The Culinary Misadventures of the Barkley's

Cranberry Orange Loaf

2011-12-11T20:06:00.004-06:00

Cranberry Orange Loaf

INGREDIENTS:
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon grated orange zest
1 1/2 cups fresh cranberries
1/2 cup pecans, coarsely chopped
1/4 cup margarine, softened
1 cup white sugar
1 egg
3/4 cup orange juice
DIRECTIONS:
1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf
pan. Whisk together flour, baking powder, baking soda, and salt. Stir in orange zest,
cranberries, and pecans. Set aside.
2. In a large bowl, cream together margarine, sugar, and egg until smooth. Stir in
orange juice. Beat in flour mixture until just moistened. Pour into prepared pan.
3. Bake for 1 hour in the preheated oven, or until the bread springs back when lightly
touched. Let stand 10 minutes, then turn out onto a wire rack to cool. Wrap in plastic

Smoked chicken and pork loin

2010-10-21T20:34:00.008-05:00

I had the hankering for some smoked chicken so I got the largest bird I could find at Sam's. I hate to waste good smoke so I got a pork loin at the same time. I brined them overnight in a mixture of salt, dark brown sugar, chipotle powder, granulated garlic, black pepper, and a bit of cinnamon.

I rubbed the loin and the chicken in my dry rub. Salt, chili powder, dry mustard, brown sugar, granulated garlic, and ground smoked jalapeño. I put them on the smoker and added water to the pan.

They smoked for 4 hours between 210 and 225 degrees.

Heather and I had a bit of the chicken for lunch. That satiated my hankering and I shredded the rest for some gumbo (wait till next post for details). We had the pork that night and I enjoyed it for lunch several days.

Recipes from our Pickwick trip

2010-06-20T16:31:00.005-05:00

THE ULTIMATE CRAB CAKE RECIPE

1 lb jumbo lump crab meat
2 lg eggs beaten
3 Tbsp heavy cream
1/2 tsp Worcestershire Sauce
1 tsp Dijon Mustard
1 Tbsp Old Bay Seasoning
dash cayenne pepper
fresh ground pepper to taste
3 Tbs. minced scallions
1/4 cup minced onions
1/4 cup minced parsley
1/3 cup Hellman's mayonnaise
Few dashes pepper vinegar
1/2 to 1 cup panko bread crumbs

Whisk the eggs in a lg bowl with the cream, mustard, Worcestershire, pepper vinegar, Old Bay
seasoning, cayenne and pepper to taste until mixture is well blended. Add the scallions, onions,
parsley and mayonnaise. Gently fold in the crab meat and breadcrumbs taking care not to break
up the jumbo lumps. Using your hands, divide the crab meat into 8 shaping them gently into
rounds. Chill covered in plastic wrap for 1 hour. Heat a few Tbsp butter and oil in heavy skillet
saute 3-4 minutes each side till golden brown. Keep warm in a 200 degree oven.

Green Bean, Walnut and Feta Salad

Recipe courtesy Guy Fieri

Ingredients
• Kosher salt
• 1 1/2 pounds green beans, trimmed
• 1 red onion, thinly sliced
• 1 1/2 cups toasted chopped walnuts
• 1/2 cup white wine vinegar
• 3/4 cup olive oil
• 1 cup feta, crumbled
• Freshly cracked black pepper

Directions
Bring a large pot of water to a boil over high heat and season with a large pinch of salt. Add the green beans and cook for 3
to 4 minutes until tender but still crisp. Transfer to a boil of iced water to cool and then drain and pat dry.

Add the green beans, onions, and walnuts to a large bowl.
In a separate bowl, whisk together the vinegar and olive oil. Season with salt and pepper, to taste.
Pour the vinaigrette over the green beans, onions, and walnuts and toss to combine. Transfer to a platter and top with
crumbled feta and freshly cracked black pepper.

AVOCADO NEST WITH SEAFOOD FILLING AND SAFFRON SAUCE
Recipe Provided By the California Avocado Commission

Ingredients
■1 quart heavy cream
■Large pinch of saffron threads, toasted and ground
■ Salt, as needed
■ Freshly ground white pepper, as needed
■2 lb. and 4 ounces shrimp (36 to 40 count), peeled, deveined, cut in 1/2-inch pieces
■2 lb. and 4 ounces scallops, cut in 1/2-inch pieces
■ ½ oz. dried tomatoes packed in oil, drained and diced
■1 Tbsp. fresh dill, chopped
■½ cup fresh lemon juice
■12 California Avocados (about 6 lbs.)
■ White sesame seeds, toasted, as needed
■ Black sesame seeds, toasted, as needed
■36 flat leaf parsley or chervil sprigs
Instructions
Reduce cream by one quarter, about 10 minutes; stir in saffron.
Lightly season to taste with salt and pepper; strain. Chill.
Mix seafood with tomato and dill; reserve.
Just before service, fold in 1/2 cup lemon juice or to taste.
Per Order:
Peel, halve, and seed 1 avocado. Thinly slice each half lengthwise; brush slices with lemon juice.
On a serving plate, overlap avocado slices in a circle, forming a nest.
Fill nest with 3/4 cup (5 ounces) seafood mixture.
Pour 1/4 cup saffron sauce around nest.
Garnish with black and white sesame seeds and 3 sprigs of parsley.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Eggs Benedict

Ask Heather.....

Fillet with Boursin, baked potato, steamed broccoli

Grilled Pizza Margherita

2010-06-12T21:37:00.002-05:00

Our garden is finally producing and I was anxious to partake of the bounty. Heather and I are not huge tomato fans so I had to find a way we could enjoy them. I made an herb infused pizza crust dough. Then I skinned, seeded, and diced all the fresh, ripe tomatoes we had. I took some fresh basil from the garden and made a chiffon. I grilled the dough until it was crispy on the outside and chewy in the middle. (Note: Do NOT poke air holes in the dough with your finger.) I topped it with the produce and took marinated mozzarella balls and placed them around the pie. Back on the grill until it was all a melted goo. Can't wait until we have some more ripe veggies.

Louisiana Bistro

2010-06-12T20:28:00.009-05:00

On a recent business trip to NOLA, Tom and I wanted to pay homage to one of my favorite chefs, Susan Spicer. I didn't know what our schedule was going to be so I didn't make reservations. However, we decided to hoof it over to Bayona to see if they could sneak us in. Alas, there were no available tables and to make it worse, chef Spicer was there that night. The hostess suggested Louisiana Bistro which is a block away. We decided to try it.

What the quaint restaurant lacks in size, it make up for it in style. There is a standard menu with typical Bistro fair. We noticed a "Feed me" option on the menu. You could choose between 3, 4, or 5 course meal. Chef Eric Mars comes out and asks you what you like and don't like. Then he goes back to the kitchen and works his magic.

The First dish was three crawfish beignets on a plate of lemon burre blanc with a cayenne drizzle. I had no idea beignets could be savory. They were light and perfectly done. The chef came out and explained the dish. Too cool.

The second course was grilled swordfish on a sweet potato puree with a blah, blah sauce. I couldn't understand what he called the sauce. I called it tasty. I wouldn't have paired sweet potatoes and swordfish, but I am glad chef Mars did. Wow!

The final course was saffron rice stuffed roasted quail on a tasso ragout. Holy crap this was good. I had told Chef Mars I really liked tasso and was disappointed I hadn't see it yet. The ragout was incredible. The quail was tender and juicy. It was a nice way to finish the meal.

Kudos Chef Mars! Thanks for the great meal!

http://www.louisianabistro.net/

Mrs. Jean's Cinnamon rolls

2010-01-26T19:11:00.006-06:00

While on our trip to NOLA, we stayed in the greater Picayune metro area at James' parents house. I was cordially greeted and made welcome immediately. After a long day of work and driving, it was nice to change the pace and relax to share memories and in Mr. B's case, opinions. If you need an opinion, he will be glad to share his.

