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Just Cookin' Along....

     We’re cooking recipes that we’ve written and created, and/or recipes that we’ve read and executed, they are all here. This website simply states, “we’ve made it and tried it!” My many requests for ‘what was that thing you made….” are numerous. Now I’m documenting it here. Hopefully you will find what you need, if not email  me, and I can see if I know or can recommend where to find it or offer a recipe! Cook on!  

     My wife, Jessica, has been an aspiring chef since her college years and I have been the contented taster and assistant for all these years we've been happily married.  Her idol, the late Julia Child, passed in 2004.   Our habit of photographing and documenting our culinary creations is unintentionally based on the work of Julia and her husband, Paul. The primary chefs we revere are Jamie Oliver, Mario Batali, Scott ConantRick Bayless, Bobby Flay, Anthony Bourdain, Rachel Ray, Paula Dean, Michael Chiarello, Guy Fieri, Alton Brown and, of course, Jessica.

       Of late we've focused our attentions on eliminating as much processed food as we can to the extent that the FDA will allow, and further if we can (just try getting the animal parts for a Haggis) as inspired by the documentary, Food, Inc.  We're more than willing to consume our own eggs, poultry, butter, cheese, meat jerky, yogurt and just about any other product we can produce or acquire without pasteurization or chemical preservatives.  We absolutely detest partially hydrogenated anything, processed corn or generally any ingredient that wasn't grown or raised.  If it does not occur in nature, we prefer not to eat it or serve it.  Additionally, we try to be very conscious of excessive salt and sugar in the foods we eat as well as the pesticides used. 

     Enjoy your stay and thank you for visiting.  Every effort has been made to give credit where credit is due but do let us know if we missed something.  If you have any questions or if you catch a speeling error, drop us a line at cookedthat@gmail.com, we'd love to hear from you. Send us your suggestions and comments, please.

Sparks Hometown Farmers Market, Whole Foods, Wolf Pack Meats, Locavore, Great Basin Food Co-Op, Nevada Grown,

     "I'm going to break one of the rules of the trade here.  I'm going to tell you some the secrets of improvisation.  Just remember - it's always a good idea to follow the directions the first time you try a recipe.  But from then on, you're on your own." - James Beard

     
     "The secret of good cooking is first  having a love of it. If you are convinced that cooking is drudgery you're never going to be any good at it. You might as well warm up something frozen." - James Beard

Entries in Butter (9)

Wednesday
Apr262017

Carolina Mustard BBQ Roast Chicken

By Jessica

This is a quick mid-week meal that takes little planning on your part but results in a stunning, easy meal.  

  • 5 Bone in, Skin on Chicken Thighs defrosted
  • 1 Gallon zip lock bag to marinate the chicken
  • 1 cup of Couscous
  • 3 Tablespoons of butter
  • Salt / Pepper

      For Quick marinades I like to use store bought items and mix them together.  Usually stuff I have on hand but works well with no prep time.

The marinade is all dumped in the bag with the chicken:

  • 1 cup of Paul Newmans Zesty Italian Dressing
  • 1 cup of Paul Newmans Olive Oil Dressing
  • 1 cup of Mustard and/or  Mustard Carolina BBQ Sauce
  • 2 Tablespoons of Lemon Pepper
  • 2 Tablespoons of Italian Seasoning

Mix all together to thoroughly cover the chicken and let sit from a minimum of 40 minutes up to an hour. 

     Preheat the oven up to 350 degrees.   Arrange the marinated chicken in a shallow roasting pan, and having the pieces tightly arranged is fine.  They will reduce in size while roasting.  Pour some of the marinade over each pieces after in the roasting pan to continue to add flavor.

     Roast the chicken uncovered for 40-50 minutes, depending on your oven/altitude.  The skin will get a nice mild crunchiness to it, and the meat will be cooked through and tender.   I like to serve 1-2 pieces over a bed of couscous and pour some of the sauce over the couscous.  Makes a nice quick light midweek roasted chicken dinner!

Friday
May032013

Bacon Margarita Cupcakes

From : Bacon Today <-Go have a look.

