Mouth watering Coca Cola braised shortribs

According to Wikipedia Braising (from the French “braiser”) is cooking with moist heat, typically in a covered pot with a variable amount of liquid, resulting in a particular flavour. In my kitchen braising is one of the simplest and most delectable ways to cook meat, especially short ribs. As shown, this well marbled piece of meat needs hours to breakdown, but once broken down. . .this meat will fall off the bone and make mouths water.

Ingredients

• 5 pounds of short ribs, boneless are more expensive, but just as tasty. I use bone in. About 3 inches long, a butcher will happily cut for you.
• 1 turkey roasting pan
• 1 two liter coca cola
• 1 cup of soy sauce
• 1/2 cup of Worcestershire sauce
• salt and pepper

Directions

Preheat oven to 400 degrees and put all of the ingredients in the roasting pan. Cover with foil, and cook for 3 hours. The longer you cook the more tender the short ribs, fall off the bone is my style! Enjoy.

Tips and Ideas

• Try it with Dr. Pepper
• Add more soy sauce if you prefer a more savory flavor
• A crock pot is a great tool for braising
• Take a cup of the liquid after cooking and thicken with a mixture of water and dissolved flour or corn starch(1/4 cup), this is called a slurry. Stir mixture in liquid over medium heat, and watch you sauce thicken.
  
  
  

Best Homemade Chicken you will ever Eat, Seriously

When it comes to Chicken, I am a sucker for this sauce. I have made my teriyaki chicken more times than I could remember, never to share the simplest recipe I know. In reality, its all in the sauce. First off, unless you like dry chicken, thighs are the way to go. Now, if you want to scale up on the health meter, perhaps a boneless, skinless thigh would work (this happens to be my choice). One thing to know, it is virtually impossible to dry out a thigh, all right, I take that back. . .but, it is difficult to ruin it. This is a keeper, and guaranteed too die for. . .and it's kosher too. . .oy vey, I mean Soy Vay!

Ingredients

• 1 jar of Soy Vey, pictured here
• 12 chicken thighs, skinless and boneless
• 1 plastic zip lock bag

Directions

Put chicken in bag and pour sauce over thighs. Place bag in refrigerator for 2 hours. Put chicken and marinade in a 9x3 baking pan and bake at 350 for 25 minutes. The more sauce you keep the moister the chicken. Cook longer for larger thighs.

Tips and Precautions

• Always use caution when cooking chicken
• You cannot ruin the thighs, so let them have it, cook thoroughly
• Marinate longer for better flavor
• Try it with any cut of chicken

Humboldt Fog. . .makes me Smile

Cheese. . .or shall I say Cheeeeese. . .either way it makes me smile. It has been about 3 years since I first tasted one of the most memorable bites of cheese in my life. Produced in Northern California, practically every specialty cheese store and restaurant in San Francisco carries the products from Cypress Grove, and from my research it seems that most have an affinity for the Fog, for many reasons. This luscious and creamy goat cheese has a light, airy and rich flavor with hints of the earth and a texture that simply melts in your mouth. The center layer of ash is edible and the cheese tends to have a stronger flavor towards its rind, which is also edible. It's creamy consistency makes it easy to spread on your favorite cracker or bread and plays well with many fruits, especially apples or grapes.
In my house, it goes great with any great bottle of chardonnay and has also been a hit stuffed inside a large green olive and placed in a Martini, a play on the blue cheese stuffed olive. I highly recommend Humboldt Fog as an addition to any cheese plate, for it will certainly win praise and perhaps a "Too die for" stamp of approval.

Blintze Souffle with Blueberry Sauce

Tolkie, this one is for you. I told you it was easy, nothing too it, and of course. . .too die for.

Ingredients

• 3 packages Golden Cheese Blintzes
• 16 ounces of Sour Cream
• 6 Eggs
• 2 cups of sugar
• 1 bag of frozen blueberries,or berry of your choice

Directions

In a small bowl combine 1 cup sugar, eggs, and sour cream. In a 9x13 inch baking pan, cover bottom with non stick cooking spray of choice and then line with frozen blintzes. Pour egg mixture over blintzes and bake at 400 degrees for 30 minutes or until golden brown. While souffle is cooking, pour berries in a small pan and add other cup of sugar and cook at a very low temperature. Mixture should thicken and reduce a bit. Serve sauce with souffle.

Tips and Precautions

• Souffle will rise, so be careful
• Any frozen berries, or mixture will work
• You can use fresh fruit and sugar, and reduce/cook the same way
• Many recipes call for butter, I do not use it, they do not turn out as light
• Be adventurous, add your favorite flavor to the mix; vanilla, orange zest, etc.
• Serve at any brunch for a guaranteed compliment!
• Blintzes can be found in frozen Kosher section of grocery

A fish dish, too die for. . .Poached Salmon with Dill Sauce

May Day, May day. . . this is for all the non meat eaters out there, though I don't get it. . .but, here is a great fish dish that is simple, delicious, and, of course, too die for.

