tag:blogger.com,1999:blog-56171022376967272102024-02-21T09:32:09.413-05:00Misplaced Texan...In VirginiaPlease take a moment to look around. You will see links to the other important areas below, on the left. Just click on each year/month. Also, please use the tabs, located under this text, to navigate my site.Shannon D. Gregoryhttp://www.blogger.com/profile/11757349419037030022noreply@blogger.comBlogger49125tag:blogger.com,1999:blog-5617102237696727210.post-55614285578788706352013-08-30T23:53:00.000-04:002013-08-31T10:33:16.853-04:00Perfectamente Hard-Boiled Eggs<br />
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"Egg-cellent" fool-proof hard-boiled eggs every time!<br />
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Sorry...I had to use the "egg-cellent" insinuation. Forgive me.<br />
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Okay, so how many of you have been trying to perfect the hard-boiled method when it comes to eggs? I know people are eating a lot of 'em, 'cause I swear I gagged almost every morning, working in a large mortgage office recently. I think those things should be enjoyed in the comfort of your own home instead of bringing them into the office for us all to smell your sulphur scent for hours, but obviously that's just me. Those who know me know that I am etiquette's biggest critic. Or should that be 'egg-tiquette?' OK, OK, Sorry. Had to.<br />
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Let's get boiling! Fill your pot with COLD water and add your eggs. This allows your eggs to all come up to temp consistently. Put your burner on high and let the water come to a boil. I don't cover my pot at this stage. You want to use a pot that has plenty of room for the amount of eggs you are cooking. I used a regular sized pot for the 3 eggs I prepared for two egg salad sandwiches. If you are doing, let's say, deviled eggs and are preparing lots of them, use your big pasta pot. If you over-crowd your pot, when the water comes to a boil, your eggs will knock against each other, breaking the shells and you will end up with whites all poached in your water.<br />
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Once your water comes to a good boil, cover your pot and remove from the heat. Let the eggs sit for 10 minutes, covered. After 10 minutes, use a spoon to keep your eggs in your pot and drain the hot water. Then, add COLD water to the pot, drain again and repeat with cold water, but this time, let the eggs sit in the cold water for 10 minutes. I do two rounds of cold water because the first round of cold water gets pretty lukewarm due to the pot being extremely hot.<br />
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After a 10 minute rest in the cold water, just take the eggs out of the water, but don't drain yet. Crack an egg on all sides gently on the counter.<br />
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Then, you're going to roll the egg across the counter under the palm of your hand.<br />
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Drop it back into the pot of cold water and work on the next egg the same way until all eggs have been cracked, rolled and placed back in the water.<br />
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I place them back in the water after the rolling stage because I have found that the water gets up under the cracked shell and loosens it a little for peeling.<br />
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Okay, now you can start peeling and the shell should just come off in strips. Make sure that the first "pick" of the shell gets up under that thin, clear film that lies between the shell and the flesh.<br />
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You should get flawless, peeled eggs, with no gashes in the whites!<br />
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And check out the inner beauty on these things! Gorgeous!<br />
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Precisely cooked hard-boiled eggs that are peeled to perfection!<br />
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(I have found that peeling lukewarm eggs is far easier than peeling cold eggs. Make sure you peel after the 10 minute rest in the cold water, then store in an airtight container in your fridge. Don't try to peel eggs after being in your fridge. You'll get dents and gashes.)<br />
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<div class="blogger-post-footer">Click on "Comments" to leave your opinion/comment! Anonymous Available, but discouraged. No Cowards! </div>Shannon D. Gregoryhttp://www.blogger.com/profile/11757349419037030022noreply@blogger.com0tag:blogger.com,1999:blog-5617102237696727210.post-70869928975724297342013-07-06T03:16:00.000-04:002013-07-09T02:32:38.789-04:00Foodie-Social Plug: Enjoy this great potluck recipe to take to your Little League End of Year Party<div id="fb-root">
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Yes, you heard me: "FOODIE-SOCIAL PLUG." So, like the topic line says, please enjoy this recipe at your next little league celebration party, or just bring to your summer potluck. But...not before I give my comments on what has "gone down" in The Gregory house over the last couple of weeks!!! Uh oh!<br />
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I mentioned Little League. Yes, ahhh, the typical coach vs. parents blog post/Facebook post. It's about that time, huh? I mean, Autumn is 10 now and a rising 5th grader. I think it's about that time where we all start to get frustrated with what happens, on and off the clay dirt. It does not matter if we are on the coach side, the parent side or somewhere in between (like me), we all hit this point of "WTF"-bliss around this point in your child's short "career," thus far. This posts talks about Mechanicsville Little League. After their unfair treatment of my child and my household, I will name drop. Sure thing. <br />
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So, let me back up and say that last year, as Autumn was a rising 4th grader and competing against rising 5th and 6th graders, she probably should not have made the post-season All-star team (although, she could have easily!). No problem. We took it as learning experience of what we needed to work on for the next season and we put out a plan. I told her, "It's okay, hon. Next year, we'll work that much harder and you'll be a rising 5th grader going up against the rising 6th graders and have rising 4th graders under you! You'll be in the middle of the pack by age, but we'll get ya to the top of the pack on talent!" We set out with that plan, and we stuck to it and we <i>worked</i>. Did we ever work hard. Pitching lessons, the indoor astroturf mat, the balls, the spin right spinner, the strike-zone-net for outside, the countless trips to the little league to practice what we learned at her last lesson, the drills, the workouts, the showing up to games an hour before the team to JUST warm up the pitching (before even warming up with the team), the blood, sweat and tears. Oh, and maybe a couple of black eyes for Mama before she learned that it would probably be best to go ahead and dress out in full catcher gear. Ugh...I look retarded. I am a single mom. I think I am the only mom I see show up to the pitching coach's warehouse where she teaches. It's always Dads in there (yes, in full catcher's regalia), but still, I am like this Mom that is always there, is always at every game and practice, is there as the Team Parent, is there to volunteer my time as needed, all for the love of the game, but most of all, the love of my daughter and teaching her to be all that she can be. We all know that the odds of the kids losing their heads in high school is closely attributed to parents' involvements in their lives, the openness of communication and yeah...sports! Kids involved in sports make that lovely statistic of pregnancy, drop outs, obesity, low grades, etc go DOWN! I try to help my child achieve her intelligence with hard work at her grades, achieve sincerity and love for others by showing her how to love & accept others, and how to honestly care for others, and then to show her the value of working on the field pays off when she is off the field, as well as the value and importance of being a part of a TEAM. Because we all have to be a part of a team at a ton of things in life that the sport concept of sportsmanship carries over into, such as employment, social circles, family, volunteerism and many more. It's my job. My job as a parent and then I have to double up because I don't want those nasty single mom statistics to get her and cancel out my teachings in other areas. Maybe I have to over-teach to make sure I over-compensate for the single mom statistics? I don't know! All I can do is my best. So far, I've been told it is working or I would probably doubt myself every day. All I can do is give it my 110% effort as I teach <i>her </i>to give 110% to alllllll she does. Live by example, right? Right! So, my 110% is someone else's 40%? 50%? 60%? If they are in a two-parent home, at most it is someone else's 55%. So, yes, I look a little over the top sometimes. Well, yes, I am. I am doing all I can and it alllllllll comes out of one body, one mouth, one brain and one person's actions.<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1tJ4dV0TzwCwdVq4_KsxYTWog8PCcG_CgfDc_qZiyYkyHFHmV-xfMjyo-k0EulEOA1qE8zTNi1qZguq76tVehu7fqJ6NxIVCBWXoBOMGfopC9uMZwYxra0Sh7fAbzAkq289Hcotk2L6U/s1600/977184_10152871773200632_11607903_o.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="638" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1tJ4dV0TzwCwdVq4_KsxYTWog8PCcG_CgfDc_qZiyYkyHFHmV-xfMjyo-k0EulEOA1qE8zTNi1qZguq76tVehu7fqJ6NxIVCBWXoBOMGfopC9uMZwYxra0Sh7fAbzAkq289Hcotk2L6U/s640/977184_10152871773200632_11607903_o.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Autumn Rose, 10 years old, warm ups before a game. Mechanicsville, VA Little League (little name drop there - who cares)</td></tr>
</tbody></table>
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Stay with me...the drama is coming. I just need to get out the philosophy first. ; )<br />
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So, I go back to that "fight" in me. How much I have to fight for my daughter. How much I have to be at all the school parties, functions, award assemblies, practices, games, sidelines (on and off the field sidelines -- there is such a thing), the nightmares, the kids who do her wrong, the parents who do her wrong (sometimes even her own Dad!). I make sure I am there at all these things because I never want my child to look back and wonder. We all have sat there and wondered, "I wonder if my mom, if my dad, if that kid sitting next to me at lunch in middle school, if my fellow employee, if my coach, if my teacher, if that darn stranger...whomever it was in your life...I wonder if they had just fought for me at that moment." Whoa! Right? Don't we all look back and say if that one person had maybe fought for me at that one moment, I wonder if I would have turned out differently. Or maybe it was just a situation? But we all wonder if someone had stood up and taken that stand, if that situation, or even life, would have turned out differently. Well, Autumn will never have to wonder that from her mother. I don't ever want her to look back and think "<i>if her mother had only fought</i>."<br />
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So, here is the drama. : / I kind of fought. Not physically, but I might have gone a little overboard when all of Autumn's hard work was not recognized, as it should have been this year, and she was on the bubble of making the All-Star team and then was chosen over. UGH. Are you frickin' kiddin' me??? You are sitting there and telling me she is not in the top 12 of her whole division? Of FIVE TEAMS? I call B.S.!!!!!!!!!!!! She was the starting pitcher of our team, a perfect first baseman, and a middle of the road batter this year (some of that was my fault as we seemed to focus more on practicing pitching than batting when I should have balanced it out a little more, but she could still bat!!!! I just can't call her batting "perfect"). So, where did she go wrong here??? No where. It's frickin' Little League Politics. Yes, believe it. We all know of the politics and now that she is approaching that age of parents knowing the strong players vs. the ones who are just "there", I saw the politics this year and they clipped my bumper. We were there and I kind of went a little loopy there for a bit. I <u>know</u> I am not wrong here (like I said, show me where she is not in the top 12, bull crap), but I <i>was</i> wrong in execution. I let my emotions get the best of me and I let everyone know it. Should I have let everyone know it? Probably not. But, I was angry and I was <i>fighting...fighting for Autumn</i>. I offended more than one person, but yet, I was offended too, damnit! I had her third coach call me and maybe he agreed with me a bit, but he said, "You're going to ruin it for Autumn." See? That's the politics showing right there!!!!!!! I am going to ruin it for Autumn????? What the!?! Well, maybe he is right a bit, but isn't this proof of my fight??? Why can't I stand up for my daughter over something that was WRONG??? Why can't I fight without worrying about if it was going to "ruin it for her?" This is my point. Her talent speaks, so I don't worry too much about "messing it up" for her, but then politics won over her talent when All-Stars were chosen this year! So, we have an issue here! And this is my frustration. Plus, they TOTALLY just showed her that everythingggggggg I told her did not happen. Why work hard when there is no payoff? Why even try to be the best when the best are not chosen for All-Stars? I got an email back from the Director : / explaining how All-Stars are picked. I know how All-Stars are chosen, thanks. Duh. But, if you dare tell me that board members and/or managers kids are not weighted when it comes to who writes which girls names down, then that's B.S. You can hide behind the logistics all you want, but when it comes to a coach trying to decide between two girls, one being a board member's child and one being a better ball player, but when there's that last spot left, who do you think they will write down???? That isn't shown "out loud" at the table. <i><span style="color: yellow;">And if you dare tell me the manager and first coach don't "choose" according to their travel team or "favorite players" of theirs, I tell you that you lie. I see it on the roster this year. I am not dumb and I know the talent of ALL the girls in the division, because I observe. And how selfish of those parents and coaches to have the gall to accept their child or other children who had no right being on that team over the kids who did. That is the most selfish thing they can do for themselves and their child. Teach your child that if you do not make the team, then you try that much harder next year, just like I had to do with Autumn. How dare you offend my child and me over your holier-than-thou attitude towards allowing less talented kids on that team or even girls who didn't even play in our division. YOU should be ashamed of your own self-righteousness and ashamed about teaching your kid that they will make the team, even being sub-par to other girls. How dare you. You made and continue to make me ill by even teaching your child that is okay. YOU are the 30% that my 110% is against.</span></i> Oh, so then we'll bring up the attitude and sportsmanship aspect of each player. Hmmm, yeah, my kid probably has that one, too. Didn't see her throwing stuff around the dugout or crying when she didn't get to pitch, right, Coach? That's because Autumn realizes she has to earn her spot in the circle. If she has an off day, the worst that can happen is she goes to 1st base??? But, never disrespect and never act out on the field, especially like that other child she told me about who was doing just that. So, hide behind the politics and the rules. I don't care. I did care. I cared a lot, but you just took all my care and threw it out that darn concession stand's window!!!<br />
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This is also why older participation goes way down after middle school ball starts. The kids go and focus their talent on school teams and travel teams. There are just a few 10U teams in Richmond, VA, so we are just now starting to be able to venture out of the Little League World, and by golly, I was in the express lane to find a travel team when all this went down a couple weeks ago. I should have known when a board member and prominent coach literally sold his house, packed up his family, and moved his whole life just to get out of the boundary-strict restrictions a couple years back. Yeah, sold his damn house!!!! I have realized I was not wrong in my observations, although wrong in my execution, but we will take my daughter's talent, my money, our passion and volunteerism and go give it to where it should be...the travel team world. Then, I guess we'll just "show up" for rec ball just like most e.v.e.r.y.o.n.e. else does.<br />
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Do you think I really want to be a team parent any more than you want to hear me bitch about post-season? No. I don't "enjoy" chasing after 10-12 girl's parents for uniform and trophy money. I don't enjoy hearing all the parents bitch all the time. I don't enjoy having to BEG people to do their part and volunteer for our concession stand duty or our bingo night duty. I don't enjoy having to be the attendance referee because the coach is so far removed from the parents. I don't enjoy getting constant texts asking questions that I already answered three times in those three emails I already sent out on that subject. I don't enjoy that four days after back surgery (resulting from an October 2011 motor vehicle accident), going out to the field to hand out uniforms only to have parents fight with me over the size of jersey they ordered when they signed the child up because I was NOT given a form of which size goes to which girl. I did all that on my way to the E.R. and later found out it's pneumonia that is killing those two back incisions I got 4 days ago. No, I don't enjoy all of that, but when ya commit, ya give that 110%, right??? Right. So if my 110% is stopping by practice for an hour on the way to the E.R. when I can barely stand because of that vertebrae they just removed 4 days prior, then so be it. I committed and I will do my job. You will never be able to throw that "Well, if you don't like the coaching, then fill out that form and get out there." Nope, not me. I give more than my time and so does Autumn, hence the on and off the field sidelines I referred to earlier. I spend a lot of time off the field, as well as on the field, helping the team and the Little League, just like the coaches do. Maybe if I had just disconnected myself like 75% of the other parents do, then I would not get so passionate. Sometimes the Team Parent job is more stressful and is way less glorious than the ol' Coach's job. Let me tell ya! But, Autumn will never have to wonder "If my mom had only fought for me...." Nope, not me!<br />
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Ahhhh. Whew. So, with this all said, I know people will stand up for the coach side. I know people will stand up for the parent side and I know some people will stand up for the kids. I guess I see all sides, as I have said. I have tried to apologize for my actions, although it did come with a "but" since I do not apologize for taking up for my child. I guess I had to just finally come to terms with the fact that I will always take her side. That I will always stand up for her. That I will always be HER biggest fan. That I will always love her and will always be there. If that means showing my ass at some times, then I guess that is why God gave me so much back there. Plenty of acreage to show in this beautiful, oh-so-lovely unfair world. Here we go, my dear daughter, here is the real world!<br />
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So, are you hungry yet? About to head out to that end of the year Little League picnic? No? Pool party, then? Okay, good. I have a recipe that is a crowd-pleaser to take with you!!! Just be forewarned, you don't want to leave this out in the heat and/or sun for too long. So, if you have no shelter or fridge, maybe you should wait for another get-together to make this one, like the Church Fellowship potluck! My friends, The Alversons, had a version of this at one of our get-togethers and I took the idea home and made my own version/recipe. Thanks for listening to my social issue with the Little League. Such a pain in my butt, I tell ya. So, now I offer food. :)<br />
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<i><b><span style="background-color: cyan; color: #a64d79; font-size: x-large;">Update: Now that I have seen the full roster, can I just say I love being RIGHT? Politics all over that one, friends. B.S. B.S. B.S.!!! Such bull crap. </span></b></i><br />
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Play Ball!!!!<br />
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<span style="font-size: x-large;">Green and Chick Pea Salad (Served Chilled)</span><br />
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Okay, this one is a no-brainer! You cannot mess this up. PLEASE, feel free to leave out anything or use substitutions! If you do not like dill, try chives! If you do not like spicy, leave the red pepper out or for that extra punch, add double! Try adding diced hard-boiled eggs on top. Add diced jalapeno instead of crushed red pepper. This is a very versatile and forgiving dish.<br />
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Recipe Card:<br />
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8 oz. green chive cream cheese (room temperature)<br />
