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| Podcast title | GOOD FOODIE
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| http://goodfoodie-keith.blogsp... | ||
| Description | My adventures in good cuisine and the places that serve it! | |
| Updated | Wed, 08 Feb 2012 16:35:39 +0000 | |
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| Category | Recipe FYI Health Review |
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1. Brandon Albert's Hot Wings... http://goodfoodie-keith.blogsp... download (, 0.00Mb) Description: It's Friday...Two days before the superbowl and what are most of us guys going to be eating? That's a no brainer....Hot wings... Here is a recipe from someone who probably aspires to be in the Super Bowl, but just like me and my Eagles...He'll be somewhere with some friends watching it. Brandon Albert, Tackle for the Kansas City Chiefs contributed this recipe. I thought I would share it...It's very simple.. INGREDIENTS: 3 pounds chicken wings of course 2 tablespoons butter 1 (12-ounce) jar hot sauce or hot pepper sauce Blue cheese dressing for dipping DIRECTIONS: 1. Put wings, butter, and hot sauce in a slow cooker set on medium and cook 3 hours. 2. When finished cooking, set slow cooker to warm and serve (out of the pot) with blue cheese dressing for dipping. Of course for you real sports fans out there, mail or female...I don't have to tell you that you have Hot wings with Beer...Chicken and Brew...Perfect sports watching mix...Maybe a few chips too. Enjoy! |
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2. Live Forever http://goodfoodie-keith.blogsp... download (, 0.00Mb) Description: Do you want to live at least until you are 90? I know I do....Here are some healthy habits you need to have if you intend to do such... One of the biggest factors that determines how well you age is not your genes but how well you live. Not convinced? A study published in 2009 in the British Medical Journal of 20,000 British folks shows that you can cut your risk of having a stroke in half by doing the following four things: being active for 30 minutes a day, eating five daily servings of fruit and vegetables, and avoiding cigarettes and excess alcohol. While those are some of the obvious steps you can take to age well, researchers have discovered that centenarians tend to share certain traits in how they eat, move about, and deal with stress—the sorts of things we can emulate to improve our own aging process. Of course, getting to age 100 is enormously more likely if your parents did. (Recent research suggests that centenarians are 20 times as likely as the average person to have at least one long-lived relative.) Still, Thomas Perls, who studies the century-plus set at Boston University School of Medicine, believes that assuming you've sidestepped genes for truly fatal diseases like Huntington's, "there's nothing stopping you from living independently well into your 90s." Heck, if your parents and grandparents were heavy smokers, they might have died prematurely without ever reaching their true potential lifespan, so go ahead and shoot for those triple digits. Follow these 12 habits and check out Perls' lifetime risk calculator to see how long you can expect to live. 1. Don't retire. "Evidence shows that in societies where people stop working abruptly, the incidence of obesity and chronic disease skyrockets after retirement," says Luigi Ferrucci, director of the Baltimore Longitudinal Study of Aging. The Chianti region of Italy, which has a high percentage of centenarians, has a different take on leisure time. "After people retire from their jobs, they spend most of the day working on their little farm, cultivating grapes or vegetables," he says. "They're never really inactive." Farming isn't for you? Volunteer as a docent at your local art museum or join the Experience Corps, a program offered in 19 cities that places senior volunteers in urban public elementary schools for about 15 hours a week. 2. Floss every day. That may help keep your arteries healthy. A 2008 New York University study showed that daily flossing reduced the amount of gum-disease-causing bacteria in the mouth. This bacteria is thought to enter the bloodstream and trigger inflammation in the arteries, a major risk factor for heart disease. Other research has shown that those who have high amounts of bacteria in their mouth are more likely to have thickening in their arteries, another sign of heart disease. "I really do think people should floss twice a day to get the biggest life expectancy benefits," says Perls. 3. Move around. "Exercise is the only real fountain of youth that exists," says Jay Olshansky, a professor of medicine and aging researcher at the University of Illinois at Chicago. "It's like the oil and lube job for your car. You don't have to do it, but your car will definitely run better." Study after study has documented the benefits of exercise to improve your mood, mental acuity, balance, muscle mass, and bones. "And the benefits kick in immediately after your first workout," Olshansky adds. Don't worry if you're not a gym rat. Those who see the biggest payoffs are the ones who go from doing nothing to simply walking around the neighborhood or local mall for about 30 minutes a day. Building muscle with resistance training is also ideal, but yoga classes can give you similar strength-training effects if you're not into weight lifting. 4. Eat a fiber-rich cereal for breakfast. Getting a serving of whole-grains, especially in the morning, appears to help older folks maintain stable blood sugar levels throughout the day, according to a recent study conducted by Ferrucci and his colleagues. "Those who do this have a lower incidence of diabetes, a known accelerator of aging," he says. 5. Get at least six hours of shut-eye. Instead of skimping on sleep to add more hours to your day, get more to add years to your life. "Sleep is one of the most important functions that our body uses to regulate and heal cells," says Ferrucci. "We've calculated that the minimum amount of sleep that older people need to get those healing REM phases is about six hours." Those who reach the century mark make sleep a top priority. 