Bbq salad dressing? Or marinade? Or both?

BBQ Vinaigrette

1/2 cup veg oil
1/4 cup red wine vinegar
1 tablespoon kosher salt
1/2 tablespoon pepper
2 tablespoon BBQ sauce
1 teaspoons hot sauce (franks or crystal)

Also makes a great mop!

Enjoy!
J.Jones

Granola - Weekend Project

Master Granola Recipe Makes 1 quart

Adjust oven rack to middle position, and heat oven to 275 degrees. Coat a 9-by-13-inch metal pan with cooking spray, then set aside. Mix oats, wheat germ, brown sugar, salt and Extra Ingredients --except dried fruit -- in a bowl. Bring syrup, oil, water and any Flavoring indicated below to a simmer in a saucepan over low heat. Drizzle over oat mixture, and stir to combine. Pour mixture onto prepared pan. Working a handful at a time, squeeze cereal to form small clumps. Bake for 30 minutes. Stir in dried fruit. Continue to bake until golden brown, about 15 minutes longer. Let cool. (Granola can be stored in an airtight tin for up to two weeks.) For nutrition information on each granola variation, go to usaweekend.com.

• 2 cups old-fashioned oats
• 1/2 cup wheat germ
• 2 Tbs. dark brown sugar
• 1/4 tsp. salt
• 1 cup Extra Ingredients (see complete list below)
• 1/4 cup maple syrup
• 3 Tbs. flavorless oil, such as vegetable or canola
• 1 Tb. water
• Flavoring (see below)

Classic Granola
Extra Ingredients: 1/3 cup chopped walnuts, 1/3 cup sweetened flake coconut, 1/3 cup dark or golden raisins
Flavoring: 1/2 tsp. ground cinnamon
You can replace the 1/4 cup of maple syrup with 2 Tbs. each of maple syrup and molasses.

Crunchy Granola
Extra Ingredients: 1/4 cup slivered almonds, 1/4 cup sunflower seeds, 2 Tbs. sesame seeds, 6 Tbs. currants
Flavoring: none

Granola with Tropical Flavoring
Add the coconut along with the cashews and banana chips.
Extra Ingredients: 1/4 cup chopped roasted unsalted cashews, 1/4 cup chopped banana chips, 1/4 cup sweetened flake coconut, 1/4 cup chopped dried pineapple
Flavoring: 1/2 tsp. ground ginger

Granola with Cherries and Almonds
Extra Ingredients: 1/3 cup sliced almonds, 1/3 cup sweetened flake coconut, 1/3 cup dried cherries
Flavoring: 3/4 tsp. almond extract

Trail Mix Granola
Extra Ingredients: 1/4 cup chopped roasted unsalted peanuts, 1/4 cup sweetened flake coconut, 1/4 cup dark or golden raisins, 1/4 cup mini chocolate chips*
Flavoring: none
*Stir chips into the granola only after it has completely cooled.

Orange-Berry Granola with Pecans
Extra Ingredients: 1/2 cup chopped pecans,1/4 cup dried cranberries, 1/4 cup dried blueberries
Flavoring: 1/2 tsp. finely grated orange zest
Pear Granola with Hazelnuts and Vanilla
Extra Ingredients: 1/2 cup chopped hazelnuts, 1/4 cup chopped dried cherries, 1/4 cup chopped dried pears
Flavoring: 1 tsp. vanilla extract

Orange-Flavored Granola with Pistachios, Mangos and Dates
Extra Ingredients: 1/2 cup chopped roasted pistachios, 1/4 cup chopped dates, 1/4 cup chopped dried mangos

Flavoring
1/2 tsp. finely grated orange zest and 1/4 tsp. allspice

Enjoy!
J.Jones

Source found here

Wet Rub for the weekend

A Wet Rub, you decide how much of each item you want:

• Some good olive oil
• a little Balsamic Vinegar
• 1 or 2 cloves of garlic minced
• 1 small shallot minced
• 1 or 2 cloves Roasted Garlic mashed (if you don't have any roasted garlic stop what you are doing right now and make some!)
• Kosher Salt
• Fresh Ground Pepper
• Half a glass of Red Wine
• A loose handful of fresh herbs: chopped, torn and bruised
• a shot of Worcestershire

Take a for and poke the steak of your choice all over. Toss all of the rub ingredients in a 1 gallon Ziploc bag and insert the steak or steaks. Roll around pressing the rub firmly into the meat. Let marinate for at least 1 hour.

