Shiner Marinade

This is my go-to marinade for BBQ.  So far, I've used it on chicken, ribs and brisket.  I've never tried it, but I think it would also work nicely with shrimp or salmon.  The brisket was on the menu this past Thanksgiving.  After cooking, I take the pan drippings, skim off the fat and mix it with BBQ sauce, honey and other seasonings to make a custom-flavored sauce.  While I typically use this to marinade things going on the grill, I've also baked chicken pieces in the oven using this recipe and achieved great results. I imagine it could work with other beers as well, but I've never tried.

The following quantities make enough to marinate a 20 pound brisket.

Ingredients
2 sticks of butter
4 cloves of garlic, crushed (no need to chop)
1/3 cup of fresh chopped ginger (no need to peel)
1 cup brown sugar
2 Tbs cajun seasoning
2 Pints Shiner
1 Tbs ground ginger (or more to taste)
1 Tbs ground garlic
1 Tsp cayenne pepper

Instructions

1. Melt butter in a large stock pot.  Sprinkle in brown sugar, garlic and ginger, and cook together 3-5 minutes until garlic is aromatic. 
2. Slowly pour in Shiner, stirring the mixture as you pour.  Bring to a boil, then allow the mixture to simmer until it's reduced by half.
3. If desired, add in additional ground ginger, garlic and cayenne.   Allow to cool completely before pouring onto meat.  I don't add salt to this because I usually salt and pepper the meat directly.
4. When I prepare a brisket, I leave this marinade on for at least 24 hours. I trim the fat down, and salt and pepper the brisket.  Then, I slice an onion or 2 and create a bed of onions in the bottom of the pan.  I place the brisket on top of the onions, then pour the marinade around/on top of the meat.  I flip the meat every 4 hours to ensure even coating.



Roasted Poblano and Corn Chowder

This is another soup staple in my house.  It's very spicy but in a good way thanks to the poblanos.  If you'd like it less spicy, reduce the simmering time.  You can also add a pound of chopped potatoes to take down the heat. You can turn this dish into an entree by adding 1 pound of shrimp or crab meat towards the end of the simmering time.

Ingredients
3 medium poblano peppers

1 red pepper
Olive oil for roasting peppers
4 tablespoons butter, divided
2 stalks celery, sliced thin
4 large cloves fresh garlic, chopped
1 medium yellow onion, chopped
1/4 cup all-purpose flour
6 cups vegetable stock (If available, I use lobster stock)
2 cups half & half (whole milk also works)
2 (16-ounce) packages frozen corn kernels
Salt to taste
black pepper to taste

Instructions

1. Lightly coat peppers with olive oil and place on pan for roasting. Place pan under oven broiler until peppers are charred (about 5 minutes); turn over and char other side. Remove peppers from oven and place in paper bag; roll top of bag to trap steam. Allow peppers to sit for 10 minutes.
2. Remove steamed peppers. Set aside to cool. Peel, remove stem and seeds, and chop.
3. In a large, heavy soup pot, melt 2 tablespoons butter over medium-high heat. Add celery, garlic and onions and cook till translucent, about 5 minutes.
4. Add remaining 2 tablespoons butter till melted. Reduce heat to low. Stir in the flour to make a roux. Cook for 5 minutes, stirring often, careful not to let the flour scorch.
5. Turn up heat to medium-high and slowly add the vegetable stock, stirring constantly to prevent lumps. Add half and half.
6. Bring mixture to a rolling simmer and cook for 5 minutes, stirring frequently. 
7. Add the poblanos, corn and red pepper.  (If you plan to add potatoes, add them at this step as well).  Adjust heat to a slow simmer and cook uncovered for 30 to 45 minutes, stirring occasionally. Note: the longer it simmers the spicier it becomes. 
8. If you plan to add seafood, add about 15 minute into the simmering time.
9. Season with salt and cayenne pepper to taste. 
10. For a creamier texture, remove 2 cups of the soup after cooled and puree in a blender, food processor or using an immersion blender.  Stir pureed mixture back into the pot and heat through before serving. 

This recipe tastes great with a dollop of sour cream or Greek yogurt added when serving.

Italian Sausage and Spinach Lasagna

This lasagna is in regular rotation in my house. I adapted it years ago from a recipe I found in Bon Appetit magazine.  I usually make 2 batches at once and freeze one before baking for times when I want home cooked meal but don't feel like putting in the effort. It goes great with any red wine.  And it's probably understood, but you can increase the cheese to your liking.

