At 830 Rue Conti, in the New Orleans French Quarter there sits an elegant little place, with a pristine and cozy bar. On that bar one can expect cocktails of extraordinary measure. One such is made up of their recipe for the “Original Dry Martini”.
1.5 oz top shelf Gin
1.5 oz Dolin Vermouth de Chambery Blanc
1 dash of Regan’s Orange Bitters No. 6. If you can’t locate that, try Angostura Orange Bitters.
Lemon twist for garnish
I suggest you do not bruise that top shelf gin by blending or shaking. Prepare in a bar cup and stir gently. Add an ice cube to chill, but hold the ice back with a strainer when poured. Twist the lemon rind for a soft mist of lemon oil across the top. Enjoy.
Attributed to: The great city of New Orleans.
Here is a variation on the famous Bavarian round steak. A little Southern California fusion added to it.
1.25 to 1.5 pound flank steak. Pound if you like with a proper meat tenderizer
2 Tablespoons prepared mustard. I like Grey Poupon.
1 – 1/2 cups of dry San Francisco sourdough bread cubes
1/3 cup chopped celery
1/3 cup chopped onion
3 Tablespoons melted butter
1/2 teaspoon Chef Merito Chicken Seasoning (or your own favorite poultry seasoning)
1/4 teaspoon salt
Your favorite clear French salad dressing. I like to add a few cloves of fresh crushed garlic
Meat skewers or long wooden cooking skewers
Cooking string, the kind you use to truss a turkey
Score both sides of the flank steak lightly with a sharp knife. Spread one side with mustard. Combine bread cubes, onion, celery, butter and your favorite poultry seasoning in a bowl and mix well. Spread over the mustard on the steak.
Roll up the flank steak. Secure the shape with skewers or large toothpicks. Lace tightly with cooking string. Make sure to secure both ends (edges). If you have a rotating spit, place on holding forks and get it on the roll.
If you’re not lucky enough to have an electric spit. Simply turn the roll around 8 – 10 minutes until done. About 35 minutes on a hot grill. Baste freguently with French dressing, Remove let rest before cutting off the string and removing skewers cut into round servings and amaze your grilling guests.
Goes well with small potatoes or real German style potato salad. Nice with a glass of slightly sweet white wine.
Attributed to: Dreams of old town Regensburg.
If you are lucky enough to have a motorized rotating spit attachable to a grill or fire pit, this recipe is for you. If you don’t, go get one and be lucky enough.
One 2.5 to 3 inch Eye-of-Round steak
Your favorite seasoned pepper
1 cup of Ketchup
1/3 cup of Worcestershire Sauce
Cup of water
1 teaspoon chili powder
1/2 teaspoon salt
1 minced clove of garlic
Coat the surface of the Eye-of-Round with your favorite seasoned pepper. About 1/2 teaspoon of seasoning per pound of steak. Take a sharp fork with long tines and pierce the steak deeply at 1/4 inch intervals all over the surface.
Combine the ketchup, Worcestershire and the remaining ingredients in a sauce pan. Simmer for about 20 to 30 minutes.
Place steak on spit and tie the steak with baking cord. Roast on slow setting of motorized spit for about an hour and a half. Baste constantly with the sauce. Place a sauce boat underneath to catch excess and use for basting. Test for desired doneness with a meat thermometer.
If you have extra sauce blend it into drippings from sauce boat. Bring to a quick boil stirring constantly while meat rests. After about ten minutes of resting, serve steak with thick slices cut against the grain for the most tender slicing duty for your guests. Serve with sauces ladeled across the top or on the side.
Goes well with: Everything!
Attributed to: My Mecco motorized spit.
Serves: 3 or 4
Here is a traditional Porterhouse recipe with a special filling of white onion. South Carolina’s Mike Miller from W. Columbia’s — his dog Spanky would have loved a bite of this.
1 – three pound Porterhouse cut. Sliced at least 2 inches thick.
3/4 of a cup of chopped Bermuda onions
3 cloves of garlic, chopped or minced
Celery salt, salt and pepper
3 Tablespoons of cooking sherry
2 Tablespoons of soy sauce
For a butter braised mushroom topping, 1 cup of sliced mushrooms
1/4 Cup of butter
Turn the steak bone edge down, fat side up. Carefully slit the steak from the fat side into the lean, creating a envelope almost to the bone. Stir onion, garlic, celery salt and a dash of pepper. Stuff this mixture into the steak.
Mix cooking sherry and soy sauce and brush onto surface of steak. Grill over hot coals until thermometer reads at least 140 degrees for rare to 165 or 170 for well done. Cooking should take about 12 minutes on first side and about 8 or more for second side. Keep sizzling with basting sauce.
Heat butter and sliced mushrooms in a grill top skillet until tender. Pour over steak when plated serve hot and watch peoples eyes get wide when they see the onions on their first slice.
Always save one bite for your favorite pet!
Inspired by: Spanky Miller
You don’t have to be from the South to love cornbread. This recipe witch includes broccoli and onion results in a delicious surprise.
1 stick butter
1 large onion, chopped
1 package of frozen broccoli
Substitute fresh broccoli of about 1 – 1/2 cup, cooked
1 cup cottage cheese
1 box Jiffy Cornbread Mix
1/8 to about 1/4 teaspoon of Your favorite extra hot hot sauce
1 teaspoon salt
Preheat oven to 350 degrees and in it melt butter in a 9 by 13 inch oven proofed baking pan.