1/4 c. mayo<br />
1/4 c. sour cream<br />
1/2 tsp. dried dill (double if fresh)<br />
1/2 tsp. salt<br />
1/2 tsp. garlic powder<br />
1/4 tsp. black pepper<br />
1/4 tsp. crushed red pepper<br />
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12 oz. bag of frozen peas, defrosted and as dry as you can get<br />
15.5 oz. can of Chick Peas (sometimes called Garbanzo Beans), drained and rinsed and then dried as best as you can<br />
4-5 oz. of shredded lettuce (I buy the iceberg already shredded - it is drier and just easier)<br />
Shredded Cheddar to cover<br />
1 lb. of cooked bacon, traditional cut, diced into pieces<br />
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So, you do want to make sure your ingredients are not "wet." This will need to be refrigerated for a bit and I have made the mistake of using wet lettuce or "not-all-the-way-defrosted" peas and the water just settles. Settles to the bottom and it's not pretty!!! Tastes okay, but is not pretty. Just take my mistakes as advice!! :)<br />
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Okay, line your dish with your green peas.<br />
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Then, add about half of your chick peas. If you want to use the whole can, so be it. Like I said, do what you like here. I just find half the can (plus a few lol) works for my taste buds. If you want, save your chick peas for your lunch salad later this week.<br />
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In a separate bowl, add your cream cheese, mayo, sour cream, salt, dill, garlic powder, and black & red peppers. I use a hand mixer to mix this...just to make sure the cream cheese isn't lumpy. If you have the cream cheese at room temp AND use a hand mixer, it all comes out perfect! Dollop the mixture on top of the peas.<br />
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Use the back of a soup spoon to spread the mixture out. You will probably disturb some of the peas in this process...don't worry. Just continue to use the back of your spoon, as level as you can, and continue to make sure the mixture is spread evenly on top. Don't "mix" it with the peas, just layer it on top as best as you can.<br />
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Add the shredded lettuce to the top of the sour cream mixture.<br />
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Then, add the shredded cheddar and cover the dish and refrigerate for at least an hour, preferably 6 hours - overnight.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvCUIdDUBRieyTMQu7ZLAQd0oAmpZkwNj9tpk1V1yp2NWdTqvKCk526Tj8YR7KlGtxmq3MVKTV884TVFr9-vcfLt6QzhBEN9LkaiBJHxPeUExBOtfCTAYQBBzxvXnP55Y31BYdQ9rQSLo/s1600/1-Pea+Salad+VI.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="347" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvCUIdDUBRieyTMQu7ZLAQd0oAmpZkwNj9tpk1V1yp2NWdTqvKCk526Tj8YR7KlGtxmq3MVKTV884TVFr9-vcfLt6QzhBEN9LkaiBJHxPeUExBOtfCTAYQBBzxvXnP55Y31BYdQ9rQSLo/s400/1-Pea+Salad+VI.jpg" width="400" /></a></div>
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Then, top with your bacon pieces right before serving. (Try not to refrigerate your bacon with the dish. It will turn your bacon more rubbery than crunchy! Remember, your iceberg and bacon are your "crunch" with this dish. Keep it crunchy!)<br />
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<br /><div class="blogger-post-footer">Click on "Comments" to leave your opinion/comment! Anonymous Available, but discouraged. No Cowards! </div>Shannon D. Gregoryhttp://www.blogger.com/profile/11757349419037030022noreply@blogger.com0tag:blogger.com,1999:blog-5617102237696727210.post-37609747965430689332012-05-21T22:48:00.002-04:002013-07-08T01:32:25.781-04:00Food Cart Derby -- Richmond, VA<div class="separator" style="clear: both; text-align: center;">
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So, Sunday, May 20, 2012 was Richmond, Virginia's first Food Cart/Truck Derby at the 17th Street Farmer's Market in Shockoe Bottom. I got there about 3:30 p.m. A lot of things had already shut down. Boka Truck had a line probably 30 deep and seemed to be doing well. The beer was definitely plentiful. I had no problem getting a beer ticket (or two) and then proceeding to the beer lines. Some of the beer vendors had shut down, as well, although this event was supposed to go until 6 p.m.! Richmond needs some more food trucks. Are you ready to run one? We need you! Here are some pictures from my time there. Hopefully we will have more food there next year. There were more non-food vendors at 3 p.m. than food vendors. It would have been better in another location and with a horseshoe formation.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinTVqwDRpuOGlCN5V53eDAKY7QwvCQ0Fcd3Jg1WFyQKJxMU3ultXtyqrLUrxCPqpyS4KMi0yDqGDeYnzM_KLHlmcBeuz8rtfkWMiBzv12D7oBLqMIyZaoKvCUq6iEiTCedkKX6BJKabnc/s1600/DSC_0002.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinTVqwDRpuOGlCN5V53eDAKY7QwvCQ0Fcd3Jg1WFyQKJxMU3ultXtyqrLUrxCPqpyS4KMi0yDqGDeYnzM_KLHlmcBeuz8rtfkWMiBzv12D7oBLqMIyZaoKvCUq6iEiTCedkKX6BJKabnc/s640/DSC_0002.JPG" width="540" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My Autumn Rose!</td></tr>
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<div class="fb-comments" data-colorscheme="dark" data-href="http://misplacedtexaninva.blogspot.com/2012/05/food-cart-derby-richmond-va.html" data-num-posts="4" data-width="470">
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<div class="blogger-post-footer">Click on "Comments" to leave your opinion/comment! Anonymous Available, but discouraged. No Cowards! </div>Shannon D. Gregoryhttp://www.blogger.com/profile/11757349419037030022noreply@blogger.com0tag:blogger.com,1999:blog-5617102237696727210.post-38628308647803042582012-05-17T11:44:00.007-04:002012-05-17T12:10:01.658-04:00Family Friendly Steak Night -- Summer Grillin'<div class="fb-like" data-colorscheme="dark" data-href="http://misplacedtexaninva.blogspot.com/2012/05/family-friendly-steak-night-summer.html" data-send="true" data-show-faces="true" data-width="450"></div><br />
Okay, so I know we all have those cravings for a great steak. There are a lot to choose from now-a-days. When you have a family, like I do, steaks can get expensive when you are feeding 4...or even more! Having that Memorial Day cookout this year? Want to show off a little without breaking the bank? Listen up...<br />
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Try a Flat Iron Steak. They are similar to a flank steak. It is off the shoulder of the cow. This is fairly new to the steak choice selections, so you may have just started to hear about it. If you do this right, you can be a star...with money left for the beer.<br />
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I find the flat iron at Kroger, near the flank steak, but this is usually in a pre-portioned package. So, know what you are looking for. I don't find it (at least at Kroger) a top a styrofoam with plastic wrap like most of the steaks you find. Usually one steak can feed a family of four for about $12. If you have more than four, or all adults, you may want to go with two cuts. Marinate, marinate, marinate! Over night for the most flavor or pop it in a zipper baggie in the morning at least. There are a ton of pre-made marinades out there or you can make your own. The garlic and herb varieties work or any of the "steakhouse" marinades. Grill for about 8-10 minutes on the first side, then about 6 minutes on the second side for medium-rare on fairly high heat. I do mine on high, but all grills are different. Take the cut off the grill and let it rest for about 10 minutes. DO NOT cut into this right away. The juices will run all over the place and you will end up with dry meat. Dry does not work with this cut of beef. Then, you MUST cut it thinly and across the grain. Usually the grain runs lengthwise on these, so you are going to cut across it, making short slices of steak for your guests. I have also used this cut for steak tacos. Perfect!<br />
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If you want to go the extra mile, try out a <a href="http://misplacedtexaninva.blogspot.com/2012/01/compound-butters.html" target="_blank">Compound Butter</a> and really dazzle! Have fun this summer!<br />
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<div class="fb-comments" data-colorscheme="dark" data-href="http://misplacedtexaninva.blogspot.com/2012/05/family-friendly-steak-night-summer.html" data-num-posts="4" data-width="470"></div><div class="blogger-post-footer">Click on "Comments" to leave your opinion/comment! Anonymous Available, but discouraged. No Cowards! </div>Shannon D. Gregoryhttp://www.blogger.com/profile/11757349419037030022noreply@blogger.com0tag:blogger.com,1999:blog-5617102237696727210.post-22907836693967908362012-05-04T13:33:00.004-04:002012-05-04T13:58:33.796-04:00Slicing/Cubing/Dicing Bacon Tip<div class="fb-like" data-colorscheme="dark" data-href="http://misplacedtexaninva.blogspot.com/2012/05/slicingcubingdicing-bacon-tip.html" data-send="true" data-show-faces="true" data-width="450">
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<span style="font-family: inherit;">So, you need bacon bits for a salad or you need to slice bacon for a stew recipe. Bacon is a pain to dice up into "lardons." According to <a href="http://www.wisegeek.com/what-is-lardon.htm" target="_blank">WiseGeek</a>, lardons are defined as,</span> "a cube of meat which is usually high in fat and used to add flavor to many dishes. Generally, bacon is used to make lardons, but general pork lardons are also common. When cooked, a lardon will reduce in size as a result of the fat melting out of it." <br />
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<span style="font-family: inherit;">This may sound elementary to some, but for those people out there who struggle with bacon, this could be a lifesaver. And, if I can help anyone get bacon in their recipes faster, I am all over it! Here's a couple tips that I use all the time...</span><br />
<span style="font-family: inherit;"><br /></span><br />
<span style="font-family: inherit;">First, put your bacon slices in the freezer for at least 30 minutes before you are ready to slice. This will harden the fat a bit and allow your knife to go right through it. (Shown in picture above. Adding bacon with a good chill on it is just fine.)</span><br />
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<span style="font-family: inherit;">Secondly, you can always use your sharp kitchen scissors. Do not use dull scissors or the one your kid does their cut and paste homework with. Use your professional ones in your butcher block. My family knows that my kitchen scissors are OFF LIMITS, and then I only use them for food. Make sure you wash with soap and hot water after they touch any type of raw meat. </span><br />
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<span style="font-family: inherit;">I was writing a menu list for a large dinner I am making this weekend and making bacon bits is part of my mise en place, so I thought I would go ahead and share with you. I usually just do the freezer-then-knife method for slicing bacon, but the scissor method comes in handy if you forget to put in the freezer or need to get bacon in the pan fast!</span>
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</div><div class="blogger-post-footer">Click on "Comments" to leave your opinion/comment! Anonymous Available, but discouraged. No Cowards! </div>Shannon D. Gregoryhttp://www.blogger.com/profile/11757349419037030022noreply@blogger.com0tag:blogger.com,1999:blog-5617102237696727210.post-29622325883219916792012-05-02T22:41:00.003-04:002012-05-02T22:57:22.087-04:00Banana Pudding w/ a Strawberry Shortcake Round Two<div class="fb-like" data-colorscheme="dark" data-href="http://misplacedtexaninva.blogspot.com/2012/05/banana-pudding-w-strawberry-shortcake.html" data-send="true" data-show-faces="true" data-width="450">
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Remember: I am not a baker. I am a cook. I do not have that measuring capability. But, I love to share my favorite sweet recipes that I have found with y'all!<br />
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Have you made this banana pudding yet? <a href="http://allrecipes.com/recipe/banana-pudding-iv/" target="_blank">Banana Pudding IV</a> Well, you should. I cannot stand fake banana flavors...like that instant banana pudding. Or those candy banana runts in the neon yellow banana shape. Oh, they taste nothing like a banana. So, I completely enjoy this version of banana pudding because it is sweetened condensed milk, cream cheese, instant vanilla pudding, and whipped cream topping. Oh, yes sir. The only "banana flavor" is just the, well, bananas! The pudding part tastes more like a pastry cream. I also substitute Pepperidge Farm's Chessmen Cookies for the vanilla wafers when it's a true splurge. It just gives it a richer, deeper flavor on the crust level(s). My daughter, Autumn Rose, composed this herself. I just sliced the bananas for her!<br />
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8 oz. package of cream cheese<br />
14 oz. can sweetened condensed milk<br />
5 oz. package of instant vanilla pudding mix<br />
3 cups cold milk<br />
1 teaspoon vanilla extract<br />
8 oz. container of whipped topping (thawed)<br />
4 sliced bananas<br />
Juice of 1/2 a lemon (to toss banana slices in before using. Stops them from turning brown!)<br />
1/2 package of vanilla wafers (or really shake them up with using <a href="http://www.pepperidgefarm.com/ProductDetail.aspx?catID=728&prdID=112082" target="_blank">Pepperidge Farm's Chessmen</a> cookies)<br />
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In a large bowl, beat cream cheese until fluffy. Beat in condensed milk, pudding mix, cold milk and vanilla until smooth. Fold in 1/2 of the whipped topping. Don't worry here. It will still be under-thickened. Once it sits in the fridge a bit, it will really thicken up. Go ahead and use it like it is.<br />
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Line the bottom of a 9x13 inch dish with vanilla wafers. Arrange sliced bananas evenly over wafers. Don't forget to toss your banana slices in lemon juice!<br />
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Spread with pudding mixture. Topped with remaining whipped topping and chill. (I do several layers in a smaller, deeper dish and then just have the last layer as the pudding and then top that with crushed cookies. I think my daughter was enjoying crushing these cookies here!)<br />
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So, I always have extra filling. I didn't want that goodness to go to waste, so I do a round two recipe with the filling in a strawberry shortcake. But, you can use this strawberry sauce for anything...or just by itself!<br />
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I cut the leftover filling with some heavy cream to thin it out a bit.<br />
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Take half of your strawberries (always best to use the under-ripened ones here) and slice them up. Toss with 3 tablespoons of white sugar and 2 tablespoons of balsamic vinegar. Yes, balsamic vinegar. Sometimes I just splash straight balsamic on my strawberries and top with fresh whipped cream. Love it! But, let's sweeten it up a tad here.<br />
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Bring mixture to a boil on the stove and let simmer until nice and thick (about 20 minutes). Remove from heat and let cool.<br />
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Slice some pound cake or angel food cake and top with your filling cream. Top with the cooled balsamic strawberries and then top off with sliced fresh strawberries. There ya go. Two desserts for the price of one! Get down and southern dirty, y'all!<br />
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<span style="color: red; font-size: x-large;"><b><u>NEW! Print this recipe! Click here for a printable version: <a href="https://docs.google.com/document/d/1sAwMcle3ifg4wDaSpogwL-cZ8JU3BO7IlcScvGOiVh0/edit" target="_blank">Banana Pudding and Strawberry Sauce</a></u></b></span><br />
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<div class="fb-comments" data-colorscheme="dark" data-href="http://misplacedtexaninva.blogspot.com/2012/05/banana-pudding-w-strawberry-shortcake.html" data-num-posts="4" data-width="470">
</div><div class="blogger-post-footer">Click on "Comments" to leave your opinion/comment! Anonymous Available, but discouraged. No Cowards! </div>Shannon D. Gregoryhttp://www.blogger.com/profile/11757349419037030022noreply@blogger.com0tag:blogger.com,1999:blog-5617102237696727210.post-91048166038357350092012-02-26T03:17:00.005-05:002012-02-26T03:43:45.364-05:00It's Kitchen Thyme!<div class="fb-like" data-colorscheme="dark" data-href="http://misplacedtexaninva.blogspot.com/2012/02/its-kitchen-thyme.html" data-send="true" data-show-faces="true" data-width="450"></div><br />
So, I had the great tour of <a href="http://www.kitchenthymerva.com/home.aspx" target="_blank">Kitchen Thyme</a> on February 14, 2012. This wonderful culinary concept came to fruition on February 10th this year. I had to get in there to see for myself. Sometimes "dream kitchens" are just that -- a dream. We work in restaurants all our life and see all the equipment, but rarely do we get to see this type of stuff for personal use. Yes, that's right! I said, "personal use!" Kitchen Thyme is available <a href="http://www.kitchenthymerva.com/book-thyme.aspx" target="_blank">for rent by the hour</a> (minimum of four hours). Melissa Krumbein has innovated the idea of a <a href="http://www.kitchenthymerva.com/dream-kitchen.aspx" target="_blank">Dream Kitchen</a> and a <a href="http://www.kitchenthymerva.com/pro-kitchen.aspx" target="_blank">Commercial Kitchen</a>, all under one roof. Food trucks now have the kitchen required by law at their fingertips. Caterers can now mass-produce their creations in several ovens, at one time. As a home cook, you can now cook everything at once for the Thanksgiving meal, instead of waiting for your one oven to turnover!<br />
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So, their website's photos are not Kitchen Thyme. I took a few that day and want to share them with you!<br />
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First, the Dream Kitchen...<br />
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<tr><td class="tr-caption" style="text-align: center;">Looking In, at the Dream Kitchen at Kitchen Thyme!</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Main Cooking Area.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy9-wTNfLpRj7MoYHZFzKP_FXAzbelLiJR4gYwCq_bl17aYU3e8vig-6f5prUtb5kJNwhdSmfwRyL9fAcgGbbzMxKeYUUrE_pohRARpnA8SzB7ykr738ndAm3TgQntBeJ44C0yikMdWeI/s1600/DSC_0020.NEF.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy9-wTNfLpRj7MoYHZFzKP_FXAzbelLiJR4gYwCq_bl17aYU3e8vig-6f5prUtb5kJNwhdSmfwRyL9fAcgGbbzMxKeYUUrE_pohRARpnA8SzB7ykr738ndAm3TgQntBeJ44C0yikMdWeI/s640/DSC_0020.NEF.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Back Sink and Counters. Look-In Refrigerator and Freezer</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Two Ovens and Warming Drawer</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Beverage Cooler and Wine Cooler</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Three Restrooms. Two Are Handicap Accessible</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Six Burner Stove w/ Griddle and Grill. Another Two Ovens Below Stove</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Camera, Above Stove. Streams Video to Flat Screen TV, Which Is Mounted On Wall Behind Stove</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2s0-DTmFI4qAEnPfN2T2f0-VJccTvJ53oUQsJnrwMQPyKBBh89hR4GfcWfxdnJEEoJvutMcZawtpcHXeCxcO4ngDM1A36opaYuh7YZs5rOA_lSU0TnaiWdR5yXdq2Dw1COD1vxEZt4f4/s1600/DSC_0018.NEF.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="374" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2s0-DTmFI4qAEnPfN2T2f0-VJccTvJ53oUQsJnrwMQPyKBBh89hR4GfcWfxdnJEEoJvutMcZawtpcHXeCxcO4ngDM1A36opaYuh7YZs5rOA_lSU0TnaiWdR5yXdq2Dw1COD1vxEZt4f4/s640/DSC_0018.NEF.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Steamer/Rice Cooker. Can Also Be Used as a Large Crock Pot/Soup Warmer</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Another View of Six Burner Stove/Ovens/Griddle/Grill</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Digital!</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Flame</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">View From Dream Kitchen Counters. Nice Large Area for Seating or Gathering Area</td></tr>
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And the commercial kitchen...<br />
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<tr><td class="tr-caption" style="text-align: center;">Wow!!! Now, That Is a Whisk!</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Dishwashing Area</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Dry Storage Area -- For Rent</td></tr>
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</div><div class="separator" style="clear: both; text-align: left;">I didn't get very many of the commercial kitchen. Sorry. I know Melissa will set you up for a tour, though, so please give her a call. All her contact info is on her website, <a href="http://www.kitchenthymerva.com/home.aspx" target="_blank">Kitchen Thyme</a>. I cannot wait to see what is produced in this establishment. Such a cool idea and is great for any level of skill. Don't be intimidated! If you need a spot to host a great cocktail party, you should do it! If you want to plan any kind of an event here, you can! The possibilities are endless. Get creative and call her! Thought you could never cater because you didn't have the space? Not anymore!!!</div><br />
