I don't think I've ever been as disgusted, or ashamed of, a group of people as I was on Saturday in Cleburne. And before this goes any further, it is a "group of people" until the jackasses running their mouths come forward and have the courtesy to say what they need to say to mine, Gary's and Dr. Ray's faces. And in the meantime, it's called process of elimination and it's not to hard to figure out who's running their mouths, Bruce and Drucilla Stewart and probably one other.
So....everyone has their panties in a wad over Dr. Ray. You people don't think he cooks his own chili. I hate to disappoint everyone, but he does. Gary helps him, Zoe helps him, and I've helped him - we all have. Question is, why haven't you, Bruce or Drucilla? Or anyone else who's known Dr. Ray for the past 20 odd years. I think it's sad and shameful that all of you "old friends" can't feel some joy for someone who absolutely LOVES cooking and want to see him, one foot gone and in a wheelchair, doing what he enjoys doing and helping him do it at the ripe old age of 76. Instead, you accuse him of not cooking his own chili and basically accusing Gary and myself of helping him cheat. You tell us to stop picking him up, you tell me to stop mixing his spices. You know what the problem is you bitter ass people? He's beating your asses and you can't stand it. You are threatened by a man who couldn't place at a chili cook off if there were only ten cooks for the past five or six years and now you're pissed that he does. It was really sweet of us to take him to cook offs when he wasn't placing, but as soon as he started to get points, everyone started running their mouths. It is a FUCKING BOWL OF CHILI PEOPLE. I thought this was about "Chili, Charity, and Fun". No, it's about some of you not being able to place anymore and you want to diminish what Dr. Ray is doing instead of chalking it up to luck and good chili....or bad luck and bad chili on your part. These are the same people that bitch at everyone who cook after they're qualified, also.
At some point, each one of us is going to be in the same shape as Dr. Ray. I hope like hell I have someone in my life who will help me continue to do the things that I enjoy so that I can live the rest of my life in the company of my friends doing something that I love. Instead of tearing down his accomplishments and giving us shit for helping him get to cook offs, why not be happy for someone else's accomplishments? Over the past few years, I've noticed how absolutely bitter people have become and how there are so many people who complain incessantly, find fault no matter what someone does and now, accuse people of not cooking their own chili. You need to go back and read the rules before you tell me how to follow them. No one is doing anything wrong by helping that man drain his grease. He puts his meat in, his spices in, his broth, and his peppers. For the record, one of us always pricks his peppers because I don't trust Dr. Ray with a knife. But then again, this is the same shit I hear about my kids. Hell....how do Gary and I manage to cook our own chili if we're cooking three other pots? We're not...we're good people and we've been the ones to help Dr. Ray when he still wanted to cook chili. I'm not going to have mine or my husband's integrity questioned. I know the rules; problem is, we're following them and it still isn't enough to satisfy any of you. I guess Dr. Ray winning Traders Village is what set everyone over the edge. Funny thing is, he didn't have any help that day. There was $1000 on the line and I wasn't going to spend my time helping him when I wanted to win it - did any of you ever think of that before you started running your mouths? Do any of you ever think that when Gary isn't cooking, he can help Dr. Ray as much as he wants? You can have a cooking team and a head cook who turns in the chili. Do any of you want to go so far as to say he isn't cooking a pot of his own chili and he's dipping out of one of ours? I dare you...please, say it to my face. Then pull out your wallet and send in $20 to protest the cook off...or shut the fuck up.
Why didn't anyone ever look at Ray Medlin and tell him to make sure Dani cooked her own chili? I know why - she hardly ever placed so after all of Bruce and Drucilla's bitching, it was all for naught - they got their points and Dani didn't get any and it was okay until the next cook off.
You all wonder why some of these pods are dwindling and you can't get anyone involved? Take a good look in the mirror. No one wants to hear your bullshit anymore than they have to. Dr. Ray comes to Pod meetings, say something to him next time you see him. Don't hide behind a cook off referee (which I'm sure was an instigator, too) and start shit. And if you don't want me including you in a blanket statement in front of people, have the nerve to voice your opinions or complaints like an adult - face to face. I used to have so much respect for so many people in the chili world. Now I see why so many cooks fall out of the chili world; they get tired of the bickering, the bitching, the arguing and the need of some people to complain no matter what. You people need to get a life...or get yours in order and quit looking for reasons to tear others down. Ya'll are a shameful lot and I feel sorry for you. Hell, he cooks my recipe and beats my ass on a regular basis. Do you think I'm bitching? I'm tickled pink for him and you so called friends of his should be, too.
Maybe some of you need to remember why you got into chili in the first place. I know it wasn't because you won all the time because we all suck when we first start out. You did it for the friendship and good times. You cooked chili because it was a hobby and a fairly inexpensive way to socialize on the weekends, drink beer and have a lot of laughs. So many of you have lost your way over the course of time and now you're just bitter and pissed at those who do well and have a good time. We're all supposed to be friends who have chili in common and want to have fun together. I got a really good look at who our friends are, and aren't, last Saturday.
Have a nice evening.....
Kelly
Monday, May 10, 2010
CHARLIE!!!!!
