We did it! After a bit of convincing, I convinced the other Brothers (and even one Lady) to partake of my dish for the podcast last night. The Scotch Woodcock was a hit, but the bacon log may have stolen the show. Recipe for the meal to follow….
Shepherd’s Pie – thanks Brother Alan for the suggestion!
Ingredients
2 pounds potatoes, such as russet, peeled and cubed
2 tablespoons sour cream or softened cream cheese
1 large egg yolk
1/2 cup cream, for a lighter version substitute vegetable or chicken broth
Salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 3/4 pounds ground beef or ground lamb
1 carrot, peeled and chopped
1 onion, chopped
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup beef stock or broth
2 teaspoons Worcestershire, eyeball it
1/2 cup frozen peas, a couple of handfuls
1 teaspoon sweet paprika
2 tablespoons chopped fresh parsley leaves
Directions
Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth.
While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef or lamb. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. If you are using lamb and the pan is fatty, spoon away some of the drippings. Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently. In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.
Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley and serve.
As Lodges go Dark for the Summer months, I offer you this yummy looking summer dish:
Bratwurst and Beer Casserole
***This recipe serves 6, so multiply as needed.***
Ingredients
1 lb apple-smoked bratwurst, cut into 1-inch slices
2 medium onions, chopped
2 celery ribs, thinly sliced
cooking spray
1 cup medium barley
12 ounces beer
8 ounces sliced mushrooms
1/4-1 teaspoon pepper
1/2 teaspoon marjoram
1 green pepper, chopped
1 red bell pepper, chopped
2 tablespoons chopped parsley
Directions
1Preheat oven to 400.
2Brown brats, onions and celery over medium heat, stirring occasionally about 5 – 7 minutes until sausage is browned and onions are golden.
3Spray 2-qt casserole dish. Put brats in it. Add in everything else except peppers and parsley. Stir well. Cover tightly and bake 30 minute.
4Uncover. Stir in peppers. Bake 15 minutes more. Sprinkle with parsley and serve.
Steve,
Had an awesome 4th! Attended my lodges annual picnic and outdoor communication. Our lodge has a nice private picnic ground high in the Sangre De Christo mountain range of Colo (8′500 ft). We had lodge set up in a large canvas tent and all of the lodge furniture was made from the pine forest around us! It was the first time we had open lodge outdoors with 3 other lodges in attendance. We have been meeting there since the 1950’s when a brother Graham left us the property in his will. We even had some Grand lodge officers in attendance. All had a great time and the Brethren and Raimbow Girls helped us serve our extended Masonic family. But I digress…..
I was invited to a brother Elks house (BPOE) for a party later that day and decided to take the bratwurst casserole. My wife and daughter actualy prepared it however I did transcribe it from the podcast. It was a huge hit and went very quickly! We left the dish in the oven to keep warm while we were in the mountains that day. My daughter forgot to shut the oven off. Disaster I thought! I was wrong. It was a little overdone. However every thing carmelized and the barley was dark and looked the color of roasted coffee beans. My Brother Elks asked me what kind of beef was in the casserole? When I told them it was bratwurst they couldn’t belive it.
We spent the rest of the evening sampling fine single malt scotch and two very good beers “Samichlaus” and “Thomas Hardy”. As we celebrated our countries independance “by blowing up a small portion of it” I could not help but think. “This is Brotherly Love”!
You and the J’s keep up the great work, I really enjoy the podcast. Does Kodoshko need a retailer in Southern Colorado?
Fraternal Regards,
Art Birmingham
Silver State Lodge #95
Pueblo, CO
Thanks for the update about your 4th celebration – outstanding. By the by, KadoshKo DOES need a retailer in Southern Colorado – smuggle us the details.
Thanks again and pardon my responding for Steve – he’s busy on a business trip. Thought you should receive a reply in a somewhat timely manner and I didn’t know if Steve’d get a good chance.
Thanks for the link to our Grand Lodge. I’m sure Bro. Steve doesn’t mind, give him my regards and tell him to keep his eyes on the road!
Comment by Bro. Art Birmingham — July 14, 2009 @ 18:37
Thanks so much for that story, Brother Art! I’m always humbled and pleased when I hear someone actually put my recipes to work. Stay tuned for more great recipes and keep drinking that scotch!
My recipe offering to you for this evening’s podcast. The secret ingredient? Love? Well, sure…but I was thinking Drambuie. Enjoy!
- Chicken Bonnie Prince Charlie
The recipe for Drambuie (which gives this dish its flavour) is said to have been given to members of the MacKinnon clan in gratitude for their help after Culloden. The honey-sweet golden drink is enjoyed by millions around the world – and adds flavour to many recipes.
Ingredients:
4 chicken breasts, skinned and boned
2 or 3 tablespoons of Drambuie
8 tablespoons (4 fluid ounces or 125ml or US half cup) chicken stock
8 fluid ounces (250ml or one US cup) double cream (whipping cream)
3 ounces (125g or ¾ stick) butter
1 ounce (25 g) flaked almonds
4 apples
A little flour, salt and pepper
Method:
Flour and season the chicken breasts and fry in hot butter in both sides. When they are well browned, sprinkle with Drambuie, add the chicken stock, cover and simmer for ten minutes.
