Recipe Archive 10

Osama Bin Laden House Special

Smoked Pig

Rosemary and Garlic Smoked Pork Roast
Serves 8 to 10

Ingredients:
4 cups apple or hickory wood chips
2 to 3 pound boneless pork top loin roast
2 tablespoons snipped fresh rosemary
1 tablespoon olive oil
4 cloves garlic, minced
1/2 teaspoon pepper
1/4 teaspoon salt
4 sprigs fresh rosemary
1/2 of a lemon or lime

Preparation:
1 hour or more before grilling, soak wood chips in water. You want all the chips to be covered with water.

Trim fat off roast.

Mix the snipped rosemary, oil, garlic, pepper and salt in a bowl.

Sprinkle evenly over meat and rub in with your fingers.

Stick meat thermometer into center of roast.

Drain wood chips.

For charcoal grill, arrange medium coals around a drip pan.

Pour 1 inch of water into drip pan.

Test for medium-low heat above the pan.

Sprinkle half of the wood chips over the coals. (Add the remaining wood chips halfway through grilling.)

Sprinkle rosemary sprigs over wood chips.

Place meat on grill rack over drip pan.

Cover and grill for approximately 1 hour or until meat thermometer reads 155 degrees.

(For a gas grill, preheat grill to medium-low. Grill as above, except place meat on a rack in a roasting pan.)

Remove meat from grill.

Squeeze the juice from the half lemon or lime over the meat.

Cover meat with foil; let stand for 10 minutes before carving.
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How did the butcher introduce his wife?
...Meet Patty!

Vidalia Beef Patty

Serves 6

Ingredients:
2 pounds extra-lean ground beef
1 (1 ounce) package dry onion soup mix
Butter or margarine
1 extra large egg, lightly beaten
2 teaspoons hot pepper sauce
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3/4 cup bread crumbs
6 "half inch" thick slices of Idaho potato
6 "half inch" thick slices of large Vidalia onion

Preparation:
In a large bowl, combine the beef, onion soup mix, egg, seasonings, hot sauce and bread crumbs.

If mix is too soft, add more bread crumbs

Mix together well and form into 6 patties.

On a piece of heavily buttered foil, place beef patty, topped with potato, topped with onion.

Top onion with 2 tablespoons butter or margarine.

Salt and pepper heavily.

Twist foil together at top to enclose package.

Place packages in ovenproof dish or on baking sheet.

Bake at 350 for about 1 hour and 20 minutes.
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What Came First, The Chicken Or The Egg?

Cumin Chicken

Oregano Cumin Roasted Chicken with Caramelized Pumpkin
Serves 4

Ingredients:
2 pound small fresh pumpkin
10 tablespoons softened butter, divided
2 tablespoons ground cumin
1 tablespoon ground oregano
salt
freshly ground black pepper
3-1/2 pound roasting chicken

Preparation:
Preheat the oven to 375 degrees.

Grease a roasting rack and large roasting pan.

Peel the pumpkin and remove all of the seeds.

Chop the pumpkin into 3/4 inch chunks and set aside.

Set aside two tablespoons butter and mix the 8 tablespoons butter with the cumin, oregano, salt, and pepper until smooth.

Gently loosen the skin over the chicken breast and spread about 5 tablespoons of the butter mixture in between the skin and breast meat to keep it moist while baking.

Melt the remaining 2 tablespoons of butter and brush generously over the chicken skin.

Sprinkle with additional salt and pepper. Melt the remaining 3 tablespoons butter spice mixture.

Mix the melted spice butter with the chopped pumpkin.

Place the pumpkin in the bottom of the roasting pan.

Place the rack in the pan and place the chicken, breast side up, on the rack.

Roast for 10 minutes, then flip the chicken onto one side.

Roast for an additional 20 minutes, then flip the chicken over onto the other side.

Roast for 20 minutes more, then turn the chicken breast side up.

Continue to roast until a meat thermometer inserted in the thickest part of the thigh registers 165 degrees, about 15-20 minutes more.

Remove the chicken from the oven and tent with foil.

Let sit for 10-15 minutes before carving.

Serve with the pumpkin.
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Wasn't Ronnie Howard In American Frittata?

American Frittata

Ingredients:
4 potatoes, peeled and cubed
1/2 onion, sliced
1 tablespoon vegetable oil
8 eggs, beaten
3/4 cup cubed ham
salt and pepper to taste
3/4 cup shredded Cheddar cheese

Preparation:
Bring a large pot of salted water to a boil.

Add potatoes and cook until tender but still firm, about 5 minutes.

