Last night for dinner we tried BBQ spagetti - after watching the travle chanell and seeing it being served in a few places - we had to give it a try - the result was a unique - delish dish - that really has you going hmmmm - and then YUMMMMM a little taste of memphis right in your kitchen
Ingredients
1 tablespoon olive oil
1 small green bell pepper, chopped
1/2 yellow onion - diced
3 cloves of garlic - smashed
3 1/2 cups BBQ sauce, recipe follows
1 pound pork, beef, or chicken, cooked and chopped into bite-size pieces ( i used leftover smoked pork from carnitas)
1 pound spaghetti
Directions
In a large skillet, heat olive oil over medium heat.
Saute the pepper and onion, until softened for 1 to 2 minutes.
Stir in the garlic salt.
Add the premade BBQ sauce and bring to a boil.
Reduce the heat to a low simmer and add the chopped meat.
Meanwhile, fill a large pot with water and bring to boil.
Season liberally with salt and add spaghetti.
Cook for 7 minutes, until al dente (firm but not hard) and drain.
Toss spaghetti with sauce.
BBQ Sauce
2 cups ketchup
1 cup water
1/3 cup apple cider vinegar
1/2 cup packed brown sugar
1/2 tablespoon fresh ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon ground mustard
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
3 tbsp onions minced
2 cloves garlic smashed
In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cooked uncovered, stirring frequently, for 1 hour 15 minutes.
Monday, January 18, 2010
Sunday, January 17, 2010
Limoncello
Limoncello is the traditional Italian lemon-flavored liqueur made using lemon zest. You can sometimes get homemade limoncello in Italian restaurants and some liqour stores will carry one or two commercially bottled imports, I have found most of what you find in the stores to be expensive and not that good. Nothing compares to homemade.
I haven't been to Italy since I was in mid teens, but I remember the Italians love to have limoncello as a dessert drink after pizza or fish. I don't think a meal is necessary however, Limoncello is lovely to drink on a hot summer night! ( we have PLENTY of those here in arizona
There are different ways to make your own limoncello., I have been modifying my recipe for a couple years – and ti think this version is just about perfect!
the key to good limoncello is…
1.) bunches of the best lemons with plump moist skins and
2.) patience. Living in Tucson, I now have lots of the first and am still rather painfully short on the second.
But with limoncello-making, patience in the process pays off, so don't rush it. And don't be a stickler for the details. Making this lovely liqueur is more of an art than a science.
Limoncello
• 20 - 25 lemons - clean, unwaxed with nice plump skins. The skins should give off a lemon sent, don't get ones that don't smell heavenly. And try to get organic fresh lemons when you can.
• 2 (750-ml) bottles everclear
• 2 liters water
• 6 - 10 cups sugar (a 1:1 ratio of sugar to water makes a classic simple syrup, but use more sugar if you want yours a little thicker or sweeter)
I use 1 gallon plastic containers for steeping… with a nice tight lid!
You will also need the bottles you want to put the final brew in. I get mine at Cost Plus - or ikea and I save nice glass bottles from other beverages I've purchased that have good reusable, sealable tops.
I use a three-step process.
Step 1: lemon in alcohol
1. Wash and dry the lemons. Only use the ones without blemished peels or pare off any spots and the stems, ends.
2. Remove the peel from the lemons with a sharp peeler or fine grater/zester, carefully avoiding the bitter white pith. If you choose to peel your lemons, please note that if any white pith remains on the back of a strip of peel, scrape it off. If you get any of the white part in the batch, the limoncello will be bitter and you don't want that! I always use my micro plane zester. The liqueur has a brighter yellow color and steeps much faster
Put the peels in a your container and add Everclear, leaving at least two inches below the top rim. Seal tightly.
3. Leave the lemons to steep in the jar in a cool, dark place until the peels lose their color, at least 1 – 2 weeks. Every couple of days I swirl the peels around in the jar to mix up the oils in the alcohol - I don't know if that helps, I just like to check in on it!
Step 2: make the simple syrup and add it.
1. Put the water and sugar in a saucepan, stir and slowly heat until it turns clear and all the sugar is dissolved completely. Let the syrup cool.