While the chicken is cooking, peel and core the apples. Cut them into thick slices and cook gently in butter until fairly soft – do not stir to avoid mashing. Remove the chicken to a serving dish, when ready, and keep warm in the oven.
Make the sauce by adding more Drambuie, if required, to the stock left in the pan and gently stir in the cream. Heat but do not boil. Add the roasted flaked almonds. Cover the chicken with this sauce and garnish with the sliced apple.
***For a great pairing and side dish, I offer the following: ***
- Potato Scones
Like many traditional Scottish recipes this uses basic ingredients which were always ready to hand.
——————————————————————————–
Ingredients:
Half pound (225g) boiled and mashed potatoes
2.5oz (65g) flour
3 tablespoons melted butter
Half teaspoon salt
Method:
Mash the potatoes while they are still warm and add the butter and salt. Add in enough flour to make it a pliable dough but without making it too dry. The type of potato will affect this. Turn out onto a floured surface and roll until about quarter of an inch thick. Cut into six inch circles and then into quarters. Prick all over with a fork and cook in a heavy pan which has been lightly greased. Cook each side for about three minutes or until golden brown. If you want to really add the calories, put cheese between two scones and cook until the cheese has melted.
See also Potato Cheescakes for a variation on this recipe.
1 1/2 c. Dr. Pepper
1 c. oatmeal
1/2 c. shortening or butter
1 c. sugar
2 eggs
1 c. brown sugar
1 1/2 c. flour
1/2 tsp. salt
1 tsp. soda
1/2 tsp. cinnamon
1 tsp. vanilla
In a medium pan bring to a boil Dr. Pepper. Pour over oatmeal. Cream together shortening and sugar. Add and beat until mixture is fluffy, 2 well beaten eggs. Sift together and add to cream mixture, brown sugar, flour, salt, soda and cinnamon. Stir in Dr. Pepper mixture and 1 teaspoon vanilla. Pour into greased and floured 13 x 9 x 2 inch pan. Bake in 350 degree oven for 40 to 45 minutes. When cake is done remove from oven.
ICING:
5 tbsp. butter
9 tbsp. brown sugar
1 1/2 tbsp. milk
1 c. coconut
In small saucepan, heat until melted butter, brown sugar, milk, coconut. Spread over cake. Put in broiler until brown and bubbly
1 1/2 ounces citrus flavored vodka, or vodka
1/2 ounce triple sec
3 ounces red grapefruit juice blend
2 teaspoons creme de cassis or raspberry liqueur
Coarse brown sugar crystals, optional garnish to coat rims of the glasses
Candied orange slices, optional garnish
Directions
If desired, wet the rim of a tall martini glass, then dip in the coarse brown sugar crystals. In a cocktail shaker, combine the vodka, triple sec, and juice with crushed ice. Shake well for 30 seconds, then strain into the prepared martini glass. Gently add the creme de cassis, allowing to fall to the bottom of the glass. Garnish with a candied orange slice, if desired, and serve.
This chili recipe is called the Day Before recipe because it’s better when you cook it the day before and let it refrigerate overnight!
Day Before Chili Ingredients
• 1 1/2 pounds ground beef
• 1 Tablespoon olive oil
• 2 medium onions, chopped
• 4 cloves garlic, minced
• 3/4 Teaspoon salt
• 1 teaspoon ground black pepper
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped red bell pepper
• 7 Tablespoons chili powder
• 2 Teaspoons garlic powder
• 1 Teaspoon hot pepper sauce
• 2 15 to 16oz cans of red kidney beans (drained)
• 1 15oz can diced tomatoes
• 1 15oz can tomato sauce
• 6 oz beer (1/2 can)
• 3 Tablespoons ground cumin
• 1 Tablespoon Worcestershire sauce
Day Before Chili Recipe Directions
Cook ground beef in olive oil with onion, garlic, salt and pepper until browned well in a large pot. Break up meat with spatula as you cook. Drain off fat. Add bell peppers, chili powder, garlic powder, onion powder and hot pepper sauce. Continue to cook on low heat for 3 mins while stirring. After 3 minutes, add the remaining ingredients and gently bring to a boil. Allow to simmer for 15 minutes then turn off heat and allow to cool. Reheat when ready to eat. Serve with grated cheese and chopped onions.
Recipe #400384 | ½ day | 15 min prep | add private note
By: emtpixie
Nov 20, 2009
A great Fall (or anytime!) recipe for an easy, convenient and mouth watering dinner. You will have a hard time not tearing into it while you smell it cooking! Warning: this feeds a crowd, it can easily be cut in half, or just make the whole thing and have awesome leftovers
SERVES 6 -8 (change servings and units)
Ingredients
3 lbs , boneless skiness chicken breasts or chicken thighs
2 lbs carrots
2 large yellow onions or white onions
3 inches piece fresh gingerroot
2 large green peppers
1 (20 ounce) can pineapple chunks
2 cups of low fat and low sodium chicken broth
5 tablespoons dark brown sugar, firmly packed
3 tablespoons allspice
1 1/2 tablespoons ground ginger
5 tablespoons of texas pete hot sauce or Tabasco sauce
1/4 cup soy sauce
4 tablespoons cornstarch
1 cup per person brown rice (I use Uncle Ben’s Boil-In-Bag brown rice)
Directions
1 I use Reynold’s Slow Cooker Liners, so if you use them put one in your crockpot. I also use a 7 quart crockpot and have room to spare with this recipe.