<div class="fb-comments" data-colorscheme="dark" data-href="http://misplacedtexaninva.blogspot.com/2012/02/its-kitchen-thyme.html" data-num-posts="4" data-width="470"></div><div class="blogger-post-footer">Click on "Comments" to leave your opinion/comment! Anonymous Available, but discouraged. No Cowards! </div>Shannon D. Gregoryhttp://www.blogger.com/profile/11757349419037030022noreply@blogger.com0tag:blogger.com,1999:blog-5617102237696727210.post-14998629275851079672012-02-18T04:57:00.006-05:002012-02-18T05:08:49.976-05:00Pasture -- Restaurant Review<div class="fb-like" data-colorscheme="dark" data-href="http://misplacedtexaninva.blogspot.com/2012/02/pasture-restaurant-review.html" data-send="true" data-show-faces="true" data-width="450"></div><br />
So, as I say on my <a href="http://misplacedtexaninva.blogspot.com/p/reviews.html" target="_blank">Review Page</a>, I will only comment on my most stellar dining experiences, this one I have struggled with what to do. Therefore, I am going to keep this short and sweet. The food is why I am sitting here, typing right now. The food was outstanding. That is all I can comment on at this time. My service was not up-to-par, at all. Jason Alley, Chef of <a href="http://www.comfortrestaurant.com/richmond/richmond_index.html" target="_blank">Comfort</a> and <a href="http://pasturerva.com/" target="_blank">Pasture</a>, is extremely talented. I found that to be true when I visited February 11, 2012. Wonder if his talent in the kitchen could have been translated to the service at my table that night. ;)<br />
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Enough on that. He asked me to email him my story. I did. I have yet to hear anything back. So, that brings me to being accessible to the public. Pasture's website is not up-and-running yet. They do not update Facebook or Twitter very often, either. So how does the public relate here? I am not sure why they are not updating these "free" social networking outlets when their pay-to-use website is not available. I was asked to email my story. I did. I have not heard as much as a "Thank you for your feedback." Odd to me, but the food holds its own.<br />
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That night we ordered quite a few of the "small plates." Now, do not think you are going to get a full-sized entree here. It is a Southern small plates concept. I think it works well. I love small plates/tapas. I have raved about that concept before. The menu is separated into three parts; Snacks, Cold and Hot sections. Here's what we indulged in...<br />
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Deviled eggs with truffle and salmon roe. Damn! I could never make an egg like that. Absolutely sexy. Can an egg be sexy? Sure it can. Okay, I can start dinner off like this! We then enjoyed barcat oysters, fried so tenderly and cooked just enough. They were served with a celery root slaw. Take a bite of both, and you know this is gonna be good! Next was the braised beef brisket (hello! Gotta do it. Always.) with grits and diced turnips. The brisket was delicately tender and flavorful. Do not confuse this with the regular Texas brisket. It has a different vision, but that vision was spot-on. Upon reading up on Pasture and getting a couple of suggestions, the brussel sprouts kept coming up. So, we ordered them. Eh, they were good. Not as I expected with all the reviews. I felt they could definitely be done in a home kitchen. The crunch of the pecans was perfect with them, though. So, yes, we did the pork belly, too. Yum. The black vinegar was amazing with it. A perfect balance with the apple turnip puree. I finished with the steak tartare with jalapeno, chili ketchup and a beautiful quail egg yolk on top. Stunning. I loved the green onion and the slight spice that it was mixed with. My husband wasn't a fan, but it may have been too sophisticated for him.<br />
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Cocktails were average, and I tried a few. But the "Pulaksi" whiskey shot with a pickle juice chaser was totally distinctive! Place was crowded and loud, but it's a new, hip restaurant on a Saturday night. Duh. No pictures. Just commenting on the food. That's it. It was damn good food for me to write this. Going to have to go again and maybe I will update this. For now, don't send your mama.<br />
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<div class="fb-comments" data-colorscheme="dark" data-href="http://misplacedtexaninva.blogspot.com/2012/02/pasture-restaurant-review.html" data-num-posts="4" data-width="470"></div><div class="blogger-post-footer">Click on "Comments" to leave your opinion/comment! Anonymous Available, but discouraged. No Cowards! </div>Shannon D. Gregoryhttp://www.blogger.com/profile/11757349419037030022noreply@blogger.com2tag:blogger.com,1999:blog-5617102237696727210.post-93022332459506732012-02-15T22:18:00.004-05:002012-02-16T00:49:40.793-05:00C'est Le Vin -- Restaurant Review<div class="fb-like" data-colorscheme="dark" data-href="http://misplacedtexaninva.blogspot.com/2012/02/cest-le-vin-restaurant-review.html" data-layout="button_count" data-send="true" data-show-faces="true" data-width="450"></div><br />
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<a href="http://www.cestlevin.com/index.html" target="_blank">C'est Le Vin</a>, simply translated to "it is the wine" or "this is the wine," located in the historic Shockoe Bottom of Richmond, Virginia, is preparing for a few changes, folks. I got the opportunity to preview those changes on Friday, February 10, 2012 at their Valentine's Day prequel. They are changing over to a more tapas-based menu with the help of their consulting chef, Jannequin Bennett. I really, really enjoyed my time at <a href="http://www.cestlevin.com/index.html" target="_blank">C'est Le Vin</a>, not only for the food, but for its cute little boutique-style wine shop/art gallery/restaurant. I like the fact that they are set up for whatever mood you may be wearing that day. If you want to sit at a table and consult with a business partner and need a table to spread your paperwork out, you can do that. If you want to plop your butt down on a couch with your two best girlfriends to discuss an upcoming wedding or maybe even a divorce (?), you can do that, too! If you want to pull up a bar-stool-type-seat and meet that woman who you have been exchanging emails with for a month through match.com, you can. If you want a window seat because you and your wife are celebrating that twenty-year anniversary, it is there! It's great! The staff was wonderful, as well. They were very attentive. They seemed comfortable. When a staff seems comfortable, it usually means they are. That only means it is probably a great place to work, especially when you are in the restaurant business. Think about it. When you have come across a high-stressed waitstaff, it affects your mood at your meal, as well. When the staff is comfortable and happy, you are comfortable and happy. I was definitely comfortable...and happy!<br />
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<tr><td class="tr-caption" style="text-align: center;">Window Seat -- See the Farmer's Market?</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Window Seat</td></tr>
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So, we had four different wine tasting stations. I like stations. It makes it easier to go at your own pace, whether that is fast or slow. They chose some really good wines to go with the food that night. I was impressed. I was impressed with the wine bottle prices, as well. Very reasonable! I was also really dazzled with the food, my friends. Everything was spot-on. They have not officially changed their <a href="http://www.cestlevin.com/menu.html" target="_blank">menu</a> on their website yet, but I can tell you what I sampled!<br />
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First, I apologize for not taking pictures of the food. I wasn't there to stop the server to snap with my blackberry. Check out <a href="http://www.richmond.com/">www.richmond.com</a>'s slideshow for food pics <a href="http://www2.richmond.com/entertainment/2012/feb/13/1/cest-le-vin-tapas-and-wine-for-pre-val-80599-vi-34683/?referer=http://www.facebook.com/l.php?u=http%3A%2F%2Frichmond.com%2Fvi%2F34683%2F&h=-AQH-9Z08AQEinC4iwhITRT5szOz7sFCnWZH4RagwQY596Q&shorturl=http://bit.ly/x8JzDn" target="_blank">HERE</a>. Each wine tasting station had their olives with lemon & orange and their spiced almonds available. These would be considered their "snacks" part of the menu. As for their soup sampling, we enjoyed the beet gazpacho with a goat cheese mousse and celery. This was served chilled. I am not a fan of beets, but I was a fan of this! The color was an absolute vibrant magenta. Gorgeous. Their Bacalao salad is salt cod with peppers, tomatoes, olives and parsley. This salt cod was divine. I had some salt cod about two weeks prior at another, unmentioned restaurant and it was some of the worst restaurant food I had ever had, so I was skeptical when I heard this was going to be served. This was tender and had just enough saltiness to know it was salt cod, but was not so overpowering that you puckered. Perfect! We also sampled poquillo peppers with herbs and pinenuts. This was served on a small crostini, but I am not sure if this is how it is exactly served for the full menu tapa. It was just a small amount of sweet heat. When they started preparing the shrimp with garlic sauce, the aromas that came out of that kitchen were like o.m.g. Anyone who consumes food, loves the smell of garlic cooking away and I just could not wait! The shrimp was tender and the garlic butter sauce that was served on top was just right. Just enough garlic and just enough richness from the butter to make you look around for more. We also sampled a pork belly that was served over a white bean puree. I kept overhearing people think it was mashed potatoes, so the seasoning was comforting!<br />
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For dessert, a goat cheese cheesecake! Ummm, my adoration for goat cheese is beyond belief. Add that to a cheesecake and I am in orgasmic heaven!! They also served a tres leche cake sample.<br />
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Everything was great, y'all. I can't think of a better way to gab over a bottle of wine. And you know there are just certain foods and certain places that SCREAM a bottle of wine. C'est Le Vin is this place. Tapas are perfect for a bottle of wine. So is Shockoe. What a conversational piece in itself.<br />
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Check them out. They also do "Wine Down Fridays" on the 1st and 3rd Fridays. 8-10 pm. Very excited to visit again!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdbb7YD4TDvhfgRuw4MTRhZd9q_JxOcTedhVMxc2VX1I03MpTILz06oPnNgSET1c51NFexZ8dGpQ23lYFHRFcrhZNNIbgMK_wXOucTq40TaTK_NJsd0wXKOQygze1rGp_rdOYBKldBz2E/s1600/CestLeVin+Dining+Area.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdbb7YD4TDvhfgRuw4MTRhZd9q_JxOcTedhVMxc2VX1I03MpTILz06oPnNgSET1c51NFexZ8dGpQ23lYFHRFcrhZNNIbgMK_wXOucTq40TaTK_NJsd0wXKOQygze1rGp_rdOYBKldBz2E/s640/CestLeVin+Dining+Area.jpg" width="640" /></a></div><div class="fb-comments" data-colorscheme="dark" data-href="http://misplacedtexaninva.blogspot.com/2012/02/cest-le-vin-restaurant-review.html" data-num-posts="4" data-width="470"></div><div class="blogger-post-footer">Click on "Comments" to leave your opinion/comment! Anonymous Available, but discouraged. No Cowards! </div>Shannon D. Gregoryhttp://www.blogger.com/profile/11757349419037030022noreply@blogger.com2tag:blogger.com,1999:blog-5617102237696727210.post-44612036180005720892012-02-10T02:00:00.005-05:002012-02-10T02:07:01.539-05:00B.L.T Deviled Eggs<div class="fb-like" data-colorscheme="dark" data-href="http://misplacedtexaninva.blogspot.com/2012/02/blt-deviled-eggs.html" data-send="true" data-show-faces="true" data-width="450"></div><br />
I prepare deviled eggs a lot of different ways. I'll have to share those with you now, as I am back into the entertaining saddle again. Starting this blog in August, and having an accident in October, I haven't produced many entertaining-recipe-sharing-moments! I have to keep reminding myself of this, so if I remind you of this too, I hope you understand. We have a long way to go together. And we have a long time to share together.<br />
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Do you fancy these mouth-popping, darling treats? What creative flavor(s) have you eaten before? Share with me! I am always looking for new egg ideas! Additionally, I sometimes do an assortment of eggs to take to a party or to serve at mine. That goes over real well, folks! Try it.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg4SCW4_nu9qavJqXnQlGDTYAQ3Pk9cr3JxjGDFkv3dxzCkq3XDPj9VI9JbqJvAxB2mAvXrEARXgOhC559xTPrRpQW9mWF1ev-tbheWuOwZ2-023mq2bbt0YMea_I8LTVlgdfMo_fevzM/s1600/DSC_0059.NEF.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg4SCW4_nu9qavJqXnQlGDTYAQ3Pk9cr3JxjGDFkv3dxzCkq3XDPj9VI9JbqJvAxB2mAvXrEARXgOhC559xTPrRpQW9mWF1ev-tbheWuOwZ2-023mq2bbt0YMea_I8LTVlgdfMo_fevzM/s640/DSC_0059.NEF.jpg" width="640" /></a></div><br />
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So, everyone loves a BLT from time-to-time. I have mentioned before that I am not a tomato fan unless it is diced up and all the goo is gone. I can do diced, goo-less tomatoes in tacos. I can even do small chunks of tomatoes in some soups/chilis, as long as they are cooked well and not too big. So, I leave the tomato off a few for myself (as seen in the first picture). Like I always try to convey, cooking should be adapted to your tastes. Recipes are just a guide, and you should always adapt for you and/or the people you choose to prepare food for.<br />
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Get your bacon going on the stove. This doesn't take more than 4 pieces of bacon here. I only use thick cut bacon, but don't let your bacon get too brown or let your grease burn. Take two tablespoons of the bacon grease and set aside in a small bowl to cool while you do your eggs. After your bacon pieces have drained on a paper towel-lined plate, you can crumble the bacon into pieces.<br />
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Next, boil your eggs. And, yes, I always do extra, depending on how many I am making, especially if it's for "show." One/some always get(s) messed up in the peeling process. Plus, you always wanna try the product as a whole, right? Adding the white to the mix can change the way the egg tastes. So, just make 1-3 extra eggs, okay? I start my eggs in cold water and bring up to a boil. As soon as it boils, I cover and turn off the heat. Let sit for 10 minutes, without removing the lid. Make sure you are watching closely and do not let the eggs boil around in the water. That will cause premature cracks, which turns into leaks! Eeek! Once the 10 minutes are up, empty the hot water and add cold water to the pot. Let eggs sit only as long as it takes for you to comfortably handle them. They peel better while still warm. Crack on the counter and roll the egg with your palm along the counter until it is cracked all around. Start peeling a little piece off, making sure to get under that membrane. Once you have started the peel, dunk the egg back in the cool water and then proceed to peel. Once completely peeled, rinse with cool water and place on a clean towel to drain while you continue to peel the rest.<br />
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Slice the eggs in half and put the yellows in a bowl. For 12 eggs, I use about 1.5 tablespoons of the reserved bacon grease. For 6 eggs, 1/2-3/4 tablespoon of grease will do. Take a fork and break up all the cooked yellow yolks into the bacon grease.<br />
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Make sure all the yolks are broken up good and there are no major lumps. Balls, formed by the bacon grease, are okay, but you don't want a lot of yolk lumps.<br />
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Now, add your mayo, dry mustard, onion powder, vinegar, sugar, and salt & pepper. Mix well and then start adding your bacon bits. This is completely up to your tastes!<br />
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You can choose to use a large Ziploc bag here as a pastry bag and pipe your egg mixture back into the whites, or you can just spoon it back in. For the BLTs, I just spoon it because the chunks of bacon give me a fit coming through the pastry bag hole. Plus, you have lettuce and tomato to go on top to cover any ugliness!<br />
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Top with shredded lettuce (the greener the prettier AND better for you) and then top with a slice of a cherry tomato. Serve cold. They made it to my Super Bowl table, next to the <a href="http://misplacedtexaninva.blogspot.com/2012/02/pimento-cheese.html" target="_blank">Pimento Cheese</a> and Onion Dip!<br />
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Recipe Card: (Half this recipe if you need to!)<br />
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12 hard boiled eggs, halved<br />
4 slices of thick cut bacon, cooked and crumbled, reserving 2 tablespoons bacon drippings/grease<br />
3-4 tablespoons mayo<br />
1 teaspoon onion powder<br />
1 teaspoon dry mustard<br />
2-3 teaspoons white vinegar (start with 2, add more if you like)<br />
1/2 teaspoon white sugar<br />
salt and pepper to taste<br />
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<div class="fb-comments" data-colorscheme="dark" data-href="http://misplacedtexaninva.blogspot.com/2012/02/blt-deviled-eggs.html" data-num-posts="4" data-width="470"></div><div class="blogger-post-footer">Click on "Comments" to leave your opinion/comment! Anonymous Available, but discouraged. No Cowards! </div>Shannon D. Gregoryhttp://www.blogger.com/profile/11757349419037030022noreply@blogger.com0tag:blogger.com,1999:blog-5617102237696727210.post-36941365014371996802012-02-08T20:21:00.002-05:002012-02-08T20:24:46.612-05:00Pimento Cheese<div class="fb-like" data-href="http://misplacedtexaninva.blogspot.com/2012/02/pimento-cheese.html" data-send="true" data-width="450" data-show-faces="true" data-colorscheme="dark"></div><br />
So who remembers it? Who did it? Who had it done to you?<br />
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I remember it. Growing up (in Texas if you haven't already figured that one out), we always seemed to have a tub of pimento cheese in the fridge at my house, at my Grandparent's house, at my friends' houses...it was everywhere. It was the <a href="http://www.randalls.com/IFL/Grocery/Home" target="_blank">Randall's</a> variety that made its home in our fridge, and that tub was actually a treat in comparison to the mayo and american cheese sandwiches we would get most of the time. But, have you ever had it <i>homemade</i>? It is not that difficult and is way more pleasurable!<br />
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If you have never had the tub version of this Southern staple, I urge you to go ahead and make this recipe and be very, very content. If you have ONLY had the tub version and developed a bad taste in your mouth from it, please give pimento cheese another try and give this a whirl. If you have had the pleasure of having it homemade, then Godspeed, my friend, you are fully aware of the power of the upscale mayo and cheese sandwich. Enjoy!<br />
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Shred about 3 cups of sharp cheddar cheese.<br />
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Drain a jar of diced pimentos and add to the cheese. Half a jalapeno, remove the seeds and ribs, and finely dice it.<br />
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Ain't those colors purdy now? Ok, so add the jalapeno to the cheese & pimentos with the mayo, garlic powder and salt & pepper. Mix thoroughly. Best if chilled before serving, but dive on in, if you must! Serve with crackers and sliced bread, if for a party (like my Super Bowl 2012 picture below). Definitely worthy between two slices of bread, as well!<br />
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Recipe Card<br />
<br />
3 cups shredded sharp cheddar cheese<br />
1/2 large jalapeno, seeds and ribs removed & finely diced<br />
jar of diced pimentos, drained<br />
1 teaspoon garlic powder<br />
3/4 - 1 cup of mayo (start w/ 3/4 cup, then add to taste)<br />
salt and pepper to taste<br />
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<div class="fb-comments" data-href="http://misplacedtexaninva.blogspot.com/2012/02/pimento-cheese.html" data-num-posts="4" data-width="470" data-colorscheme="dark"></div><div class="blogger-post-footer">Click on "Comments" to leave your opinion/comment! Anonymous Available, but discouraged. No Cowards! </div>Shannon D. Gregoryhttp://www.blogger.com/profile/11757349419037030022noreply@blogger.com0tag:blogger.com,1999:blog-5617102237696727210.post-46092882595243697872012-01-28T15:19:00.003-05:002012-01-28T21:32:51.515-05:00Panko-Fried Soft, Medium or Hard Boiled Eggs<div class="fb-like" data-colorscheme="dark" data-href="http://misplacedtexaninva.blogspot.com/2012/01/panko-fried-soft-medium-or-hard-boiled.html" data-layout="button_count" data-send="true" data-show-faces="true" data-width="450"></div><br />
So, this is a southern way of doing up some eggs. Hope you enjoy. You can make these soft, medium, or hard boiled!<br />
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</div><div>Ok, add eggs to your pot and cover with cold water. Put your pot on the stove and start the pot on high heat. Depending on the size of your eggs and how runny you want your eggs is going to determine the time you cook the eggs. Once the water comes to a boil, turn your temperature down to a simmer. I do eggs this way because I do not want my eggs rolling around in boiling water and bumping into each other and cracking. Please, do eggs the way you normally do if you have your own way. I am just telling you how I do it. I never want to you to steer away from your tried & true ways of preparing food if you have found your perfect cooking method. By the way, I always use XL eggs in everything.</div><div><br />
