tag:blogger.com,1999:blog-14478693081216845722024-02-19T00:53:35.684-06:00Kartoffelklösse ProjectThe Kartoffelklösse (Kartoffelklöße, Grüne Klöße, Thuringer Klöße) Project began when I was a young child. During the cold winter months, my family often gathered at my grandparents apartment for Sunday dinner. If Pork Roast, Rouladen, Sauerbraten, or Turkey interest you, then you will appreciate the star of the meal, a potato dumpling called Kartoffelklösse. This site is really about family traditions and comfort food.The Retro Cooking Guyhttp://www.blogger.com/profile/15651409920124708016noreply@blogger.comBlogger127125tag:blogger.com,1999:blog-1447869308121684572.post-76125438709346297672015-09-25T18:45:00.000-05:002015-09-25T18:45:26.784-05:00In Memory of The Retro Cooking Guy...My Dad<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;">
<b><i>In Loving
Memory of Timothy Otto Melle<o:p></o:p></i></b></div>
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<b><i>January 25,
1949-August 29, 2015</i></b><o:p></o:p></div>
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I have been given a task! A task far greater than I could
have imagined!<o:p></o:p></div>
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This is my dad’s blog and he was so completely dedicated to
this blog, and to all of you who have come back to read his words time and
again.<o:p></o:p></div>
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My Dad, Timothy Otto Melle, passed away on Saturday August
29, 2015. He fought long and hard for many years with a number of
ailments. My Dad was loving, generous
and caring, humorous and easy going with a heart of gold! In the time leading
up to his passing he expressed the importance of family and friends. As a
friend he was everything you could ask for and more. He has touched so many
people’s lives over the years. Even people that never met my father are feeling
his loss! As a Father and husband he went above and beyond! It’s hard to imagine that he is gone and some
days it doesn’t even feel real. One thing is for sure, he left an impression on
many. He will always be remembered and will never be forgotten!<o:p></o:p></div>
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My name is Nicole and I am his second of four children. I am
a Chef and my passion for cooking came from my father! I remember when I told
him that I wanted to go to culinary school. I had already finished my four year
degree but I still had not found my niche. When I told my parents that I wanted
to go back to school they couldn’t have been more proud. I think my dad was
excited because now I would have to cook for him! My dad came with me to the
orientation at Kendall College and I was so excited to share this time with
him. We ate great food and we went through and met fellow students and chef
instructors. I believe that I was living his dream and that made me proud!<o:p></o:p></div>
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My Dad started a project many years ago that turned into a
life project of love, dedication and food! Just a few weeks before he went back
into the hospital, he finished his cookbook! “Cooking with Mom: Our Family
& Friends.” In 1998 on Christmas, my
Dad gave his family a cookbook that included some of his mom’s most loved recipes.
It was a small project of love, but nonetheless a project of LOVE! In 1999 he
was inspired to create something more grand and magnificent! Little did we all
know that 15 years later we would be saying, “Dad when are you going to be
finished?” To which he would reply, “When I get some help from my family!” We
did help. Maybe not in ways that he would have liked, but my Mother, my rock, my
best friend, the Love of my Dad’s life helped every day and in every way! She
cooked dinner every night and my dad took pictures of all the steps. This is
what he wanted. He wanted to create a cookbook that included recipes from our
family from around the world! He wanted someone to be able to pick up this book
and make anything in it without a hitch.<o:p></o:p></div>
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If I ever get a chance to publish this book, I will. It meant so much to him and it means so much to us. This blog was his way of
sharing some of those recipes and his love for food and the art of cooking and
presentation with all of you. It really is something! There are 10 books
ranging from breakfast to dessert. This man did it all and he included stories.
I think this is unique and it just shows anyone who reads it his true character
and the immense love he had for his family and friends. <o:p></o:p></div>
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It is unfortunate that we didn’t realize how special this
book would be until the last couple of years when my Dad got really sick. It
started off as a project that turned into an epic dedication of love. <o:p></o:p></div>
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In the last couple of months my Dad asked me if I would take
over his blog. I was hesitant because even when he asked me to edit his or
write my own I shied away. My biggest mistake is not making the time to sit
down with him and learn what he had to share. I always thought I would have
more time! There is one thing that my Dad had that I didn’t know I had until
now….strength, determination and passion! <o:p></o:p></div>
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Before my Dad passed away he told me that if I was going to
take over this blog I had deadlines that I needed to meet. He told me to post
every first and fifteenth. Well, I have screwed that up, haven’t I? It has been
so hard to try and find the words to express to you all what my dad meant to
me. We had a special bond and one that I will cherish always. My love for
cooking and creating is an extension of his passion. Who else could watch hours
of Food Network and not get sick of it? I could and we did! </div>
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<tr><td class="tr-caption" style="text-align: center;"><b>Sausage Gravy & Buscuits<br />My Dad's all time favorite Breakfast!<br />Anyone that has been to our house for breakfast has also probably also enjoyed this fantastic meal at one time or another!</b></td></tr>
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As I sit at this
computer I am finding more and more treasures that he left behind. I knew that
there was a file specifically for me that contained hundreds of recipes that he
has collected for me. There are even blogs that he has saved for editing that
he wanted me to complete. What I didn’t know is that there are hundreds of
other files that he left for us to find once he was gone. He has poems, stories, letters and pictures for each and every one of us (his wife and
children) to read and reflect upon and carry with us forever. <o:p></o:p></div>
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I will do my best to keep this blog up because I know how
much it meant to my Dad and to all of our family and friends and to you. It may
not seem like a lot but he was excited to see his page views grow and to find
out that more and more people all over the world were reading his blog.</div>
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It is true that you never know what you have until it is
gone. I knew that I loved my dad and that he was such an important part of my
everyday life. I knew that we shared a passion and a love for food and cooking.
I knew that my dad was sick and that eventually he would lose the fight. What I
did not know is how much of a void there would be. Who would I call every day
when I took a break at work? Who would I go out to breakfast with on my days
off? Who would call me at the crack of
dawn and tell me that I needed to get up to look at the Sun? He did this to me
all the time! My one day off and it never failed, dad texting or calling me to
see that I was awake and not sleeping my life away. As much as that drove me
nuts, I am going to miss those early calls and texts. <o:p></o:p></div>
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There are many of you out there that don’t know my Dad
personally but those that have read this blog and come back have an idea of the
kind of man that he was. In one of his first blogs he said that he wasn’t a
writer and he wasn’t a chef. I am not a blogger! This will be a learning
experience for me. I am going to try and meet his deadlines but if I don’t I
will always try to post something for all of you. This may take a turn and
become something of my own, but I will always write with him in mind! <o:p></o:p></div>
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I love you to the Moon and back Dad<o:p></o:p></div>
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And I’ll forever and always be Daddy’s Little Girl<o:p></o:p></div>
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P.S. If you can read this up in Heaven please do! <o:p></o:p></div>
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© TMelle 2014The Retro Cooking Guyhttp://www.blogger.com/profile/15651409920124708016noreply@blogger.com2tag:blogger.com,1999:blog-1447869308121684572.post-90265868388248626592015-08-03T21:45:00.000-05:002015-08-03T21:45:14.358-05:00Bob's Low Country Boil<div class="separator" style="clear: both;">
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<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-94-1fGs3B-eiK9qruexOMn0XwsLPEwli31ooRt5uRO0oJNzpSLTtue80kRMNCp5YwLgVw5526EF5GKh7u3U_FmHJQkeq1WLNQmz7WqJdEYdi9Syccl9fGj87lPq53VoYAaBtMMCz8muU/s1600/01.+Low+Country+Boil+Ingedients+72dpi+2.75.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-94-1fGs3B-eiK9qruexOMn0XwsLPEwli31ooRt5uRO0oJNzpSLTtue80kRMNCp5YwLgVw5526EF5GKh7u3U_FmHJQkeq1WLNQmz7WqJdEYdi9Syccl9fGj87lPq53VoYAaBtMMCz8muU/s400/01.+Low+Country+Boil+Ingedients+72dpi+2.75.jpg" width="400" /></a></span></div>
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<span style="font-family: inherit;"><span style="font-size: large;">Probably one of the best family-style meals just has to be a "Low Country Boil." If you have a 30 quart turkey fryer laying around then you are on your way to having everything you need to make a Low Country Boil. My brother Bob lives in Mississippi and has become famous for his seafood boils. To create a Bob's Low Country Boil, depending on where you live you can use just about any local seafood ingredients, but the most common ingredients are:</span></span></div>
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<span style="font-size: large;">1 package Zatarain's or Old Bay Crab Boil seasoning</span><br />
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<span style="font-size: large;">15 quarts water</span></div>
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<span style="font-size: large;">4 pounds snow crab legs</span></div>
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<span style="font-size: large;">5 ears corn on the cob, cut in half</span></div>
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<span style="font-size: large;">Smoked beef sausage, Andouille or Boudin cut into 3 inch pieces.</span><span style="font-size: large;"><span style="font-family: "Calibri","sans-serif"; line-height: 115%;"><br />
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<span style="font-size: large;">1.5 pounds sweet onions (Vidalia) onions, peeled and quartered. </span></div>
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<span style="font-size: large;">2 pounds shrimp, </span><span style="font-size: large;">deveined<b> </b>shell on </span><span style="font-size: large;"></span><br />
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<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1yEWZz7HzBT1zFIZ7faj907JLH6j1zqfHzSogvcIaDt3WCbh-eln7d8PyI5xcHby9G3Ftcf8OEGSJiW5zjqSpdKpnxsvWGbtEi0LlObK6v9J3hjQAhrvv0jEm0IzohHvQR-RubBKHJaQR/s1600/Add+Corn+to+pot+2.75+72dpi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1yEWZz7HzBT1zFIZ7faj907JLH6j1zqfHzSogvcIaDt3WCbh-eln7d8PyI5xcHby9G3Ftcf8OEGSJiW5zjqSpdKpnxsvWGbtEi0LlObK6v9J3hjQAhrvv0jEm0IzohHvQR-RubBKHJaQR/s400/Add+Corn+to+pot+2.75+72dpi.jpg" width="400" /></a></span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-size: large;">A "Boil Master" is in charge of making sure the ingredients go into the pot in the proper sequence and controls the timing of the steps.</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-size: large;">Regional variations determine the type of seafood used. </span><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; font-size: large;">If you live in Maine, you could have a lobster boil, if in Maryland a blue crab boil might be in order. However, when in Maryland "crab boil" is not typically used. They will steam the crab in a mixture of water or beer mixed with vinegar. Louisiana boil includes shrimp, crab and crawfish. </span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; font-size: large;">There are a number of side dishes and condiments that may accompany this meal including but not limited to cole slaw, fresh baked rolls, hot sauce, melted butter, cocktail sauce and lemon wedges.</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; font-size: large;">No matter where you are, a low country boil is an event! This is a chance to bring together family, friends and community!</span></div>
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<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; font-size: large; line-height: 115%;">DIRECTIONS</span></div>
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<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; font-size: large;"><span style="font-family: "Times New Roman","serif"; line-height: 115%;">Fill a
stockpot half full of water (about 15 quarts). Add the salt, Zatarain's Crab
Boil Seasoning packet and to the water and bring to a boil. Add the potatoes to
the pot. Allow the water to return to a boil and cook for 5 more minutes. Add
the onions and sausage. Bring the water back to a boil and cook for 15 minutes.
Add the corn, bring the water back to a boil and cook for 10 minutes, or until
the potatoes are done. Add the shrimp, bring the water back to a boil and cook
until the shrimp turn pink, about 3 minutes. Remove all ingredients with a slotted spoon or
drain in a large colander. Line a large table with newspaper or butcher paper. If you want to be clean and proper you can serve your food on a nice platter, but if you want to do it the right way, grab a bucket or a cardboard box and dump your boil right on the table and enjoy the feast!</span></span></div>
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<span style="font-size: large;"><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNSJcLdNHhP0l6nyXhZNSmry9KpLWBYa2BFhg2aAI2CL5I3r_9iNUABJz24hrEF8YWTgaDYPJPvvI9UKzgD0aZlML9pyuZ7euZ0pUDUDKlEcEHFmu5gH1MQMBQrr5DlIkRCnZcWjkUtdlq/s1600/Low+Country+Boil_2.75+72dpi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNSJcLdNHhP0l6nyXhZNSmry9KpLWBYa2BFhg2aAI2CL5I3r_9iNUABJz24hrEF8YWTgaDYPJPvvI9UKzgD0aZlML9pyuZ7euZ0pUDUDKlEcEHFmu5gH1MQMBQrr5DlIkRCnZcWjkUtdlq/s400/Low+Country+Boil_2.75+72dpi.jpg" width="400" /></a></span></span></div>
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The Retro Cooking Guyhttp://www.blogger.com/profile/15651409920124708016noreply@blogger.com0tag:blogger.com,1999:blog-1447869308121684572.post-61674041211394603082015-07-05T14:54:00.000-05:002015-07-18T13:28:24.796-05:00Bagels and Lox Platter<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe-Kqv3hAZWb6E38NzOu5-F-K9LnBx8tuX4mGmZ0N9cLnHL6WWrp3iYe03RbxS0qQ-A5iTuUBjbHmnr6lBaMOxgbDqVdbpTgVNT3iEQH9kF3ybWe-AADzn0xXpoPagRDRfl11mfFG9z1P2/s1600/Salmon+Platter.JPG" imageanchor="1" style="text-align: center; font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe-Kqv3hAZWb6E38NzOu5-F-K9LnBx8tuX4mGmZ0N9cLnHL6WWrp3iYe03RbxS0qQ-A5iTuUBjbHmnr6lBaMOxgbDqVdbpTgVNT3iEQH9kF3ybWe-AADzn0xXpoPagRDRfl11mfFG9z1P2/s400/Salmon+Platter.JPG" width="400"></a><br>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: large;">I can’t believe I’ve never heard of a bagel and lox
platter before. In my family is most certainly was not on my list of family comfort food. For some
people bagels and lox is a must have for Jewish holidays. We will frequently
have bagels and cream cheese, or bagels and a schmear (Yiddish for a spread of
cream cheese, usually on a bagel). One day while having breakfast at a restaurant, the people at the next table were served a "Lox and Bagel Platter". I asked the waiter to bring me a menu. </span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: large;">The menu called it a "Lox Platter". The menu description said that it was "</span><span style="font-size: large;"><b>Lox Platter... </b><i>Fresh smoked salmon (Nova) with a toasted bagel and cream
cheese, served with thinly sliced tomatoes, onions, cucumbers and capers".</i> </span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: large;">The next weekend my wife and I went out and had the "Lox Platter" at a different restaurant. The presentation was not as fancy, but the taste was amazing. I just had to have it again. </span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: large;">For the 4th of July I decided I just had to get a Lox Platter. I called around and discovered that a "Lox Platter" to serve 8-10 people was about $110.00. For real? It was decided that we would make out own platter. How hard could it be? </span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: large;">So I did a little research and put together my shopping list. 24 ounces of lox, tomatoes, English cucumbers, fresh dill, red onion, capers, cream cheese, chives, and bagels. So it was the 4th of July weekend. After shopping at the grocery store, my total cost for the "Lox Platter" ingredients was $27.00. How long would it take me to assemble this platter? I wondered.</span></div>
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<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxmQ7LkAfhlMqJWXSVBYBtWJ_W5S0xxB6itapYnDLZFKQWHAdmXPBSeFjDtDh-QwWS-uXt4Z3xxODDk0NKxq_aa_TTPLhwYYOpui95WEIVZK90TeGJxNS51aaURtSX9hWq6JXHz1yUd174/s1600/IMG_3721.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxmQ7LkAfhlMqJWXSVBYBtWJ_W5S0xxB6itapYnDLZFKQWHAdmXPBSeFjDtDh-QwWS-uXt4Z3xxODDk0NKxq_aa_TTPLhwYYOpui95WEIVZK90TeGJxNS51aaURtSX9hWq6JXHz1yUd174/s400/IMG_3721.JPG" width="400"></a></span></div>
<div class="MsoNoSpacing" style="text-align: justify;"><span style="font-size: large;">My son's fiance was over for the day and I recruited her to assemble the platter while I took photographs. For each step I had to convince her to concentrate on presentation. Each thin slice of salmon had to be folded in half and laid out on the edge of the platter until the entire platter was covered. Remember, we eat with our eyes first. As you can see in the picture above, we had to fix the circle of lox to be more symmetrical.</span></div>
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<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYIxMxsKSpcv6mYbw9pYeHJZCSK5G4DWP4x9P5FlF_6D8eTeFvEpLyfyfJRJyT2yXZlzmztG01RR4Jfkrcx7viUba1vY-1Jhoe1MltD1ehazAa7maVr1KYYE5FV4cONJXlgF2h-lplXVD6/s1600/IMG_3700.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYIxMxsKSpcv6mYbw9pYeHJZCSK5G4DWP4x9P5FlF_6D8eTeFvEpLyfyfJRJyT2yXZlzmztG01RR4Jfkrcx7viUba1vY-1Jhoe1MltD1ehazAa7maVr1KYYE5FV4cONJXlgF2h-lplXVD6/s400/IMG_3700.JPG" width="400"></a></span></div>
<div class="MsoNoSpacing" style="text-align: justify;"><span style="font-size: large;"><span style="font-size: large;">We could have just cut the cucumber into slices, but running a vegetable peeler down the sides, alternating peeled and unpeeled slices make for a great presentation. Once the peeler is done, It's time to cut the cucumber into thin slices and arrange them around the lox.</span></span></div>
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<span style="font-size: large;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhot9zof5-7WUL7hX8C8DidFIII7RNQEDv7u-EsZ-qPbjhDMmmRJCBpM5wqdr1Sb81xUV1X-vKs3TqzqMwGCFE7giUzvU0ToNtBgS-JP2Icq2RknJzAh9vwdcOURTrMhbQXVAKuJ23M4u6N/s1600/IMG_3726.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhot9zof5-7WUL7hX8C8DidFIII7RNQEDv7u-EsZ-qPbjhDMmmRJCBpM5wqdr1Sb81xUV1X-vKs3TqzqMwGCFE7giUzvU0ToNtBgS-JP2Icq2RknJzAh9vwdcOURTrMhbQXVAKuJ23M4u6N/s400/IMG_3726.JPG" width="400"></a></span></span></div>
<div class="MsoNoSpacing" style="text-align: justify;"><span style="font-size: large;"><span style="font-size: large;">Now doesn't that look nice? Now it's time for thinly sliced medium sized tomatoes that have been cut in half and placed around the platter overlapping the cucumbers Keep your circles tight, you're not finished yet. </span></span></div>
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<span style="font-size: large;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO2pYTzjfVGbi8f0AOVZqan0hpTYeQc6Dq4Mkwq2FVf4gL8UHF5W5oOVdPH2GhcBnJgXU8FT6fJZUuqF7Va9c6vX-uG2XY-xI5v0eqv9xRz-bPbkSLOTSTri_tp68sSwMTURZOyprcIpQ-/s1600/IMG_3727.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO2pYTzjfVGbi8f0AOVZqan0hpTYeQc6Dq4Mkwq2FVf4gL8UHF5W5oOVdPH2GhcBnJgXU8FT6fJZUuqF7Va9c6vX-uG2XY-xI5v0eqv9xRz-bPbkSLOTSTri_tp68sSwMTURZOyprcIpQ-/s400/IMG_3727.JPG" width="400"></a></span></span></div>
<span style="font-size: large;"><span style="font-size: large;">You're going to need some diced red onions. Place a large pot of water on the stovetop and bring to a boil. Cut off each end of the onion and chop into small dice. Placed the diced onions into a fine strainer and set to the side until needed. You're going to need a large bowl filled with water and ice for rapidly cooling the onions (shocking), once they are blanched.</span></span><br>
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<span style="font-size: large;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwu94BOOmnFP8jjLCEl_vauAoor19VhOQ2-aQ9JdIekCgp-sgIUSbHJ0Dx42cWtRXEPBTIHLKkpMKqyT-2rsyA5D7mdJnUAHGtU8gmwqDpxtb7yOe9-Hnxgyq3GvSU-YottZ0NTgPogowX/s1600/IMG_3691.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwu94BOOmnFP8jjLCEl_vauAoor19VhOQ2-aQ9JdIekCgp-sgIUSbHJ0Dx42cWtRXEPBTIHLKkpMKqyT-2rsyA5D7mdJnUAHGtU8gmwqDpxtb7yOe9-Hnxgyq3GvSU-YottZ0NTgPogowX/s400/IMG_3691.JPG" width="400"></a></span></span></div>
<span style="font-size: large;"><span style="font-size: large;">
When the water is boiling, set the onions into the water for 2-3 minutes so the onions are tender. Remove the strainer and place it into the ice water. This will stop the cooking process and set the color. Once the onions are cold, pull the strainer from the water and allow to drain. Once drained put in a bowl and refrigerate until needed.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOiJfwvuaBXer8JY9n-PC3prTymOaqYCCj1Ktta7MFWFdIdK7nHpRKlC6IMottU0xHQOci-8mCtEtId2nmTDOl_nxo6OhFz8titeVSBopcI4nYav0oppxgZin9aTK7BE_7g_oe-Q5Uz7r3/s1600/IMG_3734.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOiJfwvuaBXer8JY9n-PC3prTymOaqYCCj1Ktta7MFWFdIdK7nHpRKlC6IMottU0xHQOci-8mCtEtId2nmTDOl_nxo6OhFz8titeVSBopcI4nYav0oppxgZin9aTK7BE_7g_oe-Q5Uz7r3/s400/IMG_3734.JPG" width="400"></a></div>
</span></span><div class="MsoNoSpacing" style="text-align: justify;"><span style="font-size: large;"><span style="font-size: large;">Fill a small bowl with cream cheese and chives and place in the center of the platter. Garnish the platter with fresh dill and add a dollop of chilled red onions around the plate. Place an assortment of bagels that have been cut in half or quartered on a plate next to the lox platter. </span></span></div>
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<span style="font-size: large;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYaE1lSbkvKJWILAcCuD3ePQNKdEXSzdnOyLmrD_vhdvDuaudmTlRqhtyxF6VnYekNQHlz1021TloWNLY9ZymOeMI3CBmOBFcNORtJajEoRXFbKXzNp1N2wyVn7rQokhCl5z8fvrhUEHUq/s1600/03.+Plate+of+Bagels+2.75.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="291" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYaE1lSbkvKJWILAcCuD3ePQNKdEXSzdnOyLmrD_vhdvDuaudmTlRqhtyxF6VnYekNQHlz1021TloWNLY9ZymOeMI3CBmOBFcNORtJajEoRXFbKXzNp1N2wyVn7rQokhCl5z8fvrhUEHUq/s400/03.+Plate+of+Bagels+2.75.jpg" width="400"></a></span></span></div>
<div style="text-align: justify;">
<span style="font-size: large;"><span style="font-size: large;">To assemble, spread a </span></span><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">schmear of cream cheese and chives on each side of the bagel. This is the glue to hold your other ingredients. Place a slice of lox on the bottom layer of cream cheese, followed by a slice of tomato, a couple of cucumber slices, a dollop of red onions and some capers on the top layer of cream cheese and chives. Press the two halves together and you've got a lox appetizer. Enjoy!</span></span></span></div>
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<span style="font-family: Times, 'Times New Roman', serif; font-size: large;">© TMelle 2015</span></div>
The Retro Cooking Guyhttp://www.blogger.com/profile/15651409920124708016noreply@blogger.com3tag:blogger.com,1999:blog-1447869308121684572.post-49520593543614503522015-06-30T21:12:00.001-05:002015-07-05T14:55:48.446-05:00Branding Your Meat with Fancy Grill Marks for the 4th of July<div style="text-align: justify;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIHOOJQTO_7a3DshkahaGAWQHIdbVB71_8DOLUT9geDuzODt4z3DgGxeXFQExpltkVqWdVvGm0v8o1eq8RigFUTRqOQ9NoA8gjEMZ8tMf_lf7EVy_D4kmXel8r3yZ_wyKI55UMUWgozZSn/s1600/Camping+Loveland+Pass+Tent+2.75.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="294" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIHOOJQTO_7a3DshkahaGAWQHIdbVB71_8DOLUT9geDuzODt4z3DgGxeXFQExpltkVqWdVvGm0v8o1eq8RigFUTRqOQ9NoA8gjEMZ8tMf_lf7EVy_D4kmXel8r3yZ_wyKI55UMUWgozZSn/s400/Camping+Loveland+Pass+Tent+2.75.jpg" width="400" /></a></div>
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<div style="text-align: justify;">
<span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: inherit;">I think that my interest in outdoor cooking began as a young boy when my father encouraged me to join the Boy Scouts. It was in the scouts that we were taught to survive in the wilderness, also known as the local forest preserve. They didn't actually teach us survival skills, instead to be resourceful. I actually enjoyed gathering my food from coolers and making my own meals. At the time, little did I know that learning to cook outdoors was actually preparing me for my adult obsession with barbecue.</span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjplgef8ssyUjYxGXcyKPtkbEFGa1dyI30kZKQ3RCSmq28b8_jkM4l-KNx-VGBJds42C6t0HpJ-5UEczVVLSvchtjylP3_vXfcoVkA0jpukyUSjc2o2yF_95EUXWeuAsMDY3cQelMdsbvjJ/s1600/Flip+steaks+to+side+2b+2.75.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjplgef8ssyUjYxGXcyKPtkbEFGa1dyI30kZKQ3RCSmq28b8_jkM4l-KNx-VGBJds42C6t0HpJ-5UEczVVLSvchtjylP3_vXfcoVkA0jpukyUSjc2o2yF_95EUXWeuAsMDY3cQelMdsbvjJ/s400/Flip+steaks+to+side+2b+2.75.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit;"><span style="font-family: inherit;">I</span>t's really not that hard to do<span style="font-family: inherit;">. T<span style="font-family: inherit;">rust me. </span></span></span></td></tr>
</tbody></table>
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<div style="text-align: justify;">
<span style="font-family: inherit;"><span style="font-size: large;">Getting those fancy, great looking grill marks on steak, pork, fish, or poultry will amaze your friends and family. To get the grill marks is not as difficult as it may seem. To put those marks on the protein you're cooking requires a clean, hot, well oiled grill and an attention to detail.</span></span><br />
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<span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDD0aiagbzhQ0QhoDl4UnAFSWPIXGGvJ1THjp6kku1zziwDcPv1qxgpgKJU_CkcA4PxCaNi9nOECuoZa_NCYOSPuYYKHFOdxVOC1ch9FJqVWeVsASP4LvPlLF1bFKLWlmz9UFixByUO45M/s1600/10+and+2+Grill+Marks+no+meat+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="291" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDD0aiagbzhQ0QhoDl4UnAFSWPIXGGvJ1THjp6kku1zziwDcPv1qxgpgKJU_CkcA4PxCaNi9nOECuoZa_NCYOSPuYYKHFOdxVOC1ch9FJqVWeVsASP4LvPlLF1bFKLWlmz9UFixByUO45M/s400/10+and+2+Grill+Marks+no+meat+2.jpg" width="400" /></a></span></span></span></span></div>
<span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">After about 15 minutes your grill should be hot enough (</span></span></span></span></span><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-size: large;">550</span><span style="font-family: "Calibri","sans-serif"; font-size: 18.0pt; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">°</span><span style="font-size: large;">F) </span>to start the process of making steak<span style="font-family: inherit;">house grill marks in your very own backyard<span style="font-family: inherit;">. Oil the grill grates using a set of tongs and an oil dipped <span style="font-family: inherit;">paper</span> towel. I have superimposed a clock on the grill hood to make the concept easier to understan<span style="font-family: inherit;">d. Lay your protein on the grill in the 10:00 o'clock position and </span></span></span></span></span></span></span></span><span style="font-size: large;">close </span><span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">the <span style="font-family: inherit;">hood for about 4 minutes</span>.</span></span></span></span></span><br />
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<span style="font-size: large;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe7yWii1E8fi16nfjCr_4Vejh6frEcLeDNsm-hwSDViYQCYVXWr_v3zZd9CM8kPZwAVsK_O9TXsDBWAK1xbiKw4xSyrvf2JAUNfJQO9q-iSmuET8z2dqFkcxVsP8UNY5Z_0qRTHD3QHPA0/s1600/10+oclock+Grill+Marks+2.75..jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="293" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe7yWii1E8fi16nfjCr_4Vejh6frEcLeDNsm-hwSDViYQCYVXWr_v3zZd9CM8kPZwAVsK_O9TXsDBWAK1xbiKw4xSyrvf2JAUNfJQO9q-iSmuET8z2dqFkcxVsP8UNY5Z_0qRTHD3QHPA0/s400/10+oclock+Grill+Marks+2.75..jpg" width="400" /></a></span></span></span></span></div>
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</span></span></span>To be quite<span style="font-family: inherit;"><span style="color: black;"><span style="background-color: rgba(255, 255, 255, 0); font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"> honest, I almost never put any emphasis on grill marks. First, </span><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">they don't have much effect on taste</span><span style="background-color: rgba(255, 255, 255, 0); font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">, and second, the supplied steel grate that comes with most charcoal kettles just doesn't get the job done very well. If you have a gas grill or ceramic cooker, you're probably good to go, but for us kettle owners, it's nice to have the replacement heavy duty </span>cast iron grates<span style="background-color: rgba(255, 255, 255, 0); font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"> or the aluminum raised rail</span> <span style="font-family: inherit;">g</span>rill <span style="font-family: inherit;">g</span>rates<span style="background-color: rgba(255, 255, 255, 0); font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">. Both will <span style="font-family: inherit;">get</span> hotter than the regular grate and retain heat longer, which is helpful in getting that deep sear. Always buy a steak that is <span style="font-family: inherit;">1 inch thick when going for grill marks.</span></span></span></span></span></div>
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<span style="font-size: large;"><span style="color: black;"><span style="background-color: rgba(255, 255, 255, 0); font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe7yWii1E8fi16nfjCr_4Vejh6frEcLeDNsm-hwSDViYQCYVXWr_v3zZd9CM8kPZwAVsK_O9TXsDBWAK1xbiKw4xSyrvf2JAUNfJQO9q-iSmuET8z2dqFkcxVsP8UNY5Z_0qRTHD3QHPA0/s1600/10+oclock+Grill+Marks+2.75..jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="294" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe7yWii1E8fi16nfjCr_4Vejh6frEcLeDNsm-hwSDViYQCYVXWr_v3zZd9CM8kPZwAVsK_O9TXsDBWAK1xbiKw4xSyrvf2JAUNfJQO9q-iSmuET8z2dqFkcxVsP8UNY5Z_0qRTHD3QHPA0/s400/10+oclock+Grill+Marks+2.75..jpg" width="400" /></a></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: inherit;">With a gas grill, the extreme<span style="font-family: inherit;"> heat of a grill grate will certainly leave a mark on the protein</span></span></span><span style="font-family: inherit;"><span style="font-size: large;"><span style="color: black;"><span style="background-color: rgba(255, 255, 255, 0); font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"> that you are grilling. I usually use the two zone cooking method<span style="font-family: inherit;">. Initially I will turn both burners on to high and close the <span style="font-family: inherit;">hood<span style="font-family: inherit;">, allowing the grill to get roaring hot. <span style="font-family: inherit;">After about 15 minutes, turn one burner </span></span></span></span></span></span>off (indirect) and leave one burner on (direct). You are now ready to place your meat<span style="font-family: inherit;">, chicken, or fish on the direct side (hot) of the grill. Using a paper towel <span style="font-family: inherit;">soaked in canola oil generously </span>oil the grill grate. Brush oil on the first side of the protein. When placing the oiled side of your steak, chicken or fish on the hot <span style="font-family: inherit;">side of the grill (<span style="font-family: inherit;"><span style="font-family: inherit;">direct</span>), it should be in the </span></span></span></span></span><span style="font-family: inherit;"><span style="font-size: large;"><span style="color: black;"><span style="background-color: rgba(255, 255, 255, 0); font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><span style="font-family: inherit;">10:00 o'clock position and </span></span></span></span></span><span style="font-family: inherit;"><span style="font-size: large;"><span style="color: black;"><span style="background-color: rgba(255, 255, 255, 0); font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">sizzle immediately as the meat comes in contact with the hot grill. </span></span></span></span></span></span></span></div>
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<span style="font-size: large;"><span style="color: black;"><span style="background-color: rgba(255, 255, 255, 0); font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha5sHA40gjMvDdx3YY3JfkeCZX0oDFjP_a5iySEZJCYEaT0IH3zSbQ8RAy1S76SA8t0wNzurSpnBOUDFYBfwzs8_3iTcuR3GhkhhKJDcatZFRbYRZ0OX5zhDEj2MF8Id-wW-WVceNljV4j/s1600/10+and+2+Grill+Marks+2+oclock+2.75.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="293" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha5sHA40gjMvDdx3YY3JfkeCZX0oDFjP_a5iySEZJCYEaT0IH3zSbQ8RAy1S76SA8t0wNzurSpnBOUDFYBfwzs8_3iTcuR3GhkhhKJDcatZFRbYRZ0OX5zhDEj2MF8Id-wW-WVceNljV4j/s400/10+and+2+Grill+Marks+2+oclock+2.75.jpg" width="400" /></a></span></span></span></span></span></span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-size: xx-small;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-size: large;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-size: xx-small;"><span style="color: black; font-family: "inherit","serif"; font-size: 18.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"><span style="font-family: inherit;">When 4 minutes have passed, using your tongs, gently lift one side of the steak from the grill. It should re<span style="font-family: inherit;">lease from the grill easily. If not, wait until it does. Now turn the steak to the 2:00 o'clock position and allow the steak to cook another 4 minutes. Turn the steak over to cook side two.</span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-size: xx-small;"><span style="color: black; font-family: "inherit","serif"; font-size: 18.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">If you did it right, when you flip the steaks to side two, you will see it. Those fancy, schmancy grill marks. See, that wasn't that hard. Cook side two for another for another 3-4 minutes until it is medium rare 135</span><span style="color: black; font-family: "Calibri","sans-serif"; font-size: 18.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">°</span><span style="color: black; font-family: "inherit","serif"; font-size: 18.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">F)</span>, or </span><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-size: xx-small;"><span style="font-family: inherit;"><span style="color: black; font-family: "inherit","serif"; font-size: 18.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">medium (140</span><span style="color: black; font-family: "Calibri","sans-serif"; font-size: 18.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">°</span><span style="font-size: large;">F). If you like it medium well, or well done you should be ashamed.<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-size: xx-small;"><span style="font-family: inherit;"><span style="color: black; font-family: "inherit","serif"; font-size: 18.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"><span style="font-family: inherit;"> When your steaks are done, remove them to a warm platter, cover with foil and let rest for five minutes. During this time the steaks will continue to cook about 5 degrees and the juices will redistribute in the steak, or other protein.</span></span></span></span></span></span></span></span><br />
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<span style="font-size: large;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-size: xx-small;"><span style="font-family: inherit;"><span style="font-size: large;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-size: xx-small;"><span style="font-family: inherit;"><span style="color: black; font-family: "inherit","serif"; font-size: 18.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK0f02QAR-idDswF_FOknviRT0-CibRYBDB80CTwg8skjwtpuo9rY4mMDx8tv-sXABE67BXqJ4Jx_stZfN60bN1nljrPTWhjWQv-EOGeUy7SmEkkVsmWoBzq3G1ImkJ8cDG82vlX2mgOSl/s1600/06.+Render+Fat+sides+2.75.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="291" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK0f02QAR-idDswF_FOknviRT0-CibRYBDB80CTwg8skjwtpuo9rY4mMDx8tv-sXABE67BXqJ4Jx_stZfN60bN1nljrPTWhjWQv-EOGeUy7SmEkkVsmWoBzq3G1ImkJ8cDG82vlX2mgOSl/s400/06.+Render+Fat+sides+2.75.jpg" width="400" /></a></td></tr>
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</span></span></span></span></span></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigrWQpxaAKWTYwiMga_riZMoGARRtQHf457RxgTTuVdRWQ-bNFD8Drs1CAbgR8mXhEShriy466s0D96rzZcjVPrhk5fQbIc4ZaI1h_fphJ3dK7Y3YEnHcy_OoqgpKTcJahh5t7-w6LXg5r/s1600/Brine+and+grill+2.75.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigrWQpxaAKWTYwiMga_riZMoGARRtQHf457RxgTTuVdRWQ-bNFD8Drs1CAbgR8mXhEShriy466s0D96rzZcjVPrhk5fQbIc4ZaI1h_fphJ3dK7Y3YEnHcy_OoqgpKTcJahh5t7-w6LXg5r/s400/Brine+and+grill+2.75.jpg" width="400" /></a></div>
<span style="font-size: large;"><span style="font-family: inherit;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-size: xx-small;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-size: xx-small;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-size: xx-small;"><span style="color: black; font-family: "inherit","serif"; font-size: 18.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">Let's chew the fat! In my family the fat on a steak was called "grizzle". We didn't eat the grizzle because it looked bad and it was grizzle. Always trim your steaks, leaving a small amount of fat on them. Once you cook side one of a steak, using metal tongs, hold the steak up on the side and cook the fat on the edges. When the fat is cooked all around the steak, cook side two of the steak. The crispy thin layer of fat becomes like crispy bacon. Yummy.</span></span></span></span></span></span><br />
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-size: xx-small;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-size: xx-small;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-size: xx-small;"><span style="color: black; font-family: "inherit","serif"; font-size: 18.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQVKuH67V1Gg7TP1mOL6stCYCPP9PhVLh5RE_ciGXgfFi9gtgV1W6EEA3jP-mZTo3WW8_NJnyfG6M31C-dnEK3vyZoJbu3tSk8ZNRna95QswOLxUEBZCH_VyAX7hWYzUEmUjEVkfF6WXcO/s1600/Serve+filet+with+steak+sauce+2.75.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQVKuH67V1Gg7TP1mOL6stCYCPP9PhVLh5RE_ciGXgfFi9gtgV1W6EEA3jP-mZTo3WW8_NJnyfG6M31C-dnEK3vyZoJbu3tSk8ZNRna95QswOLxUEBZCH_VyAX7hWYzUEmUjEVkfF6WXcO/s400/Serve+filet+with+steak+sauce+2.75.jpg" width="400" /></a></span></span></span></span></span></span></span></div>
<span style="color: black; font-family: "inherit","serif"; line-height: 115%;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"> </span></span></span></span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-family: inherit;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-size: xx-small;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-size: xx-small;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-size: xx-small;"><span style="color: black; font-family: "inherit","serif"; font-size: 18.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">Plump, juicy chicken! When cooking chicken or <span style="font-family: inherit;">pork chops, you can use a brine to make them juicy and tender. While there are many brine recipes out there, a good <span style="font-family: inherit;">all-purpose<span style="font-family: inherit;"></span> recipe is to use 1 gallon of water, 1 cup of Kosher salt, </span></span>and a half cup of sugar. I like to use brown sugar over granulated sugar. You could also replace the water with buttermilk if you like. Refrigerate the brining chicken or pork for at least 1-2 hours before using. Pour out the brining liquid.</span></span></span></span></span></span><br />
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-size: xx-small;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-size: xx-small;"><span style="font-family: inherit;"><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCRI7Bgs8ocdSYk5c-z2lZWemeB9dpu4gT9k4dKMsxsNFjJ9PE5_UBaNbovwiezL033xMfXu441qjfsleqpQDFRX1SLJZyB35WzyKL0Em9iwg_Q_PqaQT9q-oc4Ak5P1nn04Cr_yFfBecq/s1600/Cook+Chicken+side+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="292" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCRI7Bgs8ocdSYk5c-z2lZWemeB9dpu4gT9k4dKMsxsNFjJ9PE5_UBaNbovwiezL033xMfXu441qjfsleqpQDFRX1SLJZyB35WzyKL0Em9iwg_Q_PqaQT9q-oc4Ak5P1nn04Cr_yFfBecq/s400/Cook+Chicken+side+2.jpg" width="400" /></a></span></span></span></span></div>
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<span style="font-size: large;">You can mark your protein the day before you need them. You just need to change your cooking times, so that the protein is not completely cooked on day one. Cook them until partially cooked, remove from the grill and let rest. When using this method it is very important to properly cool the meat in a timely manner so that it is safe. It has to be chilled to 41 degrees or below. When it is time to cook the meat again you must make sure the temperature gets up to at least 165 degrees. <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0Fz6cV8FFhVhtuCX3vVCFyFh4PpJTUeBbxTgohj9pvVi12vzlIaPIbOKv74NaRmXCWRG8kz-QqcbobWg2EghmqzJ7GyMOrnITriIIzyQP_LW9WoSEzoO2r4250elx4QIQnp7XJOAGNhp9/s1600/Chicken+Marked+Resting+2.75.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0Fz6cV8FFhVhtuCX3vVCFyFh4PpJTUeBbxTgohj9pvVi12vzlIaPIbOKv74NaRmXCWRG8kz-QqcbobWg2EghmqzJ7GyMOrnITriIIzyQP_LW9WoSEzoO2r4250elx4QIQnp7XJOAGNhp9/s400/Chicken+Marked+Resting+2.75.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Chicken resting</span></td></tr>
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Grilling fish is only slightly more difficult. The grill must be hot and well oiled and the fish must be dry and then well oiled to keep it from sticking to the grill. Place the fish on the grill until it releases from the grill on it's own. Its not always perfect with fish so don't be discouraged. If it looks like it is sticking, just give it a few more minutes. It is also important not to over oil the fish. If you add too much oil the heat from the grill will cause black smoke which will make the fish look black, not burnt just black. This happens with any protein. Just remember, a little oil can go a long way!<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIrkHy7V_QW5x8tliyi4YHM8n9KXjOIn1ADwk1hzekQTNi5s-jJqfhDw0LN7MSuKC2af63ihWtSN8E6KNSIUSAT03zcXWwJIrW4hkn_SfSfnGJ_X__-hNGqZuI8nOf0u47cf-sBCcbiYtH/s1600/Fish+2.75.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="381" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIrkHy7V_QW5x8tliyi4YHM8n9KXjOIn1ADwk1hzekQTNi5s-jJqfhDw0LN7MSuKC2af63ihWtSN8E6KNSIUSAT03zcXWwJIrW4hkn_SfSfnGJ_X__-hNGqZuI8nOf0u47cf-sBCcbiYtH/s400/Fish+2.75.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Fish resting</span></td></tr>
</tbody></table>
</span></div>
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<span style="font-size: large;">When it comes to marking your meat, hamburgers are the easiest to do. You must have a hot grill, well oiled hamburger, a good hamburger seasoning, and don't walk away from the grill. Timing is very important.</span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtz3CmhY9_P9BFB6DI7wsyu_Fq9O3m8rIYDuu97g8VPRRQ45vtdLj84yhP3z8dpulE-K_A5p0nO6YOONi0sxgbCCN4UrGrWvL-iMoq2vIYd4eauNw-eZv8Jxt0NLskfQE2uzw-x0qzxrNf/s1600/Hamburgers+on+grill+2.75+%25282%2529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtz3CmhY9_P9BFB6DI7wsyu_Fq9O3m8rIYDuu97g8VPRRQ45vtdLj84yhP3z8dpulE-K_A5p0nO6YOONi0sxgbCCN4UrGrWvL-iMoq2vIYd4eauNw-eZv8Jxt0NLskfQE2uzw-x0qzxrNf/s400/Hamburgers+on+grill+2.75+%25282%2529.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit; font-size: small;">Where did I put that cheese?</span></td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin0Z46KRoKZ7uBYbDGk8Sk_KJkdMdaPf6grE-lbxHxk4zwRPm6HeGgB3GMKagZOt4kYAQZqXBqGDM3ELnf7x8xMewOR0SMLhT6cb4_50gw-aTHuuaxhSbo05AYbHzN2v2pOkq_noxuzKHe/s1600/The+Best+Cheeseburger+picture.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin0Z46KRoKZ7uBYbDGk8Sk_KJkdMdaPf6grE-lbxHxk4zwRPm6HeGgB3GMKagZOt4kYAQZqXBqGDM3ELnf7x8xMewOR0SMLhT6cb4_50gw-aTHuuaxhSbo05AYbHzN2v2pOkq_noxuzKHe/s400/The+Best+Cheeseburger+picture.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Oh! There it is.</td></tr>
</tbody></table>
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<span style="font-size: small;"> </span><span style="font-size: large;">Even something as simple as a "wrap" looks better when you add those simple grill marks to it. What else looks good with grill marks on it? </span><br />