Ingredients
  1 tablespoon olive oil
1 1/2 pounds hot Italian sausage, casings removed
1 15 oz. container ricotta cheese
1 10 oz. package frozen chopped spinach, thawed and squeezed dry
2 cups grated Parmesan cheese
2 eggs
3 tablespoons milk or cream
dried basil and oregeno
ground black pepper
9 uncooked lasagna noodles
3 cups shredded Italian style cheese (I usually use a combination of Mozzarella and Asiago, provolone also works really great in this recipe)
1 batch of Tomato Sauce 

Instructions 

1. Heat oil in a large skillet over medium heat.  Add sausages and saute until brown, using a fork to break the meat into coarse pieces, about 5-7 minutes.  Add tomato sauce and simmer 5 minutes. 
2. Whisk ricotta, spinach, 1 cup Parmesan, eggs, cream, basil, oregano and pepper in a large bowl. 
3. Spoon 1 cup sauce over bottom of a 13x9x2 baking dish (I use glass or aluminum).  Place 3 noodles over sauce in a single layer.  Spread 1 cup sauce over noodles.  Spoon 1 cup ricotta mixture over sauce.  Sprinkle 1/4 cup parmesan and 1 cup Italian shredded cheese over ricotta mixture.  Repeat layering with 3 noodles, 1 cup sauce, 1 cup ricotta mixture, 1/4 cup Parmesan and 1 cup Italian cheese.  Arrange remaining noodles over cheese.  Spoon 1 cup sauce over nooldes.  Sprinkle remaining cheeses over lasagna.  Dollop remaining ricotta mixture on top fo lasagna.  Spoon 2 1/2 cups sauce around ricotta dollops.  
4. Tightly cover with foil.  Bake lasagna 50 minutes; uncover and continue baking until noodles are tender and lasagna is hot and bubbly, about 25 minutes.  Let stand 15 minutes before serving. I often serve with any leftover sauce on the side. 
5. When I freeze this dish, I usually allow to defrost during the day in the refrigerator, then cook as stated above.  If I don't defrost, the initial covered baking stage can take anywhere from 30 minutes to 1 hour longer.

Vegetable Soup

This vegetable soup is a great and tasty way to eat light and get in a serving of vegetables.  It's more of a method than a recipe--I alter the vegetables depending on what's on hand and the season.   You can add meat, brown rice, or cubed potatoes to make it more substantive.  The ingredients that stay the same in every version are the celery, cabbage and onion.

Ingredients
6 cups broth
1 tbs olive oil
1 large onion diced
2 stalks celery, diced
3 cloves garlic, minced
1/2 cabbage chopped
2 tbs tomato paste
Your choice of other non-starchy vegetables (I usually opt for mushrooms, tomatoes, carrots and squash, or a bag of frozen vegetables if I'm lazy; about 2 cups total)
a handful of fresh basil leaves, sliced
dried oregano
Kosher salt

Instructions

1. Add olive oil to a large dutch oven and heat over medium high heat.  Add onion and celery, and cook for about 5 minutes until onions are translucent.  Add garlic and cook for approximately 1-2 minutes. 
2. Add all remaining ingredients except fresh basil and bring to a boil.  Cover, reduce the heat and simmer for at least 15 minutes until the carrots are tender. 
3. If using zucchini, potatoes or rice, add after 15 minutes and cook until they are the desired texture.  
4. Stir in fresh basil then remove from heat.

Really Easy Mashed Sweet Potatoes

I love sweet potatoes, but I find that most recipes for mashed sweet potatoes taste more like pie filling than a vegetable side.  I came up with this simple recipe that can be made sweeter if desired, but tastes great as is (especially to sweet potato lovers).

Ingredients
3 pounds sweet potatoes, peeled
1 stick of butter
1/2 cup heavy cream
1/4 cup brown sugar 
2 tsp nutmeg
2 tsp cinnamon

Instructions

1. Steam sweet potatoes for 20-30 minutes until tender (do not boil...they will fall apart in the water)
2. Melt butter in a large sauce pan. Add remaining ingredients and bring to a boil. 
3. Remove from heat.  Add sweet potatoes to pot and mash into cream mixture using a fork or potato mixer.  Combine ingredients and return to stove to rewarm
4. Add additional or different seasonings as desired.  You can substitute honey, lemon and ginger for the cinnamon and nutmeg combination.

Bammie's ?? Birthday Cake

My grandmother loves desserts, the richer the better.  The amount of butter and eggs in her pies would make Paula Deen blush.  So every year for her birthday I push the limits and try to come up with a cake recipe that satisfies her sweet tooth (even if it completely violates her dietary restrictions).  This year, I decided my new chocolate-cinnamon-coffee obsession, topped with 2 different types of cream cheese frosting and toasted pecans and gold sprinkles would do the trick.  Here's how it all came together:

The Cake
This cake itself is actually not all that bad for you.  If you topped it with a low cal topping or some dark chocolate you might actually be able to call it heart healthy.  I have yet to try it this way, but it's a nice thought.

• 1 cup butter
• 2 cups white sugar
• 2 eggs
• 2 teaspoons vanilla
• 1 cup buttermilk
• 1/2 cup unsweetened cocoa powder
• 2 1/2 cups cake flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon salt
• 1 cup boiling strong coffee

1. Preheat oven to 350 degrees. If using layers, grease and line the pans with parchment paper. If using a 9 X 13 pan, grease and dust with cocoa powder. Sift together the cocoa, flour, cinnamon, baking soda and salt. Set aside.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Turn mixer to low and alternately beat in the flour mixture and the buttermilk, mixing just until incorporated. Be careful not to over-mix.  Add the boiling coffee and beat for one full minute.
3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

The Frosting(s)
I decided to top this cake with a cream cheese frosting, then decorate with a chocolate version of the same frosting.   I made a double batch of the recipe below, then added a half cup of cocoa powder to what remained after the cake was frosted.

