Margarita on the Rocks

Margarita on the Rocks with Agave

This is recipe for Margarita on the Rocks made with Agave. Agave nectar is the natural sweetener from the agave cactus which is also used to make mezcal and tequila.  

photo by:  https://www.flickr.com/photos/theogeo/  Under:  http://creativecommons.org/licenses/by/2.0/

Who comes up with all of these 'days' for this and for that? It seems like we have a day for everything, well February 22 is National Margarita Day.  Here is my version of the margarita.

In another life I consumed way too much tequila.  In every way imaginable and it has been known to make me do the unimaginable.  I tended to prefer it on the rocks rather than frozen.  

As with most drinks the finished quality is dependent on the quality of the ingredients, so use a good tequila and agave.   

Kosher salt
2 limes
4 oz tequila
2 tablespoons agave syrup
2-4 ice cubes

Pour some salt in a saucer or small flat dish, rub one of the slices on the rim of an old-fashioned glass. Turn the glass over into the kosher salt to coat the rim with salt.

Put two cubes of ice into the glass.

Combine the tequila, juice from 1 1/2 limes, and agave.  Mix well and pour into salt rimmed glass.  Place the remaining slice of lime on the rim of the glass.  Add additional ice cubes if there is room in the glass. 

Prep time: 5 min

Enjoy

Clifton

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Apple Chipotle Chili Marinade

Apple Chipotle Chili Marinade 

This is a marinade recipe for an apple flavored yet slightly spicy marinade that is fantastic on pork.

photo by: https://www.flickr.com/photos/sodexousa/  under:  http://creativecommons.org/licenses/by/2.0/

This past weekend we finally had a fantastic weekend to get outside and grill. This 2013/2014 winter may well be the longest dry spell that I have not grilled. It was not just the weather there were other issues that kept me and my dear cooking companion apart. Here in Texas we can grill year round. I hardly go more than a week or two without going outside and cooking something, however, this winter we, the grill and I, just have not been able to get together. The only attention she has gotten in the last month or two is for me to ask her if I could place something on her side tray. An occasional few words like ‘maybe this weekend’ or ‘sorry it the stove tonight’. She has been very patient and understanding. 

Oh, she was so happy for me to pay her a little attention. I mixed a little vinegar, dish detergent and water together, and lathered her up until she was cover in bubbles. Then a nice tender mist with the water hose she sparkled from side tray to burner. Next, I lifted her top and exposed her neglected bare gates. They were just screaming take me. I gently take each one and rub them nice and clean. She rewarded me with kind warm breath on my face from her impassioned flames. We are ready to get cooking.

I had a pork loin roast to cook and apples and pork just pair together beautifully. However, the Texan in me will usually spice it some. Looking around I had fresh jalapenos, multiple chili powders and spicy seasoning from cayenne to a mild paprika and ten or more flavors of hot sauces and salsas. There was more than enough for the spicy seasoning. The apple flavoring was another story I had no apple juice, but I did have some apple balsamic vinegar from Texas Hill Country Olive Company, okay that will work great. 

The three things that are needed for a great marinade are one a light oil, two and acid or something to break down some of the tissue, and three flavoring. Here is what I went with for the oil I used extra virgin olive oil and a Jalapeno infused olive oil. For the acid, I used the apple balsamic vinegar, and a little apple cider vinegar. For the flavoring I sliced one apple very thin about 1/8 inch, some applesauce, and a little chipotle chili powder. 

The marinade 

1 tablespoon apple balsamic vinegar
1 tablespoon apple cider vinegar 

4 tablespoons of jalapeno olive oil

4 tablespoons extra virgin olive oil  

2 tablespoons applesauce

1 apple thinly sliced

1/8 teaspoon chipotle chili powder

1 teaspoon kosher salt

Mix all of the ingredients together put pork in a glass dish, plastic container or plastic bag.  Do not use a metal or aluminum container for marinating. Pour over pork coat all sides turn the pork over several times during the marinating, so the marinade can do it magic. 

