Chicken goes red.

  You say red wine and chicken don't go together? Well if you adhere to tradition that would be true. HOWEVER: Living in the 21st century "we do what we want". I for one do see the reasoning behind this split (speaking of red wine and chicken). Red wine being of a 'heavier' nature, and chicken for the most part is more delicate; thus a lighter, white wine would work better. Now of course Buffalo Wings would be excluded, like bbq chicken does go with any drink. Beer would be my first choice, but then I do like wine, and well; its all good. Now, if you really want to cross the barrier, and make your chicken more palatable with red wine, simply use a cup of red wine in the recipe.
     You see, they call me the problem solver; problem solved.

Versatile... well the sauce is at least.

     Hey guys, you remember that creamy Italian sauce I showed? Well tonight at the store I had this flurry of thoughts and decided to use it another way. Thicken the sauce a bit (a tad more flour and more solid (more spinach) and use it as a stuffing for bell peppers. Hint: put the peppers in the oven at the beginning to soften them up a bit about 1/2 hour, then steam them while putting the sauce together... think the name of that post has "cream sauce is a bonus" in the title. When the peppers are "pliable" fill them with the sauce and bake for about an hour. Don't forget the cheddar cheese last 10 minutes of baking. I do like the versatility of the sauces I create.
I know, I need to get on the video team, think they are smoking pot on the job.

You may or maynot have noticed, I don't write out recipes like this is the only way it can be done. Leaves a little to the imagination. Change this replace that and so on.

     In mean time "back at the Bat Cave"... I am trying a new recipe tonight a unique way of using cauliflower.

author unknown..

Cheesy Cauliflower Patties = YUM YUM!

1 head cauliflower
2 large eggs
1/2 c cheddar cheese, grated
1/2 c panko (found in the bread crumb aisle, healthier option)
1/2 t cayenne pepper (more of less to taste)
salt
olive oil

Cut cauliflower into florets & cook in boiling water until tender about 10 minutes. Drain. Mash the cauliflower while still warm. Stir cheese, eggs, panko, cayenne & salt to taste.

Coat the bottom of a griddle or skillet with olive oil over medium-high heat. Form the cauliflower mixture into patties about 3 inches across. Cook until golden brown & set, about 3 minutes per side. Keep each batch warm in the oven while you cook the rest.

Comfort Gone Awry... or Easy on the Cayenne

     Pay attention, yes; this could happen to you. Making soup tonight. Would be best to make my favorite, so the decision was not that hard. Potato Soup. Its real easy; boil potatoes, once soft start adding the potato soup stuff. Onions, carrots, celery, thyme,salt, pepper; 2 cubes of chicken bouillon; you know what it all takes. I did consider putting cayenne pepper in, but thought twice about it and decided not.  Now to thicken the broth I use heavy whipping cream, equal amount of milk and 2 Tbls of all purpose flour (or is that all porpoise flower) whisk till blended then add to the soup. I also found removing about 1-2 potatoes worth after cooking and mashing them helps. Well all was going great; that is till I did my first taste test and the carrots were still a bit crunchy. As more time was needed I decided to get creative and chopped up a handful of spinach and added that to the mix. Not meaning to be commercialized but McCormick has seasonings with crushed peppercorns, I used the Montreal Steak Seasoning... instead of just black pepper. Second taste test, of course use shredded cheddar... but just seemed something was still missing. Had that lack of or should I just say? It was bland. Thought for a bit, ah... it was the cayenne pepper. Gives it a bit of a kick. Well not being one to measure out and the container had a handy sprinkle top, one might say it had more of a horse kick than a people kick. It all worked out though, I was just cooking for me and a little shot of wine (in my mouth, not the soup) helped out a bit also.
     I will say in closing, this potato soup is not only easy to make, it is my favorite "comfort" food. You know, the one food that picks you up when you are feeling a little down. Potato soup and a Skyline Chili 3 Way... and a UDF chocolate malt and Lasagna and...

Those who know Cincinnati

     For those familiar, heard of or are just looking for something new...



For a more authentic chili, combine tomato sauce, peeled tomatoes and meat in a large stock pot. Cook at medium heat for a few hours. As you guessed all ingredients are added in. Skip the bay leaves, mince the garlic (a toe is= one small piece of foot (colossal clove) of garlic. Recipe is also missing the bakers chocolate, unsweetened, I would estimate 1 Tbsp.  

Oven tip 1

The oven is a wonderful contraption. Many great dishes can be created, just remember 400° is for frozen pizza; take your time, its not a race to cook the quickest. Time (instead of Thyme) is "the" thing when it comes to cooking. More time for the spices to mix. At higher temps it is easy to over cook your food.What is the purpose of garlic if it is all cooked away? Even potatoes are better when slowly boiled. Dinner is a planned event; reserve the time to properly prepare the feast. And be sure to have enough wine on hand... : )

Truly, how do you loaf meat?

     No... really, I never intended to be considered the "cook" guy you automatically turn to for advice. As a

matter of fact this Cooking 101 is a learning experience to for me as well. I have run into a brick wall so to speak; getting my meatloaf to "loaf". Not enough bread crumbs? Can a meatloaf be over "loafed"? This last venture in meatloafing; which is now underway; recipe did not call for bread crumbs at all. Was in a Mediterranean style with couscous, and red bell pepper. Wondering if the author forgot to include bread crumbs or if they are replaced by the couscous.  We will see, of course the text is being texted while the meat is being loafed; therefore giving me a break on the timing. I will of course come through with pictures and descriptions after the meat has loafed. My apartment is very warm and smells great so I am left with a good feeling of the taste, is the loafing that is in question still. Not to kill the subject, I did read once of French Meatloaf, Italian meatloaf and of course there is the musician Meatloaf. Great add to the script of "The Rocky Horror Picture Show". Ironic as he was dinner in the end...
     So Meatloaf is the question tonight

At the store

     As you may or may not know, I am single and live alone (well I do have 2 cats). When I cook it usually yields more than one meal. One of my all time favorite recipes is the catch phrase "Spaghetti sauce". I use those terms because with a few "tomato" items I can create a sauce with many uses; not just spaghetti. I go to the grocery store and in the tomato aisle there are all sorts of items. I pick 1 can tomato sauce, 1 can stewed tomatoes, and of course 1 can tomato paste. Its inexpensive, makes a large batch and I have used it to make Lasagna, spaghetti, any pasta dish, stuffing, pizza sauce and chili. The chili I have yet to do.