2. Put the cooled syrup in the jar with the lemons (you might have to divide the batch into two jars at this point, depending on the size of your jar).
3. Put the jars back in the closet for at least two weeks. Longer is fine too.
Step 3: strain and bottle
1. Strain out the lemon peels through a coffee filter or cheesecloth and pour the limoncello into another container. Press down to remove all the vodka and oils that you can from the peels before tossing them in the trash.
2. Stir the liquid with a clean plastic or wooden spoon.
3. Put the liqueur in clean bottles, seal tightly and leave the finished bottles for at least 1 week before using. I told you that I use making limoncello as an exercise in practicing patience!
For best flavor and drinking it straight, store the limoncello in your freezer. It shouldn't freeze because of how much alcohol is in it and it is simply lovely ice cold.
Tips:
• The time consuming part is the peeling, but take your time and don't get any of the white underbelly of the skin in the batch. It's sooooo much easier when you use a micorplane, but I don't think as much lemon flavor gets in as peeling. However, to compensate for that, I've been adding more lemons to Step #1 and it does make the final product more yellow!
• Use organic lemons or at least ones you know where they came from. Now that I have more than one everbearing Meyer lemon tree in my backyard, I don't have to worry about chemicals anymore.
• Make a big batch at once. Especially if you're letting it steep as long as I do. Once you taste this or give it away to friends, it goes quickly and people will beg you for more. Better to have more on-hand that wait another few months!
• You can also make similar liqueurs using other citrus fruits. “Lime-cello” sounds great to me and could be terrific in cocktails and cooking. (Substitute the peel of limes for the lemon peel. Taste the liqueur for the degree of sweetness you want as you add the syrup.) An orange version is a sublimely unique and appealing alternative to triple sec.
I haven't been to Italy since I was in mid teens, but I remember the Italians love to have limoncello as a dessert drink after pizza or fish. I don't think a meal is necessary however, Limoncello is lovely to drink on a hot summer night! ( we have PLENTY of those here in arizona
There are different ways to make your own limoncello., I have been modifying my recipe for a couple years – and ti think this version is just about perfect!
the key to good limoncello is…
1.) bunches of the best lemons with plump moist skins and
2.) patience. Living in Tucson, I now have lots of the first and am still rather painfully short on the second.
But with limoncello-making, patience in the process pays off, so don't rush it. And don't be a stickler for the details. Making this lovely liqueur is more of an art than a science.
Limoncello
• 20 - 25 lemons - clean, unwaxed with nice plump skins. The skins should give off a lemon sent, don't get ones that don't smell heavenly. And try to get organic fresh lemons when you can.
• 2 (750-ml) bottles everclear
• 2 liters water
• 6 - 10 cups sugar (a 1:1 ratio of sugar to water makes a classic simple syrup, but use more sugar if you want yours a little thicker or sweeter)
I use 1 gallon plastic containers for steeping… with a nice tight lid!
You will also need the bottles you want to put the final brew in. I get mine at Cost Plus - or ikea and I save nice glass bottles from other beverages I've purchased that have good reusable, sealable tops.
I use a three-step process.
Step 1: lemon in alcohol
1. Wash and dry the lemons. Only use the ones without blemished peels or pare off any spots and the stems, ends.
2. Remove the peel from the lemons with a sharp peeler or fine grater/zester, carefully avoiding the bitter white pith. If you choose to peel your lemons, please note that if any white pith remains on the back of a strip of peel, scrape it off. If you get any of the white part in the batch, the limoncello will be bitter and you don't want that! I always use my micro plane zester. The liqueur has a brighter yellow color and steeps much faster
Put the peels in a your container and add Everclear, leaving at least two inches below the top rim. Seal tightly.
3. Leave the lemons to steep in the jar in a cool, dark place until the peels lose their color, at least 1 – 2 weeks. Every couple of days I swirl the peels around in the jar to mix up the oils in the alcohol - I don't know if that helps, I just like to check in on it!
Step 2: make the simple syrup and add it.
1. Put the water and sugar in a saucepan, stir and slowly heat until it turns clear and all the sugar is dissolved completely. Let the syrup cool.
