It seems that with the edition of the Kitchen Aid stand mixer and The Mixer Bible we just can't do enough baking.
Monday, November 17, 2008
It seems that with the edition of the Kitchen Aid stand mixer and The Mixer Bible we just can't do enough baking.
Sunday, November 16, 2008
Monday, November 3, 2008
Dove season means alarm clocks set for 3:30 or 4:00am. Coffee in a thermal cup and camouflage clothing. I have even seen women's nighties made from silky camouflage and baby clothes in soft cottons. What-a-Burger is open 24 hours so the #11 breakfast meal is the breakfast of choice. A two hour drive and a short walk and you are ready for the sun to come up.
It is important to be at the lease before the sun is up and the birds start flying. Once the limit of 11 birds per licensed hunter has been reach it is time to turn around and come home. Once home you pop the breast meat out of the bird. There is blood in the meat so you soak it in a bowl of heavily salted water. The salt draws the blood out of the meat. Change the salted water a few times. Hoby likes to freeze his doves in plastic baggies with water. This eliminates the chance for freezer burn. I think this season he has a total of 77 doves in the bottom of the freezer. We really need a game freezer for the garage since he is starting to talk about deer season.
To prepare the doves:
Hoby seasons the breast with anything he finds in the spice rack. This time he used salt, pepper, lemon pepper and Caribbean Jerk Seasoning. Then he sweated some jalapenos on the grill and seeded them. He place the jalapeno along the breast bone side of the dove and wrapped it in bacon secured with wooden toothpicks.
Hoby placed the doves in shallow plastic dishes and covered them with a bottled Italian salad dressing. This batch was marinated overnight and we took them to mom and dad's. Hoby grilled them with Jardines Orange Zest Sauce, which was one of the sauces we purchased for 50 cents. I looked at HEB last weekend and the sauce is on the shelf for over $4 a bottle.
All who at them were in love. They were great. There were two left over and my cousin Mike showed up and ate them. Guess we were saving him a few.
We didn't get any photos of the doves on the grill so next time we grill some dove we will shoot 'em again! This time with a camera.
Historically, the company is known for its generosity, with 5% of annual pretax earnings given to civic and charitable causes in the communities they operate in, including education and food banks. In December 2006, Chairman Charles Butt gave $1 million to the McNay Art Museum for the new Jane and Arthur Stieren Center for Exhibitions.
H-E-B is also environmentally driven, focusing on recycling and conservation, and in 1999 began converting their Houston distribution fleet to run on liquefied natural gas.
The year 2005 marked the company's 100th year in operation.
I buy whole chickens - a very economical way to purchase chicken - and Hoby de-bones them. We split the chicken in half and place each half in a zip lock bag. Then when we are ready to cook we decide from a number of bottles of sauces in the refrigerator or a few dry rubs in the pantry. Hoby then seasons it up, opens a beer, heats the grill and there we have some of the best chicken in Texas!
One of the dry rubs was Char Crust Dry-Rub Seasoning for All Meat and Fish. It is put out by Char Crust, Inc. Chicago, IL 1-800-311-9884. The blend we got was Original Hickory Grilled. It has wheat, salt, sugar, spices, caramel color, hydrolyzed soy and corn protein, paprika, mustard, and natural hickory smoke flavor. We have tried it on a New York Strip steak and found it to be subtle and really let the flavor of the meat through.
The KitchenAid came with a small cookbook and owner's manual. Not very think and only 1/3 of it was in English so I surfed the net looking for a cookbook just for stand mixers. There isn't a lot to choose from. I think I found three total. Two books were from the same author and the second of the two was a Second Edition that just came out September 2008. What timing! The Mixer Bible Second Edition by Meridith Deeds and Carla Snyder, Robert Rose Inc., 2008 was my pick. However, the latest and greatest books are most often difficult to get your hands on. Checking the local Borders and Barnes and Noble I found 1 book in San Antonio, Texas. I put it on hold and picked it up a few hours later.
Now I love to collect books and it is my opinion that a book that costs $27.95 should be a hardback or spiral bound. WRONG. It is a soft cover glue spine.
After thumbing through the book for a few days I decided to have the spine cut off, drilled and spiral bound so it would stay open to the page when I was cooking out of it. I dropped it off at Kinko, explained what I wanted done and was promised it would be ready in 24 hours.
The next day on the way home from work I stopped to pick it up. First they couldn't find it. Second they wanted me to pay before I looked over the work. I refused and looked at the book. The spiral was too small and caused the book to bulge. Once color photo page was drilled along the edge and was no longer secured in the spiral, and the last drill hole at the bottom of all the pages was only half there causing the little pieces to catch up and fold on each other. THEY RUINED MY HARD TO GET $27.95 BOOK!!!!!
I expressed my dissatisfaction with the quality of work and they have agreed to replace the book. Of course I had purchased the only copy in town and had to order it online. My cousin has given me the name of a mom and pop shop who will rebind my book with care.
About The Mixer Bible
The book is excellent. The format and information are easy to follow and understand. There is a huge selection of recipes that include recipes for the standard attachments that come with most mixers and the sold separately attachments. (When we purchased our mixer we mailed in for the free ice cream maker attachment.) There are few pictures in the book and while the pictures are wonderful to look at they are located in sections a few pages at a time and not scattered throughout the book near the recipe depicted. I personally prefer cookbooks with lots of color photos with instructional photos, guess that is why I like these blogs so much. Since stand mixers are not all the same brand and are not all set up with the same speed controls this book explains the difference and how to calibrate the recipes to your machine. As a note - the recipes are set up for the KitchenAid mixer. But if you have another brand it is still a very usable book.
