oh potato

Sweet Potato Pie

Ingredients

• 1 (1 pound) sweet potato
• 1/2 cup butter, softened
• 1 cup white sugar
• 1/2 cup milk
• 2 eggs
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1 (9 inch) unbaked pie crust

Smash yo Pumpkin–Halloweenie Episode

Hey.  So, this is our annual Halloween episode.  But before I talk about our recipes, I want to plug that Fibers Club is having a halloweenie toss, Friday October 30th from 11-2pm. Hotdogs are only $1, and we toss them at you from the Fibers Studio balcony. We also have a vegetarian option.  Get them while they’re hot!

We only played Smashing Pumpkins, the soundtrack to Buffy the Vampire Slayer, and a song from the Charmed Soundtrack by the Smiths. I also shared my super secret chili recipe, which I won’t share online.

Pumpkin Soup

INGREDIENTS

• 6 cups chicken stock
• 1 1/2 teaspoons salt
• 4 cups pumpkin puree
• 1 teaspoon chopped fresh parsley
• 1 cup chopped onion
• 1/2 teaspoon chopped fresh thyme
• 1 clove garlic, minced
• 1/2 cup heavy whipping cream
• 5 whole black peppercorns

DIRECTIONS

1. Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.
2. Puree the soup in small batches (1 cup at a time) using a food processor or blender.
3. Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.

Butternut Squash Tamales

Dough:

• 2 cups diced butternut squash
• 3 cups vegetable broth
• 1/2 cup chopped scallion, (white and green) 1 bunch or 6 scallions
• 1 tablespoon canned chipotle en adobo sauce (chiles for filling)
• 2 cloves garlic, minced
• 2 teaspoon kosher salt
• 1 teaspoon ground cumin
• 3 cups masa harina, preferably Columbian such as Pan Harina,
• 3/4 cup extra-virgin olive oil
• 1/2 cup vegetable oil

Filling:

• 2 tablespoons extra-virgin olive oil
• 1 small bunch scallions, (white and green) finely chopped, about 1/2 cup
• 4 cloves garlic, minced
• 2 chipotle chiles in adobo, sliced
• 1 teaspoon ground cumin
• 2 teaspoon kosher salt
• 1/2 cup Spanish olives with pimentos, chopped
• 1/2 cup golden raisins
• 1/4 cup capers
• 1 cup vegetable broth
• 1 scant teaspoon finely grated orange zest
• 1/2 cup chopped fresh cilantro
• Hot sauce for serving, optional

Directions

For dough:

Put butternut squash in a medium pot with broth, scallion, adobo sauce, garlic, salt, and cumin. Bring to a simmer and cook until squash is tender, about 15 minutes.

Remove the squash with a slotted spoon, and reserve the broth. Set aside half of the squash for the filling, then mash the remaining squash is a large bowl. Mix in the masa with a fork. Slowly pour the seasoned broth over the filling, mixing with a fork (or hands) until smooth. Slowly stir in oils, a little at a time until dough is soft and moist. Cover with plastic wrap, set aside.

For filling:

Heat the oil in a large skillet over medium heat. Add the scallions, garlic, chiles, cumin and salt and cook until soft, about 1 minute,. Add reserved squash, olives, raisins, capers, and cook, stirring gently, until well combined, about 1 minute longer. Add broth and orange zest and cook, stirring occasionally until broth is slightly absorbed, about 2 minutes. Stir in cilantro, remove from heat.

To assemble:

Cut 2 husks into 24-inch lengths about 1/2-inch wide. Place other soaked corn husks on cutting board, open side up. Place about a 1/4 cup dough in the center of each husk, leaving enough corn husk free to enclose tamale. Spoon 2 to 3 tablespoons filling on top. Then cover filling with about 2 to 3 tablespoons more of dough. Wrap the husks around the filling and twist and tie ends with reserved strips to make party favor shaped tamales.

