CLR Grease Magnet - Makes Cleaning Grills Easier

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Cyndi Cleaning PK Grill with CLR Grease Magnet - Garage Strength
Today I was grill cleaning, because I am going on a road trip. Nothing is worse than a dirty grill at home than a dirty one in the back of the truck that will not impress when you get to your destination. The guys tell me no one notices anyway (kind of like when I paint my toenails), but . . . really now . . . who wants to eat food off something that looks icky?

Paris sent me two free bottles of CLR Grease Magnet. She wanted to know if I'd like to try it out. I use CLR in the bathroom and kitchen here, since we have hard water. It's about the only thing that puts a dint in the white desposits that build up - even coming out of the shower head. So, I thought CLR for the grill would likely be a good product. I was hoping so anyway.

I've about wiped out a whole bottle just washing grates and drip pans and little things like that. It really does make clean up easier. With small grill items like I mentioned or with the grill wok, I soak the item down with CLR and let it rest a bit. Then, I wash it in the kitchen sink also with Dawn liquid which is all I ever use. The plumber told me to use that after my pipes kept getting stopped up. No major problems since I started doing that.


PK Grill Ready to Hit the Road and Looking Sharp
CLR did a great job on cleaning up my grill. It does cut the grease as intended. If you let a quarter of an inch of barbecue sauce and gunk build up on the grates or inside, then you need a knife or a hammer and chisel. Nothing is going to fix a real mess except some elbow grease and time. CLR helps on nasty grills and grates too, but it's best used shortly after a cook out. It may seem like a bother to clean up, but it's so nice the next time you're ready to grill, and it's clean and ready to go.

I recommend CLR Grease Magnet for grill clean ups. It's also advertised to pull grease up out of cement (if you let your grill drip on the drive) and asphalt, stone, granite. I've been busy cleaning grills, so I don't know about the floor clean up and other items, but I may give a squirt of two if I find something else greasy around here.

Here is what CLR looks like. If you're like me, a photo helps in finding products at the store.

Barbecue Master Joins McCormick Grillerhood - And You Can Too!

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Join the Fun with McCormick Grillerhood Summer Grill MatesWant to join the cool grilling crowd this summer? Then, youneed to hook up with the McCormick Grilllerhood.Yes. You might not be on my block, but we all break bad no matter where we fireup our grills. So, let’s make it official. High five (and don’t forget thegrill glove).

I’ve been using McCormick seasoning for years. Really, whohasn’t? Now, they are out of the gate with Grill Mates. They must be mindreaders. Their products have always been great for grilling if not designedwith that in mind. You would not be able to count the number of steaks that havecome off my grills with McCormick’s lemon pepper. Now, McCormick has productsjust with all the grilling crowd in mind, so that, of course, caught my eyedown at the local grocery store.
I caught McCormick’s eye too, and they contacted me aboutbeing a member of the Grillerhood. I’ll chalk that up to all my fans andreaders. Thanks for putting me up high on Goggle with all the visits andcomments. In any case, I’m an official griller with McCormick this summer andget a stipend and the apron, chef hat, and glove along with some samples (thatwill be in a giveaway coming up soon – so look for that and win some greatsummer grilling gear and seasoning).
Be Watching for My Upcoming Giveaway (June 2012). You Could Win This Apron Stuffed Full of McCormick Goodies.
First, go check out all the great grilling products theyhave at McCormick. Yes. They came out of the gate with all cylinders firing. You’re sure to findsomething here that you’ll love.
Then, you can join in the fun at Facebook where McCormickhas a Grill Mates FB page that is already hopping. You can sign up for the Grillerhood and even compete to be the mayor of the hoodwith a barbecue trip to New York City for the winner. You know that would be ablast, and I’d love to be in on that. I’ll be waiting to hear all the detailsfrom the mayor – when he or she is named.
The name of the gameis fun and sharing, so what are you waiting for?
OK. I’ll share a tip here. You don’t have to make burgersjust for the bun. You can use a muffin pan (either a dedicated pan that youdon’t mind getting smoked up or the throwaway kind) and make what I’ll callmeatballs or mini meatloaves. If you can’t have bread or are cutting thecalories or can’t have gluten, then these may be just what you want to toss onyour grill. We love them, and this crowd can eat anything (not toxic).
Grilled Grill Mates MiniMeatloaf Recipe

• 1 pound lean ground beef (since you’re using a pan and don’t want the meat real greasy)
• 1 egg
• 1 Tablespoon McCormick Grill Mates Molasses Bacon seasoning
• A few splashes of Worcestershire sauce (around ½ teaspoon)
• Ketchup or Barbecue Sauce (your favorite type - just enough to slather a bit on top of each McCormick's meatballs)

Join the Grillerhood Outside the Bun with Grill Mates Meatloaf on The Grill 
Directions: Just mix all of the ingredients together. It’sbetter to do it by hand, so the meat does not get packed too tightly. Divideinto 6 equal sized balls for a regular sized muffin pan or 12 for the minis.Slather a little ketchup or barbecue sauce on top of each meatball. Place in grill on low medium meat for around 40 minutes for large meatloaves and20 minutes for the minis. Grill temperatures vary, so do check on the time.


YUM! Eating Good in the Grillerhood This Evening. See why you need to join up and learn to rock the grill this summer with McCormick and all the friends, fans, and family sharing ideas, tips, and recipes.

Win Grilling Gear and McCormick Grill Mates Prize Pack - Ends 6-25-2012

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Win This Neat Grill Mates Prize Pack Provided By McCormick
I'm part of the Grillerhood this summer, and you can join the fun on Facebook where all the coolest grillers are hanging out and sharing grilling tips, recipes, and secrets. Just click over and see what the buzz is about at FB Grillerhood.