• 1 cup butter
• 12 ounces cream cheese
• 1 tablespoon vanilla
• 6-8 cups powdered sugar

1. Cream butter, cream cheese and vanilla together. 
2. Add powdered sugar 1/2 cup at a time, mixing thoroughly.  Turn the mixer to high after every other addition to whip frosting.  Add powdered sugar until desired texture (I usually add about 6 cups, but sometimes as many as 8 when I want a sturdier frosting).
3. To convert to chocolate, add 1/2 cup of cocoa powder after completely mixed.  Add milk or cream 1 tablespoon at a time if a thinner texture is desired.  For a deeper chocolate flavor, melt 2 1 ounce squares of unsweetened chocolate, allow to cool, then fold into the frosting.  This is a great foundation for coloring frosting black or brown since you don't have to add as much food coloring.  I added a couple of drops of black food coloring to give this cake some depth.

Toasted Pecans
Toasted pecans have a more complex nutty flavor.   Be careful not to burn.  They only take about 10-15 minutes, but I check after 5, and then again every 2 minutes or so.  I used chopped pecans for this cake.

1. Preheat oven 350.
2. Spread pecans in one layer on a non-stick cookie sheet.  I usually line the cookie sheet with a Silpat liner.
3. Place the pecans in the oven, tossing after 5 minutes.  Toast until they are crisp and aromatic, about 10-15 minutes. 
4. Allow to cool completely on the cookie sheet before handling/eating. 

Assembly
This cake came together pretty easy.  I leveled the cakes and frosted it with the vanilla cream cheese frosting (I used round pans).  Then I sprinkled the top with pecans, and pressed them into the side of the cake.  After that, I generously dusted with gold sanding sugar--it adds a nice complexity with the coloring of the pecans.  And finally, using a pastry bag and a star tip, I piped a border around the top and bottom of the cake using the chocolate cream cheese frosting.  There's enough frosting to also pipe on a message or make other decorations.  Leftovers can also be frozen in an air tight container.

Tastes Like Chicken

I used to be a hard core boneless skinless chicken breast fan until I started whole roasting chickens.  Not only is it economical, but it also yields a result that is a lot more tender and tastier.  Typically, I'll roast 2-3 chickens at a time using my turkey roaster so that there's adequate space between them.  This leaves enough chicken to enjoy the first day or two, then make into chicken wraps or tacos, chicken pot pie, chicken salad and just about anything else you can think of that uses chicken.  Depending on how many people you're feeding, preparing 2-3 chickens this way can give you a quick and easy recipe starter for several weeks. I debone, shred and freeze any chicken I don't think I'll eat within a day or 2--just because it's cooked doesn't mean it can't go bad.

Great chicken starts with selecting the right bird. First, never go over 5 pounds--I usually buy one that's 3 1/2 to 4 pounds.  Second, it is well worth the cost to buy an organic free range chicken.  I often get mine at Costco (they sell 2 in a package).  If you don't buy into the organic free range hype, just be sure to buy a chicken that isn't weighted down with lots of fillers (like salt water).  Also, skip on pre-seasoned birds.

Below is a method I use to whole roast chicken.  I mix up the seasonings depending on what's on hand (e.g. substituting seasoned salt for kosher, or using all rosemary instead of a combination of fresh herbs).   The key is to always use something juicy (lemon, lime, orange or grapefruit wedge), a few sprigs of fresh herbs, and a combination of butter and olive oil on the skin to make it crispy and brown.

Ingredients 

• 1 3-5 pound chicken, rinsed and patted dry inside and out (the neck, liver and giblets can either be boiled to make stock, or placed in the bottom of the roasting pan and reserved to season other dishes later)
• 1 tablespoon melted butter, 1 tablespoon olive oil, combined
• 1 lemon, pierced all over with a fork
• 1 clove garlic, peeled and crushed
• 1 fresh sprig each of thyme, rosemary and sage
• kosher salt and black pepper
• dried herb blend (optional, I often use an Italian blend or herbs d'provence) 

Instructions

1. Pre-heat oven to 425 degrees. 
2. Gently loosen skin around chicken breasts.  Rub chicken all over with butter and olive oil combination, including under the skin surrounding the breasts. sprinkle chicken with salt, pepper and herbs. 
3. Salt and pepper the inside of the chicken.  Stuff with lemon, garlic clove and sprigs of fresh herbs.  Tie the legs together with kitchen twine and place breast side down on roasting rack, tucking wing tips underneath.
4. Place the chicken in the oven and roast at 425 for 15 minutes.  After 15 minutes, lower the temperature to 350 and continue roasting until a thermometer inserted in the thickest part of the thigh reads 165, approximately 45 minutes to 1 hour.  (I own this thermometer  From Williams Sonoma.  Even though it often calculates the time incorrectly, it always gets the temperature right and screams "your food is done".  I place it in the chicken and leave it to avoid opening the oven door).
5. After removing from the oven, allow to rest at least 10 minutes before cutting and serving.