2 Slice carrots into 1 inch or so pieces and spread into bottom of crock pot.
3 Chop onions coarsely and spread over carrots.
4 Cut the green peppers into 1/2 inch pieces, cover and refrigerate for later.
5 Peel the gingeroot (I find this to be easiest with a sharp paring knife) and chop finely. Sprinkle the gingeroot over the onions.
6 Wash chicken and arrange over top of the vegetables in the crock pot, leaving a little space between pieces if you’re able to so liquids can flow through.
7 Pour chicken broth in a bowl. Add the brown sugar and stir well to dissolve.
8 Next stir the allspice, ground ginger, hot sauce and soy sauce into the broth mixture. Stir well and pour evenly over the chicken in the crockpot.
9 Sprinkle a little extra allspice and ground ginger over the chicken, if desired. I do this because it flavors the chicken well.
10 Put the lid on the crockpot and cook on High for 6 hours or Low for 8 hours.
11 Turn crock pot to High if it isn’t already there and pull chicken out into a big bowl for now. Cover chicken to keep it hot. Put lid back on crockpot.
12 About now I start the water for the rice, so if you’re using boil in bag or minute rice get the water going now. If you’re using other rice that cooks for a longer time start it well before now.
13 Drain pineapple juice into a bowl and reserve.
14 Stir pineapple chunks and green pepper into crockpot, replace lid.
15 Stir cornstarch into pineapple juice until dissolved and slowly stir into the crockpot. Stir well, replace lid and continue to cook for 15 minutes. During this time finish getting the rice ready.
16 Shred the chicken and stir into crockpot.
17 Put 1 cup of rice into individual soup bowls and top with the sweet, sour and spicy chicken.
Brethren – Credit must be given where credit is due. My lady Sherice brings us this month’s offering…all praise Lady Sherice.
Oreo Truffles –
This recipe will make 30ish truffles, so multiply accordingly. Also…these are very rich, so the brethren will likely limit themselves to 2-3 each (unless they have a freakish sweet tooth).
1 package Oreo cookies (can be off brand if you’re cheap)
1 brick of cream cheese
1 package Baker’s chocolate
Dump out cookies into a food processor and chop the shit out of them. Throw in the cream cheese and stir it up some more. Roll the mixture into balls (kneading approximately 1 inch in diameter. Place on a cookie sheet lined with wax paper and freeze for 20 minutes. While they are freezing, melt the bakers chocolate on the stove. Remove the balls from the freezer, cover with the melted chocolate and return to the freezer until ready to transport or serve. That’s it…simple, delicious and spherical.
Thanks Brother Steve. It may not have been your intended audience but you saved my ass for what to do on Valentines day for my wife. With the shout out and the truffle balls innuendoes I couldn’t help feeling like Miracle Max covering them with chocolate, Humperdink, Humperdink!
With St. Patrick’s Day fast approaching, I thought I’d throw a little Irish cuisine your way. Enjoy!
=============
Dublin Coddle
=============
Serves 6
1 pound bacon slices
2 pounds pork sausages
Some bacon fat or oil
2 large onions, sliced
2 cloves garlic
4 large potatoes, thickly sliced
2 carrots, thickly sliced
1 large bunch of fresh herbs, tied with string
black pepper
hard cider (apple wine) or apple cider
fresh parsley, chopped for garnish
Lightly fry the bacon until crisp. Place in a large
cooking pot. Brown the sausages in some bacon grease or
vegetable oil. Remove and add to pot. Soften sliced
onions and whole garlic cloves in fat, then add to pot
with potatoes and carrots. Bury the bunch of herbs in
the middle of the mixture. Sprinkle with pepper. Cover
with cider. Cook 1 1/2 hours over moderate heat, do not
boil. Garnish with chopped parsley.
1 lb thick sliced bacon, cut in half
1 egg
1/2 cup milk (or cream or half & half)
1/2 cup flour
spices (optional)
oil (for frying)
CREAM GRAVY
3 tablespoons drippings or butter
3 tablespoons flour
2 cups milk
2 tablespoons heavy cream (whipping)
salt and pepper, heavy on the pepper
Directions
1 Heat oil in a frying pan over med-high heat.
2 Whisk egg and milk together in a bowl.
3 Place flour in another bowl – season it if you’d like (garlic, pepper, salt, lemon, cajun, etc.).
4 Double dip – first in the egg mixture, then into the flour and repeat.
5 Fry in oil until golden brown.
6 Serve with cream gravy for dipping; also good served with steak.
7 To make cream gravy:.
8 Put drippings or butter in a sauce pan over med-high heat. Whisk in the flour until well blended; cook over medium heat for 2 to 3 minutes, until bubbly. Remove from heat and gradually add milk whisking constantly; return to heat & whisk until the gravy thickens; Whisk in the cream, salt & pepper.