I could tell you about all the great information you'll find and about the HUGE prize one lucky person will win at the end of the summer compliments of McCormick . . . but it's more fun to explore.

As an added bonus, you can win the prize pack you see above. Just visit and "like" the Grillerhood and then leave me a comment telling me something cool you found on your visit. Also, give me some way to get in touch if you're the lucky winner of the McCormick grill apron, gear, and seasoning prize. (I don't keep or collect your data. I just send the winning entry over, so the prize can be mailed out.)

This grilling prize contest runs through June 25, 2012, so be sure to enter while you're thinking about it. And, you can enter once per day too. Just share something new each time you visit.

All entries get a slip in the hat, and one of my sons will draw the winning name on the 26th of June.

Yes. Simple as that! And, you will be sizzling on the grill this summer like I am with my snazzy new apron, tools, and new seasonings which I'm using to whip up some great grilled recipes.


Cyndi Smoking Up Some Good Grub with McCormick Gear and Grill Mates

Schwan's Grill Pack - Excellent Quality and Yummy

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Two Grill Wok Night with Schwan's BBQ Foods
Brandi contacted me on behalf of Schwan's Foods to see if I'd do a honest taste test and review. What she didn't know was that I graduated with a guy who drove a Schwan's truck and remebered that the company had some great foods. Of course, that was a LONG time back, so you just never know how a company fares over the years. In any case, I was game to try out Schwan's again to see.

First, I was surprised at how many foods Schwan's has geared toward grillers now. They even include the directions for grilling. Before, you could, of course, put their foods on the grill, but you'd have to figure out frozen/unfrozen on the grill and times and things like that.

Schwan's sent a big box which came by UPS, so I don't think we have a truck out on our route now. I know I've not seen one here in years - since my high school friend opened up a landscaping business.

I called the boys in to see what they'd like to try out. The beefs tips caught their eyes, and the youngest loves asparagus (though usually the mushy canned type - go figure).


Schwan's Beef Tips for Kabobs
The Schwan's beef sirloin steak tips came boxed for kabobs including the kabob sticks and directions. I could have made some beautiful kabobs, but I must confess to finding it tedious to string kabobs and turn them all the time to ensure even grilling. My solution to that is what I call deconstructed kabobs. You can call me a genius or lazy - either works.

What I did was season the kabobs with some Steak Splash out of Canada (can use Italian dressing or any favorite marinade) and with lemon pepper as you can see below.


Schwan's Beef Tips - Seasoned Up
The meat looked beautiful. It was bright red and had some marbling but not any fat blobs. No trim up needed. These are just right out of the Schwan's box.

I sprayed a little non-stick spray in my wok grilling basket and poured in the beef tips. They made a nice sizzle and colored up well. After around 8 minutes, I added the onions and green peppers. Beef really needs more grill time than those vegetables, so I start the meat and then add when the meat is about 1/4 to 1/2 done (depending on the heat on my grill).


Beef Tips Sizzling Away on the Grill with Green Peppers and Onions
Then, it was time for the Schwan's asparagus spears, but again they are easier to handle in a grill wok. I got a second wok for Christmas, so I woked the asparagus right beside the meat and covered the entire PK grill.

The aspargus went in frozen (and my Facebook friends thought I had fresh asparagus - should I tell them it's frozen?). I brushed it with some Garlic Gold (olive oil - my favorite) and just grilled until it had some grilled color. This took around 10 minutes - a little less than on the box directions (but my fire was pretty hot by this time).



It All Comes Down to the Taste - How Did Schwan's Do?
I was very impressed with the Schwan's grilling foods (and we still have some to test out and share).

First, the food was packed well and looked good. Brownie points for that. But, I've had some products sent that did look great but did not taste that great.

The meat (and our fresh veggies) which I ate with a knife and fork and the boys made into wraps with burrito wraps was moist and very flavorful. Some tips are kind of tough and fatty. Not these. In fact, I'd say the Schwan's are as good of beef tips as I've grilled out. Tasted like good restaurant quality. No leftovers though. Bummer on that. The boys put a hurting on the beef. Thumbs up - for sure on the kabob pack (even if I did not kabob them).

As far as the asparagus, I lived on a farm with a fresh bed. So, I spent a couple of summers eating tons of asparagus but not anytime recently. It's kind of hard to find around here. I'd never thought to get frozen asparagus and wasn't sure what I'd think of that.

If I'd not grilled the asparagus myself, someone could have pulled these off on me as fresh. The color was perfect, and the flavor was spot on. As I said, my grilling friends on FB thought I'd picked up fresh asparagus. It's grilled the same, so either one is fine (as I found with this pack). I'd not hesitate to buy Schwan's asparagus again. It really was excellent.

If you live in a Schwan's area, ask your Schwan's guy or girl about the grilling products. They really are high quality, and the directions for success are right on the box if you need them, or you can think outside the box as I did here.

Great dinner and Schwan's goes on my recommend list.

A. Thomas Steaks Now Sold Through Sperry's of Nashville

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A. Thomas Steaks - Now Available for Home Grillers
Natalie emailed to let me know that Sperry's of Nashville now offers their signature steaks from A. Thomas for delivery. We were down through Nashville this summer, and I wish I'd known about Sperry's then. It looks like a wonderful place to eat, and I have them on my list when I get back down that way. In the meantime, Natalie said that she could send out one of the new home packs if I'd like to try them and and let readers know honestly what I think.

Some people think all meat is created equal. This is not true and especially for cuts like steak. Of course, you've got a difference with round versus rib eye. But, there are quality differences in the same cut as well.

Sperry's used A. Thomas black Angus meats and partnered with the meat company and Mattingly Foods to offer these steaks for delivery purchase.

The gift pack I received was the A. Thomas Favorite which includes 6 center cut fillets and 4 center cut strips. The fillets run 4 ounces and the strips 6 ounces. No bones. Hardly any fat. Well marbled.

