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As Good As It Gets - Bring All Your Clubs! |
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July's Recipe Margaritas Follow this video link to learn how to make delicious and refreshing margaritas.
June's Recipe Steak Marinade Step 1 – Ageing the Piece of Meat Purchase a steak from your favorite store. Let it sit in your fridge for at least 4 days. After 4 days wash of the steak and move to step 2. Sometimes you can buy a steak that is pre aged and has a $2 or $3 off sticker on the package (My favorite). Step 2 - Marinating For a grilled piece of meat to truly be great it must have been marinated properly. Let me give you two rules of thumb. The first is that you need to let the meat have some time in the juices you are soaking it in. Marinating for three hours won't cut it. (Naturally, there are exceptions, but this is just a rule of thumb.) It needs time to soak the flavors up. The other rule of thumb is that the marinade should include some kind of acidic component (e.g. vinegar). This not only gives the meat flavor, but it also acts like a tenderizer. It breaks the toughness in the meat down. Here is a simple steak marinade 1/2 cup soy sauce Directions: Step 3 - Grilling This is really an easy step, but so many people get it wrong. They're afraid of overdoing the meat. Perhaps it's the other way around. They are afraid of it being underdone. Telling when a steak is done is easy. But before you even put the steak on the grill, you want to make sure that the grill is hot! The hotter the better. A hotter grill cooks faster. Faster cooking equals a juicier steak. Put the steak on the grill. Now watch the sides. You're looking for the sides of the meat to start turning gray. When that happens, flip the meat. There should be good grill marks on the meat. When the sides have grayed up completely, look for good grill marks on the other side. If they are present, it's time to check for doneness. This little test that I'm going to tell you was taught to me when I worked a private club by an old short-order cook. Take a fork or your spatula and press on the center of the steak. Try to move it side to side. Raw meat will total squish and move side-to-side. Well-done meat will not. It will be harder to press down, and none of the side-to-side movement will be there. By the way, a well-done steak isn't worth eating. You might as well consider it burnt. When the steak is ready to eat, it will be slightly harder to press and have a little side-to-side movement. If you are still unsure as to doneness, take a knife with a thin blade. Make a cut half way through the meat in the center about one inch long. Twist the blade to reveal the center. It should be a light pink. Step 4 - Rest This is a very important step, yet seems to be skipped far too much. Remove it from the grill and just let it be for 5 minutes. This will result in much more succulent steak. It needs this time to reabsorb its own juices. If you did make a cut in the meat when testing for doneness, make sure the cut is facing up. And that is how to grill a great steak. Obviously the more you do it, the better you will get.
May's Recipe Chicken Cordon Bleu Follow this video link see how to prepare this tasty dish.
April's Recipe Watermelon Mojito Ingredients Makes 1 · 4 large mint leaves · 1/2 lime · 1 tablespoon superfine sugar · 4 ounces seedless watermelon, cut into 1/2-inch cubes (about 3/4 cup), plus a small wedge for garnish · 2 ounces white rum · 1/2 cup ice cubes Directions 1. In a heavy large glass, combine mint, lime, and sugar. Using a muddler, mash together mint and lime until sugar is dissolved. Add watermelon, and muddle until broken down. Stir in rum and ice cubes. Pour into an 8-ounce serving glass and garnish with a watermelon wedge. Serve immediately.
March's Recipe Hungarian Goulash Ingredients Serves 8 to 10 · 1/4 cup unsalted butter · 1/4 cup olive oil · 5 pounds beef chuck, well trimmed, cut into 1-inch cubes · Salt and freshly ground black pepper · 5 pounds yellow onions, chopped · 1/4 cup Hungarian paprika · 3 cups Homemade Beef Stock · Sour cream, for garnish · 2 pounds broad egg noodles, cooked · Chopped chives, for garnish Directions 1. Heat 1 tablespoon butter and 1 tablespoon olive oil in a large, heavy-bottomed pot over high heat. Season meat with salt and pepper to taste. Cook meat in batches, being careful not to overcrowd the pot, and adding 1 tablespoon each of butter and oil as needed. Cook each batch of meat until well browned on all sides, about 3 to 5 minutes, and transfer to a plate while the next batch browns. 2. Reduce heat to low, add onions, and cook, stirring occasionally until onions are translucent, about 15 to 20 minutes. Return meat to pot, and add paprika and stock. Stir well to combine. Cook, covered, over very low heat, stirring occasionally, until meat is tender and the sauce has thickened, about 1 1/2 to 2 hours. Adjust seasonings. Serve over egg noodles with a dollop of sour cream and a sprinkling of chives.