Grill it. Over high heat for the first few minutes. Flip over and move to part of the grill that is at low heat. Leave the high part of the grill on high. Keep an eye on your grill don't go walking away and letting your awesome steak burn! When it is to your "doneness " take it off of the grill and let it rest on a plate for about 20 minutes.

Now enjoy that steak with some garlic mashed potatoes using some of that roasted garlic you made...you did make the roasted garlic didn't you?

Enjoy!
J.Jones

Chocolate cake in 5 min

I have to admit. I have not tried this. But I am intrigued.

Chocolate Cake In 5 Minutes

4 Tablespoons cake flour
4 Tablespoons sugar
2 Tablespoons cocoa
1 Egg
3 Tablespoons milk
3 Tablespoons oil
1 Mug

1. Mix flour, sugar and cocoa
2. Stir in 1 egg
3. Pour in milk and oil, and mix well
4. Put in microwave for 3 minutes on maximum power (1000watt)
5. Wait until it stops rising and sets in the mug
6. Tip contents out of mug onto saucer and enjoy!

Enjoy!
J.Jones

Dizzy Dee

Ok, ok, ok! After some more research on the web I found something a little more plausible. Someone who can actually bake. I told you any dessert items on this website should be analyzed closely!

Check out what they did here.

Popcorn - No microwave required

The essential steel bowl.

Old Fashioned Popcorn

1/4 Cup popcorn
1 Teaspoon salt
2 Tablespoons neutral Oil

Place all in bowl. Cover tightly with foil and poke with several
holes. Place on a Med-High Burner and shake until popping slows or
stops. About 5 min.

Uncover, cool.

Enjoy.
J.Jones

Bread Pudding Formula

2-2-1-1 Bread Pudding Formula

Custard:
2 eggs
2 cups milk
1 cup sugar
1 tablespoon butter (melted)
Bread (depending on size of cooking vessel) cut or torn into chunks

Optional Flavoring:
Vanilla, Brandy, Bourbon, Espresso
Cinnamon, nutmeg, cardamom

Optional Textures:
Raisins, diced apples, pineapple,
Chopped Nuts such as Walnut, pecan, walnut, pistachio

1. Fill cooking vessel (a good option is an 11x7x2 glass Pyrex) with Bread. Sprinkle on the Optional Textures and toss together.
2. Make the custard: mix Eggs, Milk and sugar and Optional Flavorings together, then poor over the Bread. Press down on the bread so to soak up the custard. Let rest while your oven heats up to 350 degrees.
3. Cook for 50-60 minutes or until a knife comes out clean.

RUM SAUCE
1/4 c. butter
1/2 c. sugar
2 tbsp. Rum or Bourbon or Vanilla

Mix sugar and rum together in sauce pan. Cook until slightly reduced. Serve warm over bread pudding.

Make some pasta...it's easy

orec·chi·et·te
Pronunciation:
\o-?ra-ke-'e-ta\
Function: noun
Etymology: Italian, plural of orecchietta, diminutive of orecchia meaning ear, from Latin auricula

Fresh Semolina Orecchiette Gourmet | January 2007

Makes about 1 1/2 pounds

ingredients
2 cups semolina (sometimes called semolina flour)
2 cups unbleached all-purpose flour
1 cup lukewarm water
preparation

Stir together semolina, flour, and a pinch of salt in a large bowl and make a well in center. Add lukewarm water to well and, using a fork, gradually stir in enough flour, pulling in flour closest to water, until a dough forms (some of flour mixture will not be incorporated). Transfer dough to a work surface.

Sift remaining flour mixture in bowl through a medium-mesh sieve into another bowl, discarding any hard clumps.

Knead dough, incorporating some of flour mixture as dough becomes sticky, until smooth and elastic, about 8 minutes.

Divide dough into 8 pieces, then wrap each piece separately in plastic wrap and let stand at room temperature 1 hour.

