Tag Archives: yummo

BBQ Nachos!

Wow.  BBQ nachos turned out awesome!

We used Tostitos lime chips, you could use anything, although your mileage may vary.

Chips + Cheese + Green onions.  Lay on tray covered in tinfoil.

Get BBQ hawt!  Put the nachos away from the direct heat, up on a rack, preferably with no burners on directly underneath – ours is pretty big so it was easy.

The nachos turned out awesome!  They were a bit limey, and they were smokey, and they were just amazingly awesome.  We didn’t even need very much cheese to enjoy them.  This one is a winner, together with some burgers and hotdogs on the grill, it’s a nice way to break up the monotony they you sometimes get when you’re barbecuing all summer.

Linguine Alfredo w/ Pan Seared Asparagus & Zucchini

Dinner tonight was phenomenal, thanks to a mistake I made when asking Samantha to pick up ingredients.

I’d asked her to get me corn starch – in my mind I went…

‘Hmmm, Alfredo.  That means I need a roux.  Oh wait, no.  Sauce.   I’ll need to thicken it.’  I paused. “Ok Hon, I need Corn Starch, Whipping Cream and fresh Parmesan.”

Oops.  I know that you make Alfredo with a roux, I just botched it.

So, I looked high and low through our temporary home (House 1.5)  to find flour, but wasn’t able to.  A little quick googling on our part later, and I had a plan.  Here’s my method and ingredient list in case you (or I) want to re-create this awesome meal in the future.

Veggie Side – Pan Seared Asparagus & Zucchini

  • 1 Bunch Asparagus
  • 1/2 Med. Zucchini
  • Finely Diced Onion – 2 Tbsp
  • Extra Virgin Olive Oil
  • Salt & Pepper to taste
  • Generic “Italian Spice Blend”

Cut or snap woody ends off of Asparagus.  Slice Zucchini into meddalions and then cut the stack of medallions in half.  Heat Olive Oil in pan with pepper and some Italian Spice.  Add Zucchini and fry for a minute until they just start to soften.  Add onion and stir.  Add Asparagus (I cut mine in half) and stir-fry until desired texture is reached, about 5 minutes.

Main – Linguine Alfredo

  • Fresh Noodles (Linguine this time)
  • Whipping Cream  – about 250 mL
  • Corn Starch – 2 tsp.
  • Finely Diced Onion – 2 Tbsp
  • Fresh Parmesan Cheese  (About 4 Tbsp.)
  • Olive Oil – 2 tsp.
  • Butter – 2 Tbsp.
  • Pepper
  • Generic “Italian Spice Blend”

Start pot w/ boiling water for noodles.  If using dried noodles start them now before sauce, if using fresh, ignore this step.

Melt Butter w/ Olive Oil in small saucepan.  Add onion and simmer for a minute or two until softened.  Add pepper and Italian Spices

Make slurry of Corn Starch and 2 Tbsp cold water, add Whipping cream to slurry and set aside.

Add noodles to water (if using fresh) and stir while they boil.

When ready to prepare, add Whipping Cream mixture slowly to Oil and whisk.   Heat over medium heat until sauce starts to thicken.  Add Parmesan Cheese and continue to whisk.  If sauce gets too thick you can add some more cream to thin it out.

Plate Noodles beside Veggies with about 5 or so Tbsp. of sauce on top.  Sprinkle fresh Parmesan on top and plate some veggies beside it.

Bon Appetit!

Just a note – my original Alfredo recipe is very similiar – the only difference is that I add about 4 tbsp of flour to the oil & butter when simmering to make a roux.  Stir and cook for a minute to give the flour some taste.  Then slowly add the whipping cream (without additives this time) all the while whisking briskly.  It should come together and make a nice thick sauce.  This normally is my preferred method, but this new one actually made a better sauce.

breakfast incoming…..duck!

INGREDIENTS

* 2 egg yolks
* 5 tablespoons white sugar
* 1 1/2 teaspoons vanilla extract
* 1/2 cup butter, melted
* 1 teaspoon salt
* 2 3/4 cups self-rising flour (or add 2 3/4t of baking powder to normal flour)
* 2 cups warm milk
* 2 egg whites

DIRECTIONS

1. In a large bowl, beat together egg yolks and sugar. Beat in vanilla extract, butter and salt. Alternately mix in flour and milk until blended well.
2. In a separate bowl, beat egg whites until they have formed soft peaks. Fold egg whites into batter and let stand for 40 minutes.
3. Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown and fluffy.

I’ll let you all know how they turn out.

Mmmm…Buffalo Wings

I made buffalo wings today, and some honey-garlic ones as well. I used the instructions from hotsauceblog.com, and they turned out great. I used Frank’s Buffalo Wing Sauce, which is hotsauce already cut with butter.

What you need:

Oil, Wok, Slotted Spoon, Screen, Chicken Wings, Sauce.

Process:

Heat oil to hot. (um, 8ish on my electric element) Add chicken about 10 pieces at a time. Fry until they float. Drain on paper towel, toss into a bowl. Then toss on some sauce and toss like salad. They don’t need to be soaked, just covered and tossed around. Enjoy.

For the honey garlic, I took VH honey garlic sauce and reduced it in a saucepan for 3/4 of an hour at low heat after bringing to a boil. Made it nice and sticky when it came time to put it on the wings.