MLK

Cajun Coconut Spam Fritters

by // // No Comments

Hrm.  Yes, Spam.  We had a Hawaiian-themed murder mystery, complete with Luau, so Margie (playing the cook/witch doctor) cooked up some yummy hors d’oevres, including stuff involving Spam.  While subject to much ridicule, these were actually — tasty.  Who’da thunk?

Ingredients:

  • 1 Spam Classic (12 oz.)
  • 1½ cups Bisquik (or similar complete pancake mix)
  • 2 tspn Cajun seasoning
  • 1 cup milk
  • 1½ cups shredded coconut

Directions:

  1. Preheat oven to 375F
  2. Cut Spam into 32 spears. 
  3. Place a wooden toothpick lengthwise into each spear.
  4. In a bowl, combine pancake mix and cajun seasoning, gradually adding milk, stirring until smooth.
  5. Dip each spear into batter, roll in coconut until lightly coated.
  6. Place on baking sheet.  Bake 10-13 minutes, turning halfway* through baking, until golden brown and batter is cooked through.

Serves: 32 or so, depending on how you slice it (so to speak).

Notes:  These are tasty on their own, but the recipe notes you can dip in sweet-n-sour sauce.  Turning wasn’t necessary in a convection oven.

Source:  Hormel, of course.

Chocolate Covered Cherry Cake

by // // No Comments

Worlds easiest cake. Yummy too! To adjust for sea level reduce the eggs to 2.

Ingredients:
3 Eggs
1 can Cherry Pie Filling (21 oz)
1 teaspoon Almond Extract
1 pkg Chocolate Cake Mix
1 cup Chocolate Chips (optional)

Directions:

  1. Preheat oven to 350. Spray 9×13 pan with Pam or other non-stick spray.
  2. Beat Eggs lightly in a large bowl. Add Pie Filling and Almond Extract. Stir until well mixed.
  3. Stir in Cake Mix until just moist. Stir in Chocolate Chips.
  4. Pour batter into prepared pan. Bake until tester comes out clean, about 35 minutes.
  5. Cool cake completely in pan.

Frosting:
2 cups Chocolate Chips
½ cup Half and Half
Heat in microwave for 1 minute. Stir until smooth. Spread on cake.

Note: I do not adjust the temperature when using convection, but I do reduce the time and start checking after 30 minutes.

Serves: 20

Prep time: 0:45

Source: The Cake Doctor

Oatmeal Bread

by // // 1 Comment

One day I misread the directions for making oatmeal and found myself with a lot of leftover oatmeal. I found the thought of serving leftover oatmeal somewhat repulsive. It would take longer to reheat the mess than to make fresh, but I couldn’t just throw it out. So, I search the net and my cookbooks for something to do with it. I found a couple of bread recipes that all started with cooking the oats. This is an amalgamation of those recipes alone with a huge dose of reality. Bread-making takes time and my life is hectic. When left-over oatmeal shows up, I don’t always have time to complete all with steps when they SHOULD be done.

This bread doesn’t have a real recipe. Every time I make it it is different. Here is the general guideline, or story if you will, of how I make this bread. It will make one free-form loaf

Step One: 5 Minutes work and hours waiting

Start with 2 Cups Cooked Oatmeal. I use slow cooked oatmeal. Use whatever you have left over or make extra so you have left-overs. Let the oatmeal cool until it is below body temperature. Add ¼ Cup Flour and ½ Cup Water. Sprinkle with 2½ Teaspoons or 1 Packet Dry Yeast. Use plain old yeast or bread yeast. Don’t use instant yeast. For a more interesting bread add less Yeast and let the bread take it’s time rising.

Stir together and let it sit on the counter for a while. In this case a while means anywhere from 4 to 24 hours. If it needs to sit for more than 24 hours add some more flour and give it another stir.

