Category Archives: Tips and Tricks

Desserts, Events and Fun Stuff, Fondue, Side Dish, Tips and Tricks

Fondue of Butterscotch

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Set the Fondue pot out with a huge platter of pear, plum and apple slices. Small biscuits and fudge brownies that can survive a fork skewering are great candidates for this sweet after dinner treat.

INGREDIENTS:
2 ounces of butter
3/4 cup brown sugar
4 Tablespoons of Lyle’s Golden Syrup
No Lyle’s? Try 3 Tabs light corn syrup to 1 Tabs molasses
14 oz can of evaporated milk
6 teaspoons of cornflour
4 tablespoons of lightly crushed unsalted peanuts
Sliced and cut into bite sizes – apples, pears, plums

DIRECTIONS:
Place the butter, the golden syrup and the sugar into a saucepan. Heat on low to medium until mixture begins to bubble. Keep an eye on it stirring a few times. Slowly bring to a boil and boil for 1 minute.

Add the evaporated milk and cook for 3 more minutes. Add the crushed peanuts.

In a mixing bowl place two Tablespoons of cold water. Add the cornflour and blend until smooth. Add this mixture to the sauce pan. Heat for a few minutes until mixture begins to thicken, stirring constantly.

When mixture is starts to thicken use a spatula to add it to the fondue pot. Serve with hard cubed or sliced fruit pieces. Sit back and enjoy your friends and family enjoying your fondue.

Beef, Tips and Tricks

Filet Mignon Quick Grilled with Balsamic Vinegar Sauce

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Break out your favorite grillin’ skillet or sauce pan to make a fragrent sauce that is a perfect companion to a done-rare bite of Filet Mignon.

INGREDIENTS:
Four (4 – 6 ounce) Filet Mignon
3 teaspoon extra virgin olive oil
3 Tablespoons balsamic vinegar
2 teaspoons fresh rosemary chopped fine
1/2 cup of chopped shallots
Salt and pepper to taste

DIRECTIONS:
Bring grill to a medium to high heat. Salt and pepper the steaks to your liking. Cook the steaks turning when browned until your favorite doneness (rare is of course best for FM). Place the steaks on a platter to rest.

After five minutes, add the juice from the steak platter to your grilling skillet or sauce pan. Add oil and bring to a popping heat. Quickly add the rosemary and the shallots and cook until shallots become glassy (about 2 minutes).

Add the Balsamic vinegar cook until the sauce begins to thicken. Add any extra juice from the resting steaks on the serving platter. Cook for one or two more minutes. Do not burn or reduce too much. Spoon over the steaks and serve immediately.

Classic Recipes, Misc. Recipes, Side Dish, Tips and Tricks, Vegetables

Smoke Bag recipe for Corn on the Cob

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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.

INGREDIENTS:
4 ears of corn
1 Tablespoon butter or margarine
1/2 teaspoon salt
1/4 teaspoon pepper

DIRECTIONS:
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.

Side Dish, Tips and Tricks, Vegetables

Smoker Bag Trick for Potatoes

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You might not think that potatoes and other veggies benefit from a smooth smoke flavor. You might be wrong.

INGREDIENTS:
4 medium potatoes
2 Tablespoons garlic salt

DIRECTIONS:
Slice each potato into 1 inch cubes, I leave the skin on. Toss the potatoes in a bowl with the garlic salt. Place the potatoes in a Smoker Bag. The best Smoker Bags for grill or oven are imported from Finland. Jennifer Honeycutt tells me that that you can buy these bags direct in the U.S. from her company found at Hot Diggity Cajun. See her comment below.

Cook on a hot grill or in a covered grill over medium hot coals for 20 to 40 minutes.

Poultry, Tips and Tricks

Peking Style Chicken Wings

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Grab a bottle of Hoisin sauce and you are ready to grill up a pile of lip smacking Peking flavored drummettes and wings.

INGREDIENTS:
1/3 cup hoisin sauce
1/2 cup soy sauce
1/4 cup dry sherry
6 scallions, chopped
2 cloves garlic, minced
1/2 cup honey
1/4 cup cider vinegar
1/4 cup orange marmalade
1 teaspoon orange zest
1 teaspoon lemon zest
2 Tablespoons minced green bell pepper
1/8 teaspoon Tabasco
4 pounds of chicken wings, remove wing tips, separate the wings at the joint

DIRECTIONS:
Add hoisin sauce, soy sauce, sherry to a large mixing bowl. Toss in the scallions, garlic, vinegar. Drizzle the honey over all and fold in the marmalade. Add orange and lemon zest, the minced bell pepper. Add Tabasco.

Add the chicken wings, stirring to coat evenly. Allow the wings to marinate, covered and refrigerated for at least 4 hours or overnight. Give the mixture a stir every once in a while.

