Recipes

Italian Jambalaya

Posted Fri, 07/30/2010 - 13:26 by Stu

Saw this in Southern Living. Its very, VERY good. And different than what I expected. Tasty, very well seasoned. Doesn't take too long. And the kiddies loved it.

Orzo pasta replaces rice in this clever twist on a Creole favorite. The sauce is also delicious spooned over hot cooked spaghetti.

Makes 6 to 8 servings, Prep: 20 min., Cook 35 min.

Ingredients:

  • 1 lb. (hot and mild) Italian sausage, casings removed or
  • 1 lb. bulk Italian Sausage
  • 2 skinned and boned chicken breasts and/or thigh meat, coarsely chopped (about 1 lb.)
  • 2 boneless pork chops, chopped (about 1 lb.)
  • 1 (10 oz.) package frozen diced onion, red and green bell peppers and celery (or you can cut up your own!)
  • 3 garlic cloves, minced
  • 1 Tbsp. dried Italian seasoning
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 2 (10 oz.) cans diced tomatoes and green chiles
  • 1 (6 oz.) can tomato paste
  • Hot cooked orzo (about 8 oz. uncooked)

French Bread Rolls to Die For

Posted Mon, 12/21/2009 - 12:05 by Stu

French Bread Rolls to Die For

The title says it all! Prep time does not include rising time.
 
50 min | 30 min prep

Makes 16 rolls

Fruit crisps easy as pie

Posted Wed, 02/04/2009 - 08:42 by Stu

 

Got a good one... and I love apple crisp.  Will try this one this weekend. Found it JewishWorldReview.com's Kitchen...

Stuart

By Sharon Thompson

The cooking skills required for making apple crisp are minimal. If you know how to slice an apple, measure flour, brown sugar and oats, you can make a delicious dessert.

While a fruit crisp is an easy dessert to make, the aroma of fresh baked fruit and cinnamon will wow everyone who comes into your kitchen.

Simply place fruit in a baking pan and cover it with a streusel-type topping. The hardest part is preparing the fruit.

You can use apples, pears, stone fruits, tart cherries, berries or a combination, and even if you don't have fresh fruit, you can use canned or frozen. 

I want my babybacks...

Posted Mon, 06/16/2008 - 09:38 by Stu

Ok.

I outdid myself yesterday.

Diane and I had talked about baby back ribs for a while. We'd accumulated several slabs (purchased at Ingles over time - but only when they were on sale) and finally, we decided that Father's Day would be a good time for me to do them up.

I started Saturday night, by putting them in baggies with apple cider, some cider vinegar and a bottle of beer - did have the requisite amount of cayenne, as well.

they stayed in the bags til about noon on sunday, when they came out, were cut in half and generously slathered with my special rib rub. went on the smoker for about 1.5-2 hours, then wrapped in foil and put back on the smoker for another 2-3 hours.

we ate at 5:30. they were, without a doubt some of the best freakin ribs I had ever touched. even better than sticky fingers. WONDERFUL!!!

DSC_2633

Babka? What the heck is that?

Posted Fri, 05/30/2008 - 23:09 by Stu

Rose's Babka

 

I was traipsing through the message boards over at bbq-brethren.com and came across a link to a blog, owned and maintained by a woman named Rose. Rose Levy Barenbaum, to be exact. Interesting site. A ton of interesting recipes (with photos no less). So, here's to you, Rose Levy Beranbaum. Great web site. Soon, I've got to try your babka recipe.

 

I still don't know what a babka is, tho.

 

*** Update!!! 

I actually found the babka recipe. It was on the NY Times website. (Click here for original)

Adapted from “The Art of the Dessert,” by Ann Amernick ( John Wiley, 2007)

Time: About 2 hours plus at least 5 to 6 hours’ rising

Randomness - Photos from the Heart

DSC_0826DSC_7799DSC_0820DSC_062120090515-DSC_4582DSC_8788The New Lewinsky!IMG_4823