6. Consume whole foods, not supplements. Strong evidence suggests that people who have high blood levels of certain nutrients—selenium, beta-carotene, vitamins C and E—age much better and have a slower rate of cognitive decline. Unfortunately, there's no evidence that taking pills with these nutrients provides those antiaging benefits. "There are more than 200 different carotenoids and 200 different flavonoids in a single tomato," points out Ferrucci, "and these chemicals can all have complex interactions that foster health beyond the single nutrients we know about like lycopene or vitamin C." Avoid nutrient-lacking white foods (breads, flour, sugar) and go for all those colorful fruits and vegetables and dark whole-grain breads and cereals with their host of hidden nutrients. Whole Foods Diet Cookbook: How to Eat for Health and Taste 7. Be less neurotic. It may work for Woody Allen, who infuses his worries with a healthy dose of humor, but the rest of us neurotics may want to find a new way to deal with stress. "We have a new study coming out that shows that centenarians tend not to internalize things or dwell on their troubles," says Perls. "They are great at rolling with the punches." If this inborn trait is hard to overcome, find better ways to manage when you're stressed: Yoga, exercise, meditation, tai chi, or just deep breathing for a few moments are all good. Ruminating, eating chips in front of the TV, binge drinking? Bad, very bad. 8. Live like a Seventh Day Adventist. Americans who define themselves as Seventh Day Adventists have an average life expectancy of 89, about a decade longer than the average American. One of the basic tenets of the religion is that it's important to cherish the body that's on loan from God, which means no smoking, alcohol abuse, or overindulging in sweets. Followers typically stick to a vegetarian diet based on fruits, vegetables, beans, and nuts, and get plenty of exercise. They're also very focused on family and community. 9. Be a creature of habit. Centenarians tend to live by strict routines, says Olshansky, eating the same kind of diet and doing the same kinds of activities their whole lives. Going to bed and waking up at the same time each day is another good habit to keep your body in the steady equilibrium that can be easily disrupted as you get on in years. "Your physiology becomes frailer when you get older," explains Ferrucci, "and it's harder for your body to bounce back if you, say, miss a few hours of sleep one night or drink too much alcohol." This can weaken immune defenses, leaving you more susceptible to circulating flu viruses or bacterial infections. 10. Stay connected. Having regular social contacts with friends and loved ones is key to avoiding depression, which can lead to premature death, something that's particularly prevalent in elderly widows and widowers. Some psychologists even think that one of the biggest benefits elderly folks get from exercise the strong social interactions that come from walking with a buddy or taking a group exercise class. Having a daily connection with a close friend or family member gives older folks the added benefit of having someone watch their back. "They'll tell you if they think your memory is going or if you seem more withdrawn," says Perls, "and they might push you to see a doctor before you recognize that you need to see one yourself." 11. Be conscientious. The strongest personality predictor of a long life is conscientiousness—that is, being prudent, persistent, and well organized, according to The Longevity Project, coauthored by Howard Friedman and Leslie Martin. The book describes a study that followed 1,500 children for eight decades, collecting exhaustive details about their personal histories, health, activities, beliefs, attitudes, and families. The children who were prudent and dependable lived the longest, Friedman says, likely because conscientious types are more inclined to follow doctors' orders, take the right medicines at the right doses, and undergo routine checkups. They're also likelier to report happier marriages and more satisfying work lives than their less conscientious peers. 12. More SEX!! Enough said! |
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3. Shrimp n Grits http://goodfoodie-keith.blogsp... download (, 0.00Mb) Description: Not too sure if I submitted a recipe for this before......but if I did and you didn't see it..Well, here is a different one...One that comes straight from Memphis, Tennessee... Shrimp and grits, Shrimp and grits! You might think you know what this is supposed to taste like, but with the addition of some fried green tomatoes, an array of seasonings, and wine, it breathes new life into this Southern dish, worthy of being passed on to the next generation —Now mind you...I can't eat this...I'm allergic to all seafood, but I hope that you all can fix this and enjoy this...It looks delicious! SHRIMP INGREDIENTS: 1/2 pound peeled and cleaned wild-caught American shrimp 2 cups cooked black-eyed peas 3 teaspoons blackening seasoning 1/2 cup scallions cut on a bias 2 ounces Benton ham 1 teaspoon chopped garlic 1 teaspoon chopped shallots 1 stick butter 2 cups white wine GRITS INGREDIENTS: 2 cups stone-ground grits 1 quart water 1 quart half-and-half Salt and pepper to taste FRIED GREEN TOMATOES INGREDIENTS: 1 medium-size green tomato, sliced 1/4-inch thick 2 cups yellow cornmeal 2 cups flour 3 eggs 2 teaspoons water 3 teaspoons Old Bay seasoning DIRECTIONS: Combine water and half-and-half with a generous amount of salt and pepper in a medium-size sauce pan. Bring to a boil. Once liquid comes to a boil, stir in grits and reduce heat to medium. Stir frequently until grits become tender, about 20 minutes. Check seasoning and reserve in a warm area. Set up three small pans, one containing flour that's been seasoned with a little salt and pepper, one with eggs and water whisked together, and one with Old Bay and cornmeal mix. Dip slices of tomatoes in flour, then egg, then cornmeal to evenly coat both sides of tomato. Do this one at a time using one hand for wet and one hand for dry. Once tomatoes are breaded, fry them in small batches in 350-degree peanut oil or canola oil, until golden brown. In a mixing bowl, combine shrimp and blackening seasoning. In a large sauté pan, heat just enough oil to coat the bottom of pan. Just before oil begins to smoke, add shrimp and lightly toss to evenly coat them in oil and so the seasoning doesn’t start to burn. Then add garlic, shallots and ham, sautéing those until the garlic and shallots start to become translucent and the ham starts to crisp. Add black-eyed peas and white wine. Let wine reduce by half, then stir in butter; this will create your sauce for the dish. When the shrimp are pink and firm, you are ready to serve. Put a large scoop of grits in the middle of a bowl. Top with shrimp and black-eyed pea mix with about 2 teaspoons sauce. Garnish with sliced scallions and two fried green tomatoes. Serve in the morning with a nice Mimosa: Enjoy........ (For my good friend, Chris (1964-2010) , you would've loved this....Rest In Peace! |