Gary took a picture of me giving Charlie Robison a shot of Tennessee's finest.....HELL YEAH! We had the best time. We were a little concerned when we got there. The Granada is an unusual venue for a Charlie concert. The crowd was very, very different from one you'd see at Gruene Hall or Billy Bobs. And the attire was out of this world. I had no idea men actually wore cowboy hats, western shirts, jeans and flip flops together. At the same time. As a concious outfit of choice. It was bizarre...very, very bizarre. I was also asked if my tattoos were temporary...LMAO. Oh well - who gives a hoot? I don't!! We were at the stage the whole time he played! It was amazing and I couldn't have asked for a better Mother's Day gift...besides the ones from The Juicy of Love and Deliciousness :)
Loverboy was sick, too. He didn't smoke, he drank hot tea and kept popping cough drops. It was still a fantastic show. The sucky part of our evening? Cuquitas is no longer on Henderson. It is now called something like "The Hacienda on Henderson"...some trendy, infusion Mexican restaurant. And Jerry's Supermarket is no longer across the street. The white people have taken over. Thank GOD white people don't want to take over 30/Grand where El Taquito is located. Whew - that could have been ugly. But it was still there....and it was DEEE-LICIOUS! Just what a girl needs after drinking the night away listening to the Bandera Bad Boy :) Oh my God...did I just say that??? i did...and I don't care. I'm a dork. I can't wait to see him Labor Day weekend. He's playing Gruene Hall on my birthday. Score!
Sunday, May 9, 2010
Part II - Primero
We are at El Taquito on Grand. We've had the most amazing evening. I've got the El Taquito Especial in front of me. Charlie Robison details tomorrow....so happy...so blessed :)!!
Tuesday, May 4, 2010
It's Tuesday...and That Means It's No Longer Monday...Thank You Jesus
Good Morning. I'm still at home this morning in the thriving metropolis of Crisp, Texas. I'm waiting on the plumber to install the sink I was supposed to have when our house was built. I paid for a porcelain coated cast iron sink that would not chip, scratch or stain. What I got was a porcelain coated piece of shit stainless steel sink that scratches, stains, and chips. They now get to install the sink I bought and eat the cost. Screw them. I'm not a big fan of plumbers...especially this particular company. Anyways...that's my plumber rant for now.....doubt it will be the last one.
My kid has been on a roll recently. Last week, during the Great Depression, she saw me light a cigarette. She asked me what I was doing and I told her, "Mommy has had a bad day and she's going to smoke." She proceeded to tell me that, and I quote, "I have bad days all the time. Do you see me lighting up a cigarette? That's no excuse, Mommy." Completely shamed by my six year old, I put out my cigarette. She's just such a little adult sometimes. And she's always a piece of work. She's always got something to say...wonder where that comes from?
She's recently taken up competitive Cup Stacking. Yes, you read that right...competitive Cup Stacking. She was in a contest yesterday, her first one, but failed to place in the Top 3. She was a little upset because, "I always get a trophy in chili." Gary and I talked to her at length about being a good sport, always playing to win, but losing gracefully, and always, always, being happy for those that do. She's going to keep practicing so that she can win. Soon we will have a Jesus Christ Cup Stacking Karate Kid Superstar on our hands :)
Anyone cooking chili this weekend? I know we're going to do our best to go to Cleburne. I'm sure we'll be there. TOT is the following weekend, and then SW Open will be Memorial Day weekend. That will do it for us; we'll spend most of our summer floating the River. I'm going on a two week SOTF trip in July that I'm really looking forward to. We're going to be traveling the Santa Fe Trail and I'm pretty excited. I'm going to start working on one of my trailers in the next week or so. I have a very rough Serro Scotty if anyone is interested. Because my Shasta is all original and I don't want to mess with it, I'm going to remodel my Honorbuilt Roamer again and keep her. I need to get rid of the Scotty; what the hell am I going to do with 3 trailers??? Spend money?? Hahaha
If you have received your May TOT Tattler, you know that Ron Barnes is not seeking re-election as Great Pepper. Any opinions on that? How do people feel about one and done Great Peppers? I personally feel that if you take on that position, it should be for at least two years. It's easy for me to say that because I have a great pod, great charity and tons of support. It's hard on charities, and pods, if they're constantly dealing with a new person each year. It seems that TOT is dwindling and I'm curious as to why that is happening. The meetings are centrally located, they've always had a great cook off (Charity is a different story), and they have tons of members (maybe in name only and that's the problem). Gary and I are members and he goes to the meetings regularly - he takes Dr. Ray. We are active in the sense that we help out at the cook off and we do our best to support the Pod in anything that it does. With that said, why aren't there more people out there attending the meetings and committing to help grow the Pod? Is this a leadership issue or an apathy issue? Has TOT become the victim of lots of finger pointers and complainers and very little worker bees? I know alot of Pods suffer from that and it's never a good thing. If all of the people running their mouths would put up or shut up, you'd weed out the bad apples and probably have a better chance of bringing in and/or retaining good members. Or has TOT run it's course? Does it need to start from the ground up and rebuild itself and it's image? Unfortunately, TOT attracts a lot of the "complainers" and I think most of the newer generation of chili cooks get tired of the arguing, bickering and bitching. They want to cook chili, have a good time, and be a part of a Pod, if that's their thing, that is made up of a group of people working towards a goal. Not a group of people in one corner bitching about how it's done..which usually leads to resentful leadership that figures they'll just do it themselves instead of listening to the bitching, and then a group of people willing to help lost in the shuffle. I don't know...I'm just thinking out loud here. Maybe a different venue and a different charity would breathe some life into TOT's annual cook off. Maybe it would re-energize the Pod to work together in a more positive way. It's definitely something to think about..or something to bitch at me about for making observations when I attend very few meetings. Or maybe, I'm just brave enough to say what so many people think and not give a shit who I piss off. I think I'll just share a few recipes now :0)
Cadillac Cowgirl Brisket
1 6-7 lb Brisket
18 oz Head Country BBQ Sauce
2 packets of Meatloaf Seasoning
1 Lone Star or Miller Lite Beer
2 cups Apple Juice
Preheat the oven to 375 degrees. In a very large roasting pan lay the brisket fat side up and pierce it several times with a knife or fork. Pour the beer and apple juice over the brisket and around the sides. Sprinkle both packets of meatloaf seasoning over the brisket and pour half of the BBQ Sauce over the top. Cover with foil and put in the oven for 4 hours. After 4 hours, remove the foil from the top, pour the rest of the BBQ sauce on top and continue cooking it uncovered until tender, about 45-60 more minutes. Remove it from the oven and allow it to rest 10-15 minutes before slicing it. Serve it with baked beans, potato salad, etc. I have a really good potato salad but I've never paid attention to the measurements, so I don't feel comfortable sharing it. And since I'm a supporter of BUSH Beans, I highly recommend buying a large can of their baked beans, embellishing it with a little bacon and bell pepper and you've got yourself some yummy baked beans :)
Okay...I have a stuffed chicken roll recipe that is very, very good but it is the biggest pain in the ass to make. So here's what you need to do instead: (Oh, and it's a slow cooker recipe, too. Yay!)
