Friday, September 15, 2017

The Dinosaur Bar B Que Cookbook


If you are into BBQ, you must have this cookbook!  Really!  The Dinosaur Bar B Que restaurant is a very popular restaurant found in Harlem, Syracuse, and Rochester in New York State.  What?  You live in one of these cities and have never been there?  Shame!

This is one of those cookbooks that is just as much fun to read as it is to find good recipes.

Here is a quote from the introduction:

We hatched the idea for the Dinosaur Bar B Que in 1983 at the Harley Rendezvous, a massive motorcycle gathering near Albany, NY.  They had plenty of everything there except good food.  Hanging with my buddies, and being the hungry men we always were and the good cooks we fancied ourselves to be, we found the pickin's slim.  A few cases of beer later, some rotgut grub in our bellies, and absolutely nothing to lose, we decided to get into the business of feeding bikers.

When we sobered up the next day, it still seemed like a good idea to us. So who cared if we never had any food service experience?

You'll have to read the rest of the story!  It is heartwarming, crazy, and hysterical all rolled into one!

My cousin, Rita, recently asked me to send her my favorite BBQ sauce.  I told her it was impossible to have just one favorite, so I sent her several.  Now I have another one I have to send her!

Throughout its more than 175 pages, are so many fantastic recipes, everything from BBQ meat to sides, soups and leftovers and desserts.

It was difficult to choose just one recipe to showcase here.  But this one, Mutha Sauce, is one I especially liked - and I didn't think I would given some of the ingredients!  Mutha Sauce is fine by itself to slather on chicken, pork, beef.  It is also used as an ingredient in quite a few other recipes in the book.

[Have you figured out yet that I'm really excited about this book???]

So here is the recipe for Mutha Sauce.  I admit I went light on the jalapeno.  I'm not a jalapeno fan, but I didn't want to ruin the recipe

1/4 cup vegetable oil
1 cup minced onions
1/2 cup minced green bell pepper
1 jalapeno pepper, seeded and minced
pinch of kosher salt and black pepper
2 tablespoons minced garlic
1 can (28 oz) tomato sauce
2 cups ketchup
1 cup water
3/4 cup Worcestershire sauce
1/2 cup cider vinegar
1/4 cup lemon juice
1/4 cup molasses
1/4 cup cayenne pepper sauce
1/4 cup spicy brown mustard
3/4 cup dark brown sugar, packed
1 tablespoon chili powder
2 teaspoons coarsely ground black pepper
1/2 teaspoon ground allspice
1 tablespoon Liquid Smoke (optional)

Pour the oil into a large saucepan and set over medium high heat.  Toss the onions, green pepper, and jalapeno and give them a stir.  Season with a pinch of salt and pepper and cook till soft and golden.  Add the garlic and cook for a minute more.  Dump in everything else except the Liquid Smoke.  Bring to a boil, then lower the heat so the sauce simmers.  Simmer for 10 minutes.  Swirl in he Liquid Smoke and let the sauce cool.  Pour it into a container, cover and store in the fridge till ready to use.
Makes 6 to 7 cups.



Wednesday, August 30, 2017

Mixed Vegetables with Artichokes

Sometimes the best recipes are found on the bargain table at bookstores!  That is where I found Vegetarian, a Barnes and Noble book, a few years back.  It is filled with vegetarian recipes that have become my favorites.  To those not really familiar with vegetarian cooking, don't judge a recipe by the list of ingredients!  This one didn't particularly appeal to me by the ingredients.  I only tried it because of its strong nutritional value.  It was a pleasant surprise that the flavor was superb.

2 tablespoons olive oil
1 1/2 pounds frozen fava or lima beans
4 turnips, peeled and sliced
4 leeks, sliced
1 red bell pepper, seeded and sliced
7 oz. fresh spinach leaves
2  14 oz. cans artichoke hearts, drained
1/4 cup pumpkin seeds
soy sauce
salt and freshly ground black pepper

Preheat the oven to 350.  Pour olive oil into a casserole.

Cook the beans in a saucepan of boiling lightly salted water for about 10 minutes.  Drain.  Place in the casserole.  Add the turnips, leeks, red pepper, spinach and canned artichoke hearts.

Cover the casserole and bake about 30 to 40 minutes, or until the turnips are slightly soft and other vegetables are tender.

Stir in the pumpkin seeds and soy sauce to taste.  Season with salt and pepper and serve.

Monday, August 28, 2017

Marinated Pork Tenderloin

This is one of my favorite ways to prepare pork tenderloins.

1/4 cup soy sauce
1/4 cup brown sugar
2 tablespoons Sherry
1 1/2 teaspoons minced dried onion
1 teaspoon cinnamon
2 tablespoons olive oil
pinch of garlic powder
2 (3/4 lb) tenderloins

Combine the marinade ingredients and marinate the tenderloins for 6 to 12 hours.

