Classic Baked Macaroni

Ingredient: 1 lb of cooked macaroni noodles, drained 2 cups of shredded colby-jack cheese 2 cups of shredded mild cheddar cheese 2 Tbs all purpose flour 2 cups of milk 4 eggs 8 tablespoons (1 stick) of butter pinch of salt, more to taste pinch of pepper Instructions: Preheat oven to 375 degrees. Spread half of the cooked macaroni along the bottom of a larger, rectangular baking dish (I used 9X13) In a medium bowl, combine all of the shredded cheese together. Sprinkle approximately half of the cheese on top of the macaroni in the baking dish. Layer the rest of the macaroni noodles on top of the cheese. In a large bowl, whisk the eggs and then combine the […]

Oven Cooked Barbecue Brisket

Ingredients: 5-6 pounds brisket 1 teaspoon celery salt 1 teaspoon garlic powder 1 teaspoon onion salt 2 ounces liquid smoke 1 ounce Worcester Sauce 1 cup prepared Barbecue sauce (your choice) Instructions: In a small bowl whisk together celery salt, garlic powder and onion salt. Season both sides of the brisket. Place meat in a foil lined baking pan that is enough to fully enclose the meat. Pour Liquid Smoke and Worcester Sauce over the meat and as it drips to the side lift meat up so the liquid also seasons under the meat. Crimp the foil tightly over the meat. Return to the refrigerator and marinate overnight. Bring the meat to room temperature (30 minutes) and bake at 275 […]

Classic Margaritas

Ingredients: kosher salt ice cubes 2 oz. tequila (I prefer silver or blanco) 1 and 1/2 oz. freshly squeezed lime juice 1/2 oz. simple syrup (I use agave nectar when I don’t have simple syrup) 1/2 oz. Triple Sec Directions: Rim a high ball glass with kosher salt Put two big handfuls of ice cubes into a cocktail shaker. Add remaining ingredients. Shake for a good 10 seconds. Fill high ball glass half full of ice cubes. Pour contents of shaker over top. *Tip: For an extra zest add a splash of orange juice

Kiwi Margaritas

    Ingredients: Yield: makes one margarita, can easily be multiplied  2 ounces Grand Marnier 1 1/2 ounces Tequila (I prefer silver) 2 ounces lime juice 2 1/2 ounces kiwi simple syrup [recipe below] lime + fresh kiwi or kiwi berries for garnish coarse salt for the rim Kiwi Simple Syrup  4 kiwi fruit, peeled 1/2 cup sugar 1/2 cup water Directions: Rim the ridge of your glass with a lime wedge and dip in a mix of coarse salt. Fill the glass with ice – I am really into crushed ice at the moment. In a cocktail shaker, combine the tequila, grand marnier, kiwi simple syrup and lime juice with ice, and shake for about 30 seconds. Pour over ice […]

Home made Jumbalaya!

Louisiana has given the world some extraordinary gifts, but many would argue home made jumbalaya might rank among the very best.  A fusion of Spanish and French influences, this blends rice (or sometimes pasta) with at least two meats (one nearly always sausage) plus plenty of spices and vegetables.  Three you always see are onion, celery and green pepper. The trick with this dish is to build the layers of flavor.  For that, begin with ingredients: 1 lb. sliced sausage (pork or beef) 1 lb. shredded chicken (cooked) 1 lb. peeled & deveined medium size shrimp 2 cups onion (diced) 1 cup celery (diced) 1 cup pepper, green or red (diced) 3 cups chicken broth 2 cups rice (preferably brown […]

Flatbreads

Certain styles of food keep coming back.  Flatbreads is one of these, dating back as they do to Ancient Egypt and now increasingly popular outside the Middle East and/or the Mediterranean.  In essence flatbreads are unleavened (or slightly leavened–that is, with little or no yeast) bread made with flour, water and salt.  They are rolled into flattened dough, hence the name.  Arguably the most famous example of such would be pita bread, or perhaps the various nans of Indian cuisine.  Or maybe matzoh bread. Technically, pizza might fall under the same category. Of course this really only applies to the most basic of flatbreads.  Go to any one of hundreds of restaurants and you’ll find even more variations than eateries […]

Mushroom Gravy

One of the great things about mushroom gravy must lie in its versatility. It goes with very nearly anything. Mashed potatoes, rice, french fries, any kind of meat or fowl (or fish for that matter). It can turn most humdrum sandwiches into an open-faced meal. From steak to hamburger, chicken to duck, rabbit to elk–mushroom gravy just works. The actual recipe is very simple, if a tad time-consuming. First, heat the olive oil in a nonstick skillet over medium-high heat. Add chopped onions and saute one full minute.  Repeat but this time with garlic.  Then add sage and mushrooms to sauté approximately eleven minutes.  The mushrooms should become quite brown.  Pour in the wine, allowing the liquid to almost completely […]