Set up a 10-inch steamer basket. Lay tamales in steamer, cover and cook until the husks get slightly translucent, about 50 minutes. Remove tamales from steamer, and let rest for 5 to 10 minutes before serving with additional hot sauce if desired.

Cook’s Note: These can also be made into smaller finger sized tamales, and then steamed for 45 minutes as well.

Bloody Mary

Ingredients

2 ounces vodka
1/4 ounce fresh lemon juice
Dashes of salt and black pepper
1/4 teaspoon horseradish
2 dashes Tabasco sauce
3 dashes Worcestershire sauce
4 ounces tomato juice

Procedure

Combine ingredients in a mixing glass and fill with ice. Gently roll from one glass to another until chilled (if you shake a Bloody Mary, the tomato juice will foam, and if you simply build it over ice in a glass, the ice will melt faster and the drink will become insipid before you have a chance to finish it). Strain into a Collins glass filled with fresh ice. Garnish with a slice of lemon or lime or—who am I kidding?—pretty much anything short of the Hoover Dam.

If you want to try my super delicious chili recipe, you’ll just have to be my friend.

Candy Candy Candy pt 1.

This week, we decided to have a candy-themed show, because most people like candy, and candy likes october, and in october we give out candy.

Divinity

Ingredients:

• 3 cups granulated sugar
• 1/2 cup light corn syrup
• 2/3 cup warm water
• 2 egg whites
• 1 tsp vanilla extract (or other flavor of your choice)
• 1 cup chopped nuts of your choice (optional)

Preparation:

1. Prepare a cookie sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

2. Combine the sugar, corn syrup and water in a large heavy-bottomed saucepan over medium heat. Cook, stirring constantly, until the sugar dissolves. Continue cooking without stirring until the mixture reaches 250 degrees, firm-ball stage.

3. Beat the egg whites in the bowl of a large standing mixer until stiff peaks form. Slowly pour about half of the sugar syrup into the egg whites, beating constantly.

4. Continue to cook the remaining syrup until it reaches 270 degrees, soft-crack stage.

5. Stream the remaining syrup mixture into the egg whites while the mixer is running. Continue to beat until the candy is thick, shiny and holds its shape.

6. Mix in extract and nuts until fully incorporated.

7. Drop by the teaspoonful onto cookie sheet, and let cool until full set.

Variation: Divinity can be poured into a 9-inch square pan, cooled, and cut into small squares instead of being dropped from a spoon.

Creamy Caramels

1 cup granulated sugar
1 cup dark corn syrup
1 cup butter or margarine
1 (14-ounce) can sweetened condensed milk
1 teaspoon vanilla extract

1. Line an 8-inch square pan with foil and butter; set aside.
2. In a large, heavy saucepan, combine sugar, corn syrup and butter.
3. Bring mixture to a boil over medium heat, stirring constantly. Allow mixture to boil slowly for 4 minutes without stirring.
4. Remove saucepan from the heat and stir in the sweetened condensed milk.
5. Return saucepan to heat and reduce the heat to medium-low. Cook mixture until candy thermometer reads 238°F (soft-ball stage), stirring constantly.
6. Remove the saucepan from heat and stir in vanilla.
7. Immediately pour into prepared pan. Allow to cool completely on a wire rack.
8. Remove cooled caramel from pan. Peel off foil and cut into 1-inch squares.
9. Wrap individually in clear or colored cellophane or waxed paper, twisting the ends to seal each piece.

Makes 64 pieces.