Shrimp and Crawfish Etouffee

I like my etouffee heavy on the shrimp and with a slice of corn bread. If you're not into spice, omit the cayenne pepper and hot sauce or you can add it to each individual bowl.  Serve over steamed rice.  This version makes about 6 servings.

Ingredients 

• 1/2 cup vegetable oil
• 1/2 cup all-purpose flour
• 1 green bell pepper, diced
• 1 red bell pepper
• 1 sweet white onion, chopped
• 2 cloves garlic, minced
•   3 stalks celery, diced
• 3 green onions, diced
• 1 14.5 ounce can diced tomatoes
• 2 tablespoons Louisiana-style hot sauce
• 1/2 teaspoon ground cayenne pepper (or more to taste)
• 2 tablespoons seafood seasoning (I use Tony Chatcheries or Old Bay)
• ground black pepper
• 1 cup fish stock (I use lobster broth if I can find it)
• 1 pound crawfish tails
•   2 pounds medium shrimp - peeled and deveined

Directions

1. Make a roux by heating the oil in a dutch oven over medium heat. Turn the fire down to low.  Gradually stir in flour, and stir constantly until the mixture turns 'peanut butter' brown or darker, at least 15 or 20 minutes.  It is very important to stir this constantly. If by chance the roux burns, discard and start over.
2. Once the roux is browned, add the onions and saute about 5 minutes to soften.  Add garlic, green onion celery and bell peppers to the skillet, and saute 5-10 minutes until just soft. Stir in the  tomatoes and fish stock, and season with the seafood seasoning. Reduce heat to low, and simmer for about 20 minutes, stirring occasionally.
3. Season the sauce with hot pepper sauce and cayenne pepper (if using), and add the crawfish and shrimp. Cook for about 10 minutes, or until the shrimp are opaque.

Roasted Red Pepper Soup

I refuse to eat soup out of a can, which is why this recipe is a staple in my house.  It's quick and easy, yet always manages to impress a crowd.  It works well as an entree with the added crab meat, and as a side dish without.  Although it uses heavy cream, it's surprisingly low in calories--if I remember correctly, it's only 3 points per 1 cup serving.

• 4 red peppers (for less spicy I use 2 red peppers and 2 yellow or orange)
• 1 TBS butter or olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 24 fluid ounces chicken broth (for vegetarian option I use either veggie broth or lobster broth)
• 1/2 cup heavy cream
• 1 pound lump crab meat or crawfish tails
• black pepper and Kosher salt 

1. Rub peppers with olive oil (I dribble some on then rub it with a paper towel), then place in an oven at 450 for about 30 minutes or until they are puffy and crisp
2. Saute onion and garlic until tender in butter or olive oil in a large sauce pan
3. Add chicken broth and peppers to the onion garlic mixture.   I put the entire pepper in except for the stem, you can also chop it as you normally would and discard seeds. Reduce heat and simmer for at least 30 minutes. The longer it simmers the better the flavor
4. Remove from heat, let mixture cool, then puree with a hand blender until smooth. 
5. Return to medium-low heat, stir in cream, black pepper and crab or crawfish. Allow to heat through about 5-10 minutes.

I've served it with a dollop of sour cream, drizzled with sherry, or with a slice of goat cheese.  All are good but the soup is also great all on its own.

Easy Portobello Mushroom Burgers

Recipes like this one I altered from a Martha Stewart cook book make meatless days effortless and easy (and tasty).  When I make these, people often don't miss the beef at all. I serve with sweet potato fries.  I think the key to a good veggie burger of any kind is marinade.

Ingredients
1/2 c. Balsamic vinegar salad dressing (or make your own 1/4c. balsamic, 1/4c. olive oil)
3 cloves garlic, minced
1 Tbs Italian seasoning
1 red bell pepper, sliced, ribs and stems removed
4 portobello caps, stems removed
4 ounces goat cheese, cut in equal parts (you can also use provolone or brie if not a fan of goat cheese)
4 toasted hamburger buns
lettuce
mayo

Instructions

1. Marinate the mushrooms and bell pepper in the balsamic dressing, garlic and Italian seasoning for at least 30 minutes, or overnight in the refrigerator. I usually add all to a zip lock bag and toss to coat. You can also place the ingredients in a shallow dish.  
2. Remove from marinade.  Lightly coat a skillet or grill pan with olive oil, heat to just before the smoke point (drops of water will sizzle when added).  Arrange the mushrooms and red peppers and cover, cooking approximately 4 minutes per side until tender. I like to leave the skin on the red peppers, but you can wait for them to cool and lightly rub to remove skin if you prefer.
3. Toast buns and coat with desired amount of mayo.  Sometimes I'll make an herb and lemon mayo.  It compliments the flavors well.
4. To assemble burgers place mushroom cap-side up on a bun, then add cheese.  Place red peppers then lettuce on top.  Sometimes I  use 2 mushrooms per burger if I'm extra hungry.  I sandwich the cheese between the caps, then place red pepper and lettuce on top.

