Category: Recipes

Recipes

Pecan Pie

Pecan Pie

Pecan Pie

Serves 8
This is a recipe for a traditional pecan pie, which is a popular dessert in many parts of the southern United States of America. Pecan pies are often served on holidays and special occasions, most commonly at Christmas and Thanksgiving Day meals.

Prep Time: 45 min
Cook Time: 50 min

Ingredients

Crust
  • 1 1/2 c all-purpose flour
  • 1/2 tsp. salt
  • 4 tbsp. shortening
  • 5 tbsp. unsalted butter
  • 3 tbsp. to 5 ice cold water
  • 2 tsp. white vinegar
Filling
  • 1 c granulated sugar
  • 3 tbsp. brown sugar
  • 1 c light corn syrup
  • 1/3 c melted butter
  • 1 tsp. vanilla
  • 3 eggs, beaten
  • 1 c chopped pecans

Instructions

Crust
  • In a bowl whisk together your flour and salt.
  • Add in your shortening and butter and mix together using a pastry blender until crumbs appear.
  • Add in your water and vinegar and stir around and make into a ball.
  • Roll out dough into a large circle and place into a 9″ deep dish pie plate, cutting away any excess crust, place in refrigerator.
Filling
  • Preheat your oven to 350.
  • In a medium bowl mix together your granulated sugar, brown sugar, corn syrup, butter, vanilla and eggs and whisk until blended well.
  • Add your chopped pecans in to bottom of your prepared pie crust.
  • Pour your filling mixture over the top.
  • Cover your pie with tin foil and bake in preheated oven for about 30 minutes.
  • Remove the foil and bake for an additional 20 minutes if needed until center is set and not overly jiggly.
  • Place pie on counter or in refrigerator to cool for several hours before serving.

Notes

Tips, Tricks, Variations

Spray your foil with non-stick spray before gently covering the pie so it doesn’t stick when you go to remove it.

Don’t over mix the eggs, beat them until just broken up.

Try adding a cup of semi-sweet chocolate for an extra sweet twist! Another fun addition? A teaspoon of cinnamon to the filling OR the crust!

For a new variation, add about 1 cup of pecans to the food processor and pulse until very fine. Sprinkle on the pie when it is done baking. (Just don’t serve this version to a true Southerner, I heard it is a deal breaker!)

By Amanda

Adapted from I Am Baker

 

Amusing Recipes

Goodfellas Prison Sauce

“Binging with Babish” is a cooking series where home chef Andrew Rea recreates iconic dishes from films and TV Shows. In this video Andrew prepares his take on the “prison sauce” from Martin Scorsese’s classic 1990 crime film, Goodfellas.

Enjoy!

Recipe

Say what you want about gangsters – the garroting, the cocaine use, the shooting-a-guy-in-his-foot-for-no-reason – the guys know how to eat, even in prison. Follow along as we make old-school Sunday gravy, and please, try not to piss off Tommy. Recipe below!

Music: “Cream on Chrome” by Ratatat

*Ingredients*
-3 cloves garlic, cut paper-thin
-3 small onions (keyword: small) chopped
-1 lb each sweet and spicy italian sausage
-1 beef shank
-1lb veal neck bones w/ meat attached
-1 glug red wine
-3 cans DOP San Marzano tomatoes
-1 tbsp tomato paste
-2 large stems fresh basil
-1 large carrot, peeled and cut into big chunks
-1lb meatballs
-Olive oil or butter for finishing (optional)
-Parmesan cheese (not optional)

*Method*

In a large stock pot, brown the sausage, beef, and veal in batches until well browned and fond has formed on the bottom of the pot. Add onions, sauté until translucent, add tomato paste and garlic and sauté until fragrant. Deglaze with wine, scraping up all the good stuff on the bottom of the pot. Add tomatoes, crushing with a spoon (or processing with a food mill if desired), and return meats to the pot. Add basil and carrot, and bring to a bare simmer. Let sauce simmer for hours, stirring and scraping the bottom occasionally (don’t let anything stick – it will scorch and ruin your sauce). Add meatballs during the final hour of cooking, and simmer until desired consistency is reached.

Remove carrots and beef/veal bones – add a spoonful of sauce to coat some freshly-cooked pasta (preferably something ridged so it holds onto lots of sauce), and serve with meat and extra gravy. Top with parmesan. Eat.