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<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSay-43h3z64k6jJYavrZuVMd0Mrkc7LPG2Spanjf33PVLf_t1sr62yV-ErW4KOTLGOs3z1KwmZcp8xJEOJd3cbx3-sYWNnvvYu9UCp4lkzFVx5mZgl4Nq6rg_G3ivoI-N4bEYO5IsTc-R/s1600/Blackened+Chicken+Wrap+03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSay-43h3z64k6jJYavrZuVMd0Mrkc7LPG2Spanjf33PVLf_t1sr62yV-ErW4KOTLGOs3z1KwmZcp8xJEOJd3cbx3-sYWNnvvYu9UCp4lkzFVx5mZgl4Nq6rg_G3ivoI-N4bEYO5IsTc-R/s400/Blackened+Chicken+Wrap+03.jpg" width="400" /></a></span></div>
<span style="font-size: large;">Please send me pictures if you tried to make anything that was grilled or marked on the 4th. Why not sign up to follow the blog on the upper right corner, or leave a comment below. Is anybody out there?</span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK0gSQ36LNiqz44LAnB0sFEK2yDKARJ2UfLew8d_JwIR9GGd81cIeU5mpLdpbFYIqKvDdsnX68l-QAZ6yI2jlSW1h3BynCSZpZwbcqltMiXDdRBAAJJUzIkRuZby92M-BrRkEDt02df890/s1600/Pork+Chop+Grill+Marks.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK0gSQ36LNiqz44LAnB0sFEK2yDKARJ2UfLew8d_JwIR9GGd81cIeU5mpLdpbFYIqKvDdsnX68l-QAZ6yI2jlSW1h3BynCSZpZwbcqltMiXDdRBAAJJUzIkRuZby92M-BrRkEDt02df890/s400/Pork+Chop+Grill+Marks.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;"><span style="font-family: Times, 'Times New Roman', serif;"><span style="font-size: small;">Pork Chops</span></span></span></td></tr>
</tbody></table>
</div>
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</tbody></table>
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<span style="font-family: Times, 'Times New Roman', serif; font-size: large;">© TMelle 2015</span></div>
<br /></div>
The Retro Cooking Guyhttp://www.blogger.com/profile/15651409920124708016noreply@blogger.com1tag:blogger.com,1999:blog-1447869308121684572.post-91919257697962477382015-06-10T00:52:00.000-05:002015-06-14T18:25:01.237-05:00Afternoon Delight - High Tea<div class="MsoNoSpacing" style="text-align: justify;">
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<span style="font-size: large;"><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMUDvWvAdX_qK46iD0-i7oq2TVDkON2dlGD3w3RXGOlmNKQkKn7OUzldXK4zOSG7krg35b-AiYqGsr0jURRFt3dqerdwJGLl4Id7X_gWMbIU59bO1B_6gWVINTgRGREF0zSJXX5H7NtRwj/s640/blogger-image-1717876978.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="330" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMUDvWvAdX_qK46iD0-i7oq2TVDkON2dlGD3w3RXGOlmNKQkKn7OUzldXK4zOSG7krg35b-AiYqGsr0jURRFt3dqerdwJGLl4Id7X_gWMbIU59bO1B_6gWVINTgRGREF0zSJXX5H7NtRwj/s400/blogger-image-1717876978.jpg" width="400" /></a></span></span></div>
<span style="font-size: large;"><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">I’m not talking about the
1976 #1 song made famous by the Starland Vocal Band. For some people, the traditional British
Afternoon Tea, is a way of
life that has been going on since the mid 1800’s. In the United States we call it High Tea. I was introduced to the concept in the middle 1980's.</span></span><br />
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<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeMw6NeA8Ai7x8QEjSQdgm9woWXs9Cf1l8FVuEldUcUBNpsolPgi4j5UakZgaZsLW7M0ICkgKSeoNyi70k8Up5fXqwPDdhXpCDD__DnZpVMX4I3szaslEymY-fPB_rCANdSmKy17S8Gjsy/s640/blogger-image-59098045.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeMw6NeA8Ai7x8QEjSQdgm9woWXs9Cf1l8FVuEldUcUBNpsolPgi4j5UakZgaZsLW7M0ICkgKSeoNyi70k8Up5fXqwPDdhXpCDD__DnZpVMX4I3szaslEymY-fPB_rCANdSmKy17S8Gjsy/s400/blogger-image-59098045.jpg" width="400" /></a></span></div>
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<span style="font-size: large;">While I would sneak into my local McDonald's for an afternoon
pick-me-up, some people, more affluent and sophisticated people were enjoying an afternoon
cup of tea.</span><br />
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<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSc27GRfrQg6_t1HOqHbD7GqFK6gimqb5V0hbLa3OVUfwaGv4txlL7lI9q57ndlrZvkmZJwV3yYaptY7rh4wyuQFh-BKFTLThuJkvoN2WgUM7dULLRhkuKjhGnZunqQAqicJQPGMPOOQO6/s640/blogger-image--539840965.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="383" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSc27GRfrQg6_t1HOqHbD7GqFK6gimqb5V0hbLa3OVUfwaGv4txlL7lI9q57ndlrZvkmZJwV3yYaptY7rh4wyuQFh-BKFTLThuJkvoN2WgUM7dULLRhkuKjhGnZunqQAqicJQPGMPOOQO6/s400/blogger-image--539840965.jpg" width="400" /></a></span></div>
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<span style="font-size: large;">It's not just a cup of tea that I'm talking about, in a world I never knew existed before, I'm talking about waiters in tuxedos serving guests seated at lace covered tables with
pure white linen napkins, and a multilevel tiered assortments of biscuits, scones,
crumpets, dainty one or two-bite finger sandwiches, and decadent one or two bite pastries.</span><br />
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<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; font-size: xx-small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXSKdpDmJsOoazg8J0xZ72jtzZGgkS0007MaS9T5TmTfuw9Nt2FOUxGU1OQIgvzMBv8ZdJm-Q5EEcMfiJDzsn5OamaOcpw8Uanki05VeYfNKp0KQiF0QOVhp4oaBpzMf-4vF3f-V3ZDxF_/s640/blogger-image-712598401.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="236" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXSKdpDmJsOoazg8J0xZ72jtzZGgkS0007MaS9T5TmTfuw9Nt2FOUxGU1OQIgvzMBv8ZdJm-Q5EEcMfiJDzsn5OamaOcpw8Uanki05VeYfNKp0KQiF0QOVhp4oaBpzMf-4vF3f-V3ZDxF_/s400/blogger-image-712598401.jpg" width="400" /></a><span style="font-size: x-small;"> </span></span></div>
<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; font-size: xx-small;"><span style="font-size: large;">One year, way back in the middle 1980s, or the decade of big hair bands, I </span><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; font-size: xx-small;"><span style="font-size: x-small;"><span style="font-size: large;">was able to take my mother to the Palm Terrace
at the Drake Hotel in Chicago, where we enjoyed their version of High Tea. </span><span style="font-family: inherit;"><span style="font-size: large;">To say that Mom was in
heaven would be an understatement.</span></span></span></span></span><br />
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<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; font-size: xx-small;"><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; font-size: xx-small;"><span style="font-size: x-small;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD-30Er1U9zvS1XaUqsZ8d3735uesAhaqnCP8iXRpDDDUmuWXHl4zw6QOwPxqYBK_1aTnrfB9rgRyFPEiY_eTqiJlufuvdv-CbZ7ssc_D3LRXUhP2j7pI0hcSVz1gDBdKC7Cdc2iYzxdec/s1600/03.+HS+Finger+Sand+1+2.75.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="292" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD-30Er1U9zvS1XaUqsZ8d3735uesAhaqnCP8iXRpDDDUmuWXHl4zw6QOwPxqYBK_1aTnrfB9rgRyFPEiY_eTqiJlufuvdv-CbZ7ssc_D3LRXUhP2j7pI0hcSVz1gDBdKC7Cdc2iYzxdec/s400/03.+HS+Finger+Sand+1+2.75.jpg" width="400" /></a></span></span></span></span></div>
<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; font-size: xx-small;"><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; font-size: xx-small;"><span style="font-size: x-small;"> </span></span></span><span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; font-size: xx-small;">Drinking tea from what I would call
miniature fine China tea cups, with my pinkie finger extended to heaven, as if
that were the way to get in, is not my cup of tea. I'm more of a big mug in
hand kind of guy.</span></span></span></div>
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<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; font-size: xx-small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxhzZc_HiHeiu3MQkQGk-VEtUA-u1XS6l8NdYXXj9kmtgK_2AfVcobWvgkNLIpEQ93_Puj436m4enUYBl5IV-eMol0Z-jwr0lElaRdOEw-hD-rAy-7JBSMhGiQ23wtKiXD1hiQtOyKFzX1/s640/blogger-image-119806381.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="251" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxhzZc_HiHeiu3MQkQGk-VEtUA-u1XS6l8NdYXXj9kmtgK_2AfVcobWvgkNLIpEQ93_Puj436m4enUYBl5IV-eMol0Z-jwr0lElaRdOEw-hD-rAy-7JBSMhGiQ23wtKiXD1hiQtOyKFzX1/s400/blogger-image-119806381.jpg" width="400" /></a></span></div>
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<span style="font-size: large;">High tea is to many people an
afternoon delight. It was during a High Tea that I enjoyed my first crumpet and a scone. The crumpets were served with gourmet jams, preserves, and whipped butter. The crumpets
were similar to an English muffin and the scones were like sweetened country
biscuits that reminded me of Irish Soda Bread. The next level was finger sandwiches, filled with cucumbers, radishes, egg salad, tuna
salad, and ham salad, just to name a few. For the sweet tooth, there was an assortment of miniature
pastries. It was here that I enjoyed my first petit fours. Petit fours are miniature, decorated bite-sized
cakes.</span><br />
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<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin6ugnnbJ350ETctTbxcMOg2QUHByo6YO9mbcMrbA-Ad_rr6eMt102QRpHyLDUSdZUMruesrqKKTzsd4alC9pJ6Bb-_Kktl13uKf-gYXiE-GY-rdrALeg9U-L2s-4yMvTbF4h58B728W0M/s640/blogger-image-970006634.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="316" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin6ugnnbJ350ETctTbxcMOg2QUHByo6YO9mbcMrbA-Ad_rr6eMt102QRpHyLDUSdZUMruesrqKKTzsd4alC9pJ6Bb-_Kktl13uKf-gYXiE-GY-rdrALeg9U-L2s-4yMvTbF4h58B728W0M/s400/blogger-image-970006634.jpg" width="400" /></a></span></div>
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<span style="font-size: large;">It was at High Tea that I
realized that this was a life style that I could get accustomed to. I often
wish that I had been born rich, instead of so damned good looking. LOL! There's
another first, I used LOL for the first time. The tea that was served was a
house blend that I really didn't care for. I'm more of a Lipton green or black
tea kind of guy. My choice for gourmet tea is English Breakfast Tea.</span><br />
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<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUp58BaohPP5Mfc7u1zT5V6pkJnT7w3Eqf9Afq0LfvSdiitUV9cct-KdMMEnZGuPs81urbhbQokl1CSZhVAERSDO9sWsaq9yy_tEvhCLGuiXl3EvLlSjrf75cXkCEvBpRxjPr3vMCYnrPO/s1600/High+Tea+Pool+Side+3+2.75..jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUp58BaohPP5Mfc7u1zT5V6pkJnT7w3Eqf9Afq0LfvSdiitUV9cct-KdMMEnZGuPs81urbhbQokl1CSZhVAERSDO9sWsaq9yy_tEvhCLGuiXl3EvLlSjrf75cXkCEvBpRxjPr3vMCYnrPO/s400/High+Tea+Pool+Side+3+2.75..jpg" width="347" /></a></span></div>
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<span style="font-family: Times, 'Times New Roman', serif; font-size: large;">Why not whip up a batch of your favorite egg salad, chicken salad, tuna salad. or lobster sandwich filling, grab some good sturdy bread and relax. Make a pitcher of ice tea and relax poolside. It's tea time!<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFUlj7Rvbh8n9BaB6Of2vfdq41Ev19B4pAy34LmVwhQ5RTZTdIgDUHdAUpDosjPTz8KbIq25kb2gv48dzjqOE4ZDnTl9qBZ-4etTjJvho3eUM_q9dEMvmKbHongYV_018NRyb3wRNdish4/s1600/Serve+Lobster+Rolls+with+pool+2.75.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFUlj7Rvbh8n9BaB6Of2vfdq41Ev19B4pAy34LmVwhQ5RTZTdIgDUHdAUpDosjPTz8KbIq25kb2gv48dzjqOE4ZDnTl9qBZ-4etTjJvho3eUM_q9dEMvmKbHongYV_018NRyb3wRNdish4/s320/Serve+Lobster+Rolls+with+pool+2.75.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lobster rolls</td></tr>
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<span style="font-family: Times, 'Times New Roman', serif; font-size: large;">© TMelle 2015</span></div>
The Retro Cooking Guyhttp://www.blogger.com/profile/15651409920124708016noreply@blogger.com4tag:blogger.com,1999:blog-1447869308121684572.post-27479156368142880862015-05-23T07:03:00.001-05:002015-05-24T00:23:26.324-05:00Maxwell Street Polish<div style="text-align: justify;"><span style="background-color: rgba(255, 255, 255, 0); -webkit-text-size-adjust: auto; text-align: start; font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Another Chicago tradition and definitely comfort food if you've ever had one is the Maxwell Street Polish. The Maxwell Street neighborhood is considered Chicago's near West side. It is noteable as the location pf the Maxwell Street market and the birthplace of Chicago Blues and the Maxwell Street Polish Sausage (MSP).</span></div><div style="text-align: justify;"><span style="font-family: inherit;"><span style="font-size: large;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; font-size: xx-small;"><br></span></span></span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-size: xx-small;"><span style="background-image: none; border: 0px currentColor; box-sizing: border-box; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioYjQyAgpDPCysNQO183Y7xDCit_HUQdogWq2len-wFXLvapFIiE92owR5x_Gd1tuGGeyodR-RFcOLlqrEbQNFM8G725Ae4W8hABV5zi4xsSbOkAMzJu-c89PjkOItPAdhIEHO-OH1DE_X/s1600/Polish+with+fries+2.75.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioYjQyAgpDPCysNQO183Y7xDCit_HUQdogWq2len-wFXLvapFIiE92owR5x_Gd1tuGGeyodR-RFcOLlqrEbQNFM8G725Ae4W8hABV5zi4xsSbOkAMzJu-c89PjkOItPAdhIEHO-OH1DE_X/s1600/Polish+with+fries+2.75.jpg" width="400"></a></span></span></span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-size: xx-small;"><span style="background-image: none; border: 0px currentColor; box-sizing: border-box; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: inherit; font-size: large;">If living in or around Chicago and needed a set of tires, a car radio, or a pair of speakers, you could usually find them at the Maxwell Street Market. It was here that I enjoyed my first Maxwell Street Polish. So what is a Maxwell Street Polish? I thought you'd never ask. If you can't make it to the market, you can find the MSP almost anywhere in the greater Chicago land area. In some parts of the city, the Maxwell Street Polish is as popular, or more popular than the Chicago-style hot dog.</span></span></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguOmSsi1cjjWSBf_ZQ7BNU94APNvzI6redzJfNRuuNPETc95W6zwXPOKNamSk7TvWEUdgRsmCJ-WfoJ83ZLGNc3PKCj4d3az9PocRQGJ6j3sJ-PFoBYaYs4dPEdUVdPWWtIeIn2EmpciW9/s1600/Char+Polish+2.75.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguOmSsi1cjjWSBf_ZQ7BNU94APNvzI6redzJfNRuuNPETc95W6zwXPOKNamSk7TvWEUdgRsmCJ-WfoJ83ZLGNc3PKCj4d3az9PocRQGJ6j3sJ-PFoBYaYs4dPEdUVdPWWtIeIn2EmpciW9/s1600/Char+Polish+2.75.jpg" width="400"></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Not a traditional MSP</span></td></tr>
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<span style="font-family: inherit; font-size: large;">To make your own Maxwell Street Polish at home you're going to go shopping. The first thing you will need is some all beef Polish sausages. In Chicago you can easily find Vienna's beef Polish sausages.</span></div>
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<span style="font-size: large;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-size: xx-small;"><span style="background-image: none; border: 0px currentColor; box-sizing: border-box; margin: 0px; padding: 0px; vertical-align: baseline;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLP72VHeCYNbwYZCk9UXJEwh5jVKB5MSiNsWWmMO4Ej5yy5CahH5VHld8Y2S5Ah23XHSD4TGlazAtQLWcqY7sx55WYqVNMLPZBzT-RrqfyNyObqnKqh1YmEYcHGfC2OW6JJqGzqs2f9m8_/s1600/Vienna+Polish+Sausage+2.75.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="295" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLP72VHeCYNbwYZCk9UXJEwh5jVKB5MSiNsWWmMO4Ej5yy5CahH5VHld8Y2S5Ah23XHSD4TGlazAtQLWcqY7sx55WYqVNMLPZBzT-RrqfyNyObqnKqh1YmEYcHGfC2OW6JJqGzqs2f9m8_/s1600/Vienna+Polish+Sausage+2.75.jpg" width="400"></a></span></span></span></div><div class="MsoNoSpacing" style="text-align: justify;"><span style="background-color: rgba(255, 255, 255, 0); text-align: start; -webkit-text-size-adjust: auto; font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Once you get the sausage you must decide how you will cook it. I've has them deep-fried, grilled, steamed and then grilled.</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Need a lot of grilled onions</span></td></tr>
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<span style="font-size: large;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-size: xx-small;"><span style="background-image: none; border: 0px currentColor; box-sizing: border-box; margin: 0px; padding: 0px; vertical-align: baseline;"></span></span></span>Grill a lot of onions in a little oil and butter. While the onions are cooking, prepare a good quality plain, poppyseed bun, or a hoagie roll. For the condiments, a MSP has grilled onions, mustard and sport peppers.<div class="MsoNoSpacing" style="text-align: justify;">
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<span style="font-size: large;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-size: xx-small;"><span style="background-image: none; border: 0px currentColor; box-sizing: border-box; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-size: large;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-size: xx-small;"><span style="background-image: none; border: 0px currentColor; box-sizing: border-box; margin: 0px; padding: 0px; vertical-align: baseline;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjysrkzPKKITVnotNI2_FO42grEZvpDwbY7eKJSFM1jukGnMETIsZtxfI8-BpMB_F2-tQnMHw2zM9m08q95Dn94SqIa_7-N8n5kW3qAkMsNIoHiS3o5h6umW_ELtt1d2iWNJHvtzmMI0-XS/s1600/Dads+Chicago+Hot+Dog+2.75.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjysrkzPKKITVnotNI2_FO42grEZvpDwbY7eKJSFM1jukGnMETIsZtxfI8-BpMB_F2-tQnMHw2zM9m08q95Dn94SqIa_7-N8n5kW3qAkMsNIoHiS3o5h6umW_ELtt1d2iWNJHvtzmMI0-XS/s1600/Dads+Chicago+Hot+Dog+2.75.jpg" width="400"></a></span></span></span></span></span></span><br>
<div align="justify"><span style="background-color: rgba(255, 255, 255, 0); font-size: 17px; text-align: start; -webkit-text-size-adjust: auto; font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Grill If you don't like the taste of a Polish Sausage you can always</span><i style="font-size: 17px; text-align: start; -webkit-text-size-adjust: auto; font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"> </i><span style="background-color: rgba(255, 255, 255, 0); font-size: 17px; text-align: start; -webkit-text-size-adjust: auto; font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">have a Chicago style hot dog. Fries always come with a Maxwell Street Polish, or a Chicago-style hot dog.</span><span style="background-color: rgba(255, 255, 255, 0); font-size: 17px; text-align: start; -webkit-text-size-adjust: auto; font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"> </span><i style="font-size: 17px; text-align: start; -webkit-text-size-adjust: auto; font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"> </i></div>
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<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWBgZmaR8ntHrHkWyT7sWa5GCGHBxczgA-RBdBhmBsBwYDxNBWRZWr7vkDw7JK7ggyKYDaElLvJyMs9kyRrAS1dfwB1lJn5hw1BEmY0Y1V3XDddiEGQswaL4y5Q_qcI9324IU9HoVTJCBV/s1600/griddle+a+polish+2.75.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWBgZmaR8ntHrHkWyT7sWa5GCGHBxczgA-RBdBhmBsBwYDxNBWRZWr7vkDw7JK7ggyKYDaElLvJyMs9kyRrAS1dfwB1lJn5hw1BEmY0Y1V3XDddiEGQswaL4y5Q_qcI9324IU9HoVTJCBV/s1600/griddle+a+polish+2.75.jpg" width="400"></a></span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-size: xx-small;"><span style="background-image: none; border: 0px currentColor; box-sizing: border-box; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-size: xx-small;"><span style="background-image: none; border: 0px currentColor; box-sizing: border-box; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-size: xx-small;"><span style="background-image: none; border: 0px currentColor; box-sizing: border-box; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-size: xx-small;"><span style="background-image: none; border: 0px currentColor; box-sizing: border-box; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-size: xx-small;"><span style="background-image: none; border: 0px currentColor; box-sizing: border-box; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Times, "Times New Roman", serif; font-size: large;">As I was writing this post I thought about another one that I wrote about the spiral cut hot dogs. I thought that this would be a great way to cook a Polish. To see this post follow this link: </span></span></span></span></span></span></span></span></span></span></span><a href="http://dumplingproject.blogspot.com/2014/07/hot-dogs-redux.html" target="_blank"><span style="font-size: large;">http://dumplingproject.blogspot.com/2014/07/hot-dogs-redux.html</span></a></div>
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<span style="font-size: large;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-size: xx-small;"><span style="background-image: none; border: 0px currentColor; box-sizing: border-box; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-size: large;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-size: xx-small;"><span style="background-image: none; border: 0px currentColor; box-sizing: border-box; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVADal9alzoBy5yOyFo2g1TG1CAHW2K8kzoH-EgcDpyyqEu5QIp15AumLv1DQ6Z6SKXJupGS2qMxdltlWOMilR1ZgTWO6xI42brQGm6AxjLtwhhqlCgB5Q6UAEYcSmAAf2LP2zXUHQUwwx/s1600/Polish+and+Tots+2.75.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVADal9alzoBy5yOyFo2g1TG1CAHW2K8kzoH-EgcDpyyqEu5QIp15AumLv1DQ6Z6SKXJupGS2qMxdltlWOMilR1ZgTWO6xI42brQGm6AxjLtwhhqlCgB5Q6UAEYcSmAAf2LP2zXUHQUwwx/s1600/Polish+and+Tots+2.75.jpg" width="400"></a></span></span></span></span></span></span></span></div>
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<span style="font-size: large;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-size: xx-small;"><span style="background-image: none; border: 0px currentColor; box-sizing: border-box; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-size: large;">I often think that my brother living in the South and I share a common craving for good food. As I was writing this post he sent me a text with the following picture attached:</span></span></span></span></div>
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<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQOLi3BhkIR3q0_ySl23pR9NRIeanGIdrcJxtDQhQlsr3gtqKRx8MYIXk5HxEVAPF6KwaHXYmwC92dPzeYg0V5tWJr1CGO1VvUaqCQmwMzX3AGGk4X76jCs-JqFWt0XZSrdjdND9XbdZh9/s1600/Vienna+Hot+Dog+Delivered+2.75.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="291" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQOLi3BhkIR3q0_ySl23pR9NRIeanGIdrcJxtDQhQlsr3gtqKRx8MYIXk5HxEVAPF6KwaHXYmwC92dPzeYg0V5tWJr1CGO1VvUaqCQmwMzX3AGGk4X76jCs-JqFWt0XZSrdjdND9XbdZh9/s1600/Vienna+Hot+Dog+Delivered+2.75.jpg" width="400"></a></span></div>
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<span style="font-family: Times, "Times New Roman", serif;"><span style="font-size: large;">Living in the Memphis area, or as I call it the </span><span style="font-size: large;">epicenter of barbecue country, he still has his "Chicago-style" cravings from time to time. This "Chicago Style Hot Dog Kit" was on his porch when he arrived home from work. The Vienna kit contained: </span></span></div>
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<span style="font-family: Times, "Times New Roman", serif; font-size: large;">1 - 16 pack (6" 8 per lb.) Vienna® Beef Skinless Hot Dogs</span></div>
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<span style="font-family: Times, "Times New Roman", serif; font-size: large;">2 - 8 packs Mary Ann Poppy Seed Buns</span></div>
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<span style="font-family: Times, "Times New Roman", serif; font-size: large;">1 - 12 oz. jar Vienna® Sport Peppers</span></div>
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<span style="font-family: Times, "Times New Roman", serif; font-size: large;">1 <span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-size: xx-small;"><span style="background-image: none; border: 0px currentColor; box-sizing: border-box; margin: 0px; padding: 0px; vertical-align: baseline;">- 12 oz. jar </span></span>Vienna® Bright Green Relish </span></div>
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<span style="font-family: Times, "Times New Roman", serif; font-size: large;">1 <span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-size: xx-small;"><span style="background-image: none; border: 0px currentColor; box-sizing: border-box; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-size: xx-small;"><span style="background-image: none; border: 0px currentColor; box-sizing: border-box; margin: 0px; padding: 0px; vertical-align: baseline;">- 9 oz. jar </span></span></span></span>Vienna® Yellow Mustard</span></div>
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<span style="font-family: Times, "Times New Roman", serif; font-size: large;">1 - 6 oz. shaker Vienna® Celery Salt</span></div>
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<span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;"><b>NOTE:</b> What was missing? To make your very own Chicago-Style Hot dogs you're going to need to buy some dill pickle spears, minced onions, and thinly sliced tomatoes.<br>My brother informed me that the cost to cure his Chicago-style craving was about $3.50 per hot dog. Cheaper than most Chicago hot dog stands. So apparently you can satisfy your Chicago-style craving whenever you get the urge.</span></span></div>
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<span style="font-family: Times, "Times New Roman", serif; font-size: large;">No visit to Chicago would be complete without mentioning the other Chicago hot dog called the "Francheezie." Check out the Francheezie hot dog post;</span></div>
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<span style="font-family: Times, "Times New Roman", serif; font-size: large;"><a href="http://dumplingproject.blogspot.com/2012/07/francheezie-retro-hot-dog.html" target="_blank">http://dumplingproject.blogspot.com/2012/07/francheezie-retro-hot-dog.html</a></span><span style="font-family: Times, "Times New Roman", serif;">. <span style="font-size: large;">©Tmelle 2015</span></span></div>
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</span></span></span><br>The Retro Cooking Guyhttp://www.blogger.com/profile/15651409920124708016noreply@blogger.com3tag:blogger.com,1999:blog-1447869308121684572.post-18046523791791439712015-04-15T15:13:00.002-05:002015-04-27T23:46:12.207-05:00Kentucky Derby, Mint Julep, Hot Brown, and Bobby Flay<div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVQI_-ZwLDcsrciVRm6IZAY9cuYB-fBazHxRN0V-zsUjmBBRh_Z5z5uDkKid5DKObrDhGQL59LDQItNo8Wuv91BwFfrfQEc4TPReRs8dptLoaZ-16gxLoXtzDm0AD9cbVvI0DY0CaJutxc/s1600/00.+Trackside+2.75.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVQI_-ZwLDcsrciVRm6IZAY9cuYB-fBazHxRN0V-zsUjmBBRh_Z5z5uDkKid5DKObrDhGQL59LDQItNo8Wuv91BwFfrfQEc4TPReRs8dptLoaZ-16gxLoXtzDm0AD9cbVvI0DY0CaJutxc/s1600/00.+Trackside+2.75.jpg" height="287" width="400" /></a></div>
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; font-size: xx-small;">Going to the Kentucky Derby and drinking mint juleps has always been on my bucket list. I've never actually made it to the derby, I have made it to Arlington Park race track in Illinois. Going to the track is a great way to spend the day, catch some ray's, and possibly win a couple of races if you're lucky. I will settle for breaking even.</span></span></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif; font-size: large;"><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; font-size: xx-small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFgm6lDzQ3_C5AumPMfH9HNLa9s3rOpLDaLCBX3WFtibMnLPpAidIcoceDoXDTN7pdtJdhpIbfsK2M8euSRLqwr0vph4ZeqiDLcFGy39cg3SUZroVMsk3eDEqrjNcb3FLgYmarZGZuDs3-/s1600/Hot+Brown+Ingredients+11.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFgm6lDzQ3_C5AumPMfH9HNLa9s3rOpLDaLCBX3WFtibMnLPpAidIcoceDoXDTN7pdtJdhpIbfsK2M8euSRLqwr0vph4ZeqiDLcFGy39cg3SUZroVMsk3eDEqrjNcb3FLgYmarZGZuDs3-/s1600/Hot+Brown+Ingredients+11.JPG" height="300" width="400" /></a></span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif; font-size: large;"><span style="line-height: 115%;">Recently, while searching
Bobby Flay on YouTube, I came across an episode where Bobby was challenging the
Castro brother's to a "Kentucky Hot Brown" Throwdown. After watching
this episode, I knew I just had to make the Hot Brown. If you would like to see
this episode, head over to YouTube, or click on this link:</span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif; font-size: large;"><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; font-size: xx-small;"><a href="https://www.youtube.com/watch?v=QJben7ZTHh8" target="_blank">https://www.youtube.com/watch?v=QJben7ZTHh8 </a></span></span><br />
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<span style="font-family: "Arial","sans-serif"; font-size: large; line-height: 115%;">The Hot Brown apparently
originated at the Brown Hotel in Louisville Kentucky in the 1920's. I went
right to the source to try and get the original recipe. Just as I thought they
published the recipe on their website.</span><span style="font-family: Arial,Helvetica,sans-serif; font-size: large;"><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; font-size: xx-small;">
<a href="http://www.brownhotel.com/dining-hot-brown">http://www.brownhotel.com/dining-hot-brown</a> </span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif; font-size: large;">Since I love turkey and the Kentucky Derby is May 2, I thought this would make a great post for May. You're going to need a few things to make the Hot Brown.</span><br />
<span style="font-family: Arial,Helvetica,sans-serif; font-size: large;">1-1/2 tablespoons salted butter</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial,Helvetica,sans-serif; font-size: large;">1-1/2 tablespoons all-purpose flour</span></div>
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<span style="font-family: Arial,Helvetica,sans-serif; font-size: large;">1-1/2 cups heavy cream</span></div>
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<span style="font-family: Arial,Helvetica,sans-serif; font-size: large;">1/4 cup Pecorino Romano cheese, plus extra for garnish </span></div>
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<span style="font-family: Arial,Helvetica,sans-serif; font-size: large;">Pinch of ground nutmeg</span></div>
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<span style="font-family: Arial,Helvetica,sans-serif; font-size: large;">Salt and pepper </span></div>
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<span style="font-family: Arial,Helvetica,sans-serif; font-size: large;">sliced roasted turkey breast, slice thick</span></div>
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<span style="font-family: Arial,Helvetica,sans-serif; font-size: large;">4 slices of Texas toast, crust removed</span></div>
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<span style="font-family: Arial,Helvetica,sans-serif; font-size: large;">4 slices of bacon</span></div>
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<span style="font-family: Arial,Helvetica,sans-serif; font-size: large;">2 Roma tomatoes, sliced in half</span> </div>
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<span style="font-family: Arial,Helvetica,sans-serif; font-size: large;">Paprika</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial,Helvetica,sans-serif; font-size: large;">Parsley</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmGtFcSIEeQB2Hm7PdK7_N0PXFqNIzPOes55VU8mNgbtLF46KmdW1jtJTNVPrWlQDBGWxWQxLf0mak6ebtRNhNRBRYuvUWEiRI-Gf3VJMVCTKreEJ01mlepOizUR6ksEKRNA2tuubNDyFc/s1600/09.+Bread+tomatoes+in+pan+2.75.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmGtFcSIEeQB2Hm7PdK7_N0PXFqNIzPOes55VU8mNgbtLF46KmdW1jtJTNVPrWlQDBGWxWQxLf0mak6ebtRNhNRBRYuvUWEiRI-Gf3VJMVCTKreEJ01mlepOizUR6ksEKRNA2tuubNDyFc/s1600/09.+Bread+tomatoes+in+pan+2.75.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Arrange bread triangles in pan and tomato halves</span></span></td></tr>
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<span style="font-family: Arial,Helvetica,sans-serif; font-size: large;">Note: What ever you do, don't use sliced deli turkey for this recipe. If you don't want cook a whole turkey, just buy a breast and cook it. I like a lot of tomatoes and added more. If after making the Hot Browns you have more left-over turkey, make some Turkey a la King, or a Turkey Pot Pie. You can also try other cheeses if you like. If I ever make this again, I would cut out 1 cup of heavy cream and use 1 cup of chicken stock in it's place. </span><br />
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<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijKs4Hu7it7IwNlQto7cZ1oERuK9D5pQXNq21IwcREjPMaLbwTAnarDqCBxyFhvK81ghvJu1Q9mhr28-OdM22KkgmHbvfLHCu4fbYE4vIBD8MwFYDdNSqLSiAmWIvPXYHwVJOLrFYTDdwx/s1600/10.+Add+turkey+2.75.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijKs4Hu7it7IwNlQto7cZ1oERuK9D5pQXNq21IwcREjPMaLbwTAnarDqCBxyFhvK81ghvJu1Q9mhr28-OdM22KkgmHbvfLHCu4fbYE4vIBD8MwFYDdNSqLSiAmWIvPXYHwVJOLrFYTDdwx/s1600/10.+Add+turkey+2.75.jpg" height="300" width="400" /></a></span></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">To make the Hot Brown you're going to practice your sauce making skills, and prepare a Mornay sauce, which is nothing more than a Béchamel sauce (a Mother sauce), with cheese added to it. Once you've mastered the Béchamel sauce, you will be ready to impressing your family and friends with your culinary skills (see alternate sauce at the end.)</span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_hpxswgzR2_UNttoYQqqz1k-MSeWD7kuNj6jb7dD075AJsP3QCFg_POdue62Fg0jLzSk_7hvsWwsIzRc7_A1cYCd3iRfU5sLSBwddUP2NKIKIOFWhxuAX4ZtlWYP26JoxiypgdCWoCGfy/s1600/12.+Add+sauce+2.75.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_hpxswgzR2_UNttoYQqqz1k-MSeWD7kuNj6jb7dD075AJsP3QCFg_POdue62Fg0jLzSk_7hvsWwsIzRc7_A1cYCd3iRfU5sLSBwddUP2NKIKIOFWhxuAX4ZtlWYP26JoxiypgdCWoCGfy/s1600/12.+Add+sauce+2.75.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Pour sauce over turkey</span></span></td></tr>
</tbody></table>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Melt the butter in a two-quart saucepan. Once melted, slowly whisk in flour until
combined to form a thick paste or roux. Continue to cook roux for 2
minutes over medium-low heat, stirring frequently. Whisk heavy cream
into the roux and cook over medium heat until the cream begins to
simmer, about 2-3 minutes. Remove sauce from heat and slowly whisk in
Pecorino-Romano cheese until the Mornay sauce is smooth. Add nutmeg,
salt and pepper to taste.</span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig4Fn6w9Es70ms61GdRQlODP9HTrsg41gx-cyvUhPgp6jFlPPv5Xm8TY9Qi0P0gulxsr7rBuUVNfOYHbDOGlmM4U4QBcJy3QjqGNEJCY6wWfomKj_OBnL1p_7J77K9fgBni8ezB6ULXJfC/s1600/13.+Add+pecorino+Romano+2.75.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig4Fn6w9Es70ms61GdRQlODP9HTrsg41gx-cyvUhPgp6jFlPPv5Xm8TY9Qi0P0gulxsr7rBuUVNfOYHbDOGlmM4U4QBcJy3QjqGNEJCY6wWfomKj_OBnL1p_7J77K9fgBni8ezB6ULXJfC/s1600/13.+Add+pecorino+Romano+2.75.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">After a visit in the broiler</span></span></td></tr>
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<span style="font-size: large;">
</span><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">For each Hot Brown, place layers of bread in an oven safe dish and
cover with turkey slices. Place the tomato halves next to the turkey. Pour half of the sauce over the bread, completely covering it. Sprinkle
with additional cheese. Place entire dish under a broiler until cheese
begins to brown and bubble. Remove from the broiler and cross two pieces of crispy bacon
on top. Sprinkle with paprika and parsley and serve immediately.</span></span><br />
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<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH8zrFbfTOVWfbcz9eO8eptgD8CX90Kme2pa9vpUUBvvlM1xjSilmwMVxSkemmQy5_SjxK3vOpgCuEt0ugiqC_COEK2Qx3qHeLhc2B8sHETnwkbqw4fF4w1pOzngU2eTWWzimNS08XfLK7/s1600/Serve+Hot+Brown.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH8zrFbfTOVWfbcz9eO8eptgD8CX90Kme2pa9vpUUBvvlM1xjSilmwMVxSkemmQy5_SjxK3vOpgCuEt0ugiqC_COEK2Qx3qHeLhc2B8sHETnwkbqw4fF4w1pOzngU2eTWWzimNS08XfLK7/s1600/Serve+Hot+Brown.JPG" height="300" width="400" /></a></span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Alternate sauce: To make the Mornay sauce, using a 2-quart saucepan, melt butter over low heat. Stir in
flour. Cook over low heat, stirring constantly, until mixture is smooth and
bubbly. Stir for another minute to remove the starch taste. Remove from heat and
gradually stir in the cream and chicken stock. Return to the heat and bring to
a boil, while stirring constantly. Reduce the heat and stir until the mixture
thickens. Stir in cheese and stir until the cheese is melted. Season to your taste.</span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBUaPGB8fyaWphA_AT2sqGXzqAm6p6P3597Vaj5XCJu42-MGf7zwvbPF2BYM5yLdQ5X6_Mw3LbsBU_2akwf4Dj6Hd1q_2Yn-faXY6PAVtfgI8rnfWjXe-DknwyZRe_XYVrdU2vzJvPqxcl/s1600/Turkey+a+la+King+serve+2.75.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBUaPGB8fyaWphA_AT2sqGXzqAm6p6P3597Vaj5XCJu42-MGf7zwvbPF2BYM5yLdQ5X6_Mw3LbsBU_2akwf4Dj6Hd1q_2Yn-faXY6PAVtfgI8rnfWjXe-DknwyZRe_XYVrdU2vzJvPqxcl/s1600/Turkey+a+la+King+serve+2.75.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Turkey a la King</span></span></td></tr>
</tbody></table>
</span></span><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">The Hot Brown reminded me of the 60's classics like Chipped Beef on Toast (SOS), Eggs a la Goldenrod, Turkey a la King, or the classic Welsh Rarebit.</span></span></span><br />
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZBWO6Vzzhe8vY50mdofhmQYLPDGWCWs6qKHcOPlrEhcazPELkpT7Em5FJeJlDps3Yer2BoMg5yXf7sZibVk2c9bDHvdg66ZrnSov1MwfvyCmI_MMLt03QQ9cIgdyxv40-ZZthaT_gTf6H/s1600/04.+Welsh+Rarebit+Serve+2.75.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZBWO6Vzzhe8vY50mdofhmQYLPDGWCWs6qKHcOPlrEhcazPELkpT7Em5FJeJlDps3Yer2BoMg5yXf7sZibVk2c9bDHvdg66ZrnSov1MwfvyCmI_MMLt03QQ9cIgdyxv40-ZZthaT_gTf6H/s1600/04.+Welsh+Rarebit+Serve+2.75.jpg" height="300" width="400" /></a></span></span></span></div>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"> If you're not a turkey lover you can pick up a rotisserie, or baked chicken. Another use of left-over beef, chicken or turkey was the classic open-faced sandwich, served with left-over mashed potatoes, smothered in rich gravy.</span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha0co1ydy1XHpNqB574pht6cbsID7p72pPJqNfWI_TaLYA8UGFvk_3YCz-Jvcp2PoqHDCmfLcX6IjsFR4NmpeXU06du8B6al-IAXP7niWE2oDgC6hEjATnQri000XMQdCr2DKGT7Cp2ndK/s1600/Open+Face+Roast+Beef_2.75+(2).jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha0co1ydy1XHpNqB574pht6cbsID7p72pPJqNfWI_TaLYA8UGFvk_3YCz-Jvcp2PoqHDCmfLcX6IjsFR4NmpeXU06du8B6al-IAXP7niWE2oDgC6hEjATnQri000XMQdCr2DKGT7Cp2ndK/s1600/Open+Face+Roast+Beef_2.75+(2).jpg" height="295" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Open-faced sandwich</span></span></td></tr>
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</span></span><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">The recipe called for "Texas toast" for the Hot Brown. I decided to get a loaf of bread from the local bakery and cut it myself. What I should have done was get a loaf of real Texas toast which is a softer bread. Mine was much heavier than it should have been because of the bread. </span></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">After WWII nothing was wasted. In our family, we ate left-overs. If you've got a minute and this reminds you of any of your family favorites leave a comment below.</span> </span></span></div>
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The Retro Cooking Guyhttp://www.blogger.com/profile/15651409920124708016noreply@blogger.com2tag:blogger.com,1999:blog-1447869308121684572.post-52067901789680285802015-03-26T13:58:00.001-05:002015-03-27T12:34:51.953-05:00Ultimate Game Day Chili Bar <div style="text-align: justify;">
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyZaRjGI_pgXDnwycSR0wrEUZTdl6ZAePhT0Frpxr5WJsjhQ-1JhDwsWOknJmW7249Dv1rrUhvXxZWK9vaW8VqU8I4ugOA5XdCVKnmU0a8OEX2BUBuDh7RgsjzJJYSG413PllNIOclInJB/s1600/01.+Mom%27s+Chili+Ingredients+2.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyZaRjGI_pgXDnwycSR0wrEUZTdl6ZAePhT0Frpxr5WJsjhQ-1JhDwsWOknJmW7249Dv1rrUhvXxZWK9vaW8VqU8I4ugOA5XdCVKnmU0a8OEX2BUBuDh7RgsjzJJYSG413PllNIOclInJB/s400/01.+Mom%27s+Chili+Ingredients+2.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;"><span style="color: #444444;"><span style="font-size: small;">Your basic ingredients</span></span></span></td></tr>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="color: #444444; font-size: large;">It appears that this 2013 post dissapeared from this blog. I received an email request that I repost it again. Since Chicago is a sports city, there is always a need for a "Game Day Chili Bar." Enjoy! </span></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="color: #444444; font-size: large;">Before you can build an "Ultimate Game Day Chili Bar" you have to have a great recipe for homemade chili. My Mom had a simple chili recipe using canned Brooks brand "Chili Hot Beans." The beans are already spiced. It is really a very simple chili to make. How you make it depends on your taste. </span></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtzFs_IVxAilNW-0ISYm0W0B-ITfqx_2MAOEcXvOEWFh_HEl5AXJfRUPlNaIwJHW8D8rDuWXNjF3HFxp5klWyLUe2XVouVK48n1jrh9XNbtDyAbTVVmgBPpH5RdA3NYEUweJSUqtmoky2f/s1600/Cooked+GP+ON+Beef+2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtzFs_IVxAilNW-0ISYm0W0B-ITfqx_2MAOEcXvOEWFh_HEl5AXJfRUPlNaIwJHW8D8rDuWXNjF3HFxp5klWyLUe2XVouVK48n1jrh9XNbtDyAbTVVmgBPpH5RdA3NYEUweJSUqtmoky2f/s400/Cooked+GP+ON+Beef+2.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444;"><span style="font-size: small;">Browned Ground Beef, Green Pepper and Onions</span></span></td></tr>
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<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span style="color: #444444;">Ingredients</span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span style="color: #444444;">1-1/2 lbs. ground beef </span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span style="color: #444444;">1
small onion chopped fine </span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span style="color: #444444;">1
large can (28 oz.) crushed or diced tomatoes </span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span style="color: #444444;">2 large (15 oz.) cans tomato
sauce</span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span style="color: #444444;">2-4 cans (12-15 oz.) Brook's
Chili Hot beans (to your taste)</span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span style="color: #444444;">1/4 small green Pepper diced</span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span style="color: #444444;">to
taste Kosher salt & cracked black pepper</span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"></span></span></div>
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<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span style="color: #444444;">to taste Chili
Powder </span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span style="color: #444444;">to taste Cumin </span></span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-E8_uic4UKtfJNr-R_buIJElMcoNy-_l3DR3mhWDt4q1U6OCyhns-sydJZ2-gutOXxHPGPNAFfXNDNFdQ2Z7MFMtpnKixqBYlOz9C_dCHUXsRfnr5mZPUy01UVWpISWHnw8bTqafvFmmb/s1600/Open+cans+%282%29.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-E8_uic4UKtfJNr-R_buIJElMcoNy-_l3DR3mhWDt4q1U6OCyhns-sydJZ2-gutOXxHPGPNAFfXNDNFdQ2Z7MFMtpnKixqBYlOz9C_dCHUXsRfnr5mZPUy01UVWpISWHnw8bTqafvFmmb/s400/Open+cans+%282%29.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444;"><span style="font-size: small;">Open tomatoes and beans</span></span></td></tr>
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<span style="color: #444444;"><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">In a large skillet brown the beef. Add the onions and green
pepper (optional), salt and pepper. Cook until the meat is browned. Drain off most of the grease from the beef. Add the green pepper and onions and cook until tender.</span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKJ3Z9dplafBZUb9Wu6VbZXsAvz9nGREt5tIyCuRLxQMiFQFN2mSzXg_5fB-jasQKmyCbI9zArOYjizTAobjjaMb-rStQQlejJ0-7yfBF0wGtfkuSBbGECIPetWpuxLm6W0pXI_0TBCoBH/s1600/Add+seasoning+to+tomato.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKJ3Z9dplafBZUb9Wu6VbZXsAvz9nGREt5tIyCuRLxQMiFQFN2mSzXg_5fB-jasQKmyCbI9zArOYjizTAobjjaMb-rStQQlejJ0-7yfBF0wGtfkuSBbGECIPetWpuxLm6W0pXI_0TBCoBH/s400/Add+seasoning+to+tomato.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444;"><span style="font-size: small;">Add tomatoes and seasonings</span></span></td></tr>
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<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span style="color: #444444;">Add the crushed or diced tomatoes and tomato sauce to the beef onion and green pepper mixture. Salt and pepper to taste. Simmer for about 1 hour and then add the Brooks Chili Hot Beans and continue cooking for 1/2 hour more.</span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"></span></span></div>
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<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span style="color: #444444;">NOTE: The amount of chili powder and cumin that you add will have a great effect on the final chili taste. Use caution and taste often when adding these ingredients. </span></span></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixCH6sFywVzEG2GDo-qN1lgVpuS3l9al1KU2z9vi9bMe-_0rjfAsOZeuMNCzfkhyphenhyphenX-gfBIHI0hzkN3_isDSb1v5GExte-rec2DbC0z3IhweSGGweYsorfnWmng9ltmi5VhvLbqiX6QLVLW/s1600/Football+chili+2.75.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixCH6sFywVzEG2GDo-qN1lgVpuS3l9al1KU2z9vi9bMe-_0rjfAsOZeuMNCzfkhyphenhyphenX-gfBIHI0hzkN3_isDSb1v5GExte-rec2DbC0z3IhweSGGweYsorfnWmng9ltmi5VhvLbqiX6QLVLW/s400/Football+chili+2.75.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444;"><span style="font-size: small;">May the best team win</span></span></td></tr>
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<span style="color: #444444;"><span style="font-size: large;">TOPPINGS </span></span><br />
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<span style="color: #444444;"><span style="font-size: large;">To make a really great chili bar you need chili and toppings. Serve chili with bowls of shredded cheese, minced onions or scallions, Frito scoops, oyster crackers, chopped tomatoes, French fries for chili cheese fries, and plenty of hot sauce. </span></span></div>