Spun Sugar

• 2 lbs. sugar
• 2 cups boiling water
• ¼ teaspoon cream of tartar

1. Put ingredients in a smooth saucepan.
2. Boil without stirring until syrup begins to discolor, which is 300 degree F.
3. Wash off sugar which adheres to sides of saucepan; this should be washed off with the hand first dipped in cold water.
4. Have a pan of cold water near at hand, dip hand in cold water, then quickly wash off a small part of the sugar with tips of fingers, and repeat until all sugar adhering to side of saucepan is removed.
5. If this is quickly done, there is no danger of burning the fingers.
6. Remove saucepan from fire, and place in a larger pan of cold water to instantly stop boiling.
7. Remove from cold water, and place in saucepan of hot water.
8. Place two broomstick-handles over backs of chairs, and spread paper on the floor under them.
9. When syrup is slightly cooled, put dipper in syrup, remove from syrup, and shake quickly back and forth over broomhandles.
10. Carefully take off spun sugar as soon as formed, and shape in nests, or pile lightly on a cold dish.
11. Syrup may be colored if desired.
12. Spun Sugar is served around bricks or moulds of frozen creams and ices.
13. Dippers for spinning sugar are made of coarse wires; about twenty wires, ten inches long, are put in a bundle, and fastened with wire coiled round and round to form a handle.

Star Trek: Energize! with food.

Today, we went p(u)n farr with our p(o)ns.  This was an exciting episode for both Ashley and I, as we are burgeoning, closeted (no more!) trekkies.  Here are the recipes we shared today and we hope that you’ll continue listening to us, even after this episode.

Plomeek Soup

1 cup onion, finely chopped

1 cup butter

4 cups carrots, peeled and chopped

5 cups celery, chopped

4 cups chicken (preferably vegetable stock.  Remember, Vulcans are vegetarians!)

1 teaspoon pepper

salt to taste

[for the Capt. Kirk version, 1/2 cup heavy cream]

Melt half of the butter in a saucepan and saute the onions over low heat until transparent.  (This technique is called “sweating”.)  Add the remaining butter, melt and add the carrots–cooking over low heat until browned, about 30 minutes.  Add the celery and cook 10 more minutes on low heat.  Pour in the stock, salt and pepper, bring to a boil, then reduce heat and let soup simmer for about an hour.  Serve, or add the cream if you’re into Captain Kirk.

Traditionally, Plomeek soup is an all purpose meal, even as a breakfast soup.

Klingon Blood Wine

5 gallons of water

10-12 pounds of sugar

10-15 packs of unsweetened cherry Kool-Aid

1 pack of Turbo 8 Turbo Yeast

Turbo Klar 24 Clearing Agent

In a 5 gallon pot, heat 3 gallons of water to a boil. Mix in 10-12 lbs of sugar.  Mix in the 10-15 packs of Kool-Aid.  Boil 2 gallons of water in another pot to top off fermenter to 5 gallons.  Cool sugar water Kool-Aid mix to below 80f and the same with the other two gallons of water.  Top off fermenter with 2 gallons of water in another pot.  Add Turbo Yeast and ferment for 5-7 days until fermentation stops.  Rack to the other fermenter and add Turbo Klar 24 Clearing Agent.  Wait 24 hours, and drink up!

Romulan Ale

1 oz of Bacardi rum or any vodka

1 oz of Everclear or Triple Sec

1 oz of Blue Curaçao liqueur

1 oz (or more if you wish) of lemonade

Mix all together, and go freakin’ Romulan!

Eh, I’ll post the rest later.  Until then, Live long and prosper.

Lazy Line Painter Sunday & Southern Comfort Parts II

Alright, sorry for being such a slacker. Here are the recipes that I shared for last week’s Lazy Sunday episode, as well as the recipes for this week’s Southern Comfort episode. Hope you like these!