Ingredients:
1 pound boneless, skinless chicken breast, cut into 3/4-inch pieces
1 cup fat-free chicken broth
4 cloves garlic, minced
1 red bell pepper, very thinly sliced
1 1/4 cup sliced green onions
1 tablespoon minced fresh ginger
1/2 teaspoon crushed red pepper flakes
2 tablespoons reduced-fat peanut butter
1 tablespoon reduced-sodium soy sauce
10 ounces angel-hair pasta
2 tablespoons chopped unsalted peanuts, divided
2 tablespoons snipped fresh parsley, divided
Directions:
Combine chicken, broth and garlic in the crock pot. Cover; cook on low until chicken is cooked through and flavors are blended, 6 to 8 hours. Stir in bell pepper, green onions, ginger and pepper flakes. Cover; cook for 10 minutes.
Combine peanut butter and soy sauce in a small bowl. Heat on low in a microwave oven until peanut butter has melted, about 40 seconds. Stir into the chicken-vegetable mixture. Cover; cook for 5 minutes.
Meanwhile, cook noodles according to package directions. Drain well and divide among 4 plates. Top noodles with chicken, peanuts and parsley, dividing evenly.
This recipe from CDKitchen for Chicken With Spicy Noodles serves/makes 4
1 package Lemon Cake Mix
3 large eggs, divided (whites from yolk, y’all)
1/2 cup oil (vegetable is what we used)
2×8 oz. packages of cream cheese
8 oz. sour cream
1/2 cup granulated sugar
1 teaspoon grated lemon peel (keistered by Joachin Phoenix is optional)
1 tablespoon lemon juice
powdered sugar
Mix – Cake mix, one egg and oil. Press mixture onto bottom and up sides of a lightly greased 15×10x1 inch pan. Bake at 350 degrees for 10 minutes.
Beat – Cream cheese with an electric mixer until smooth. Add remaining 2 eggs, sour cream, granulated sugar, peel and juice; mix until blended and pour into pan.
Bake – 350 degrees for 30 to 35 minutes or until filling is just set in center and edges are light golden brown. Cool. Sprinkle with powdered sugar. Cut into bars and serve. Store remaining squares in refridgerator. Enjoy!
1 paquet de citron Cake Mix
3 gros oeufs, divisé (les blancs des jaunes, tout le monde)
1 / 2 tasse d’huile (végétale est ce que nous avons utilisé)
2 × 8 oz paquets de fromage à la crème
8 oz crème
1 / 2 tasse de sucre granulé
1 cuillère à café de zeste de citron (keistered par Joachin Phoenix est facultative)
1 cuillère à soupe de jus de citron
de sucre en poudre
Mélanger le mélange à gâteau -, un oeuf et l’huile. Presser le mélange dans le fond et les côtés d’un moule légèrement graissé de 15 × 10×1 pouces. Cuire au four à 350 degrés pendant 10 minutes.
Beat – fromage à la crème avec un batteur électrique jusqu’à consistance lisse. Ajouter le reste du 2 oeufs, la crème sure, le sucre granulé, le zeste et le jus, mélanger jusqu’à consistance homogène et versez dans le moule.
Cuire au four – 350 degrés pendant 30 à 35 minutes ou jusqu’à ce que le remplissage est juste placé dans le centre et les bords sont couleur brun doré. Cool. Saupoudrer de sucre en poudre. Couper en barres et servir. places restantes Store au réfrigérateur. Amusez-vous!
Vodka Collins – 2 shots vodka, 2 shots sour, top off with club soda, serve on the rocks.
Comment by Branden — December 10, 2008 @ 16:12
We did it! After a bit of convincing, I convinced the other Brothers (and even one Lady) to partake of my dish for the podcast last night. The Scotch Woodcock was a hit, but the bacon log may have stolen the show. Recipe for the meal to follow….
Peba
Comment by Peba — January 20, 2009 @ 08:20
Just thought you might give this one a try. http://en.wikipedia.org/wiki/Chicken_fried_bacon
Sounds tasty.
B.
Comment by Brad — February 17, 2009 @ 18:41
OMG! Chicken fried bacon!
Brother Brad I’ve missed having you around my Friend – You pointing me to Chicken Fried Bacon is just another reason among many, many others.
aghhhhhhhh…
Comment by Jubelo — February 17, 2009 @ 22:47
G_d willing I will be back in SLC in about a month or so. I have missed all of you and am looking forward to being back in that pretty great state.
B.
Comment by Brad — February 18, 2009 @ 08:32
Shepherd’s Pie – thanks Brother Alan for the suggestion!
Ingredients
2 pounds potatoes, such as russet, peeled and cubed
2 tablespoons sour cream or softened cream cheese
1 large egg yolk
1/2 cup cream, for a lighter version substitute vegetable or chicken broth
Salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 3/4 pounds ground beef or ground lamb
1 carrot, peeled and chopped
1 onion, chopped
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup beef stock or broth
2 teaspoons Worcestershire, eyeball it
1/2 cup frozen peas, a couple of handfuls
1 teaspoon sweet paprika
2 tablespoons chopped fresh parsley leaves
Directions
Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth.
