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Wednesday, October 23, 2013

Butter Chicken

Many versions of the recipe exist come (with or without bones) is marinated overnight in  a spice mixture and cook with a yogurt or cream. I love giving you a new recipe from another country and this recipe is from India and these spices will blow you away.Remember you can add curry to this dish... but just add a little.



These spices are the key ingredients for this butter chicken recipe


What is cardamom it is a common ingredient in Indian cooking. Cardamom has a strong unique taste with an strong aromatic fragrance. Black cardamom has is smokey flavor black and it is not bitter to taste it has wonderful peaceful aroma with a  touch of coolness similar to mint.

Green cardamom is one of the most expensive spices by weight, but just a little is needed for flavor. It is best stored in pod form because once the seeds are open or ground  they quickly lose their flavor.

Cardamon Bush
Cumin
 Cumin Bush
Cumin Has Great Powers

Cayenne Pepper
Cayenne Pepper Bush
You can grow them in your gardening very easy



Recipe For Butter Chicken:

Chop up 2 cloves of garlic. salt and black pepper and cayenne pepper to taste,1 teaspoon each cardamom and cumin

Placing everything in a large bowl Chicken breasts, garlic, all the spice and using the whole juicy of lime. covering the bowl place it in refrigerator for 3 hours.


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After marinating the chicken, add chopped onion and 1 stick butter to a frying pan


Let chopped onions sweat to golden not burn






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Adding 4 chicken breasts to the pan.


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Cook the chicken for a 2 mins on both sizes


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Pour in the 2 cups can tomato sauce and 1 1/2 cup can diced tomatoes cover for 30 mins




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Pour in a pint half and half or 1 cup plain yogurt 




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Stir very well until mixed... cashew paste can also be added, and will make the gravy thicker

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Turning chicken breast over and over until well coated, Serve with your favorite Rice

Wednesday, October 16, 2013

Smoke Beef Brisket



In Texas where I was born and raised. My Grand Father.( My mother Daddy). Daddy Willie, was the Bar B Q Grandfather of East Texas. He ran and own a Bar Bq Pit in Buffalo Texas for many years. I can remember it was red saw dust on floors,why? I do not know? His pit was in a small little side room in his cafe build like this photo. And you know it was so amazing fire was at the top and bottom cooking that meat.

He was serious about his work and made a statement when his (Bar B Q Meats) With that" Hickory" smoke smelling miles and miles around. I love his Beef Smoke Brisket...
 Yall it was so wonderful smoked and full of that hickory flavor.



This is not my grandfather recipe I was too young to get the recipe. (But it close to it).

Texas Barbeque Brisket

4 1/2 to 5 lb. beef brisket

4 tbsp. brown sugar
2 tsp. onion salt
2 tsp. garlic salt
2 tsp.salt
2 tsp black pepper
2 tsp cayenne pepper
4 tsp yellow mustard

Rub the yellow mustard all over the brisket.

 Adding other spices one by one.(No rubbing)


Set in refrigerator 24 hours.


Bake at 250 for 2 1/2 hours. (uncover). Let it drip in a water pan under the meat


Take it out and put in a smoker for 4-4 1/2 hours fill with hickory wood.( No Flame Just smoke)

Don't worry if it look burn... it is done.
The Sauce

Ingredients:

2 tablespoons chili powder
1 teaspoon ground black pepper
1 teaspoon  salt
2 cups ketchup
1/2 cup yellow mustard
1/2 cup cider vinegar
1/3 cup Worcestershire sauce
1/4 cup lemon juice
2 teaspoon of liquid hickory smoke.
(You can add what you like)
1/4 cup dark molasses
1/4 cup honey
1 teaspoon cayenne pepper
1 cup dark brown sugar
3 tablespoons beef dripping
1 medium onion, finely chopped
4 medium cloves of garlic, crushed or minced

In a small bowl, mix the chili powder, black pepper,cayenne pepper and salt. In a large bowl, mix the ketchup, mustard, vinegar, Worcestershire, lemon juice, molasses, honey, and brown sugar. you don't have to mix thoroughly.

