Summer has bid us a fond farewell (until it returns in all its October bright blue weather glory of Indian Summer), but yesterday, Summer came back to me, in a sense.
Restaurant Quality received her winnings from the WI State Fair!!!!! Judging was held in late July, but the moola is sent in September. Ribbons are awarded for 4th through 1st place, with the moola increasing with each 'place'. Woo-hoo, $43 for Restaurant Quality....
When I saw the envelope in the mail, it hit me that I have not told you of my Honey BBQ Sauce.
It took first place in one of the 'honey' categories, put $10 in my Crate and Barrel pocket, and, the biggest kick of all: awarded the 'Judge's Favorite' ribbon. YIPPEE, YAHOO, and GOSH-O-GOLLY.
Restaurant Quality and Mr. Restaurant Quality entered AND won ribbons in several categories, which you'll be reading about in later posts. This will include the telling of the Granola Smackdown.
For now, here's how to make the Judge's Favorite.
Life is good......................
Honey BBQ Sauce (adapted from The Neely's)
Makes 3 1/2 cups
2 C. ketchup (catsup, for those of you so inclined)
1 C. water
1/2 C. honey
1/2 C. apple cider vinegar
5 T. light brown sugar
5 T. sugar
1/2 T. ground black pepper
1/2 T. onion powder
1/2 T. ground mustard
1 T. lemon juice (fresh is best)
1 T. worcestershire sauce
In saucepan, combine all ingredients.
Bring to boil, reduce heat to simmer.
Cook, uncovered, stirring frequently, for 1 hour and 15 minutes.
My Notes:
I usually double this recipe, right off the bat. Mr. Restaurant Quality uses this sauce for his
pulled pork and 3 1/2 cups is not nearly enough.
Recipe easily doubles.
I usually cook the sauce for 2-2 1/2 hours.
I need to learn how to 'can' --- excuse me, I should use the now correct phrase: food preservation. This sauce is so versatile that I'd like to have jars of it in 'the fruit cellar'. As an aside, the fruit cellar is more of a wine storage area for me, but I could squeeze in some jars of bbq sauce. One does go with the other!!!
Great with chicken, pork, and to make Sloppy Joes.
Friday, September 10, 2010
Thursday, May 20, 2010
Mrs. LeTendre's Chicken Parmesan
Restaurant Quality has had repeated requests for this recipe. It's Mrs. LeTendre's chicken parmesan. You've seen her onion soup in November, 2008 and her pizza in February, 2009. If you have not paid attention to those, you need a 5 minute 'time out' to think about it. (Sorry, I just had a time travel flashback associated with one of the 'requestors' of this recipe --- and it's not Ms. Viola Vineyard.)
This incredible Italian recipe has been pulled out of my oven for over three decades, in all its aromatic goodness.
It is soooo easy to bring it together. Add some pasta on the side, a salad, crusty bread and a nice red wine and everyone at your table will be saying 'Alla salute. Siete un o cucinare. Ringrazio molto perla cottura per noi.'
So, because FS#2 and Ms. Viola Vineyard have told me I HAVE to blog it, I give you Mrs. LeTendre's Chicken Parmesan. (and someday, I'll tell you about her apple kuchen................)
Please read the entire recipe before you begin. There's lots of stuff going on.....................
Mrs. LeTendre's Chicken Parmesan
Oven at 400 degrees
9x13 baking pan
4 boneless, skinless chicken breast halves (on the small side because you are going to pound the heck out of them)
2 eggs, for eggwash
Breadcrumbs
Your favorite pasta sauce, see My Notes
8 oz shredded mozzarella cheese
Parmesan cheese, for sprinkling
Rinse the chicken breasts and dry with a paper towel (someday, I'll tell you the story about how I once 'patted dry' a chicken breast).
Trim any obvious fat.
Place one of the breasts on a piece of plastic wrap. Cover with another piece of plastic wrap. Pound flat, to about 3/8".
(I have a meat pounder, but you can use a rolling pin or a small frying pan.)
The breading process: In a large bowl, whisk the eggs so that they are nice and blended. Add 2 splashes of water and mix together. Get out a flat pan, such as an 8" cake pan or pie pan. Put a nice amount of bread crumbs in the pan (note the personal latitude Restaurant Quality is giving you).
Dip the chicken breast in the eggwash, making sure the entire chicken breast meets the eggwash.
Dredge in the breadcrumbs, making sure the entire chicken breast meets the bread crumbs.
Place on a cooling rack. Repeat with all chicken breasts.
Let chicken breasts rest on the cooling rack for about 20 minutes. (If you don't let the chicken rest, the breading will fall off when you saute them.)
Into a large saute/frying pan, add 2 T. butter and some EVOO (extra virgin olive oil for those of you on Champions Ct.)
(twice around the pan, as R. Ray would say).
Over med-high heat, get the butter melted and the oil nice and hot.
Add the chicken breast and cook on each side until nice and browned, about 4 minutes on each side.
