Escargot Bourguignon w/ Truffle Oil Infused Portabella Mushrooms

Escargot Bourguignon w/ Truffle Oil Infused Portabella Mushrooms
By: Ryan M. Greer

Ingredients:
14 - 16 oz of Periwinkle/Escargot meat
1/2 cup Minced Portabella Mushrooms
1 oz of White Truffle Oil
Tbsp. Minced Shallots
Tbsp. Minced Garlic
1/4 cup Fresh Minced Parsley
1/2 tsp. Sea Salt
1/8 tsp. White Pepper
1/4 cup Pinot Noir or white wine
1/2 cup of Softened Sweet unsalted European Butter or regular unsalted Butter

Preparation & Cooking:
Mince Portabella and place in a sealable container with all above ingredients except Butter for one hour. Cover and place in refrigerator. After One hour fold in softened Butter.

Preheat oven to 425.
I like to cook this dish in a mini muffin pan. (But if you prefer to stuff shells for presentation that can be fun) The mini muffin pan version is perfect for bit size portions. Place meat in the bottom of each mini muffin pan section and cover meat with about a 3/4 tsp of mix. Cook for 10 minutes and serve.

Serve with some crusty bread or some toast points.

enjoy,

Ryan M. Greer

It is Fall & lets eat some bread

Whole Wheat Pumpkin Nut Bread
By: Ryan M. Greer

Ingredients:
3-1/2 cups Whole Wheat Flour
1/2 tsp Baking powder
2 tsp Soda
1-1/2 tsp Sea salt
1 tsp ground cinnamon
1 tsp ground cloves
2/3 cup shortening (Lard good for the winter...mmm, mmm...)
2 cups Sugar
4 Eggs
1 (16 oz) can of pumpkin
2/3 cup Water
2/3 chopped pecans or walnuts

Prep & Baking:
Combine 1st 6 ingredients; set aside. Cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each one is added. Add Pumpkin and mix well. Then add dry ingredients to creamed mixture (alternate with water, Mix well) Add Pecans or Walnuts.

Spoon into two greased and floured 9x5x3" loaf pans; Bake @ 300degrees for 1-1/2 hours.



Enjoy,

Ryan M. Greer

Hot stuff & BBQ Sauce

I ate wings last night at a local restaurant (not naming) and while eating them I thought, “these are just hot, no flavor, just hot” So this made me what to blog a bit about “Hot Stuff” and “BBQ sauce”. Again we are just hitting fall season, football season and plenty of grilling weather left before it is way to cold to step onto the porch and fire up that grill. These are 2 recipes that where my Grandma Greer’s that I have modified slightly. “Hot Stuff” is that perfect thing to add to food: baste, marinade or shake on to any meal. “Hot stuff” is for that friend that is always complaining, “it’s just not hot enough!” The 2nd recipe is just a great BBQ sauce to add to chicken or ribs.

Hot Stuff
By: Ryan M. Greer & Grandma Greer

Ingredients:
2 bottles ketchup
2 Lemons
3T. Sugar
1T. Sea Salt
1T. Pepper
2 bottles of Louisiana Hot Sauce
1 small can pineapple juice
2oz Dry mustard (Colman’s Mustard)
1oz Cayenne pepper
½ Gal of white vinegar
½ bottle of Tabasco sauce (about 2-3oz)

Prep:
Mix all ingredients in a pot and let simmer for 2hours on med-low heat
Put in bottles and seal, this does not need to be refrigerated after sealed but to be safe toss it in the refrigerator.



BBQ Sauce
By: Ryan M. Greer & Grandma Greer

Ingredients:
2 bottles ketchup
2 lemons
2 T. sugar (I like brown for this sauce)
1 T. sea salt
1oz of cayenne pepper
2 bottles of Louisiana Hot Sauce
1 small can of pineapple juice
½ jar of mustard (around 6oz)

Prep:
Let simmer on med-low temp, do not boil for about 15-20 minutes.


Enjoy,

Ryan M.Greer

Kentucky Grilled Chicken & no it is not from KFC

I keep seeing Kentucky Grilled Chicken ads from KFC on television all the time. So I had a thought, “Stop eating out and make your own!” This is a super simple recipe that you can make at home. Winter is just around the corner but we have just hit Football season, and the grills are still cranking out smoke. If you like heat with your meat then this is a perfect solution for that.

