German sauteed bacon Cabbage

This simple combination of two classic German ingredients pair together like yin and yang. A streak of lemon juice cuts through this dish without being obvious, while deliciously balancing the flavors of smoky bacon and sweet cabbage.

Ingredients

Serves: 6

• 1 2 1/2-pound cabbage
• 6 slices bacon, coarsely chopped
• 2 cloves garlic, cut into 1/4-inch-thick slices
• 1/2 cup water
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 1/2 teaspoon black pepper
• 2 teaspoons fresh lemon juice

Directions

Quarter cabbage, then core and cut into large pieces (about 2-by 3-inch; about 14 cups).

Cook bacon in heavy cold 12-inch skillet over medium heat until it begins to sizzle, about 3 minutes. Add garlic and cook, stirring occasionally, until bacon is browned, about 3 minutes. Stir in cabbage and remaining ingredients and cook covered, stirring occasionally, until cabbage softens, about 8 minutes. Season to taste and transfer to a serving dish.

Hoppin John

Hoppin' John Recipe

Ingredients

2 cups dried black-eyed peas
Cold water
1 pound lean slab bacon or 1 pound meaty ham hocks
1 large onion, chopped
1/4 to 1/2 teaspoon crushed red pepper flakes
4 cups water or chicken broth
2 cups uncooked long-grain white rice

Salt and black pepper to taste

Directions'

Before preparing dried beans, sort through them thoroughly for tiny pebbles or other debris. Soak, rinse, and drain dried black-eyed peas. Place black-eyed peas in a large soup pot over medium-high heat and cover with cold water; bring to a boil. Remove from heat; cover and let stand 1 to 2 hours. Drain and rinse beans.
Using the same large soup pot, over medium-high heat, add soaked black-eyed peas, bacon or ham hock, onion, and red pepper. Add water or chicken broth; bring to a boil. Reduce heat to medium-low and cook for 1 1/2 to 2 hours or until the peas are tender (do not boil as the beans will burst).
Remove bacon or ham hock and cut into bite-size pieces. Return meat to pot. Stir in rice, cover, and cook 20 to 25 minutes or until rice is tender and liquid is absorbed. Remove from heat and season to taste with salt and pepper.
Makes 8 servings

Rosemary Onion Potatoes

Here is the recipe for the potatoes I made last night.  I made this one up; as I often do for my dinners. I hope you love them as much as we do.

2 to 4 gold yokon potatoes (peel the skin off)
1/2 stick of butter (real butter)
1 small onion (slices)
Rosemary (to taste)
Salt and pepper
Foil

Preheat oven to 350

Peel the potatoes and wash them.  Take the potatoes and make slice down the potatoes (do not cut the potato all the way thru) you want to keep the potato in tack.  Slice the onion in small pieces so that they will fit in between each slice of potatoe.
Take a sheet of foil to make a pocket pouch to put the potato in.  Place one potato on each sheet of foil..  Now you want to assemble your potato pockets.  Take one slice of onion and one slice of butter and place in between each slice of potato.  Sprinkle with Rosemary, salt and pepper and seal your pocket pouch.  Finish assembling however many potatoes you want and place them in a baking dish or sheet to prevent any spillage in the oven.

Bake at 350 for 30 minutes.  Enjoy.

NOTE: I like alot of Rosemary so be generous with it.   YUMMY!

Terrific Toffee

I double this recipe to make more to share with family and friends.

1 1/2 teaspoons plus 1 cup butter, divided
1 cup semisweet chocolate chips
1 cup milk chocolate chips
1 cup sugar
3 tablespoons water
2 cups coursely chopped almonds, toasted, divided
Butter a large baking sheet with 1 1/2 teaspoons butter; set aside.  In a small bowl, combine semisweet and milk chocolate chips; set aside.
In a heavy saucepan, combine the sugar, water and remaining butter.  Cook and stir over medium heat until a candy thermometer reaches 290 degrees (soft crack stage). Remove from the heat; stir in 1 cup almonds.  Immediately pour onto prepared baking sheet.
Sprinkle with chocolate chips; spread with a knife when melted and cover entire butter mixture. Sprinkle with the remaining almonds.  Let stand until set, about 1 hour.  Break into 2 inch pieces.  Store in an airtight container.
Yield: about 2 pounds.
Note: Recommended that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212 degrees.  Adjust your recipe temperature up or down based on your tes.

