|November 29, 2018||Posted by Wendy Perry under appetizers, Christmas, grill thrills, here's the beef!, Mindless Mutterings from the Teacher's Lounge, party foods, published|
Who doesn’t love steak? If you are looking for a “sure to please” appetizer for your holiday gatherings, you’ll surely want to add this one to your table. They are quick and easy to make, yet really spiffs up the menu. The horseradish whipped cream on the side for dip’n is just right for these steak bites too.
Keep an eye out and pick up your preferred cut when on sale. Go ahead and cut up the pieces, then freeze to have on hand for quick fix’n. Even better, go ahead and freeze in the marinade so that all those flavors can spend some time getting to know the steak making your bites even more better!
I do hope you will give these a try, and come to my facebook community and tell me what you think. See the recipe where it first appeared in the December 2018 Carolina Country Magazine, or below where you can print.
- 4 lbs. lean beef (rib eye, filet or sirloin) cut into 3/4" cubes
- 4 tablespoons oil
- 2 tablespoons butter
- 1/2 cup grapeseed or olive oil
- 1/2 cup honey
- 1/2 cup balsamic vinegar
- 1/4 cup soy sauce
- 2 teaspoons minced garlic
- 1 teaspoon black pepper
- 1 cup whipping cream
- 3 tablespoons horseradish
- 1 tablespoon mayonnaise (Duke's preferred)
- freshly ground black pepper
- pinch sugar
- minced chives
Combine marinade ingredients. Put beef into zippered bag. Pour marinade over, seal and toss to coat. Marinate, refrigerated, 30 minutes to overnight.
Heat half the oil and butter in cast iron skillet to medium-high heat. Add steak pieces, making sure not to crowd (cook in batches adding oil and butter as needed). Sear until “crust” forms.
For whipped cream: Whip cream until stiff peaks form. Fold in remaining ingredients. Garnish with chives. Serve with steak bites.
Note: Be careful not to overcook as the meat will continue cooking after removing from heat.
|November 20, 2018||Posted by Wendy Perry under Christmas, gravy, Mindless Mutterings from the Teacher's Lounge, substitute teacher recipes, Substitute Teachers, Thanksgiving|
My Italian yankee-now-Floridian culinary girlfriend recently posted her make-ahead turkey gravy recipe that’s genius! Elise is actually one of my “Substitute Teachers” you’ll be hearing from once I can get my e-zine up and rolling… soon I’m hopin!
So many folks stress over gravy, and it’s not that hard to do. Since I just don’t have time today to put it all into a printable version, I’m just gonna point you to her post I shared on my Wendy’s Home Economics! faceboook page. I shared a post from her culinary community, Foodfanataholics! where she did extensive pictures to show you along the way what things should look like… with step by step instructions in the comment of each picture. Maybe one of these days, I’ll get it posted here for you to quickly print out, but for now… do come see her gravy post on my FB page! Just look at this wondermous stuff…
Ring the dinner bell and grab a ladle. It’s gravy time boys and girls!!!
|November 14, 2018||Posted by Wendy Perry under barbecue or is it BBQ?, bbq sauces, blueberries, gluten free, honey, Mindless Mutterings from the Teacher's Lounge, Thanksgiving|
It surely is hard to believe it, but Thanksgiving is on our doorstep! There always seems to be some of that bird leftover… and many enjoy eating it with leftover dressing, as is, for days on end, while other are looking for ways to reinvent it. One of my social media clients is a blueberry farm, with all sorts of blueberry goodies (jams, salsa, juice, syrup) and honey too. I’m sharing this recipe that is going out in Creekside Farm’s newsletter this week. You can use fresh or frozen berries, or even mix some blueberry jam with the BBQ sauce instead.
(excused the poor quality pics… these were from long ago!)
So as you prepare your grocery shopping list for the holiday, pick up some blueberries so you can stir together this sauce… really quickly! It’s soooooo good over turkey and pork too.
Gobble! Gobble! Get your turkey ON.
This is a sweet and savory sauce that is great on grilled chicken, pork or fish… or leftover turkey and dressing. It’s simple and quick to make, and can be stored in a jar in the refrigerator for up to about 2 weeks.
- 2 cups fresh or frozen blueberries
- 1 cup favorite thick bbq sauce
- 1/2 cup balsamic vinegar
- several sprigs fresh thyme, or 1 teaspoon dried
- 1/2 cup honey
Put the berries, bbq sauce, vinegar and thyme into heavy bottomed sauce pot. Bring to boil, then reduce heat to slow boil, stirring frequently. Cook until the berries have popped and the sauce has cooked down and thickened. Whisk in honey.
|October 23, 2018||Posted by Wendy Perry under Culinary Adventures, feastivals & festivals|
Looking for a fun #culinaryadventure day trip from the Triangle area? Head over to High Rock Farm in Gibsonville on 11/4 where YOU can roast chestnuts over an open fire, sample goodies made with chestnuts and bring some home too! Here are a couple of pics… a blast from my past when I went in 2012! Details on their FB page. You’ll enjoy the beautiful historic home (open to tour) and farm (Est. 1807). I’m sure the festival has grown a lot since I visited! And you can take your doggie too…
“Come enjoy the day on the farm with food trucks, a variety of vendors, bounce house, historic house tours, hayrides, live music, and of course chestnuts roasting on an open fire!
Tickets ($8 a person) maybe purchased online or at booth day of event. This is a rain or shine event
Dogs welcomed but must be leased.
So head to Gibsonville and have a roasty toasty nutty good time!!
|October 23, 2018||Posted by Wendy Perry under apples, cook & eat nekkid, cook'n with NC goodies, garden goodness, published, salads, slaws and such, sensational sides|
And just like that, it’s fall! A few morns have dang near felt like we went from summer right into winter. Time to fire up those pig cookers around here in North Carolina and gather ’round friends and family.
Each month, I create a couple of recipes for Carolina Country Magazine. The November issue is their annual food issue, so I get to do some extra goodies for that. The issue will hit mailboxes in the next few days and I’ll be back then to share the recipes I did along with my “How To Host A Pig Pick’n” article. Till then, I’ll share one of my others…
Our 2018 NC State Fair has come and gone… and I had fun again judging some of the daily special cooking contests… 3 this year. Something I think about in fall at fair time is candy apples. So I threw together this Candy Apple Slaw recipe… which would be great to serve at a pig pick’n… or just on your supper table! We have dozens of varieties of apples here in North Carolina and some farmers’ markets have rows of them available for tasting before you buy. So visit your local market and find some shiny red apples for this recipe!
Enjoy this Candy Apple Slaw… and be sure you’re subscribed to my Table Scraps newsletter… about to re-launch after being asleep for a while!
This sweet and tangy slaw is a tasty, colorful fall side dish. Enjoy the variety of textures … crispy bits of apple along with the chewy cranberries and toasty nuts.
- 6 cups chopped cabbage
- 4 large red apples, diced, not peeled
- 1 cup dried cranberries
- 1 cup thinly sliced red onions
- 1 teaspoon salt
- 3/4 teaspoon white pepper
- 3/4 teaspoon celery seed
- 1 1/2 cups toasted pecans, divided
- 1 1/2 cups crushed peanut brittle,* opt.
Put cabbage, apples, cranberries, onions, seasonings and half the pecans in a large bowl. Add dressing and stir to coat.
Pour into serving bowl and chill several hours.
At serving time scatter with remaining pecans; scatter optional peanut brittle to add a delightful candy crunch.
*Store bought or your own.