Step Two: 25 Minutes work and more waiting

Give the Oatmeal a good stir. Add 2 Teaspoons Kosher Salt and begin adding Flour. Keep adding flour and stirring until you are tired of mixing. Turn the dough out onto a Floured board or counter. Here Floured mean the work area is solidly white with Flour and there is a good mound of Flour in the corner to use later. Knead the dough adding more Flour as you go, until the dough is smooth and elastic. To quote James Beard, “You can not knead too much.” If you are stressed — go to town. If you are in a hurry — stop when it feel like real dough. I sometime add ¼ Cup Molasses along with the Salt.

Put the dough in a bowl and cover with a towel and set it in a warm draft-free place for two hours. Like that ever happens at my house. This is the part where I tend to abuse the dough most. The bread will rise faster where it is warm and slower where it is cold. On average it will take 1-3 hours for the bread to rise at room temperature. But what if you aren’t going to be around in 2 hours? Fine, put it some place cooler, like the refrigerator or the back deck on a freezing night. When you are ready for the next step, bring it in an let it finish rising.

So, now it has risen and you still don’t have time to finish the bread. No problem. Just punch it down and knead it a bit more and let it rise again and again. Yes, it is abusive and you won’t get a consistent product, but if you want a consistent product you can go to a store or read a real cookbook. I’m just telling you how works in my life.

In the end the dough should be about doubled in size and won’t spring back when you poke it with your finger.

Step Three: 15 Minutes work and 1-2 hours waiting.

Punch down the dough one last time. Knead in any extras like Rosemary Make a ball and let the dough rest for about 10 minutes. Form the dough into a loaf or drop in into a loaf pan. Let rise one last time until it is almost double its original size.

Step Four: 5 Minutes work and the final hour of waiting.

Heat the oven and baking at least a half hour before baking to 400 degrees.
Slide the dough onto a baking stone or baking sheet and bake for 40 minute to an hour. The bread should sound hollow. Cool on a rack until you can’t stand waiting and enjoy.

Some of my favorite Bread Cookbooks include:
Joe Ortiz’ The Village Baker
James Beard’s Beard on Bread
Daniel Leader and Judith Blahnik’s Bread Alone

Pumpkin Spice Cake ala Margie

by // // 2 Comments

It’s fall so I put together this spice cake for my crew at work. It is vary moist and forgiving. To adjust for sea level reduce the eggs to 4 and increase the soda to 1 teaspoon.

Ingredients:

  • 5 Eggs
  • 2 s pumpkin puree, canned (2/3 big can)
  • 3/4  c vegetable oil
  • 1/4  c dark molasses
  • 2 c sugar
  • 1 tab cinnamon
  • 1/4 tsp nutmeg
  • 1/2 tsp cloves
  • 1/4 tsp allspice
  • 2 tsp vanilla
  • 3/4 tsp baking soda
  • 1/4 tsp baking powder
  • 2 1/2 c flour
  • 1 1/2 c raisins
  • 1 c pecans
  • powdered sugar

Directions:

  1. Preheat oven to 350.
  2. Spray fluted bunt pan with Pam or other non-stick spray.
  3. Beat Eggs lightly in a large bowl.
  4. Add Pumpkin, Oil, Molasses, Sugar, Spices and Vanilla. Stir until well mixed.
  5. Stir in Baking Soda and Baking Powder.
  6. Add flour and mix until just moist.
  7. Stir in Raisins and Pecans.
  8. Pour batter into prepared pan.
  9. Bake until tester comes out clean, about 65 minutes.
  10. Cool cake completely in pan on a rack.
  11. Invert onto serving plate.
  12. Before serving dust with Powdered Sugar.

Note: I do not adjust the temperature when using convection, but I do reduce the time and start checking after 50 minutes.

Serves: 12

Source: MLK

Flourless Chocolate Cake with White Chocolate Ganache

by // // 8 Comments

A rich chocolate cake that doesn’t mind the altitude here. Not only that, but you can make it without getting the electric mixer out.