Lazy Line Painter Sunday Recipes:

Overnight Cinnamon Rolls

Recipe courtesy Alton Brown, 2006

Ingredients:

Dough:

• 4 large egg yolks, room temperature
• 1 large whole egg, room temperature
• 2 ounces sugar, approximately 1/4 cup
• 3 ounces unsalted butter, melted, approximately 6 tablespoons
• 6 ounces buttermilk, room temperature
• 20 ounces all-purpose flour, approximately 4 cups, plus additional for dusting
• 1 package instant dry yeast, approximately 2 1/4 teaspoons
• 1 1/4 teaspoons kosher salt
• Vegetable oil or cooking spray

Filling:

• 8 ounces light brown sugar, approximately 1 cup packed
• 1 tablespoon ground cinnamon
• Pinch salt
• 3/4-ounce unsalted butter, melted, approximately 1 1/2 tablespoons

Icing:

• 2 1/2 ounces cream cheese, softened, approximately 1/4 cup
• 3 tablespoons milk
• 5 1/2 ounces powdered sugar, approximately 1 1/2 cups

Whisk the egg yolks, whole egg, sugar, butter, and buttermilk. Add approximately 2 cups of the flour along with the yeast and salt; whisk until moistened and combined. Add all but 3/4 cup of the remaining flour and knead on low speed for 5 minutes; the dough should feel soft and moist but not sticky. Knead on low speed 5 minutes more or until the dough clears the sides of the bowl. Turn the dough out onto a lightly floured work surface; knead by hand about 30 seconds. Lightly oil a large bowl and the top of the dough. Throw it in the bowl, cover and let double in volume, 2 to 2 1/2 hours.

Combine the brown sugar, cinnamon and salt in a medium bowl. Mix until well incorporated. Set aside.

Butter a 9 by 13-inch glass baking dish. Turn the dough out onto a lightly floured work surface. Gently shape the dough into a rectangle. Roll into an 18 by 12-inch rectangle. Brush the dough with the 3/4-ounce of melted butter. Sprinkle the filling mixture over the dough; gently press the filling into the dough. Roll the dough into a tight cylinder. Firmly pinch the seam to seal and roll the cylinder seam side down. Squeeze the cylinder to create even thickness. Slice the cylinder into 1 1/2-inch rolls; yields 12 rolls. Arrange rolls cut side down in the baking dish; cover tightly with plastic wrap and store in the refrigerator overnight or up to 16 hours.

Remove the rolls from the fridge and place in the oven (turned off). Fill a shallow pan 2/3-full of boiling water and set on the rack below the rolls. Let the rolls rise until they look slightly puffy; (approximately 30 minutes). Remove the rolls and the shallow pan of water from the oven. Preheat the oven to 350 degrees. When the oven is ready, place the rolls on the middle rack and bake until golden brown, (approximately 30 minutes).

While the rolls are cooling slightly, whisk the cream cheese in the bowl of a stand mixer until creamy. Add the milk and whisk until combined. Sift in the powdered sugar, whisk until smooth. Spread over the rolls and serve immediately.

—-

Herbed Egg White and Spinach Omelet

By Fiona Haynes, About.com

Ingredients:

• 3 egg whites
• 1 tablespoon nonfat milk
• 1/2 tsp dried mixed herbs
• Freshly ground black pepper
• 3/4 cup chopped fresh baby spinach
• 1 tablespoon reduced-fat shredded sharp cheddar or grated parmesan

Preparation:

Combine egg whites, milk and herbs in a small bowl. Coat a small nonstick skillet with cooking spray. Heat the skillet on medium to low heat. Add chopped spinach. As it wilts, pour egg white mixture over the spinach and allow to set around the edges. As the edges set, lift them gently with a spatula and tip the skillet to allow remaining liquid underneath. When the egg whites are set, sprinkle the cheese on top, then fold the omelet in half. Serve immediately. (YUMZO!)