While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef or lamb. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. If you are using lamb and the pan is fatty, spoon away some of the drippings. Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently. In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.
Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley and serve.
Comment by Peba — February 25, 2009 @ 19:14
Smoky Martini
1 1/2 Oz. Gin
1/2 Oz. Single Malt Scotch
Splash Dry Vermouth
Garnish with green olives.
Shaken, not stirred.
Comment by Jubela — March 3, 2009 @ 12:31
Brethren,
As Lodges go Dark for the Summer months, I offer you this yummy looking summer dish:
Bratwurst and Beer Casserole
***This recipe serves 6, so multiply as needed.***
Ingredients
1 lb apple-smoked bratwurst, cut into 1-inch slices
2 medium onions, chopped
2 celery ribs, thinly sliced
cooking spray
1 cup medium barley
12 ounces beer
8 ounces sliced mushrooms
1/4-1 teaspoon pepper
1/2 teaspoon marjoram
1 green pepper, chopped
1 red bell pepper, chopped
2 tablespoons chopped parsley
Directions
1Preheat oven to 400.
2Brown brats, onions and celery over medium heat, stirring occasionally about 5 – 7 minutes until sausage is browned and onions are golden.
3Spray 2-qt casserole dish. Put brats in it. Add in everything else except peppers and parsley. Stir well. Cover tightly and bake 30 minute.
4Uncover. Stir in peppers. Bake 15 minutes more. Sprinkle with parsley and serve.
Enjoy!
Comment by Peba — June 15, 2009 @ 18:13
Steve,
Had an awesome 4th! Attended my lodges annual picnic and outdoor communication. Our lodge has a nice private picnic ground high in the Sangre De Christo mountain range of Colo (8′500 ft). We had lodge set up in a large canvas tent and all of the lodge furniture was made from the pine forest around us! It was the first time we had open lodge outdoors with 3 other lodges in attendance. We have been meeting there since the 1950’s when a brother Graham left us the property in his will. We even had some Grand lodge officers in attendance. All had a great time and the Brethren and Raimbow Girls helped us serve our extended Masonic family. But I digress…..
I was invited to a brother Elks house (BPOE) for a party later that day and decided to take the bratwurst casserole. My wife and daughter actualy prepared it however I did transcribe it from the podcast. It was a huge hit and went very quickly! We left the dish in the oven to keep warm while we were in the mountains that day. My daughter forgot to shut the oven off. Disaster I thought! I was wrong. It was a little overdone. However every thing carmelized and the barley was dark and looked the color of roasted coffee beans. My Brother Elks asked me what kind of beef was in the casserole? When I told them it was bratwurst they couldn’t belive it.
We spent the rest of the evening sampling fine single malt scotch and two very good beers “Samichlaus” and “Thomas Hardy”. As we celebrated our countries independance “by blowing up a small portion of it” I could not help but think. “This is Brotherly Love”!
You and the J’s keep up the great work, I really enjoy the podcast. Does Kodoshko need a retailer in Southern Colorado?
Fraternal Regards,
Art Birmingham
Silver State Lodge #95
Pueblo, CO
Comment by Art Birmingham aka AJ aka (Son of Lamech) — July 13, 2009 @ 22:49
Brother Birmingham,
Thanks for the update about your 4th celebration – outstanding. By the by, KadoshKo DOES need a retailer in Southern Colorado – smuggle us the details.
Thanks again and pardon my responding for Steve – he’s busy on a business trip. Thought you should receive a reply in a somewhat timely manner and I didn’t know if Steve’d get a good chance.
Thanks for listening!
Sincerely & Most Fraternally,
Mitchell (Jubelo)
Comment by Jubelo — July 14, 2009 @ 10:22
Thanks for the link to our Grand Lodge. I’m sure Bro. Steve doesn’t mind, give him my regards and tell him to keep his eyes on the road!
Comment by Bro. Art Birmingham — July 14, 2009 @ 18:37
Thanks so much for that story, Brother Art! I’m always humbled and pleased when I hear someone actually put my recipes to work. Stay tuned for more great recipes and keep drinking that scotch!
Steve aka Peba
Comment by Peba — July 20, 2009 @ 06:30
My recipe offering to you for this evening’s podcast. The secret ingredient? Love? Well, sure…but I was thinking Drambuie. Enjoy!
- Chicken Bonnie Prince Charlie
The recipe for Drambuie (which gives this dish its flavour) is said to have been given to members of the MacKinnon clan in gratitude for their help after Culloden. The honey-sweet golden drink is enjoyed by millions around the world – and adds flavour to many recipes.
Ingredients:
4 chicken breasts, skinned and boned
2 or 3 tablespoons of Drambuie
8 tablespoons (4 fluid ounces or 125ml or US half cup) chicken stock
8 fluid ounces (250ml or one US cup) double cream (whipping cream)
3 ounces (125g or ¾ stick) butter
1 ounce (25 g) flaked almonds
4 apples
A little flour, salt and pepper
Method:
Flour and season the chicken breasts and fry in hot butter in both sides. When they are well browned, sprinkle with Drambuie, add the chicken stock, cover and simmer for ten minutes.