</div><div>Soft boiled eggs -- simmer for 5 minutes</div><div>Medium boiled eggs -- simmer for 6 minutes</div><div>Hard boiled eggs -- simmer for 8 minutes</div><div><br />
</div><div>While your eggs are simmering and cooling, you can work on getting your breading station set-up. Salt and pepper some all-purpose flour. Crack 2 eggs and add your milk and salt and pepper. Beat eggs and milk together. Then, season up some panko bread crumbs (or you can use regular bread crumbs) with some salt and pepper. You can add several different things to your bread crumbs depending on what you like and/or what kind of flavor you are going after. Some examples would be cayenne pepper, garlic powder, Italian seasoning, dried oregano, etc. Be creative. I usually just go with salt and pepper and sometimes cayenne. Also, start to heat up your canola oil in a shallow pan, like a skillet, on medium to medium-high heat. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJwKMQQ4nVYrG1QVQO2AwMTkTd75-C_BkkxC0jwnyNLs2gv6Mw2lvmi65TY8qUyC6BOQ71JSZ00PQbobe63K0p-qB1lfZAhB_mH21mssMM0NZ89YYdi14N9dwGI0OSRhamSwzMNctt9Mg/s1600/DSC_0046.NEF.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="440" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJwKMQQ4nVYrG1QVQO2AwMTkTd75-C_BkkxC0jwnyNLs2gv6Mw2lvmi65TY8qUyC6BOQ71JSZ00PQbobe63K0p-qB1lfZAhB_mH21mssMM0NZ89YYdi14N9dwGI0OSRhamSwzMNctt9Mg/s640/DSC_0046.NEF.jpg" width="640" /></a></div><div><br />
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</div><div>When eggs are finished simmering, remove from heat and immediately add cold water to your pot. Run cold water over the eggs until all the hot water has been displaced. Cool just for about 5 minutes, or until you can handle the eggs.</div><div><br />
</div><div>So, here is how I peel eggs: Be extra, extra gentle for soft boiled eggs. I usually cook a couple extra when I do soft boiled because I usually always break open 1 or 2 while peeling. They're so fragile when they're super soft in the middle. Lightly crack your egg on a hard surface, such as your countertop. Gently roll the egg on the hard surface with your palm until it is cracked all around the egg's surface. Make sure the tops and bottoms are slightly cracked, too. Gently start to peel the shell off. Make sure you try to get that membrane peeled off at the beginning, too. Be careful not to peel the egg white's surface off while doing this. Once you have your starting place peeled off (membrane included), dunk your egg back into the water. You should now be able to peel the shell off in one pull. If not, that's fine. Just make sure you get up under that membrane and start to peel again. I have found that if the egg is still slightly warm, they peel better. Once it is peeled, run the egg under cool water to make sure all shell is off. Don't put the faucet on at full speed. Just a smooth and slow stream will work. Place clean egg on a paper towel so it absorbs the excess liquid off the egg. You want a dry egg for this recipe.</div><div><br />
</div><div>Set up your breading station in this order: dry eggs, flour, egg wash, bread crumbs, and empty plate for breaded eggs. You want an organized assembly line here or things can get messy! Coat a dry egg in flour, roll floured egg in the egg wash mixture until completely coated. Place in bread crumbs and coat. Put on your plate until all eggs are ready to go.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigCGLVrDjJQ4iex9yFF4HgS4Pi_xOZCaEyLLFfNOhcwT9DU0wLQYa5RmgPnffN97cIEFQK6Uq6pu_uJZgLj34uFze6uBvWiT3VMuVVQ5DFoIWt9gllZ_riV4m3mldBhRh6oc49eu90fMU/s1600/DSC_0047.NEF.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="390" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigCGLVrDjJQ4iex9yFF4HgS4Pi_xOZCaEyLLFfNOhcwT9DU0wLQYa5RmgPnffN97cIEFQK6Uq6pu_uJZgLj34uFze6uBvWiT3VMuVVQ5DFoIWt9gllZ_riV4m3mldBhRh6oc49eu90fMU/s640/DSC_0047.NEF.jpg" width="640" /></a></div><div><br />
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</div><div>When your oil is ready to go (you can throw a pinch of bread crumbs in the oil to test...if they give a good sizzle, you're ready to go), place eggs in on one side and allow to get golden brown. With tongs, gently roll the egg to the next side to get golden brown.Continue to roll the eggs until each side is golden. Place eggs on a paper towel-lined plate to drain. Serve immediately!!! </div><div><br />
</div><div>I serve these with breakfast, or you can even do this recipe for a salad like I have shown here. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLMS2MHrnad6PfQx4MQvW9ygyxt053YD_7bw6hlSjiF_mIwfIZWt_pOkrOJys4fiCeYL1WScWqKGvyO9gAtaL2xi5UVljRyDrCPyKPDAPuld8K4Zebu72awxwYNgU0T3pioZhCs3FCKeg/s1600/DSC_0055.NEF.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="392" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLMS2MHrnad6PfQx4MQvW9ygyxt053YD_7bw6hlSjiF_mIwfIZWt_pOkrOJys4fiCeYL1WScWqKGvyO9gAtaL2xi5UVljRyDrCPyKPDAPuld8K4Zebu72awxwYNgU0T3pioZhCs3FCKeg/s640/DSC_0055.NEF.jpg" width="640" /></a></div><div><br />
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</div><div>Recipe Card:</div><div><br />
</div><div>Eggs (for boiling + 2 extra for egg wash mixture)</div><div>1 cup flour</div><div>3 tablespoons milk</div><div>1 cup Panko bread crumbs (regular can work too, panko is just more crunchy!)</div><div>1/4 - 1/2 inch of canola oil in a skillet</div><div>salt and pepper (for flour mixture,egg wash mixture and bread crumb mixture)</div><div>cayenne pepper (optional, for bread crumb mixture)</div><div><br />
</div><div class="fb-comments" data-colorscheme="dark" data-href="http://misplacedtexaninva.blogspot.com/2012/01/panko-fried-soft-medium-or-hard-boiled.html" data-num-posts="4" data-width="470"></div><div class="blogger-post-footer">Click on "Comments" to leave your opinion/comment! Anonymous Available, but discouraged. No Cowards! </div>Shannon D. Gregoryhttp://www.blogger.com/profile/11757349419037030022noreply@blogger.com2tag:blogger.com,1999:blog-5617102237696727210.post-17604922874616439832012-01-24T10:27:00.002-05:002012-01-24T10:29:30.286-05:00Grilled Cheese(s)<div class="fb-like" data-colorscheme="dark" data-href="http://misplacedtexaninva.blogspot.com/2012/01/grilled-cheeses.html" data-layout="button_count" data-send="true" data-show-faces="true" data-width="450"></div><br />
<div style="text-align: left;">So, for this post, I am not going to post a recipe. I am not going to give you step-by-step instructions. I am just going to comment on how I did a grilled cheese this time. This time? Yeah, 'cause grilled cheeses around my house change so often! </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">This is, what I am calling, an "Inspiration Post." I always try to get your mind stirring a bit. To get those culinary juices flowing. Yes, we all have them - Culinary Juices. We just all have them on different levels. But, no matter how "juicy" you are, your juice is unique and you can do different things with your own juice. (Oh, I am kind of making myself laugh right now!) </div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2zuTasa03uafhpUuzklOHhf7Nh3Qxx1QFKiReMG-z8d2hzVqZ-_wtml-SBwCWYTIhRll1RUczP5fISZLmeNl2TjT7eE-UEBKFGVODAIuvsI0Kqq5z6yzlPPVq0JjzmOLYbJPdrSELyzY/s1600/DSC_0040.NEF.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="394" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2zuTasa03uafhpUuzklOHhf7Nh3Qxx1QFKiReMG-z8d2hzVqZ-_wtml-SBwCWYTIhRll1RUczP5fISZLmeNl2TjT7eE-UEBKFGVODAIuvsI0Kqq5z6yzlPPVq0JjzmOLYbJPdrSELyzY/s640/DSC_0040.NEF.jpg" width="640" /></a></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><u><strike><br />
</strike></u></div><div class="separator" style="clear: both; text-align: left;">We have grown up in different households. Some of us have grown up in different parts of the country, maybe even in different parts of the world. This plays a role in how our juices work. Sometimes this plays a role in how many juices we have, but I encourage you to use "what the Good Lord gave you" and work it. We all have different Grandmas that kneaded bread in their own way. The smells that wafted from your best friend's Grandma's house were not the same as what you remember from your Grandma's house. We all have different mamas that stirred the spaghetti sauce pot in her own fashion. Some mamas added mushrooms to her spaghetti. Some wouldn't have even thought about it. We all have diverse Papas that worked that grill differently than the Dad down the street. Some did chicken like a rock star. Others perfected that steak to a "T." Or, hell, change that all around and give a high five to the Mom that had the best beer-can-chicken on the block and the Father who slaved all day over that stove until the sauce was simmered thoroughly, just to his liking.</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: left;">What I am getting at here is, use what you have and always expand on it. No matter if your culinary juices are constantly flowing or if it takes you a few days to prepare before the first drop drips, you make food your own. Just like your Grandma's bread, your mom's spaghetti and your Dad's grilled chicken. If you like something, do it. Make it. Cook it. Bake it. Eat it. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">What I provide here, is a place for you to get an idea. I don't think recipes should be followed to the exact 1/4 teaspoon. Unless you are baking, then yes, but I don't bake that much. Cooking is a different story. If you don't like oregano and I put it in my recipe, leave it out. If you think tomatoes are the missing link, go for it! I never used recipes. This has been sooooo hard for me to write this stuff down and measure it. Or to even remember to measure it for blogging purposes. I taste something and my tongue talks to me. Let your tongue do the talking in your house, too. TASTE your food AS YOU GO ALONG. Start out with very little seasoning and ingredients and then build on what your tongue tells you. And remember the salt, people. You will never reach full potential unless you use salt. I promise you.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">So, here we are with the good ol' grilled cheese. Do you know how many infinite possibilities are out there for this food? No, it's not a food. It's a concept. What better "concept" to back up my ideas here, in this post, than with the grilled cheese. So many breads you can start with. So many butters to use. And then you can get into all the ingredients you can add to the butter! See my compound butter post <a href="http://misplacedtexaninva.blogspot.com/2012/01/compound-butters.html" target="_blank">HERE</a>. So many cheeses. So many meats. So many veggies. I mean, for real. It's crazy what you can do with a grilled cheese. So, that is why I am just going to "show" you a few pics to stimulate the juices. If I can stimulate the juices, I am doing my job here. (Ok, there. I made myself giggle again.)</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I will make a few comments here and there, so keep an eye out. Or a juice.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">"No Woman" cheese? Are you kidding me? Score! </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh26vtgpqm8WSjfVQ28B3zaZRdU4In5CBBf6kRC_b04dNmVDxG5uuzk18BUhDKeNQ9mN8ZlveUV7t5roBGh3RP84s08jfQhZdrvoWsJNksy94BgQSaM6LDGVLyLyabxP2m_1L1kZWiCXvU/s1600/DSC_0001.NEF.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="430" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh26vtgpqm8WSjfVQ28B3zaZRdU4In5CBBf6kRC_b04dNmVDxG5uuzk18BUhDKeNQ9mN8ZlveUV7t5roBGh3RP84s08jfQhZdrvoWsJNksy94BgQSaM6LDGVLyLyabxP2m_1L1kZWiCXvU/s640/DSC_0001.NEF.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;">Sometimes buying cheese is crazy. Unless you are in some gourmet, artisan cheese shop that has cases and cases of cheese who can give you nibble after nibble until you buy, or unless you are familiar with the cheese, you buy it "taste unseen." Kind of like when people think you're crazy because you bought that eBay car, "sight unseen," a lot of times, you have to buy cheese "taste unseen." But, "No Woman" cheese?...WHO could pass that up? I also thought this creamy, brie-like cheese would be a good addition. However, I knew that when I got home, if either tasted like they were not made for grilled cheese, I am a cheese-lover and they would definitely be gobbled up somehow. Even if it were just alone, on a cracker. So, I get home and immediately research my new find. <a href="http://store.beechershandmadecheese.com/p-37-no-woman-1-lb.aspx" target="_blank">Beecher's No Woman Cheese</a> sounded like a definite triumph with Jamaican jerk seasonings added right in. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPSY-1bGRP5sRJzBGcUaozg4sRSFnwWjqKHunwC_iTXVbt21K8c1jz_velYMawz_K48GbtTubI6BaWbpGJOkjXgizGT9HDLseXOvquqA-2KJWhsHUX60nikZ8bk0bmC35ykZIf4mYDBeY/s1600/DSC_0005.NEF.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="316" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPSY-1bGRP5sRJzBGcUaozg4sRSFnwWjqKHunwC_iTXVbt21K8c1jz_velYMawz_K48GbtTubI6BaWbpGJOkjXgizGT9HDLseXOvquqA-2KJWhsHUX60nikZ8bk0bmC35ykZIf4mYDBeY/s640/DSC_0005.NEF.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;">That No Woman cheese was awesome!! The St. Andre was a little piquant. Good for me and my grilled cheese, but I knew my husband would not appreciate it on his. See? Do what tastes good to you. If you like it, do it. If not, you do not have to.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I chose a country wheat that day.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmVaXYAHu6wE36iX4SaomPhJhq_GnNesIus91PD2zbDtkJk1hKnWgH5lGkrkWbhIUsdtAoPhqsjjMl9hOHTCGyZYDct9wZ_CsjAc0bqklGlgHLNXkMYTli0ppt-8I0qVh3GhmM8bSvSFs/s1600/DSC_0014.NEF.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="346" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmVaXYAHu6wE36iX4SaomPhJhq_GnNesIus91PD2zbDtkJk1hKnWgH5lGkrkWbhIUsdtAoPhqsjjMl9hOHTCGyZYDct9wZ_CsjAc0bqklGlgHLNXkMYTli0ppt-8I0qVh3GhmM8bSvSFs/s640/DSC_0014.NEF.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;">And I used my leftover <a href="http://misplacedtexaninva.blogspot.com/2012/01/compound-butters.html" target="_blank">COMPOUND BUTTER</a> from my steak dinner to butter my bread! And, remember my <a href="http://misplacedtexaninva.blogspot.com/2012/01/how-to-cook-up-somebacon.html" target="_blank">BACON POST</a>? Well, this was why I was baking bacon that day! I also shredded cheddar. I am a fan of some yellow cheese making it to my grilled cheese party.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQIkZXuK1oXCRvtFFmMt24PV32ehJBfRL0p3twumsxFYUI9OZxrBLnGNN0PKwxByz2yCT2mH-WGXilJASDMX-i2qJwsLv_VpljsPjWYmsX6C60b5J7oabmMB-NydfSDtbohjJPzjOQ-HE/s1600/DSC_0021.NEF.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="398" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQIkZXuK1oXCRvtFFmMt24PV32ehJBfRL0p3twumsxFYUI9OZxrBLnGNN0PKwxByz2yCT2mH-WGXilJASDMX-i2qJwsLv_VpljsPjWYmsX6C60b5J7oabmMB-NydfSDtbohjJPzjOQ-HE/s640/DSC_0021.NEF.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_EE1D_YKyy1Tjoanhq3KJ8JWRtCse2fh7XgooqNGk3E_OS9vn6yYBKcyfb38ZaW46bfzFpHxWzkZGhtaN1btdkDeedC2Wf2JQzmSMgHNc5KIx683VJ5pLz5ZyAnZLpf8jlyK_9yGa00s/s1600/DSC_0010.NEF.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_EE1D_YKyy1Tjoanhq3KJ8JWRtCse2fh7XgooqNGk3E_OS9vn6yYBKcyfb38ZaW46bfzFpHxWzkZGhtaN1btdkDeedC2Wf2JQzmSMgHNc5KIx683VJ5pLz5ZyAnZLpf8jlyK_9yGa00s/s640/DSC_0010.NEF.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIZLvwtqdEKpHEYOBzHXvMkdlbeYXI7tlc-VNW6SdUSO5ycbQArVL5ptVYAx7vGEmM5oWRCxeBcHQHkDb_Ibi2-0EnfkAkuMBS_t_KEQGdaSBBMrudNejIYtI6tbfrj_b1yyzuGWHW7dg/s1600/DSC_0022.NEF.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIZLvwtqdEKpHEYOBzHXvMkdlbeYXI7tlc-VNW6SdUSO5ycbQArVL5ptVYAx7vGEmM5oWRCxeBcHQHkDb_Ibi2-0EnfkAkuMBS_t_KEQGdaSBBMrudNejIYtI6tbfrj_b1yyzuGWHW7dg/s640/DSC_0022.NEF.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSIswGcy-DlrmCqd8d6in-gXjec5TFV1S_vRFWGVPndmBFf8QpP7eQrVnH-Smr7LZcCmC6YEPYbIuPgS939ffh9C-IAsN8HbMu6V_ep-goWLVk4XQCCLZAoIetH6XQTdpNHgYpg-qN0a4/s1600/DSC_0024.NEF.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="410" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSIswGcy-DlrmCqd8d6in-gXjec5TFV1S_vRFWGVPndmBFf8QpP7eQrVnH-Smr7LZcCmC6YEPYbIuPgS939ffh9C-IAsN8HbMu6V_ep-goWLVk4XQCCLZAoIetH6XQTdpNHgYpg-qN0a4/s640/DSC_0024.NEF.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;">So, I went ahead and did the cast iron grill pan. The other side is a flat griddle, which also would have worked with this, but since there are herbs in my butter, I just wanted a grill. I cooked my first side on medium-low to medium heat. You would want to do a sandwich this thick on a lower heat. This way, the middle has time to heat up before you burn the outside. Once the first side was done, I flipped it and then just added an old, HEAVY pan on top and pushed down on the pan. If you have a sandwich press, you rock. If not, like me, be creative!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv17cG0mhYiFPsu61N7KV-mP1-_yOMgpd6Xs9shBA68BgV6rgqJ-1n36E7vtVCnjIiCXKJHWbmZZ6XS2ExnHFXjCj9peeo-bGOZRotSPF5FS0arzKovzWrmjMIViGkIMQANYXXELh4eY8/s1600/DSC_0033.NEF.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="556" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv17cG0mhYiFPsu61N7KV-mP1-_yOMgpd6Xs9shBA68BgV6rgqJ-1n36E7vtVCnjIiCXKJHWbmZZ6XS2ExnHFXjCj9peeo-bGOZRotSPF5FS0arzKovzWrmjMIViGkIMQANYXXELh4eY8/s640/DSC_0033.NEF.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC8NBssTweil0kSyHvW5ZEiOZFAPgnmiTAoge7ab23Z10tgoW5AgE6VB5EVDzTYOJTwrEPTp1EacIaVX_WH5gfPyrJ3uos_z7mGsbndUOpotHndHdbUF4yTzEY3-zSZdIOedzzDjJkT9k/s1600/DSC_0034.NEF.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="380" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC8NBssTweil0kSyHvW5ZEiOZFAPgnmiTAoge7ab23Z10tgoW5AgE6VB5EVDzTYOJTwrEPTp1EacIaVX_WH5gfPyrJ3uos_z7mGsbndUOpotHndHdbUF4yTzEY3-zSZdIOedzzDjJkT9k/s640/DSC_0034.NEF.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;">What kind of grilled cheese do you like? Are you a straight-up American cheese, white bread Grilled Cheeser? Tomato or no tomato? Bacon? Ham and cheese? Grilled onions? Turkey and brie? Nutella and banana? Ahhhhhhhhhhhhhhhhhhhh! The choices! The choices!!!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0JG7h1mjy82y8o0lLuPltFN7i-R4OSHLYbdzD6g5pa6PRas8JvjI82rCMfAlF35CP4Di2VFW8OFg8QhYIis90ZZW6OIMShL6_GK3WQwgjV0LsshFwAhm5ntOM1-xvoipZbISiRAZmxOA/s1600/DSC_0038.NEF.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="314" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0JG7h1mjy82y8o0lLuPltFN7i-R4OSHLYbdzD6g5pa6PRas8JvjI82rCMfAlF35CP4Di2VFW8OFg8QhYIis90ZZW6OIMShL6_GK3WQwgjV0LsshFwAhm5ntOM1-xvoipZbISiRAZmxOA/s640/DSC_0038.NEF.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2zuTasa03uafhpUuzklOHhf7Nh3Qxx1QFKiReMG-z8d2hzVqZ-_wtml-SBwCWYTIhRll1RUczP5fISZLmeNl2TjT7eE-UEBKFGVODAIuvsI0Kqq5z6yzlPPVq0JjzmOLYbJPdrSELyzY/s1600/DSC_0040.NEF.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="394" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2zuTasa03uafhpUuzklOHhf7Nh3Qxx1QFKiReMG-z8d2hzVqZ-_wtml-SBwCWYTIhRll1RUczP5fISZLmeNl2TjT7eE-UEBKFGVODAIuvsI0Kqq5z6yzlPPVq0JjzmOLYbJPdrSELyzY/s640/DSC_0040.NEF.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: left;">Yeah, I might have snuck a jalapeno in mine. ;) </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0n1QizaPq3fxoYnG1jVO32dO9jvCMYh0SXSbHNnP0_ggMs6JXJJhWACKcY_6Mxbn7Z5Hf2TA0GYfCWhxROhsGiGAOJXnGsKINOsdyoUw6SbKMe2XC22oiSaSSiRYd2Xnn44bznHFA6wY/s1600/DSC_0042.NEF.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="344" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0n1QizaPq3fxoYnG1jVO32dO9jvCMYh0SXSbHNnP0_ggMs6JXJJhWACKcY_6Mxbn7Z5Hf2TA0GYfCWhxROhsGiGAOJXnGsKINOsdyoUw6SbKMe2XC22oiSaSSiRYd2Xnn44bznHFA6wY/s640/DSC_0042.NEF.jpg" width="640" /></a></div><br />
<div class="fb-comments" data-href="http://misplacedtexaninva.blogspot.com/2012/01/grilled-cheeses.html" data-num-posts="4" data-width="470" data-colorscheme="dark"></div><div class="blogger-post-footer">Click on "Comments" to leave your opinion/comment! Anonymous Available, but discouraged. No Cowards! </div>Shannon D. Gregoryhttp://www.blogger.com/profile/11757349419037030022noreply@blogger.com0tag:blogger.com,1999:blog-5617102237696727210.post-50331861055023012042012-01-19T02:31:00.006-05:002012-01-19T07:39:00.283-05:00The Roosevelt -- Restaurant Review<div class="fb-like" data-colorscheme="dark" data-href="http://misplacedtexaninva.blogspot.com/2012/01/roosevelt-restaurant-review.html" data-layout="button_count" data-send="true" data-show-faces="true" data-width="450"></div><br />
<a href="http://rooseveltrva.com/" target="_blank">The Roosevelt</a>, located at 623 N. 25th Street in Richmond, VA, and nestled in one of the oldest neighborhoods in the city, is definitely a new Richmond restaurant you should check out, people. Now, we went for <a href="http://rooseveltrva.com/menu_brunch.html" target="_blank">Sunday Brunch</a>, and good gravy! This Southern Charm is sure to impress. Go whole hog, y'all!<br />
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<a href="http://rooseveltrva.com/" target="_blank">The Roosevelt</a> is co-owned by Kendra Feather and Chef, Lee Gregory (no relation to me). When you walk in, you immediately feel like you have walked into a southern, quaint room. Yes, I said room. You can definitely throw a rock in this place. I think there are about 12-14 tables in this plantation-like establishment. My husband loved the old-time photography that adorns the walls. He instantly became very ecstatic about giving me a "Virginia history lesson" as we sat there that Sunday afternoon. I, being from Texas and quite frankly never being interested in history, actually did listen. With full ears, too. For me, the black chandelier, over the bar area, kept catching my eye as it solidified the whole ambiance of this fabulous restaurant. The walls are lined with wooden booths with throw pillows for table seating. The other side of the tables have simple wooden chairs. There is also seating nestled in the middle of the wall-lined tables. The bar probably had about 10 seats, as well.<br />
