Sophie's Foodie

Sophie's Foodie

0 comment Wednesday, April 23, 2014 |
Here is a simple Hawaiian-style BBQ ham recipe:
Buy a pre-cooked bone-in ham (no need to buy an expensive one), Chef Paul Prudhomme's "Pork and Veal Magic", pineapple, brown sugar, maple syrup, toothpicks.
Wash the ham, pat dry and let it sit out for one half hour at room temperature. Pre-heat the barbie, or oven to 325 degrees.
  • Rub "Pork & Veal Magic" all over the ham (See Below)
  • Then brush on a generous amount of maple syrup and brown sugar over all parts of the ham
  • Cut pineapple into bite-size chunks and sprinkle with brown sugar
  • Secure pineapple chunks to ham with toothpicks, wrap in aluminum foil
  • Cook for one and a half hours, or so until done, 160 degrees
  • Cook ham in a utility pan. If you cook it on the barbecue, use indirect heat. Light only one side of the bbq and place the ham on the other unlit side. You'll love this recipe.

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    0 comment Tuesday, April 22, 2014 |
    Whoa, what constitutes a recipe for regular meatloaf? There are literally thousands of folks that would never stoop to claim that their recipe is regular�so standout from the crowd, and for once in your life-time do something that's regular.
    But first: Please note, that in the above photo the Sun is shining directly on my "barbie". For anyone thinking about moving to Oregon, sun lasts only ten minutes a year. For the rest of the year...."you'll be so rusty you can't even walk!"
    For me, my wife Cheryl makes "regular meatloaf". No fancy ingredients, just plain good old stuff, it's fast, easy and it's delicious:
  • One pound lean hamburger
  • One pound pork sausage
  • One egg
  • One cup of Italian bread crumbs
  • One Tbsp of Worchester Sauce
  • One Tsp of Yellow Mustard
  • Two Tbsp of Ketchup
  • One half of an onion chopped
  • Combine all the ingredients in a large mixing bowl and mix thoroughly. Make sure you get your hands all nice and goopy (Real Boys and Girls do). Place in a loaf pan, or anything that resembles oven proof. Cover top with aluminum foil. For the "dumbies" something that is bright and shiny....and kind of silver-like and comes out of a box.
    Pay Attention, this isn't an"Are we there yet thing?" I cooked this on a gas grill on indirect heat at 400 degrees. You can do the same in the oven. It cooked for two hours and 15 minutes. You want the temperature of the meatloaf to reach 170 degrees.
    Drain the excess liquid off the meatloaf and let it stand for a while before serving. Will you like Cheryl's meatloaf? You had better! Ooh, throw in a couple of baked potatoes on the side, too

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    0 comment |
    BBQ pineapple slices make a great dessert and/or compliment pork, beef, and chicken especially when paired on Shish Kabobs.
    As a dessert, you can cut the pineapple from top to bottom into four or more wedges, cutting off the ouside and cutting around the core. Or, cut them horizonally, removing the outside casing, and then coreing them. You should have about four slices.
    There are numerous recipes for adding some spice to them, but first try putting just brown sugar on them. And, don't spare the brown sugar.
  • Get the grill nice and hot
  • Tad bit of oil, or non-stick on the grill
  • Grill on both sides until light brown and partially caramelized
  • Don't overcook the pineapple, they can get mushy
  • Enjoy!
  • See my newest post: Grilled Pineapples