I had those steaks on my mind when they came in and I saw how pretty they were. The guys were out and about, so I had to wait a couple of days to fire up the barbecue grill - the PK grill in this case.


A. Thomas Steaks from Sperry's on the Portable Kitchen Grill
When everyone made it back home, I fired up the grill and put the strips on. They looked beautiful and smelled great.

 
It did not take long to grill the steaks off to a medium rare to medium. That's good, because the guys were starving as usual.


It was also getting dark, and I don't have good outside lights. So the sun was setting just as I pulled the strip steaks off the grill.

We sat down to enjoy our strip steaks, and WOW . . . this meat just melted. I can't say that I've ever had a better steak. It was obvious that this was premium meat. It just had that umph of flavor as well as being super tender.

Sperry's A. Thomas gift pack steaks are expensive, but they are a cut above. If you want a really special meal at home or want to treat your favorite home griller, this is certainly meat to remember.



 

Zucchini Bread

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When overloaded with zucchini, what's a person to do- bake zucchini bread of course!!

If you haven't noticed already from here, we are huge fans of quick breads.  First of all, well, they are quick! You get an almost instant gratification- stir a bunch of ingredients in a bowl, dump into pans, bake, cool and eat.  No special equipment required and they are perfect for little helpers in the kitchen because they can almost do the entire thing themselves!

This  recipe is one I borrowed from my Mother-in-law, Judy.  Every summer along with an armful of ripped zucchini's she also brings over a wonderful loaf of this delicious bread.  It never lasts long in our house!  It is so, so good!  It is lightly sweetened and studded with lots of raisins which is how we love bread in our house. We aren't big nut-in-bakery people in our house.  But of course you can go either way.  This year I asked if I could share the recipe with all of you, and you lucky people- She said yes!  Thank you Judy!



Zucchini Bread
3 cups All Purpose Flour
3 eggs
2 cups sugar
1 cup vegetable oil
1 teaspoon vanilla
2 cups grated zucchini
1 teaspoon cinnamon
1 cup nuts or raisins (optional)
1 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 cup sour cream

Preheat oven to 350 degrees F.

Grease and flour just the bottom of two loaf pans.

Sift flour into a large bowl and add all dry ingredients and set aside. In a medium sized bowl cream eggs and sugar and then add all of the wet ingredients. Add the wet ingredients to the dry and mix together well. Pour into the two prepared loaf pans.

Bake 1 hour and some minutes, (at least an hour, but the minutes will depend on your oven. Judy's cooks in exactly 1 hour while her sister's oven takes a bit longer) or until a toothpick comes out clean. Keep an eye on it.

Cool in loaf pans for 15 minutes. Turn out onto wire rack and allow to cool completely. Store in fridge or wrap well and freeze.

Buffalo Chicken Soup

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Hot Wings.  Just thinking the word makes my juices start and there you go- Forget it.  I have a full blown taste for those delicious little guys that won't be satisfied until I have about a dozen in my belly!  They are one of my favorite foods ever!  Who doesn't love wings?  That spicy, addicting flavor is always a hit at parties.  And with Football Season upon us what a perfect time to add a new recipe to your Party Cookbook?!  It tastes exactly like Buffalo Chicken Wings only it is way less messy *grin*.  I can guarantee that this soup will be gobbled up in seconds flat, so I highly recommend making a double batch!  It is that good.  You will be the Hit of the party for sure!  If you are making it for dinner I suggest serving it alongside a garden salad topped with Blue Cheese or Ranch style salad dressing.

When making the soup, start with only a 1/4 of a cup of Franks Hot Sauce, and then go up from there.  If you aren't into spice, but love the flavor, a 1/4 of a cup will be perfect for you.  But if you like heat and spice like we do then 1/2 cup is a great amount.  You can always put the bottle on the table and people can add more to suit their own personal taste.  Don't forget, it is always easier to add more!



Buffalo Chicken Soup
recipe adapted from allrecipes

1/4 cup butter (1 stick)
3 celery stalks, chopped
1 medium onion, chopped
1/4 cup flour
3/4 cup half and half or whole milk
3 cups chicken stock
2-3 large chicken breasts, cooked and shredded (or 2- 12.5 oz. cans of chicken)
1/4-1/2 Cup Franks Hot Sauce, depending on spice preference
2 cups cheddar cheese, shredded
salt and fresh ground black pepper to taste
blue cheese crumbles and fresh flat leaf parsley for garnish

Melt the butter in a large stock pot over medium-high heat and the celery and onion and cook until tender, about 5 minutes. Add the flour and allow to cook until absorbed, about 2 minutes more.

Slowly stir the half-and-half and chicken stock into the mixture, about 1/4 cup at a time allowing the mixture to thicken before adding more. Once all the liquid is added,
stir in the chicken, Franks Hot Sauce, and Cheddar cheese. Season with salt and pepper.

Reduce heat to medium-low. Stirring occasionally, allow the soup to simmer until the the cheese has melted completely, about 10 minutes. Add up to an additional 1 cup of water or chicken stock to reach your desired soup thickness.

Ladle into soup bowls and garnish with crumbles of blue cheese and fresh flat leaf parsley. Serve with a garden salad topped with Blue Cheese or Ranch Style dressing.

Very Good News!

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Nothing comes from nothingNothing ever could

Somewhere in my youthOr childhoodI must have done something...Something good

Well here I am!  Again feeling proud and honored that the lovely people of New Day Cleveland have invited me back to cook with them for a 3rd time!  It is 10:30pm the night before going on air and while a part of me can't control the butterflies that are flying like mad in my tummy, another part of me feels as though I should be standing on the beautiful sunny hills with my arms spread open wide singing The Hills Are Alive with the Sound of Music!  I am so darn excited and happy!

