‘Cooking’ Posts

Recipe:
Food Network: Italian Wedding Soup

Ingredients

• 1 part limeade
• 1 part bubble water or club soda

Directions

1. Mix ingredients, add ice, and serve.

Ingredients

• 1 pound ground beef
• 1/4 cup beer
• 1/4 cup Worcestershire sauce
• 1 teaspoon garlic powder
• 1/2 teaspoon onion salt

Directions

1. Shape the ground beef into three patties. Place the patties in a shallow dish.
2. Combine the beer, Worcestershire sauce, garlic powder, onion salt, and pepper. Pour the marinade over the burgers. Refrigerate for 15 minutes. Flip the burgers over and marinate for an additional 15 minutes.
3. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
4. Place the patties on the hot grill and cook for 2 minutes before flipping them over. Cook the burgers to the desired degree of doneness, about 5 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

(hat tip: allrecipies.com)

Ingredients

• 4 slices bacon
• 4 eggs, whisked
• salt & pepper
• 1/4 cup sliced green onions
• 2 Tbsp sour cream

Directions

1. Slice bacon in small pieces. Cook bacon over medium heat for about 4-5 minutes, or until desired texture.
2. Whisk eggs in small bowl. Season with salt & pepper. Pour eggs into pan and scramble over low heat.
3. When eggs have set, stir in green onions and sour cream.
4. Serve immediately.

(hat tip: anthony bourdain, anutritionisteats.com.)

Ingredients

• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1/3 cup white sugar
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 egg, lightly beaten
• 2 cups buttermilk
• 1/4 cup butter, melted

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Grease a 9×5 inch loaf pan.
2. Combine flour, baking powder, sugar, salt and baking soda. Blend egg and buttermilk together, and add all at once to the flour mixture. Mix just until moistened. Stir in butter. Pour into prepared pan.
3. Bake for 65 to 70 minutes, or until a toothpick inserted in the bread comes out clean. Cool on a wire rack. Wrap in foil for several hours, or overnight, for best flavor.

(hat tip: allrecipies.com.)

Over the last year, we’ve bounced back and forth between two bloody mary recipes.  The first is something that I cobbled together online, probably from some over-spiced Emril recipe (bam!)  The second is a recipe we just picked up from McGinty’s Pub in Silver Spring, Maryland.

Bastard Child of Emril Bloody Mary (serves four)

• 2 tbsp. Horseradish
• 2 tbsp. Lemon Juice
• 1 tbsp. Old Bay Seasoning
• 1 tbsp. Onion Powder
• 1 tbsp. Worchester Sauce
• 1/2 tsp. Paprika
• 1/2 tsp. White Pepper
• 1 tsp. Garlic, Diced
• 1 bottle of the Bloody Mary mix of your choice.

McGinty’s Pub (single serving)

• 1 tbsp. A-1 Sauce
• 3 dashes of Tabasco Sauce
• 1.5 oz. vodka
• 3 0z. Guinness (yes, the beer)
• 3-5 oz. of Bloody Mary mix, to taste
• fresh ground black pepper