Cadillac Cowgirl Stuffed Chicken Breasts
6 Boneless, Skinless Chicken Breasts
6 Slices of Ham
6 Slices of Swiss Cheese
1/2 Cup Grated Parmesan Cheese
1/4 Cup Flour
1 Tsp each Salt, Pepper, Paprika, Sage and Parsley
1 Can Cream of Chicken Soup
1/2 Cup Chicken Broth
Vegetable Oil
Combine the Parmesan cheese, flour, salt, pepper, paprika and sage in a large bowl. Set aside. Cut a pocket in each of your chicken breasts and lay a slice of Swiss cheese and ham inside. Lay the pocket back over the top and secure with a toothpick. Coat each chicken breast with the Parmesan/flour mixture and place in a large baking dish. Cover and chill in the refrigerator for an hour or so. After they have chilled, add enough vegetable oil to a large skillet to brown two or three chicken breasts at a time. You may have to do it in batches. As you brown them, place them on paper towels and drain them. Once you are finished, lay the chicken breasts in the slow cooker (you may have to stack them). Leave the toothpicks in the chicken breasts to make sure they stay together while they're cooking. Combine the chicken broth and cream of chicken soup and pour over the top. Cover and cook on low for 4 1/2 hours. When they are finished, ladle as much of the sauce out as you can and put it in a saucepan. Bring it to a boil and add some cornstarch mixed with water to thicken it up. Season it with salt and pepper to taste. Towards the end, add the teaspoon of parsley to the sauce. Serve each chicken breast with the sauce over rice, pasta, or potatoes. Add a salad or veggie and dinner is served.
Three things: If the chicken looks kind of pink, it's more than likely from the ham. Considering you've browned the chicken and cooked it for four hours, it's safe to say the chicken is done. Don't forget to take out the toothpicks or you will be accused of trying to kill your diners (like I was). I simply replied that I didn't have life insurance on him and killing him would be pointless :). And the last thing, the cheese may melt and ooze out in the sauce and if it does, I apologize....I haven't quite figured out a solution to that problem yet :)
Have a great day - enjoy the sunshine!
Kelly
My kid has been on a roll recently. Last week, during the Great Depression, she saw me light a cigarette. She asked me what I was doing and I told her, "Mommy has had a bad day and she's going to smoke." She proceeded to tell me that, and I quote, "I have bad days all the time. Do you see me lighting up a cigarette? That's no excuse, Mommy." Completely shamed by my six year old, I put out my cigarette. She's just such a little adult sometimes. And she's always a piece of work. She's always got something to say...wonder where that comes from?
