Thanksgiving Stuffin' Muffins! And Turkey Stock (I will add pictures later)

I had the honor of helping my mom with the "stuffing" for as long as I can remember, I really loved it!  Then I started cooking more and more for my family and my mom cooked less and less because it was just her and Dad for most days.  So slowly I started to take over the Holiday cooking.  I always made my mom's "stuffing" the way she made it, until I started getting more brave in the kitchen.  Now I have made it my own and this is how I do it!

You could totally cut this recipe in half, this will feed 10-15 people

Ingredients:

4 lb Italian Turkey Sausage
4 tbsp Oil (I used grape seed oil)
3/4 lb Diced Pancetta
3 Yellow Onions Diced
2 Leeks Diced
2 Heads of Fennel Diced
2 Hearts of Celery Diced
1/4 c Fresh Sage Minced
1 tbsp Fresh Thyme Minced (Leaves only, save the stems for the stock.)
1 tbsp Fresh Rosemary Minced (Leaves only, save the stems for the stock.)
1c Fresh Parsley Minced (Leaves only, save the stems for the stock)
8 Cloves of Garlic Minced
16 oz Butter (Don't judge, it's Thanksgiving!)
1 1/2 tsp Salt
1 tsp Black Pepper
1 tsp Dried Cooking Lavender (Optional, but it works so well with the sage and fennel seeds in the sausage)
1/2 tsp Ground Cinnamon
1 tsp Dry Tarragon
3 Gala Apples Diced
2 or 3 loaves of your favorite Bread that is cut into 3/4" cubes (Corn Bread, Sour Dough, Challah, White, Wheat, all would work beautifully)
4 c Turkey Stock (C'mon, make your own, it is much easier than you think! I will post that recipe at the bottom of this one)

What to Do:

1.  The Night Before Thanksgiving, dice up the Bread and lay it out on a Sheet Pan in a Single Layer and put it in your oven.  Do Not Turn The Oven On!  Just let it sit there and get stale.  Leave it there until you are ready to mix up your Stuffin'.

A Few Days Before Thanksgiving:

1.  Saute all the Turkey Sausage and a pinch of Salt and Pepper in 2 tbsp Oil over Medium-Medium High Heat until completely cooked.

2.  Remove the Turkey Sausage and set aside.

3.  In the same pot, lower the heat to Medium then add 2 tbsp Oil and Diced Pancetta.  Cook until Crispy. About 7-8 minutes.

4.  Remove the Crispy Pancetta into the same bowl as the Turkey Sausage and set aside.

5.  Leaving all the yummy fat from the Pancetta in the pot, add 2 Sticks (8 oz) of Butter, and also the Onions and Leeks.  Add a pinch of Salt and Pepper.

6.  Let the Onions and Leeks get translucent and delicious- about 7-10 minutes.

7.  While this is happening, dice the Celery Hearts and mince the Garlic and Fresh Herbs.  Add to the Onions and Leeks in the pot.  Add a pinch of Salt and Pepper.

8. Add the rest of the Butter, the Dried Herbs and the Cinnamon.

9. Stir in the Pancetta and Turkey Sausage and let it all get yummy and Delicious! 10-15 minutes

10. Add the Apples when you are ready to turn off the heat, you don't want them to turn into mush.

The Day of Thanksgiving:

1.  Preheat the oven to 350 Degrees

2.  Warm up the Turkey Sausage mixture and taste to make sure it doesn't need a little bit more Salt and Pepper.

3.  Put all the Bread Cubes into a ginormous bowl.

4.  Get ready to get dirty!  Remove all watches, bracelets, rings and fake fingernails! 

5.  Add the Turkey Sausage mixture to the Ginormous Bowl and stir it all up with your hands. (This is also fun for your kids to do, but make sure they have Really washed their hands!)

6. Using a large Ice cream Scoop, scoop out the Stuffin' into a Greased Muffin Tin.  

7.  Bake until crispy and golden brown!

8.  Serve with dinner instead of rolls (save the rolls for the next day to make Turkey Sandwiches!)

Turkey Stock

Ingredients:

3 Turkey Wings + the Giblets from the Turkey
2 Whole Carrots (no need to peel)
3 Stalks of Celery
1 Purple Onion Quartered
1 Head of Garlic Halved
1 Cinnamon Stick
3 Whole Cloves
10-15 Pepper Corns
1 Star Anise Pod
Stems from 1 Bunch of Parsley
2 Bay Leaves
3 Sprigs of Thyme
1 Large (about 8 inches or 2 4 inch) Stems of Rosemary
1 tsp Dry Tarragon
3 whole Allspice Balls
6qt water

What to do:

1.  Put the Turkey on a Sheet Pan and Roast in a 400 Degree Preheated Oven, for 30 minutes.
2.  Remove the Turkey and add it to a large Stock Pot (add all the yummy drippings from the pan)
3.  Add all the veggies, spices and herbs and water.
4.  Let boil for 3-6 hours... The longer the better.
5. Strain and freeze or use right now and freeze what you don't use.

I told you this was easy!

Did you notice that I didn't add salt?  I don't like to do that because I want to control all of my own salt while I cook.  

Marinated Wild Caught Ahi Tuna Steaks and Salad Dressing.

I was asked by some friends to start posting more Arbonne 30 Day Clean Eating Challenge Recipes. MISSION ACCEPTED! 