Ingredients:

1 cup, (2 sticks) Butter
8 ounces Semisweet Chocolate Chips, about 1½ cups
1¼ cups Sugar
1 cup Unsweetened Cocoa Powder, sifted
6 Eggs
2 teaspoons Vanilla
12 ounces White Chocolate Chips
1 cup Heavy Cream
Powdered Sugar

Directions:

  1. Preheat oven to 350. Butter a 10-inch springform pan. Line the bottom with waxed paper.
  2. Melt Butter in a small bowl in the microwave, about 2 minutes. Add Chocolate Chips and stir until melted. Returning mixture to microwave for another 30 seconds if needed. Set aside to cool.
  3. In a large bowl mix Sugar and Cocoa Powder. Add Eggs and whisk until well blended. Whisk in butter mixture and Vanilla.
  4. Pour batter into prepared pan. Bake until tester comes out clean, about 45 minutes.
  5. Cool cake completely in pan on a rack. Loosen side with a knife and invert onto serving plate. Chill.
  6. To make Ganache, melt White Chocolate and Cream in the microwave, about 3 minutes. Let cool until thick. Pour 1/3 over chilled cake spreading as needed to insure coverage and a smooth surface. Chill the cake again for 15 minutes. Slowly drizzle the remaining ganache over the cake to create a smooth even coat. Before serving dust with Powdered Sugar.

Serve with a handful of raspberries or other fruit.

Note: I do not adjust the temperature when using convection, but I do reduce the time and start checking after 35 minutes.
Serves: 10-12
Prep time: 1:30
Source Cake: R.S.V.P. Los Olivos Cafe & Wine Merchant, Los Olivos, CA, via Bon Appetit.

Chorizo-Pork Burgers

by // // 4 Comments

Dave’s new favorite Burger. Make and extra large batch and freeze the left-overs for a quick diner

Ingredients:
2½ pounds Ground Pork
1 pound Chorizo or hot Italian Sausage, casing removed and crumbled
4 slices, (4 ounces) Bacon, finely chopped
¼ cup Chicken Broth
½ cup Red Onions, minced
1 tablespoon Thyme Leaves, fresh or dried
1 tablespoon Cumin, ground
14 Hamburger Buns

Directions:

  1. In a large bowl, mix Pork, Chorizo, Bacon, Broth, Onions, and Spices until mixture is thoroughly blended. Form into about 14 patties, ¾” thick.
  2. Place patties on a barbecue grill over medium heat; cover barbecue and open vents. Cook patties until firm when pressed and no longer pink in the center, turning once, about 12 minutes.
  3. When patties are almost done, lay rolls, cut side down, on grill and toast until golden, 1 to 2 minutes.

Serve with A1 and other burger fixings.

Note: Boulder Sausage is great in this recipe. I use an instant-read thermometer to check for doneness, 150 degrees. Freeze on wax paper, in a single layer. Then toss in a zip-lock bag and use as needed.

Serves: 14

Prep time: 0:35

Source: MLK modified from Sunset Magazine

Salmon Burgers

by // // 1 Comment

A yummy healthy alternative to the same old hamburger. These freeze well and cook up very nicely on the grill
Ingredients:
2 &frac12 pounds Salmon Fillet, boned and skinned
&frac14 cup Chicken Broth
&frac34 cup Seasoned Bread Crumbs
2 Eggs
&frac14 cup White Wine
&frac14 cup Mustard Vinaigrette
1 tablespoon Chives, fresh or dried
1 tablespoon Capers
3 teaspoon Dill Weed, dried
10 Potato Rolls or Hamburger Buns
Directions:

  1. Rinse salmon and pat dry; cut into 1/2-inch chunks. Pulse several times in a food processor to coarsely grind, scraping down container sides once or twice between pulses. Process in batches if necessary.
  2. In a bowl with a fork, mix ground salmon with remaining ingredients, except the buns :-), until mixture is thoroughly blended.
  3. Make ten foil strips 5 to 6 inches wide by 10 inches long. Coat one side of each foil square with vegetable oil or baking spray.
  4. Take a portion of the salmon mixture, place it on one end of the oiled foil, and shape each into an evenly thick 4-inch-wide round. Fold the foil over the top of the burger and lay patties in a single layer on a plate, cover airtight, and chill up to 1 day.
  5. Place salmon patties on foil on a barbecue grill over medium heat; cover barbecue and open vents. Cook patties until firm when pressed and pale pink in the center, flipping once, about 8 minutes.
  6. When patties are almost done, lay rolls, cut side down, on grill and toast until golden, 1 to 2 minutes.