I marinated mine for about 5 hours. I prefer for the meat to be close to room temperature at cooking time so for the last two hours the meat was not refrigerated. Between the vinegar, salt and oil the marinade is a very inhospitable environment for any bacteria that may have been present and if you keep the meat covered, everything will be good. By allowing the meat to be at room temperature, it will cook faster and more evenly.





Clifton

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Marinades

 Brief Primer on Marinades

For a good marinade there needs to be three key components four if you include time because all marinades are time sensitive. The three necessary parts are acid, oil and flavor. Marinades are a surface or pre-treatment to add a layer of flavor to your meat, it will not penetrate very deep. I marinade most of the meats and poultry that I grill. They just taste a little better.

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Portions
Acid 10% to 20%
Flavoring 1% to 10%

Balance Oil

Acidic
First there needs to something to break down some of the meat proteins.  The most common is an acid such as citrus, wines, vinegar, including balsamic vinegar, yogurt or even buttermilk.  However you can also use enzymes such as pineapple, papaya, ginger, and kiwifruit all of these have natural enzymes that will break down some of the proteins.
See the attached list for acidic foods to use in marinades and their approximate PH.
On the PH scale the lower the number the stronger the acid 1 is a very strong acid and 7 is neutral, non-acidic.
Click on this link for a PH Chart of common foods for marinades.

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Oils
The second ingredient is oil.  Oil is a must as it will replace what the acid has broken down, and help to keep the meat from having a dry mealy texture. It is best to use a light oil that will not solidify when cold and that does not have a strong flavor. I typically use olive oil, however it will solidify at around 40°.  So if you are planing on a long marinade you will need to use another type of oil.  Other good choices are grape seed oil, corn oil, or canola oil.

Flavors
The third item is flavor. Salt or something that is rich salt, like soy sauce or Worcestershire Sauce should always be in you marinade. I will almost add some soy sauce or Worcestershire Sauce and often I will add both.  The salt is going to penetrate whatever is being marinated faster and deeper than any of the other ingredients. So always add salt whether it is in another ingredient or as an individual component. I only use Kosher salt or sea salt for cooking. I also will add some vegetables, onions, garlic, tomatoes or any other vegetables that will pair well with the rest of the meal.  Fruit is almost always great in marinades and the same fruit could be included acid portion of the marinade.

Sugar or things that contain much sugar should be avoided or only added near the end of the marinade time. Sugars will not penetrate and will stop the other three components from penetrating. To put it another way sugar is only going to gum up the works. Sugar is wonderful especially for the sweet/spicy combination just do not add it until you are almost through marinating.  If I am adding a sugar component, I will add it about the time that I light the grill.

Time
Time is dependent on a number of factors.
Type of meat
Thickness of the cut
Type or PH of the acidic portion of the marinade

A big pork loin roast could marinade for 24 hours and would be fantastic. While a 3/8 inch thin cut pork chop from the same pork loin, would be over marinated after about three hours. You would taste more of the flavoring and less of the meat.

Typically thick cut of beef, pork and chicken are going to marinade for a minimum of four but not usually over 24 hours. Thinner cuts will marinade for just a few hours a good rule would be 2-4.

Fish and seafood should only marinade for about an hour.  The acid will start to break down the fish very quickly.

I will start posting some of the marinades that I use

https://docs.google.com/document/d/1q99sezEB91Tk_gVPouYo02sYfmC_dAl5DLnMXBWv6sw/pub

    

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Potato Skins

Potato Skins the Classic American Appetizer 

I have been enjoying potato skins since the mid 70's.  TGI Friday's is credited with creating them around 1974.  Friday's was Dallas hot spot in the early 70's and we went out to eat there several times a month.  It was at Friday's that I had potato skins, and not long after that that I attempted to make them.  When I first started making them I deep fried the baked potato skins, which is very good but a real mess. Now I double bake them which is almost as good, but does not give the skin the crisp crunch. This recipe will make 6 potato skins.