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<span style="color: #444444; font-size: large;">© TMelle 2013</span></div>
The Retro Cooking Guyhttp://www.blogger.com/profile/15651409920124708016noreply@blogger.com0tag:blogger.com,1999:blog-1447869308121684572.post-59794245348389954312015-03-17T10:42:00.000-05:002015-03-25T07:14:11.536-05:00St. Patrick's Day and Corned Beef Hash<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK7bo4fLaZf03oV9vZk1TF4Y2WMaVRE43BjdkpYkyvSnjv2CjDXnltus1KaRrCSVVQXGIWXqGCvL5Lm05B37uzqDc8xqSkfIaVxh-ZrW98vzcfeEMHFRNRQFv5wffaBIokOGa8xRENWCQY/s1600/St.+Pats+Centerpiece_2.75.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK7bo4fLaZf03oV9vZk1TF4Y2WMaVRE43BjdkpYkyvSnjv2CjDXnltus1KaRrCSVVQXGIWXqGCvL5Lm05B37uzqDc8xqSkfIaVxh-ZrW98vzcfeEMHFRNRQFv5wffaBIokOGa8xRENWCQY/s1600/St.+Pats+Centerpiece_2.75.jpg" height="294" width="320"></a></div>
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<span style="font-size: large;">I'm still stuck in the breakfast mode. Today, far from the Emerald Isle, if you live in Chicago, then you are automatically Irish and thereby entitled to use all the clichés associated with it. "Top o' the Mornin' to Ya, Kiss me I'm Irish, and Erin go Bragh," just to name a few. On St. Patrick's Day we all turn into <span class="ya-q-full-text" id="yui_3_17_2_4_1426598233198_1810"> leprechaun's, chasing rainbows and looking for our pot of gold.Maybe I should buy a lottery ticket today.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCp5RK9aRrbIFK3sb6R9H67vYhRphtzLogpM9SkfDR4j0jg5fl_PYoJmeVZp-lpYQnVMKj0e8RO3EAuQc3-ILCho59OCZAZLDertOuOMOfuFna-bfT2mp0zxYyQkS0wIYSaQ_B_Mv0r9ej/s1600/Pot+of+Gold+1+2.75.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCp5RK9aRrbIFK3sb6R9H67vYhRphtzLogpM9SkfDR4j0jg5fl_PYoJmeVZp-lpYQnVMKj0e8RO3EAuQc3-ILCho59OCZAZLDertOuOMOfuFna-bfT2mp0zxYyQkS0wIYSaQ_B_Mv0r9ej/s1600/Pot+of+Gold+1+2.75.JPG" height="213" width="320"></a></div>
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<span style="font-size: large;">In Chicago, St. Patty's Day is a really big deal. Dying the river green, and the parade are annual traditions. While most people are happy to sit in an Irish pub drinking a pint of Guinness, in Chicago it's a glass of ice cold Budweiser, Miller, Old Style, or any other domestic beer that, like our river is dyed green for this special day. I'm not sure about the long term effects on our body, or the environment. When we were younger, we would go off to the parade and march, that is until the politicians decided that they needed more room to add their floats. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJej1KvBg25G4UZ5RHsH-lMmDxmJHQU9v_A_NI5A1POcWGnjj9SO0wi_F42mMzcLuZmGDwNg8_FUOuVgzmaLZWaBdoe-vPUM-v2VVm5_yTRRwT6CdLODKJduscwzP9PAIiAH3rFEXxrulq/s1600/Flanagan+1991+St+2.75.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJej1KvBg25G4UZ5RHsH-lMmDxmJHQU9v_A_NI5A1POcWGnjj9SO0wi_F42mMzcLuZmGDwNg8_FUOuVgzmaLZWaBdoe-vPUM-v2VVm5_yTRRwT6CdLODKJduscwzP9PAIiAH3rFEXxrulq/s1600/Flanagan+1991+St+2.75.jpg" height="224" width="320"></a></div>
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<span style="font-size: large;">We were dumped after about three years in favor of more politicians trying to expand their voter base. I thought this was suppose to be a celebration of Irish heritage. This year there's a zero tolerance for alcohol at the parade. Leave it to the politicians to try and stop an Irishman from drinking. Now where was I?</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYPq18s6rp4-SIl2E3qfz5G9kKmB1in10JBv9DG3KeQtltFWtfOAilw0hT-TIVdulT0fY8XtV2_FvfRSoyR0wQE8p9n4XNKmAM4ieXSGkN07X2IJh-zQNBkjEsD54Yp4BFGefoEF8ec6om/s1600/harrington's+corned+beef.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYPq18s6rp4-SIl2E3qfz5G9kKmB1in10JBv9DG3KeQtltFWtfOAilw0hT-TIVdulT0fY8XtV2_FvfRSoyR0wQE8p9n4XNKmAM4ieXSGkN07X2IJh-zQNBkjEsD54Yp4BFGefoEF8ec6om/s1600/harrington's%2Bcorned%2Bbeef.jpg" height="197" width="320"></a></div>
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<span style="font-size: large;">Oh yeah, breakfast! Every year we pick up one or two Harrington's corned beef.If that's not available, Vienna is our second choice. My wife always makes a "New England Boiled Dinner," Aka. corned beef and cabbage, if you're not from the East coast. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8h25InHZXF2resmwWDKdDuhNMyBOFOduufTM6HOBYLn5nBCTS1T34eS7BGU3SPTYhxg17pimEqd1nXfUekJXS15MGdnf7RBgPTvZaMADPTPg4t4zoU15RaCLazBG8oLhRPpCGBo_eWeTi/s1600/Corned+Beef+Carrots+potatoes+10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8h25InHZXF2resmwWDKdDuhNMyBOFOduufTM6HOBYLn5nBCTS1T34eS7BGU3SPTYhxg17pimEqd1nXfUekJXS15MGdnf7RBgPTvZaMADPTPg4t4zoU15RaCLazBG8oLhRPpCGBo_eWeTi/s1600/Corned+Beef+Carrots+potatoes+10.jpg" height="240" width="320"></a></div>
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<span style="font-size: large;">Like a good game of chess, I'm always thing one or two moves ahead. When I see my wife making a New England Boiled Dinner, I'm already thinking about how to get more bang for my buck. For the left-overs, if any, I'm thinking about a corned beef on rye, or a Reuben sandwich on St. Patrick's Day, (see last years post) <a href="http://dumplingproject.blogspot.com/2014/03/corned-beef-reuben-sandwiches-st_13.html" target="_blank">http://dumplingproject.blogspot.com/2014/03/corned-beef-reuben-sandwiches-st_13.html</a></span></div>
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<a href="http://dumplingproject.blogspot.com/2014/03/corned-beef-reuben-sandwiches-st_13.html" target="_blank"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHPz7DPmFH08N-9LQfXC2Y0it2rbs_PskchGqspDcqXRn2CcydOZjTzb4JLFcPxbgL0-pLYNTHaFYCljLVPcvNUa6aMlKOZsT_rCH5iEWFRPT4rpydepgEIxWLoVQ09Qqq74F-skLZB49U/s1600/02.+Chopped+onions+2.75.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHPz7DPmFH08N-9LQfXC2Y0it2rbs_PskchGqspDcqXRn2CcydOZjTzb4JLFcPxbgL0-pLYNTHaFYCljLVPcvNUa6aMlKOZsT_rCH5iEWFRPT4rpydepgEIxWLoVQ09Qqq74F-skLZB49U/s1600/02.+Chopped+onions+2.75.jpg" height="251" width="320"> </a></div>
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<span style="font-size: large;">Allocating some of the left-overs to corned beef hash is a top priority in my house. Begin my chopping the boiled onions. You want to see them in the hash so don't mince them. The next on your list should be the corned beef. Put the corned beef that you will be using for sandwiches to the side. Then work on the meat for the hash. Either chop it with a knife, or run it through a grinder. I like the texture of knife cut over using the grinder in my hash. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgyXaTqC4OR6KQ29cC1bPHukRqxWgV-BnNhLF9E6hyyoF2yfkC73R4YWVG_tfKh2KGXIFT9WFNHoPBXMxa3fueng2g8Ia0zdojUb_7Qb3DdkEAnVwdonR_Jz0RVYvD4S2cKpmg0O-u4zI0/s1600/Corned+Beef+Chopped+2.75.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgyXaTqC4OR6KQ29cC1bPHukRqxWgV-BnNhLF9E6hyyoF2yfkC73R4YWVG_tfKh2KGXIFT9WFNHoPBXMxa3fueng2g8Ia0zdojUb_7Qb3DdkEAnVwdonR_Jz0RVYvD4S2cKpmg0O-u4zI0/s1600/Corned+Beef+Chopped+2.75.jpg" height="224" width="320"></a></div>
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<span style="font-size: large;">You see where this is going? Next cut your boiled potatoes into cubes, or shred them on a grater. For me it depends on my mood. Cleaning a grater is no easy task, so often I'll just cut it into cubes. Finally it's the carrots. Carrots add a little sweetness to the hash. It's up to you.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgORnu_AAQSRXSuuORiJepnHToFmoX9uPmHcIabT16SfNqdUx-R6HgKduMn-V1DnibivIeLHtMOoBT80vgryl1RqnA-C3anH7CelvgZkggiC2-Zq7H4w7y6Cod_5T5aV3CAjuQxm0hHpJPM/s1600/03.+Carrots+chopped+2.75.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgORnu_AAQSRXSuuORiJepnHToFmoX9uPmHcIabT16SfNqdUx-R6HgKduMn-V1DnibivIeLHtMOoBT80vgryl1RqnA-C3anH7CelvgZkggiC2-Zq7H4w7y6Cod_5T5aV3CAjuQxm0hHpJPM/s1600/03.+Carrots+chopped+2.75.jpg" height="232" width="320"></a></div>
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<span style="font-size: large;">Since I'm probably not getting around to making the hash until the weekend, I will bag the separated ingredients in quart size zip lock freezer bags and put them into the freezer until needed. Hash makes a great breakfast side dish for a Saturday or Sunday breakfast. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDsO2X53DAjY_-ejnbnWAXNz_MpR165odB6Wa79SoxmRACgrFs6hHgOi9PAz2vS0khG5cScEHVYBxHuWdkjaVUE7PtpZc9bEPO2dkg9cmXLmy9b1KzFVtT38laDvOJSdc5BmltcXrmxwB2/s1600/01.+CB+Hash+Ingredients+2.75.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDsO2X53DAjY_-ejnbnWAXNz_MpR165odB6Wa79SoxmRACgrFs6hHgOi9PAz2vS0khG5cScEHVYBxHuWdkjaVUE7PtpZc9bEPO2dkg9cmXLmy9b1KzFVtT38laDvOJSdc5BmltcXrmxwB2/s1600/01.+CB+Hash+Ingredients+2.75.jpg" height="240" width="320"> </a></div>
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<span style="font-size: large;">When you are ready to make the hash, defrost the ingredients, mix them together and season with a little salt, fresh cracked black pepper, and some parsley. Place some butter and oil on a hot skillet or pan, followed by all of the hash ingredients. Cook until the hash is crispy. Check back after the weekend and I'll post pictures of me making the hash. All of this blogging has made me hungry.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQeU78i48bjySQHxUU4zIJYZoViSNFEefUeZfubePldZF1za2k4GZzHdjzdGpp65qzSQcqyrz3PjXS6uwWhHzSkbflwGwg9VcX7bz2V3XJWVcmia13Pxe53qyyqhthn1EFCAJWl3jU29Gf/s1600/Serve+reuben+6_2.75.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQeU78i48bjySQHxUU4zIJYZoViSNFEefUeZfubePldZF1za2k4GZzHdjzdGpp65qzSQcqyrz3PjXS6uwWhHzSkbflwGwg9VcX7bz2V3XJWVcmia13Pxe53qyyqhthn1EFCAJWl3jU29Gf/s1600/Serve+reuben+6_2.75.jpg" height="241" width="320"></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Would you like a Reuben?</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkoDH4YpTJpgIRDhAcZ6Pnsioq4QSXCHavua5mSYKn4hzYFwVv0-eXnd0sOIW0i0pr637e4SGLSLMifNvof_UDKIgzTmmW0mSwIZOeEFD0_DZJwjnJze8UmnTUC01AEIJQR6h73VmqSocV/s1600/Corned+beef+on+rye+2.75.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkoDH4YpTJpgIRDhAcZ6Pnsioq4QSXCHavua5mSYKn4hzYFwVv0-eXnd0sOIW0i0pr637e4SGLSLMifNvof_UDKIgzTmmW0mSwIZOeEFD0_DZJwjnJze8UmnTUC01AEIJQR6h73VmqSocV/s1600/Corned+beef+on+rye+2.75.jpg" height="222" width="320"></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Maybe just a Corned beef and Swiss on Rye?</span></td><td class="tr-caption" style="text-align: center;"><br></td><td class="tr-caption" style="text-align: center;"><br></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkB7liL9U2aAK2-bbfphXLG3yewwcLlaXgM4gf8UJqi9VYrQXDWrYy23fzUeizrwxj7d3ogDkli3IZuNpapevP-zeW8NdPw2jMvsMRfjB1-RpYLA8lBQKLjAa6_Fr5uJ_67NybBEAbX3oF/s1600/St.+Patrick's+cupcakes+2.75.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkB7liL9U2aAK2-bbfphXLG3yewwcLlaXgM4gf8UJqi9VYrQXDWrYy23fzUeizrwxj7d3ogDkli3IZuNpapevP-zeW8NdPw2jMvsMRfjB1-RpYLA8lBQKLjAa6_Fr5uJ_67NybBEAbX3oF/s1600/St.+Patrick's%2Bcupcakes%2B2.75.jpg" height="240" width="320"></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">You've got to have dessert right?</span></td></tr>
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<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">Addendum to post</span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">As promised I made the hash over the weekend. I pulled the hash ingredients from the freezer the night before St. Patrick's Day and placed them into the refrigerator. </span></span></span><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"></span></span></span></span></span></span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-S2IQNDubA5GG-McJIyxQNgFFUbvhWwg2cK8uJg-_nnjtGwCFxdOfTt5eWYfYg3UTYGMU-sIBvwCAQMxLant86QdKYVd07pKdDzFgsHpinGavTolaTLs4boYiMQLZeRrkwIi8QoAuj90Q/s1600/01.+Potatoes+Onions+Carrots+2.75.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-S2IQNDubA5GG-McJIyxQNgFFUbvhWwg2cK8uJg-_nnjtGwCFxdOfTt5eWYfYg3UTYGMU-sIBvwCAQMxLant86QdKYVd07pKdDzFgsHpinGavTolaTLs4boYiMQLZeRrkwIi8QoAuj90Q/s1600/01.+Potatoes+Onions+Carrots+2.75.jpg" height="230" width="320"></a></span></span></span></span></span></div>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"> </span></span></span></span></span><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">Starting with a hot skillet, I put </span></span></span></span></span></span><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">1 tablespoon of butter and 1 </span></span></span><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">tablespoon of vegetable oil into it. When the skillet was hot I added </span></span></span></span></span></span></span></span></span>the potatoes, onions and carrots until they began to crisp up.<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4wjiym5dk2GNDCVZY8ETp4loqcqr-6S8fi5xPcxHQniSNpKj64RZxvOVXNE6VbBHAba_6gg1yrPAh8VLNKrvyW-jz3u3FvSeEK4-wQm0aWaQu51aDgfJHrGP6EscjSSs88p51nH18I-wl/s1600/02.+Add+corned+beef+2.75.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4wjiym5dk2GNDCVZY8ETp4loqcqr-6S8fi5xPcxHQniSNpKj64RZxvOVXNE6VbBHAba_6gg1yrPAh8VLNKrvyW-jz3u3FvSeEK4-wQm0aWaQu51aDgfJHrGP6EscjSSs88p51nH18I-wl/s1600/02.+Add+corned+beef+2.75.jpg" height="223" width="320"></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Add the corned beef</span></td></tr>
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I put the chopped corned beef into the potatoes, onions and carrots. Once the mixture began to crisp up, I adjusted the salt and pepper to my taste. Finally added a splash of hot sauce.<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4v1FjhPUfXHrrVrU2B2RnuyuVIXXX_kv8eMsiELpwsXBcVFiJamr258tiA0eQSENml8efLDuESP_JuG2J1KAr_9Avl8oL0E4ZI-yLSrMxO29pn6bNGAiwAUxepLC7PLxHPgjOwLMYE2gj/s1600/03.+Stir+in+Corned+beef+2.75.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4v1FjhPUfXHrrVrU2B2RnuyuVIXXX_kv8eMsiELpwsXBcVFiJamr258tiA0eQSENml8efLDuESP_JuG2J1KAr_9Avl8oL0E4ZI-yLSrMxO29pn6bNGAiwAUxepLC7PLxHPgjOwLMYE2gj/s1600/03.+Stir+in+Corned+beef+2.75.jpg" height="229" width="320"></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Can you smell that?</span></td></tr>
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This is probably a good time to get your eggs cooking. Today we were in the mood for scrambled eggs. While making the eggs we turned burner on the hash to low.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaS7Ws7VhJpYbDWG-F0Li2O1VNiYYsSCe4LLTqrUo0mK6-9B7ZLO3XQA6usaqXeHSs4ZYzVgX5Pr17XPTXzEPDEkp2kcKw-tP82MIyfOm3WN74r69_Vim-bIzlNOJCzi49S8Uugbb4ZDme/s1600/04.+Serve+2.75.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaS7Ws7VhJpYbDWG-F0Li2O1VNiYYsSCe4LLTqrUo0mK6-9B7ZLO3XQA6usaqXeHSs4ZYzVgX5Pr17XPTXzEPDEkp2kcKw-tP82MIyfOm3WN74r69_Vim-bIzlNOJCzi49S8Uugbb4ZDme/s1600/04.+Serve+2.75.jpg" height="233" width="320"></a></div>
When served I just couldn't wait to take that first bite. Could you? What can I say? It was delicious. If you like ketchup on your hash, be my guest. <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7Vv6EtIKmgKlOt7tmIua9cM7fRNNULshXoc-AJOaLPU5A26zEOuBkMnQSUkckyGey4ShRi5Qsk56H2FoMChnoGgkSKBUPYVXX0PCxnVBOMFYJdeFweSvOUvBMGM95_6YzKZekCjFIa2Db/s1600/05.+You+want+a+bite+2.75.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7Vv6EtIKmgKlOt7tmIua9cM7fRNNULshXoc-AJOaLPU5A26zEOuBkMnQSUkckyGey4ShRi5Qsk56H2FoMChnoGgkSKBUPYVXX0PCxnVBOMFYJdeFweSvOUvBMGM95_6YzKZekCjFIa2Db/s1600/05.+You+want+a+bite+2.75.jpg" height="230" width="320"></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Would you like a bite?</span></td></tr>
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From an economic standpoint, the two corned beef briskets served seven people a New England Boiled Dinner, six people Reuben sandwiches and enough has to serve four people as a side. So the next time you have left-over cooked meat, make some hash.<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZa6SmsSG17hJK0OYvwDmBOSgdYgsRK2bRDvwEc841ZePTnwX5-KN31h9qZ0i6lfe83Z2dYHCgfaP6oY8jhWa0viMDINbDv2gfBMW4mBEOIIruWQnfhH2tjMwoMx0R_ei5iCTRqgUFTtx6/s1600/16.+Hash+and+Eggs+2.75.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZa6SmsSG17hJK0OYvwDmBOSgdYgsRK2bRDvwEc841ZePTnwX5-KN31h9qZ0i6lfe83Z2dYHCgfaP6oY8jhWa0viMDINbDv2gfBMW4mBEOIIruWQnfhH2tjMwoMx0R_ei5iCTRqgUFTtx6/s1600/16.+Hash+and+Eggs+2.75.jpg" height="235" width="320"></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Prime Rib Hash and Eggs</span></td></tr>
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<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">© TMelle 2015</span></span><br>
<span style="color: white;">6<span style="color: #cccccc;">2217</span></span><br>
<span style="background-color: #cccccc;"></span><br>The Retro Cooking Guyhttp://www.blogger.com/profile/15651409920124708016noreply@blogger.com3tag:blogger.com,1999:blog-1447869308121684572.post-58298313979749254502015-03-03T00:42:00.002-06:002015-03-06T07:02:32.408-06:00Going Out For Breakfast<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh18hkW0ls6aVxY5B1dyi2sxfzJjaRgHdZQR60ChZZTQa0Q30hX6KzeooO60X16pnYHzU5rZltMog0coAPVcjhfIdAzzlegwF0Uoe1x9EoZYTcrDfvoIFZ8lQ-wcL6x8X7SmRFn0iD6DA2e/s1600/Bacon+and+Basted+Eggs+rye+toast+2.75.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh18hkW0ls6aVxY5B1dyi2sxfzJjaRgHdZQR60ChZZTQa0Q30hX6KzeooO60X16pnYHzU5rZltMog0coAPVcjhfIdAzzlegwF0Uoe1x9EoZYTcrDfvoIFZ8lQ-wcL6x8X7SmRFn0iD6DA2e/s1600/Bacon+and+Basted+Eggs+rye+toast+2.75.jpg" height="285" width="400"></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Basted eggs with bacon, whole wheat toast, preserves and whipped butter</span></td></tr>
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<span style="font-family: Times,"Times New Roman",serif; font-size: large;">I'm going to keep rolling on the breakfast theme since I just love it. When you want a really great breakfast, where do you go? Living in the Chicago land area, there are many to choose from. I have my own list of favorite places that I just love. Deciding which is best is no easy task. My first question is, can I eat here? This decision is determined first and foremost entirely on the cleanliness of the bathroom. If it's not clean, I won't be eating there. The same is true with dirty condiments, or worn out dirty menus are something I look for. If the front of the house is dirty, what does the kitchen look like? </span><br>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgogdbyQSZMghfzzYDEhYAx9fByU6bcJ1SKQMsCkDLbdAPOaTNjHNmiLCJSpbFIy5zoTBrmACML6GVSngMTuPYWcph7THjGU13cT1riJqVTh8FpFJQzrNbGoKXL90E78A_zcpvSLt-QZ633/s1600/3+Bob+Evans+sausages+cooking_2.75.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgogdbyQSZMghfzzYDEhYAx9fByU6bcJ1SKQMsCkDLbdAPOaTNjHNmiLCJSpbFIy5zoTBrmACML6GVSngMTuPYWcph7THjGU13cT1riJqVTh8FpFJQzrNbGoKXL90E78A_zcpvSLt-QZ633/s1600/3+Bob+Evans+sausages+cooking_2.75.jpg" height="290" width="400"></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Visually a quality pork sausage</span></td></tr>
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<span style="font-family: Times,"Times New Roman",serif; font-size: large;">I also look at the quality of the products served as a direct reflection of how the owner feels about his customers. The type of breakfast sausage or bacon is a good starting point. Are they quality products, or just the run of the mill cheap quality, fast food fare. </span><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">I also look for places that advertize the products they use in the preparation of their customers breakfast. You can tell from the names, or logos the quality of the foods they are serving.<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVqHySUvpjCLRB-MatAguSMOD3Hj1yhkdaUUsDrmE3Vvps9TboDhJQ3d-L0h7RbMaU2Q9PGXO5LoP5i_ygdx58nIEDaGZEYW5hS_OaNDufFxUdtKCmWQQD-SJUotwTwdYxdtrBJ5d9FTME/s1600/Iron+Skillet+Eggs+Sausage+Gravy+2.75.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVqHySUvpjCLRB-MatAguSMOD3Hj1yhkdaUUsDrmE3Vvps9TboDhJQ3d-L0h7RbMaU2Q9PGXO5LoP5i_ygdx58nIEDaGZEYW5hS_OaNDufFxUdtKCmWQQD-SJUotwTwdYxdtrBJ5d9FTME/s1600/Iron+Skillet+Eggs+Sausage+Gravy+2.75.jpg" height="300" width="400"></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Iron Skillet sausage eggs hash browns biscuits and gravy </span></td></tr>
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</span></span><span style="font-family: Times,"Times New Roman",serif;">As an example, every now and then I get a craving for pancakes, French toast or waffles. For me to enjoy any of these three choices I need real butter, and real honest to goodness pure maple syrup, not the artificial maple syrup served at most pancake houses. </span></span></span><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">At least offer real maple syrup for an up charge. Recently I was at a restaurant that was using frozen, ready made pancakes. They're pancakes for goodness sake. How lazy can you get? </span></span> </span></span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhwttRAHHOrfuthsvp3a8sxBCX8sojKrsP6eiZPilzo1iP1q0yFccEYWX0mvH8vYT7kzPkd6XidD3BPEwrMgaMzwvrKZNUIPKsY0tI60X0elgXoGz76vfQK0YLRjTq7fjv2sau_ow6ogVq/s1600/01.+Pancake+Plate+2.75.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhwttRAHHOrfuthsvp3a8sxBCX8sojKrsP6eiZPilzo1iP1q0yFccEYWX0mvH8vYT7kzPkd6XidD3BPEwrMgaMzwvrKZNUIPKsY0tI60X0elgXoGz76vfQK0YLRjTq7fjv2sau_ow6ogVq/s1600/01.+Pancake+Plate+2.75.jpg" height="300" style="cursor: move;" width="400"></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Maybe you prefer a short stack</span></td></tr>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">When it's breakfast that I crave, I will often search out restaurants that offer scratch made meals and fresh squeezed orange juice. Once I have my juice in hand, I'm going to need some really good medium roast coffee. Third on my list of must haves would have to be hash brown potatoes, shredded, not diced or sliced, and please no onions or peppers. It's morning for goodness sake. If a restaurant has corned<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"> beef hash on the menu it had better be homemade and not dumped out of a can. I like mine crispy, not steamed or soggy. Is that to much to ask? I detest restaurants that charge a lot of money for their breakfast and then serve you inferior ingredients. <br><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8djH0dODU_rRQkCRKgJRNCAtfVFz1ydxsMfNO79XHC5xIMrU8eFT-oydVVhZ6pjh-V_XDQDhnj5qOCzFPev4kTBxBJMeU8BjJnZypEtsXSvGp0P5puc0bj3MiR8CwDhfujj5KOPs0uib7/s1600/10.+Pancakes+with+syrup_2.75+(2).jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8djH0dODU_rRQkCRKgJRNCAtfVFz1ydxsMfNO79XHC5xIMrU8eFT-oydVVhZ6pjh-V_XDQDhnj5qOCzFPev4kTBxBJMeU8BjJnZypEtsXSvGp0P5puc0bj3MiR8CwDhfujj5KOPs0uib7/s1600/10.+Pancakes+with+syrup_2.75+(2).jpg" height="303" width="400"></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">For the pancake lover in you</span></td></tr>
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</span></span></span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">Every now and then I need some Eggs Benedict to bring harmony to the universe. I just detest packaged </span></span><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span class="st">Hollandaise<i> </i></span> sauce, so the sauce has to be homemade. </span></span><br>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig3qvFLMkNNiz9DSQ7niaP1dOfef_juax8Y9hhngKJmNBWfIm1rb18gd9IEN9fTcgTHv_btcvEvh1fx1OZKd5Ish5OqcGNyhiNFdNJnp98MI25EdFeWAhY-Eph3Db0KvCknTkoUuhzI8n1/s1600/9.+i've+Serve+waffle+with+sausage+2.75.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig3qvFLMkNNiz9DSQ7niaP1dOfef_juax8Y9hhngKJmNBWfIm1rb18gd9IEN9fTcgTHv_btcvEvh1fx1OZKd5Ish5OqcGNyhiNFdNJnp98MI25EdFeWAhY-Eph3Db0KvCknTkoUuhzI8n1/s1600/9.+i've%2BServe%2Bwaffle%2Bwith%2Bsausage%2B2.75.jpg" height="295" width="400"></a></span></span></div>
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<span style="font-family: Times,"Times New Roman",serif; font-size: large;">My favorite restaurants, in no particular order are:</span></div>
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<span style="font-family: Times,"Times New Roman",serif; font-size: large;">Bob Evans</span></div>
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<span style="font-family: Times,"Times New Roman",serif; font-size: large;">Walker Brothers - Highland Park, IL</span></div>
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<span style="font-family: Times,"Times New Roman",serif; font-size: large;">Once Upon a Bagel - </span><span style="font-family: Times,"Times New Roman",serif; font-size: large;">Highland Park, IL</span></div>
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<span style="font-family: Times,"Times New Roman",serif; font-size: large;">Butterfields - Northbrook, IL</span></div>
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<span style="font-family: Times,"Times New Roman",serif; font-size: large;"></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Southern Belle's Pancake House - Crest Hill, IL</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">IHOP - Anywhere</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Egg Shell Cafe - Deerfield, IL</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Egg Harbor - Glenview, IL</span></div>
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<span style="font-family: Times,"Times New Roman",serif; font-size: large;">Paul Bunyan - Minocqua, WI</span></div>
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<span style="font-family: Times,"Times New Roman",serif; font-size: large;">Denny's - </span><span style="font-family: Times, Times New Roman, serif; font-size: large;">Anywhere</span><br>
<span style="font-family: Times, Times New Roman, serif; font-size: large;">Iron Skillet - </span><span style="font-family: Times, Times New Roman, serif; font-size: large;"><span style="font-family: Times, Times New Roman, serif; font-size: large;">Anywhere</span> </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsxHIiMBB778XaQfP3XVhv8jRqP3CZ-IeT_phpXG3eQQKYGAoqnknCkiCN3rgDbPdnB9uN2o-GKyZcWslWfVCTeylyA5Q85f2Y2aEopeYKGZfSK8EO-KOg4RccNG8v4D-wqkDFDCT6YDei/s1600/Scrambled+Eggs+Bacon+black+2.75.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsxHIiMBB778XaQfP3XVhv8jRqP3CZ-IeT_phpXG3eQQKYGAoqnknCkiCN3rgDbPdnB9uN2o-GKyZcWslWfVCTeylyA5Q85f2Y2aEopeYKGZfSK8EO-KOg4RccNG8v4D-wqkDFDCT6YDei/s1600/Scrambled+Eggs+Bacon+black+2.75.jpg" height="300" width="400"></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Scrambled eggs, bacon, hash browns</span></td></tr>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">When I'm in the mood for eggs, generally it's two eggs, scrambled over medium, or basted, with bacon, shredded hash browns, or potato pancakes. <br><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHXr5JrOTgp10jl0_n9kBezUnIYVJHfkSHP4X18fBv6tjqj-uQR6ziAFeI-77XE-kEO0xl1cg1GoowlytWf__kX3mgcG1aMxo5NzYTi_CDEa_YEiZAoW95v7QJg5muM3wpkuiMder-peZD/s1600/basted+eggs+bacon.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHXr5JrOTgp10jl0_n9kBezUnIYVJHfkSHP4X18fBv6tjqj-uQR6ziAFeI-77XE-kEO0xl1cg1GoowlytWf__kX3mgcG1aMxo5NzYTi_CDEa_YEiZAoW95v7QJg5muM3wpkuiMder-peZD/s1600/basted+eggs+bacon.jpg" height="298" width="400"></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Basted eggs, smoked bacon, potato pancakes</span></td><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><br></span></td><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><br></span></td></tr>
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<span style="font-size: small;"> </span></span></span><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">Every now and then I get in the mood for an omelet. When I do I'll often order a bacon and cheese, sausage and cheese, or a Denver omelet.</span></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJQjJFW4xIStArfr4ndUA63wqpAayCFFcxEOzTtpkgCChTRq8vS9g6u73Vb3pQ5o57E875h4KCxYiK0LbmxMJPOE9FBexes79HJcRKJqlwNrrkeABJDvQ2FBdf7fuyThhyxXsY3tFHRlCC/s1600/Cheese+Omelet+close+2.75.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJQjJFW4xIStArfr4ndUA63wqpAayCFFcxEOzTtpkgCChTRq8vS9g6u73Vb3pQ5o57E875h4KCxYiK0LbmxMJPOE9FBexes79HJcRKJqlwNrrkeABJDvQ2FBdf7fuyThhyxXsY3tFHRlCC/s1600/Cheese+Omelet+close+2.75.jpg" height="318" width="400"></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Everyday should begin with a hearty breakfast</span></td></tr>
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<span style="font-size: large;">I'm a big fan of breakfast sandwiches and it really doesn't matter what kind they are. Unless I'm in a hurry, I will steer clear of fast food choices. These are easy enough to make at home. While surfing YouTube I saw that you can substitute a real fresh shell egg for the folded cooked liquid eggs at McDonald's. I ordered a sausage egg and cheese biscuit with a fresh shell egg and got it. No extra charge. </span></div>
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<tr><td style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWMb8-wEQysbRwlgOJp7NjTdOBXd26l28rW5q-marGb5qtWJ5nRxaWHIsSih9c7HtJLLNAFxA_6EUDkM6z_IyRi9opNHHkVTQ0igxHrdSIjZBxJGEpwftieO5exTJojs92rLVo6nQF6W7Y/s1600/Serve+Ham+Cheese+Egg+Sand+10.0.jpg" height="301" style="margin-left: auto; margin-right: auto;" width="400"></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Homemade bacon, egg and cheese breakfast sandwich</span></td></tr>
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<span style="font-size: large;">When I first heard about chicken and waffles, I just couldn't figure out if it was suppose to be a breakfast or dinner meal. So I was at Cheddar's restaurant one evening and it was on the menu I asked the waiter about it. I told him that I didn't think that sounded good. He asked me if I liked spaghetti and meatballs. I said yes and he said it is just like that. I still don't know if this is is for breakfast or dinner, but it really is good.<br><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXVaXM3vtuOHeVyMojRTmZ__Ctb-EZvOhmMo7cJcrAJEW8r88Ldy5FV56l9SXUgcJI0y9vo48cw6Goj2dlnlcY8V3nlu4LHe9muTdBgFqg2Yzwh7ZyiosOUXB_o5xZwiIBv6ys3VT1As1Q/s1600/Chicken+and+Waffles+1+2.75.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXVaXM3vtuOHeVyMojRTmZ__Ctb-EZvOhmMo7cJcrAJEW8r88Ldy5FV56l9SXUgcJI0y9vo48cw6Goj2dlnlcY8V3nlu4LHe9muTdBgFqg2Yzwh7ZyiosOUXB_o5xZwiIBv6ys3VT1As1Q/s1600/Chicken+and+Waffles+1+2.75.jpg" height="300" width="400"></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Chicken and waffles</span></td></tr>
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Whenever my family went on vacation, it was usually to Woodruff, or Minocqua, Wisconsin. Every now and then my parents took us out to breakfast at Paul Bunyan's Cook Shanty restaurant. From the moment you sit down at the tables with red checkered tablecloths and stainless steel place settings, you know that this will be old fashioned country breakfast.</span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOOZsh2ORGX8S0Tin-Z8KkLhIPiyr6CEHTUV6H0DYnzedsPRZ7JiLDcpdQLHL23wnIa9kSXkIcvTtDlOW9tlljCgmbeHQ8XbWi5U01dMk8SooXIJ7MX674b8-eMYcsuuQsLvKt4h_v5SOk/s1600/Stainless+Steel+Dinnerware+2.75.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOOZsh2ORGX8S0Tin-Z8KkLhIPiyr6CEHTUV6H0DYnzedsPRZ7JiLDcpdQLHL23wnIa9kSXkIcvTtDlOW9tlljCgmbeHQ8XbWi5U01dMk8SooXIJ7MX674b8-eMYcsuuQsLvKt4h_v5SOk/s1600/Stainless+Steel+Dinnerware+2.75.jpg" height="300" width="400"></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Paul Bunyan's place setting</span></td></tr>
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<span style="font-size: large;">In a blink the food is coming to your table. Since it was an "all you care to eat affair," my father made sure that we stayed long enough to get our money's worth. For breakfast you got flapjacks, scrambled eggs, camp fried potatoes, baked ham, sausage links, kielbasa, biscuits and milk gravy, donuts, coffee, tea, milk, and juice. I know that my parents breakfast was under ten bucks at the time and the kids prices were based on how old we were. Eating together as a family made this more fun.<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH-T4dBPLTb06GrReFzC7TL6Kwl_gpj3hjNvBDhbxiO6KIBSewUfah5Bv6lgRT_08KeYwJtU9ScTaR68hveoUmIP7TpdpkDuQSAA40l-cMFTZz8fADN-78IYu7NVDpcvWf7Xn5RfidMm4h/s1600/Paul+Bunyon+Breakfast.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH-T4dBPLTb06GrReFzC7TL6Kwl_gpj3hjNvBDhbxiO6KIBSewUfah5Bv6lgRT_08KeYwJtU9ScTaR68hveoUmIP7TpdpkDuQSAA40l-cMFTZz8fADN-78IYu7NVDpcvWf7Xn5RfidMm4h/s1600/Paul+Bunyon+Breakfast.JPG" height="300" width="400"></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Paul Bunyan Breakfast</span></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3Go8B-094CyzXuGGf07n7fNyokUzte0ZzuZzP_NsZKuWDI2AXviTpQ4rjIlC5zD6fauzbtu6mDZttvaUJ8hDsDS4QZPHiZXXQV95qgKCRYIUcc-litlxgQBuJMg17PqU4p4yXHAuCmJPE/s1600/Donuts+2.75.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3Go8B-094CyzXuGGf07n7fNyokUzte0ZzuZzP_NsZKuWDI2AXviTpQ4rjIlC5zD6fauzbtu6mDZttvaUJ8hDsDS4QZPHiZXXQV95qgKCRYIUcc-litlxgQBuJMg17PqU4p4yXHAuCmJPE/s1600/Donuts+2.75.jpg" height="300" width="400"></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Paul Bunyan's fresh buttermilk donuts</span></td></tr>
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If you need another reason to enjoy breakfast, usually people eating breakfast are in a good mood, starting a new day with family and friends and enjoying a good meal. It generally goes down hill after that. After breakfast it was back to the lake <br><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSNXkP5YcUgvqPTnvCTptDBlDuzX1x2G6PXxXrnMjX2gWNCRpNGSTzMgrGMAlqC5OtEbDt_tfz9XpQfKPwGrYl56hqeDWe2C3UhDfw3p9fIDusAplKbrqc2mjjwEmK5lchBg-I5TKHZZ-B/s1600/lil+smokies+breakfast+Iron+Skillet.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSNXkP5YcUgvqPTnvCTptDBlDuzX1x2G6PXxXrnMjX2gWNCRpNGSTzMgrGMAlqC5OtEbDt_tfz9XpQfKPwGrYl56hqeDWe2C3UhDfw3p9fIDusAplKbrqc2mjjwEmK5lchBg-I5TKHZZ-B/s1600/lil+smokies+breakfast+Iron+Skillet.jpg" height="291" width="400"></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Lil smokies breakfast Iron Skillet</span></td></tr>
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</span><span style="font-size: large;"><span style="font-size: large;">Sunday breakfast, especially in the summer, is where antique and collector car buffs go to socialize with other enthusiasts. You never know what you're going to see.<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx2jVF0Kf4-YJv2eb0lueUUrmaC49aMYv6QF5Eqd2ZJhueOKl1_H1p3wbWy0Mx4psWTcUyQJiInP4RZgRmwrjkHXUoeBbnU0duiXFTADT4zFGA_6Rf6ozy39rhs5dS090fKoOxIKehr0iS/s1600/Packard+Super+Eight.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx2jVF0Kf4-YJv2eb0lueUUrmaC49aMYv6QF5Eqd2ZJhueOKl1_H1p3wbWy0Mx4psWTcUyQJiInP4RZgRmwrjkHXUoeBbnU0duiXFTADT4zFGA_6Rf6ozy39rhs5dS090fKoOxIKehr0iS/s1600/Packard+Super+Eight.JPG" height="298" width="400"></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Packard Super Eight - Can you say heavy metal?</span></td></tr>
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Finally, every now and then you're going to see something that you never expected, so get out, smell the roses and enjoy a great breakfast. <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4HlbuI5A2B1Jm739mS1aCfDQ_55QkTfy1OpdXaNLuwoI5Exa7H2T7jqOm5pnmh9R7LAXUTPSv7ycYm3xrAHZjfrIN1MS95qfDGOcRbS2NlEQVzLhbyB1_HIYtsPfolTmU_GjPVjKou9jR/s1600/Bat+Mobile+4.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4HlbuI5A2B1Jm739mS1aCfDQ_55QkTfy1OpdXaNLuwoI5Exa7H2T7jqOm5pnmh9R7LAXUTPSv7ycYm3xrAHZjfrIN1MS95qfDGOcRbS2NlEQVzLhbyB1_HIYtsPfolTmU_GjPVjKou9jR/s1600/Bat+Mobile+4.JPG" height="266" width="400"></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Holy Batmobile Batman!</span></td></tr>
</tbody></table>
</span></span><span style="font-size: large;">Restaurants I'd like to try. Check out their menus and you'll know why. </span><span style="font-size: large;">If you've eaten at any of these locations send your comments: </span><br>
<span style="font-size: large;">Dixie Kitchen and Bait Shop - Evanston, IL</span><br>
<span style="font-size: large;">Original Green Bay Cafe</span><i><span style="font-size: large;"> -</span></i><span style="font-size: large;"> Winnetka, IL</span><br>
<span style="font-size: large;">Hotcakes Cafe - Wilmette, IL </span><br>
<span style="font-size: large;">Yolk Restaurant - Chicago, IL</span><br>
<span style="font-size: large;">Ann Sather Restaurant - Chicago, IL</span><br>
<span style="font-size: large;">Windy City Cafe- Chicago, IL</span><br>
<div class="description">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9UwU246_7qDXEq8HAkyieC235e0TlIMqz_dCIRCluouKVx7fuDNnxacJKK6yPScuzk2ApLmVaViTV4CU9mbyH90GQoLAz8qF9u0u76BAjhmYehJbDt46XSC7Enpz8GWKuMigBkK3jK7qL/s1600/Denny's+Grand+Slam+Basted+with+Hash+Browns.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9UwU246_7qDXEq8HAkyieC235e0TlIMqz_dCIRCluouKVx7fuDNnxacJKK6yPScuzk2ApLmVaViTV4CU9mbyH90GQoLAz8qF9u0u76BAjhmYehJbDt46XSC7Enpz8GWKuMigBkK3jK7qL/s1600/Denny's%2BGrand%2BSlam%2BBasted%2Bwith%2BHash%2BBrowns.jpg" height="260" width="400"></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Denny's Grand Slam with Hash Browns</span></td></tr>
</tbody></table>
<span style="font-size: large;">Finally if you have favorite family breakfast recipes that you love and would like to share, please click on "Comments" below and leave a comment. If you like this blog and want to help keep it alive, why not sign up to follow this blog. It's free and we never sell our email list.
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgdhVHUMTf3PBunx6PY8fuvR66bcvbGzWl5o2czhiJS8S9s398cMUgC3yAURK4zm3r4U-UISrLhDOU2U3vhaa1vEsXWVLwn6BPGb3rMtH739hvl3VK2-pE2VwOXlCZQrqJfH2PKfvZ4dA0/s1600/Swedish+Pancakes+Black+2.75.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgdhVHUMTf3PBunx6PY8fuvR66bcvbGzWl5o2czhiJS8S9s398cMUgC3yAURK4zm3r4U-UISrLhDOU2U3vhaa1vEsXWVLwn6BPGb3rMtH739hvl3VK2-pE2VwOXlCZQrqJfH2PKfvZ4dA0/s1600/Swedish+Pancakes+Black+2.75.jpg" height="300" width="400"></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Swedish Pancakes with Lingonberry Preserves</span></td></tr>
</tbody></table>
</span><span style="font-size: large;">
</span><span style="font-size: large;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-size: xx-small;">© TMelle 2015</span></span></div>
</div>
<h3 style="text-align: justify;">
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The Retro Cooking Guyhttp://www.blogger.com/profile/15651409920124708016noreply@blogger.com4tag:blogger.com,1999:blog-1447869308121684572.post-41399987389141342352015-01-31T00:11:00.001-06:002015-02-04T12:39:07.579-06:00Basted Eggs<div style="text-align: justify;">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgubaiDaVf4FnohjVtsoiiBFqUQnhjTunT1ibuWxS_vJYQA9fPSNSVuod6wygxANhqnsLH3PFhxq0OQe037hgxRGb2tq3fWf6Fv6GXaht_z32vWqplaRxbR1dX6RYkCZk5aAN0fI-45KMn3/s1600/DSC09070.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgubaiDaVf4FnohjVtsoiiBFqUQnhjTunT1ibuWxS_vJYQA9fPSNSVuod6wygxANhqnsLH3PFhxq0OQe037hgxRGb2tq3fWf6Fv6GXaht_z32vWqplaRxbR1dX6RYkCZk5aAN0fI-45KMn3/s1600/DSC09070.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Room temperature eggs and tablespoon of water</span></td></tr>
</tbody></table>
<span style="font-size: large;">If you haven't figured it out by now, I am a breakfast person. Ever since I was a little boy I was told that breakfast is the most important meal of the day. If I don't have something to eat for breakfast, my butt is dragging until the early afternoon. For me a good breakfast sets the tone for the entire day.</span><br />
<span style="font-size: large;">When I think about how I want my eggs prepared, I would have to say that it really depends on my mood. I like my eggs soft or hard boiled, poached, basted, fried, scrambled, or made into an omelet. Almost everyone knows what a poached egg is, but a basted egg? When was the last time you heard someone order basted eggs? What is that little known cooking method? It is basically a cross between a poached egg and a fried egg, that usies live steam to finish cooking the top of the egg. Basted eggs are a slightly healthier way to enjoy your eggs.<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt0vZG-bZZlbwJbMCgiRt8RhFOkXaaIO8-pZT-g5kw5qOtQF9b52tuytsQMFoJFD2YBveiSv1VOocO7JCnJQn4bJQDDz5Xl3VKH5VpmljKUDsrL3RMfmgR5ayI6REzLhz3ypnI_wrcv86f/s1600/DSC09073.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt0vZG-bZZlbwJbMCgiRt8RhFOkXaaIO8-pZT-g5kw5qOtQF9b52tuytsQMFoJFD2YBveiSv1VOocO7JCnJQn4bJQDDz5Xl3VKH5VpmljKUDsrL3RMfmgR5ayI6REzLhz3ypnI_wrcv86f/s1600/DSC09073.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Melt butter in the pan</span></td></tr>
</tbody></table>
</span></div>
<div style="text-align: justify;">
<span style="font-size: large;">Requesting basted eggs in a restaurant is likely to be met with a puzzled look on your server's face. It just doesn't happen that often. It's not that they're hard to make, but do require an understanding of the technique involved. </span><br />
<span style="font-size: large;">You're going to need a preheated non-stick, or stainless steel skillet with a little butter (okay I used more), with a drop of vegetable oil mixed with it to keep the butter from burning. You will also need some water to create the steam and a lid, preferably glass to hold the steam and allow you to view the cooking of the eggs. </span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbnlR3b6fwdht73jV3vP7KuAU52FWyYeKm8hpww_flJXraqLspnIt8QCzwfW5Gz2EfoJqA8LkxCmk1-TUUWBABoS-DwGkiPceWUnDs3ZnwxDMoI5Nu2kusTKYjzHWt1h2gt0pZVoEi9BgS/s1600/DSC09072.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbnlR3b6fwdht73jV3vP7KuAU52FWyYeKm8hpww_flJXraqLspnIt8QCzwfW5Gz2EfoJqA8LkxCmk1-TUUWBABoS-DwGkiPceWUnDs3ZnwxDMoI5Nu2kusTKYjzHWt1h2gt0pZVoEi9BgS/s1600/DSC09072.JPG" height="300" width="400" /></a></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJRj5mc1lpcT1j74Uwwr2fzQCwXjPTEMmCfALdUcVilLPk_uaDLqyvxMx_ccAy1EFjFJ7pXaVGonenQD3HgEGDFO69PBCykzYmD79EBr4aI6kH2K5S73ROOVV2XEyoNUjqTGKxESrT8sZN/s1600/DSC09074.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJRj5mc1lpcT1j74Uwwr2fzQCwXjPTEMmCfALdUcVilLPk_uaDLqyvxMx_ccAy1EFjFJ7pXaVGonenQD3HgEGDFO69PBCykzYmD79EBr4aI6kH2K5S73ROOVV2XEyoNUjqTGKxESrT8sZN/s1600/DSC09074.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Slip the eggs into the pan</span></td></tr>
</tbody></table>
</div>
<div style="text-align: justify;">
<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; font-size: xx-small;"><span style="font-size: large;">Once the butter and oil is melted and combined, crack a
couple eggs into a glass ramekin. Slip the eggs into the pan trying to
hold the yolks closely together. If the pan is hot enough, the egg whites should start to cook immediately. Lightly season the eggs with </span></span><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; font-size: x-small;"><span style="font-size: large;">salt and fresh ground black pepper. Once the egg whites are beginning to set, add about 3 Tablespoons of water around the eggs, give the fry pan a shake </span></span><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; font-size: medium;">to get the water moving around the eggs to all parts of the skillet. The water will begin steaming immediately.</span><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; font-size: xx-small;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDS8XSpJ5eC7j0Yre8Jv9EgzqsG-F3yxgGERX032Rbl9Gte3LTERDA2kU8hU3g56uUAEwL0z4ICAVoJ9JwRLP0ZTLcxDxbT0rF8cu-rJVITAQMtxQZsC-vkhG-bEtifbwfAAiVh5VRd2ua/s1600/DSC09077.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDS8XSpJ5eC7j0Yre8Jv9EgzqsG-F3yxgGERX032Rbl9Gte3LTERDA2kU8hU3g56uUAEwL0z4ICAVoJ9JwRLP0ZTLcxDxbT0rF8cu-rJVITAQMtxQZsC-vkhG-bEtifbwfAAiVh5VRd2ua/s1600/DSC09077.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Just about time to add water</span></td></tr>
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</span><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; font-size: xx-small;"><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; font-size: medium;">Cover the pan and let the steam from the water </span><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; font-size: xx-small;"><span style="font-size: large;">cook the top of the egg. It helps if the lid is glass so that you can monitor the egg cooking progress to your liking.</span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3qDC5VePPUX70K5TbjFfKXRBM3pUt9DJ7x2ToB2nSniR3GBsWQ8Zpu8zymHjRip5thHJIHDlEwvIyQ1Qx-40HdK-l1UDy6AHF6_mM65sJ8K8XBVyInGBzCaw_COFZJi2E0oH2GixAxm-W/s1600/DSC09079.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3qDC5VePPUX70K5TbjFfKXRBM3pUt9DJ7x2ToB2nSniR3GBsWQ8Zpu8zymHjRip5thHJIHDlEwvIyQ1Qx-40HdK-l1UDy6AHF6_mM65sJ8K8XBVyInGBzCaw_COFZJi2E0oH2GixAxm-W/s1600/DSC09079.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">The steam off the top starts cooking the top of the egg</span></td></tr>
</tbody></table>
</span> </span></div>
<div style="text-align: justify;">
<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; font-size: xx-small;"><span style="font-size: large;">Once the egg yolks have a white film on them and are cooked to your liking, remove the lid. The water also disperses the butter and oil from under the egg. </span></span><br />
<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; font-size: xx-small;"><span style="font-size: large;">To serve remove the basted eggs to a plate and serve with 3-4 slices of crispy smoked bacon and one slice of lightly buttered whole wheat toast.</span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdat1U7qHCvKNm8Py5q1E7dUkKaWV2p-FSIIRk1jk3FSkgONFPIyFMnZTt12rNVxBNF1JSubxgemiC9XS-Px4aXO_VnCYBJAO3HbYAMKh_hAfyEd6h-bpZI_C2CHPAO-Jxs8HMhH_hYMkB/s1600/DSC09081.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdat1U7qHCvKNm8Py5q1E7dUkKaWV2p-FSIIRk1jk3FSkgONFPIyFMnZTt12rNVxBNF1JSubxgemiC9XS-Px4aXO_VnCYBJAO3HbYAMKh_hAfyEd6h-bpZI_C2CHPAO-Jxs8HMhH_hYMkB/s1600/DSC09081.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">How do you like your eggs?</span></td></tr>
</tbody></table>
</span></div>
<div>
<div class="MsoNoSpacing">
<span style="font-size: large;">Ingredients</span><br />
<span style="font-size: large;">2-3 teaspoons butter</span><br />
<span style="font-size: large;">1-2 drops vegetable oil </span><br />
<span style="font-size: large;">2 egg</span><br />
<span style="font-size: large;">1-2 tbsp. water</span><br />
<span style="font-size: large;">Instructions</span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: large;">To baste an egg, first heat 2-3 teaspoons of butter and 1-2 drops of vegetable oil in a
non-stick, or stainless steel skillet over medium-low heat until hot. Then, crack the eggs into a ramekin or small bowl.