I love a really good Tuna Steak.  I used to shy away from cooking fish because I thought it was difficult.  It isn't really, just play around with it and you will find out how easy it is!

I made this the other day and it was wonderful!  I got the Wild Caught Ahi Tuna Steaks from my local Trader Joe's.  They were in the freezer section and they came in a 2 Steak Pack.  Thank goodness because the second steak was just as wonderful the next day.  

Recipe for Marinade

7 Stems of Fresh Thyme (Pulled from the Stem)

2 Garlic Cloves (Minced with the Thyme Leaves)

1 Tablespoon Black Pepper

1/4 Teaspoon Salt

1/8 Teaspoon Cayenne Pepper (Totally optional, but really good)

Juice of 1 Lemon About 1/4 cup

1/3 Cup Olive Oil

Combine all of these ingredients in a dish with sides for marinating.  Whisk all of the ingredients together and add the Ahi Steaks.  Let marinate for 15 minutes, flipping the steaks half way through.  Don't marinate for longer or the acids in the lemon juice will cook the Ahi and you will have Civiche.  When you cook the steaks, discard the marinade.

At this point, you can grill, sear, or roast the Ahi in the oven.

This time, I chose to put the Ahi Steaks in a Cast Iron Skillet.   I seared them on high for 7 minutes on one side and then 4 minutes on the other side.  I prefer my Ahi to be rare in the middle.  You can cook it longer on each side if you prefer it to be more well done, but please don't exceed a total of 20 minutes.  You will over cook the fish.

After cooking the steaks, like any other meat of any kind, let the fish rest for at least 15 minutes.  This will guarantee that the steak will be moist and flavorful.

Isn't it pretty?  Slice and serve over Salad, Quinoa or Roasted Veggies.  I would love to hear if you have a different idea for this beauty!

I also wanted to share with you a very simple Salad Dressing that I use all the time, while on the 30 Day or not!  I will also include some different variations.

Salad Dressing

In a jar with a lid or a small container that has a tight seal combine:

Juice of 1 Lemon (or 2 tbsp Apple Cider Vinegar, Balsamic Vinegar, Orange Juice or infused vinegar)

1 Minced Garlic Clove (or Minced Shallots, Red Onion, Jalapeno)

1/4 Teaspoon Salt

1 Pinch of Cayenne Pepper

1 Teaspoon Black Pepper

2 Stems of Thyme with Leaves pulled off (or minced Basil, Rosemary, or Tarragon)

1/2 Cup Olive Oil (or Grape Seed Oil, or Avocado Oil)

If you like to include your kids in the kitchen, let them shake this up!  This is a great dressing to serve over Roasted Veggies, Quinoa, Salad or as a marinade for Chicken, Beef, Pork or Fish.  Explore different flavors.  Some will be wonderful and some will be not so great.  That's the beauty of cooking!  Have fun!

Guacamole and Salsa (Both Arbonne 30 Day Clean Eating Friendly)

I have been working on my guacamole game for a long time.  When I started cooking I used the packet that you can buy at the market that "seasons" the avocado's.  Then I read the ingredients in the packet and eew, there were so many items in the packet that I couldn't pronounce, I didn't want to give that to my family.  So, for years now, I have been working on the perfect batch of "Guac" and I think I have finally done it!  Very simple, very fresh, totally delicious!  Here's how you can do it!

Guacamole

1 cup finely chopped Cilantro

1 Fresno Pepper (remove all the seeds) minced 

1 Jalapeno Pepper (remove all the seeds) minced (or 2 Jalapeno Peppers minced if you can't find a Fresno Pepper)

3 garlic cloves finely minced (really small, you don't want a mouth full of garlic, you just want a hint)

1/2 Purple (or Red) Onion finely minced

1 tsp Salt

1/4 tsp Black Pepper

Juice of 2 Limes

4 Avocado's

Throw everything into a bowl and smash with either a spoon or a potato smasher. (I prefer the smasher)  Get out all of your aggression!  Stir well, making sure you get everything from the bottom of the bowl.  I suggest that you taste the Guac with the chips that you will be serving along side, that way, you will get the salt from the chips and you won't make the salsa too salty.  Enjoy!

Now the Salsa.  I mean, what goes with chips and guac better than some great salsa?  I have a feeling that you will enjoy how easy this recipe is.  Here's how to do it!  

Salsa

Throw all these ingredients in a blender or a food processor.

1 pint Cherry Tomatoes

1 cup fresh Cilantro (leaves only)

1/2 Purple (or Red) Onion

The juice of 2 Limes

1 Jalapeno Pepper ( that has been seeded)

2 stalks of Celery

1 tsp Salt

1/4 tsp Black Pepper

Whir all of this up until it is to the chunkiness that you prefer.  

If you are on the Arbonne 30 Day Clean Eating Challenge and the tortilla chips aren't part of the program, this will taste great with chips made from Brown Rice Tortillas, or Celery, Cucumbers, or carrots! 

Making chips out of Brown Rice Tortillas is super easy!

1.  Stack all of the Tortillas neatly on a cutting board

2.  Cut them in half using a large knife or a pizza cutter.

3.  Stack the halves on top of each other and cut the tortillas into 1-1 1/2 inch strips.

4.  Place the strips into a dry pan (no oil).  Have the burner on at Medium Heat.

5.  THIS IS NOT A GOOD TIME TO DO ANYTHING ELSE, these chips will burn if you aren't watching them.

6.  Flipping repeatedly, cook the chips until they are crispy and light brown.

These chips don't last long at all. So cook only what you will eat at that moment, this will also help with mindless snacking.  