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4. Let's Barbecue Some Ribs. http://goodfoodie-keith.blogsp... download (, 0.00Mb) Description: It's Sunday....There's a basketball game on...NBA, College...You've got people over.....How about some ribs? Yeah...It's the season for it.... INGREDIENTS: Well you know that you need- ingredients for the Seasoning Blend * unsalted meat tenderizer * cayenne pepper * seasoning salt * paprika * onion powder * garlic powder * black pepper And of course...a rack of ribs! DIRECTIONS: To prepare seasoning blend mix equal amounts of the listed ingredients in small bowl. Mix thoroughly to ensure seasonings are well blended. Place seasoning blend in empty shaker. Shake well before using. Leftover seasoning should be stored in cool, dry place. 1. Season your ribs and refrigerate the night before your barbecue cookout. Allow ribs to come to room temperature before placing on the grill. 2. While ribs are coming to room temperature go ahead and start up the grill. If you are using a gas grill I feel sorry for you, because foods cooked over coals taste so much better. If you're using charcoals allow briquettes to burn off until they are ash grey and glowing. Prepare coals for direct heating by spreading them in a single layer over the entire bottom surface of the grill. 3. Start the ribs off by grilling them bone side down about three inches from the heat source. It's important that once your ribs begin to cook turn them frequently. You can keep your baby back ribs from drying out by basting them frequently while they cook. I use a simple basting mixture of water, vinegar and seasoning blend to taste. This also works well in putting out fires. 4. When you think the ribs are nearly done add your favorite barbecue sauce. Apply sauce to one side of the ribs, let them cook for a while and repeat the process for the other side of the ribs. This step can be done multiple times until the ribs are done. Serve with some Peach cobbler! Enjoy! |
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5. Sautéed Beef with White Wine and Rosemary http://goodfoodie-keith.blogsp... download (, 0.00Mb) Description: Here is a nice gourmet dinner idea for you if you're really ready to start doing some serious cooking again. I know I've posted some easy one skillet recipes the past few days...Playtime and rest time is over..Let's start cooking. INGREDIENTS: First off , your kitchen will need the following- 1/2 lb boneless sirloin steak (preferably top butt; about 1 inch thick) 1 tablespoon all-purpose flour 4 tablespoons olive oil, divided 4 garlic cloves, thinly sliced 1 1/2 tablespoons chopped rosemary 2/3 cup dry white wine Though slightly unconventional, white wine works incredibly well with steak. DIRECTIONS: Trim excess fat, then thinly slice steak. Toss with flour, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Heat 1 1/2 tablespoons oil in a 12-inch heavy skillet over medium-high heat. Sauté steak in 2 or 3 batches until no longer pink on the outside, about 2 minutes per batch, adding 1 1/2 tablespoons more oil as needed. Transfer to a plate. Sauté garlic and rosemary in remaining tablespoon oil over medium-high heat until golden, 1 to 2 minutes. Add wine and 1/2 teaspoon each of salt and pepper and boil, scraping up brown bits, until reduced by half. Return beef with juices to skillet and warm through. Serve with Red Wine...Enjoy! |
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6. Beef and Potato Skillit Meal http://goodfoodie-keith.blogsp... download (, 0.00Mb) Description: Yet another easy, one skillet meal for a mid winter, mid week night is this dish.... INGREDIENTS: 1jar (7 or 7.25 oz) roasted red bell peppers, drained 1/2 cup half-and-half 4 teaspoons vegetable oil 1 bag (20 oz) refrigerated cooked diced potatoes with onions 1 lb boneless beef sirloin steak, cut into thin strips 1/2 teaspoon salt 1/4 teaspoon pepper 1 bag (12 oz) Green Giant® Valley Fresh Steamers™ frozen broccoli florets, thawed 1 teaspoon chopped fresh tarragon leaves DIRECTIONS : 1.In food processor or blender, place roasted peppers and half-and-half. Cover; process on medium-high speed 30 seconds until smooth. Set aside. 2.In deep 12-inch nonstick skillet, heat 2 teaspoons of the oil over medium-high heat. Add potatoes. Cover; cook 10 to 12 minutes, stirring frequently, until tender. Remove from skillet; cover to keep warm. 3.In same skillet, heat remaining 2 teaspoons oil over medium-high heat. Cook beef, salt and pepper in oil 2 to 3 minutes, stirring frequently, until beef is browned. 4.Add broccoli and potatoes. Pour reserved red pepper sauce over mixture; gently toss to coat. Reduce heat to low. Simmer uncovered 2 to 3 minutes or until broccoli is crisp-tender. Sprinkle with tarragon. Serve with Hot Biscuits- Enjoy! Stay Warm! |
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7. Sweet Potato & Black Bean Chilli http://goodfoodie-keith.blogsp... download (, 0.00Mb) Description: Here is something definitely different to take the chill off of a dull mid winters night. INGREDIENTS: 1 tablespoon(s) extra-virgin olive oil 2 teaspoon(s) extra-virgin olive oil 1 medium-large sweet potato, peeled and diced 1 large onion, diced 4 clove(s) garlic, minced 2 tablespoon(s) chili powder 4 teaspoon(s) ground cumin 1/2 teaspoon(s) ground chipotle chile ( *see Note) 1/4 teaspoon(s) salt 2 1/2 cup(s) water 2 can(s) (15-ounce) black beans, rinsed 1 can(s) (14-ounce) diced tomatoes 4 teaspoon(s) lime juice 1/2 cup(s) chopped fresh cilantro DIRECTIONS: 1.Heat oil in a Dutch oven over medium-high heat. Add sweet potato and onion and cook, stirring often, until the onion is beginning to soften, about 4 minutes. Add garlic, chili powder, cumin, chipotle, and salt and cook, stirring constantly, for 30 seconds. Add water and bring to a simmer. Cover, reduce heat to maintain a gentle simmer and cook until the sweet potato is tender, 10 to 12 minutes. 2.Add beans, tomatoes and lime juice; increase heat to high and return to a simmer, stirring often. Reduce heat and simmer until slightly reduced, about 5 minutes. Remove from heat and stir in cilantro. TIPS & TECHNIQUES: *Note: Chipotle peppers are dried, smoked jalapeño peppers. Ground chipotle chile pepper can be found in the spice section of most supermarkets. As usual...Enjoy! |
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8. A Game Day Treat! http://goodfoodie-keith.blogsp... download (, 0.00Mb) Description: It's Sunday...Game Day! The New England Patriots take on the Baltimore Ravens...and The New York Giants take on the San-Francisco 49ers...Regardless of who you are rooting for...You might want to serve something extra besides the Hoagies, Cheese-steaks, Hot wings that I know you're going to have when your guests come over... Here is one..Ham and swiss dip....Check it out! INGREDIENTS: 1 pound thinly sliced deli ham, sliced into thin strips 1 (8 ounce) package cream cheese, cut into cubes 1 (10.75 ounce) can condensed cream of mushroom soup, undiluted 1 (10.75 ounce) can condensed cream of celery soup, undiluted 2 cups shredded Swiss cheese 2 (1 pound) loaves cocktail rye bread DIRECTIONS: 1.In a slow cooker, combine the ham, cream cheese, cream of mushroom soup and cream of celery soup. 2.Stir in the Swiss cheese. Cover, and cook on Low until cheese is melted, about 2 hours, stirring occasionally. 3.Serve on cocktail rye slices. Simple enough right? Serve on some Ritz Crackers and enjoy! |