Kitchen Sink Pasta

I had a lot of ingredients left in the fridge, so I decided to combine it all into a pasta dish. I think I ended up with tasty new recipe. 

Ingredients
1 pound Italian sausage
olive oil
1 sweet onion, chopped
2 red bell peppers, chopped
3 cloves garlic, minced
1 cup sliced mushrooms
2 14.5 ounce cans diced tomatoes
1 cup red wine
1/4 c. flour
4 tbs butter
1 teaspoon garlic powder
1 cup heavy cream (or more)
1/4 cup Grated Parmesan cheese (or more to taste)
1 pound fettuccine pasta, cooked according to instructions (reserve some of the water)
salt, pepper, Italian seasoning, marjoram

Instructions

1. Brown the sausage in a large skillet over medium heat, breaking it up with a fork into bite sized pieces as you cook. Strain off fat and reserve.
2. Return the skillet to the fire, and saute onions and red peppers in olive oil until soft, about 5 minutes.  Add mushrooms and garlic, saute another 5 minutes until the mushrooms release some of their juice. 
3. Add canned tomatoes and red wine to the sauce vegetables. Sprinkle with Italian seasoning and marjoram to taste (be careful with the marjoram, probably about 1/4 teaspoon.  If you put too much just add pasta water to the sauce to thin it out, and reduce).  Bring to a boil, then reduce to low and simmer. 
4. While pasta is simmering, melt butter in a small skillet.  Sprinkle with flour and garlic powder, and stir with a fork, cooking until light brown/golden (you don't want a peanut butter color like a roux).  Add cream to the mixture and combine. 
5. Add the flour mixture to the sauce, and combine.  Add grated Parmesan, salt and pepper taste.  If the sauce is too thick, thin out with pasta water.
6. Add cooked pasta to the sauce and toss. 

Tres Leches

This is one of my favorite restaurant desserts and I've finally came up with a recipe that comes pretty close. It's a lot of effort but well worth it.

Step 1: The Cake
1 1/2 cups cake flour
1 teaspoon baking powder
1/2 cup unsalted butter
1 cup white sugar
5 eggs
2 teaspoons vanilla extract

1.  Preheat the oven to 350 and grease and flour a 9x13 pan
2. Whip butter in a mixer until fluffy; slowly add sugar and blend until combined. 
3. Add eggs one at at time and blend until fully combined after each addition.  Add vanilla.
4. Slowly fold in flour and mix until blended.
5. Spread batter into prepared pan.  It will be sticky. Bake 20-30 minutes, checking for doneness at 20.  Remove from the oven and pierce all over with a fork.  Allow the cake to cool completely. 

Step 2: The Glaze
2 cups half and half
1 can sweetened condensed milk
1 can evaporated milk
Frangelica or Khalua for flavor

1. Stir together milks and flavoring in a pitcher. Pour over cooled cake.
2. Cover the cake tightly with foil and refrigerate overnight or up to 24 hours to allow the cake to absorb the milk.

Step 3: Whipped Topping
1 1/2 cups heavy whipping cream
1 cup powdered sugar
vanilla

1. Whip together vanilla, heavy cream and powdered sugar until thick. Spread over cake. I like to do this just before serving. 
2. Store cake tightly covered in the refrigerator. 

I serve this cake sprinkled with cinnamon or topped with fresh berries.

Mushroom Risotto

This is one of my favorite side dishes.  I've served it with everything from salmon to veal.

Ingredients
1 tablespoon butter
1 teaspoon truffle oil (optional)
1 chopped onion
2 shallots, minced
1 clove garlic, minced
6 ounces sliced fresh  mushrooms (I like to use baby bellas, but I've mixed bella and white before, or gone for a wild mushroom mix)
1 (12 ounce) package Arborio rice
1 cup dry white wine
1 quart hot chicken stock
2 tablespoons heavy cream
1 ounce of Gorgonzola cheese, or to taste
ground black pepper to taste
truffle oil for drizzling

1. Melt butter along with truffle oil in a large saucepan over medium-high heat. Add the onion, shallot, and garlic; cook and stir two minutes until the onion begins to soften. Add the mushrooms, and continue cooking until the mushroom softens and begins to release its liquid.
2. Add Arborio rice; cook and stir for a few minutes until the rice is well coated with the onion mixture and looks glossy. Stir in half the white and cook until nearly evaporated.
3. Reduce heat to medium, and add the other half of the white wine.  Cook and stir until the wine is absorbed, about 2 minutes.   The risotto should be simmering gently while you stir in the wine. Add 1/3 of the chicken stock, and stir for approximately 5 minutes until absorbed. Add half of the remaining stock, and stir for 5 minutes more. Finally add the remaining stock, and continue cooking until the risotto is creamy and the rice is tender, about 5 minutes more. The rice should not be completely soft, but still have a little firmness when you bite into it. You can add a little water if needed to cook the rice to this state. You should also test the rice before adding the last addition; sometimes I only add half of the remaining stock.
4. Remove the risotto from the heat, and stir in the heavy cream and Gorgonzola cheese. Season to taste with salt and pepper, and serve. If desired, drizzle each serving with a drop of truffle oil for additional flavor.