Please cheer me on and pray that all goes smoothly, or at least that I am good at laughing at myself afterwards ;)  How does one ever get used to Live television?!!

Either way I can, without a doubt, say that these experiences are a few of My Favorite Things..... Along with brown paper packages tied up with string, cream colored ponies and crisp apple strudel!

By the way did I ever mention that I was born a Trapp?  I always hoped and dreamed that I was one of the real VonTrapp's back in the day... so I just couldn't help myself referencing The Sound of Music tonight.  One of the best movies Ever Made.  I also always hoped I could sing like Julie Andrews, but that is another post for another day..... Hahaha.

So please join me Live or set your DVR's for tomorrow, September 27, bright and early on Fox 8 at 10:00am on New Day Cleveland!  See you then!

Udon Noodle Salad with a Spicy Peanut Vinaigrette

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3's a Charm!  Today I am making my third guest appearance on the television show New Day Cleveland!  I don't think I could ever get tired of this much fun!  This morning they asked me to share a recipe that is great for getting back into the school mode.  Right away I thought of my Udon Peanut Noodles.  It is something simple to prepare with all of the new schedules us as parents are trying to juggle, but also great for the learning minds!  This recipe is on a very regular rotation in our home.  I could probably eat this on a weekly basis, no joke!  We LOVE it!

This is a chilled pasta dish, easily working perfect packed in the lunch boxes giving a nice change up to the sandwich they normally might carry.  The sauce is made with peanut butter, which kids seem to get a kick out of!  But the recipe is also chock full of vegetables and lean protein that makes us more then happy to serve it to them!  It is a meal I can feel good about giving and also enjoy eating myself!

There is a slight spice but nothing that my own children feel is too hot.  But please feel free to adjust to your families preferences!

There is a similar recipe I have already shared with you, but this one I did some tweaking and love it even better.  I made the sauce lighter, more vibrant and better for a cold dish. I hope you all love it as much as we do!


Udon Noodle Salad with a Spicy Peanut Vinaigrette

For the Noodles:
1 Package Thick Udon Noodles, cooked according to package directions, then chilled (spaghetti or linguine would also work just fine)
The meat from one prepared rotisserie chicken, chopped
2 Cups carrots, julienned (I bought the bag in the produce aisle all prepped for me already)
2 Cups english cucumber, julienned
2 Cups cabbage, shredded (again, I used the coleslaw bag in the produce department)
4 green onions sliced, white and green parts
2 Cups Sugar Snap Peas
2 Cups bean sprouts
2 Tbsp Sesame Seeds, toasted
3/4 Cup shelled peanuts, chopped

Spicy Peanut Vinaigrette
Makes 1 cup

1/4 cup chicken broth
1/4 cup rice vinegar
1/4 cup canola oil
4 Tablespoons creamy peanut butter
2 Tablespoons soy sauce
1 Tablespoon fresh ginger, grated (or 1 tsp. dry ground)
1 teaspoon sesame oil
1 teaspoon red pepper flakes

Add all the ingredients in a medium bowl. Using a hand blender (or stand up blender), mix everything until smooth, about 30 seconds.

You may also use a hand whisk to make the vinaigrette, although the blender makes quicker work of it! If you do not own a blender, microwave peanut butter for 15 seconds, softening to make mixing easier. Add to remaining vinaigrette ingredients. Whisk everything until fully incorporated and beginning to froth. Set aside.

In a large pot of lightly salted boiling water, cook the udon noodles for about 5-7 minutes or until tender. Drain and rinse the noodles under cold running water. Set aside.

Using a DRY large frying pan, heat the sesame seeds on Medium heat, shaking the pan occasionally. Remove from pan when they begin to turn a light brown and become fragrant (about 3-5 minutes). Do not allow to burn!

Combine the cooked noodles, chicken, cucumber, sprouts, carrot, green onions, sugar snap peas, peanuts and toasted sesame seeds, reserving some of the veggies and sesame seeds and peanuts for garnish. Pour the Spicy Peanut Vinaigrette over the salad. Toss until well coated.

Serve chilled, garnished with the reserved veggies, peanuts and sesame seeds. Don't forget to have Sriracha on the side for those who like to add a little extra heat! Yum!




I will be back to share of my awesome experience and also to post a link of my clip for all of you that may have missed it!  See you soon!

Wanna watch me on New Day Cleveland?!

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Hello friends!  The lovely people of New Day Cleveland uploaded yesterday's appearance onto Youtube for all of those that missed it Live!  And you know what- this is the first time I can actually watch myself without cringing.  I just may be getting used to this Live thing.  :)  I can't chat long, I have little boys that need to run around outside and burn some energy!  But I will be back to fill you in on all the fun-ness of yesterday!  Thanks again for all your awesome support! xoxo

The Friday Night Fish Fry

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I’m not exactly sure how it became such a staple of WesternNew York’s regional cuisine, but every Friday night, all over this part of theEmpire State, countless hundreds of restaurants feature what’s simply called a“fish fry.”
It’s a boneless fillet of haddock, usually dipped in sometype of beer batter and served humbly with tartar sauce, fries, baked potato, or as you seehere, mashed potatoes. I enjoyed this fine example at Countryside FamilyRestaurant, a few miles from my mom’s home, and it was awesome.
I really want to do a demo for this recipe, especially sinceI’ve had hundreds of requests for “fish and chips,” which I assume this is a directdescendant of, but to do it properly you really should use a nice bigdeep-fryer. I may get a turkey fryer in anticipation of the holiday season, andcould break it in with this fabulous fish dish. If you have any “fish fry”memories, please feel free to share!