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9. Deep Southern Fried Chicken http://goodfoodie-keith.blogsp... download (, 0.00Mb) Description: It's Dr.King's birthday today....Well actually, it was yesterday, but since we are celebrating....Uh huh, yeah, you get it. It's a known fact that Dr. King loved Fried Chicken, as does any good Baptist...including yours truly...So in honor of Dr. King...Here is a fried chicken recipe, I know he would have loved. INGREDIENTS: 2-1/2 to 3 pounds fryer chicken, cut into 8-10 pieces2 cups butter milk6 egg yolks2 cups all purpose flour1/2 sugar less cornflakes (plain)2 tablespoons of seasoning salt2 tablespoons garlic2 tablespoons onion powder1 tablespoon cayenne pepper1 teaspoon poultry seasonCooking oil for Deep Fryer Cookware and Utensils: # 1 Deep Fryer # 2 large bowlsv # 1 small bowl # 1 ton DIRECTIONS: Remember, As always the key to great cooking is good preparation and good quality ingredients. 1. Wash chicken and pat dry with paper towels. Pour buttermilk into a large bowl. Place chicken into bowl and soak in your refrigerator for about 4 hours. 2. Now it's time to form your mixture. In another large bowl, crush cornflakes well. After crushing cornflakes add flour, seasoning salt, garlic, onion powder, cayenne pepper and poultry seasoning. 3. After about 4 hours remove chicken from the refrigerator. 4. Place egg yolks into a small bowl and beat until smooth. 5. Find yourself a paper or plastic bag that will be used to shake the chicken. Now place enough mixture to coat a piece of chicken into the bag. 6. Dip a single piece of chicken into the egg yolks and then shake the chicken in the mixture. Do this twice for each piece of chicken. Allow your chicken to sit at room temperature for about 10 minutes before frying. 7. Follow the instructions on your deep fryer for preparing and heating your oil. When the oil is ready place your chicken into fryer and cook until done. The chicken should be golden brow, using tongs turn the chicken if necessary. Don't overcrowd the fryer. Just thinking about this....I know Dr. King would have approved! By all means, enjoy! |
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10. Seared Lamb with Balsamic sauce http://goodfoodie-keith.blogsp... download (, 0.00Mb) Description: So yesterday, I reprinted one of my favorite food posts from my other blog, Keith's Space. I wrote that post three years ago....but it's the type of post I'm going to do more of..and the type I originally thought of doing when I created this blog. That said...It is Sunday and I have a nice lamb recipe for a Sunday dinner meal... INGREDIENTS: 2 teaspoons olive oil $ Click to see savings 8 (4-ounce) lamb loin chops, trimmed $ Click to see savings 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper $ Click to see savings 1 cup finely chopped red onion $ Click to see savings 2 garlic cloves, chopped $ Click to see savings 1/4 cup dry red wine $ Click to see savings 1/3 cup fat-free, lower-sodium beef broth $ Click to see savings 2 tablespoons balsamic vinegar $ Click to see savings DIRECTIONS: Heat olive oil in a large nonstick skillet over medium-high heat. Sprinkle lamb loin chops with salt and pepper. Add lamb to pan, and cook 3 minutes or until browned. Turn lamb over, and cook 4 minutes or until desired degree of doneness. Remove lamb from pan; keep warm. Add chopped onion and garlic to pan; cook 3 minutes or until onion is tender. Add wine; bring to a boil. Cook 3 minutes or until liquid evaporates. Stir in broth and balsamic vinegar; bring to a boil. Cook 2 minutes or until reduced to about 2/3 cup. Serve sauce with lamb, enjoy! |
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11. The Foods Of Love http://goodfoodie-keith.blogsp... download (, 0.00Mb) Description: On Valentine's Day, there are certain foods you can eat that can possibly be aphrodisiacs. I have heard this for years and have wondered aloud if this could be possible or if it was just the stuff of legend. Well, apparently there is a scientific basis to all of this and the great editors of Men's Health will once again enlighten everyone on this subject... Have Sex for Dessert A meal that leads to bed but, not for sleep. by the Editors of Men's Health What fuels great sex? The clichéd stimulants, such as oysters and avocados, "aren't necessarily valid aphrodisiacs," says Barry Swanson, Ph.D., a professor of food science at Washington State University. Follow our menu for a libido-lifting, energy-boosting, three-course meal that will guarantee she stays for breakfast. Bon appétit! Your catch of the day starts here... GO! FIRST COURSE Drink: A glass of red wine Why: Grape skins contain the antioxidant resveratrol, the closest thing we have to an actual aphrodisiac. It increases estrogen production, say Northwestern University researchers, and that heightens sexual appetite and makes lubrication easier for her later in the evening. Why: The zinc-dense shrimp increase sperm levels and make orgasms more powerful, according to a study in Fertility and Sterility. They also contain a stress-reducing amino acid and the feel-good hormone serotonin.Red wines from muscadine grapes have a higher resveratrol content than other reds do, say researchers at Mississippi State University. But too much vino in too little time forces the body to absorb the alcohol quickly, causing drowsiness. Appetizer: Shrimp cocktail SECOND COURSE Entrée: Filet mignon au poivre (6 oz) Why: High-protein foods boost production of dopamine and norepinephrine, hormones that increase alertness and assertiveness. Eating too much (and this goes for everything on the menu) can trigger your body to release cytokines—hormones that induce sleep. Black pepper aids digestion, according to an Indian Journal of Medical Research study, and is helpful for any energetic activities after dinner. Side: Baked sweet potato Why: It's high in potassium, which helps reduce stress, a great way to curb performance anxiety later that night. "The thing to avoid is dumping on a lot of salt, because the sodium can inhibit the potato's potassium," says Swanson. Top the potato with a dollop of sour cream, another source of libido-friendly protein. Side: Spinach salad Why: Spinach is a potent source of magnesium, which helps dilate blood vessels, ensuring the smooth bloodflow that's crucial for strong erections, according to Japanese researchers. THIRD COURSE Dessert: Fresh raspberries drizzled with melted dark chocolate Why: British scientists have discovered that women release four times more endorphins after eating chocolate than they do after making out. The caffeine in chocolate also increases your alertness for what's to come after dessert. Try using Chocolove's Extra Strong Dark Chocolate (77 percent cacao) on the raspberries, and pair them with a glass of port. You'll get a double dose of polyphenols, antioxidants that increase your HDL (good) cholesterol. Recipe for Seduction: Seal the deal with these three dinner moves... 