—-

Vegetable Supreme Pizza

By Linda Larsen, About.com

Ingredients:

• 1 Boboli® pizza crust
• 5 oz. container light garlic and herb cheese spread
• 1 lb. mild deli vegetable salad, well drained
• 1/4 cup sliced olives
• 2 cups shredded mozzarella cheese

Preparation:

Preheat oven to 450 degrees. Place pizza crust on ungreased cookie sheet. Spread cheese spread over crust and top with drained vegetable salad. Sprinkle with olives and mozzarella cheese. Bake at 450 degrees for 12-14 minutes or until cheese is melted and lightly browned. 8 servings

—-

Southern Comfort Recipes (the first three courtesy of gulfcoastrecipes.com, the last one courtesy of olsouthrecipes.com):

Three Tomato Salad

Ingredients: 3 medium-sized tomatoes 3 plum tomatoes 1 pint yellow cherry tomatoes 1 small bunch chives 1 large lime 1/3 cup orange juice 1 teaspoon honey 1/4 teaspoon salt freshly ground pepper lime slices for garnish //

Cut medium-sized tomatoes into 1/4 inch thick slices; cut each plum tomato and yellow cherry tomato in half. Chop enough chives to measure 1 tablespoon; reserve remaining chives for garnish. Squeeze juice from lime into small bowl; stir in chopped chives, orange juice, honey and salt.

Arrange sliced tomatoes around rim of platter. Pile plum tomatoes and yellow cherry tomatoes in center of platter. Drizzle salad with dressing; sprinkle with pepper. Garnish with lime slices and reserved chives. Makes 6 accompaniment servings.

—-

Zucchini Bake

Ingredients: 1 cup shredded cheddar cheese 1/2 cup cottage cheese 4 eggs beaten 1 tablespoons parsley, minced 1-1/2 teaspoon salt 1/4 teaspoon freshly ground pepper 2 pounds zucchini, sliced 1/4″ round 3/4 cup bread crumbs 1/4 cup grated Parmesan cheese 1/4 cup (1/2 stick) butter

Preheat oven to 375F. Butter inside of shallow two quart baking dish. Combine first 6 ingredients in bowl and mix well. Place layer of zucchin1 in baking dish and layer with same of the cheese mixture. Repeat, ending with cheese mixture. Combine bread crumbs and Parmesan in small bowl.

Sprinkle over casserole. Dot with butter. Tent with foil and bake for 25 minutes. Remove foil and bake an additional 20 minutes until top is brown. Serve hot.

—-

Honey Baked Red Onions

Ingredients: 3 large red onions, (about 3 pounds) 1/3 cup honey 1/4 cup water 3 tablespoons butter or margarine, melted 1 teaspoon paprika, (preferably sweet Hungarian paprika) 1 teaspoon ground coriander 1/2 teaspoon salt 1/8 teaspoon cayenne pepper

Peel and cut onions in half crosswise. Place cut side down in shallow baking dish just large enough to hold all onions in one layer. Sprinkle with water; cover with aluminum foil. Bake at 350 degrees F. 30 minutes. Turn onions cut side up. Combine remaining ingredients. Spoon half of mixture over onions. Return to oven and bake, uncovered, 15 minutes. Baste with remaining honey mixture; continue baking 15 minutes or until tender.

—-

Southern Cornbread Recipe

Ingredients:

* 2 cups white cornmeal
* 2/3 cup flour
* 1-1/2 tablespoons baking powder
* 3/4 teaspoon baking soda (omit if you use regular milk rather than buttermilk)
* 1/2 teaspoon salt
* Dash of black pepper
* 1 and 2/3 cups buttermilk (more or less)
* 2-3 tablespoons of bacon drippings (you may substitute cooking oil but you lose flavor)

Directions:

1. Preheat the oven to 400 degrees
2. Place the bacon drippings in the skillet; roll the skillet to coat it with the bacon grease. Place the skillet in the pre-heated oven.
3. In a medium size bowl, combine all the dry ingredients and mix well.
4. Add 3/4 of the buttermilk and stir. Remove skillet from oven and add 1 tablespoon of the hot oil. Stir well. Note: the skillet and bacon grease should be very hot but not smoking.
5. Add remainder of buttermilk while stirring. The consistency of the cornbread batter should look like a thick pancake mix. If the mix is too thick, add buttermilk. If the mixture is too thin, add cornmeal.
6. Lightly sprinkle the skillet bottom with dry corn meal and pour in the batter. Place skillet in pre-heated oven.
7. Bake at 400 degrees approximately 25 minutes. Watch the cornbread after about 20 minutes and cook until the top is golden brown.
8. Remove the cornbread from the oven; flip the cornbread over in the skillet; continue baking another 5 minutes. Serve hot. Makes 4 large servings.