She's recently taken up competitive Cup Stacking. Yes, you read that right...competitive Cup Stacking. She was in a contest yesterday, her first one, but failed to place in the Top 3. She was a little upset because, "I always get a trophy in chili." Gary and I talked to her at length about being a good sport, always playing to win, but losing gracefully, and always, always, being happy for those that do. She's going to keep practicing so that she can win. Soon we will have a Jesus Christ Cup Stacking Karate Kid Superstar on our hands :)
Anyone cooking chili this weekend? I know we're going to do our best to go to Cleburne. I'm sure we'll be there. TOT is the following weekend, and then SW Open will be Memorial Day weekend. That will do it for us; we'll spend most of our summer floating the River. I'm going on a two week SOTF trip in July that I'm really looking forward to. We're going to be traveling the Santa Fe Trail and I'm pretty excited. I'm going to start working on one of my trailers in the next week or so. I have a very rough Serro Scotty if anyone is interested. Because my Shasta is all original and I don't want to mess with it, I'm going to remodel my Honorbuilt Roamer again and keep her. I need to get rid of the Scotty; what the hell am I going to do with 3 trailers??? Spend money?? Hahaha
If you have received your May TOT Tattler, you know that Ron Barnes is not seeking re-election as Great Pepper. Any opinions on that? How do people feel about one and done Great Peppers? I personally feel that if you take on that position, it should be for at least two years. It's easy for me to say that because I have a great pod, great charity and tons of support. It's hard on charities, and pods, if they're constantly dealing with a new person each year. It seems that TOT is dwindling and I'm curious as to why that is happening. The meetings are centrally located, they've always had a great cook off (Charity is a different story), and they have tons of members (maybe in name only and that's the problem). Gary and I are members and he goes to the meetings regularly - he takes Dr. Ray. We are active in the sense that we help out at the cook off and we do our best to support the Pod in anything that it does. With that said, why aren't there more people out there attending the meetings and committing to help grow the Pod? Is this a leadership issue or an apathy issue? Has TOT become the victim of lots of finger pointers and complainers and very little worker bees? I know alot of Pods suffer from that and it's never a good thing. If all of the people running their mouths would put up or shut up, you'd weed out the bad apples and probably have a better chance of bringing in and/or retaining good members. Or has TOT run it's course? Does it need to start from the ground up and rebuild itself and it's image? Unfortunately, TOT attracts a lot of the "complainers" and I think most of the newer generation of chili cooks get tired of the arguing, bickering and bitching. They want to cook chili, have a good time, and be a part of a Pod, if that's their thing, that is made up of a group of people working towards a goal. Not a group of people in one corner bitching about how it's done..which usually leads to resentful leadership that figures they'll just do it themselves instead of listening to the bitching, and then a group of people willing to help lost in the shuffle. I don't know...I'm just thinking out loud here. Maybe a different venue and a different charity would breathe some life into TOT's annual cook off. Maybe it would re-energize the Pod to work together in a more positive way. It's definitely something to think about..or something to bitch at me about for making observations when I attend very few meetings. Or maybe, I'm just brave enough to say what so many people think and not give a shit who I piss off. I think I'll just share a few recipes now :0)
Cadillac Cowgirl Brisket
1 6-7 lb Brisket
18 oz Head Country BBQ Sauce
2 packets of Meatloaf Seasoning
1 Lone Star or Miller Lite Beer
2 cups Apple Juice
Preheat the oven to 375 degrees. In a very large roasting pan lay the brisket fat side up and pierce it several times with a knife or fork. Pour the beer and apple juice over the brisket and around the sides. Sprinkle both packets of meatloaf seasoning over the brisket and pour half of the BBQ Sauce over the top. Cover with foil and put in the oven for 4 hours. After 4 hours, remove the foil from the top, pour the rest of the BBQ sauce on top and continue cooking it uncovered until tender, about 45-60 more minutes. Remove it from the oven and allow it to rest 10-15 minutes before slicing it. Serve it with baked beans, potato salad, etc. I have a really good potato salad but I've never paid attention to the measurements, so I don't feel comfortable sharing it. And since I'm a supporter of BUSH Beans, I highly recommend buying a large can of their baked beans, embellishing it with a little bacon and bell pepper and you've got yourself some yummy baked beans :)
Okay...I have a stuffed chicken roll recipe that is very, very good but it is the biggest pain in the ass to make. So here's what you need to do instead: (Oh, and it's a slow cooker recipe, too. Yay!)
Cadillac Cowgirl Stuffed Chicken Breasts
6 Boneless, Skinless Chicken Breasts
6 Slices of Ham
6 Slices of Swiss Cheese
1/2 Cup Grated Parmesan Cheese
1/4 Cup Flour
1 Tsp each Salt, Pepper, Paprika, Sage and Parsley
1 Can Cream of Chicken Soup
1/2 Cup Chicken Broth
Vegetable Oil
Combine the Parmesan cheese, flour, salt, pepper, paprika and sage in a large bowl. Set aside. Cut a pocket in each of your chicken breasts and lay a slice of Swiss cheese and ham inside. Lay the pocket back over the top and secure with a toothpick. Coat each chicken breast with the Parmesan/flour mixture and place in a large baking dish. Cover and chill in the refrigerator for an hour or so. After they have chilled, add enough vegetable oil to a large skillet to brown two or three chicken breasts at a time. You may have to do it in batches. As you brown them, place them on paper towels and drain them. Once you are finished, lay the chicken breasts in the slow cooker (you may have to stack them). Leave the toothpicks in the chicken breasts to make sure they stay together while they're cooking. Combine the chicken broth and cream of chicken soup and pour over the top. Cover and cook on low for 4 1/2 hours. When they are finished, ladle as much of the sauce out as you can and put it in a saucepan. Bring it to a boil and add some cornstarch mixed with water to thicken it up. Season it with salt and pepper to taste. Towards the end, add the teaspoon of parsley to the sauce. Serve each chicken breast with the sauce over rice, pasta, or potatoes. Add a salad or veggie and dinner is served.
Three things: If the chicken looks kind of pink, it's more than likely from the ham. Considering you've browned the chicken and cooked it for four hours, it's safe to say the chicken is done. Don't forget to take out the toothpicks or you will be accused of trying to kill your diners (like I was). I simply replied that I didn't have life insurance on him and killing him would be pointless :). And the last thing, the cheese may melt and ooze out in the sauce and if it does, I apologize....I haven't quite figured out a solution to that problem yet :)
Have a great day - enjoy the sunshine!
