Happy 4th!

Tomorrow is the greatest American holiday in existence: the 4th of July!!

We've got a full slate of activities while we celebrates our country being independent from having to talk with a British accent.  We're not sure what we're cooking, but we thought that taking a trip down memory lane and remember our past celebrations with family, friends, good ole American beers, and fireworks lighting up the sky.

Roadkill - always fresh and the price is right!

Hey everyone!  Long time no blog.... We're back!  Today we're cooking up some Father's Day fun!

We found this guy taking a nap on New High Shoals and thought... DINNER!

Oh yea!  We're busting out the the Big Green Egg for this guy.

We plan to make raccoon kabobs and use a very interesting recipe I found on P-interest the other day:

Ingredients:
- 2 lb reasonably fresh raccoon cut into 1 inch cubes 1
- 1/2 cup homemade french dressing
- 2 green peppers cut into 1 inch cubes
- 1 large onion cut into 1 inch cubes
- 1/3 lb mushroom caps

Place raccoon cubes in a ceramic bowl and pour dressing over cubes.  Let marinate two or more hours. Remove cubes, reserving marinade and the raccoon tail for a garnish.

Alternate raccoon cubes with pepper squares, onion pieces and mushroom caps on skewers. Brush all with reserved marinade and broil over hot coals until done to desired degree. Turn frequently and baste with marinade as needed. Yield: 6 Servings

Comfort Food

The Fall has me craving comfort food.  What makes you feel better than a good ole family recipe on a cool Fall night?  I have been steadily cooking since I went away to college.  Last week I found my old recipe box my Mom helped me start as a freshman in college.  In there I found this gem:
  

Sausage, Red Beans, and Rice  

I love that this is a family recipe.  What I love the about it most of all: It is written in her handwriting on a scrap piece of paper.  :)  I can honestly say that I haven't made this in years, but it tastes just as good I remember!  This is quickly going in our regular rotation of one pot meals.  I promise you it is better than anything you will find in the box!  

Here's what you need to make it:
1 pound sausage (I used Jimmy Dean reduced fat, but any kind will do)
1 package Polksa Keilbasa sausage
1 onion, diced
1/2 green bell pepper, diced
1 clove of garlic, minced
1 cup beef broth
1/2 cup uncooked white rice
1 T olive oil
1 can (14 oz) red kidney beans, rinsed and drained
1/4 tsp red pepper flakes
1/4 tsp dried oregano (I used Italian seasoning since I didn't have oregano)
1/4 tsp black pepper

Cook the sausage until brown and drain the fat.  Cook the kielbasa until cooked through.  In a large dutch heat the olive oil and then  cook the bell pepper and onion for 2-3 minutes.  Add the minced garlic and cook for a minute.  Throw in the uncooked rice and cook for 2-3 minutes (until it looks "toasty").   Next add the beef broth, sausage, kielbasa, and seasonings to the rice mixture.  Bring this mixture to a boil.  Once boiling turn down the heat to simmer and cook for about 20 minutes (or until the rice is cooked through).  Add the kidney beans during the last 5 minutes.  Allow it to rest for 5 minutes before serving. 

Thanks Mom!
Love, 
Mamby

Grilling is for Pizza

Matt and I found out last night that your grill is not just for burgers and dogs.  This idea came from Bobby Flay's grilling show on Food Network.  The pizza we made is a white pizza called "Pizza Bianca".  We switched up the recipe a bit but as it is with most pizzas...you really can't go wrong.  The grill gives the pizza a crisp crust with a rich, smokey flavor.  Try your own version by adding different toppings.  It will be delicious any way you slice it!

Ingredients:

Sundried Tomato Pesto

Fresh mozzarella 

Ricotta

Parmasen

EVOO

S&P

Fresh spinach or arugula

Goat cheese

Directions:

Baste pizza crust with EVOO and sprinkle with S&P.  Place crust on a hot grill (wipe grill grate down with EVOO or spray).  Grill both sides of crust for about 2 minutes on each side to infuse the olive oil flavor into the crust.  You can use homemade crust, or store bought.  (We actually used a store bought wheat and soy bean crust that turned out to be very tasty, and easy to work with on the grill when trying this for the first time).  Take the crust off of the grill and add the pesto base and cheeses.  We used sundried tomato pesto as a base.  (I think a true Bianca only uses the cheeses and EVOO...but we couldn't resist and I do highly recommend it!)  Dollop the crust with ricotta and fresh slices of mozzarella and sprinkle with parmesan cheese.  Return pizza to the grill on a medium high heat.  Grill pizza with the top of the grill shut until the cheese is melted and golden brown.  (Matt says he put the pizza on the side of the grill away from the direct heat).  Watch pizza and turn the crust to make sure the bottom is not getting too much heat in one section.  Depending on your grill timing on this step can vary, but it should be around 10 minutes.  Once pizza is cooked, remove from grill and add the spinach or arugula greens, dollop with goat cheese, and sprinkle with EVOO.  Slice and enjoy with a cold beer or white wine!

Pizza just before putting on grill

Pizza getting its grill on!