2. Put the cooled syrup in the jar with the lemons (you might have to divide the batch into two jars at this point, depending on the size of your jar).
3. Put the jars back in the closet for at least two weeks. Longer is fine too.
Step 3: strain and bottle
1. Strain out the lemon peels through a coffee filter or cheesecloth and pour the limoncello into another container. Press down to remove all the vodka and oils that you can from the peels before tossing them in the trash.
2. Stir the liquid with a clean plastic or wooden spoon.
3. Put the liqueur in clean bottles, seal tightly and leave the finished bottles for at least 1 week before using. I told you that I use making limoncello as an exercise in practicing patience!
For best flavor and drinking it straight, store the limoncello in your freezer. It shouldn't freeze because of how much alcohol is in it and it is simply lovely ice cold.
Tips:
• The time consuming part is the peeling, but take your time and don't get any of the white underbelly of the skin in the batch. It's sooooo much easier when you use a micorplane, but I don't think as much lemon flavor gets in as peeling. However, to compensate for that, I've been adding more lemons to Step #1 and it does make the final product more yellow!
• Use organic lemons or at least ones you know where they came from. Now that I have more than one everbearing Meyer lemon tree in my backyard, I don't have to worry about chemicals anymore.
• Make a big batch at once. Especially if you're letting it steep as long as I do. Once you taste this or give it away to friends, it goes quickly and people will beg you for more. Better to have more on-hand that wait another few months!
• You can also make similar liqueurs using other citrus fruits. “Lime-cello” sounds great to me and could be terrific in cocktails and cooking. (Substitute the peel of limes for the lemon peel. Taste the liqueur for the degree of sweetness you want as you add the syrup.) An orange version is a sublimely unique and appealing alternative to triple sec.
Saturday, January 9, 2010
Lemon Layer Sheet Cake
redients
For the cake:
8 egg whites
16 tablespoons (2 sticks) cool unsalted butter, cut into pieces
2 cups sugar
1 teaspoon pure vanilla extract
1/2 teaspoon almond extract
2 lemons, zested
4 cups sifted cake flour
2 tablespoons baking powder
1 1/3 cups milk
For the frosting:
1 1/2 cups egg whites
1 1/2 cups sugar
3 cups butter
2 teaspoons vanilla extract
2 tablespoons lemon juice
Directions
In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites until stiff but not dry. Refrigerate.
Preheat oven to 350 degrees F.
In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until smooth. With the mixer running, slowly add the sugar and mix. Add the vanilla, almond extract, and lemon zest and mix well. Sift the flour 3 times with the baking powder (this is to lighten the cakes). Add a third of the flour mixture to the butter mixture and mix. Add half of the milk to the butter mixture and mix. Add another third of the flour mixture and mix. Add the remaining milk and mix. Add the remaining flour and mix until smooth. Fold in the egg whites. Pour the batter into 2 sheet pans lined with parchment paper, filling them about 1/2 full. Bake until firm to the touch 20 to 25 minutes. Let cool in the pan.
To make the frosting, place egg whites and sugar in a mixing bowl and warm over hot water to dissolve the sugar (this is a Swiss meringue). Remove from the heat and whip with the whip attachment until cool and stiff. Add the butter, a little at a time, then add flavorings.
Sandwich the 2 layers of cake together with 1/2 of the butter cream between them. Frost the top with the remaining half and use an icing comb to make wavy lines all over the surface. Chill for 2 hours. Then trim the edges and cut into bars.
For the cake:
8 egg whites
16 tablespoons (2 sticks) cool unsalted butter, cut into pieces
2 cups sugar
1 teaspoon pure vanilla extract
1/2 teaspoon almond extract
2 lemons, zested
4 cups sifted cake flour
2 tablespoons baking powder
1 1/3 cups milk
For the frosting:
1 1/2 cups egg whites
1 1/2 cups sugar
3 cups butter
2 teaspoons vanilla extract
2 tablespoons lemon juice
Directions
In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites until stiff but not dry. Refrigerate.
Preheat oven to 350 degrees F.