The hospitality didn't end there. After a restful evening, I was awoken to the wonderful aromas of freshly baked pastry and coffee. Mrs. Jean had made an entire pan of her special cinnamon rolls. They were very light and flavorful. The icing was not overly sweet and rounded out the pastry nicely. The story and history of the recipe was also interesting. It was handed down from Mrs Jean's grandmother. She showed me her cherished original paper. It was well worn and fragile. Many years ago she had copied the recipe to a card and it too was well worn. To show how technology has changed things, she took the card from my hand as I was writing the recipe down and placed it on her multi-function copier/scanner/printer and made a copy for me.

With her permission, I will share her family's favorite breakfast recipe:

Basic Sweet Dough

2 packages active dry yeast
1/2 cup warm water
4 cups all purpose flour
1/2 cup sugar
1 tsp salt
3/4 cup butter
1/2 cup milk, scalded and cooled
2 eggs, slightly beaten
butter, melted

Sprinkle yeast over water to dissolve. In large mixing bowl combine flour, sugar, and salt. On low speed of mixer, cut butter into flour mixture until it resembles coarse meal. Combine milk, eggs and dissolved yeast. Add to dry ingredients, mixing thoroughly. Brush with melted butter; cover and chill overnight.

Pecan Rolls

1/4 cup butter
1/2 cup firmly packed light brown sugar
1/4 cup light corn syrup
pecan halves
1 recipe Basic Sweet Dough
1/2 cup firmly packed light brown sugar
1 tsp cinnamon

In a small saucepan combine butter, 1/2 cup sugar, and corn syrup. Bring to a boil. Divide dough in half. Roll each half on lightly floured surface. Roll each half to measure 18 x 12 inches. Brush with butter. Combine 1/2 cup sugar and cinnamon; sprinkle 1/4 cup over each. Roll from longer side; cut in 1-inch slices and place on sheetpan. Brush with melted butter. Allow to stand in warm place until double in volume. Pour sauce over the top and bake at 375 for 15 minutes.

Red Beans and Rice

2010-01-25T19:02:00.004-06:00

To get ready to watch the Saints win the conference title game and go to the Super Bowl for the first time ever, I decided to make a batch of Red Beans and rice.

I just happened to be in New Orleans last week for a work conference and stopped by a Winn Dixie in Slidell, LA on the way home. I picked up a some groceries I can't find local: Andouille, Camellia's red beans, tasso, pickled pork, and some Abita that isn't allowed in Mississippi.

Camellia's red beans are a NOLA classic. They offer the perfect texture and flavor. I used a one pound bag for this recipe. I rinsed and picked through them.

I chopped one medium onion, 2 green bell peppers, and 3 celery stalks. This is known as the Holy Trinity in creole cuisine. I sautéed the Trinity in some bacon drippings for about 6 minutes until they were getting soft. Then I smashed 4 toes of garlic and added to the mix. I mixed that up and let it cook another 2 minutes. I seasoned with salt and pepper while they were sweating.

I then added a quart of chicken stock, a quart of water, a tsp of dried Thyme, about 6 ounces of diced tasso, 16 ounces of pickled pork, a tsp of creole seasoning, and rinsed beans. I stirred while it came to a boil.

Cover and cook for about two hours, stirring every 10 minutes or so. Uncover and cook slowly until it is the consistency you want, about 30 more minutes for me. I like them creamy, not soupy, but to each his own. Some people smash some of the beans to thicken it, but some people also use dried potato flakes. (Just kidding, I've done both).

I grilled some Andouille. I ladled the beans over white rice and garnished with some chopped onion, cheddar cheese, and a jalapeño pepper. I had mine with an Abita Pale Ale.

It must have worked because the Saints (formerly the "Ain'ts") won! Drew Brees owes me for that one.

A note about pickled pork: It adds a brightness and tang that can't be substituted. If you don't have access or patience to make it, add a tsp of red wine vinegar while sweating the Trinity and add a Tbl just before serving.

Rib Roast

2010-01-17T14:23:00.004-06:00

Heather picked up a rib roast from Fresh Market. I wanted to repeat what I did for Christmas last year. I started by making a paste with horseradish, fresh thyme, coarse black pepper, rosemary, crushed garlic, and olive oil. I coated the roast with the paste, wrapped it in foil and let it rest in the fridge overnight.

I let it come to room temperature before placing in a roasting pan and roasting it on a low 275 oven until it reached 130 in the middle of the roast. I cooked it slow because I wanted it to be the same amount of doneness throughout. If you are serving for a group that might want different temps, you can kick up the temp. Anything more than medium rare would be sad, but some people just don't understand.

Heather made a sun dried tomato rissoto and steamed some broccoli. She also made a mushroom sauce.

Arancini (Fried Risotto Balls)

2009-11-15T16:57:00.004-06:00

Mimi had given me an Italian cookbook for my birthday and I was flipping through it. I saw Arancini and planned on trying it out. I had really forgotten about it till I looked in the fridge and saw a fresh mozzarella ball. I had all the ingredients and some time, so I started by making a basic mushroom risotto. You can find the recipe here: http://rhctbarkley.blogspot.com/2009/06/tuscan-chicken-with-mushroom-risotto.html

Once it has time to cool (or use leftovers from the day before), add 2 eggs.

Then form them goo into balls about the size of a golfball. Take small cubes of fresh mozzarella and work them into the center of the ball. Next, get some oil hot. Roll the balls in breadcrumbs (I was out of regular breadcrumbs so I used panko). These can be frozen at this point and fried later. I dropped some in the oil and fried on both sides until browned. I drained them on paper towels and seasoned them with a bit of salt.

I was surprised how tasty these were. The gooey melted cheese center makes them fun to eat as well. I will NEVER through away leftover risotto again.

Spicy Italian soup w/ gnocchi

2009-09-16T18:23:00.004-05:00

I have always enjoyed a good soup. I have recently experimented with gnocchi and thought I would use it in a soup. I started by browning 1 lb of spicy Italian sausage.

Once browned, I added 1/2 cup chopped celery, 1/2 cup chopped carrots, 1 cup chopped onion, and 3 cloves of minced garlic. I sautéed that for about 10 minutes until the onion was translucent. I added almost 8 cups of chicken stock, a can of crushed tomatoes, a package of frozen spinach, 1 tsp fresh thyme, 1 tsp oregano, a shake or two of red pepper flakes, and plenty of pepper. I let that simmer for about 30 minutes to infuse all the flavors. I tasted it and ended up adding a little salt. Then I added the prepackaged gnocchi. I know, I know! Prepackaged when I could have spent hours making it from scratch? Maybe next time.

Once the gnocchi was cooked, I ladled it into a bowl and topped with shaved Parmesan.

It was more spicy than I had predicted and will omit the red pepper flakes if/when I make this again.

Now it is time to break down and play with making gnocchi from scratch. Stay tuned.....

Veggie night. AKA: Fight with Tanner night.

2009-08-23T21:18:00.004-05:00

We had a great Sunday and did very little. It was a recharge day.

We still had to eat so Heather took heads of garlic, cut the tops off and put them in an oil filled roaster. They went in a 350 oven until the oil was gone, a little over an hour.

Then she took asparagus and put in a glass pan. She seasoned them with olive oil, garlic salt, and the juice of one lemon. They went in the oven for about 20 minutes.

She sliced an eggplant and cored and hollowed the leftover tomatoes. Everything was salted and allowed to leach on a rack. She took a box of frozen creamed spinach and made it according to the direction on the package. She stuffed the tomatoes with the creamed spinach and topped them with Parmesan.

She lightly floured the eggplant, then setup a dredging station. They went into an eggwash, then into panko.

The eggplant was fried in peanut oil until golden brown.

Once removed, she liberally salted them.

