This is an easy, filling, satisfying dish for a cold, rainy night. It's really good!
1/2 cup uncooked rigatoni per person
4 slices of bacon uncooked per person
1/2 can of chopped tomatoes per person
pinch of basil
Cook the rigatoni per package instructions to al dente. While pasta is cooking, chop the uncooked bacon into inch pieces. Fry the bacon in a deep flat skillet until crispy. Remove bacon to a bowl lined with paper towels, and drain the skillet. Reheat the skillet and put chopped bacon back into it. When bacon starts to sizzle again, add the tomatoes with their juice. Cook and stir until pasta is done. Add pinch of basil and stir. Drain pasta, and while it's still damp add to the skillet and stir. Continue heating for about another five minutes. Spoon pasta and sauce into bowls to serve. Garnish with grated cheese or chopped fresh parsley, if you like.
Trust me, this is good stuff.
Friday, March 11, 2011
Thursday, March 3, 2011
Chopped Asparagus Salad
I got the original idea from Anne Burrel on "Secrets of a Restaurant Chef" on the Food Channel. After I'd made it once, I started doctoring it up to my taste and think I've improved it. I'll give the original recipe first, then what I did to it after. It's very simple, and very impressive. It's a great salad to take to a pot luck. The original takes only two ingredients.
Chopped Asparagus Salad
1 pound fresh asparagus (thin if possible, the size of a pencil)
1 medium red onion
1 tablespoon good quality olive oil
1 tablespoon good quality red wine vinegar
Trim the tough bottoms from the asparagus spears. Chop the asparagus so they are the size of peas. Place in a medium bowl. Chop the red onion fine, as close to the size of the asparagus as possible. Place in bowl with asparagus and toss with the olive oil and vinegar. Chill and serve.
Then I added:
1 small can sliced black olives
1 medium English cucumber, chopped to size of asparagus
2 tablespoons shredded romano cheese
1/2 teaspoon dried mint or basil
1 pinch salt
The cucumber adds a great freshness to the salad, and the olives add an element of smokiness. Cheese adds chewiness and flavor.
I suppose you could also add cold cooked shrimp, lobster, or crab, and turn it into a main course.
Enjoy!
Chopped Asparagus Salad
1 pound fresh asparagus (thin if possible, the size of a pencil)
1 medium red onion
1 tablespoon good quality olive oil
1 tablespoon good quality red wine vinegar
Trim the tough bottoms from the asparagus spears. Chop the asparagus so they are the size of peas. Place in a medium bowl. Chop the red onion fine, as close to the size of the asparagus as possible. Place in bowl with asparagus and toss with the olive oil and vinegar. Chill and serve.
Then I added:
1 small can sliced black olives
1 medium English cucumber, chopped to size of asparagus
2 tablespoons shredded romano cheese
1/2 teaspoon dried mint or basil
1 pinch salt
The cucumber adds a great freshness to the salad, and the olives add an element of smokiness. Cheese adds chewiness and flavor.
I suppose you could also add cold cooked shrimp, lobster, or crab, and turn it into a main course.
Enjoy!
Sunday, January 9, 2011
Barley Salad
This is also called a Farro Salad and is from the mediterranean area. It's basically cooked barley with loads of fresh vegetables and a vinaigrette. I'm providing a basic recipe, but you can play with the ingredients to your own liking.
Farro Salad
1 to 1 1/2 cups cooked barley, cooled
Two Large Ripe Tomatoes roughly chopped
1 Large cucumber peeled and seeded then chopped
3 spring onion chopped
1/2 cup favorite cheese grated or chopped in very small chunks
1 cup favorite vinaigrette (I used a champagne vinaigrette)
Combine all ingredients in a bowl and chill for at least one hour for flavors to blend.
Enjoy!
Farro Salad
1 to 1 1/2 cups cooked barley, cooled
Two Large Ripe Tomatoes roughly chopped
1 Large cucumber peeled and seeded then chopped
3 spring onion chopped
1/2 cup favorite cheese grated or chopped in very small chunks
1 cup favorite vinaigrette (I used a champagne vinaigrette)
Combine all ingredients in a bowl and chill for at least one hour for flavors to blend.
Enjoy!
Thursday, October 7, 2010
Post # 10 - First Amendment Rights, part 2
Amendment I
Congress shall make no law respecting an establishment of religion, or prohibiting the free exercise thereof; or abridging the freedom of speech, or of the press; or the right of the people peaceably to assemble, and to petition the Government for a redress of grievances.
