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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 Dijon Mustard (4)

Wednesday
Oct262016

Smoked Sausage with Red Cabbage and Sweet Potatoes

By Jessica Cameron - From The Crockery Cook by Mable Hoffman

     My wife has been making this dish for me for nineteen years. It's perfect comfort food for the fall. -Ed

  • 1 small head red cabbage, thinly sliced
  • 2 medium sweet potatoes, peeled, cut into ½ inch slices
  • 1 cooking apple, peeled, cored thinly sliced
  • 1 lb. smoked sausage, cut into 1 inch slices
  • 2 tblsp brown sugar
  • 1/8 tsp ground cinnamon
  • ¼ cup red wine vinegar
  • Dijon style sweet hot mustard

     In the slow cooker, make alternate layers of cabbage, sweet potatoes and apple and sausage.

     In a small bowl, combine brown sugar, cinnamon and vinegar. Pour over ingredients in crock pot. Cover and cook on low for seven to eight hours. Serve with mustard and Pumpernickle bread.

Saturday
Jul062013

Cuban Skirt Steak with Tomato Escabache & Mango Steak Sauce and New Potato-Corn Chowder Salad 

     These recipe combinations are a flavor explosion and only reinforces what a flavor master Bobby Flay is! One of the cheapest cuts of steak and the intense marinade results in a tender, delicious steak. We used flank steak, which is the cut next to the skirt steak, as we could not find skirt, but it worked out well. The escabeche and mango sauce added further depth of flavor beyond belief!

     The Potato Corn Chowder had a full range of textures with bacon & a slight heat from the chili coming through. These two recipes together will not disappoint. An amazing profile of summer flavors! ~ Jessica

Cuban Skirt Steak by: Bobby Flay

  • 1/4 cup canola oil
  • 1/4 cup chopped fresh oregano
  • 2 teaspoons ground cumin
  • 8 cloves garlic, chopped
  • 2 fresh bay leaves (must be fresh)
  • Zest and juice of 2 limes
  • Two 1 1/2-pound skirt steaks
  • Salt and freshly ground black pepper
  • Mango Steak Sauce, recipe follows
  • Tomato Escabeche, recipe follows
  • Fresh cilantro leaves, for garnish

Mango Steak Sauce

  • 2 tablespoons canola oil
  • 2 cloves garlic, smashed
  • 1 small red onion, chopped
  • 1/2 cup mango nectar
  • 1/4 cup prepared horseradish
  • 3 tablespoons honey
  • 2 tablespoons ancho chile powder
  • 2 tablespoons maple syrup
  • 2 tablespoons Dijon mustard
  • 2 teaspoons Worcestershire sauce
  • 2 very ripe mangoes, peeled, pitted and chopped
  • Salt and freshly ground black pepper

New Potato-Corn Chowder Salad 

Page 91 Bobby Flay's Barbacue Addiction

  • 3 pounds new red potatos
  • Kosher salt and fresh black pepper
  • 4 tablespoons canola oil
  • 12 ounces slab bacon, diced
  • 1 small red onion, halved and thinly sliced
  • 8 ears of corn, kernels cut from the cobs
  • 1/2 cup apple cider vinegar
  • 2 teaspoons clover honey
  • Few dashes hot sauce
  • 2 tablespoons finely chopped fresh chives

 

Sunday
Apr142013

Brats with Malt Vinegar Onions

By Jessica Cameron

  • 5 Bratwurst links
  • 1 white or sweet onion
  • 2-4 tblsp malt vinegar
  • Olive oil

Mustard choices for us:

  • Dijon
  • Smokey hickory JD
  • Wasabi
  • Sierra NV Porter & brown spice

     Brown the brats in a tblsp of olive oil. Brown on all sides only to brown, not to cook through. Take off the heat & cover with foil.

     Slice the onions in half, then slice the half into medium slice into strips. Add to the pan the brats were in and sauté on medium heat until they start to soften & lightly brown. When they start to wilt sprinkle the onions with the malt vinegar. Sauté down and the vinegar will become syrupy & add a sweetness to the onions.
     Slice the brats into 1 inch thick slices & add back into the pan with the onions. Pour one bottle (12 oz) of dark beer into the pan which will finish the brats. Heat until the liquid reduces to a syrup.

     Serving suggestions: serve on a plate with a variety of mustards (ours listed above)
OR serve on a crusted bun with mustard of choice.


 


Sunday
Jul042010

Creamy 4th of July Potato Salad (Blue Cheese)

Jessica Cameron July 4th, 2010

 

 

 

 

 

 

 

 

 

 

 

 

 

  • ½ Cup Mayonnaise
  • 1 Cup Fat Free Sour Cream
  • ¼ Cup Greek Plain Yogurt
  • 2 Grated Cloves Garlic
  • ¼ Cup Blue Cheese Sauce
  • 2 Tbsp Dijon Mustard
  • 2 Tbsp Dried Green Onions
  • 2 Tbsp Lemon Pepper
  • 1/4  Cup Ground Black Pepper
  • Salt (Salt to Taste)
  • ¼ Cup Rice Wine Vinegar
  • * Pickled Visalia Onion Slices
  • 10-12 Medium Sized Russet Potatoes

     Combine all ingredients up to and including the Rice Wine Vinegar.

     Peel and leave whole your potatoes.  Boil for ten to fifteen minutes.  Drain and allow to cool, about ten minutes.  Once cool, slice about an inch thick, then cut to ¾ inch cubes.

     Add cubed potato to mayonnaise dressing and toss until thoroughly coated.  Toss in  *Pickled Onion.  Chill for at least one hour up to six hours.  To garnish, top with sliced Green Onion. 

     *  Pickled Visalia Onion: ½ Large Vidalia Onion very thinly sliced and covered with enough Rice Wine Vinegar to cover. (Any other sweet onion will work)  Marinate 15 minutes, minimum.