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Showing posts with label For the love of the dish. Show all posts
Showing posts with label For the love of the dish. Show all posts
Sunset Cabbage aka Grilled Stuffed Cabbage
This was also part of our chuck wagon dish day. Tom and I made this and its so simple and so good! Be sure to present the whole barbecued cabbage to your guests, when the "wows" die down you can cut it up to serve it.
3/4 stick butter
6 sliced uncooked bacon, cut crosswise into 1/4 inch slivers
3/4 cup chopped onion
1 green cabbage 2 1/2 lbs
1/4 cup your favorite BBQ sauce
salt and black pepper
Melt 1 T butter in a skillet over medium heat. Add bacon and onion and cook until just beginning to brown, about 5 minutes. Drain the bacon and onion in a strainer over a bowl and reserve the drippings. Crumble a piece of aluminum foil and shape it into a ring about 3 inches in diameter.
Cut the core out of the cabbage as shown in the picture and discard.
Cut the remaining butter into cubes. Stir the BBQ sauce into the bacon and onion mixture. Prop the cabbage upright on the foil ring.
Cavity facing up. Place the bacon and onion mixture in the cavity and top with as many pieces of butter will fit. Using a basting brush, paint the outside of the cabbage with the bacon drippings. Season the cabbage lightly with salt and generously with pepper.
Set up your grill for indirect grilling.
When ready to cook, place the cabbage on its aluminum foil ring in the center of the hot grate away from the heat. Grill the cabbage until very tender (when done it will be easy to pierce with a skewer)
1 to 1 1/2 hours.
To serve, peel off any dried out or charred outside leaves and discard. Cut into wedges and serve.
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Porcupine beef
This was Mike and Kathy's "Dish" and it was excellent. Might have something to do with the outdoor cooking but it sure was a good choice!
1 lb. ground beef
1/2 c. uncooked instant rice
2 eggs, beaten
1 - 1 1/2 ounce envelope dry onion or vegetable soup mix
1/4 c. finely chopped sweet green or Jalapeno pepper
1 - 14 1/2 ounce can stewed tomatoes
1 - 12 ounce can or bottle of light beer
2 t.chili powder
3 T. flour
Mix together the ground beef, rice, eggs, dry soup mix and chopped pepper. Shape into 6 large balls.
Combine tomatoes, beer and chili powder in a large skillet or 3 quart baker. Heat to boiling over medium heat or in a 350 degree oven.
Carefully drop meatballs into the hot tomato mixture; cover and simmer or bake for 45-55 minutes.
Lift out meatballs and thicken sauce with 3 T flour mixed with cold water if desired. Serve in deep bowls with crusty bread.
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Trail Boss Chicken "aka" Chicken Pot Pie
For the 3rd take "dish" day, we decided on the Chuck Wagon theme. So we all had to come up with dishes that might have been made back in the old west. What a hoot. In attendance was Blaze.Tess, Duke, Kitty, Slim, Dale, Rowdy and Annie!
This was a Blaze and Tess dish - Excellent if I say so myself!
1 1/2 cups sliced fresh mushrooms
1 cup red and/or green peppers cut into strips
1 cup chopped carrots
1/2 cup corn (frozen is fine)
1/3 cup butter
1/2 cup all purpose flour
1/2 t salt
1/4 t pepper and paprika (each)
3 cups chicken broth
1/2 cup half and half (or cream)
3 cups chopped cooked chicken
1 T lemon juice
1 recipe sage biscuits (see below)
In a 10 inch oven going frying pan cook all the vegetables in 1 T butter until tender. Remove the vegetables from the pan. Melt the remaining butter, stir in flour and seasonings. Add chicken broth and milk; cook and stir until mixture boils and thickens. Stir in the chicken, vegetables and lemon juice. Keep hot in the pan. Prepare biscuits as directed below and place wedges on hot chicken mixture.
Bake in a 350 degree oven for 35-45 minutes or until biscuits are done.
Sage biscuits
2 cups all purpose flour
2 t baking powder
1 t salt
1 t rubbed dried sage
1/2 t cumin
6 T shortening
3/4 cup milk
Combine flour, baking powder, salt, sage and cumin and mix well. Cut in the shortening with a fork until crumbly. Add milk to moisten flour. Shape into a ball, turn out on a lightly floured surface. Roll or pat into an 8 inch circle. Cut into 8 wedges. Use as directed above.