I had made some garlic brad with the roasted garlic, butter, and Parmesan. She plated it all up and we had an eclectic and very delicious meal. Tanner learned that he actually likes asparagus. We confirmed that he doesn't care much for spinach.

Heather's cinnamon-nut buns

2009-08-23T20:28:00.005-05:00

Wow! Where do I start on this one? Heather saw a recipe she wanted to try so we gathered up all the ingredients. She asked me whether she should make the dough by hand, or use the bread machine to make the dough. It took some convincing on my part to get her to use the bread machine. She set the timer and we went to bed. She got up early to finish them. The dough was just as it was when she put it in the machine. Urgh! The stupid bread machine didn't do anything. Heather was just a bit irritated and took all the ingredients and put it in a bowl on the Kitchenaid and mixed it all up. The yeast dough proofed and Heather halved it and rolled them out. She took the filling and put it on the rolled dough, then rolled up the dough into loaves. She took a very sharp knife and sliced the rolls about 1 inch thick.

They were placed in a greased pan and then allowed to rise again for another hour and a half.

Once they had risen, she put them in a 350 oven for about 25 minutes. She let them cool a bit then put on a glaze.

So, it was well worth the effort, but the bread machine is finding it's way to the landfill.

The dough:
1/4 cup warm water (115 degrees)
2 packets active dry yeast
1 1/2 cups warm whole milk
1 stick unsalted butter, melted
1/4 cup sugar
2 1/4 tsp salt
3 large eggs
6 cups AP flour

You can "cook" the yeast if you want, but Heather just threw it all into a mixer bowl because of the bread machine fiasco. She mixed it for about 5 minutes with the dough hook. She put the dough in a bowl and placed it in a warm spot for about 2 hours. It had doubled in size. She punched it down and split it in half.

The filling:
1 stick unsalted butter, room temperature
1 cup packed dark-brown sugar
2/3 cup pecans (or walnuts)
1/2 cup semisweet chocolate chips
1/2 tsp ground cinnamon

In a food processor, combine brown sugar , nuts, chocolate, cinnamon, and a pinch of salt. Pulse until coarse.

The glaze:
1 cup packed dark-brown sugar
6 Tbl unsalted butter
2 Tbl water

Heat everything in a small saucepan stirring constantly. Let it simmer for one minute, then drizzle over the warm buns.

Yum!

Pork tenderloin with chipotle sweet potatoes and cabbage

2009-08-23T20:01:00.004-05:00

I know this doesn't sound like a harmonious trio, but it was what I had that night.

I started by taking 1/4 olive oil, 1 Tbl of fresh rosemary from the backyard, 2 tsp of fresh thyme, and 2 crushed and minced garlic cloves. I minced the herbs and made a paste out of all the seasonings. I coated the loins in the paste and set it aside. Ideally, it needs to rest about an hour to really infuse the herbs.

I thinly shredded half of a head of cabbage and half an onion. I set those aside. When the cabbage is that thin, it doesn't take long to cook. Once the pork was on the grill, I sauteed the onion for 2 minutes in our dutch oven, then added the cabbage. I then put about 2 ounces of beer I was drinking at the time and put the lid on. It takes about a total of 6 minutes to be perfect.

I made chipotle sweet potatoes because they are one of Heather's favorites. I love her so I made them. It is just coincidence that I love chipotle sweet potatoes as well. I strongly encourage you to try this. Take 2 sweet potatoes, peel and cube them. Put them in a steamer for 20 minutes. Take 4 Tbls of butter, salt, pepper, and chipotle in adobo. Be careful though. The first time I made this they were hotter than Heather's hot wings. Chipotle is readily available now since we are becoming a very hispanic country. If you have the chipotles in adobo in the can, use 1 pepper and about 2 tsp of the sauce. If you have just the chipotle sauce in the can, use about 1 Tbl. Either is fine. When the taters are done, put in a bowl with the butter, seasonings, and adobo and mash with a potato masher. Simple, cheap and easy.

I grilled the tenderloins on a very hot grill for about 9 minutes. The first time you try this, use a thermometer and cook the thickest part to about 145. I use the feel technique. I have made this so many times I feel the tenderloin till it feels right.

This is the end result.

Fish in Papillote

2009-08-16T18:03:00.004-05:00

This is the classic French preparation of fish in parchment. It is really easy to make, is relatively healthy, and inexpensive. The tri-fecta of dinner. It works well with most flaky fish. I used cod, but you could use halibut, sea bass, or snapper. Start by looking in the pantry. This is easily adaptable to what you have on hand. This night I had carrots, onion, and green onion available so that is what I went with. Think outside the box though. Zucchini, tomatoes, fennel, or just about any quick cooking vegetable will do. The trick is to cut the vegetables to the correct thickness so they all cook in the same amount of time. I thinly sliced the carrots. (Peel, then cut the carrots in 3 inch segments. Then slice one side to make it falt. With the flat side down, you can make thin planks. Then turn the planks over and make matchsticks.) I sliced the onion thicker and took green onions in chuncks. I also took a garlic clove and minced it. Why not?

I mixed the vegetables and added salt and pepper. I also took 4 Tbl of butter and added salt, pepper, thyme, garlic, and about 1/2 tsp of lemon zest. A fork will blend that up into a nice herbed butter.
Place 1/4 of the vegetables on a 6 x 6 square of tinfoil. I know, it is supposed to be fish in parchement, but I am not very good at origami. Foil keeps everything nice and sealed so everything steams and stays moist. I sprinkled about 2 tsp of vermouth over the vegetables to give it some harmony.
I took the cod and placed it on the vegetables. Then I spread 1/4 of the herbed butter on top of the fish.
I took another 6x6 sheet of foil and placed over everything. Roll up the sides creating a nice pouch that will keep the steam in. Bake in 450 degree oven for 15 minutes. DON'T overcook it.
I opened the pouches and plated them. Then I topped it all with some lemon zest.

So not very "classic" but this is a very easy way to add your servings of vegetables and incorporate more fish in your diet. Don't make it the same way twice and it won't get boring.

Chicken Piccata with mushrooms and artichokes

2009-08-10T19:14:00.008-05:00

This is one of our favorite quick and easy meals.

I started by mixing flour, basil, pepper, and a little salt. Then I juiced and zested a lemon. I added about a Tbl of capers and about 3 Tbl of chardonnay.

I tossed chicken tender chunks that I had sliced and pounded out to a constant consistency in the seasoned flour.

I sautéed the chicken in 3 Tbl of butter with 2 Tbl of Olive Oil. Depending on the thickness, it takes about 2 minutes per side.

I simultaneously sautéed some mushrooms in a bit of butter until they were soft. Then I tossed in some chopped artichokes just to heat it through.

Once the chicken was done I removed it and deglazed the pan with the lemon/wine/caper mixture. Then I added the chicken back to let it thicken.

Then I tossed angel hair pasta with the mushrooms and artichokes. Once the pasta was plated I topped it with the chicken and sauce. Some shaved Parmesan just for the fun of it and we chowed.

The key to this is the lemon zest. It really brightens the whole dish. I used chardonnay, but I prefer a Pinot Grigio, but I had chardonnay readily available so that is what I went with. Also, if you need more liquid, you can add chicken stock to get the consistency you want.

Boursin fillet with stuffed tomatoes and onion strips

2009-08-08T19:39:00.013-05:00

This is a "go to" we have not as often as I would like. Lets start with the tomatoes. I halved 3 Roma tomatoes and scooped out the seeds and core. I know that is where all the great nutrients are, but I don't really like it. I liberally salted the inside and put them on a rack to leech them.

While the tomatoes leeched, I took 2 oz of blue cheese, 2 oz of cream cheese and about Tbl of finely minced red onion. I took a fork and blended the mixture. Then I stuffed the tomatoes with the mixture and topped them with a bit of panko. Then they went into a 350 degree oven for about 20 minutes.