Over medium heat, warm the beef dripping in a large saucepan. Add the onions and saute until limp and translucent Crush the garlic, add it, and cook for 5 minute. Add the dry spices and stir for about 2 minutes. Add the wet ingredients. Simmer over medium heat for 15 minutes cover.



Thursday, October 3, 2013

Country Style Apple Butter


When I was a child my Daddy bought apple butter to the table every morning. That apple butter warm our hearts with love and sharing a good thing. At our table bacon or sausage or sometime both was serve with eggs fix with a lot of black pepper and with those hot homemade biscuits waiting for that good old apple butter to be put on them.

Those mornings will always be deep into my soul when my family was all together eating breakfast with my Dad and the apple butter ...Love you Daddy and you are truly miss.

Home Made Apple Butter:

Start with 14 peeled-sliced apples (core for worms) . Place these in your crock pot pouring 2 cups of apple juice cover and cook on High for 4 hours.

Add 6 cups of sugar, 6 tsp. of cinnamon, 3 tsp. of cloves and 3 tsp. of allspice. Stir and cover.  Cook on High for 6 hours.  Stirring every 2 hours.  For the last 3 hours remove the lid from your crock pot as this allows the butter to really cook down. add 2 tablespoon vanilla extract blend in well.

Ladle the apple butter into jars and process in a boiling water bath for 10 minutes.
Or you can freeze the apple butter In freeze bags. (Keep In refrigerator when open).

Tuesday, October 1, 2013

Baked Sweet Potatoes Or Yams

Our talk is about Sweet Potatoes today...There is great confusion between yams and sweet potatoes in the United States. Sweet potatoes can be baked like Russian Potatoes with everything on. Only thing It's not wrap in foil.

Sweet potatoes need to be wash and dry and rub down with cooking oil and place on a rack and place in an oven until fork tender. You can cut the sweet potatoes in center and add real butter and real maple syrup for a nice dessert.
If you have sweet potatoe overage from dinner make sweet potatoes pancake for breakfast here a quick recipe:
Ingredients

1 cup all-purpose flour
1 cup whole wheat flour
4 teaspoons baking powder
2 tablespoons brown sugar
1 teaspoons cinnamon
Pinch nutmeg
2 cups milk
4 teaspoons melted butter, plus more for greasing skillet
2 whole eggs
1 Med sweet potato, cooked until tender, peeled and pureed
Maple syrup recipe for serving

Pecan Butter recipe

Directions

In a large bowl, combine all ingredients. Mix together and whisk until smooth. Cook batches in buttered skillet on medium high temperature until bubbles form on the surface, then turn over and cook until dark golden brown. Serve with pecan butter and maple syrup.
Pecan Butter:

1/4 cup finely chopped pecans toasted and cooled
1/2 pound butter, softened
1/2 teaspoon cinnamon
1 teaspoon vanilla
1 tablespoon brown sugar
1 tablespoon honey

Mix all ingredients together (use rubber gloves). Roll in parchment paper and freeze. Cut into slices and top sweet potato pancakes.

Yams contain more natural sugar than sweet potatoes and have a higher moisture content...

I like buying yams and not the sweet potatoes to cook my sweet potatoes pies and candies yams.

Ingredients:

4 large sweet potatoes or yams (I like yams better)

2 whole eggs

2 egg yolks

1 can of evaporated milk

1 1/2 stick of unsalted butter

1 tablespoon of vanilla extract

1 tablespoon lemon extract

1 tablespoon  nutmeg

dash salt 

11/2 cup of white sugar

2 deep dish pie crusts

Directions:
Preheat oven to 425° F. Place sweet potatoes on a baking sheet ad roast (skin on). Bake until soft. Remove from oven. Allow to cool . Remove the skin carefully. Place sweet potatoes into large bowl. Sprinkle salt and butter. Mash with a potato masher until  smooth. Mix nutmeg and add sugar. Mix well. (you may use a  mixer, on low speed this will help make the pie smooth) Add the whole eggs first and mix, now add the egg yolks and mix well. Slowly add evaporated milk, vanilla, lemon extract.Mix until a smooth .cut the oven to 375° F. Place pie shells on a baking sheet. Pour sweet potato mixture into pie shells evenly making some peaks. Bake on center rack for 45 minutes or until peaks are dark brown. Allow to completely cool.

