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
Wednesday, January 14, 2009
Thursday, January 8, 2009
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
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
Wednesday, January 7, 2009
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
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
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
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
Monday, January 5, 2009
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
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
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