Pour some pasta sauce into the 9x13 pan, to cover the bottom of the pan. (see My Notes)
Place the chicken breasts on top of the pasta sauce.
Sprinkle some parmesan cheese on the chicken breasts.
Sprinkle the mozzarella cheese over the chicken breasts.
Bake in 400 degree oven for 15 minutes.
Serve with additional sauce.
My Notes:
I try to get small chicken breasts for this, because they really spread out when you pound them out. If you have large chicken breasts, just cut them in half, after you have pounded them out. You may find that 2 large chicken breasts will give you enough for 4 servings.
I use storebought breadcrumbs. For the most part I use 'regular' bread crumbs. You can use Italian bread crumbs (store bought, or just add some Italian seasoning to 'regular' bread crumbs).
The pasta sauce: use whatever pasta sauce you like, even jarred pasta sauce. If you use jarred pasta sauce, have two jars on hand --- you may need it.
Here's my pasta sauce recipe, which is REALLY good. It's Giada's recipe. Really easy and FAST.
2 large cans of crushed tomatoes
EVOO
2 t. minced garlic
diced onion (1/2 of a large onion)
3 bay leaves
1 T. Italian seasoning
Red wine, optional
Saute the onion in EVOO until it starts to become translucent. Add the minced garlic (I use the jarred stuff) and saute for about 30 seconds, just until you start to say 'Man, that smells good". (Garlic can burn pretty darn fast.)
Add the 2 cans of crushed tomatoes, the bay leaves, Italian seasoning, and 1 major splash of red wine (if you like). Bring to a boil and then reduce to a simmer. Simmer for 20 minutes. That's it, tanto (that's Italian for 'voila').
You may need to use two pans, because the chicken breasts are too big for one pan. That's ok. I use two pans more than I use one pan.
This incredible Italian recipe has been pulled out of my oven for over three decades, in all its aromatic goodness.
It is soooo easy to bring it together. Add some pasta on the side, a salad, crusty bread and a nice red wine and everyone at your table will be saying 'Alla salute. Siete un o cucinare. Ringrazio molto perla cottura per noi.'
So, because FS#2 and Ms. Viola Vineyard have told me I HAVE to blog it, I give you Mrs. LeTendre's Chicken Parmesan. (and someday, I'll tell you about her apple kuchen................)
Please read the entire recipe before you begin. There's lots of stuff going on.....................
Mrs. LeTendre's Chicken Parmesan
Oven at 400 degrees
9x13 baking pan
4 boneless, skinless chicken breast halves (on the small side because you are going to pound the heck out of them)
2 eggs, for eggwash
Breadcrumbs
Your favorite pasta sauce, see My Notes
8 oz shredded mozzarella cheese
Parmesan cheese, for sprinkling
Rinse the chicken breasts and dry with a paper towel (someday, I'll tell you the story about how I once 'patted dry' a chicken breast).
Trim any obvious fat.
Place one of the breasts on a piece of plastic wrap. Cover with another piece of plastic wrap. Pound flat, to about 3/8".
(I have a meat pounder, but you can use a rolling pin or a small frying pan.)
The breading process: In a large bowl, whisk the eggs so that they are nice and blended. Add 2 splashes of water and mix together. Get out a flat pan, such as an 8" cake pan or pie pan. Put a nice amount of bread crumbs in the pan (note the personal latitude Restaurant Quality is giving you).
Dip the chicken breast in the eggwash, making sure the entire chicken breast meets the eggwash.
Dredge in the breadcrumbs, making sure the entire chicken breast meets the bread crumbs.
Place on a cooling rack. Repeat with all chicken breasts.
Let chicken breasts rest on the cooling rack for about 20 minutes. (If you don't let the chicken rest, the breading will fall off when you saute them.)
Into a large saute/frying pan, add 2 T. butter and some EVOO (extra virgin olive oil for those of you on Champions Ct.)
(twice around the pan, as R. Ray would say).
Over med-high heat, get the butter melted and the oil nice and hot.
Add the chicken breast and cook on each side until nice and browned, about 4 minutes on each side.
Pour some pasta sauce into the 9x13 pan, to cover the bottom of the pan. (see My Notes)
Place the chicken breasts on top of the pasta sauce.
Sprinkle some parmesan cheese on the chicken breasts.
Sprinkle the mozzarella cheese over the chicken breasts.
Bake in 400 degree oven for 15 minutes.
Serve with additional sauce.
My Notes:
I try to get small chicken breasts for this, because they really spread out when you pound them out. If you have large chicken breasts, just cut them in half, after you have pounded them out. You may find that 2 large chicken breasts will give you enough for 4 servings.
I use storebought breadcrumbs. For the most part I use 'regular' bread crumbs. You can use Italian bread crumbs (store bought, or just add some Italian seasoning to 'regular' bread crumbs).
The pasta sauce: use whatever pasta sauce you like, even jarred pasta sauce. If you use jarred pasta sauce, have two jars on hand --- you may need it.
Here's my pasta sauce recipe, which is REALLY good. It's Giada's recipe. Really easy and FAST.
