Archive for October, 2015

The Perfect Holiday Drink!

CoffeandBaileys

Pineapple Head Mashed Sweet Potatoes

Pineapple Head Mashed Sweet Potatoes
Author: Sydney Rosen
Ingredients
  • 5 lbs Sweet Potatoes or Yams
  • Water to boil
  • ½ cup Half and Half or Heavy Cream (plus more to your taste)
  • 2 sticks of Butter
  • 1 cup brown sugar (plus more for topping)
  • 3 tbsp Pineapple Head (plus more for taste and topping)
  • 2½ tbsp Salt (plus more for taste and topping)
Instructions
  1. Peel potatoes
  2. Boil potatoes
  3. Preheat oven or grill to 350 (if using a egg, make sure platestter is in for indirect cooking)
  4. Drain
  5. Add cream and butter
  6. Add ½ cup brown sugar, 2 tablespoons Pineapple Head and 1 ½ tablespoons Salt.
  7. Mash them all together and taste them, adding more Pineapple Head and Salt if you need to.
  8. In a separate bowl, mix remaining 1 tablespoon Pineapple Head, 1 tablespoon Salt and ½ cups brown sugar for topping.
  9. Pour mashed sweet potatoes into a baking dish
  10. Sprinkle brown sugar, Pineapple Head and salt over top
  11. Bake until top is bubbly and golden brown, about 40 minutes
  12. Serve hot, but it’s also delicious cold over crackers
Notes
5 lbs of sweet potatoes fill the 13×9 pan, 2½ lbs of sweet potatoes fill the 9×9 pan
Recipe can be found at:
http://dizzypigbbq.com/portfolio/pineapple-head-mashed-sweet-potatoes/

Caramel Sauce from Sweetened Condensed Milk

 

Stove Top
Note: It is VERY IMPORTANT to ensure that the entire can is covered with water at all times!
  1. Remove the label from the can.
  2. Place the unopened can on it’s side in a large pot and fill with water so the water is 1″ above the can.
  3. Bring to a boil, reduce heat to a medium boil. Let boil 3 hours topping up with water as needed.
  4. Remove from heat and let cool before opening.
Photo by Carolyn Davidson Hicks

Photo by Carolyn Davidson Hicks

Slow Cooker
  1. Place unopened can in slow cooker on it’s side.
  2. Fill slow cooker with water so the entire can is submerged. Cook on low 8-10 hours.
  3. Cool before opening.
Photo by Carolyn Davidson Hicks

Photo by Carolyn Davidson Hicks

Arugula Salad topper for Grilled Salmon

Photo and Recipe by Carolyn Davidson Hicks

Photo and Recipe by Carolyn Davidson Hicks

Dressing:

1/4 cup of Olive Oil

1 teaspoon freshly squeezed lemon juice

Salt to taste.

Mix well and pour over Arugula Salad and toss it around several times to get all the greens coated. We like to place this lovely salad over Grilled Salmon. We always go a little over board on the Parmesan but hey, what can I say? We prefer it that way!

Salmon:

We coat it with salt and pepper and sprinkle a little lemon juice on it before grilling. We grill skin side down and do not flip it. We coat the bottom with salt only and we like to grill Roma tomatoes to serve along side this favorite dish!

SLOPPY GRILLED CHEESE SANDWICHES

Photo and recipe at http://5boysbaker.com/sloppy-grilled-cheese-sandwiches-2/

Photo and recipe at http://5boysbaker.com/sloppy-grilled-cheese-sandwiches-2/

INGREDIENTS
  • 1 lb. ground beef
  • ¼ cup chopped onion
  • 1-2 Tbsp. prepared mustard (depending on your tastebuds)
  • ½ cup ketchup
  • ¼ cup brown sugar
  • ½ Tbsp. worcestershire sauce
  • 10-12 slices Texas toast bread
  • 6 tbsp. butter softened
  • 3 – 4 cups shredded cheese (or more if you need it)
INSTRUCTIONS
  1. Brown ground beef with onion in skillet until fully cooked. Drain off any grease.
  2. Add mustard, ketchup and brown sugar and Worcestershire . Simmer for 5 minutes.
  3. Spread butter on one side of each slice of bread.
  4. To assemble sandwiches, place one slice of bread, butter side down onto griddle or skillet. Sprinkle with cheddar cheese, a scoop of the beef mixture, and top with some more shredded cheese. Place a piece of bread on top, butter side up. Cook over medium heat until browned, carefully flip over and cook other side until browned.
  5. Enjoy!

Catfish Stew

(Photos by Margaret Houston)

(Photo by Margaret Houston)

Ingredients

3 slices smoked bacon, diced
1 onion, diced
3 stalks celery, diced
1 large carrot, diced
1 clove garlic, minced
2 28-oz. cans whole tomatoes, crushed by hand
¼ cup Worcestershire sauce
1 tbsp. paprika
¼ tsp. pinch celery seed
1 bay leaf
A pinch of sugar
¼ cup Texas Pete hot sauce
2 lb. catfish filet, cut into 1-inch pieces
Salt and pepper, to taste

Preparation

Add bacon to a stewpot over medium heat and cook until rendered and crisp. Then add onion, celery, carrot, and garlic, and continue to cook until softened, about 5-10 minutes. Add crushed tomatoes, the next 6 ingredients, and 1½ cups of water. Bring the mixture to a simmer, and then add a few pieces of catfish and cover. Simmer for 40 minutes, or until both catfish and vegetables are very tender. Add the rest of the catfish, and continue to cook uncovered for 10-15 minutes, or until fish is flaky. Season with salt and pepper, and serve in bowls over rice.

You can read the full article at: http://gardenandgun.com/blog/southern-classic-recipe-catfish-stew