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    0 comment Monday, April 21, 2014 |
    Grilled French Fries make a good "side" for just about anything that comes of the barbecue grill, period! But, can fries possibly taste good, and maybe be a lot healthier for you at the same time? Yes!
    First, sure you can go out and buy frozen French Fries and stick them on the grill�but "Holy Cow, dude", get a grip! The whole idea is to find out what happens when you make these puppies from scratch and grill 'em! Delicious is what happens!
    For this recipe I used Russet potatoes. You can use any kind of potato you want. Sweet potatoes, red and Yukon are more than excellent choices.
    You will find out that one medium size potato is about all you need per person�.for "lunchers"�maybe two.
    I placed four medium potatoes, with jackets, in cold water, brought them to a boil and par boiled them for ten minutes ( really speeds up the cooking process), drained those suckers and poured in cold water and some ice cubes. Let 'em sit around for a while.
    When they cool down, slice the potatoes up kinda like what you would want a French Fry to look like, with or without the jackets, and place them back into cold water and ice cubes�ideally for about an hour. This helps remove the starchy taste. Rinse them!
    I set the heat to high on the grill and brought it down to medium temperature. You can place your cut French Fries directly on the grill (medium heat) by rubbing EVOO on them, but I prefer using a ribbed grill pan, preferably like a Lodge Seasoned Cast Iron one. See Below!
    A Good cast iron ribbed pan like the Lodge brand will pay dividends. You can not only do the French Fry thing, you can grill steaks and hamburgers and a multitude of other things. Oil and grease sinks to the bottom of the ribs. Maybe take it camping with you, too!
    Place the cut fries into the pan and generously cover them with EVOO. Next, lightly sprinkle on something like Chef Paul Prudhomme's Vegetable Magic (mild ) or Luzianne Cajun Spice for a bolder taste on the fries and toss.
    Place on burner and let them cook. You'll get some nice grill marks with the ribbed pan, although the above photo doesn't show this because they are not fully cooked yet.
    Once the fries are a golden brown, pat them with a paper towel to remove excessive oil.

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    0 comment |
    There are all types of grills out there and one that is becoming more and more popular are the ceramic charcoal grills. And, one brand that stands out among this group is the Kamado.
    They originated in the 1960's and have been popular ever since. Many chefs and, of course, barbecue folks think they are the greatest thing since "sliced bread" or maybe more descriptive: "Pulled Pork"!
    They are manufactured from Terapex Ceramics. This material is designed to handle high heat and, this is real important, enhance the taste of the food that comes off of it while retaining the moisture in that food that is so important in good barbecuing.
    The cooking surface on a Kamado is eighteen inches, which is pretty good size and it can handle large-size poultry, steaks, homemade-pizza, hamburgers and just about anything you might want to grill or BBQ. They cook very evenly across the grilling surface.
    If you are thinking "green", they are fuel efficient using only about 30 percent of the charcoal fuel that conventional barbecue grills use. They are designed to have you cooking in five minutes.
    It's a beautiful alternative to a gas, wood pellet or conventional charcoal grill.
    The Kamado is good looking, it's going to look superb on your deck or patio, and you are going to impress family, friends and yourself with this outstanding grill.

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    0 comment Sunday, April 20, 2014 |

    Letting Bratwurst soak up some suds, spices and then grilling them is a real blast. A griller's delight! However, a real pay off (maybe a major goal thing for the entire year) is being able to sink your teeth into one as it comes off the grill! "Holy Jumpin' Up And Down, Martha!"
    But first dude, you have to get yourself happily involved into a premium Bratwurst like Johnsonville, or "Brats" as many people call them. If you going to grill and eat Brats�buy the best, don't be "A Skimpy Dude"!
    Just As Important If Not More Important: Purchase a bottle of beer for cooking the Bratwurst. Geez, maybe get a whole bunch more beer so that you can stay extremely focused and cool during this whole cooking and grilling process.
    Music: And in the meanwhile, get with some funky music. Blues, jazz... "something that cooks a little!" Motivation and excitement stuff!
    I used a bottle of "Henry Weinhard's Blackberry Wheat Ale" to cook the Brats in. I hope you remember some of their great commercials, "Hey there, where y'all goin' with all that beer?" from the Oregon Border Patrol guys.
    Some folks prefer using a dark beer, or ale when cooking the Bratwurst, and that's cool! Actually, you could probably use a nice wine as a substitute. But Brats and beer kinda go together. Are you startin' to get it?
    Recipe Time: (I'm assuming that if you have read this far, that you are still alive)
  • One Beer (Just one? You got to be kidding? Get a grip, dude! Chill!)
  • Package of Johnsonville Brats (A five pack. If you do this right 5 ain't goin' be enough)
  • Maybe Some Spice like Luzianne Cajun ('tis 1 of the best seasonings out there, period)
  • A Pan (Spring for the Bayou Cast Iron one at Amazon)
  • Any Kind Of BBQ Grill (One that lights up, dude)
  • For You� (A six pack of cold beer to get thru all the dark periods of grilling ...golly gee, like you never know when a minute flare-up might occur. Be prepared!)
  • I have a first-class shallow cast iron pan (like the Bayou below) that I can use on the barbie. It takes a little longer to warm up than a normal pan, but they are the best thing since sliced bread.
    Ok, you don't really need a cool cast iron cookware pan like the Bayou necessarily, but they come in handy for other things, like using as a casserole or lasagna pan. Plus, Amazon has a great price on one.
    Sure, you can buy flimsy, expensive aluminum foil pans all the time, but it won't take long before you realize you could have easily afforded the Bayou pan in the first place. What were you thinking? Don't be "A Skimpy Dude"! Geez!
    Getting To The Gritties: Light both sides of the barbecue: For a gas BBQ, medium even low for the pan, between medium and high on the other side. For charcoal, push the coals to on side and put the pan on the other. For the Traeger Grill place directly over the middle on high heat.
    Place a brew in the pan, place a brew in you. Let it get to a simmering type of temperature. Some folks add onions, peppercorns and all kinds of things. That's cool! Like maybe use your imagination. But, I hope it's not a first, dude!
    I added bunches of Luzianne Cajun Seasoning to the pan. Place the Bratwurst in the pan and cook on both sides until they turn grayish. You will see that the seasoning sticks to the Brats as they are simmering.