Kentucky Gilled Chicken:
By: Ryan M. Greer, Mom & Grandma Greer

Ingredients:
1 c. Cider Vinegar
½ c. Vegetable oil or Canola Oil
5 tsp. Worcestershire Sauce
4 tsp. Hot pepper sauce (of your choice)
2 tsp. Sea salt
10 bone-in chicken breast halves 10oz each

Prep:
Bowl – mix 1st 5 ingredients together – mix well
Pour – 1c. Marinade into a large resalable plastic bag – then add the chicken. Seal bag and refrigerate for 4 hours, turn the bag (flip) every hour.
Cover and refrigerate the remaining marinade for basting later.
*Before grilling chicken lubricate grill rack with a towel and oil before staring the grill*
Drain and discard marinade from chicken that is marinating in the bag.
Place chicken bone side down over indirect medium heat for 20minutes
Turn chicken 20-30 minutes longer or till juices run clear (start basting chicken when it has reached 155 degrees) then baste chicken occasionally with reserve marinade.
Pull and serve chicken when it has reached an internal temp of at least 165 degrees.

Tip:
If you want real flavor then cook this over a charcoal grill and add some Hickory chips to it. If you add hickory chips pre-soak them an hour before putting them on the grill. I make little balls of hickory (about a ½ cup of hickory) and wrap them in foil and poke a few holes in them to release the smoke. Place them right in your charcoal.

Yields: 10 servings


Enjoy,

Ryan M. Greer

Tip

Food Tip #3 Poaching Eggs:

Add a few drops of vinegar to the water that eggs are about to be poached in. The eggs will hold together and the whites will not separated in the water.

Curry for a mouth full

Stop buying store bought curry's. This is a super simple recipe to make in a snap.

Indian Curry:

Ingredients:
1 Apple
2 Tablespoons, chopped onions
2 Tablespoons, Butter may need a bit more for consistency that you like
2 Teaspoons curry powder
3 cloves or 1/16th teaspoon powdered clove
1 Teaspoon lemon juice

Directions:
Peel and cut up apple and onion then put into a frying pan with 2+ Tablespoons of butter: Allow to brown, then squash into a paste and add curry powder, cloves and lemon juice and allow to slowly simmer for 10 minutes. Your curry mix is now ready to add to your dish.

Enjoy,

Ryan M. Greer

Tip

Tip # 2:
How to keep you chicken tender and moist. Submerge the breast in buttermilk for 3-4 hours under refrigeration. This works excellent for chicken tenders, next bread or batter then fry.

Food Marriages

Food Marriages:
Strawberries & Cream
Coffee & Rum
Steak & Chips
Scallops & Garlic
Madeira & Tongue
Duck & Orange
Tomato & Basil
Foie Gras & Sauternes
Chicken & Morels
Chicken & Chateau-Chalon
Salmon & Sorrel
Turbot & Lobster Sauce
Caviar & Vodka
Melon & Port
White Truffles & Pasta
Basmeti Rice & Chicken Tikka
Lamb & Garlic
Provencal Fish Soup & Rouille
Port & Cheese
Fried Eggs & Bacon
Calve's Kidneys & Mustard
Armagnac Ice Cream & Marrons Glaces
Pears & Chocolate
Caramelized Apples & Puff Pastry
Chicken & Tarragon
Cold Lobster & Mayonnaise

Enjoy,

Ryan M. Greer

Tip

Tip #1:
When cooking vegetables: Never salt vegetables during cooking. The salt will draw the liquids out and they will not cook evenly.

Oysters Rockefeller

I just got back from shopping and wanted some oysters. Being land locked the quality of fish and shellfish is very disappointing. So a boy can dream of the freshest of fresh seafood. It made me start thinking of making and eating this tasty appetizer. Oyster Rockefeller is simple and only fresh oysters should be used.

Oysters Rockefeller
By: Ryan M. Greer

Ingredients:
2 dozen oysters
1 cup Oyster stock (oyster juice)
1 cup Water
1/4 bunch Shallots
1 sprig Thyme
6 fresh tarragon leaves
1/2 cup ground, sifted and toasted bread crumbs
1 cup butter
1/4 bunch spinach
2 tablespoons Herbsaint or Pernod (optional)
1 Tbls Worcestershire sauce
2 small stalks of "Green" celery

Prep:
First prepare oysters on the half shell, wash and then drain. On a sheet pan or platter place 1/2 inch of rock salt at the bottom of the pan. place pan or platter with salt into a 350 degree oven 5 minuets before putting on oysters.

Prep 2:
Grind all vegetables in a food processor. In a med size pot put the water, worcester sauce and the oyster stock together. Let the whole thing boil for 5 minuets. Next add vegetables to the pot, cook for about 20 minuets until it is to a consistency of a thick sauce, then add sea salt and freshly ground black pepper, to taste.

