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I just noticed that I received 51,000 view the other day- didn’t know I had passed 50,000.

Thank you all for visiting.

The most hits I get on my blog are for lemon poundcake and Tyler Florence’s Ultimate pot roast.

Thanks again everyone!

=Dad

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I found this awesome peach glaze for ham this past weekend.  The flavor is phenominal – I think you’ll really like it.

I didn’t have pink peppercorns, so I used black peppercorns.  I didn’t have champagne vinegar, so I used white wine vinegar.  It was great!  Give it a try.

Scroll al the way to the bottom of this link for the peach/peppercorn glaze.

http://www.thenibble.com/reviews/main/meats/ham-glaze-recipes.asp

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The Christmas and New Years holidays were busy. Managed to get some time off of work and do a little cooking, but it was mostly the traditional stuff. Of course made a turkey (actually two) – roasted one 10 lb bird out on the grill for two hours – it was great and I sure had the neighbors wondering what I was up to.

We did some running around on Sunday after church and somehow got the bug that I had to have a Polish dinner. We stopped at Polina in Casselberry to pick up some Bobak’s kielbasa.

bobaks-kielbasa

Well, since I had the kielbasa I thought I might as well make some potato pancakes

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Potato Pancakes
Gourmet|December, 2000


1 pound potatoes
1/2 cup finely chopped onion
1 large egg, lightly beaten
1/2 teaspoon salt
1/2 to 3/4 cup olive oil


Peel potatoes and coarsely grate by hand, transferring to a large bowl of cold water as grated. Soak potatoes 1 to 2 minutes after last batch is added to water, then drain well in a colander.

Spread grated potatoes and onion on a kitchen towel and roll up jelly-roll style. Twist towel tightly to wring out as much liquid as possible. Transfer potato mixture to a bowl and stir in egg and salt.

Heat 1/4 cup oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Working in batches of 4 potato pancakes, spoon 2 tablespoons potato mixture per latke into skillet, spreading into 3-inch rounds with a fork. Reduce heat to moderate and cook until undersides are browned, about 5 minutes. Turn potato pancakes over and cook until undersides are browned, about 5 minutes more. Transfer to paper towels to drain and season with salt. Add more oil to skillet as needed. Keep potato pancakes warm on a wire rack set in a shallow baking pan in oven

I had some left over stuffed cabbage (golumpki) from Christmas Eve. So this made for a pretty nice dish with some nice pumpernickel bread.

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So there must have been something in the air — (now be good!) because yesterday there was a package sitting at the front door from my sister in New Haven – two bottles of Jezynowka – blackberry flavored brandy. YUM! Thanks Karen.

jezynowka

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Ok, I had two boneless chicken breast out on the counter to defrost.  My wife gave me strict instructions NOT to make chicken Parmesan (which we both love but we are tired of saucy stuff).  So I decided to look up some chicken chili recipes – and basically ended up making my regular chili but with ground chicken instead of ground beef.

It tasted crappy.  It was probably healthy, and maybe someone might think it was good.  But not us.  We need the BEEF.  We need the beef fat.  We can’t take shortcuts and make chili from stuff that chili isn’t supposed to made from.  Its foul 😉

Lesson Learned ===>> Don’t make chicken chili – ever – again!

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In San Francisco this week and we stopped in at this Chinese restaurant (more like a cafeteria).  I got the sweet and sour chicken ( I think).

Lunch ?

Lunch ?

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Pannullo's on Park Ave., Winter Park, FL

Pannullo

On Friday I went over to Park Avenue in Winter Park for lunch.  I wasn’t really sure what I wanted, but I was in a “vacation” kind of mood, so I stopped at Pannullo’s.  At first I thought about have a pannini or other sandwich, but then I spotted “The Park Avenue Burger” on their menu.

Gotta tell ya – the BEST burger I’ve had all year (including the ones I make myself).  The wait person told me that they grind their own beef each day.  I’m not sure if that was the ultimate secret, but this was a great burger.  I had mine done med-well and topped with two slices of provolone cheese, lettuce, tomato, and shaved red onion. It came with fries – I had a beer with it.  Total with the tip $15.00.  I’ll go again when I’m in the craving a great burger.  Thanks Pannullo’s!

Park Avenue Burger w/fries

Park Avenue Burger w/fries

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I got this great recipe from About.com:Southern Food and it worked out very well – although I did make a few adjustments to the recipe.

My recipe is as follows:

3 lb new (red) potatoes – cooked in salted water until just tender
1 lb fresh green beans that have been trimmed, cooked for 5 minutes in boiling salted water, and rinsed in ice water
1/2 a medium red onion – slivered
1/4 of a vidalia (sweet) onion slivered

The Dressing consisted of the following:

In bowl big enough to whisk in:

1/3 cup extra virgin olive oil
1/4 cup red wine vinegar
1 tsp garlic powder
1 tsp sea salt
a few turns of fresh ground black pepper
1 tbsp honey
1 tbsp dijon mustard

Whisk all of the ingredients and pour over the potatoes, green beans, and onions all of which have been combined in a large mixing bowl.  The flavor is wonderful!  Hope you enjoy.  Write if you have questions.

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