Transfer the wings to a grill rack or foil, reserving the marinade. Fire up the grill to approximately 375 degrees Fahrenheit. Turn every 15 to 20 minutes and baste with reserve marinade. When done, discard the remaining marinade, serve wings on a bed of shredded lettuce or bok choi.

Attributed to: 1998 Cooking Show

Beef, Sauces and Marinades, Tips and Tricks

Texas BBQ Rub

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Store bought barbecue rubs can leave you unimpressed. The reason is that the flavor blend has flattened from storage on the shelf. Make your own and keep it fresh and free of shelf preservatives.

INGREDIENTS:
1 – 1/4 Tablespoon Kosher salt
1 – 1/2 Tablespoon dark brown sugar
1 Tablespoon sweet paprika
2 teaspoon garlic powder
2 teaspoon mustard powder
1 – 1/2 teaspoon black pepper
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1 – 1/2 teaspoon dried thyme

DIRECTIONS:
Blend in a large jar. And use it up as soon as possible so you can make some more.

Attributed to: A highly informational communication from Saveur Magazine. The best of the best.

Beef, Tips and Tricks

Mr. Flat Iron Steak topped w Steak Butter

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The so called “flat iron” steak claims to be the second tenderest steak this side of filet mignon. Let’s see how it ranks on America’s favorite grill.

INGREDIENTS:
Four 8 ounce flat iron steaks
Kosher salt
Freshly ground black pepper
8 Tablespoons unsalted butter
3 Tablespoons roughly chopped flat-leaf parsley
3 Tablespoons roughly chopped chives
1 shallot, finely chopped

DIRECTIONS:
Rub steaks on both sides with salt and pepper and set aside to absorb the seasoning for about 30 to 45 minutes. If longer, refrigerate.

For Steak Butter, combine butter, parsley, chives and shallots in a medium bowl. Mash roughly with a spoon or fork. Season to taste with salt and pepper. Cover and set aside.

Fire up the grill, bring the coals to peak heat, nice and red just before they start to settle into a gray tone. Add the steaks and cook flipping once until seared and at least 130 degrees with a testing thermometer. Transfer to serving platter and let rest for five minutes. When slightly cooler, top each steak with a dollop of herb butter.

Poultry, Tips and Tricks

Two At One Time Roast Chicken in Bag

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When the crowd comes to town, roast two chickens at one time using a Reynolds (or similar) oven proof roasting bag.

INGREDIENTS:
1 Reynolds Oven Bag, large turkey size (19″ x 23 – 1/2″)
1 Tablespoon flour
2 medium onions, cut in eighths
4 stalks celery, sliced
2 whole roasting chickens (about 5 to 7 lbs. each)
Vegetable oil
Seasoned pepper
Seasoned salt

DIRECTIONS:
Preheat your oven to 350 degrees Fahrenheit. Shake the flour into the roasting bag. Inflate the bag and twist the end with one hand and rotate the bag to coat the inner surface with the flour. This will help keep the bag from exploding. Place the bag into a 2 inch deep roasting pan.

Add vegetables to the oven bag. Brush the chickens with oil; sprinkle with seasoned salt and seasoned pepper. Place chickens in bag on top of the vegetables. Close the oven bag with the included oven proof nylon tie. Cut (6) 1/2 inch slits into the top of the bag.

Bake the birds until the chicken is tender, about 1 – 3/4 to 2 hours.

Reynolds cooking Tip: To prevent poultry from sticking to the oven bag. Spray with a nonstick cooking spray before you coat with flower. For more information on cooking up great beef and bird roasts write to the The Reynolds Kitchens g-2-5, P.O. Box 85583 in Richmond, VA 23285-5583

Classic Recipes, Misc. Recipes, Side Dish, Tips and Tricks

Blue Cheese Roasted Red Pepper Spread

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Excellent as a dip or topping for crackers and toasted french bread.

INGREDIENTS:
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

DIRECTIONS:
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

Desserts, Misc. Recipes, Sauces and Marinades, Side Dish, Tips and Tricks

Apple-Cinnamon Butter

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Makes 1/3 cup serving

I love home-made butter. When you don’t have time to churn, bring butter to room temp. and mix with delicious ingredients.

INGREDIENTS:
2 oz. dried apples
1/2 teaspoon cinnamon powder
1 Tablespoon brown sugar
1/2 cup (1 stick) unsalted butter

DIRECTIONS:
Allow butter to soften. Mix all the ingredients in a food processor until well combined. Serve with fresh scones, muffins or other breakfast breads.

Inspired or Credited to: Executive Chef, Peter Roelant. Four Oaks Restaurant in Bel Air, Ca