    Crunch Time: The whole idea, the premise, your goal for the week is not to destroy the Bratwurst. So let's be cool and gently cook them in a simmering temp. You do not want the casings to break.
    Some people cook them for about ten minutes. It takes me more like 20 minutes. I cook them real slow.
    Once you get the grayish look, it is time to grill them. Hey, not to hot of a grill. You don't want them to split. Is your brain starting to rally? Do you have the situation within reach?
    What you want is nice grill marks on your Bratwurst. Move them around on the grill to insure even cooking, turning only once. Again, watch the heat, you don't want them burned on the outside and not cooked in the inside...that sucks big time!
    So have fun with Bratwurst. Sure, you can grill the proverbial and cheaper weenie (dude, you don't ever want to know "what's in dat weenie") and, do you really really want to be known as "A Skimpy Dude"??? Get with the Brats!

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    0 comment |

    Challenging, maybe more than barbecuing and grilling meat is coming up with ideas for grilling veggies and getting healthy!
    En Eefecto: Vegan folks like to grill as much as their meat-eating friends. For me grilling veggies and fruit can be both challenging and rewarding. Plus, it should be part of the "total meal experience".
    The closest many of the pure meat lovers get to vegan grilling is a shish kabob�a couple of cherry tomatoes, a green pepper and maybe some chunks of pineapple. Well, at least it's not all meat.
    I will have to admit, I blog more about barbecuing meat than I do about grilling vegetables and fruit. However, in reality I grill more fruits and veggies than I do meat, especially when they are in season.
    The above photo is of four zucchini (2 yellow, 2 green), two ears of corn and a head of cauliflower, fixed a very special way. I think you will like the recipe for the cauliflower.
    I cut the zucchini length wise and rubbed EVOO (only olive oil safe for vegans) on them so they would not stick to the grill. I husked the corn and also rubbed EVOO on it.
    I am a big fan of Chef Paul Prudhomme. I used his "Vegetable Magic" on both the zucchini and the corn.
    Before I put the corn on the grill I zapped both ears for 4 minutes in a covered pie plate, and poured a tad bit of water into the dish. I figured that this saves a lot of grilling time, and the idea is to have everything cooked and done at about the same time.
    Clean a head of cauliflower and brush on Spectrum non-egg mayo and yellow mustard. Next, finally chop up a couple tablespoons of red onion and distribute over the entire head. Sprinkle on Prudhomme's Vegetable Magic. Cover and zap for 4 minutes, with a little water at the bottom of, like a Corning Ware dish.
    Place the cauliflower in a separate pan and place shredded "Sheese", a non-dairy type of cheese over the top before putting on the grill. Actually, the cauliflower is cooked, but the Sheese is not completely melted. Hey, anyway, it's going to look cool on the grill.
    Light up one side of the grill to medium heat or 325 degrees. Place the cauliflower in a metal container, lined with foil and place on the unheated side. Close the hood periodically to help melt the Sheese.
    Place the corn and zucchini on the heated side. This will go fast! Flip the zucchini after a couple of minutes on the grill. If overcooked they will become soggy. The corn is less sensitive. Make sure you get the cool grill marks.

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