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Page Revisions

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 Pepper (10)

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!

Thursday
Mar142013

Cooking Comically, Just Cook It  http://www.cookingcomically.com/

I've been a fan of Cooking Comically for some years now, ever since I found 'em on StumbleUpon.

Tonight, I refer you to:

Dem Wedges "Difficulty, You could almost be asleep and do this."

Dem Wedges

Shout Out To Tyler Capps (whom I did not ask, and SHOULD have, to repost this)*

*seriously, I didn't ask, but if there's an issue, lemme know, I'll pull it, fix it, grovel, beg. Reposted in admiration. - Ed

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.

Tuesday
Jul052011

Caprese Salad

 

 

 

 

 

 

 

 

 

 

  • 5 Medium Tomatoes
  • 16 oz mozzarella (preferably buffalo mozzarella, fresh)
  • 10-15 basil leaves chiffonadd
  • Olive oil
  • Balsamic vinegar
  • Salt & freshly ground pepper


     Slice tomatoes approximately 1/4 inch thick. Slice the mozzarella equally thick. Lay tomato, cheese alternately until plate is full. Roll your basil leaves and thinly slice until you have basil ribbons. Lightly salt the platter and freshly grind pepper over the whole plate.  Drizzle olive oil generously over the entire plate. Drizzle a good balsamic vinegar generously over the plate.  Cover the plate with plastic wrap and chill for 1-2 hours. Serve cold.

 

Wednesday
Apr272011

Guacamole

 

  • 3 large avacados
  • 1 large white onion
  • Lime juice
  • 1 jar of pimentos
  • Chopped cilantro
  • 2 Diced Tomatoes
  • Salt & pepper


     Remove the avocoda shell and pit, and add to bowl, continuously coating the avocado with lime juice to insure it does not brown.

     Dice the white onion and pimento and add to the bowl. Also chop about a cup of cilantro and add to the mix. Mash the entire mixture until smooth. Let it sit a few hours in the frig to insure it sets up.

     To store, lay saran wrap, touching the surface of the guacamole to keep a skin from forming. Should last a few days.

Wednesday
Apr272011

Guacamole

  • 3 large avacados

  • 1 large white onion

  • Lime juice

  • 1 jar of pimentos

  • Chopped cilantro

  • 2 Diced Tomatoes

  • Salt & pepper

Remove the avodaco shell and pit and add flesh to bowl, continuously coating the avocado with lime juice to ensure it does not brown.

Dice the white onion and pimento and add to the bowl. Also chop about a cup of cilantro and add to the mix. Mash the entire mixture until smooth. Let it sit a few hours in the frig to insure it sets up.

To store, lay saran wrap, touching the surface of the guacamole to keep a skin from forming. Should last a few days.

 

Saturday
Dec112010

Jessie’s Breakfast Potatoes

I’ve been making these for years for Eddy and decided to write it down finally. They are adjusted as certain ingredients are available, but this is the base recipe. If I have fresh herbs on hand like Italian Parsley, Rosemary, or Thyme, I throw that in as well.  These reheat very well, work great for larger groups for family gatherings, and last well on a breakfast buffet.  We suggest they are tastier with ketchup and/or hot sauce of your choice

  • 3 large Russet Potatoes, peeled & cubed to about ½ inch cubes (approx 4 cups)
  • Olive oil, approximately ½ cup, enough to generously coat the bottom of your pan
  • White onion, about 2 cups, roughly chopped
  • 1- 14.5oz. can of diced, low sodium tomatoes, keeping the juice in the can
  • Dried Thyme, about 2 tblsp
  • 1 Tbsp Smoked Sweet Paprika (optional for smoky potatoes)
  • Salt & Black Pepper (generous on the black pepper)

Heat your pan to medium high heat, with the olive oil coating the bottom of a non-stick skillet.  Drain your potatoes from their water bath (to keep them from turning brown) and add to the heated pan. The potatoes will take the longest to cook, but they will get a slight crust on them and soften at the same time.  You could do these in a cast iron skillet for more of a crust but it tends to stick if you don’t keep it moving every few minutes.  At approximately 20 minutes, stirring the potatoes every 5 minutes or so, when your potatoes are browned, add your onion.  Let it fry for another 10 minutes, stirring every few minutes.  At 30 minutes, add the can of tomatoes, tomato juice and all, and your spices.  Mix everything thoroughly, lower the heat to half, and let it fry on the stove top for another 10 minutes or so. Your potatoes should be close to falling apart, everything should be heated through, and you can keep them on low, while you assemble the rest of your breakfast.  These also reheat well at 300 degrees for 10 minutes covered for any leftovers.

Options: I’ve added other veggies like sliced mushrooms, diced bell pepper, even finely diced jalapeños, if you’re looking for some heat up front.  If you have available to you sweet onions like Vidalia or Hawaiian, use those instead of white onion.  The sweet onions work well with the sweetness of the tomatoes.  I’ve also had cheese melted on top of individual servings, and sunny side up eggs served directly on top of warm potatoes. 