In case anyone was asleep, the Supreme Court of the United States is adjudicating a case wherein the father of a fallen soldier is suing the Westboro Baptist Church for protesting at his son’s funeral. Without going into how vile and reprehensible it is to protest any funeral, much less the funeral of a soldier who fell defending our country, there are some things I need to prepare everyone for.
Once, I thought that the only conclusion to be reached in this case was for the church. They were exercising their right to freedom of speech, and the free exercise of their religion. But there’s another clause in the amendment that could cause the argument to go another direction.
Did they assemble peaceably? Or was their intent to provoke or incite to riot? In nearly every jurisdiction, the incitement to riot is not an excuse to actually riot, but that selfsame incitement is against the law. So, the question then becomes, what did they intend to do? What did this church hope to gain from this? Did they act peaceably? Did they act responsibly?
I could go into a huge discussion about how a church is “supposed” to act and what they’re “supposed” to believe and to preach. That just comes down to opinion and how I was raised versus how they were raised. It’s a no win discussion.
I’m going to follow this closely to see how it turns out.
UPDATE: HA! I posted this to the wrong blog! Sorry!
Congress shall make no law respecting an establishment of religion, or prohibiting the free exercise thereof; or abridging the freedom of speech, or of the press; or the right of the people peaceably to assemble, and to petition the Government for a redress of grievances.
In case anyone was asleep, the Supreme Court of the United States is adjudicating a case wherein the father of a fallen soldier is suing the Westboro Baptist Church for protesting at his son’s funeral. Without going into how vile and reprehensible it is to protest any funeral, much less the funeral of a soldier who fell defending our country, there are some things I need to prepare everyone for.
Once, I thought that the only conclusion to be reached in this case was for the church. They were exercising their right to freedom of speech, and the free exercise of their religion. But there’s another clause in the amendment that could cause the argument to go another direction.
Did they assemble peaceably? Or was their intent to provoke or incite to riot? In nearly every jurisdiction, the incitement to riot is not an excuse to actually riot, but that selfsame incitement is against the law. So, the question then becomes, what did they intend to do? What did this church hope to gain from this? Did they act peaceably? Did they act responsibly?
I could go into a huge discussion about how a church is “supposed” to act and what they’re “supposed” to believe and to preach. That just comes down to opinion and how I was raised versus how they were raised. It’s a no win discussion.
I’m going to follow this closely to see how it turns out.
UPDATE: HA! I posted this to the wrong blog! Sorry!
Saturday, October 2, 2010
Cider Braised Pork Chops
This recipe only works with very thick pork chops, or else with a LOT of thin pork chops, but I'd go with the thick ones. I learned of this recipe on the PBS show Test Kitchen and thought it sounded fantastic. Turned out, it was! When it was done, I served it with croissants and a sweet asian salad and the meal was amazing! This one takes a long time, so plan for that. Prep time is about 20-30 minutes, but cook time is about 90 minutes. I can see serving this with either rice or potatoes. I can also see adding fresh or frozen vegetables during the last half hour, but that's only if you want the apple flavor to be consistent through the entire meal. Your call. It may seem complicated at the start, but it's really very easy to do, and the results are fantastic. Whatever you decide to do, make sure you try this once as it's written so you know what you're dealing with, then start making modifications. Whenever I'm dealing with cider recipes, I do this. Enjoy!
3 tablespoons vegetable oil
1-2 pounds pork chops (cut thick or thin)
1 medium onion roughly chopped
3 cloves garlic, minced
2 tablespoons apple butter
2 tablespoons flour
1 cup apple cider
1 sprig thyme
1/2 tsp basil and 1/2 tsp sage
1 tsp apple cider vinegar
2 (more) tablespoons apple butter
Heat oven to 300 degrees. In a dutch oven, or a pan with a cover that is both oven safe and stove top safe, heat oil until almost smoking. Pat pork chops dry and sprinkle with salt and pepper. Fry chops in oil to brown depending on thickness of chops 2-4 minutes each side. Remove chops to a plate and continue until all chops are done. Remove all oil from pan except 1 tablespoon trying to retain all pork solids for flavor. Cook onions over medium heat until soft, then add garlic, flour, and first 2 tablespoons of apple butter. Cook until aromatic. Add one cup of cider and herbs (thyme or sage/basil mix) and stir until smooth, scraping pan to release "flavor bits" in the pan. Put chops back into pan with any juices that have accumulated on the plate, cover, and put in oven. Bake thoroughly. This can take 2-3 hours, but the meat must reach the "falling off the bone" stage. When the meat is done, remove it to a platter being very careful not to shred it. Strain the juices left in the pan and return to the heated pan. Add the last two tablespoons of apple butter, and 1 tsp of apple cider and stir until thouroughly blended and completely heated. Serve each chop on a plate with a couple of spoonfuls of sauce over the top. Like I said, AMAZING!