Kelly
Thursday, April 29, 2010
Cadillac Cowgirl Slow Cooked Pork Loin
Good Evening. Don't know about ya'll...but this has been the most absolutely horrible week and the sooner it ends, the better off I'll be. A bright spot in an otherwise craptastic day (besides The Juicy of Love and Deliciousness) was the pork loin I put in the crock pot this morning. I came home and dinner was 75% finished - all I had to do was heat up the bread, fix the mashed potatoes and corn and Viola - Dinner! I love my crock pot...it's a life saver and it's the best way to make sure you have a home cooked meal even when you don't have time. You can make almost anything in a crock pot; roasts, stew, pork roasts, chicken, soup, you name it. You can also go online and search conversion charts if you want to figure out how long to cook an oven meal in a slow cooker. Most slow cooker websites and cookbooks also have that information as well as lots of other ideas. Here's the recipe:
1 3-4 lb boneless pork loin
1 large onion, sliced
1/2 of a lemon
1/4 cup olive oil
3 Tbsp salt (don't panic - I know it sounds like a lot. trust me)
1 Tsbp pepper
1 tsp each chopped parsley, thyme and oregano
1 Tsbp coarse ground mustard
1 tsp Worcestershire
1 tsp Dijon mustard
2 tsp horseradish sauce
4 garlic cloves, chopped fine
In a 5-6 qt crock pot, lay the sliced onion on the bottom and squeeze the lemon over the onions. Discard the onion or leave it in there - your choice. Place the pork loin on top of the onions. In a small bowl, whisk the remaining ingredients together to make a paste and taste for seasoning. You shouldn't need to adjust anything. It may taste a little strong but remember you're going to spread it all over the pork loin and it's going to soak in and flavor all of the pork loin, so you want lots of flavor. When you've rubbed down the loin....hahaha...sorry, couldn't help myself, put the lid on the crock pot and turn it on low for 9 or 10 hours. Don't lift the lid, or it will add to the cooking time. Serve the pork loin and onions with mashed potatoes, corn, or any other side dish. How easy is that? You can totally save on cleaning time by using a slow cooker liner. You can buy them at the store and they rock!
Happy eating everyone. Have a great Friday and weekend. I'm on my second glass of wine and it's going down good. It's been a bad, bad week...I'll be happy when it's finally Saturday morning and I don't have to do a damn thing. No chili for me...I'm going to sit this weekend out. I'm still flying high after 4th place at Larry Joe Taylor. That was a great time and I'm looking forward to next year. We always have such a good time with Mark and Vicki and it was our maiden voyage in the toy hauler. I am totally loving the no carpet in it...just rubber linoleum flooring...so easy to clean. Just put the ramp down and sweep out all of the dirt and mud. Hell yeah!
Good Night All :0)
1 3-4 lb boneless pork loin
1 large onion, sliced
1/2 of a lemon
1/4 cup olive oil
3 Tbsp salt (don't panic - I know it sounds like a lot. trust me)
1 Tsbp pepper
1 tsp each chopped parsley, thyme and oregano
1 Tsbp coarse ground mustard
1 tsp Worcestershire
1 tsp Dijon mustard
2 tsp horseradish sauce
4 garlic cloves, chopped fine
In a 5-6 qt crock pot, lay the sliced onion on the bottom and squeeze the lemon over the onions. Discard the onion or leave it in there - your choice. Place the pork loin on top of the onions. In a small bowl, whisk the remaining ingredients together to make a paste and taste for seasoning. You shouldn't need to adjust anything. It may taste a little strong but remember you're going to spread it all over the pork loin and it's going to soak in and flavor all of the pork loin, so you want lots of flavor. When you've rubbed down the loin....hahaha...sorry, couldn't help myself, put the lid on the crock pot and turn it on low for 9 or 10 hours. Don't lift the lid, or it will add to the cooking time. Serve the pork loin and onions with mashed potatoes, corn, or any other side dish. How easy is that? You can totally save on cleaning time by using a slow cooker liner. You can buy them at the store and they rock!
Happy eating everyone. Have a great Friday and weekend. I'm on my second glass of wine and it's going down good. It's been a bad, bad week...I'll be happy when it's finally Saturday morning and I don't have to do a damn thing. No chili for me...I'm going to sit this weekend out. I'm still flying high after 4th place at Larry Joe Taylor. That was a great time and I'm looking forward to next year. We always have such a good time with Mark and Vicki and it was our maiden voyage in the toy hauler. I am totally loving the no carpet in it...just rubber linoleum flooring...so easy to clean. Just put the ramp down and sweep out all of the dirt and mud. Hell yeah!
Good Night All :0)
Tuesday, April 27, 2010
Two of My Faves....
Salmon and Dutch Oven cooking. I don't think there is anything better than fish cooked in a cast iron skillet or dutch oven outside. Gary bought a stand for me a few years ago and when the weather is warm and nice, I cook outside a lot. I have always cooked mine on the stand where I put my charcoal in a charcoal starter, let it get good and hot, and then place the charcoal on the stand and my skillet or dutch oven on top. If you have a fire ring that you build a fire in, or a grill with grates that you can arranget the charcoal on top of, that will work just as well. Here is an easy recipe for Salmon - enjoy!
Cadillac Cowgirl Grilled Salmon
2 4-6 oz Salmon filets
2 tsp Olive Oil (Extra Virgin, Not so Virgin...your choice - it doesn't matter)
1 tsp Salmon Seasoning (I buy it at HEB, it's in a "salmon" colored container in the spice aisle. If you can't find it, any type of garlic/herb seasoning will work.)