Line 2 large trays with dry clean kitchen towels (not terry cloth) and dust your hands with some remaining flour mixture. Remove plastic wrap from 1 piece of dough and roll dough on work surface to create a 1/2-inch-thick rope (2 to 3 feet long). Cut into 1/3-inch pieces with a sharp knife, separating pieces as cut so they do not touch. Lightly toss cut pieces with some remaining flour mixture.

Put 1 piece of dough, a cut side down, on work surface (if necessary, reform round shape; keep remaining pieces covered with a clean kitchen towel). Dust your thumb with some flour mixture and press down on dough, pushing away from you and twisting thumb slightly to form an indented curled shape (like an ear). Transfer to a lined tray. Make more orecchiette with remaining cut pieces in same manner, transferring to lined tray. Repeat rolling, cutting, and forming with remaining 7 pieces of dough in same manner, transferring to trays.

Cooks' note:
• Orecchiette can be made 2 days ahead and chilled on kitchen-towel-lined trays, wrapped with plastic wrap.

epicurious.com

Enjoy.
J.Jones

5-minute pizza sauce

Tomato Sauce from one of the most beautiful websites on food there is.

Five Minute Tomato Sauce

I'm very particular about the tomatoes I use in this sauce. Look for canned crushed tomatoes, some cans you will come across will say "with added puree" - this is also fine. I avoid diced tomatoes, pass on pureed, and skip whole tomatoes as well. Avoid the crushed tomatoes with added herbs, seasonings, etc. You want pure crushed tomatoes if possible. I also look for organic crushed tomatoes which can be tricky, I often come across the Muir Glen brand, it has added basil in it - that one is actually fine. The San Marzano crushed tomatoes are great as well. Any leftover sauce keeps well in the refrigerator for three or four days.

1/4 cup extra virgin olive oil
1 1/2 teaspoons crushed red pepper flakes
1/2 teaspoon fine grain sea salt
3 medium cloves of garlic, finely chopped
1 28-ounce can crushed red tomatoes
zest of one lemon

Combine the olive oil, red pepper flakes, sea salt, and garlic in a cold saucepan. Stir while you heat the saucepan over medium-high heat, saute just 45 seconds or so until everything is fragrant - you don't want the garlic to brown. Stir in the tomatoes and heat to a gentle simmer, this takes just a couple minutes. Remove from heat and carefully take a taste (you don't want to burn your tongue)...If the sauce needs more salt add it now. Stir in the lemon zest reserving a bit to sprinkle on top of your pasta.

Makes about a quart of tomato sauce.

101cookbooks

Enjoy.
J.Jones

Osso Bucco style

Beef short ribs, pollenta & roasted assparagus

Grilled pizza

Nutela, candied almond & marshmallow.

See Jacque Pepin debones a chicken...in about 30 seconds.

Click on picture to see video.

I want Julia Child's kitchen.

Homemade pickles

Looking forward to this again!

Wolfram|Alpha for dinner? Why not.

http://www75.wolframalpha.com/

try typing something like "beef steak" and see what you get.

Beef it was for dinner

Roasted Beef Tenderloin with Gorgonzola Walnut Butter over Garlic Mashed Potatoes with Roasted Cipollini Onions served over a pan sauce and Broccolinni

define: Sofrito

In Spain, Haiti, France and Italy, sofrito is made by cooking tomatoes, garlic, and onions in olive oil. Sofrito is often used as the cooking base for sauces, stews, and meat dishes. In Haiti, this sauce and cooking base is called epis. In France, it is referred to as mirepoix.

5 min bread

I have a minor love of bread. I really could take it or leave it. However making bread is so much fun! I really don’t mind measuring out flour and kneading bread is a cathartic act. But that will not stop me from trying to find better ways to do it. I had a great time with the No-Knead craze that took hold of the cooking world a couple of years ago. It was revolutionary and fit right in with my motto “there has got to be an easier way of doing this”. It was however very challenging when it came to timing. Those of you who have used his method know what I am talking about.

About the same time this crazy new way of making bread was coming out a Medical Doctor who moved from New York to Minnesota was experimenting in his own kitchen trying to find an easier way to make the bread he so loved in his home state. He met a chef they rubbed their brains together and Bing bang boom here we are with “Artisan Bread in Five Minutes a Day”.