Drain and set aside to cool.

Preheat oven to 350 degrees F.

In a skillet, heat oil over medium heat.

Add onions and cook slowly, stirring occasionally, until onions are soft.

Stir in eggs, drained potatoes, ham, salt and pepper.

Cook until eggs are firm on the bottom, about 5 minutes.

Top frittata with shredded cheese and place in preheated oven until cheese is melted and eggs are completely firm, about 10 minutes.
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Marie Antoinette Said, "Let Them Eat Sh#t"?

Kitty Litter Cake

Serving Size: 24

Notes: This is a fun cake! It might look gross, but it does taste good!

Ingredients:
1 (18 oz.) box spice or german chocolate cake mix
1 (18 oz.) box white cake mix
1 pkg. white sandwich cookies
1 large box vanilla instant pudding mix
12 small tootsie rolls
1 litter box (preferably a NEW one!)
1 plastic scoop
green food coloring

Preparation:
Prepare cake mixes and bake according to directions (any size pans). Prepare pudding mix and chill until ready to assemble. Crumble white sandwich cookies in small batches in blender, they tend to stick, so scrape often. Set aside all but about 1/4 cup. To the 1/4 cup cookie crumbs, add a few drops green food coloring and mix using a fork or shake in a jar.

When cakes are cooled to room temperature, crumble into a large bowl. Toss with half the remaining white cookie crumbs and the chilled pudding. You probably won't need all of the pudding, mix with the cake and "feel" it, you don't want it soggy, just moist; gently combine. Put mixture into clean litter box.

Put three unwrapped Tootsie rolls in a microwave safe dish and heat until soft and pliable. Shape ends so they are no longer blunt, curving slightly. Repeat with 3 more Tootsie rolls and bury in mixture. Sprinkle the other half of cookie crumbs over top. Scatter the green cookie crumbs lightly over the top, this is supposed to look like the chlorophyll in kitty litter. Heat remaining Tootsie Rolls, three at a time in the microwave until almost melted. Scrape them on top of the cake and sprinkle with cookie crumbs. Place the box on a newspaper and sprinkle a few of the cookie crumbs around. Serve with a new pooper scooper.
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Ice Ice Baby

Vanilla Ice Cream

Old Fashioned Vanilla Ice Cream
Makes about 2 quarts

Ingredients:
1-1/3 cups sugar
1 tablespoon of cornstarch
1/4 teaspoon salt
3 cups milk
2 egg yolks
1 (5-oz.) can evaporated milk
1 cup heavy cream or whipping cream
1 tablespoon vanilla extract (I prefer organic vanilla extract)

Preparation:
In a saucepan over medium heat, combine sugar, cornstarch, salt and milk.

Simmer for 1 minute over low heat, stirring constantly with a whisk; set aside.

In a small bowl, lightly beat the egg yolks.

Take 1 cup of the hot milk mixture from the pot and whisk into the eggs.

Add the egg and milk mixture to the saucepan.

Cook and stir over low heat for 2 minutes or until slightly thickened. The mixture should coat a metal spoon.

Remove the saucepan from the heat, and add the evaporated milk, cream and vanilla. These ingredients will bring the temperature down, which prevents curdling and gives your ice cream a better texture.

Cool the mixture to room temperature. Best way is to make the night before serving and refrigerate overnight.

Pour the mixture into an ice-cream canister and freeze.
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Quick, cover your eyes. There are three mushrooms dressing!

Three Mushroom Dressing

Serves 8

Mushroom fact: Pennsylvania is now a national center for cultivated exotic or "specialty" mushrooms like shiitake and crimini.

Ingredients:
3 1/4 cups canned low-salt chicken broth
1 ounce dried porcini mushrooms, rinsed
6 tablespoons (3/4 stick) butter
2 cups chopped onions
1 cup chopped celery
2 1/2 teaspoons dried marjoram
1 teaspoon dried thyme
3/4 pound fresh shiitake mushrooms, stems discarded, caps coarsely chopped
3/4 pound crimini mushrooms, stems trimmed, caps coarsely chopped
1 1/2 teaspoons salt
8 cups 1/2-inch pieces crustless country-style white bread (about 1 pound)
1/2 cup finely chopped fresh Italian parsley
2 eggs, beaten to blend

Preparation:
Bring 2 cups chicken broth to boil in small saucepan and add porcini mushrooms. Cover and remove from heat. Let stand 30 minutes to soften porcini mushrooms.