2 large cans of crushed tomatoes
EVOO
2 t. minced garlic
diced onion (1/2 of a large onion)
3 bay leaves
1 T. Italian seasoning
Red wine, optional
Saute the onion in EVOO until it starts to become translucent. Add the minced garlic (I use the jarred stuff) and saute for about 30 seconds, just until you start to say 'Man, that smells good". (Garlic can burn pretty darn fast.)
Add the 2 cans of crushed tomatoes, the bay leaves, Italian seasoning, and 1 major splash of red wine (if you like). Bring to a boil and then reduce to a simmer. Simmer for 20 minutes. That's it, tanto (that's Italian for 'voila').
You may need to use two pans, because the chicken breasts are too big for one pan. That's ok. I use two pans more than I use one pan.
Saturday, April 10, 2010
Lemon Buttermilk Pound Cake with Lemon Glaze
Ok, here's what's happening.
Explanation of THIRD post in one day:
I am killing time before cocktail time. Magic Hour has not yet tick-tocked into my reality.
Made this cake, yesterday. It is very, very good. Not as dense as a pound cake; denser than a regular cake.
It's made in a tube pan (angel food cake pan), so it makes for alot of light, lemony rapture.
The cake does not scream lemon; very mild. The glaze is where all the lemon flavor resides.
Tick, tock; tick, tock.
Life is good..............
Lemon Buttermilk Pound Cake with Lemon Glaze
Oven at 350 degrees
Grease and flour a 10" tube pan
3 C. all purpose flour (that's regular flour, for those of you who live on Champions Ct.)
2 t. baking powder
3/4 t. salt
1 1/2 cups sugar
1/2 cup butter (one stick), room temp
2 T. lemon zest (about 4 lemons)
3 large eggs, room temp
2 t. vanilla extract
1 1/4 C. buttermilk
1/2 C. canola oil
In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
In a small bowl, place the sugar. Add the 2 T. lemon zest. Mix with your fingers to get the zest incorporated into the sugar.
In a large bowl, cream together the butter and the sugar/zest mixture until light and fluffy.
Beat in eggs, one at a time until well combined.
In small bowl or measuring cup, whisk together the vanilla, buttermilk and canola oil.
Alternately, add the flour mixture and the buttermilk mixture to the butter mixture, beginning with the flour mixture and ending with the flour mixture. Stir only until no streaks of flour remain. Important to 'keep a light hand' here.
Pour into prepared pan.
Bake 50-55 minutes, until toothpick inserted into center comes out clean.
Cool on cooling rack. After about 10 minutes, remove cake from pan. Let cool completely before topping with the lemon glaze.
Lemon Glaze
2 T. butter, melted and cooled
2 T. lemon juice
1 T. lemon zest (about 2 lemons)
1 1/2 C. confectioners' sugar
Combine all ingredients in small bowl and whisk until smooth, Drizzle over cooled cake.
My Notes:
I did not try to figure out another type of pan to use. I took Little Sweetheart #5 shopping and we bought a 10" angel food cake pan. Actually, I think the label said it was 9 3/8". It's one of those pans where the bottom and tube part lift out of the pan. $10.97 at WalMart, and steer clear of the Toy Department.
The batter prep is very straight forward. A bit labor-intensive RE: the zest. The microplaner again demonstrates its value. Not to mention how darned proficient one feels when using it.
The batter itself tastes really, really good. Must. Stop. Eating. It.
The glaze. I followed the recipe above. The consistency was that of a frosting, not a glaze. So, I just kept squeezing lemon juice, about a teaspoon at a time, into the bowl, until it got to a drizzling consistency. Give that a go, if you come upon 'frosting' not 'glaze'.
When the glaze was on the cake, it went into the frig for about 20 minutes to get the glaze to set.
Mr. RestaurantQuality heaped some sliced strawberries on his THIRD piece, yesterday. In full disclosure, he did not eat three pieces in one sitting. He had two pieces at lunch and one after dinner.
Next time, I'll macerate some strawberries ahead of time. (Sliced strawberries and sugar, mixed together, and put in the frig to get acquainted. You'll have strawberries in a light syrup.)
Vanilla ice cream would be a delightfully decadent addition.
Explanation of THIRD post in one day:
I am killing time before cocktail time. Magic Hour has not yet tick-tocked into my reality.
Made this cake, yesterday. It is very, very good. Not as dense as a pound cake; denser than a regular cake.
It's made in a tube pan (angel food cake pan), so it makes for alot of light, lemony rapture.
The cake does not scream lemon; very mild. The glaze is where all the lemon flavor resides.
Tick, tock; tick, tock.
Life is good..............
Lemon Buttermilk Pound Cake with Lemon Glaze
Oven at 350 degrees
Grease and flour a 10" tube pan
3 C. all purpose flour (that's regular flour, for those of you who live on Champions Ct.)
2 t. baking powder
3/4 t. salt
1 1/2 cups sugar
1/2 cup butter (one stick), room temp
2 T. lemon zest (about 4 lemons)
3 large eggs, room temp
2 t. vanilla extract
1 1/4 C. buttermilk
1/2 C. canola oil
In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
In a small bowl, place the sugar. Add the 2 T. lemon zest. Mix with your fingers to get the zest incorporated into the sugar.
