Mushrooms

We've all been there. Standing in front of the spices in the grocery store.

Why is there no dried mushroom spice/flavor? I mean they can come up with a ton of different stuff, most of which most of us have never heard of. But mushrooms are delicious in everything from spaghetti, pizza, most other pastas, and a ton of other stuff, but we always have to buy mushrooms (which go bad quickly) for this addition. McDonalds even puts freeze-dried onions on some of their "fresh" burgers. Yeah.

Texas Monthly's The Top 50 Barbecue Joints

by the Texas Monthly Staff

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Alamo
• The Original Willie's Bar-B-Que

Amarillo
• Tyler's Barbecue

Austin
• Franklin Barbecue (#1)
• John Mueller Meat Co.
• La Barbecue
• Lamberts Downtown Barbecue*
• Stiles Switch BBQ & Brew

Belton
• Miller's Smokehouse

Bryan
• Fargo's Pit BBQ

Cypress
• Brooks' Place

Dallas
• Lockhart Smokehouse
• Pecan Lodge

CLICK HERE to go see the rest of the list, and article!

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The 30-Second Watermelon Challenge

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I can probably do it in 30-40 seconds, but if I tried to beat 21, I'd lose a few fingers.

Ultimate Herb Garden

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Fried Mushrooms

My pic

This makes some excellent fried mushrooms! I've actually never tried it at home before, but I was definitely impressed with my first attempt. Heat up a packet of instant cream gravy to go along with it.

Hint: Instead of 1/2 cup of mix & 1/3 cup water for the batter, use all the rest of the mix that's left after dusting the 'shrooms, in the correct proportion of course.. You'll need it all. Then you can drip batter into the deep fryer for crunchies!

I also added a pinch of salt, and a shake or two of both cayenne pepper & black pepper to the mix.

Link: Don's Chuck Wagon

Mmmm!

Homemade Ranch Dressing

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Here is a link to a delicious-looking homemade ranch dressing that I found.. (somewhere)

Here is the Pioneer Woman's home page.

I can't wait to try this! It's fairly common in my house that we are out of ranch dressing, so this is a gem.

Heston Blumenthal - The Perfect Steak

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Fresh Guacamole

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Cooking Instructions

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50 of the World's Best Breakfasts

The famous American breakfast - home made thick pancakes with syrup and blueberries, topped off with a few rashers of bacon. Anyone not wishing for a coronary usually opts for a bowl of muesli, so I’m told. Pancakes all the way for me!

I love to eat breakfast, it’s the best meal of the day as far as I’m concerned. Pancakes, cereal, brunch, eggs, healthy breakfasts, greasy breakfasts, I’m not fussy. My only trouble is what to choose.

Here are some of the best of the best from around the world:

An Egyptian Breakfast
The breakfast of choice here is Foul Madammas. It’s made from fava beans, chickpeas, garlic and lemon. Above you’ll see the dish topped with olive oil, cayenne, tahini sauce, a hard boiled egg, and some diced green veggies.



Breakfast in Colombia
There are a variety of regional staples to keep your stomach grumbles at bay throughout the day. In Cundinamarca this changua dish is very popular. It’s made from milk, scallions and cheese.




Breakfast in Mexico
The delightful plate above consists of beef tips, chilaquiles and other assorted goodies eaten in Manzanillo. Nachos, cheese and beans always feature heavily and a delicious, spicy breakfast is the norm.




A Canadian breakfast
That eggy looking section is actually perogies. Perogies are boiled, baked or fried dumplings made from unleavened dough and traditionally stuffed with potato filling, sauerkraut, ground meat, cheese, or fruit. Then you’ve got some sausages and toast to mop it all up.


Icelandic Breakfast Cuisine
A hearty and hot breakfast to fight off the dark, icy mornings is what’s needed here. Hafragrautur, or oatmeal, is served with a sprinkle of brown sugar with a few raisins or nuts on top, perfect.




Click here to continue to the rest of the list!

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Peeling a Head of Garlic Like a Pro

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An Interesting Method to Make French Toast

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Just An Awesome Visual Aid

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Another One From The "Why Didn't I Think Of That" File

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RoboStir

From the "Why didn't I think of that" file.

I caught this on a Spanish station late the other night, and had to post it here. Does it work? I don't know. Is it kinda quirky? A little, but how great of an idea is this! I can't say I'll buy one, but in case you want to, I'm passing along the info.

Clicking the image above takes you to the RoboStir website, where you can check out more details, see specifications, and watch their infomercial video. Or if you just want to watch the video, I've included all 1 minute and 48 seconds of it below.

