Can Anyone Cook?

Untitled Post

2009-03-27T04:21:00.001-07:00

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Best Chili I Ever Ate

2009-03-11T22:29:00.001-07:00

So today was this stormy gloomy day in March in Mississippi. I had little food in the pantry and the meteorologists are calling for a chance of sleet and tornadoes. I don't like weather one little bit so this is what I came up with for dinner. And by the way, that graphic is the upcoming 2009 stage for U2.

I am excited.

This has been an exciting week - travel, food, boots.. raspberries... all you want. And, to top off the week my husband is getting a car he's dreamed of for 15 years. 1980 RX7. Only problem is he had to drive 17 hours round trip to get it. I love you, honey!

I got up at 3 a.m. Monday morning (which by the way is 8 a.m. in Dublin, Ireland) to learn where the tour would go. Looks like we'll be heading to Chicago in September. I can't wait!

Let's celebrate with the Best Chili I ever Ate!

1 Pound Ground Beef from Stan's
2 Cups Dry Black Beans (see preparation note)
4 Cups Water
4 Large Ripe Tomatoes (see preparation note)
4 Cloves Garlic (smashed and chopped)
2 Shallots (chopped)
2 Large Jalepeno Peppers (chopped and seeded)
1/2 Cup Ancho Chili Powder
3 Tbsp. Ground Cumin
Salt to Taste

Rinse beans in colander, soak, drain. Place beans in saucepan, cover with water. Bring to a boil, remove from heat for one hour. Rinse beans, set aside.

Place tomatoes in boiling water for one minute. Lift out with ladle and plunge into ice water. This will make the skin peal off easily. Chop and seed. Set aside.

Brown ground beef in skillet. Drain excess fat.

Combine remaining ingredients in large Dutch Oven. Stir in the beef. Simmer on low for 2 hours.

Enjoy!

I like to top mine with a little sour cream and cheese. This dish goes great with Spicy Ancho Chili Cornbread.

Mighty Meaty Bites

2009-02-26T07:34:00.000-08:00

Mighty Meat Bites

Ok, I know that the title could have double meanings, but I am not referring to the nice looking rockers above. I am only posting their pics because the long-awaited follow up to Achtung Baby is finally being released on Tuesday. Let's face it, this band was born the same year I was -- 33 years ago. It's amazing to me that they have survived this long and are as healthy as they are - same goes for me. We have both been on a pretty good journey since 1976. Like Larry said in Rattle and Hum -- "It's A Musical Journey". So we begin another musical journey this summer - new album, new tour, new friends for sure, and I will have to fly on an airplane - which I like and hate. Oh, and then there's the issue with how to pay for the tickets, hotels, eating out. What the hey... only live once, they are worth it.

Oh, you want the recipe? Here goes!

1 Pound Hot Sausage from Stan's
1 Cup Panko Bread Crumbs
1 Tbsp. Fresh Rosemary (Ground)
1 Dozen Fresh Sprigs Cilantro (Snip with scissors finely)
5 Large Cloves Garlic
1/2 Cup Blackstrap Molasses
1 Tsp. Cumin
1 Tsp. Fresh Ground Pepper (3 pepper blend)
2 Tsp. Hot Mustard
2 Tsp. Hot Curry Powder

In large bowl combine all ingredients, cover and refrigerate for one hour.

Roll mixture into bite-sized balls. I like to use my palm as a guide for the size, this way you get a uniform shape. The heat from your hands also binds the ingredients well into the sausage.

Heat large iron skillet on stove on low to medium heat for five minutes. This step is critical for even cooking. Take time and as AB would say.. "Your patience will be rewarded".

Place the meat balls (do NOT crowd them) in the skillet in batches of 12-15. Cook for seven minutes and turn over once, repeat cooking for seven minutes.

Carefully remove the delicious goodies from the skillet with tongs or a fork. Move to a plate covered with paper towels. Wait as long as you can before digging in.

Serve with my HOT HONEY MUSTARD or BBQ Sauce.

See next post for HOT HONEY RECIPE.

Enjoy...