Then I took 2 fillets and seasoned them with Penzey's BBQ 3000. This stuff is amazing. It defies logic, but it really enhances the pure beef flavor.

I took about 4 Tbls of softened butter and half a container of boursin. I blended it with a fork.

I learned this little trick to get the gas grill REALLY hot. I turned all 3 burners on high and put an aluminum chaffing dish over the grill. I closed the lid and walked away. Once the thermometer pegged out, I removed the chaffing dish and scrubbed the grates with a brush. The fillets make the most beautiful sound when they hit that hot grill. PShhhhhhhh!

Heather had the great idea of topping the fillets with a sprinkling of onion strips. She sliced up a yellow onion and coated them with a cajun spiced batter. The results were not what we intended and the strips clumped up. We chose to make it a side item instead of a topping. No biggie.

A change in format

2009-08-08T19:28:00.002-05:00

Life has gotten a bit too hectic to post often enough to keep this fresh. I always said if it got to this point, I would stop. Instead, I have decided to change the format. Instead of just listing everything we have made, I thought I would list a few more details of how we made the meal. By no means have we had any training or reason to think we can teach anyone anything, so take this for what it is worth; nothing but a few moments of your time. Let us know what you think.

The Hull's come to visit

2009-07-19T09:20:00.002-05:00

Brian had a shoot for MDOT so Hollie and the kids hitched a ride and hung out with us. It is always a pleasure to have them visit. We made fillets with boursin butter and roasted asparagus. Heather had made a HUGE batch of roasted garlic and we noshed on everything. The big hit of the night was dessert: Snickers Ice Cream Bars. Yummy!

A picture too cute not to post

2009-07-19T09:18:00.000-05:00

This is Tanner showing something to Jake and Emma.

Chicken with artichokes and hearts of palm

2009-07-19T09:00:00.003-05:00

We had a busy night so I again, grilled some chicken breasts, but this time I tossed some vermicelli with artichoke hearts, chunks of hearts of plam, and olive oil. I topped it all with a bit of shaved Parmesan.

Pickwick fillet with green beans

2009-07-19T08:47:00.002-05:00

We were allowed to spend another weekend at Pickwick and had some fillets. We premade as much as we could so when we got there we could relax as much as possible. The fillet was seasoned with my steak seasoning blend and topped with boursin butter. Heather took care of the green beans by blanching them for 6 minutes then sauteing them with onion and bacon. The boys had burgers. Everyone was happy. Chance chased girls around in the golf cart. What a great weekend.

Greek rollups

2009-07-19T08:28:00.002-05:00

We didn't have plans for the chicken we had out so I through this together. I seasoned the chicken with Cavender's Greek Seasonings and grilled them. I took some Flat Out whole grain pitas and layers some hummas on. Heather made a feta dressing out of feta, sour cream, and garlic. I added the sliced chicken and sauce, then rolled them up. Amazingly enough, Tanner even ate it.

Heather's carmalized onion and blue cheese pizza

2009-07-19T08:10:00.002-05:00

We cheated on this one and used a premade crust. Heather carmalized some red onion and layerd it over the crust. She added chunks of blue cheese and a bit of mozzarella to bind it all together. She halved some grape tomatoes and put it all in a very hot oven. The results were not at all what I expected. The carmalized onions added a very sweet flavor with a nice contrast from the blue cheese.

Rueben with home chips

2009-07-09T18:44:00.002-05:00

We braised a corned beef brisket and I sliced it up into chunks. I added saurkraut, cheese, and thousand island dressing on rye bread. The chips were thinly sliced potatoes brushed with oil and seasoned with a cajun seasonings blend and crisped up in the oven.

Berry Cobbler with vanilla ice cream

2009-07-09T18:41:00.003-05:00

Heather took a bag of frozen mixed berries and add a little sugar. She whipped up a topping for cobbler following the bisquick box instructions. It was quite good considering its simplicity.

Hanger Steak with horseradish sauce and Hez Mac & Cheese

2009-07-09T18:34:00.002-05:00

Heather marinated a hanger steak overnight in some concoction she developed. She was supposed to mix horseradish with sour cream and some other things, but forget the horseradish at home. She substituted creole mustard and it worked well with the steak. She had pre-prepared the mac & cheese. Elbow pasta, sour cream, cottage cheese, sharp cheddar, 1 egg, salt/pepper, and a dash of cayenne. We just threw it in the oven an hour before we knew the steak would be ready. Can you believe Tanner ate all of his?

Trip to Pickwick

2009-07-08T22:09:00.004-05:00

My sister and brother-in-law let us use their "cabin" at Pickwick. This was exactly the break we needed. It was far too short, but our boys had a blast. Thanks to Karen and Tommy for allowing us to forget about reality for 48 hours.

Fillet with boursin butter and creamed spinach

2009-07-08T21:39:00.003-05:00

We found some beef tenderloin at Sam's for a very reasonable price, but I was hesitant because it was Sam's. All doubt was removed when we seasoned them up with Penzey's spice and black pepper. I had the grill so hot that it wouldn't register on the thermometer. I would guess it was about 800 degrees. I plopped them down for about 2 minutes per side and they were a beautiful medium rare. I took half of a package of boursin and mixed it with 4 tablespoons of unsalted butter. I topped the steaks with the boursin butter and let it melt. Heather had made a packaged creamed spinach that I added just a touch of cayenne to. It was pure luck, but it might have been the best fillet since we went to Ruth Chris' Steakhouse. We enjoyed a nice Grenache with it and it was a memorable meal.

Independce Day Celebration at the Smith's

2009-07-07T19:10:00.002-05:00

We made our annual pilgrimage to the Smith's to celebrate the birth of this great nation. A nation conceived in liberty and the right to pursue delicious shrimp, sausage, and ribs. All joking aside, I thank God every day that I live where I have the freedoms we have been granted.

Roger boiled some shrimp and sausage in a cajun crab boil concoction. He grilled chicken wings and made some hot, some mild. He also grilled the corn. There were plenty of fruit trays and Lisa made some vegetables in a warmer that were cooked to perfection, even though she was overly concerned about them. I made 3 racks of ribs that I used my new Penskey's BBQ3000 dry rub on. I finished them with a little Sticky Fingers sauce to give them a nice glaze. I also made some of Mimi's slaw. Cabbage and onion is shaved, not thinly sliced, but shaved. If you only thinly slice them Mimi yells at you. A little mayo, garlic salt, and ground pepper is added and mixed. I don't really like slaw, but I love this stuff. Heather made her famous chocolate cookies and for once, we nearly ate everything.

We had a good time and met some new friends. Isn't that is what Independece is all about anyway?

Eggplant Parmesan

2009-07-07T18:58:00.002-05:00

I had purchased another eggplant and Heather decided to make eggplant Parmesan. She made thin slices, salted them, then put them on a rack to leech them. She made an eggwash and dredged them in panko. She fried them till they were crispy then took jarred marinara and alternately layered them. They were topped with shredded mozzarella and Parmesan. She opted for this option instead of the traditional assembly and baking it. It was much lighter and less greasy. She made her famous lemon salad as well. Tanner went hungry, but the rest of us had a great lunch.

Grilled pork tenderloin, gratin potatoes, and fried okra

2009-07-07T18:31:00.002-05:00

Renea gave me some fresh okra and I sliced it up and soaked it in a milk/egg wash. I put them in a bag of Sunflower cornmeal shook them up to coat and fried them in vegetable oil. The gratin is simply a drained can of diced potatoes, Parmesan cheese, salt, pepper, and a little cream. I topped it with panko and baked it at 350 for about 20 minutes. The tenderloin was sliced on the thick side and flattend to even out the thickness. I made a paste of garlic, fresh rosemary, fresh thyme and very course black pepper. After covering the loin with the paste, I grilled it until it reached 148. I let it rest a few minutes then sliced it up and ate.