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Pam's Pretzel Topped Twice Baked Potatoes
We made this at our last For the Love of the Dish Day
and they were so good. Who would think to put pretzels
on potatoes?
When you make this, double the recipe.
Its a little extra work to make the twice baked and since they
freeze very well, you will be glad you did!
Enjoy!
1 1/2 lbs. small red new potatoes
3 T. vegetable oil
1 c. shredded pepper jack cheese
1/2 t. salt
1/4 t. pepper
1 clove minced garlic
1 lb. bacon cooked and crumbled
1 cup crushed honey mustard pretzels
1/2 stick butter, melted
1 t dried basil
1/2 c sour cream
3 oz cream cheese
1/3 c minced green onion
Preheat oven to 400 degrees
Pierce potatoes and rub skins with oil. Bake uncovered on a shallow baking pan for 50 minutes and cool.
In a mixing bowl, pepper jack, sour cream, cream cheese, onions, basil, garlic, salt and pepper and mix well. When the potatoes are cool enough cut them in half lengthwise & carefully scoop out the pulp, leaving a thin shell. Add the pulp to the cheese mixture and mash. Stir in half of the cooked bacon. Stuff potato shells.
In a separate bowl add the crushed pretzels, the remaining bacon and the melted butter. Mix well and top each potato with the topping.
Place on a baking sheet and bake for 10 to 15 minutes or until heated through. These can be frozen and baked at a later date if desired. Thaw before baking.
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Eric and Susan's Grilled bacon wrapped Scallops
This is one of the dishes Eric and Susan brought to our dish day 9/24.
It was excellent!
3/4 cup crisp dry white wine like a Sauvignon Blanc
1/3 cup fresh lime juice
1/3 cup honey
1 t course salt
1 1/2 lbs scallops
6 oz thickly sliced bacon, cut crosswise into 4 inch strips
You will also need some wooden toothpicks.
Place the wine, lime juice, honey, salt and pepper in a large non reactive bowl and whisk until the salt dissolves. Add the scallops to the marinade and mix. Let this marinade in the refrigerator covered for 60 minutes.In the meantime, precook the bacon about halfway. Not to a point where it gets crispy. The grill can take care of that.
After an hour, drain the scallops. Discard the marinade. Wrap each scallop in a strip of bacon, securing it with a toothpick.
Preheat the grill to medium and set it up for direct grilling.
When ready to cook, brush and oil the grate. Arrange the wrapped scallops on the hot grate and grill until the bacon is browned and crisp and the scallops are cooked through. About 2-3 minutes per side plus 1-2 minutes on the edges to crisp the bacon.
Transfer the scallops to service dish and serve them hot off the grill.
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Outstanding in the field! July 31 2011
Our view of outstanding in the field is called for the Love of the Dish. We did it a little different but the concept is similar. Everyone brings some wine and something to prepare with the group. We all learn from each other and find new friendships. Its a hands on experience We'll be having our 2nd event on September 24th which will be 10 of us getting together to cook and eat. The theme is grilling so everything needs to be "grillable" which is funny in itself because now we have a grill that has a oven, searer, grill, rotisserie and a griddle. Plus there is the weber option.
As time goes on we are thinking that possibly we can make our own Outstanding in the Field day with a twist. So we're starting small and hopefully we'll find ways to make it bigger so more of us can get in on the fun. Anyone that is interested, drop us a note and we'll keep you on the list for the next event. If it was up to me, I would have the get together monthly with all different people!
People show up for a 1 hour wine reception followed by a brief overview of how this got started and the direction it is going now.
Then you tour the farm and hear all about how they make it work. At Heritage Prairie Farm in La Fox IL they grow everything organic and are starting to have a year round crop thanks to the moveable greenhouses that they have spent years developing.
After the tour you find yourself standing in the middle of nowhere with a beautiful table winding through the land.
They set up a remote grilling area complete with all the necessities. 1 server per table of 8 and they are good. The wine is paired with each course on the menu. They keep the glasses full!
This picture to the left and the one below are from each end of the table that was curved right through the trees. It was beautiful.
They describe each course to you with the farm that it was grown on and how it was prepared.
Great people attend these events. Everyone is after the same experience!Right through to candle light!!
What a day!
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