Smoked Turkey Legs... Yup, they're better than the ones at Disneyland!

That's right, I said it.  Disneyland ain't got nothin on these Turkey Legs!  

First thing's first, when you are going to make these little beauties, don't get the ginormous legs that look like they came from an Emu.  Choose the Turkey legs that one person can finish without needing a second stomach.  Another good reason why you should have a great relationship with your butcher.  You can always ask if they have what you want in the back, or they can order it for you.

The Brine that I use, I got from my Grandpa.  This is the brine that he uses for all of his Turkey.  I honestly don't remember him brining chicken in anything other than in buttermilk, but I think this would be lovely for chicken or pork too!

These babies need to relax in the brine for 24 hours- 72 hours.  So, plan ahead.

The Brine

1 orange cut in half and the juice squeezed into the brining container

2 Tbsp Fresh Rosemary (on or off the stem, it doesn't matter)

3 Cloves of Fresh Garlic that have been smashed

3/4 Cup Salt

1 Cup Brown Sugar

2 Tbsp Peppercorns

2 Whole Bay Leaves

1 Cinnamon Stick

1 Tbsp whole Juniper Berries (found in the dry spice aisle in your market)

2 Cup Apple Juice

1 Gallon of water 

In a large pot combine the Rosemary, Garlic, Salt, Brown Sugar, Peppercorns, Bay Leaves, Cinnamon Stick, Juniper Berries and water.  Simmer until the Sugar and salt have been dissolved. Let cool for 30-45 minutes.

Depending on how many Turkey Legs you will be Smoking, (I suggest one per person) that will help you determine how big of a resealable container you will need.  An unscented trash bag in a cooler with ice works too, just don't forget about refreshing the ice periodically.

Add the Brine, the Orange and the Apple Juice into the Brining Container with about 8 Cups of ice.  You have to be sure that you don't poach the Turkey Legs... That would be sad.  

Your Smoker:  

Are you one of the lucky few that have a smoker?  No?  Do you have a grill?  Yes?! You can turn your grill into a smoker totally easy!  In your gas grill you can use a Smoker Box.  Before I had Bertha (my Big Green Egg) I used a Smoker Box like this in my Gas Grill:

You can get one for really cheap at Amazon.com, or even at your local Hardware Store.  Just fill it up with some Wood Chips (mesquite is my favorite) that have been soaked in water for about 15 minutes and put it on your grill on the one side that you will have the burner on and there you have it!   

If you have a charcoal grill, like a Weber, all the better!  Here is a link with some great instructions on how to Smoke on your Charcoal Grill.  

Now, back to the Turkey Legs!  After they have brined for your desired time, you have the option of rinsing the legs off or just throwing your legs on the smoker.  Either way is fine by me, you might get different answers with whomever you speak to.

Bring your smoker to 250 degrees (It helps to have an Oven Thermometer for this.  The temperature is INCREDIBLY IMPORTANT when smoking anything, you get this by only using one burner on gas stoves and adjusting the vents on a Weber grill), try to not inhale when you open your smoker. Make sure you have a small metal pan with water in it in your grill.  This will ensure that your items that you are smoking won't get dried out.

Smoke the Turkey Legs at 250 for 4 hours.  Then use a Meat Thermometer to check the internal temperature.  The internal temperature of any Turkey when cooked is 165 degrees.  BUT! When you cook meat and let it rest with a little foil on top, the meat will continue to cook about 5-10 more degrees, so I would PULL THE LEGS OFF AT 158 DEGREES, THEN WRAP IN FOIL FOR AT LEAST 20 MINUTES.  Here's what the finished product should look like:

The skin gets really tough, so to eat the meat, you might want to peel the skin off when you sit down to eat.

I hope you were inspired by this post.  I hope you now know that you don't need an expensive smoker to smoke meat, fish or vegetables!  Have fun!  Play with your food, you might be surprised by what you create!  Cheers

Some of my Favorite Side Dishes and Salads

A meal just isn't a meal without side dishes. A Bar B Que just isn't complete without some killer sides. The plate only has one thing on it, I think it's just sad.  I love a good salad and I have a wonderfully easy dressing recipe (I will post on that later).  Here are some of my favorite Side Dishes and their recipes:

Watermelon Salad

This Watermelon Salad recipe I kinda stole from one of my favorite restaurants, but I made it my own (my favorite thing about cooking).  Here is the recipe:

1 small Seedless Watermelon peeled and cut into 1/2" cubes

1 Jalapeno Pepper (or Fresno Pepper) cut into small dice

1 tbsp chopped Parsley

1 Shallot minced

1/8 tsp Salt

1/2 tsp Black Pepper

The longer this salad sits, the better.  This is a great make-ahead dish for potlucks or Bar B Ques.  After cutting up all of the ingredients, you throw it all in a bowl, stir it up and throw it in the fridge until you are ready to serve.  

Orzo Salad

This is my summer go-to.  It is ridiculously easy to make and it travels so well.  Orzo is a rice-like pasta.  This salad taps into my Italian roots, with its simplicity and freshness.  This salad would be lovely with Quinoa or Wild Rice too!  Just substitute the Orzo with whatever you would like.  Here's how I make it! 