Southern Comfort

This week, we had our Southern Comfort show.  It was pretty great.  We played 3 Iron & Wine songs, talked about tons and tons of Southern food, and we EVEN GAVE OUT A $15 Il Spazio Gift Certificate! Congratulations Katibeth! If you want to win things next week, please listen to our show, and we will Hook You Up!

Southern Fried Gizzards in a Buttermilk Brine

Ingredients

For marinade:
1 pound chicken gizzards
1 small onion, chopped coarsely
approximately 1 1/2 cups buttermilk

For frying:
1 1/2 to 2 quarts oil
1 cup all-purpose flour
2 teaspoons salt, or to taste
1 teaspoon cayenne pepper, or to taste
1 teaspoon Old Bay, Lawry’s seasoning salt, or onion powder
1 egg, beaten

Procedure

1. Place the gizzards in a bowl with the onions and pour enough buttermilk into the bowl to cover the contents entirely. Refrigerate the gizzards for 8 hours, or preferably for 24 hours. The gizzards will hold in the buttermilk for up to 2 days.

2. When you are ready to fry, remove the gizzards from the buttermilk and drain them in a colander. They do not have to be impeccably dry, just drained of the excess buttermilk. Cut the gizzards into 1/4-inch to 1/2-inch chunks, working around and discarding any excess sinew or tendon.

3. Mix the flour with the salt, cayenne pepper, and seasonings. Have the beaten egg ready.

4. To fry: Heat the oil to 350°F. When ready to fry, dip each piece of gizzard in the egg, and then dredge well in the flour. The gizzards must be coated very well or else the batter will not be crisp.

5. Slip the gizzards into the hot oil and fry for 2 to 3 minutes, until golden brown and crisp. Drain over a rack to get rid of the excess oil. Serve immediately, accompanied by grits and collards for the full Southern experience.

Southern Fried Gizzards, Stewed

Ingredients

For stewing:
1 pound chicken gizzards
3 cloves garlic
1 small onion, halved
1 small carrot
1 bay leaf
Herbs of your choice, such as thyme and majoram

For frying:
1 1/2 to 2 quarts oil
1 cup all-purpose flour
2 teaspoons salt, or to taste
1 teaspoon cayenne pepper, or to taste
1 teaspoon Old Bay, Lawry’s seasoning salt, or onion powder
1 egg, beaten

Procedure

1. Place the gizzards in a pot with the garlic, onion, carrots, and aromatics. Add enough water to cover, and bring to a boil. Simmer for 40 to 60 minutes, until fork tender. Let cool and set aside, reserving the resulting gizzard stock for another purpose.

2. Cut the gizzards into ½ inch chunks, working around any tough sinews.

3. Mix the flour with the salt, cayenne pepper, and seasonings. Have the beaten egg ready.

4. To fry: Heat the oil to 350°F. When ready to fry, dip each piece of gizzards in the egg, and then dredge well in the flour. The gizzards must be coated very well, or else the batter will not be crisp.

5. Slip the gizzards into the hot oil and fry for 1 to 2 minutes, until golden brown and crisp. Drain over a rack to get rid of the excess oil. Serve immediately, accompanied by grits and collards for the full Southern experience.