I love fresh okra.

Chipotle Chicken and Rice

2009-06-22T20:04:00.003-05:00

This came from the current "Everyday Food" magazine. http://www.marthastewart.com/everyday-food?src=footer

It was quite spicy. I suggest reducing the chipotles by half. Spicy food doesn't bother me, but the heat took away a bit from the flavor. We will have this again for sure.

Chicken and Dumplings

2009-06-22T20:00:00.002-05:00

Heather worked for quite some time on this. It was worth the effort. It was a very rich stock. The recipe is in our cookbook if you need it.

Minute Chocolate Mug Cake

2009-06-22T19:56:00.001-05:00

Crazy right? You put these few ingredients in a mug, stir, and microwave. It is actually pretty good.....

MINUTE CHOCOLATE MUG CAKE

4 tablespoons flour
4 tablespoons sugar
2 tablespoons baking cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
Small splash of vanilla

Add dry ingredients to mug and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips (if using) and vanilla, and mix again. Put your mug in the microwave and cook for 3 minutes at 1000 watts. The cake will rise over the top of the mug, but don’t be alarmed! Allow to cool a little, and tip out onto a plate if desired. EAT! (this can serve 2 if you want to share!)

Pan poached halibut with roasted garlic couscous

2009-06-18T20:48:00.003-05:00

Kroger had some beautiful halibut fillets so I got one. I melted some butter in a saute pan and added some white wine, lemon juice, and capers. Once it was boiling I put the fish in the pan and used a spoon to take the sauce and cook the fish on the top. Once it was almost done, I removed it and put it on the couscous. I let the remaining sauce reduce until it was thickened and topped the whole thing. Heather's had bones in it. I was a bit disappointed about that.

Roasted chicken with eggplant

2009-06-18T20:40:00.002-05:00

Kroger had leg quarters for $.55/lb. What a bargain. Heather seasoned two up and roasted them with some aromatics. The boys were camping with my dad and I was disassembling the carb on the mower. Heather then sliced some eggplant and leeched them with salt for a while. Then she dusted them with flour, made a dredge of eggwash and panko and fried them up. She had roasted some garlic earlier in the week and loaded a french loaf with some.

Shrimp and grits with tasso cream gravy

2009-06-18T20:36:00.002-05:00

Heather was jonesing for some shrimp and grits so I whipped some up. I freaked when I realized we had no onion. Luckily there was a little in the fridge.

Susan Spicer is the (wo)man!

Grilled marinated Ahi Tuna, brown rice, and edemame

2009-06-18T20:30:00.002-05:00

Heather marinated some Ahi and grilled it on a super hot cast iron grill pan. The brown rice took FOREVER. She had reserved marinade for a dipping sauce, but I found it unnecessary. The edamame was steamed. I can feel my cholesterol dropping already.

Chicken enchiladas and bean dip

2009-06-13T12:35:00.003-05:00

Harrison was paying us a visit and I had a long day at work. I didn't want anything complicated so I went with chicken enchiladas. I seasoned and grilled chicken breasts, then took two forks and shredded them. I used some frozen corn kernels and drained a can of black beans. I mixed 4 oz of of cream cheese, 1/2 cup of sour cream, shredded cheddar, cumin, cayenne, and some Pace salsa. I added the chicken, corn, and black beans to the mix and mixed it all up. Then I filled flour tortillas with the mixture, placed them in a disposable aluminum pan and covered them with cheese and canned enchilada sauce. I opened a can of refried beans, added the other 4 oz of cream cheese, sour cream, and jalapeños and heated it up for some bean dip.
Here is where I got the idea:
http://www.foodnetwork.com/recipes/sara-moulton/baked-chicken-cheese-enchiladas-recipe/index.html

Tuscan chicken with mushroom risotto

2009-06-13T12:20:00.003-05:00

Heather made some mushroom risotto and topped it with a grilled chicken breast. Then she made the sauce. All I can say is WOW! Here is the basic recipe:
http://dinner-recipes.suite101.com/article.cfm/tuscanstyle_chicken_with_mushroom_risotto

Ribeyes with roasted asparagus and pasta

2009-06-13T12:13:00.002-05:00

Heather seasoned some ribeyes and I put them on a very hot grill. The asparagus was lightly seasoned with olive oil, garlic salt, and lemon. She made the boys spaghetti and I snagged a bit of the pasta and topped it with a bit of Parmesan because I am a carboholic.

Grilled pork tenderloin

2009-06-07T14:56:00.002-05:00

I took two pork tenderloins and cleaned them up. I made a slit in the thick side and gently pounded them until they were a uniform thickness. I made a paste of fresh rosemary, thyme, garlic, Cavender's, lots of course black pepper, and olive oil. I covered the pork in the paste and let it rest. I then opened up some creamed corn and added a bit of rendered bacon and black pepper like my grandmother used to. To round things out, I made some blackeyed peas. Tanner loved this meal. I used the leftovers to make a great sandwich the next day.

Balsamic chicken with spinach and risotto

2009-06-07T14:51:00.002-05:00

Heather seasoned some chicken breasts and cooked them in the grill pan. Meanwhile, she made an incredible saffron risotto. The aroma of that incredible spice filled the house. She lightly sautéed some spinach just until it started to wilt. Then she took balsamic vinegar and chopped tomatoes and made a sauce. Everything was layered on the plate. It was a great dish from an "Eating Healthy" section of one of our periodicals.

Fish tacos

2009-06-07T14:48:00.002-05:00

Heather to ok some nice Ahi Tuna steaks and made a little citrus marinade for them. She quickly cooked them in a grill pan. Then she chunked them up. She made a wasabi mayo and chili avocados to complete the tacos. Steamed rice and broccoli rounded out the meal.

Memorial Day feast

2009-06-07T14:34:00.002-05:00

We went to Jackson for Memorial Day. We honored our veterans by exercising our right to pig out. Boppa had brined 6 racks of ribs. We smoked the ribs and some HUGE chickens. They were more like small turkeys. Mimi made her famous slaw. Sheryl brought this amazing grape salad. We had a great time.

Pistachio cheesecake

2009-06-07T14:26:00.003-05:00

Boppa has requested that Heather make a pistachio cheesecake. She did a little research then made it. It is a hybrid of Junior's chocolate cheesecake and several other recipes. It is very chocolaty but the pistachio pudding in the filling gives it a great texture. The crust is chocolate graham crackers. Nat Ray really seemed to like it too. She left what we didn't inhale for Boppa to take to the Mermaid Cafe to share.

Heather’s Chocolate Pistachio Cheesecake
1 pkg chocolate graham crackers
2/3 cup sugar
4 T unsalted butter, melted

½ cup crushed pistachios

1. Preheat the oven to 350 degrees and generously butter the bottom and sides of a 8 or 9 inch springform pan (preferably a non-stick one). Wrap the outside with aluminum foil, covering the bottom and extending all the way up the sides.
2. In a small bowl, combine the ingredients together.
3. Bake in the oven for 10 minutes.