1 tsp each Rosemary, Parsley and Thyme, chopped (fresh or dried)
Lemon, Salt and Pepper to taste
2 Tbsp Butter and 1 Tbsp of Olive Oil for pan
40 Charcoal Bricks
Light your charcoal in either a charcoal starter or in your firepit, campfire site, etc. You'll need about 30 minutes to get the charcoal good and hot. In the meantime, pierce each piece of salmon with a fork and drizzle even amounts of the olive oil over each filet. Then, divide the salmon seasoning and herbs and sprinkle over each piece of salmon before adding the salt, pepper and lemon juice to taste. I basically use a 1/2 tsp of Salmon Seasoning and 1/2 tsp of rosemary, parsley and thyme per each filet. I probably use about a 1/4 of a tsp of salt and pepper because I don't want to go back after I've cooked it and salt it...I like to season it well so that the fish absorbs it while it's cooking. I also cut a wedge of lemon and sprinkle it over both filets - you can also add more after it's finished cooking. You can let the salmon marinate for an hour or two or for the time it takes to get your grill going - either way it's going to absorb the seasoning really well. Add the 1 Tbsp of olive oil and 2 Tbsp of butter to a well seasoned iron skillet or dutch oven and set aside until the charcoal is ready. When the charcoal has turned kind of a grayish white color, it's ready. Using tongs, make a 12 inch (approximately...please don't start measuring!!) outer ring of bricks. Then fill it in, and place your skillet on top. Make sure the bricks are placed flat so that the skillet is even so that the butter and oil melt evenly. While it's heating up, add the rest of the bricks to the outer edge of the skillet to help keep the heat even around it. When the butter and oil have started to brown, add your salmon filet side (not skin side) down and allow it to sear and brown for about 4-5 minutes. Don't move it around because you want it to get nice and brown-ish. After 4-5 minutes, flip it over and let it cook skin side down for another 4-5 minutes. At this time, you're going to flip it back over so that it continues to cook through, and your going to remove some of the outer charcoal bricks so that you still have a good amount of heat, but you're reducing the temperature enough to continue cooking the salmon, but not burn it. This would be comparable to adjusting your burner from medium-high to medium if you were cooking this inside - which you can do! When the salmon is done to your liking - some people like it kind of medium...others, like me, like it well done, remove it from the skillet to a plate and cover it with foil. Serve it with a salad topped with walnuts, goat cheese, red onions and Vidalia onion dressing for a really delicious light meal.
A few important things about cast iron skillets and pots. First of all, make sure it is well seasoned. I am a big fan of Lodge cookware and their dutch ovens come pre seasoned. Second of all, NEVER, and I mean NEVER, wash it with soap and water. Unless you have burned the tar out of something, you should be able to wipe it out with a paper towel, add a little veggie oil or Crisco to a paper towel, lightly coat it and put it up until you use it again. If you do burn the shit out of something and have to scrub it, follow these simple instructions. First of all, never ever put a hot skillet in cold water - it will crack it. Clean the skillet or pot as best you can with a scrub brush and some oil, wiping it out as you go. When you think you've done all you can, make a paste of vegetable oil and Kosher salt. Spread that in the skillet or pot and scrub it with one of those little silver or copper scrubbies...the name eludes me as of right now. Keep scrubbing until you get all of the stuck on food off of it and then start wiping it out. Repeat as necessary. When you're finished, coat the skillet or pot with oil or Crisco, put it in a warm (250-275 degree) oven and after 15 minutes, turn the oven off and allow the pot or skillet to re-season itself. When it cools completely, take it out, wipe out any excess oil, and then store in a dry place...like a cabinet, pantry, etc. You can also use this technique on the lids as well - and you should in order to keep it in the same shape as the skillet or pot. You can use this cleaning and seasoning method on old cast iron that has rusted. It will restore it and you'll be able to use it again. Iron skillets and dutch ovens can be used inside on your stove top or in the oven. I use mine for everyday cooking - inside and and outside. They're long lasting, they heat evenly and therefore cook your food evenly. There is the traditional black cast iron or the colored porcelain covered cast iron as well. Experiment with the different types and sizes and I know you'll find something you like.
I hope everyone has a good day. I survived a very ugly Monday and unfortunately, Tuesday is not shaping up to be much better. Owning a business, unlike what a lot of people think, is no walk in the park. It's very challenging, stressful and emotionally draining sometimes. Gary and I have been blessed the last six years and fortunately the good years have outweighed the bad years. The last year and a half has been especially rough - for everyone, not just us. Still, it doesn't make my life easier and I really hope people will pull their heads out of their asses and start paying as quickly as we do the work. I know, I know...ain't going to happen. I'm just amazed out how people want us to hurry up and complete the work, but want to take their sweet time paying us. It makes for a very heavy Xanax and wine kind of day. Oh well. Summer is looking good and I know we'll get out of this funk and be in great shape come August. August - could you hurry the hell up and get here, please? I'm running out of ways to self medicate :)
I'll talk to everyone tomorrow...have a great day!
Kelly
Cadillac Cowgirl Grilled Salmon
2 4-6 oz Salmon filets
2 tsp Olive Oil (Extra Virgin, Not so Virgin...your choice - it doesn't matter)
1 tsp Salmon Seasoning (I buy it at HEB, it's in a "salmon" colored container in the spice aisle. If you can't find it, any type of garlic/herb seasoning will work.)