Dressing

2 Cloves of Garlic that have been Minced

1 Shallot that has been minced

1/3 Cup of Chopped Parsley

1/3 Cup Chopped Basil

1 Tsp Black Pepper

1 1/2 Tsp Salt

6 Tbsp Balsamic Vinegar

Cooking the Orzo 

(I have found that cooking the Orzo in 1/2 Chicken (or Vegetable) Stock and 1/2 water adds so much flavor!)

2 32 Oz Containers of Unsalted or Low Sodium Chicken or Vegetable Stock

64 Oz Water

2 Tbsp Salt (This is why the recipe calls for Unsalted or Low Sodium Stock, I like to know exactly how much salt is going in my dishes.)

1 1Lb Box of Orzo

Cook to the directions on the Orzo package

The Salad

1 Lb Organic Cherry Tomatoes Halved

8 Oz Mozzarella Pearls or 1/2 lb Grated Mozzarella Cheese

Your Cooked and strained Orzo

All of the dressing

The Instructions

1.  In a large bowl combine Dressing and the Tomatoes and let them hang out a little while, about 5 minutes.  You can do this while you are straining off your Orzo.

2.  Add the warm Orzo to the bowl and toss in the Mozzarella Cheese.

3. Stir it all together and taste to see if it needs anything more.  You might like it a bit spicy, so you can add a little Red Pepper Flakes or minced Jalapeno Pepper. That's what's great about recipes, you can make them your own!

4.  I prefer to eat this salad at room temperature or after it was just made, but my husband likes to eat it straight out of the fridge.  Whatever you prefer!  This salad keeps very well.  Keep it refrigerated, it is always better the next day (Aren't most things?)

I hope you enjoy this Salas as much as my family and I do.

Lemony Spring Onions

I love Spring Onions.  They liven up anything when they are raw and chopped up, baked potatoes (to me) aren't complete without sour cream and spring onions.  But when they are sauteed, they get sweet and the tips get crunchy, a perfect snack!  One of my girlfriends made these for me and I can't get enough of them!  I add a little kick, here's how I do it:

1 tbsp Grape Seed Oil

2 bunches Green Onions

1 lemon 

1/4 tsp Cayenne Pepper or Chipolte Powder or Chili Powder (totally optional)

1/8 tsp Salt

1/4 tsp Black Pepper

Take the Green Onions (or Spring Onions) and peel off the outer layer (sometimes it has already been done for you) rinse them off and cut about 1" off of the green tip.  Cut the Lemon into quarters.

In a skillet (I like to use Lodge Cast Iron) add the Grape Seed Oil, add the Onions and Lemons (flesh side touching the skillet, trust me, Sooooo worth it).  Sprinkle the Onions with the Spice and S&P.  Turn the skillet on MEDIUM Heat.

Keep an eye on the skillet, turning the onions so they don't burn.  Also turn the Lemons getting the flesh side nice and caramelized.  

When the Onions are golden and soft, squeeze the lemon over them.  It's very hard to eat these with a fork, so using your fingers is totally acceptable.  Enjoy!

Cucumber Salad

This is one of my Dad's favorites.  It is so simple.  Please allow at least 1 hour for this salad to sit and get happy.  I think the theme of my salads that I post is Simplicity and Ease.  

The Ingredients

2 Hothouse Cucumbers Cut in quarters longways and then sliced thinly.

1/2 Purple (or Red) Onion Sliced thin (You could totally chop this up if you like, but I keep them on the bigger side for my youngest son to be able to take them out)

2 Tsp Dry Dill or 1 Tbsp Fresh Dill

1/4 Cup Apple Cider Vinegar

1 Tsp Salt

1/2 Tsp Black Pepper

1/4 Tsp Red Pepper Flakes (Optional)

In a bowl that is large enough for the whole salad combine, Dill, Vinegar, Salt, Pepper and Red Pepper Flakes.  As you chop the Cucumber and Onion, add them into the dressing.  Toss and let rest in the fridge for 1 hour at least.

I love this salad with something rich like Breaded Pork Chops or Meatloaf, the freshness and tang cuts through the richness of those dishes.  You could take the dressing (Dill, Vinegar, Salt, Pepper, Red Pepper Flakes and Onions) and add 4 Tsp Olive Oil and it would be a wonderful dressing on just Tomatoes or Arugula.

I hope this gives you some easy ideas for when you are invited to or you have your next Bar B Que or Potluck.  Salads don't have to be Lettuce, Tomatoes and a Bottled Dressing.  Have fun!  Play with your food!  You might create something that will knock your socks off! 

Herb Rolled Flank Steak

I saw this recipe in a magazine somewhere, but it had mushrooms in it, and since I have a mushroom allergy, I had to make it mine!  Another reason I love cooking:  You can see recipes and if you don't like something, you can make it yours!

I think Flank Steak is unbelievably under used.  It takes to marinade so well.  Grilling Flank steak is a must try!  Taco's, salads, sandwiches, fajitas, Flank Steak is so versatile!  Here is the way I used Flank Steak this week:

I got two Flank Steaks.  Frank, my Butcher at Handy Market he suggested that I have the meat Tenderized.  It is the same as pounding it with a mallet, but it takes 5 seconds.  What Frank suggests, I do!  

The filling for these little babies is very simple!  I didn't do it this time, but I HIGHLY suggest sauteing the filling until all the onion and garlic is not as pungent and letting it cool before you put it on the meat.  It was a little strong for my 8 year old, but he still loved it!