In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until smooth. With the mixer running, slowly add the sugar and mix. Add the vanilla, almond extract, and lemon zest and mix well. Sift the flour 3 times with the baking powder (this is to lighten the cakes). Add a third of the flour mixture to the butter mixture and mix. Add half of the milk to the butter mixture and mix. Add another third of the flour mixture and mix. Add the remaining milk and mix. Add the remaining flour and mix until smooth. Fold in the egg whites. Pour the batter into 2 sheet pans lined with parchment paper, filling them about 1/2 full. Bake until firm to the touch 20 to 25 minutes. Let cool in the pan.
To make the frosting, place egg whites and sugar in a mixing bowl and warm over hot water to dissolve the sugar (this is a Swiss meringue). Remove from the heat and whip with the whip attachment until cool and stiff. Add the butter, a little at a time, then add flavorings.
Sandwich the 2 layers of cake together with 1/2 of the butter cream between them. Frost the top with the remaining half and use an icing comb to make wavy lines all over the surface. Chill for 2 hours. Then trim the edges and cut into bars.
Lemon Pound Cake
Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) butter, softened at room temperature
1 cup sugar, plus 1/3 cup
4 eggs
2 teaspoons pure vanilla extract
1/4 cup lemon juice, plus 1/3 cup
Directions
Preheat the oven to 350 degrees F. Butter a 6-cup loaf pan and line it with parchment or waxed paper. In a medium bowl, combine the flour, baking powder, and salt.
In a mixer fitted with a whisk attachment (or using a hand mixer), cream the butter. Add 1 cup of the sugar and mix. With the mixer running at low speed, add the eggs one at a time. Add the vanilla.
Working in alternating batches, and mixing after each addition, add the dry ingredients and 1/4 cup of the lemon juice to the butter mixture. Mix until just smooth.
Pour into the prepared pan and bake until raised in the center and a tester inserted into the center comes out dry and almost clean (a few crumbs are OK), 65 to 75 minutes.
Meanwhile, make the glaze: In a small bowl, stir together the remaining 1/3 cup sugar and the remaining 1/3 cup lemon juice until the sugar is dissolved.
When the cake is done, let cool in the pan 15 minutes (it will still be warm). Run a knife around the sides of the pan. Set a wire rack on a sheet pan with sides (to catch the glaze) and turn the cake out onto the rack. Peel off the waxed paper.
Using a turkey baster or pastry brush, spread glaze all over the top and sides of the cake and let soak in. Repeat until the entire glaze is used up, including any glaze that has dripped through onto the sheet pan. Let cool at room temperature or, wrapped in plastic wrap, in the refrigerator (Well wrapped, the cake will last up to a week). Serve at room temperature, in thin slices.
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) butter, softened at room temperature
1 cup sugar, plus 1/3 cup
4 eggs
2 teaspoons pure vanilla extract
1/4 cup lemon juice, plus 1/3 cup
Directions
Preheat the oven to 350 degrees F. Butter a 6-cup loaf pan and line it with parchment or waxed paper. In a medium bowl, combine the flour, baking powder, and salt.
In a mixer fitted with a whisk attachment (or using a hand mixer), cream the butter. Add 1 cup of the sugar and mix. With the mixer running at low speed, add the eggs one at a time. Add the vanilla.
Working in alternating batches, and mixing after each addition, add the dry ingredients and 1/4 cup of the lemon juice to the butter mixture. Mix until just smooth.
Pour into the prepared pan and bake until raised in the center and a tester inserted into the center comes out dry and almost clean (a few crumbs are OK), 65 to 75 minutes.
Meanwhile, make the glaze: In a small bowl, stir together the remaining 1/3 cup sugar and the remaining 1/3 cup lemon juice until the sugar is dissolved.
When the cake is done, let cool in the pan 15 minutes (it will still be warm). Run a knife around the sides of the pan. Set a wire rack on a sheet pan with sides (to catch the glaze) and turn the cake out onto the rack. Peel off the waxed paper.
