted butter, cut into pats

1 teaspoon vanilla

Cake:

2 cups buttermilk

3/4 cup (1-1/2 sticks) unsalted butter, cut into pats

2-1/2 cups flour

2-1/4 cups granulated sugar

2/3 cup Dutch process unsweetened cocoa powder

2 teaspoons baking soda

Pinch salt

2 eggs, graded "AA large" - beaten to mix

2 teaspoons vanilla

Directions:

For Frosting:

Combine coconut and pecans in small bowl and set aside. Pour small amount of evaporated milk into heavy-bottomed, nonreactive 2 quart pot. Add egg yolks. With large spoon, beat to mix well. Gradually and alternately add remaining evaporated milk and both sugars, beginning with evaporated milk and stirring well after each addition. Add butter pats. Place over medium heat. Stir constantly until mixture just comes to a boil (it may appear as though very slight curdling takes place as mixture heats--OK). Remove from heat immediately; mixture will be thin. Stir in coconut and pecans, then add vanilla. Cool briefly, then chill. As frosting chills, beat occasionally with large spoon. Frosting should thicken considerably to spreading consistency in 2-1/2 to 3 hours, but it's OK if it needs to chill longer--this frosting won't harden completely.

For Cake:

Grease two 9" by 2" deep round layer cake pans with vegetable shortening. Line bottoms with wax paper cut to fit, grease paper, then dust entire inside of pan lightly with flour, knocking out any excess. Set aside. Adjust rack to center of oven; preheat oven to 350 degrees F. In small, heavy-bottomed, nonreactive saucepan, combine buttermilk and butter pats. Set over low heat; stir often just until butter is melted. Remove from heat; set aside to cool until just warm.

Meanwhile, into large bowl sift together flour, sugar, cocoa powder, baking soda, and salt. With whisk or large spoon, mix well until of an even color. When buttermilk mixture is warm, add beaten eggs and vanilla; with fork, beat in to mix well. Add all at once to dry ingredients. With whisk or hand-held electric mixer, stir until dry ingredients are moistened, then beat just until batter is well-combined (a few small lumps may remain--OK). Divide batter, which will be thin, evenly among prepared pans. Run batter up sides of pans slightly by tilting pans in a circular motion. Drop each pan three times onto a flat surface from a height of about 3" to distribute air bubbles in batter.

Bake in preheated oven 30-35 minutes, reversing pans back-to-front and exhanging oven positions about halfway through baking time. Cake is done when a toothpick inserted in center emerges with only a few moist crumbs clinging to it. Do not overbake. Remove to cooling rack. Let layers stand 10-15 minutes.

Gently loosen cakes from sides of pans. Invert onto cooling racks; remove pans and gently peel wax paper from bottoms of layers. Re-invert to cool completely, right side up, before frosting.

To assemble:

If necessary, trim tops of cooled layers so they are level. Place one layer upside down on serving plate. Top with half of the chilled, thickened frosting. Spread frosting almost, but not quite, to edges of layer. Top with second layer, right side up. Press cake together gently to force frosting to edge of first layer. Top second layer with remaining frosting and spread evenly over top. Serve immediately or chill until needed; refrigerate any leftovers.

To cut this cake, you'll need a large, sharp, heavy knife. I use a knife with a serrated edge, though I know people who use a straight-edged knife here; try both and see which you prefer. You'll also need something to drink when you eat this--a glass of milk or a cup of coffee are fine accompaniments.



Cake, Cook, Butter, make a cake without the cake mix, Baking and Confections, German Chocolate Cake, Home

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20 July 2009

Funny Video: I Just Want a Pizza!

From Denny: This girl, Justine, is so funny! She cold calls a bunch of stores asking to order a pizza. Most of them don't catch on to her snarky ways but one guy finally did and the exchange and how she gets out of it is hilarious! He really nailed her and his comments are unbelievable. Of course, her close-up facial expressions steal the show, enjoy!



comedy, funny videos, hilarious, IJustine.com

Video: Bobby Flay's Fancy Food Finds

From Denny: I don't know how I missed this cool video discussing the latest food trends like, drumroll, pahleez! chocolate tortilla chips, yum! Chef Bobbly Flay, reporting on what he discovered at the Fancy Food Show, gives you some great ideas on how to pair or use as an ingredient many of these new trendy tasty snack chips.

"TV host and chef Bobby Flay showed off some of the great new foods featured during New York City's Fancy Food Show."