ML

Bean Dip

2009-02-24T06:14:00.000-08:00

OK U2 Fans, we are one week out from the new album! I have been waiting five years, one more week won't do me in I guess! I admit that I have taken advantage of the sneak leak on U2's MySpace page and the music is good. My husband and I differ on opinion as to where this latest set of tunes stands on the totem pole of their opus - I would say pretty high up there - Achtung Baby maybe Joshua Tree. Either way, I highly recommend a listen. There are some very heavy lyrics and a good dose of spirituality. Need I say more?

What better way to celebrate this new album than Bean Dip. A good bit of fiber is good for a girl whose getting ready to spend the summer dancing to GET ON YOUR BOOTS and NO LINE ON THE HORIZON.

Bean Dip

2 Cans Beans (Black, Kidney or Pinto)

1/2 White Onion (minced)

2 Garlic Cloves (crushed and minced)

2 Tblsp. Ancho Chili Powder

1 Tsp. Garlic Salt

1 Tsp. Cumin

1/2 c. fresh parmeseano regiano (grated)

In medium saucepan combine the beans (drain one can). Cover, stir and let simmer for ten minutes or until the onion softens a bit.

Add spices, stir, and let simmer for five addtional minutes uncovered.

Remove from heat. Using a handblender (I like the magic bullet) puree the mixture until smooth.

Top with cheese and serve warm with pita chips or tortilla chips.

Sprite Cookies

2009-01-28T08:13:00.000-08:00

Ok fans, I must admit... the party before the Presidential Inauguration was pretty awesome to for more than one reason, but there is a big reason. My favorite rock band got to sing for our new President. What a moment!

Take a moment to notice Bono's scarf. Made of African Cotton. It has a poem on it too... these are available for purchase from EDUN and the money goes straight to the men and women and children in Africa who are dying each day of starvation and AIDS.

What a moment for the world as Bono sand PRIDE and this time the message wasn't hope for the future. It was a reality achieved for our Nation and World. "For a Dream Big Enough to Fit the Whole World, Sing... In the NAME OF LOVE! Want More in the Name of LOVE!"

Ok, let us contemplate Sprite Cookies.

1 Lemon
1 Lime
1 Stick of Real Butter (I prefer Amish, but you have a tricky time measuring)
1 Cup Powdered Sugar
1/2 Cup Flour
1/2 tsp. Freshly Ground Nutmeg
1 tsp. Vanilla
1 tsp. Almond Extract
1 Egg (Eggland's Best)
Green Food Coloring
Yellow Food Coloring
1 Pinch of Salt

These are fun to make and delicious.

First grate the peeling from the lemon and lime KEEP THEM SEPARATE. Squeeze juice from both fruits over top of each peeling and set aside.

Next, cream the butter and the sugar in a bowl until light and fluffy. Add the egg, nutmeg, vanilla extract and almond extract. Throw in a pinch of salt and begin adding flour slowly. You may need more or less flour depending on humidity, so feel free to experiment.

Now, split the dough in half. Blend the lemon peel/juice into one half, and the lime peel/juice into the other half. Add drops of yellow food coloring into the lemon half, and green food coloring into the lime half.

Gently roll dough into two separate loaves. Using waxed paper or parchment, place the loaves side by side and roll up into the paper making one round shape roll.

Place into refrigerator for two hours (overnight would be better, if you can stand to wait..!).

Heat oven to 375. Slice cookies into 1/4 inch thick circles. Place on baking sheet and place in oven, TURN OFF THE OVEN and wait 30 minutes.

These are so good, and pleasing to look at. Very fun for children.

The Garden Begins

2009-01-09T06:19:00.000-08:00

It's really time.. already to get started on this new venture. The garden has BEGUN. It's kind of like my opus. I know what I am doing based on instinct and by God's grace. I have ordered countless seeds, flowers, herbs, vegetables, you name it. It's really going to happen and I could not be happier.

I must tell everyone one revelation that I had this week. You ready?

"DIRT IS HEAVY"

I hauled two wheelbarrows of dirt from my neighbor's house day before yesterday. Filling in old holes in my yard. I had no idea that dirt could weigh so much. Must have been several hundred pounds that I had to push UP hill. It was like a stairmaster on crack. I could feel every muscle in the backs of my legs getting stronger and weaker at the same time.

Suddenly I wondered why I have ever thrown money down the drain going to the gym. "This here was excellent EXERCISE."

My dad constructed and installed my new compost bin yesterday. I must say, it's excellent. Perfect. He's a genius though. He knew exactly what I needed and built if for me. Custom.