Beef Borscht – You Really Can’t Beat This Beet Soup

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This delicious and vividly colored beef borscht is the firstsoup I can ever remember eating. Every summer, we’d drive to New York City tovisit my father’s side of the family. His father was Ukrainian, and his motherwas Polish, and like the pierogis they’d have ready for us, this beef and beetsoup was always a very welcomed part of the trip.
It was also this soup that started my lifelong love ofadding sour cream to things. The way the tangy, rich cream melted into the hot,beefy broth was a wonder to behold, and unlike any other soup I’d eat the restof the year. Speaking of beefy broth, I only used one measly piece of shank,but you are welcome to add one or two more to make this even more awesome.
Of course, there are a thousand versions of borscht, and asusual I have no idea how authentic this is, which is fine since, well, it’ssoup for God’s sake. Beside what vegetables to add or delete, there is also thequestion of temperature.
Word on the street is that the Ukrainian/Russian versionsare served piping hot, and that the Polish versions are served chilled.However, there does seem to be a general agreement as far as beverage pairingsgo. I’ll let one of my YouTube followers, Afterapplepicking, explain:
“Hot, beefy, red, Russian borscht is only to be served with copious amounts of beer orvodka. Which is quite a distinction from the cold, vegetarian, pink Polishborscht, which is only to be served with copious amounts of beer or vodka.”
Well said! Anyway, I hope you give this blast from my soupypast a try soon, and as always, enjoy!

Ingredients (amounts not critical!)2-3 quarts of beef broth(to make your own: simmer a well-browned beef shank or twoin 3 quarts of water for 4 hours, or until the meat is falling off the bone,and completely flavorless)1 bay leaf1 cup chopped carrots1/2 cup chopped celery1 onion, chopped3 cups sliced beets2 cups chopped cabbagesalt and pepper to taste1/4 cup white vinegar, or to tastesour cream and dill or chive to garnish
*This soup doesn't require a lot of thought. Simply simmer everything until tender!

What I’m Having for Dinner: Roast Pork Loin

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My stay with family in Western New York is quickly coming toan end, and I’ll be traveling back to San Francisco on Friday. I do have onemore new video recipe to post before I go, and as a little tease, I’ll say itwill certainly be a controversial one.
In the meantime, I thought I’d repost this brined roast porkloin recipe, since this is what I’m making for dinner tonight. I’m sure I’lltweak it somehow, I always do, but I’ll use the same basic technique seenherein. To read the original post, and get the ingredients, follow this link. Enjoy!

Ham with Red Eye Gravy – Something From Nothing is Something

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In this age of cutting back on fat whenever and wherever wecan (and by “we” I mean “you”), we forget that throughout most of history, thiswas the complete opposite. Fat was a concentrated, powerful fuel that literallykept people going, and this red eye gravy is a little taste of those times.
The challenge in tough times is to make those greasy pandrippings more palatable, more interesting, and more delicious. It’s not likefamilies struggling through the depression had pots of demiglace reducing onthe stove, or bottles of Cabernet Sauvignon sitting around to deglaze theircast iron skillets – heck, they probably didn’t even have a decent Merlot. Sothey used what they had; like a splash of leftover coffee.
Is this a recipe that would have been developed based solelyon how awesome it tastes? Probably not, but that’s not to say it isn’t stillvery tasty. It is. The way the bitter coffee marries with the sweet, smoky fatis far from unpleasant, and infinitely better than simply pouring the pandrippings over your food.
By the way, the name apparently comes from the fact thatwhen the sauce is poured in a bowl and brought to the table, the fat and coffeeseparate, it takes on the appearance of a big, reddish eye. Of course there’sanother legend about how General Andrew Jackson told a hung-over cook to make agravy for his ham that was as red as his bloodshot eyes.
I’m pretty sure whoever made up that story also had very redeyes, but not from whiskey. Anyway, like I said in the video, I did this asmore of a culinary experiment than a “you have to try this” recipe, butregardless, I think it’s an interesting dish, and one I’d be interested inhearing about if you do try. Enjoy!

Ingredients for 2 portions:1/2 cup of chopped fatty ham scraps1 tbsp vegetable oil4 thick slices of ham1 tsp flourabout 2/3 cup black coffeeblack pepper and cayenne to taste

Cream of Cauliflower – Come for the Soup, Stay for the Bacon Gremolata

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We’re heading into the heart of hot soup season, and thiscream of cauliflower will ward off autumn’s chill with the best of them. I’m abig fan of the cauliflower in all forms, but this simple soup may be myfavorite application.

Of course, human nature being what it is, I wasn’t satisfiedwith just the soup, and wanted to garnish with something new and exciting.Unfortunately, I couldn’t think of anything, so I decided to follow that age-oldadvice which says, “when in doubt, bacon.”
I’ve garnished soups like this with bacon before, but nevertried toasting breadcrumbs in the rendered fat. Not surprisingly, it workedvery well, and the additions of lemon zest and parsley elevated things evenmore. The only problem with a recipe like this is the next time I’m served acream of cauliflower, no matter how good it is, I’m going to be a little sadthere’s no bacon gremolata floating on top.
By the way, I realize there are no breadcrumbs in a truegremolata, but I thought it sounded kind of cool, and besides, I’ve never beenthat big on respecting the sanctity of culinary terms. I was going to go with“baconized breadcrumbs,” but that sounded a little too much like moleculargastronomy, which is much worse.
If you’re not into eating animals, some diced shiitakemushrooms and a pinch of smoked paprika would be a great substitute in thegremolata. You’d also need to add some olive oil to replace the rendered baconfat, but you probably knew that.
Now that I think about it, that vegetarian version soundspretty amazing as well. Maybe next time I’ll skip the bacon and…oh, who am Ikidding? Anyway, I hope you give this delicious fall soup a try soon. Enjoy!