In a large bowl, cream together the butter and the sugar/zest mixture until light and fluffy.
Beat in eggs, one at a time until well combined.
In small bowl or measuring cup, whisk together the vanilla, buttermilk and canola oil.
Alternately, add the flour mixture and the buttermilk mixture to the butter mixture, beginning with the flour mixture and ending with the flour mixture. Stir only until no streaks of flour remain. Important to 'keep a light hand' here.
Pour into prepared pan.
Bake 50-55 minutes, until toothpick inserted into center comes out clean.
Cool on cooling rack. After about 10 minutes, remove cake from pan. Let cool completely before topping with the lemon glaze.
Lemon Glaze
2 T. butter, melted and cooled
2 T. lemon juice
1 T. lemon zest (about 2 lemons)
1 1/2 C. confectioners' sugar
Combine all ingredients in small bowl and whisk until smooth, Drizzle over cooled cake.
My Notes:
I did not try to figure out another type of pan to use. I took Little Sweetheart #5 shopping and we bought a 10" angel food cake pan. Actually, I think the label said it was 9 3/8". It's one of those pans where the bottom and tube part lift out of the pan. $10.97 at WalMart, and steer clear of the Toy Department.
The batter prep is very straight forward. A bit labor-intensive RE: the zest. The microplaner again demonstrates its value. Not to mention how darned proficient one feels when using it.
The batter itself tastes really, really good. Must. Stop. Eating. It.
The glaze. I followed the recipe above. The consistency was that of a frosting, not a glaze. So, I just kept squeezing lemon juice, about a teaspoon at a time, into the bowl, until it got to a drizzling consistency. Give that a go, if you come upon 'frosting' not 'glaze'.
When the glaze was on the cake, it went into the frig for about 20 minutes to get the glaze to set.
Mr. RestaurantQuality heaped some sliced strawberries on his THIRD piece, yesterday. In full disclosure, he did not eat three pieces in one sitting. He had two pieces at lunch and one after dinner.
Next time, I'll macerate some strawberries ahead of time. (Sliced strawberries and sugar, mixed together, and put in the frig to get acquainted. You'll have strawberries in a light syrup.)
Vanilla ice cream would be a delightfully decadent addition.
Panko Crusted Chicken with Mustard Maple Pan Sauce
What's this? A second blog post on the same day?
I'm into it, today. That, and Ms. Waters Edge has asked a second time for this recipe. I keep raving about it and she keeps asking for the recipe. And, so she shall have it (and you are the indirect beneficiary)....................
Life is good.............
Panko Crusted Chicken with Mustard Maple Pan Sauce
2 boneless, skinless chicken breasts, pounded flat
1 large egg
1 T. finely chopped fresh Italian parsley
2 t. Dijon mustard
1 C. panko bread crumbs (you might need more)
2 T. EVOO (that's olive oil, Ms. Champions Ct.)
1 C. chicken broth
3 T. maple syrup (the real stuff)
2 T. coarse-grained mustard
1 T. chilled butter (unsalted, if you have it)
Whisk egg, parsley and Dijon mustard in large bowl.
Place a chicken breast in egg mixture and turn to coat.
Dredge chicken breast in panko crumbs, turning to coat.
Place on cooling rack for about 20 minutes.
Heat oil in large skillet, medium-high heat.
Add chicken and cook until browned and cooked through. About 4 minutes per side.
Meanwhile, whisk broth, syrup, coarse-grained mustard in a 2 cup glass measuring cup.
When chicken is done, transfer to a plate and cover with foil. Let rest.
Add broth mixture to skillet; boil until reduced to 3/4 cup, stirring occasionally.
Add butter and whisk in until melted. This is when the'dreaminess' factor kicks in.
Serve sauce with the chicken.
My Notes:
Panko bread crumbs are pretty standard in grocery stores. The ones I buy are in a box. Sometimes they are with the 'regular' bread crumbs; sometimes they are in the Asian food section.
Recipe calls for 1 cup panko. For the dredging, I pour the one cup panko into a pie plate or an 8x8 baking pan. (nice and flat for the dredging process) Dependent upon the size of the chicken breasts, you made need more panko. Just pour more into the pie plate.
Here's how I flatten the chicken breast: place one on a large piece of saran-type wrap. cover with another piece of wrap. Use the flat side of a meat pounder to flatten the chicken to about 3/8". If you don't have a meat pounder, pound the chicken with a rolling pin or the bottom of a small skillet/frying pan. You have to really whack at it. Now, if you have a counter that you don't want to damage, be sure to have the chicken on a large cutting board when you do the whacking.
RE: coarse-grained mustard. Don't drive yourself crazy on this 'coarse-grained' stuff. I have some 'stone ground' mustard that I used. Use what you have.