Here is what was used for the filling:

1 tbsp Fresh Thyme Minced

1 tbsp Fresh Rosemary Minced

1 tbsp Fresh Parsley Minced

1 lg Shallot Minced (1/4 cup)

6 Cloves of Garlic that have been Minced (2 tablespoons)

1/2 cup Vegetable or Grape Seed Oil (an oil that doesn't have too much flavor)

1/2 tsp Red Pepper Flakes

1 tsp Black Pepper

1/2 tsp Smoked Sea Salt (Regular Kosher Salt works too)

Chop everything super fine and then squish it all with a mortar and pestle.  After everything has become all combined, not necessarily a paste, but almost, this would be the time to throw it all in a saute pan.  Saute for about 5-7 minutes and let cool completely.  

Lay the Tenderized Flank Steaks out on the paper they came in (to save on the mess) and spread the filling only on one side.

Then roll it and tie it with string.  (I learned this tie from my Grandpa, but tying it with 4 separate strings works too.)

Sprinkle the outside with Salt and Black Pepper then let the meat rest and get happy with its filling.

I thought these babies would be really good with some grilled Carrots (I was right), but grilled corn, mashed potatoes, brussels sprouts, sauted spinach would all be perfect too!

These Flank Steak Rolls can be cooked two ways, you can sear them on the outside in a Cast Iron Skillet then let them finish off in the oven, or you can do it this way:

1.  Get your grill screaming hot (400-600 degrees)

2.  Add the Flank Steak rolls and let them sear on all sides.  About 4-5 minutes on each side.

3. Then close the lid, close off the vents most of the way, and let the Rolls cook for 7-10 minutes on each side. Or if you are using a gas grill, turn down the heat to Med-Low.

4. This is a good time to probe the rolls.  For Medium Rare, pull the rolls when the internal temp is 130 degrees.  

5.  When the rolls are to the desired temperature, remove them from the grill, put them on a cutting board or baking sheet, top with a pat of butter (optional) and cover with foil (NOT optional) and let rest for at least 20 minutes.  Covering with the foil, will ensure that the juices get sucked back into the meat, right where you want them. 

6.  Remove the ties and slice the rolls in 1/2 inch slices. 

Isn't it pretty?

This is the reason that I only cut one roll: Because it makes delicious leftovers the next day!  Two dinners with one night of cooking, PERFECT!  Here's what I love to make with leftover steaks.

This sandwich is super easy, here's how:

1.  Slice a focaccia in half (You can also make this on a baguette)

2. Spread with herbed butter or horseradish or a thin layer of Mayonnaise or a thin layer of Dijon Mustard, your choice.  I used herbed butter.

3.  Slice the meat as thin as you possibly can.  Putting the Flank Steak Roll in the freezer for 5-7 minutes before slicing will make the roll harder and easier to slice.

4. Top the bread with the sliced meat and some fresh greens you might have.  Thinly sliced Purple Onion would be perfect on this sandwich also.  So would some Cherry Tomatoes quartered.

5.  To make the Sandwich perfect, I add shaved Parmesan Cheese (using a vegetable peeler, you "peel" the Parmesan Cheese, Super easy!) for a salty bite.

6.  Don't waste the left over drippings, pour that on top!  It's all flavor!

Slice this bad boy up and enjoy!  This is great for Game Day, a Lunch with Friends or a Picnic at the Beach!  Enjoy!  I hope you make this!  If you do, please tag me on Instagram!

Cheesy Yummy Garlicy Garlic Bread

Ok, Y'all.  We all love garlic bread, that is a known fact.  I know people who can't eat bread will suffer the consequences for some good garlic bread.  Here's the secret: I have cracked the code!  I am sharing with you now something that will change your life!  This is how much I love you.

You can make this garlic bread ahead of time and just bake it or throw it on the Bar B Que as you are putting your meal onto serving dishes, or adding the last minute touches to your meal.  

Here's what you need:

1-2 French loaves (there will be enough spread for 2 loaves)

8 oz Unsalted Butter room temperature

8 oz Mascarpone or Cream Cheese

1 tbsp minced Fresh Basil

1 tbsp minced Fresh Thyme

1 tbsp minced Fresh Parsley

4 cloves of minced Fresh Garlic

1 1/2 cups Grated Parmesan Cheese

1 tsp Black Pepper

1/2 tsp Red Pepper Flakes (Optional but needed)

1/2 tsp Salt

1 tsp dry basil

Here's how I make it:

In a bowl combine:

Room Temperature Butter

Mascarpone or Cream Cheese

Minced Fresh Basil, Fresh Thyme, Fresh Parsley and Minced Fresh Garlic

1 cup of the Grated Parmesan Cheese (the rest will be used later)

Black Pepper

Red Pepper Flakes (This doesn't make it too spicy for my youngest son.)

Salt

Set this aside.

Take the French Loaf and cut it into 1" slices. DO NOT CUT ALL THE WAY THROUGH!  You want to be able to pull this apart.

Rotate the French Loaf and then make slices so you are cutting the loaf into 1" cubes.

Now spread apart all of the slices and smear the spread into every slice of the loaf.  The messier the better!

Now is the time you are going to combine the remaining Parmesan Cheese with the Dried Basil and set aside.

