Saturday, August 30, 2008
Monday, August 25, 2008
I'd say that this isn't your typical red beans and rice dish but overall it was liked in this house.
1 lb small red beans-soaked overnight
1 ham hock
1 onion chopped
3 garlic cloves minced
1 tablespoon chili powder
6 cups chicken stock
2 bay leaves
salt and pepper
3 cups cooked rice
Cook onion in oil over medium heat until tender. Add garlic and cook until fragrant. Add the chili powder and stir until combined. Add beans, chicken stock, ham hock, and bay leaves. Bring to a boil, then reduce heat and simmer until beans and ham hock are tender. Add water if needed.
Remove ham hock and pulled meat off. Place the meat back in the pot. Remove bay leaves. Add cooked rice. Add hot sauce, salt and pepper to taste.
Thursday, August 14, 2008
Wednesday, August 13, 2008
Monday, August 11, 2008
Monday, August 4, 2008
Just a few years ago you couldn't get me to eat blue cheese salad dressing or anything with blue cheese in it. My taste buds must have grown up as I know can stomach eating blue cheese. Now I'm very picky about my blue cheese and it must have a mild flavor to it but I really like the stuff. So Saturday I was at Harmon's and craving blue cheese salad dressing. They have a really nice gourmet cheese bar at the Roy store and I really love the cheese bar. I ask for a mild blue cheese and the lady behind the bar suggested Roquefort. I'm quite pleased with the taste and I have to say I really like the dressing I made with the roquefort. I found the recipe on epicurious and after reading the comments I changed a few things. I'm posting the link to the recipe:
but I am posting the recipe in the form that I used.
1 1/2 cups mayonnaise
1/2 cup buttermilk
1/4 cup sour cream
1 tablespoon red wine vinegar
1 teaspoon sugar
1/2 teaspoon Worcestershire sauce
1/4 teaspoon Tabasco, or to taste
5 ounces Roquefort, crumbled coarse (about 1 cup)
In a bowl, whisk together all ingredients except Roquefort until smooth and stir in Roquefort and salt and pepper to taste.
1 1/4 cup water, warm
1 tablespoon cornstarch
1/2 teaspoon Mrs. Dash onion and herb seasoning
1/2 teaspoon seasoning salt