Prep and serve:
Stir in the butter until melted and then remove from heat, add the Herbsaint or Pernod (optional), Pull hot pan with salt out of the oven. Place oyster on the half shell on top of the rock salt. Then pour sauce over oysters on the half shell, sprinkle with bread crumbs and return to the hot oven 350 degrees. Cook for five minutes, serve right out of the oven on the pan you cooked them on.

Enjoy,

Ryan M. Greer

Potato and Leek Soup

With the last bit of winter in the early spring season my taste buds and cold body need a big bowl of soup. Being on this low "CAL" diet my stomach calls out for a good hearty bowl of Potato and Leek Soup. I stick to my guns (diet) and dream about eating this fantastic dish. It is a traditional French soup, most likely intoduce from Scotland. This soup is super simple, So here we go.

Recipe: Potato and Leek Soup
By: Ryan M. Greer

Ingredients:
7 Leeks
5 Medium Potatos
1/4 cup of butter
4 cups of chicken or Vegetabel stock
1/16 teaspoon of Mace
Salt and Pepper to taste
1/2 cup of milk
2 Tablespoons flour (this could vary the thinkness of the soup, you may want to use more for a thicker soup)

Preparation & Cooking:
Wash, trim leeks. Cut into one inch by 1/2 inch pieces.
Peel and Dice potatoes.
Saute Leeks in butter, until golden
Add potatoes to sauted leeks and mix well
Add Stock, Mace, Salt and Pepper (I like to salt and pepper at the end of the making process, just before you go to the table)
Cover and simmer for about an hour.

Blend the milk into the flour until smooth, and gradually stir into the soup mix.
Simmer the soup for about Five more minutes.
Add more "hot" stock if you like a thiner soup.
Re-add salt and pepper if needed, to taste.

Finishing:
Garnish with a pinch of parsley, and serve with some crusty French bread. Eat and repeat.

Serves about 3-4


Enjoy,

Ryan M. Greer

Family Style Dining in the Restaurant

Restaurants, bring back the family style dining experience. It can be affordable not just for the operator but for the consumer. Offer a Family style menu with multiple items to choose from, or sets of items with different pricing. The one thing I miss about family style restaurants is the sharing of information and the passing of bowls and plates across the table.

Food Additives to Avoid

This has popped up on many search engine sites and thought I would like to share the information with you.


Allura Red AC/ FD&C Red No.2
Food coloring in snacks, sauces, preserves, soups, wine, cider, etc.
Avoid if you suffer from asthma, rhinitis (including hayfever), or urticaria (hives).

Aluminum
Levening agent found in Baking powder, some pancake/waffle mixes and frozen products, and ready-to-eat pancakes. Also found in some brands of wasabi powder.
Although research remains inconclusive, some studies show a connection between aluminum and Alzheimer's disease.

Amaranth
Food coloring in wine, spirits, fish roe.
Amaranth is banned in the U.S. Avoid it if you suffer from asthma, rhinitis, urticaria or other allergies.

Aspartame
Sweetener in snacks, sweets, alcohol, desserts, ~diet" foods
May affect people with PKU (phenylketonuria). Recent reports show possibility of headaches, blindness, and seizures with long-term high doses of aspartame. Aspartame is metabolized into methyl alcohol and formaldehyde.

Azorubine carmoisine, Food Red 3, Azorubin S, Brillantcarmoisin O, Acid Red 14, or C.I. 14720
A synthetic red azo dye. Found in blancmange, marzipan, Swiss roll, jams and preserves, sweets, brown sauce, flavored yogurts, packet soups, jellies, breadcrumbs and cheesecake mixes.
It appears to cause allergic and/or intolerance reactions, particularly amongst those with an aspirin intolerance. Reactions can include a rash similar to nettle rash and water retention. The Hyperactive Childrens Support Group believe that a link exists between this additive and hyperactive behavioral disorders in children.

Benzoic Acid, Sodium Benzoate
Preservative in many foods, including drinks, low sugar products, cereals, meat products.
Can temporarily inhibit the function of digestive enzymes. May deplete glycine levels. Avoid if you suffer from asthma, rhinitis, urticaria or other allergies.
Brilliant

Black BN
In drinks, sauces, snacks, wines, cheese, etc.
Avoid if you suffer from asthma, rhinitis, urticaria, or other allergies.

Butylated Hydroxy-Anisole
Preservative, particularly in fat-containing foods, confectionery, meats.
The International Agency for Research on Cancer says BHA is possibly carcinogenic to humans. BHA also interacts with nitrites to form chemicals known to cause changes in the DNA of cells.