Bacon Option:  Instead of straight olive oil, we’ve done the bacon in the pan first, and saved some of that bacon grease and mixed it with the olive oil to add a hint of baconiness (as Eddy would say).

Wednesday
Aug042010

Broiled Summer Salmon

By Jessica Cameron      Aug 4, 2010

  • 2 – 4 oz Salmon Fillets
  • 1 Lemon
  • 4 tblsp of jarred capers (saving the caper liquid in the jar)
  • Salt & Pepper
  • 2 cups of cherry tomatoes
  • Fresh Basil (optional)
  • 2 lbs of asparagus spears
  • Olive Oil 

     Turn your oven broiler on.

     Oil the top of your salmon fillets (fish skin side down), season lightly with salt (as the capers will add a salty component), and a bit more generously with black pepper.   In a 9 x 9 Pyrex baking dish coat the bottom of the dish with olive oil.  Distribute 2 tablespoons of capers around the bottom of the dish.  Lay the salmon fillets skin side down on top of the capers.  Very thinly slice half the lemon and lay over the top of the salmon fillets until they're entirely covered.  Squeeze the other half of the lemon over the salmon fillets until all the juice has been released.   Take another tablespoon or so (more if you really like them!) of capers and drop a few over each fillet.  Take 1-1 ½ tablespoons of the caper liquid and sprinkle over the fillets as well. Surround the fillets with the cherry tomatoes. Sprinkle the tomatoes with olive oil and salt/pepper. 

     Set your oven rack about 10 inches down from the broiler, place the baking dish under the broiler for 10-12 minutes, checking to make sure it doesn’t burn but cooks through and the lemon and tomatoes get a slight char.  The tomatoes will start to burst, releasing their seeds and juice to mix with the olive oil, lemon juice, and caper liquid in the bottom of the dish.  When you see the slight char present itself, turn the broiler off entirely, cover your baking dish with aluminum foil, and let the baking dish sit in the warm over another 10 minutes to let the tomatoes further break down.

     In the interim, trim your asparagus to get rid of the woody bottom tips, and steam for approximately 6-8 minutes on your stove top.

     When you are ready to serve, place half the asparagus on the plate.  Perpendicular to the direction of the asparagus lay your salmon fillet over the asparagus.  Take a spoon and scoop the tomato/olive oil/lemon broth and pour over the asparagus/salmon.  It will form a light, tasty, slightly salty, citrus sauce of sorts to be enjoyed with the vegetables and the salmon. 

     I also suggest serving this with a nice crusty bread to soak up any remaining broth. It’s that good!

     You can also lay some basil leaves under the lemon slices to add additional summer flavors.

Sunday
Feb072010

Best Barbecued Meat and Homemade Barbecue Sauce

By Jamie Oliver

Go get his book, you won't be disappointed.  See page 85.

I made this recipe tonight for a Super B...wait...Football gathering involving some Saints and some Horses...The outcome of which was not to our liking but a good game none the less.

Cook Time 1:15, Total Preparation 3:00

Ingredients used in my rendition:

  • 1 Rack Baby Back Pork Ribs
  • 1 Whole Young Chicken, Spatchcocked
  • 1 Tsp Cumin
  • 2 Tbsp Fennel
  • 5 Cloves
  • Sea Salt
  • Black Pepper
  • Thme Rosemary
  • Zest and Juice of One Orange
  • 1 Garlic Bulb
  • 4 Tsp Sweet Smoked Paprika
  • 6 Tbsp Basalmic Vinegar - I missed this one
  • 1/4 Cup Organic Ketchup - I used the whole 8oz bottle
  • 8 Tbsp Olive Oil
  • 10 Bay Leaves - I had 14...it used up the bottle

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Jamie does a much better job describing this but in short, grind the fennel, cumin, cloves in a mortar.  Add your Paprika, salt and pepper and set aside.  Zest your orange coarsly with a peeler, add Rosmary and Tyme leaves along with your peeled garlic and coarse chop the whole lot.  Juice the orange into a roasting pan, add ketchup, bay leaves, your previously chopped herbs and the ground spices and stir together.  Coat the ribs and chicken (slash the chicken periodically), in the roasting pan, cover with foil and place them in a 350 F oven for an hour and fifteen minutes.  After cooking, finish the meat on a charcoal grill, about 15 minutes to get a light char.  I used an indoor smokeless grill due to time constraints which gave a nice char but emparted no smoke flavor.  

     I forgot the Basalmic Vinegar, I didn't use a charcoal grill, and further I saved the sauce+drippings, removed the bay leaves and used a hand blender to puree the sauce, then reduced it in a pan, finally pouring the lot over the chicken and ribs.

