Mama's Slaw by Myron Mixon

This is a very yummy recipe for coleslaw.  Make it & enjoy!!

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Mama's Slaw by Myron Mixon (The Winningest Man in Barbecue)

2 small heads Green Cabbage, coarsely chopped

2 medium Sweet Onions, diced

2 ripe Tomatoes, diced

3 cups Mayonnaise

Kosher Salt, to taste

Freshly ground Black Pepper, to taste

Basic Barbecue Rub (below), optional

In a large bowl, combine the cabbage, onions, tomatoes, mayonnaise, salt & pepper.  Toss thoroughly.  (You can prepare this up to 6 hours in advance and store it, covered, in the refrigerator.  But if you do, do not add the salt until you're ready to serve the slaw, and too it again just before serving; otherwise the slaw become watery.)  Garnish with basic barbecue rub, if desired.

Serves 12

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Basic Barbecue Rub

1 cup (packed) Light Brown Sugar

2 tbsp. Chili Powder

2 tbsp. Dry Mustard

2 tbsp. Onion Powder

2 tbsp. Garlic Powder

2 tbsp. Cayenne Pepper

2 tbsp. Kosher Salt

2 tbsp. Coarsely Ground Black Pepper

In a large bowl, combine all the ingredients thoroughly.  You can store this rub in an airtight container indefinitely.

Personal note:  This rub is excellent on any meat you want to smoke.  Haven't tried it on meat that you put on the grill... don't know why it wouldn't work.  If anyone does try that... please let me know if it's good!!!

Fresh Peach Brown Sugar Pie

The second of the two pies I made at Christmas time.  This was my hubby's favorite of the two... Pear Anise Pie & this one.  You can find the Pear Anise Pie recipe in the previous post.  Enjoy!!

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Fresh Peach Brown Sugar Pie

Prep Time: 30 mins  *  Total Time: 1 1/4 hrs  *  Yields 1 9" pie

 

2 (9 inch) Pie Crusts

1/2 cup Sugar

1/4 cup Brown Sugar

3 Tbsp Flour

1/2 tsp Cinnamon

1/8 tsp Salt

5 cups fresh Peaches, peeled & sliced

1 Tbsp Lemon Juice

1/4 tsp Almond Extract

2 Tbsp Butter

Preheat oven to 425 degrees.

Stir dry ingredients together.

Sprinkle peaches with lemon juice & almond extract.

Add dry ingredients & toss gently to mix.

Dump into pastry lined 9" pie pan, dot with butter & add top crust.

Cut vent holes.

Bake until bubbles & crust is browned.  About 35-45 minutes.

Pear Anise Pie

For dessert after Christmas dinner I had baked two pies.  This Pear Anise Pie & a Fresh Peach Brown Sugar Pie.  Both of these pies were really good!!  I don't believe I've ever had a pear pie... but the thought of pear & anise flavors together made my mouth water.  I could literally feel the drool dropping onto my shirt. lol  Look for the Fresh Peach Brown Sugar Pie recipe on the next post.

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Pear Anise Pie

For the Crust:

·  2½ c all-purpose flour

·  1 t salt

·  1 T sugar ½ lb (2 sticks) cold unsalted butter, cut into ½-inch pieces

·  1 c water with ice

·  ⅛ c cider vinegar

For the Filling:

·  6-8 Bosc or Bartlett pears, just barely ripe and a little firm

·  Juice of 3 lemons

·  ¾ c white sugar

·  4 T all-purpose flour

·  2½ t anise seed, divided, or 1 t anise extract

·  ⅛ t allspice

·  ¼ t salt

·  2 dashes of old fashioned bitters (found at the liquor store)

·  1 egg

·  1 T milk

·  Demerara sugar (found in sugar section at grocery store)

1.     One day ahead, make crust: Whisk flour, salt, and sugar in a large bowl. Add butter and toss. Use a pastry blender to cut the butter into the flour, working quickly until mostly pea-sized pieces of butter remain.

2.     Combine the ice water and vinegar and sprinkle 4 tbsp over the flour mixture and mix with a spatula. When the liquid is fully incorporated, add more, 1-2 tbsp at a time. Mix until dough comes together in a ball, with some dry bits remaining.