While the chicken is cooking, peel and core the apples. Cut them into thick slices and cook gently in butter until fairly soft – do not stir to avoid mashing. Remove the chicken to a serving dish, when ready, and keep warm in the oven.
Make the sauce by adding more Drambuie, if required, to the stock left in the pan and gently stir in the cream. Heat but do not boil. Add the roasted flaked almonds. Cover the chicken with this sauce and garnish with the sliced apple.
***For a great pairing and side dish, I offer the following: ***
- Potato Scones
Like many traditional Scottish recipes this uses basic ingredients which were always ready to hand.
——————————————————————————–
Ingredients:
Half pound (225g) boiled and mashed potatoes
2.5oz (65g) flour
3 tablespoons melted butter
Half teaspoon salt
Method:
Mash the potatoes while they are still warm and add the butter and salt. Add in enough flour to make it a pliable dough but without making it too dry. The type of potato will affect this. Turn out onto a floured surface and roll until about quarter of an inch thick. Cut into six inch circles and then into quarters. Prick all over with a fork and cook in a heavy pan which has been lightly greased. Cook each side for about three minutes or until golden brown. If you want to really add the calories, put cheese between two scones and cook until the cheese has melted.
See also Potato Cheescakes for a variation on this recipe.
Comment by Peba — July 20, 2009 @ 07:33
DR. PEPPER CAKE
1 1/2 c. Dr. Pepper
1 c. oatmeal
1/2 c. shortening or butter
1 c. sugar
2 eggs
1 c. brown sugar
1 1/2 c. flour
1/2 tsp. salt
1 tsp. soda
1/2 tsp. cinnamon
1 tsp. vanilla
In a medium pan bring to a boil Dr. Pepper. Pour over oatmeal. Cream together shortening and sugar. Add and beat until mixture is fluffy, 2 well beaten eggs. Sift together and add to cream mixture, brown sugar, flour, salt, soda and cinnamon. Stir in Dr. Pepper mixture and 1 teaspoon vanilla. Pour into greased and floured 13 x 9 x 2 inch pan. Bake in 350 degree oven for 40 to 45 minutes. When cake is done remove from oven.
ICING:
5 tbsp. butter
9 tbsp. brown sugar
1 1/2 tbsp. milk
1 c. coconut
In small saucepan, heat until melted butter, brown sugar, milk, coconut. Spread over cake. Put in broiler until brown and bubbly
Comment by Peba — September 14, 2009 @ 20:24
Here’s a link to a recipe for a Scotch Egg with 100,000+ calories: http://www.pimpthatsnack.com/project/128/
Comment by Jason — September 14, 2009 @ 21:35
Emeril’s Ruby Red Rocket Cocktail
Ingredients
1 1/2 ounces citrus flavored vodka, or vodka
1/2 ounce triple sec
3 ounces red grapefruit juice blend
2 teaspoons creme de cassis or raspberry liqueur
Coarse brown sugar crystals, optional garnish to coat rims of the glasses
Candied orange slices, optional garnish
Directions
If desired, wet the rim of a tall martini glass, then dip in the coarse brown sugar crystals. In a cocktail shaker, combine the vodka, triple sec, and juice with crushed ice. Shake well for 30 seconds, then strain into the prepared martini glass. Gently add the creme de cassis, allowing to fall to the bottom of the glass. Garnish with a candied orange slice, if desired, and serve.
Comment by Peba — October 26, 2009 @ 05:42
Tonight’s recipe…mmmm…chili.
Day Before Chili Recipe
This chili recipe is called the Day Before recipe because it’s better when you cook it the day before and let it refrigerate overnight!
Day Before Chili Ingredients
• 1 1/2 pounds ground beef
• 1 Tablespoon olive oil
• 2 medium onions, chopped
• 4 cloves garlic, minced
• 3/4 Teaspoon salt
• 1 teaspoon ground black pepper
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped red bell pepper
• 7 Tablespoons chili powder
• 2 Teaspoons garlic powder
• 1 Teaspoon hot pepper sauce
• 2 15 to 16oz cans of red kidney beans (drained)
• 1 15oz can diced tomatoes
• 1 15oz can tomato sauce
• 6 oz beer (1/2 can)
• 3 Tablespoons ground cumin
• 1 Tablespoon Worcestershire sauce
Day Before Chili Recipe Directions
Cook ground beef in olive oil with onion, garlic, salt and pepper until browned well in a large pot. Break up meat with spatula as you cook. Drain off fat. Add bell peppers, chili powder, garlic powder, onion powder and hot pepper sauce. Continue to cook on low heat for 3 mins while stirring. After 3 minutes, add the remaining ingredients and gently bring to a boil. Allow to simmer for 15 minutes then turn off heat and allow to cool. Reheat when ready to eat. Serve with grated cheese and chopped onions.