Using a turkey baster or pastry brush, spread glaze all over the top and sides of the cake and let soak in. Repeat until the entire glaze is used up, including any glaze that has dripped through onto the sheet pan. Let cool at room temperature or, wrapped in plastic wrap, in the refrigerator (Well wrapped, the cake will last up to a week). Serve at room temperature, in thin slices.
lemon sorbet
Ingredients
1 cup water
1 cup sugar
1 cup fresh lemon juice
1 tablespoon lemon zest
Directions
Bring the water and sugar to a boil in a small saucepan, remove from the heat, and cool. Combine the syrup with the lemon and zest and pour into the bowl of an ice cream machine. Freeze according to the manufacturer's instructions. After the sorbet is made, transfer to an airtight container. Cover tightly and freeze until ready to serve.
1 cup water
1 cup sugar
1 cup fresh lemon juice
1 tablespoon lemon zest
Directions
Bring the water and sugar to a boil in a small saucepan, remove from the heat, and cool. Combine the syrup with the lemon and zest and pour into the bowl of an ice cream machine. Freeze according to the manufacturer's instructions. After the sorbet is made, transfer to an airtight container. Cover tightly and freeze until ready to serve.
Preserved Lemons
Many Moroccan and Middle Eastern recipes call for preserved lemons, lemons that have been pickled in salt and their own juices. It's quite easy to do, though takes at least three weeks before the lemons are ready to use.
How to Make Preserved Lemons
Print Options
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Print (with photos)
Ingredients
8-10 lemons, scrubbed very clean
1/2 cup kosher salt, more if needed
Extra fresh squeezed lemon juice, if needed
Sterilized quart canning jar
Method
1 Place 2 Tbsp of salt in the bottom of a sterilized jar.
2 One by one, prepare the lemons in the following way. Cut off any protruding stems from the lemons, and cut 1/4 inch off the tip of each lemon. Cut the lemons as if you were going to cut them in half lengthwize, starting from the tip, but do not cut all the way. Keep the lemon attached at the base. Make another cut in a similar manner, so now the lemon is quartered, but again, attached at the base.
3 Pry the lemons open and generously sprinkle salt all over the insides and outsides of the lemons.
4 Pack the lemons in the jar, squishing them down so that juice is extracted and the lemon juice rises to the top of the jar. Fill up the jar with lemons, make sure the top is covered with lemon juice. Add more fresh squeezed lemon juice if necessary. Top with a couple tablespoons of salt.
5 Seal the jar and let sit at room temperature for a couple days. Turn the jar upside down ocassionally. Put in refrigerator and let sit, again turning upside down ocassionally, for at least 3 weeks, until lemon rinds soften.
6 To use, remove a lemon from the jar and rinse thoroughly in water to remove salt. Discard seeds before using. Discard the pulp before using, if desired.
7 Store in refrigerator for up to 6 months.
Note:
You can add spices to the lemons for preserving - cloves, coriander seeds, peppercorns, cinnamon stick, bay leaf.
To use: Remove lemons from the liquid and rinse. Split in half and scrape out the pulp. Slice the lemon peels into thin strips or cut into small dices. You may wish to press the pulp through a sieve to obtain the flavorful juice, which can be used for flavoring as well, then discard the innards.
How to Make Preserved Lemons
Print Options
Print (no photos)
Print (with photos)
Ingredients
8-10 lemons, scrubbed very clean
1/2 cup kosher salt, more if needed
Extra fresh squeezed lemon juice, if needed
Sterilized quart canning jar
Method
1 Place 2 Tbsp of salt in the bottom of a sterilized jar.
2 One by one, prepare the lemons in the following way. Cut off any protruding stems from the lemons, and cut 1/4 inch off the tip of each lemon. Cut the lemons as if you were going to cut them in half lengthwize, starting from the tip, but do not cut all the way. Keep the lemon attached at the base. Make another cut in a similar manner, so now the lemon is quartered, but again, attached at the base.
3 Pry the lemons open and generously sprinkle salt all over the insides and outsides of the lemons.
4 Pack the lemons in the jar, squishing them down so that juice is extracted and the lemon juice rises to the top of the jar. Fill up the jar with lemons, make sure the top is covered with lemon juice. Add more fresh squeezed lemon juice if necessary. Top with a couple tablespoons of salt.