Ingredients for about 8 servings:1 onion, chopped1 rib celery, chopped 1 tbsp olive oil3 cloves garlicsalt to taste1 large russet potato, peeled, quartered2 heads cauliflower, trimmed1 quart chicken broth1 quart water1/2 cup creamcayenne to tasteFor the gremolata:4 strips bacon1 1/2 cups fresh breadcrumbs

Spicy Rice Noodle Salad – Strange But Chew

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The first time I had a spicy, cold rice noodle salad, itwasn’t the bold flavors that caught me by surprise, but the strange andaddictive texture. It was so different to any pasta salad I’d ever had before,that I was kind of bummed I hadn’t known about this stuff sooner. Makesme sad to think about all the time back I wasted on those stupid, tri-color fusillisalads.

Anyway, this is pretty easy and delicious stuff. I’m noteven sure these noodles are technically cooked, but simply softened in very hotwater to your personal preference of tenderness. You can, and many do, boilthis stuff like pasta for a couple minutes, and have what’s much closer to aproper al dente angel hair, but I much prefer the toothsomeness you get usingthe hot water method. 
Unlike undercooked wheat flour pastas, this isn’t a gummy,crunch, but much more of a “pop” or “snap” as your teeth break through thealmost tender noodles. Once soaked with the vibrant dressing, and topped withthe optional, but highly recommended grilled chicken, you have a change-of-pacelunch that will be the talk of the water cooler.
Speaking of the chicken, all you’ll need to do is double thedressing recipe, and pour half over some boneless skinless chicken thighs (orany other cut). Let sit out, marinating for 30 minutes, and then grill tocaramelized perfection. I hope you give this great spicy rice noodle salad atry soon. Enjoy!
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Ingredients for 2 large servings:
1 package (6.25 oz) thin rice noodle (soaked in almostboiling water until desired tenderness, rinsed, drained thoroughly)3 garlic cloves, crushed1/3 cup seasoned rice vinegar1 or 2 tbsp samal or other ground chili sauce3 tbsp fish sauce1 tsp brown sugar1/4 tsp salt1 cup carrot julienne 4 green onions, chopped1/2 cup packed mixture of chopped basil, mint, and cilantro1/2 cup chopped peanuts1 tsp sesame oilOptional:6 grilled boneless skinless chicken thighssliced Fresno chilies

Crab-Stuffed Corn Muffins – Just One Frosting Away From Being Cupcakes

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I was originally going to call these “crab and corncupcakes,” but since I’ve still not perfected my bacon frosting recipe, Idecided to hold off and go with the slightly less exciting sounding“crab-stuffed corn muffins.” And no, I’m not kidding about the bacon frosting.

Besides, since these were inspired by the food wish for new,easy and interesting football party snacks, I think “muffins” sounds a littlemore gridiron than cupcakes. Regardless, they were simple to make, and (as Itested personally) quite delicious eaten while watching a football game,possibly with beer(s).
As some of you longtime viewers may have noticed, this is avariation on something we posted many years ago called “Kernel Porker's Barbecued Pork-Stuffed Corn Muffins,” and I alwayswondered how it would be with crabmeat. When I got the usual autumn avalancheof football-themed food wishes, I figured the time was right to find out, and Iwas very happy with the results!
As I mention in the video, they reminded me of a New Englandcrab or lobster roll, where they simply pile warm, buttery seafood on thosetoasted rolls. This was heavier, but just as pleasurable. Anyway, unlike thereplacement referees that are now calling the games, these didn’t suck, andcertainly won’t be a season-long embarrassment to the league. I hope you givethem a try soon. Enjoy!

Ingredients for 12 Crab-stuffed Corn Muffins
For the crab filling:8 oz crabmeat1 1/2 tbsp mayo1 tsp crushed red chili sauce1/4 tsp Worcestershire sauce1 tsp fresh grated lemon zest2 oz grated pepper Jack cheese (about 1/2 cup)salt to tasteFor the corn muffins:1 cup all-purpose flour1 cup corn meal1/2 tsp salt1/2 tsp baking soda1 tbsp minced green onions2 eggs1 cup buttermilk1/2 cup melted butterBake at 375 degrees F. for 25-30 minutes. Serve warm.

Lambage Rolls! Lamb & Rice Stuffed Cabbage Leaves with Almonds and Currants

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My love of cabbage rolls is deep and unconditional. I almostalways make the same version, based on my Aunt Angela’s famous recipe, but oncein a while, just for the hell of it, I’ll use lamb instead of beef. 

I love lambburgers and lamb meatballs, so it’s no surprise that I love lamb-stuffedcabbage rolls, and I’m happy to report that these particular “lambage” rollswere the best non-beef version yet!

I remembered a middle-eastern restaurant Michele and I usedto frequent, which served a lamb meatball stewed with tomatoes and spices, andserved over a rice pilaf studded with almonds and currants. I really loved thatdish and tried to incorporate those elements into these cabbage rolls.
I loved the results. Big, bold flavors, yet not too heavy,and like all cabbage rolls, these were very, very comforting. I used a prettylean grind for the lamb, but ideally the butcher will give you something closeto a 80/20 lean-to-fat ratio.
As far as the rest of the stuff, you’re on your own, and asusual I’ll ignore most of the “can I leave out the [insert delicious, totallynecessary ingredient here]” questions. You are the boss of your cabbage rolls,so act like it. Anyway, I hope you share my love of cabbage rolls, and if youdo, I really hope you give this version a try. Enjoy!

Makes 8 Lambage Rolls1 lb ground lamb1 cup rice1/4 cup butter2 tbsp olive oil1/2 onion, diced
4 cloves garlic, crushed 2 tsp salt1 tsp black pepper1 tsp cumin1/2 tsp cinnamon1/4 tsp cayennepinch dried oregano1/4 cup packed Italian parsley1 tbsp dried currants2 tbsp sliced almonds1 cup tomato puree3 1/2 cups chicken broth1/2 onion sliced1 head cabbagesalt and pepper to tastefeta and parsley to garnish, optional

Beef Short Ribs "Sauerbraten" – Oh, Snap!