Cracking your eggs into a small ramekin or bowl serves two purposes, to avoid
getting shells in your eggs and to keep the egg yolks together for appearance
purposes, since we eat with our eyes first. If you have a large egg ring, the egg whites will stay round too.</span><br />
<span style="font-size: large;">Once the butter is melted and blended with the oil, gently slide the eggs into the
pan, and cook about 30 seconds. When the white of the eggs starts to turn opaque and lightly set add 1-3
tablespoons of water around the eggs. Immediately place the glass lid over the skillet to capture the steam, and cook 1½ to 2 minutes, or until cooked to your
liking. It’s ready when the white is set and the yolk has a beautiful white
finish.</span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1r_gNLiL13-uZLrkckFvdPy67omhf14oHlJ7qmn3c2FaRojwVrlXDtYt9q9zkwNoHZKe_bR2UGByVEBgavGY8i4M3yt8ajmlmAFr1dnw61jUT6Nhkg-dbEBrzYLVxjNPt9fKb8daEHLHQ/s1600/Basted+and+Bacon+2.75.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1r_gNLiL13-uZLrkckFvdPy67omhf14oHlJ7qmn3c2FaRojwVrlXDtYt9q9zkwNoHZKe_bR2UGByVEBgavGY8i4M3yt8ajmlmAFr1dnw61jUT6Nhkg-dbEBrzYLVxjNPt9fKb8daEHLHQ/s1600/Basted+and+Bacon+2.75.jpg" height="297" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Basted eggs, potato pancakes, apple-wood smoked bacon</span></td></tr>
</tbody></table>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: large;">How do you like your eggs? If you, or your family have an unusual way of preparing eggs. Please leave a comment below. A friend of mine living in Arkansas has chocolate gravy with biscuits. </span><span style="font-size: large;">I just can't understand this paring. If you can convince me otherwise, please leave me a recipe below.</span><br />
<span style="font-size: large;">I just love homemade corned beef or roast beef hash with my eggs. I am looking for a great family recipe for those as well. </span><br />
<span style="font-size: large;">Where do you like to go for breakfast? Tell me where you go and why. </span><br />
<br />
<span style="font-size: large;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-size: xx-small;">© TMelle 2014-15</span> </span></div>
</div>
The Retro Cooking Guyhttp://www.blogger.com/profile/15651409920124708016noreply@blogger.com7tag:blogger.com,1999:blog-1447869308121684572.post-72729291882559190582015-01-25T21:06:00.000-06:002015-01-30T14:10:29.656-06:00Chicago Style Italian Beef<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"></td></tr>
<tr><td class="tr-caption" style="text-align: center;"></td></tr>
</tbody></table>
<div style="text-align: justify;">
<span style="font-size: large;">Hot dogs are high on the list when talking about Chicago style comfort foods. Hot dogs are just the beginning for most of us. The list is almost endless. Hamburgers, Italian sausage, a combo (Italian beef and Italian sausage,) Chicago style pizza, and let's not forget barbecue.<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFZPGQA0NDnsEQIhBwKn4-DtVVdV0O4hdI2R31po9Thx2e9K-d_w4JFIUNZs0_bYLdbxINs4_7rMG5eNrwg5a3dy9G5jHGDRDkuZrb57odEfiMW3bqeUM2MhyLAfDu8Jmch0a8h3y0RH-g/s1600/03.+cut+garlic+hole+2.75.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFZPGQA0NDnsEQIhBwKn4-DtVVdV0O4hdI2R31po9Thx2e9K-d_w4JFIUNZs0_bYLdbxINs4_7rMG5eNrwg5a3dy9G5jHGDRDkuZrb57odEfiMW3bqeUM2MhyLAfDu8Jmch0a8h3y0RH-g/s1600/03.+cut+garlic+hole+2.75.jpg" height="301" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Cut X's in beef for garlic cloves</span></td></tr>
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<span style="font-size: large;">According to Wikipedia "<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">An Italian beef is a sandwich with thin slices of seasoned roast beef, dripping with meat juices, on a dense, long Italian-style roll, which originated in Chicago where its history dates back at least to the 1930s."<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsOMhNCcwr0LE8i51nqyMl-I6pXbZHK8ib8RI3PoxHslaKSBR1zWHtRYB0O6sDiGea5kxrbKf69DOKa3rUAOZ1Bt1cJJNK53u1XD0JLk_Eh2i91q4w0Nla5EM7xEjE4s6h6UO7-v1qPdXh/s1600/04.+Italian+Parsley+and+Garlic+2.75.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsOMhNCcwr0LE8i51nqyMl-I6pXbZHK8ib8RI3PoxHslaKSBR1zWHtRYB0O6sDiGea5kxrbKf69DOKa3rUAOZ1Bt1cJJNK53u1XD0JLk_Eh2i91q4w0Nla5EM7xEjE4s6h6UO7-v1qPdXh/s1600/04.+Italian+Parsley+and+Garlic+2.75.jpg" height="302" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Garlic cloves and parsley</span></td></tr>
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<span style="-webkit-text-size-adjust: auto; font-size: xx-small;"><span style="font-size: large;"><span style="-webkit-text-size-adjust: auto; font-size: xx-small;">Whether you like it dry, wet, or dipped, with sweet, or hot peppers, h</span>ow you like your beef is really a personal preference.</span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTDQJ8OgdXzjrmrt20vTbuEMgL00YS7ii72-9G_FK_9jJDQQURxAcNMlv7VEkqC3PjoIy-0ztXpMeyD1JjOvarZtg0KUylTPkMqhhmIJhyQoVlioJbzwVCGPq0TiI_p-IeCoIbwdR2UFVn/s1600/18.+beef+on+slicer+22_2.75.jpg.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTDQJ8OgdXzjrmrt20vTbuEMgL00YS7ii72-9G_FK_9jJDQQURxAcNMlv7VEkqC3PjoIy-0ztXpMeyD1JjOvarZtg0KUylTPkMqhhmIJhyQoVlioJbzwVCGPq0TiI_p-IeCoIbwdR2UFVn/s1600/18.+beef+on+slicer+22_2.75.jpg.jpg" height="301" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Just can't slice beef this thin with a knife</span></td></tr>
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<span style="-webkit-text-size-adjust: auto; font-size: xx-small;"><span style="font-size: large;">Making Chicago style Italian beef is really not that difficult, if you have a deli-style meat slicer. The secret to great beef is a thinly sliced (not shaved) beef. You can get a home slicer for about $100-$200.00 price.</span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP_WbK-6CBgt9B_oaFdKfDWWncYNsVD0rUblRaaHMKtO7eqXmRNp0z3fJqO252DmRauQqM6dU4Ngvwp1AhwHan09cBX7f2gb-pcM5Oro82IdmjXg347TifjpDY5_z9BL4s-fTuiboD81HZ/s1600/Damatos+6.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP_WbK-6CBgt9B_oaFdKfDWWncYNsVD0rUblRaaHMKtO7eqXmRNp0z3fJqO252DmRauQqM6dU4Ngvwp1AhwHan09cBX7f2gb-pcM5Oro82IdmjXg347TifjpDY5_z9BL4s-fTuiboD81HZ/s1600/Damatos+6.JPG" height="266" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Just got to get the right bread</span></td></tr>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; font-size: large;"><span style="-webkit-text-size-adjust: auto; font-size: xx-small;">What you need to make beef: </span></span><br />
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; font-size: large;">Olive oil</span><br />
<span style="font-size: large;"></span><br />
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-size: large;">5 lbs. top round</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-size: large;">1/2 tbsp. red pepper flakes, crushed</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-size: large;">3 tsp. basil, dried</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-size: large;">3 tsp. oregano, dried</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-size: large;">5-6 garlic cloves, whole</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-size: large;">3-4 cloves garlic minced (for au jus)</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-size: large;">8 Italian buns (D'amato's, Turano, Gonnella)</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-size: large;">32 oz. water</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-size: large;">1 tsp. MSG (old school beef optional)</span></div>
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<span style="-webkit-text-size-adjust: auto; font-size: large;">to taste salt & pepper</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-size: large;">1-2 green peppers, seeded</span><br />
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-size: large;">as needed jardinere (optional) </span></div>
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<span style="-webkit-text-size-adjust: auto; font-size: large;"></span></div>
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<span style="-webkit-text-size-adjust: auto; font-size: large;">pinch nutmeg (</span><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; font-size: large;">optional)</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; font-size: large;">1 tbsp. all-purpose flour (for 5 garlic cloves)</span></div>
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; font-size: xx-small;"><span style="font-size: large;">16 oz. low sodium beef broth </span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF9m8TGe9LWaJmy6glGQd80HWixcJwqaJHl7HX25RyQI1Bp6Qojl2NPqaaHAmlaGp9DtXSB5jDBTu25F9wPLDDzvi0KhRlTpyZeFZpBYl200_B0r9_go4gfIlLOTpOCKPAR7Fs07qIcSpE/s1600/08+Roasts+ready+for+oven2.75.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF9m8TGe9LWaJmy6glGQd80HWixcJwqaJHl7HX25RyQI1Bp6Qojl2NPqaaHAmlaGp9DtXSB5jDBTu25F9wPLDDzvi0KhRlTpyZeFZpBYl200_B0r9_go4gfIlLOTpOCKPAR7Fs07qIcSpE/s1600/08+Roasts+ready+for+oven2.75.jpg" height="287" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Place seasonings on the top of the roast</span></td></tr>
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</span></div>
<div style="text-align: justify;">
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; font-size: large;">Preheat the oven to 450 degrees. Mix together the minced garlic, red pepper flakes, basil, oregano, garlic, MSG (if using) and a pinch of salt and pepper. </span></div>
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<div style="background-repeat: no-repeat no-repeat !important; border: 0px; margin: 0px 0px 10px; overflow: visible; padding: 0px;">
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-size: large;">Place the roast in a Dutch oven fat side up. Trim off any excess fat. Using a sharp paring knife cut 5 or more X's in the top of the beef, so that the hole depth is in the center of the roast. Dampen the garlic cloves with oil and roll them in flour. Using your finger press 1 floured garlic clove into each hole until the meat closes over the top. Rub the top of the roast with oil and then Rub </span><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; font-size: xx-small;"><span style="font-size: large;">half of the seasoning mixture on top of the roast.</span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmyUEbXpd_HYsCzL_eNRoaIcuRMBDNvPdLKUQOVCQppsYFUiz25suXuWiPiwg6YU2U5HO7YUv8JISqRzJbTmEUfiJ-0PKUmQs9LFl-uwbBQvLOa4u-u0SWdx7QzQ7iKZOhRse6nJwGLtB8/s1600/07.+add+water2.75.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmyUEbXpd_HYsCzL_eNRoaIcuRMBDNvPdLKUQOVCQppsYFUiz25suXuWiPiwg6YU2U5HO7YUv8JISqRzJbTmEUfiJ-0PKUmQs9LFl-uwbBQvLOa4u-u0SWdx7QzQ7iKZOhRse6nJwGLtB8/s1600/07.+add+water2.75.jpg" height="302" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Fill water </span></td></tr>
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<span style="font-size: large;">Pour the water into the dutch oven around the roast being careful not to wash the seasoning off the top of the roast and sprinkle with minced garlic into the water. Cover with the lid and place into the oven. You may also add up to 16 ounces of low sodium beef broth if you like.</span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoM5w3ws5J810mTQYmx96pDfMlup79oDMQC_jUaHF_7_U-Xve47sCRVULnlEwVSBYLGvD2kztAP-5p1BMueQglO4viYohbFGgozMUIbTV21WTPdosrMTv__e-KsW4H4NWgzKyxGqEYwf8e/s1600/10.+Roast+in+oven2.75.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoM5w3ws5J810mTQYmx96pDfMlup79oDMQC_jUaHF_7_U-Xve47sCRVULnlEwVSBYLGvD2kztAP-5p1BMueQglO4viYohbFGgozMUIbTV21WTPdosrMTv__e-KsW4H4NWgzKyxGqEYwf8e/s1600/10.+Roast+in+oven2.75.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Place beef into oven</span></td></tr>
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<span style="font-size: large;">Roast the beef for 20 minutes, then reduce the heat to</span></span><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; font-size: large;"> 250°F and bake for another 20 minutes. </span><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; font-size: large;">After the 20 minutes, add the rest of the spice mixture to the quart of water. Pour this into the roasting pan. Roast for another 30 to 45 minutes, or until the temperature of the middle of the roast is 130</span><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-size: xx-small;"><span style="font-size: large;">°F. Remove the meat to a platter and let rest for 1/2 hour. </span><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2iOYgRU2S4LbphAU__q1mwVXC4s76nOVBa2Orbgo4-bV491jy6ZQPCakrTw_HYw2zZI_aIvo_hJ61NFrq6aevJGmwP5XcIZOMCnhakMcS2JpGF0F68V8vGOxl0eU9aEqCU2NDs3Gk-xeh/s1600/12.+roasts+resting2.75.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2iOYgRU2S4LbphAU__q1mwVXC4s76nOVBa2Orbgo4-bV491jy6ZQPCakrTw_HYw2zZI_aIvo_hJ61NFrq6aevJGmwP5XcIZOMCnhakMcS2JpGF0F68V8vGOxl0eU9aEqCU2NDs3Gk-xeh/s1600/12.+roasts+resting2.75.jpg" height="301" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Allow beef to cool</span></td></tr>
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</span><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-size: xx-small;"><span style="font-size: large;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-size: xx-small;">Allow au jus to cool in the Dutch oven. Refrigerate the au jus until the fat rises to the top. Remove the fat and s</span>train the liquid. When ready to serve, reheat the liquid (au jus) and allow to simmer. </span><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq1paIsxeuVswfa_CBsHTwhH3ekiKzRQWc6OPWXc2DM3qdtD9BMBVaKA0IZhQ-a_dRZUsHRksDjiUDki9AWAAy_Wx8u8UaU9Rp7t3OUYzEOH3f9i5rRXNnAJ_0QJ7jJ4XvqIzL5DyXJJoy/s1600/21.+Settled+Fat+to+remove+2.75.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq1paIsxeuVswfa_CBsHTwhH3ekiKzRQWc6OPWXc2DM3qdtD9BMBVaKA0IZhQ-a_dRZUsHRksDjiUDki9AWAAy_Wx8u8UaU9Rp7t3OUYzEOH3f9i5rRXNnAJ_0QJ7jJ4XvqIzL5DyXJJoy/s1600/21.+Settled+Fat+to+remove+2.75.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Remove the excess fat (many restaurants don't)</span></td></tr>
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</span></div>
<div style="background-repeat: no-repeat no-repeat !important; border: 0px; margin: 0px 0px 10px; overflow: visible; padding: 0px;">
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-size: xx-small;"><span style="font-size: large;">Get your meat slicer ready and set on a very thin slice (not shaved)! Once the meat is sliced add enough for number of sandwiches that you sre making to the simmering au jus. This will finish re-heating and cooking the beef.</span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx0NcqcTVakqawgmKGituExRfDdgWLG0tJhGPuKwOOOmDU-k5H7e4ZAMsyk3my6rR_hmjQ6wlQObVHNdE3sw21VY32D5vFDUykwq2M85TzegV_xrEiR369YuDQuYPMpYU3-7-2Y86gvPWY/s1600/18.+beef+on+slicer+22_2.75.jpg.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx0NcqcTVakqawgmKGituExRfDdgWLG0tJhGPuKwOOOmDU-k5H7e4ZAMsyk3my6rR_hmjQ6wlQObVHNdE3sw21VY32D5vFDUykwq2M85TzegV_xrEiR369YuDQuYPMpYU3-7-2Y86gvPWY/s1600/18.+beef+on+slicer+22_2.75.jpg.jpg" height="301" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">The thinner the better</span></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidFr8oZh27UUTsosRUEF1_XcV5WpZS9_PuXgegJ7HQN4t6su39aHIDrg_z0WWlYsdrV0h0niuxZ3eHPx2hxsIspogQcRyvo6v_J5D65hwvEASju0y5OMhmVfPvmgNEFMZU6GYR6tQ7GJTa/s1600/add+beef+to+au+jus+2.75.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidFr8oZh27UUTsosRUEF1_XcV5WpZS9_PuXgegJ7HQN4t6su39aHIDrg_z0WWlYsdrV0h0niuxZ3eHPx2hxsIspogQcRyvo6v_J5D65hwvEASju0y5OMhmVfPvmgNEFMZU6GYR6tQ7GJTa/s1600/add+beef+to+au+jus+2.75.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Can you smell that?</span></td></tr>
</tbody></table>
<span style="font-size: large;">If you like sweet peppers on your beef, wash the peppers. Slice the peppers in half, remove the seeds and white membrane and then slice them into eighths. Slice the cleaned pepper halves in half and place in a medium sized pot.</span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw5xW6pNxbO6QBPNWwxBFauV4EuTxIrfGJvbPjCOz1UzJrfFY-neSyNmi_bIlCbsQzbyPT4On5kk9QZd8onSLyTZHIpyEMtMrRxFDRIasncUjfumGT03f0NkCggeQJsBd8gORyesmbN_gl/s1600/07.+Saute+Peppers+2.75+(2).jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw5xW6pNxbO6QBPNWwxBFauV4EuTxIrfGJvbPjCOz1UzJrfFY-neSyNmi_bIlCbsQzbyPT4On5kk9QZd8onSLyTZHIpyEMtMrRxFDRIasncUjfumGT03f0NkCggeQJsBd8gORyesmbN_gl/s1600/07.+Saute+Peppers+2.75+(2).jpg" height="278" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Saute those peppers</span></td></tr>
</tbody></table>
</span></div>
<div style="background-repeat: no-repeat no-repeat !important; border: 0px; margin: 0px 0px 10px; overflow: visible; padding: 0px;">
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-size: xx-small;"><span style="font-size: large;">Begin to cook down the peppers occasionally stir them around so the skin of the peppers become blistered. Now add some olive oil and some minced garlic, salt, and turn the peppers until they are completely coated. </span></span><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-size: xx-small;"><span style="font-size: large;">Cover and saute the peppers on medium heat until they are soft. Serve on top of an Italian beef sandwich.</span><span style="font-size: large;">
</span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwsArDrxW2V8tYi7ODJ6DrKJBAjE5imqZItExSEgL0e-S06aSN2DBeYX4HIXcQpIxjLK3RkewrPER_ayNS1QCXGCeAhzyyB_0_F3I1V3Ed6yZ6dT-EW0cny4pngfH1FSPxt53Try4-MsGk/s1600/00.+three+lbs+beef+in+bag+2.75.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwsArDrxW2V8tYi7ODJ6DrKJBAjE5imqZItExSEgL0e-S06aSN2DBeYX4HIXcQpIxjLK3RkewrPER_ayNS1QCXGCeAhzyyB_0_F3I1V3Ed6yZ6dT-EW0cny4pngfH1FSPxt53Try4-MsGk/s1600/00.+three+lbs+beef+in+bag+2.75.jpg" height="302" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">You can save the rest for later</td></tr>
</tbody></table>
<span style="font-size: large;">
</span></span></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div style="background-repeat: no-repeat no-repeat !important; border: 0px; margin: 0px 0px 10px; overflow: visible; padding: 0px;">
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-size: xx-small;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-size: xx-small;"><span style="font-size: large;">Place some meat on each bun, ladle with some au jus and top with jardiniere and hot peppers.</span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-wY-DVxRKPg2jpGL1NYUVLOQLNCMUVLD3WYwKTS2sYdMQtxURp4SVa6hkCo7bxYtcKgGOGeXkYHSTb_9o1ghxfsXCCj4lQjEqB4jqEFxsVeTFTP9VtrJGgIOPAaRYciOu1eB2nRauZEZP/s1600/00.+Italian+Beef+serve+2.75.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-wY-DVxRKPg2jpGL1NYUVLOQLNCMUVLD3WYwKTS2sYdMQtxURp4SVa6hkCo7bxYtcKgGOGeXkYHSTb_9o1ghxfsXCCj4lQjEqB4jqEFxsVeTFTP9VtrJGgIOPAaRYciOu1eB2nRauZEZP/s1600/00.+Italian+Beef+serve+2.75.jpg" height="293" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Can you smell that?</span></td></tr>
</tbody></table>
</span></span></div>
<div style="background-repeat: no-repeat no-repeat !important; border: 0px; margin: 0px 0px 10px; overflow: visible; padding: 0px;">
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-size: large;">Cover and fry the peppers down on medium heat stir periodically until they are soft. Serve on top of an Italian beef sandwich.</span></div>
<div style="background-repeat: no-repeat no-repeat !important; border: 0px; margin: 0px 0px 10px; overflow: visible; padding: 0px;">
<div class="MsoNoSpacing" style="text-align: start;">
<span style="font-size: large;"><br /></span>
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-size: large;">© TMelle 2014-15</span></div>
<div style="text-align: start;">
<span style="font-size: large;"><span style="font-family: 'Times New Roman', serif;"><br /></span></span></div>
</div>
</div>
The Retro Cooking Guyhttp://www.blogger.com/profile/15651409920124708016noreply@blogger.com0tag:blogger.com,1999:blog-1447869308121684572.post-58866958098325245222014-12-30T23:04:00.000-06:002015-01-01T13:15:24.293-06:00TRADITION & HOLIDAY SURVIVAL - Are family traditions just too much work?<div class="MsoNoSpacing" style="text-align: justify;">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix0uYU-qEiHA8GH6xB1JaJTRT5IkH6lQZ5aeXds5DPFxpis4v8N6vz7QiYExOTSMNaoVCLzSSFFAFrQRrjk5FL7gwKogBLrLSY633DXnrNkdq32iQuMilonhE_kB6xst-HfJwV3Wt2mGdQ/s1600/House+Dec+for+Blog.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix0uYU-qEiHA8GH6xB1JaJTRT5IkH6lQZ5aeXds5DPFxpis4v8N6vz7QiYExOTSMNaoVCLzSSFFAFrQRrjk5FL7gwKogBLrLSY633DXnrNkdq32iQuMilonhE_kB6xst-HfJwV3Wt2mGdQ/s1600/House+Dec+for+Blog.jpg" height="400" width="322" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Get the decorating done right away</span></td></tr>
</tbody></table>
</div>
<div class="MsoNoSpacing" style="text-align: justify;">
</div>
<div class="MsoNoSpacing" style="text-align: justify;">
</div>
<div class="MsoNoSpacing" style="text-align: justify;">
</div>
<div class="MsoNoSpacing" style="text-align: justify;">
</div>
<div class="MsoNoSpacing" style="text-align: justify;">
</div>
<div class="MsoNoSpacing" style="text-align: justify;">
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: large;"><span style="font-family: "Times New Roman","serif";"><span style="font-family: Times,"Times New Roman",serif;">As much as I hate to say it, making time
to enjoy a meal with family and friends, especially during the holidays, is a
tradition that just might be slipping from families due to our hectic or
sedentary life styles. Keep in mind that air, food and water are three
functions that a human body must have to survive. We should strive to master
these three vital functions. If you have to eat, why not learn to cook well?
You just can't beat homemade scratch cooking.</span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcOy_GaFeVB-Foz2pigwU247ShcJ_mOFtFfnt6p63_f9gllnBriCeCTpXDq59hyphenhyphenomE-K4YHAuxZl3EorKjQNG6Z1TyVccosFctuxoWkj1cwp3ZbD1mV1nmQapN02Vz61WB9S5xZ7enlbLC/s1600/Christkindle+market_2.75.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcOy_GaFeVB-Foz2pigwU247ShcJ_mOFtFfnt6p63_f9gllnBriCeCTpXDq59hyphenhyphenomE-K4YHAuxZl3EorKjQNG6Z1TyVccosFctuxoWkj1cwp3ZbD1mV1nmQapN02Vz61WB9S5xZ7enlbLC/s1600/Christkindle+market_2.75.jpg" height="292" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Get in the mood</span></td></tr>
</tbody></table>
</span></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">People will give you many reasons why they
don't like gatherings of friends and families, but most of them are invalid. Oh
they'll come to your party, just don't want to host one. In my opinion, left to
our own designs, family gatherings as we know them just might be pushed aside
in favor of buying complete holiday prepared meals from the local grocer, or going out to eat for holiday’s and
special occasions at your local restaurant. I actually enjoy getting together with family and friends.</span></span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9dKVHaIi9gk4O6qDR-0A-n3R5_qqMjklTOKOSIRyJ7mvXcfksJUBNTqfhRqT4oKDx5S2QFKf4u7uqaCkXTEgF2WukmzypjLGd2EUHdrf-OQiHX-r365G77ZgiY9VqBwkDW7Pc1i7HQQmP/s1600/Christmas+Tree+6.0.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9dKVHaIi9gk4O6qDR-0A-n3R5_qqMjklTOKOSIRyJ7mvXcfksJUBNTqfhRqT4oKDx5S2QFKf4u7uqaCkXTEgF2WukmzypjLGd2EUHdrf-OQiHX-r365G77ZgiY9VqBwkDW7Pc1i7HQQmP/s1600/Christmas+Tree+6.0.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Chicago Botanic Garden</span></td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><span style="font-family: "Times New Roman","serif";"></span></span></div>
</div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: large;"><span style="font-family: "Times New Roman","serif";"><span style="font-family: Times,"Times New Roman",serif;">This year, just before Christmas, I
sprained my knee and ankle limiting my ability to help with the meal
preparation. I was left to sit and do table prep rather than standing and
actually cooking. This perspective gave me a unique insight into why parties
are considered by many to be just too difficult to even consider. My family didn't care having a dictator in the room. </span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTkqthF0qWDLazuLBYhWj3j3fISXwCoqUPr-qKIXRYIYAbA8TIdFsLqcgxawgrZk8d3C8E3SIl1Rox7sSd9kcBDep6QT3vV50L2aMv6kVsQ1Ym_mmMqH4MxsGJRzzMsX-4TsUCKtw8jMc_/s1600/00.+Crown+ready+for+stuffing+2.75.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTkqthF0qWDLazuLBYhWj3j3fISXwCoqUPr-qKIXRYIYAbA8TIdFsLqcgxawgrZk8d3C8E3SIl1Rox7sSd9kcBDep6QT3vV50L2aMv6kVsQ1Ym_mmMqH4MxsGJRzzMsX-4TsUCKtw8jMc_/s1600/00.+Crown+ready+for+stuffing+2.75.jpg" height="297" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Had the butcher prepare (French) a pork crown roast</span></td></tr>
</tbody></table>
</span></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: large;"><span style="font-family: "Times New Roman","serif";"><span style="font-family: Times,"Times New Roman",serif;">This year I had time to think about how
to throw a stress-free party, if that's possible. These are my thoughts on the
subject. Everything that can be done in advance should be. Your education
begins today and learning just one phrase will greatly reduce your stress
levels.</span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7OyfITP-X-dqfz9mul2f3BDQD4bUJT2Aa5YnMd1klDJhS_i2L0P93-vztv5BSLmDqG9pTN05LEaWmnlGEAywEhbQx-DEShzRYsXz4cnP2BzMbmJCbEeEe3VObps5DLpCkv3ap-Mj7pMK1/s1600/00b.+Season+Roast+2.75.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7OyfITP-X-dqfz9mul2f3BDQD4bUJT2Aa5YnMd1klDJhS_i2L0P93-vztv5BSLmDqG9pTN05LEaWmnlGEAywEhbQx-DEShzRYsXz4cnP2BzMbmJCbEeEe3VObps5DLpCkv3ap-Mj7pMK1/s1600/00b.+Season+Roast+2.75.jpg" height="297" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Season the roast</span></td></tr>
</tbody></table>
</span></span></div>
<div align="center" class="MsoNoSpacing" style="text-align: center;">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><b>Mise en place</b></span></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: large;"><span style="font-family: "Times New Roman","serif";"><span style="font-family: Times,"Times New Roman",serif;">According to Wikipedia, Mise en place<b> </b>is a French phrase which means
"putting in place," as in set-up. It is used in professional kitchens
to refer to organizing and arranging the ingredients (e.g. cuts of meat,
relishes, sauces, par-cooked items, spices, freshly chopped vegetables, and
other components) that a cook will require for the menu items that are expected
to be prepared during a shift. The practice is also effective in home kitchens.”</span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4xp761ktOmA2GXA0LjwFNfjrn3Gca2Q2xAEJP0gvXJA358vUQ0V_Y_OgbzsqTzNXD9uXZPKqa_LFw7GCN5pVY7lUimHF8wzIuKCVhWah2sFxrvwjRJ69mLBQMvNX3yb6UoNAcaKmzjuxY/s1600/01.+Stuffed+crown+ready+for+oven+2.75.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4xp761ktOmA2GXA0LjwFNfjrn3Gca2Q2xAEJP0gvXJA358vUQ0V_Y_OgbzsqTzNXD9uXZPKqa_LFw7GCN5pVY7lUimHF8wzIuKCVhWah2sFxrvwjRJ69mLBQMvNX3yb6UoNAcaKmzjuxY/s1600/01.+Stuffed+crown+ready+for+oven+2.75.jpg" height="297" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Stuff that roast</span></td></tr>
</tbody></table>
</span></span></div>
<div align="center" class="MsoNoSpacing" style="text-align: center;">
<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><b>Food Safety</b></span></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">The next thing that you must consider is
food safety. Every home kitchen should have a good quality, accurate kitchen
thermometer. It should be properly calibrated by you on the day of your party,
or anytime you cook meat, poultry or fish. You don't want your guests to go
home, or to the emergency room sick because you served undercooked food.</span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><span style="font-family: "Times New Roman","serif";"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0VEy4XtWfRXXnu7vcMOKxhBYzGvmJivLOEA3JZCSBbrt_isvEDsXaa2P8jfXGkoan_4nbpR-2_-UOkg7y9kRBLYfhVJAGO6GbRhZks79AY78U5qWSar-UJJ1YFzejlWy_NEP6f812Msu4/s1600/02.+Crown+out+of+oven+2.75.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0VEy4XtWfRXXnu7vcMOKxhBYzGvmJivLOEA3JZCSBbrt_isvEDsXaa2P8jfXGkoan_4nbpR-2_-UOkg7y9kRBLYfhVJAGO6GbRhZks79AY78U5qWSar-UJJ1YFzejlWy_NEP6f812Msu4/s1600/02.+Crown+out+of+oven+2.75.jpg" height="293" width="400" /></a></span></span></div>
<span style="font-size: large;"><span style="font-family: "Times New Roman","serif";"> </span></span></div>
<div align="center" class="MsoNoSpacing" style="text-align: center;">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><b>Make a plan and work your plan</b></span></span></div>
<div class="MsoNoSpacing">
<span style="font-size: large;"><span style="font-family: "Times New Roman","serif";"><span style="font-family: Times,"Times New Roman",serif;">Create
a custom music play list appropriate for the event. It should be ready to begin
as soon as the first guest arrives and finishes when the last guest departs.</span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI_gDgtE2rZa_U-4qOpZRTzVMsfyH2RfBeHouldES1kDMR7rAui_oDvM0twcFVa8MYrA_XiNUMF7fFf7H8cO7jtTTI2lVz1lSwOtfgY4wlg5lXnhpbj-VkYsoqcOOPuYnUl3qMYj9NYqCP/s1600/03.+Crown+roast+7.81+lb+to+serve+2.75.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI_gDgtE2rZa_U-4qOpZRTzVMsfyH2RfBeHouldES1kDMR7rAui_oDvM0twcFVa8MYrA_XiNUMF7fFf7H8cO7jtTTI2lVz1lSwOtfgY4wlg5lXnhpbj-VkYsoqcOOPuYnUl3qMYj9NYqCP/s1600/03.+Crown+roast+7.81+lb+to+serve+2.75.jpg" height="291" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Crown roast ready to serve</span></td></tr>
</tbody></table>
</span></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: large;"><span style="font-family: "Times New Roman","serif";"><span style="font-family: Times,"Times New Roman",serif;">What time should your guests arrive? If
you plan on serving dinner at 6:00 pm, then you’re guests should arrive at 5:00
pm, unless they are needed to help earlier. Only those guests that will help
create a stress-free party should be invited early.</span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ_yN3MMQXTsp2aMuBSA1Q4XhDMHBQGEcbZM6X_3yifi8PQXSSVWyxxsz6oM8oC9MfH9DNKWnmcqX715MWwg72v8tE2_-60VJW9h5WXe-X6mFsdmUEQRFYbipCOnpGNlUPvJn9K5e5EknE/s1600/04.+slice+out+crown+2.75.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ_yN3MMQXTsp2aMuBSA1Q4XhDMHBQGEcbZM6X_3yifi8PQXSSVWyxxsz6oM8oC9MfH9DNKWnmcqX715MWwg72v8tE2_-60VJW9h5WXe-X6mFsdmUEQRFYbipCOnpGNlUPvJn9K5e5EknE/s1600/04.+slice+out+crown+2.75.jpg" height="323" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Do you want a slice?</span></td></tr>
</tbody></table>
</span></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: large;"><span style="font-family: "Times New Roman","serif";"><span style="font-family: Times,"Times New Roman",serif;">In our house it’s almost impossible<span style="color: red;"> </span>to get more than 6 place settings that match. I often
will buy one plate or dish just for a photograph. If it’s really special
occasion, get new glassware and china, or rent it. Any
decorating and house cleaning can and should be done days before your event or
party. Last minute touch-ups are permitted. If you like your linens fresh, iron
them in advance or RENT THEM.</span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWLiSBrRkg63uJFVzZSDB9ng1di-f-UchqMh6jiPzqttxa2fyEfRVbExWhyphenhyphenhvcjkFfJ2EUPicp92cfFOd0N-399QHmK8ysqbbyEDscHi0od2yI_iCuynZ8sUfoXlxPB5oU6xTMyvd2hX3T/s1600/05.+Steamed+Cauliflower+2.75.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWLiSBrRkg63uJFVzZSDB9ng1di-f-UchqMh6jiPzqttxa2fyEfRVbExWhyphenhyphenhvcjkFfJ2EUPicp92cfFOd0N-399QHmK8ysqbbyEDscHi0od2yI_iCuynZ8sUfoXlxPB5oU6xTMyvd2hX3T/s1600/05.+Steamed+Cauliflower+2.75.jpg" height="292" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Steamed cauliflower</span></td></tr>
</tbody></table>
</span></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: large;"><span style="font-family: "Times New Roman","serif";"><span style="font-family: Times,"Times New Roman",serif;">Break up the families or friends.
Assigning seats is a great ice breaker for getting people to talk to each
other. Often when we go to a dinner party there's one family on one side of the
room talking to each other, and the other family is on the opposite side. Tear down that wall!</span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqPnvnI0JmxuOy5u12GthD64cutwoINY_o-P0eEjiwwQ3qnkTgvHfRnGihTiMdEJ15PMmKGyC55dg6q1MGxIKFvWiTpjjd8mw-ka_QPs158Q8LcR6wQ7mHj-jdhHCQc1DEr9r7W3IpseAg/s1600/Cauliflower+Gratin+2.75.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqPnvnI0JmxuOy5u12GthD64cutwoINY_o-P0eEjiwwQ3qnkTgvHfRnGihTiMdEJ15PMmKGyC55dg6q1MGxIKFvWiTpjjd8mw-ka_QPs158Q8LcR6wQ7mHj-jdhHCQc1DEr9r7W3IpseAg/s1600/Cauliflower+Gratin+2.75.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Cauliflower gratin inspired by John Besh's cauliflower puree recipe</span></td></tr>
</tbody></table>
</span></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">Deciding if all of the food preparation
will be done in house or outsourced to your relatives or friends can make your
party go easier, or harder, depending on the circumstances, equipment
available, counter and dish washing facilities. If you don’t have enough
refrigeration, plan on assigning someone (not you) to bring coolers and
ice. </span></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: large;"><span style="font-family: "Times New Roman","serif";"><span style="font-family: Times,"Times New Roman",serif;">If a family member, friend, or guest is
bringing food, they should bring it completely prepped at their home and ready
to serve if possible. If the dish requires any cooking, re-heating, or
refrigeration once it arrives, that needs to be scheduled into your kitchen
plan if space is available. If not eliminate it from your menu. Whatever you
do, don't break out the cookbooks, or search the Internet for a new recipe that
you've never tried before. While I try to avoid it, even recipes on this blog
might have a mistake, just like the famous celebrity chef's recipes.</span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipqcX7MieYxWqZVwlOUqsJnXeLyAeI2Ooj_gyl3urFHI9PRTUuyp137rNUV6nTPE7Fzd6hJwDsOr7B0dczhg3eA5uyT1b-bnwr8JEfHGSXUPsT1aXE8bXOWckWyJqqahyphenhyphen4XpelOQDdfi8E/s1600/07.+serve+pork+2.75.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipqcX7MieYxWqZVwlOUqsJnXeLyAeI2Ooj_gyl3urFHI9PRTUuyp137rNUV6nTPE7Fzd6hJwDsOr7B0dczhg3eA5uyT1b-bnwr8JEfHGSXUPsT1aXE8bXOWckWyJqqahyphenhyphen4XpelOQDdfi8E/s1600/07.+serve+pork+2.75.jpg" height="297" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Dinner time</span></td></tr>
</tbody></table>
</span></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">Write out your entire menu and how long
each menu item will take to cook, rest, finish and serve. As an example, we
were making a Pork Crown Roast, with stuffing and gravy (3 hours). Since we
were eating at 6: 00 pm, the roast had to be in the oven by 2:30 pm. That gave
us 3 hours to do other things in an almost stress free environment.</span></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: large;"><span style="font-family: "Times New Roman","serif";"><span style="font-family: Times,"Times New Roman",serif;">One half hour before your guests arrive,
relax, meditate and set your mood, since it's your mood that will make or break
this party. Have fun!</span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj44oaqeqvkH8RKBpuUqYuT-zz6bOohJ_U4_pdjTZB-LxUtcDdER-hczKa8LfsaXFe3Q_pryV739WVsB_f9O7TYAXTbDnVlAX1U7fEYEWENcZWnYyy9SXmuvKm6qdRH13G-sJO9crHL8uRl/s1600/cookies.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj44oaqeqvkH8RKBpuUqYuT-zz6bOohJ_U4_pdjTZB-LxUtcDdER-hczKa8LfsaXFe3Q_pryV739WVsB_f9O7TYAXTbDnVlAX1U7fEYEWENcZWnYyy9SXmuvKm6qdRH13G-sJO9crHL8uRl/s1600/cookies.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">I know, right!</span></td></tr>
</tbody></table>
</span></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: large;"><span style="font-family: "Times New Roman","serif";"><span style="font-family: Times,"Times New Roman",serif;">What can I say about parties and
drinking? The people responsible for food prep, cooking and serving the dinner
should have their first drink when they sit down at the dinner table, pop the cork on the first bottle of wine, thank
their guests for coming and ask them to enjoy their meal. You also don't want
your guest drinking and driving. Encourage responsible drinking. For a dinner
party, have it at your home. If it’s a drinking party you’re after, meet at a
bar.</span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5C7csE_AyGLQhSUAp6jJzFeO-vRAQupifDAXpJuBmZPPQuojibFhSvW6pTOxqoLoGA-pkZq6GkZ1_ppZwoyti_QZyqk2VKevN8GUHulIrpzOP397B0g6f1KiYU4wH6gbzJ2kzPec4pz3e/s1600/08.+flan+inverted+2.75.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5C7csE_AyGLQhSUAp6jJzFeO-vRAQupifDAXpJuBmZPPQuojibFhSvW6pTOxqoLoGA-pkZq6GkZ1_ppZwoyti_QZyqk2VKevN8GUHulIrpzOP397B0g6f1KiYU4wH6gbzJ2kzPec4pz3e/s1600/08.+flan+inverted+2.75.jpg" height="291" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Flan! A new tradition...</span></td></tr>
</tbody></table>
</span></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">Now for my original thought. Who will
carry forward the recipes that have been handed down for generations, if fewer
young people today are not wanting to learn to cook? When we're gone whose
going to make the Kartoffelklösse, or Mom's plum kuchen? </span></span></div>
<div class="MsoNoSpacing" style="text-align: center;">
<span style="font-size: large;"><span style="font-family: "Times New Roman","serif";"><b>I NEED SOME HELP</b> </span></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">Any thoughts, on family traditions,
vintage recipes, or giving young people the motivation to learn recipes from the past would be appreciated. </span></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-l_-VD0X9DS-HRRJKY5AZis-Hb43nH0SsvrTa_c3q5ZVnbAZ3A5QZ_YTG90TH1RUM0nKomMkBCDit_tke4QMGGCs_M0jECQEzRDAqdcUIFyHlQTgkmwuuvmVQdC6Q2RKKVV_vGvdNAgOr/s1600/DSC09957.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-l_-VD0X9DS-HRRJKY5AZis-Hb43nH0SsvrTa_c3q5ZVnbAZ3A5QZ_YTG90TH1RUM0nKomMkBCDit_tke4QMGGCs_M0jECQEzRDAqdcUIFyHlQTgkmwuuvmVQdC6Q2RKKVV_vGvdNAgOr/s1600/DSC09957.JPG" height="266" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Tim’s Rumaki Appetizer</span></td></tr>
</tbody></table>
</div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">I was considering entering a contest using fillo dough cups. I missed the deadline and thought that it was good enough to be on my table and in my blog for New Year's Eve.</span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSKCT9OCGqyVgLfsaAaYyWIrvPfTop8M0tiiG4FgtqfnrJuK7yn7z-pElKngyAKxHfPWguavAzV91zFfMY7WOfrtkdPE7wdmykoJ-q_Eu2MZOxXC6g_jNVXDd0-zNxIY4i0eJHgg5Xrp_y/s1600/04.+Chopped+bacon+2.75.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSKCT9OCGqyVgLfsaAaYyWIrvPfTop8M0tiiG4FgtqfnrJuK7yn7z-pElKngyAKxHfPWguavAzV91zFfMY7WOfrtkdPE7wdmykoJ-q_Eu2MZOxXC6g_jNVXDd0-zNxIY4i0eJHgg5Xrp_y/s1600/04.+Chopped+bacon+2.75.jpg" height="280" width="400" /></a></span></div>
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<br />
<div class="MsoNoSpacing">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><b>INGREDIENTS<br />
</b>1
box (15pc.) Athens mini-fillo shells<br />
5-6 whole water chestnuts, diced<br />
15 1/2 tsp. Braunschweiger, liver
sausage, or mushroom pate<br />
1/2 lb. bacon, crisp, drained, chopped<br />
as needed chives, fresh, minced, for garnish.<br />
<b>Marinade:<br />
</b>2 tbsp. soy sauce<br />
2 tbsp. brown sugar<br />
1/2 tsp. ginger, fresh, minced<br />
1 tsp. sesame seeds, toasted, optional</span></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><b>NOTE</b>: Add crushed pineapple
for an interesting variation.</span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><span style="font-family: "Times New Roman","serif";"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoXREtwFE6dMoC5p3F0SvK02AN1mtpk7SwOu5SvQR6ivjmx3SE65SRQAwN1LWMRBnKgJ23hpEY1PzaJ-IWdSa_U_UHIJ56duxsqB7Zc2ubNuIm-c6qUST1wmwGDvw1vGO72s-1hJCSo7DR/s1600/00.+Water+Chestnuts+Soy+2.75.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoXREtwFE6dMoC5p3F0SvK02AN1mtpk7SwOu5SvQR6ivjmx3SE65SRQAwN1LWMRBnKgJ23hpEY1PzaJ-IWdSa_U_UHIJ56duxsqB7Zc2ubNuIm-c6qUST1wmwGDvw1vGO72s-1hJCSo7DR/s1600/00.+Water+Chestnuts+Soy+2.75.jpg" height="266" width="400" /></a></span></span></div>
<span style="font-size: large;"><span style="font-family: "Times New Roman","serif";">
<span style="font-family: Times,"Times New Roman",serif;"><b>INSTRUCTIONS<br />
</b>Preheat the oven to 350°F. <br />
In a small bowl mix together the soy sauce, brown sugar, and minced ginger. If
you are using the toasted sesame seeds add them to the soy sauce mixture. Set
this to the side. </span></span></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">Cut and dice the water chestnuts into
small pieces. Add the water chestnuts to the soy sauce marinade.</span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><span style="font-family: "Times New Roman","serif";"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0tsvw9yzkYo9x-1WY7j8_sxqkBvjXtvUhPdg9e0Ewr8fzSpneTZf3hj1WGGZfs-z2Fnx0H7hnmklTcANYvhHiw3jLSMdmeBq6Hsy46rQizlAB1REjgGEPjI5DkCay4lZn5q1V8yqml5ke/s1600/DSC09987.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0tsvw9yzkYo9x-1WY7j8_sxqkBvjXtvUhPdg9e0Ewr8fzSpneTZf3hj1WGGZfs-z2Fnx0H7hnmklTcANYvhHiw3jLSMdmeBq6Hsy46rQizlAB1REjgGEPjI5DkCay4lZn5q1V8yqml5ke/s1600/DSC09987.JPG" height="266" width="400" /></a></span></span></div>
<span style="font-size: large;"><span style="font-family: "Times New Roman","serif";"><span style="font-family: Times,"Times New Roman",serif;">Pan fry the bacon until crispy but not burnt. Drain the bacon and chop coarsely
(1/4” pieces) so that the bacon is small enough to fit several pieces into each
fillo cup. Set the bacon to the side.</span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZFcYvIHEuvjpVDj6xpOT7fqpFF6eEWExlvKDkK0OBMqb4Hl4hV2kXMVPjvl64AIzeCavnFgeH5rF9f8uInCrpSIolx1sHyNku4lpn3Fmneeh5juGu-5Y_D-bggloCVQ8wtXcKOdesmEAD/s1600/10.+Place+liver+sausage+in+cups+2.75.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZFcYvIHEuvjpVDj6xpOT7fqpFF6eEWExlvKDkK0OBMqb4Hl4hV2kXMVPjvl64AIzeCavnFgeH5rF9f8uInCrpSIolx1sHyNku4lpn3Fmneeh5juGu-5Y_D-bggloCVQ8wtXcKOdesmEAD/s1600/10.+Place+liver+sausage+in+cups+2.75.jpg" height="278" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Add <span style="font-family: "Times New Roman","serif";">Braunschweiger to cups</span></span></td></tr>
</tbody></table>
</span></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: large;"><span style="font-family: "Times New Roman","serif";"><span style="font-family: Times,"Times New Roman",serif;">Place the 15 fillo shells on a baking
sheet. Using a 1/2 tsp. measuring spoon, place one scoop of the Braunschweiger into the bottom of the cups.
Gently press the Braunschweiger into
the bottom of each cup. Stir your marinade mixture to mix well. Using a spoon,
scoop out the water chestnut pieces and place them into each of the cups.
Repeat the process with the bacon pieces until all of the cups are filled.