The pics above are of my daughter - dressed in her homemade turtle outfit for halloween. The other pic is of our real turtles... Paseo and Speedy. They are really wonderful creatures. They love lettuce from the farmer's market.

More later...

Happy New Year!

2009-01-01T18:46:00.000-08:00

So, today it's the beginning of a new year. 2009. I don't know what it is about the years... but they are just sounding funny to me at this point. I can remember sitting in my bedroom listening to Prince sing about 1999 -- and it was 17 years in the future or something. We talked about how "old" we'd be and now it has come, gone, passed and then some. Dang.

Yesterday was New Year's Eve. I made homemade pizza -- from the sauce to the whole wheat crust. If you want the recipe, let me know. I will tell you that it was too good. But be ready for time investment.. the crust was two hours plus cooking...

Misty

Beef Enchiladas with Fresh Salsa Verde & Salsa Primo!

2008-12-31T06:12:00.000-08:00

I know you MUST be wondering what this image is. Well, I can't tell you too much about it other than it is in Germany and is OLD and it's believed to bring good luck to whoever rubs the legs on the donkey. Hey, whatever floats your boat, right? I think it's pretty cool. I have not been to Germany, but I would like to go someday.

Photo Credit: Marcel Kaselow

ARRIBA!

So, last night I think I made my favorite meal so far. Incredible, that's all I cay say. I must admit a ton of the credit goes to the Farmer's Market. With the fresh herbs, spices and of course Stan's Meat! I have never tasted food so good. The ground meat I used in this dish tasted more like steak than ground beef. The only thing difficult about this recipe is the chopping...but one hint there -- use scissors on the green onions and the cilantro.

1 Pound Fresh Ground Beef -- From Stan's if you can get it!
4 Green Onions Sliced
5 Sprigs Fresh Cilantro
2 Jalapenos, seeded and minced
2 Cups Fresh Salsa Verde (see recipe)
12 Corn Tortillas
1 Cup Shredded Cheddar Cheese -- From the Amish Farm
1 Cup Fresh Salsa Primo!(see recipe)

First - make the Salsa Verde:
10 Tomatillos
1 Tsp Salt

Peel Tomatillos and cut off the tops. Place in blender with the salt, pulse until creamy. Place in refrigerator.

Next - Make the Salsa Primo:
10 Plum Tomatoes
3 Cloves Garlic
5 Sprigs Cilantro
1 Jalapeno Pepper
3 Chile Peppers
1 Tsp Salt
4 Green Onions

Slice all and reserve about half of the spices to cook with the meat. Combine the spices and tomatoes and place in the refrigerator.

Now, let's talk about the MEAT!

The meat from Stan's is so fresh and delicious. It has more of a steak flavor than ground beef. The aroma from the frying pan draws a crowd to the kitchen like you would not believe. My entire family swarms around me when I cook this stuff.

Use a heavy skillet (I prefer my cast-iron) and put a tablespoon of Olive Oil in the pan. Smash up a couple of cloves of garlic and put in with. Then put the meat right on top and cook until almost done. Then, move the meat to one side of the pan and reduce the heat to low. Toss in reserved spices on the empty side of the skillet and let them sweat for two or three minutes.

Using a spatula or heavy spoon combine the beef and spices.

Stir in one cup of the Salsa Verde. Let simmer five minutes.

Turn off the meat.

In a lightly oiled 13X9 casserole arrange six of the tortillas. Top with the Beef mixture. Place the remaining tortillas on top of the beef. Pour the remaining Salsa Verde on top, as well as some of the Salsa Primo. Sprinkle with shredded Cheddar Cheese and Bake at 350 for 25 minutes.

Serve this dish with additional Salsa, Cheese and Sour Cream.

Shrimp and Grits

2008-12-30T05:49:00.000-08:00

No, that's not the names of the animals sitting on the chair. That's my dog, Paulie (named after Paul Hewson AKA Bono) and my cat, Kitty Cat Cora (named after the Iron Chef Cat Cora from Mississippi). Ain't they cute?

Today we will explore the world of Shrimp and Grits. I really don't care for crustaceans (thanks, Granny Hale), but I really have to admit that I love this dish!