Calcium Benzoate
Preservative in many foods, including drinks, low-sugar products, cereals, meat products.
Can temporarily inhibit function of digestive enzymes and may deplete levels of the amino acid glycine. It should be avoided by those with hay fever, hives, and asthma.

Calcium Sulphite
Preservative in a vast array of foods-from burgers to biscuits, from frozen mushrooms to horseradish. Used to make old produce look fresh.
In the U.S., Sulphites are banned from many foods, including meat. They can cause bronchial problems, flushing, low blood pressure, tingling, and anaphylactic shock. The International Labor Organization says avoid them if you suffer from bronchial asthma, cardio-vascular or respiratory problems and emphysema.

Carrageenan
Thickener used as a fat substitute in processed meats and can be found in condensed milk and some soy products
Extracted from red seaweed using powerful alkali solvents. May cause stomach lesions, pain and cancer.

Caramel
Sulphite ammonia caramel is used widely in soft drinks like cola causing problems for the extra sulphite sensitive.
In the US - and possibly in Europe - caramel 150 may be divided into caramels 150 (sulphite ammonia caramel), 150a (plain or spirit caramel), 150b (caustic sulphite caramel) and 150c (ammonia caramel). Plain caramel is considered failsafe.

Corn Syrup, High Fructose Corn Syrup, Glucose Syrup
Sweetens, and maintains moisture while preserving freshness.
Has been linked to Diabetes, Obesity, and can be addictive.

Hydrogenated, Partially Hydrogenated Oils, Trans-Fats
Replacement for lard, butter, coconut oil.
Linked to development of Diabetes, Cancer, Heart Disease

Mono Sodium Glutamate (MSG)
Flavor enhancer.
Has been known to cause pressure on the head, seizures, chest pains, headache, nausea, burning sensations, and tightness of face. Many baby food producers have stopped adding MSG to their products. MSG is also used in laboratories to induce obesity in rats for testing purposes.

Olestra, Olean, Sucrose Polyester
Fat substitute
Causes dramatic depletion of fat-soluble vitamins and carotenoids. Also causes gastrointestinal disturbances, which are sometimes severe, including diarrhea, fecal urgency, and more frequent and looser bowel movements.

Ponceau 4R, Conchineal Red A
Food coloring.
People who suffer from asthma, rhinitis or urticaria may find their symptoms become worse following consumption of foods containing this coloring.

Potassium benozoate
See calcium benzoate.
See calcium benzoate.

Potassium nitrate
Preservative in cured meats and canned meat products.
It can lower the oxygen-carrying capacity of the blood; it may combine with other substances to form nitrosamines, which are carcinogenic; and it may have an atrophying effect on the adrenal gland.

Propyl P-Hydroxybenozoate, Propylparaben, and Paraben
Preservative in cereals, snacks, pate, meat products, confectionery.
Parabens have been identified as the cause of chronic dermatitis in numerous instances.

Saccharin & its Na, K and Ca salts
Sweetener in diet, and no-sugar products.
The International Agency for Research on Cancer has concluded that saccharin is possibly carcinogenic to humans.

Silicon/Silica/Silicon Dioxide
excipient
This ingredient is found in health food supplements, pharmaceuticals, spice powders, cooking sprays, etc.

Sodium Metabisulphite
Preservative and antioxidant.
May provoke life-threatening asthma.

Sodium sulphite
Preservative used in wine-making and other processed foods.
Sulphites have been associated with triggering asthma attacks. Most asthmatics are sensitive to sulphites in food.

Stannous Chloride (tin)
Antioxidant and color-retention agent in canned and bottled foods, fruit juices.
Acute poisoning has been reported from ingestion of fruit juices containing concentrations of tin greater than 250 mg per liter.

Sucralose
Artificial low calorie sweetener
Artificial sweetener which is a chlorinated sucrose derivative. Pre-approval research showed that sucralose caused shrunken thymus glands (up to 40% shrinkage) and enlarged liver and kidneys.

Sulphur Dioxide
Preservative.
Sulphur Dioxide reacts with a wide range of substances found in food, including various essential vitamins, minerals, enzymes and essential fatty acids. Adverse reactions: bronchial problems particularly in those prone to asthma, hypotension (low blood pressure), flushing tingling sensations or anaphylactic shock. International Labor Organization says to avoid it if you suffer from conjunctivitis, bronchitis, emphysema, bronchial asthma, or cardiovascular disease.

Sunset Yellow FCF, Orange, Yellow S
Food coloring.
Some animal studies have indicated growth retardation and severe weight loss. People with asthma, rhinitis, or urticaria should avoid this product.