 

Yield: 12 cupcakes
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes

Ingredients:

For the Cupcakes:

4 pieces cooked, crumbled bacon
1½ cups all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter, at room temperature
1 cup granulated sugar
2 eggs
Zest and juice of 1½ limes
2 tablespoons tequila
¼ teaspoon bourbon vanilla extract
1 pinch cayenne pepper (to taste)

For the Tequila-Lime Frosting:

1 cup unsalted butter, at room temperature
2 ½ cups powdered sugar
1 tablespoon lime juice
2 tablespoons tequila
Cooked and crumbled bacon
Pinch of coarse salt

Directions:

1. Preheat the oven to 325 degrees F. Line a standard muffin tin with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In an electric mixer on medium-high speed, beat the butter and sugar together until pale, light, and fluffy (about 5 minutes).
4. Reduce the mixer speed to medium and add the eggs one at a time, mixing thoroughly after each addition.
5. Scrape the sides of the bowl and add the lime zest, lime juice, bourbon vanilla extract, cayenne pepper and tequila. Mix until combined. (The mixture may start to look curdled at this point, but don’t worry).
6. Reduce the mixer speed to low. Add the dry ingredients in three batches, alternating with the buttermilk in two batches. Mix only until just incorporated, using a rubber spatula to give it one last mix by hand. Stir in the cooked bacon pieces.
7. Divide the batter between the muffin cups. Bake for approximately 25 minutes or until just slightly golden and a skewer shows only moist crumbs attached.
8. Allow cupcakes to cool for 5 to 10 minutes, and then remove to a cooling rack. Brush the tops of the cupcakes with tequila. Set the cupcakes aside to cool completely before frosting them.
9. To make the frosting, whip the butter on medium-high speed of an electric mixer using the whisk attachment for 5 minutes. Reduce the speed to medium-low, and gradually add the powdered sugar, mixing and scraping the sides of the bowl until all is incorporated. Mix on medium speed for about 30 seconds. Add the lime juice, tequila and salt and mix on medium-high speed until incorporated and fluffy. If the frosting appears too soft, add one additional teaspoon of sugar at a time until desired consistency is reached. Frost cupcakes and garnish with bacon bits and lime zest. Enjoy!

Saturday
Nov102012

Sweet Potato & Apple Sautee in a Cider Reduction

By Jessica L. Cameron

Serves 4-6

     This is an simple fall hash of sorts that can be served with pork for dinner, or the turkey sausage in cider glaze for a tasty fall brunch. 

  • 2 large sweet potatoes
  • 2 apples (1 sour, 1 sweet – ie. Granny Smith & Fuji)
  • ¾ cup vegetable broth
  • 1 cup of spiced cider
  • 2 tblsp apple cider vinegar
  • 2 tblsp of butter
  • 1 tblsp of brown sugar
  • ½ tblsp of caraway seed
  • Salt & Black Pepper

     Peel the sweet potatoes and apples, removing the cores of the apples.  Dice the sweet potato & apple into equal size cubes, approximately the size of bullion cube.  Keep the diced potato & apple separate. 

     Heat a Teflon pan to medium heat.  Once to temperature, add the sweet potato dice and the vegetable broth. Simmer for approximately 10 minutes, until the potato cooks through a bit. 

     The broth will have reduced through this processs.

     Add the apple dice, the cider, and the caraway seed – simmer another 7-10 minutes, until soft. 

     Once you believe the apple/potato mixture is cooked through soft, but still with some tooth, add the cider vinegar, brown sugar, and butter to the sauce and incorporate over medium heat. The spiced cider and brown sugar will thicken the sauce a bit and coat the mixture. Salt and pepper to taste at the end, and serve.

Suggested accompaniment:  Turkey Sausage in a Cider Glaze 

 

Saturday
Nov102012

Sweet Potato & Apple Saute in a Cider Reduction

Serves 4-6

This is an simple fall hash of sorts that can be served with pork for dinner, or the turkey sausage in cider glaze for a tasty fall brunch.

  • 2 large sweet potatoes
  • 2 apples (1 sour, 1 sweet – ie. Granny Smith & Fuji)
  • ¾ cup vegetable broth
  • 1 cup of spiced cider
  • 2 tblsp apple cider vinegar
  • 2 tblsp of butter
  • 1 tblsp of brown sugar
  • ½ tblsp of caraway seed
  • Salt & Black Pepper

 

     Peel the sweet potatoes and apples, removing the cores of the apples. Dice the sweet potato & apple into equal size cubes, approximately the size of bullion cube. Keep the diced potato & apple separate.

     Heat a Teflon pan to medium heat. Once to temperature, add the sweet potato dice and the vegetable broth. Simmer for approximately 10 minutes, until the potato cooks through a bit.

     The broth will have reduced through this processs.

     Add the apple dice, the cider, and the caraway seed – simmer another 7-10 minutes, until soft.

     Once you believe the apple/potato mixture is cooked through soft, but still with some tooth, add the cider vinegar, brown sugar, and butter to the sauce and incorporate over medium heat. The spiced cider and brown sugar will thicken the sauce a bit and coat the mixture. Salt and pepper to taste at the end, and serve.