 

Recipes

George Washington’s Eggnog

George Washington’s Eggnog

George Washington's Eggnog

Serves 8
Everyone knows that George Washington was one of the founding fathers, served as the commander-in-chief of the Continental Army and was the first President of the United States.

But what most people don’t realize is that George Washington was a brewer, distiller, cocktail connoisseur and one of the original mixologists. As a matter of fact many of his recipes still survive today in their original hand written form. One of his favorite and most popular, and most fitting for this time of year, is his Eggnog recipe. The recipe includes rye whiskey, rum, brandy and sherry and is rumored to have been “a stiff drink that only the most courageous were willing to try.”

So here it is, George Washington’s original Eggnog Recipe, are you “courageous” enough?

Prep Time: 45 min
Cook Time: 168 hr

Ingredients

  • 1 pint brandy
  • 1⁄2 pint rye whiskey
  • 1⁄2 pint jamaican rum
  • 1⁄4 pint sherry wine
  • 12 eggs, separated
  • 12 tablespoons sugar
  • 1 quart milk
  • 1 quart heavy cream

Instructions

  • MIX LIQUOR FIRST.
  • Separate yolks and whites of the eggs*.
  • Add sugar to beaten yolks and mix well.
  • Add combined liquors to the yolk and sugar mixture, drop by drop at first, slowly beating it all the while.
  • Add cream and milk and mix thoroughly.
  • Beat the egg whites* until stiff and gently fold these into cream liquor and yolk mixture.
  • Let this sit in the refrigerator for several days.
  • Taste frequently.
  • *I always remove the white thingum from eggs.

Notes

  • This was one of his favorite concoctions for celebrating Christmas at Mount Vernon.

Adapted from Food.com

 

Recipes

Atomic Candied Bacon

Atomic Candied Bacon

Atomic Candied Bacon

You heard me right. That’s what I actually call these Bacon-wrapped goodies. Atomic Candied Bacon. Amazing, huh?

Prep Time: 10 min
Cook Time: 20 min
Total Time: 30 min

Ingredients

  • 12 slices bacon, about 1/4-inch thick
  • 1/4 cup turbinado sugar
  • 1/2 cup Nutella
  • 1/4 cup light brown sugar
  • 2 teaspoons of red pepper flakes
  • Toothpicks

Instructions

  1. Preheat the grill to about medium-high (about 400°F to 450°F).
  2. Lay out the bacon on a baking tray. Make sure that the pieces aren’t overlapping.
  3. Sprinkle each piece of bacon with a light coating of turbinado sugar.
  4. Sprinkle each piece of bacon with red pepper flakes. Add enough for you heat tolerance.
  5. Turn bacon over and spread each with a thin coating of Nutella.
  6. Sprinkle each piece of bacon with a generous coating of light brown sugar.
  7. Roll each each piece of bacon and secure with a toothpick through the center.
  8. When grill is ready place the bacon rolls over indirect heat and grill.
  9. Rotate the bacon rolls after 10 minutes. The whole process should take about 20 minutes.
  10. Remove from the grill and serve.

By Gags

 

Recipes

BLT Hot Dog On The Grill

BLT Hot Dog On The Grill

BLT Hot Dog On The Grill

Serves 6
Just like the name says, these are your classic grilled hot dogs with bacon, lettuce, tomato and topped with mayonnaise.

Prep Time: 10 min
Cook Time: 20 min

Ingredients

12 Hot Dogs (All beef)

  • Bacon slices (one slice per hot dog)
  • Tomatoes
  • Romaine lettuce
  • Mayonnaise

Instructions

  1. Preheat the grill to high (about 450°F to 500°F).
  2. Wrap each hot dog in a strip of bacon. Place the hot dog on the bacon at one end. Roll the bacon and hot dog around and around until the bacon covers the whole hot dog.
  3. When grill is ready place the hot dogs over indirect heat and grill.
  4. Rotate the dogs every 5 minutes. The whole process should take about 20 minutes.
  5. Place hot dog inside a good toasted or grilled hot dog bun.
  6. Top with chopped cherry or diced tomatoes and romaine lettuce.
  7. Drizzle with mayonnaise.
  8. Serve immediately.

Notes

Optional: Place a strip of bacon over indirect heat when you first start grilling. When the bacon is crispy, the hot dogs should be done.

By Gags

Adapted from Family Circle

 

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