Ok, so when you bake this (or put it on the BBQ) you are going to wrap it in two sheets of aluminum foil.  So you don't waste any of the Parm Cheese, put the loaf on the first of the sheets of aluminum foil.  Then go to town with the Parm.  The more, the happier your people will be!

Isn't it pretty?  Just wait...  Now is the time to start wrapping the loaf.

Bake this beautiful ball of goodness at 350 degrees for 20-30 minutes or throw it on the BBQ for 20ish minutes.  Then pull the foil off (to save on the mess, leave the loaf on the bottom foil.) and enjoy.  You might want to make one for yourself because it won't last long and if you are busy, you won't get any... Trust me.

Hellloooo Lover!  For real!  This is so stinking good!  I promise.  

Enjoy!  We did!  

Smoked Ribs on Bertha (or in the oven!)

Ribs.  

I love me some good, slow smoked, dry rubbed, pork ribs.  Sometimes I am good for a beef rib, but I find that pork ribs are a little bit more delicate.  They are easier to handle and you don't look like a Cave Man eating them.  You can still eat pork ribs with your pinkie out.  These ribs are called Baby Back Ribs.  No, that doesn't mean that they are from baby pigs, it is just where they come from on the pig.  Baby Back Ribs come from up high on the back of the pig, up near the spine, that's why they have the curve on them.

When I am smoking or oven cooking ribs, or any beef or pork, I let it sit out for at least 30 minutes, an hour is better.  Getting your meat to room temperature (cool when you touch it, but not warm (About 70 degrees) ensures you get a more even cook.  When I have let my beef/pork sit out, I pull it out of the fridge, pat it dry and then I season it and let it sit out.  I have found that the seasoning has more of a chance to seep into the meat while it is relaxing from being so cold.  

For my rub pork I add Brown Sugar or Agave to the seasonings.  The lightness of the pork takes to the sweetness more than beef.  With beef I add a touch of coffee or I just keep it a simple salt/pepper/garlic powder rub.  But more on that when I make a pot roast or a brisket.  

When making pork ribs, there is a natural membrane on the underside of the rib.  You can't see it.  It's like a layer of plastic, if you will.  You need to peel this off.  If you leave it on, it can get tough and you will not be able to chew through it.  You can have your butcher remove this (it will take 5 seconds for them) or you can try to do it.  It's super simple, you take a small knife (or I use my fingernail. Totally grosses out my husband, but it gets the job done.) and skim it across the top or the bottom of a rib.  you will see a clear, thin layer of "plastic" separate from the bone and the meat.  Get a good hold on it and pull it off of the entire slab of ribs.  You will see what I mean when you do it, and you can ask for your butcher to show you how to to do this step or to show you what this membrane is.  They will be happy to help.

I prefer to use a dry rub when smoking meat.  I haven't found a sauce that does well with smoking. And to be honest, using a dry rub, there is much less of a mess in my grill/smoker/oven to clean up later.

With these beautiful Babies, I made the rub as follows: (yes, I would do this if I was baking the ribs in the oven too.)

1/2 c brown sugar

1/4 c black pepper

1/4 c onion powder

1/4 c garlic powder

1/4 c paprika

1/4 c salt

2 tbsp dry mustard

You will have plenty left over after you rub your ribs.  This keeps great!  Just keep it in an air tight container in a dark cabinet.  Paprika, when it is exposed to too much light goes bad, and you don't want that.

While Bertha (my Big Green Egg) is warming up (I use wood charcoal with oak or apple wood for pork) I let the ribs rest on a sheet pan, on my counter.  I let Bertha come to temp slowly so it is easy to cap her at the perfect temperature.  

I don't have one of those fancy Rib Stands (yet) but I make due with wrapping the ribs into a circle and tying them off with Kitchen Twine.  (Now, if you will be baking these Babies, you don't need to do this step you will just leave them on a baking sheet flat and they will be just fine.)  

I get Bertha (or my oven) to 225 degrees and I will smoke (or bake) these Babies for 5 1/2 hours.  Make sure you have a little pan with some water (in the oven or the smoker, this is important), doing this will ensure that your ribs stay moist and fabulous.  

I know I have talked about this before, but it is so important: when your meat (any meat: beef, pork, chicken, venison, bison, etc.) is pulled from the Oven, Bar B Que, or Smoker LET IT REST!  For at least 15 minutes AT LEAST!  This will make the juices go back into the meat and you will be a happy person.  Please do not skip this step.

When you do cut in to these beautiful ribs you will get to enjoy the beauty of them.  Everyone will smell them and come running.  My boys can't keep their fingers off of my cutting board, trying to get any crispy bit or piece of meat that they can get their hands on.  This is also great for a party!  People will think that you slaved in the kitchen for hooooouuuuurrrs, when you really didn't.  I hope you enjoy this recipe.  If you make your own Baby Back Ribs, Tag @bethanysfoodadventures on Instagram, I would love to see how they turned out!  Cheers!

Forman's Tavern

A few days ago, I went to Forman's Tavern.  The last time I was in this building, it was Lucy's 51 and looked completely different on the inside and out. There is some seating out front, perfect for our great LA weather (as I am posting this it is raining out, but you know what I mean).  You walk in and there is a large community table in the middle, small tables off to the left and to the right there is a beautiful bar with plenty of seating (and hooks for a ladies purse, I love it when they do that!) and there are seats at the front windows.  I love the decor, simple, rustic, clean, fun!  There are Steins on the ceiling and here and there, they are going with the Tavern theme, but it doesn't seem overdone at all.

