Cookin with the Grandkids!

Every guy is a kid inside and what better way to celebrate being a kid 'again' than cooking with the grand-kids. They like what I like ...burgers with mac and cheese. And, I mean mac and cheese on the burger. To make this kid and 'weight watcher' as in grandpa friendly, use good quality ground turkey for the burger meat. I like to simmer mine with dried herbs so that a tasty au jus develops; which of course, makes for a great dipping sauce.

Cook your pasta, drain when tender add a dollop of butter and then 1/4 cup of heavy cream along with 1/2 cup sour cream and as much grated cheddar as you possibly can, stir. When the burgers are done, serve on toasted rolls. Let everyone seated at the table put on their own amount of mac and cheese to top their burger. Kids also like to have their own dipping cup with au jus. So.. to each his/her own.

Enjoy!

Pierogi and Smoked Sausage!

Guys let me tell you that if you ever have to cook for yourself, the simplest and most delicious hearty guy food is a plate of pierogi and smoked sausages. All you have to do is boil some water for the pierogi. The sausages, (bought fully cooked from your favorite Polish deli) just need to be warmed in the microwave. There is no need to fry them as you will lose flavor and juices from the meat.

10-12 Pierogi need about 8 min. in a rolling boil, water salted to taste.

Sour cream and bacon bits on the side are a must...

Enjoy! I sure did, and...a nice glass of
beet root juice to cleanse; my after dinner drink!

Its Been Awhile... but Iam a Busy Guy

Just getting over the holidays. Too much good food to mention. But, thought I would start the new year right by providing a list of food to pair with beer.  I just figured it would be good to get the juices flowing since Spring is two months away... well a bit a head of myself but I can hardly wait.

1- Cheese, right go figure... you thought cheese only went with wine. A sharp acidic cheese is served best with an acidic beer such as Belgian Gueuze *as recommended.  Me personally, I would go with a sharp cheddar and Pale ale.

2- Shellfish needs a spicy beer in my opinion. I would go with a microbrew with a citrus perk something like a Summer Shandy.

3- Smoked foods or fish need a semi-dry hearty ale preferably on tap. Unless, we are talking smoked and sweet barbecued foods then a more salty Pilsner to counter the sweetness of the barbecue sauce.

4-Fish needs only a clean Pilsner or golden lager by its side.

5- White meats go well with Pilsners too or try a nutty beer like a Black Walnut to boast about.

6-  Beef needs a dark red beer with a hearty reserve as it leaves the palette.

7- Pizza, well anything on tap is alright with me... after all we talking pizza.

8- Desert, only a raspberry or pear infused malt will do.

9- Chocolate, any good stouts and or just a Guinness!
.
10-  Biscuits/cookies or a candy bar, I can only think of a dark ale with a creamy prune flavor. 





*The list provided here contains some recommendations by Beverly Carnahan.

Italian Sausage Sandwich~ I am baaaaack... wasn't that used in a movie

Tonight's dish, Italian sausage sandwich with left over spaghetti bolognese. Since, I am a 'sammy' kind of guy... I can of course make a pretty good sandwich.

I prefer to buy Italian sausage in bulk which means not in the casing. It cooks faster and still remains juicy. Get some olive oil going in a skillet, pat out your sausage in an oblong shape and lay in the patties when the oil starts to sizzle. Sprinkle on some dried herb seasoning and let em cook. Once browned on both sides, cover and simmer for 10 min. on low heat. Prepare bread or sandwich rolls by toasting in the oven or toaster oven. Have some mozzarella cheese ready to melt on the patties once they are cooked through. As the rolls come out of the toaster, press them down into the juices in the skillet where the patties still simmer. Then, turn off the heat, make a sandwich and get happy. Oh, and lastly, microwave the left over spaghetti.

~ Tutti a Tavola!

and don't forget the Giardiniera relish

Brainy Guys Love Buckwheat ~ Why?

I was first introduced to buckwheat by my wife the Brainy Gourmet who spent years on the steppes of Eastern Europe where it is cultivated. The fields are like a bride's bouquet when in bloom and afire when its the harvest.