1. Strategize Your Seating: Arrange the table so she'll sit with her back to the wall. "She'll feel like all your attention is focused on her instead of wandering about the room," says Joy Davidson, Ph.D., author of Fearless Sex. 2. Don't Hurry to the Table: Meeting her at your front door with the food already on the table can be awkward. Instead, greet her with a glass of wine, give her a quick tour, and then seat her near the counter to watch you prep. 3. Skip the Movie: "Rushing isn't sexy," says April Masini, author of Date Out of Your League. Time-sensitive activities, like going to the movies, are better for when you're not tied to a stove. (This was originally published in "Keith's Space" in 2008) |
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12. Spanakopita http://goodfoodie-keith.blogsp... download (, 0.00Mb) Description: Okay...the name of this alone should peak your interest.....I know it did mine... Prep Time:30 Minutes Cook Time:1 Hour Ready In:1 Hour & 30 Minutes INGREDIENTS: 5 (10 ounce) packages frozen chopped spinach - thawed, drained and squeezed dry 6 eggs 1 cup chopped fresh dill leaves 1 large onion, chopped 1 pound crumbled feta cheese 1/2 pound cottage cheese 1 teaspoon ground black pepper, or to taste 8 sheets phyllo dough, thawed 3 tablespoons olive oil, divided sour cream for garnish (optional) DIRECTIONS: 1.Preheat oven to 375 degrees F (190 degrees C). 2.Place the spinach, eggs, dill, onion, feta cheese, cottage cheese, and black pepper into a large bowl, and mix well. 3.Place 2 sheets of phyllo dough into the bottom of a 9x13-inch baking dish, and drizzle with about 1 tablespoon of olive oil; top with 2 more sheets of phyllo dough. Spread the spinach filling evenly over the sheets of phyllo, pat it down gently, and top with 2 more sheets of phyllo. Drizzle with 1 more tablespoon of olive oil, and top with the remaining 2 phyllo sheets. Drizzle with remaining 1 tablespoon olive oil. 4.Bake in the preheated oven until the top is browned and the filling is set, about 1 hour. To serve, cut into squares and top each square with a dollop of sour cream. At best this is something nice and different to serve the next time you have that dinner party.....I don't even know what to tell you to have with this.....but enjoy! |
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13. Oatmeal (Why you should eat it!) http://goodfoodie-keith.blogsp... download (, 0.00Mb) Description: It's one of the few breakfast foods that is actually good for you that I actually like...You know how it is folks..Most foods that your doctor tells you you should eat are usually things that you either don't like or bore you at just the thought of partaking. Oatmeal is not one of those foods... At least not to me...I have always loved it..You can add a little cinnamon, add sugar, warm milk, raisons, strawberrys, nuts....MMMM Good...And I'm not being funny...I love it..Year round... Now, let me tell you why YOU should love it... Although oatmeal isn't particularly low on the glycemic index, it outranks almost every other breakfast cereal and most of your whole-grain breakfast products. Oatmeal is also regarded as a super food when it comes to supporting digestive health. For those reasons, many medical practitioners and nutritionists not only allow their diabetic patients to eat oatmeal but actually encourage it, especially since oatmeal helps maintain normal blood sugar levels. Here is why it works: Carbohydrates spend the least amount of time in the stomach, which means you get a quick boost of energy. But unlike processed, sugary cereals, whole oats don't result in a sugar crash. The high dietary fiber content in oats helps you feel full longer, preventing overeating throughout the day, which can lead to weight gain, sluggishness, and fatigue. Fiber is also crucial to healthy digestion; the soluble fiber in oats feeds the beneficial bacteria in your digestive tract and prevents energy-draining constipation. In addition to its high fiber content, oatmeal provides magnesium, protein, and phosphorus, three nutrients that significantly and directly affect energy levels, making it an ideal food for fighting fatigue. It's also a good source of vitamin B1 (thiamin), which is crucial for producing energy. Symptoms of too little B1 include a lack of energy and loss of appetite. Along with other nutrients, vitamin B1 helps support the breakdown and conversion to energy of the food we eat. Here's when to eat it: Eat oatmeal first thing in the morning for instant energy. Breakfast is especially important because it replenishes energy reserves and sets the tone for your day. Here's how to enjoy it: Go old school, minimally processed organic oats, and avoid the instant and flavored varieties. Hint: Look for oats labeled "Scottish," "Irish," "steel-cut," "thick cut," or "Old-fashioned," and you'll be on the right track. Enjoy! |
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14. Mashed Sweet Potatoes.. http://goodfoodie-keith.blogsp... download (, 0.00Mb) Description: I must admit...I had never heard of this dish until I happened to dine at a local soul food establishment and they served it...I've been hooked ever since...Special thanks to my good friend, Chef Tamika..who shared this recipe with me- INGREDIENTS: 10 cups sweet potatoes, peeled and chopped 1/4 to 1/2 cup butter 3 tablespoons honey 1/4 teaspoon ground cinnamon 1/4 teaspoon kosher salt DIRECTIONS: Add the potatoes to a large Dutch oven and cover with water. Bring to a boil over medium-high heat. Reduce the heat and simmer or until the potatoes are tender, about 8 to 10 minutes, drain well. Return the potatoes to the Dutch oven and add the butter, honey, cinnamon, and salt. Beat at medium-low speed with an electric mixer until smooth. Transfer to a serving bowl and serve hot. Cook's Note: For more sweetness, add more honey. You can also use sugar in place of salt. You can serve these with almost anything...Enjoy! |
