Archive for November, 2016

A note to all cooks every where

Posted: November 26, 2016 in General
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cookwareflippan Cast Aluminum Ceramic Nonstick : ceramic non stick coated pans will stick and the pan dripping turn black in the pan before your food is done (meat and bacon is the worst) seasoning the pan does not help, I was so wanting to finally have cookware that truly didn’t stick, simply wipe clean with a towel? yea well good luck with that!

 

 

White wine punch

Ingredients:

6 (750ml)bottles of Chardonnay

1 cup Grand Marnier

4 cups orange juice

1 cup lime juice

1 cup lemon juice

1 cup sugar

2 peaches, thinly sliced

2 oranges, thinly sliced

3 limes, thinly sliced

2 pints raspberries

Directions:

Combine the Chardonnay, Grand Marnier, sugar, and orange, lemon, and lime juices in a Beehive dispenser or any other container of your choice and garnish with the sliced fruit and raspberries. Serve over ice or add ice to your dispenser or punch bowl

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pissoff

November podcast is done Click here to listen

Verizon wireless has screwed up big time and this crap came back to haunt me since October 20, 2016

verizonbill

As you listen to the podcast you can see by this photo what I was most angry about, adding phones lines without my knowledge then trying to charge me for disconnecting them.

 

You may have to click the thumbnail to view full size photo

Sharing a great recipe

Posted: November 20, 2016 in General
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crownroastHarissa-Crusted Pork Crown Roast

INGREDIENTS

One 8 1/2-pound crown roast pork, tied, bones frenched
7 dried New Mexico or pasilla chiles (1 1/2 ounces), stemmed and seeded
2 dried ancho chiles ( 1/2 ounce), stemmed and seeded
5 large garlic cloves, 4 cloves thinly sliced
3/4 cup extra-virgin olive oil
Kosher salt
1 1/2 teaspoons ground coriander
1/2 teaspoon caraway seeds
One 1 1/4-pound loaf seeded rye bread, cut into 1-inch cubes
8 scallions, sliced crosswise into thirds and thinly sliced lengthwise
16 dried Turkish apricots (5 1/2 ounces), quartered
3 tablespoons golden raisins
1 1/2 cups low-sodium chicken broth

HOW TO MAKE THIS RECIPE

Remove the pork from the refrigerator 1 hour before cooking. Preheat the oven to 350°. In a medium bowl, cover the chiles with hot water. Let stand until softened, about 15 minutes.
Transfer the chiles and 1/2 cup of their soaking liquid to a blender. Add the whole garlic clove, 6 tablespoons of the olive oil, 2 1/2 teaspoons of salt and the coriander and caraway. Blend until smooth. Transfer the harissa to a small bowl.
Spread the rye-bread cubes on a large rimmed baking sheet and toast in the oven for 12 minutes, until the edges begin to brown. Transfer the bread cubes to a large bowl. In a large skillet, heat the remaining 6 tablespoons of olive oil. Add the scallions and the sliced garlic and cook over moderately high heat until the garlic is lightly golden, about 4 minutes. Add the mixture to the bread cubes and toss; add the apricots, raisins and chicken broth, season with salt and pepper and toss again. Transfer the dressing to an 8 1/2-by-11-inch baking dish and cover with foil.
Increase the oven temperature to 425°. Line a baking sheet with foil. Place the pork on the baking sheet and season generously inside and out with salt and pepper. Roast the pork for 30 minutes or until the outside begins to brown. Spread 1 cup of the harissa all over the roast. Reduce the oven temperature to 350° and cook for 1 hour and 15 minutes longer, or until an instant-read thermometer inserted in the thickest part of the roast reaches 145°. Remove from the oven and let the roast rest on the baking sheet for 15 minutes.
Meanwhile, bake the stuffing in the oven for 15 minutes, until warmed through.
Preheat the broiler. Transfer the roast to a cutting board. Drizzle any pork juices from the baking sheet over the dressing. Broil until crisp on top, about 2 minutes.
Slice the pork between the ribs and serve with the dressing. Drizzle with any juices left on the cutting board. Pass the remaining harissa at the table.

Note: I found this recipe in Food and Wine magazine, so the credit for this recipe belongs to the magazine