     I'll definatley be doing this recipe again (properly I hope) in the warmer months.  This yeilds a tangy, sweet sauce and fall apart tender meat. 

Wednesday
Jan202010

Mashed Potatoes with a Beef Stew Gravy

By Jessica Cameron

Serves:  8-12 people

Prep Time: 24-48 hours for marinade, 30 additional minutes on day of prep

Cooking Time: About 2 hours

Ingredients

  • 1 to 1 ½ lbs of cubed beef brisket
  • Beef Marinade A*
  • 2 tablespoon of grape seed oil (or any other preferred vegetable oil
  • 1 lb of fresh portabella mushroom or 1 lb of crimini mushrooms  (equates to 4 large portabellas)
  • 1 cup of chopped carrots
  • 1 cup of chopped celery
  • 14-16 ounces of frozen petite whole onions (defrosted)
  • Fresh 14-16 ounces or frozen 1 bag (defrosted) French green beans
  • 14.5 ounce can of diced organic tomatoes
  • 4 tablespoons of tomato paste
  • 2 ½ cups of beef broth
  • 2 tablespoons of Worcestershire sauce
  • 2 tablespoons of balsamic vinegar
  • 2 ½ cups of burgundy wine (zinfandel, cabernet, or merlot)
  • 4 large cloves of garlic
  • 2 tablespoons of dried thyme
  • 2 tablespoons of lemon pepper
  • 2 bay leaves
  • Lots of black pepper (your pallet will guide this measurement)
  • Salt as needed

     Marinate 1 to 1 ½ pounds of ½ inch cubed beef brisket for 24-48 hours in my Beef Marinade A.

     Once done marinating remove the beef from the marinade, saving the marinade and setting it aside for now.  Bring your cubed beef to room temperature before browning. In an enameled cast iron Dutch oven on the stove top to a medium heat. 

     Add 1 tablespoons of grape seed oil to the heated pot  and wait a minute for the oil to heat up. Add the beef cubes and brown for 5-710 minutes. Do not crowd the pot, but make sure you watch the meat turning as needed to allow for even browning on all sides.  This is simply to create a crust on the outside of the beef.  Once done, remove the beef and set aside. 

     Leaving the temperature on medium high heat, take your mushrooms (if portabella’s, slice across into ½ inch thick slices, then cube that into ½ wide pieces; if crimini’s, simply cut into quarters) and add to the pot with the oil and bacon fat.  Spread the mushrooms evenly around the bottom of the pot and do not touch them for at least 2 minutes.  This will help them retain their liquids.  After 2 minutes give them one additional stir and let them sit another 2 minutes.

     Once you see the mushrooms have begun to brown, remove them from the pot and set aside.

     Combine your carrot, celery, and pearl onions in the pot to sauté and soften them. In a separate pot, heat to medium, add a tablespoon of oil and let come to temperature.  Add your carrots, celery, and onion.  The carrot and celery will soften, and the onion should caramelize slightly on the outside.

     If you are using fresh green beans, trim them and steam them for approximately 3-4 minutes to soften them up prior to sautéing them.  If you are using frozen beans, simply defrost.  Chop your green beans into 2 inch pieces if not already chopped.

     Add your green beans to the heated pot with your carrots, celery, and onion. Sautee those together until the beans soften a bit.  This should only take 3-5 minutes of browning.

     In your Dutch oven add one 14.5 ounce can of diced organic tomatoes (with their liquids) with 3 tablespoons of tomato paste. Reduce the liquids of the tomatoes down by half.  Add back your marinade and bring it to a boil with the tomato and tomato paste combination.  At this point in time, scrape the bottom of your pot with a wooden spoon to get up all the caramelized bits that the previous steps left behind.  Bring the marinade to a boil and reduce the marinade by a third.  Once reduced, turn the heat down to a medium to medium low, just enough heat to maintain a simmer, and add your browned beef back to the pot along with the carrot, celery, onion, and green bean mixture.  In addition, add your wine, 3 cloves of grated garlic and spices.  Simmer your stew covered for approximately 25 minutes on low to blend the flavors. 

     In the last 6-8 minutes of the simmer, add the mushrooms to heat through.

Spices added: (Repeated from Above)

  • 2 tablespoons of dried thyme
  • 2 tablespoons of lemon pepper
  • 2 bay leaves
  • Lots of black pepper (your pallet will guide this measurement)
  • Salt as needed

 Suggested serving options

  • Serve in a bowl with a hunk of crusty bread for dipping
  • Prepare a small bowl of eggs noodles and pour the stew over the noodles.
  • Place a dollop of mashed potatoes in the bottom of a bowl, make a small bowl within the potatoes and pour the stew over that like a very chunky gravy. 
  • Hollow out a single serving round loaf of crusty bread creating a bread bowl, and pour the stew in that