Watch CBS Videos Online

Bobby Flay, Fancy Food Show, New York City, food trends, chocolate

19 July 2009

Bloggers Unite: Global Human Rights Abuses



Update: Federal Agents Investigate Burger Kings Treatment of Foreign Students - An excerpt: "RIVERTON, Wyo. – Federal agents from the Department of Immigrations are expected to arrive in Riverton today to investigate a possible indentured service case involving foreign students. Five university students working in the states through an exchange program said they were fired from the local Burger King and evicted from squalid living quarters provided by the company after they complained about the conditions.

They described the 15x15-foot house as a boiler room prison, because the windows wouldn’t open, bunkbeds with air mattresses were the beds, a hot-plate on a counter sufficed for a kitchen stove and the toilet and shower stall were unsanitary due to corrosion.

Riverton police, who executed the eviction notice over the weekend, were appalled at the conditions found and reported the situation to immigrations and the U.S. Attorney’s Office. Local Burger King management has refused comment and corporate officials in Florida say they were unaware of the situation. The students were matched with the local Burger King through the work/travel programs of Worldwide International Student Exchange (WISE) and Aspire Worldwide. They paid $3,500 to $5,000 each to participate, and were told adequate housing would be provided at an affordable fee.

They said rent for the house was $1,800 a month, paid to Burger King District Manager Peggy Handran. Her phone number listed on the work agreement is no longer in service.

The university students are all men, ages 18-21, coming from Turkey, Mongolia, Azerbaijan and the Ukraine. They have found temporary sanctuary with a neighbor, Donna Michel."

Click on the title link for the rest of the story.

From Denny: This is a post I ran over at The Social Poets Friday evening for the Bloggers Unite Human Rights Day post on 17 July 2009. Bloggers everywhere are all blogging on the same day about human rights.

***

Humanity is at a crossroads in our world history where we must make a profound decision. It’s time to live better.

Currently, human rights abuses are no longer exclusive to certain regions of the globe. There is a sharp increase in human rights abuses worldwide for decades now and situations are increasing in violence yearly.

Stories abound globally of the most heinous crimes to humanity. Nothing good is accomplished by mankind trying to annihilate mankind. Just what is going on in the world? Here are just a few areas:

• Hamas and Taliban Islamic terrorists and other terrorist groups worldwide are on a bloodthirsty killing spree with bombings of civilians, women and children in many places in the world.



Photo by azrainman @ flickr

• Rogue unstable governments, covertly cozy with terrorist groups, working feverishly to acquire the nuclear bomb so they can kill off their neighbors they don’t like because they are another religion, a different economic or another kind of social system – or just plain won’t give them what they want.

• Genocide in Africa because people of different tribes can’t work out their differences like civilized people.



• Jailing journalists - trying to report the truth - as political temper tantrums to get their own way: North Korea and Iran.

• Tortured prisoners worldwide with the most notable recent heinous acts perpetrated during the Bush years on terrorist suspects never given trials, mainly because there was no real hard evidence.



• Under Taliban Islamic law and culture women are still regarded as subhuman and not deserving of first class treatment like men.

• Here in the United States, during the Bush years, women were raped, often savage gang rapes, at our military universities yet went unreported.

• Then there are battered women worldwide from Islamic to Christian countries whose husbands will not stop pummeling them.



We, the majority, are allowing the few to terrorize us, our neighbors and our loved ones. We must mobilize to stop it. How? Education for starters.
In the end, in order for humanity to not come to an end, we must consider a working alternative to what exists today in the way of abuses. It is a basic human right to be loved. Loved, you say? Yes, loved. We all have the right to be loved.

Love comes in many forms. We have the human right to certain expectations of basic decency and civility. We have the human right to healthy drinking water and sanitation and affordable housing. We have the human right to expect our political leaders that are guardians of our country to be honest and get serious about addressing pressing social and economic issues.



Photo by alicepopkorn @ flickr

Human rights abuses worldwide, in our own countries, in our homes will continue until the average person stands up and says "No!" to it all. Human rights abuses will continue until we all get serious about connecting up to create a tsunami force to push humanity along until we all do better, choose better and, in the end, start living better. Now that’s Love in action! We all have the human right to be loved. Let’s give Love.

A few places you can go for education and plug in to help:

Bloggers Unite where you can help by blogging

Youth Movement For Human Rights - worldwide

Human Rights Watch

Amnesty International, dedicated to bringing world attention to human rights abuse


North Korea, United States, denny lyon, Human rights, Nuclear weapon, Africa, Amnesty International, Human Rights and Liberties, Sharia, The Social Poets

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