I'm into it, today. That, and Ms. Waters Edge has asked a second time for this recipe. I keep raving about it and she keeps asking for the recipe. And, so she shall have it (and you are the indirect beneficiary)....................
Life is good.............
Panko Crusted Chicken with Mustard Maple Pan Sauce
2 boneless, skinless chicken breasts, pounded flat
1 large egg
1 T. finely chopped fresh Italian parsley
2 t. Dijon mustard
1 C. panko bread crumbs (you might need more)
2 T. EVOO (that's olive oil, Ms. Champions Ct.)
1 C. chicken broth
3 T. maple syrup (the real stuff)
2 T. coarse-grained mustard
1 T. chilled butter (unsalted, if you have it)
Whisk egg, parsley and Dijon mustard in large bowl.
Place a chicken breast in egg mixture and turn to coat.
Dredge chicken breast in panko crumbs, turning to coat.
Place on cooling rack for about 20 minutes.
Heat oil in large skillet, medium-high heat.
Add chicken and cook until browned and cooked through. About 4 minutes per side.
Meanwhile, whisk broth, syrup, coarse-grained mustard in a 2 cup glass measuring cup.
When chicken is done, transfer to a plate and cover with foil. Let rest.
Add broth mixture to skillet; boil until reduced to 3/4 cup, stirring occasionally.
Add butter and whisk in until melted. This is when the'dreaminess' factor kicks in.
Serve sauce with the chicken.
My Notes:
Panko bread crumbs are pretty standard in grocery stores. The ones I buy are in a box. Sometimes they are with the 'regular' bread crumbs; sometimes they are in the Asian food section.
Recipe calls for 1 cup panko. For the dredging, I pour the one cup panko into a pie plate or an 8x8 baking pan. (nice and flat for the dredging process) Dependent upon the size of the chicken breasts, you made need more panko. Just pour more into the pie plate.
Here's how I flatten the chicken breast: place one on a large piece of saran-type wrap. cover with another piece of wrap. Use the flat side of a meat pounder to flatten the chicken to about 3/8". If you don't have a meat pounder, pound the chicken with a rolling pin or the bottom of a small skillet/frying pan. You have to really whack at it. Now, if you have a counter that you don't want to damage, be sure to have the chicken on a large cutting board when you do the whacking.
RE: coarse-grained mustard. Don't drive yourself crazy on this 'coarse-grained' stuff. I have some 'stone ground' mustard that I used. Use what you have.
Roast Beef Sandwiches
I do flit in and flit out, don't I?
Majorly sidetracked the past few months ----- that's what 80 degrees, palm trees, Spring Training, and visitors will cause.
Had a fun-filled, 'talking stupid' week with Ms. Waters Edge. Followed by lots of laughs with The Sisters. Resulted in many additions to the Judy/Janet Collection.
An abundance of 'what shall I do today?' ends up with 'where did the day go?' Before I know it, it's cocktail time.
Today, I am blog-focused, so here goes........
FS #2 has recruited a following for RestaurantQuality. There have been repeated requests from them for the Roast Beef Sandwiches recipe. I've been making this for years. Got the recipe from FS #1's Cub Scout leader ----- so, doing the math, this has been served at our house for 29 years. Meets the criteria for 'definite repeater', don't you think?
And, you don't have to be having a baptism to make it.............................
Life is good...........
Roast Beef Sandwiches
425 degrees
Sirloin Tip Roast, anywhere from 4-6 pounds
2 cans Campbell's Cream of Onion soup
1 can beer, your choice (FD #2 would say Miller Lite, please)
1 shot brandy
The night before you'll be eating these, roast the beef for one hour in the oven, preheated to 425 degrees. Don't do anything to the roast, just place it on a rack in a roasting pan.
Remove from oven after one hour and place in refrig, overnight.
Remove from frig, and slice.
Place sliced meat in a roasting pan.
In a large bowl, mix the cream of onion soup, the beer, and the shot of brandy.
Pour over the meat.
Place cover on pan.
Place in oven, at preheated 275 degrees.
Cook for about 3 hours. Periodically spoon gravy over the meat.
Voila, it's ready.
My Notes:
Number 1 recommendation: use a crusty roll for the sandwich. The gravy soaks into the roll, man oh man, it is gravy in all its divineness. If in Milwaukee, get rolls from Sciortino's. On Brady Sreet. It is well worth the ride. While there, buy some cookies. Sold by the pound. The amaretti cookie -- ambrosia!!!! Wait for me, while I daydream about this little corner bakery and its glass enclosed racks of Italian goodness.....................
A 4-6 pound roast will make about 8 sandwiches.
If you like mushrooms as 'a side', toss some whole mushrooms into the roasting pan, when you put it into the oven. I am very mushroom-averse, but Mr. RestaurantQuality loves them. Because I am a very nice person (and want to keep the perfectly proportioned, well-iced old fashioneds coming) I allow mushrooms in the pan. But, I make sure that MY gravy portion has not touched any mushrooms.
