“There is no love sincerer than the love of food.” ~ George Bernard Shaw

Monthly Archives: October 2013

INGREDIENTS:

  • 1/2 pound elbow macaroni
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 tablespoon powdered mustard
  • 3 cups milk
  • 1/2 cup yellow onion, finely diced
  • 1/2 teaspoon paprika
  • 1 large egg
  • 12 ounces sharp cheddar, shredded
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper

TOPPING:

  • 3 tablespoons butter
  • 1 cup bread crumbs

DIRECTIONS:

Preheat oven to 350 degrees F.

In a large pot of boiling, salted water cook the pasta to al dente.

While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it’s free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.

Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.

Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.

 


INGREDIENTS:

For Steak:
Steaks
Olive Oil
Salt
Granulated Garlic
Granulated Onion
Ground Pepper
Paprika

Steak Bar-b-q Sauce:
Ketchup
Lemon Juice
Worcestershire sauce
Orange Juice
Red Wine Vinegar
Brown Sugar
Mustard
Granulated Garlic
Granulated Onion
(Mix all together in a bowl)

For Broccoli:
Frozen Broccoli
3 tablespoons of olive oil
2 teaspoons of salt
2 teaspoons of sugar
2 garlic cloves, minced
½ teaspoon of ground black pepper
1 tablespoon Apple cider vinegar

DIRECTIONS:

For Steaks:
1. Preheat oven to 375
2. Brush some olive oil on both sides of the steak and sprinkle the Salt, Granulated Garlic, Granulated Onion,
Ground Pepper and Paprika over the steak.
3. Heat a pan on medium flame with a little olive oil. Place steak in pan and cook on both sides for about 2 1/2 minutes, twice. (Cook on one side for 2 1/2 minutes, flip and do it one more time).
3. Place in oven in the same pan for about 10-15 minutes until fully cooked.
4. Pour the homemade barbq sauce over each piece and serve hot.

DIRECTIONS:

For Broccoli:
1. Place the frozen broccoli into a pot and add ¼ cup water. 
2. Bring to a boil with the lid closed for 10 minutes over medium high heat.
3. Open the lid, drain, and let it cool down for a few minutes.
4. Make a coating sauce by combining the olive oil, salt, sugar, garlic, ground black pepper, and vinegar in a mixing bowl.
5. Add the broccoli to the coating sauce and mix it all together.

Serve warm or cold as a side dish for barbecue or any type of meat dish, or as a snack.


 

INGREDIENTS:

Gefilte Fish, defrosted
1 Egg
Bread Crumbs
Oil, for frying

DIRECTIONS:

First, defrost the Gefilte fish completely.

Mix together the fish, egg & bread crumbs until mixed thoroughly.

Make small patties using the fish mixture.

Fry the patties until lightly browned on both sides (not completely cooked through).

Place in a pan and cover the fish in tomato sauce (any type is fine). Bake covered on 350 for 1 hour!


INGREDIENTS:

1 frozen puff pastry sheet, defrosted
Mustard
Ketchup
1/4-pound sliced pastrami
1/4-pound sliced turkey
1/4 pound sliced corned beef
1 egg, beaten well
2 tablespoons sesame seeds, (optional)
(you can use salami, bologna, or any other sliced meat if you want instead)

DIRECTIONS:

Preheat oven to 350 degrees F. Lightly grease a 12 x 15-inch cookie
sheet with non-stick cooking spray.

Unfold puff pastry sheet onto prepared cookie sheet.

Spread mustard & ketchup over pastry sheet.

Place meats over sheet in layers, first pastrami, then turkey and corned beef.

Roll dough, place seam side down and brush with beaten egg.

Sprinkle with sesame seeds.

Bake, uncovered, at 350 degrees for 45 minutes to 1 hour, until slightly
browned and flaking. Let stand 5 minutes before slicing and serving.


I made this as a dipping sauce and for a gravy for a smoked brisket and smoked roast that I made!

INGREDIENTS:
●2 tableapoons Honey
●3 tablespoons Apple Cider Vinegar
●2 tablespoons Ketchup
●2 tableapoons Brown Sugar
●1 tablespoon Soy Sauce
●1/4 cup Barbecue Sauce
●1/4 cup Worcestershire Sauce
●1 tablespoon Dijon Mustard
●2 teaspoons Lemon Juice
●1/4 Red Wine
●Olive Oil, for saute
●2 Garlic Cloves

DIRECTIONS:

Hear oil in a frying pan and add garlic cloves.

Mix all condiments together until mixed in thoroughly. Pour into frying pan and let simmer for about 10 minutes on low flame.

This sauce can either be used as the following:

1. Meat Marinade
2. Meat Dipping Sauce
3. Meat Gravy, for the smoked meat. (Can add some of the drippings from the meat).

Serve Sauce hot!


image

INGREDIENTS:

   ●Stove Top Smoker, with wood chips
   ●1 Chuck Roast
   ●Granulated Garlic
   ●Granulated Onion
   ●Garlic Powder
   ●Ground Pepper
   ●Salt
   ●Seasoning Salt
   ●Paprika
   ●Mustard Powder
   ●Chili Powder
   ●Basil
   ●Oregano

DIRECTIONS:

Take all the spices and mix them all together in a bowl. Once mixed together, rub all over the roast thoroughly.

Place the roast in the smoker and cover tightly.

If using an over top smoker, place it on one burner and put the flame on medium-low for about 5 to 6 hours.

Best served with a dipping sauce/gravy.

P.S. dipping sauce/gravy recipe to follow this post!!



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