Tartrazine, Yellow #5
Yellow food coloring.
May cause allergic reactions and asthmatic attacks and has been implicated in bouts of hyperactivity disorder in children. Those who suffer from asthma, rhinitis and urticaria may find symptoms worsen after consumption.

sorce: http://altmedangel.com/

Enjoy, but none of these please.

Ryan M. Greer

Need to eat Chicago (part 2)

Chicago Style Pizza:
By: Chicago (Thoughts may vary)

Dough Ingredients:
3½ cups All-purpose flour
1½ cup Water
½ cup Yellow cornmeal
½ cup Canola oil
1 tsp Sugar (Honey can be substituted amounts may vary)
1 tsp Salt
2¼ tsp Active dry yeast (or 0.25 oz)

Sauce Ingredients:
3½ cups 6 IN 1 brand crushed tomatoes (Hard to find in some parts of the USA)
2 Tbs Parmesan cheese
1 Tbs Italian herbs/seasonings (Go Fresh)

Steps:
1) In a mixing bowl, add the water, sugar, yeast, flour, cornmeal, and salt.
2) Mix on low speed for a few minutes until the dough comes together, then slowly add the oil. Continue to mix dough for 7 more minutes.
3) The dough should be somewhat moist and smooth, not sticky, and should weigh about two pounds. Form the dough into a ball and place into a bowl. Cover loosely with plastic wrap and then with a dish towel and place in the refrigerator for an overnight rise.
4) Remove the bowl from the refrigerator about one hour prior to making the pizza. Set the bottom oven rack to its lowest position and preheat the oven to 450° F for at least 30 minutes prior to baking.
5) After resting for one hour, the dough is now ready to be placed into the baking pan. Coat the bottom of a well seasoned 15″ × 2″ deep dish pan with regular olive oil (do not use extra virgin). Place the dough ball in the center of the pan and press it out until it covers the entire bottom. Then, using you fingers, pull the dough up the side of the pan.
6) The edge should be pinched up against the side of the pan. If the dough resists holding shape, cover with a towel and allow to rest for 15-20 minutes before trying again.
7) Using either sliced mozzarella or a blend of sliced mozzarella and provolone, cover the bottom of the dough with cheese.
8) Add your desired toppings
9) With 6 IN 1 brand crushed tomatoes spooned directly from the can. Use your hands if necessary to spread out the tomatoes.
10) Finish topping with Italian herbs/seasonings (chopped fresh basil and dried oregano flakes are favorites) and finally with freshly grated parmesan cheese.
11) Place the pan in the center of the bottom oven rack and bake for 20 to 25 minutes, turning once half way through, until the crust is golden brown. Remove the pizza from the oven and allow to cool for about 3 minutes.
12) Eat and repeat if you can.


Enjoy,

Ryan M. Greer

Need to eat Chicago (part 1)

Chicago style Hot dog
By: Chicago (types may vary)

Ingredients:
Steamed poppy seed hot dog bun
All Beef hot dog (steamed or charred)
Yellow mustard
Chopped white onion
Neon Green Relish (Rolf’s Brand)
Sport Pepper (look it up if you do not know)
Tomato wedges
Kosher dill pickle spear
Celery Salt

Steps:
1) Steam a poppy see bun until soft
2) Place cooked “Beef” hot dog in the bun (I like steamed dog)
3) Coat dog with yellow mustard in Zigzag pattern
4) Add “Neon” green pickle relish
5) Add chopped white onions
6) Put 2 tomato wedges in between dog and bun
7) Tuck 2 sport peppers next to tomato
8) Add Kosher dill pickle between dog and bun
9) Add dash of celery salt

Tips:
1) Only use “All Beef Hot Dogs” and look for something made in Chicago
2) Serve with fries with a touch of celery salt added to them (fries)

Warning:
Never use ketchup on a Chicago hot dog, only add this in private if needed.


Enjoy,

Ryan M. Greer

Orthorexia nervosa

I found an article on MSN this morning on Orthorexia nervosa, and had to look it up on Wikipedia. The information below is from Wikipedia.com. I started my new healthy diet today and thought it was very interesting. I bet the article or study was conducted by the manufactures of junk food. LOL