Pork Tamales

2 1/2 punds boneless pork shoulder, cut into 3 inch pieces
Kosher salt
1 onion, quartered
4 sprigs fresh thyme or 2 teaspoons dried thyme
2 teaspoons dried oregano (preferably Mexican)
2 bay leaves
12 black peppercorns
24 dried corn husks
2 teaspoons ground cumin
1/3 cups plus 1/2 teaspoon chili powder
1 clove garlic, minced
2 teaspoons all-purpose flour
2 teaspoons sugar
1 tablespoon vegetable oil
4 cups masa harina (instant corn flour)
1 1/3 cups lard

1. Make the filling: put the pork in a deep saucepan and cover with cold water (about 6 cups). Add 2 teaspoons salt, the onion, thyme, oregano, bayleaves and peppercorns; cover and bring to a simmer over medium-high heat. Reduce the heat to maintain a gentle simmer and cook until the pork is tender, 1 hour, 30 minutes to 2 hours.  Transfer the pork to a plate and shred.  Strain and reserve the cooking liquid; keep warm. 
2. Meanwhile, coak the corn husks in a bowl of hot water, using a plate to keep them submerged, until pliable, 1 hour.
3. Combine the pork, cumin, 1/3 cups chili powder, garlic, flour, sugar, vegetable oil and 1 cup of the seserved cooking liquid in a large skillet.  Bring to a simmer over medium heat; cook, stirring occasionally, until most of the liquid is absorbed, about 25 minutes.
4. Meanwhile, make the dough: mix the masa harina, lard, 2 teaspoons salt, the remaining 1/2 teaspoon chili powder and 2 1/3 cups of the reserved cooking liquid in a bowl until combined.
5. Drain the husks and pat dry. Starting 1/2 inch from the wide end, spread about 3 teaspoons of the dough down a husk, leaving a 1-inch border on the sides. Spoon 2 tablespoons of the pork filling down the center of teh dough, then fold in teh sides of the husk, wrapping the dough around the filling. Fold up the narrow end of the hust. Repeat with the remaining husks, dough and filling.
6. Set a steamer basked in a large pot filled wiht 1 to 2 inches of water arrange the tamales standing up in the steamer, fold-sid down. Bring the water to a boil over medium high heat, cover and steam until the dough is firm,45 to 50 minutes. remove from the steamer and let cool slightly before unwrapping.

Note: If you want spicy tamales you may add in chopped jalapenos or chillies.

Classic Creme Brulee

 

 

 

Classic White Crème Brûlée

Yield: 4 servings

• 4 ounce(s) White Chocolate Baking Bar
• 4 large egg yolks, at room temperature
• 1/3 cup(s) sugar
• 2 cup(s) whipping cream
• 1/2 teaspoon(s) vanilla extract

Directions

Preheat oven to 300°F. In medium bowl, whisk egg yolks with sugar until smooth. In 2-quart saucepan, bring whipping cream to a simmer over medium-high heat. Add white chocolate (chopped in small pieces) to simmering whipping cream. Turn off heat and whisk until white chocolate is melted. Add white chocolate mixture to egg yolk mixture one tablespoon at a time, whisking continuously to prevent eggs from scrambling. Whisk until smooth. Add vanilla. Pour into four ramekins or custard cups. Place cups in 13" x 9" baking pan or broiler pan. Add enough water so cups sit in 1 to 1 1/2 inch of water. Bake until set, about 45 minutes. Serve warm, at room temperature, or refrigerate overnight. For a delicious crunchy surface: Sprinkle the tops of the crème brûlée with 1 teaspoon of sugar and place under broiler until caramelized.