Both Recipes Courtesy of SeriousEats.com

Fried Okra

10 Pods okra, sliced in 1/4 inch pieces

1 egg, beaten

1 C cornmeal

1/4 teaspoon salt

1/4 teaspoon ground black pepper

1/2 cup vegetable oil

In a small bowl, soak okra in egg for 5 to 10 minutes.  In a medium bowl, combine cornmeal, salt, and pepper.  Heat oil in a large skillet over medium-high heat.  Dredge okra in the cornmeal mixture, coating evenly.  Carefully place okra in hot oil; stir continuously.  Reduce heat to medium when okra first starts to brown, and cook until golden.  Drain on paper towels.

Yeah, I think Ashley will post the rest of her recipes in another post.  This week was truly a feast for your ears…

–j

Ashley’s Biscuits

This is Joyce, aka, J-Wong.  And I made Ashley those biscuits from her birthday show.  So, yeah. Here are those fotos (they were delicious!):

Our kitty Mikey helped.

Lazy Line Painter Sunday

We originally had some things planned for today’s show, but then we deemed the show inappropriate, so instead, we’re doing a hodge podge of lazy foods, because we are lazy.

Easy Pancakes

• 1 C All-Purpose flour
• 2 T White Sugar
• 2 T baking powder
• 1 tsp salt
• 1 egg, beaten
• 1 cup milk
• 2 T vegetable oil

In a large bowl, mix flour, sugar, baking powder, and salt. Make a well in the center, and pour in milk, egg, and oil. Mix until smooth.  Heat a lightly oiled griddle or frying pan over medium heat.  Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.  Brown on both sides and serve hot.

Mimosa

• Champagne
• 2 ounces of cold orange juice (fresh if you can!)
• Grand Marnier
• (optional frozen raspberries)

Put everything in a glass.  That’s it.  If you want to make it fancy, garnish with a orange slice or something.

The Salsa of all Salsas

• Fresh diced tomatoes
• White onion
• Red onion
• Green Onion
• Green Bell Pepper
• Red Bell Pepper
• Minced Garlic
• Canned Corn
• Canned Black Beans
• Cilantro

In a Separate Bowl

• Lime Juice
• Honey
• Red Pepper
• Cumin

Mix it all the first set of ingredients together, and then add the separate bowl of ingredients together. Serve it immediately or let it marinate for extra yumminess.

So Ashley will post the other recipes she had.  But until then, I’ll be a little productive and show you guys photos of us in the station last week, taken by Cathy Hayward:

This is Sopapilla w/ice cream from La Pachanga that we had like, after our show last week.

Oh and Ashley will post her recipes in another post.  Yup.

Happy Birthday Ashley Long Extravaganza

Today’s Birthday special was pretty good.  We played a bunch of Ashley’s favorite songs, a song dedicated by Professor Pauls, our number one faculty listener, and a personal message from Ms. Jessica Endaya, one of our loyal fans.  We’ll post pictures from our show (on air) and recipe photos as we make them this week.  For now, enjoy these recipes, even without the accompanying photos.  Happy 21st, Ashley Long.

–jwong

Onion Rings

• 1 large onion
• 1/4 cup beaten egg (about 2)
• 1/4 cup bread crumbs

Preheat oven to 375.  Cut edges off onion and remove outer layer.  Cut onion into 1/2 inch wide slices, and separate into rings.  Next, fill a small bowl (just large enough for onion rings to fin in with the beaten egg(s).  Pour breadcrumbs into a small dish.  One by one, coat each ring in egg and then breadcrumbs (give each ring a shake after the egg bath).  Place on an oven-safe baking dish sprayed with non stick spray.  Bake for 20-25 minutes, flipping rings over about halfway through.

Buttermilk Biscuits

• 2 cups flour
• 4 tsps baking powder
• 1/4 tsp baking soda
• 3/4 tsp salt
• 2 T butter
• 2 T shortening
• 1 cup buttermilk, chilled

Preheat oven to 450.  In a large mixing bowl, combine flour, baking powder, baking soda, and salt.  Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs.  Make a well in the center and pour in the buttermilk.  Stir just until the dough comes together.  The dough should be very sticky.  Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5-6 times.  press into a 1 inch thick round.  Cut out biscuits with a 2 inch cutter, being sure to push straight down through the dough.  Place biscuits on baking sheet so that they just touch.  Reform scrap dough, working it as little as possible and continue cutting.  Bake until biscuits are tall and light gold on top, 15-20 minutes.