Orthorexia, or orthorexia nervosa is a term coined by Steven Bratman, a Colorado MD, to denote an eating disorder characterized by excessive focus on eating healthy foods. In rare cases, this focus may turn into a fixation so extreme that it can lead to severe malnutrition or even death.[1][2]
Bratman coined the term in 1997 from the Greek orthos, "correct or right", and orexis for "appetite" [3] . Literally "correct appetite", the word is modeled on anorexia, "without appetite", as used in definition of the condition anorexia nervosa. Bratman describes orthorexia as an unhealthy obsession (as in obsessive-compulsive disorder) with what the sufferer considers to be healthy eating. The subject may avoid certain foods, such as those containing fats, preservatives, animal products, or other ingredients considered by the subject to be unhealthy; if the dietary restrictions are too severe or improperly managed, malnutrition can result. Bratman asserts that "emaciation is common among followers of certain health food diets, such as rawfoodism, and this can at times reach the extremes seen in anorexia nervosa." He goes on to claim that such "anorexic orthorexia" can be as dangerous as anorexia. However, he states, "the underlying motivation is quite different. While an anorexic wants to lose weight, an orthorexic wants to feel pure, healthy and natural. Eating disorder specialists may fail to understand this distinction, leading to a disconnect between orthorexic and physician. "[1][4]

1 a b The Orthorexia Home Page by Steven Bratman, MD
2 Health Food Junkies Essay by Bratman, reprinted from Yoga Journal, October 1997
3 S. Bratman, D. Knight: Health food junkies. Broadway Books, New York, 2000.
4 Palo Alto Medical Foundation Summary of Eating Disorders

A great website for "Industry News"

I hate to redirect people off of a web page but this has some of the best in "Industry News".


FSMA - Foodservice Sales & Marketing Association web page:
http://www.fsmaonline.com/industrynews.cfm

Top 10: Chef Salaries

Top 10: Chef Salaries -Just what do celebrity chefs earn?
-- Restaurants and Institutions, 1/1/2009

“Chef” ranked alongside “architect” and “real-estate agent” in U.S. News and World Report’s list of Most Overrated Careers in 2008.
Chief among editorial reasoning was the low compensation compared with the number of hours spent on the job. Yet those who find that elusive stairway to stardom can cash in. Here is Forbes’ ranking of the top-earning celebrity chefs, with estimated annual salaries.

1.Rachael Ray$18M
2.Wolfgang Puck$16M
3.Gordon Ramsay$7.5M
4.Nobuyuki Matsuhisa$5M
5.Alain Ducasse$5M
6.Paula Deen$4.5M
7.Mario Batali$3M
8.Tom Colicchio$2M
9.Bobby Flay$1.5M
10.Anthony Bourdain$1.5M <----My FAV.


Ryan Adds
Most of these Chefs sold there soul to the Devil!

Buffalo Hungarian Goulash for a cold winter night.

Recipe: Buffalo Hungarian Goulash
By: Ryan M. Greer

Ingredients:
2lbs Ground Buffalo or Buffalo flank, or strip
1tsp Sea Salt
2med. Onions (yellow)
2Tbsp Shortening
2Tbsp Sweet Paprika (or go for the Hungarian Paprika)
2 Bay leaves
1qt Water
4med. Peeled potatoes (also could use caned potatoes)
¼ tsp Fresh cracked pepper

Elbow Macaroni (Quantity is up to you if you do not do the Dumplings batter)
-Or-
Dumpling Batter (one egg, 6Tbsp Flour)

Prepare:
In a large stock pot, dice onions and add to shortening, and sauté until almost translucent. Add ½ tsp sea salt. Cut buffalo into 1 inch squares and brown (or brown ground buffalo if using ground meat). After meat is almost browned add Paprika. Reduce heat, cover and let meat simmer in its own juices on low temperature for almost one hour. Add 1qt. of water, dice potatoes, and remaining sea salt. Cover and simmer until potatoes are done and meat is tender. Then add Dumpling Batter (or use) Elbow Macaroni

Dumpling Batter:
1 Egg
6Tbsp Flour
1/8tsp Sea salt

Add Flour to unbeaten egg and sea salt. Mix well. Let stand for ½ hour for flour to mellow. Drop by the teaspoonful info Goulash mix. Cover and simmer 5 minutes after dumplings rise to the surface.

Note: can serve with dollops of sour cream.


Enjoy,

Ryan M. Greer

If I can not have the casino, then I will take the clam.

Recipe: Clams Casino
By: Ryan M. Greer

This is a great party appetizer, simple to make and fairly inexpensive. I have changed a few things with this recipe along the years to accommodate my tastes. I like to cook the clams on a bed of rock-salt, on an oblong fajita skillet. The skillet and rock salt seem to hold the temperature a bit longer than a normal pan.

