Today's recipe will be sort of a kitchen sink version of Vegetable Soup. I went to the farmers market yesterday and just got a bunch of everything. I hope you enjoy this as much as I do.
1.5 lb. beef pot roast, cut into small chunks
1 pound diced venison sausage
1/2 pound buffalo sausage
1 pound smoked pork sausage
1/2 pound chope tasso ham
2 medium potatoes, peeled and cubed
1 large tomato chopped. Heirloom is always better
1. pound butter beans
1/2 pound green beans
1 pound of cauliflower
1 green pepper chopped
1 red pepper chopped
1 yellow pepper chopped
3 carrots chopped
1 vidalia onion chopped
2 cloves of garlic chopped
3 cups water or beef broth*
1 (28 oz.) can diced tomatoes, juice and all
1/4 cup lentils
1/4 cup barley
1 Tbsp. ketchup
1 Tbsp. hot sauce (if desired)
Brown off the meat and leave all drippings in huge pot. Add in onions and garlic toss with some salt and pepper. Then, add in all remaining ingredients and bring to a boil. Once boiling, bring down to a low simmer and let cook for a good 3.5-4 hours.
Pair with a fabulous corn muffin and your favorite rich full bodied Chardonnay.
Sunday, April 22, 2012
Friday, April 13, 2012
Elaine Stritch famous Broadway Veteran sang a song that has stuck with me for as long as I can remember. “Here’s to the ladies who lunch. . . every body laugh. . . lounging in their caftans and planning a brunch on their own behalf.”
For years and years having the girlfriends over for wine, nibbles, and laughter has been just what the doctor has ordered. This Spring season, There’s no better occasion than having the besties over for a festive brunch. Champagne flows, gossips enters and fun is had by all.
If you have the ability keep everything centered around your kitchen. It seems that every party I have ever thrown, everyone ends up staying in the kitchen. There is something familiar and warm about anyone’s kitchen. People enjoy having that sense of home. Have plenty of candles throughout the house. I love aromatic candles placed correctly in the house. By saying placed correctly, I mean do not have them in the kitchen or near the dining room table. Nothing can disturb a palate quicker.
The Bloody Mary Bar:
This is a wonderful opportunity to empty out the refrigerator and place things that you would never dream of into your Bloody Mary. Of course your staples like celery, lemons, limes all need to be there. However, I have seen pickled okra, pepperoni, all the way to 7 different types of hot sauce placed out. Get creative with it. Also remember you don’t have to pour top shelf liquor. Once the Bloody Mary mix combines, no one will ever know the difference. You can pre-mix pitchers with the vodka already poured in.
Lawson’s Perfect Bloody Mary Recipe:
It’s easier than you think. Being from Charleston SC, I enjoy using a pre-fab mix called Charleston Bold and Spicy Mix. Now I know what you’re going to say, I should totally make mine fresh. I have been known as a bloody aficionado for years and have only recently discovered this brand that just gets it. It was designed by 2 world class mixologists that get the flavor components needed to do a real mix. You can find more about the mix at http://www.charlestonmix.com
1 high ball glass filled with ice cubes
rimmed with old bay seasoning
2.5 oz vodka
the rest mix
garnish with what you enjoy including perhaps a Pickled Okra, or Pickled Shrimp.
Shrimp and Pancetta Quiche:
9 inch frozen piecrust,
1 1/2 cups shredded Swiss cheese
1 shredded cheddar cheese
1 lb cooked pancetta crumbled
2 cups chopped fresh baby spinach, packed
Salt and pepper to taste
6 large eggs beaten
1 1/2 cups heavy cream
Preheat the oven to 375.
Combine the eggs, cream, salt, and pepper in a blender.
Layer the spinach, pancetta, and cheeses in the bottom of the pie crust, then pour the egg mixture on top.
Bake for 35 to 45 minutes until the egg mixture is set.
Cut into 8 slices.
Delightful Breakfast Casserole
1 cup half and half
2 tablespoons green onions, chopped
Salt and pepper
Butter to grease pan
6 slices of Texas Toast (thick cut, crusty white bread)
1 pound spicy pork sausage, cooked and drained of fat
1 cup grated Cheddar cheese
In a small bowl, beat the eggs until they loosen up. Add the half and half, and green onions. Mix well, highly season with salt and pepper and set aside.
Butter a 12 by 10-inch baking pan. Line the pan with the bread, cutting and rearranging, if needed. Sprinkle the bread with the cooked sausage and cheese. Pour the egg mixture over the entire pan. Cover and refrigerate overnight.
Preheat oven to 350 degrees. Cook covered for 25 to 30 minutes or until the egg mixture is set.
Fresh Fruit Trifle
1 package (9 ounces) yellow cake mix
1 can (20 ounces) pineapple tidbits, drained
2 medium firm bananas, sliced
2 medium peach or nectarines, peeled and sliced
2 cups sliced fresh strawberries, divided
2 cups cold milk
1 package (3.4 ounces) instant vanilla pudding mix
1 cup heavy whipping cream
1 tablespoon sugar
1/2 cup fresh blueberries
2 kiwifruit, peeled and sliced
Prepare and bake cake according to package directions, using a 9-in. round baking pan. Cool; cut into 1-in. cubes. In a large bowl, combine the pineapple, bananas, peaches and 1/2 cup strawberries.
In another bowl, whisk milk and pudding mix for 2 minutes; let stand for 2 minutes or until soft-set.
In a small bowl, beat cream until soft peaks form. Add sugar; beat until stiff peaks form.
Yield: 12-14 servings.
I can't wait to hear how it turns out. Drop me a line anytime at firstname.lastname@example.org!!!!!
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