Thursday, November 12, 2009

Accidents will happen...

So what do you do when you aren't really paying attention, and you add 1 & 3/4 cups of water to your eggnog scones mix instead of 3/4 of a cup? Add a beaten egg, pour the batter into a cake pan, and call it "Eggnog Cake". It actually turned out kinda tasty.

Sunday, September 06, 2009

Pollo con Arroz

Pollo con Arroz - We made this the other night and the result was delicious. The only nitpick was that it came out a bit too salty. That may have been the result of using store bought Adobo, rather than the one in the book. Next time we'll make it with the one specified in the recipe. Due to it being so salty, we opted out on the olives. Overall it was quite good, and it is even better the second day. Go make this!

Thursday, July 30, 2009

Rainbow Cake!

As a surprise for my daughters who were returning back from camp, I decided to create a "surprise" rainbow cake. The idea was that from the outside it just appeared to be a boring normal cake, but cut into it... POW, and explosion of color!



So let's make one!

Alright, prepare your favorite light colored cake recipe. I used Betty Crocker's Yellow Cake mix, because I didn't want to stress if the cake turned out less than awesome.

Separate the batter into 6 portions, or however many colors you'll be using.




I decide to use 6 colors, to mimic a real rainbow. Remember Roy G. Biv?

In theory, the 6 colors should have been neon versions of Red, Orange, Yellow, Blue, Green, and Purple. But as you can see, the colors were less than stellar. Who cares? Let's keep going. Ok, remember our order of colors. Start by pouring half of the red batter into the center of each pan. The, pour half of each of the rest of the colors into the center of the previously poured batters:



ready for the oven:


Out of the oven:


Frosted with whipped cream frosting and ready to eat:


The idea wasn't originally mine. Search "rainbow cake" and you'll find many, many hits. There's some from the Something Awful forums that are very helpful. Next time I think I'll try a scratch batter, and use gel dyes. Regardless, the cake was a hit!

Sunday, July 26, 2009

Has it been a year?!

In that case, pie!

This delectable creation was inspired by Nancy Horn, of Dish Cafe. You can find the recipe Here, along with some videos.




Here it is, ready for the top crust. This is actually about 1/2 of the peaches, so that means I'll just have to make another one...







Ready for baking









Golden brown, and smelling delicious. I must admit, pie crusts are usually my bane, but this one turned out quite well. Thanks Nancy!








Wanna bite?

Tuesday, July 29, 2008

Nancy's Corn Chowder


What is this lovely mess of mis en place going to become? Some extremely delicious Corn off the Cobb Corn Chowder. I frequently eat at the Dish Cafe, and am always reading the owner's blog. So when I spied Nancy's recipe for Fresh Corn Off the Cob Soup, it sounded so delicious I just had to try it. To the right, we see the lovely mess o' mis en place. You'll notice extra carrots, and some Orangel. The carrots were a little spindly so I wanted extra, and Orangel & 7up is what the Dr ordered for a refreshing beverage on a hot day.


8 cobs makes lots of kernels!


It took a little while to brown the vegetables, but oh did it smell delicious. The prep went quicker than I thought, and don't forget to season, season, season your food as you're cooking. I also prepped some Tilapia with Balsamic Vinegar & Browm Butter sauce. (BTW it was delicious, but I was too busy eating to snap any pics.) Back to the chowder - after adding corn, cream, & herbs (including home-grown basil!):


This stockpot is full of WIN.


The chowder was really, really good. Only thing I did was under season it slightly. Nothing a little salt didn't cure.

Wednesday, July 02, 2008

Bragging about Brinkmann's...

No photos with this one, just a post about some really good BBQ. A few weeks back I was able to get a great deal on a newBrinkmann's electric smoker. It took a couple of weeks, but I was finally able to smoke a pork butt. I used Alton's recipe, and it was divine. If I remember to snap a pic of a sandwich I'll repost it, but I'm usually too busy eating to remember. The current method of consumption has been with just some mustard-picklejuice-hotpepper sauce on a bolillo, but the pork has been great with leftover salsas on tortillas as well. If you've never smoked a large pork butt, please do so. No matter how risque it sounds.

ATK's Picnic Chicken



To the left are some delicious cgicken thighs getting ready to be placed into the oven. I subscribe to the the America's Test Kitchen Newsletter, and the recipe for this chicken was inside. It sounded so delicious I just had to try it, and it was great. The skin was crispy; It wasn't to greasy; And the kitchen was cooked really well. Here - take a look:



[I know the meat looks pink, but I assure you, it was just weird lighting. The chicken was cooked to perfection!]

I realized as I was munching the last piece (and boy, did it go quickly) that I forgot to take a picture of the final result. The chicken was good when we ate it hot (we were too hungry to wait for it to cool) but it's flavor is really delicious cold. The recipe is available all over the 'net, as well as here:

Spice-Rubbed Picnic Chicken
from America’s Test Kitchen

5 pounds bone-in, skin-on chicken pieces (breasts, thighs, drumsticks, or a mix with breasts cut into 3 pieces or halved if small), trimmed of excess fat and skin
2 tablespoons kosher salt
3 tablespoons brown sugar
2 tablespoons chili powder
2 tablespoons sweet paprika
2 teaspoons ground black pepper
1/4-1/2 teaspoon cayenne pepper

1. Use sharp knife to make 2 or 3 short slashes in skin of each piece of chicken, taking care not to cut into meat. Combine salt, sugar, and spices in small bowl and mix thoroughly. Coat chicken pieces with spices, gently lifting skin to distribute spice rub underneath but leaving it attached to chicken. Transfer chicken skin side up to wire rack set over rimmed foil-lined baking sheet, lightly tent with foil, and refrigerate 6 to 24 hours.

2. Secure skin of each breast piece with 2 or 3 toothpicks placed near edges of skin.

3. Adjust oven rack to middle position; heat oven to 425 degrees. Roast chicken until thickest part of smallest piece registers 140 degrees on instant-read thermometer, 15 to 20 minutes. Increase oven temperature to 500 degrees and continue roasting until chicken is browned and crisp and thickest parts of breast pieces register 160 degrees, 5 to 8 minutes longer, removing pieces from oven and transferring to clean wire rack as they finish cooking. Continue to roast thighs and/or drumsticks, if using, until thickest part of meat registers 170 to 175 degrees, about 5 minutes longer. Remove from oven; transfer chicken to rack and let cool completely before refrigerating or serving.

Piadina (Italian Flatbread) with Fontina and Prosciutto

Take a gander at this sandwich - Italian Flatbread, with a spread or ricotta blended with lemon zest, salt & pepper, and topped with prosciutto and fontina. Simple and delicious. My wife surprised me with these a couple of weeks back. I'm glad she made a couple of days worth. And who knew WallyWorld sold prosciutto! Get Giada's recipe here.

Tuesday, June 10, 2008

It's a cuban Sandwich. It's a Pie. Wait - it's both!

I made this last year, and forgot to post about it.

It's fantastic.



Guy Fieri's Cuban Pie alla Munee, from an episode of "Paula's Party" called Pie in the Sky.

Now go make it, eat it, and save me some.