Chocolate Pistachio Cheesecake

1 recipe Crust (above)
Four 8-ounce packages cream cheese (use only full fat) at room temperature
1 2/3 cups sugar
1/4 cup cornstarch
1 Tablespoon Pure Vanilla extract
2 Extra-Large eggs
3/4 cup heavy or whipping cream
1 pkg pistachio pudding
2/3 cup cocoa powder
½ cup crushed pistachios
4 oz melted Bittersweet Chocolate (preferably Ghirardelli)

1. Preheat the oven to 350 degrees. Generously butter the bottom and sides of a 9-inch springform pan. Wrap the outside with aluminum foil, covering the bottom and extending all the way up the sides. Make and bake the cake crust and leave it in the pan. Keep the oven on.
2. Put one package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl and beat with and electric mixer on low until creamy, about 3 minutes, scraping down the bowl several times. Blend in the remaining cream cheese, one package at a time, scraping down the bowl after each one.
3. Increase the mixer spped to medium and beat in the remaining 1 1/3 cups sugar, then the vanilla. Blend in the eggs, one at a time, beating well after adding each one. Beat in the cream just until completely blended. Add in the pistachio pudding, cocoa powder, chocolate and crushed pistachios. Be careful not to overmix! Gently spoon the batter over the crust.
4. Place the cake in a large shallow pan containing hot water that comes about 1 inch up the sides of the springform. Bake until the edges are light golden brown and the top is slightly golden tan, about 1 1/4 hours. Remove the cheesecake from the water bath, transfer to a wire rack, and let cool for 2 hours (just walk away -- don't move it). Then, leave the cake in the pan, cover loosely with plastic wrap, and refrigerate until completely cold, preferably overnight or from at least 4 hours.

Ganache Recipe:
8 ounces (227 grams) semisweet or bittersweet chocolate, cut into small pieces
3/4 cup (180 ml) heavy whipping cream
2 tablespoons (28 grams) unsalted butter
1 tablespoons cognac or brandy (optional)
Place the chopped chocolate in a medium sized stainless steel bowl. Set aside. Heat the cream and butter in a medium sized saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth. If desired, add the liqueur. Spread ganache over the cooled cheesecake letting it run over the sides. Use another ½ cup of crushed pistachios to sprinkle on the ganache. Serve and enjoy!

Crawfish lunch

2009-06-07T14:21:00.002-05:00

The Hull's brought mudpuppies, corn, potatoes, and sausage. We really put a hurting on those babies.

Swedish meatballs with egg noodles

2009-06-07T14:15:00.002-05:00

This has become one of my favorites. Here is the recipe:
http://www.foodnetwork.com/recipes/alton-brown/swedish-meatballs-recipe/index.html

Pork chops, spinach, and potato gratin

2009-06-07T14:04:00.002-05:00

This was Heather's meal. She made some incredible pork chops. The spinach is canned, but she added some roasted garlic that really enhanced it. I made the gratin with canned potatoes, cream, some various cheeses, and onion. I think the onion was too overwhelming in this dish and will either saute it first or omit it next time.

Hot Wheels track

2009-06-07T14:01:00.002-05:00

This is the crazy track that Chance, Tanner, and Harrison built. Oddly enough, some cars made it the whole way.

Beef stew aka "Mystery Meat"

2009-06-07T13:58:00.002-05:00

Heather took beef chunks, browned them, then braised them in the dutch oven with peppers, onions, and tomatoes. They come out very tender and rich. That night, she choose to serve it with white rice. Delicious, cheap, and easy.

Ribeyes with Boursin, grilled corn, and stuffed tomatoes

2009-06-07T13:12:00.002-05:00

I grilled some ribeyes Heather had picked up. I topped them with some boursin. She also found some fresh corn that I shucked, seasoned, and grilled. The tomatoes are Romas that I scooped out and made a mixture of diced onion, blue cheese, and cream cheese. They are topped with a little panko and baked until bubbly.

Tilapia with tomatillo salsa and maque choux filled avacados

2009-06-07T11:30:00.003-05:00

Tony and Jin were coming for a visit and were kind enough to allow us to cook for them. I had some ripe avocados and decided to go for this family staple. We had a great time chillaxin with good friends. The simple recipe is here:

http://www.foodnetwork.com/recipes/rachael-ray/tilapia-with-tomatillos-and-avocado-filled-with-maque-choux-recipe/index.html

Osso Bucco

2009-06-07T11:17:00.002-05:00

This was a particularly good batch of osso bucco. We need to find a new source for the veal shanks. We are running low. We tried a new Tempranillo that was very spicy. It is the current focus of my fleeting wine passion.

Tostados

2009-06-07T11:04:00.002-05:00

How do you make a little taco meat stretch into a full meal? This is what I tried. Lightly brush corn tortillas with oil and bake them until they are crispy. Top them with refried beans, taco meat, red onion, chopped lettuce, sour cream, and a little jarred salsa verde.

Venison with potato gratin and green beans

2009-06-07T10:45:00.002-05:00

I pounded out some venison loin and made a dredge for them. The green beans were blanched for 6 or 7 minutes then shocked to stop the cooking. Then they were tossed in rendered bacon and sautéed red onion. The gratin was canned, diced potatoes with cream, garlic salt, Parmesan, mozzarella, and topped with panko. You throw that in a 350 oven for about 15 minutes or until it bubbles and you have a nice side dish. Heather made her infamous biscuits.

Jambalaya Night!

2009-06-07T10:35:00.002-05:00

Heather had the idea and we had all the ingredients so we made jambalaya. I made some french bread to go with it. The key to this recipe is to finely shred the chicken. Heather loosely followed Emeril's recipe here: http://www.foodnetwork.com/recipes/emeril-lagasse/kicked-up-jambalaya-recipe/index.html

Hamburger steak with onions and mushrooms, crowder peas, and chipotle sweet potatoes

2009-06-07T10:25:00.002-05:00

This was a simple, weekday, quick meal. I peeled and steamed some sweet potatoes while Heather cooked up the hamburger steaks with that rich stock that makes the meal. The crowder peas were canned.

http://www.foodnetwork.com/recipes/alton-brown/chipotle-smashed-sweet-potatoes-recipe/index.html

It has been a while.....

2009-06-07T08:54:00.002-05:00

When I started this blog, I told myself that if I didn't keep it updated, it would go away. Well life got in the way of updating all the time and it went to the backburner (pardon the pun). Not surprisingly, there were very few comments about it not being updated. Now there have been several requests in the same week so I will make the time necessary to get caught up. If anyone was disappointed, I apologize. If you weren't, I understand.

The Hull's came to visit

2009-04-24T18:28:00.001-05:00

Emma Blue and Ruth Ann wearing the same shirt. Who woulda thunkit? Jake the Snake, future NBA allstar.

Chicken Enchiladas

2009-04-24T18:23:00.002-05:00

Wow were these good. Heather had gotten some chicken tenders out of the freezer and was wondering what to do with them. I took C to Taekwondo and returned to this. The best part is I had leftovers for lunch. This recipe is in the Barkley Family Cookbook. It should be a staple for all the busy families.

Osso Bucco

2009-04-24T18:20:00.002-05:00

After a quick stop at the Fresh Market in Madison on the way home from Jackson, we picked up some veal shanks. Heather did all the work and I heated up some sourdough bread and made an infused olive oil.

Dinner at the Hull's

2009-04-24T18:16:00.002-05:00

After an afternoon at the zoo (and a nap for some), we dodged rain storms to get over the Brian and Hollie's. Mimi made a spinach salad with goat cheese, strawberries, and a balsamic vinaigrette. She also brought some whole wheat pasta with her secret sauce and meatballs. The roasted garlic bread kept away all unwanted creatures of the night. Hollie got out some of her friend's kalamat olive hummus with some warm pita.

It is always nice to hang with them.

Jackson Zoo

2009-04-24T18:13:00.001-05:00

The Hull's, Mimi, and the Barkley's took a trip to the Jackson Zoo. Wow! It has really improved over the past few years. This is the crew.

Garlic cheese biscuits with capitulatory spaghetti

2009-04-24T18:07:00.003-05:00

Heather gave into Chance's spaghetti pressure and made a batch. To even things out, she made some very fluffy and layered garlic cheese biscuits. Tanner asked if he could put some jelly on them, but after he took a bite, he knew they were spot on.
Heather uses the biscuit recipe from the Joy of Cooking. We simply added some shredded cheddar and garlic salt with melted butter over the top.

Shrimp and grits with tasso cream gravy

2009-04-24T18:05:00.001-05:00

This time I used a bit too much shrimp stock. I am not sure why I added so much at the time, but I did. It had a really good flavor, but it diminished the texture of the grits. Oh well, we ate it all anyway....