Who needs sauce out of a jar?

I love pasta dishes with tomato sauce as a base, so I usually make a huge batch of tomato sauce to keep on hand for easy preparation.  This recipe can be easily doubled or divided in half to suit your needs (it makes about 16 cups of sauce).  I save juice containers for easy storage.  Often, I freeze half and leave the other half in the refrigerator. I use it in lasagna, spaghetti, stuffed pasta shells and other dishes. It's also great for dipping.

Ingredients
olive oil
2 medium onions, chopped
12 garlic cloves, minced
2 teaspoons dried oregano
2 teaspoons dried basil
2 teaspoons crushed red pepper
2 teaspoons dried morjoram
4 28-ounce cans diced tomatoes (use Italian or other pre-seasoned varieties for extra flavor)
16 ounces crushed tomatoes with puree
2 cups red wine (I like this sauce with a Chianti)
 a handful of fresh basil, chopped
Salt and pepper

Directions

1. Heat olive oil in a large pot.  Add onion, garlic and spices.  Cook until translucent, stirring occasionally, approximately 10 minutes. 
2. Add tomatoes and red wine.  Simmer uncovered until sauce thickens, about 1.5 hours.  Stir every 15 minutes or so, breaking up the tomatoes.  
3. Add salt, pepper and other seasonings to taste.  Add fresh basil.  If you'd like a smoother sauce, puree after cooling in a blender or with an immersion blender.
4. Can be refrigerated after cooling up to 2 days, or frozen.

Bacon: The Key to Making any Vegetable Taste Better

Growing up there was a long list of vegetables I didn't care for, then I started making them for myself and learned a secret that works for just about anything--bacon.  This method is the base of many of my vegetable sides.  It also works with turkey bacon, but you may need more olive oil.

Ingredients
3 slices of bacon, cubed
splash of olive oil
1/2 sweet onion, diced
clove of garlic, minced
1 cup of broth (I alternate between chicken, beef, vegetable, or seafood depending on what the main course is)
3 cups fresh or frozen vegetables (should be about 2-3 times the quantity of water.  I usually just stuff the pot until I can't fit anymore.  They cook down). 
Salt, pepper and other spices to taste

Directions

1. Add bacon and a splash of olive oil to a medium sized pot over medium to medium-low heat.  Slowly cook bacon until you render fat and the bacon is firm but not completely browned. 
2. Raise the heat to medium and sweat onions and garlic in the oil and fat mixture until the onions are translucent and the garlic is aromatic, scraping any bits from the bottom of the pot. 
3. Add broth and the vegetables, then bring to a boil.  Once they begin to boil, add a little salt, then cover and cook.*
4. After they reach the desired texture, season with salt and pepper to your taste. 

*How long the vegetables cook depends on the vegetable and what texture you like them.  For green beans, I cook about 10 minutes, but for collard or mustard greens I reduce the heat to medium-low and cook for at least an hour.  I don't use this method to cook spinach or cabbage.

A Good Use of Lemon Curd: Lemon Cream Cheese Pound Cake

I found lemon curd in the pantry.  I can't remember why I bought it, but I'm sure it was for some long forgotten cupcake creation.  So I decided to get creative with it and tweak an old stand-by.  As a result, I now have a cake that I end up making about once a month throughout the spring and summer.

I have a pound cake recipe that I've used for years that I've made a variety of ways, but I have found that the lemon variation is now the favorite and most popular.  I top this cake with a lemon glaze (recipe follows cake).  Fresh raspberries and blueberries on the side are a great compliment to the lemon flavor....  I might consider a berry glaze sometime in the future.  If you want to make it without the lemon, omit the curd and lemon extract and double the vanilla.

I would not recommend attempting this recipe without a sturdy standing mixer--if the ingredients aren't mixed properly the cake doesn't rise and I've found mixing this quantity of ingredients without any liquid components is very difficult with a hand mixer.  Also, dumping all the flour in at once will create a kitchen disaster with a hand mixer, but the consistency really isn't quite right if you add the flour in batches.

Ingredients (all should be room temperature)
1 (8 ounce) package cream cheese
1 1/2 cups butter
3 cups white sugar
6 eggs
3 cups cake flour
2 teaspoon vanilla extract (or more if you like it)
1 teaspoon lemon extract (you can substitute fresh lemon juice, but I think the extract is sufficient due to the strong lemon flavor of the curd)
1  jar of lemon curd (Don't use more than 12 oz).