The Ingredients

3  Medium sized potatoes for baking, I typically use Russett

6 slices of thick cut bacon

2 Tablespoons unsalted butter

3 oz grated cheese I typically use mild cheddar

3 green onions, scallions 

4 oz sour cream

Preparation and Cooking

Preheat the oven to 350°

Wash and prick the potatoes a few times with a fork or tip of a knife. This is to allow the steam that will build up inside of the potatoes to escape.  Failure to prick the potatoes could result in the potatoes exploding in the oven or in your hands causing severe burns. Wrap each potatoes in a sheet of aluminum foil.

Bake the potatoes for 1 hour.

While the potatoes are cooking, slice the bacon into 1/4-3/8 slices across the width of the bacon.  Cook the bacon over medium heat until the bacon is crisp approximately 20-30 minutes.  Strain the oil from the bacon and set aside.

Melt the butter.
Thinly slice the onions, stalks and the onion bulb. 

Remove the potatoes from the oven and remove the foil.  Return the potatoes to the oven to bake for another 15-20 minutes. Caution if you did not prick the potatoes, then leave them wrapped in the foil, but continue to bake. The reason I take the foil off is crisp the potato skin.

Remove the potatoes from the oven and allow to cool for a few minutes.

Turn the oven up to 450°.

Cut the potatoes in half lengthways.

Scrape the center out of the potatoes forming small canoes or boats. Cutting shallow cross hatches in the area to be removed will aid in the removal of the center of the potatoes.

Brush the entire potato with butter and place the potato skin side up on a baking sheet and lightly salt. I place the potatoes in a cooling rack' this helps to keep the potatoes on place.

Return to the 450° oven for 4 - 5 minutes, again this is to help crisp the outside skin the addition of salt on the outside of the skin will will help and it will give a slight crunch.
Remove the potatoes and turn over, so that they are now skin side down.
Fill the cavity with grated cheese, gently press the cheese down to pack in as much cheese as possible. Top the cheese with bacon, then top the bacon with green onions.
Return to the 450° oven for a additional 4 minutes or until the cheese has melted.
Serve with sour cream and any left over bacon and green onions. 

Clifton

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Meta Wertke’s Cheesecake

Meta Wertke’s Cheesecake

This is another old German recipe from Shirley's grandmother, Meta Wertke.  German Cheesecakes traditionally use cottage cheese, where in the U.S. we use sour cream.  It make a very good cheesecake.  Also in the German fashion she used Zwieback Toast. Zwieback toast, in the U.S., is primarily used as teething cookies or toast and is found in the baby food section.

The Ingredients 

1 – 12 oz.  Cream Cheese 16 oz cottage cheese 2 cups sugar 2 tablespoons flour 5 eggs ¾ cup milk 1 teaspoon vanilla

1 package Zwieback toast 7-8 oz (in baby food area) or
graham crackers ( crushed) 1 teaspoon cinnamon

¼ pound ( 1 stick) melted butter

Mixing

Line a spring form pan with mixture of crackers, cinnamon and melted butter.
Blend the cottage cheese in the blender or with a mixer until smooth.
Beat both cream cheese and cottage cheese until smooth.
Have cheeses at room temperature, soft.
Add the sugar and flour. Beat well.
Beat in eggs, one at a time.
Stir in milk and vanilla, Blend well.

Cooking

Bake at 350 degrees for 1 hour. Test with knife.
Continue cooking until knife comes out almost clean.
Turn off oven, open door slightly, use a knife to hold door open.
Cool cake in oven. It may crack , no problem.
In my oven it usually takes 1 ¼ hours to bake.

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Pasteurize Eggs

Pasteurizing Eggs 

There are lots of recipes that call for raw eggs, I will have several.  This is how to pasteurize your eggs if you will be using them raw.  It will kill the bacteria without cooking the egg.

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Fill a saucepan 3/4 full with cold water, place the egg in the water, and heat over medium heat.  You must watch the temperature very close.  It has to go above 140° for 3 to 5 minutes but it cannot go above 150°.  If it goes above 150°, the eggs will start to cook.  If the eggs do not get above 140°, the temperature will not be hot enough to kill the bacteria. Remove from the heat and allow to cool for a few minutes.