January and February's Recipe Baked Apple Toddy Yield: 1 Drink
Ingredients:
Method:
December's Recipe Cherry, Apple & Pecan Stuffing Ingredients Serves 8
Directions
November's Recipe Peanut Brittle Ingredients Serves 4 · Unsalted butter, softened, for baking sheet · 2 cups sugar · Pinch of salt · 1 1/2 cups/7 oz. salted peanuts (Cashews or Almonds) · Vegetable oil, for spatula Directions 1. Butter a rimmed baking sheet; set aside. Stir together sugar, 1/2 cup water, and the salt in a medium saucepan. Cook over high heat, without stirring, until sugar begins to melt and turn golden, about 3 minutes. Continue to cook, stirring occasionally, until sugar has melted and mixture turns golden amber, about 10 minutes. 2. Remove pan from heat. Stir in peanuts. Immediately pour peanut mixture onto buttered baking sheet. Quickly spread mixture to 1/2 inch thick using an oiled metal spatula. Let cool completely, about 15 minutes. Break brittle into pieces. Brittle can be stored in an airtight container, up to 2 weeks. October's Recipe Harvest Pumpkin Cheesecake Pie 6 tablespoon butter, melted 2 8 oz. pkgs. cream cheese at room temperature 4 eggs, slightly beaten 2 cups ginger cookies, finely crushed 1 cup pumpkin (from a can) 1 cup brown sugar, tightly packed ¾ cup milk ¼ cup flour 1 ½ teaspoon vanilla 1 t each cinnamon, ginger & allspice ½ teaspoon each nutmeg and salt 1 cup sour cream 1 tablespoon sugar 1 teaspoon vanilla Combine the butter and cookie crumbs, line a cheesecake pan and bake at 350º 10 – 12 minutes. Beat the cream cheese until it’s smooth. Add in the pumpkin and sugar. Beat 3-5 minutes until it is fluffy. Add flour, spices, salt and vanilla. When well mixed add the milk and eggs. Pour into the cooled crust and bake at 350º 1 ¼ to 1 ½ hours. Turn off oven and leave for slightly open. Leave pie in the oven to cool for 1 hour. Remove and allow to cool two more hours. Stir together the sour cream, sugar and vanilla and spread over the cooled pie and refrigerate. Serve chilled not at room temperature. September's Recipe Shrimp Pad Thai Serves 6 · 8 ounces rice-stick noodles · 1/4 cup tomato-based chili sauce · 1/4 cup fresh lime juice · 3 tablespoons soy sauce · 2 tablespoons light-brown sugar
· 4 tablespoons vegetable oil · 4 garlic cloves, minced · 1 pound peeled and deveined medium shrimp · 3 cups bean sprouts, plus more for garnish · 8 scallions, trimmed, halved lengthwise, and cut crosswise into 2-inch pieces · 1 large egg, lightly beaten · ASSORTED GARNISHES (OPTIONAL) · 1/3 cup chopped dry-roasted peanuts · Pinch of red-pepper flakes · 3 cups bean sprouts, plus more for garnish · 1/4 cup fresh cilantro · Lime wedges Directions 1. Bring a large pot of water to a boil; remove from heat. Stir in noodles; let soak until softened (but still undercooked), 3 minutes. Drain; rinse under cold water until cool. 2. In a small bowl, whisk together chili sauce, lime juice, soy sauce, brown sugar, and anchovy paste. In a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. Add garlic, and cook until fragrant, about 30 seconds. Add shrimp; cook, tossing often, until just opaque throughout, about 3 minutes. Transfer shrimp to a plate. 