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So, we ordered our drinks. Me, a Bacon Vodka Bloody Mary and my husband, coffee. Yes, that is right. B-A-C-O-N Vodka. House-made Bacon Vodka, at that! Now, I am NO fan of bloody marys that make you feel as if you are sipping soup through a straw. This cocktail was perfect! It was blameless, actually. So blameless that my husband pushed the coffee aside to order one himself.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifihlhrt22Kv3jU-13kNfxzDCDubXNmhBJpdmnvmXVyNQsAHD3JKzlPHfGKhACqQ4tz3mJvVDPu76tAIb40pNcho5Gt1tfDhoGKnHp0bLEwR8rJGnvkb8b3PTcOzJVxTy7Yw7efHRhzKU/s1600/bacon+vodka.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifihlhrt22Kv3jU-13kNfxzDCDubXNmhBJpdmnvmXVyNQsAHD3JKzlPHfGKhACqQ4tz3mJvVDPu76tAIb40pNcho5Gt1tfDhoGKnHp0bLEwR8rJGnvkb8b3PTcOzJVxTy7Yw7efHRhzKU/s640/bacon+vodka.jpg" width="640" /></a></div><br />
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So, we looked over the menu and I ordered the fried chicken thigh (I am a thigh girl in more ways than one) with cast iron potatoes, a slow cooked egg and sausage gravy. I also had to order the side of cornbread with the vanilla butter. Of course! Misplaced Texan is the name here! ;) My husband ordered the fried oyster omelet with a bacon hollandaise.<br />
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As we waited for our food, that is where the history lesson was professed and after the quick teaching from my husband, I began to people watch. The couple next to us were talking about how they were getting married and moving in with each other in May. I think. It was odd. They mostly talked about the fact they both knew they needed a washer and dryer. And this was where I shook my head. You ready for it? She spoke of her laundry skills, or something of the sort, and then he actually proceeded to say, "Yeah, it'll be nice to have you around." Oh my. That was all I could eavesdrop in on that one! I was there for the food, not to hear some man say some crap like that to some young girl. Ha!<br />
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Additionally, one of the tables that lined the middle of the room was a four-top, and it was sat with 2 young couples. I swear one of the young men at that table was having a 20 minute food-gasm over the bacon. Wow! He was in total ecstasy. Eyes closed, head leaned back and all. Damn, Chef Gregory! I hadn't even indulged in any of the food yet, and I was seeing eyes roll in the back of some blonde, yuppie dude's head in the middle of your restaurant as he professed his love for your bacon...to another dude. OK, maybe we should just go back to the history lesson? But in all reality, that is Richmond. There are all walks of life, and whether it is washers & dryers or bacon...to each his own.<br />
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Now, back to the food. Unfortunately, my husband had to change his order because they ran out of oysters that day. That kind of broke my heart, too. I was excited to steal one off his plate and then still be able to eat my fried chicken thigh on my own plate! Best of both my favorite worlds! Reluctantly, my husband changed his order to the Brunch special for that day; potato, mushroom, sausage hash with two slow cooked eggs and topped with a salsa verde. Soon after, our food arrived and yes, I had to stare for a bit. Stunning! My egg was staring at me with pure allurement. I couldn't wait.<br />
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We dined and damn, that was some scrumptious stuff, I tell ya! As my Oklahoman Grandpa would say, "That's some good grazin'!" My fried chicken thigh was like "O.M.G." Moist and the crispiness and lightness of the fried crust was phenomenal! The potatoes were seasoned well and I was happy for that. The gravy was a little more runny for this Texan (wasn't made for a fork by any means at all), so in the back of my mind, I knew I had that cornbread to try and sop up what was left at the end.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeLTiP1jpWjp1Cwu1zb_hqWOPYpy05DMikX2ADh7MEEJwknCmMV7OiDh2_5pebYkX3PzNdJFcOdYUZnBcY_89JNOwB3NVyeGyUPwkFYEeJEHQaRvu3anSSx_KMMtsCQchX46esEBweZlM/s1600/fried+chic+thigh.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeLTiP1jpWjp1Cwu1zb_hqWOPYpy05DMikX2ADh7MEEJwknCmMV7OiDh2_5pebYkX3PzNdJFcOdYUZnBcY_89JNOwB3NVyeGyUPwkFYEeJEHQaRvu3anSSx_KMMtsCQchX46esEBweZlM/s640/fried+chic+thigh.jpg" width="640" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggEx6Y50s2eYNBC4fCFlNdvJEIwLDIyAkfoGJgAzBILzkzKuIgrStDDKpuYVrdzJk39swwuk1_r2xTOqfMlr5stASCzkkMvvrDorIciAjnWXPxPAS9qk-h5mhMLlsBWJnxQy0q8EK-jZ8/s1600/fried+chic+thigh+eaten.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggEx6Y50s2eYNBC4fCFlNdvJEIwLDIyAkfoGJgAzBILzkzKuIgrStDDKpuYVrdzJk39swwuk1_r2xTOqfMlr5stASCzkkMvvrDorIciAjnWXPxPAS9qk-h5mhMLlsBWJnxQy0q8EK-jZ8/s640/fried+chic+thigh+eaten.jpg" width="640" /></a></div>My husband's dish was wonderful. He did feel like it was a little skimpy for him, being all manly and such, and it was different in size than mine, but he enjoyed every last bite.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZlpn6hbDRM-7G2oVCS7AKl57keJKWMsmq3jWBykQ1msLmmmYjZj1haISo8sB9RqVWfVhOtFKQYtdpbzHui44TBY_qbqYTF2l80TZoEi0F-kfqzasHMu-VggSWo9HnCu_tENJHS1_MVV0/s1600/scott+salsa+verde+hash.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZlpn6hbDRM-7G2oVCS7AKl57keJKWMsmq3jWBykQ1msLmmmYjZj1haISo8sB9RqVWfVhOtFKQYtdpbzHui44TBY_qbqYTF2l80TZoEi0F-kfqzasHMu-VggSWo9HnCu_tENJHS1_MVV0/s640/scott+salsa+verde+hash.jpg" width="640" /></a></div><br />
Now, for the cornbread. Sorry. It was dry. Maybe if it was warmed up it would have been a little more moist, but I couldn't even sop up the gravy due to the dryness/crumbling. The vanilla butter tasted like frosting. It was an interesting combination. I might have enjoyed it a little more had it not been so dry, but I just might be a picky Texan.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX5LZlj0fgtQSp3yHB4G5SahbEKfb9QJBMCu7TTFXXukyu7qxIfq9T56mCLayR8j3kcxAg1efzVLSaERG9aNXr-tOjwOyp0STnLUtoT5mnqIxVQ5OpRNcL6Cv3zRJpwceaAHY66pCoUss/s1600/cornbread.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX5LZlj0fgtQSp3yHB4G5SahbEKfb9QJBMCu7TTFXXukyu7qxIfq9T56mCLayR8j3kcxAg1efzVLSaERG9aNXr-tOjwOyp0STnLUtoT5mnqIxVQ5OpRNcL6Cv3zRJpwceaAHY66pCoUss/s640/cornbread.jpg" width="640" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: left;">Since my husband was left with a hankerin' for a tad bit more, we ordered the coffee cake at the end of our meal. Wonderful! No dryness there. Super moist and a perfect wrap up to an almost flawless experience. I was only going to have a bite, but a bite turned into just a few more. </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAXrCvZDVrh6O1w8nxoXewsEB1rH_nJF_Tym9rtkyeVKUgJYmUpYlEZzqzbAbMve2gBEGFqvFV2Mwyr-Osa7bs5qN9HqKv2TJsO-sBxm0FLpgNm8rPQUJoPaKu6Z6bP5B-3lxbeT5I1Xo/s1600/coffee+cake.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAXrCvZDVrh6O1w8nxoXewsEB1rH_nJF_Tym9rtkyeVKUgJYmUpYlEZzqzbAbMve2gBEGFqvFV2Mwyr-Osa7bs5qN9HqKv2TJsO-sBxm0FLpgNm8rPQUJoPaKu6Z6bP5B-3lxbeT5I1Xo/s640/coffee+cake.jpg" width="640" /></a></div><br />
I encourage you to go! For real. If it is for dinner, you better make reservations. They take them by phone only (804.658.1935), and it's best to do so after 4 p.m. Tuesday-Saturday.<br />
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We thoroughly enjoyed ourselves and cannot wait to head there for dinner soon! Love me some southern food! I felt the food was greatly priced and they even had humor while ringing it up... <wink, wink!=""> Thank you, Kendra and Lee for a remarkable Richmond restaurant. I know 2012 will be great for you!</wink,><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJcLh3edCFHJpnu043w4ZqzGoRYmlB93rCC6i4Msue6qxJYW2vCCeKZHxAHoMm6CY5GisZ6tE_XNCZ-LM1veI0KvLzEymfxeYqSPGmJ6cNqNrsBOWyp1lDf-76-fIfGiw3C1XMoynWGSY/s1600/check.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJcLh3edCFHJpnu043w4ZqzGoRYmlB93rCC6i4Msue6qxJYW2vCCeKZHxAHoMm6CY5GisZ6tE_XNCZ-LM1veI0KvLzEymfxeYqSPGmJ6cNqNrsBOWyp1lDf-76-fIfGiw3C1XMoynWGSY/s640/check.jpg" width="640" /></a></div><br />
<div class="fb-comments" data-colorscheme="dark" data-href="http://misplacedtexaninva.blogspot.com/2012/01/roosevelt-restaurant-review.html" data-num-posts="4" data-width="470"></div><br />
<a href="http://www.urbanspoon.com/r/49/1609143/restaurant/Shockoe-Valley/The-Roosevelt-Richmond"><img alt="The Roosevelt on Urbanspoon" src="http://www.urbanspoon.com/b/link/1609143/biglink.gif" style="border: none; height: 146px; width: 200px;" /></a><div class="blogger-post-footer">Click on "Comments" to leave your opinion/comment! Anonymous Available, but discouraged. No Cowards! </div>Shannon D. Gregoryhttp://www.blogger.com/profile/11757349419037030022noreply@blogger.com0tag:blogger.com,1999:blog-5617102237696727210.post-38475889708124753892012-01-18T00:11:00.005-05:002012-01-18T12:16:41.081-05:00How To Cook Up Some...BACON!<div class="fb-like" data-colorscheme="dark" data-href="http://misplacedtexaninva.blogspot.com/2012/01/how-to-cook-up-somebacon.html" data-layout="button_count" data-send="true" data-show-faces="true" data-width="450"></div><br />
By all means, this is just a method to go ahead and prepare bulk bacon in a quick and easy way, with hardly any clean up/mess. If you absolutely don't have enough drippings already, then this isn't the best way. If you have time to stand there and do 4 pieces a time on the stove, than by all means, do it! I actually can put more bacon slices on this pan than shown, but for this post purpose, I tried to make it look a little better. Ok, there's my disclaimer. Ha!<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: left;">Want to make some kick-arse bacon without all the sticky bacon grease splatter all over the place? Listen up.<a href="http://3.bp.blogspot.com/-bXEhG0aA9MY/TxZEmQVpQfI/AAAAAAAAAiI/XRMt3MxMn30/s1600/DSC_0010.NEF.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="422" src="http://3.bp.blogspot.com/-bXEhG0aA9MY/TxZEmQVpQfI/AAAAAAAAAiI/XRMt3MxMn30/s640/DSC_0010.NEF.jpg" width="640" /></a></div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Preheat oven to 400 degrees. Line a broil pan with foil.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjJhcAJ0JIodKB8usFjmVCPwhGOZAKYfPbHfx6jTqbWwSdQ1P6iUUC-Vc5NkFpE2Y5AD0WNlQkq0joiU2f02Pin9fpfVdwcJ8PyfnX8KVnw8yGnxt-n3cFjHwWLdFK6kO29PXoqk_89_I/s1600/DSC_0006.NEF.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="524" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjJhcAJ0JIodKB8usFjmVCPwhGOZAKYfPbHfx6jTqbWwSdQ1P6iUUC-Vc5NkFpE2Y5AD0WNlQkq0joiU2f02Pin9fpfVdwcJ8PyfnX8KVnw8yGnxt-n3cFjHwWLdFK6kO29PXoqk_89_I/s640/DSC_0006.NEF.jpg" width="640" /></a></div><div style="text-align: left;"><br />
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</div><div style="text-align: left;">Arrange broil pan with your bacon. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijJi6DprVPKcWkeN7BOESjEdOSkjbAZxpsqPaJLKGa3C7Fex_raAZZ5fhffs_O_-yfJnIzvJ14VVtbFrE2DUezYa2dcUQIAMiFqsGIU18jPNG_NfFihKF-N8T5UOtfUwxRXGbcNSEyfao/s1600/DSC_0008.NEF.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="418" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijJi6DprVPKcWkeN7BOESjEdOSkjbAZxpsqPaJLKGa3C7Fex_raAZZ5fhffs_O_-yfJnIzvJ14VVtbFrE2DUezYa2dcUQIAMiFqsGIU18jPNG_NfFihKF-N8T5UOtfUwxRXGbcNSEyfao/s640/DSC_0008.NEF.jpg" width="640" /></a></div><div style="text-align: left;"><br />
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</div><div style="text-align: left;">Once oven is completely hot, pop the pan in and cook for 25 minutes or so. These instructions are for thick cut bacon (like the REAL thick cut bacon...not the stuff they claim to be thick cut). If your bacon is thinner, you will obviously cook for less time. Watch it through the oven glass. Remember, bacon continues to cook as it comes out! Don't overcook! Transfer bacon to a paper towel-lined plate to drain.</div><div class="fb-comments" data-colorscheme="dark" data-href="http://misplacedtexaninva.blogspot.com/2012/01/how-to-cook-up-somebacon.html" data-num-posts="4" data-width="470"></div><div class="blogger-post-footer">Click on "Comments" to leave your opinion/comment! Anonymous Available, but discouraged. No Cowards! </div>Shannon D. Gregoryhttp://www.blogger.com/profile/11757349419037030022noreply@blogger.com4tag:blogger.com,1999:blog-5617102237696727210.post-62303893327151411442012-01-13T08:36:00.002-05:002012-01-13T08:38:38.156-05:00Compound Butter(s)<div class="fb-like" data-href="http://misplacedtexaninva.blogspot.com/2012/01/compound-butters.html" data-send="true" data-layout="button_count" data-width="450" data-show-faces="true" data-colorscheme="dark"></div><br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: left;">I remember, in the courting process, after me and my husband met, he talked about his ability to grill up a mean steak (don't all men claim to be the King of the Grill?). Wow! Yes, please!!! Pleaseeeee grill me up a mean steak. I will take it any time you want to fire up that throne of yours outside. In curiousness, I asked him how he liked his steak cooked and he said "medium-well." Ugh. Ok, that was almost a deal breaker right there. But, I am a forgiver. I knew I could eventually work on this. That with a little coaxing, this is something that could be easily changed. Much easier than teaching them to put the toilet seat down, right? Well, in his first attempt of showing me his grill royalty, I reminded him that I only liked mine medium-rare and he said, "No problem." I mean, we all know that us rare/medium-rare people cannot do a well-done steak on our plate. We just can not. Period. So, let me get this straight. Did you say "No problem?" He responded, "Yeah. No problem," with his chest all puffed up. Sweet! A man who can cook steaks to any temperature. Yay! Well, I won't go into much more detail, but good gravy! Let's just say thank God for second chances? We all make bad meals. Oh my goodness. It happens to the best of us! </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">So, yeah, in a couple of weeks, his second chance was granted. Ummm, okay. This was going to be more work than I thought. I needed to get on the grill and get some lessons out. Quickly. So, now that his ego had settled down, I remember cooking my first grilled steak dinner for him...my way. And, yeah, I cooked his medium-barf-well and cooked mine to a perfect, bloody mess (a bloody mess to a rare/medium-rare person is a good thing. A GREAT thing.) But, I also got a weird look when I plopped that plate down in front of him and his steak had a half-dollar-sized butter coin on it. But, he obviously had never experienced a steak cooked decently for him, nor had he ever experienced the compound. The compound butter factor. Trust me. It works better than that pint of A-1 sauce he normally dumped on his meat.<br />
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<i>I would like to say that my husband has come a long way. He now does medium-rare and can now decipher the difference between a rib'eye' and an 'eye' of round roast. :/ Yeah, we won't go there, either. But...look! He's eating medium-rare now and no more A-1!! He even can tell you what the two sides of the T-Bone steak cut are! What did he ever do before me? And what was his ex-wife cooking for him? I can't even imagine...-- The Queen of the Grill</i></div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Butter. Yeah butter, baby. It does a dish good. So, let's go ahead and talk about compound butters. This is just a way of kicking up butter to a new level. Adding whatever you want to a softened stick of butter to create a smooth, flavorful, gild the lily masterpiece that completes savory (and even sweet) dishes! And, I must say compound butters are divine on steaks.</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyFoqds0tCn45jCUSorN1NybuASTb3ACseIq-1pT1-KaIl8R28DnsFCdbT0SFOdkDBnEYxf4GXV3bH5sqlHfNESop1bwYNTqlr4jxtvJV2GFtJWh06TwLDHtsZInaTOoaHoW-AxycHdnM/s1600/DSC_0004-1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyFoqds0tCn45jCUSorN1NybuASTb3ACseIq-1pT1-KaIl8R28DnsFCdbT0SFOdkDBnEYxf4GXV3bH5sqlHfNESop1bwYNTqlr4jxtvJV2GFtJWh06TwLDHtsZInaTOoaHoW-AxycHdnM/s640/DSC_0004-1.jpg" width="640" /></a></div><div style="text-align: left;"><br />
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</div><div style="text-align: left;">I have made my steak compound butter for you in this blog post. I change it up sometimes, but this is the basic recipe. Like I said earlier, you can add whatever you want to cater to your taste buds. This is just my version. On the morning of steak night, take out a stick of unsalted butter from the fridge and let it sit out all day and come to room temperature. This is a must. It won't work well unless the butter is softened to room temperature.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Here are my ingredients, all ready to prepare for this recipe. Salt and pepper (I actually use table salt here. Since we are not cooking this recipe, kosher salt does not dissolve well in this recipe), garlic, chives, onion powder, a chipotle pepper rub, parsley and my softened butter:</div><div style="text-align: left;"><br />
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</div><div style="text-align: left;">Chop about a tablespoon of chives and parsley, and dice your 2 small/medium cloves of garlic SUPER FINE. I do not mind the flavor/taste of raw garlic. Some people say you should never serve raw garlic, but screw 'em. I like it. Just make sure you mince it as fine as you can. If you do not like raw garlic, you can definitely use a teaspoon of garlic powder here. Add everything to a bowl.</div><div style="text-align: left;"><br />
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</div><div style="text-align: left;">Then, take a fork and mash your ingredients into your stick of butter and mix well.</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOEv18G083GUMxyekiGVpMcu1MgPbD6MsSgaG0qvUFM9JZS-SGFvgS6VkqT1AXFv0ylCmcnvqTKI3rRwXCgVmEIc-lRUP-MmvSSymBqCF8oveNE86OJiRVkciUuTil2VLFViDs44u-UVE/s1600/DSC_0015-1.NEF.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="430" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOEv18G083GUMxyekiGVpMcu1MgPbD6MsSgaG0qvUFM9JZS-SGFvgS6VkqT1AXFv0ylCmcnvqTKI3rRwXCgVmEIc-lRUP-MmvSSymBqCF8oveNE86OJiRVkciUuTil2VLFViDs44u-UVE/s640/DSC_0015-1.NEF.jpg" width="640" /></a></div><div style="text-align: left;"><br />
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</div><div style="text-align: left;">Lay a piece of plastic wrap flat on your counter and plop the butter mixture on the plastic wrap on the bottom third of the surface.</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfb0D3Ej855JdfXEzMyqNv-JY2gfhYas0AZO1UJ9op5sIXLlT7iv65CdeRl7NTa1zlcAsmTDTJLoi6EM911xI56lwiy9kNkxLNq6di5TYhknjPTY_KeYefm4Nrrh4ZQ2SCOJSNgBYSBBQ/s1600/DSC_0017-1.NEF.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfb0D3Ej855JdfXEzMyqNv-JY2gfhYas0AZO1UJ9op5sIXLlT7iv65CdeRl7NTa1zlcAsmTDTJLoi6EM911xI56lwiy9kNkxLNq6di5TYhknjPTY_KeYefm4Nrrh4ZQ2SCOJSNgBYSBBQ/s640/DSC_0017-1.NEF.jpg" width="640" /></a></div><div style="text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRbSH3jtEWHDGAcL_MZLVwZiqyQJVYy0AtDf0aqqAVxSwrtmhVw_smBFXVjUdVfLSspw07AqVJHYTZCv0DY5tZTPZMEKeDFMCQlGrAVpQrdBPQz5HKh-gdzuyI2a0K3Jyx57okSzkg2gw/s1600/DSC_0020-1.NEF.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="530" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRbSH3jtEWHDGAcL_MZLVwZiqyQJVYy0AtDf0aqqAVxSwrtmhVw_smBFXVjUdVfLSspw07AqVJHYTZCv0DY5tZTPZMEKeDFMCQlGrAVpQrdBPQz5HKh-gdzuyI2a0K3Jyx57okSzkg2gw/s640/DSC_0020-1.NEF.jpg" width="640" /></a></div><div style="text-align: left;"><br />
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</div><div style="text-align: left;">Make sure your log is rolled uniformly and twist up the ends. Place right into fridge. It doesn't take long to harden back up. Maybe 30 minutes, but can be stored for 2 weeks. Use it to butter your bread for grilled cheeses. Use it in baked potatoes. Over grilled asparagus. Use your imagination for the leftover butter.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Immediately, when your steak comes off the grill, add a pat of your butter on top of your steak and let the heat from the steak slowly melt your butter all over the top of your steak. You should let your meat rest before slicing anyway...so let it rest with butter oozing all over it. Oh, gosh...heaven! It adds a richness and a wonderful flavor to any steak.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">We talked about adding anything you want to a stick of butter to make compound butters your own recipe. Try making a sweet compound butter:</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitvJeRMSPcORRXQPbJgp_jRt8zCZNFHkwHulApC2HMY0cqkU8133kVdhEgq0HdmbQjeRWkxby5_FnA8hj2GCRVPDpveTL_iQIfPApZW0WwQNEUfJKAC0Y9-saCJkclbO4QYFHO0Qv9uQE/s1600/DSC_0030-1.NEF.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitvJeRMSPcORRXQPbJgp_jRt8zCZNFHkwHulApC2HMY0cqkU8133kVdhEgq0HdmbQjeRWkxby5_FnA8hj2GCRVPDpveTL_iQIfPApZW0WwQNEUfJKAC0Y9-saCJkclbO4QYFHO0Qv9uQE/s640/DSC_0030-1.NEF.jpg" width="640" /></a></div><div style="text-align: left;"><br />