3.     Squeeze lightly with your fingertips to bring dough together, sprinkling dry bits with more liquid if necessary.

4.     Divide dough in half, shape into flat discs, wrap in plastic, and refrigerate for at least an hour (overnight is preferred) before using.

5.     Preheat your oven to 425°F. Core, peel, and slice the pears to about ¼ inch thick with a sharp chef’s knife. Place in a large mixing bowl and coat with the lemon juice to prevent browning. Add in the anise extract if you are using.

6.     Combine the sugar, flour, 1½ tsp anise seed (if not using extract), allspice, salt, and bitters in another bowl; lightly whisk to combine. 

7.     Gently combine the pears with the flour and spice mixture.

8.     Remove the crust from the fridge and gently place the pear mixture into it.

9.     Arrange the lattice crust on top and trim or fold the ends to match the edge of the bottom crust. Roll the crust in from the outer edge to seal the two layers together. Flute the edges, going around the crust, pressing the top and bottom crusts together with your fingers.

10.  Place pie in the fridge for 20 minutes to firm up the crust.

11.  Remove pie and brush crust with remaining egg beaten with 1 tbsp milk. Sprinkle with Demerara sugar and anise seed.

12.  Bake at 425°F for 15-20 minutes on a rimmed baking sheet on the bottom rack until crust just starts to brown.

13.  Reduce the oven temperature to 350°F, move the pie to the center rack, and bake for 45-55 minutes more. Pie is finished once juices are bubbling, you can easily poke a knife or skewer into the pears, and the bottom crust is browned. (Using a glass pie pan makes this easier to see.)

14.  Cool, slice, and top with freshly whipped cream with a little honey stirred in.

 

Scalloped Potatoes with Creme Fraiche

These scalloped potatoes were very, very good.  I couldn't find creme fraiche in the store... so I used regular sour cream as a substitute.  Next time I will plan ahead & find or make the creme fraiche, which will add a slightly different, rich flavor.  I didn't have a mandoline to slice the potatoes super thin... so it took me a  while to cut up the potatoes.   I decided that I liked these so well that I bought a mandoline. lol  Try them & see if you like them... I bet you will!

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Scalloped Potatoes with Creme Fraiche

Recipe courtesy Food Network Magazine

Prep Time: 25 min  *  Inactive Prep Time: 10 min  *  Cook Time: 1 hr 5 min

Serves: 8 servings

 Photograph by Con Poulos

2 cloves garlic, smashed

3 tablespoons unsalted butter

3 pounds waxy potatoes (such as Yukon gold or Yellow Finn), peeled

3 cups half-and-half

1/2 cup creme fraiche (I included a recipe below)

2 tablespoons all-purpose flour

2 teaspoons chopped fresh thyme

1/8 to 1/4 teaspoon ground mace

Kosher salt and freshly ground pepper

1/4 cup chopped chives

Preheat the oven to 350 degrees F. Rub the garlic all over the inside of a 3-quart baking dish, then mince it. Grease the dish with about 1/2 tablespoon butter.

Slice the potatoes about 1/8 inch thick (a mandoline works well). Combine in a large saucepan with the minced garlic, the remaining 2 1/2 tablespoons butter, the half-and-half, creme fraiche, flour, thyme, mace, 2 1/2 teaspoons salt, and pepper to taste. Bring to a boil over medium-high heat and cook, stirring, until the mixture thickens slightly, 1 to 2 minutes. Stir in the chives and transfer the mixture to the prepared baking dish, shaking it to distribute the potatoes evenly. Bake, uncovered, until the potatoes are fork-tender, about 1 hour 5 minutes, occasionally spooning some of the liquid over the top. Let cool 10 minutes before serving.

You can also make the scalloped potatoes in individual ramekins; bake about 40 minutes. 

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Creme Fraiche

1 cup (240 ml) heavy whipping cream*

1 tablespoon buttermilk

*If possible, use pasteurized heavy whipping cream, as ultra pasteurized will take longer to thicken.