Sunday, November 2, 2008
Cranberry Cherry Crumble
1- 1/2 cups quick-cooking oats
1 cup packed brown sugar
1/2 cup all-purpose flour
1/3 cup cold butter or margarine
2 cups fresh or frozen cranberries, thawed (I use fresh)
3/4 cup sugar
2 Tbs cornstarch
1 can (21 ounces) cherry pie filling
vanilla ice cream
In a bowl, combine oats, brown sugar and flour. Cut in butter until crumbly. Set aside. Combine cherry pie filling, cornstarch and sugar. Stir until cornstarch and sugar is blended into pie filling. Cover with crumble. Bake at 350° for 35-40 minutes or until golden brown and filling is hot. Serve warm with quality ice cream.
Hoby with his "Huntin' Dawg" - Boswell.
Saturday, November 1, 2008
The Siamese decided I should get up earlier than I was planning so I shut the bedroom door and left them with a toy mouse in the hall.
There are several farmer's markets around San Antonio and I found two that were close by. When I arrived there were about eight vendors. Small market compared to the ones I was used to. I lived in Boston for the summer of 1988 while I was doing my internship with the National Park Service. I was treated to the best market in the states - Hay Market! There I could purchase a pound of tomatoes for 50 cents, celery for 25 cents, potatoes, radishes, apples.... just DON'T TOUCH THE PRODUCE!!!! If you touched the produce to give it a little squeeze the vendors would begin to yell at you. The procedure was to inquire and let them pick it out and bag it.
I was also used to the markets in Sacramento. You could walk for hours and not see all of it. It was plentiful and cheap. So eight vendors in a city park was a bit of a let down. Still the idea of local grown produce was exciting.
At the first vendor my eye was caught by some Anaheim Chilis. I lived in New Mexico and these were sold by the bushel and roasted on the side of the road. In New Mexico if you didn't sweat while you ate - the food wasn't any good. So I purchased a small basket for $3.
The second vendor had potted herbs. The basil stood tall and I thought of the herbs I gave my husband as a wedding present. Each herb had a meaning that I attributed to our life together. The pot of herbs, particularly the basil had been hit hard by the panini sandwiches we kept making with our new panini grill. I bought two plants for $3 each.
Next vendor had okra. Texas okra and dreams of it fried in cornmeal flashed before me. I got a basket for $2.
Jalapenos are a staple in Texas food. But since I am a new bride and expected to bring a dish to the new in-laws for Thanksgiving I decided to try out a recipe on my husband for his approval. I got a basket of Jalapenos and wondered if I got enough. If he got his limit on birds this morning he would want jalapenos and bacon for them.
Oh and some grape tomatoes for salad - $3 - same as the store, but fresh from a Texas garden and not shipped in from who knows where.
After listing his ingredients he confessed to bagging his limit and that he was bringing home dad's limit too. So I got bacon too.
Now, we are both good cooks. Not only are we good cooks we love to cook together. Our first date was to the grocery store where we purchased rib eye steaks and king crab legs. What a wonderful first date that was. We cooked together - well, he cooked in my kitchen. He wouldn't let me do a thing. It was wonderful.
2 large cans whole peeled tomatoes
1 medium onion
1 bunch of cilantro
6 jalapenos - 3 should be seeded
garlic powder or cloves of garlic to taste
salt & pepper
Process tomatoes, onion, jalapenos, cilantro and garlic in food processor. Place in a large sauce pan. Add salt and pepper and heat over medium heat stirring occasionally until heated. Remove from heat and allow to cool. Serve with chips. Keep refrigerated.
Well since my blog is called Cooking with Siamese I guess I should have something about cooking with the Siamese. When you are owned by a Siamese you don't do anything alone. We are owned by three Siamese. So while writing this blog I have the old man "Pong" sitting next to me. "Lord Boswell" is sitting on the back of the sofa checking for typos and "Song" is prowling around the sofa like a shark.
Hoby took his bag of birds to the patio. It was such a nice day that Boswell went out with him. Truth is that Boswell always goes out when the door is opened. But Hoby and Boswell cleaned birds together.
Saturday, October 11, 2008
1 Bottle Ranch salad dressing
1 1/2 tsp worcestershire sauce
2 tsp garlic, minced
1/2 tsp oregano
1/4 tsp fresh minced basil
4 5 ounce boneless skinless chicken breast
1 bottle KC Masterpiece Sweet and Spicy BBQ Sauce
salt and pepper
1/2 head iceberg lettuce, 1/8" strips
1/2 head romaine lettuce, 1/8" strips
12 large basil leaves, 1/8 strips
1 large jicama, 1/4"x1/4"x3/4" sticks
2 cups monterey jack cheese, shredded
1 can black beans, drained and rinsed
1 can sweet white corn kernals, drained and rinsed
3 Tbs cilantro, chopped
2 lbs Roma tomato, chopped
1/4 cup green onion, thinly sliced
In a frying pan, fry tortilla strips until crispy. Drain on a paper towel and set aside.
Salt and pepper the chicken breasts. Cover with BBQ sauce. Bake in the oven until done. Dice chicken into 1/4" cubes. Place in a bowl with remaining BBQ sauce.
Prepare salad ingredients as described above. Toss with salad dressing. Place on a large platter. Cover with Tortilla strips and top with the BBQ chicken.