2/3 cup butter
3/4 cup brown sugar
Place the butter and brown sugar in a frying pan and melt until it boils or bubbles. A cast iron pan works well because it is heavy and will be less likely to scorch.
1 can pineapple slices
maraschino cherries (enough to fill the centers of the pineapple)
Place pineapples in the butter and sugar mixture. Put cherries in the center of the pineapples. Cut the slices of pineapple into halves and line the sides of the frying pan with them (standing up on edge).
Prepare a box of yellow cake mix following the directions on the box to mix the batter (Do not bake in a seperate pan; follow instructions below).
Pour the batter over the pineapple and cherries.
Bake at 350 degrees F. When the cake is done, loosen the edges with a butter knife. Remove from heat and allow to sit for 5 minutes, then turn it upside down on a serving dish.
Scratch Cake:
1 cup flour
1 tsp baking powder
1/2 tsp salt
2 eggs
2/3 cup sugar
1/4 cup milk
Combine ingredients and beat 1 minute. Pour batter over pineapples and cherries (same as above). Bake at 350 degrees F and follow the same steps as above.
Monday, September 13, 2010
Pork Butt On The Grill
This is so tasty!!!! It is a very lengthy and time consuming recipe but very worth it!
1( 8 pound) pork butt
4 cups wood chips, soaked in water for 1 hour (we didn't do this, we have a gas grill).
*Brine, recipe follows
* Garlicy Marinade, recipe follows
* Dry Rub, recipe follows
* Mop Spray, recipe follows
* BBQ Sauce, recipe follows
Preheat a charcoal grill or gas grill to 225 degrees F. Carefully edge the coals to 1 side and then add 1/2 cup drained wood chips (if you are doing this). Place 1 cup water in a metal drip pan on opposite side.
Inject the pork butt with brine about ever 2 inches and then rub the marinade and dust with dry rub. Place the pork on the grill, directly over the drip pan and cook. Be sure to replinish the coals as the temp drops, the chips as the smoke dissipates and the water in the drip pan.
After 6 hours, spray the pork with cider mop every half hour. Cook until the thermometer place into the thickest part of the pork reaches 195 degrees F. Transfer to a platter, brush with the sauce and let rest 30 minutes. To serve, slice into 1/2 pound servings, place on plates and serve with extra sauce alongside.
Brine:
1 cup apple juice
1/2 cup water
1 tbsp worcestershire sauce
1 tbsp salt
1 tbsp granulated sugar
Combine all ingredients in a bowl until the salt and sugar disolve and then place into meat syringe for immediate brining or reserve, refridgerated, for later use.
Garlicy BBQ Sauce:
1/2 cup onion, chopped
1/4 cup water
1/4 cup worcestershire sauce
3 tbsp plus 1 tsp garlic, coarsely chopped
2 tbsp low sodium soy sauce
Place all ingredients into a blender and puree. Remove to an airtight container and store in the fridge until needed.
Dry Rub:
1/2 cup dark brown sugar
1/2 cup sweet paprika
1/4 cup kosher salt
1/4 cup chili powder
1/4 cup dry mustard
1 tbsp freshly ground black pepper
2 tbsp crab boil seasoning (recommended: Old Bay)
1/2 tsp ground ginger
Combine all ingredients in a medium bowl. Mix well and store in an airtight container for later use.
Cider Mop Spray:
1 cup apple juice
1 cup water
1/4 cup cidar vinegar
BBQ Sauce:
2 tbsp canola oil
1/2 cup smoked bacon, cut into rectangles about 1 inch long and 1/2 inch wide
1/2 cup sweet (Vidalia or Maui) onion, minced
1/2 cup garlic, minced
1 tsp onion powder
1 tsp garlic powder
2 tsp freshly ground black pepper
1/4 tsp ground cloves
1/2 cup dark brown sugar
1/2 cup water
1 cup tomato ketchup
1/4 cup yellow mustard
1/2 cup honey
1/2 cup apricot preserves
1/4 cup apple juice
cider vinegar
Heat the oil in a sauce pan set over medium heat. Add the bacon and cook until browned and crispy about 4 minutes (we used microwavable bacon). Reduce the heat to low and add the onion, garlic, onion powder, garlic powder, black pepper and cloves. Cook for 5 minutes, stirring constantly. Add the sugar and water and then bring to a simmer. Stir in the ketchup, mustard, honey, preserves and juice and then simmer for 20 minutes. Remove the pan from the heat and season with vinegar. Remove the bacon. Puree the mixture with a hand blender and then cool and reserve for later use.
1( 8 pound) pork butt
4 cups wood chips, soaked in water for 1 hour (we didn't do this, we have a gas grill).
*Brine, recipe follows
* Garlicy Marinade, recipe follows
* Dry Rub, recipe follows
* Mop Spray, recipe follows
* BBQ Sauce, recipe follows
Preheat a charcoal grill or gas grill to 225 degrees F. Carefully edge the coals to 1 side and then add 1/2 cup drained wood chips (if you are doing this). Place 1 cup water in a metal drip pan on opposite side.
Inject the pork butt with brine about ever 2 inches and then rub the marinade and dust with dry rub. Place the pork on the grill, directly over the drip pan and cook. Be sure to replinish the coals as the temp drops, the chips as the smoke dissipates and the water in the drip pan.