Grill over charcoal for 20 minutes or till desired doneness, being careful not to overcook.

Delicious!

Thursday, August 10, 2017

Old Fashioned Meatloaf

This recipe comes from my 1001 Ways to Cook Southern, a Southern Living (magazine) cookbook.  I have several of the Southern Living cookbooks and love all of them.

I was never excited about meatloaf, having grown up eating a bland version of it.  This one is nothing like that.  I am sure this will become a favorite in your house.

1 tablespoon butter
3 celery ribs finely chopped
1/2 of a large onion, finely chopped
2 lb lean ground beef
2 tablespoons Worcestershire sauce, divided
1/2 cup Italian seasoned bread crumbs
1/3 cup ketchup
2 teaspoons Creole seasoning
1 teaspoon Greek seasoning
1 teaspoon garlic powder
2 large eggs, lightly beaten
1 (8 oz) can tomato sauce
3 tablespoons tomato paste
1 tablespoon ketchup

Preheat oven to 350.  Melt butter in skillet over medium heat.  Add celery and onion and saute until tender, about 7 minutes.

Stir together celery and onion mixture, ground beef, 1 tablespoon Worcestershire sauce, breadcrumbs, and next 5 ingredients in a large bowl.  Shape into a 10 inch x 5 inch loaf;  place on a lightly greased broiler rack.  Place rack in a foil lined broiler pan.

Bake at 350 for 45 minutes.  Stir together remaining 1 tablespoon Worcestershire sauce, tomato sauce, tomato paste and 1 tablespoon ketchup until blended.  Pour evenly over meatloaf and bake 10 to 15 minutes more or until it is no longer pink in the center.  Let stand 10 minutes before serving.

Sunday, August 6, 2017

Surprisingly delicious savory galette


Until very recently, I had never heard the term "galette."  In one of my online surfing sessions, I stumbled onto it.

By definition, a galette is a French cuisine term referring to a simple and versatile pie.  It can be sweet or savory.  Further exploration on the web had me really curious.

When I first read the ingredients and instructions for the Tomato and Onion Galette above, I was not at all excited.  But something about it kind of pushed me to try it.  It was delicious!

Here are the ingredients.  Notice there are not specific amounts given.  That is the versatile part of it!

tomatoes, cut in thick slices, about 3/4 inch
thinly sliced red onion, simmered in red wine vinegar
feta cheese
garlic
thyme
one pie crust - I made a whole wheat one, using half all purpose flour and half whole wheat

Begin by cutting the tomatoes into thick slices.  Place on a baking sheet covered in foil.  Sprinkle with a little salt if you like.  In a foil pouch, place cut up garlic with a little water and seal.  Put this on the baking sheet with the tomatoes.  Roast in a 350 oven for an hour.

Prepare the pie crust.

Simmer the sliced red onion in red wine vinegar.

Place the pie crust on a foil covered baking sheet.  Top with red onions, tomatoes, mashed garlic, and feta cheese.  Sprinkle with thyme.  Prepare the pie crust around the vegetables as shown in the picture.

Bake in a 400 degree over till crust is done - about 25 to 30 minutes.

I think you will be very pleasantly surprised with this one!


Tuesday, August 1, 2017

Round Steak Pie

It has been said, find the dirtiest page in a cookbook if you want the very best recipe!  That is certainly true of my copy of Fan Fare, a cookbook by the Rochester Philharmonic Orchestra, copyright 1981.  The page this recipe is on has been splattered and wiped many times! Over the years, I have found dozens of recipes here that I have used over and over.

Round Steak Pie is a real winner!

1 lb. beef round steak, cut into cubes
2 tablespoons oil
1 can (8 oz.) tomatoes, chopped
2 medium onions, chopped
1/2 cup water
1 tablespoon sugar
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon Worcestershire sauce
1 package (8 oz.) frozen Italian vegetables
1 can (6 oz) sliced mushrooms, drained
1/2 cup sour cream
1/4 cup flour

Sour Cream Biscuit Topping:
1 cup flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons butter
1/2 cup sour cream
2 tablespoons milk

In a heavy skillet, brown steak cubes in hot oil.  Stir in tomatoes and juice, onions, water, sugar, salt, pepper and Worcestershire sauce.  Cover and simmer about 1 1/2 hours.  Stir in Italian vegetables and mushrooms.  Mix sour cream and flour together and add to meat mixture.  Cook and stir until thickened and bubbly.  Transfer meat to a 2 quart casserole.  Top with sour cream biscuit topping.  Bake in preheated 400 degree oven for 20 to 25 minutes or until topping is light brown.

Topping:

In a small bowl, stir together flour, baking powder, and salt.  Cut in butter until mixture is consistency of coarse crumbs.  Stir in sour cream and milk until ingredients are moistened.  Turn dough out onto a lightly floured surface.  Knead until smooth.  Pat or roll dough to an 8 inch circle.  Cut into 6 wedges and place on top of meat in casserole.