Finished product

Brennan's Eggs Hussarde

~ Bringing a little Nawlins to the Farm on Easter ~  www.brennansneworleans.com

Saveur magazine had a special issue this month about New Orleans cuisine and places to eat while visiting NOLA.  Brennan's restaurant in the French Quarter has been around since the 40's and is famous for their multicourse breakfasts.  We decided to kick Easter morning breakfast up a notch with their twist on the traditional Eggs Benedict, called "Eggs Hussarde".  This edition includes the typical ingredients for Eggs Benedict, but incorporates a rich red wine sauce with mushrooms and onions, and is served with broiled Parmesan tomatoes.  Cook and prep time took about 45 minutes with four cooks in the kitchen, so it's not fast food, but well worth the effort in the end!

Ingredients for wine sauce:

3 T. butter

1 clove garlic

1 scallion

1/4 yellow onion

1/4 c. chopped bacon

1/4 c. minced mushrooms

1 T. flour

3/4 c. beef stock

1/4 c. dry red wine

2 tsp. Worcestershire sauce

1/2 tsp dried thyme

2 T. finely chopped parsley

S & P to taste  

Cooking directions:

Heat butter in sauce pan over medium-high heat.  Add garlic, scallions, and pinions; cook until soft about 2-3 minutes.  Add bacon and mushrooms; cook about 4 minutes.  Add flour; cook, stirring for about 1 minute.  Add stock, wine, Worcestershire, and thyme and bring to a boil.  Reduce heat to medium and cook down until slightly thick.  Stir in 2 T. parsley and season with salt and pepper as needed.

What sauce looks like when thickened

Broiled Parmesan tomatoes:

Slice beefsteak tomatoes about a 1/4 inch thick and place on baking sheet.  Season with salt and pepper and sprinkle with fresh grated Parmesan cheese.  Heat oven to broil and broil tomatoes until cheese is slightly browned, about 2-3 minutes.

Tomatoes before broiling

Assembly:

Ladle red wind sauce onto a toasted English muffin half.  Add a slice of canadian bacon and then the poached egg.  Top with a smooth homemade hollandaise sauce and serve with broiled tomato on the side.

Mangia!

*It's always nice when the cooks can rest and someone else does the dishes!

40 years!!!!!

Last night the Skilling & Ewanowski families celebrated Mom &Dad's 40th wedding anniversary in Clayton!!!  To be truthful, we were celebrating a lot of family happenings, but this was the catalyst for our dinner. We enjoyed a delicious dinner at the Farmhouse at Persimmon Creek (located about 2 miles from their house).  Chef Vincent and his wife Donna did not disappoint with their "farm to farmhouse" entrees of filet mignon, salmon, scallops, and chicken. The dinner was topped off with tiramisu and chocolate ganache brownies! If you head to Clayton you have to check them out! Dinner is reservation only and the menu changes weekly based on farm availability of fresh ingredients.  Cheers!

Here is their website: http://www.thefarmhouseatpersimmoncreek.com/

Eggplant Parmesan

A few weeks ago we went on a "stay-cation" to the Farm for 3 days.  I spent my time mostly in my pj's, but did manage to have a cooking class in the Farm kitchen from my Dad on Friday morning!  I hope this blog post inspires you to get in the kitchen with your family and make some memories!  I love you, Dad!   

He taught me how to make his Mom's eggplant Parmesan from scratch.  My grandmother (his mother) arrived in the USA from Italy as a small child and was an excellent cook.  I grew up eating a lot of her cooking via my mom.  Dad doesn't get in the kitchen much, but when he does it is to make this!  Those of you that know me know that I am a typical "type A" person...I never realized where I get it from until this day!  My Dad was so methodical when cooking, making sure that each piece was placed in the pan in a certain way, that they were equally browned, and careful not to rush this process.  Start to finish this takes about an hour.  To make your own eggplant parmesan you will need:

3 ripe eggplant, sliced about 1 inch thick
1-2 large jars of marinara (64 oz each)
1 container of Italian breadcrumbs
4 cups of mozzarealla cheese
2 cups of Parmesan & Romano cheese
2 cups of Parmesan cheese, grated
3 eggs

We started by slicing the eggplant into 1 inch disks and  heated a cast iron griddle to medium.  We grilled them for a few minutes per side until lightly browned. 

Next you will place the eggs in a bowl and lightly beat them.  Place the breadcrumbs in a different bowl.  Heat some vegetable oil in your largest frying pan (you want the oil to be about an inch deep) on medium.  Carefully coat the eggplant in the egg, then the breadcrumbs, and fry in batches until golden brown. 

Take them out and place them on a paper towel to drain.  Repeat this process until all slices are fried.

Once all of the eggplant is fried get out a 9 x 13 Pyrex.  Place a light coating of marinara on the bottom and layer the eggplant on top. 

Next cover with a mix of mozzarella and parmesan cheese.  Cover that layer with marinara and then repeat this process until the pan full. 

Top with more marinara and lots of cheese!  Bake at 350 degrees for 25-30 minutes, or until bubbly.  *At this point you can eat it right away or allow it to cool.  Once cooled place it in the frig and reheat when you are ready to eat it.*  This makes about one 9 x 13 and another small loaf pan of eggplant parm.  It freezes well!  We served it with some hot and mild Italian sausages and quick salad.  Then it was time to Mangia!!!!!