3. Return skillet to medium-high heat. Add remaining 2 tablespoons oil along with the noodles and chili-sauce mixture; cook, tossing, until combined, about 1 minute. Add bean sprouts, scallions, and shrimp. Pour in egg; toss until noodles are coated and cooked through, about 2 minutes. Serve, topped with garnishes, if desired. Chefs Hint Rice noodles are very delicate; for best results, have the other ingredients cut and measured before you begin, and make sure to undercook the noodles in the first step. The combination of anchovy paste and soy sauce is a good substitution for Asian fish sauce, which is used to flavor many Thai dishes. July & Augusts' Recipe Spinach & Goat Cheese Stuffed Mushrooms Makes about 24 · Olive oil, for baking sheet · 3 slices white sandwich bread · 1 small garlic clove, coarsely chopped · 1 log (5 ounces) soft goat cheese, crumbled · 1/2 cup fresh parsley leaves · 1/2 cup fresh spinach · 1/4 teaspoon red-pepper flakes · Coarse salt · White Pepper · 2 packages (10 ounces each) white button mushrooms, stems removed Directions 1. Preheat oven to 400 degrees. Lightly oil a rimmed baking sheet. 2. In a food processor, pulse bread and garlic until fine crumbs form; set 1/2 cup aside. To food processor, add goat cheese, parsley, and red-pepper flakes. Season with salt & white pepper, and pulse filling until combined. 3. Spoon filling into each mushroom, and roll filled side in reserved breadcrumbs. Place on prepared baking sheet; bake until mushrooms are tender and lightly browned, 15 to 20 minutes. June's Recipe Steak Marinade INGREDIENTS: 1 c. Barbeque Sauce ¼ c. Steak Sauce (HP Sauce) 4 Tbsp. Red Wine Vinegar 4 Tbsp. Soy Sauce 5 Tbsp. Worcestershire Sauce 1 Tbsp. Prepared Mustard 1 Clove. Garlic, Minced Salt & Pepper to taste Directions: In a small, nonporous bowl, combine the barbecue sauce, steak sauce, red wine vinegar salad dressing, soy sauce, Worcestershire sauce, mustard, garlic and salt and pepper to taste.May's Recipe Easy Bake Strawberry Short Cake 1 qt. fresh
strawberries Slice strawberries, sprinkle with 1 cup sugar and let stand 1 hour. Heat oven 450 degrees. Grease round layer pan, 8 x 1 1/2 inches. Measure the flour, sugar, baking powder and salt into bowl. Cut in shortening thoroughly until mixture looks mixed. Stir in milk just until blended. Pat into pan. Bake 15-20 minutes or until golden brown. Split short cake while warm. Spread with butter, fill and top with fresh berries. Serve warm with cream. Mom will love it for Mother’s Day with a specialty coffee.April's Recipe Chicken and Sausage Gumbo Soup INGREDIENTS: 3 1/2 pounds frying chicken, 1 onion (cut in chunks), celery leaves, 1 teaspoon salt, 5 cups reserved broth, 6 slices bacon (diced), 1 pound smoked andouille or smoked sausage (sliced 1/4" thick), 1 1/2 cups chopped onion, 2 green bell peppers (chopped), 2 celery ribs (chopped), 3 cloves garlic (minced), 3 tomatoes (peeled and chopped or 1 (14.5 ounces) can diced tomatoes), 1 can (approx. 15 ounces) tomato puree , 1 package (10 ounces) frozen corn kernels (thawed), 1 package (10 ounces) frozen sliced okra (thawed), 1 tablespoon fresh chopped thyme or 1 teaspoon dried leaf thyme. PREPARATION: Combine chicken the onion chunks, celery leaves & salt in a Dutch oven or large kettle. Add water to cover. Bring to a boil; cover & reduce heat let simmer about 45 minutes, or until chicken is tender. Remove chicken, reserving 5 cups of the chicken broth; discard onion and celery leaves. Remove chicken from bones; cut into bite sized pieces. Set aside. Cook bacon and sausage in a large Dutch oven over medium heat until bacon is crisp. Remove bacon and sausage, reserving 1 tablespoon drippings in Dutch oven. Crumble bacon, set bacon and sausage aside. Add onion, pepper, celery, and garlic to Dutch oven; cook over medium heat, stirring constantly, until vegetables are tender. Add chicken, bacon, sausage, reserved broth (should be approximately 5 cups), tomatoes, and remaining ingredients. Bring mixture to a Boil, reduce heat and simmer uncovered for 1 ½ hours.
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