Sunday, November 29, 2015
Tuesday, October 20, 2015
Monday, October 5, 2015
It’s been a while since I’ve cooked something in the slow cooker, so on a recent trip to the Bahamas, I thought that French Dip sandwiches would be a terrific meal. This recipe has only five ingredients and is so simple to make it’s almost embarrassing.
1. A 1.3 pound fresh brisket (not corned beef)
2. 1 package of onion soup mix
3. 14.5 ounce can of beef broth
4. Sliced Provolone cheese
5. French bread or mini-baguettes
Spray the inside of the crockpot with cooking spray. Trim off any excess fat from the brisket and place it in the bottom of the crockpot. In a separate bowl, whisk together the beef broth and onion soup mix and then pour over the brisket. Set the heat on the crockpot to low and cook for 8-10 hours.
Ladle cooking liquid from crockpot into a ramekin, plate with sandwich. Incredibly good and enjoy. JW
3/4 cups brown sugar
1 teaspoon vanilla extract
1-15oz can 100% pumpkin puree (not pumpkin pie filling)
1/3 cup sour cream
3 cups flour
2 Tablespoons cinnamon
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/4 teaspoon cinnamon
2-3 cups powdered sugar
Friday, June 26, 2015
4 teaspoons sugar
¼ teaspoon salt
2 sticks cold butter
1 egg lightly beaten
3 pounds baking apples, peeled, halved and quarter each half
¾ cup sugar
½ stick butter
¾ teaspoon cinnamon
¼ teaspoon nutmeg
1 egg lightly beaten
To make the best dough, I make it by hand by mixing with a fork the flour, sugar and salt in a large bowl. With my fingers I work the cold butter into the dry ingredients until well incorporated with a course texture and pea-sized bits of butter. Add the egg and mix well. If dough is too dry, add a sprinkle of water. Form the dough into a round disk, wrap in plastic and refrigerate for about an hour.
With lemon juice squeezed into a bowl, toss the apples. Add sugar and toss again until well coated. Melt butter in skillet or wok over medium-high cooking apples until the sugar dissolves and mixture simmers. Cover skillet reducing heat to medium-low and cook apples for about 6-8 minutes. With a colander over the skillet, scoop out the apples retaining as much liquid as practicable and simmer the juices at medium heat until it thickens. Set all aside and let them cool completely.
Thursday, June 11, 2015
Preheat the oven to 350° F. Add frozen stew vegetables to the skillet and simmer 10 minutes more. Unroll the crescent dough and arrange over the stew in a pie shape.
Bake in preheated oven for 15 minutes, or until crust is golden brown. Remove from oven and serve.
Friday, May 15, 2015
With all of the recent talk of the United States normalizing relations with Cuba, my memory takes me back to several deliveries when I had stopped in Cuba while en route to Latin America. I have always found the officials and people of Cuba warm and inviting. But what I remember most about my stops in Cuba is the food. Luckily, living in South Florida affords me the opportunity to revisit this style of cooking. Here is one of my favorite dishes.
It is important to cook this with lard, which is rendered from pork and
thus enhances the flavor of the Masitas. Enjoy, JW
20 garlic cloves (yes, I said 20!) pealed
1 cup chopped onion
1 tsp black peppercorn
2 tsp oregano
2 tsp salt
Saturday, April 11, 2015
2 cups fresh raspberries
2 cups fresh blueberries
2 cups fresh blackberries
2 tbsp lemon juice
1 cup all-purpose flour
¼ cup packed brown sugar
¾ tsp baking powder
¼ tsp salt
¼ tsp ground nutmeg¼ cup butter, room temperature
2-3 tbsp warm water
Into the pre-heated over, bake the cobbler for 25-30 minutes or until the crust is golden brown. Serve warm with whipped cream or ice cream. Enjoy!! J
Saturday, February 28, 2015
Some say chili originated on the cattle trails of west Texas in the early 19th century. Others tell the grisly tale of angry Aztecs, who cut up invading conquistadors, seasoned chunks of them with a passel chili peppers, and ate them.
One bit of advice. Let the chili cook for 4 hours minimum before tasting. Let the spices incorporate before adding any more peppers to the chili. Remember, you can always add heat, but you can take it away. Serve with fried masa, green onion, cilantro and shredded cheddar cheese condiment. Enjoy, JW
Thursday, January 29, 2015
Friday, January 9, 2015
Just before the holidays, I went down to Panama to pick up a vintage 64 foot Burger to deliver back to Florida. An early winter delivery, there were my fair share of weather delays which allowed myself and the crew to explore Isla San Andres, Roatan and Isla Mujeres. Always on the scent for a new recipe, especially one where leftovers can be utilized.
Salbute is a Yucatecan dish served on fried masa piled on with shredded meats like a chimichurri, chicken mojo, and taco meat or for the vegetarian, portobello mushroom and garnished with vegetables. This recipe requires a couple of easy preps but you will find it most rewarding.
The first thing you will need is masa; a corn flour found in a Latin grocery store or the international section of your local supermarket. Once you have found this follow the recipe below:
•2/3 cups warm water
(Makes 5-6 tortillas)
Once the masa has rested it is ready to be pressed into tortillas with a tortilla press (available at Bed Bath Beyond©, Williams Sonoma© or Sur le Table©) between two pieces of waxed paper. If you do not have either, you can cut the edges of a plastic bag and press dough on the counter top with a plate. They should be smaller and thicker than regular tortillas, about ¼ ″ thick and 2 ½ ″-3″ in diameter. In a deep skillet, fry them on both sides in hot oil. They will inflate as they cook. Flip over tortilla and cook other side and then drain in a colander lined with paper towels.
•1/4 cup orange juice (if you can find sour oranges in your local grocery store, this is best
•salt and pepper to taste
•dices habenero chiles for those who like it hot
•pickled red onions (see below)
•habanero chiles in vinaigrette or any hot salsa
•sour cream if desired