*courtesy of http://www.famouschilirecipes.com
Comment by Peba — October 26, 2009 @ 14:07
Awesome Crock Pot Sweet, Sour and Spicy Chicken
Recipe #400384 | ½ day | 15 min prep | add private note
By: emtpixie
Nov 20, 2009
A great Fall (or anytime!) recipe for an easy, convenient and mouth watering dinner. You will have a hard time not tearing into it while you smell it cooking! Warning: this feeds a crowd, it can easily be cut in half, or just make the whole thing and have awesome leftovers
SERVES 6 -8 (change servings and units)
Ingredients
3 lbs , boneless skiness chicken breasts or chicken thighs
2 lbs carrots
2 large yellow onions or white onions
3 inches piece fresh gingerroot
2 large green peppers
1 (20 ounce) can pineapple chunks
2 cups of low fat and low sodium chicken broth
5 tablespoons dark brown sugar, firmly packed
3 tablespoons allspice
1 1/2 tablespoons ground ginger
5 tablespoons of texas pete hot sauce or Tabasco sauce
1/4 cup soy sauce
4 tablespoons cornstarch
1 cup per person brown rice (I use Uncle Ben’s Boil-In-Bag brown rice)
Directions
1 I use Reynold’s Slow Cooker Liners, so if you use them put one in your crockpot. I also use a 7 quart crockpot and have room to spare with this recipe.
2 Slice carrots into 1 inch or so pieces and spread into bottom of crock pot.
3 Chop onions coarsely and spread over carrots.
4 Cut the green peppers into 1/2 inch pieces, cover and refrigerate for later.
5 Peel the gingeroot (I find this to be easiest with a sharp paring knife) and chop finely. Sprinkle the gingeroot over the onions.
6 Wash chicken and arrange over top of the vegetables in the crock pot, leaving a little space between pieces if you’re able to so liquids can flow through.
7 Pour chicken broth in a bowl. Add the brown sugar and stir well to dissolve.
8 Next stir the allspice, ground ginger, hot sauce and soy sauce into the broth mixture. Stir well and pour evenly over the chicken in the crockpot.
9 Sprinkle a little extra allspice and ground ginger over the chicken, if desired. I do this because it flavors the chicken well.
10 Put the lid on the crockpot and cook on High for 6 hours or Low for 8 hours.
11 Turn crock pot to High if it isn’t already there and pull chicken out into a big bowl for now. Cover chicken to keep it hot. Put lid back on crockpot.
12 About now I start the water for the rice, so if you’re using boil in bag or minute rice get the water going now. If you’re using other rice that cooks for a longer time start it well before now.
13 Drain pineapple juice into a bowl and reserve.
14 Stir pineapple chunks and green pepper into crockpot, replace lid.
15 Stir cornstarch into pineapple juice until dissolved and slowly stir into the crockpot. Stir well, replace lid and continue to cook for 15 minutes. During this time finish getting the rice ready.
16 Shred the chicken and stir into crockpot.
17 Put 1 cup of rice into individual soup bowls and top with the sweet, sour and spicy chicken.
18 Enjoy!
Comment by Peba — December 21, 2009 @ 16:23
Sherice’s Magical Oreo Truffles
Brethren – Credit must be given where credit is due. My lady Sherice brings us this month’s offering…all praise Lady Sherice.
Oreo Truffles –
This recipe will make 30ish truffles, so multiply accordingly. Also…these are very rich, so the brethren will likely limit themselves to 2-3 each (unless they have a freakish sweet tooth).
1 package Oreo cookies (can be off brand if you’re cheap)
1 brick of cream cheese
1 package Baker’s chocolate
Dump out cookies into a food processor and chop the shit out of them. Throw in the cream cheese and stir it up some more. Roll the mixture into balls (kneading approximately 1 inch in diameter. Place on a cookie sheet lined with wax paper and freeze for 20 minutes. While they are freezing, melt the bakers chocolate on the stove. Remove the balls from the freezer, cover with the melted chocolate and return to the freezer until ready to transport or serve. That’s it…simple, delicious and spherical.
Comment by Peba — January 29, 2010 @ 21:34
Thanks Brother Steve. It may not have been your intended audience but you saved my ass for what to do on Valentines day for my wife. With the shout out and the truffle balls innuendoes I couldn’t help feeling like Miracle Max covering them with chocolate, Humperdink, Humperdink!
Comment by Jamie — February 12, 2010 @ 14:59
With St. Patrick’s Day fast approaching, I thought I’d throw a little Irish cuisine your way. Enjoy!
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Dublin Coddle
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Serves 6
1 pound bacon slices
2 pounds pork sausages
Some bacon fat or oil
2 large onions, sliced
2 cloves garlic
4 large potatoes, thickly sliced
2 carrots, thickly sliced
1 large bunch of fresh herbs, tied with string
black pepper
hard cider (apple wine) or apple cider
fresh parsley, chopped for garnish
Lightly fry the bacon until crisp. Place in a large
cooking pot. Brown the sausages in some bacon grease or
vegetable oil. Remove and add to pot. Soften sliced
onions and whole garlic cloves in fat, then add to pot
with potatoes and carrots. Bury the bunch of herbs in
the middle of the mixture. Sprinkle with pepper. Cover
with cider. Cook 1 1/2 hours over moderate heat, do not
boil. Garnish with chopped parsley.
Comment by Peba — February 22, 2010 @ 14:48
Of course, no Irish celebration would be complete without libation:
============
BLACK VELVET
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Makes 1 Quart
1/2 qt Guinness
1/2 qt Champagne
Combine Guinness and champagne in a tall very chilled glass.