In a medium saucepan over low heat, warm the cream to 105 degrees F (40 degrees C). Remove from heat and stir in the buttermilk. Transfer the cream to a large bowl and allow this mixture to stand in a warm place, loosely covered with plastic wrap, until thickened but still of pouring consistency.  Stir and taste every 6 - 8 hours. This process takes anywhere from 24 to 36 hours, depending on your room temperature.  The creme fraiche is ready when it is thick with a slightly nutty sour taste.  Chill cream, in the refrigerator, for several hours before using. Creme fraiche may be made and stored in the refrigerator for up to 10 days.

N'awlins Bread Pudding with Bourbon Sauce

I love bread pudding... so when I saw this recipe I just had to make it.  I made this & served it at Christmas dinner.  My Father-in-law liked it so much he asked for the recipe!  And they (father & mother-in-law) are always jabbing me about not being able to cook... pffffft!! lol   There's a big difference between not knowing how to cook & not wanting to cook. lol

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N'awlins Bread Pudding with Bourbon Sauce

Recipe & pictures courtesy of PaulaDeen.com

Makes 15 servings

INGREDIENTS:

1 (16-ounce) loaf French bread
3 cups sugar, divided
5 large eggs, lightly beaten
2 cups half-and-half
3 teaspoons vanilla extract, divided
1/2 cup raisins
1 cup firmly packed light brown sugar
3/4 cup butter, softened and divided
1 1/2 cups pecan halves
1/3 cup bourbon

STEPS:

1. Preheat oven to 350°. Tear bread into small pieces; arrange in bottom of a 13x9-inch baking dish. Cover loosely with a paper towel, and allow to stand at room temperature several hours or until bread is stale and dry. (Or, to speed up the process, place bread on a baking sheet, and bake at 300° for 15 minutes or until bread is dry.)

2. In a large bowl, combine 2 cups sugar, eggs, half-and-half, and 2 teaspoons vanilla; pour over bread in baking dish. Sprinkle raisins on top; press top of the mixture with the back of a spoon to make sure all bread is covered with egg mixture. Let stand for 20 minutes.

3. In a medium bowl, combine brown sugar, ¼ cup butter, and pecans; sprinkle over top of bread mixture. Bake for 35 minutes or until a knife inserted in the center comes out clean.

4. In a medium saucepan, whisk remaining 1 cup sugar and remaining ½ cup softened butter over medium heat. Cook, whisking constantly, 3 minutes. Remove from heat, and cool slightly. Add remaining 1 teaspoon vanilla, stirring until combined. Add bourbon, stirring until smooth. Pour over warm bread pudding.

OMG! These Parker House Rolls are so easy & yummy!!

It's been years really since I tried making rolls or yeast bread from scratch.  I looked over this recipe & thought that it didn't look too hard, after all, I was making a complete Christmas dinner as well so I didn't want to spend a ton of work on rolls.

I  was happily surprised to find that this recipe was easy & when I worked with the dough to shape it, it wasn't so sticky that I had a hard time getting it off my hands.

These rolls are light & buttery!!  We all loved them!!

I do want to mention... make sure that your milk, eggs & melted butter are at room temp... or you will throw the recipe off.  I was in a hurry the second time I made this recipe so my milk & eggs weren't at room temp.  This made it so that the yeast didn't rise as quickly.

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Parker House Rolls

Recipe by Alex Guarnaschelli

Photos by Jim Franco for Food Network Magazine

Prep Time: 50 min  *  Inactive Prep Time: 2 hr  *  Cook Time: 20 min  *  Serves: 24 rolls

·        1 1/4-ounce packet active dry yeast

·        1/2 cup sugar

·        7 1/2 to 8 cups all-purpose flour, plus more for dusting

·        12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled, plus softened butter for brushing

·        2 cups whole milk, at room temperature

·        2 large eggs, at room temperature

·        1 tablespoon kosher salt, plus more for sprinkling

Bloom the yeast:

Measure out 1/2 cup warm water and check the temperature: It should be between 110 degrees F and 120 degrees F (comfortable bathwater temperature). Sprinkle the yeast into a large bowl, add the warm water and whisk in the sugar. Let sit 1 minute (it should bubble and froth slightly).

Next gently stir in 1 cup flour. Set aside near the stove while you prepare the dough. 

