Tuesday, November 30, 2010

A recent breakfast

A midweek breakfast for a retired man.

Sunday, November 28, 2010

Oven Roast Potatoes III

 Oven Roast Potatoes as a side with French dip sandwich
First prepared February 22, 2008
2 medium russet potatoes, cut lengthwise into 6 or 8 wedges, skins on
1 t fresh rosemary, finely chopped
1 t paprika
salt and pepper to taste
Preheat oven and baking pan to 425 ºF. Put potatoes in a bowl and toss with oil and seasonings. Spread in a single layer in the hot roasting pan, and roast 20 minutes. With a spatula and tongs, turn each potato over and return to oven for another 10 minutes or until tender. Serves 3 to 4 as a side dish.
NOTE: Sweet potatoes make a lovely substitute and change of pace.

Thursday, November 18, 2010

Eggs Bubba I

Recorded Nov 16, 2010
2 buttermilk biscuits (Pillsbury® Frozen, baked according to package)
2 oz rosemary ham
4 Perfectly Poached Eggs
4 oz sausage gravy (homemade or commercially prepared)
Cut the ham into strips, and warm through in a little butter and set aside. Split the biscuits on plates. Top each half with some ham. Place an egg on each, and spoon on generous dollops of sausage gravy. Serves two. In the variation known as Eggs Bubba II, a bed of grits replaces the biscuit. As starter, gussied up tomato juice matches well.

Tomato Juice, Gussied Up

Recorded November 18, 2010
8 oz chilled tomato juice
2 dashes Louisiana hot sauce
1/2 t A-1 sauce
1/2 t lemon juice
sprinkle of sea salt and freshly ground pepper
Add juice to a glass, stir in seasonings, and serve. Goes great with a zesty grilled cheese sandwich. Serves one. Add a jigger of vodka, ice cubes, and a celery stick garnish for a tasty Bloody Mary.

Tuesday, November 16, 2010

Cranberry-Orange Sauce

Recorded December 4, 2007.
12 oz fresh or frozen cranberries
juice, pulp, and zest of one orange
plus enough water to make one cup
1 c sugar
Combine ingredients in a heavy sauce pan and bring to a boil over high heat. Lower heat and cook with stirring for about 5 minutes. Berries will burst. Mash the berries as they cook with a potato masher until crushed and well mixed. Cover and let it sit undisturbed to cool and gel. Store in a tightly-covered container in the fridge. Keeps well.

Tuesday, November 2, 2010

Easy 'O-T-C' Dressing

Adaptation of marinade used for onion-tomato-cucumber salad. Recorded November 2, 2010.
apple cider vinegar
1 t Dijon mustard
1 t mayonnaise
2 t salt
1 t sugar
1 t ground black pepper
1 t dry parsley flakes
vegetable oil
Follow the markings on a Good Seasons™ salad dressing bottle with a tight-fitting cap. Add vinegar to the “V” mark, and water to the “W” mark. Add mustard and mayonnaise, and shake well. When dispersed, add the dry ingredients, shake until dispersed  and let stand 10 minutes. Add oil to the “O” mark. Shake vigorously for 1 to 2 minutes to combine oil and vinegar. Store covered at room temperature. Shake well before each use. Makes about 8 oz.
Variations: Use as a cole slaw dressing, or as a marinade for chicken breast or pork chops.

Avocado and Bacon Sandwich

Recorded February 5, 2007
1 English muffin
1 T mayonnaise
1/2 ripe Hass avocado
1/2 t lemon or lime juice
thinly sliced red onion
1 strip crisp bacon
ripe tomato slices
Toast bun. Spread mayonnaise on both interior surfaces. Place avocado in a small bowl, squeeze on the juice, mash lightly with a fork to leave small chunks, and spread on lower half. Top with bacon pieces, tomato, and onion.