Finally, drizzle some of the marinade over the bacon in each cup.</span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSjunBZGvATGziGqUN_GQ7ibwUuD24YmXLB-FFxD1BQbdbdOuaPxz1DgWJL-9pSANF9LOcsdDRrK1BpXQBG6eD5izApRYTebBFEARSxTLAGUG2U8TdkxwEXwUhSoULFROfdl0wKjFFitxv/s1600/Add+some+marinade+2.75.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSjunBZGvATGziGqUN_GQ7ibwUuD24YmXLB-FFxD1BQbdbdOuaPxz1DgWJL-9pSANF9LOcsdDRrK1BpXQBG6eD5izApRYTebBFEARSxTLAGUG2U8TdkxwEXwUhSoULFROfdl0wKjFFitxv/s1600/Add+some+marinade+2.75.jpg" height="283" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Drizzle marinade on cups</span></td></tr>
</tbody></table>
</span></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: large;"><span style="font-family: "Times New Roman","serif";">Place the sheet into the center rack of
a preheated 350°F oven for 7-8 minutes, being careful not to overcook the
shells. Remove from the oven and garnish with chives. Serve immediately.<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghOYLun3Pmk1GgqP-hFXoTXZEjZQ-qezeCRZH6jQOLrW1MK2Lxb00zk6rhQ6i_OGdWIW9r7I0iZ_k1-DRSIiM-EZ7D9goBbLgcFCElnYNMEkHJefpDsj7lraTWtdDqTBJvdmcAVUJQTHJk/s1600/Ramaki+Cups+Serve+2.75.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghOYLun3Pmk1GgqP-hFXoTXZEjZQ-qezeCRZH6jQOLrW1MK2Lxb00zk6rhQ6i_OGdWIW9r7I0iZ_k1-DRSIiM-EZ7D9goBbLgcFCElnYNMEkHJefpDsj7lraTWtdDqTBJvdmcAVUJQTHJk/s1600/Ramaki+Cups+Serve+2.75.jpg" height="280" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Serve rumaki cups</span></td></tr>
</tbody></table>
</span></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: large;"><span style="font-family: "Times New Roman","serif";"><span style="font-family: Times,"Times New Roman",serif;">NOTE: Traditionally “rumaki” is made
with chicken livers and can be made that way using chopped chicken livers if
you like. You may also use mushroom pate, cooked shrimp or scallops instead of
the chicken livers or </span></span></span><span style="font-size: large;"><span style="font-family: "Times New Roman","serif";"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-family: "Times New Roman","serif";"><span style="font-family: Times,"Times New Roman",serif;">Braunschweiger</span></span></span>.</span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioVYwexVVDNcyxA4ybUvz7fh_dxjYP_TWQpdKi_4YueSxxCZp7GnE5yQXaHmWDHappavcfzw45cVs1YmaTepoW9J7q1dHzA3AO21ZmkPT35owf84_iQ9g42TKUpXMKNULYzXwTZNoXoGr7/s1600/Trad+Rumaki+2.75.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioVYwexVVDNcyxA4ybUvz7fh_dxjYP_TWQpdKi_4YueSxxCZp7GnE5yQXaHmWDHappavcfzw45cVs1YmaTepoW9J7q1dHzA3AO21ZmkPT35owf84_iQ9g42TKUpXMKNULYzXwTZNoXoGr7/s1600/Trad+Rumaki+2.75.jpg" height="297" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Traditional rumaki</span></td></tr>
</tbody></table>
</span></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">Happy New Year! Why not sign up to follow this blog above, or leave a comment below?</span><span style="font-size: large;"> I also have a request to cover Chicago style Italian roast beef. Any comments or thoughts, or reviews of electric slicers would be appreciated.<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2jqna2IeVMsQguuQK0RwrY9fIp8bAJiEwRz5KxkGlYcvO2r2DMjQhXlS8S1-_Qt7pI_pQ7G_pcP8mGLYYiCEhXQSV7HA2ZfL3WcUlCqWs4oW6kL9YDc-RoWdCAY1mFvQx5VwmswHq6QAu/s1600/00.+Italian+Beef+serve+2.75.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2jqna2IeVMsQguuQK0RwrY9fIp8bAJiEwRz5KxkGlYcvO2r2DMjQhXlS8S1-_Qt7pI_pQ7G_pcP8mGLYYiCEhXQSV7HA2ZfL3WcUlCqWs4oW6kL9YDc-RoWdCAY1mFvQx5VwmswHq6QAu/s1600/00.+Italian+Beef+serve+2.75.jpg" height="293" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">What's your beef?</span></td></tr>
</tbody></table>
</span></span></div>
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<span style="font-size: large;"><a href="https://www.blogger.com/null" name="_GoBack"></a><span style="font-family: "Times New Roman","serif";">© TMelle
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The Retro Cooking Guyhttp://www.blogger.com/profile/15651409920124708016noreply@blogger.com5tag:blogger.com,1999:blog-1447869308121684572.post-48029592144090949362014-11-17T04:12:00.001-06:002014-12-28T21:54:26.138-06:00Virginia Country Ham & Biscuits<div class="MsoNoSpacing" style="text-align: justify;">
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzsrR-wTuqTisc94Qzrr7lI35cntjJCv4MDNGsq9arolo71KbQdyu_VElVdL9jHRE4OG5mcdFG5YuduEOtb1pQWpaCTKKqB8sd7pYFOuV6oz1CoydQr2QiXi6N_-zpw6HKtMgd9Pf5_aIH/s1600/Virginia+by+baloon.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzsrR-wTuqTisc94Qzrr7lI35cntjJCv4MDNGsq9arolo71KbQdyu_VElVdL9jHRE4OG5mcdFG5YuduEOtb1pQWpaCTKKqB8sd7pYFOuV6oz1CoydQr2QiXi6N_-zpw6HKtMgd9Pf5_aIH/s400/Virginia+by+baloon.jpg" width="266" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">The </span><span style="font-size: small;"><span class="st">Blue Ridge</span> Mountains in the distance</span></td></tr>
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<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: justify;">
<span style="font-family: "Times","serif"; font-size: 18.0pt; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">Whenever
my job took me east to Virginia, I was amazed by two things—one was the number
of people I met who worked for the government and the other was the Mason Dixon
line. The government jobs are easier to understand for me than the fact that
Virginia is located on the Atlantic coast along the line that divides the northern
and southern halves of the United States. When I think of Virginia, I never
consider it to be in the South, since it really is the middle of the eastern
United States. The fact that many Virginians speak with a Southern accent just
blows me away. I could go on forever, but this story is about food.</span></span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsJTBU2a1cKhlmwlapw7u0gKMTpUe7gvjrh6HLEZfE_wHjmMK0ZX6wFVJAhZkAoifctRnByjRb9VB4dglJxgX9MOlncrGtRQFUx6soctMjmZB4Pg3bVXSFV0xWKrOE7M_YPcJljDV33BWV/s1600/DSC08818.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsJTBU2a1cKhlmwlapw7u0gKMTpUe7gvjrh6HLEZfE_wHjmMK0ZX6wFVJAhZkAoifctRnByjRb9VB4dglJxgX9MOlncrGtRQFUx6soctMjmZB4Pg3bVXSFV0xWKrOE7M_YPcJljDV33BWV/s400/DSC08818.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: "Times","serif";">Cracker Barrel Country Ham, Grands Biscuits, sweet pickles</span></span></td></tr>
</tbody></table>
</span></div>
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<span style="font-size: large;"><span style="font-family: "Times","serif"; line-height: 115%;"><span style="font-family: Times,"Times New Roman",serif;">Recently
I met a woman who grew up in Virginia. I was talking to her about sausage gravy
and biscuits one day and asked if that was a common food for her, being that
she was from the “South?” She said that sausage gravy and biscuits were not a
part of her family’s history, but biscuits and ham, on the other hand, was. “Do
you mean with red-eye gravy,” I asked? “No, just biscuits and ham,” she
replied. It didn’t take long for her to tell me that it was made with a salty
Virginia ham.</span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjepSi6o8Ju0cjbQS7uwZjYARO0XXmZsVzMTTIYJykM4c3lK-bZhPNe2AJhsLu-pV2m0YENlYwNWoW7FZC78VRywzwfo_Essh4o3pAXPFXTGGoliPtQ92Mae0qa4d4pQDMvn6O8vDpURm0h/s1600/20.+Biscuits+Ready+for+oven+2.75.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="277" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjepSi6o8Ju0cjbQS7uwZjYARO0XXmZsVzMTTIYJykM4c3lK-bZhPNe2AJhsLu-pV2m0YENlYwNWoW7FZC78VRywzwfo_Essh4o3pAXPFXTGGoliPtQ92Mae0qa4d4pQDMvn6O8vDpURm0h/s400/20.+Biscuits+Ready+for+oven+2.75.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"></td></tr>
</tbody></table>
</span><span style="font-family: "Times New Roman","serif";"><span style="font-family: Times,"Times New Roman",serif;">S</span>o what is it and why would I want to
eat it? According to Wikipedia, "Country ham is a variety of cured ham,
typically very salty. Country ham is first mentioned in print in 1944,
referring to a method of curing and smoking done in the rural parts of North
Carolina, South Carolina, Tennessee, Virginia, Georgia, Kentucky and other
nearby Southern states."</span></span><span style="font-family: "Times","serif"; font-size: xx-small; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Times,"Times New Roman",serif;"><br /></span></span></div>
<span style="font-family: "Times","serif"; font-size: 18.0pt; mso-fareast-font-family: "Times New Roman";"><span style="font-size: large;">
</span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-0CNoP_XOSPxbSFBfoa_Sh917P0cNt6tu0NZ78DybfYdWMKezJ2HublKEfKn01QWJyO648nsGUd-5kqqp7n9MyO-Czcty_b7-DkQNBwHE-Sr7s5hedOJ0d3wLvJPwSiL0tip1nXk0RIbB/s1600/21.+Biscuits+out+of+oven+2.75.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-0CNoP_XOSPxbSFBfoa_Sh917P0cNt6tu0NZ78DybfYdWMKezJ2HublKEfKn01QWJyO648nsGUd-5kqqp7n9MyO-Czcty_b7-DkQNBwHE-Sr7s5hedOJ0d3wLvJPwSiL0tip1nXk0RIbB/s400/21.+Biscuits+out+of+oven+2.75.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Make some biscuits first</span></td></tr>
</tbody></table>
</span><span style="font-family: Times, 'Times New Roman', serif; font-size: large; line-height: 115%;">She
told me that whenever her father made a Virginia ham, he would save the fat to
use when cooking other things. I asked her to explain about the biscuits and
ham. She said that Country Ham was less salty than the Virginia ham and had to
be sliced extremely thin, since it was so salty. The ham is piled on the
biscuits and then topped off with sweet pickle slices. The sweet pickles add another
layer of flavor and balance the saltiness of the ham. Then I saw it! The fact
that we were talking about food that she grew up with in her family, triggered,
as it often does, a nostalgic memory, or as I like to call it that warm and
fuzzy feeling. It almost never fails.<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8qnP5gqzYx3jzc83aX3exPOPjmaa7fWVeLFORzXrs99FTARUG48ksa8bmRXQ7lAYWYqj9Uahpjoq_FFWdnsKroAyWfjcEbmKjCbC0eQZeJSzBAS0TunjwOOgNQByHxMj3ljRo3tIRrNl-/s1600/Country+Ham+Sweet+Pickles+(2).jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8qnP5gqzYx3jzc83aX3exPOPjmaa7fWVeLFORzXrs99FTARUG48ksa8bmRXQ7lAYWYqj9Uahpjoq_FFWdnsKroAyWfjcEbmKjCbC0eQZeJSzBAS0TunjwOOgNQByHxMj3ljRo3tIRrNl-/s1600/Country+Ham+Sweet+Pickles+(2).jpg" height="372" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Country ham, sweet pickles, parsley butter</span></td></tr>
</tbody></table>
</span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<div class="separator" style="clear: both; text-align: center;">
</div>
<span style="font-family: "Times","serif"; font-size: 18.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">
</span><span style="font-family: "Times","serif"; font-size: 18.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">So I immediately went to work doing a little research on "biscuits and ham." The first thing that I had to do was find a "Country Ham." Undoubtedly, the Smithfield Ham is the most popular brand out there and is available online, as our many other brands, but generally you have to buy multiple 8 ounce packages, or a half or whole ham. Next I began a search for Country Ham in local and national grocery stores. I was unable to find it at local stores. Then my search brought up Cracker Barrel Old Country Store and Restaurant. Their breakfast, lunch and dinner menu's all had Country Ham on them.</span></span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr06uvzaSMstRZQON65s2H8EotYYQH-u-p6JGOe-PvwWVirdHtoBV4QcvvdlWttCzVM5bELALfh2iiRfrN12rx0NuIvnNnSwqauZn37-AXFJmJGAF7S2Lgfzf7STPiWXeOO0s3gBVlMH3j/s1600/Cracker+Barrel+Sliced+Country+Ham+use.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="257" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr06uvzaSMstRZQON65s2H8EotYYQH-u-p6JGOe-PvwWVirdHtoBV4QcvvdlWttCzVM5bELALfh2iiRfrN12rx0NuIvnNnSwqauZn37-AXFJmJGAF7S2Lgfzf7STPiWXeOO0s3gBVlMH3j/s400/Cracker+Barrel+Sliced+Country+Ham+use.jpg" width="400" /></a></div>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">I called them and said that I noticed that they sold hams too. After explaining that I was looking for a smaller quantity of ham, she said that they sold a one pound package of sliced Country Ham at the restaurant. I called my wife and told her that it was date night and that I was taking her out for dinner. Little did she know we were going to Cracker Barrel. </span></span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVpQBz-68guJrvKjyO75t0wYLPmRrb16dlsLfEcxVYI7ijeirdmtzpPvN3vY3CLI3c8K5Uy77fAuVT_wZg7jjwrWgZ7csI-rSMQk-nxfABiDf4fz4UblkfDpmwffRhG9uDy2F4LmxLLHkC/s1600/DSC08819.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVpQBz-68guJrvKjyO75t0wYLPmRrb16dlsLfEcxVYI7ijeirdmtzpPvN3vY3CLI3c8K5Uy77fAuVT_wZg7jjwrWgZ7csI-rSMQk-nxfABiDf4fz4UblkfDpmwffRhG9uDy2F4LmxLLHkC/s400/DSC08819.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Grands biscuits, County Ham and Wild Maine Blueberry Jam</span></td></tr>
</tbody></table>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="line-height: 115%;">Back to the research... I came across several serving suggestions for biscuits and ham, other than sweet pickles. Many of them referred to the use of sweet jams, like wild berries, blackberries, blueberries, etc. Some people use a combination of sweet jams and Dijon mustard mixed together.<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuA5tqgn1wJ9ygtuShr563wZzpoN1MmKR5e6d7mr-MLV3ZMnWAF9FTtcoNXgvu8yVcjYQiPzETv5rrY68UrNBeRoohRjViBifDC3a6KgbzBKOQ5NXJJbQwRqcdwJL38RpGyvNgDJ5iQJ78/s1600/Country+Dijon+biscuits+Country+Ham+pineapple+Honey+2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuA5tqgn1wJ9ygtuShr563wZzpoN1MmKR5e6d7mr-MLV3ZMnWAF9FTtcoNXgvu8yVcjYQiPzETv5rrY68UrNBeRoohRjViBifDC3a6KgbzBKOQ5NXJJbQwRqcdwJL38RpGyvNgDJ5iQJ78/s400/Country+Dijon+biscuits+Country+Ham+pineapple+Honey+2.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Country Dijon, biscuits, Country Ham, pineapple slices, orange honey</td></tr>
</tbody></table>
</span></span></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="line-height: 115%;">I decided that I should put my own spin on this Virginia classic. What about swapping out the fruit jams and mustard with slices of grilled pineapple for the sweet component and honey Dijon for the more savory component?<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtnHjjU-Cky0QGUBtAZgMmfgAGDchnoebdpjtNCX0_DlYSd-HSzGzFBxuDRg4tCtrY3EnY6ub8T1xpVOaooFb468vUSepvsvRyFhoZ5FY3ttGMpCaXPdvXdVKUl76ylZ7U_QsiYOjvJ-pp/s1600/1+ham+slice+cut.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtnHjjU-Cky0QGUBtAZgMmfgAGDchnoebdpjtNCX0_DlYSd-HSzGzFBxuDRg4tCtrY3EnY6ub8T1xpVOaooFb468vUSepvsvRyFhoZ5FY3ttGMpCaXPdvXdVKUl76ylZ7U_QsiYOjvJ-pp/s1600/1+ham+slice+cut.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Cut slits in skin and fat</span></td></tr>
</tbody></table>
</span></span></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="line-height: 115%;">I would not be giving this ham justice if I didn't include Country Ham and Eggs with Red-Eye gravy for breakfast. For the biscuits and ham, or the ham and eggs the first step is the same. You're going to need the following:<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcCpKbOio9a2Z6HzV62rMo2aHMTyyzvWNwX4b0fsHCmnDr9YEwvlYgxk3F_HBxLEzHDrQhYB2_8G0fKb6pblCxc5Pyg1GoDNAF2Ox3Wngbup6g5jgQshn2ezrYMF0FbDsgB_Q_nKY0ruyb/s1600/Butter+and+Oil.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcCpKbOio9a2Z6HzV62rMo2aHMTyyzvWNwX4b0fsHCmnDr9YEwvlYgxk3F_HBxLEzHDrQhYB2_8G0fKb6pblCxc5Pyg1GoDNAF2Ox3Wngbup6g5jgQshn2ezrYMF0FbDsgB_Q_nKY0ruyb/s1600/Butter+and+Oil.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"></td></tr>
</tbody></table>
</span></span></span><br />
<div style="text-align: justify;">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="line-height: 115%;">1 lb. Country Ham, thinly sliced</span></span></span></div>
<div style="text-align: justify;">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="line-height: 115%;">1 cup coffee, to deglaze the pan </span></span></span></div>
<div style="text-align: justify;">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="line-height: 115%;">1 teaspoon vegetable oil</span></span></span></div>
</div>
<div class="MsoNoSpacing" style="text-align: justify;">
<div style="text-align: justify;">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="line-height: 115%;">1 teaspoon butter, melted</span></span></span></div>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="line-height: 115%;">NOTE: When we got to Cracker Barrel, our waitress told us that the 1 pound packages of Country Ham were $10.00 each. We later learned that there were two, 8 ounce slices of ham in each package. </span></span></span><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="line-height: 115%;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik-ipgRm5YH7zemz0HpxlI2x2FLODTXhNdPriZpNbOVsMp1VkDGK2pmp01CV9vca1J_HncWNDlQtS70NFVZIeNn7G6iMJitODC_TflM96xK6GtxgFdBOFWi0awv_4EcQsrF12OfhBd4pSu/s1600/DSC08831.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik-ipgRm5YH7zemz0HpxlI2x2FLODTXhNdPriZpNbOVsMp1VkDGK2pmp01CV9vca1J_HncWNDlQtS70NFVZIeNn7G6iMJitODC_TflM96xK6GtxgFdBOFWi0awv_4EcQsrF12OfhBd4pSu/s1600/DSC08831.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Can you hear that sizzle</span></td></tr>
</tbody></table>
</span></span><span style="font-size: large;"><span style="line-height: 115%;">Directions</span></span></span><br />
<div class="Default">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">Cut large ham slices in half
so they fit your skillet. Using paper towels, dry the ham of any surface moisture, so that you cook it rather than steam it. Cut slits in the skin and fat
around the ham edges to prevent the ham from curling while cooking. Place the vegetable oil and butter into a medium hot skillet (cast iron) and when the butter has melted and blended with the oil lay the ham pieces in the skillet gently. You should hear it sizzle immediately if the pan is hot enough. <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP95Aa6gadm74C1HbRyKnTg4YHTCuW1mKWmQkQw6GFX4QHbiEdzeDq-8Nk5xXC9SKA4aACsQD_r1K5Jq8EnSTzZME6Uq-qnypCTNpbjHgrYDBj3xmJDkvMPnhgUeA8PYU9sf-Av7bC5YX6/s1600/DSC08834.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP95Aa6gadm74C1HbRyKnTg4YHTCuW1mKWmQkQw6GFX4QHbiEdzeDq-8Nk5xXC9SKA4aACsQD_r1K5Jq8EnSTzZME6Uq-qnypCTNpbjHgrYDBj3xmJDkvMPnhgUeA8PYU9sf-Av7bC5YX6/s1600/DSC08834.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Ready to flip to side 2</span></td></tr>
</tbody></table>
Don't touch the ham for at least 1-2 minutes to allow a nice crust to develop. Carefully turn the ham slices over and allow the second side to cook as well. The temperature of the ham should be 1<span style="line-height: 115%;">65ºF. </span>When finished, remove the ham slices to a platter and cover with foil. Set to the side until needed.</span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUl5Cf-Ynti5QxJza0jt0WJP5K5vgsDt9dW0SZ9tYafcT_DDNFdcQKtLYCRMwahq45ESFLCEdVJZifOSNlEPxIY6QwK2ay2Nav7UFYDb-Q9fB4x78jWIyUlIWWBbHpxfQiyacW3DWhMt7j/s1600/Ham+flipped.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUl5Cf-Ynti5QxJza0jt0WJP5K5vgsDt9dW0SZ9tYafcT_DDNFdcQKtLYCRMwahq45ESFLCEdVJZifOSNlEPxIY6QwK2ay2Nav7UFYDb-Q9fB4x78jWIyUlIWWBbHpxfQiyacW3DWhMt7j/s1600/Ham+flipped.JPG" height="300" width="400" /></a></span></span></div>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">For the biscuits and ham you're going to need:</span></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="line-height: 115%;">as needed, prepared biscuits (buttermilk, or sweet potato)</span></span></span></span></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="line-height: 115%;">as needed, butter, softened</span></span></span></span></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="line-height: 115%;">as needed, fruit jam or preserves </span></span></span></span></span><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="line-height: 115%;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="line-height: 115%;">(optional) </span></span></span></span></span> </span></span></span></span></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="line-height: 115%;">as needed, Dijon mustard (optional)</span></span></span></span></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="line-height: 115%;">as needed, honey, to mix with Dijon </span></span></span></span></span><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="line-height: 115%;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="line-height: 115%;">(optional)</span></span></span></span></span></span></span></span></span></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="line-height: 115%;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="line-height: 115%;">as needed, </span></span></span></span></span></span></span></span></span></span><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="line-height: 115%;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="line-height: 115%;"><span class="st">horseradish cream sauce (optional)</span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="line-height: 115%;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="line-height: 115%;"><span class="st">as needed, pineapple slices, fresh, or canned, drained<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXnoe8GYiXVbEEK7UWagZs0sh86VQ051_WijysZy0ibRtdiD73SVs1F433pDWcZ4ycvn-ug4F8mcLIfoR6sb4HfgDvDdeaRvMEsW70A98MWeUiffosoi8BRoksHpuYDXtupeCcIZu-E-aU/s1600/Fond.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXnoe8GYiXVbEEK7UWagZs0sh86VQ051_WijysZy0ibRtdiD73SVs1F433pDWcZ4ycvn-ug4F8mcLIfoR6sb4HfgDvDdeaRvMEsW70A98MWeUiffosoi8BRoksHpuYDXtupeCcIZu-E-aU/s1600/Fond.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Let's make some gravy</span></td></tr>
</tbody></table>
</span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">NOTE: If you are using the </span></span><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="line-height: 115%;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="line-height: 115%;"><span class="st">pineapple slices, place a teaspoon of brown sugar in the pan where each </span></span></span></span></span></span></span></span></span></span></span></span></span><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="line-height: 115%;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="line-height: 115%;"><span class="st"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="line-height: 115%;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="line-height: 115%;"><span class="st">pineapple slice will go in the pan. Lay the pineapple slice directly on the brown sugar and let it caramelize on the first side. Carefully turn it over and caramelize the second side too.<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCi2Ug813gRqBs3Db6iPICM9UUFqLynPWf9XXUejIezgXryxo045pupRHSmhFX7hlxjyrQQlQKfebY8U9w0DKFSycrf7tLwQGDLo1sH0oqbhwqtJdnwJ8gDvuB6BIa2t4-Wmnf0lm31xI5/s1600/Black+Coffee.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCi2Ug813gRqBs3Db6iPICM9UUFqLynPWf9XXUejIezgXryxo045pupRHSmhFX7hlxjyrQQlQKfebY8U9w0DKFSycrf7tLwQGDLo1sH0oqbhwqtJdnwJ8gDvuB6BIa2t4-Wmnf0lm31xI5/s1600/Black+Coffee.jpg" height="280" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"></td></tr>
</tbody></table>
</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-family: Times,"Times New Roman",serif; font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-family: Times,"Times New Roman",serif;"><span style="line-height: 115%;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-family: Times,"Times New Roman",serif;"><span style="line-height: 115%;"><span class="st"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-family: Times,"Times New Roman",serif;"><span style="line-height: 115%;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-family: Times,"Times New Roman",serif;"><span style="line-height: 115%;"><span class="st"><span style="font-family: Times,"Times New Roman",serif;">To
serve, split your biscuits in half and spread both halves lightly with
softened, or compound butter. Lay slices of ham on the bottom half and
top with your choice of condiment from the above </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><span style="font-family: Times,"Times New Roman",serif; font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-family: Times,"Times New Roman",serif;"><span style="line-height: 115%;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-family: Times,"Times New Roman",serif;"><span style="line-height: 115%;"><span class="st"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-family: Times,"Times New Roman",serif;"><span style="line-height: 115%;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-family: Times,"Times New Roman",serif;"><span style="line-height: 115%;"><span class="st"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-family: Times,"Times New Roman",serif;"><span style="line-height: 115%;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-family: Times,"Times New Roman",serif;"><span style="line-height: 115%;"><span class="st"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-family: Times,"Times New Roman",serif;"><span style="line-height: 115%;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-family: Times,"Times New Roman",serif;"><span style="line-height: 115%;"><span class="st"><span style="font-family: Times,"Times New Roman",serif;">list</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><span style="font-size: large;">. Serve immediately.<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGbNJZhWB70cTMP_rIznlOPh4JM6UkOXWShgKL2NeObjSo5DZDCEUnuD7ozvH7Q2h2CSfqK5iSwTfkBQfNo0JrJXcizXM41LknEbOW3VVS_lI2c7wBGIF6jdauYay7M1i6CLXq9mYgfcBD/s1600/Add+1+cup+coffee+2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGbNJZhWB70cTMP_rIznlOPh4JM6UkOXWShgKL2NeObjSo5DZDCEUnuD7ozvH7Q2h2CSfqK5iSwTfkBQfNo0JrJXcizXM41LknEbOW3VVS_lI2c7wBGIF6jdauYay7M1i6CLXq9mYgfcBD/s1600/Add+1+cup+coffee+2.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Loosen the brown bits on the bottom of the pan</span></td></tr>
</tbody></table>
</span><br />
<span style="font-family: Times,"Times New Roman",serif; font-size: large;">If you're making a country ham and eggs breakfast, you're going to cook the country ham exactly as described above. To make the red-eye gravy you're going to need the following:</span><br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">1 cup strong black coffee, room temp<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3f61trL2u3B1GW0Uty4xyq6UJgmOS2l4H48e6vOgnX8Pjex3ersz9Yja4JeNNtrPGtNZsL9JjlDe7xo0pbSAdmOzgMEbpVeKbo3izhXKw3r2xJXI8DlJkZY-6dJiAGLVHNQXEI2ewSlvZ/s1600/Red+Eye+Gravy.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3f61trL2u3B1GW0Uty4xyq6UJgmOS2l4H48e6vOgnX8Pjex3ersz9Yja4JeNNtrPGtNZsL9JjlDe7xo0pbSAdmOzgMEbpVeKbo3izhXKw3r2xJXI8DlJkZY-6dJiAGLVHNQXEI2ewSlvZ/s1600/Red+Eye+Gravy.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Red eye gravy</span></td></tr>
</tbody></table>
</span></span><br />
<div class="Default">
<span style="font-size: large;">After removing the ham from the skillet, pour the coffee into the skillet,
scraping pan as you go to deglaze it and loosen any browned ham bits. Continue stirring and let the gravy simmer and reduce for about 2-3 minutes. Season with pepper to taste. Serve red eye gravy with country ham slices, over grits, or sop some up with your biscuits. As they say in the south, "put some south in your mouth."<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCIfUOu6_5vZxsenWO-Y_aDiXmNT3VeKXOgtb4OBA1b-81LqTvDCfPL2l11ys7IZ43NNiHnWb2Y3Kqu-V0Iwgv_Qszp3ee3NFhWlZBfvV5xDUwQySxBEE1MF9I_I5y1KVg1rrxI_0BxL6T/s1600/Country+ham,+fried+eggs,+grits,+red-eye+gravy.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCIfUOu6_5vZxsenWO-Y_aDiXmNT3VeKXOgtb4OBA1b-81LqTvDCfPL2l11ys7IZ43NNiHnWb2Y3Kqu-V0Iwgv_Qszp3ee3NFhWlZBfvV5xDUwQySxBEE1MF9I_I5y1KVg1rrxI_0BxL6T/s1600/Country+ham,+fried+eggs,+grits,+red-eye+gravy.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Fried eggs, country ham, grits, red-eye gravy and biscuits</span></td></tr>
</tbody></table>
</span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBwH_dAYlS6UQsrwRdHfZAZOAUMKRFDxmJvtvoYSrQbYyICUEy_xdDBqEDKuTVuYXjtRhiEuygHV6PYduga3MNzg3u3WHkKBxmIYBz2O1OebUsIQ6J1WHBuQZmLZ4M77A8Go8feEH9CUbL/s1600/Country+Ham+Dinner+42_2.75.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBwH_dAYlS6UQsrwRdHfZAZOAUMKRFDxmJvtvoYSrQbYyICUEy_xdDBqEDKuTVuYXjtRhiEuygHV6PYduga3MNzg3u3WHkKBxmIYBz2O1OebUsIQ6J1WHBuQZmLZ4M77A8Go8feEH9CUbL/s1600/Country+Ham+Dinner+42_2.75.jpg" height="307" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Country ham dinner</span></td></tr>
</tbody></table>
<span style="font-size: large;">If you're making grits, follow the directions on the package. The grits will take about 15-20 minutes so you should know when to get your eggs cooking.</span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiChOeqdGSASVtkrF6bwy74xYRoHd0Rss2Ce7QWMMw_8E9C_JPSyTy70oBF61tmJMjnGAO2f2okgfhWasfCSxtkoWBnXjY1vW2oI4huEuw4jWgKqRj3QlzCRt3GGkqyxrY7tzE__TpUvAzq/s1600/DSC04065.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiChOeqdGSASVtkrF6bwy74xYRoHd0Rss2Ce7QWMMw_8E9C_JPSyTy70oBF61tmJMjnGAO2f2okgfhWasfCSxtkoWBnXjY1vW2oI4huEuw4jWgKqRj3QlzCRt3GGkqyxrY7tzE__TpUvAzq/s1600/DSC04065.JPG" height="300" width="400" /></a></span></div>
<span style="font-size: large;"><i>Follow up: After I posted this story, I showed it to the woman from Virginia. I explained that I probably didn't have the right sweet pickles on hand. She explained that they used sweet pickle watermelon rind instead of sweet pickles, although either would work.</i></span><br />
<span style="font-size: large;"><i>If you have any traditions, or special foods, or recipes that are unique in your family, especially Thanksgiving, Christmas, or New Years, leave a comment below. </i></span></div>
<span style="font-size: large;">© TMelle </span><span style="font-size: large;">2014</span></div>
</div>
The Retro Cooking Guyhttp://www.blogger.com/profile/15651409920124708016noreply@blogger.com1tag:blogger.com,1999:blog-1447869308121684572.post-81974235550148458922014-11-02T21:46:00.000-06:002014-11-04T08:25:39.096-06:00Schneewittchenkuchen a.k.a Snow White Cake<div class="MsoNoSpacing" style="text-align: justify;">
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<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: large;">About seven years ago I discovered more of my cousins in Germany. I quickly discovered that most older Germans don't speak, or understand English. I also learned that food is a universal language.<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRBwNsR5pxmHW1zccimPaTPyrTJX56jbABOFEj4vAtRgEHWdzCzyD25Hkb-750JI0ndMaWm2mm455USYMqUty9VyGAvq4aRAy3RdrEXKrRwI2uUa7NvnTTy-xXhnLQPXTrPzwJbi2j0vIq/s1600/DSC08686.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRBwNsR5pxmHW1zccimPaTPyrTJX56jbABOFEj4vAtRgEHWdzCzyD25Hkb-750JI0ndMaWm2mm455USYMqUty9VyGAvq4aRAy3RdrEXKrRwI2uUa7NvnTTy-xXhnLQPXTrPzwJbi2j0vIq/s1600/DSC08686.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Okay I'm cheating</span></td></tr>
</tbody></table>
</span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: large;">Nora, one of my younger English speaking relatives, commented </span><span style="font-size: large;"><span style="font-size: large;">that they use sheet cake pans instead of round ones </span>after seeing a picture of my grandmother's round streusel kuchen picture. When I asked for her favorite cake, her reply, <span style="font-family: Times,"Times New Roman",serif;">"<span style="line-height: 115%;">Schneewittchen." Knowing that I do not read German she went on to explain:<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFKT0VX74hJVtGiQfcmHeiAo_ttmKyYhdbyZVKh2vviSHL8A_DkT5TxNMTiSNPUYnZP5NCP09VIMlwpW7cjRJb8o32I0UgMWivHLICCMbmiRVUkAYh_CQKNos21z0F6qFssNZcedXu6pia/s1600/DSC08687.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFKT0VX74hJVtGiQfcmHeiAo_ttmKyYhdbyZVKh2vviSHL8A_DkT5TxNMTiSNPUYnZP5NCP09VIMlwpW7cjRJb8o32I0UgMWivHLICCMbmiRVUkAYh_CQKNos21z0F6qFssNZcedXu6pia/s1600/DSC08687.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Drain those cherries</span></td></tr>
</tbody></table>
</span></span></span><span style="font-size: large;">Schneewittchen, Snow White in English, is the name of a
German fairytale by the Brothers Grimm. Schneewittchen is a
really beautiful young woman and as the fairytale says, her hair as black
as ebony, her skin as white as snow, and her lips as red as blood. You will
realize that the cake is black, white and red.<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY1v-ykuiMV5o4oLyewpS5hUj8YOSgrEBoRDuCOoGsiTfXbzMt8rkZVFhveBxXdwSbtfZZneDORC2B3230uN9pPTJbW9f7dmyM8FyBmM59kw3m6uQKNALXLCOLGuUXz0fMoJ5dO8c-FmIb/s1600/DSC08689.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY1v-ykuiMV5o4oLyewpS5hUj8YOSgrEBoRDuCOoGsiTfXbzMt8rkZVFhveBxXdwSbtfZZneDORC2B3230uN9pPTJbW9f7dmyM8FyBmM59kw3m6uQKNALXLCOLGuUXz0fMoJ5dO8c-FmIb/s1600/DSC08689.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Prepare the pan</span></td></tr>
</tbody></table>
</span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: large;">Her recipe called for making a white, or yellow cake from scratch. Then you must divide the batter in half and mix in the cocoa powder to one of the batters. Since we're not really bakers we decided to cheat a little and bought a Fudge Marble cake mix from Duncan Hines. Drain the cherries, reserving the juice for the glaze.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicZkmPvvD584d9t2BmldJ_0lyYxx-7rMLusVzx_sA0ptKrnui3t3TAQtTjXMTK5fhs8wdZXTKy6WMpfd4d-ryWGPGtcOp92HXl8iJHwwtGxgXoPScX_ilUBp3wGoObVoVKZxewlaRwTdg6/s1600/DSC08690.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicZkmPvvD584d9t2BmldJ_0lyYxx-7rMLusVzx_sA0ptKrnui3t3TAQtTjXMTK5fhs8wdZXTKy6WMpfd4d-ryWGPGtcOp92HXl8iJHwwtGxgXoPScX_ilUBp3wGoObVoVKZxewlaRwTdg6/s1600/DSC08690.JPG" height="300" width="400" /></a></span></div>
<span style="font-size: large;"> We made the cake according to the package directions, but mixed the </span><span style="font-size: large;"><span style="font-size: large;">cocoa into only one half of the batter. We greased a sheet pan, laying a piece of parchment paper on the bottom, to make removing the cake easier after baking. My wife poured the cocoa layer into the pan first and smoothed it out evenly.</span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjK7CgSuGRJIpWpUZhe2yHk0700LQwCpYf8uj-m3G3_vklTzI1ADMDfxbbKbsNRtBVgxp_dL-JyEWWEAZKThX-bbuVjtVVsI4moHClwOeldv2L8rFQNDUWEIWAjx0wJdrNigIP2Y7i2gbi/s1600/DSC08692.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjK7CgSuGRJIpWpUZhe2yHk0700LQwCpYf8uj-m3G3_vklTzI1ADMDfxbbKbsNRtBVgxp_dL-JyEWWEAZKThX-bbuVjtVVsI4moHClwOeldv2L8rFQNDUWEIWAjx0wJdrNigIP2Y7i2gbi/s1600/DSC08692.JPG" height="300" width="400" /></a></span></span></div>
<span style="font-size: large;"><span style="font-size: large;">
</span></span>
<br />
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: large;"><span style="font-size: large;">The yellow cake layer is poured slowly on top of the cocoa layer. The last step is to place the drained cherries across the top of the yellow cake layer, and then pushing them into the cake with your finger until halfway into the cake layer.</span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-BEHioWP9FVCycgG4bmq84lQTthVYZooiOpCapp6T5pQuvUVl0gqhqcaUIrM3OXW2iqaZS2PYyPTvf_uxTpyPIsY8D3td7Wi_KeiJBfPUJ_4sxc1yn6E4fnL8QJAYowDO6C_UpnquA2zA/s1600/DSC08695.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-BEHioWP9FVCycgG4bmq84lQTthVYZooiOpCapp6T5pQuvUVl0gqhqcaUIrM3OXW2iqaZS2PYyPTvf_uxTpyPIsY8D3td7Wi_KeiJBfPUJ_4sxc1yn6E4fnL8QJAYowDO6C_UpnquA2zA/s1600/DSC08695.JPG" height="300" width="400" /></a></span></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: large;"><span style="font-size: large;">Preheat the oven to </span>350°F. Place the cake into the oven and bake for 25 minutes, or until a toothpick inserted in the center of the cake comes out clean. Remove the cake from the oven and allow to cool. Once cool, carefully remove the cake from the pan and place it on a cooling rack.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD2k4dJ33cU0Iv1kk-WaCo27tRJUj_wE4Td1A8o0mWtgGSbbrPZPvbY5zMvykl6fHzHicjREOnpsKj89DO8POCkLsNlMWX65ht_XCZVtHJ2BhzPy9OKpEXtXq5NaxV8auLWhG3TkatwpnP/s1600/DSC08701.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD2k4dJ33cU0Iv1kk-WaCo27tRJUj_wE4Td1A8o0mWtgGSbbrPZPvbY5zMvykl6fHzHicjREOnpsKj89DO8POCkLsNlMWX65ht_XCZVtHJ2BhzPy9OKpEXtXq5NaxV8auLWhG3TkatwpnP/s1600/DSC08701.JPG" height="300" width="400" /></a></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: large;">The cake needs a red frosting, or glaze. In Germany they use 1.5 ounce package of vanilla pudding powder, mixed with 8 ounces of reserved cherry juice. I believe that they probably get </span><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="line-height: 115%;">Dr.
Oetker® Vanilla pudding powder, which comes in 1.5 ounce packages. In America, <span style="line-height: 115%;"><span style="line-height: 115%;">JELL-O</span><span style="font-size: small;"><sup><span style="font-family: "Times New Roman","serif"; line-height: 115%;">® </span></sup></span></span>vanilla
pudding powder</span> only comes in 3 ounce packages. Since this was our first attempt and couldn't find </span></span><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="line-height: 115%;">Dr.
Oetker brand</span></span></span>.</span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKpvQ0uqEnNwjFZJ-8ZdEbB0DdO93qzlSt89-SbA9gcJ4MjCV6-XQHfr6up1YsDVu6zBCx8HDk5b99VC2TZdJSEqCfDbjDMDi0Z33OQB9rl3VidcxsLdMlA8ro2kw9RfQiuX_pQ7w12KS0/s1600/DSC08703.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKpvQ0uqEnNwjFZJ-8ZdEbB0DdO93qzlSt89-SbA9gcJ4MjCV6-XQHfr6up1YsDVu6zBCx8HDk5b99VC2TZdJSEqCfDbjDMDi0Z33OQB9rl3VidcxsLdMlA8ro2kw9RfQiuX_pQ7w12KS0/s1600/DSC08703.JPG" height="300" width="400" /></a></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">I picked out the </span></span><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="line-height: 115%;"><span style="line-height: 115%;"><span style="line-height: 115%;">JELL-O</span><span style="font-size: small;"><sup><span style="font-family: "Times New Roman","serif"; line-height: 115%;">® </span></sup></span></span></span></span></span></span></span><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">pudding. The glaze also required 4.5 ounces of butter at the end. The glaze proved to be technically more difficult then expected. For that reason, you're on your own for the glaze.</span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4HVB-kBCBhK6-Vhp_mfx27tO1S4qVorbqTJ7oe0JpKSmh0Sie-UBWtngdC5rmg8RCARDl4xmyXcHsf9mE5FRPB9KVfPy_e5MC6Yr8IyHhO3QbfHrBmta1u6Fj726xstjb9g1b5y5aOJxd/s1600/DSC08707.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4HVB-kBCBhK6-Vhp_mfx27tO1S4qVorbqTJ7oe0JpKSmh0Sie-UBWtngdC5rmg8RCARDl4xmyXcHsf9mE5FRPB9KVfPy_e5MC6Yr8IyHhO3QbfHrBmta1u6Fj726xstjb9g1b5y5aOJxd/s1600/DSC08707.JPG" height="300" width="400" /></a></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-family: Times,"Times New Roman",serif;"></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">We finally came up with an acceptable glaze, but not enough of it. Again, we are not bakers, so if anyone visiting this blog is a baker, or knows how to glaze this cake, please leave a comment below, or sign up to follow this blog on the upper right side of this post.<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7G6xc0s57NnAntyMnZv3SF7pdVZVowDssIqVGNzE9xN1ZSD1mtRKDmwmGUIFBlVFJnoNWykpXnxc5KhiJlHLrCQZ-FoHsbRm0OUMnvSu0aVO5bashXnDXQb8w1OCyR_B2Ho61vkU04nG5/s1600/DSC08715.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7G6xc0s57NnAntyMnZv3SF7pdVZVowDssIqVGNzE9xN1ZSD1mtRKDmwmGUIFBlVFJnoNWykpXnxc5KhiJlHLrCQZ-FoHsbRm0OUMnvSu0aVO5bashXnDXQb8w1OCyR_B2Ho61vkU04nG5/s1600/DSC08715.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Let's get this into the oven</span></td></tr>
</tbody></table>
</span></span><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">So far, even using a boxed cake mix, this cake project has been a lot more difficult than we anticipated. Now that we had the cake in the oven, we took a small breather while it baked. If we did it right, the sour cherries should end up somewhere in the center of the cake. <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGz6CALbs36Zm9ApRLnPorObNLEcfH0c0Ctu3evR99EtKZLFzdlK4x75zpCPhQwSkborUMqftzkYdRpdSjuhu_6dyiM0lsriZ3X0FII6yCGuPx_Yei8opH4dL-Gw2CQnpnJMPn3GoPReNE/s1600/snow+white+baked.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGz6CALbs36Zm9ApRLnPorObNLEcfH0c0Ctu3evR99EtKZLFzdlK4x75zpCPhQwSkborUMqftzkYdRpdSjuhu_6dyiM0lsriZ3X0FII6yCGuPx_Yei8opH4dL-Gw2CQnpnJMPn3GoPReNE/s1600/snow+white+baked.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">I wonder where the cherries went?</span></td></tr>
</tbody></table>
</span></span></span></span><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">Time to check the glaze. While cooling, it turned from a thick liquid to a jello-like consistency. We knew right away that this was not going to work. We made a second batch, and while it was clear, it just was not right.<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWa3zrFB7HPSVI_Fk_Tm3I8ZuiVzqqDiXPhcKlN0T7cbyusU7Bh2aO0kM89oz-dwHfeq0ECTTOmxTXWvtDlphuVsPrVHtYlLI4BpIoClOps0g5eeftASMWR2ocN6ecqD050O2hbgzbAIBC/s1600/DSC08750.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWa3zrFB7HPSVI_Fk_Tm3I8ZuiVzqqDiXPhcKlN0T7cbyusU7Bh2aO0kM89oz-dwHfeq0ECTTOmxTXWvtDlphuVsPrVHtYlLI4BpIoClOps0g5eeftASMWR2ocN6ecqD050O2hbgzbAIBC/s1600/DSC08750.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-family: Times,"Times New Roman",serif;">We had to go buy some more cherry juice</span></span></span></td></tr>
</tbody></table>
</span></span></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div style="text-align: justify;">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">How would it stay on top of the cake, I wondered? We decided to add the remaining cherries to hold some of the glaze on top of the cake. When pouring on the glaze it did not flow as much as we thought it would. </span></span></span></span></span></span></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLbJ-VgJkU8FeiXqeiny-Aqf7w6qCUre89ywnu-MVFT75EJayjb_bW3a-yySSUPfwz_xZodsKTZ44cpxOqlUIyNWcDF4qpeYqhiUD45YbSy2tDF1NC8rvTfdWH-gDhPXxho3o4IWuS5LK-/s1600/DSC08757.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLbJ-VgJkU8FeiXqeiny-Aqf7w6qCUre89ywnu-MVFT75EJayjb_bW3a-yySSUPfwz_xZodsKTZ44cpxOqlUIyNWcDF4qpeYqhiUD45YbSy2tDF1NC8rvTfdWH-gDhPXxho3o4IWuS5LK-/s1600/DSC08757.JPG" height="300" width="400" /></a></span></span></span></span></span></span></div>
<div style="text-align: justify;">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">
</span></span></span></span></span></span><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">Aside from not making enough of the cherry glaze to cover the top of the cake, it didn't flow easily and therefore did not cover the top as expected. Maybe we should have glazed first and added the cherries after.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYKWw-WsbyybA0CzjT5brQYqg4mHnBpI377huA2cDeb-XjAJcxUFba52tYVVr3wEISicJFQWYrmR-xeSw0Vvi0Y9Asel_4alXd3li_GVr79V8Rtt6veK77mwMx-1Bwn2ooEX95iWHs_jIl/s1600/DSC08764.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYKWw-WsbyybA0CzjT5brQYqg4mHnBpI377huA2cDeb-XjAJcxUFba52tYVVr3wEISicJFQWYrmR-xeSw0Vvi0Y9Asel_4alXd3li_GVr79V8Rtt6veK77mwMx-1Bwn2ooEX95iWHs_jIl/s1600/DSC08764.JPG" height="300" width="400" /></a></span></span></span></span></span></span></div>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">
</span></span></span></span></span></span>
<br />
<div style="text-align: justify;">
<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">Who could have imagined that melting chocolate would be such a challenge. Breaking up a chocolate bar, adding cream and a little vegetable oil would cause the chocolate to seize, not once but twice. So how will it taste, I wondered?<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtzJjxpWJd2TvyFczj0NqChFizWZZdDeNWpM9CZmYRgWvrKX-fjqdNz43g6VCFmxgFoV6GkoCRScdOqSsUN0E4YQmsKczWHz7pIboRXDPow1P5ZKmLVnha2wMj7mc7zztKCJyyhGQFtO_f/s1600/DSC08772+-+Copy.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtzJjxpWJd2TvyFczj0NqChFizWZZdDeNWpM9CZmYRgWvrKX-fjqdNz43g6VCFmxgFoV6GkoCRScdOqSsUN0E4YQmsKczWHz7pIboRXDPow1P5ZKmLVnha2wMj7mc7zztKCJyyhGQFtO_f/s1600/DSC08772+-+Copy.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">The layers set properly, but where did the cherries go. </span></td></tr>
</tbody></table>
</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">The cake actually tasted good. After all, how do you screw up a boxed cake mix. I should have used all of the cherries for the center of the cake. For anyone who didn't know better, it turned out to be a great Halloween theme cake.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIlj4zqbS7RqsAdD6-FSU1QDmZTOW_czufkGPT4qWD4ct73fsoTxyVIQkNz4BI79FYwk3utymKgeapDk3U6_zJCth0ghTLBgWnh6g4EM0ik23UiB_vSKGwVg5zPjqFNh7QZXPbvaUbbrAQ/s1600/DSC08765.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIlj4zqbS7RqsAdD6-FSU1QDmZTOW_czufkGPT4qWD4ct73fsoTxyVIQkNz4BI79FYwk3utymKgeapDk3U6_zJCth0ghTLBgWnh6g4EM0ik23UiB_vSKGwVg5zPjqFNh7QZXPbvaUbbrAQ/s1600/DSC08765.JPG" height="300" width="400" /></a></span></span></span></div>
<div style="text-align: justify;">
<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">If anyone out there can supply me with some tips, or a recipe for making a fruit glaze, or tips on making a great chocolate ganache, please leave a comment below.<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWVFtCzNEm0YOEFfzmcf-Wly0Bx1vZgSj5_cA9zx63CA8-qr-6NXNlfWcNx2WyID1AL-zn3Yx0Agnz_f2xtT_LsH9mhwwDgsjft_QAluRBUIi5RaQEqmVz7cdyeuH_RtuwjlaS6i4-UNyR/s1600/00.+Turkey+serve+2.75.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWVFtCzNEm0YOEFfzmcf-Wly0Bx1vZgSj5_cA9zx63CA8-qr-6NXNlfWcNx2WyID1AL-zn3Yx0Agnz_f2xtT_LsH9mhwwDgsjft_QAluRBUIi5RaQEqmVz7cdyeuH_RtuwjlaS6i4-UNyR/s1600/00.+Turkey+serve+2.75.jpg" height="287" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">No room for vegetables here</span></td></tr>
</tbody></table>
</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">PS. Thanksgiving is on </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">Thursday, the 27th of November this year and I can hardly wait. </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span> </span></div>
<span style="font-size: large;">© TMelle 2014</span>The Retro Cooking Guyhttp://www.blogger.com/profile/15651409920124708016noreply@blogger.com5tag:blogger.com,1999:blog-1447869308121684572.post-58392401574595182012014-10-21T15:12:00.001-05:002014-10-21T15:12:44.097-05:00October Fest - Pumpkin Cheesecake<div style="text-align: justify;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZWmb8BVi4t07XPdk6SDqHYHl1ysKUIaZCxz9h6JGdbZaYrBFgvhS5x9AA8MajLXkywpL3uFMQK5vPySDuCbJOEyBKua_HvIy7hLCHV3pn2MzqHdR_MwFJbZquPWPk3faO_Pelfl6lcmEI/s1600/Pumpkin+Patch+7.0.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZWmb8BVi4t07XPdk6SDqHYHl1ysKUIaZCxz9h6JGdbZaYrBFgvhS5x9AA8MajLXkywpL3uFMQK5vPySDuCbJOEyBKua_HvIy7hLCHV3pn2MzqHdR_MwFJbZquPWPk3faO_Pelfl6lcmEI/s1600/Pumpkin+Patch+7.0.jpg" height="300" width="400" /></a></div>
<span style="font-size: large;">I have never been a
big fan of pumpkin pie. Pumpkin cheesecake on the other hand is a
totally different story. For my entire life we have relied on canned
pumpkin puree for our pumpkin pies. This year I decided to expand my
skills by making the pumpkin puree from scratch. "How would this change
the final taste?" I wondered.</span></div>
<div style="text-align: justify;">
<span style="font-size: large;">My wife and I went to the local pumpkin patch to get pick up some supplies for the fall.<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcfqeFSbkQcnN4-RwV_MD1u0aUHGhw_uwTfNXGnMgfrT6yq-RvdZysTczTgl46aW_kj_So-btgJpsFw1hSnznRoKz-8GvjkwPf8II9gNpGYOHYt6NyDqy1FyqHs5l1OUI-BZFv556HBmPY/s1600/IMG_0893.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcfqeFSbkQcnN4-RwV_MD1u0aUHGhw_uwTfNXGnMgfrT6yq-RvdZysTczTgl46aW_kj_So-btgJpsFw1hSnznRoKz-8GvjkwPf8II9gNpGYOHYt6NyDqy1FyqHs5l1OUI-BZFv556HBmPY/s1600/IMG_0893.jpeg" height="298" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Pie pumpkins</span></td></tr>
</tbody></table>
</span></div>
<div style="text-align: justify;">
<span style="font-size: large;">The
first thing into the cart was 6 homemade, apple cider donuts, sprinkled
with cinnamon sugar. OMG they were so good, only a few of them made it home. The next thing into the cart was a 32 ounce jar of
homemade Door County pitted cherries. The cherries were in a sugar based
syrup. Time to make a snow white cake? </span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9W-gSHf9orMvPyK7C0-8l7MrhPj9MFhhYH7NHz6eu_PxjNIa3zbzfDJTQoN8Ex433NoPcUpc_DqBQMqH_IOjp4P3-JjeXNgr9hlaeLFN3T_V3UuxKv2J2PWmGCX5xn1c5Ge-AiXCx3LXN/s1600/IMG_6777.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9W-gSHf9orMvPyK7C0-8l7MrhPj9MFhhYH7NHz6eu_PxjNIa3zbzfDJTQoN8Ex433NoPcUpc_DqBQMqH_IOjp4P3-JjeXNgr9hlaeLFN3T_V3UuxKv2J2PWmGCX5xn1c5Ge-AiXCx3LXN/s1600/IMG_6777.jpeg" height="298" width="400" /></a></span></div>
</div>
<div style="text-align: justify;">
<span style="font-size: large;">The
next step was to find out what type of pumpkins that we needed to buy. I was instructed that the big carving pumpkins were
not the best for making pumpkin pies. I was directed to a bin of small
pie pumpkins and was told that these were the best for making pies. As we
left the pumpkin patch, we just couldn't wait to dive into the apple
cider donuts. They were absolutely delicious.</span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh454U7GMPsnj2r_g2TekMQkTdjxX75nVtiO6hqb3BODkRPB3BWAgReQcm0Pw8qwjVVHE86QyHs0oRsjlO-Wxa1Yrx-jAYDg-aFzEtsShOpsnLFxMKWRj5F3f8jtvCJLxBborWls9vZvVRJ/s1600/IMG_0526.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh454U7GMPsnj2r_g2TekMQkTdjxX75nVtiO6hqb3BODkRPB3BWAgReQcm0Pw8qwjVVHE86QyHs0oRsjlO-Wxa1Yrx-jAYDg-aFzEtsShOpsnLFxMKWRj5F3f8jtvCJLxBborWls9vZvVRJ/s1600/IMG_0526.JPG" height="372" width="400" /></a></span></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<span style="font-size: large;">
</span></div>
<div style="text-align: justify;">
<span style="font-size: large;">Preheat
the oven to 400 degrees. To make pumpkin puree you have to wash the
outside of the pumpkins to remove and dirt or pesticides, if any. The next step
is to cut the pumpkins into quarters. The next step is to scoop out the
seeds and stringy pulp, until the center is clean. Place the pumpkin
sections face down on a baking sheet. Place the pumpkin into the oven
and bake for 45-60 minutes, or until a fork can be inserted easily
through the pumpkin skin. Remove the pumpkin from the oven and allow to
rest until cool enough to handle.<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjVoZOdL7wviWfwo8i3lm0mAZjkCWXrhRHjNkhhbqZvUdpBlC_HlIa-Pp0ViuXyc0OpVaQjUirgNAgj83TdWUkzOuZ89m9w9ZPvuLvn0uzQBEbSnxAjxF5a10XMkUvelPCySp3ReNneGyl/s1600/IMG_6237.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjVoZOdL7wviWfwo8i3lm0mAZjkCWXrhRHjNkhhbqZvUdpBlC_HlIa-Pp0ViuXyc0OpVaQjUirgNAgj83TdWUkzOuZ89m9w9ZPvuLvn0uzQBEbSnxAjxF5a10XMkUvelPCySp3ReNneGyl/s1600/IMG_6237.jpeg" height="298" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Pumpkin puree</span></td></tr>
</tbody></table>
</span></div>
<div style="text-align: justify;">
<span style="font-size: large;">Using
a large spoon or scoop, remove the pulp from outer skin of the pumpkin,
being careful not to include any skin in the collected pulp. Put the
pulp into a food processor and carefully pulse the processor until the
pumpkin turns into a puree. Scoop the puree out of the processor into a
bowl. When cool, transfer 15 ounces of the puree into quart size, zip
lock freezer bags. Freeze the puree until needed.<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKKUL61snY9ux2W7dtQTX-spSgUyRLjxytx2xzkrO82-fTTV-3mX4o-IxgZOd7_NK0Mjfel8ZFxWowJkFKpVWD2uUebpVX7QSQ-jrmNpi1s2RWwImJrR9qWcvXCJuNRq9ais53k9PNPu98/s1600/puree+pouch.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKKUL61snY9ux2W7dtQTX-spSgUyRLjxytx2xzkrO82-fTTV-3mX4o-IxgZOd7_NK0Mjfel8ZFxWowJkFKpVWD2uUebpVX7QSQ-jrmNpi1s2RWwImJrR9qWcvXCJuNRq9ais53k9PNPu98/s1600/puree+pouch.jpg" height="278" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Fresh pumpkin puree</span></td></tr>
</tbody></table>
</span></div>
<div style="text-align: justify;">
<span style="font-size: large;">NOTE: A can of prepared pumpkin puree contains approximately 15 ounces of pumpkin puree, which is enough for one 9" pie.</span></div>
<div style="text-align: justify;">
<span style="font-size: large;">My
sister-in-law, Debra, gave us a recipe for pumpkin cheesecake many
years ago. The first time that we made it we used canned pumpkin puree.