Make the dough:

Mix the melted butter and milk in a mixer with the hook attachment on low speed. I do not have a stand mixer, so I mixed everything with a wooden spoon until I had to used my hands.  Add the eggs and mix until blended. Scrape in the yeast mixture and mix until incorporated. Add 6 1/2 cups flour and 1 tablespoon salt; mix until the dough forms a ball, 2 to 3 minutes, adding up to 1/2 cup more flour if the dough is too wet and sticky. 

 

Let it rise:

Brush a large bowl with softened butter. Transfer the dough to the bowl, cover with a towel and let rise in a warm place, 2 hours to 2 hours, 30 minutes. The dough should double in volume. 

Shape the dough:

Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Dust a clean flat surface with flour and turn the dough out onto it. Flour your hands; gently press the dough into a 16-by-8-inch rectangle, about 1/2 to 3/4 inch thick (don't use a rolling pin). 

Cut the dough:

With the short side in front of you, cut the dough in half lengthwise with a floured knife.

Then slice crosswise into 12 strips. 

 Shape the dough:

One at a time, fold each strip of dough unevenly in half so the top part slightly overlaps the bottom half.

 

Next, tuck the overhang underneath.

 Place the rolls seam-side down on the prepared baking sheet in 3 tightly packed rows. (If making in advance, wrap the baking sheet tightly in plastic wrap and freeze up to 3 weeks.) 

 Bake the rolls:

Bake until the rolls are bursting at the seams and golden brown, 18 to 20 minutes. (If frozen, bake 25 minutes at 325 degrees F, then 10 minutes at 375 degrees F.) Remove from the oven and brush with softened butter. Sprinkle with salt and serve immediately. 

Spiced Tea Mix to warm your sole.

Spiced Tea Mix

Photo by: Taste of Home

 

42.2 oz     Orange Breakfast Drink Mix (i.e. Tang)

1 c  Sugar

5 oz (10 Tbsp)   *Sweetened Lemonade Drink Mix

3 oz  Unsweetened Instant Tea

2 ¼ c  Red-Hot Candies

2 tsp each:  Ground Allspice, Cinnamon, Ground Cloves & Ground Nutmeg

1.     Combine all ingredients.  Store in an air tight container in a cool dry place for up to 6 months.

2.     To Prepare Tea:  Dissolve 4 tsp mix in 1 cup boiling water, stir well.

Yield:  10 cups mix /  120 servings

*I had a big container of Country Time Lemonade so I just measured out 10 Tbsp. of that.

Mmmm.... Cheesy Gravy Fries!

This recipe is originally from Big Daddy's House on the Food Network.  We really liked them but I am going to try a different recipe next time... one that would suit our tastebuds better.  I've posted an alternative below the original recipe... one I'm going to try.  

So here it is!

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Picture from Heythattastesgood.com

Big Daddy's Cheesy Gravy Fries

Recipe courtesy Aaron McCargo Jr.

Prep Time:  20 min   *   Cook Time:  25 min   *   Level:  Easy   *   Serves 4

• Canola oil, for frying
• 2 pounds russet potatoes, cleaned
• Kosher salt and freshly ground black pepper
• 4 tablespoons butter, divided
• 2 tablespoons all-purpose flour
• 1 tablespoon minced garlic
• 1/4 cup Marsala wine
• 1 1/2 cups beef stock
• 2 tablespoons water
• 1 tablespoon cornstarch
• 1 cup grated smoked Gouda cheese
• Freshly chopped chives, for garnish

     Preheat the oven to broil. In a deep-fryer or heavy-bottomed pot, heat enough canola oil to come halfway up the sides of the pot, to 375 degrees F.

     Slice the potatoes into 1/4-inch thick french fries. Fry in batches until golden brown and crispy; about 5 minutes. Drain on paper towel lined sheet tray and put them in a large baking dish. Season with salt and pepper, to taste.

     Melt 2 tablespoons of the butter in a medium-sized saucepan over medium-high heat. Stir in the flour and the garlic. Add the wine and beef stock and bring to a simmer.

     In a small bowl, combine the water and cornstarch. Slowly whisk the mixture into the stock and cook until thickened, roughly 2 to 3 minutes. Add salt and pepper, to taste. Remove the pan from heat, and stir in the remaining 2 tablespoons butter.

      Ladle the gravy over the fries and sprinkle with the cheese. Put the fries in the oven and bake until the cheese is melted and bubbling. Remove the fries from oven, sprinkle with chopped chives and serve. 