Ingredients:
24 littleneck or cherrystone clams
1 cup Butter “softened”
2 Tbsp Fine diced white onions
1/8th cup Fine diced green bell pepper
1/8th cup Fine diced red bell pepper
1/8th cup Fine diced gold bell pepper
¼ cup Fine diced celery
1 Tbsp Fresh squeezed lemon juice
4-5 slices Bacon or Pancetta (par cooked or raw)
Other Ingredients:
Rock-Salt
Fresh Parsley
Panko or Italian bread crumbs (crushed fine)
Grated Parmesan cheese (use something good & fresh)
Sea salt

Butter Mix Preparation:
Start in a mixing bowl with your “softened” butter. Add, green, red, and gold bell peppers, then celery and onions. Fold in lemon juice at the end. Set aside and not back in the refrigerator, keep the butter soft, but not melted.

Clam Preparation:
Open or shuck clams** Remove the clam (meat) from the bottom part of the shell, wash the shell in cold water, replace clam (meat) back in the bottom half of the shell, and place on rock-salt covered fajita pan (about ¼ inch thick of rock salt). Lightly sprinkle a “little bit” of sea salt over the clams. If you like your bacon or pancetta more cooked par-cook them first, but you will loose a bit of the flavor. Place two cross strips (1inch to 1½inch in length) of bacon or pancetta slices over the meat of the clam. Some people like to dice there bacon or pancetta up and then place it on. Add about a tablespoon of “butter mix” to each clam on top of the bacon or pancetta. Cook for 10-12 minutes at 425 degrees.

Take it to the next level:
I like to Dust my clams with crushed panko or Italian bread crumbs, fresh parsley and grated Parmesan cheese right out of the oven.

Notes:
**It is easier and safer, to shuck a clam or oyster from the back hinge corner. Also "fine diced" does not mean throw your bell peppers into a food processor. Take some time, remove all seeds, trim, and make some nice even cuts.

Enjoy,

Ryan M. Greer

This is truly a slice of Heaven

Recipe: Godiva Chocolate Tiramisu
By: Ryan M. Greer

I decided to post this before someone requested it. I have not made this in years, but I have made this so many times, that I could recall it quickly from memory .

Ingredients (filling):
½ cup Espresso (Room Temp)
½ cup Sugar
¼ cup Godiva Chocolate Liquor (less chocolate version use, Myers rum)
2 Eggs Use the Yolks only
1 lb Mascarpone Cheese (Use: BelGioioso brand)
½ lb Ladyfingers (Love the Roland brand but any will do)

Ingredients (Icing):
1 cup Heavy Cream
¼ tsp Vanilla extract (please use something good)
2 tbsp Powdered sugar
***Whip together ingredients until stiff. Prepare just prior to serving and store in fridge until needed.

Ingredients (finishing):
Cocoa Powder Sweet kind
Shaved Chocolate (From: Godiva Chocoiste Dark Chocolate bars)

Directions:
Line the bottom and sides of a 6x6 glass pan, (to make tall version of this use a bread loaf pan), with wax paper. Mix together espresso, sugar, and Godiva Chocolate Liquor until sugar dissolves, and reserve 1/3 cup for later dipping ladyfingers. With and hand mixer, mix egg yolks into the liquid/sugar mixture. Then fold/mix in Mascarpone Cheese, and mix until smooth and consistent.

Stacking:
One at a time dip or soak lady finger, (do not over soak). Stack rows of lady fingers next to each other, (trim if needed to fit nicely). Next, apply a layer of “filling” on top of the lady fingers (thickness is up to you), and then sprinkle a consistent layer of shaved chocolate and dust cocoa powder on top. Repeat steps by adding ladyfingers cross/or/opposite direction, until you have used up all the ladyfingers, and “filling”.

Storage and Serving:
Cover top with plastic wrap and store in the refrigerator of at least 6 hours. When ready to serve, remove plastic wrap, place plate or serving tray on top of the pan. Flip-over, tap bottom of pan, and gently lift pan. Remove wax paper gently and discard. Spread the “Icing” over the loaf, then dust cocoa powder and shaved chocolate. Serve with a strong espresso then slice, eat and repeat!


Enjoy,
Ryan M. Greer

Thanks Bob, you ate all the "Baked Artichoke and Spinach Dip"

Recipe: Baked Artichoke and Spinach Dip
By: Ryan M. Greer

I have had a lot of my friends that wanted this recipe after I made it for a friends Birthday Party. It got devoured before most of the party arrived. It is simple to make but some of the ingredients can be high end.

