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Showing posts from May, 2017

Taco Tapas​

Although you might not tell from my posts, my wife and I do try and eat healthy. She came up with this idea after a visit to Rype and Readi farm market in St Augustine. We came home with several heads of hydroponic lettuce and organic tomatoes. The taco shells have been replaced by beautiful red lettuce leaves.

For filling, we used chicken fillets  grilled with low sodium seasoning, which was then diced.

After adding the chicken, the rest of the filling is diced tomatoes, olives, salsa and fine shredded cheese.

To eat just pinch,
fold,
and eat!

Hope you enjoy these delicious treats.

For Susan V.

As much as I love to cook, sometimes it's difficult because of the reason. Susan was a co-worker, mentor, and friend. She recently lost her battle with cancer. Her family is not in the area, and there were no plans for a service. Some of her work friends felt that we needed to celebrate her life. This is my contribution.

 Three racks of ribs are trimmed and prepared for the smoker with the trimmings. The ribs are rubbed with a combination of brown sugar, white sugar, onion powder, garlic powder, seasoning salt, black pepper, red pepper powder, chili powder, and a few other spices. The ribs are lightly rubbed, since I want the flavor of the meat to be dominant.

Next, they are placed on the smoker and left for three hours. A wisp of smoke is all that is needed. The ribs are removed when you see the meat start to shrink back and the tips of the bones are exposed. I like the meat to be tender, but have a little pull to it.

The trimmings are removed and chopped, then sauteed in a coupl…

Stir Fry with Peanut Sauce and Bok Choy

After church today, my wife and I went for a drive to St Augustine. Earlier in the week, my eldest daughter took me to Rype and Readi Market. If you are in the area and looking for locally grown organic vegetables, this is the place to go. After loading up on tomatoes, peppers, bok choy, honey granules, strawberry plants and tomato plants, we headed home.

Wondering what to make with the bok choy, I decided to saute it as a side for stir fry.
To a large skillet add:
3 tablespoons canola oil
1/4 teaspoon crushed red pepper
2 cloves minced garlic
1/4 teaspoon ginger
2 tablespoons diced red bell pepper
2 tablespoons diced onion
2 tablespoons bacon bits
Heat the ingredients over a medium heat until hot.
Add bok choy, sauteing each side until leaves are wilted and stalk is blistered.
Drizzle with sesame oil and serve.



Sirloin Stir Fry with Peanut Sauce
Thin slice sirloin and place in a disposable zipper bag.

Marinade:
2 cloves minced garlic
1 teaspoon ginger
2 tablespoons low sodium soy sa…

Chocolate Malt Waffles with Caramel Sauce

I love breakfast, and coming up with new creations. This idea is the result of finding malted milk powder and cocoa powder in the pantry. The waffles are a variation of the recipe found on a box of Bisquick.

The caramel sauce is my own.

Waffles:
2 cups Bisquick
2 eggs separated
2 tablespoons melted butter or oil
3 tablespoons malted milk powder
3 tablespoons Nesquik powder
1 teaspoon baking powder
1 cup of milk
1/3 cup of heavy cream


Separate the eggs,  adding the whites and heavy cream to a mixing bowl.
Whip on high until soft peaks form.
Add remaining ingredients to a second bowl and whisk until well combined.
The mixture will be very thick.
Fold the egg white and cream into mixture.
It should thin considerably.
Heat waffle iron on medium high and lightly spray with cooking spray.
Add mix to iron following the manufacturer's​ direction.
Waffles will be crispy on the outside with a fluffy middle.


Caramel Sauce:
1 cup light brown sugar packed
1 stick butter
1/2 cup heavy cream
1/4…

Food / Recipe Ministry

One of my goals for this blog is to organize a food and recipe ministry. While people are quick to respond to those in need, sometimes they don't think about dietary issues. I'm reminded of a man who had a heart attack and friends with good intentions offered food and invitations to restaurants. Many of the meals were high in sodium and cholesterol, not the best options for his condition. Although their  intentions were good, folks didn't understand the restrictions of his diet and the possible complications that might have occurred.