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I had heard that some sauerbratens were finished bythickening the sauce with ground gingersnaps, but hadnever tried it since it just sounds so wrong. It certainly doesn’t seem veryGerman. Cookies in a sauce? What’s next, laughing in public?

Anyway, I’ve had a lot of “do something German!” food wisheslately, and since I’ve wanted to post another short ribs recipe, this seemedlike the perfect opportunity to go full cookie. The results shocked and amazedme. This was comfort food at it's finest.
The 24-hour marinade ensured the succulent rib meat had thatsignature tanginess, and those little cookies not only gave the sauce abeautiful texture, but also added a great spicy sweetness. I am now officiallyin favor of using cookies to finish savory sauces.
With cooler weather on the way, it’s time to rediscover thesimple joy of slowly stewed meat, and what better way than with this delicioustake on a German classic? I hope you give it a try soon. Enjoy!

Ingredients:For the marinade3 lbs short ribs, seasoned with salt and pepper1 tbsp vegetable oil 2/3 cup cider vinegar2/3 cup red wine vinegar1 1/2 cups water, plus 1 cup cold water at end to coolmarinade down2 bay leaves9 whole cloves12 juniper berries1/2 teaspoon freshly ground black pepper1 tablespoon salt*Marinate at least 24 hoursThen stew with:1 chopped large onion1 chopped carrot2 ribs celery, chopped3 cloves garlic, minced1 cup water1 cup chicken or beef broth2 tablespoons sugar, or to taste1 tablespoon balsamic vinegar1/2 cup crushed gingersnapssalt and pepper to taste

Tarte Tatin – See What the Others Aren’t Willing to Show You

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When I looked at some other tarte tatin recipes onYouTube, I noticed that very few showed the “flip on to the plate” step.They would just skip from the out of the oven shot to the final beauty shot. Thereason of course, is that very few tarte tatins come out of the hot panperfectly, and if they showed that, then you may not think they are as awesome as their profile says they are.

So, it’s with much pride that I show you the whole uglyscene that is the tarte tatin dismount. The good news is, it’s very simple toslap everything back on the crust before it cools, and none will be the wiser.This is even easier if you’re doing a version with very soft and tender applesand lots of caramel, which is my preference, as you’ll see.
If you do a Google image search for a classic, old recipelike this, you usually see a lot of photos that look alike, but that’s notnecessarily so with tarte tatin. You’ll see an amazingly diverse array, whichis fascinating since they were all made with the same few basic ingredients.Most of this is a result of cooking time in the pan before baking.
Some feature firm, barely cooked apples, while others cookthe fruit all the way down to a buttery, caramelized jam. The beauty of arecipe that uses just pastry dough, butter, apples and sugar to make the magic,is that no matter how yours comes out you’ll enjoy it. Of course, you’ll wantto hedge your bets with some vanilla bean ice cream to be safe. I hope you givethis classic French treat a try soon. Enjoy!

3 large apples, quartered3 tbsp butter3/4 cup sugarpie dough for a single crust

Prescott Frost Grass Fed Beef on my Grill - Healthier and Tastier

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Prescott Frost Steak Grilled - Grass Fed Organic Meat
Prescott Frost offered to send out some grass fed beef products to see what I thought. They had no way of knowing that I grew up eating a lot of grass fed beef, because my Poppaw would have a cow or two every year for meat for the year. Since my Poppaw has passed, I end up with grocery beef now, and I sure miss grass fed.

You may be wondering: What's the difference between big business beef and the smaller, organic produced meat?

The best comparison I can make would be with apples. If you've had different apple varieties rather than just the very few common ones at most stores, then you'll know that apples have a huge range of flavors. The same thing is true of beef. When cows are pastured naturally on a small farm, then the flavor is just a little different farm to farm.

I do find that grass fed has less fat (which I like), but it can still be marbled well enough to have a juicy steak. You can see the Prescott Frost steak I grilled for dinner above and that it is certainly not dry at all. It was juicy and just as flavorful and yummy as it looks.


Grass Fed Beef Meatballs Ready to Go on the Grill
In my sample pack, Prescott Farms included some ground beef. With all the talk about pink slime these day at the big chain grocery stores, it was nice to get real meat that came from a specific farm and not ground whatever from all over creation laced with pink slime.

The company notes that their grass fed ground beef has 10 x the beta-carotene versus mass produced beef and also 3 x the Vitamin E and Omega-3 fatty acids (good for reducing blood pressure and brain function). I'm not set up to test all that, but I like for my food to be healthy.

I can speak to how the grass fed meat grilled up and the flavor.

First, I thought about grilling traditional burgers, but the ground beef looked so nice that I wanted to do something a little fancier. I rolled the ground beef into meatballs and put them in a mini muffin pan and then added a light apricot sauce on top.


 Meatballs on the Grill with Prescott Farms Grass Fed Beef
The meatballs grilled up beautifully and tasted just as great as they looked too. I just popped them out of the pan with a slotted spoon and served them with salad, potatoes, and bread. Really delicious meal.

Prescott Frost also has healthy hot dogs. They don't have gluten or nitrates. No chemicals, hormones, or preseratives. That's hard to find in a hot dog. They are the crisp snap type that just taste better than the floppy ones that often taste more like bologna.

An interesting note I'd make is that Prescott Frost is the great grandson of the famous poet Robert Frost. His farm is a family farm, and he supports sustainable farming that is good for animals, people, and the planet. His products taste great as well (and reminds me of Poppaw's beef), so this gets a thumbs up.  