     Suggested accompaniment: Turkey Sausage in a Cider Glaze

Sunday
Jan012012

Parmesan Creamed Corn

This was a HUGE hit with our Thanksgiving dinner, provided here in it's entirety from BigOven.com


http://www.bigoven.com/recipe/183715/Parmesan-Creamed-Corn

The recipe is presented without resizing, providing 6 servings

A savory, creamy and rich dish that is perfect for holiday meals. A crusty cheesy top resembles the crust of french onion soup.  It is a family favorite for us. Simple to make and it travels well.

Ingredients:

  • 20 bag frozen corn (keep frozen)
  • 1/2 cup whipping Cream
  • 1/2 cup Whole Milk
  • 1/2 teaspoon salt
  • 1 tablespoon Sugar
  • dash cayenne pepper
  • 2 tablespoons butter
  • 1 tablespoon Flour
  • 3/4 cup parmesan cheese


Preparation:
Combine first 6 ingredients in saucepan (use frozen corn, not defrosted or canned). Simmer 5 minutes until kernels separate. 

In a separate pan, melt butter and add flour to make a roux. Once browned, add to corn mixture. Boil 2 minutes. Stir until thickened. Mix in 1/4 Cup of parmesan cheese and remove from heat. 

Put corn in a prepared casserole, top with remaining parmesan cheese and bake until browned and bubbly. 

If you are taking the dish to a get together, refrigerate after removing from heat, reheat in the oven and finish with parmesan when heated through.

Sunday
Sep112011

Supremes De Volaille A Blanc (Chicken Breasts Poached in Butter, with Wine and Cream Sauce)

This image was take from our personal collection.

This scan is taken from "The French Chef Cookbook" by Julia Child (1961).  Buy It Here.      

     This recipe by the highly loved, by me,  Julia Child, is the first recipe I made when I was 18 years old. This was the first cookbook I bought, printed in 1963 and I’ve made it every year ever since. It’s a classic French sauce and simple as can be, but as Guy Fieri would say, you can put this sauce on a shoe and it would taste good. I love this recipe and anyone that has had it can tout its virtues. Yum, and Love you, Julia! I’ll make this my whole life and always think of you and Paul enjoying this at 10 PM in France. 

Friday
Jan012010

Buffalo Wing Sauce

This Recipe is a variant of one from BigOven.com and paraphrased below.

  • 1 cup of Tabasco sauce
  • ½ cup of butter
  • ½ cup of rice vinegar

Yeilds 16 oz

In a small pan, melt butter over medium heat. Whisk in Tabasco and Vinegar to blend ingredients. Use immediately or refrigerate for future use. This sauce is hot and not for the timid in my opinion.

 

Wednesday
Dec232009

Garlic Toast

By Jessica Cameron 

Total time about 1:30, total preparation about 10 minutes.

      
 
     Preheat the oven to 400 degrees, take a stick of butter out and let sit out to soften up.
 
     Choose 2 bulbs of garlic and slice the top 1/4 of the bulb off paper and all.  Form a piece of foil into a basket to hold he bulbs of garlic and place the bulbs and the bulb tops in the foil basket and cover drizzle with olive oil. Wrap the bulbs up gruffly in the foil and throw into the oven for 1 hour.  Remove from the oven and open foil to let the garlic cool a bit.
     Once the garlic cools enough to be handled, release all the toasted cloves into a bowl with the softened butter. Note: Discard any blacked or hard cloves, use only softened ones.
Split a loaf of artisanal bread in half lengthwise and toast it lightly. Once toasted, spread the garlic butter generously on the toasted bread. Add 1-3 tablespoons of Roasted Granulated Garlic Put the buttered bread under the broiler for 3-6 minutes, watch it until it's golden brown and butter has soaked in.
Remove from the oven when desired toasted color is achieved.  Let cool a few minutes and slice.  Serve with soups, pasta, and roasted chicken.
Note: This will make your house smell like garlic when roasting but the smell is good!
Wednesday
Nov252009

Lemon Thyme Compound Butter

By Jessica Cameron

  • 1 stick of unsalted butter
  • zest of 3 lemons
  • 2 tablespoons of fresh thyme finely chopped
  • 1/4 teaspoon fresh lemon juice
     Let a stick of butter sit out on the counter overnight to soften up.  Once softened mash the butter with a fork.  Add your lemon zest, chopped thyme, and lemon juice and mix thoroughly. Once happy with the even distribution of the ingredients within the butter, lay a large square piece of saran wrap down on your counter. Dollop all the butter in the center of the saran wrap and form into a log shape or stick of butter shape.  Once happy with the initial shape, roll the wrap around the butter and form it further, twisting the ends and wrapping them around the butter.  Toss in the fridge to harden and use as desired.