Thursday, April 19, 2012

Chimichurri Sauce.....

I first had this garlicky fresh sauce at an Argentinian  Restaurant.  Although this piquant sauce is usually spooned over grilled steak or chicken, at my house we celebrate it's versatility and eat it with everything.  Today we had it as a snack with grilled French bread.  Here is my version.

Chimichurri Sauce
  • 1 cup fresh Italian flat leaf parsley
  • 1/4 cup fresh cilantro
  • 4 cloves garlic
  • 2 tbsp. fresh oregano
  • 1/2 extra virgin olive oil
  • 1/3 cup red wine vinegar
  • 1/2 tsp. sea salt
  • pinch of red pepper flakes
I am always amazed how a few humble ingredients can become such a tasty treat.  You will love the bright freshness in this sauce!

Monday, April 16, 2012

Pulled Pork and Cole Slaw

The weather this weekend seemed to insist I make something that had to be eaten outside in the warm sunshine.  I agreed and quickly set about making pulled pork and cole slaw  Enjoy this easy to prepare but delicious pork dish.

 Slow Cooker Pulled Pork
  • 4 lbs. Boneless Boston Pork Butt
  • 1/2 cup of black coffee.  
  • 15 oz. can low sodium beef broth
  • Barbeque Sauce for the cooked pork
Place the first three ingredients in a slow cooker and cook on high for at least six hours. ( barbeque sauce is for later) When it is fork tender and easy to pull apart and shred it is done.  Drain off all of the cooking liquid then take two forks and proceed to pull the the tender pork apart.   Add your favorite barbeque sauce and use as much or as little as your taste buds prefer.   We like all kinds of barbeque sauce but today we used Sweet Baby Ray's.

Low Fat Cole Slaw
  • 1 cup fat-free Miracle Whip
  • 1/4 cup sugar
  • 1/2 cup carrots, shredded and then minced
  • 8 cups cabbage shredded and minced
  • 2 tbsp. grated onion
Combine the Miracle Whip with the sugar and mix until sugar is dissolved. Add remaining ingredients mix and chill in the fridge for at least 3 hours.

We enjoyed our pulled pork and cole slaw with an ice cold Blue Moon Beer.

Sunday, April 15, 2012

Patriot's Day....Battles of Lexington and Concord

Above is the Old North Bridge Concord Massachusetts. The start of the American Revolution War took place right here.....

Close up of the Old North Bridge

By Ralph Waldo Emerson
By the rude bridge that arched the flood,
Their flag to April's breeze unfurled,
Here once the embattled farmers stood,
And fired the shot heard 'round the world.
In "Concord Hymn" on July 4, 1837

I find the Grave of the British Soldiers quite moving.   A mothers loss is always great no matter which side you are fighting for.

This gentleman is reenacting a British soldier standing guard and in honor of the fallen British soldiers. He is standing at the shore of the Concord River which flows under the Old North Bridge.

Patriot's Day
Paul Revere Statue Boston Massachusetts
Every student in Massachusetts has listen to or as had to learn some part of this historical poem. 
Here is an excerpt from Henry Wadsworth Longfellow's famous poem .....
The Midnight Ride of Paul Revere. 

Listen my children and you shall hear
Of the midnight ride of Paul Revere,
On the eighteenth of April, in Seventy-five;
Hardly a man is now alive
Who remembers that famous day and year.
He said to his friend, "If the British march

By land or sea from the town to-night,
Hang a lantern aloft in the belfry arch
Of the North Church tower as a signal light,--
One if by land, and two if by sea;
And I on the opposite shore will be,
Ready to ride and spread the alarm
Through every Middlesex village and farm,
For the country folk to be up and to arm."

Patriot's Day is a Massachusetts and Maine state holiday and commemorates the battles of Lexington and Concord. It is celebrated on the third Monday in April.   This holiday is not to be confused with Patriot Day which commemorates 9/11.

Thursday, April 12, 2012

National Eggs Benedict Day...

National Eggs Benedict Day will be celebrated on April 16th this year . In honor of this classic I decide to make this delicious breakfast dish for our supper tonight.  Lightly toasted English muffins, Canadian bacon and poached eggs all topped off with a creamy smooth, buttery Hollandaise Sauce.   From start to finish this dish is simple and quick.  It is basically an assembled dish with the Hollandaise Sauce being the only thing that took a few minutes.  I used Ina Garten's recipe for the creamy sauce and as usual her recipe did not let me down.


  • 12 tablespoons unsalted butter (1 1/2 sticks)
  • 4 extra-large egg yolks, at room temperature
  • 3 tablespoons freshly squeezed lemon juice
  • Kosher salt and freshly ground black pepper
  • 2 pinches of cayenne pepper


Melt the butter in a small sauce pan. Place the egg yolks, lemon juice, 1 1/2 teaspoons salt, 3/4 teaspoon pepper and cayenne in the jar of a blender. Blend for 15 seconds. With the blender running, slowly pour the hot butter into the blender and blend for 30 seconds, until the sauce is thick. (You can leave it in the blender at room temperature for up to 1 hour. If it is made in advance, add 1 tablespoon hot tap water and blend for a few seconds before serving.)

Take a gander at the gorgeous orange yolk from my farm eggs.

Monday, April 9, 2012

Dom's York Peppermint Patties...

Dom ( Belleau Kitchen) posted a recipe a few weeks ago for home made York Peppermint Patties.  From what I gathered, York's are not as readily available in the UK as they are here in the US.  Well once I read Dom's post I could think of nothing else but making these yummies and to see if they were as good as the York Peppermint Patties I always buy.  Guess what, they are!
You can find Dom's recipe on his blog(above).  I had to guess my way a little with the UK measurements.  Here are the measurements I came up with.
  • 5 cups sifted powdered sugar
  • 1 can sweetened condensed milk
  • 1 tbsp. peppermint extract
  • 3 1/2 cups dark chocolate, melted 
Mix all three ingredients in a stand mixer until it forms into a dough.  Sprinkle your board with powdered sugar and roll out  to  1/4 inch or the thickness of a York Patty. Cut out the disks and place on a cookie sheet lined with parchment paper.  Place in the refrigerator for 30 minutes.   Next dip the peppermint disks in the slightly cooled melted chocolate and then refrigerate for another 30 minutes.

 Thanks Dom, they were a huge hit!!

Wednesday, April 4, 2012

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