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</div><div style="text-align: left;">Add 2 tablespoons of honey, a tablespoon of brown sugar and a pinch of cinnamon to butter. This is good for morning biscuits or bagels. Also good for warm banana bread. Waffles and pancakes would love this butter, too!!!</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">What about an Asian butter?</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-gWkcVjuFZCh-44ITVNXGApBnEv2jW-ldyxLtpp2DjO7Gk_1ZpJ70D81jpM2y88_-1qvvlztLtssnpcsTWFunp1UF7qtE2qbXDWsmxwRCM5TsR9rMGaUF_aAmGQkeV6dK2fesh7oXUlg/s1600/DSC_0033-1.NEF.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="616" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-gWkcVjuFZCh-44ITVNXGApBnEv2jW-ldyxLtpp2DjO7Gk_1ZpJ70D81jpM2y88_-1qvvlztLtssnpcsTWFunp1UF7qtE2qbXDWsmxwRCM5TsR9rMGaUF_aAmGQkeV6dK2fesh7oXUlg/s640/DSC_0033-1.NEF.jpg" width="640" /></a></div><div style="text-align: left;"><br />
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</div><div style="text-align: left;">Add a couple of dashes of soy sauce, diced chives (scallions would be too big), some crushed red pepper, a few toasted sesame seeds and freshly grated ginger. Broil fish with this butter. Try it over grilled chicken!!! </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Use your imagination. Come up with your own flavors and get creative...even with butter!!!</div><br />
Recipe Card (for steak/savory butter):<br />
1 stick unsalted butter, room temperature<br />
1 tablespoon chopped chives<br />
1 tablespoon chopped Italian parsley<br />
2 medium-small garlic gloves, finely minced<br />
1/2 teaspoon onion powder<br />
1/2 teaspoon chipotle dry rub (use crushed red pepper flakes, too)<br />
pinch table salt<br />
pinch freshly ground black pepper<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmZOH7WI8tl6Mia40PNacOLYL-KREYZuDA0BvEEHHkZoJ3sj6R5FRQz7fl-rKT09tKfjk4HgfUr4hR0NjE3uvPPp341PrHd4-xmWGv9bK4dCvQh_FG12x6C40mNNuUUprbBuNIdAkDDUo/s1600/DSC_0004-1.NEF.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br />
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<div class="fb-comments" data-href="http://misplacedtexaninva.blogspot.com/2012/01/compound-butters.html" data-num-posts="4" data-width="470" data-colorscheme="dark"></div><div class="blogger-post-footer">Click on "Comments" to leave your opinion/comment! Anonymous Available, but discouraged. No Cowards! </div>Shannon D. Gregoryhttp://www.blogger.com/profile/11757349419037030022noreply@blogger.com0tag:blogger.com,1999:blog-5617102237696727210.post-80606679155009965622012-01-12T22:09:00.006-05:002013-07-08T02:23:00.382-04:00Simple Potato Soup<div class="fb-like" data-colorscheme="dark" data-href="http://misplacedtexaninva.blogspot.com/2012/01/simple-potato-soup.html" data-layout="button_count" data-send="true" data-show-faces="true" data-width="450">
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Ahhh, winter time. Time to snuggle up with some soups or snuggle up with something like that. I am a soup Nazi in the winter time. I am not sure why, but soups are the only leftovers I ever eat. I just don't like to eat the same things in a row, but I definitely can with soups. Maybe it's the fact that soups and stews always develop flavors as they sit in the fridge?? </div>
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For a family of 4-5 (no, I don't decide to feed one or not feed one...ha...one's at college), it is also a way to adequately feed. Also, for those children who are not keen on eating veggies, soups are a great way to get those veggies in, even if it is just onions, celery and carrots (aka mirepoix).</div>
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When I asked, about a week ago, what people wanted to see on my blog in the next few weeks, Suzi spoke up and wanted some more soup and stew recipes. Another friend, Bill, wanted to see some football tailgating/party recipes. Well, Suzi, here you go. (Bill, I decided to wait to see who will be in the Super Bowl before I do that blog post, so hang in there.) Suzi, here are the rest of my soup/stews/chili recipes I have on here so far already, too. Feel free to check them out!</div>
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<a href="http://misplacedtexaninva.blogspot.com/2011/09/not-texas-chili-what-whose-blog-am-i.html" target="_blank">Not Texas Chili</a></div>
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<a href="http://misplacedtexaninva.blogspot.com/2011/09/had-headache-french-onion-soup.html" target="_blank">French Onion Soup</a> -- with a Round Two Recipe!</div>
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<a href="http://misplacedtexaninva.blogspot.com/2011/10/gumbo.html" target="_blank">Gumbo!</a></div>
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I definitely have some more to add. They will be popping up sporadically during the cold-weather-season, so watch for them! If anyone would like to see a specific soup or stew recipe on here, please post a request on my Facebook page, <a href="https://www.facebook.com/misplacedtexaninvirginia" target="_blank">Misplaced Texan</a>, and I will definitely get one on here for you! I really need to get my Chicken and Dumplins recipe on my blog, too, soon. Really, really. </div>
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Ok, enough. Let's get going!... </div>
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Go ahead and prep everything. Your "mise en place" always should be done, as far as you can go, before you start cooking. This means to have everything cut, chopped, put out on the counter, etc before you actually start cooking. So, go ahead and chop your celery, carrots, onion, garlic. Peel and dice your potatoes. Dice your bacon (on a separate cutting board!). Get your chicken stock out and place by the stove. Pull your flour and half-and-half out, as well. Just get everything out and ready to go and placed where it will be most helpful to you. When I prepare my taters, I leave a little skin on for appearance, and get the dices all about the same size so they cook at the same time. Let's have chunks here. You want chunks, but you don't want them so big where that is all you can fit in your mouth. Here's about the size I do mine:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguyheJ5hhoRpBN7cx0H8rhc6W9Rbi1xVkykJFpo2fYYLb8sP3qSn4hddnrj5qgZpIUEus8U3hAmvuVNScFqubf0TTy9bXmbSU0mzh1K6OvzukxleRRxPSUuW3BKEYUJgJLExAFnO_AjJ4/s1600/DSC_0025.NEF.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="352" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguyheJ5hhoRpBN7cx0H8rhc6W9Rbi1xVkykJFpo2fYYLb8sP3qSn4hddnrj5qgZpIUEus8U3hAmvuVNScFqubf0TTy9bXmbSU0mzh1K6OvzukxleRRxPSUuW3BKEYUJgJLExAFnO_AjJ4/s640/DSC_0025.NEF.jpg" width="640" /></a></div>
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First, add your diced potatoes to a large pot with cool water and bring pot to a boil on stove. When water starts to boil, add 1.5 tablespoons of kosher salt and stir well. Continue to cook potatoes until they JUST become fork tender. Do not overcook your potatoes!!! You want them firm, but not hard. You do not want mashed potatoes here, so continue to check the potatoes by sticking a fork in one of the larger pieces. </div>
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While your potatoes are boiling, heat a tablespoon of extra virgin olive oil (EVOO) on the stove in a large soup pot or dutch oven until it starts to slightly ripple over medium to medium-high heat. Add 12 ounces (or so...plus or minus is fine) of diced bacon to the pot and brown it. Don't make it super crispy, but make sure it's nice and browned and you have rendered out the fat. Check out my tips on cooking/preparing bacon <a href="http://misplacedtexaninva.blogspot.com/2012/05/slicingcubingdicing-bacon-tip.html" target="_blank">HERE!</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP90OWGRsba3xZ0uMlt8msjTDwchPx60Dg1SlqzUJsT7xXRtswtnnlSliWq41QxjNrRNi3dmmkkUyw5Vyf4hE4mhrqhY4OrcVek2ILwv3tYyzuB1mGeqJBX-eNmmIj5IlITiFJkAszv4k/s1600/DSC_0026.NEF.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="466" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP90OWGRsba3xZ0uMlt8msjTDwchPx60Dg1SlqzUJsT7xXRtswtnnlSliWq41QxjNrRNi3dmmkkUyw5Vyf4hE4mhrqhY4OrcVek2ILwv3tYyzuB1mGeqJBX-eNmmIj5IlITiFJkAszv4k/s640/DSC_0026.NEF.jpg" width="640" /></a></div>
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Add your celery, carrots and onion to the bacon/bacon fat. Stir well and add a tablespoon of kosher salt (half if you use regular table salt) and add 2 teaspoons of freshly ground pepper. Saute for about 3-4 minutes. Then, add your 2 tablespoons of garlic. Continue to cook for another 3 minutes. </div>
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When a fork can be pierced through the potatoes, go ahead and drain them. Place aside until you are ready for them. Be gentle and leave them alone so you don't break them up and make mashed potatoes.</div>
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When you have sauteed all of your veggies in the bacon and bacon fat, add 5 tablespoons of flour and whisk in. Allow the flour to cook for an additional 2 minutes or so. Slowly add a box of chicken stock and whisk to make sure you don't have lumps. Bring to a boil while stirring. Lower temperature down to medium-low and add another box of chicken stock while stirring and allow soup to heat through. Here you can add your cooked potatoes to this pot and stir well again. Do not boil your soup here, as you do not want to risk breaking up your potatoes! Slowly stir in a cup of half-and-half and taste. If you want it more creamy, add more half-and-half. Add more salt and pepper to taste. If your soup is too thick, add more chicken stock or water if you want. It won't be a problem at all. If you want it a little more "garlicky," add a teaspoon of garlic powder. You can add a teaspoon of onion powder here, too, if you want. Just taste it...if you think it needs something, add a little at a time, stir well and taste again. This is all you. You won't hurt this soup as long as you go slowly and add a little at a time. And TASTE. Taste your food. Taste it again. And taste it again. You must! Always!</div>
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While your soup's ingredients are getting to know everyone, go ahead and brown up 5 or 6 slices of bacon on the stove or microwave. </div>
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<i>****To microwave bacon: Line a plate with a double thick paper towel. Lay bacon on paper towel in a single layer and then top with another double-folded paper towel. Microwave for about a minute per bacon slice. If you have 5 pieces of bacon, microwave for 5 minutes. Because everyone has different microwaves, times may vary. Watch your bacon. Lift the paper towel up and look at it. Just be careful. You are still dealing with bacon grease here. It is extremely hot. Your plate will also be extremely hot. Use pot holders to remove plate from microwave and then use tongs to mess with the paper towels. Also remember that your bacon will continue to cook when you take it out, just like it does when you do it stove-top.****</i></div>
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Furthermore, dice up some scallions. Get out the shredded cheese and sour cream from the fridge. Serve your soup topped with some shredded cheddar cheese. Then, add a dollop of sour cream. Top with crumbled, crispy bacon and diced scallions. Really easy! Tastes just like a baked potato!!!</div>
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Recipe Card:</div>
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5 large russet potatoes, peeled and diced</div>
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1 tablespoon EVOO</div>
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12 ounces (or so) of thick-cut bacon plus 5-6 extra slices for garnish</div>
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1 1/4 cup chopped celery, with leafy tops (about 3 stalks)</div>
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1 1/4 cup chopped carrots (about 5 medium peeled)</div>
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1.5 cup chopped onion (about a medium white)</div>
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2 tablespoons chopped garlic</div>
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Kosher salt and freshly ground pepper (several tablespoons of both)</div>
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about 5 tablespoons flour</div>
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2 boxes chicken stock</div>
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1 cup half-and-half (at least...may use milk and/or cream here, too)</div>
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shredded cheddar cheese for garnish</div>
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about 3 diced scallions for garnish</div>
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sour cream for garnish</div>
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crispy bacon crumbles for garnish</div>
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1 teaspoon garlic powder, if you choose</div>
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1 teaspoon onion powder, if you choose</div>
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<div class="blogger-post-footer">Click on "Comments" to leave your opinion/comment! Anonymous Available, but discouraged. No Cowards! </div>Shannon D. Gregoryhttp://www.blogger.com/profile/11757349419037030022noreply@blogger.com0tag:blogger.com,1999:blog-5617102237696727210.post-27552452552666398712011-12-31T15:15:00.002-05:002013-07-08T02:20:28.761-04:00"Apple Ginger Cheer" -- NYE Drink Edition<div class="fb-like" data-colorscheme="dark" data-href="http://misplacedtexaninva.blogspot.com/2011/12/apple-ginger-cheer-nye-drink-edition.html" data-layout="button_count" data-send="true" data-show-faces="true" data-width="450">
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Oh, 2011. We all have so much to say about it, huh? Some of us had a fantabulous year. Some of us had a dreadful year. From what I see, you were either on one side of the fence or the other. There was no "so-so year." There was no gray area. You were all in or you folded that hand a long time ago. Either way, I am sure we all can grab a glass and toast 2011 goodbye. Whether it's a "See ya, asshole," or it's a "Gosh, I hope 2012 is just as phenomenal." Either way, tip it up and smile. We are on to so many big things this year. Let's rock 2012. Cheers!</div>
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So, I had some leftover apple cider from Christmas. Shame for that goodness to go to waste. Plus, it's just too tasty! New Year's Eve. Let's add alcohol to it! I had some apples in the house...had some vodka in the house from Christmas White Russians (damn, the vodka always outlasts the Kahlua, doesn't it?). I thought, "How can I make a fun, festive drink for NYE? Instead of just adding vodka to a juice, or apple cider in this case, let's do something a little more exciting! Listen up!<br />
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You have to peel ginger. And, by all means, when you go to the grocery store to buy ginger, please go ahead and break off what you need! It's okay. ;) I take a spoon and peel mine. Just scrape the spoon along the outer skin of the ginger and it peels off. For this recipe, don't worry if you can't get it all. Sometimes those knobs are hard to scrape. Just do the best you can.<br />
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<a href="http://3.bp.blogspot.com/-aW7JyttqRRg/Tv9kqK4ZwBI/AAAAAAAAAfU/T6u1tVRFrjY/s1600/DSC_0010.NEF.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="436" src="http://3.bp.blogspot.com/-aW7JyttqRRg/Tv9kqK4ZwBI/AAAAAAAAAfU/T6u1tVRFrjY/s640/DSC_0010.NEF.jpg" width="640" /></a></div>
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Next, chop the ginger up a bit so it can steep in your simple syrup.<br />
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Put 1 cup of sugar, 1 cup of water and your ginger into a small sauce pan on the stove. Heat to a hard boil, remove from heat and let the ginger steep, or sit, in the sugar water for at least 30 minutes. By the way, if you have extra ginger, don't worry! Peel that up too and put into a plastic baggie and store in your freezer!<br />
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Okay, strain or remove your chunks of ginger from your simple syrup. Add the syrup to a pitcher with 3 cups of cider (apple juice works fine), 1.5 cups club soda, and 1.5 cups vodka. Stir and chill. Can be shaken and served straight up or poured over ice. Garnish with apple slices. Either way, you will have fun with this festive, flavorful, fun drink. Not too girly, either. ;) The men will thank you!!! <br />
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Happy New Year, my friends. I wish you well. Now, go get cookin'! Or drinkin'! CHEERS!<br />
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Recipe Card:<br />
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1 cup granulated sugar<br />
1 cup water<br />
2-3 inch piece of fresh ginger, peeled<br />
3 cups apple cider (or good apple juice)<br />
1.5 cups club soda<br />
1.5 cups vodka<br />
apple slices for garnish<br />
ice, for shaking or for pouring over</div>
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<div class="blogger-post-footer">Click on "Comments" to leave your opinion/comment! Anonymous Available, but discouraged. No Cowards! </div>Shannon D. Gregoryhttp://www.blogger.com/profile/11757349419037030022noreply@blogger.com2tag:blogger.com,1999:blog-5617102237696727210.post-16424767677482876772011-12-21T14:49:00.002-05:002011-12-21T14:50:52.159-05:00Paula Deen's Gooey Butter Cake<div class="fb-like" data-href="http://misplacedtexaninva.blogspot.com/2011/12/paula-deens-gooey-butter-cake.html" data-send="true" data-layout="button_count" data-width="450" data-show-faces="true" data-colorscheme="dark"></div><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0D2Z8RW6sYP-RJGhvtSb7ruFSZig_EaLxzR3lGhFvd1GbbDkoUiDK7CTlHGxEokwhFuxX46roTUtK9joO7Z0yagyetk4UKRrBX39zWhjkV8BKgVTY5lF9yvjASE7JJB6036ggayZze2U/s1600/DSC_0013.NEF.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="404" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0D2Z8RW6sYP-RJGhvtSb7ruFSZig_EaLxzR3lGhFvd1GbbDkoUiDK7CTlHGxEokwhFuxX46roTUtK9joO7Z0yagyetk4UKRrBX39zWhjkV8BKgVTY5lF9yvjASE7JJB6036ggayZze2U/s640/DSC_0013.NEF.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Double Chocolate Butter Gooey Cake</td></tr>
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Ok, like you all are so aware by now, I don't bake. If I want sweets, I buy cakes or buy the already prepared cookie dough. If I do bake, I try to do the fake-outs or the easiest route I can find. The end of the year, people are expected to put their best foot forward in the kitchen. If you are known for your cooking, desserts are included in this "expectation." Plus, my daughter and husband adore sweets. So, for Thanksgiving and Christmas, I try to make the exception to my store-bought chagrin and give them something more homemade.<br />
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</div><div>This year, I saw The Food Network post a Facebook status about Paula Deen's Pumpkin Gooey Butter Cake. I also saw the recipe had 2,022 ratings and it was at a 5 star rating! That is A LOT of people who rated this recipe. I don't see many recipes around the web with that many ratings. It was still at 5 stars, too! This was my light at the end of my sleepless-apprehensive-intimidated-"What am I going to bake this year?"-stress tunnel! I can do this. I will do this. I clicked on the link and it was music to my eyes. I thought, "I CAN soooo rock this out and this is going to be the superstar dessert this year! Forget plain, ol' pumpkin pie! Anything with cream cheese is frickin' AHH-MAZING!" So, yeah, I was the Lady GaGa of desserts this Thanksgiving. Whipped up my own cinnamon whipped cream and Paula Deen saved me again. The recipe has butter in the title. Paula Deen. Butter. Heaven.<span id="goog_843865676"></span><span id="goog_843865677"></span></div><div><br />
</div><div>There are several variations to this recipe to stay with you all year. Peanut Butter Chocolate Gooey Cake...Double Chocolate Gooey Cake...Pineapple Gooey Cake...Banana Gooey Cake...</div><div><br />
</div><div>So, go. Go right now. Get the car keys, scratch off the cake or pie recipe you already have on your menu to-do-list for Christmas and get these ingredients. Do it. I promise. You must. GOOOO already!!!</div><div><br />
</div><div>My college-aged step son came home last weekend and I, of course, make him a good homecooked meal or two. His favorite candy is Reese's Peanut Butter Cups, so what did I make him? Yep. The Chocolate Peanut Butter version. Really tasty! Here's the peanut butter version:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd1SkfT5hTmexb59mCOvg177UJKjoFIE4X_o4VN6L_IhUyvbnZuWtQm_pMkRmrEgmF4NmdMXSuy3jEQGgCcFX6vFC4wo-Fh8vptDKbMwXSKe4BqJ2ILlgR0qL9PL9Rbu1FDxIyvajLDVU/s1600/DSC_0174.NEF.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="532" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd1SkfT5hTmexb59mCOvg177UJKjoFIE4X_o4VN6L_IhUyvbnZuWtQm_pMkRmrEgmF4NmdMXSuy3jEQGgCcFX6vFC4wo-Fh8vptDKbMwXSKe4BqJ2ILlgR0qL9PL9Rbu1FDxIyvajLDVU/s640/DSC_0174.NEF.jpg" width="640" /></a></div><br />
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</div><div>The bottom layer taste like a brownie or a blondie, depending on which variation you are making. The top layers are nice and moist, flavorful, definitely gooey, and smooth & creamy!</div><div><br />