Enjoy!
3 tablespoons vegetable oil
1-2 pounds pork chops (cut thick or thin)
1 medium onion roughly chopped
3 cloves garlic, minced
2 tablespoons apple butter
2 tablespoons flour
1 cup apple cider
1 sprig thyme
1/2 tsp basil and 1/2 tsp sage
1 tsp apple cider vinegar
2 (more) tablespoons apple butter
Heat oven to 300 degrees. In a dutch oven, or a pan with a cover that is both oven safe and stove top safe, heat oil until almost smoking. Pat pork chops dry and sprinkle with salt and pepper. Fry chops in oil to brown depending on thickness of chops 2-4 minutes each side. Remove chops to a plate and continue until all chops are done. Remove all oil from pan except 1 tablespoon trying to retain all pork solids for flavor. Cook onions over medium heat until soft, then add garlic, flour, and first 2 tablespoons of apple butter. Cook until aromatic. Add one cup of cider and herbs (thyme or sage/basil mix) and stir until smooth, scraping pan to release "flavor bits" in the pan. Put chops back into pan with any juices that have accumulated on the plate, cover, and put in oven. Bake thoroughly. This can take 2-3 hours, but the meat must reach the "falling off the bone" stage. When the meat is done, remove it to a platter being very careful not to shred it. Strain the juices left in the pan and return to the heated pan. Add the last two tablespoons of apple butter, and 1 tsp of apple cider and stir until thouroughly blended and completely heated. Serve each chop on a plate with a couple of spoonfuls of sauce over the top. Like I said, AMAZING!
Enjoy!
Sunday, September 19, 2010
Tim’s on the Riverfront
What bad can be said about this place? Okay, the beef sucks. My partner ordered a steak sandwich and got something resembling steakums that had been cooked too long. But I ordered a piece of fried cod that was amazing, and our roommate got clams casino (terrific) and Caesar salad with crab that almost had too much crab. How often does that happen?
Tim’s on the Riverside is well hidden and I’d suggest that if you’d like to try it, go to the internet for directions, cuz it’s hard to find. It’s well worth the effort. It’s a drive up and boat up restaurant. You can either drive there in your car, or boat up to it in your, well, boat! They have about a dozen berths along their docks as well as a water taxi for those who want to anchor further out. It’s located where Neabsco Creek enters the Occoquan Bay. During the height of boating season, it’s the rockin’ happenin’ place. On the weekends, they have live music in the evenings, and things can get pretty rowdy. Why Guy Fierie (Diners, Drive Ins, And Dives (HGTV)) hasn't found this place is beyond me!
Tim’s is a good old-fashioned waterfront experience. Part of the restaurant seating is inside; part is on the pier; and part is on the “beach” front. They try to get as many people facing the water as they can.
It’s a seafood place. Don’t order the steak sandwich. I’ve had the fried shrimp, the fried fish, and the hamburger. All of them were excellent. My partner has had the fried shrimp, the hamburger, and the steak sandwich. All were good except the steak sandwich. Our roommate has had the crab cakes, and the Caesar salad with crab meat, and the clams casino and all were excellent. So my best advice is to stick with the seafood. It’s really good. And the hush puppies are amazing! Sweet, crunchy, the epitome of what a hush puppy is supposed to be.
During the summer, on the weekends, they have live music. The bands play on a raft out in the bay attached to a pier so they can’t float away, but it gives a sort of floating feel to the experience. The bands we’ve heard have been of the rockin’ sixties/seventies variety and have been very good. We recognized the songs and sang along. I haven't heard any bands that were obnoxious and there are many of those wandering around.
There is a bar inside and outside. The outside bar is a little louder and more “in your face” than the inside bar, but that’s to be expected.
The reason for going to Tim’s on the Riverside is to have a good time and to experience something you might not have had an opportunity to experience, namely the boating lifestyle. Soak up the amazing atmosphere; feed the stray cats wandering around; enjoy the conversations at nearby tables; and have a blazing amount of fun.
Enjoy!
Enjoy!