I envision a group that would be equipped to handle a variety of situations by offering choices tailored to the person or family in need. Although this can start as a local effort, we can take our mission worldwide by creating a recipe data base. I appreciate your thoughts on this idea.

Cast Iron Omelette

A lot of people think cooking with cast iron is difficult. Once your cookware is seasoned properly, it's not different from any other pans. Many believe that older cast iron is better than what is being produced today. While that may be true, a lot of us don't have the money to spend on vintage cookware. I am totally happy using modern pans and skillets. To illustrate my point, I decided to make an omelette in a fairly new pan.  I previously seasoned this pan with Crisco.

First,  I preheated the pan for several minutes on  low heat.

Next, I used a small pat of butter to aid in keeping the eggs from sticking and because I just like the flavor.

Once the butter started to foam, I added my eggs.


I didn't stir or move them until the topside started to get firm. Next, I added cheese. I like shredded because it melts faster and I think it makes a more creamy center.


Once the cheese started to melt, I folded the side over. As you can see, there is very little residue on the pan. A…

Key Lime Mini Tarts

A while ago my wife was having some friends over for a girl's get together. Not having a lot of time  to prepare, I came up with these beauties, mini phyllo shells filled with key pie filling. I cheated and used the recipe on the Nelly and Joe's Key West Lime juice bottle. I filled the shells about 3/4 of the way to the top. After baking and cooling, a small dollop of whipped cream topped them off. Just before serving, a red raspberry was added as the final garnish. They were a huge hit!

Cast Iron Ginger Cakes

These desserts are the perfect way to end a meal. Made in Lodge Cast Iron mini pans,  they are the right size for a satisfying finish. Fresh blackberries add just the right tartness so they aren't super sweet.


Recipe:
Preheat oven and pans to 375 degrees.
Cream together:
4 tablespoons softened butter
1/4 cup sugar
1/2 tsp ginger
1/4 tsp nutmeg
1/4 cup molasses
1/2 tsp baking soda
1 tsp vanilla extract
pinch of salt
1/2 tsp cinnamon
2 tablespoons  heavy cream
3 tablespoons milk

Add 1 cup pastry flour and mix together.
Add optional blackberries or raspberries.

Split batter between two small 6 inch or six 3 1/2 inch cast iron pans.
Bake 20 minutes until toothpick in center comes out clean.

Datil Pepper Key Lime Hot Wings

One of the things I enjoy is coming up with themed recipes. These wings are my idea of a Florida based treat. The three main ingredients are Datil peppers, orange blossom honey, and Key limes. Datil peppers are from the St Augustine area, and have a hot fruity heat. They rate 100,000 to 300,000 on the Scoville scale. Use CAUTION handling the peppers, they will burn your skin. Wear gloves and DON'T TOUCH YOUR EYES.

Start by infusing 1 pound of orange blossom honey.
Remove comb and place open jar in a small saucepan.
Slowly add water until an inch from the top of the jar.
Place pan over medium low heat and heat honey to 180 degrees.
Chop 2 datil peppers with seeds and add to honey.
Heat for an hour.
strain honey and using a spoon squeeze the peppers against the screen squeezing as much juice as possible out of peppers.


In a small saucepan add the following:
1 cup ketchup
1/2 teaspoon mustard powder
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
1/4 teaspoon chili powder
1/4 …

Breakfast

I am a big believer in eating a hearty breakfast. when you think about it most people haven't eaten a full meal in 10 to 12 hours, and your body needs fuel. Look at it this way, you're not going to leave on a trip with an empty gas tank. You just won't get very far. Same thing with your body, get a good breakfast and there will be no need for energy drinks to keep going.

In my Kitchen

Over the years I have collected an eclectic  group of utensils to use in my cooking. I have both classic Lodge cast iron as well as 360 cookware waterless cooking pots and pans. My dad always said get the best tool for job and Cutco knives deliver in the cutlery department




Welcome

Welcome
to the old guy cooking blog. This is a collection of tips and techniques that I have learned throughout my life cooking for family and friends. With a special thanks to my grandmother, who brought me into her kitchen and taught me the secrets of a great cook.