Directions  

1. Preheat oven to 325 degrees F (160 degrees C) grease and flour a 10 inch tube pan.  
2. In a large bowl, cream butter and cream cheese until smooth.  I put my mixer on medium-high speed (7 out of 12).
3. Add sugar gradually and beat until fluffy.  
4. Add eggs two at a time, beating well with each addition. 
5. Add the vanilla and lemon extract.  
6. Add the flour all at once and mix in until just combined.  I turn the mixer all the way down to 1 or 2, or I use the fold setting.
7. In a medium sized bowl, wisk the jar of lemon curd until it is smooth and easy to spread. Depending on the brand of curd, sometimes I add a little milk or cream and a tablespoon of powdered sugar.  You don't want it to taste or look like jelly--it should blend well with the cake and enhance the flavors providing for a periodic ooze of lemony goodness.
8. Pour half the batter into a 10 inch tube pan.  Spoon lemon curd over the batter, then cover with remaining batter.  Swirl the batter with a knife or spoon to swirl the lemon curd.  
9. Bake at 325 degrees F (160 degrees C) for  at least 1 hour and 30 minutes. Check for doneness at 1 hour. A toothpick inserted into center of cake should come out clean, minus the lemon curd filling.  Sometimes the cake takes as long as 2 hours.  I usually place a rimmed cookie sheet under the cake just in case it cooks out.  It's only cooked over on me once when I used a smaller bundt pan.
10. Let the cake sit for about 30 minutes before turning out. 

Note: you may be tempted to turn your oven up and cook this cake a little faster.  Resist that urge. It has a cakey-cheesecake texture and a thick golden brown crust that can only be achieved with a slow oven.  Also, if your oven is too hot this cake will cook over your pan.  Some pound cake makers swear by skipping the pre-heating stage.  I've tried this method with this cake and saw absolutely no difference outside of adding extra time to the baking process. 


Quick and Easy Lemon Glaze
Wisk about 1/2-1 cup of fresh squeezed lemon juice (1 large or 2 small lemons), and 2 tbs. melted butter into about 4 cups of powdered sugar until smooth and pourable.  Or more of everything if you want more glaze. I like a thicker glaze, so I tend towards only 1/2 cup of juice.  You can add some limoncello to this glaze as well for an extra dose of awesome. 

This cake takes forever to cool completely and makes your house smell amazing--2 things that don't really go well together.  Sometimes I put glaze on when I turn the cake out at 30 minutes just to get to sample it, then again about an hour later.  This always results in glaze running all over the place that has to be spooned over the cake.  If I'm doing it right, I put the glaze on after about an hour when the cake is still warm but not hot to the touch (i.e. if you were to cut it, it wouldn't steam and burn your mouth.  Don't ask...).

Tomato Tart

On a recent trip to HEB I just could not pass up the local organic heirloom tomatoes.  I didn't have a plan for what to do with them, and just chopping them up and putting them in a salad seemed far too boring (and a waste of a costly ingredient). My basil plants are growing out of control this year, I have a Costco sized bag of shredded mozzarella, and leftover frozen pie crusts from the holidays in the freezer, so a tomato tart sounded like a natural fit.   We went vegetarian with this one, eating it with a mixed green salad with balsamic vinaigrette.  I scoured the web for a go-by and found this recipe from Martha Stewart:

• 1 head garlic
• 3 tablespoons olive oil
• All-purpose flour, for dusting
• 1/2 Pate Brisee (Pie Dough)
• 2 ounces Italian fontina cheese, grated (about 1/2 cup)
• 1 1/2 pounds firm but ripe tomatoes (4 medium), cored and sliced 1/4 inch thick
• Coarse salt and freshly ground pepper

I thought it was a good start.  I made the following adjustments/additions:

• 2 heads garlic
• Unknown quantities of olive oil 
• Unknown quantities of mozzarella cheese
• Approximately 2 pounds of heirloom tomatoes of assorted colors(mainly because that's what I had), sliced with a mandoline
• Herbs d'provence in addition to salt and pepper.  
• A handful of fresh basil leaves, chopped.

 I loved Martha's technique, but felt I needed more flavor.  Also, I love cheese, so I just put in as much as a recipe can stand.  Here's how I prepared the tart (hybrid of my methods and Martha's):

1. Preheat oven to 350 degrees.  Cut the tops off the heads of garlic, place on a piece of aluminum foil.  Drizzle with olive oil. It doesn't take much, maybe a tablespoon.  Wrap to enclose garlic in foil, and place on a small baking sheet. Bake until soft and golden brown and the tip of a knife easily pierces the flesh, about 45 minutes. Remove from oven; set aside. When garlic is cool enough to handle, use your hands to squeeze the cloves out of their skins and into a small bowl; mash with a fork, and set aside. Discard the papery skins.  Cutting the tops off makes this job a lot easier.  Adjust the oven temperature to 400 degrees.
2. While the garlic is cooking, On a lightly floured surface, roll out dough to a 1/8-inch-thick circle, about 12 inches in diameter. With a dry pastry brush, brush off the excess flour; roll the dough around the rolling pin, and lift it over a 10-inch tart pan with a removable bottom. Sprinkle the dough with the herbs d'Provence. Line the pan with the dough, pressing it into the corners. Trim the dough so that it is flush with the edges; transfer to the refrigerator to chill, about 30 minutes.
3. Spread roasted garlic evenly on the chilled crust. Sprinkle with enough cheese to coat the bottom of the tart...or more.   Arrange the tomatoes on top of the cheese, in an overlapping circular pattern. Season with salt, pepper and herbs. Sprinkle with cheese, and drizzle with remaining oil. Transfer to oven. Bake until crust is golden and tomatoes are soft but still retain their shape, 45 to 55 minutes.   You should be able to cut them with a fork.  Approximately 10 minutes before removing, sprinkle the tart with chopped fresh basil leaves. 
4. Remove from oven and let cool for about 20 minutes.  It tastes a lot like pizza with extra tomatoes (and cheese).  Traditional pizza extras (crushed red pepper, Parmesan, garlic dipping sauce) go well with this dish.