Barbecue Master Road Trips to Missouri to Meet the Winter Grillers at Roaring River Resort

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Roaring River Resort in Cassville, Misouri
Last week I went up to Roaring River Resort in Cassville, Missouri. The owners, Lon and Syndi, had invited the Winter Grillers up for a first annual gathering of the grillers – or the chance to meet our imaginary grilling buddies. We joked about that, because we’ve all been friends but online for several years.

Winter Grillin was a group at a web site, but the group branched off to a private space on Facebook Winter Grillin a while back for more features and options. I’m part of the early and tight group and was likely one of the first to sign up in 2009. One of the members left a message on my blog saying I might enjoy the space, and I sure have.

Winter Grillin does involve a lot of talk about grilling and barbecue, but we also grew to know each other on a personal level. The group was “there” when my son rescued a fellow teen from drowning, and I didn’t know if either boy made it out of the river for 20 minutes. They’ve seen my boys get Eagle Scout and graduate high school and now the oldest one graduating from college (and along on this journey to Missouri). I won’t share everyone else’s business, but we’ve all been there for the good and bad times for years now.


Syndi and Lon - Couldn't Ask for Nicer People
Lon has always been like the heartbeat of the group, coming up with fun ideas that helped us all bond. He set up a mailing trade off, and we mailed his pet penguin, Burr, around from member to member and included barbecue gifts and other fun things to the next person along the mailing trip.

Lon and Syndi came up for the idea to have a meet up, and they offered space to everyone at Roaring River Resort. That’s a long way from here, but I was determined to put that on my calendar. I first planned to fly, but my older son said he could drive out with me, so we decided to make it a road trip.



Took the Scenic Route - Glad We Gassed Up on the HighwayGoole maps sent us by the scenic route. I think we went five hours without seeing a motel . . . when we were looking for one (Well . . . we did see one with three police cars - which did not look safe at all). The map route also indicated 14 hours, and it was more like 17 or 18, so I think Google does not factor in bathroom, gas, and food breaks.

That’s okay though, because I got to spend a lot of time with my son who will likely move off to work and have a family, and a mother/son trip would not be likely to happen again anytime soon.


Barbecue Master and Son Road Trip - What FunWe arrived at Roaring River Resort which reminded me of earlier days. The feel is small town friendly and retro in a good way. After chain motels where we were just a room key number, it was delightful to arrive at a place that felt like visiting relatives (the ones we like). Everything was super clean, and Lon and Syndi treated everyone like family rather than just faceless drones.

My son and I had a kitchenette room, so we could prep for grilling. They have standard rooms, the kitchenette rooms, cabins, and RV spaces. The prices are very reasonable. I had to look those up, but we sure paid more for generic motel rooms with basically just beds.




My Winter Grillin' Buddies - Even Better In Real Life Than Online
I didn’t know what it would be like meeting my Winter Grillin’ friends in person, but it was even better than I could have hoped for. They were like their personalities online – but even bigger, bolder, and warmer.



Grilled Trout - Cassville, Missouri
Lon, Syndi, Greg, and Debbie (Greg and Debbie live closer) rocked the grills the first night with fresh trout. This was after Lon had us put together grills in a speed contest. My son got stuck in last place, because I just had to take photos and was not much help. I don’t think he wants me for a partner if he goes again (-:



Raul Can Rock the Grill and the Music
After we ate, Raul entertained us. He’d brought his guitar. We all knew he played with Soul Driver, but we didn’t know how good he was in person. Very impressive. There’s nothing like live music after a great grilled meal.

The next day, Lon and Syndi took us all out on the pontoon boat. That was a blast, and I must say that the Ozarks are absolutely beautiful. Syndi taught me the dock trick (which I won’t explain). And, they showed us this great spot where you could climb up the cliff with a rope and jump in the lake.


Really Now. It Did Not Look This High From Down Below.
I thought cliff diving would be grand fun, so even though I’d not thought to wear my swimming suit, I jumped in, scaled the cliff by rope, and then chickened out when I saw how far it was to the water (looked like a mile from up high). Greg was glad I did not jump, so he made sure I got down the rope without killing myself.


Caleb Takes the Plunge Off the Cliff in the Ozark Mountains
My son, of course, did jump from the cliff. Ah. To be young.




Greg and Marv Getting the Smoked Ribs Ready to Hit the Plates
We had a rib off after the boat ride. Marv does competition barbecue, so he headed that up in Lon’s really cool pig shaped smoker. We had several rubs and some sauce on the ribs. I did my Dizzy Pig rub with Nephew’s Cherry Potle sauce.


Oh Yes - Chrystal Nailed Her Tri Tip
Chrystal grilled up a tri tip while the ribs were smoking. I’d never had that before, and I was hooked from the first bite. That was too tender and juicy to even describe. I also loved her Mom’s cowboy beans which was a recipe handed down in the family. Those were some fabulous beans. She emailed the recipe afterwards (thanks).



Chrystal's Mom's Cowboy Beans - Family Recipe
I took on appetizers, because I’m known for home grilling and easy recipes that taste great but don’t take a lot of time and work. Everyone seemed to enjoy the sausages in the wok and cheese grilled on the grates on my PK grill which I hauled from North Carolina. There were no leftovers, and Syndi hit the grilled cheese after I left, so I think that was a hit. I think she will need her very own grill now.

We all traded our barbecue secrets and carried in grilling gifts to share around. We ended up overloading Raul’s suitcase, since he flew in. I’m glad I drove even if it was a long haul, but I had to repack twice, since a pick up truck won’t hold as much as I thought.


Winter Grillin' Crew at Roaring River Resort in Missouri
That was my wild, wonderful summer adventure – a trip to Roaring River Resort to hang out with my online grilling and barbecue buddies. I was excited about going, and it turned out to be even more fun than I had even hoped. The Winter Grillers are the best  . . . online and in person.