The selection of spirits is impressive.  So is the beer selection, there is something for everyone! 

Enough of the decor and drinks, let's talk about the food already!  I had the Fried Chicken Sandwich.  I have had many chicken sandwiches, this one was pretty damn good!  Sometimes the chicken is dry and cardboard-like, SO NOT IN THIS CASE!  The Chicken was moist and the batter on it is super crispy and deeeeeelish!  There is a dill pickle and the slaw, yyyyyyeah man!  There is something in the slaw that adds a spice and a zip every once in a while.  I can't pick what it was, if it was jalapeño in the slaw or red pepper flakes in the pickles, I don't know what it is! I need to have it again to see what it is!!  I also had fries on the side.  The fries were great!  They were double fried and then dusted with a seasoned salt.  They were great.  But, call me cheap, but paying $14 for a chicken sandwich and then you have to pay an extra $4 for a side of fries?  I'm not down with that.  The ketchup wasn't even doctored up or home made.  

In conclusion, I will be going back to Forman's, for sure.  I won't be ordering any extra fries, but I will be going back to try something new!  Cheers!

Franklin Barbecue- A Meat Smoking Manifesto

I picked this book because I liked the cover, and it has 4 1/2 stars, honestly.  I haven't been able to put it down!  Aaron Franklin had a dream.  It wasn't a dream "what I wanna be when I grow up" kind of dream.  It was a dream that just happened one day.  It was a dream about Bar B Que.  He started out with no money and feeding his friends from his front yard.  As time went on his group kept getting bigger and bigger and so did his smokers.  Then one friend started collecting money for his buddy to start a restaurant.  You have to read the book to find out what happens, but this book is so much more than a story about how a guy opened a BBQ joint or BBQ recipes.  

This book tells you the difference between smokers, how a smoker works, why people started using smokers, what kind of wood to use for different flavors on different kinds of meat and so on!  A great book if you are thinking about joining the BBQ world, this book must be close by at all times.  

You can purchase this book off the bottom of my blog, my Add Libra Bookstore.  I will be adding more books as I read them.  I hope you enjoy!

Public School 818- Review

I was looking for a new place to eat today, and the place that I wanted to go wasn't open for lunch during the week.  So, I fount Public School 818.  PS818 is in a building that my husband worked in when we started dating, so I know this building well.  The menu is super simple, and you can see that they put their focus on the beer selection and the quality of the food.  There is plenty of seating, but it seemed to fill quickly (for lunch, that's a good sign!)

I sat at the bar and the bartender Karalynn was a sweetheart!  She was always whizzing by asking if I needed anything, making polite conversation, and serving the other people who were sitting at the bar.  She made her job look effortless.  I ordered and amber beer and the BBQ Bison Burger (without the mushrooms, sadly I have an allergy).

It took a little bit of time, (remember, the place was filling up and I was a party of one) but when my order came, the plate looked like an old chalk board from when I was a kid, and the fries in a brown bag was a great touch!  The Ketchup, OH the Ketchup!  It was zingy and zesty and fabulous!  It was a Sriracha Ketchup and Wow!  I will be making that in my near future.   I was nervous, although I have had luck lately, Bison can be tough.  With its low fat content, and not so rich meat, it can be flavorless if it isn't seasoned properly.  So not the case this time!  This burger had great sweetness from the bun and BBQ Sauce and the flavor was complete when dipped in the Ketchup.  Personally, I think this burger could've used a pickle or a slice of purple onion, but trust me, I didn't hate it, I ate the whole damn thing.

I will be certainly coming back to Public School 818.  I will be bringing my burger-loving Kids here too.  Definitely.

I hope you go too!  Cheers!

Pit Cue The Cookbook

I recently ordered this book off of Amazon (but you can order it from my Add Libra store at the bottom of my blog) and I haven't been able to put it down!  This isn't just any ol' cookbook, this is a history, a story of four blokes from London wanting to bring Bar B Que "across the pond".  They studied the history of Bar B Que: Where it originated, who brought it to the US and why people smoke and cure meat. They came to the US to study the different kinds of BBQ, and there are a lot! They also studied whiskey and bourbon (which goes hand in hand with grilling and meat, I think.)  They figured out the importance of knowing where their meat comes from and they also have learned the importance of having a stress free, free range, healthy animal that they will serve.  Very inspirational and very fun.

I am so excited to start cooking from this cookbook.  The recipes look easy and tasty!  I will let you know!  

Bone Broth

I haven't been making Bone Broth for very long, but I don't think I will ever be without it in my freezer.  It is so simple to make and it is great for your immune system, perfect for when you or your kids have a cold.  I haven't been to keen lately about taking medications or giving my family sugar filled cold medicine.  I have been more inclined to go the more natural route, ie Bone Broth or Chicken Noodle Soup (which is really a chicken version of Bone Broth.)

I'm sure that as you are reading this, you are wondering where you can get Beef Bones, no you don't have to special order them, you just go to your butcher!  Ask for Beef Bones for Marrow or Femur Bones.  You want them cut into 3-4" pieces, this can be easily done by your butcher's band saw.  I get mine from Handy Market in Burbank.  

