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Posts Tagged ‘Maine’

My son shared two packages of New England Hot Dog buns with me.  He got them from his friends in Boston – When you grill the sides – it sure makes a difference in the taste.  Nothing like it.

Dog with New England Hot Dog bun

Dog with New England Hot Dog bun

They are impossible to get here in Florida.  I froze a bag and a half and we ate the rest.  I need to save them as long as I can without making them taste bad from freezing.  You’ll probably see more posts about this because this bun is important.

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We bought a 5 pound package of Bobak kielbasa from Polonia in Casselberry, FL and I just loved it. We had company for dinner and I made Stuffed Cabbage, pierogi, and Bobak kielbasa simmered in beer. Everyone just raved about it. I’m so glad that I bought the large package – I will share it with my children and other guests at Easter. The flavor was the best – I think it’s the best kielbasa I’ve ever had.

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Toby, you were a great friend to us – I know you are in doggy heaven. We love you.

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Chef Joe’s Baked Macaroni and Cheese

Recipe courtesy Chef Joe Randall
Show: The Best Of
Episode: Prix Fixe

Chef Joe's Baked Macaroni and Cheese
 
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Kosher salt
2 cups elbow macaroni
2 eggs, beaten
2 cups evaporated milk
1/2 cup butter, melted
1/2 teaspoon cayenne pepper
2-1/2 cups grated sharp cheddar
1 cup bread crumbs
1 teaspoon paprika
1/4 cup grated Parmesan
Preheat the oven to 350 degrees F.Bring a large pot of salted water to a boil over high heat. Add the macaroni and cook, stirring occasionally until it is almost tender, 10 to 12 minutes. Drain, rinse with cold water, and set aside.In a large bowl, beat the eggs with the milk, 1/4 cup melted butter, the cayenne pepper, and a teaspoon of salt.Put half the macaroni into a buttered 2-quart casserole and top with half the cheddar cheese. Repeat. Pour the milk mixture over the macaroni and cheese.In a small bowl, mix the bread crumbs with the paprika, the remaining butter, and the Parmesan. Sprinkle the bread crumb mixture over the macaroni and bake until brown and bubbly, 40 to 45 minutes. Serve warm.

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We had chili earlier in the week and the leftovers last night. Didn’t have any good crusty bread to have with it, so I worked on this cornbread recipe. I might not be the healthiest of recipes, but if you think of “moderation” then it will taste all the better.

ENJOY

THEEEE Best Cornbread Ever!

1 stick unsalted butter
1 1/2 cups buttermilk
2 eggs
1 cup flour
1 1/2 cups cornmeal
2/3 cup sugar
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 15oz can of sweet kernel corn – drained
Bacon grease

Grease a 9×13-inch baking pan or medium cast iron frying pan with bacon grease.

In a medium sized glass bowl, melt butter in microwave at high for 45 seconds and let this cool a bit – then whisk in the buttermilk and eggs.

Mix all of the dry ingredients in large bowl. Blend in wet mixture and the can of corn. Pour this into the prepared pan or frying pan.

Bake for 25 minutes at 400 degrees until lightly browned and a toothpick inserted into center comes out clean.

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This Tourtiere is very popular in Maine.  My aunt comes from Rumford, Maine and my uncle was French Canadian – she used to make this for New Years Day.  Supposedly it is good luck to have a meat pie on New Years.  Well, its still January, so GOOD LUCK TO ALL!!

TOURTIERE 
1 lb. ground pork

1/2 lb. ground veal

6 slices bacon, diced

1/2 c. chopped onion

1/2 c. chopped celery

1 clove garlic, minced

Dash of nutmeg

Dash of mace

Dash of salt

Dash of pepper

1 1/4 c. water

2 tbsp. cornstarch

Pastry for double crust pie

Brown the meat with the bacon pieces. Drain off the fat and stir
in the onion, celery, garlic, and spices. Add 1 cup water and bring the mixture
to a boil. Reduce heat and simmer 10-15 minutes, stirring frequently, until the
onion is tender.
Combine the cornstarch with remaining water and stir into the
hot meat mixture. Cook over medium heat, stirring, until bubbling and
thickened, 1-2 minutes more. Remove from heat and cool slightly.
Fit half the pastry into a 9-inch pie plate and fill with the meat
mixture. Top with remaining crust and decorate with leaves cut out of extra
pastry, if desired. Seal and flute edges; cut slits for vents. Bake in a
preheated 400 degree oven for 25-30 minutes. Serves 6.

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