First, it is very important to use fresh herbs whenever possible. The farmer's market in Oxford is a mine of spices. I get all of mine there. The second most important ingredient is the CHEESE. I use Fontina in this recipe, it's extra creamy. I found this cheese in the imported cheese section at Kroger. It's expensive, but worth every penny.

One final hint on the spices ... if you can purchase an electric grinder it does a beautiful job!

Here goes!

4 Cups Cooked Grits
1 Cup Milk
1 Cup Shredded Fontina
2 Eggs Beaten
1 Pound Cooked Shrimp (got mine at Kroger - ask for NO SPICES)
1/2 tsp. Freshly Ground Thyme Leaves
1/2 tsp. Freshly Ground Basil Leaves
1 Finely Minced Garlic Clove

Combine all ingredients in a medium bowl while the grits are still hot. This makes for more consistent melting! Stir in shrimp and pour into a lightly greased casserole dish. Bake at 325 for 20 minutes or until you can't wait any longer!

CAUTION! This dish stays very hot for a long time. Be careful not to spill any on yourself.

Chicken Stuffed With Rosemary & Dried Cranberries

2008-12-29T06:20:00.000-08:00

And here's all the inspiration you'll ever need to begin ... Rosemary Beach, Florida. We were there back in November... Oh, yeah.. there's supposed to be a recipe. I get distracted every time I look at this photo. I can feel the sea breeze and I can see the look on my daughter's face as she ran down the zig-zag board walk. And of course, the way my son kept saying...this is the best day ever... On with the RECIPE!

4 Boneless Skinless Chicken Breasts
1 Cup Cranberry Juice
1/2 Cup Italian Dressing
3 Sprigs Fresh Rosemary
1 Cup Dried Cranberries
1/2 Teaspoon Fresh Sage (finely chopped)
3 Tablespoons Olive Oil
2 Cloves Fresh Garlic (smashed)

With a sharp knife slice the chicken breasts open laterally and lay open like a book. Place in glass dish and pour the cranberry juice and Italian dressing over, cover with plastic wrap and place in your refrigerator for one hour.

While the chicken is marinating, place a heavy cast-iron skillet in a cold oven and heat to 450 degrees (this is very important for searing).

Remove chicken from marinade (reserve for later) and place the garlic, rosemary, sage and cranberries on one side of the open "book". Fold over and tie with butcher's string.

Remove hot skillet from oven, add olive oil (be careful of SPLATTERS). Place skillet back into oven for two or three minutes.

Remove hot skillet again and using tongs gently place the chicken into the pan. Wait until steaming stops and pour remaining liquid over the chicken. (I sometimes have an empty area in the center of the pan, I usually go ahead and throw in an additional garlic clove for good measure).

Place the chicken back into the oven (REDUCE HEAT TO 350).

Cook for 7-10 minutes or until golden brown and delicious.

Remy said so.....

2008-12-25T19:27:00.000-08:00

I have watched Ratatouille (whatever) with the kids 10 times... maybe. I totally relate to the mouse. He knows what tastes good. He's not a culinary graduate of some institution.. he's rather an artist. I could be this mouse, but I am not... I am a middle aged woman. But that's ok. I have begun a culinary journey and I have charted a course.

A couple of weeks ago I started ordering seeds. I only picked ones that really said 'Hey Pick ME!". I have no idea what I am getting myself into...but I am in at least one 35 gallon trash can up to my neck in hopefully-to-be compost for my yet-born seedlings.

Yes, I spent Christmas day raking up leaves. I am committed to excellence and to becoming a great cook. I think I may have a sickness. No, I am ready for the food.....

My Culinary Journey Begins...

2008-12-25T06:41:00.000-08:00

It has recently come to my understanding that life is a journey, not a destination. After losing my job a few weeks ago I started thinking a lot about my journey... where I had been and where I wanted to go next.

Suddenly, as if I had been struck by a bolt of lightening... I started cooking. Exploring fresh herbs and vegetables... farm fresh meats and all kinds of creative twists and turns. I discovered the joy of complex flavors and preparing dishes to share with my family and friends.

Recently, I hosted 25 people for a Christmas party at our house. I prepared a gourmet feast that was devoured and nothing left behind except for a few crumbs.

In this blog we will explore recipes, food and most importantly the Joy of my Culinary Journey.