Here is what you need:

6 3-4" Pieces of Beef Femur Bones

1 head of Garlic that has been cut in half

1/4 tsp ground Black Pepper

1 tbsp Grape Seed Oil (or any oil that you would prefer)

1 Fennel Bulb cut into quarters

1 Yellow Onion cut into quarters

3 Celery Stalks cut into 2" pieces

3 Carrots cut into 2" pieces

1 bunch of Parsley- Stems only- tied together with kitchen twine

Boquet Garni - a little sachet made of a piece of cheese cloth tied with a string.  Or you can use a tea diffuser sometimes, if the items will fit.

6 Dried Juniper Berries

1/4 tsp Whole Black Peppercorns

1 Star Anice

3" of Fresh Ginger that has been cut into pieces.

4 quarts of Water

1. Preheat your oven to 400 degrees

2. Place the bones and garlic on a baking sheet.  Drizzle with oil and ground black pepper

3. Roast the bones and garlic for 5-10 minutes on each side. 

4. While your bones and garlic are roasting, chop your veggies and make your Boquet Garni

5.  In a large stock pot, toss in all of the veggies, parsley stems and the boquet.  Let them get warmed up on all sides, and a little brown.  

6. When the bones are done, add them to the pot.  but don't forget the yummy bit that are left on the baking sheet.

7.  Cover everything with water.  If your pot can't fit 4 quarts, no worries!  Just fill enough to cover everything in the pot.

8.  Cover and bring to a slow simmer and forget about it!  The longer it goes the better it gets!  

9. When the broth has simmered away for hours and hours, I recommend straining it into a pitcher and putting it in the refrigerator for a t least a day.  Doing this, the fat will raise to the top (which will make it easy to skim off) and it will make it easy to pour into your freezer safe containers or baggies.  

I keep my leftover bones from when I make a Prime Rib, T-Bone Steaks or Short Ribs to add to the rest of the bones and goodies in my Bone Broth.  It adds great flavor and those bones still have the healthy marrow inside of them that is waiting to be used.  Your dog will nit like you very much, but they can have them after you are done.

I hope you make this!  I hope it brings you warmth and health. Cheers!

Your grill isn't just for burgers and hot dogs!

When we bought our house, the kitchen was horrendous!  We needed to renovate it, and we couldn't afford to move out while we did.  I had to figure out a way to cook for my family while I didn't have a kitchen.  My backyard gas grill was my savior!  We got tired of the typical burgers, hot dogs, chicken breasts... I had to figure out new recipes that I could do on my gas grill, that kept my boys happy.

I did my research.  I figured it out!

I realized that with an oven thermometer I could turn my gas grill into a convection oven that could be used just like any convection or standard oven in any kitchen, and when I just wanted to roast something, I could do that too!  I just had to be creative and smart.  So I stopped thinking of my grill as a grill and started thinking of it as an oven and range combined!  I used my pots and pans (If you don't want them to turn black from the grill, just put foil on the bottom, it won't effect the cooking at all.) I used the tin roasting pans that you can buy at the market, I made it work!  You just have to get creative with the dials and figuring out what works.

This is a turkey I smoked for a party we had.

Now, if you don't have a gas grill, a little charcoal grill (like a Weber Grill that you can get at any hardware store, Target, Walmart or K-Mart) works beautifully!  I actually prefer it to the gas grill, to be honest. You just need to figure out the vents and how much charcoal you need!  There is a reason there are vents on the top and the bottom.  The bottom feeds air to the lit charcoal and the vent on top controls the heat and smoke that escapes.  The more they are open the hotter your fire is going to be. And add some wood chips (you can pick them up at most any market these days) that have been soaked for a bit and you have turned your charcoal grill into a fantastic and inexpensive smoker!! 

Burgers are perfect, but why not cut up some potatoes and make roasted fries too?

When it comes to choosing charcoal, you have choices. There are the briquettes that are what everyone uses while on a camp out, the wood briquettes and there is the wood charcoal (which I prefer).  The wood charcoal looks like leftover campfire coals.  They are untreated wood, they don't give off a gasoline smell or flavor, and these are becoming more and more available in big-box stores and hardware stores.  I have seen these in markets too. 

Making a foil packet steams the vegetables and they turn out sweet and perfect!  Put the packet on the grill while you are cooking the rest of your meal!

There are so many websites that you can buy or get recipes for special rubs for meat, chicken or veggies.  Sometimes I just prefer some of my favorite herbs (thyme, parsley and rosemary) salt and pepper, and it will be just perfect!

In my Lodge Dutch Oven (the pot on the grill) I crisped up bacon, sauteed onions and garlic, I added pre-made frozen mashed potatoes and fresh spinach.  I let it cook down while I made the chicken legs!  Super easy!

Just remember, resting the meat/poultry/pork, any meat (including burgers!), for at least 15 minutes (20-25 would be better) is unbelievably important.  It will guarantee that your meat  will be juicy, tender,  and flavorful.  Just take it off your grill, put it on a platter or baking sheet, take a piece of foil cover the sheet pan and finish up your salad or side dishes.  Trust me on this one!

Sometimes roasting a chicken can be just too easy!  I have a stand that helps cook the chicken more evenly and quicker.  I seasoned this chicken with salt, pepper, granulated garlic, onion powder and put the stand in a pie plate with chicken stock and garlic. Roast the chicken at 350 degrees for 20 minutes per pound and it will be perfect!

Getting familiar with your grill is a savior when it is 100 degrees outside and you don't want to heat up your house with the stove is a very smart move! A simple Steak Salad, or a salad with some grilled Halibut is so wonderful on hot days.