Cooking Directions

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8 Great Bacon Recipes

Recipes that prove bacon makes everything — chicken, cheese, pasta, and more — taste better! Here are 8 great Epicurious Dot Com recipes from Yahoo! Shine:

Grilled Cheddar, Tomato, and Bacon Sandwiches
Ingredients
• 8 thick-cut bacon slices
• 8 slices country-style sourdough bread or batard (cut on deep diagonal into 5x3x1/2-inch slices)
• 2 cups (packed) grated extra-sharp cheddar cheese (about 8 ounces)
• 8 tomato slices, seeds removed, slices drained on paper towels
• 4 tablespoons mayonnaise

Preparation
Cook bacon in heavy large skillet over medium heat until brown and crisp, turning occasionally, about 6 minutes. Transfer bacon to paper towels and drain. Wash and dry skillet.

Place 4 bread slices on work surface. Press 1/4 cup grated cheese onto each slice. Top each with 2 tomato slices. Sprinkle with pepper. Place 2 bacon slices atop each, breaking into pieces if necessary to fit. Press 1/4 cup grated cheese over bacon on each. Top sandwiches with remaining bread slices, then spread 1/2 tablespoon mayonnaise over top of each sandwich. Heat 2 heavy large skillets over medium heat. Add 2 sandwiches, mayonnaise side down, to each skillet. Place plate atop both sandwiches to weigh down. Cook sandwiches until bottom is golden brown, about 2 minutes. Spread top of each sandwich with 1/2 tablespoon mayonnaise. Turn sandwiches over, mayonnaise side down. Top with plates and cook until golden brown on bottom, about 2 minutes. Transfer sandwiches to work surface. Cut sandwiches crosswise in half and serve.


Sweet and Spicy Bacon

Ingredients
• 1 1/2 tablespoons packed brown sugar
• Rounded 1/4 teaspoon cayenne
• Rounded 1/4 teaspoon black pepper
• 1 lb thick-cut bacon (12 slices)

Preparation
Preheat oven to 350°F.


Stir together brown sugar, cayenne, and black pepper in a small bowl.

Arrange bacon slices in l layer on a large broiler pan and bake in middle of oven (or upper third of oven if baking with eggs) 20 minutes. Turn slices over and sprinkle evenly with spiced sugar. Continue baking until bacon is crisp and brown, 15 to 20 minutes more, then transfer to paper towels to drain.

Note: This one I tried, and although I did it in a nonstick frying pan rather than in the oven, it turned out very well. I love it!


Onion, Cheese, and Bacon Tart

Ingredients
Crust
• 1 cup unbleached all purpose flour
• 1/4 teaspoon salt
• 1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch cubes
• 2 tablespoons chilled solid vegetable shortening, cut into 1/2-inch cubes
• 2 tablespoons (or more) ice water

Filling
• 3 thick-cut bacon slices, chopped
• 1 large onion, thinly sliced
• Pinch of sugar
• 1 cup whipping cream
• 1 large egg
• 1 large egg yolk
• 1/4 teaspoon ground black pepper
• Generous pinch of salt
• Generous pinch of ground nutmeg
• 1/2 cup (packed) coarsely grated Gruyère cheese

Preparation
For crust:
Blend flour and salt in processor. Add butter and shortening; using on/off turns, cut in until mixture resembles coarse meal. Add 2 tablespoons ice water and process until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 1 hour.

Preheat oven to 400°F. Roll out dough on lightly floured work surface to 11-inch round. Transfer to 9-inch tart pan with removable bottom. Press dough onto bottom and up sides of pan. Pierce crust all over with fork. Freeze 10 minutes. Line crust with foil; fill with dried beans or pie weights. Bake crust 10 minutes. Remove foil and beans. Bake until crust is set and partially cooked through, about 15 minutes longer. Cool crust while making filling. Maintain oven temperature.

For filling:
Sauté bacon in medium skillet over medium heat until crisp, about 4 minutes. Transfer bacon to paper towels to drain. Add onion and pinch of sugar to drippings in skillet and sauté until onion is deep golden brown, about 20 minutes. Whisk cream, egg, egg yolk, pepper, salt, and nutmeg in small bowl to blend. Spread onion over bottom of baked crust; sprinkle bacon over, then cheese. Pour cream mixture over.

Bake until tart is puffed and filling is set, about 25 minutes. Cool tart on rack 10 minutes. Remove pan sides. Serve warm or at room temperature.

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Universal Food Chopper

I think my parents still have one of these. They use it to make ham salad for sandwiches - but they use a hunk of bologna. I don't like it, but I'm gonna have to make sure it gets passed down the right direction..

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Cool Nested Knives

Mia Schmallenbach’s Meeting Knives set features a paring knife, a carving knife, a chef’s knife and a filleting knife tucked inside each other like a nesting doll. The proportions of each knife were determined by the Fibonacci sequence, which earns it added nerd points.

And the best part is that this isn’t another one of those concept products that will never see the light of day. Meeting knives are actually available via an Australian retailer for around $915. A cheaper version with a wooden base will run you about $483.