This year I had fresh homemade pumpkin puree to use. "What would the the
difference be?" I wondered.<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI3nntTa0F9-_lokxrT71TcRZhTONuje_hmxe0Nmq1dDs9GRmIDWxjTTAm0eIswIzse7ujBJ63n_ug_lL4fDB9ht1Q2b1Sb1adWcYDKd1llra6qQOg4GBWori9dYHOWNaqerxvhvin0BRO/s1600/DSC08511.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI3nntTa0F9-_lokxrT71TcRZhTONuje_hmxe0Nmq1dDs9GRmIDWxjTTAm0eIswIzse7ujBJ63n_ug_lL4fDB9ht1Q2b1Sb1adWcYDKd1llra6qQOg4GBWori9dYHOWNaqerxvhvin0BRO/s1600/DSC08511.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Buttered Spring form pan</span></td></tr>
</tbody></table>
</span></div>
<span style="font-size: large;">I enlisted my daughter for making the cheesecake, since I am not a baker, although I could become one. Start off my making the crust. Ideally you should use a 9 inch spring form pan. Using your hands mix together: </span><br />
<span style="font-size: large;">2 cups graham cracker crumbs<br />1/2 cup butter, melted</span><br />
<span style="font-size: large;">2 tablespoons sugar</span><span style="font-size: large;"> </span><br />
<span style="font-size: large;">as needed butter, room temperature, to lightly grease the pan </span><br />
<span style="font-size: large;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYQcZXJNzO6Kw4xcr6-AfojhskbrQZcpNCdpHDJKKcS8p72xxte7bUIc9S4HsLWxCB6RJ_CAt6u1Bms-zKKs30ikuhpwhp1UJYiFxEkkrQEWw2Rc53_IUV5gGrJlBOWM-_H7i_T5AD1yw2/s1600/DSC08517.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYQcZXJNzO6Kw4xcr6-AfojhskbrQZcpNCdpHDJKKcS8p72xxte7bUIc9S4HsLWxCB6RJ_CAt6u1Bms-zKKs30ikuhpwhp1UJYiFxEkkrQEWw2Rc53_IUV5gGrJlBOWM-_H7i_T5AD1yw2/s1600/DSC08517.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Graham cracker crust</span></td></tr>
</tbody></table>
</span><br />
<div style="text-align: justify;">
<span style="font-size: large;">Spread
a thin layer of butter on the inside of a spring form pan. Using your
fingers and the palm of your hands, form the graham cracker crumbs on
the bottom of the pan. </span><span style="font-size: large;"><span style="font-size: large;">Set the crust to the side while you prepare the filling.</span></span><br />
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<span style="font-size: large;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJuxLCVkhST243Na4BxToLTIBLlU3NYmF8XOi4qYJB9N-KwBZ-CoeHVAW6a9DtMwHROAV4OogW_UD45FmkXr5g67clyMCMGGms_cGT6Fq8sNPA9jiLm9SrvTx_4AYsaRxtd_H9lDKiPj61/s1600/DSC08510.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJuxLCVkhST243Na4BxToLTIBLlU3NYmF8XOi4qYJB9N-KwBZ-CoeHVAW6a9DtMwHROAV4OogW_UD45FmkXr5g67clyMCMGGms_cGT6Fq8sNPA9jiLm9SrvTx_4AYsaRxtd_H9lDKiPj61/s1600/DSC08510.JPG" height="300" width="400" /></a></span></span></div>
</div>
<span style="font-size: large;">To make the cheesecake filling you're going to need the following: </span><br />
<span style="font-size: large;">1 pound room temperature cream cheese<br />1/2 cup granulated sugar<br />1/2 cup dark brown sugar, packed<br />4 large eggs<br />1/3 cup whipping cream<br />1cup pumpkin puree, canned or homemade<br />3 tablespoons </span><span style="font-size: large;"><span style="font-size: large;">pumpkin puree, canned or homemade</span></span><br />
<span style="font-size: large;">1/2 teaspoon cinnamon<br />dash nutmeg, fresh grated preferred<br />dash ground cloves</span><br />
<div style="text-align: justify;">
<span style="font-size: large;">NOTE: If using canned pumpkin puree, I prefer the Libby's brand cans.</span></div>
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<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI8d1fjZVNA-P7Slv7wheTGRu1AEmeTYsXlUTb9o0Qbux4ivbXnyXyhGkVwhH-nfQXN4AMwa2VzC4nBbMkYfZJKwUZ1DkYVRltwql74paUVH2n1DtAOgvFXsJCUxLVp5Lc8RSPdKqTx8WT/s1600/DSC08519.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI8d1fjZVNA-P7Slv7wheTGRu1AEmeTYsXlUTb9o0Qbux4ivbXnyXyhGkVwhH-nfQXN4AMwa2VzC4nBbMkYfZJKwUZ1DkYVRltwql74paUVH2n1DtAOgvFXsJCUxLVp5Lc8RSPdKqTx8WT/s1600/DSC08519.JPG" height="300" width="400" /></a></span></div>
<span style="font-size: large;">DIRECTIONS</span><br />
<div style="text-align: justify;">
<span style="font-size: large;"><span style="font-size: large;">Preheat
oven to 325°F. Grease a 9” spring form pan. Combine ingredients for the
crust and place into the bottom of the spring form pan (not up the
sides). Press crumb mixture lightly and set aside. Cream together the
cream cheese, sugar and brown sugar. </span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN-BH_hII0n4QMSiTNQ3msBR4OnJwzxZykRDKNTk3ZisqTeKF05Z4WIFwBhJq8o2zro_xQ7cQAcPshPBBmpByN4xCtyKu6t2pHGpxNVrsTW-cJii-yODhsHsK8qZhmhdDtXpo0s7zN1OU4/s1600/DSC08520.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN-BH_hII0n4QMSiTNQ3msBR4OnJwzxZykRDKNTk3ZisqTeKF05Z4WIFwBhJq8o2zro_xQ7cQAcPshPBBmpByN4xCtyKu6t2pHGpxNVrsTW-cJii-yODhsHsK8qZhmhdDtXpo0s7zN1OU4/s1600/DSC08520.JPG" height="300" width="400" /></a></span></span></div>
<div style="text-align: justify;">
<span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">Wrap foil around the bottom of the pan. </span></span>Add the eggs one at a time and mix
well. Add whipping cream and mix on high for 2-3 minutes. Add the
pumpkin and spice and mix for one more minute. Pour into the prepared
spring form pan, set into a larger pan. On the outside of the spring form pan, fill 1/4 of the way with water. This should keep the cake from cracking. Bake in a
water bath for 1-1/2 to 1-3/4 hours, or until firm on the center rack of the oven. The edges should be firm and the center only slightly loose and a little giggly. Do not
over bake. </span></span></div>
<div class="separator" style="clear: both; text-align: justify;">
<span style="font-size: large;"><span style="font-size: large;"></span></span></div>
<span style="font-size: large;"><span style="font-size: large;">
</span></span>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijvvGUiyElFYWXPZOdh3cxGmWD2x9LsB6fGtucTAv5piqXIOkFee69n2TV5ZkKnDyszX6uR7hhZJO_z6mu06pqtSKQuWq74kTAXPOQm-IoPsz9DJt3phskj6Z2OZP2MSXz9r53lNt5-ruI/s1600/DSC08528.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijvvGUiyElFYWXPZOdh3cxGmWD2x9LsB6fGtucTAv5piqXIOkFee69n2TV5ZkKnDyszX6uR7hhZJO_z6mu06pqtSKQuWq74kTAXPOQm-IoPsz9DJt3phskj6Z2OZP2MSXz9r53lNt5-ruI/s1600/DSC08528.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Add the pumpkin puree</span></td></tr>
</tbody></table>
<div style="text-align: justify;">
<span style="font-size: large;">Meanwhile, if using a sour cream topping, prepare this while the cheesecake is baking. When the
cheesecake is finished baking, turn the oven off, cover with the topping
and return to oven. Remove cheese cake after 1/2 hour. Cover the
cheesecake and refrigerate until well chilled, preferably overnight.</span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigAafF3FMn8X-9rwVP9dOtAIe0D9duLhtpyb08FUr0_aYlQu6d9L5wmOfSmfj3mXG2zm9dOcSm2cKItegAxVDlsuMlpxuhvQMbNFWpwall7rK-XnpQeNaYzjZzhUQkmhW6sWBsFRiNiydM/s1600/DSC08540.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigAafF3FMn8X-9rwVP9dOtAIe0D9duLhtpyb08FUr0_aYlQu6d9L5wmOfSmfj3mXG2zm9dOcSm2cKItegAxVDlsuMlpxuhvQMbNFWpwall7rK-XnpQeNaYzjZzhUQkmhW6sWBsFRiNiydM/s1600/DSC08540.JPG" height="300" width="400" /></a></span></div>
<span style="font-size: large;">
</span></div>
<div style="text-align: justify;">
<span style="font-size: large;">To
serve, run knife around edge of pan to loosen cheesecake. Carefully
remove side of pan before cutting cheesecake. Cut into 14-16 slices. </span><br />
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<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy3YaFUooyK7R8LeeLc4507msKG6ze0c_Cv4gVWBDnBpl5MlGtyOPfagjR6YGapc543g61H6RJmJJSb9nwW8emUmJlvNw4STEPcV-VSUNkpSKdaRD1VFdz7Kwmtb46cyZzgtllgqE4L-F7/s1600/DSC08565.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy3YaFUooyK7R8LeeLc4507msKG6ze0c_Cv4gVWBDnBpl5MlGtyOPfagjR6YGapc543g61H6RJmJJSb9nwW8emUmJlvNw4STEPcV-VSUNkpSKdaRD1VFdz7Kwmtb46cyZzgtllgqE4L-F7/s1600/DSC08565.JPG" height="300" width="400" /></a></span></div>
<span style="font-size: large;">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0V_jhSTsGLivnfg4XwWOL0od-s1CA20VNCUNGj3gMvEXup5qQ4_I6JkPhaQolrXLQ3xQUkAzvKUahA8za9Ynvmlls6880xEiUrMe3EM1FXwnhNf9VJ0KiMY39zIzD0hivDXfw0ZzGbf9w/s1600/Cut+Slice.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0V_jhSTsGLivnfg4XwWOL0od-s1CA20VNCUNGj3gMvEXup5qQ4_I6JkPhaQolrXLQ3xQUkAzvKUahA8za9Ynvmlls6880xEiUrMe3EM1FXwnhNf9VJ0KiMY39zIzD0hivDXfw0ZzGbf9w/s1600/Cut+Slice.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Can I cut a slice for you?</span></td></tr>
</tbody></table>
Project Notes: If you use dark brown sugar you will get a darker cheesecake. Light brown sugar is what I used and it is not as dark as I like it.</span><br />
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<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz9T0gc91IAcb4r7qwVkVonWdEABv6Ym_oCX9MqCepjdkLp5esEDh4I_lIh8WRyelAGBoDX1YKqvjXiqBuFKcgz7Y_lxIQIS2qiMC7oyzi6vyzpzepdzCSFiIQMaOhr-b1MmFNLhijGnQp/s1600/slice+crop.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz9T0gc91IAcb4r7qwVkVonWdEABv6Ym_oCX9MqCepjdkLp5esEDh4I_lIh8WRyelAGBoDX1YKqvjXiqBuFKcgz7Y_lxIQIS2qiMC7oyzi6vyzpzepdzCSFiIQMaOhr-b1MmFNLhijGnQp/s1600/slice+crop.jpg" height="332" width="400" /></a></span></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
</div>
<div style="text-align: justify;">
<span style="font-size: large;">Praline Topping: Toppings are optional. If you're using a sour cream topping, don't also add a praline topping. For the praline topping, mix together 2 tablespoons of brown sugar and 2 </span><span style="font-size: large;"><span style="font-size: large;">tablespoons of cornstarch. Add 1 cup of dark corn syrup and cook over medium heat, while stirring constantly until thickened. Remove from the heat and stir in 1/2 cup of chopped pecans and 1 teaspoon of pure vanilla extract. Allow to cool slightly before pouring over the cheesecake. ENJOY! </span> </span></div>
<div style="text-align: justify;">
<span style="font-size: large;"></span></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<span style="font-size: large;">© TMelle 2014</span>The Retro Cooking Guyhttp://www.blogger.com/profile/15651409920124708016noreply@blogger.com3tag:blogger.com,1999:blog-1447869308121684572.post-29482182986160919772014-09-28T14:41:00.000-05:002014-10-04T09:39:43.616-05:00Polish Style Cream of Mushroom Soup<!--[if gte mso 9]><xml>
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<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4FCNOklQBVLRFAh7avMRAJZUMdpTfazgbdZPn8tnd959ZQzBpNWbUbwqAYISlgQzapPP_rbllbkpo7btWAml8llqv2bmABEGxOMh0Okhee5h_FVh26lM6UjgwE05cXRau20FmFsi4GWr4/s1600/Pumpkin+Patch+7.0.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4FCNOklQBVLRFAh7avMRAJZUMdpTfazgbdZPn8tnd959ZQzBpNWbUbwqAYISlgQzapPP_rbllbkpo7btWAml8llqv2bmABEGxOMh0Okhee5h_FVh26lM6UjgwE05cXRau20FmFsi4GWr4/s1600/Pumpkin+Patch+7.0.jpg" height="300" width="400" /></a></div>
<div style="text-align: justify;">
<!--[if gte mso 9]><xml>
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</xml><![endif]--><span style="font-size: large;"><span style="font-family: "Times New Roman","serif";">When the frost is on the pumpkin, tis the time for making soup. Nothing takes the bite off a
Midwestern cold fall or winter's day better than a bowl of hot soup.
When I first met Chef Irene, a Polish gourmet chef and co-owner of the now closed Mareva's restaurant and banquets in Chicago, she and her husband, Stosh made the best creamy mushroom soup that
I have ever tasted. In fact, she made the best beet </span></span><span style="font-size: large;"><span style="font-family: "Times New Roman","serif";"><span class="st">borscht</span> and pierogies that I
ever had. The secret to her mushroom soup was very expensive dehydrated wild borowiki mushroom that were imported from Poland.</span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: justify;">
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><span style="font-family: "Times New Roman","serif";"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWdIDYVDjngs5bfClKdGmWSsRn_fla-nlSzb8C9VOGVRhzM-3cr13tm4UFMhG2-D1qeaXrB6knhQscTLMhxOgEhCpTJsTlao60j0mILI5gllyxHoXiowIz0jyzChBkzy-d1lh5LlIWIzBw/s1600/01.+Mush+Soup+Ingredients+2.75.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;">i <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWdIDYVDjngs5bfClKdGmWSsRn_fla-nlSzb8C9VOGVRhzM-3cr13tm4UFMhG2-D1qeaXrB6knhQscTLMhxOgEhCpTJsTlao60j0mILI5gllyxHoXiowIz0jyzChBkzy-d1lh5LlIWIzBw/s1600/01.+Mush+Soup+Ingredients+2.75.jpg" height="300" width="400" /></a></span></span></div>
<span style="font-size: large;"><span style="font-family: "Times New Roman","serif";"> </span></span></div>
<div style="text-align: justify;">
<span style="font-size: large;">
</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: large;"><span style="font-family: "Times New Roman","serif";">Note: One ounce of dried mushrooms
is equal to approximately ten ounces of fresh mushrooms. While I never got
their exact recipe, this one is my attempt to re-create that taste. I also did not get the </span></span><span style="font-size: large;"><span style="font-family: "Times New Roman","serif";"><span style="font-size: large;"><span style="font-family: "Times New Roman","serif";">Borowiki mushrooms; I used fresh </span></span></span></span><span style="font-size: large;"><span style="font-family: "Times New Roman","serif";"><span style="font-size: large;"><span style="font-family: "Times New Roman","serif";"><span style="font-size: large;"><span style="font-family: "Times New Roman","serif";">porcini mushroom instead</span></span>. </span></span> </span></span></div>
<div style="text-align: justify;">
<span style="font-size: large;">
</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: large;"><span style="font-family: "Times New Roman","serif";">Ingredients<br />
16 ounces porcini mushroom</span></span></div>
<div style="text-align: justify;">
<span style="font-size: large;">
</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: large;"><span style="font-family: "Times New Roman","serif";">2 medium onions, chopped</span></span></div>
<div style="text-align: justify;">
<span style="font-size: large;">
</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: large;"><span style="font-family: "Times New Roman","serif";">2 tablespoons butter</span></span></div>
<div style="text-align: justify;">
<span style="font-size: large;">
</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: large;"><span style="font-family: "Times New Roman","serif";">1/4 cup water</span></span></div>
<div style="text-align: justify;">
<span style="font-size: large;">
</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: large;"><span style="font-family: "Times New Roman","serif";">6 cups beef broth, divided 5C + 1C reserved</span></span></div>
<div style="text-align: justify;">
<span style="font-size: large;">
</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: large;"><span style="font-family: "Times New Roman","serif";">1 cup sour cream </span></span></div>
<div style="text-align: justify;">
<span style="font-size: large;">
</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: large;"><span style="font-family: "Times New Roman","serif";">3 tablespoons flour, mixed with the
sour cream</span></span></div>
<div style="text-align: justify;">
<span style="font-size: large;">
</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: large;"><span style="font-family: "Times New Roman","serif";">to taste, salt and pepper</span></span></div>
<div style="text-align: justify;">
<span style="font-size: large;">
</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: large;"><span style="font-family: "Times New Roman","serif";">fresh dill ( to garnish)</span></span></div>
<div style="text-align: justify;">
<span style="font-size: large;">
</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: large;"><span style="font-family: "Times New Roman","serif";">My note: Chef Irene makes her own
stock. Homemade stock is best, but if you don't have time to make your own
stock, use a high quality store-bought stock.<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjToXqmSDtYDB57N7Xw3BttQPdhMpVQgZIgFnTYS0ii5XZzKGuCmhCPo75czVcB2z4AAhbx5C7TehHOgzSYAHT1rKDNhGrt7lVnskFC8a6-fBwVnUx2oJb6WI3yyabL3_XMUrv3TP35v3rZ/s1600/03.+Chop+Mushrooms+2.75.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjToXqmSDtYDB57N7Xw3BttQPdhMpVQgZIgFnTYS0ii5XZzKGuCmhCPo75czVcB2z4AAhbx5C7TehHOgzSYAHT1rKDNhGrt7lVnskFC8a6-fBwVnUx2oJb6WI3yyabL3_XMUrv3TP35v3rZ/s1600/03.+Chop+Mushrooms+2.75.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Coarse chopped <span style="font-family: "Times New Roman","serif";">porcini</span></span></td></tr>
</tbody></table>
Directions</span></span></div>
<div style="text-align: justify;">
<span style="font-size: large;">
</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: large;"><span style="font-family: "Times New Roman","serif";">Clean mushrooms using a damp paper towel and coarsely chop the mushrooms. In a saute pan over medium-low heat
melt the butter, add the onions,
and mushrooms and saute until until the mushrooms give off their liquid.</span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><span style="font-family: "Times New Roman","serif";"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKbm9_9sC2Zz90DsZwLtRgDiORBldQ-lym7OfBwjrQPXNWCcehVl_x_zT2ppMS_RYNvJVwEFvBhiBYt6RBJCywrIIQeoCmx3ekBvwifYBLxt6RUfEaHV5n_82Bv7bCep7ZX0DoOwAvl19j/s1600/04.+Onions+butter+in+pot+2.75.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKbm9_9sC2Zz90DsZwLtRgDiORBldQ-lym7OfBwjrQPXNWCcehVl_x_zT2ppMS_RYNvJVwEFvBhiBYt6RBJCywrIIQeoCmx3ekBvwifYBLxt6RUfEaHV5n_82Bv7bCep7ZX0DoOwAvl19j/s1600/04.+Onions+butter+in+pot+2.75.jpg" height="300" width="400" /></a></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<span style="font-size: large;"><span style="font-family: "Times New Roman","serif";"> </span></span></div>
<div style="text-align: justify;">
<span style="font-size: large;">
</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: justify;">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_omid75MJQFoL-0n_QaB5_XhDMF8pfNaj-KjWkh2CO-ABmjz4DoTcLDKBoAzERfTeuGANoCJJAFHhG8J3oUDQayP60zeZuyhKbBveajgea_2v7iogOqMwxRlNww8gZu5xlv5A1GzXBzKV/s1600/05.+Add+mushrooms+to+pot+2.75.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_omid75MJQFoL-0n_QaB5_XhDMF8pfNaj-KjWkh2CO-ABmjz4DoTcLDKBoAzERfTeuGANoCJJAFHhG8J3oUDQayP60zeZuyhKbBveajgea_2v7iogOqMwxRlNww8gZu5xlv5A1GzXBzKV/s1600/05.+Add+mushrooms+to+pot+2.75.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Then add the mushrooms</span></td></tr>
</tbody></table>
<span style="font-size: large;"><span style="font-family: "Times New Roman","serif";">Transfer mushroom mixture to a large
stockpot, add 5 cups of the beef broth (reserving 1 cup), and bring to a low simmer.</span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><span style="font-family: "Times New Roman","serif";"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0SeCGgZXWL8zHpZyFOaUk6C3it-5ZHpdvWio8cDdONlVjrntjARL6c7yGFc0NNK94nNDDI3YbJemNwTekmQbWxz4487H0rQNxtOpDSBERb_pnhWGoAAYHAkPly4FkGVs8oWe7EmUouEv-/s1600/10.+Add+beef+stock+2.75.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0SeCGgZXWL8zHpZyFOaUk6C3it-5ZHpdvWio8cDdONlVjrntjARL6c7yGFc0NNK94nNDDI3YbJemNwTekmQbWxz4487H0rQNxtOpDSBERb_pnhWGoAAYHAkPly4FkGVs8oWe7EmUouEv-/s1600/10.+Add+beef+stock+2.75.jpg" height="300" width="400" /></a></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
</div>
<div style="text-align: justify;">
<span style="font-size: large;">
</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: large;"><span style="font-family: "Times New Roman","serif";">Blend the sour cream with the flour
and mix well. Blend the reserved cup of beef broth into
the sour cream and flour until smooth. Slowly add sour cream mixture to the mushroom
soup mixture, while constantly stirring.<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPqBlCmJgkDokLZwHnQ3DLZC18MFbmiynpBnlafm0lA1GQcHPxAUTsJ3hmwaT9IbdeKvlv163PvS0QfQxvZLfWagZz5LBJdUXWXLhHVzrhgAmWdIU6tfcFTDrqQ20q6ZTQlsHhKDG7aIHW/s1600/07.+Mix+sour+cream+flour+stock+2.75.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPqBlCmJgkDokLZwHnQ3DLZC18MFbmiynpBnlafm0lA1GQcHPxAUTsJ3hmwaT9IbdeKvlv163PvS0QfQxvZLfWagZz5LBJdUXWXLhHVzrhgAmWdIU6tfcFTDrqQ20q6ZTQlsHhKDG7aIHW/s1600/07.+Mix+sour+cream+flour+stock+2.75.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Times New Roman","serif"; font-size: small;">Blend flour and sour cream</span></td></tr>
</tbody></table>
</span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: large;"><span style="font-family: "Times New Roman","serif";">Simmer for five minutes, but keep
stirring so it doesn't burn. Using an immersion blender, blend until the desired
consistency. I like some chunks of mushrooms to show. <br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1SV3xsJFwkuReqponthxZ-SdFpx1zXNf5Lg6V7nIc6hpTSPpbg7HNhb7mb2Tpxh7fMF8pVbjqy-hRUYwPh03zbH64VaSGROqfaGIMFjkP4jY984TLcf-eUtZ6xOeZonAgFtDCE1-ctCSv/s1600/12.+Stir+in+sour+cream+season+2.75.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1SV3xsJFwkuReqponthxZ-SdFpx1zXNf5Lg6V7nIc6hpTSPpbg7HNhb7mb2Tpxh7fMF8pVbjqy-hRUYwPh03zbH64VaSGROqfaGIMFjkP4jY984TLcf-eUtZ6xOeZonAgFtDCE1-ctCSv/s1600/12.+Stir+in+sour+cream+season+2.75.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Stir in the sour cream mixture slowly, stirring constantly</span></td></tr>
</tbody></table>
</span></span></div>
<div style="text-align: justify;">
<span style="font-size: large;">
</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: large;"><span style="font-family: "Times New Roman","serif";">In the last minute of heating the soup you may choose to add a squirt of fresh lemon juice to add a bright flavor and a little acid and cut the richness of the soup. To serve, place about a half cup of the soup into a bowl and garnish with a dollop of sour cream sprinkeled with chopped fresh dill. <br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiksVivuiAC9zKnTc0XiHUUgpKBjUlAFY3hCeqqKFAA9fxZ2rZJDLAGiiIjq60KbOohibcUYilFLkrqrtRC6cgqYPzAPkaGyjYH9Y3g68h7nFA23lB1cuxsgSUdv9rnTzMiVfdeKSMcoFL/s1600/13.+Blitz+with+immersion+blender+2.75.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiksVivuiAC9zKnTc0XiHUUgpKBjUlAFY3hCeqqKFAA9fxZ2rZJDLAGiiIjq60KbOohibcUYilFLkrqrtRC6cgqYPzAPkaGyjYH9Y3g68h7nFA23lB1cuxsgSUdv9rnTzMiVfdeKSMcoFL/s1600/13.+Blitz+with+immersion+blender+2.75.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Blitz with your immersion blender</span></td></tr>
</tbody></table>
</span></span></div>
<div style="text-align: justify;">
<span style="font-size: large;">
</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: large;"><span style="font-family: "Times New Roman","serif";"><span style="font-size: large;"><span style="font-family: "Times New Roman","serif";">If you can find them, use the richly flavored wild Borowiki
mushrooms that many Polish cooks use. To
rehydrate, follow the directions on the dried mushrooms. You may
substitute dried mushrooms
for part of the fresh mushrooms if you like.<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-yzx8Q4r3B3GqRX4meuV_7XN9cbT3DyzQZIQaxg9pWY6plEPYgHHmF9pPBRJT9FVbSuxQOAE_Fa0V7T6JXSk6FkYBSd61lkj3g0bzw9VPe3baaxaB10GRb7Fw2bB0drZgCyU2y-JAn1_d/s1600/14.+Serve+soup+2.75.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-yzx8Q4r3B3GqRX4meuV_7XN9cbT3DyzQZIQaxg9pWY6plEPYgHHmF9pPBRJT9FVbSuxQOAE_Fa0V7T6JXSk6FkYBSd61lkj3g0bzw9VPe3baaxaB10GRb7Fw2bB0drZgCyU2y-JAn1_d/s1600/14.+Serve+soup+2.75.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Can you taste this?</span></td></tr>
</tbody></table>
</span></span></span><span style="font-family: "Times New Roman","serif";"><span style="font-size: large;"><span style="font-family: "Times New Roman","serif";">Chef Irene often served her soup with swans made from puff pastry dough. She then filled the body of the swan with sour cream. The visual of a swan floating on a mushroom soup pond was amazing. </span></span></span></span><br />
<span style="font-size: large;"><span style="font-family: "Times New Roman","serif";"><span style="font-size: large;"><span style="font-family: "Times New Roman","serif";">Finally, I know that I can look this up on the Internet, but I'm looking for authentic recipes and memories from your "matka lub</span></span></span></span><span style="font-size: large;"><span style="font-family: "Times New Roman","serif";"><span style="font-size: large;"><span style="font-family: "Times New Roman","serif";"><span style="font-size: large;"><span style="font-family: "Times New Roman","serif";"><span style="font-size: large;"><span style="font-family: "Times New Roman","serif";"> babcia." The older the recipe, the better. I don't really know </span></span></span></span>how many Polish home cooks are reading this blog, but if you are and have some recipes of polish foods like zrazy, klopsiki, pierogi, </span></span></span></span><span style="font-size: large;"><span style="font-family: "Times New Roman","serif";"><span style="font-size: large;"><span style="font-family: "Times New Roman","serif";"></span></span></span></span><span style="font-size: large;"><span style="font-family: "Times New Roman","serif";"><span style="font-size: large;"><span style="font-family: "Times New Roman","serif";"><span class=" meta-field photo-title " id="yui_3_16_0_1_1411930551179_101">golabki, borscht, served with paszteciki</span>, please post them in the comments section below.</span></span></span></span><br />
<span style="font-size: large;"><span style="font-family: "Times New Roman","serif";"><span style="font-size: large;"><span style="font-family: "Times New Roman","serif";">Maybe I prejudice, but since my last Mareva's pierogies, I have probably tried every frozen pierogies on the market today. None, I repeat none have been close to just how good these were. If Chef Irene reads this post, just maybe she will bring the best pierogies back to Chicago. If not, maybe some big name producer will buy her recipe and bring them back... just like the twinkie. </span></span></span></span><br />
<span style="font-size: large;"><span style="font-family: "Times New Roman","serif";">© TMelle 2014</span></span></div>
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The Retro Cooking Guyhttp://www.blogger.com/profile/15651409920124708016noreply@blogger.com0tag:blogger.com,1999:blog-1447869308121684572.post-43503098672218773672014-09-14T07:31:00.000-05:002014-09-26T15:44:52.133-05:00Wet & Dry Memphis Barbecue - Is it really that good?<div style="text-align: justify;">
<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">I have only been to Memphis twice in my life and both times for work. While I have always wanted to attend the Memphis in May, World Championship Barbecue Cooking Contest </span><span style="font-family: Times,"Times New Roman",serif;">and Music Festival, a.k.a. Memphis in Mud, the thought of wandering around in the extreme heat, and often rain, with over 100,000 other people, covered in sticky barbecue sauce, just doesn't sound like all that much fun to me.</span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4BWuJOBeotWO9740F4gZVYIn5xzCTqbUdYTHQAEAVonrQuASKq-v9Wy0FcC2X49n-j2EXA2jj44adba-GGnUbGTBDhrEyBbLLHVkMyuDJDVwRQ4qgn8fuULNccOpQyMhbX8GbUra0qLtv/s1600/Four+BBQ+Rubs+2.75.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4BWuJOBeotWO9740F4gZVYIn5xzCTqbUdYTHQAEAVonrQuASKq-v9Wy0FcC2X49n-j2EXA2jj44adba-GGnUbGTBDhrEyBbLLHVkMyuDJDVwRQ4qgn8fuULNccOpQyMhbX8GbUra0qLtv/s1600/Four+BBQ+Rubs+2.75.jpg" height="288" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Rendezvous, Corky's, Commissary, Brother Bob's rub</span></td></tr>
</tbody></table>
</span></div>
<div style="text-align: justify;">
<span style="font-size: large;">Yes I would just love to be a part of the annual pilgrimage to the barbecue capitol of the south. If not for the huge crowds of people who are often as sauced as the pork they are eating, I would probably go.<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdm_shUPGXB-u92T5AEh6O3CTYJ2qaa0De0-kXBLY9yyOijeHfKwGsgYCpGjPFwycnXPbXYbfWH3JOX7CNQc4zyRuOtP106mHFpAyLwuRLyw5oM5eMVWy-ibuTbm9Xehj7Q0Di5Abc0MeH/s1600/Trim+Ribs+2+2.75.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdm_shUPGXB-u92T5AEh6O3CTYJ2qaa0De0-kXBLY9yyOijeHfKwGsgYCpGjPFwycnXPbXYbfWH3JOX7CNQc4zyRuOtP106mHFpAyLwuRLyw5oM5eMVWy-ibuTbm9Xehj7Q0Di5Abc0MeH/s1600/Trim+Ribs+2+2.75.jpg" height="297" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Let's trim and clean these bad boys up</span></td></tr>
</tbody></table>
</span></div>
<div style="text-align: justify;">
<span style="font-size: large;">Ever since my brother and his family moved to the Memphis area, I have heard him talk about the barbecue restaurants, or shacks in the area. For as many years as he has been down there, I have asked him to send me samples of barbecue rubs and sauces for what he thinks are the best BBQ places in Memphis.</span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKMO3uR2G-2KGTJrL5fphYcnAWs3wM2FtG30tsmuwPSuVNLrBjPLH9t0NRk-mEUwc-VLz9y45atmIMbNpIqxLQbon2YC6mR1SDFoErT3UzhrnpFZ9gJfgupUX6CxO-We0rt7pAOAId273K/s1600/St.+Louis+Ribs+2.75.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKMO3uR2G-2KGTJrL5fphYcnAWs3wM2FtG30tsmuwPSuVNLrBjPLH9t0NRk-mEUwc-VLz9y45atmIMbNpIqxLQbon2YC6mR1SDFoErT3UzhrnpFZ9gJfgupUX6CxO-We0rt7pAOAId273K/s1600/St.+Louis+Ribs+2.75.jpg" height="297" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">$1.99 lb. vs. $4.99 lb. Baby Back Ribs </span></td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"></span></div>
</div>
<div style="text-align: justify;">
<span style="font-size: large;">This year he finally came through and brought me three barbecue sauces and three rubs so I could taste them. His three choices were </span><span style="font-size: large;"><span class="st">Charles Vergos' Rendezvous Barbecue, Corky's Ribs & BBQ, and Germantown Commissary and BBQ. I decided that I would do a blind tasting of ribs made with these three rubs, plus a fourth rub my brother developed. Since they have dry rubs and wet ribs in Memphis, I would do the same for my blind tasting.<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj84yZKEr6eJsUJehfbqsLAG6DWrq8T0CjAsY68eEXAhKzO-3uP5t5fDJAb2_-t8oL6gb5qDsOHZnOV6Zdk_miVQldJg1dYxxobh4ycBpSfkCIdbgKMlUQpnes5Ot7y2ln2GNvXlC7hDouF/s1600/08.+Mop+and+sauce+2.75.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj84yZKEr6eJsUJehfbqsLAG6DWrq8T0CjAsY68eEXAhKzO-3uP5t5fDJAb2_-t8oL6gb5qDsOHZnOV6Zdk_miVQldJg1dYxxobh4ycBpSfkCIdbgKMlUQpnes5Ot7y2ln2GNvXlC7hDouF/s1600/08.+Mop+and+sauce+2.75.jpg" height="338" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"></td></tr>
</tbody></table>
I prepared a mop sauce for basting the ribs using 4 tablespoons of BBQ rub, 1/4 cup of apple cider vinegar, 1/4 cup of water, 1 teaspoon liquid smoke, and 4 tablespoons of </span></span><span style="font-size: large;"><span class="st"><span class="st">Bulls Eye, </span></span></span><span style="font-size: large;"><span class="st"><span class="st"><span style="font-size: large;"><span class="st"><span class="st">Memphis Style</span></span></span> BBQ Sauce. I combined these in a saucepan and brought it to a boil, removed it from the heat until needed.<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8vEVzAcezJg4djdPBrC-i4N7_xoSEWqICO9X1pIvvhOMY0QNb7Zv4302itzDkx5j75dwliN0AIQW590TBinm5XTbMXfzCCHLnpFPnwtsryXNASvfUx8z16HaaWtY71ZJTC0rm3UuAjWoY/s1600/01.+Season+Ribs_2.75.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8vEVzAcezJg4djdPBrC-i4N7_xoSEWqICO9X1pIvvhOMY0QNb7Zv4302itzDkx5j75dwliN0AIQW590TBinm5XTbMXfzCCHLnpFPnwtsryXNASvfUx8z16HaaWtY71ZJTC0rm3UuAjWoY/s1600/01.+Season+Ribs_2.75.jpg" height="302" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Dry ribs ready for the oven</span></td></tr>
</tbody></table>
</span></span></span></div>
<div style="text-align: justify;">
<span style="font-size: large;"><span class="st">Being from Chicago, we actually are use to wet ribs, since dry ribs are not generally an option here. Generally I make baby back ribs. This year I decided to go way outside of my comfort zone and make St. Louis style ribs for the very first time. I chose my wife and son as </span></span><span style="font-size: large;"><span class="st"><span style="font-size: large;"><span class="st">blind tasters</span></span>.</span></span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi60VZ20_JKwR7zZwHiCFFsuUoXIPK_GHT9ASciKlz3vSHdWbAhzlt-o4EVtZ1mq7O1h6UD2cCfXsN-75IKTru-Dfx2i_IB7AmdEfECRwPELQrKQjlcG4gPqBVG_Rwh2GpNINRlS5dBjTKb/s1600/Trim+Fat+from+flap+2.75.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi60VZ20_JKwR7zZwHiCFFsuUoXIPK_GHT9ASciKlz3vSHdWbAhzlt-o4EVtZ1mq7O1h6UD2cCfXsN-75IKTru-Dfx2i_IB7AmdEfECRwPELQrKQjlcG4gPqBVG_Rwh2GpNINRlS5dBjTKb/s1600/Trim+Fat+from+flap+2.75.jpg" height="297" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Trimming the flap meat</span></td></tr>
</tbody></table>
<span style="font-size: large;"><span class="st">I discovered that even though I bought St. Louis Style Pork Spareribs that were already cut, they still needed some work to prepare. There's a flap of meat on the back side which has to be removed. This flap has a lot of meat and fat on it. Trimming the fat off leaves you with some flap meat that you can test your rubs and sauces on, and also makes a nice snack for the cook. This is the cook's share and a bonus for slaving over the fire.<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5eh3KfTG7u6BQJWUzUqBcRrJme4edEOEfZqRJyZWqMYXeRhClAL5tjN0CEqAQ-vN_tLDm_CyOboSM6pLdlihv5GuWtpwUZ_dw_s5X81Bz2dK_qvIX7nME_wZi-wEr0J_FQq1gLCcQPKpg/s1600/01.+Remove+Ribs+Membrane+4_2.75.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5eh3KfTG7u6BQJWUzUqBcRrJme4edEOEfZqRJyZWqMYXeRhClAL5tjN0CEqAQ-vN_tLDm_CyOboSM6pLdlihv5GuWtpwUZ_dw_s5X81Bz2dK_qvIX7nME_wZi-wEr0J_FQq1gLCcQPKpg/s1600/01.+Remove+Ribs+Membrane+4_2.75.jpg" height="298" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Use a paper towel or rubber gloves to grip the meat</span></td></tr>
</tbody></table>
</span></span><br />
<span style="font-size: large;"><span class="st">Once the flap is removed and the good meat harvested, it's time to remove the membrane from the bone side of the ribs. Season the flap meat with your rub before moving on to the ribs.<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj15iJy454l6m8dZ4VWdaUQtibJM_QYOCkH2capZDgEwg3qTPYDezoDbROGB_mkMNj6TX8stN6GBM9lZjDG4_8QZqb3qNPTgokVKtvYw-4tGP0QLsBj1RusVDECNEUvY6mW7HLP3VdgW2Ly/s1600/Add+Mustard+to+flap+Meat+2.75.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj15iJy454l6m8dZ4VWdaUQtibJM_QYOCkH2capZDgEwg3qTPYDezoDbROGB_mkMNj6TX8stN6GBM9lZjDG4_8QZqb3qNPTgokVKtvYw-4tGP0QLsBj1RusVDECNEUvY6mW7HLP3VdgW2Ly/s1600/Add+Mustard+to+flap+Meat+2.75.jpg" height="297" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Mustard on flap meat</span></td></tr>
</tbody></table>
</span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><span class="st"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBRkeSjMsjxuEyC7cwvqmsQW7zYSN_yN7Z6KBCrlB5hpo-Wvd7wiRk8dVnXipGwAOOqyF2YZnPWzQtutd5YrPa-Y5fMwMSBLr0-vLt0r3DCcbIEADZhXsdd_ZjrIRK7vJoCeluh1XbpsN0/s1600/Drizzle+Mustard+on+Ribs+2.75.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBRkeSjMsjxuEyC7cwvqmsQW7zYSN_yN7Z6KBCrlB5hpo-Wvd7wiRk8dVnXipGwAOOqyF2YZnPWzQtutd5YrPa-Y5fMwMSBLr0-vLt0r3DCcbIEADZhXsdd_ZjrIRK7vJoCeluh1XbpsN0/s1600/Drizzle+Mustard+on+Ribs+2.75.jpg" height="297" width="400" /></a></span></span></div>
<br />
<span style="font-size: large;"><span class="st">The ribs will need to be rinsed and dried with paper towels before moving on. I like to add a layer of yellow mustard to the ribs to hold the barbecue rub. Using a pastry brush, spread a nice layer of the mustard and then a generous dusting of your favorite rub.<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9tsKPq46UKL9U_uybEXuwmMWfJzpyuj4g1Ri2J7a8skWfvUEI4LljPKH9xM6ppyjLIMs6Iu4LS8eyyHW_FQxEEOaMjAZsHxZFtEfoop44MUThkhEJjog2VxPPFFOQ6eQ_-GI_pPTEfkGD/s1600/Mix+mustard+with+flap+2.75.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9tsKPq46UKL9U_uybEXuwmMWfJzpyuj4g1Ri2J7a8skWfvUEI4LljPKH9xM6ppyjLIMs6Iu4LS8eyyHW_FQxEEOaMjAZsHxZFtEfoop44MUThkhEJjog2VxPPFFOQ6eQ_-GI_pPTEfkGD/s1600/Mix+mustard+with+flap+2.75.jpg" height="297" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Mustard mixed into flap meat</span></td></tr>
</tbody></table>
</span></span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYouyIR16sqKVg_NHQiET-zauau9xbGagrg6SLzhv58vEcIOgF8WaKgMRMb_BWDASZNdA1nE9YNO2o1aCm2Ztl_At_UNXLzZzKSW8wCJDgt7NKuhXbmA7rgMa4rV8SUVZivLram1vw7iFK/s1600/Slather+Mustard+on+ribs+2.75.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYouyIR16sqKVg_NHQiET-zauau9xbGagrg6SLzhv58vEcIOgF8WaKgMRMb_BWDASZNdA1nE9YNO2o1aCm2Ztl_At_UNXLzZzKSW8wCJDgt7NKuhXbmA7rgMa4rV8SUVZivLram1vw7iFK/s1600/Slather+Mustard+on+ribs+2.75.jpg" height="297" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Don't be shy you'll never taste it</span></td></tr>
</tbody></table>
<span style="font-size: large;"><span class="st">Once the ribs are dusted in BBQ rub, cover the ribs with plastic wrap or foil and allow the mustard and rub to get cozy with your ribs. This alone time together will start the process of building a dry crust on the ribs.<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfIZZGI2ZRu6-FnN0MU_253uEEdoue26IvW_2oGrfrPGz2TY4-UoaY1PGVTBrIKE72_VwPaUs2TefEn3HwB4RC5L0D1ttstxwBJ-2sGpNZv0sAa-UUKHS7c8Q1lKmmqQf4srJp4ZcNCARG/s1600/Ribs+Ready+to+cook+2.75.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfIZZGI2ZRu6-FnN0MU_253uEEdoue26IvW_2oGrfrPGz2TY4-UoaY1PGVTBrIKE72_VwPaUs2TefEn3HwB4RC5L0D1ttstxwBJ-2sGpNZv0sAa-UUKHS7c8Q1lKmmqQf4srJp4ZcNCARG/s1600/Ribs+Ready+to+cook+2.75.jpg" height="297" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Your ribs are ready to get friendly with your oven</span></td></tr>
</tbody></table>
</span></span><br />
<div class="MsoNormal">
<span style="font-size: large;"><span class="st">For the purpose of this project I opted to use my kitchen oven over the outside grill, so that I had more control over the heat and the test. I set the oven to</span> 325°F. Once the ribs are generously dusted in BBQ rub, place the ribs bone side down on a baking sheet lined with foil or parchment paper, making cleanup easier when finished.</span></div>
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<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGjIbfDBx-owoW1KGz9SBblKKV449cT6G1CZpF01ebSPFS2aBYNK73ncU-DjtvoXtvsCB0r3GCai0VHkoU2s47hthpSt1EUFnbGud2c7o9ggm25o6n5rjp4FehLNt1CpbkTgA4OGsCsAp3/s1600/Rib+meat+drawing+back+on+bone+2.75.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGjIbfDBx-owoW1KGz9SBblKKV449cT6G1CZpF01ebSPFS2aBYNK73ncU-DjtvoXtvsCB0r3GCai0VHkoU2s47hthpSt1EUFnbGud2c7o9ggm25o6n5rjp4FehLNt1CpbkTgA4OGsCsAp3/s1600/Rib+meat+drawing+back+on+bone+2.75.jpg" height="297" width="400" /></a></span></div>
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<span style="font-size: large;">Place the ribs on the center rack of the oven and place your flap meat on the top rack. After 15 minutes, remove the ribs and flap meat from the oven and brush both sides with the mop. Return the ribs and flap meat to the oven. Baste the ribs every 15 minutes to keep them moist. The flap meat should be done in 30-45 minutes. When the meat starts drawing back on the bones (about 3 hours), mop one more time and lightly dust ribs with BBQ rub. Cover with foil and return to oven for 30 more minutes.<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGme1e3BY0ZeoLAVze2FNIZnk7pShoeKfWhF9GF-NlB6SYCsdBRC_0NefqtmZ-4QPBaOqtX3_pdKepmf2pWy6rW4Bud9NToUlx-SsoUDHmsEa6ulL6XnwtLSytRDlvzffTm7pyJhOfvDrI/s1600/Ribs+Done+2.75.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGme1e3BY0ZeoLAVze2FNIZnk7pShoeKfWhF9GF-NlB6SYCsdBRC_0NefqtmZ-4QPBaOqtX3_pdKepmf2pWy6rW4Bud9NToUlx-SsoUDHmsEa6ulL6XnwtLSytRDlvzffTm7pyJhOfvDrI/s1600/Ribs+Done+2.75.jpg" height="297" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yummy</td></tr>
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The ribs are ready to eat now. Serve with cornbread, coleslaw or potato salad, and baked beans. It was time to do our blind tasting. </span></div>
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<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheoBH0yQ4rOOcz1un2L2RQHqyZ_nQtTG21oTfMmilZrRgXuIya8sQ2Yb3vCvxzh-NuKpt83lTgRegBCqOz1ZQfRjerrxtjrqICRFK6tR8a84csv9FZHV-2Cq-OUkLqzoRwd23riy2404D-/s1600/Serve+2+ribs+2.75.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheoBH0yQ4rOOcz1un2L2RQHqyZ_nQtTG21oTfMmilZrRgXuIya8sQ2Yb3vCvxzh-NuKpt83lTgRegBCqOz1ZQfRjerrxtjrqICRFK6tR8a84csv9FZHV-2Cq-OUkLqzoRwd23riy2404D-/s1600/Serve+2+ribs+2.75.jpg" height="246" width="320" /></a></span></div>
<span style="font-size: large;">For this tasting we gave each person two ribs with a rub from each of our four competitors. We also gave each person a cup of sauce from each competitor. One rib was eaten with just the dry rub and the other with sauce. Since my brother did not have a sauce to go with his rub, we used </span><span style="font-size: large;"><span style="font-size: large;"><span class="st"><span class="st">Bulls Eye</span></span></span><span style="font-size: large;"><span class="st"><span class="st"> BBQ Sauce</span></span></span></span><span style="font-size: large;"><span style="font-size: large;"><span class="st"><span class="st"><span style="font-size: large;"><span style="font-size: large;"><span class="st"><span class="st">, </span></span></span><span style="font-size: large;"><span class="st"><span class="st"><span style="font-size: large;"><span class="st"><span class="st">Memphis Style. <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcas65xs16oxYpWdq35R5Zpka1DXuBFlfUy34NaHYouQrBJ9I5uvt20V-p0NpDlqCcPCsddNf3hdQzjVyVsBE9Mhwp8ZnYLE7WEZ3DrxhnCNxJMGgKXX1GbkRr6rmWyGIdao0VPIbNNOin/s1600/4+sauces+2.75.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcas65xs16oxYpWdq35R5Zpka1DXuBFlfUy34NaHYouQrBJ9I5uvt20V-p0NpDlqCcPCsddNf3hdQzjVyVsBE9Mhwp8ZnYLE7WEZ3DrxhnCNxJMGgKXX1GbkRr6rmWyGIdao0VPIbNNOin/s1600/4+sauces+2.75.jpg" height="297" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Four different barbecue sauces</span></td></tr>
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</span></span></span></span></span></span></span></span></span></span></span> When evaluating the results, we discovered a flaw in the test. When it came to <span class="st">Rendezvous Barbecue Sauce, none of us liked it, because it was way to hot. Upon closer inspection we discovered that the label said "HOT." Since none of the other sauces were hot, this was not a fair comparison. We all felt that the Corky's rub was good and did not mask the actual flavor of the ribs. On the other hand we all selected my brothers "top secret" rub as our favorite.<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfg82Zz3fw8AdUt0OBksLUnOdnSLVNc27_Z2VlmOwJNJfpnHrXvL6nY-HyYy36uy5CfDEywdpeL9SfICOkVnwHIqBHcyb5b1EFN0ukz3ezfaJaI0pm2OXdyjicLGdAtPoGGb0KzDG0-zrC/s1600/grocery+store+bbq+sauces+2.75.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfg82Zz3fw8AdUt0OBksLUnOdnSLVNc27_Z2VlmOwJNJfpnHrXvL6nY-HyYy36uy5CfDEywdpeL9SfICOkVnwHIqBHcyb5b1EFN0ukz3ezfaJaI0pm2OXdyjicLGdAtPoGGb0KzDG0-zrC/s1600/grocery+store+bbq+sauces+2.75.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">The choices for sauces are endless</span></td></tr>
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</span><br />
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<span style="font-size: large;"><span style="font-size: large;"><span class="st">When it came to sauces, to our suprise, the </span></span></span><span style="font-size: large;"><span style="font-size: large;"><span class="st"><span style="font-size: large;"><span style="font-size: large;"><span class="st"><span class="st">Bulls Eye</span></span></span><span style="font-size: large;"><span class="st"><span class="st"> BBQ Sauce</span></span></span></span></span></span><span style="font-size: large;"><span style="font-size: large;"><span class="st"><span class="st"><span style="font-size: large;"><span style="font-size: large;"><span class="st"><span class="st">, </span></span></span><span style="font-size: large;"><span class="st"><span class="st"><span style="font-size: large;"><span class="st"><span class="st">Memphis Style was our clear choice over the others. Really sauces are as individual as night and day, so pick the one that you like the best. I have to admit that having dry rub ribs made me rethink having any sauce on my ribs in the future. If you've never had a dry rub rib before, give it a try. If you live in the Memphis area, you can get these famous ribs already cooked in your local grocery store.</span></span></span></span></span></span></span></span></span></span></span></span><br />
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<span style="font-size: large;"><span style="font-size: large;"><span class="st"><span style="font-size: large;"><span class="st"><span class="st"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvHfS8OjmeIAyO7jrhp8BVsflrxJdjgF88GXQiK6zxHG1K49TWunME_tIBxBAmoDs4qEyhxr3aabmiytSNiPzKOfnszT_0PuXDImNttLeF7w8Y3XUuZNUsT7-wUF4pOyC-2Ta8eb_W2_9u/s1600/Ribs+to+go+12.99+lb+2.75.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvHfS8OjmeIAyO7jrhp8BVsflrxJdjgF88GXQiK6zxHG1K49TWunME_tIBxBAmoDs4qEyhxr3aabmiytSNiPzKOfnszT_0PuXDImNttLeF7w8Y3XUuZNUsT7-wUF4pOyC-2Ta8eb_W2_9u/s1600/Ribs+to+go+12.99+lb+2.75.jpg" height="400" width="348" /></a></span></span></span></span></span></span></div>