</div><div>Let me know what you think when you make this. Don't ever make a pumpkin pie again. Give this recipe plenty of time to cool down. It takes awhile to cool off. I make these around 2 p.m. to serve for dinner. Or make day before and warm pieces in the microwave for 30 seconds before serving. Here is the double chocolate variety in my oven. About halfway done. It does rise up a lot. Make sure you use the pan suggested. My baking dish is a 13x9, but it has rounded edges which takes out some area compared to a square 13x9. I didn't take pictures of the Pumpkin version I made. I wish I did, though, so you could see the differences.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAESRb3k2m7GHb7GL2RZ03It7dq5NQaf4kODda3D-bWoMPkhknczY2qRfxdtw-etOvwNx11WXpPIW_V-bpqV_yJjVxqvrOYeuDkLbtN8dDJGdDQSXs5sqdMqi4vZ2y-3hMeQmSfRtEXoA/s1600/DSC_0003.NEF.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="362" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAESRb3k2m7GHb7GL2RZ03It7dq5NQaf4kODda3D-bWoMPkhknczY2qRfxdtw-etOvwNx11WXpPIW_V-bpqV_yJjVxqvrOYeuDkLbtN8dDJGdDQSXs5sqdMqi4vZ2y-3hMeQmSfRtEXoA/s640/DSC_0003.NEF.jpg" width="640" /></a></div><br />
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</div><div>Recipe can be found <a href="http://www.foodnetwork.com/recipes/paula-deen/pumpkin-gooey-butter-cakes-recipe/index.html" target="_blank">HERE</a>. Look for links to variations at the bottom of the recipe.</div><br />
<div class="fb-comments" data-href="http://misplacedtexaninva.blogspot.com/2011/12/paula-deens-gooey-butter-cake.html" data-num-posts="4" data-width="500" data-colorscheme="dark"></div><div class="blogger-post-footer">Click on "Comments" to leave your opinion/comment! Anonymous Available, but discouraged. No Cowards! </div>Shannon D. Gregoryhttp://www.blogger.com/profile/11757349419037030022noreply@blogger.com3tag:blogger.com,1999:blog-5617102237696727210.post-9000767369851278922011-12-20T21:17:00.004-05:002013-07-08T02:16:45.249-04:00My Christmas "Baking"<div class="fb-like" data-colorscheme="dark" data-href="http://misplacedtexaninva.blogspot.com/2011/12/my-christmas-baking.html" data-layout="button_count" data-send="true" data-show-faces="true" data-width="450">
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I do not bake. I do not bake. I shall not bake. But, Christmas tends to lend its hand towards baking! Ugh. So, to make sure I follow the trend (somewhat) I did do a few treats to give out as gifts. You still have time to do these. They take no time, as well as they don't require much measuring! Get stocked on containers, bags, festive ziplocs and such at the Dollar Store and you are ready to go. </div>
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Ok, you can find the recipe for Bridge Mix Bark <a href="http://www.foodnetwork.com/recipes/anne-thornton/bridge-mix-bark-recipe/index.html" target="_blank">HERE</a>. Peanuts, pretzels and raisins in a milk chocolate layer. After that hardens for about an hour, then you top it off with a bittersweet chocolate layer. Cut into squares, bag up, and you are done!</div>
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Here is the milk chocolate layer, ready to go into the fridge to harden up a bit.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC1rb4Dmuj8JkMh-E9dZOA_RkL3MW5H6BAq32eaDjMlpTdk6cOdZmzv4GkPkft8skuz5W2EL-ECEy6wvw033N3mbnqcszWJXe7G0OHUgs4V4pyUEtFmW6oz4XEUDfIRbtE8wfU-uPIK38/s1600/DSC_0084.NEF.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC1rb4Dmuj8JkMh-E9dZOA_RkL3MW5H6BAq32eaDjMlpTdk6cOdZmzv4GkPkft8skuz5W2EL-ECEy6wvw033N3mbnqcszWJXe7G0OHUgs4V4pyUEtFmW6oz4XEUDfIRbtE8wfU-uPIK38/s640/DSC_0084.NEF.jpg" width="640" /></a></div>
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After it is done, put squares in Christmas cupcake liners and then add to a small Christmas box. Seal up and give a box of homemade chocolate bark!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr7PYSM3PeC4VaJ6A_sJDGkwjC2LCOXhEl6N0AmadKb8QUypM6XeaKDSiwCEmMOH3mHTuy4gE_fN5yEAOQTKDHIwFfZnVCOD3q7hmulgmIaHKR5G2ZiDtALCGd4_xIZ0E58KnBMovLaIY/s1600/DSC_0103.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="432" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr7PYSM3PeC4VaJ6A_sJDGkwjC2LCOXhEl6N0AmadKb8QUypM6XeaKDSiwCEmMOH3mHTuy4gE_fN5yEAOQTKDHIwFfZnVCOD3q7hmulgmIaHKR5G2ZiDtALCGd4_xIZ0E58KnBMovLaIY/s640/DSC_0103.jpg" width="640" /></a></div>
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Next, I did two different white chocolate barks. I did a white chocolate/peppermint/mini-marshmallow bark, which you can check out <a href="http://www.foodnetwork.com/recipes/food-network-kitchens/peppermint-mini-marshmallow-bark-recipe/index.html" target="_blank">HERE</a>.</div>
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Here is the bark, after assembled, but before cracked. It hardens up quite nicely at room temperature! The marshmallows are a little sticky and they tend to want to pull apart when you try to break up the recipe. So, just make sure you break around the marshmallows.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCnCYsmivhUvSoQZWelUd1QFbogIiPcaKyo7Nb2kWUR_TRwMM9fOXRXEd1zNLcmD8SQNSQJmrzPm2wNNNzgqwnXgzAatw39qJHZQY2tgvhI7a5poebPplOx9WON1ogKH5xKv8fHrTwSA8/s1600/DSC_0111.NEF.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="486" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCnCYsmivhUvSoQZWelUd1QFbogIiPcaKyo7Nb2kWUR_TRwMM9fOXRXEd1zNLcmD8SQNSQJmrzPm2wNNNzgqwnXgzAatw39qJHZQY2tgvhI7a5poebPplOx9WON1ogKH5xKv8fHrTwSA8/s640/DSC_0111.NEF.jpg" width="640" /></a></div>
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And here it is at the beginning of the "breaking" process. Have fun with it. No piece is the same size, same cut, etc. This is totally not supposed to be uniform.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidF87rkL5lWYMG9-JJITIG5zlfThB_I6g6CMqbsufISfmBuk3wDUyGYs2YlCrIjyojNivJuQiWGfxb2PdVQDYitRrvrvUWpIhL3RfjmusFj8_7qci5zEFQkD1aJoyT2xoOPOmPqtHwlkw/s1600/DSC_0122.NEF.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="364" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidF87rkL5lWYMG9-JJITIG5zlfThB_I6g6CMqbsufISfmBuk3wDUyGYs2YlCrIjyojNivJuQiWGfxb2PdVQDYitRrvrvUWpIhL3RfjmusFj8_7qci5zEFQkD1aJoyT2xoOPOmPqtHwlkw/s640/DSC_0122.NEF.jpg" width="640" /></a></div>
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Ok, for the second white chocolate bark; I made a white chocolate, craisins, pistachio, candied orange peel bark. You can see that recipe <a href="http://www.foodnetwork.com/recipes/food-network-kitchens/pistachio-cranberry-candied-orange-bark-recipe/index.html" target="_blank">HERE</a>. It's prepared the same way as the peppermint bark, but with different toppings...obviously. ;)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIEhbj6QRAZGbChECx3ngZ-zD6LIKaoluqtb0JQ0cF82oUt_hquKtEBSNMWok1L-qld_CQKky8mi1hG1fswGJf9tEi2lDfVT3MLzu8d1ROS8O7V_o8InPLRe6lAgvry8HQr0Z9vSOo57U/s1600/DSC_0005.NEF.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIEhbj6QRAZGbChECx3ngZ-zD6LIKaoluqtb0JQ0cF82oUt_hquKtEBSNMWok1L-qld_CQKky8mi1hG1fswGJf9tEi2lDfVT3MLzu8d1ROS8O7V_o8InPLRe6lAgvry8HQr0Z9vSOo57U/s640/DSC_0005.NEF.jpg" width="640" /></a></div>
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And, again, break apart very leisurely! No right or wrong way to do it! Yay! My kind of recipe!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEv8KSralUUGnXPaIYdsMNP4mXUH6gBZctJP_nDVrrYc_-vj4D3vMDOTYIVFdCKvap1rP9EZxU45D_8SShOjeC-fZaBYQIiw0q1dMARorrCjNCJnWSmsFpBC7OzXgdcLPoM43xFgNPlEg/s1600/DSC_0018.NEF.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEv8KSralUUGnXPaIYdsMNP4mXUH6gBZctJP_nDVrrYc_-vj4D3vMDOTYIVFdCKvap1rP9EZxU45D_8SShOjeC-fZaBYQIiw0q1dMARorrCjNCJnWSmsFpBC7OzXgdcLPoM43xFgNPlEg/s640/DSC_0018.NEF.jpg" width="640" /></a></div>
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I know you see cakes up in the first picture. Yes, I did try my hand at some more challenging treats. Those cakes up there? Yeah. FRUITCAKES!!! My mother-in-law enjoys fruitcakes, so I made Alton Brown's recipe. That can be found <a href="http://www.foodnetwork.com/recipes/alton-brown/free-range-fruitcake-recipe/index.html" target="_blank">HERE</a>. This is not your run-of-the-mill neon green & red fruit (what is that crap anyway?) fruitcake. This is made with real, dried fruits that are macerated in gold rum overnight. Then, I have been spritzing them with brandy every two days. For this recipe you probably don't have enough time to do these right since you have to spritz or baste them every two days, but I will show you some pictures of my preparations. This has dried cranberries, dried cherries, dried blueberries, dried apricots, golden raisins, lemon zest, orange zest, and candied ginger. Supposedly fruitcakes last forever. </div>
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It wasn't too bad. I am not a "fruity" person, but the ginger and the other spices that were added, gave the cake a great flavor. It's not an overly sweet cake and the brandy makes sure of that! Make it and slice it up to take to a party! I think people would enjoy this as a slice or two with coffee or a snifter of brandy! So, it really would be perfect to slice up and take to a Christmas Eve gathering! It definitely tastes better if warmed up a bit, too.</div>
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The fruit macerating:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ7x-rlkkL9KXopT5dUL2Q8Fnyxjomh4o5To6m0Bb7m12e6-6h8tznwHWv4rEsUtTOUTCuFNT2kAAjnhLGIUjEN6-t0YaXMO4RAxmYkT8urbmaaThpfWuBuxPT3KOTxxgi9mMUOB4hUdQ/s1600/DSC_0011.NEF.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ7x-rlkkL9KXopT5dUL2Q8Fnyxjomh4o5To6m0Bb7m12e6-6h8tznwHWv4rEsUtTOUTCuFNT2kAAjnhLGIUjEN6-t0YaXMO4RAxmYkT8urbmaaThpfWuBuxPT3KOTxxgi9mMUOB4hUdQ/s640/DSC_0011.NEF.jpg" width="640" /></a></div>
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Boiling the fruit with sugar, the macerated liquid, butter, apple cider, and spices:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3cZAPAsvRIv5dpoMQruxkP6GSVevrIAC7JUvwOIQSap19EE_QPaLO3NfITgdHshO9Ep_osfp1QgVgOYO0LVkThm1ESaLmDEFk8H8L4BeXzBNK5C5fysd0CXYJauScLktpfz5Th9Qt54g/s1600/DSC_0022.NEF.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3cZAPAsvRIv5dpoMQruxkP6GSVevrIAC7JUvwOIQSap19EE_QPaLO3NfITgdHshO9Ep_osfp1QgVgOYO0LVkThm1ESaLmDEFk8H8L4BeXzBNK5C5fysd0CXYJauScLktpfz5Th9Qt54g/s640/DSC_0022.NEF.jpg" width="640" /></a></div>
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All thickened up!:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtIZZaJDK_aYDDdiN0jVW6Jt7NxU7QD00xBFjPAmCRrKMnPsxOjNQM4cKt2SmvAy3awmif6OodPZieiQX4LM2qZYJ09TdDHkVKFGac5c5Z-CW4kZuF_VJoVa8FDuV-ap4LcSXD2CfaWPM/s1600/DSC_0025.NEF.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtIZZaJDK_aYDDdiN0jVW6Jt7NxU7QD00xBFjPAmCRrKMnPsxOjNQM4cKt2SmvAy3awmif6OodPZieiQX4LM2qZYJ09TdDHkVKFGac5c5Z-CW4kZuF_VJoVa8FDuV-ap4LcSXD2CfaWPM/s640/DSC_0025.NEF.jpg" width="640" /></a></div>
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I doubled the recipe and then split into three 8-inch pans...buttered and slightly floured:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiozMvYZEex8q1d9va2JHDSIiiog20sLobqbkWdLbPDBtdX_j_tENbUktqRUmRQJrj6-R5fxWw61BY6zh4JFwnT01E7yugClxqJklwzyVuaoJvm9gD3AtAvnMVTSLyZKvlchI6hx-0-jt4/s1600/DSC_0030.NEF.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiozMvYZEex8q1d9va2JHDSIiiog20sLobqbkWdLbPDBtdX_j_tENbUktqRUmRQJrj6-R5fxWw61BY6zh4JFwnT01E7yugClxqJklwzyVuaoJvm9gD3AtAvnMVTSLyZKvlchI6hx-0-jt4/s640/DSC_0030.NEF.jpg" width="640" /></a></div>
Dry ingredients and eggs added...very thick mixture:<br />
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Toasted, chopped pecans ready to go in!:<br />
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Batter spooned into pans, ready to bake:<br />
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And, the final product! Real fruitcake...no neon fruit added!:<br />
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<div class="blogger-post-footer">Click on "Comments" to leave your opinion/comment! Anonymous Available, but discouraged. No Cowards! </div>Shannon D. Gregoryhttp://www.blogger.com/profile/11757349419037030022noreply@blogger.com0tag:blogger.com,1999:blog-5617102237696727210.post-5129100814885260352011-12-06T07:57:00.003-05:002013-07-08T02:07:34.998-04:00Spicy Ranch Dressing<div class="fb-like" data-colorscheme="dark" data-href="http://misplacedtexaninva.blogspot.com/2011/12/spicy-ranch-dressing.html" data-layout="button_count" data-send="true" data-show-faces="true" data-width="450">
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So...tell me, what is the best thing about having a lot of leftover buttermilk from those cheddar thyme biscuits you made this week? You got it! Homemade ranch dressing. Extremely easy and a lot better than the bottled stuff! Grab some greens. Grab some carrots and celery and get a few ingredients together and whip this up quickly! Remember, though, this is best after being refrigerated for awhile after making. So, give yourself time, preferably overnight.</div>
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Ok, make your garlic paste. Crush two cloves of garlic pretty well. Give 'em a good smack, crush with a knife. Add a heavy pinch of kosher salt and chop the garlic with the salt. The salt acts as an abrasive and will draw the liquid out of the garlic, making it easier to break down into a paste. </div>
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Start taking the blade of your knife and dragging it across the garlic/salt mixture as you press down on the blade with your other hand to crush it further. It takes some time, but keep doing it. You will eventually get to this point:</div>
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Perfect! Ok, chop some fresh dill until you have about a tablespoon and a half. Chop a green onion (white and green parts) until you have about a tablespoon of chopped green onion.</div>
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Ok, add 1/2 cup each of buttermilk, mayo and sour cream to a bowl.</div>
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Then, to the bowl, add your garlic paste, dill, green onion, salt & pepper, white vinegar and lemon juice.</div>
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Whisk away until smooth. I split my recipe into two parts; a little more than 3/4 cup in each part. Add 1/4 teaspoon cayenne pepper to one part or 1/4 + 1/8 teaspoons for the whole recipe. I just like spicy ranch on some things and regular ranch on others, so I split it. Refrigerate overnight, if you can. At least an hour so the kosher salt has time to dissolve and the garlic paste can permeate. </div>
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Easy! Fresh! Creamy! Good stuff...</div>
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Recipe Card:</div>
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1/2 cup buttermilk (don't use skim buttermilk, please)</div>
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1/2 cup mayo</div>
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1/2 cup sour cream</div>
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1.5 tablespoon chopped fresh dill (3/4 tablespoon if dried dill)</div>
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1 tablespoon chopped green onion</div>
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1 tablespoon white vinegar</div>
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juice of 1/2 a lemon</div>
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2 cloves of garlic</div>
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1/4 teaspoon cayenne pepper (or 1/4 + 1/8 teaspoon for whole recipe)</div>
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salt & pepper to taste + kosher salt for garlic paste</div>
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<div class="blogger-post-footer">Click on "Comments" to leave your opinion/comment! Anonymous Available, but discouraged. No Cowards! </div>Shannon D. Gregoryhttp://www.blogger.com/profile/11757349419037030022noreply@blogger.com0tag:blogger.com,1999:blog-5617102237696727210.post-34539966429615240652011-12-02T23:33:00.006-05:002013-07-08T02:05:24.424-04:00Rachael Ray TV Shoot -- Grilled Chic, Bacon, Mac & Cheese<div class="fb-like" data-colorscheme="dark" data-href="http://misplacedtexaninva.blogspot.com/2011/12/rachael-ray-shoot-grilled-chic-bacon.html" data-layout="button_count" data-send="true" data-show-faces="true" data-width="450">
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Tuesday, November 29, 2011: I was doing things around the house and checked my phone, just like I do every two minutes. Ha. No, my husband would say every two minutes, but really it's like every hour. Well, that time I had missed a call. I checked the voice mail and I hear, "Hello, Shannon! This is Monica from The Rachael Ray Show in New York. I wanted to chat with you for a bit, so could you call me back at xxx-xxx-xxxx, please? Thanks! Have a good day." Ummm, what?!?!?! I will tell you, the chills and the adrenaline build during that voice mail were like nothing I had felt before. It took 3 more voice mail repeats before I could even jot her name and number down, although the 1st replay was just to hear it again! I put the phone down. Most people would immediately start dialing the number back, BUT if you ever have those true, out-of-body adrenaline experiences, you know there is no way in hell you can speak to someone "professionally" two minutes later. I found my husband outside and told him what I had just listened to. His jaw dropped. So, I got my pad of paper, a pen, my phone, a damn cigarette and went upstairs to get my head together and to speak in the privacy of my bedroom. I stopped by my nine-year-old daughter's room to tell her Rachael Ray called Mommy and she screamed! She started to ask a million questions and I just told her I didn't know anything yet. I made it to my bedroom, called Monica back and darn! It was <i>her</i> voicemail! Ugh. Well, about ten minutes later, Monica called me back and asked if I would be interested in doing an at-home video for Rachael's Top Ten Recipes of 2011 show. Uh, yeah, of course!!! So, after 4 days of planning, going through camera nightmares, practicing, retakes, prepping, making my kitchen look like a "T.V. kitchen," I finally have wrapped it all up and sent the footage on to Monica! </div>
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Now, remember my injury here? The whole reason for the slow down of this blog? The reason for all my doleful rants on Facebook? The whole reason I was going crazy because I couldn't "feed my family like I want to?" Yeah. Here's a time where not only do I have to have makeup on, decent clothes on, a smile on, but I have to stand. And I have to stand for a long time. I have to practice in the mirror. I have to help my husband get the camera angle correct. I have to go through the whole shebang over and over. I have to prep my food perfectly. I have to make sure everything in the camera's eye is clean, organized and T.V. ready. Yes, this is a lot of standing. By the end of day one, I was in so much frickin' pain. I did the last leg of the video for Recipe #1 (no pun intended), and I could barely see straight. I wanted to cry, and as soon as that camera went off for the last time, I did. The next day, my poor foot was a balloon. I couldn't walk. There was no way I could do Recipe #2 that day. I was confined to the bed...again. But, wait! I was given a deadline and it was all supposed to be there Friday morning! I had so many camera issues the first day, I had to eventually resort to a Hi 8mm camcorder instead of my digital camcorder, which means I have to SNAIL MAIL the videos! (I'll wait for all the gasps to subside)... ... ... .... ... I can't even put weight on my foot and I am supposed to have both videos/recipes to Monica in the morning. Aye. I told Monica I had camera issues and the footage was going to have to be mailed to her...like in the "real" mail. She gave me the "okay," and I was so relieved (never telling her I was in the damn bed for a balloon foot). So, after a day of bed rest, my foot seemed to be somewhat better (I could put weight on it) and I taped video #2 this (Friday) morning. My husband mailed it off early afternoon and it should be there Monday. Video #2 was easier. We knew what worked for the camera, I knew how it was going to go and it wasn't as much food prep, etc. I do hope they choose video #1 for her <a href="http://www.rachaelrayshow.com/food/recipes/slow-cooker-meal-chicken-and-biscuits/" target="_blank">Slow Cooker: Chicken and Biscuits.</a> Mainly because I worked soooo hard on that one and pushed through so much pain and furthermore, my kids also made a cameo appearance!</div>
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So, there's the lovely beginning to my Rachael Ray shoot. My, oh my. And here I am, ready to start taping video #2!!!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDvTJXK_igoe5Xau5BqViQGXBUgu4uVevfgDdu7hmx7eIvaGTCQbqt6l9Y5BKEE_J2cI4N6dMP6qgxPCEDEu5pN-yzVPOr4lpDXiNVQX5JP5R4uuQoquDbgFjCps2cSfmbuS8JFTWDvBM/s1600/DSC_0015.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDvTJXK_igoe5Xau5BqViQGXBUgu4uVevfgDdu7hmx7eIvaGTCQbqt6l9Y5BKEE_J2cI4N6dMP6qgxPCEDEu5pN-yzVPOr4lpDXiNVQX5JP5R4uuQoquDbgFjCps2cSfmbuS8JFTWDvBM/s400/DSC_0015.JPG" width="313" /></a></div>
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Moreover, I did take a few personal photos of RR's <a href="http://www.rachaelrayshow.com/food/recipes/grilled-chicken-and-bacon-mac-n-cheese/" target="_blank">Chicken-and-Bacon Mac & Cheese</a> that I prepared for video so I could also blog it. My family loved this!!! I also added a slight twist at the end to make it my Texas own. I did make it according to her recipe except one slight variation at the end, so please check it out to get all the details on how to prepare this. I will give you the short version since I have already gone on-and-on about the taping days themselves. :) This one is really easy, folks. Give it a whirl!</div>
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Ok, I grilled my chicken on my outside grill. Just make sure you pound the chicken to get it all one thickness so it will cook evenly and cut into even pieces for ya. Salt and pepper it. Drizzle with EVOO.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6njBq26Ad1S-pQHhUGSFE7EwrY_0N7AiMrGrWDoNX8IASJCrBBuJjm9oCULd0DnwQ5yi-WcJaT14258kBX1scpTkbTlDB0efz9ENIgXc7uIwkjFxHPiP8f4ni29uy6X-7UxlpnupDmlM/s1600/DSC_0024.NEF.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6njBq26Ad1S-pQHhUGSFE7EwrY_0N7AiMrGrWDoNX8IASJCrBBuJjm9oCULd0DnwQ5yi-WcJaT14258kBX1scpTkbTlDB0efz9ENIgXc7uIwkjFxHPiP8f4ni29uy6X-7UxlpnupDmlM/s400/DSC_0024.NEF.jpg" width="400" /></a></div>