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15. Banana Crumb Muffins http://goodfoodie-keith.blogsp... download (, 0.00Mb) Description: Let's start the New Year off right with a nice sweet treat...Banana Crumb Muffins! INGREDIENTS: 1 1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 3 bananas, mashed 3/4 cup white sugar 1 egg, lightly beaten 1/3 cup butter, melted 1/3 cup packed brown sugar 2 tablespoons all-purpose flour 1/8 teaspoon ground cinnamon 1 tablespoon butter DIRECTIONS: 1.Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers. 2.In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups. 3.In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins. 4.Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean. Of course, enjoy this with milk......Happy New Years! |
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16. Hoppin John http://goodfoodie-keith.blogsp... download (, 0.00Mb) Description: It's New Years Eve...You have just got to prepare some Hoppin John with Goya Yellow Rice to bring in the New Year....It's Good Luck and Good Eatin.... INGREDIENTS: 1 1/2 cups dry black-eyed peas 1 pound ham hocks 1 onion, chopped 1/2 teaspoon crushed red pepper flakes salt and pepper to taste 4 cups water 1 1/2 cups of Goya Yellow rice 1 cup shredded smoked Cheddar cheese DIRECTIONS- 1.In a large pan place the peas, ham hock, onion, red pepper, salt and pepper. Cover with water and bring to a boil. Reduce heat to medium-low and cook for 1 1/2 hours. 2.Remove ham hock and cut meat into pieces. Return meat to pot. Stir in the rice, cover and cook until rice is tender, about 20 to 25 minutes. Season to taste with salt and pepper. Sprinkle shredded cheese over top, if desired. Serve with- Collard Greens! Enjoy!- Happy New Years! |
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17. Sweet Potato Pie http://goodfoodie-keith.blogsp... download (, 0.00Mb) Description: Desert Time Everybody !!!!!!! Here is a recipe for something I love and admit that I have never actually prepared myself...A Sweet Potato pie...A Favorite anytime of the year! INGREDIENTS: * 3 frozen unbaked 8 or 9 inch single crust pie shells * 4 pounds uncooked and un-peeled sweet potatoes * 1/2 cup (1 stick) butter * 1/2 cup pure finely granulated sugar * 1/2 cup light brown sugar (packed) * 3 large eggs * 2 cups whole milk * 1 tablespoon vanilla extract * 1/2 teaspoon salt * 1/4 teaspoon nutmeg Cookware and Utensils: 1 - Measuring cup 1 – Mixing bowl 1 – Cooking Bender 1 – Stirring spoon DIRECTIONS: As always the key to great cooking is to be prepared and use quality ingredients. Recipe Instructions: 1. First, hand wash your sweet potatoes. After a complete washing, boil the sweet potatoes until they are tender. Once potatoes are tender drain and allow them to cool before peeling and mashing. Blend your sweet potatoes in mixing bowl with a blender to remove strings. 2. While you are cooking the sweet potatoes go ahead and place your butter on the kitchen countertop and allow to soften. 3. After the potatoes are ready, go ahead and preheat your oven to 350. 4. Next cream the softened butter with both sugars. Mix in the blended sweet potatoes and continue to mix while adding the eggs one at a time. Finally, add your milk, vanilla extract, nutmeg and salt and mix thoroughly. 5. Finally, pour mixture evenly into your three frozen unbaked pie shells. Bake for 1 hour and 30 minutes at 350 degrees on your center oven rack. Preparation Time = approx 1 hour and 40 minutes Cooking Time = 1 hour and 30 minutes Enjoy! |
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18. Pork & Bok Choy with Black Bean Sauce http://goodfoodie-keith.blogsp... download (, 0.00Mb) Description: As I promised two of my readers...Here is another Asian or Pacific dish that breaks up the monotony of the week after Christmas.... And...It's healthy eating too. INGREDIENTS: 3/4 pound(s) pork tenderloin, cut into 3 strips (1/4-inch thick) 1 1/2 teaspoon(s) cornstarch 1 1/2 teaspoon(s) reduced-sodium soy sauce 1/4 cup(s) black bean sauce with garlic 1 tablespoon(s) rice wine vinegar 1 tablespoon(s) water 1 1/2 tablespoon(s) canola oil 3/4 pound(s) baby bok choy, cut in half lengthwise 1 large yellow bell pepper, cut into 2-inch chunks 4 ounce(s) medium-size shiitake mushrooms, stemmed, caps halved 1 teaspoon(s) grated peeled fresh ginger Freshly ground pepper, to taste Accompaniment: Brown rice (optional) DIRECTIONS: In a medium bowl, toss pork with cornstarch and soy sauce. In a small cup, stir together black bean sauce, vinegar, and water; set aside. Heat 2 teaspoons of the oil in a large, deep nonstick skillet over high heat. Add pork; cook, stirring, until it browns and loses most of its raw appearance, about 2 minutes. Transfer to a plate. Reduce heat to medium-high and add another 2 teaspoons of the oil to skillet. Add bok choy, cut side down, and cook until cut surface is lightly browned, about 2 to 3 minutes. Continue to cook, turning pieces, until bok choy stems start to soften, 2 minutes longer. Transfer to plate with pork. Add the remaining 1 teaspoon oil to skillet with bell pepper, mushrooms, and ginger. Cook, stirring, 3 minutes. Stir in black bean mixture, pork, and bok choy; cook, tossing until sauce evenly coats everything and bok choy is tender, about 2 minutes. If you can , have some Sake with this! Enjoy!~ |
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19. Sweet & Sour Pork http://goodfoodie-keith.blogsp... download (, 0.00Mb) Description: It's two or three days after Christmas and if you're like me, you're tired of Christmas leftovers...I mean how much Ham, Turkey, Cornbread Stuffing,Mac & Cheese, Cranbery sauce, Collard Greens and Candied yams can you eat? Ready for a change?? Why not go Chinese with this Sweet and sour Pork Recipe? INGREDIENTS: 1 pound pork butt, cut into 1 inch cubes 1 teaspoon salt 1/4 teaspoon white sugar 1 teaspoon soy sauce 1 egg white 2 green onions, chopped 1 quart vegetable oil for frying 1/2 cup cornstarch 1 tablespoon vegetable oil 3 stalks celery, cut into 1/2 inch pieces 1 medium green bell pepper, cut into 1 inch pieces 1 medium onion, cut into wedges white sugar to taste salt to taste 1 cup water 1/4 teaspoon salt 3/4 cup white sugar 1/3 cup apple cider vinegar 1/4 cup ketchup 1/2 teaspoon soy sauce 1 (8 ounce) can pineapple chunks, undrained 2 tablespoons cornstarch 1/4 cup water DIRECTIONS: 1.Place cubed pork in a medium bowl, and season with 1 teaspoon salt, 1/4 teaspoon sugar, and 1 teaspoon soy sauce. Mix in the egg white and green onions. Cover, and place in the refrigerator at least 1 hour. 2.Heat 1 quart oil to 365 degrees F (185 degrees C) in a large, heavy saucepan or deep fryer. 3.Coat the pork with 1/2 cup cornstarch, and fry in the heated oil about 10 minutes, until evenly browned. Drain on paper towels. 4.Heat 1 tablespoon oil in a wok over medium heat. Stir in the celery, green bell pepper, and onion, and cook until tender. Season with salt and sugar. Remove from heat, and set aside. 5.In a large saucepan, mix 1 cup water, 1/4 teaspoon salt, 3/4 cup sugar, apple cider vinegar, ketchup, and 1/2 teaspoon soy sauce. Bring to a boil, and stir in the cooked pork, celery mixture, and the pineapple chunks with juice. Return to boil, and mix in 2 tablespoons cornstarch and 1/4 cup water to thicken. Cook until well blended. Serve with Hot tea and lemon....Enjoy! |