Thursday, July 27, 2017

Ginger Salmon

Growing up on Florida's Gulf Coast, I ate a lot of seafood - shrimp, crabs, red snapper, mullet, scallops, sheephead, just about any fish the Gulf of Mexico provided!  Seldom, if ever, do I remember eating salmon.  This is a simple and tasty main course.  Enjoy!

2 teaspoons olive oil
1 tablespoon honey
1 tablespoon Dijon mustard
2 teaspoons grated fresh ginger
1 pound salmon fillets

Preheat oven to 350 degrees.
In a small bowl, blend olive oil, honey, Dijon mustard and ginger.
Brush the salmon fillets evenly with the olive oil mixture.  Place in a medium baking dish.  Bake 15 to 20 minutes in the preheated oven, until the fish flakes easily with a fork.


Sunday, July 23, 2017

Quick Roasted Vegetables with Chicken


Roasted Vegetables with Chicken

This could easily be a complete vegetarian meal by omitting the chicken.

Start with a variety of vegetables suitable for roasting, such as bell pepper, eggplant, zucchini, yellow squash, baby red potatoes, broccoli, brussels sprouts.

Chop vegetables and a chicken breast into bite size pieces.  Put these ingredients in a large bowl.  Pour enough olive oil over to coat.  Sprinkle with paprika.  Thoroughly mix everything.

Lay out on a baking sheet with sides, lined with foil.  Bake in a 350 oven for 15 minutes.

Tuesday, July 18, 2017

Great Summer Salads

These three salad recipes are favorites of mine that I've made dozens of times.  I know you will love them too.

Macaroni-Pepperoni Salad

2 cups uncooked pasta
2 cups chopped celery
1/2 cup diced red onion
1/2 cup diced green pepper
1 cup sliced pepperoni
4 tablespoons pickle relish
1 teaspoon salt
1/2 cup Italian salad dressing
2 cups grated cheddar

Cook and drain the macaroni pasta.
Mix all ingredients together except for the cheese.
Top with the cheese.  Make ahead and chill for best flavor.


Blueberry Salad

2  3 oz. packages of blackberry jello mix
2 cups boiling water
1  8 oz. can crushed pineapple
1 can blueberries (not blueberry pie filling)

1  8 oz. cream cheese, softened
1 cup sour cream
1/2 cup sugar
1 teaspoon vanilla extract

1/2 cup or more chopped nuts

Dissolve the two packages of jello in the water.  Mix in the pineapple and blueberries and chill till solid.
Combine the cream cheese, sour cream, sugar and vanilla extract and spread over the blueberry mixture.  Toss chopped nuts over it.



Swiss Chard and Cabbage Salad

4 cups thinly sliced swiss chard leaves
1 cup chopped swiss chard stems
2 cups shredded green cabbage
1 cup shredded red cabbage
7 or 8 chopped scallion
1 can drained and rinsed garbanzo beans
1  16 oz. cottage cheese
1/3 cup balsamic vinegar
1 teaspoon onion powder
1 teaspoon garlic powder
salt and pepper to taste

Combine swiss chard leaves, swiss chard stems, green and red cabbage, scallions, and garbanzo beans in a large bowl.  Add cottage cheese and mix well.  Add vinegar and stir to combine.  Sprinkle with onion and garlic powders and mix well.  Add salt and pepper to taste. 


Sunday, July 16, 2017

Paradise Chicken

Welcome to the new version of Sherry's Place!  Here you will find recipes and all things food/kitchen related.  All the recipes are ones I have made in my kitchen or backyard and friends and family have rated excellent. 

I hope you enjoy the new theme of my blog.

Quick story about Paradise Chicken.  When I was newly married, I was not a good cook at all.  My mother was a miserable cook.  During my growing up years, we had probably less than a dozen different meals and they were never anything to brag about.  As I got older, I really wanted to be a good cook and learn a lot of different ways to cook.

I found this recipe in a magazine in the early 70's.  It had won a cooking contest.  I soon found that it was a hit with everyone I served it to and most everyone wanted the recipe.  Let me know what you think.

1 cup flour
salt
1 chicken cut into pieces (bone in)
1/2 cup cooking oil
1 green bell pepper, cut into strips
1 onion, cut into wedges
1 cup water
2 tablespoons vinegar
1 large can sliced pineapple, reserve juice
3 tablespoons cornstarch

Coat chicken with salt and flour and brown in oil.  Remove chicken to baking pan.

Bake at 350 degrees for 20 minutes.

Meanwhile, saute pepper and onion in the same skillet as you browned the chicken for about 2 minutes.  Add water and vinegar.

Cut sliced pineapple into quarters.  Mix cornstarch and reserved juice, stir into vegetable mixture in the skillet.  Cook over medium heat, stirring constantly until mixture boils one minute.

Stir in pineapple.

Pour this over the chicken and continue baking another 20 minutes.

Serve over rice.