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Meanwhile, cut a large onion, lengthwise, into quarters. Thinly slice it. Go ahead and roughly chop about a tablespoon and a half of fresh thyme on your board while you're at it. Melt 4 tablespoons of butter in a skillet, on medium heat.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9Rrlp4lCAr5Tf7uJXHpUbvWzsL7vbSpj40_Wt1mfDRmbfysoam1Q1tjTQAah1Yp5P_oBFiY-fgOdXZdcvZCezZxi9_qk7TSD1faCCfqAuNitYNTeKganBtL98hBR2dfgEQx6fh-OK5qE/s1600/DSC_0027.NEF.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9Rrlp4lCAr5Tf7uJXHpUbvWzsL7vbSpj40_Wt1mfDRmbfysoam1Q1tjTQAah1Yp5P_oBFiY-fgOdXZdcvZCezZxi9_qk7TSD1faCCfqAuNitYNTeKganBtL98hBR2dfgEQx6fh-OK5qE/s400/DSC_0027.NEF.jpg" width="400" /></a></div>
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Start your pasta water. In a separate skillet, cook some bacon until crisp. Add your onions to your melted butter and let them go for about 20 minutes, or until golden brown and slightly caramelized. </div>
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<i>Bacon Tip: Take your 6 slices of bacon and put them in the freezer for about 1-2 hours before cooking. Let them firm up nicely and then cut the bacon into lardons. The firmness makes the bacon SO much easier to cut up.</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJG6lTJZ85UtsQmVXc5TvPAYM_nXsYmMcz_RpIcJvLX_x3x4vWFNjWhgJK1S_wJR6WOMu-GRrJN_sJzCH7rJwiidNgqoytTAf6UZ9kI_PDBHGq6zkMC7pyv4Ultr-_X9yTN2Vym8zp0dY/s1600/DSC_0030.NEF.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJG6lTJZ85UtsQmVXc5TvPAYM_nXsYmMcz_RpIcJvLX_x3x4vWFNjWhgJK1S_wJR6WOMu-GRrJN_sJzCH7rJwiidNgqoytTAf6UZ9kI_PDBHGq6zkMC7pyv4Ultr-_X9yTN2Vym8zp0dY/s400/DSC_0030.NEF.jpg" width="400" /></a></div>
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Once pasta water comes to a boil, salt the water generously and cook your pasta until just shy of al dente. I used whole wheat penne here. I like the hole through the middle of the pasta so the sauce can get up in there. It also has nice ridges, which also allow the sauce to stick to the pasta itself. Drain, then add back to pasta pot. When the bacon is fully cooked, add to a paper towel lined plate and set aside. Cut chicken breasts (after a nice rest, of course) in half lengthwise, then cut crosswise, into cubes. Preheat oven to a high broiler.</div>
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When the onions are nice and golden, whisk in two heaping tablespoons of flour and let cook for about two minutes. Then, whisk in 1/2 cup chicken stock and then 2 cups whole milk. Let that mixture cook to a slight boil and until it thickens nicely. Add thyme, salt and pepper, and then grate in fresh nutmeg. Lastly, add 1 1/2 cups shredded white cheddar and 1 cup shredded gruyere and let cheese melt completely.</div>
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<i>Gruyere tip: Gruyere always has a rind on it that must be cut away before consumption. DO NOT throw away the rinds! Freeze them and next time you make french onion soup or another type of hearty soup, add the rinds in the last 30 minutes of cooking time. Remove before serving. They add a wonderful richness to soup...especially my <a href="http://misplacedtexaninva.blogspot.com/2011/09/had-headache-french-onion-soup.html" target="_blank">French Onion Soup!</a></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4ZkewLB8M9oEYZfM6hl7d0rYcNk6hASYSMsI2kdM0mo4gp6QRsY7IOahPnFimLg9HRPwoRnU1GtptQ88KxyyV3DAhsMB1L5znJ5leiijn4UvjC4-U6Z2wMcqKQz2xolvg69Em2YRH_CA/s1600/DSC_0022.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="350" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4ZkewLB8M9oEYZfM6hl7d0rYcNk6hASYSMsI2kdM0mo4gp6QRsY7IOahPnFimLg9HRPwoRnU1GtptQ88KxyyV3DAhsMB1L5znJ5leiijn4UvjC4-U6Z2wMcqKQz2xolvg69Em2YRH_CA/s400/DSC_0022.jpg" width="400" /></a></div>
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Add chicken, bacon and sauce to the pasta and stir well. Taste your seasoning and add more salt and pepper, if needed. You can see that I have split this into two buttered casserole dishes. Well, my kids like it just the way Rachael has written it. I actually like to add some spice to it. So, I split the recipe into two portions, and add about 3/4 of a can of HOT Rotel to the "adult version" and stir. Make sure you drain the excess liquid out of the Rotel. You don't need it in this. The "kids version" is without Rotel. Pop the casserole dish(es) in the broiler, and let cook for about 7-10 minutes or until the top is golden and bubbly!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXt_bCc2vAboCwYWVfyxlS6O6a_MOAL-mhUalR_Y4maTncTwFAF2wH0CGyk2F4doQnpXgmoS5813aSsW31XSZSKQcGwTyFOZYQhYxQQHV3Nrh3slXaI1KCBw4fUjxlLojyNK8Ku1fbLRM/s1600/DSC_0032.NEF.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXt_bCc2vAboCwYWVfyxlS6O6a_MOAL-mhUalR_Y4maTncTwFAF2wH0CGyk2F4doQnpXgmoS5813aSsW31XSZSKQcGwTyFOZYQhYxQQHV3Nrh3slXaI1KCBw4fUjxlLojyNK8Ku1fbLRM/s400/DSC_0032.NEF.jpg" width="400" /></a></div>
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Here is the recipe, if made my way, with adding the Rotel:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQCkrdOy3TmExmxgXy_roo8S7HWQ_GHpgzFcXAbGXcMDdNdGTl7Y8kn_rpXPMHSAdrF1OgxEvkfiSIAIuENZvSVzZP_LhPqVqzDr1uDkZxK09aOF3JRvQAGQDBqgVmoPPzN_FGwhowAcc/s1600/DSC_0034.NEF.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQCkrdOy3TmExmxgXy_roo8S7HWQ_GHpgzFcXAbGXcMDdNdGTl7Y8kn_rpXPMHSAdrF1OgxEvkfiSIAIuENZvSVzZP_LhPqVqzDr1uDkZxK09aOF3JRvQAGQDBqgVmoPPzN_FGwhowAcc/s400/DSC_0034.NEF.jpg" width="400" /></a></div>
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Enjoy!!! And congrats to Rachael Ray on her Top Ten Recipes of 2011!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF7gYrEF1j5T6WuIqG677lTZo-Gqa81tHaT7sEyvxovcj-b3Hz_Vq4KVIJXBpPbjvsORzBb0CDK_tqRJeT8pxnQ4HRv36H7MhEbTvLU1SYeRNTdO7ehCl3hKG_VzJw5vNpFA0O7nRQpVg/s1600/DSC_0041.NEF.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF7gYrEF1j5T6WuIqG677lTZo-Gqa81tHaT7sEyvxovcj-b3Hz_Vq4KVIJXBpPbjvsORzBb0CDK_tqRJeT8pxnQ4HRv36H7MhEbTvLU1SYeRNTdO7ehCl3hKG_VzJw5vNpFA0O7nRQpVg/s640/DSC_0041.NEF.jpg" width="640" /></a></div>
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<div class="blogger-post-footer">Click on "Comments" to leave your opinion/comment! Anonymous Available, but discouraged. No Cowards! </div>Shannon D. Gregoryhttp://www.blogger.com/profile/11757349419037030022noreply@blogger.com0tag:blogger.com,1999:blog-5617102237696727210.post-19764612083083599822011-12-01T20:10:00.006-05:002011-12-02T10:13:16.546-05:00Lady N'awlins Cajun Cafe -- Restaurant Review<div class="fb-like" data-colorscheme="dark" data-href="http://misplacedtexaninva.blogspot.com/2011/12/lady-nawlins-cajun-cafe-restaurant.html" data-layout="button_count" data-send="true" data-show-faces="true" data-width="450"></div><br />
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<a href="http://www.urbanspoon.com/r/49/1570453/restaurant/Near-West/Lady-Nawlins-Cajun-Cafe-Richmond"><img alt="Lady N’awlins Cajun Café on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1570453/biglogo.gif" style="border: none; height: 34px; width: 104px;" /></a><br />
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<div class="separator" style="clear: both; text-align: -webkit-auto;">So, I love southern food. I love Texan food...and I love all the Louisiana food that always found its way across the border when I grew up in Texas. When I heard there was a Louisiana-style restaurant in Richmond, Virginia, I made it my mission to make it there as soon as I became able to move around better. On our first "date" out again, after our accident, you bet this is where I chose. Lady N'awlins, located at 2329 West Main Street, claims to have the best cajun food 1,004 miles north of the French Quarter. They have an adequate menu with the classic cajun fare, as well as daily specials. They are on Facebook and you can find them <a href="https://www.facebook.com/ladynawlinsRVA" target="_blank">HERE</a>. Their menu is also listed on their Facebook page and that is <a href="https://www.facebook.com/ladynawlinsRVA?sk=app_117784394919914" target="_blank">HERE</a>. We visited Lady N'awlins on Saturday, November 12, 2011. Yes, I am a little slow at getting this up, but I asked everyone to bear with me as I deal with my injury right now. So, I do apologize. We were seated promptly and immediately I noticed the official Crystal hot sauce on the table. Woo hoo! Lookin' good. Atmosphere was quaint, as one would expect in the Fan District. Music was definitely present. I expected to walk in to a place filled with jazz, but they had a mix of music playing. The back room looked a little better suited for the dinner crowd, but we sat in a booth, across from the bar. For our early dinner, that was just fine with us. Our service was decent. Nothing overly ardent, but we were a couple, eating dinner, enjoying a beer and some wine. I wouldn't expect her to be. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Ok, to the good stuff. We decided on the Oysters Rockefeller for an appetizer.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirRkSCj3CIH1HOt7XSWNltqJl8rn2BV_WIY3XmGX7_K0u19nxMi14Or8AjIYijP7igoYwHq2OY35b9eSVxIN-MmeD5bfuTHqurnIyAiTL1jdcBe9-M2KjDcLaXLZwPieau5HBqk5iFA8E/s1600/lady+nawlins+I.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="502" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirRkSCj3CIH1HOt7XSWNltqJl8rn2BV_WIY3XmGX7_K0u19nxMi14Or8AjIYijP7igoYwHq2OY35b9eSVxIN-MmeD5bfuTHqurnIyAiTL1jdcBe9-M2KjDcLaXLZwPieau5HBqk5iFA8E/s640/lady+nawlins+I.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;">The oysters really came out cooked perfectly. I do not appreciate shriveled up oysters at all, but these were still plump and burst in your mouth. For those of you who know me, oysters are my favorite food of all time. So, yes, I can be picky. I'll get to my one "pick" in a moment... Ok, I am pretty sure these had cream cheese on them, which added a nice texture and creaminess to the dish. The bacon was crunchy, but not overcooked. They really were good and easy to slurp on down. Ok, here's my pickiness...they spritzed the oysters with lemon juice before going out or maybe they were cooked in lemon juice. Either way, not a fan of the kitchen adding lemon juice to my oysters. In my personal opinion, lemon and bacon don't go well together. Oysters and bacon? Yes! Oysters and lemon? Absolutely! Oysters, cream cheese, bacon and lemon? Nope. Not for me. I tried to "drain" the excess liquid off of them, but the lemon was still pretty dominant. Overall, great, tasty dish. Wish they would have left the lemon up to the guests, but hey...I can't complain too much when the oysters really were spot on!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Ok, so my husband ordered the fried oysters entree. You can see that below. His sides were the house salad and the jalapeno hush puppies.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhB6DCGZq9iPGeGQ9Ic0hAv2W4N30yB6G3xC8sOVUq8GsObHMehgl2zQrWW_NwN4M_070YQVa22UHzg5jqagXblm-_WzaZBzMClioK-cqWYgTEkj0jquzUQwvbnPUsYJCn8Ho5nUF0RTE/s1600/lady+nawlins+II.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="246" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhB6DCGZq9iPGeGQ9Ic0hAv2W4N30yB6G3xC8sOVUq8GsObHMehgl2zQrWW_NwN4M_070YQVa22UHzg5jqagXblm-_WzaZBzMClioK-cqWYgTEkj0jquzUQwvbnPUsYJCn8Ho5nUF0RTE/s640/lady+nawlins+II.jpg" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: left;">He really enjoyed everything. His salad was fresh and crisp. Now, I adore cocktail sauce, but a lot of restaurants just don't get it when it comes to preparing cocktail sauce. This was nicely done. Horseradish (and enough of it) is key, and they didn't disappoint! </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Ok, People, these hushpuppies are AMAZING! Loved them! I ordered them, as well, with my meal and when slathered in their side of butter, oh yeah, baby! I could have devoured a plate of them alone! Creditably done, my friends!!! Now, for his oysters...like I said, he really enjoyed them. I tasted one and I could really taste something of the sort of...well water maybe? I am not sure if they soak them in water and I am just not used to the water down there or what it was. But it definitely had a non-fresh-water taste to them. For these, no, i don't think I could have eaten a full plate of them. They didn't taste like the sea or salty. They tasted like city water to me.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Lastly, I ordered the duck breast with a side of those killer hushpuppies and red beans and rice. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYZt4dhrCIV_RMCiQDhMDtEIKNS3lu2IXsSuxADNUcMPPgCF_SWsZRGAwZapOIhlIcOnVlnuMWkx-SdazAmBnB4s5pv37GT_13Jr6hluiKFbOA3AfUlQ-RCPNCCuTSDDmhZ2JdgOXdjjI/s1600/lady+nawlins+III.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYZt4dhrCIV_RMCiQDhMDtEIKNS3lu2IXsSuxADNUcMPPgCF_SWsZRGAwZapOIhlIcOnVlnuMWkx-SdazAmBnB4s5pv37GT_13Jr6hluiKFbOA3AfUlQ-RCPNCCuTSDDmhZ2JdgOXdjjI/s640/lady+nawlins+III.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;">Y'all already know how I adore the hushpuppies and I will say I adored the red beans and rice just as much. It was a great ratio of rice to beans. It had a slight spiciness and the beans were tender! Great stuff here, I tell ya! When I ordered the duck, the server asked, "Is medium-rare okay?" I affirmed, "Absolutely," but as you can see from the picture, it was not medium rare. Duck really should be served medium rare, but this duck was really delish, despite the slight overdone temperature and was seasoned well. The aioli was creamy, smooth and complimented the duck adequately. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">A definite recommend from me. I will definitely go back. They have Po Boys and gator bites that I want to give a whirl, too. Also, Sunday nights? 50 cent/shell Raw Oyster Night! Raw oysters are my favorite preparation for oysters and definitely am going to try them next time I go (My husband doesn't enjoy the raw variety of oysters, so I opted out of ordering them this time). $5 bowls of Gumbo on Tuesdays until 11 p.m. and $5 Po Boys (shrimp, oyster, crawfish tail, gator, cajun roast beef, smoked sausage or catfish!) on Mondays!!! I make a pretty good gumbo (check out my recipe <a href="http://misplacedtexaninva.blogspot.com/2011/10/gumbo.html" target="_blank">HERE</a>), but I am always wanting to try others' just to "see." ;) </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">So, geaux check 'em out, y'all! Good stuff, I say. Good stuff, here, in the RIC!</div><div class="fb-comments" data-colorscheme="dark" data-href="http://misplacedtexaninva.blogspot.com/2011/12/lady-nawlins-cajun-cafe-restaurant.html" data-num-posts="4" data-width="500"></div><div class="blogger-post-footer">Click on "Comments" to leave your opinion/comment! Anonymous Available, but discouraged. No Cowards! </div>Shannon D. Gregoryhttp://www.blogger.com/profile/11757349419037030022noreply@blogger.com0tag:blogger.com,1999:blog-5617102237696727210.post-31305175996014684012011-11-14T00:50:00.005-05:002012-05-09T01:06:51.585-04:00Stuffed Shells<div class="fb-like" data-colorscheme="dark" data-href="http://misplacedtexaninva.blogspot.com/2011/11/stuffed-shells.html" data-layout="button_count" data-send="true" data-show-faces="true" data-width="450">
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I made this before my accident...it was darn good!!!</div>
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So here is my twist on a Giada recipe, which can be found <a href="http://www.foodnetwork.com/recipes/giada-de-laurentiis/stuffed-shells-with-arrabbiata-sauce-recipe/index.html" target="_blank">here</a>. Something about Giada's recipes...but I always have to change them up a bit. Fresh mint does not sound appealing to me in a stuffed shells recipe. She also adds lemon zest to EVERYTHING. Not a fan of lemon zest except for in some seafood dishes. </div>
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Ok, let's get movin'....Go ahead and lightly oil a sheet pan, as well as a large casserole dish. She suggested a 12 x 9 dish. I needed a far larger dish. Fill a large pot with water, cover and bring to a boil. When it boils, add a generous amount of salt and drop your shells. Under cook them because they will continue to cook when you pop the dish in the oven. You want super al dente pasta here. Drain them and add to the oiled sheet pan and allow to cool. Take your hands or a large spoon and try to make sure all shells are separated and coated in oil so they won't stick.</div>
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Now for your sauce. Heat a couple of tablespoons of olive oil in a saute pan over medium heat. Brown a pound of ground beef and then remove and place on a paper towel lined plate. Set to the side. Add about a half a pound of bacon lardons to the same pan and saute until crisp. Add 2 teaspoons of crushed red pepper and your minced garlic. Let the garlic cook until just tender. Go ahead and add 2 jars of your favorite marinara sauce. Add the ground beef back in. Salt and pepper to taste.</div>
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In a separate bowl, stir 30 ounces of whole milk ricotta, 1 cup grated Italian cheese (I used a parm, asiago, mozz blend), 4 large egg yolks, 3 tablespoons fresh parsley, 1.5 tablespoons dried Italian seasoning, 1.5 teaspoon salt, 1 teaspoon black pepper. Preheat oven to 350.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRQLKMOjppgW31I1G_826uQXvQY3wgEpU7uIunMAcAoe5cKffMaAYbuL62EfdtxznKXSm81QAj5ifRGBIvOjzHAFRTfP7kD6Ic99DpgjkTkcUqyEuJNkBFx3ObU7OkjpbiG6tt9iq-sdc/s1600/DSC_0002.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRQLKMOjppgW31I1G_826uQXvQY3wgEpU7uIunMAcAoe5cKffMaAYbuL62EfdtxznKXSm81QAj5ifRGBIvOjzHAFRTfP7kD6Ic99DpgjkTkcUqyEuJNkBFx3ObU7OkjpbiG6tt9iq-sdc/s400/DSC_0002.JPG" width="370" /></a></div>
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Now, let's assemble...coat the bottom of your baking dish with your sauce. Start stuffing your shells. It only takes about 1.5 tablespoons of filling to fill a shell. Place seam side down on your sauce.</div>
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Top your casserole with the rest of your sauce and then your shredded mozzarella cheese. </div>
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Bake about 30 minutes or until this is what you see:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinh99IL4uONiDhDhhCERSkTdFdNO4aa1tHuAw-BT48H9zVG2r_xg3nUx5jGzoYIFdHMrpkb_FumB-sxbdWqepAZ0pA81BG-noFj-fSFP51aWcCtN_Ghe7kRU_UwnHwAXglruqJdL3jQHw/s1600/DSC_0011.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinh99IL4uONiDhDhhCERSkTdFdNO4aa1tHuAw-BT48H9zVG2r_xg3nUx5jGzoYIFdHMrpkb_FumB-sxbdWqepAZ0pA81BG-noFj-fSFP51aWcCtN_Ghe7kRU_UwnHwAXglruqJdL3jQHw/s400/DSC_0011.JPG" width="400" /></a></div>
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Recipe Card:</div>
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12 ounce box of jumbo pasta shells</div>
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Olive Oil</div>
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8 ounces bacon, diced</div>
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2 tsp. crushed red pepper flakes</div>
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2 large garlic gloves, diced</div>
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2 jars marinara/spaghetti sauce</div>
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30 ounces whole milk ricotta</div>
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1 cup grated Italian cheese</div>
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4 large egg yolks</div>
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3 TBSP. fresh parsley, chopped</div>
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1.5 teaspoon dried Italian herbs</div>
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1.5 teaspoon kosher salt</div>
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1 teaspoon black pepper</div>
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More salt and pepper to taste for sauce</div>
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Shredded mozzarella cheese to cover</div>
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</div><div class="blogger-post-footer">Click on "Comments" to leave your opinion/comment! Anonymous Available, but discouraged. No Cowards! </div>Shannon D. Gregoryhttp://www.blogger.com/profile/11757349419037030022noreply@blogger.com0tag:blogger.com,1999:blog-5617102237696727210.post-20282511822890750852011-11-13T22:11:00.005-05:002011-11-13T22:21:48.246-05:00Ranch Style Beans<div class="fb-like" data-colorscheme="dark" data-href="http://misplacedtexaninva.blogspot.com/2011/11/ranch-style-beans.html" data-layout="button_count" data-send="true" data-show-faces="true" data-width="450"></div><br />
I have noticed quite a few people doing searches for where they can buy Ranch Style Beans in Virginia and ending up here at my blog. I find mine at Kroger. I haven't seen them too many other places, but I am a Kroger fan and try to only buy from there, if I can (besides the farmer's markets).<br />
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Good luck! Here's what you are looking for...<br />
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<div class="fb-comments" data-colorscheme="dark" data-href="http://misplacedtexaninva.blogspot.com/2011/11/ranch-style-beans.html" data-num-posts="4" data-width="500"></div><div class="blogger-post-footer">Click on "Comments" to leave your opinion/comment! Anonymous Available, but discouraged. No Cowards! </div>Shannon D. Gregoryhttp://www.blogger.com/profile/11757349419037030022noreply@blogger.com0