Deer burger steaks with lima beans and crispy crowns

2009-04-24T17:59:00.001-05:00

Heather made some deer burgers with beef stock, onion, and mushrooms. The lima beans were good and Tanner mixed mayo and ketchup to make "honey mustard" to dip his crispy crowns in. This was the sodium intake for a week, but it was really good.

Chicken and Dumplings

2009-04-13T20:08:00.002-05:00

Heather was off today and made a big pot of chicken and dumplings. The dumplings were made with buttermilk and the stock was quite rich. She also made me a carrot cake, one of my favorites. I wish she was off more often. Wait, she does too....

Poached salmon with jalapeno butter and lemon farfelle

2009-04-13T19:56:00.002-05:00

Heather had gotten a nice salmon fillet and we had some jalapeño butter in the freezer. I poached it with lemon and lemon pepper then added the jalapeño butter and broiled it for the last few minutes. The pasta was an afterthought. I just cooked the bowtie pasta and made a sauce using a little of the jalapeño butter and flour to make a roux. I thined it with white wine, lemon, and lemon zest. A little cream and a quick toss with the pasta and serve it up. Tanner even ate it all. Miracles never cease.

http://www.cookingcache.com/seafood/grilledsalmonwithjalapenobutterlowcarb.shtml?rdid=rc1

Easter Brunch

2009-04-13T19:51:00.002-05:00

Heather was in a cooking mood and we had brie in pastry, bacon, fruit puffs, and an incredible quiche. The quiche is quite good to be so simple. It is one can of artichoke hearts, about 1/2 a cup of mozzarella then cover it with a cup of cream beaten with three eggs. Pop it in the oven for about 45 minutes and then let it rest till it is warm to give time for everything to set. Very rich and delicious.

Chicken Natalie

2009-04-13T19:39:00.002-05:00

How do you break in a new range? Chicken Natalie! Duh! Heather used some different bell peppers in this one.

Email us if you want the recipe. I am working on a way to link to a pdf easier. More on that later....

Flat Iron Steak with onion rings

2009-04-13T19:32:00.002-05:00

Still living ovenless, I marinated a flat iron steak in Chianti, rosemary, thyme, olive oil, and garlic. A few minutes over the grill and served on some microwave instant potatoes and it was good to go. I helped the instant potatoes with a generous helping of butter, cream, and sour cream. The onion rings were C's idea. It was a nice fit so I made them. We had 4 clean plates.

Sirloin with Boursin butter, summer vegetables, and a Heather salad

2009-04-13T19:22:00.002-05:00

While still being ovenless, we compensated this night with a grill. The salad was Saga blue brie with walnuts and red onion. The sirloin was from the Chicago steaks. The vegetables are zucchini and different bell peppers.
http://www.chicagosteaks.com/
http://www.cheese.com/Description.asp?Name=Saga

Grilled chicken with blue box Mac & Cheese

2009-04-03T12:59:00.002-05:00

Still no oven. Heather marinated chicken breasts in some packet she had. I grilled them between storms. I got out the camping gear and cooked mac and cheese just like we did in cub scouts. The chicken was some of the best I have had. Props to Heather.

Kinetic Kick spring cookout

2009-04-03T12:51:00.002-05:00

Kinetic Kick had their Spring Cookout and water fight at Ballard Park. Mr. McMichael reached the human saturation point pretty quickly when he had at least 20 students in hot pursuit with loaded water guns. Look at all the medals that were brought back to Tupelo from the Bayou. It is funny how if you do what Mr. McMichael says, you win.

Corned beef and cabbage

2009-04-03T12:47:00.002-05:00

To quote Chance, "Crockpot again!?!?!?!?!" We love corned beef so I through one in the crockpot. Once I was home, I took the brisket out and added a sliced onion and thinly sliced cabbage to the reserved liquid and turned it to high. 30 minutes later the cabbage was done. This easy, one pot meal has become a favorite.

Pepperoncini Beef

2009-04-03T12:42:00.003-05:00

With no oven, we have limited options on what we can have. Kroger had English Roasts on sale and we had gotten one before the oven disaster. It went into the crockpot with the juice from a whole jar of pepperoncini peppers. Heather added the peppers as well after she got home from work. This was very tender and just a little spicy. The butter beans didn't really complement the beef, but again we were limited on what we could do. Creamed corn out of the can with a little rendered bacon grease in the microwave was surprisingly good. Granny would be proud.

Death of the oven

2009-04-03T12:27:00.002-05:00

While I was preparing the short ribs, I noticed the oven we EXTREMELY hot. I turned the oven off, but there was an error code on the display. At this point, smoke was coming off the enamel of the dutch oven. In a panic, Heather and I ran to the breaker box and turned it off. After we had eaten and the oven had somewhat cooled, I flipped the breaker back on and the oven fired up both elements on high. I flipped it back off to keep the house from burning down and did a quick google on the error. WOW! A lot of people have had the same problem. The oven sensor is bad. Logic would tell you if the sensor is broken, don't turn on. This Kenmore P-O-S turns on. Not just on, but full blast. What a fire hazard. URGH! More money down the drain....

Short Ribs

2009-04-03T12:20:00.002-05:00

We found some short ribs at Sam's of all places so we decided to give them a shot. They were cut to thin and a lot of the garbage cuts were left, but after a few minutes of cleaning them up, I had something worth working with. I served them with mashed potatoes. Not bad for a cheap cut of meat from Sam's, however I will probably wait until I can get a better cut before I make them again.

Aunt Judy has done it again!

2009-04-01T18:34:00.004-05:00

Aunt Judy- The machine we were emailing on had issues and we had to rebuild it. I'm afraid I've lost your email address. I do want to thank you for the picture of mom and dad. I'll have to debate long and hard on whether to give it to mom and dad or keep it for myself. It is so special to have. I am so happy you've started painting like this. I'll send more pictures soon. Please email me with your email address.
Love you! Heather and the rest of the Barkleys

Sausage Casserole

2009-03-26T18:04:00.001-05:00

This is Gran Pearl's infamous sausage casserole. Heather made it by the book except for using aborio rice instead of long grain white. I could eat this 5 days a week....

Prime rib with asparagus and risotto

2009-03-26T17:53:00.002-05:00

Heather had found a standing rib roast on sale at Fresh Market a few weeks ago. We had the opportunity so we thawed it and made a paste from horseradish, rosemary, and thyme. After rubbing it down, I let it rest for a few hours. I took 6 lbs of kosher salt and added enough water to make it snow like. I completely covered the roast in the salt. It sounds crazy, but it forms a crust around the roast. I slow roasted it in the oven until it hit 138 in the middle and let it rest another 20 minutes. Heather made risotto with mushrooms, sundried tomatoes, and a touch of truffle oil. The steamed asparagus was topped with hollandaise. Heather opened a Coppola Merlot we had been saving. Nice meal.

Torta con carnitas

2009-03-21T11:41:00.003-05:00

OK, I can't say that this particular short, fat, white boy has been discriminated against too often. In fact, I have had it pretty easy thanks to great parents and family. However, I now have a minuscule taste of what it is like to be segregated. Those terms may be a bit harsh, but it had me going a few weeks ago. La Carretta's Taqueria in Tupelo is a delicious restaurant where I have enjoyed many meals. They are fast, friendly, and inexpensive. One day I was having lunch and I saw this incredible dish being served to some patrons at a different table. I asked our server where that dish was on the menu. She said it was on the Spanish menu. WHAT? A different menu for our Spanish speaking friends? Not just a translated menu, but a completely different menu. After calming down I found out that the dish is a Torta. I read up a bit on the origins of the Torta. http://en.wikipedia.org/wiki/Torta This came about from the French influence in Mexico many years ago. The locals named their breads after the shape, not what they were made from. It is basically a "Mexican po'boy". The bread is crispy on the outside and soft in the middle. La Carretta's made mine with refried beans, smashed avocado, jalapenos, carnitas, and lots of tomatoes. It was very messy, but FINE. They have chorizo, lengu, tripe, chicken, steak, or just about anything they have there.