Perfecting the Pork Chop

Lately I've been disappointed with pork chops.  I spent a lot of time researching and reviewing recipes before coming up with this method.  I developed a three step process: a brine, followed by a high heat saute, and a few minutes soak in a decadent gravy.  The results were so good, I ate an entire pork chop sampling the product while cooking.  My favorite sides with these chops are are green beans, spinach, steamed rice and/or whipped sweet potatoes. For this recipe, I used about 2 pounds of 1 1/4" pork chops.

Step 1, the brine:
I modified this recipe from the Food Network.  Many think brining is a wasted step but I think it makes all the difference in the world. 

Ingredients:
1 c. apple cider vinegar
1/2 c. salt (table salt, not Kosher)
1/2 c. sugar
2 cloves of garlic, crushed
pink and black peppercorns
2 tbs. mustard powder
water


Directions
1. Combine vinegar, salt, sugar, garlic, peppercorns and mustard powder in a ziplock bag.  Stir the mixture together until the sugar and salt dissolve.  Alternatively, you can boil the mixture and let it cool completely.
2.  Add pork chops to the bag, then add water to cover the pork chops.  Seal the bag and shake to coat evenly. 
3. Refrigerate for 2 hours.  To prevent a mess, I put the ziplock bag in a bowl in the refrigerator.
4.  After 2 hours, rinse the pork chops and pat dry with a paper towel.  If you don't rinse they will be way too salty.


Step 2, the saute: 
I understand that pork is "the other white meat," but in my opinion it just doesn't make sense to pretend that pork is boneless skinless chicken breast.  Thus, when I make pork I pour on the decadence. If you're watching your figure there are several ways you can tone this down...but what's the fun in that?


Ingredients
1 stick of butter
olive oil
1 clove of garlic, crushed
Kosher salt
white pepper
onion powder
1/2 c. flour
Creole seasoning (I use Tony Chacheries)

Directions

1. Season both sides of the pork chops with salt, pepper, and onion powder.  I usually put salt and pepper on one side, then salt and onion powder on the other. 
2. Wisk together flour and creole seasoning in a medium sized bowl.  I add enough seasoning to make it speckled.  Lightly dredge the pork chops in the flour mixture.
3. In a large skillet (12" or greater), pour about 3 tbs. of olive oil and add the stick of butter (I just pour oil to coat the bottom of the skillet).  Heat until butter melts over a medium-high heat, then add in garlic clove.  When garlic is aromatic, remove, and continue to heat the oil and butter mixture just before the smoke point. The chops should sizzle when added.
4. Add 4-5 of the pork chops to the skillet.  Be sure they are not crowded.  Cook for 3-4 minutes per side, flipping only once.  Resist the urge to fidget with the chops.  I set a timer for 3 minutes, and start flipping after it goes off.  
5. Remove the chops to a plate and cover with foil to keep warm. Sometimes I put them in a low oven (250 degrees), and sometimes I don't.  I don't think it really makes much of a difference.
6. If you have more chops to cook,  be sure to let the oil mixture heat up again.  You may need to add some more oil;  just make sure the chops don't stick when cooking--you need the flour dredge on the chops to help soak up some of the gravy later.

Step 3, the gravy:
This is the step where things go way out of control.   The possible substitutions are endless--you can omit the truffle oil completely, use cream cheese or goat cheese instead of blue, and substitute the heavy cream for half and half or just plain milk.  If you're using milk you'll probably need to add a thickener, like a little corn starch dissolved in water, to get the right consistency.

Ingredients
Oil/drippings from skillet
1/2 sweet onion
1/4 c. sliced mushrooms
splash of white truffle oil (optional)
1. c  heavy whipping cream
2 oz. blue or gorgonzola cheese
Additional water or milk
Kosher salt
red pepper

Directions

1. Saute onions and mushrooms over medium heat in the skillet with the oil and drippings until the onions are translucent, making sure to scrape up the brown bits leftover from cooking the chops. 
2. Add the heavy cream, and drizzle with a little white truffle oil.  Add in cheese. Stir until thickened, about 5 minutes.  If you need more gravy or it gets too thick, add additional water, milk or cream. 
3. Season with salt and pepper to your taste.  I prefer red pepper if I want more at this step. 
4. Return the pork chops to the skillet with the gravy, and spoon over. I usually reduce the fire to low to keep the chops warm.

This recipe goes really well with simple sides, like rice or potatoes and wilted greens or steamed vegetables.