Beat the eggs and add the remaining ingredients. Blend the Jiffy Cornbread Mix until smooth.
Pour on top of melted butter in baking pan. Bake at 350 degrees for about 40 minutes or until golden brown.
Carrot soup might not get you all excited as far as side dishes go. This recipe however, delivers a creamy and slightly silky blend that goes well with any meat dish typically served with mashed potatoes.
4 and 1/2 cups of sliced carrots
1 cup of chopped onion
1/4 cup of butter, cut into pats
1 large white potato, peeled and cut into cubes
Two 14-1/2 ounce cans of chicken broth
1 teaspoon freshly ground ginger
1 teaspoon dried rosemary crushed fine
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups of whipping cream
Grab your Dutch oven and saute the onion and the butter until glassy and just tender. Add the sliced carrots, the potato cubes, the broth and the ginger. Cover and cook on medium heat for about 30 minutes. Set off of the heat and allow to cool for 15 minutes.
Carefully pour the soup in small amounts to a food processor or a blender. Process or blend until silky smooth. Pour the blended mixture back into the Dutch oven. Return the heat to low. Stir in cream. Add rosemary, salt and pepper. Cook for about 10 – 20 minutes until well heated.
Serve bowls of this tasty soup on those winter and fall grilling nights instead of mashed potatoes. You will be well rewarded by the happiness of friends and family.
One cannot complain about the addition of a tasty corn on the cob when added to a plate heaping with grilled chops. Especially if that corn on the cob wafts up with a distinct flavorful aroma of smoked wood.
4 ears of corn
1 Tablespoon butter or margarine
1/2 teaspoon salt
1/4 teaspoon pepper
Prep ears of corn by dehusking and washing. Soak the ears for 20 minutes in cold water. Remove from water and pat dry.
Rub the butter or margarine over the corn. Sprinkle with salt and pepper.
Place the corn in a Smoker Bag, seal it and cook on a hot grill for about 40 minutes.
There are so many variations on this popular casserole, however Mom and you will love this one.
1 – 1/2 teaspoons butter
1 – 1/2 cups of milk
3 Tablespoons all purpose flour
4 teaspoons of ranch style dressing mix (my fav; Hidden Valley)
1/4 to 1/2 teaspoon white pepper
2 cloves of garlic, minced
1 cup chopped onion
1 – 1/2 cups of sliced fresh mushrooms
1 – 1/4 pounds of fresh green beans, cooked or steamed until crisp but tender
1 cup of fresh bread crumbs
Make a rue based on the traditional white sauce recipe. Melt butter in a small saucepan over low heat. Stir in the flour. Cook for 1 to 2 minutes, stirring constantly. Whisk in milk and bring to a boil. Cook, whisking constantly for 1 to 2 minutes more. Stir in the dressing mix and the white pepper and set aside.
Preheat oven to 350 degrees F. Apply non-stick cooking spray to a medium skillet. Heat the skillet over medium high heat. Add onion and garlic. Cook stirring for 2 to 3 minutes or until glassy. Remove half of the onion mixture and set it aside.
Add mushrooms to the remaining onion and garlic mixture in the skillet. Cook for about 5 minutes until mushrooms are tender. Combine mushroom mixture, green beans and white sauce in a 1 – 1/2 quart casserole. Combine bread crumbs with the rest of the onions (set aside) and sprinkle over casserole. Bake uncovered until hot, about 20 to 30 minutes.
Serve and enjoy.
Excellent as a dip or topping for crackers and toasted french bread.
1/2 Cup butter, room temperature
1 – 8 ounce package of cream cheese also at room temperature
1 – 4 ounce package of crumbled blue cheese
2 Tablespoons roasted red pepper, drained, chopped into fine pieces
2 Tablespoons chopped green onions
1/2 teaspoon dry mustard
1/4 teaspoon hot pepper sauce
1/4 teaspoon Worcestershire
Combine all the above ingredients in a bowl suitable for dipping. Beat with a hand mixer at medium speed. Fold over into the bowl to mix evenly.
Cover and refrigerate. Serve this mix slightly chilled with crackers for spreadinf or vegetable strips for dipping
Attributed to: a pacakage of Land O’ Lakes butter
Everybody, or at least most bodies enjoy pasta at parties. Here is a quick (very easy), very tasty recipe.
1 package (14 ounces) KRAFT Deluxe Macaroni & Cheese Dinner
1/2 teaspoon dried basil leaves, crushed
1/2 teaspoon garlic powder
3 cups frozen vegetable blend, (broccoli, cauliflower and carrots or similar)
Bring 2 – 1/3 cups water to boil in a large skillet. Add macaroni and seasonings; mix well. Return to a boil.
Add vegetables. Stir until well blended, Reduce heat to medium-low. Cover. Simmer for 10 minutes or until macaroni is tender.
Add the cheese sauce and fold it into the other ingredients. Cook until heated through and blended smoothly by stirring frequently. When hot, serve it up to hungry attendees.
Attributed to: My fascination for easy Mac and Cheese recipes, and Kraft foods of course.