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<span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span class="st"><span class="st"><span style="font-size: large;"><span style="font-size: large;"><span class="st"><span class="st"><span style="font-size: large;"><span class="st"><span class="st">Here our results:</span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span class="st"><span class="st"><span style="font-size: large;"><span style="font-size: large;"><span class="st"><span class="st"><span style="font-size: large;"><span class="st"><span class="st">#1. Rendezvous: None of us really cared for the rub. The sauce was too hot for our taste, hiding the taste of the rib completely. </span></span></span></span></span></span></span></span></span></span></span></span><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span class="st"><span class="st"><span style="font-size: large;"><span style="font-size: large;"><span class="st"><span class="st"><span style="font-size: large;"><span class="st"><span class="st"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span class="st"><span class="st"><span style="font-size: large;"><span style="font-size: large;"><span class="st"><span class="st"><span style="font-size: large;"><span class="st"><span class="st">The </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span class="st"><span class="st"><span style="font-size: large;"><span style="font-size: large;"><span class="st"><span class="st"><span style="font-size: large;"><span class="st"><span class="st"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span class="st"><span class="st"><span style="font-size: large;"><span style="font-size: large;"><span class="st"><span class="st"><span style="font-size: large;"><span class="st"><span class="st">Rendezvous sauce should be given a second look, trying their regular or mild sauce next time, which </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span>might have changed our opinion. </span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span class="st"><span class="st"><span style="font-size: large;"><span style="font-size: large;"><span class="st"><span class="st"><span style="font-size: large;"><span class="st"><span class="st">#2. Corky's: We all liked the rub and found that the rub did not hide the flavor of the ribs. The sauce was good, but not our first choice.</span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span class="st"><span class="st"><span style="font-size: large;"><span style="font-size: large;"><span class="st"><span class="st"><span style="font-size: large;"><span class="st"><span class="st">#3. The Germantown Commissary: We all thought that the rub was good. As for the sauce it had a molasses aftertaste, so not our favorite.</span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span class="st"><span class="st"><span style="font-size: large;"><span style="font-size: large;"><span class="st"><span class="st"><span style="font-size: large;"><span class="st"><span class="st">#4. Brother Bob's rub was our unanimous winner for the rub, unfortunately he's not giving out the recipe just yet. We had to improvise for the fourth sauce, Bull's Eye, Memphis style BBQ sauce. Believe it or not that it was our sauce winner.</span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span class="st"><span class="st"><span style="font-size: large;"><span style="font-size: large;"><span class="st"><span class="st"><span style="font-size: large;"><span class="st"><span class="st"><b>NOTE:</b> This was not a scientific study and really reflects the opinion of three Yankee's from the Midwest. </span></span></span></span></span></span></span></span></span></span></span></span><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span class="st"><span class="st"><span style="font-size: large;"><span style="font-size: large;"><span class="st"><span class="st"><span style="font-size: large;"><span class="st"><span class="st">I would suggest that if ever in Memphis go to these places, listen to amazing blues, and try the ribs (wet and dry) in every place that you can find.</span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span class="st"><span class="st"><span style="font-size: large;"><span style="font-size: large;"><span class="st"><span class="st"><span style="font-size: large;"><span class="st"><span class="st">I think that using St. Louis Style Spareribs for this test opened my eyes to a choice of ribs that I never tried before. Yes, they require a little more prep work, but the end result is amazing and less than half the cost of baby backs. </span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span class="st"><span class="st"><span style="font-size: large;"><span style="font-size: large;"><span class="st"><span class="st"><span style="font-size: large;"><span class="st"><span class="st">The actual preparation of the ribs took about a half hour. The cooking took about three hours in a </span></span></span></span></span></span></span></span></span></span></span></span><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span class="st"><span class="st"><span style="font-size: large;"><span style="font-size: large;"><span class="st"><span class="st"><span style="font-size: large;"><span class="st"><span class="st"><span style="font-size: large;">325°F oven. By adding a little smoke to the mop sauce, most people wouldn't know that they were not cooked on the grill. </span> </span></span></span></span></span></span></span></span></span></span></span></span></div>
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<span style="font-size: large;"><span class="st">Finally, if you have any comments on our test, the results, a BBQ rub, our BBQ sauce recipe of your own and would like to share them, please leave a comment below, or join this blog above. </span></span><br />
<span style="font-size: large;"><span class="st">As always, if there is some retro, or comfort food that you would like to see in this blog, leave as much information about it as possible. </span></span></div>
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<span style="font-size: large;"><span class="st"> </span> </span></div>
<span style="font-size: large;">© TMelle 2014 </span>The Retro Cooking Guyhttp://www.blogger.com/profile/15651409920124708016noreply@blogger.com0tag:blogger.com,1999:blog-1447869308121684572.post-80178342314126411982014-08-30T00:27:00.000-05:002014-08-30T00:27:26.921-05:00Labor Day - Barbecue Sausage & Cheese Plate<div style="text-align: justify;">
<span style="font-size: large;">Labor Day is rapidly approaching, signaling the end of another summer and barbeque season in the Midwest for most people. It seems like our summer really just began, after enduring one of the worst winter's that I can remember in a very long time. It is at this time of the year I often ask myself if it's time to become a "snowbird" and move to warmer climates during the winter months. <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE4vr5sNonEr_FDXLRdpLCrxRuhW0_wKrRMw3FU_jzNMe78YzmkYbTA3FknAWf7HyiXVKG4lQvtsVEfKXfNhdMyFyI_PgZDH_LDcYes9qiA-gChizQ_p7lOMlrW1SPf60c0dAs_ej9HahF/s1600/03.+Fall+Pumpkins+2.75.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE4vr5sNonEr_FDXLRdpLCrxRuhW0_wKrRMw3FU_jzNMe78YzmkYbTA3FknAWf7HyiXVKG4lQvtsVEfKXfNhdMyFyI_PgZDH_LDcYes9qiA-gChizQ_p7lOMlrW1SPf60c0dAs_ej9HahF/s1600/03.+Fall+Pumpkins+2.75.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Fall is coming</span></td></tr>
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As you may or may not know, my brother and sister-in-law have been living near Memphis, a.k.a. barbecue country, for well over 23 years. According to my brother, their son, who was two years old when they moved, is now a full blooded Southern Gentleman. Their daughter was 2 months old at the time and is now a full blooded Southern Belle. Hey, I thought we were German Irish!<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhszejbHCrNNBtV24qAdy-SqLzkqEwzX3T-eFTrxW62eVcwEcb_jAjP_UgBQpPmqR6V-WyajiIXlaIKOdTiPtyODcbwGUnRzObZlhKERARlSHyz1yPsUq4zQasOiR0RfZAl3plA6Twma9y0/s1600/04.+Cut+Cheese+Logs_2.75.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhszejbHCrNNBtV24qAdy-SqLzkqEwzX3T-eFTrxW62eVcwEcb_jAjP_UgBQpPmqR6V-WyajiIXlaIKOdTiPtyODcbwGUnRzObZlhKERARlSHyz1yPsUq4zQasOiR0RfZAl3plA6Twma9y0/s1600/04.+Cut+Cheese+Logs_2.75.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Cut up some cheese logs</span></td></tr>
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</span></div>
<div style="text-align: justify;">
<span style="font-size: large;">Having lived </span><span style="font-size: large;"><span style="font-size: large;">27 years as a Yankee</span> </span><span style="font-size: large;"><span style="font-size: large;">and 23 years as a rebel</span>, my brother now says that he's not as uptight as us Yankees. Who says I'm uptight? To say that he has </span><span style="font-size: large;"><span style="font-size: large;">barbecue sauce</span> in his blood would be an understatement. When writing about barbecue, I often have to rely on my brother's experience with "all things barbecue."<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRep8ZX2T17-1xR4uMggb1BepWM_rnaaaNIpLEz23IOPyPu-_WwbPJZ7ZHgu8Bb7V9fLQY7UIRmAn7LaWlqn4I8yDHNKz85ia4i9Sd-ToCnWXQZPlExTNKUKcY20P8wb9WrCEglINGNDD6/s1600/05.+Dill+Pickle+Spears+2.75.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRep8ZX2T17-1xR4uMggb1BepWM_rnaaaNIpLEz23IOPyPu-_WwbPJZ7ZHgu8Bb7V9fLQY7UIRmAn7LaWlqn4I8yDHNKz85ia4i9Sd-ToCnWXQZPlExTNKUKcY20P8wb9WrCEglINGNDD6/s1600/05.+Dill+Pickle+Spears+2.75.jpg" height="263" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">How about some dill pickle spears?</span></td></tr>
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<span style="font-size: large;">When my brother cooks anything from fried bologna, pork chops, pulled pork, to baby back ribs, he goes into the "low and slow" lifestyle. When I talk about barbecue tools I mean a good thermometer, some wood chips, charcoal, tongs, spatulas, a cooler, some sauces and rubs.<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9hsWlVH8vWDRpt-8i-mdRWaTmj7ObqhHazz_DLHfR5Mqrli0A9xlQER-5NEDZ5ofejUVd5RlrQrSvv04ri2l0kc8vTjr-S3xXuDYq3zM185VoIgOP9aRTDsTYssm7_hwfPD4nyNGsb6Ee/s1600/BBQ+Rubs+2.75.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9hsWlVH8vWDRpt-8i-mdRWaTmj7ObqhHazz_DLHfR5Mqrli0A9xlQER-5NEDZ5ofejUVd5RlrQrSvv04ri2l0kc8vTjr-S3xXuDYq3zM185VoIgOP9aRTDsTYssm7_hwfPD4nyNGsb6Ee/s1600/BBQ+Rubs+2.75.jpg" height="358" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;"><span style="font-size: small;">When in Rome you need a traditional rub, or make your own </span></span></td></tr>
</tbody></table>
When my brother talks about barbecue tools, he is generally talking about a cooler full of beer, a pitcher or two of sweet tea, a smoker loaded for a long, low and slow cooking process and some snacks. What snacks you ask? </span><span style="font-size: large;"><span style="font-size: large;">For starters, how about a sausage and cheese </span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAgXO4bUcdudZxX1dCnSd-0xz9YNzT4WUFy1siPFQ25hE9mTLsn3IENIgeNq5zfwLMj60yFmNyAJRKrmf29QN2MF8kjT9qXDpfsQt3quPRPWHmKEOOOcwcdMVNuaFqKJ7-iZoT5k3u6_MW/s1600/02.+Cut+Up+Smoked+Sausage++2.75.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAgXO4bUcdudZxX1dCnSd-0xz9YNzT4WUFy1siPFQ25hE9mTLsn3IENIgeNq5zfwLMj60yFmNyAJRKrmf29QN2MF8kjT9qXDpfsQt3quPRPWHmKEOOOcwcdMVNuaFqKJ7-iZoT5k3u6_MW/s1600/02.+Cut+Up+Smoked+Sausage++2.75.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Let's cut up some smoked sausage</span></td></tr>
</tbody></table>
</span></div>
<div style="text-align: justify;">
<span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">plate,</span></span> or pulled pork nachos and cheese with BBQ sauce? This brings me to the purpose of this post. What in the hell is a sausage and cheese plate? I didn't know either. Apparently the sausage and cheese plate is a Memphis tradition.<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxwB7CyeTms9lcBE61nMi7BAgCz_dCGviwlZPCclxy3Wabq6TxFyuTjZeYp5X4YYSUiuN1l65Pl7TSO5aDOOBNxN4gj5kUEwIGywS1agbBB-Qu4t4SeWA_EFqSSknp0wnz0n4Lr9xalDGg/s1600/08+Sausage+in+pan+2.75.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxwB7CyeTms9lcBE61nMi7BAgCz_dCGviwlZPCclxy3Wabq6TxFyuTjZeYp5X4YYSUiuN1l65Pl7TSO5aDOOBNxN4gj5kUEwIGywS1agbBB-Qu4t4SeWA_EFqSSknp0wnz0n4Lr9xalDGg/s1600/08+Sausage+in+pan+2.75.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Cook up some sausages and dust with barbecue rub</span></td></tr>
</tbody></table>
</span></div>
<div style="text-align: justify;">
<span style="font-size: large;">When it comes to who has the best barbecue, there is no real answer, because it really depends on how you like your barbecue. Wet, dry, sweet, tangy, hot and spicy, the possibilities are endless without leaving the state of Tennessee. Depending on who you talk to about the best BBQ in Memphis, the answer just might be Charlie Vergos' Rendezvous, Corky's BBQ, Central BBQ, Cozy Corner, or the Germantown Commissary,</span><span style="font-weight: normal;"><span style="font-size: large;"> </span></span><span style="font-size: large;">just to name a few. The one thing they all have in common is the sausage and cheese plate for starters.<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWSDNJ62aHebb9FUJ-dgl8CXxMu5Z0YKHkpDh_uhhgwnZceGRHWLwCwUMxWM4apf_IPdvGT1Es4o4utReKXtXhUbvnOzUKVY5-3lnTFUayoF-qWUaQB3egjFeiRmEvUshSu6Qu7hzbIH2s/s1600/11.+Sausage+in+pan+add+bbq+rub+2.75.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWSDNJ62aHebb9FUJ-dgl8CXxMu5Z0YKHkpDh_uhhgwnZceGRHWLwCwUMxWM4apf_IPdvGT1Es4o4utReKXtXhUbvnOzUKVY5-3lnTFUayoF-qWUaQB3egjFeiRmEvUshSu6Qu7hzbIH2s/s1600/11.+Sausage+in+pan+add+bbq+rub+2.75.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Smoked sausage dusted in BBQ rub</span></td></tr>
</tbody></table>
</span></div>
<div style="text-align: justify;">
<span style="font-size: large;">I asked my brother for a picture that I could use as a reference </span><span style="font-size: large;"><span style="font-size: large;">to make the sausage and cheese plate</span>. He sent me a couple of different pictures, although I only needed one. <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC2a40y3ZvbOhrOPS7gauRyQVaiv7719ROef2b4x3YFQt2qUJ261fBSH49JBuTtGsplYGtVmOZPHWMWCf0QDGlizQl8ReSHeKJ_kRVm0QU8mDxdFAKuKbiUl-m52GqewwDCXXowfd8MnGV/s1600/Rendezvous+Sausage+Cheese+Plate+2.75.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC2a40y3ZvbOhrOPS7gauRyQVaiv7719ROef2b4x3YFQt2qUJ261fBSH49JBuTtGsplYGtVmOZPHWMWCf0QDGlizQl8ReSHeKJ_kRVm0QU8mDxdFAKuKbiUl-m52GqewwDCXXowfd8MnGV/s1600/Rendezvous+Sausage+Cheese+Plate+2.75.jpg" height="298" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">I can make this better</span></td></tr>
</tbody></table>
What goes on this plate other than the sausage and cheese is where they vary. Almost all have dill pickle spears, one or more types of cheese cubes or logs and Greek </span><span style="font-size: large;"><span class="st">pepperoncini. From there you can add green </span>olives, seedless grapes and of course saltines. To make it true Memphis style, you just have to dust the plate liberally with BBQ dry rub, and serve it with a bowl of your favorite barbecue sauce.</span><br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<span style="font-size: large;">A barbecue restaurant has some deep history to live up to and generally are not a </span><span style="font-size: large;"><span class="st">fancy schmancy</span> fine dining affair. In my opinion the love of barbecue is more of an addiction that somehow just doesn't taste the same if served in an upscale restaurant. </span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8F8qrpHaxfLTgx7vuvUj5E3pDIAPKfwyKDQNoBSYjX1PgYOWHmF-FU4MAY0OVsFHilNgY8C0x9zm0btLeG1e16am13YWR7EjhUG3SdUJefGbt31HxgaK3yrQ3mIxZviyCAKQWd0173ncl/s1600/06.+BBQ+Sauce+Bobs+BBQ+Rub+2.75.jpg" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8F8qrpHaxfLTgx7vuvUj5E3pDIAPKfwyKDQNoBSYjX1PgYOWHmF-FU4MAY0OVsFHilNgY8C0x9zm0btLeG1e16am13YWR7EjhUG3SdUJefGbt31HxgaK3yrQ3mIxZviyCAKQWd0173ncl/s1600/06.+BBQ+Sauce+Bobs+BBQ+Rub+2.75.jpg" height="300" width="400" /></a></span></div>
<br />
<span style="font-size: large;">For my first attempt at making a Memphis style sausage and cheese plate, I decided on using</span><span style="font-size: large;"><span style="font-weight: normal;"> "Eckrich Skinless, Original Smoked Sausage," cooked in some apple juice and onions. The apple juice and onions adds a nice </span></span><span style="font-size: large;"><span style="font-weight: normal;"><span class="st">caramelization </span>to the sausages and enhances the overall flavor. For the pickle component, I chose </span></span><span style="font-size: large;"><span style="font-weight: normal;"><span style="font-size: large;">Claussen brand dill pickle spears. </span></span></span><span style="font-size: large;"><span style="font-weight: normal;"><span style="font-size: large;"><span style="font-size: large;">Finally, for the cheese I just had to use</span></span></span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4SqePp3SPZmbNGnGTOzFfusW_xeBw0nNNtoGcwkOj14Q5XMhFU6WCStd2QVkdwxs1MjoxQO_YK6qkDHW_f5MGmv5RUbsyokjCzYJTugPluSRiVCFfNj871RVNaqum2gRbosF97ncZyxUc/s1600/Sausage+cheese+plate+angle+serve+2.75.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4SqePp3SPZmbNGnGTOzFfusW_xeBw0nNNtoGcwkOj14Q5XMhFU6WCStd2QVkdwxs1MjoxQO_YK6qkDHW_f5MGmv5RUbsyokjCzYJTugPluSRiVCFfNj871RVNaqum2gRbosF97ncZyxUc/s1600/Sausage+cheese+plate+angle+serve+2.75.jpg" height="285" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;"><span style="font-size: small;">My version of a sausage and cheese platter. </span></span></td></tr>
</tbody></table>
Wisconsin cheddar and </span><span style="font-size: large;"><span class="st">Monterey Jack, </span>from our neighbors to the north. Of course I held back a little bit on the rub, having never tasted an authentic sausage and cheese plate. Served up with some saltine crackers, this really is an appetizer that works well with barbecue. As my brother said, it really is a great appetizer when tending the barbecue, or any </span><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span style="line-height: 115%;">time really.</span></span></span><span style="font-size: 14.0pt;"><span style="font-size: large;"> So brew up some sweet</span></span></div>
<div style="text-align: justify;">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOeVhZLVJdm6t1bajIAdDNdGxAuhyphenhyphen8IjQjGQ0ae__d-qKF5nTYhyphenhyphen8kt8laei-AyAMDVJFqnL1QWiohY2yG-QlUF8adRDPsU56ON6kU6gOHVVNxqvOU1TfTtjYmomc0OIku8-3gSH237-qu/s1600/Solar+Ice+Tea+Done+1+half+gal+2.75.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOeVhZLVJdm6t1bajIAdDNdGxAuhyphenhyphen8IjQjGQ0ae__d-qKF5nTYhyphenhyphen8kt8laei-AyAMDVJFqnL1QWiohY2yG-QlUF8adRDPsU56ON6kU6gOHVVNxqvOU1TfTtjYmomc0OIku8-3gSH237-qu/s1600/Solar+Ice+Tea+Done+1+half+gal+2.75.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Sweet sun tea y'all</span></td></tr>
</tbody></table>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 14.0pt;"><span style="font-size: large;"><span style="font-size: 14.0pt;"><span style="font-size: large;">tea </span></span>and as they say down yonder, "y'all put some South in your mouth."</span></span></div>
<span style="font-size: large;">If you have any traditional Labor Day recipes, or Memphis style barbecue appetizer recipes to share, please leave them in the comment section below. I'm especially interested in the pulled pork nacho cheese platter, or the fascination with deep-fried bologna.<br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW7yBqHupJ1LaqIhjE0NafHATWXZBLmDcFk64dbxnYM2Mw9SHfMLWE-KNRWltNOYN3DzelHzpdYeO4WuNRW_bXkt57KQjRIqeFNX18NGsCQIqFd7dAf7veglNpIYNmaAh97_ULvVa52uoK/s1600/Deep+Fried+BBQ+Bologna+3_2.75.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW7yBqHupJ1LaqIhjE0NafHATWXZBLmDcFk64dbxnYM2Mw9SHfMLWE-KNRWltNOYN3DzelHzpdYeO4WuNRW_bXkt57KQjRIqeFNX18NGsCQIqFd7dAf7veglNpIYNmaAh97_ULvVa52uoK/s1600/Deep+Fried+BBQ+Bologna+3_2.75.jpg" height="400" width="393" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Fried Bologna</span></td></tr>
</tbody></table>
</span><br />
<span style="font-size: large;">I want to thank my readers, whoever they are since I am also celebrating reaching 50,000 page views. So that you don't miss a single post in the future, why not sign up to follow this blog at the top right of this page.</span><br />
<span style="font-size: large;"> </span><br />
<span style="font-size: large;"> </span><br />
<span style="font-size: large;">© TMelle 2014</span></div>
The Retro Cooking Guyhttp://www.blogger.com/profile/15651409920124708016noreply@blogger.com0tag:blogger.com,1999:blog-1447869308121684572.post-14742297051338559302014-08-20T00:28:00.000-05:002014-08-27T22:34:37.403-05:00Party Favorites - Shrimp Shooters<div style="text-align: justify;">
<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">I can't believe that I am approaching a milestone on this blog. As I come closer to reaching that 50,000 page views, only 10 people have signed up to follow this blog. What's up with that? I know that many of the same people are visiting each and every month, but don't sign up for one reason or another. I have expected more comments, positive or negative, and hopefully suggestions for future posts. So if you like this blog why not sign up? It's free. </span><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAFoAurRB4D3zv-JvHjByszhVL5QSBT5F1b6eKWc3v6o-JhsTwLhyhUKgEUn53iRK8g3gQFFvBC_AHdkOiHf8iO-wI-3IcNumuU2vn8kdxC7Nlr3psvpqtfx5-l_zQ9o54SviBpijO09sD/s1600/Shrimp+Shooter+serve_2.75.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAFoAurRB4D3zv-JvHjByszhVL5QSBT5F1b6eKWc3v6o-JhsTwLhyhUKgEUn53iRK8g3gQFFvBC_AHdkOiHf8iO-wI-3IcNumuU2vn8kdxC7Nlr3psvpqtfx5-l_zQ9o54SviBpijO09sD/s1600/Shrimp+Shooter+serve_2.75.jpg" height="317" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Shrimp Shooters</span></td></tr>
</tbody></table>
</span></div>
<div style="text-align: justify;">
<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">This month I've decided to stay in the wonderful world of seafood, both off and on the grill. Several years ago my wife and I attended a wedding, where the waiters were passing <span class="st">hors d'oeuvres during the cocktail hour</span>. One of them was a tray of shrimp shooters, neatly prepared in shot glasses. In case you haven't guessed it, I just love shrimp. Any kind of shrimp. If you're having a party and looking for a starter with a certain "wow factor," then shrimp shooters are for you.</span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqSp6NshQu0GERIB9BXm4u546leT8GbnFlYsSNrPAv76cAe0mSiNNygzsgt2iB3wX9k1nGR86_nxW5llKJg1pjwILm16PpkwDWA0bP6383WyAP_lZUwUxvMQgn_dJt6r4ukx-pd-FZqsDR/s1600/Shrimp+Cocktail+2.75.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqSp6NshQu0GERIB9BXm4u546leT8GbnFlYsSNrPAv76cAe0mSiNNygzsgt2iB3wX9k1nGR86_nxW5llKJg1pjwILm16PpkwDWA0bP6383WyAP_lZUwUxvMQgn_dJt6r4ukx-pd-FZqsDR/s1600/Shrimp+Cocktail+2.75.jpg" height="287" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Traditional Shrimp Cocktail</span></td></tr>
</tbody></table>
</span></div>
<div style="text-align: justify;">
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<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">You're going to need some shot glasses. How many you need depends
on the number of guests you are having. You can buy plastic ones at your local party supply
store, or rent real shot glasses. I prefer
glass over plastic, strictly from a recycling point of view. If you just put
out trays of shrimp and cocktail sauce, your guests will descend on the table
like vultures. </span></span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Make or buy some cocktail sauce</span></td></tr>
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</span></span><span style="font-size: large;"><span style="font-family: "Times New Roman","serif";">
</span><span style="font-family: Times,"Times New Roman",serif;">By controlling the portion size and keeping them moving, you will reduce your
costs considerably, while creating a lasting impression with your guests. Our
children recently threw an anniversary party for us. Of the many appetizers
they served, I immediately went after the shrimp shooters, as did many other
people.</span></span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Times New Roman","serif";">Fill the bottom of the shot glasses with shredded lettuce (optional)</span></td></tr>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">Divide
the lettuce or frisée evenly in each shot glass. Place a tablespoon or more of
the cocktail sauce on top. If no lettuce, just cocktail sauce divided evenly.</span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmX-LVWWxiBInKG-6VuMCiGfIsthfjyEZkfyqxtyzbuuwFkIpn8t23R7wGoEU2Cf9Ld2_W-MBe0RMVHBV1U_I68SIVvF-ora5FzqiiAFBHcgoIgHMgWQYjNl5OxodO6LkI_qbDk4ivHxhB/s1600/03.+Shrimp+Shooter+Lettuce+sauce+in+glass2.75.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmX-LVWWxiBInKG-6VuMCiGfIsthfjyEZkfyqxtyzbuuwFkIpn8t23R7wGoEU2Cf9Ld2_W-MBe0RMVHBV1U_I68SIVvF-ora5FzqiiAFBHcgoIgHMgWQYjNl5OxodO6LkI_qbDk4ivHxhB/s1600/03.+Shrimp+Shooter+Lettuce+sauce+in+glass2.75.jpg" height="266" width="400" /></a></span></div>
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<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span style="line-height: 115%;">Place some large tail on,
cooked, peeled and deveined shrimp on the edge of each shot glass and drizzle the
lemon juice on top. Garnish each shooter with a lemon wedge.
Cover and chill until needed.</span></span></span></div>
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<tr><td class="tr-caption" style="text-align: center;">This is starting to look real good </td></tr>
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<![endif]--><span style="font-size: large;"><span style="font-family: "Times New Roman","serif";">Since the shrimp shooters are an appetizer,
figure about 2-3 per person. This is assuming that you are serving other
appetizers.<span style="font-family: Times,"Times New Roman",serif;"> </span>As an alternative, you can first grill
some shrimp, lightly dusted with your favorite BBQ rub, a trick I learned from
my brother. Skewer the shrimp on metal, or wooden skewers. If you use wooden
skewers, soak them in water for about 30 minutes before using them. Place the
shrimp skewers on the grill for 2 to 4 minutes per side, or until prawns become
opaque. Don't over cook them. Remove from the grill and allow to cool before
placing them into the shot glasses. Another alternative, use BBQ sauce. </span></span></div>
<span style="font-size: 18.0pt;"><span style="font-family: "Times New Roman","serif";"><span style="mso-spacerun: yes;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: 18.0pt;"><span style="font-family: "Times New Roman","serif";"><span style="mso-spacerun: yes;"><span style="font-size: small;">BBQ Grilled Shrimp</span></span></span></span></td></tr>
</tbody></table>
</span></span></span><br />
<div class="MsoNoSpacing" style="text-align: justify;">
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: large;"><span style="font-family: "Times","serif";">While waiting for shrimp to cool slightly, fill 8
shot glasses about halfway full with sauce. Place 1 shrimp in each shot glass,
tail sticking out. Garnish with a lemon peel twist.</span></span></div>
</div>
<span style="font-size: large;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs6g0q07_2_gy0Qk8IjWDWvSMrhhMDurVKeISlreHHaB9bMR8GIeeb6j9wbKO4eAa7qyHd2HWIe1iEkWabIQiFde6CLnJfauYNBvoI0p5r0O-19ABqLUPiLyznY4IpUtTsF5BZCLL-koh_/s1600/Shrimp+shooters+2.75.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs6g0q07_2_gy0Qk8IjWDWvSMrhhMDurVKeISlreHHaB9bMR8GIeeb6j9wbKO4eAa7qyHd2HWIe1iEkWabIQiFde6CLnJfauYNBvoI0p5r0O-19ABqLUPiLyznY4IpUtTsF5BZCLL-koh_/s1600/Shrimp+shooters+2.75.jpg" height="288" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Get them while you can</span></td></tr>
</tbody></table>
</span><br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<span style="font-size: large;">© TMelle 2014</span>The Retro Cooking Guyhttp://www.blogger.com/profile/15651409920124708016noreply@blogger.com0tag:blogger.com,1999:blog-1447869308121684572.post-36536838205568707612014-07-30T14:00:00.001-05:002014-07-30T14:00:49.600-05:00Citrus Grilled Salmon with Orange Vinaigrette<div style="text-align: justify;">
<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">I received some comments lately stating that I only post recipes with meat on this blog. I decided to throw some salmon on the grill for those non-meat carnivores, like my sister-in-law who came to visit us last weekend. She eats fish but doesn't like meat. My wife and her sister asked me to grill some salmon. I decided on making a citrus grilled salmon. It can be made using salmon steaks or fillets. </span><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj_8pUAJQ3tyYaq3n2Zx2ryXofEnTMpMs0tyrvMaW-snMV7t-C8AirOmrSomOs-mwXR-KHupe-gKhPAebFsakBMcY2uXvXRTbDoOrLl4PAy9lBWQwXnycLiW16xHTWRmmcF-tISB0-rScB/s1600/03.+Salmon+Filet+2.75.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj_8pUAJQ3tyYaq3n2Zx2ryXofEnTMpMs0tyrvMaW-snMV7t-C8AirOmrSomOs-mwXR-KHupe-gKhPAebFsakBMcY2uXvXRTbDoOrLl4PAy9lBWQwXnycLiW16xHTWRmmcF-tISB0-rScB/s1600/03.+Salmon+Filet+2.75.jpg" height="283" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Salmon fillet</span></td></tr>
</tbody></table>
</span></div>
<div style="text-align: justify;">
<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span class="st">This recipe was actually inspired by my neighbor who, many years ago, recommended </span></span></span><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span class="st"><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span class="st">a restaurant on Navy Pier in Chicago. He also recommended </span></span></span>I order a grilled salmon fillet with baby spinach and fresh oranges. This was not on the menu but he told me they would make it to my specifications.</span></span></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYUeVOPCQE7ByXK-uzxdMdfVWd1gaCXnMDKD79MAyHsUQVfbuaBxCrh-EvxAcwnxlKQIU5kONKgbf0DKLQfpOb3MMYZsLQRo26T_XStqExQJyvDAwukNMIlC8iCLcdWWngr9vyHMl8-dPg/s1600/Four+salmon+steaks.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYUeVOPCQE7ByXK-uzxdMdfVWd1gaCXnMDKD79MAyHsUQVfbuaBxCrh-EvxAcwnxlKQIU5kONKgbf0DKLQfpOb3MMYZsLQRo26T_XStqExQJyvDAwukNMIlC8iCLcdWWngr9vyHMl8-dPg/s1600/Four+salmon+steaks.jpg" height="278" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Perhaps you prefer steaks</span></td></tr>
</tbody></table>
<div style="text-align: justify;">
<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span class="st">INGREDIENTS </span></span></span></div>
<div style="text-align: justify;">
<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span class="st">2-4-6 oz. salmon fillets or steaks, room temp<br />Sea salt to taste<br />fresh cracked black pepper </span></span></span><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span class="st">to taste </span></span></span></div>
<div style="text-align: justify;">
<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span class="st">1-10 oz. bag fresh baby spinach <br />1 small shallot, minced</span></span></span></div>
<div style="text-align: justify;">
<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span class="st">1 small tomato, diced</span></span></span></div>
<div style="text-align: justify;">
<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span class="st">2-4 whole eggs, hard boiled, peeled, sliced or quartered</span></span></span><br />
<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span class="st">Olive oil</span></span></span><br />
<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span class="st">2 tablespoons butter, melted, for grilling </span></span></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfGL-k8I8mZVcsPBTUU9KU5wycu6YttX8eSjsc9XsdDIg2c4uU2xnMu9uXsQV8STEI-E070reekSnNd9tO3uXycErcJL8AT04eauRJbuIeZV8FfkuCb6VHwlXaL1WeIrPZ2klaw2NjHFOl/s1600/03.+Lemon+Salmon+Prep+2.75.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfGL-k8I8mZVcsPBTUU9KU5wycu6YttX8eSjsc9XsdDIg2c4uU2xnMu9uXsQV8STEI-E070reekSnNd9tO3uXycErcJL8AT04eauRJbuIeZV8FfkuCb6VHwlXaL1WeIrPZ2klaw2NjHFOl/s1600/03.+Lemon+Salmon+Prep+2.75.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Insert lemon slices cut in half into salmon</span></td></tr>
</tbody></table>
<div style="text-align: justify;">
<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span class="st">About an hour before grilling your salmon, you're going to make some orange vinaigrette. </span>The sweetness of the orange and light acidity balances the
rich full flavor of the salmon</span><span class="st"><span style="font-family: Times,"Times New Roman",serif;"><span class="st">. Feel free to experiment using blood oranges when in season.</span></span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji38pOa03D0AvEu9JGzVhPZc_6CbUCqfo91tejtYz49Ce31D6gOYc1vy-24TCOAc5AaPpIz5Ig9CYPNNTPhZFy7Ljl5SID13SgxVO4A0GQb5wQp7O80BhMXtsAOV9YFTS9CVAxzJi4d54J/s1600/02.+Orange+Juice+2.75.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji38pOa03D0AvEu9JGzVhPZc_6CbUCqfo91tejtYz49Ce31D6gOYc1vy-24TCOAc5AaPpIz5Ig9CYPNNTPhZFy7Ljl5SID13SgxVO4A0GQb5wQp7O80BhMXtsAOV9YFTS9CVAxzJi4d54J/s1600/02.+Orange+Juice+2.75.jpg" height="288" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Fresh orange juice</span></td></tr>
</tbody></table>
<span style="font-family: Times,"Times New Roman",serif;">INGREDIENTS<br />1/3 cup orange juice, fresh squeezed<br />1/4 tsp lemon zest, or more</span></span></span></div>
<div style="text-align: justify;">
<span style="font-size: large;"><span class="st"><span style="font-family: Times,"Times New Roman",serif;">1/4 tsp orange zest, or more</span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcVZWlcdnoZABO7-STS5wwo6St63BTT-Ilg9zLDTWvSlV3onxKY_45n4prUkiy_xMqUv3F-4MF75mty4S6Sz-SPaFjciOolYTzLee3ynnGO131wafHV6n8myCjmEfrmjTs5vlNYHNbgaie/s1600/01b.+Orange+and+Lemon+Zest+2.75.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcVZWlcdnoZABO7-STS5wwo6St63BTT-Ilg9zLDTWvSlV3onxKY_45n4prUkiy_xMqUv3F-4MF75mty4S6Sz-SPaFjciOolYTzLee3ynnGO131wafHV6n8myCjmEfrmjTs5vlNYHNbgaie/s1600/01b.+Orange+and+Lemon+Zest+2.75.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Orange and lemon zest</span></td></tr>
</tbody></table>
<span style="font-family: Times,"Times New Roman",serif;">2 tbsp white vinegar<br />1/3 cup </span></span></span><span style="font-size: large;"><span class="st"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span class="st"><span style="font-family: Times,"Times New Roman",serif;">extra virgin </span></span></span>olive oil</span></span></span><br />
<span style="font-size: large;"><span class="st"><span style="font-family: Times,"Times New Roman",serif;">1 tsp ground dry mustard</span></span></span><br />
<span style="font-size: large;"><span class="st"><span style="font-family: Times,"Times New Roman",serif;">salt & pepper </span></span></span><span style="font-size: large;"><span class="st"><span style="font-family: Times,"Times New Roman",serif;">to taste </span></span></span></div>
<div style="text-align: justify;">
<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span class="st">1/2 tsp agave syrup or honey, optional</span></span></span><br />
<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span class="st">DIRECTIONS<br />In a blender or cruet add the juice from fresh squeezed orange and a 1/4 teaspoon each of fresh orange and lemon zest. Add the vinegar and dry mustard and blend or shake well. Slowly drizzle in the olive oil and blend or </span></span></span><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span class="st"><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span class="st">shake </span></span></span>until incorporated and the mixture emulsifies. Taste it. If there is too much bite, add more olive oil, if not enough bite, add more vinegar. You might also add a half teaspoon of agave syrup or honey to balance the citrus flavor.</span></span></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5aWPtccYxC4ofkS9aL6dEtA_LPk8Hm6Ab3DdIm6dqWG7yInzOI9bH7w4eUN3EjqO4ed5BmS75fGHeMb5hwZoOI8kmxTjKxTMUyM17Z7-xg7TD_N7tGYbgZUhXsbLU85DGt_7niswxKyXd/s1600/01.+Spinach+2.75.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5aWPtccYxC4ofkS9aL6dEtA_LPk8Hm6Ab3DdIm6dqWG7yInzOI9bH7w4eUN3EjqO4ed5BmS75fGHeMb5hwZoOI8kmxTjKxTMUyM17Z7-xg7TD_N7tGYbgZUhXsbLU85DGt_7niswxKyXd/s1600/01.+Spinach+2.75.jpg" height="319" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Wash and dry some baby spinach</span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX2ZopRmX5B3A4CnkQ0k5cHjgdkxGsMErn2iNN415TdBn_RlowcRlTdWIfTgODs8s84ahgtGCXNTI49mF6eeV1BBk8TyekBT2GengemgpGSqqsAkKvtyR8pxUVaiNqM9jSG99xnSu2yKnR/s1600/08.+chop+shallots+2.75.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX2ZopRmX5B3A4CnkQ0k5cHjgdkxGsMErn2iNN415TdBn_RlowcRlTdWIfTgODs8s84ahgtGCXNTI49mF6eeV1BBk8TyekBT2GengemgpGSqqsAkKvtyR8pxUVaiNqM9jSG99xnSu2yKnR/s1600/08.+chop+shallots+2.75.jpg" height="298" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Dice some shallots</span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0VdncXce6PVbdx1EfPcIk0WKlu0bAFUze3Xy-1jDowrc1rmehbAj_NwrdHqru51NxPsK4pHOlq4ShzKF9B6FUUTWxnP5l3KRivI1HpWT7OBewhYcZIe6tz4lGZ1YKmavqX0iZeci22q6k/s1600/Chop+Tomatoes+2.75.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0VdncXce6PVbdx1EfPcIk0WKlu0bAFUze3Xy-1jDowrc1rmehbAj_NwrdHqru51NxPsK4pHOlq4ShzKF9B6FUUTWxnP5l3KRivI1HpWT7OBewhYcZIe6tz4lGZ1YKmavqX0iZeci22q6k/s1600/Chop+Tomatoes+2.75.jpg" height="288" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">and some diced tomatoes</span></td></tr>
</tbody></table>
<div style="text-align: justify;">
<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span class="st">Wash the spinach and spin dry in a salad spinner, or blot dry with paper towels.</span></span></span><br />
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<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span class="st"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj21szQY9hmdgYqWzl88wjZGEwrPI7_1dQRZ36yjx60VZ6cn0VepKVcjW2GgksuV3cAZOoxIKriDnBcsK2omyrcQt7pHWIdVdwjmh9l2yo9kdRsMZ89nRoJGd8R7MnFHJ_q0NznmNGkk36A/s1600/Add+spinach+2.75.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj21szQY9hmdgYqWzl88wjZGEwrPI7_1dQRZ36yjx60VZ6cn0VepKVcjW2GgksuV3cAZOoxIKriDnBcsK2omyrcQt7pHWIdVdwjmh9l2yo9kdRsMZ89nRoJGd8R7MnFHJ_q0NznmNGkk36A/s1600/Add+spinach+2.75.jpg" height="300" width="400" /></a></span></span></span></div>
<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span class="st">In a skillet with a splash of olive oil, saute the diced shallots until tender but not brown. Put the baby spinach into the pan and toss with the shallots. Saute the spinach and keep tossing until wilted. Lower the heat and mix in the diced tomatoes. Season with salt and pepper to taste. Remove the pan from the heat. </span></span></span></div>
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<div style="text-align: justify;">
<span style="font-size: large;"><span class="st"><span style="font-family: Times,"Times New Roman",serif;">Place the salmon skin side down </span></span></span><span style="font-size: large;"><span class="st"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span class="st"><span style="font-family: Times,"Times New Roman",serif;">on a piece of lightly oiled aluminum foil</span></span></span>. Cut slits in the top of the salmon to accommodate lemon slices that have been cut in half. Slip the lemon halves into the slits. This will infuse the citrus flavor into the salmon while grilling.</span><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdoQliAQebbRhHLpUssdHdMI6loQja7sdJzOLHXmS7IRmrqZGnxbMCTK_sZAmiYSR461CnCdJGykWr1zocKc22MpUvFAzpsqLofIpSaZqsGJVQU3qEKdOyH8oW4H9T_dLfbFwN414ZMuIB/s1600/photo(38).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdoQliAQebbRhHLpUssdHdMI6loQja7sdJzOLHXmS7IRmrqZGnxbMCTK_sZAmiYSR461CnCdJGykWr1zocKc22MpUvFAzpsqLofIpSaZqsGJVQU3qEKdOyH8oW4H9T_dLfbFwN414ZMuIB/s1600/photo(38).JPG" height="298" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Lemon slices added to salmon</span></td></tr>
</tbody></table>
<span style="font-family: Times,"Times New Roman",serif;">Brush the top of the salmon with more oil and sprinkle with sea salt and fresh cracked black pepper. Set up the grill for two zone cooking, one hot and one off. The heat from the hot side will carry over to the cold side. When the grill is hot (about</span></span><span style="font-family: Times,"Times New Roman",serif;"> 400°F)</span><span class="st"><span style="font-family: Times,"Times New Roman",serif;">, place the salmon in foil on the hot side. Do not cover yet. We want to cook the skin side until it sticks to the foil and the salmon begins to cook from the bottom up. </span><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz3gEfxuSca_ZDA3N7Jmhh6raAsldznXEJpshoGuXDIa5uKajq73NzwmulNjIJy-FP1V7TVmSIzA4fzXu9VeQUqHBC0pPqyZMdm28WJs8QTkeH83R84kAGtwHI32QzHEyDT5vi5xklGhzA/s1600/Salmon+on+the+grill+2.75.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz3gEfxuSca_ZDA3N7Jmhh6raAsldznXEJpshoGuXDIa5uKajq73NzwmulNjIJy-FP1V7TVmSIzA4fzXu9VeQUqHBC0pPqyZMdm28WJs8QTkeH83R84kAGtwHI32QzHEyDT5vi5xklGhzA/s1600/Salmon+on+the+grill+2.75.jpg" height="297" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Don't cover yet let the bottom cook first over a hot grill</span></td></tr>
</tbody></table>
</span><span style="font-family: Times,"Times New Roman",serif;"><span class="st">When the salmon turns from raw to cooked half way up the thickness of the salmon, drizzle lightly with olive oil and a little butter and close the grill cover. This is when you finish cooking the salmon. I prefer mine medium but some like it more well done. It's up to you and the quality of your salmon. Check the salmon until it's done.</span></span></span></div>
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<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSV0ALXE4bncsZtXMr6LwJxx-Kk73X98aOBlKVT3moWw18q_V_EwB2_PyhMATxX5zjmqn1HAR1Vjo58O-Ml2QOLQlcp9rbtf_odnkZDXsMxpph5mCJOKxyrvtyxcWb4hfafjPoe27KQlFT/s1600/Sliced+Eggs+ed+2.75.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSV0ALXE4bncsZtXMr6LwJxx-Kk73X98aOBlKVT3moWw18q_V_EwB2_PyhMATxX5zjmqn1HAR1Vjo58O-Ml2QOLQlcp9rbtf_odnkZDXsMxpph5mCJOKxyrvtyxcWb4hfafjPoe27KQlFT/s1600/Sliced+Eggs+ed+2.75.jpg" height="298" width="400" /></a></span></div>
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<div style="text-align: justify;">
<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span class="st">To serve, place a bed of spinach, shallots and tomato mixture on the plate. Using a fish spatula, carefully slide it between the skin and the salmon. Remove the salmon, leaving the skin on the foil. Place the fillet on the spinach. </span></span></span><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span class="st"><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span class="st">Discard the skin and the foil.</span></span></span> </span><span class="st"><span class="st">Drizzle the top of the salmon with the orange vinaigrette. </span>Place the egg slices on top of the spinach against the fillet. Enjoy!</span></span></span></div>
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<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqsF1hMbf9DhRA7CGM7er325hzMRqlRxGrUP4lk4rASidh1IpPU103aMTjcfKgSWdIihlo8yyGHy7Zx1jtmnAtwIyfeupZTFqV2oT1Gojw3RH0BCbHG2z67J-b0rAdxN6dDCMDQGVxjtt3/s1600/Citrus+Grilled+Salmon+serve+2.75.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqsF1hMbf9DhRA7CGM7er325hzMRqlRxGrUP4lk4rASidh1IpPU103aMTjcfKgSWdIihlo8yyGHy7Zx1jtmnAtwIyfeupZTFqV2oT1Gojw3RH0BCbHG2z67J-b0rAdxN6dDCMDQGVxjtt3/s1600/Citrus+Grilled+Salmon+serve+2.75.jpg" height="297" width="400" /></a></span></div>
<span style="font-size: large;"> </span><br />
<div style="text-align: justify;">
<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">© TMelle 2014</span></span></div>
The Retro Cooking Guyhttp://www.blogger.com/profile/15651409920124708016noreply@blogger.com0tag:blogger.com,1999:blog-1447869308121684572.post-56550031718708158752014-07-25T17:27:00.000-05:002014-07-25T17:27:42.698-05:00Retro Mock Chicken Legs<!--[if gte mso 9]><xml>
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<div class="MsoNoSpacing" style="text-align: justify;">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitVU_yEfO81QHfnNMRbMW4EQBX_aYWS1HbUMB73grtrjjnEbgDkl0wIX5c_-UPiCHtxwscexC0WlGoxyH1_AtXoyoF46u8o_1lsl3ruCW38z33mLNJMAJHdmsamBbkPZZDJadzfMl_6qLL/s1600/01.+MCL+Ingredients+8072+2.75.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitVU_yEfO81QHfnNMRbMW4EQBX_aYWS1HbUMB73grtrjjnEbgDkl0wIX5c_-UPiCHtxwscexC0WlGoxyH1_AtXoyoF46u8o_1lsl3ruCW38z33mLNJMAJHdmsamBbkPZZDJadzfMl_6qLL/s1600/01.+MCL+Ingredients+8072+2.75.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span class="st">Mise en place</span></span></td></tr>
</tbody></table>
<span style="font-size: large;">This is a meal we had often growing up in the 50’s and
60’s. Chicken was expensive, so we had to settle for "mock chicken." This is what I call real comfort food and was something that we always looked
forward to. </span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6oODgoYP1SxJHKFnPDzAUhWm0JhPQeRAkA0TBPeTgN43wlzn0B_jQ2WwSROWm8CvTOOnxcq2408HqgBIZDxJbHZuV0TvQqeHW43H54FkDHL7Ny4iG9hX3-7oPxD4Q-0upbpaPvOpQnu7t/s1600/01b.+Chop+Onion+2.75.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6oODgoYP1SxJHKFnPDzAUhWm0JhPQeRAkA0TBPeTgN43wlzn0B_jQ2WwSROWm8CvTOOnxcq2408HqgBIZDxJbHZuV0TvQqeHW43H54FkDHL7Ny4iG9hX3-7oPxD4Q-0upbpaPvOpQnu7t/s1600/01b.+Chop+Onion+2.75.jpg" height="293" width="400" /></a></span></div>
<span style="font-size: large;">The recipe is
pretty straight forward and she made them often from scratch in the beginning.