Clifton

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Seven Layer Dip

Seven Layer Dip

Today Shirley and I were sorting through all of our old recipe cards and scraps of paper that had recipies jotted down. We came across this recipe for the classic seven layer dip, from my sister Sue. Plus we are going to a party later this evening.  Perfect we will make it and put in on the blog.  This worked out great because avocados are super cheap right now.

The Ingredients

1    package of taco seasoning

1    cup sour cream

1/2 cup mayonnaise 

2    16 oz cans of refried beans

1    4  oz can of chopped green chiles 

2    Cups of guacamole 

1    cup shredded colby-jack cheese

2-3 chopped tomatoes

3-4 chopped green onions

4   oz sliced or chopped black olives 

1   cup shredded lettuce

Mixing

Combine the sour cream, mayonnaise, and taco seasoning. Mix well until the taco seasoning is thoroughly incorporated. Mix and heat the two cans of beans and green chilies. The beans and chilies just need to be warm enough so that they can be easily spread.

Assembly

In a 9x13 dish (I prefer a glass dish), spread the beans with chiles in the bottom of the dish. 

On top of the beans spread the guacamole.
Next add a layer of the mixture of sour cream, mayo and taco seasoning.
On top of that sprinkle a layer of the shredded cheese.
Cover the cheese with lettuce.
Top with the olives, tomatoes, and green onions.

Serve with tortilla chips

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Deb's Hot Romance in a Mug

Deb's Romantic Toddy

This is warming scotch hot toddy, that feels and tastes fantastic in those cold winter evenings. 

Photo by: http://www.flickr.com/photos/silly_little_man Under: http://creativecommons.org/licenses/by-sa/2.0/

The Ingredients 

Fresh Ginger

8 oz  water

2 oz Scotch Whisky

2 oz Honey

1  lemon 

2 Cinnamon stick

Mixing

Peel the ginger and slice four very thin pieces. Heat water and ginger until very hot, add scotch and honey. Stir until honey is dissolved. Remove the ginger slices. Squeeze in the juice from 1/2 of the lemon. Pour into two glasses or mugs serve with cinnamon stick & a slice of lemon.

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Buttermilk Pancakes

Buttermilk Pancakes

February is pancake month, my favorite is the old fashion buttermilk pancake, but I don't always have buttermilk on hand, or like this morning I had buttermilk but not enough. So I had to substitute. Therefore this is about using milk plus an acid to get the same chemical  reaction that buttermilk gives.

Photo By: http://www.flickr.com/photos/ugod/    http://creativecommons.org/licenses/by/2.0/

The Ingredients

1	cup	milk
1	tablespoon	White vinegar
6.5	oz. weight	all purpose flour	1 ½ cups if using measuring cups
½	teaspoon	baking soda
2	teaspoons	baking Powder
1	tablespoon	sugar
1	teaspoon	kosher salt *
1	large	eggs, beaten
2	tablespoons	Canola oil **

1 This is a weight measurement not a volume measurement

* if using table salt or a fine ground sea salt reduce to ½ teaspoon

** any cooking oil will work

The Preparation

Heat a griddle or a large skillet on a medium, or medium low heat.

Combine the milk a vinegar, and stir well.

In a medium bowl combine flour, baking soda, baking powder, sugar, and salt.  Mix all of the dry ingredients together.  Add milk with vinegar, egg and oil.  Stir until thoroughly mixed, but do not attempt to make the batter smooth, it may still have a few lumps.  

Heat the cooking surface to 375° the temperature will be correct when a drop of water dropped on the hot surface dances and evaporates almost immediately. Pour batter on to heated pan using a ⅓ cup measuring cup for uniform pancake sizes. Cook until the edges start to dry and set. Flip over when the bottom is a dark golden brown, and cook on the other side until brown.  The first pancake goes to the cook.  Tear it in half be sure it is cooked in the center, if it is cooked through. Taste it to be sure it is not dry.  You may have to adjust the temperature.  If the outside is too dark, but the inside is under-cooked your temperature is too hot.  If the pancake has the correct color but is very dry it is overcooked turn the temperature up just a little, so that it will cook quicker before drying inside.

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