1 tsp each Rosemary, Parsley and Thyme, chopped (fresh or dried)
Lemon, Salt and Pepper to taste
2 Tbsp Butter and 1 Tbsp of Olive Oil for pan
40 Charcoal Bricks
Light your charcoal in either a charcoal starter or in your firepit, campfire site, etc. You'll need about 30 minutes to get the charcoal good and hot. In the meantime, pierce each piece of salmon with a fork and drizzle even amounts of the olive oil over each filet. Then, divide the salmon seasoning and herbs and sprinkle over each piece of salmon before adding the salt, pepper and lemon juice to taste. I basically use a 1/2 tsp of Salmon Seasoning and 1/2 tsp of rosemary, parsley and thyme per each filet. I probably use about a 1/4 of a tsp of salt and pepper because I don't want to go back after I've cooked it and salt it...I like to season it well so that the fish absorbs it while it's cooking. I also cut a wedge of lemon and sprinkle it over both filets - you can also add more after it's finished cooking. You can let the salmon marinate for an hour or two or for the time it takes to get your grill going - either way it's going to absorb the seasoning really well. Add the 1 Tbsp of olive oil and 2 Tbsp of butter to a well seasoned iron skillet or dutch oven and set aside until the charcoal is ready. When the charcoal has turned kind of a grayish white color, it's ready. Using tongs, make a 12 inch (approximately...please don't start measuring!!) outer ring of bricks. Then fill it in, and place your skillet on top. Make sure the bricks are placed flat so that the skillet is even so that the butter and oil melt evenly. While it's heating up, add the rest of the bricks to the outer edge of the skillet to help keep the heat even around it. When the butter and oil have started to brown, add your salmon filet side (not skin side) down and allow it to sear and brown for about 4-5 minutes. Don't move it around because you want it to get nice and brown-ish. After 4-5 minutes, flip it over and let it cook skin side down for another 4-5 minutes. At this time, you're going to flip it back over so that it continues to cook through, and your going to remove some of the outer charcoal bricks so that you still have a good amount of heat, but you're reducing the temperature enough to continue cooking the salmon, but not burn it. This would be comparable to adjusting your burner from medium-high to medium if you were cooking this inside - which you can do! When the salmon is done to your liking - some people like it kind of medium...others, like me, like it well done, remove it from the skillet to a plate and cover it with foil. Serve it with a salad topped with walnuts, goat cheese, red onions and Vidalia onion dressing for a really delicious light meal.
A few important things about cast iron skillets and pots. First of all, make sure it is well seasoned. I am a big fan of Lodge cookware and their dutch ovens come pre seasoned. Second of all, NEVER, and I mean NEVER, wash it with soap and water. Unless you have burned the tar out of something, you should be able to wipe it out with a paper towel, add a little veggie oil or Crisco to a paper towel, lightly coat it and put it up until you use it again. If you do burn the shit out of something and have to scrub it, follow these simple instructions. First of all, never ever put a hot skillet in cold water - it will crack it. Clean the skillet or pot as best you can with a scrub brush and some oil, wiping it out as you go. When you think you've done all you can, make a paste of vegetable oil and Kosher salt. Spread that in the skillet or pot and scrub it with one of those little silver or copper scrubbies...the name eludes me as of right now. Keep scrubbing until you get all of the stuck on food off of it and then start wiping it out. Repeat as necessary. When you're finished, coat the skillet or pot with oil or Crisco, put it in a warm (250-275 degree) oven and after 15 minutes, turn the oven off and allow the pot or skillet to re-season itself. When it cools completely, take it out, wipe out any excess oil, and then store in a dry place...like a cabinet, pantry, etc. You can also use this technique on the lids as well - and you should in order to keep it in the same shape as the skillet or pot. You can use this cleaning and seasoning method on old cast iron that has rusted. It will restore it and you'll be able to use it again. Iron skillets and dutch ovens can be used inside on your stove top or in the oven. I use mine for everyday cooking - inside and and outside. They're long lasting, they heat evenly and therefore cook your food evenly. There is the traditional black cast iron or the colored porcelain covered cast iron as well. Experiment with the different types and sizes and I know you'll find something you like.
I hope everyone has a good day. I survived a very ugly Monday and unfortunately, Tuesday is not shaping up to be much better. Owning a business, unlike what a lot of people think, is no walk in the park. It's very challenging, stressful and emotionally draining sometimes. Gary and I have been blessed the last six years and fortunately the good years have outweighed the bad years. The last year and a half has been especially rough - for everyone, not just us. Still, it doesn't make my life easier and I really hope people will pull their heads out of their asses and start paying as quickly as we do the work. I know, I know...ain't going to happen. I'm just amazed out how people want us to hurry up and complete the work, but want to take their sweet time paying us. It makes for a very heavy Xanax and wine kind of day. Oh well. Summer is looking good and I know we'll get out of this funk and be in great shape come August. August - could you hurry the hell up and get here, please? I'm running out of ways to self medicate :)
I'll talk to everyone tomorrow...have a great day!
Kelly
Wednesday, April 21, 2010
OMG
The original Thomas Crown Affair is on TCM right now. Steve McQueen and all of his bad ass hotness. Mmmmm....yummy!!! And all of the great jazz music in this movie - I love it. I think he's the reason I think Daniel Craig is so hot...they remind me of one another. I need to stay on track...so lets talk about food!!
Two recipes this evening...one mine and one borrowed :)
Sausage and Cheese Breakfast Casserole
10 eggs, lightly beaten
1 lb sausage, cooked, crumbled and drained
1/2 cup flour
1/2 tsp salt
1 pint cottage cheese
1 lb grated cheese (I use a combo of Monterrey Jack and Cheddar)
1/2 stick of butter, melted
2 4 oz cans of green chiles
Preheat the oven to 350 degrees and grease a 9 x 13 baking dish. Mix all of the ingredients together and pour into the baking dish. Bake covered for 35 minutes; uncover and bake another 15-20 minutes or until a knife inserted in the center comes out clean. Serve with hashbrowns and mimosas!!!