Mr. RestaurantQuality does the slicing of the roast. Uses an electric knife. Meat is sliced similar to getting sliced deli meat. Not too thin, but not too thick, said the Mama Bear.
Majorly sidetracked the past few months ----- that's what 80 degrees, palm trees, Spring Training, and visitors will cause.
Had a fun-filled, 'talking stupid' week with Ms. Waters Edge. Followed by lots of laughs with The Sisters. Resulted in many additions to the Judy/Janet Collection.
An abundance of 'what shall I do today?' ends up with 'where did the day go?' Before I know it, it's cocktail time.
Today, I am blog-focused, so here goes........
FS #2 has recruited a following for RestaurantQuality. There have been repeated requests from them for the Roast Beef Sandwiches recipe. I've been making this for years. Got the recipe from FS #1's Cub Scout leader ----- so, doing the math, this has been served at our house for 29 years. Meets the criteria for 'definite repeater', don't you think?
And, you don't have to be having a baptism to make it.............................
Life is good...........
Roast Beef Sandwiches
425 degrees
Sirloin Tip Roast, anywhere from 4-6 pounds
2 cans Campbell's Cream of Onion soup
1 can beer, your choice (FD #2 would say Miller Lite, please)
1 shot brandy
The night before you'll be eating these, roast the beef for one hour in the oven, preheated to 425 degrees. Don't do anything to the roast, just place it on a rack in a roasting pan.
Remove from oven after one hour and place in refrig, overnight.
Remove from frig, and slice.
Place sliced meat in a roasting pan.
In a large bowl, mix the cream of onion soup, the beer, and the shot of brandy.
Pour over the meat.
Place cover on pan.
Place in oven, at preheated 275 degrees.
Cook for about 3 hours. Periodically spoon gravy over the meat.
Voila, it's ready.
My Notes:
Number 1 recommendation: use a crusty roll for the sandwich. The gravy soaks into the roll, man oh man, it is gravy in all its divineness. If in Milwaukee, get rolls from Sciortino's. On Brady Sreet. It is well worth the ride. While there, buy some cookies. Sold by the pound. The amaretti cookie -- ambrosia!!!! Wait for me, while I daydream about this little corner bakery and its glass enclosed racks of Italian goodness.....................
A 4-6 pound roast will make about 8 sandwiches.
If you like mushrooms as 'a side', toss some whole mushrooms into the roasting pan, when you put it into the oven. I am very mushroom-averse, but Mr. RestaurantQuality loves them. Because I am a very nice person (and want to keep the perfectly proportioned, well-iced old fashioneds coming) I allow mushrooms in the pan. But, I make sure that MY gravy portion has not touched any mushrooms.
Mr. RestaurantQuality does the slicing of the roast. Uses an electric knife. Meat is sliced similar to getting sliced deli meat. Not too thin, but not too thick, said the Mama Bear.
Sunday, February 21, 2010
Texas Two Step Pork Chops
Let me re-introduce myself......RestaurantQuality here, to all of you, out there.
I haven't been here since November, I think. Been easily distracted by life's inconsequential moments ---- but then, there is nothing inconsequential about life, is there?
The Great SouthWest provides the opportunity for a very relaxed lifestyle, that is until Spring Training begins. Go Brewers!!!! This means I have another 10 days or so to gear up and get energized because it takes alot of energy to get to those fabulous ballparks, get a Miller Lite and a seat in the shade, sit back and listen to the people in front of me calling someone in Milwaukee to tell them what the temperature is.
While I think of it ----- Mr. RestaurantQuality did a great job on his bacon meatloaf blog post ---- the man can write. He's got the blog bug; watch for future posts. He made Asian pork the other night that caused me to WANT leftovers.
So, energy up, read on about Texas Two Step Pork Chops. This post is at the suggestion of Ms. Oconomowoc and for Mr. and Ms.Watercrest (he says he doesn't like pork).
The recipe is from 'Weber's Real Grilling'. This cookbook is filled with really, really good recipes (i.e. Cheeseburger of Champions). The sauces are outstanding. If you don't have this book, put it on your next 'wish list'. Or, if you want it now, it's $9.98 on Amazon.
Life is good.............................
Texas Two Step Pork Chops
from 'Weber's Real Grilling'
Marinade:
1/4 cup ketchup
2 T. apple juice
2 T. extra virgin olive oil
2 T. red wine vinegar
1 T. Worcestershire sauce
2 t. minced garlic
1 t. Tabasco sauce
1 t. chili powder
1/2 t. kosher salt
6 bone-in pork chops, about 1" thick
To make the marinade: in a medium bowl, whisk the marinade ingredients.
Place chops in a gallon size ziploc bag. Pour in the marinade. Press air out of the bag and seal. Turn the bag several time to distribute the marinade.
Refrigerate for 2-4 hours.
Remove chops from the bag and discard marinade.
Let chops stand at room temp for about 30 minutes before grilling.
Grill over direct medium heat for about 8-10 minutes, turning once during that time.
Remove from the grill. Place on a platter. Cover with foil and let rest for about 4 minutes.