Later on she would have them made up for her by our local butcher. She just had
to bring them home and fry them up in a pan, finish them in the oven and serve
them with mashed potatoes and pan gravy.<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd1f7k_kH6hHDRasL-pbZMPHuFywn32vvUgWlWst4rOJtks8bOywE36Rkjch6N5rk6a_mkCLMOvxalu5I3KQqtZoq1pYQUyXQEYhb2YXIxhtkJXttOR0hOzIOQgxJqzuKE5C-9egRT3ytY/s1600/03.+Mix+meat+2.75+8074.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd1f7k_kH6hHDRasL-pbZMPHuFywn32vvUgWlWst4rOJtks8bOywE36Rkjch6N5rk6a_mkCLMOvxalu5I3KQqtZoq1pYQUyXQEYhb2YXIxhtkJXttOR0hOzIOQgxJqzuKE5C-9egRT3ytY/s1600/03.+Mix+meat+2.75+8074.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"></span></td></tr>
</tbody></table>
</span></div>
<div class="MsoNoSpacing">
<span style="font-size: large;">Ingredients (meat)<br />3/4 lbs. Veal, ground</span><br />
<span style="font-size: large;">3/4 lbs. Pork, ground</span><br />
<span style="font-size: large;">1/2 cup onions, finely chopped</span><br />
<span style="font-size: large;">2 tsp. yellow mustard</span><br />
<span style="font-size: large;">1 tsp. Worcestershire sauce</span><br />
<span style="font-size: large;">1 tsp. salt</span><br />
<span style="font-size: large;">1/2 tsp. pepper</span><br />
<span style="font-size: large;">3/4 cup bread crumbs, fine</span><br />
<span style="font-size: large;">1 whole egg, beaten, for breading</span><br />
<span style="font-size: large;">8 wooden skewers</span><br />
<span style="font-size: large;">6 Tbsp. Butter or margarine, clarified for frying</span></div>
<div class="MsoNoSpacing">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh20hVK93yuOF8hjYOqS8iUFwQyPn-HOsEgjzPvmQQA_9nwIQV7pffnmm2vcNwzTbnpETkZcrq8NQaCuvnhGlqhz-eYzTcMq2z-lUkcTkvjinXteTWb4QOcksWgauRm3DqQBNxa4F89DJso/s1600/04.+Make+Balls+8076+2.75.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh20hVK93yuOF8hjYOqS8iUFwQyPn-HOsEgjzPvmQQA_9nwIQV7pffnmm2vcNwzTbnpETkZcrq8NQaCuvnhGlqhz-eYzTcMq2z-lUkcTkvjinXteTWb4QOcksWgauRm3DqQBNxa4F89DJso/s1600/04.+Make+Balls+8076+2.75.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;"><span style="font-size: small;">Use ice cream scoop to portion legs</span></span></td></tr>
</tbody></table>
</div>
<div class="MsoNoSpacing">
<span style="font-size: large;">DIRECTIONS</span><br />
<div style="text-align: justify;">
<span style="font-size: large;">Place the meat into a large bowl. Add the remaining ingredients
except the eggs, butter, and bread crumbs. Mix meat until the ingredients are
well blended, but not over mixed. Using an ice cream scoop divide the meat into nine equal portions. Shape each portion evenly
around each stick, or insert them later. Try to form raw meat into the shape
that resembles a chicken leg. </span></div>
</div>
<div class="MsoNoSpacing" style="text-align: justify;">
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwWbD8XXXdPbv_5ePa7_AMrOUdMAccAOeNmyyBc0auVX_-fCzXQ1wc_Y0wqAocgeTN9GnviZ8dASXRMUqA17A3oxY-ppgGQtCZJy-Pc2VWEsRHsu-PgqshTpVpslYJawmRvTJl1UWm6hNZ/s1600/05.+Roll+ovals+80792.75.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwWbD8XXXdPbv_5ePa7_AMrOUdMAccAOeNmyyBc0auVX_-fCzXQ1wc_Y0wqAocgeTN9GnviZ8dASXRMUqA17A3oxY-ppgGQtCZJy-Pc2VWEsRHsu-PgqshTpVpslYJawmRvTJl1UWm6hNZ/s1600/05.+Roll+ovals+80792.75.jpg" height="300" width="400" /></a></span></div>
<span style="font-size: large;">Wrap each leg in waxed paper and
refrigerate for about one hour. Preheat oven to 350°F. Dip each leg in the beaten egg and
then roll in bread crumbs until evenly coated. Press crumbs into the meat with
your hands so that it sticks well.<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi16XcliZ9nOVk2kZ2n9pnghp_7oBPzNSODi27QjCM0vlkwnBr421SlrxozNVXVeA_8NfSYBLtzb58UEl2zc50_ygaRwyl1U_iwlShQXoogft5y0lKMglsfNHcJJG7YfwkhU6HNgTdIHWwm/s1600/06.+2nd+Ingredients+8085+2.75.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi16XcliZ9nOVk2kZ2n9pnghp_7oBPzNSODi27QjCM0vlkwnBr421SlrxozNVXVeA_8NfSYBLtzb58UEl2zc50_ygaRwyl1U_iwlShQXoogft5y0lKMglsfNHcJJG7YfwkhU6HNgTdIHWwm/s1600/06.+2nd+Ingredients+8085+2.75.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Soak sticks in water</span></td></tr>
</tbody></table>
</span></div>
<div style="text-align: justify;">
<span style="font-size: large;">
</span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: large;">Add some of the clarified butter or margarine to a medium
hot skillet. Add the formed legs and fry on medium heat, turning frequently,
until brown on all sides. Remove from the pan and drain on paper towels. </span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc7CUSZTUCjEftLcRGaPCkjV2phNsvJHnSP-Bbbpp6EttSQ5QUup4BLU0mqvYTd2Uxi2HexVgX-9e8fmsNBMm_prOS5Ae8stAjrRLLguaWajws5uN08MmdUzukr85GUn58ppy5bO5Syk1Y/s1600/07.+Breading+Station+8087+2.75.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc7CUSZTUCjEftLcRGaPCkjV2phNsvJHnSP-Bbbpp6EttSQ5QUup4BLU0mqvYTd2Uxi2HexVgX-9e8fmsNBMm_prOS5Ae8stAjrRLLguaWajws5uN08MmdUzukr85GUn58ppy5bO5Syk1Y/s1600/07.+Breading+Station+8087+2.75.jpg" height="300" width="400" /></a></span></div>
<span style="font-size: large;">Add
more butter as needed until all of the drumsticks are fried. Remove drumsticks
to an oven proof platter and place into the oven for 20-30 minutes.</span><br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwnh5q9J-1KGH4ZpU6rqpGCAWY7MDSlMbLTZJxi6MDAdy5fsGSNHLpUq-n2OW6CVw4mQWqLAqWl-58Z-83HrJM3_hHNA2Ud7meCij4eE3JxZdVz28NEcbY2c3aOdXmNz3q1hXVegSKwiuC/s1600/09.+MCL+Fry+side+1+8091+2.75.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwnh5q9J-1KGH4ZpU6rqpGCAWY7MDSlMbLTZJxi6MDAdy5fsGSNHLpUq-n2OW6CVw4mQWqLAqWl-58Z-83HrJM3_hHNA2Ud7meCij4eE3JxZdVz28NEcbY2c3aOdXmNz3q1hXVegSKwiuC/s1600/09.+MCL+Fry+side+1+8091+2.75.jpg" height="300" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-sGwaqAWkRq5u5DCiySe2VUe-bDS_XHppiJN72dNUuO2ShYpGZvcVnbHzAG4qeGBLUDpYOTfKJdTOlkVoekQ8ubg5EaZPs0LHmKgnDSo_f-sSFa1pQRqk8-_u3WM-_M0NslMrfE8Y49pc/s1600/10.+Frying+MCL+8098+2.75.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-sGwaqAWkRq5u5DCiySe2VUe-bDS_XHppiJN72dNUuO2ShYpGZvcVnbHzAG4qeGBLUDpYOTfKJdTOlkVoekQ8ubg5EaZPs0LHmKgnDSo_f-sSFa1pQRqk8-_u3WM-_M0NslMrfE8Y49pc/s1600/10.+Frying+MCL+8098+2.75.jpg" height="300" width="400" /><span id="goog_106072816"></span><span id="goog_106072817"></span></a></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWVf1ahur326PifiwMaQC8C4EdnQn-GvVNg6xG5IPTrQlfzbcweq_eQ13jEmgpPfiWLjqJX2Q-tdKqaE_jTXy40T8DgFsQeiU3F56Cq_nFmltdmyC0ChRcIm9WxHFYDmzRbT1yCfKsYF5w/s1600/11.+Put+MCL+Fried+on+sheet+8099+2.75.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWVf1ahur326PifiwMaQC8C4EdnQn-GvVNg6xG5IPTrQlfzbcweq_eQ13jEmgpPfiWLjqJX2Q-tdKqaE_jTXy40T8DgFsQeiU3F56Cq_nFmltdmyC0ChRcIm9WxHFYDmzRbT1yCfKsYF5w/s1600/11.+Put+MCL+Fried+on+sheet+8099+2.75.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">I used two sticks per mock chicken leg</span></td></tr>
</tbody></table>
</div>
<div style="text-align: justify;">
<span style="font-size: large;">
</span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: large;">Make the gravy using the pan drippings while the
drumsticks are baking in the oven.</span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC02ZkjcSbBUHAqpuHsMDZulp2jh6E0WxdIprrVdq_mmoMuYbyKM0-wRFAnZuoEhXlO5HxR2fzWYaRlCaKUKhI3V8gNfELJMNTnEnoUzZusYRxeO_yVkEK-WkEvdOB2xzjgmQTgpfKpwqK/s1600/12.+Add+slurry+to+MCL+Drippings+2.75.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC02ZkjcSbBUHAqpuHsMDZulp2jh6E0WxdIprrVdq_mmoMuYbyKM0-wRFAnZuoEhXlO5HxR2fzWYaRlCaKUKhI3V8gNfELJMNTnEnoUzZusYRxeO_yVkEK-WkEvdOB2xzjgmQTgpfKpwqK/s1600/12.+Add+slurry+to+MCL+Drippings+2.75.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Pour slurry into pan drippings</span></td></tr>
</tbody></table>
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuc6v7gEA_4132Y3dHOtplP0NvZSo87yLRfy7BwxMZEaaKFKA6tGD4MsdeMsZRJTJ6Z4Ft8t3kVomvI3XZtnTp0LEBjmB7Kv8NuJAxScZ9LkJFsFw3-buQoY_UkRYkb-2QfilLEcNhyphenhyphenZVA/s1600/13.+Finish+MCL+Sauce+2.75.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuc6v7gEA_4132Y3dHOtplP0NvZSo87yLRfy7BwxMZEaaKFKA6tGD4MsdeMsZRJTJ6Z4Ft8t3kVomvI3XZtnTp0LEBjmB7Kv8NuJAxScZ9LkJFsFw3-buQoY_UkRYkb-2QfilLEcNhyphenhyphenZVA/s1600/13.+Finish+MCL+Sauce+2.75.jpg" height="300" width="400" /></a></div>
<div class="MsoNoSpacing">
<span style="font-size: large;">Ingredients (gravy)</span><br />
<span style="font-size: large;">1/2 cup beef stock</span><br />
<span style="font-size: large;">3 tbsp. flour</span><br />
<span style="font-size: large;">3 tbsp. water</span><br />
<span style="font-size: large;">to taste salt & pepper</span></div>
<div class="MsoNoSpacing">
<span style="font-size: large;">Directions (gravy)</span></div>
<div style="text-align: justify;">
<span style="font-size: large;">To the pan dripping add beef stock. In a separate
container mix together water and flour to make a liquid thickener (slurry). Mix
this into the pan a little at a time and stir until boiling. Reduce heat and simmer until gravy
thickens to the desired consistency. Discard the unused slurry. Season with salt and fresh cracked pepper as necessary to your taste. Spoon gravy over
the drumsticks when serving. </span></div>
<div class="MsoNoSpacing">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpIU5na_jUSGNzBzcOjgJ5e7TrleYvCHVCKAbf-RmqMTuOt1I_h48IVkuOOrH7rOK-SP5Ezsb76HgFnCoc2pSaHL9deEH7aNK5gjxFRPhIZWoqSbQdrGfQ7SxKJ3WzUwQN-0ckh0XAfaow/s1600/14b.+Serve+no+sauce+8114.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpIU5na_jUSGNzBzcOjgJ5e7TrleYvCHVCKAbf-RmqMTuOt1I_h48IVkuOOrH7rOK-SP5Ezsb76HgFnCoc2pSaHL9deEH7aNK5gjxFRPhIZWoqSbQdrGfQ7SxKJ3WzUwQN-0ckh0XAfaow/s1600/14b.+Serve+no+sauce+8114.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;"><span style="font-size: small;">Can you smell that?</span></span></td></tr>
</tbody></table>
<br />
<span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">Serves: 8-9</span></span></span><br />
<span style="font-size: large;">ENJOY!</span></div>
<span style="font-size: large;">
</span><br />
<span style="font-size: large;"><br />
</span><br />
<span style="font-size: large;">© TMelle 2014</span>The Retro Cooking Guyhttp://www.blogger.com/profile/15651409920124708016noreply@blogger.com1tag:blogger.com,1999:blog-1447869308121684572.post-35618455554103120662014-07-17T14:17:00.000-05:002014-07-17T14:17:15.325-05:00Rockin Chinese Egg Rolls<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjv5BEY10LC1SIhrSNTvDSIcdrWrOAtQzf0d7N5u3_szwWXpt0m8t0c3Zlu4e_ad46U5JmPU5dtQBHrD3KcSNN92CXTVoJaTgtRJT3S1nH3-qbt1jUq6eAJR4TkJ38hZnjEDlh9gJX-gJS/s1600/Almond+Pressed+Duck+Egg+Roll+2.75.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjv5BEY10LC1SIhrSNTvDSIcdrWrOAtQzf0d7N5u3_szwWXpt0m8t0c3Zlu4e_ad46U5JmPU5dtQBHrD3KcSNN92CXTVoJaTgtRJT3S1nH3-qbt1jUq6eAJR4TkJ38hZnjEDlh9gJX-gJS/s400/Almond+Pressed+Duck+Egg+Roll+2.75.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444;"><span style="font-size: large;"><span style="font-family: "Times New Roman","serif";"><span style="font-size: small;">Almond Pressed Duck and Egg Roll</span></span></span></span></td></tr>
</tbody></table>
<div style="text-align: justify;">
<span style="color: #444444;"><span style="font-size: large;"><span style="font-family: "Times New Roman","serif";">In my immediate family I am outnumbered when it comes to Chinese food. I love it and they hate it. Are we dysfunctional? You might ask. When it comes to food, most of the time the answer is is yes. My family just loves salads. I think that they were all gerbils in a past life. Don't get me wrong I enjoy a good salad once and awhile, but not every night. If we are having hot dogs they will want a salad to go with it. Cole slaw, baked beans, and fries okay. Not a salad. It's a lot like Dirty Harry's thoughts about ketchup on a hot dog. Never!</span></span></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsGDJd1-KWRV_bH7ViXmmMfXnG9oQ2MjS6H5HSUuxUbWGD2wEYHTsWqV4ooPSBpAbUV3FOFoia5Zx8oZjOyAYDkkiOPaRiRJrpvKRuSkrvOAeanEq2bsLM-9j4XZffp4ST2GRHcd67xmEu/s1600/02.+Egg+Rolls+and+Sauces+2.75.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsGDJd1-KWRV_bH7ViXmmMfXnG9oQ2MjS6H5HSUuxUbWGD2wEYHTsWqV4ooPSBpAbUV3FOFoia5Zx8oZjOyAYDkkiOPaRiRJrpvKRuSkrvOAeanEq2bsLM-9j4XZffp4ST2GRHcd67xmEu/s400/02.+Egg+Rolls+and+Sauces+2.75.jpg" height="302" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444;"><span style="font-size: small;">Egg Roll Hot Mustard and Sweet & Sour Sauce</span></span></td></tr>
</tbody></table>
<div style="text-align: justify;">
<span style="color: #444444;"><span style="font-size: large;"><span style="font-family: "Times New Roman","serif";">When I was a much younger man I worked down the street from a Chinese restaurant. They had a fantastic lunch menu featuring an assortment of lunch entrees. The meal consisted of and egg roll, won ton soup, fried rice, and hot tea. At least once a week we would go there for lunch. The owner, was also the waiter, cashier, and occasionally the cook. When I or any of my co-workers walked in together he knew exactly what we would order. He would stop to formerly ask if we wanted the same thing and then proceed to serve us a bowl of soup, an egg roll appetizer, followed by our entree, and of course hot green tea. If you didn't finish the tea or drink it, he would use it to clean the table. It really works on a Formica table. </span></span></span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLfxBNXPmafKs_QTB_CIqKKX1Q-FONYTX_PluqukK10xXRL_Q7U6sCno-Xs0q-BGTKL_WE3xapuWHXclw5SWDVUjk-I2PcD9AMT_GTuDdbPKNV5HgPsqelp13shta4ElJCsGQu83tX4Vuf/s1600/Egg+Foo+Young+Chicken+Chow+Mein+Sesame+Chicken.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLfxBNXPmafKs_QTB_CIqKKX1Q-FONYTX_PluqukK10xXRL_Q7U6sCno-Xs0q-BGTKL_WE3xapuWHXclw5SWDVUjk-I2PcD9AMT_GTuDdbPKNV5HgPsqelp13shta4ElJCsGQu83tX4Vuf/s400/Egg+Foo+Young+Chicken+Chow+Mein+Sesame+Chicken.jpg" height="291" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444;">Sesame Chicken, Shrimp Egg Foo Young and Chicken Chow Mein</span></td></tr>
</tbody></table>
</div>
<div style="text-align: justify;">
<span style="color: #444444;"><span style="font-size: large;"><span style="font-family: "Times New Roman","serif";">All of the food was good, but there was something about the egg roll, served with homemade sweet and sour sauce, and hot mustard. Why some restaurants use the single serve packets of hot sauce and sweet and sour sauce is beyond my comprehension. It wasn't just that I liked it, I'm talking an addiction.</span></span></span><br />
<span style="color: #444444;"><span style="font-size: large;"><span style="font-family: "Times New Roman","serif";">Every now and then he would take me into the kitchen and show me how he cooked something, or give me a cooking tip. I had one question about the egg rolls and that taste. "What is that?" I asked. With a smile he replied "peanut butter." "What about the sweet & sour sauce? I continued. Again he smiled and said "apricot sauce." He told me that he gets it in China town in Chicago. He never actually gave me recipes, but did let me watch.<b><br />INGREDIENTS</b> </span></span><span style="font-size: large;"><span style="font-family: "Times New Roman","serif";">(Rockin Chinese Egg Roll)</span></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="color: #444444;"><span style="font-size: large;"><span style="font-family: "Times New Roman","serif";">1 bunch Napa celery cabbage, washed,
dried, shredded</span></span></span><br />
<span style="color: #444444;"><span style="font-size: large;"><span style="font-family: "Times New Roman","serif";">to taste bean sprouts, fresh, blanched </span></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="color: #444444;"><span style="font-size: large;"><span style="font-family: "Times New Roman","serif";">1 pound ground pork, browned</span></span></span></div>
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<span style="color: #444444;"><span style="font-size: large;"><span style="font-family: "Times New Roman","serif";">1/2 cup chicken,
shrimp or pork, cooked, diced</span></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="color: #444444;"><span style="font-size: large;"><span style="font-family: "Times New Roman","serif";">2-3 stalks green
onion, sliced fine</span></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="color: #444444;"><span style="font-size: large;"><span style="font-family: "Times New Roman","serif";">1-2 tablespoons sesame oil</span></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="color: #444444;"><span style="font-size: large;"><span style="font-family: "Times New Roman","serif";">1 whole egg,
beaten</span></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="color: #444444;"><span style="font-size: large;"><span style="font-family: "Times New Roman","serif";">2 teaspoon peanut
butter, or more</span></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="color: #444444;"><span style="font-size: large;"><span style="font-family: "Times New Roman","serif";">1 package egg roll
wrappers</span></span><span style="font-size: large;"><span style="font-family: "Times New Roman","serif";"> </span></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="color: #444444;"><span style="font-size: large;"><span style="font-family: "Times New Roman","serif";">as needed peanut oil, for frying</span></span></span><br /><span style="color: red;"><b><i><span style="font-size: large;"><span style="font-family: "Times New Roman","serif";">NOTE: This is not for people with peanut or shellfish allergies. </span></span></i></b></span>
</div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="color: #444444;"></span></div>
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<b><span style="color: #444444;"><span style="font-size: large;"><span style="font-family: "Times New Roman","serif";">DIRECTIONS</span></span></span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: justify;">
<span style="color: #444444;"><span style="font-size: large;"><span style="font-family: "Times New Roman","serif";">This is a "to your own taste kind of
recipe." Take one bunch of the celery cabbage and wash thoroughly.Drain and pat
dry with a paper towel, or if you have a salad spinner use that. Finely shred the cabbage and place in a bowl. Finely slice the green onions and set to the side. Blanch some fresh bean sprouts (not many) in boiling water and then shock them in ice water to stop the cooking process., Drain and set to the side. </span></span></span><span style="color: #444444;"><span style="font-size: large;"><span style="font-family: "Times New Roman","serif";">Beat 1 egg together with a couple of drops of water. Set this to the side. </span></span></span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8wZs0E2Wrv_VXi4h3-dyVCF_F9fxhDOlAQw2KNqnWkVwblRpDa2ZPqPkalmQiCQbGoLXJ0v0d9SLWsoD_lnRZATBcqJ_SSJnGz-YSzX23DBlta6Sk2nOsZIgxLSWskCBDU4rTzrKhyphenhyphenhhf/s1600/01.+shredded+napa+cabbage+2.75.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8wZs0E2Wrv_VXi4h3-dyVCF_F9fxhDOlAQw2KNqnWkVwblRpDa2ZPqPkalmQiCQbGoLXJ0v0d9SLWsoD_lnRZATBcqJ_SSJnGz-YSzX23DBlta6Sk2nOsZIgxLSWskCBDU4rTzrKhyphenhyphenhhf/s400/01.+shredded+napa+cabbage+2.75.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Shredded Napa (Chinese) Cabbage</td></tr>
</tbody></table>
<span style="color: #444444;"><span style="font-size: large;"><span style="font-family: "Times New Roman","serif";">Brown the ground
pork and drain. Chop small chunks of cooked chicken, pork or shrimp, or any combination of these and mix with the ground pork. Slowly mix in the sesame oil and the peanut butter, which acts as a binder, and as the secret ingredient for these egg rolls. Add the cabbage, onions and bean sprouts to the mix. This is an equal mix of most ingredients.</span></span></span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9xVD_w_O6zfF6XfJalX8jByOpJcCUhV8jVTS_DR06OeOxSmPEpRxf7vyOTCV0FcwVn3OYBEcbv92h_brpgVod_tECDa6jWTWOOWPXF5XY-aXvlM9JqLnoklF42KLmN6vWf2IVXgxLhJvN/s1600/Bean+Sprouts_2.75.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9xVD_w_O6zfF6XfJalX8jByOpJcCUhV8jVTS_DR06OeOxSmPEpRxf7vyOTCV0FcwVn3OYBEcbv92h_brpgVod_tECDa6jWTWOOWPXF5XY-aXvlM9JqLnoklF42KLmN6vWf2IVXgxLhJvN/s400/Bean+Sprouts_2.75.jpg" height="308" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444;"><span style="font-size: small;">Bean Sprouts Drained</span></span></td></tr>
</tbody></table>
<span style="color: #444444;"><span style="font-size: large;"><span style="font-family: "Times New Roman","serif";">Set about 2 tablespoons of the filling on one side of the egg roll wrapper. Roll into a cylinder, tucking in the sides as you roll. Seal the egg rolls using the beaten egg mixture. In a deep fryer or deep sided pot bring peanut oil
to 350ºF and slowly lower egg rolls into hot oil. Be careful that it does not
splash. Cook both sides until golden. Drain on paper towels and serve with hot mustard and sweet and sour sauce.You're on your own for the sauces.</span></span></span></div>
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<span style="color: #444444;"><span style="font-size: large;">© TMelle 2014</span></span>The Retro Cooking Guyhttp://www.blogger.com/profile/15651409920124708016noreply@blogger.com2tag:blogger.com,1999:blog-1447869308121684572.post-35567834273122217042014-07-08T18:45:00.001-05:002014-07-08T20:43:52.014-05:00HOT DOGS REDUX<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "Times New Roman","serif"; font-size: 14.0pt;"><span style="font-size: large;">I guess the age-old adage “you can't
teach an old dog new tricks” is absolutely false. Recently, while checking my
e-mail I got diverted by some click bait article about hot dogs. Not just any article mind you, it was about a spiral dog. I clicked on the story and of course was taken
to the story and a video to observe how to make a spiral dog. What will they think of
next? If you would like to see that video you can follow the following spiral sliced hot dog link <span style="color: blue;"><a href="http://www.chow.com/videos/show/chow-tips/119349/why-you-should-spiral-cut-your-hot-dog-for-grilling">http://www.chow.com/videos/show/chow-tips/119349/why-you-should-spiral-cut-your-hot-dog-for-grilling</a></span>
which will take you to the story.</span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr4jqW7TJphvhbUd_29iT2Qkfn33fEWC0zrJJcxmmQ_xvH488XXrbTHBWEmts5uIEibCmWgE_HFh4rTeuWsHZ1D1a9_PqvQLo8I6pwp2_G7rXDR-lL-4jmCHNxXfsF4KsZXVFgqC5kCwyv/s1600/03.+Four+spiral+cut+hot+dogs+2.75.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr4jqW7TJphvhbUd_29iT2Qkfn33fEWC0zrJJcxmmQ_xvH488XXrbTHBWEmts5uIEibCmWgE_HFh4rTeuWsHZ1D1a9_PqvQLo8I6pwp2_G7rXDR-lL-4jmCHNxXfsF4KsZXVFgqC5kCwyv/s1600/03.+Four+spiral+cut+hot+dogs+2.75.jpg" height="285" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Spiral cut hot dog</span></td></tr>
</tbody></table>
</span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "Times New Roman","serif"; font-size: 14.0pt;"><span style="font-size: large;">I was hooked. What could I do? That story opened
a whole new hot dog world to me. You have to understand that hot dogs, as gross
as some people find them, have been a part of my life since I was a child. I ate a lot of traditional Chicago style hot dogs in my time.</span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFcAvlo5PIl_ygLmCNaxdLo7hL276pTDPG3DxSi4krJrzDHlyxSSH602DDpL83ZHpQpUpvD65mg99hrtX8750Cp4HHZ-aF1gHPt-toFYhSNv_RPuzNXEx3rz2qK_cBWrp8FE6lEMYDI7ZD/s1600/chicago+dog+2.75.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFcAvlo5PIl_ygLmCNaxdLo7hL276pTDPG3DxSi4krJrzDHlyxSSH602DDpL83ZHpQpUpvD65mg99hrtX8750Cp4HHZ-aF1gHPt-toFYhSNv_RPuzNXEx3rz2qK_cBWrp8FE6lEMYDI7ZD/s1600/chicago+dog+2.75.jpg" height="336" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">A Chicago Style Hot Dog</span></td></tr>
</tbody></table>
</span></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "Times New Roman","serif"; font-size: 14.0pt;"><span style="font-size: large;">Could it be true? Has somebody made a
better mousetrap? I decided to test this process out on my own. You only need a few
things to make a spiral hot dog. You need a hot dog, a wooden skewer, a knife, and
a grill. The concept is simple. Place a wooden skewer through the middle of a hot
dog from one end to the other. That's not as easy as it sounds. If you go out a side of the dog just pull back and try again.</span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLyl0csWY43mMPEX8NzIEdVnoJiq0XJ6nkDorm2gk4vn-J0BtQKpD8bkKHNsw_b8Y0UxblKQQhD0ttm-0Yu_wNi3Wl4hVOEwaScoEbJHJh7x6o7DQNUgPq40fL-xWX4gYJBA3kfhbTsKPX/s1600/CS+Hot+Dog+2.75.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLyl0csWY43mMPEX8NzIEdVnoJiq0XJ6nkDorm2gk4vn-J0BtQKpD8bkKHNsw_b8Y0UxblKQQhD0ttm-0Yu_wNi3Wl4hVOEwaScoEbJHJh7x6o7DQNUgPq40fL-xWX4gYJBA3kfhbTsKPX/s1600/CS+Hot+Dog+2.75.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">You probably want fries with that!</td></tr>
</tbody></table>
</span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "Times New Roman","serif"; font-size: 14.0pt;"><span style="font-size: large;">Once the skewer is in the hot dog lay a sharp knife at one end on an angle and roll away from you while
pressing with the knife, keeping the same angle while cutting into the hot dog. You can only cut up to the wooden skewer which will stop you from cutting completely through. As you turn the hot dog away
from you the knife follows the angle from one end to the other. When you're finished
cutting the angle, remove the skewer from the hot dog and you will have a
spiral sliced hot dog that stretches like a slinky from one end to the other. Just throw them on the griddle or grill and turn them so that they don't burn. They will expand in size as they cook. </span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN0ZtPONcKfvYuqn1M_fEzfoFbevBQd-C5JaUW_oFTHRBVCQARxm5xUCES6Jk_GkfbcSbUACi2Kh6LdIVK7J0BUfHWGYrKpItU83lclWHmfw0s1CauGt9-GgOwtYKFCK9_nDm71j9IWNv7/s1600/Steam+Hot+Dog+buns+6.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN0ZtPONcKfvYuqn1M_fEzfoFbevBQd-C5JaUW_oFTHRBVCQARxm5xUCES6Jk_GkfbcSbUACi2Kh6LdIVK7J0BUfHWGYrKpItU83lclWHmfw0s1CauGt9-GgOwtYKFCK9_nDm71j9IWNv7/s1600/Steam+Hot+Dog+buns+6.JPG" height="266" width="400" /> </a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">You're going to need some steamed buns</span></td></tr>
</tbody></table>
</span><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt;"><span style="font-size: large;">You will either grill your buns or steam them. The choice is really up to you. I just love steamed hot dog buns. It's the way they serve them in Chicago. Tradition! </span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvbJ6rzQY4B0c_xNpy4orWIWvWbjTtZ5SYTNoWsF-vh5_0ImQkkBH3qv2OntZJaPEl8BCKf1KAtvPhVRBNDwVxJRb2DJY0Z09ANO9jz7ttGQ6Tcnd4DcpSs_htPDZt57X7J-11aIFynoPz/s1600/08.+grilled+spiral+dog+2.75.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvbJ6rzQY4B0c_xNpy4orWIWvWbjTtZ5SYTNoWsF-vh5_0ImQkkBH3qv2OntZJaPEl8BCKf1KAtvPhVRBNDwVxJRb2DJY0Z09ANO9jz7ttGQ6Tcnd4DcpSs_htPDZt57X7J-11aIFynoPz/s1600/08.+grilled+spiral+dog+2.75.jpg" height="282" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">As you grill them they start to open up.</span></td></tr>
</tbody></table>
</span><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt;"><span style="font-size: large;">I sent a link for the spiral dogs to a friend. His immediate reaction or thought was another Chicago favorite, the Francheezie. "Why not?" I thought. So my wife whipped up some crispy bacon and heated a jar of Tostitos Salsa Con Queso.</span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNFE5TUI9pBQaE92OS9mTDvVceuY8Nj1_5ZwwtA7Bux3ZWi8trOWDcbxlD5bCIOhhm4L11pvo0HmzjV7-GMOUe4K14vEWIGgb9YGOIPYmGbM5uHFhdW_9jqxELplmZ5yj4I5BTWR4P25f_/s1600/04.+Fast+food+francheezie+2.75.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNFE5TUI9pBQaE92OS9mTDvVceuY8Nj1_5ZwwtA7Bux3ZWi8trOWDcbxlD5bCIOhhm4L11pvo0HmzjV7-GMOUe4K14vEWIGgb9YGOIPYmGbM5uHFhdW_9jqxELplmZ5yj4I5BTWR4P25f_/s1600/04.+Fast+food+francheezie+2.75.jpg" height="281" width="400" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">In case you forgot what a traditional fast food Francheezie looks like.</span></td></tr>
</tbody></table>
</span></span></div>
<div style="text-align: justify;">
<span style="font-family: "Times New Roman","serif"; font-size: 14.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt;"><span style="font-size: large;">To build a spiral Francheezie some changes needed to be made. No longer would I have to stuff my hot dog with cheese and then wrap it in bacon before heading off for the broiler, or deep fryer. No way! I was making a deconstructed Francheezie. I started with a steamed bun, added a strip of crispy bacon and then added one fully cooked and caramelized spiral sliced hot dog. I was 2/3 of the way there.</span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAmPvbLmyf62Rpw-hz4H9GJ8Qn8sANCl3hkdYMgowBhEwhUFWOAP-m6EYuxhcuNx-qMQAByPsFt7XHdXvbHUqsJWXgr4N80z0yR4KF0A0aaqsHEwF-NlKO_rQT5OwmhkjFUCmP8XcqMPQS/s1600/10.+Bcon+Hot+Dog+Pickle+2.75.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAmPvbLmyf62Rpw-hz4H9GJ8Qn8sANCl3hkdYMgowBhEwhUFWOAP-m6EYuxhcuNx-qMQAByPsFt7XHdXvbHUqsJWXgr4N80z0yR4KF0A0aaqsHEwF-NlKO_rQT5OwmhkjFUCmP8XcqMPQS/s1600/10.+Bcon+Hot+Dog+Pickle+2.75.jpg" height="287" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">What's missing from this picture? I know Cheeeeze!</td></tr>
</tbody></table>
</span></span><span style="font-size: large;"><span style="font-family: "Times New Roman","serif";"><span style="font-family: "Times New Roman","serif";">It was at this moment that my wife came forth with hot melted cheese. You can use any cheese really, even Cheese Whiz. </span></span></span><span style="font-size: large;"><span style="font-family: "Times New Roman","serif";"><span style="font-family: "Times New Roman","serif";"><span class="st"></span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPPfnrnbo6rzn2uH3PxVayKY1S0M172WUGZfC_Rx6aEpKEr373qtAGL1_J-DynUh-sVReNxQSEmaBcsy2eBQT29NA4fFUh32oddW034VXKIrA3I6CUMZPzxp5qSsjMXkiaiacu36GNGZFl/s1600/11.+Bath+in+cheese+sauce+2.75.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPPfnrnbo6rzn2uH3PxVayKY1S0M172WUGZfC_Rx6aEpKEr373qtAGL1_J-DynUh-sVReNxQSEmaBcsy2eBQT29NA4fFUh32oddW034VXKIrA3I6CUMZPzxp5qSsjMXkiaiacu36GNGZFl/s1600/11.+Bath+in+cheese+sauce+2.75.jpg" height="288" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Salsa Con Queso</span></td></tr>
</tbody></table>
</span></span></span><span style="font-size: large;"><span style="font-family: "Times New Roman","serif";"><span style="font-family: "Times New Roman","serif";">How much cheese you ask. Say when. When pouring on the cheese, it filled in the caramelized spiral cuts of the hot dog like water seeking its own level. By Joe I think we've got it. Who would have thought that with just one click on the Internet a whole new world of hot dogs opened up to me.<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirgkNvDisKlA-10Qsa9i9W6F76Xlmu73YqvpO7Hc5GP_38G1XjdGAQXDL3ohji5s5ELNJ8zoDFfTcpsMZl-7mMduRBwOx8ymAjLdolqRs0yYwVar5k4r7am0ldO64eF0Y18Ct3cfjszXzx/s1600/12.+You++wanna+bite+2.75.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirgkNvDisKlA-10Qsa9i9W6F76Xlmu73YqvpO7Hc5GP_38G1XjdGAQXDL3ohji5s5ELNJ8zoDFfTcpsMZl-7mMduRBwOx8ymAjLdolqRs0yYwVar5k4r7am0ldO64eF0Y18Ct3cfjszXzx/s1600/12.+You++wanna+bite+2.75.jpg" height="290" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">You want a bite? Look at that!</span></td></tr>
</tbody></table>
Next time I will try adding some jalapenos. </span></span><span style="font-family: "Times New Roman","serif";"><span style="font-family: "Times New Roman","serif";">How about chili cheese dogs? You can top these Francheezie's any way you like, except No Ketchup!How do you like your hot dogs. Leave a comment below. </span></span></span></div>
<div style="text-align: justify;">
<span style="font-size: large;"><span style="font-family: "Times New Roman","serif";"><span style="font-family: "Times New Roman","serif";"> </span></span></span></div>
<span style="font-size: large;">© TMelle 2014</span>The Retro Cooking Guyhttp://www.blogger.com/profile/15651409920124708016noreply@blogger.com3tag:blogger.com,1999:blog-1447869308121684572.post-11182234144426737512014-07-01T11:03:00.001-05:002014-07-15T00:43:34.382-05:00Beer Can Chicken, or Chicken on the Throne<div class="MsoNoSpacing">
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<br />
<div class="MsoNoSpacing">
<span style="font-size: large;"><span style="font-family: "Times New Roman","serif";">No
matter what you call it, beer can chicken is amazing. My brother called me one
day and asked if I’ve ever had “Beer can up the butt chicken?” You can make
this without a beer and chicken holder, however it would be much safer to have
one. They are about $3.00 each, unless you get an expensive one. Get two and
cook two chickens at the same time.</span></span></div>
<span style="font-size: 18.0pt;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifuTPQM9KP4NSx2covNxbkB907bqOmtUws8onrd-HSJVXjEJOtN0NP1AAr0Wn7oC_Q4PjyDznlzoJcwwb_M6UalyEDZsnUDhrrzVhH5q3KHTM__xSlZXPBW-Brq5RbXuJhL_E-uise5dYy/s1600/02.+BBQ+Beer+Can+Chicken+Ingredients+ed.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifuTPQM9KP4NSx2covNxbkB907bqOmtUws8onrd-HSJVXjEJOtN0NP1AAr0Wn7oC_Q4PjyDznlzoJcwwb_M6UalyEDZsnUDhrrzVhH5q3KHTM__xSlZXPBW-Brq5RbXuJhL_E-uise5dYy/s1600/02.+BBQ+Beer+Can+Chicken+Ingredients+ed.jpg" height="308" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Chicken rub, BBQ sauce, beer can holders and beer</span></td></tr>
</tbody></table>
</span><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">GRILL:
Set up your grill for the indirect cooking method with an aluminum drip pan under the chickens to catch the drippings.<br />INGREDIENTS </span></span><br />
<span style="font-size: large;"><span style="font-family: "Times New Roman","serif";">2 whole chickens, roasters</span></span><br />
<span style="font-size: large;"><span style="font-family: "Times New Roman","serif";">2 small onions, golf ball size, peeled</span></span><br />
<span style="font-size: large;"><span style="font-family: "Times New Roman","serif";">2 tbsp. vegetable oil</span></span><br />
<span style="font-size: large;"><span style="font-family: "Times New Roman","serif";">2 tbsp. chicken rub, your choice</span></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: large;"><span style="font-family: "Times New Roman","serif";">2-12 oz. cans beer, pop-top, plus 1 extra hole</span></span><br />
<span style="font-size: large;"><span style="font-family: "Times New Roman","serif"; font-size: large;">Serves:
4 (</span><span style="font-family: "Times New Roman","serif";"><span style="font-family: "Times New Roman","serif";"><span style="font-size: large;">1/2 chicken each person)</span></span> </span></span><br />
<span style="font-size: large;"><span style="font-family: "Times New Roman","serif";">NOTE: You’re going to have to dispose of
1/2 of the beer in each can so that they are half full. It's a dirty job but somebody has to drink it. You can also use a soda can. Root beer or Dr. Pepper works. Pop the top and add a second hole with a good old fashioned beer can opener. You remember those? <br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQT6kDoHQSUOY4WPYFJsNdTiAss8b0B9riyyOZiZ5A3Nx9Ish2MV2SXzXe-1W-FoufVixOouOVHOHu_sGS0g-m8mVL-ts3-SZUQS83m1G-Xls17R2ZzKBYDuu-ORxVN704fYpRFP7Yjlhr/s1600/03.+Beer+Can+Chicken+season++chicken+for+grilling+2.75.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQT6kDoHQSUOY4WPYFJsNdTiAss8b0B9riyyOZiZ5A3Nx9Ish2MV2SXzXe-1W-FoufVixOouOVHOHu_sGS0g-m8mVL-ts3-SZUQS83m1G-Xls17R2ZzKBYDuu-ORxVN704fYpRFP7Yjlhr/s1600/03.+Beer+Can+Chicken+season++chicken+for+grilling+2.75.JPG" height="290" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Prep them chickens</span></td></tr>
</tbody></table>
</span></span></div>
<span style="font-size: large;">
</span>
<br />
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: large;"><span style="font-family: "Times New Roman","serif";"></span></span></div>
<span style="font-size: large;">
</span>
<br />
<div class="MsoNoSpacing" style="text-align: justify;">
</div>
<span style="font-size: large;">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk3w-3YpKyFZ2IH6uZvoht6RaYzTXEnouEi4FcZXkQBCPLlg9jtYyTdQTCIT-5P9yMBxaXJGd4hcVfssmpq8bs6orN7yHKuAsD0zsLkp6fHKwNXKxlLrochO8Vyzcywr3JSb0CIdkyJNdp/s1600/02.+indirect+ignite+2.5.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk3w-3YpKyFZ2IH6uZvoht6RaYzTXEnouEi4FcZXkQBCPLlg9jtYyTdQTCIT-5P9yMBxaXJGd4hcVfssmpq8bs6orN7yHKuAsD0zsLkp6fHKwNXKxlLrochO8Vyzcywr3JSb0CIdkyJNdp/s1600/02.+indirect+ignite+2.5.jpg" height="400" width="267" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Set up grill for indirect cooking</span></td></tr>
</tbody></table>
</span><br />
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: large;"><span style="font-family: "Times New Roman","serif";"><span style="font-size: large;"><span style="font-family: "Times New Roman","serif";">DIRECTIONS </span></span>Soak some apple of hickory wood chips in
water for about 1 hour before grilling the chickens.</span></span><br />
<span style="font-size: large;"><span style="font-family: "Times New Roman","serif";">Remove the giblet packets from the
chickens. Rinse out the chickens and pat dry with a paper
towel on the outside. Sprinkle 1 teaspoon of the chicken rub into the cavity of
each chicken.<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHSe6-T3Wxn0IR090whNsqb6l0k7FWFKdstFLw1xGgd3yRytBvObObIQvKCknR50eeAjl-Ct9JDWL47tkE0Mpt951qRYtvc7KiIZDwk_5nHa0j8hRtp4GoZ7-LOV7H4RImhRtF46bspPPI/s1600/05.+Beer+Can+Chicken+Mount+on+can+2+ed+layers2.75.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHSe6-T3Wxn0IR090whNsqb6l0k7FWFKdstFLw1xGgd3yRytBvObObIQvKCknR50eeAjl-Ct9JDWL47tkE0Mpt951qRYtvc7KiIZDwk_5nHa0j8hRtp4GoZ7-LOV7H4RImhRtF46bspPPI/s1600/05.+Beer+Can+Chicken+Mount+on+can+2+ed+layers2.75.JPG" height="307" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Mount that chicken</span></td></tr>
</tbody></table>
Drink or throw out 1/ of the beer or soda in the can. Mount each chicken on the 1/2 empty beer or pop can in the holders. Put the peeled onion into the
neck cavity of each chicken. Massage the chickens on all sides with the
remaining rub. The onion will cry all over the chicken while roasting. </span></span><span style="font-size: large;"><span style="font-family: "Times New Roman","serif";"><span style="font-size: large;"><span style="font-family: "Times New Roman","serif";">Hey you'd cry too if somebody put a beer can up your butt. </span></span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiq18pAJ0ykOUsqK4fmIOelogXmdogrw1-IVCc3L073tnXPGaWYOCQWWkLdCyHsT3WA5A0Jkc0NbDChIEjOgUstNsn6dYnt_nX4YtefPWTLN9HY54FXak5ONlsDp94Q7xUHl1K1eJ63MiZ/s1600/06.+Beer+Can+Chicken+Mounted+add+onion+2.75.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiq18pAJ0ykOUsqK4fmIOelogXmdogrw1-IVCc3L073tnXPGaWYOCQWWkLdCyHsT3WA5A0Jkc0NbDChIEjOgUstNsn6dYnt_nX4YtefPWTLN9HY54FXak5ONlsDp94Q7xUHl1K1eJ63MiZ/s1600/06.+Beer+Can+Chicken+Mounted+add+onion+2.75.JPG" height="293" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Add the onions to the neck cavity and press in</span></td></tr>
</tbody></table>
</span></span></div>
<span style="font-size: large;">
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-family: "Times New Roman","serif";">Once the grill is hot add the soaked
wet wood chips to a smoker box, or aluminum foil packet punctured with vent holes and place it over the hot side of the grill. Place the beer can chicken
stands over the center of the grill so that the coals will be on either side,
but not directly under it. Put the grill top over the chickens with the vent
hole in the center, allowing the smoke to be drawn over the chickens.<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq-NoteRSaGWrTq5WFGmVdeeJV3vwLgdcuovPp3FP-FoWVwjlEAt0qh1T6VPm9KVuDzXi7gh7SomjoPCiK6jbJ7w74a2PszOZucfrGe6siwadm50QM2SJKUTpW-XFdIxi8Sbut-BzDAXta/s1600/Beer+Can+Chicken+cooked+2.75.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq-NoteRSaGWrTq5WFGmVdeeJV3vwLgdcuovPp3FP-FoWVwjlEAt0qh1T6VPm9KVuDzXi7gh7SomjoPCiK6jbJ7w74a2PszOZucfrGe6siwadm50QM2SJKUTpW-XFdIxi8Sbut-BzDAXta/s1600/Beer+Can+Chicken+cooked+2.75.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">OMG! Can you smell that?</span></td></tr>
</tbody></table>
</span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-family: "Times New Roman","serif";">Check the charcoal and wood chips after 45
minutes and recover the grill. This should take a total of 1-1/2 to 2 hours to
cook. The internal temperature of the chicken should read 180°F at the center
of the thigh. Make sure the temperature probe is not on the bone or the beer can.<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrCz5otCrvd7Rg75rY61IG4Haj-rLI5bRneCZh5OeFImefwmeYyUzSt4Uf_BVYq-5h_5NAbMRvXeN4J0u4fusJO4lvJDkA_Yl-mRx-fJjbjch7jimeGTYf8yFDZ53OWiHXj41UIC5bO2oL/s1600/Beer+Can+Chicken+off+grill+2+ed+new+lawn+2.75.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrCz5otCrvd7Rg75rY61IG4Haj-rLI5bRneCZh5OeFImefwmeYyUzSt4Uf_BVYq-5h_5NAbMRvXeN4J0u4fusJO4lvJDkA_Yl-mRx-fJjbjch7jimeGTYf8yFDZ53OWiHXj41UIC5bO2oL/s1600/Beer+Can+Chicken+off+grill+2+ed+new+lawn+2.75.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">The BBQ sauce takes this chicken over the top</span></td></tr>
</tbody></table>
</span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-family: "Times New Roman","serif";">Once the
proper internal temperature is achieved, remove the chickens from the grill and let rest
for 5 minutes before carving. If using BBQ sauce it should be added in the last
5 minutes of cooking time.</span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="background-color: red;"><span style="font-family: "Times New Roman","serif";"><b><i><span style="font-family: "Times New Roman","serif";">CAUTION: Be extremely careful when removing the chickens from the stands. The beer
inside is extremely hot and the can is full again. It will burn! Use rubber gloves or pot holders to remove the stands.</span></i></b><span style="font-family: Times, "Times New Roman", serif;"> </span></span></span><br />
<span style="font-family: "Times New Roman","serif";"><span style="font-family: Times, "Times New Roman", serif;">So there you</span></span><span style="font-family: "Times New Roman","serif";"> have it, beer can up the butt chicken</span><span style="font-family: "Times New Roman","serif";">, or Chicken on the throne. </span><span style="font-family: "Times New Roman","serif";">If you have ever made this before please leave a comment on rubs that you use, or barbecue sauces you slather on yours. What do you do with the beer and chicken juices left in the can?</span><br />
<span style="font-family: "Times New Roman","serif";">Finally if you have any recipes for retro comfort foods, or ideas for future posts pass them along. </span><br />
<b><i><span style="font-family: "Times New Roman","serif";"><br /></span></i></b></div>
© TMelle 2014</span>The Retro Cooking Guyhttp://www.blogger.com/profile/15651409920124708016noreply@blogger.com0