Serve with sour cream, tarter sauce and other burger fixings.
Note: To freeze, seal the foil packets and freeze in a single layer. Then toss in a zip-lock bag and use as needed.
Serves: 10
Prep time: 0:35
Source: MLK modified from Sunset Magazine

Cheddar Cheese Pumpkin Soup

by // // No Comments

I have bad luck transporting this soup. I’ve brought it to the office three times now and spilled some every time. My office mates just encourage me to make it again and be more careful – they don’t want me to spill a drop

Ingredients:

  • 2 tablespoons Olive Oil
  • 1 Onion, diced
  • 4 cloves Garlic
  • 2 tablespoons Marsala
  • 3 cups Chicken Broth
  • 3 cups Water
  • 1 teaspoon Italian Seasoning
  • 1¼ teaspoon Poultry Seasoning
  • 1¼ teaspoon Nutmeg
  • 1¼ teaspoon Pepper
  • 5 cups Pumpkin Puree
  • 4 cups Cheddar Cheese, grated

Directions:

  1. In a large stock pot, sauté Onions and Garlic in Olive Oil over medium heat until limp and light brown.
  2. De-glaze with Marsala and sauté until dry.
  3. Add Chicken Stock, Water, and Spices and simmer for 30 minutes.
  4. Add Pumpkin and stir over low heat until hot.
  5. Remove from heat and stir in Cheddar Cheese.

Serve with cheddar cheese.

Note: I make my own pumpkin puree, but canned works well also.

You can use vegetable broth to make it vegetarian.

Serves: 8

Source: MLK

Five Minute Dark Chocolate Sauce

by // // No Comments

The last of the sauces Margie created this to go over the cheesecakes. This easy chocolate sauce can be use on anything. Dip fruit, top ice cream and cakes, puddle it under a pie, or cool it and frost a cake. Vary the flavoring to suit your dessert and mood.
Ingredients:
1 cup Heavy Cream
1/4 cup Butter
1/4 cup Brown Sugar
2 cups Chocolate Chips
2 tablespoons Almond Coffee Syrup
2 tablespoons Amaretto
1 teaspoon Vanilla
Directions:

  1. In a microwave safe bowl, heat butter, cream, and sugar in the microwave until hot, ~ 2 minutes.
  2. Stir until sugar is dissolved.
  3. Add chocolate and stir until smooth. If chocolate does not melt fully, microwave for an additional 30 seconds.
  4. Add remaining ingredient and stir until smooth. If a thinner sauce is needed add 1 cup Milk.

Serve warm or hot.
Note: Any coffee syrup or liquor will work. If you don’t have an appropriate liquor flavor, just use brandy or cognac.
Refrigerate any leftover, then simple heat in the microwave before serving.
I use Ghirardelli’s chocolate chips.
Serves: 10-12
Prep time:0:05
Source: MLK

Mixed Berry Sauce

by // // No Comments

Another sauce. Margie created this to go over cheesecakes. It would also be great on ice cream, bread pudding or pound cake. Fresh and fruity – decidedly easy.

Ingredients:
1 pound Frozen Mixed Berries
½ cup Sugar
2 tablespoons Vanilla Coffee Syrup
2 tablespoons Port Wine

Directions:
Mix Everything in a bowl and let set for at least 1 hour.

Note: If you are in a rush, you can defrost the Berries in the microwave, before adding the other ingredients and let sit for 30 minutes.

Serves: 10-12

Prep time:1:00 but only 5 minutes work.

Source: MLK