Stebbijo's Place » Food

Recipe of the Last Weekend

stebbijo — Mon, 14 Jun 2010 21:30:39 +0000

I know, there is so much more to write about than food, but most of it is depressing and this isn’t. At least, I am not writing about how to cook Shrimp ala Oil.

This is Tom Sherry’s recipe. We tried it this last weekend and used regular frozen hamburger patties. It was super tasty and a nice change up from the same -o tradtional hamburger. We also used just plain flatbread grilled over the coals. I didn’t have any yogurt so I used sour cream and lite ranch dressing. Also, I used fresh lettuce. They were really tasty folks – you cannot ruin these. I did not take a photo, but really they looked almost like the ones pictured! These are drippy good!

Written by Chief Meteorologist Tom Sherry

For my third barbecue of the season I made Gyro burgers. Their easy to make and turn ordinary ground beef into a really tasty alternative. Here’s the recipe.

First make the yogurt topping. 1/2 cup plain yogurt, diced cucumbers, diced tomato’s and some feta cheese. Mix all together. You can add more or less depending on your taste.

In a medium bowl mix 1 beaten egg, 1/4 cup dry fine bread crumbs, 2 tablespoons plain yogurt, a clove of garlic, 1/4 teaspoon salt, 1/4 teaspoon ground cumin, 1/8 teaspoon pepper and mix all together. Then add 1 pound ground beef or ground lamb. mix all together. Make about 4 or 5 patties and grill.

Put cooked patty in half a pita bread, pour yogurt topping over it and enjoy. Keep napkins handy.

Candy Bar – Cookie Bars

stebbijo — Wed, 02 Jun 2010 21:59:45 +0000

1 c. brown sugar

2/3 c. butter

1/4 c. dark or light color corn syrup

1/4 c. peanut butter

1 t. vanilla

3 1/2 c. quick rolled oats

1 12 oz. pkg. semisweet chocolate pieces

1 c. butterscotch flavor peices

1/2 c. peanut butter

1/2 c. chopped peanuts

Preheat oven 375. Line a 13×9x2 baking pan with foil extending foil over edges of pan. Set aside.
In medium sauce pan combine brown sugar, butter, and corn syrup. Cook and stir until combined, add 1/4 c. of peanut butter to mixture and vanilla until smooth.
For crust, place oats in a bowl and pour brown sugar mixture over oats stirring until combined. Press mixture evenly into pan. Bake, uncovered 10-12 minutes or until edges are light brown.
Meanwhile, in same saucepan combine chocolate pieces and butterscotch pieces. Cook and stir over low heat until melted. Stir in 2/3 c. of peanut butter until mixture is smooth. Slowly pour mixture over the hot crust, spreading evenly. Sprinkle with peanuts.
Cool in pan on wire rack until chocolate is firm. If necessary chill until chocolate is firm. Using the edges of the foil, lift the uncut block out of othe pan. Cut into bars.

MMMMM ….MMM! I didn’t use the foil and it worked fine. Just buttered and floured and I used honey roasted peanuts. Any nut would be good with these - they are really good!

It’s a Runza Day

stebbijo — Wed, 07 Apr 2010 19:22:43 +0000

Years ago, I met this lady from Nebraska who made this wonderful homemade stuffed bread, she called Runzas. She made hers into large squares – man size meals in large cake pans, but I changed it up just a bit. Mine pretty much look like these,with a popover look twist, but my camera is not around. Later, I might take a photo of mine. They are cuter than a bug’s ear – that is if you find a bug’s ear cute.

That is what I am making today. You can pretty much stuff anything into these critters, and today I have left over ham and gravy, that I am mixing up with green onions, fried spuds, and cheese. I use a simple bread recipe, 4 cups flour, 2 cups warm water, 1 T yeast, 1 T salt, and 1 T sugar. I tear apart the dough after the first rise, roll and flatten the portion to fit a cupcake/muffin pan, stuff a hearty T of mixture, then pinch. Place pinched side down into pan, let rise another 20 minutes and bake for 20 – 25 minutes at around 350 degrees. Makes 12.

Here is another example/directions of a different version. This is no fail cooking – homemade bread is always a winner, however some folks like to use frozen bread as well.

Butter the tops and drool.

Jungian Sweet and Sour Pork

stebbijo — Tue, 06 Apr 2010 00:23:00 +0000

Time to take a break from all of this legal and political mumbo jumbo. It’s wearing me down – nightmares of having to show up for jury duty makes me want to stuff my mouth. Nothing like food to sooth the soul. I wonder what a Jungian therapist would have to say about food dreams? Maybe the green pepper represents a person’s suppressed unvindicated agony of the psyche, while the pineapple sees the sunny disposition of the personality? Eating pork is the internal fixation of feeling guilty because of cultural Jewish biases?

In a bowl, mix 3 T hoisin sauce, 3 T reduced-sodium soy sauce. and 2 T water. Set aside. Heat wok (pan) over high heat until smoking. Add 1 T oil, then add 2 cups sliced bell peppers, 8 green onions,cut into 2-in pieces;1 lb pork tenderloin,cut into strips and 1 T each of minced garlic and fresh ginger. Cook, stirring occasionally, until meat browns, 5 minutes. Add 1lb fresh pineapple chunks and reserved hoisin mixture, stirring to coat, and cook until warm. Serve with white rice.

This recipe is from Sunset Magazine, April 2010. Okay, I used canned pineapple chunks and ‘unfresh’ ginger spice, but it was still very tasty and I ate this with a fork which must have some sort of significance, like the inability to accept multicultural differences – like using a frying pan instead of a wok represents a problem with following directions.

Lately, I have also been dreaming of my bathtub full of morels, you know it is about that time of the year! That must mean something.

Carl, are you out there?

Spend Away!

stebbijo — Wed, 03 Feb 2010 16:40:36 +0000

It doesn’t end. It is just spend – spend – spend – no restraint at all. Last night’s Coeur d’Alene city council meeting which was aired on Channel 19, the Mayor enlightened us that not only does she not have to apologize to citizens when she calls them a “liar” but, she will twist the story to make it sound like she is on the up and up. (We don’t believe her.) You see, we were not supposed to find out that plans are going through for a new parking structure that we don’t need. It is part of her “vision” without a doubt and her good business cohorts who will stand to profit from ‘enhancing’ the surroundings of Coeur d’Alene with art and parking structures – we don’t need right now in today’s failing economy.

There is really nothing I can do about it – so here is some FREE art.

You can read more about my art here.

Update from Mary Souza here: The Mayor called me a Liar

Orange Balls

stebbijo — Tue, 15 Dec 2009 22:21:32 +0000

I was watching the Today Show this morning and they were sharing hand-me-down Christmas recipes. The orange balls looked pretty easy and Lauer marveled how great they tasted. So, I gave them a try. They are very orangy, so if you don’t want a daily dose of Vitamin C – don’t mistake these for donut holes! However, they are a nice candy/cookie treat. I put coconut in the body of the orange balls then rolled them in crushed pecans/powdered sugar. A child could make these!

TODAY’s best hand-me-down dessert recipes

Orange juice balls

Aimee Fortney

INGREDIENTS

• 3/4 box powdered sugar

• 1 stick of butter, melted

• 1 pound box vanilla wafers

• 1 6-ounce can frozen orange juice

• 1 cup chopped nuts (optional)

• 1 7-ounce bag coconut (optional)

Crush vanilla wafers in a food processor or blender to make fine crumbs. Add all other ingredients and mix with your hands. Form into balls and roll in powdered sugar, or nuts or coconut. Refrigerate to set. Store in refrigerator