Tim’s on the Riverside is well hidden and I’d suggest that if you’d like to try it, go to the internet for directions, cuz it’s hard to find. It’s well worth the effort. It’s a drive up and boat up restaurant. You can either drive there in your car, or boat up to it in your, well, boat! They have about a dozen berths along their docks as well as a water taxi for those who want to anchor further out. It’s located where Neabsco Creek enters the Occoquan Bay. During the height of boating season, it’s the rockin’ happenin’ place. On the weekends, they have live music in the evenings, and things can get pretty rowdy. Why Guy Fierie (Diners, Drive Ins, And Dives (HGTV)) hasn't found this place is beyond me!
Tim’s is a good old-fashioned waterfront experience. Part of the restaurant seating is inside; part is on the pier; and part is on the “beach” front. They try to get as many people facing the water as they can.
It’s a seafood place. Don’t order the steak sandwich. I’ve had the fried shrimp, the fried fish, and the hamburger. All of them were excellent. My partner has had the fried shrimp, the hamburger, and the steak sandwich. All were good except the steak sandwich. Our roommate has had the crab cakes, and the Caesar salad with crab meat, and the clams casino and all were excellent. So my best advice is to stick with the seafood. It’s really good. And the hush puppies are amazing! Sweet, crunchy, the epitome of what a hush puppy is supposed to be.
During the summer, on the weekends, they have live music. The bands play on a raft out in the bay attached to a pier so they can’t float away, but it gives a sort of floating feel to the experience. The bands we’ve heard have been of the rockin’ sixties/seventies variety and have been very good. We recognized the songs and sang along. I haven't heard any bands that were obnoxious and there are many of those wandering around.
There is a bar inside and outside. The outside bar is a little louder and more “in your face” than the inside bar, but that’s to be expected.
The reason for going to Tim’s on the Riverside is to have a good time and to experience something you might not have had an opportunity to experience, namely the boating lifestyle. Soak up the amazing atmosphere; feed the stray cats wandering around; enjoy the conversations at nearby tables; and have a blazing amount of fun.
Enjoy!
Enjoy!
Sunday, September 5, 2010
Braised Cucumbers
Okay, so like nearly anyone else who's seen "Julie and Julia", all I can say about Braised Cucumbers is "Yumm!" Cooking this vegetable completely changes its personality. Cukes normally are eaten raw and cold, in a salad or with a dip. Cooked and hot, they are a great side dish for anything. You can taste the flavor of the melon, but it's so much richer and deeper than it was before. It doesn't take long to prep, and it doesn't take long to cook. I modified Julia's recipe a tiny bit. And again, all I can say is "Yumm!"
2 medium to large cucumbers
2 tablespoons butter
1 pinch sugar
1 pinch salt
1 tablespoon lemon juice (white vinegar if lemon juice is unavailable)
1 pinch dried mint leaves or 1/2 teaspoon chopped fresh mint leaves
Peel cucumbers, then slice in half lengthways. Remove all seeds, then cut cucumber in half lengthways so there are four pieces for each cucumber. Cut into one inch sections.
On medium heat, melt butter in a heavy bottomed skillet until bubbles disappear, then sprinkle sugar into the butter. Add the cucumbers and stir to coat. Cover the skillet and cook for 5 minutes stirring twice during the cooking time. Add the salt, lemon (or vinegar), and mint and stir to mix thoroughly. Cover and cook for two more minutes, then remove from heat. Serves 4.
I added the sugar to the original recipe so it can safely be omitted, but it adds a nice brown crust or carmalization to we enjoyed. So to you, Enjoy!
2 medium to large cucumbers
2 tablespoons butter
1 pinch sugar
1 pinch salt
1 tablespoon lemon juice (white vinegar if lemon juice is unavailable)
1 pinch dried mint leaves or 1/2 teaspoon chopped fresh mint leaves
Peel cucumbers, then slice in half lengthways. Remove all seeds, then cut cucumber in half lengthways so there are four pieces for each cucumber. Cut into one inch sections.
On medium heat, melt butter in a heavy bottomed skillet until bubbles disappear, then sprinkle sugar into the butter. Add the cucumbers and stir to coat. Cover the skillet and cook for 5 minutes stirring twice during the cooking time. Add the salt, lemon (or vinegar), and mint and stir to mix thoroughly. Cover and cook for two more minutes, then remove from heat. Serves 4.
I added the sugar to the original recipe so it can safely be omitted, but it adds a nice brown crust or carmalization to we enjoyed. So to you, Enjoy!
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