Click here or the banner pic for purchase information..

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The Top 10 Marinades Every Man Must Know

The month of May is officially National Barbecue Month. That means it’s time to get your grill on. The key to good grilling is simple: good meat and bathing that meat in a delicious marinade.

A good marinade will add flavor to your favorite meat and make it more tender and juicy. Making a marinade is pretty damn simple. All you is need is three basic components. The first is an acid such as lemon juice, vinegar, yogurt, or wine. The acid is important as it breaks down the meat, tenderizing it. The second is oil. This protects and preserves the food while it is marinating and when also when it’s being cooked. The third is any herb and/or spice. This is what gives a marinade its unique flavor and zest. Feel free to experiment by grouping one or more ingredients from each component.

Here are some general guidelines for marinating:

•Meat and poultry are generally marinated for 2 hours up to 2 days.
•Seafood and fish should be marinated for no longer than one hour.
•Use a nonreactive container - steer clear of aluminum, copper, or cast iron.
•Wait for your marinade to cool down before pouring over the meat of your choice.
•Always refrigerate your meat while it's marinating.
•Never reuse marinades!

10. Coffee Marinade
Don’t throw away that half empty pot of coffee. Instead use it as a marinade. You can marinate pork chops, chicken, steak, or any game meat in coffee. Generally let the meat stand for one to three hours in your favorite cup of Joe. The coffee will give the meat a lovely smoky taste. Just remember to use cold coffee. Hot coffee will cook the meat!

Ingredients
1 cup strong brewed black coffee or espresso
1 ½ tablespoons Dijon mustard
2 garlic cloves, finely chopped
1 shallot, finely chopped
2 tablespoons balsamic vinegar
About 1 tablespoon vegetable oil, plus a little more for rubbing on the steak
2 tablespoons dark brown sugar
½ teaspoon kosher salt
¾ teaspoon coarsely ground black pepper
1 ½ to 2 pounds flank steak, trimmed of fat

Combine all the ingredients and, before adding the meat, separate ¼ of the marinade to use later for basting. Then add the meat. Let it stand in the refrigerator for at least two hours and up to 24 hours. When grilling, use the spare marinade for basting.

Source: Super Market Guru


9. Greek Marinade
This authentic, tasty Greek marinade is a must for any backyard griller. With a touch of sourness thanks to the lemon and a sweetness brought out by oregano, it will leave your taste buds dancing, Zorba the Greek-style. The marinate suits any meat and is probably best suited to lamb.

Ingredients
1/4 cup olive oil
1 teaspoon finely shredded lemon peel
1/4 cup lemon juice
1 tablespoon snipped fresh oregano or
1 teaspoon dried oregano, crushed
2 teaspoons minced garlic
1/2 teaspoon coarsely ground black pepper
8 lamb rib or loin chops or chicken breast, cut 1/2 inch thick (or chicken)

Place all ingredients in a bowl, and then add meat. Refrigerate for two to four hours. Now it’s time to get a-grillin'!

Source: Recipe Goldmine


8. Tandoori (Yogurt) Marinade
As its name would suggest, the tandoori marinade originated in India. What distinguishes this marinade from most others is its key ingredient is yogurt. Mostly used with chicken, this marinade is rich in flavor and bite.

Ingredients
5 oz. plain yogurt
2 tablespoons vegetable oil
2 tablespoons lemon juice, freshly squeezed
2 cloves of garlic, chopped
3 fresh red chillies, chopped
2 tablespoons fresh cilantro, chopped
1 teaspoon ground cumin
1 teaspoon garam masala
1 teaspoon mild curry paste
2 tablespoons red tandoori paste
1 tablespoon tomato puree
1/2 tsp salt
3 oz milk (approximate)

Source: Indian Curry Recipes


7. Teriyaki Marinade
This traditional Japanese marinade is widely popular and simple to make. The basic ingredient is soy sauce which sweetens and caramelizes when cooked. In Japan the marinade is mainly used for fish, though it works perfectly with all types of meat. This marinade, when reduced, also acts as a dipping sauce.

Ingredients
1/2 cup soy sauce
1/2 cup Japanese cooking wine
1/3 cup granulated sugar
1 clove garlic, smashed and
1 piece fresh gingerroot
1 tbsp honey
1/2 teaspoons Japanese wasabi powder or
1/4 teaspoons wasabi paste (optional)

In small saucepan, combine all ingredients. Bring to a boil and cook for a few minutes until syrupy. Remove from heat, and discard garlic and ginger. Let cool. Marinade food in about 3/4 cup of sauce for 20 minutes. When ready to cook, reheat remaining marinade and brush over food several times during cooking and once again at end of cooking to glaze.

Source: Big Oven


Click here or the banner picture to see the top-6 - it only gets better!!

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