5 Seal the jar and let sit at room temperature for a couple days. Turn the jar upside down ocassionally. Put in refrigerator and let sit, again turning upside down ocassionally, for at least 3 weeks, until lemon rinds soften.
6 To use, remove a lemon from the jar and rinse thoroughly in water to remove salt. Discard seeds before using. Discard the pulp before using, if desired.
7 Store in refrigerator for up to 6 months.
Note:
You can add spices to the lemons for preserving - cloves, coriander seeds, peppercorns, cinnamon stick, bay leaf.
To use: Remove lemons from the liquid and rinse. Split in half and scrape out the pulp. Slice the lemon peels into thin strips or cut into small dices. You may wish to press the pulp through a sieve to obtain the flavorful juice, which can be used for flavoring as well, then discard the innards.
Avgolemono Soup (Greek Egg-Lemon Soup)
Ingredients
2 cups milk - or just ise extra broth
6 egg yolks, beaten
2 quarts chicken stock
3/4 cup long grain rice
1/4 cup butter
chopped parsley
1 cup fresh lemon juice (or less to taste)
1 lemon zested
salt and pepper
Directions
1Stir the milk and beat in the egg yolks.
2Set aside.
3Bring the stock to boil in a 4 quart soup pot and add the rice.
4Cook, covered, until the rice is puffy and tender, about 25 min.
5Remove the soup from heat, add milk and egg mixture, stirring carefully.
6Continue to cook for a moment until all thickens.
7Remove from the heat again and add the butter, chopped parsley, lemon juice, and finely grated lemon peel.
The traditional Greek avgolemono soup is just chicken broth (thickened with egg and flavored with lemon) and rice. I like to add juicy bites of chicken breast to make it a meal!
2 cups milk - or just ise extra broth
6 egg yolks, beaten
2 quarts chicken stock
3/4 cup long grain rice
1/4 cup butter
chopped parsley
1 cup fresh lemon juice (or less to taste)
1 lemon zested
salt and pepper
Directions
1Stir the milk and beat in the egg yolks.
2Set aside.
3Bring the stock to boil in a 4 quart soup pot and add the rice.
4Cook, covered, until the rice is puffy and tender, about 25 min.
5Remove the soup from heat, add milk and egg mixture, stirring carefully.
6Continue to cook for a moment until all thickens.
7Remove from the heat again and add the butter, chopped parsley, lemon juice, and finely grated lemon peel.
The traditional Greek avgolemono soup is just chicken broth (thickened with egg and flavored with lemon) and rice. I like to add juicy bites of chicken breast to make it a meal!
Saturday, January 2, 2010
Hot wings dip.... way too good
Ingredients
1 (8 ounce) package cream cheese, softened
1/2 cup blue cheese salad dressing
1/2 cup Frank's® RedHot® Original Cayenne Pepper Sauce or Frank's® RedHot® Buffalo Wing Sauce
1/2 cup shredded mozzarella cheese
1 and 1/2 cups diced cooked chickenAssorted fresh vegetables or crackers
Directions
Heat the oven to 350 degrees F.
Stir the cream cheese in a 9-inch deep dish pie plate with a fork or whisk until it's smooth. Stir in the dressing, pepper sauce and blue cheese. Stir in the chicken.
Bake for 20 minutes or until the chicken mixture is hot and bubbly. Stir before serving. Serve with the vegetables and crackers for dipping.
1 (8 ounce) package cream cheese, softened
1/2 cup blue cheese salad dressing
1/2 cup Frank's® RedHot® Original Cayenne Pepper Sauce or Frank's® RedHot® Buffalo Wing Sauce
1/2 cup shredded mozzarella cheese
1 and 1/2 cups diced cooked chickenAssorted fresh vegetables or crackers
Directions
Heat the oven to 350 degrees F.
Stir the cream cheese in a 9-inch deep dish pie plate with a fork or whisk until it's smooth. Stir in the dressing, pepper sauce and blue cheese. Stir in the chicken.
Bake for 20 minutes or until the chicken mixture is hot and bubbly. Stir before serving. Serve with the vegetables and crackers for dipping.
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