Tater Tot Casserole

• 1 1/2 pounds lean ground beef
• 1/2 onion, chopped
• 4 cups frozen mixed vegetables
• 1 (19 ounce) can cream of chicken soup
• 1 (32 ounce) package frozen potato rounds

Preheat oven to 375 degrees F (190 degrees C). Spray 9×13 glass baking dish with cooking spray.  Spread hamburger into bottom of pan, covering entire bottom, gently tamping beef down. Sprinkle with diced onions. Layer frozen veggies as next layer. Cover with the soup, straight from the can, carefully spreading with spatula to cover entirely.  Layer tater tots on top, covering entire top with tots. Bake at 375 degrees F (190 degrees) for 1 hour, or until hamburger is done. Check after 30 minutes; if tots are getting too brown, turn down to 350 degrees F (190 degrees C).

Merguez Sausage

• 2 pounds diced boneless lamb shoulder with its attached fat
• 3/4 lb diced lamb fat
• 4 large garlic cloves, pounded in a mortar with 1 T salt
• 1 tsp fresh ground fennel seeds
• 1 tsp harisa
• 1/2 tsp ground cayenne
• 1 tsp ground black pepper
• 10 feet of lamb intestine casing

In a large bowl, toss together thoroughly the lamb shoulder, lamb fat, garlic, fennel seeds, harīsa, cayenne pepper, and black pepper. Cover with plastic wrap and leave overnight to allow the flavors to blend. Open one end of the casing, fit it over the faucet in your kitchen sink, and place the remainder of the casing in a medium-size bowl in the sink. Turn the water on gently to wash out the casings. The casings are sold cleaned; you are merely washing away preserving salts and residue. Now you are ready to start stuffing.  Affix one end of the casing over the funnel attached to the sausage stuffing attachment of a stand mixer or meat grinder. Push the entirety of the casing onto the length of the funnel (it will contract and fit fine), leaving about 2 inches dangling from the end. Tie this end in a double knot.  Turn the grinder or mixer on and as the sausage stuffing begins to flow into the casing, it will push the casing off the funnel. Have a large bowl or platter ready to catch the sausages. Twist or tie off the sausage with kitchen twine to make links at 4-inch intervals, or leave to make several very long sausages. Do not overstuff the sausage otherwise it will burst, either then and there, or during cooking. Also be careful that the sausage stuffing enters the casing continuously and evenly and that no air bubbles develop. If air bubbles do occur, it is better either to cut the sausage at that point and start a new one, by tying the end off, or to prick the air bubbles with a toothpick.  The sausages can be divided into portions of different or the same weights and frozen for later use in freezer bags for 2 to 4 months or you can cook them immediately. Refrigerate for not more than 2 days. If cooking them, place the sausages in a large pot and cover with water. Bring to a boil and, just as the water begins to bubble, reduce the heat to below a boil and poach the sausages for 10 minutes, if grilling or frying, or 40 minutes if serving them boiled.

Banana Pudding

• 1 heaping T flour
• 1/2 cup sugar
• 2 C milk
• 2 eggs
• butter
• vanilla
• Vanilla Wafers
• Bananas

In a saucepan, mix flour and sugar and then add eggs and mix well.  Start the burner and slowly add milk stirring constantly.  Continue stirring until it has thickened.  After thick, add butter and vanilla to taste.  Layer wafers and then sliced bananas and pudding until there are no more ingredients.  Top with crushed wafers.  Chill in the fridge until ready to serve.

8.24.2009

Get ready for the most kick-ass season for the A-Long J-Wong Cooking Show, ever.