Stir gently and serve.
Comment by Peba — February 22, 2010 @ 14:49
Straight out of rural Texas, I give you:
CHICKEN FRIED BACON
1 lb thick sliced bacon, cut in half
1 egg
1/2 cup milk (or cream or half & half)
1/2 cup flour
spices (optional)
oil (for frying)
CREAM GRAVY
3 tablespoons drippings or butter
3 tablespoons flour
2 cups milk
2 tablespoons heavy cream (whipping)
salt and pepper, heavy on the pepper
Directions
1 Heat oil in a frying pan over med-high heat.
2 Whisk egg and milk together in a bowl.
3 Place flour in another bowl – season it if you’d like (garlic, pepper, salt, lemon, cajun, etc.).
4 Double dip – first in the egg mixture, then into the flour and repeat.
5 Fry in oil until golden brown.
6 Serve with cream gravy for dipping; also good served with steak.
7 To make cream gravy:.
8 Put drippings or butter in a sauce pan over med-high heat. Whisk in the flour until well blended; cook over medium heat for 2 to 3 minutes, until bubbly. Remove from heat and gradually add milk whisking constantly; return to heat & whisk until the gravy thickens; Whisk in the cream, salt & pepper.
Comment by Peba — March 22, 2010 @ 21:10
Spicy Asian Crockpot Chicken and Noodles
Ingredients:
1 pound boneless, skinless chicken breast, cut into 3/4-inch pieces
1 cup fat-free chicken broth
4 cloves garlic, minced
1 red bell pepper, very thinly sliced
1 1/4 cup sliced green onions
1 tablespoon minced fresh ginger
1/2 teaspoon crushed red pepper flakes
2 tablespoons reduced-fat peanut butter
1 tablespoon reduced-sodium soy sauce
10 ounces angel-hair pasta
2 tablespoons chopped unsalted peanuts, divided
2 tablespoons snipped fresh parsley, divided
Directions:
Combine chicken, broth and garlic in the crock pot. Cover; cook on low until chicken is cooked through and flavors are blended, 6 to 8 hours. Stir in bell pepper, green onions, ginger and pepper flakes. Cover; cook for 10 minutes.
Combine peanut butter and soy sauce in a small bowl. Heat on low in a microwave oven until peanut butter has melted, about 40 seconds. Stir into the chicken-vegetable mixture. Cover; cook for 5 minutes.
Meanwhile, cook noodles according to package directions. Drain well and divide among 4 plates. Top noodles with chicken, peanuts and parsley, dividing evenly.
This recipe from CDKitchen for Chicken With Spicy Noodles serves/makes 4
Comment by Peba — May 28, 2010 @ 16:09
Creamy Lemon Bars
*Courtesy of Lady Peba and Cake Mix Magic
1 package Lemon Cake Mix
3 large eggs, divided (whites from yolk, y’all)
1/2 cup oil (vegetable is what we used)
2×8 oz. packages of cream cheese
8 oz. sour cream
1/2 cup granulated sugar
1 teaspoon grated lemon peel (keistered by Joachin Phoenix is optional)
1 tablespoon lemon juice
powdered sugar
Mix – Cake mix, one egg and oil. Press mixture onto bottom and up sides of a lightly greased 15×10x1 inch pan. Bake at 350 degrees for 10 minutes.
Beat – Cream cheese with an electric mixer until smooth. Add remaining 2 eggs, sour cream, granulated sugar, peel and juice; mix until blended and pour into pan.
Bake – 350 degrees for 30 to 35 minutes or until filling is just set in center and edges are light golden brown. Cool. Sprinkle with powdered sugar. Cut into bars and serve. Store remaining squares in refridgerator. Enjoy!
Comment by Peba — July 5, 2010 @ 17:18
Pour Robert –
1 paquet de citron Cake Mix
3 gros oeufs, divisé (les blancs des jaunes, tout le monde)
1 / 2 tasse d’huile (végétale est ce que nous avons utilisé)
2 × 8 oz paquets de fromage à la crème
8 oz crème
1 / 2 tasse de sucre granulé
1 cuillère à café de zeste de citron (keistered par Joachin Phoenix est facultative)
1 cuillère à soupe de jus de citron
de sucre en poudre
Mélanger le mélange à gâteau -, un oeuf et l’huile. Presser le mélange dans le fond et les côtés d’un moule légèrement graissé de 15 × 10×1 pouces. Cuire au four à 350 degrés pendant 10 minutes.
Beat – fromage à la crème avec un batteur électrique jusqu’à consistance lisse. Ajouter le reste du 2 oeufs, la crème sure, le sucre granulé, le zeste et le jus, mélanger jusqu’à consistance homogène et versez dans le moule.
Cuire au four – 350 degrés pendant 30 à 35 minutes ou jusqu’à ce que le remplissage est juste placé dans le centre et les bords sont couleur brun doré. Cool. Saupoudrer de sucre en poudre. Couper en barres et servir. places restantes Store au réfrigérateur. Amusez-vous!
Comment by Peba — July 5, 2010 @ 20:40