This is a truly cool way to make bread. It’s a snap to mix up the dough and you really only need an hour or so to make the bread after that. The best part is after the dough is made you have up to 2 weeks to use it up. And the possibilities are endless!
If you are interested in their story check it out here: Star Tribune article 12/07/2007

So lets get down to the nitty gritty. I dont think I am telling tales out of school here when I give this recipe it is available here.

Master Bread Recipe
from “Artisan Bread in Five Minutes a Day”

Preparation time: 15 minutes to prepare enough dough for four loaves, to be baked over four days. Each daily loaf will average 5 minutes of active preparation time.

Makes four 1-pound loaves

• 3 cups lukewarm water (about 100º F)
• 1 1/2 tablespoons granulated yeast
• 1 1/2 tablespoons kosher or other coarse salt
• 6 1/2 cups all-purpose white flour (no need to sift)
• Cornmeal for the pizza peel

1. In a 5-quart bowl, mix the yeast, water and salt. Add all the flour, then use a wooden spoon to mix until all ingredients are uniformly moist. It is not necessary to knead or continue mixing once the ingredients are uniformly moist. This will produce a loose and very wet dough.
2. Cover with a lid (not airtight). Allow the mixture to rise at room temperature until it begins to collapse, about 2 hours, but no more than 5 hours.
3. After rising, the dough can be baked immediately, or covered (non completely airtight) and refrigerated up to 14 days. The dough will be easier to work with after at least 3 hours refrigeration.
4. On baking day, prepare a pizza peel by sprinkling it liberally with cornmeal to prevent the bread from sticking when you transfer it to the oven. Uncover the dough and sprinkle the surface with flour. Pull up and cut off a 1-pound (grapefruit-size) piece of dough (serrated knives are best). Store the remaining dough in the bowl and refrigerate for baking at another time.
5. Hold the mass of dough in your hands and add a little more flour as needed so it won’t stick. Create a smooth ball of dough by gently pulling the sides down around to the bottom, rotating the ball a quarter-turn as you go. While shaping, most of the dusting flour will fall off. The bottom of the loaf may appear to be a collection of bunched ends, but it will flatten out during resting and baking. Shaping the loaf this way should take no more than 1 minute.
6. Place the dough on the pizza peel. Allow the loaf to rest for about 40 minutes. It does not need to be covered. The bread may not rise much during this time.
7. Twenty minutes before baking, place a pizza stone on the center rack of the oven. If you don’t have a baking stone, use another baking sheet. Remove any upper racks. Place a broiler pan on a rack below the pizza stone or on the floor of the oven. Preheat oven to 450 F.
8. When the dough has rested for 40 minutes, dust the top liberally with flour, then use a serrated knife to slash a 1/4-inch-deep cross or tic-tac-toe pattern into the top.
9. Slide the loaf off the peel and onto the baking stone. Quickly but carefully pour 1 cup of hot water into the broiler tray and close the oven door.
10. Bake for about 30 minutes, or until the crust is nicely browned and firm to the touch. Allow the bread to cool completely, preferably on a wire cooling rack.

I have made with this dough:

• Pizza Dough (cut off a piece and roll it flat and as round as you like, no need to proof)
• Pitas (cut off a smaller piece than the pizza and roll it as flat as you can, no need to proof)
• Rolls (take on big piece of dough and cut it into small equal sizes, roll with a cupped hand let the proof on a sheet pan)
• Bread Sticks
• Batard (picture above)

Enjoy some homemade bread. It doesn’t take much and it is very rewarding.

J.Jones

Fried Goat Cheese

OMG!

$2 Sweedish Pancakes!

You have to love IKEA! It's not just for meatballs anymore.

Flexible Casserole

Casserole

1 cup main ingredient
1 cup second ingredient
1-2 cups starchy ingredient
1 1/2 cups binder
1/4 cup “goodie”
seasoning
topping

Main ingredient: tuna, cubed chicken, turkey, ham, seafood, etc.
Second ingredient: thinly sliced celery, mushrooms, peas, chopped hard-boiled eggs, etc.
Starchy ingredient: thinly sliced potatoes, cooked noodles, cooked rice, etc.
Binder: cream sauce, sour cream, can of soup, etc.
“Goodie”: pimiento, olives, almonds, water chestnuts, etc.
Topping: cheese, bread crumbs, etc.

The Simple Dollar