 My thoughts about this dish:  

• Next time I will probably use a brown gravy mix instead of making the gravy in this recipe.  The gravy was ok... but to me it wasn't good enough for the extra work it created.
• I will also experiment with different cheeses I like instead of using the Gouda... especially the smoked Gouda which I thought gave too much of an overwhelming smoked flavor.  I think I'll try Colby Jack or Monteray Jack next time.
• Overall I thought that this recipe was an excellent concept & one definitely worth altering to my family's taste.

 

Alternative: 

Gravy Cheese Fries

• 8 medium baking potatoes
• Vegetable oil
• Kosher salt
• 2 cups grated packed cheddar cheese
• Gravy, recipe follows

Cut potatoes into 1/4 by 1/4-inch matchstick pieces and soak in cold water, overnight. Dry thoroughly before frying. In a deep-sided skillet or deep fryer, heat oil to 350 degrees F. There should be enough oil to cover potatoes completely. Fry potatoes in oil for about 4 minutes, or until golden brown. Remove fries from oil using strainer or tongs and let fries drain on paper towels. Sprinkle with salt.

Preheat the oven to 375 degrees F.
Place the fries on a cookie sheet and top them with the cheese. Place in the oven for 5 to 7 minutes, or until the cheese has melted to your liking. Remove from oven, top with gravy and serve.

Gravy:
1 cup unsalted butter
1 cup all-purpose flour
4 (10 3/4 oz) cans beef broth
1 tsp. black pepper

In a medium saucepan, melt butter and add flour to make a roux. While whisking often, cook the roux on medium-low heat until it is medium-deep brown in color. Whisk in beef broth slowly until it is all incorporated. Continue to cook, whisking often until gravy has thickened. Add black pepper. If you need to thin the gravy, whisk in additional beef stock or water.

Lovin' the Garlic Lemon Pasta with Roasted Shrimp

So it's been a while since I posted... but that doesn't mean I haven't cooked. lol  I just haven't taken the time to take the pics &/or post it.  Wanted to share this recipe with you though right away!

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Photo is from Foodnetwork.com

Garlic Lemon Pasta with Roasted Shrimp

2 pounds (17 to 21 count) fresh shrimp or frozen cooked shrimp, peeled and deveined 

 Good olive oil

Kosher salt and freshly ground black pepper

1 pound angel hair pasta

8 tablespoons (1 stick) unsalted butter 

2 cloves mined garlic (or per taste)

Zest and juice of 1 lemon (may add more if desired)

For fresh shrimp, preheat the oven to 400 degrees F. Place the shrimp in a bowl with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/2 teaspoon pepper. Toss well, spread them in one layer and roast for 6 to 8 minutes, just until they're pink and cooked through.  If using frozen shrimp you need to thaw your shrimp thoroughly per the directions on the bag.  If you prefer to use the smaller size of cooked shrimp that's ok too.

Drizzle some olive oil in a large pot of boiling salted water, add the angel hair and cook until done, about 3 minutes. 

Meanwhile, melt the butter in a large saucepan or skillet.  When butter is melted add the minced garlic, the lemon zest, lemon juice, 2 teaspoons salt and 1 teaspoon pepper.

Drain the pasta and then quickly toss the angel hair with the melted butter mixture.  Add the shrimp and serve hot. 

**You can adjust the amout of butter, garlic, lemon, etc.  If you cut the butter in 1/2 you can add 1/4 cup of olive oil.

Don't Eat & Drive Killer Cheeseburgers!

Mmmm... don't forget to wear a bid when eating this one!  Brian & I had cheese & toppings raining all over us. lol

After seeing a couple episodes of Diners, Drive-ins & Dives where the chefs used grilled cheese sandwiches as the buns for their burgers... I decided I just had to try this... and I'm glad I did!  Wow they were good!  We love cheese in this house... so I always put a good hunk of cheese in our grilled cheese... if you don't want molten goodness dripping all over you... go for less cheese. lol

Before I forget, I want to give credit to the Food Network stars, Bobby Flay & Guy Fieri, for helping me improve my burgers.  Because of them I learned very helpful techniques & tips that I have implemented in this recipe.

