Really Easy Street Tacos

20170509_173937 1/4 cup to 1/2 cup of tequila, one bottle of Lawry’s Mesquite Marinade with Lime Juice add this to two chicken breasts sliced. Marinade over night. Next day cook chicken in a frying pan with a little olive oil. Make sure the marinade in also in the pan it will make the chicken moist and tasty.

Use small flour tortillas, homemade pico, cheese and sour cream. Easy and tasty.

Cabbage Burgers….for the cold winter days.

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These burgers are easy to make.
1 bag of Rhodes Dinner Rolls (thawed)
1 head of Cabbage (sliced thin and small pieces)
2 pounds Hamburger (cooked thoroughly)
Salt, plenty of Pepper, a little Cayenne pepper, little powdered ginger.
Don’t be afraid of making it enjoyable for your taste buds.
The bread will take away some of the heat of the spices.
Roll the bread dough out put about 2 tablespoons of the mix or more and close the bread. Bake at 350 until golden brown.
They freeze well, and can be popped into the microwave to warm up.
Enjoy!

Special Burgers!

Well the other day I had a conversation with my mom about one of the burgers she used to make.
She calls them Swedish meatballs, but they are pretty good no matter what you call them.
meatburgers
1 pound of hamburger
tsp thyme & marjoram
Salt & pepper to taste
one egg
1/4 onion finely chopped
mix all together and make your patty’s.
Good as sliders. With some cheese.

Adventures in Grilled Cheese.


Grilled cheese is one of those things for a cold day.
Well here is a little different take on the normal grilled cheese.
The one in the front is made with grilled sweet onions on rustic bread with fresh mozzarella cheese, dipped in an egg wash and grilled in hot olive oil in a frying pan. The grilled onions were grilled with butter.
The one at the back is a Grilled Cheese Bruschetta Sandwich.
Small grape tomatoes cut up with minced garlic and minced sweet onions, drizzled with extra virgin olive oil and balsamic vinaigrette, with basil and parsley added in. Same bread was used as above and cheese with the egg wash.
Now I would like to say something about hot verses room temp on Grilled Cheese sandwiches. While some are fine at room temp, others are better hot. Case in point of these two sandwiches the Grilled Cheese and Sweet Onion is far better when hot and the Bruschetta one is much better at room temp, only because it has time to give the flavor of the bruschetta to the rest of the sandwich.

Tucci ragu sauce, with a little change.

The original recipe can be found in The Tucci Cookbook.
1/4 cup olive oil in a stew pot over medium-high heat. Sear 2 pounds of stew beef that has had the fat trimmed from it. Should take about 10 mins or so to make sure it is browned on all sides. Once browned remove from pot and place in a bowl for later.
Put 1 cup finely chopped sweet onions in the stew pot with one teaspoon of finely minced garlic. Reduce heat to low and cook the onions until they become soft. Stir in 1/2 cup of dry red wine and scrap the bottom of pan. Add 6-oz can of tomato paste. Then a 1/2 cup water and warm paste thoroughly.
Add 28-oz of Italian plum tomatoes that have been pureed and 28-oz of regular tomatoes also pureed. Add 3 fresh basil leaves and teaspoon of dried oregano. Cover leaving the lid slightly askew and simmer about 30 mins.
At this pot return the meat and all juices in the bowl to the pot. Add teaspoon black pepper freshly ground and a pinch of seas salt. Also a little parsley. Let this cook for about 2 hours. This is thicker than the original sauce.
We found this very good over penne pasta. Served with a nice red wine.
You will find the original recipe of page 122 of the book and it is amazing.

Schnitzel, Red Cabbage, Cucmbers & Onions


Schnitzel
1 tbsp all-purpose flour
1 tsp paprika
salt and pepper
mixed with breadcrumbs
1 egg
1 lb pork tenderloin cut into 1/2 inch pieces
olive oil
lemon wedges

Once you have cut the tenderloins, place them one at a time between two pieces of saran wrap and pound them thin. Place the one at a time in the egg wash coat completely. Then cover them in the bread crumb mixture.
Place in frying pan with heated olive oil and cook completely.
Serve with Cabbage and lemon wedges.

Bavarian Red Cabbage
One medium size head of read cabbage, shredded.
one whole onion diced
2 cloves
2 bay leaves
4 slices of bacon or 2 tablespoons olive oil
1/2 apple cored and diced
3 tablespoons red wine vinegar, 1 tablespoon sugar, salt and pepper to taste.
half a potato grated, 1/4 water.

Cut bacon into small pieces and brown or just add olive oil to dutch oven on low to med.
add onions and cook until soft then add cloves and cabbage and all other ingredients (except potato).
Cover. Stir occasionally so as not to burn, when cabbages is wilted and potato to thicken juices.
Ready to serve. Usually this is much better if made a day ahead then slowly reheated.

Cucumber and Onions

One cucumber
half red or Vandal onion
salt and pepper
red wine vinegar

remove outside of cucumber, slice thin, place in bowl
add minced up onion, season with salt and pepper, add vinegar about 2 tablespoons and stir.
Let sit for at least and hour before serving.

Good luck and enjoy.

Bavarian Red Cabbage

This goes well with schnitzel or with the stroganoff.
One medium size head of read cabbage, shredded.
one whole onion diced
2 cloves
2 bay leaves
4 slices of bacon or 2 tablespoons olive oil
1/2 apple cored and diced
3 tablespoons red wine vinegar, 1 tablespoon sugar, salt and pepper to taste.
half a potato grated, 1/4 water.

Cut bacon into small pieces and brown or just add olive oil to dutch oven on low to med.
add onions and cook until soft then add cloves and cabbage and all other ingredients (except potato).
Cover. Stir occasionally so as not to burn, when cabbages is wilted and potato to thicken juices.
Ready to serve. Usually this is much better if made a day ahead then slowly reheated.

Beef Stroganoff with a twist.

This is a very old recipe.
1 lb. cubed beef
1/2 of onion diced, sauteed with butter till onion are clear.
1 bullion cube
4 cups water
Paprika, salt and pepper to your liking.
Place in dutch oven in 325 degree oven for 2 hours.
in a cup take two teaspoons corn starch and 1 teaspoon flour and make a rue.
Add the rue slowly to heated dutch oven.
Serve with bread dumplings.
Bread Dumplings:
1 loaf of bread that has been sitting out to dry about 2 hours or overnight.
1 tablespoon butter, half an onion finely chopped and sauteed with butter till onion are clear.
2 eggs, 1 teaspoon nutmeg, 2 teaspoons salt, 1/2 teaspoon pepper, handful finely chopped parsley and 1 1/4 cups warm milk.
Use your hands and blend all the ingredients if it’s too mushy added some extra bread crumbs.
make into hand size dumplings and place in boiling water. Cover and simmer for 30 mins. Remove from heat and let steep for another 10 mins.
Cut up the bread dumplings in bowl and beef mixture and them put a spoon or to of sour cream on top.
Hmmmmm, comfort food.