Ingredients:
3 cans/jars (14oz-each) Roland Grilled and Marinated Artichokes
3 packs Frozen spinach “CHOPPED” (thawed, drained, and squeeze all liquid out)
½ cup Minced white onion
3 packs (8oz-each) of Philadelphia cream cheese (softened)
¾ cup Hellman's mayonnaise or Best Foods mayonnaise
¾ cup Grated or Shredded Romano cheese
¾ cup Grated or Shredded Parmesan cheese
¾ cup Grated or Shredded Mozzarella cheese
3 tsp Minced roasted garlic (Roland’s roasted garlic packed in oil)
1½ tbsp Dried Basil (You can use fresh but it may turn black)
¾ tsp Garlic powder
Salt and Pepper (to taste, I like to use white pepper and I always use sea salt)

To Make:
Preheat oven to 350 degrees, lightly grease or spray a 9 x 13 casserole dish. In a large mixing bowl add your softened cream cheese, mayonnaise, Romano cheese, Parmesan cheese, garlic, basil, onion, and garlic powder. I add about ¼ cup of mozzarella to the mix (keep the rest to top the mix in the oven). Next, ruff cut your Artichokes and spinach, salt and pepper (to taste), and mix ingredients so the batch is consistent. Then transfer the whole batch to the casserole dish, spread the mix so that it all fits evenly in the 9 x 13 dish. Top the batch with the left over Mozzarella and bake in the preheated oven for 25 min. The top of the batch should be golden not brown. The key is to not over heat the whole batch, and over brown the top.

Notes:
Not over browning the top will result in faster eating and less chip/cracker breakage. If you would like a smokier taste, substitute the ¼ cup of mozzarella that you folded into the mix with Smoked Gouda cheese, and only add ½ cup of Mozzarella to the top. I like to serve this with a variety of tortilla chips and crackers. Stand back and watch the feast begin, soon after they will be asking for the recipe.


Enjoy,

Ryan M. Greer

Cowpot? what the.......

Recipe: Cowpot
From: Ryan M. Greer

This is a family favorite and the original recipe was given to my father while in Thailand in 1971. I will show the original recipe then the family recipe that has been changed threw the years. Each side of the family has there own version of this but this is the recipe that was handed to me by my Mom.

Original Recipe:
2 big spoons Margarine
½ Onion
1 Egg
1 small spoon Salt
1 small spoon Sugar
2 Tomatoes
½ small spoon Dry pepper
4 criles Rice
½ crile Beef
½ small spoon Soy sauce

Family recipe:
1 lb. Ground Beef
1 sm. Onion
2 Eggs
2 cups Rice (cooked)
To taste Soy sauce
To taste Worcestershire sauce
To taste salt(sea salt)/pepper
1 Butter (for rice)
1 sm can Mushrooms (drained)
1 Tsp Sugar

To prepare:
Brown beef, (don’t drain) with chopped onions. Sprinkle 1-Tsp. Sugar over meat. Salt and Pepper (to taste). Then add a couple of shakes of Worcestershire sauce (to taste). Mix together well, and then make a well in the center of the meat. Scramble eggs in the center of the meat well. When eggs are scrambled, add mushrooms and mix together mix. Add Cooked Rice. Then Mix all ingredients together well and set stove-top heat to low. Sprinkle a little Salt and Pepper (to taste) and add chopped tomatoes. Shake a little soy sauce and Worcestershire sauce (to taste). Mix together and let flavors blend. I recommend you let this sit on the stove for at least a half-hour to let flavors blend.

Notes:
This dish is more rice than meat. You can also use chopped ham, lamb, or buffalo in place of the ground beef. If you use ham, sauté the ham first (to brown) and then follow the recipe. Have a bottle of Soy and worchester sauce to shake on as you eat.

Enjoy,
Ryan M. Greer

Chili Garlic Aioli - Sweet and Spicy!

Chili Garlic Aioli
By: Ryan M. Greer

This is a super simple Aioli. Great on breaded or battered fried: Shrimp, Chicken or Fish. I have included one recipe (large batch) for the restaurant folks and one recipe for the home chef (small batch).


Ingredients:
Large Batch:
1 Gal Mayonnaise (Hellman's or Best Foods mayo works the best)
3 Cups Garlic chili sauce (Use the Huyfong brand)
½ Cup Lemon juice (Fresh squeezed is my recommendation, but what ever you have will work)
1 Cup Sweet chili Thai sauce (Use the Mae Ploy brand)

Small Batch:
1 qt. Mayonnaise (Hellman's or Best Foods mayo works the best)
6oz. Garlic chili sauce (Use the Huyfong brand)
2tbsp Lemon juice (Fresh squeezed is my recommendation, but what ever you have will work)
4tbsp Sweet chili Thai sauce (Use the Mae Ploy brand)

Prepare:
In a large or small bowl, mix all ingredients together. Whip together with hand mixer. Toss or fold in Aioli into fried food. Keep and store remaining Aioli in a sealable container in the refrigerator.

Notes:
***Garnish finished food with some thin sliced green onions.


Enjoy,

Ryan M. Greer