Cadillac Cowgirl Simple Spaghetti
This is a great side dish or even a base for something a little more substantial...like shrimp, mussels or clams. Experiment with it and you will find your own version of simple spaghetti. You can also put this on the menu during Lent if you're Episcopalian like we are and need a meatless alternative for Fridays :)
8 oz of cooked spaghetti, drained
1/4 cup of olive oil (I actually use a little less than a 1/4, that's just the closest measurement I could think of!)
2 Tbsp butter
4 shallots, chopped
6 cloves of garlic, chopped (use good size cloves so you get more out of them)
1/8 tsp salt
1/8 tsp pepper
Healthy sprinkle of red pepper flakes
LOTS of grated Parmesan, Romano or Pecorino cheese
Bring your water to a boil and add your spaghetti; cook it until al dente. You can do this beforehand and set it aside (it will "unstick" once it's in the oil mixture) or you can time it so as soon as you drain it, you put it in the oil.
In a large skillet, heat your butter and oil. When the butter is melted, add your shallots and garlic. Turn your heat to medium low and cook until they start to become tender. At that point, add your salt, pepper and red pepper flakes. Continue to cook over medium low heat until the garlic and shallots are tender and it smells yummy and garlicky. You don't want to cook out all of the oil; you want to flavor the oil with the garlic and shallots. Add your spaghetti to the skillet and toss to coat. Place on a large serving platter and top with as much cheese as you can handle!
A great variation would be to incorporate cooked chicken, scallops or shrimp, or even steamed mussels or clams. You can also add mushrooms, spinach or arugula - or a combination of all of the above. Anchovies are also awesome in this spaghetti. Drain and chop them and add them to the oil and butter when you put in the shallots and garlic. They will melt and give the oil the most amazing flavor. Just omit the salt if you add anchovies because they are very salty.
Like I said, the possibilities are endless. This would also be great with a piece of simply grilled fish served over the spaghetti. Let your imagination and your taste buds lead the way :) That sounded very cheesy, but I'm going to leave it in here!!
Have a nice evening...I'm off to do some housecleaning and dreaded, hated, despised laundry....ugh.....
I'll be back tomorrow.....try and behave until then :) Oh...and watch your mouth...you trashy people that cuss too much...hahahahahahahahahaha!!!!!!!
Kelly
Two recipes this evening...one mine and one borrowed :)
Sausage and Cheese Breakfast Casserole
10 eggs, lightly beaten
1 lb sausage, cooked, crumbled and drained
1/2 cup flour
1/2 tsp salt
1 pint cottage cheese
1 lb grated cheese (I use a combo of Monterrey Jack and Cheddar)
1/2 stick of butter, melted
2 4 oz cans of green chiles
Preheat the oven to 350 degrees and grease a 9 x 13 baking dish. Mix all of the ingredients together and pour into the baking dish. Bake covered for 35 minutes; uncover and bake another 15-20 minutes or until a knife inserted in the center comes out clean. Serve with hashbrowns and mimosas!!!
Cadillac Cowgirl Simple Spaghetti
This is a great side dish or even a base for something a little more substantial...like shrimp, mussels or clams. Experiment with it and you will find your own version of simple spaghetti. You can also put this on the menu during Lent if you're Episcopalian like we are and need a meatless alternative for Fridays :)
8 oz of cooked spaghetti, drained
1/4 cup of olive oil (I actually use a little less than a 1/4, that's just the closest measurement I could think of!)
2 Tbsp butter
4 shallots, chopped
6 cloves of garlic, chopped (use good size cloves so you get more out of them)
1/8 tsp salt
1/8 tsp pepper
Healthy sprinkle of red pepper flakes
LOTS of grated Parmesan, Romano or Pecorino cheese
Bring your water to a boil and add your spaghetti; cook it until al dente. You can do this beforehand and set it aside (it will "unstick" once it's in the oil mixture) or you can time it so as soon as you drain it, you put it in the oil.
In a large skillet, heat your butter and oil. When the butter is melted, add your shallots and garlic. Turn your heat to medium low and cook until they start to become tender. At that point, add your salt, pepper and red pepper flakes. Continue to cook over medium low heat until the garlic and shallots are tender and it smells yummy and garlicky. You don't want to cook out all of the oil; you want to flavor the oil with the garlic and shallots. Add your spaghetti to the skillet and toss to coat. Place on a large serving platter and top with as much cheese as you can handle!
A great variation would be to incorporate cooked chicken, scallops or shrimp, or even steamed mussels or clams. You can also add mushrooms, spinach or arugula - or a combination of all of the above. Anchovies are also awesome in this spaghetti. Drain and chop them and add them to the oil and butter when you put in the shallots and garlic. They will melt and give the oil the most amazing flavor. Just omit the salt if you add anchovies because they are very salty.
Like I said, the possibilities are endless. This would also be great with a piece of simply grilled fish served over the spaghetti. Let your imagination and your taste buds lead the way :) That sounded very cheesy, but I'm going to leave it in here!!
Have a nice evening...I'm off to do some housecleaning and dreaded, hated, despised laundry....ugh.....
I'll be back tomorrow.....try and behave until then :) Oh...and watch your mouth...you trashy people that cuss too much...hahahahahahahahahaha!!!!!!!
Kelly
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