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20. My Christmas Menu http://goodfoodie-keith.blogsp... download (, 0.00Mb) Description: No Recipe today....Today ,Mrs. Martin and I plan to do some cooking.. A lot of cooking...See ,we are having people over the house tomorrow....My Daughter and son and Law...Our Grandchildren and my mother in law....So we will be fixing a traditional Christmas meal. I'm going to start off with a Turkey, Though I doubt it will be as large as the turkey in the illustration-LOL The Second Meat will be a Ham...Adorned with Pineapple rings and cherry! At our Christmas Dinner, We have always served collard greens- and Macaroni and Cheese- And of course you've got to have some cranberry sauce- To finish that off..or rather to add to it....I plan to make some cornbread stuffing- Okay, I lied...I do have a recipe for this- Cornbread Stuffing recipe : Ingredients: Cornbread, recipe follows 7 slices oven-dried white bread 1 sleeve saltine crackers 8 tablespoons butter 2 cups celery, chopped 1 large onion, chopped 7 cups chicken stock 1 teaspoon salt Freshly ground black pepper 1 teaspoon sage (optional) 1 tablespoon poultry seasoning (optional) 5 eggs, beaten Directions: Preheat oven to 350 degrees F. Melt the butter in a large skillet over medium heat. Add the celery and onion and cook until transparent, approximately 5 to 10 minutes. Pour the vegetable mixture over cornbread mixture. Add the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning. Add beaten eggs and mix well. Reserve 2 heaping tablespoons of this mixture for the giblet gravy. Pour mixture into a greased pan and bake until dressing is cooked through, about 45 minutes. Serve with turkey as a side dish...but you knew that! For Dessert- Deep Dish Apple Pie- And of course a red and white wine as a beverage- Good Food, Good Wine, Family, Friends, Good Conversation, lots of laughter....That's what Christmas means to me! Hope you and your family have a Merry one and most importantly...Keep Christ first and foremost in Christmas... |
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21. Belgian Waffles http://goodfoodie-keith.blogsp... download (, 0.00Mb) Description: It's Early Sunday Morning and I'm Hungry...I've got a taste..a strong craving for some Belgian Waffles.....what to do?...what to do? Well...if you've got a well stocked kitchen..here is what you can do? INGREDIENTS: 1 (.25 ounce) package active dry yeast 1/4 cup warm milk (110 degrees F/45 degrees C) 3 egg yolks 2 3/4 cups warm milk (110 degrees F/45 degrees C) 3/4 cup butter, melted and cooled to lukewarm 1/2 cup white sugar 1 1/2 teaspoons salt 2 teaspoons vanilla extract 4 cups all-purpose flour 3 egg whites DIRECTIONS: 1.In a small bowl, dissolve yeast in 1/4 cup warm milk. Let stand until creamy, about 10 minutes. 2.In a large bowl, whisk together the egg yolks, 1/4 cup of the warm milk and the melted butter. Stir in the yeast mixture, sugar, salt and vanilla. Stir in the remaining 2 1/2 cups milk alternately with the flour, ending with the flour. Beat the egg whites until they form soft peaks; fold into the batter. Cover the bowl tightly with plastic wrap. Let rise in a warm place until doubled in volume, about 1 hour. 3.Preheat the waffle iron. Brush with oil and spoon about 1/2 cup (or as recommended by manufacturer) onto center of iron. Close the lid and bake until it stops steaming and the waffle is golden brown. Serve immediately or keep warm in 200 degree oven. You know the deal..Waffles and Sausage...and of course a glass of milk- Enjoy! |
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22. Veal Shanks http://goodfoodie-keith.blogsp... download (, 0.00Mb) Description: Here is a recipe for a hearty meal for hungry holiday visitiors..This is good especially if you want to veer away from the traditional Ham and or Turkey. Try Veal Shanks. INGREDIENTS: 2 whole(s) veal shanks, (4 to 5 pounds each) Salt and freshly ground black pepper 1/4 cup(s) extra virgin olive oil 2 medium red onions, chopped into 1/2-inch dice 3 carrots, peeled and cut into 1/4-inch-thick rounds 2 leeks, white and light green parts only, trimmed, halved lengthwise, cut crosswise into thin half-moons, rinsed thoroughly, and drained.. 2 lemons, halved lengthwise, seeded, and sliced into 1/4-inch-thick half-moons 1 tablespoon(s) saffron threads 2 cup(s) dry white wine 1 cup(s) basic tomato sauce 1/2 cup(s) caperberries, stems removed.. DIRECTIONS: 1.Preheat the oven to 375 degrees F. 2.Rinse and dry the veal shanks, and season them liberally with salt and pepper. 3.In a heavy-bottomed Dutch oven that is large enough to hold the veal shanks comfortably, heat the olive oil over medium heat until smoking. Place 1 shank in the pot and brown it evenly on all sides, 15 to 20 minutes. (Take your time.) Carefully transfer the shank to a plate, and repeat with the other shank. 4.Add the onions, carrots, leeks, lemons, and saffron to the pot. Cook over medium-high heat, scraping the bottom of the pot with a wooden spoon to loosen any browned bits, until the vegetables have softened, about 10 minutes. Add the wine, tomato sauce, and caperberries, and bring to a boil. Add the meat to the bubbling sauce and return it to a boil. Then place the pot in the oven and cook for 1 hour. 5.Remove the pot from the oven, and carefully turn each shank over, using tongs and a fork. Return the pot to the oven and cook for another 2 hours. 6.To serve, gently place the veal shanks on a platter, and spoon the sauce over them. The meat will be very tender. Carve with a carving fork and a large spoon instead of a knife. Enjoy these Shanks with a nice bottle of red wine..... |
