09.25.10
Posted in Salads, Uncategorized
at 11:42 pm
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My Entry is the one with the white ribbon
Well it is fair time again and once again I entered.This year I entered 2 items this year. I entered my seedless Blackberry Jelly and my 3 Bean Salad.
To my surprise after seeing so many entries for the dilly bean,pickle and the jelly catorgories I thought for sure I didn’t have a snow balls chance in heck of placing on either one. But to my surprise I took 3rd place for my 3 Bean Salad. Recipe follows.
Patti’s 3 Bean Salad:
1 pound fresh green beans,washed and tips removed par boiled
1 pound fresh yellow beans, washed and tips removed par boiled
1 can (about 16 ounces) red kidney beans, drained
1 cup thinnly sliced purple onion
1/2 cup cider vinegar
1/3 cup vegetable oil
1/2 cup granulated sugar
1 teaspoon salt
1 teaspoon white pepper
1 teaspoon celery seed
Rinse kidney beans; drain. Combine beans, green pepper, and sliced onion. whisk together remaining ingredients; pour over bean mixture. Toss three bean salad well and chill for at least 4 hours( I usually make mine at least 24 hours in advance). Store three bean salad in refrigerator.
Give this recipe a try and let me know what ya’ll think.
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09.21.10
Posted in crab, seafood
at 8:30 pm
This was a fantastic summer. As most of you noticed I did very little posting this summer. I was busy crabbing and going to the farms.
Tim and I had terrific luck with crabbing this summer. We went to a little known watering hole and the crabs were running very well there this year. The only down fall is that the area floods out really easily but that just improved the crabbing. we also tried crabbing at Piney Point and Brenton Bay but the crabs werent running well at either of those two spots.
At our little hole we would average 4 to 6 dozen number 1 males and a few females ( we averaged 15 to 16 males to 1 female every time we went crabbing) in about 3 hours. All those crabs from just a few lines of string and some chicken necks. Those numbers don’t include the ones we had to throw back because they were too small. Tim was in crab heaven. Me all I kept thinking was what was I going to do with all that crab meat. I steamed them and Tim ate a few but mostly I steamed them and then after I picked them I froze the crab meat for later use. So this fall and winter I will be experimenting to come up with some new ways to use crab meat. I hope to come up with new twist on some of Tims favorites so I can use it at the holidays.
This is a recipe I came up with for a rainy damp fall day. I hope ya’ll give it a try and let me know what ya’ll think.
Blue Crab Gumbo
1/2 pound bacon cubed
1/4 cup unsalted butter
1/4 cup chopped sweet onion
2 cups slice okra
2 cups diced canned tomatoes, undrained
1 clove garlic, finely minced
1 bay leaf
3 cups boiling water
1/4 teaspoon salt
1/2 teaspoon paprika
1 teaspoon Worcestershire Sauce
2 to 3 tablespoon flour
2 1/2 cups crabmeat, picked over well
In a heavy pot cook the bacon breifly over a medium heat until the fat is rendered. Add 3 tablespoons of the butterand onion. Cook till the onion is transparent.Add the okra,tomatoes with juice, garlic and bay leaf. Bring to a boil and add the boiling water, salt and paprika,Worcestershire sauce. reduce the heat to a simmer and simmer partially covered for 1 hour. Blend in the remaining butter with the flour and stir the mixture well to blend. When the mixture is thickened and smooth add the crabmeat. Heat to boiling and serve. I serve mine over steamed rice.
Let me hear from ya’ll soon. Happy Eats.
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09.01.10
Posted in Jewish Holidays
at 8:16 pm
Here are a couple more of my favorite Jewish recipes for ya’ll to try and let me know what you think.
Slow Roasted Beef Brisket:
4 to 6-lb (2 to 3 kg) beef brisket
4 cloves garlic, minced
1/4 cup brown sugar
1 tbsp paprika
2 tsp salt
1/2 tsp black pepper
4 large onions, sliced
1/2 cup beef broth or water
In a bowl or small food processor, combine the minced garlic, brown sugar, paprika, salt and pepper. By hand, rub this mixture all over the brisket, wrap tightly in foil or plastic wrap, and refrigerate overnight.
Preheat the oven to 325 degrees .
Lightly grease a roasting pan with olive oil cooking. Place the brisket in the pan and add the sliced onions. Pour the red wine or other liquid and cover the roasting pan very tightly with heavy duty foil (or the lid, if there is one). Place the pan in the oven and roast, undisturbed, for 3 hours. Uncover the pan and continue to roast for an additional hour, basting occasionally with the juices from the pan.
If you want to serve the brisket right away, let it sit at room temperature for about 30 minutes before slicing. Arrange slices on a platter, skim off any fat from the pan juices and spoon some over the meat. Serve the remaining pan juices separately.
If you are cooking this a day ahead of time, let the brisket cool completely, then refrigerate without slicing (it’s easier to slice the brisket when it’s cold). Skim off any congealed fat from the pan juices, slice the brisket thinly and arrange in the baking pan. Cover tightly with foil and reheat in the pan juices at 350 degrees for about 30 minutes or until heated through.
Cinnamon Apple Kugel
1 cup hot water
1 cup matzo farfel
1/2 cup white sugar
2 large apples – peeled, cored and shredded
2 teaspoons ground cinnamon
3 egg whites, stiffly beaten
Preheat oven to 375 degrees F (190 degrees C). Spray an 8×8-inch baking dish with non-stick cooking spray.
In a large bowl, combine the water and farfel. Add the sugar, apples, and cinnamon. Fold in the egg whites. Pour mixture into the prepared baking dish and dust the top with more cinnamon.
Bake at 375 degrees for 45 minutes.
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