Baby potatoes have such a wonderful creamy sweetness to them. I love them roasted so the skin gets just a bit crispy. They pop when you bite into them. The Char-Broil Big Easy is the perfect cooker for making a lot of things, and these Fire-Eater potatoes are one of them. Roasted potatoes hit with a nice seasoning mix that brings a little heat to offset the sweetness. You can substitute any rub or seasoning mix you desire, but you might want to shy away from any that contain a lot of sugar which might burn in high heat. These Fire-Eater potatoes do cook quickly since they are smaller, but keep an eye on them if you do use a sweeter spice mix.
A few years ago the Big 10 basketball tournament was held here in Indianapolis. As part of the event, the Levy restaurant group in Chicago produced unique hot dogs that highlight each of the Big 10 teams. I came across a copy of the list of the dogs recently, and just had to make each of them.
A few years ago the Big 10 basketball tournament was held here in Indianapolis. As part of the event, the Levy restaurant group in Chicago produced unique hot dogs that highlight each of the Big 10 teams. I came across a copy of the list of the dogs recently, and just had to make each of them. The Indiana Hooiser dog was one of our favorites of all the dogs. We were both pleasantly surprised at how well slaw and relish go together. And the crunchy fried onions sealed the deal. These are fantastic dogs, ones we’ll make again and again.
I can’t say I’ve had much red pepper relish in my life. Well, ok, probably never. I think it’s fantastic stuff. It’ll become a staple around here for hot dogs and wraps.
I have been devouring Chef Vivian Howard’s book, Deep Run Roots. Every recipe in the book sounds so great that I just cannot slow down. These slow-cooked lima beans are an excellent example not only of the great flavors Chef Howard conjures, but also the simplicity of the recipes. Lightly smoky tender beans. That’s it. Nothing fancy, but mighty good, specially on a cold day. Depending on how you like your beans, you may want to cook them a little longer or a little less. I like mine pretty tender, bordering falling apart. Some folk like a little more ‘bite’ to theirs so they don’t cook them quite as much.
Oh, did I mention that these beans are perfect over a big hunk of cornbread?
It was a cold day. The kind of day that screams stick-to-your-ribs comfort food. These slow cooker stuffed cabbage rolls hit the spot and then some. They’re pretty easy to make, couldn’t get any easier to cook, and are the perfect cold-day food. Ground pork and beef get mixed with rice and a few spices to make a tender, flavorful stuffing. The rolls are bathed in a wonderful tomato sauce that reminds you of tomato soup (for a reason, since it contains tomato soup). You can’t eat just one, that’s for sure! The next time I make slow cooker stuffed cabbage rolls I might add a bit of heat to spice things up a bit. I’m not sure. They’re mighty good as they are. I am sure I’d double the amount of sauce, though. The sauce is mighty darned good.
Red pepper flake or hot sauce, to taste (optional)
For the sauce
1 (15 ounce) can tomato sauce
2 teaspoon Worcestershire sauce
1 teaspoon paprika
1 (10.75 ounce) can condensed tomato soup
Red pepper flake or hot sauce, to taste (optional)
Bring a large pot of water to a boil.
Remove the core from the cabbage but keep the leaves intact.
Carefully lower the cabbage into the water. Boil for 2 minutes then remove and let cool slightly before gently removing any softened leaves that will come off without tearing, Return the head to the water and continue boiling/removing leaves until you have 12 nice large leaves.
Chop any remaining cabbage and use it to line the bottom of your slow cooker.
Place the remaining cabbage roll ingredients into a large bowl and combine well.
Working in batches, lay out a cabbage leaf and spoon 1/3 cup of the meat mixture into the middle. Roll the leaf up like a burrito, folding the sides in to seal it as you go. Place into your slow cooker, seam-side down.
Place cooker on low. Add the sauce (see below), cover, and cook for 8 hours.
Let cool 15 minutes before serving with sauce spoon over the tops.
It was the first frosty day of fall, and I needed something to warm me up. Something hearty. Something beefy. Something easy. So I made BBQ pot roast in the slow cooker and it fit the bill perfectly. It wasn’t long before I forgot how cold it was and how cold it would get in the coming days and weeks. Brrrrr! I should’ve made a double batch! I like my pot roast shredded, but if you like yours chopped or sliced you can do that instead. Either way this BBQ pot roast comes out very tender and very tasty. You can substitute beef broth for the Coke too if you don’t have soda on hand.
I think pot roast is best served with grits, but mashed potatoes are just (well, almost) as great. I like the textural contrast of the grits with the tender, juicy beef.
Oh my, how much fun were these homemade gummy bears to make and eat! They have the exact same texture as store-bought gummy bears and are absolutely packed with flavor. Some gummy bears were ‘normal’, and for some I added a bit of citric acid to make them nice and sour! I purchased a few gummy bear molds from Amazon (you can see the link below the recipe). The molds came with droppers that made filling the molds much easier. You’ll still make a little mess, get a bit of the gelatin on top of the molds and not in them, but that’s ok. They clean up easily.
The only think you have to watch for when filling the molds is air bubbles. You don’t want bubbles to form or your candies won’t look as fancy. They’ll still taste great, of course, but you want them to be pretty too! When filling the dropper make sure you get only liquid and not air or any of the bubbles that tends to form on top. If you do get bubbles I’ve found that you can usually pop them using the tip of the dropper.
The citric acid adds just a bit of sour flavor, but the candies will not be overly sour. I started by adding 1/8 teaspoon of citric acid and found it barely detectable. A 1/4 teaspoon amount is about right for me, but if you want your gummy bears super sour you might want to try 1/2 teaspoon. Citric acid can be found in your grocery store’s canning section.
Here’s how one of my molds looked after being filled. The recipe below will make 120 (more or less) gummy bears so be sure you have room in your freezer for 3 of the molds before starting.