Ingredients

• Fresh Salmon Fillets, usually at any grocery
• 2 Lemons
• 8 ounces of yogurt
• 2 Tablespoons of Sour Cream
• A Bunch of Fresh Dill
• 1/4 cup of chopped red onion
• 1 tablespoon of red wine vinegar
• salt and pepper

Directions

In a Lasagna style pan or any pan that you can place the salmon filets and cover completely with water, place filets in the pan and do just that, cover with water. Squeeze the juice of one lemon in the water and season with a bit of salt and pepper. Place pan in the oven at 375 degrees for 25 minutes. While the fish is cooking, time for the sauce. In a medium sized bowl mix the yogurt, sour cream, chopped dill, red onion, and vinegar. Season to taste and place in refrigerator to chill. Once the salmon is finished (it will have changed colors and be pink all the way through), carefully remove from the oven and place in your sink. Carefully run cool water in the pan trying not to directly hit the filets until the fish cools enough to handle. At this point, if the fish has skin, you should be able to remove it and discard. Place the fish on a plate and serve with sauce and lemon wedges.

Tips and Precautions

• The fish is very delicate, treat it that way
• The smaller the pieces are, the easier to work with
• There is no need to remove the skin
• Practice will make removing the skin easier, if you come up with a better or different method, let us know
• I prefer the fish cold(so chill it before serving), but many enjoy it right out of the oven hot
• Add a few tablespoons of mayonaisse for a richer sauce
• Try seasoning the water with Old Bay Seasoning for a tasty twist
• To make sure the fish is cooked, check the center of a filet with a knife and make sure fish is pink throughout

Mustard Wars

Ball Park vs. Stadium

This is a debate that perhaps the greatest Cleveland historians may choose to engage, but my purpose is simply to showcase the two greatest mustards known to man. Sports flukes, mistakes on the lake, armpits. . .keep it to yourselves. These gems came straight from Northeastern Ohio, and carry the weight of any champion. Both brown, both spicy, both ridiculously tasty on hot dogs (or anything), yet each does carry it's own formula.

Stadium carries a bit more vinegar, and is a bit watery, so give it a good shake. Stadium also carries a little more punch than its rival, and has a stronger aftertaste. Ball Park, on the other hand, is a bit smoother and easier on the palate and a small hint of sugar helps to mellow its flavor.

It is clear that somewhere, somehow, these formulas were crossed over or attempts to replicate are evident. Either way, I always have both in the fridge. And, every time I eat one, I am reminded of fantastic memories of home. My advice, get both. Then you will have to choose which one to use.

Savory Bread Pudding

This one is for you ally baby. . .and is definitely too die for!

Ingredients

• Challah Bread, or any spongy bread you choose
• 6 eggs
• 1 jalapeno
• 2 tomatoes
• one 8 ounce bag of mild cheddar cheese
• 3 green onions
• 1 cup of sour cream
• One 4.5 by 8 loaf pan
• One package prepared bacon (I use Oscar Meyer) chopped up
• Salt and pepper

Directions

Tear the bread in small chunks and place in a large bowl. Whisk the eggs and sour cream together and pour over the bread. Make sure the egg mixture coats and saturates all of the bread pieces (Use your hands, but wash them first). Add remaining ingredients and salt and pepper and let sit for 30 minutes. Use pam or any other non stick spray and spray the pan and then add all of the ingredients. Press ingredients firmly in the pan and bake for 35 minutes at 400 degrees.

Tips and Precautions. . .

• How to check to see if pudding is done? Put a toothpick in, if it comes out dry, then it is done, if not. . .keep baking.
• This will rise about 1 inch, so be careful.
• Egg mixture may be lumpy, this is fine.
• Bread needs to be wet, not soaked, thus bread pudding.

Variations

• This is endless
• Sausage instead of bacon
• Vegetables of your choice
• Make it sweet
• Any cheese you like
• This is endless, post your ideas!

Pepperoni Pizza Pockets

Ingredients

• Egg Roll Wraps
• Pepperoni Slices
• One Jar of Red Sauce (I use Newman's Marinara)
• One 8 ounce bag of Mozzarella Cheese
• Vegetable Oil
• Water

Directions:

To the best of your ability chop up the pepperoni slices and combine in a large bowl with the sauce and cheese. Lay flour on your rolling surface. Fill and roll the egg roll wrappers, using 1 tablespoon of filling for each roll. Working with 1 egg roll wrapper at a time, place the wrapper with one corner of the diamond closest to you. Place 1 teaspoon of the filling in the center of the wrapper. Roll the corner closest to you over the filling. Brush the top corner with water. Fold in the sides of the wonton and continue rolling the egg roll up until it is closed. Press to seal, set aside, and continue with the remaining ingredients. In a skillet set over moderately high heat, heat the remaining oil and saute the egg rolls until they are golden brown. Place cooked rolls on a plate lined with a paper towel. Serve with any sauce you choose.

Tips and Precautions. . .

• Do not use too much filling, trust me. . .you will want more rolls, so don't overfill!
• Roll all before cooking
• Lay flour on your counter before rolling
• Be patient, they are better golden brown than burnt. . .

Variations. . .

• Rotisserie Chicken, torn apart and Cream Cheese
• Sauteed Onions/Mushrooms and Goat Cheese
• Tofu and BBQ sauce
• Try it with Italian Sausage instead of Pepperoni
• Taco meat/Beans and cheese