After 6 hours, spray the pork with cider mop every half hour. Cook until the thermometer place into the thickest part of the pork reaches 195 degrees F. Transfer to a platter, brush with the sauce and let rest 30 minutes. To serve, slice into 1/2 pound servings, place on plates and serve with extra sauce alongside.
Brine:
1 cup apple juice
1/2 cup water
1 tbsp worcestershire sauce
1 tbsp salt
1 tbsp granulated sugar
Combine all ingredients in a bowl until the salt and sugar disolve and then place into meat syringe for immediate brining or reserve, refridgerated, for later use.
Garlicy BBQ Sauce:
1/2 cup onion, chopped
1/4 cup water
1/4 cup worcestershire sauce
3 tbsp plus 1 tsp garlic, coarsely chopped
2 tbsp low sodium soy sauce
Place all ingredients into a blender and puree. Remove to an airtight container and store in the fridge until needed.
Dry Rub:
1/2 cup dark brown sugar
1/2 cup sweet paprika
1/4 cup kosher salt
1/4 cup chili powder
1/4 cup dry mustard
1 tbsp freshly ground black pepper
2 tbsp crab boil seasoning (recommended: Old Bay)
1/2 tsp ground ginger
Combine all ingredients in a medium bowl. Mix well and store in an airtight container for later use.
Cider Mop Spray:
1 cup apple juice
1 cup water
1/4 cup cidar vinegar
BBQ Sauce:
2 tbsp canola oil
1/2 cup smoked bacon, cut into rectangles about 1 inch long and 1/2 inch wide
1/2 cup sweet (Vidalia or Maui) onion, minced
1/2 cup garlic, minced
1 tsp onion powder
1 tsp garlic powder
2 tsp freshly ground black pepper
1/4 tsp ground cloves
1/2 cup dark brown sugar
1/2 cup water
1 cup tomato ketchup
1/4 cup yellow mustard
1/2 cup honey
1/2 cup apricot preserves
1/4 cup apple juice
cider vinegar
Heat the oil in a sauce pan set over medium heat. Add the bacon and cook until browned and crispy about 4 minutes (we used microwavable bacon). Reduce the heat to low and add the onion, garlic, onion powder, garlic powder, black pepper and cloves. Cook for 5 minutes, stirring constantly. Add the sugar and water and then bring to a simmer. Stir in the ketchup, mustard, honey, preserves and juice and then simmer for 20 minutes. Remove the pan from the heat and season with vinegar. Remove the bacon. Puree the mixture with a hand blender and then cool and reserve for later use.
Friday, September 3, 2010
Skillet Parmesan Chicken
Very Yummy!
Ingredients
4 boneless skinless chicken breast halves
salt and pepper
1/2 cup flour
1/2 cup Italian seasoned breadcrumbs
1/4 cup parmesan cheese
1 eggs
1/2 cup milk
1 tablespoon butter
2 tablespoons olive oil
more parmesan cheese, for sprinkling on top
4 ounces sliced mozzarella cheese ( if you can get it, the soft fresh kind is best - it melts sooooo creamy)
your favorite marinara sauce or store bought spaghetti sauce
Directions
Pound the chicken breasts between two slices of plastic wrap until about 1/4" thick.
Season with salt and pepper.
Dredge chicken in flour and shake off excess.
Dip in egg/milk mixture, then in breadcrumb/Parmesan mixture.
Heat the butter and olive oil in a large deep skillet.
Brown the chicken breasts over medium heat until golden on each side (about 2-3 min per side).
Remove to a plate and keep warm.
Add the marinara sauce to the skillet.
Heat to boiling and simmer 10 minutes.
Add the chicken breasts to the sauce and sprinkle Parmesan over them.
Place a slice of mozzarella on each piece of chicken.
Cover and simmer about 8- 10 minutes or until the cheese has melted and the chicken is tender.
Serve with your favorite pasta-
Ingredients
4 boneless skinless chicken breast halves
salt and pepper
1/2 cup flour
1/2 cup Italian seasoned breadcrumbs
1/4 cup parmesan cheese
1 eggs
1/2 cup milk
1 tablespoon butter
2 tablespoons olive oil
more parmesan cheese, for sprinkling on top
4 ounces sliced mozzarella cheese ( if you can get it, the soft fresh kind is best - it melts sooooo creamy)
your favorite marinara sauce or store bought spaghetti sauce
Directions
Pound the chicken breasts between two slices of plastic wrap until about 1/4" thick.
Season with salt and pepper.
Dredge chicken in flour and shake off excess.
Dip in egg/milk mixture, then in breadcrumb/Parmesan mixture.
Heat the butter and olive oil in a large deep skillet.
Brown the chicken breasts over medium heat until golden on each side (about 2-3 min per side).
Remove to a plate and keep warm.
Add the marinara sauce to the skillet.
Heat to boiling and simmer 10 minutes.
Add the chicken breasts to the sauce and sprinkle Parmesan over them.
Place a slice of mozzarella on each piece of chicken.
Cover and simmer about 8- 10 minutes or until the cheese has melted and the chicken is tender.
Serve with your favorite pasta-
Subscribe to:
Posts (Atom)