Buckwheat is energizing and nutritious, buckwheat is available throughout the year and can be served as an alternative to rice or made into porridge. While many people think that buckwheat is a cereal grain, it is actually a fruit seed that is related to rhubarb and sorrel making it a suitable substitute for grains for people who are sensitive to wheat or other grains that contain protein gluten. Buckwheat flowers are very fragrant and are attractive to bees that use them to produce a special, strongly flavored, dark honey.


Diets that contain buckwheat have been linked to lowered risk of developing high cholesterol and high blood pressure. The Yi people of China consume a diet high in buckwheat (100 grams per day, about 3.5 ounces). When researchers tested blood lipids of 805 Yi Chinese, they found that buckwheat intake was associated with lower total serum cholesterol, lower low-density lipoprotein cholesterol (LDL, the form linked to cardiovascular disease), and a high ratio of HDL (health-promoting cholesterol) to total cholesterol.

Buckwheat's beneficial effects are due in part to its rich supply of flavonoids, particularly rutin. Flavonoids are phytonutrients that protect against disease by extending the action of vitamin C and acting as antioxidants.
 Buckwheat's lipid-lowering activity is largely due to rutin and other flavonoid compounds. These compounds help maintain blood flow, keep platelets from clotting excessively (platelets are compounds in blood that, when triggered, clump together, thus preventing excessive blood loss, and protect LDL from free radical oxidation into potentially harmful cholesterol oxides. All these actions help to protect against heart disease.

So, guys... load up on the Buckwheat. It makes me feel - robust!




~ Source -  http://www.whfoods.com/genpage.php?tname=foodspice&dbid=11

Brainy Guys Love Gazpacho!

Gazpacho!

I did not know that gazpacho was actually Spanish and I think pretty much resembles salsa.


Here is an excerpt from an expert ~ "Gazpacho" is cool, refreshing and flavorful start to a meal on a hot summer day. This soup is eaten often in the southern part of Spain called Andalusia, the region from which is originates. Eat gazpacho from a soup bowl, or drink it from a glass. Either way, it is tasty, refreshing and very healthy, since it is made from nothing but fresh vegetables and a bit of oil and vinegar. During the hot weather, do what the Spaniards do - Make a batch of gazpacho and keep it in a glass pitcher in the refrigerator for whenever you need a cool drink.

I like the last part, keep it in a glass pitcher for whenever you need a cool drink, and the best part... its pretty much a health food.  Follow the recipe which can be done in a blender on coarse setting for soup and liquid if you want smoothie.

• 3 lb. ripe tomatoes, peeled, seeded - coarsely chopped
• 2 green or red peppers, seeded- coarsely chopped
• 1 small red or white onion - coarsely chopped
• Washed and chopped fresh green (curly) parsley
• 3 tablespoons red wine vinegar or balsamic 
• 6 tablespoons extra virgin olive oil
•  3 cloves of garlic - minced
•  1 squeeze of fresh lime juice
• salt to taste

 *Try it topped with croutons or as a side any toasted bread.






Source ~  http://spanishfood.about.com/od/soupssalads/r/gazpacho.htm

Zucchini From the Garden

Hi there, its been a while but other duties call. As you know, I am all about fresh veggies, right??? Well, most of the time. Today, since we have an abundance of zucchini from the garden what better to do than get the deep fryer going.

 Flowerettes

How do I do that? Well, its easy. Hot oil, egg whites, beer or club soda, flour and zucchini ~ Voila!

Mix your flour and beer (stiffly beaten whites for crispiness) and salt. Heat the oil and get fryin.

• Vegetable oil (for frying)
• 1 1/4 cups all-purpose flour
• 1 teaspoon kosher salt
• 12 ounce chilled Pilsner, lagerstyle beer, or club soda
• Zucchini blossoms (stamens removed; about 2 dozen) 
•  Put out on the table a salsa, or creamy dipping sauce and crack a cold one.