My Notes:
I used 2 pork loin center cut bone-in pork chops. About 1" thick. They were big.
The amount of marinade would have been enough for 4 pork chops, maximum. If you are making just two pork chops, don't adjust the ingredient amounts. You'll have just a touch more than you need. Better to have just a touch to much rather than not enough.
Served these with grilled onions and red and yellow peppers. This is Mr. RestaurantQuality's area of expertise. Man oh man, are they good. Just cut up some peppers and onion. For the onion, cut into quarters and then separate all the layers. In a bowl, toss the peppers and onion with some olive oil and salt/pepper.
Using a grill basket 'thing', place the basket on the grill. Pour in the pepper/onion mixture. These take about 15 minutes, stirring as needed to keep them from sticking. I'd say stir every 5 minutes; more if heat is getting to them. The vegies will get dark in some spots, but that's the caramelized flavor developing.
So, if you're going to do the vegies, start them about 5 minutes before you put on the pork chops.
I haven't been here since November, I think. Been easily distracted by life's inconsequential moments ---- but then, there is nothing inconsequential about life, is there?
The Great SouthWest provides the opportunity for a very relaxed lifestyle, that is until Spring Training begins. Go Brewers!!!! This means I have another 10 days or so to gear up and get energized because it takes alot of energy to get to those fabulous ballparks, get a Miller Lite and a seat in the shade, sit back and listen to the people in front of me calling someone in Milwaukee to tell them what the temperature is.
While I think of it ----- Mr. RestaurantQuality did a great job on his bacon meatloaf blog post ---- the man can write. He's got the blog bug; watch for future posts. He made Asian pork the other night that caused me to WANT leftovers.
So, energy up, read on about Texas Two Step Pork Chops. This post is at the suggestion of Ms. Oconomowoc and for Mr. and Ms.Watercrest (he says he doesn't like pork).
The recipe is from 'Weber's Real Grilling'. This cookbook is filled with really, really good recipes (i.e. Cheeseburger of Champions). The sauces are outstanding. If you don't have this book, put it on your next 'wish list'. Or, if you want it now, it's $9.98 on Amazon.
Life is good.............................
Texas Two Step Pork Chops
from 'Weber's Real Grilling'
Marinade:
1/4 cup ketchup
2 T. apple juice
2 T. extra virgin olive oil
2 T. red wine vinegar
1 T. Worcestershire sauce
2 t. minced garlic
1 t. Tabasco sauce
1 t. chili powder
1/2 t. kosher salt
6 bone-in pork chops, about 1" thick
To make the marinade: in a medium bowl, whisk the marinade ingredients.
Place chops in a gallon size ziploc bag. Pour in the marinade. Press air out of the bag and seal. Turn the bag several time to distribute the marinade.
Refrigerate for 2-4 hours.
Remove chops from the bag and discard marinade.
Let chops stand at room temp for about 30 minutes before grilling.
Grill over direct medium heat for about 8-10 minutes, turning once during that time.
Remove from the grill. Place on a platter. Cover with foil and let rest for about 4 minutes.
My Notes:
I used 2 pork loin center cut bone-in pork chops. About 1" thick. They were big.
The amount of marinade would have been enough for 4 pork chops, maximum. If you are making just two pork chops, don't adjust the ingredient amounts. You'll have just a touch more than you need. Better to have just a touch to much rather than not enough.
Served these with grilled onions and red and yellow peppers. This is Mr. RestaurantQuality's area of expertise. Man oh man, are they good. Just cut up some peppers and onion. For the onion, cut into quarters and then separate all the layers. In a bowl, toss the peppers and onion with some olive oil and salt/pepper.
Using a grill basket 'thing', place the basket on the grill. Pour in the pepper/onion mixture. These take about 15 minutes, stirring as needed to keep them from sticking. I'd say stir every 5 minutes; more if heat is getting to them. The vegies will get dark in some spots, but that's the caramelized flavor developing.
So, if you're going to do the vegies, start them about 5 minutes before you put on the pork chops.
Tuesday, January 12, 2010
Bacon meatloaf
Hello,
Mr. Restaurant Quality here, I have been asked to make a guest appearance on Mrs. Restaurant Quality's blog site. First I must compliment Kathy on her blog and the great and creative dishes she has discovered. She also has the gift of the Irish when it comes to telling stories and explaining her creations on the blog, must come from her father, JK. My only responsibility is that I am required to mix a perfectly blended well iced old fashion to keep my gal happy. It is my great fortune to have her whisking away in our kitchen.
Believe it or not this is a second attempt by Mr. Restaurant Quality as a guest blogger. The first attempt ended in a disastrous call for help. Let me explain the cry for help. I was looking to credit Jenny's bacon meatloaf that I found on AOL, my meatloaf has a few improvements from the original. Once I pressed the print button, my computer began printing pages from the AOL web site, it kept printing and printing and printing. Now I am becoming concerned with all the paper firing out of my machine. On a closer look at the print job it listed 67,692 pages would be printed out, yikes. Now what? Cancel the print job right? Wrong, I think the printer went rogue, aka Sarah Palin, you betcha! A quick call to Mrs. Restaurant Quality only got two panicked people involved, computer challenged professionals at work. A quick call to our computer savvy daughter came up with several suggestions. The one that worked best was to unplug the darn thing. It worked, the print job was effectively canceled and so was my first blogging attempt.