Candies Yams
1/4 cup water 6 large sweet potatoes 1/2 cup butter 2 cups white sugar 2 teaspoon ground nutmeg 1 tablespoon vanilla extract 1 small lemon with the juice Directions Peel the sweet potatoes and cut them into choice of slices.add water. Melt the butter or margarine in a heavy skillet and add the sliced sweet potatoes. Mix the sugar, nutmeg and salt. Cover the sweet potatoes with sugar mixture and stir. Cover skillet, reduce heat to low and cook for about 1 hour or until potatoes are "candied". They should be tender but a little hard around the edges. You will need to stir occasionally during the cooking. Stir in the vanilla and lemon juice just before serving. Serve hot.

In the markets the sweet potatoes are really orange- colored sweet potatoes passing to be yams

Well a sweet potatoes is not a Creamy or firm when cooked, yams have an earthy, hardy taste and usually a minimal amount of sweetness. Although they are not available throughout the year like sweet potatoes their season runs from October through December when they are at their best to buy.

This is a picture of sweet potatoes

Picture Of Yams

See the different : A yam is smoother and the sweet potatoes are rough looking...Always buy the yams!

"If you cannot find the yams > "ask your produce mangers and see if they will  order them for you."(October through December when they are at their best to buy.)


Yams in the united states are not the true yams.This is a picture of an true yam from Africa.
Yam Porridge
Sweet Potatoes are a cousin of the morning glory flower. There are about 200 varieties of true yams, of which none grow in the States. They are all different colors and sizes, the largest measuring almost 7 feet.
You can do all things with the sweet potatoes you can barbecued adding the sauce, roasted then with chicken, fried like thin like potatoes chips, grilled over an open fire, boiled them to mashed up for cakes, pies and pudding, baked and eat them cold or hot with butter, smoked them to have that smoker flavor and grated them for salads

Last A Sweet Potatoe Cake Recipe

1 cup butter, softened
2/3 cup white sugar
2/3 cup brown sugar
3 eggs
1 teaspoon vanilla extract
2 cups all purpose flour
1 cup cake flour
1 tablespoon baking powder
1 teaspoon kosher salt
1 1/3 cups milk
1 medium sweet potato, peeled, cubed, boiled, and mashed.
1/3 cup maple syrup

Cream the butter and sugars in an electric mixer until light and fully combined. Add vanilla and eggs, one at a time, incorporating completely after each addition. Let egg and butter mixture blend until very light in color, about 4 minutes on medium/high speed.

In a separate bowl add the flours, baking powder, and salt and whisk to combine.

In a large measuring cup, measure the milk, add the mashed sweet potato and maple syrup and stir to combine.

When the butter mixture is light and fluffy, add 1/3 of the flour mixture and mix well. Add 1/2 of the liquid ingredients and stir. Repeat with remaining flour mixture and liquid mixture, making sure to end with the dry ingredients. Make sure to scrape down the sides of the bowl when giving it a final mix.

Pour the batter evenly between two 9 inch round cake pans that you've buttered and floured. Tap the pans lightly on the counter to remove any air bubbles and bake in a 350 degree oven for 40 to 50 minutes, or until a toothpick inserted in the center comes out clean.

Cool cakes in their pans for 15 minutes, then turn out on to wire racks to cool completely.

When cakes are completely cool, frost with Cream Cheese Frosting, and decorate the sides with chopped walnuts.