Strawberry shortcake

2009-03-21T11:26:00.002-05:00

My cool neighbor Scott brought us some fresh strawberries his mother had picked up in NOLA. After the shrimp and grits Chance was still hungry so I asked Heather to make some of her fluffy, tart buttermilk biscuits. A few minutes later they were in the oven and I diced the strawberries. I tossed them with some sugar, cream, and a touch of Grand Manier. I whipped some cream with a touch of vanilla paste and sugar. The biscuits were still warm and we all chowed down.

Shrimp with tasso cream gravy and grits

2009-03-21T11:20:00.003-05:00

Again with the Susan Spicer specialty. We picked up some tasso while we were in Baton Rouge. 3 different kinds actually. We were almost out of grits. We had just enough. I used the shrimp stock I had made the last time I made this. This was a bit too salty, but you can't take salt out. Even Tanner ate all his.

Corned beef hash

2009-03-21T11:15:00.002-05:00

What is the best thing about having corned beef? Leftovers for hash! I followed Almighty Alton's general directions for the most part. http://www.foodnetwork.com/recipes/alton-brown/corned-beef-hash-recipe/index.html

I sauteed onion and bell pepper but I steamed some cubed idaho potatoes and tossed them in after the onion was soft. I cubed the beef and chopped some of the leftover cabbage. I didn't poach the eggs, but fried them instead. Not so traditional, but it was very good. Heather whipped up some buttermilk biscuits. It was nice.

Osso Bucco

2009-03-21T11:12:00.003-05:00

Another round of Osso Bucco. I had to work for this one. The shanks we have been forced to are too large and I have to cut through them with a saw. It was a lot of effort, but worth it. These were fantastic!

Corned beef and cabbage

2009-03-21T11:07:00.003-05:00

This St. Patty's day was topped off with the traditional corned beef and cabbage. I would like to tell you that I brined the brisket and slow roasted it, but I just took the Kroger prepackaged brisket and put it in the crockpot. I let it rest while I sauteed the cabbage with a little onion and some of the juice from the brisket. I used the electric knife to try to get even slices across the grain, but it kept falling apart. I served it over some smashed potatoes. Chance had 2 plates full. It was the best cabbage I have made. I won't boil it again.

My Amazing and Wonderful Aunt Judy Made these...

2009-03-17T18:32:00.001-05:00

Now that's good Abita

2009-03-15T21:38:00.002-05:00

We stopped at the Gazebo Cafe to dry off and take a rest. Our waiter brought us our beverages of choice. I asked him for his best Zane Lamprey imitation. If you don't know Zane, read about the show here: http://en.wikipedia.org/wiki/Three_Sheets_(television_program)

St. Louis Cathedral

2009-03-15T21:36:00.000-05:00

In a rare break from the rain, we got this picture.

Mike Anderson's Seafood Co.

2009-03-15T21:29:00.003-05:00

After the karate tournament, we headed down to New Orleans and wound up in a torrential monsoon. We went into the Riverwalk to avoid the rain and ended up eating at Mike Anderson's Seafood. There were people everywhere. There was some sort of Cheerleader or dance competition near there. After a 40 minute wait, we got our food. I got an oyster poboy that was superb. C and Heather got shrimp poyboys and Harrison got popcorn shrimp. Considering how busy it was, the workers there really put out great food with a smile. That added to the experience.

Everyone for themselves night

2009-03-15T21:26:00.002-05:00

That is what it was going to be. Heather heated up the leftover redbeans and fried up some artichoke fritters. She made Tanner a huge hogie with everything he loves and nothing he didn't. I don't even remember what C had.

Wiener Schnitzel

2009-03-15T21:20:00.002-05:00

I was going to make some wiener schnitzel with some venison I had and was going to follow the recipe in "Cook's Illustrated". They took 7 slices of white bread and put it in the microwave for 4 minutes, then put it in the food processor. Well, after 2 minutes, my bread was black and stinky. I improvised with some panko so it wasn't exactly like the recipe. I did add the oil to the egg wash and I let it rest on a wire rack after the dredging. It made a huge difference in the adherence of the coating. I cooked some blackeyed peas in chicken stock, bacon fat, and onion. The potatoes were out of a box. Shhh!

Peppercorn pork with lemon spinach

2009-03-10T20:33:00.004-05:00

Don't be turned off by the title. I was really surprised out how good this dish really was. Cheap, somewhat healthy and delicious. Trifecta baby! This is the basic recipe: http://www.foodnetwork.com/recipes/peppercorn-chicken-with-lemon-spinach-recipe/index.html

I had some pork so I used it instead of chicken. I took dijon, balsamic vinegar, garlic, pepper, and some fresh rosemary (courtesy of the Smith's) and marinated it all day. I grilled the chops while Heather did the rest. The spinach is pretty much straight with the recipe. The sauce was pretty much too, but she used Chianti instead of brandy and red onion instead of shallots. It really added to the dish. We had 4 clean plates. When does that EVER happen? Oh, I didn't give Tanner any spinach. Or I didn't make Tanner eat spinach. Whichever version you want to go with.....

Red beans and rice Monday

2009-03-10T20:22:00.004-05:00

I found some andouille at Kroger. It was technically Johnsonville "andouille flavored" sausage, but I was ready for some read beans so I went with it. Why is it so inconceivable that in a city of this size that we can't support one meat market or specialty shop? Am I asking for too much? URGH! I digress. I chopped some celery, onion, and bell pepper. I added some thyme, Tony Cacheres, garlic, salt, and pepper. I chunked all that in the crockpot with a pound of red beans. Errr.... Red kidney beans. I didn't pay attention when I got them. I added some chicken stock and some water and let them cook all day. I grilled the sausage and made some garlic toast. The rice was sticky because Kroger in their infinite wisdom decided not to carry Zatarain's rice anymore. URGH! Even with all the capitulation, this hit the spot. The leftovers were good too. No one spent too long in my office on Tuesday either. BONUS!

"cook's illustrated" chewy chocolate cookies

2009-03-09T13:10:00.002-05:00

Cook's Illustrated is by far the greatest magazine ever. Period. This is their chewy chocalate cookie recipe. Try here: http://www.cooksillustrated.com/recipes/login.asp?docid=5769 or get your own subscription. If you love good food, it is a must. Our neighbor bit into one of these jewels and was mid sentence and changed the subject. They are killer.

Huevos Rancheros

2009-03-09T13:06:00.003-05:00

This is a lesson learned. Poaching an egg in salsa is an art. I over did these a bit. Cooking the whites while leaving the yolks a bit runny takes experience. I baked the corn tortillas brushed with oil until they were puffy and crispy. Then I took a can of petite diced tomatoes, some tomato sauce, chipotle, cumin, salt and cooked it down some. I poached the eggs in the ranchero sauce. I topped it with cheddar, shredded lettuce, and a dollop of sour cream.

Osso Bucco

2009-03-09T13:03:00.001-05:00

This is Heather's ration of veal this week. It was a bugger to cut into while it was frozen, but the meal was worth it.

Tilapia with chili lime butter

2009-03-09T12:51:00.003-05:00

Heather pan fried a tilapia fillet and topped it with crab meat and a chili lime butter. She served the whole thing over farfelle with a buttery cream sauce. Not very healthy, but quite tasty. The lime was quite strong and it was not a flavor Heather loved. I did though. Here is the source of her motivation:

http://www.epicurious.com/recipes/food/views/Pan-Seared-Tilapia-with-Chile-Lime-Butter-108343