Word of mouth of the fabulous Bacon meatloaf began to spread and upon several requests I am now involved in the second publishing.
Today Mrs. Restaurant Quality is playing with her little sweetheart Addi as Megan has toddled of to work. Kathy has not come empty handed, she has in her possession four individual sizes Bacon meatloaves, you think Homer Simpson drools wait until Megan and Christian come home and smell the glorious odors permeating the house. Will they like it? If you feel the earth move under your feet tonight around 7:00pm you will have your answer.
Larry's Bacon Meat Loaf recipe:
1 pound ground beef
1 pound ground pork
10 slices bacon or 1 pound if you really like bacon
1 onion, diced
1 Tablespoon minced garlic
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 cup Italian seasoned bread crumbs
1 can diced tomatoes (15 ounces)
1 Tablespoon Dijon mustard
3 eggs
3 Tablespoons Worcestershire sauce
3 Tablespoons brown sugar
1 dash of crushed red pepper
1 Tablespoon of honey
Directions:
Brown bacon, onion and garlic in fry pan. Once browned drain and add slightly more than half of the crushed tomatoes to pan and reduce.
Mix ground beef, ground pork, salt, pepper, beaten eggs, mustard, crushed red pepper, Worcestershire and bread crumbs in large bowl.
Mix browned contents from fry pan to large bowl and transfer to meatlof pan of your choice.
Bake one hour at 350 degrees, 15 minutes before done drain any grease from pan. Then mix brown sugar, honey and the remainder of the tomatoes and spread on top of meatloaf as glaze and finish cooking. That's it! If you love Bacon and meatloaf your in heaven. Consult your doctor to determine if you are healthy enough to enjoy this recipe.
Mr. Restaurant Quality here, I have been asked to make a guest appearance on Mrs. Restaurant Quality's blog site. First I must compliment Kathy on her blog and the great and creative dishes she has discovered. She also has the gift of the Irish when it comes to telling stories and explaining her creations on the blog, must come from her father, JK. My only responsibility is that I am required to mix a perfectly blended well iced old fashion to keep my gal happy. It is my great fortune to have her whisking away in our kitchen.
Believe it or not this is a second attempt by Mr. Restaurant Quality as a guest blogger. The first attempt ended in a disastrous call for help. Let me explain the cry for help. I was looking to credit Jenny's bacon meatloaf that I found on AOL, my meatloaf has a few improvements from the original. Once I pressed the print button, my computer began printing pages from the AOL web site, it kept printing and printing and printing. Now I am becoming concerned with all the paper firing out of my machine. On a closer look at the print job it listed 67,692 pages would be printed out, yikes. Now what? Cancel the print job right? Wrong, I think the printer went rogue, aka Sarah Palin, you betcha! A quick call to Mrs. Restaurant Quality only got two panicked people involved, computer challenged professionals at work. A quick call to our computer savvy daughter came up with several suggestions. The one that worked best was to unplug the darn thing. It worked, the print job was effectively canceled and so was my first blogging attempt.
Word of mouth of the fabulous Bacon meatloaf began to spread and upon several requests I am now involved in the second publishing.
Today Mrs. Restaurant Quality is playing with her little sweetheart Addi as Megan has toddled of to work. Kathy has not come empty handed, she has in her possession four individual sizes Bacon meatloaves, you think Homer Simpson drools wait until Megan and Christian come home and smell the glorious odors permeating the house. Will they like it? If you feel the earth move under your feet tonight around 7:00pm you will have your answer.
Larry's Bacon Meat Loaf recipe:
1 pound ground beef
1 pound ground pork
10 slices bacon or 1 pound if you really like bacon
1 onion, diced
1 Tablespoon minced garlic
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 cup Italian seasoned bread crumbs
1 can diced tomatoes (15 ounces)
1 Tablespoon Dijon mustard
3 eggs
3 Tablespoons Worcestershire sauce
3 Tablespoons brown sugar
1 dash of crushed red pepper
1 Tablespoon of honey
Directions:
Brown bacon, onion and garlic in fry pan. Once browned drain and add slightly more than half of the crushed tomatoes to pan and reduce.
Mix ground beef, ground pork, salt, pepper, beaten eggs, mustard, crushed red pepper, Worcestershire and bread crumbs in large bowl.
Mix browned contents from fry pan to large bowl and transfer to meatlof pan of your choice.
Bake one hour at 350 degrees, 15 minutes before done drain any grease from pan. Then mix brown sugar, honey and the remainder of the tomatoes and spread on top of meatloaf as glaze and finish cooking. That's it! If you love Bacon and meatloaf your in heaven. Consult your doctor to determine if you are healthy enough to enjoy this recipe.
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