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23. Apple Bacon Pancakes With Cider Syrup http://goodfoodie-keith.blogsp... download (, 0.00Mb) Description: Just when you think that there is no other way to fix Pancakes....I run across this recipe given to me by a good friend... Check it out- INGREDIENTS: 1/2 cup(s) apple cider 3 tablespoon(s) packed light brown sugar, divided 1 1/2 teaspoon(s) lemon juice 1 1/2 teaspoon(s) cornstarch 1/2 cup(s) whole-wheat pastry flour 1/4 cup(s) all-purpose flour 2 tablespoon(s) all-purpose flour 1 teaspoon(s) baking powder 1/4 teaspoon(s) baking soda 1 large egg 1 large egg white 1/2 cup(s) nonfat buttermilk 1 medium (about 1 cup) apple, peeled and finely diced 4 slice(s) bacon, cooked and crumbled 1 teaspoon(s) canola oil, divided DIRECTIONS: 1.Combine cider, 2 tablespoons brown sugar, lemon juice, and cornstarch in a small saucepan. Bring to a boil over medium heat, whisking, and cook until thickened, 1 to 2 minutes. Set aside. 2.Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, and the remaining 1 tablespoon brown sugar in a small bowl. Whisk egg, egg white, and buttermilk in a large bowl. Stir in the dry ingredients, apples, and bacon until just combined. (The batter will be thick.) 3.Brush a large nonstick skillet with 1/2 teaspoon oil and place over medium heat until hot. Cooking 4 at a time, use about 1/4 cup batter for each pancake and gently spread it to make them about 3 inches in diameter. Cook until the edges are dry and bubbles begin to form, about 2 minutes. Flip the pancakes and cook until golden brown, 1 to 2 minutes more. Repeat with the remaining oil and batter, reducing the heat as necessary to prevent burning. Reheat the cider syrup, if desired, and serve with the pancakes. Nutritional information is based on 2 pancakes topped with 2 tablespoons of syrup each. Carb Servings: 1 1/2 starch, 1/2 fruit, 1 other carbohydrate, 1 fat. Carbohydrate Servings: 3. You know what to have to wash this down....enjoy! |
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24. New York Strip Steak with Brussel Sprout Hash and Chutney http://goodfoodie-keith.blogsp... download (, 0.00Mb) Description: A man loves his steak! That was the title of one of my first posts on this blog and here is yet another steak recipe..... INGREDIENTS: •2 New York strip steaks (about 1 lb each) •6 strips bacon (diced) •5 tbsp butter •2 chopped shallots •1 chopped leek •1 lb chopped brussels sprouts •1 sliced scallion •Salt and pepper to taste •1/2 bottle Jamaican lager •1 orange (chopped) •1 apple (peeled, cored, and diced) •1/2 mango (diced) •1/2 tsp minced ginger •Pinch of cinnamon •Siracha hot sauce •1 tbsp whole-grain mustard •1 tsp Dijon mustard DIRECTIONS: Preheat oven to 350 degrees. In a skillet over medium-high heat, cook bacon just until the edges start to crisp. Remove to a paper-towel-lined plate. Reserve the fat. Wipe skillet clean and return to medium-high heat. Melt 1 tbsp butter. Add 1 chopped shallot and cook until translucent, about three minutes. Coarsely chop the leek (white and light-green parts only) and brussels sprouts,* and slice the scallion (white part only). Add to skillet and cook until the vegetables begin to soften, about ten minutes. Season to taste with salt and pepper. Add Jamaican lager, so that half of the hash is in liquid. Bring to a simmer and reduce until almost all the liquid is gone. Add the bacon, another tbsp butter, and reduce heat to low, stirring occasionally, about 15 minutes Smear 1 tbsp softened butter all over 2 New York strip steaks (about 1 lb each), then season liberally with salt and pepper. Grill in an ovenproof pan just to sear, then place in the oven and cook until desired doneness — about eight minutes for medium rare. Remove and let rest ten minutes before servin Meanwhile, in a skillet over medium heat, melt 1 tbsp butter, then add the orange, apple, mango, ginger, and another chopped shallot. Cook until everything starts to soften, about five minutes. Add a pinch of cinnamon, a few dashes of Sriracha, a splash of lager, and 0.5 tsp of the reserved bacon fat. Reduce the heat and let simmer until the fruit is soft and has the consistency of chunky jam, about ten minutes. Drink the rest of the beer. To the hash, stir in another tbsp butter, up to 2 tbsp of the reserved bacon fat, whole-grain mustard, and Dijon mustard, and sauté a few minutes more. Total cooking time for the hash is about 30 minutes. · Divide hash onto two plates. Place steaks on top and spoon on some chutney. Serve with more lager. Serves two. * (Note:) You can use a food processor to quickly chop the brussels sprouts and leeks. Just don't pulverize them — a few pulses and they're good. Otherwise they'll get mushy. I don't have to tell you that you should eat this steak and enjoy it like a MAN! Have a nice beer with this! |
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25. Beef Short Ribs http://goodfoodie-keith.blogsp... download (, 0.00Mb) Description: Here is a soulful recipe for anytime of the year.....but especially good for a nice mid week respite if you're in the need of something different. INGREDIENTS: # 2 to 3 racks beef short ribs # 2 cups orange juice, without pulp # 1/2 cup balsamic vinegar # 1/2 cup extra virgin olive oil # 1/2 cup Worcestershire sauce # 1 tablespoon soy sauce # 1 teaspoon hot sauce # 1 tablespoon dry mustard # 1 tablespoon garlic powder # 1 teaspoon chili powder # 1 teaspoon paprika DIRECTIONS: 1. Prepare beef short ribs for cooking by rinsing and letting the ribs drain in your kitchen sink. For more tender ribs, peel away the membrane on the backside of the ribs. 2. Prepare marinade by combining and mixing together the orange juice, olive oil, Worcestershire sauce, soy sauce, hot sauce, dry mustard, garlic powder, chili powder and paprika in a medium mixing bowl. Separate and reserve 3/4 cup for basting. 3. Pour remaining marinade into a dish and add ribs meat side down into marinade. Cover dish with foil or plastic wrap and allow beef ribs to marinate in the refrigerator for 4 to 6 hours. 4. Remove ribs from refrigerator. Drain and discard marinade from ribs and set ribs aside until ready to cook. 5. Meanwhile, preheat grill to medium high heat (450 to 550 degree Fahrenheit) and prepare grill for indirect cooking. 6. In a medium saucepan, bring reserved marinade to a boil. Once boiling, reduce heat to simmer and continue to cook and stir for 10 minutes. Remove from heat and set aside. This marinade will be used as a baste during grilling of the ribs. 7. Once the grill reaches a temperature of 450 to 550 degree Fahrenheit, it's time to place the ribs on the grill. Place the grill rack 6 inches from the coals and cook the ribs on the side of the grill opposite the heat source(indirect cooking). 8. Maintain a constant temperature and continue to cook the ribs for about 1 hour, basting the beef ribs frequently with your marinade. Once done remove your ribs from the heat. Place the ribs in a pan, then baste generously with any remaining marinade. Cover pan with aluminum foil, allowing ribs to cool for about 10 minutes before serving. Serve your beef short ribs with your favorite side items. I'm sure you will enjoy this beef short rib recipe for many years to come. Serve with - Cornbread and of course some sweet tea- Enjoy! |
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