Using slotted spoon, transfer porcini to work surface. Finely chop porcini. Reserve 1 1/2 cups mushroom soaking liquid for Gravy Base.

Preheat oven to 400°F. Butter 13x9x2-inch baking dish. Melt 6 tablespoons butter in heavy large pot over medium heat. Add porcini, chopped onions, celery, marjoram and thyme. Cover and cook 10 minutes, stirring occasionally. Add shiitake, crimini and 1 teaspoon salt. Cover and cook until mushrooms begin to release their liquid, stirring occasionally, about 5 minutes. Increase heat to medium-high.

Uncover and cook until almost all liquid evaporates and mushrooms brown lightly, stirring frequently, about 8 minutes. Transfer mushroom mixture to large bowl. Mushroom mixture can be prepared 1 day ahead. Cover and refrigerate.

Add bread, chopped fresh parsley, remaining 1 1/4 cups chicken broth and 1/2 teaspoon salt to mushroom mixture and stir to blend. Season with pepper. Mix in eggs. Transfer dressing to prepared dish. Cover with aluminum foil. Bake 20 minutes.

Uncover and bake until light brown, about 20 minutes.
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No, Caesar Was Not A Fruityass!

Orange Julius

(Orange Jupiter)

Ingredients:
3 cups orange juice
1 cup powdered milk
1 teaspoon vanilla
1/2 cup sugar
1 tray ice cubes

Preparation:
Put all ingredients in the blender and blend until smooth.

Enjoy!
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"Fish are always in schools,
so they may grow up to be rich!"

Rich Fish Pie

Serves 4

Ingredients:
1½ lb mashed potatoes
1lb cod or any firm white fish (skinned and boned)
1lb smoked haddock or smoked cod (skinned and boned)
½ pt whole milk
½ lb button mushrooms
2 small onions or half a Spanish onion, peeled and finely chopped
2½ oz butter
1½ oz plain flour
dash grated nutmeg
salt
pepper

Preparation:
Pre-heat oven to 350
Peel the potatoes, cut into chunks and boil for 10-15 minutes in plenty of salted water until soft enough to mash.
Put boned and skinned fish into a saucepan.
Pour in milk and poach gently for a couple minutes until it thickens.
Do not cook fully.
Scald mushrooms in boiling water to clean them, then cut into quarters.
Take fish out of milk, leaving milk in the saucepan, and flake fish into chunks on a plate, set aside.

White Sauce:
Whisk flour and 1½ oz of the butter into the milk.
Add a dash of nutmeg, and season (be careful of the amount of salt, smoked fish is already heavily salted) and whisk over heat until it thickens into a glossy sauce.

Mix mushrooms and flaked fish into sauce, then pour into a pie dish.
Spread a layer of onion on top.
Drain and mash potatoes with the remaining butter and season.
Spoon the potatoes, covering the top of the onion and fish until all the potatoes are on top of the pie.
Smooth the top gently with a fork.
Bake for half an hour or until pie top is a crispy brown, with the sauce bubbling underneath.
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Didn't Iron Butterfly Sing In A Torta Divina?

Torta Divina
(Chocolate Mousse Cake)

Serves 8 to 10, or one 8" cake

Ingredients:
6 eggs
½ cup granulated sugar
½ cup water
1 stick unsalted butter
12 ounces semisweet or bittersweet chocolate, cut in ½" pieces
1/3 cup sweet liqueur, Cointreau or Chambord (or strong coffee)
1 cup heavy whipping cream
2 tablespoons sugar
one ½ pint basket fresh raspberries, optional
one 8" round pan, buttered and the bottom lined with wax paper

Preparation:
Cake:
Preheat to 325 degrees.

Combine the sugar and water in a saucepan and bring to a boil over low heat.

Stir occasionally to make sure sugar dissolves.

Remove the syrup from the heat and stir in the butter and chocolate.

Allow to set for five minutes and whisk to smooth.

Whisk liqueur and add the eggs, one at a time, into the chocolate mix. Do not to overmix.

Pour the batter into the pan and place in a small roasting pan on middle rack of oven.

Pour 1" of warm water into the roasting pan.

Bake 45 minutes, or until dessert is set and slightly dry on the surface.

Remove cake pan from roasting pan.

Cool at room temperature and cover with plastic wrap.

Refrigerate dessert in pan several hours or until chilled.

To unmold, run a knife between the dessert and the pan and pass the bottom of the pan over heat for no more than 10 seconds.

Icing:
Whip the cream with the sugar until it holds a soft peak.

Spread the whipped cream over the top of the dessert.

Decorate top of cake with raspberries.
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