I want to apologize up front for the less than stellar pics... I didn't have the flash on & I was very busy cooking... so they are what they are. lol

Here it is!

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Don't Eat & Drive Killer Cheeseburgers

2 lbs. Ground Beef 

Kosher Salt

Black Pepper

1 lb. Bacon

Cheese, sliced (your choice, I used Colby)

1 pkg. fresh or 1 lg. can Mushrooms, sliced

1 med. to lg. Onion

2 + Tbsp. Butter

Texas Toast Bread

Toppings (your choice):  Lettuce, Tomato, Pickles, Avocado, Ketchup, Mustard, etc.  Whatever you like on your burgers!

Put the bacon in a large pan & begin frying.
 

While bacon is frying, slice onion & mushrooms (if not sliced).  Melt butter in pan & add the sliced onion & mushrooms.  I cheated & used the canned mushrooms, so I made sure my onion was at least halfway cooked before I added them.  I started out with a couple tablespoons of butter but watched it closely to see if I needed to add any more.  Saute over medium heat until done, then keep warm until ready to place on your burger.
 

Ready your other toppings.  Slice your tomatoes, avocados, etc.
 

Once the bacon is done, remove it to a plate covered with paper towels to absorb the excess grease.

 Shape your burgers, making them as big as you desire.  I made 1/2 lb. burgers.  Remember to NOT OVERWORK your burger meat.  When you work it too much the meat becomes more compact & your burgers will be tougher.  Next, press slightly down in the center of your patty.  Burgers always seem to rise up in the center, so this step will help solve that problem.  Lastly, sprinkle your salt (I like kosher) & pepper on one side of your patty before it ever reaches the pan.  This will be elaborated on in the next step.
 

Here you have a decision to make.  You can either cook your burgers in the bacon grease, or you can use a couple tablespoons of vegetable oil in a clean pan.  Either way, heat the grease up before you put your burgers in the pan.  On my stove it's at about a 6 to 6 1/2 on the dial.  The purpose of having the grease nice & hot is that when you add your patties to it, salt & pepper side down, the hot grease will seal in the salt & pepper & wonderful hamburger juices.  Now you can salt & pepper the top of your burgers that are face up in the pan.  I always use a "splatter screen" when cooking anything on the stove that has grease... makes the clean-up easier.  

While your burgers are cooking, slice your cheese if not already done.  Heat your griddle & prepare your cheese sandwiches to be grilled.  At this stage I've seen (on tv) where you can add jalapeno peppers, green chiles, the bacon, ham, etc.  Butter the outsides of your bread & place on the griddle.  The burgers I saw on tv where between two grilled cheese sandwiches, but I thought that might be way too much for us to eat.  I made one grilled cheese & then just grilled a single slice of bread for the top or bottom of the burger.  Using Texas Toast adds a wonderful crunchy on the outside & soft on the inside to your sandwich.  You can use regular bread if you want.

Flip your patties over halfway through the cooking time.  IF you want extra cheesy burgers, you can add sliced cheese onto the patties here.  Usually, when using regular buns, I place the cheese on (if using) & then set the buns on top.  I take a sheet of aluminum foil & place loosely over the pan.  This helps steam the buns & make the cheese melt faster.  I don't  have a lid for my pan... but if you do that will work just fine.  Any way you do it... try to have your grilled cheese sandwich & burgers done at about the same time.

 I realize this pic looks gross. The camera could not capture the yumminess that was floating up from the hot pan!

Construction:  

Place either the grilled cheese or single slice of grilled bread onto a plate.

Lay on cooked bacon.

 

Spoon on grilled onion & mushrooms.

Add burger.

Add desired toppings.

Top with either the grilled cheese or grilled bread, whichever you didn't put on the bottom.

When I made these I also made a couple of regular burgers, using buns instead of the grilled cheese sandwiches.  Here are a couple pics of those yummy burgers.

PS:  I don't add any ketchup or mustard to my burgers, usually no lettuce or tomato either.  I like the flavor of the burger itself & don't want to cloud it up. lol  I do like avocado though... so I usually add that!

*Good, fresh beef always makes your burgers taste good... but if you are on a budget... or just don't want to spend the extra money on quality beef... you can use what I used - plain 80/20 ground beef from the grocery store.