Redneck Gourmet Feast

Here's a feast created by Papa who inspired us to follow his lead this week.  I bet ours didn't taste as good as yours though, Papa.  Thanks for playing from afar.  We can't wait until you guys come visit so we can really eat each others' creations!

We love you guys!!

A quick fixer from the redneck gourmet:

This a well blended and slow simmered combination of KC Masterpiece BBQ sauce, 1/2 lb ground round pre-fried and crumbled, 1 large can of Busch's beans. While simmering take the Doughboy's crescent rolls, split some hot dogs (75 cent kind works good), slice cheese and put in slits. While baking in oven at 375 for 14 min., mix macaroni and cheese. If you can't fix this, stop cooking stuff. If you don't like this, I don't know what to think.

#4 Coconut Shrimp and Blackberry Cobbler

Challenge Ingredients:
Coconut
Croutons
Green and Red Peppers
Vodka Marinara Sauce
Blackberries
Food Coloring

Dinner Created:
Coconut Shrimp with Marmalade Dipping Sauce
Clam and Peppers in Vodka Sauce on
Pesto Pasta
Blackberry Cobbler with
Colored Coconut covered ice cream balls

Coconut Shrimp
About three dozen large shrimp
1 bag shredded coconut
4 tablespoons sugar
1 teaspoon salt
2 cup flour
2 cup beer

We started with frozen shrimp, peeled with the tails left on - thawed in warm water.
In a medium bowl, combine 1 cup coconut, sugar, salt, flour, and beer. Mix well, cover, and refrigerate for about 1 hour.
Heat oil (on high) in skillet (or deep fryer 350°F).
Pour unused coconut flakes into a saucer for rolling the battered shrimp. Dip one shrimp at a time into the batter, then roll the battered shrimp in the coconut.
Fry the shrimp about eight at a time for about 2 minutes each side, or until the shrimp become golden brown. Drain on paper towels.
Serve with Marmalade Dipping Sauce.

Orange Marmalade Dipping Sauce
1 cup orange marmalade
2 teaspoons Grey Poupon mustard
2 teaspoons Jack Daniel's horseradish mustard
1/2 teaspoon salt
2 tablespoons sugar
Chill in the refrigerator before serving.


Blackberry Cobbler
3 cups fresh blackberries
1 cup sugar
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/2 cup butter, melted
Ice cream scoops coated with colored coconut.


In medium bowl, stir together blackberries and sugar. Let stand about 20 minutes or until fruit syrup forms. Heat oven to 375°F.

In large bowl, stir together flour, baking powder, salt and milk. Stir in melted butter until blended. Spread in ungreased 9-inch round pan. Spoon blackberry mixture over batter.

Bake 45 to 55 minutes or until dough rises and is golden. Serve warm with ice cream.

#3 Zupas Wisconsin Cauliflower Soup

Challenge Ingredients:
Artichoke Hearts
Parmesan Cheese
Cauliflower
Brown Rice Medley
Ranch Dressing powder
Eggs


Dinner Created:
Cauliflower Soup
Beer-Battered Fried Artichoke Hearts
French Bread



Zupas Wisconsin Cauliflower Soup
3 Tbsp. butter1 medium onion
1/4 cup flour
1/2 tsp. salt
1 cup half and half
1 cup milk
1 1/2 cups water
1 (14.5 oz) can chicken broth
2.5 lbs cauliflower
1 tsp. Dijon Mustard
1 1/2 cups sharp cheddar cheese
1/2 cup pepper jack cheese

Melt butter and chopped onion together in a large sauce pan and sauté for approximately 10 minutes over medium heat until onion gets golden in color.
Add flour and stir to make a roux. Heat while stirring for a couple of minutes.
Slowly add half and half along with the milk. Gradually add and stir the entire time. Following the milk, gradually add water and chicken broth and stir constantly.
Add chopped cauliflower and heat until boil.
Reduce heat and simmer, covered, until cauliflower is tender. This will take approximately 15 minutes.
Place contents of sauce pan into blender and blend until smooth. Remove center part of blender cover to allow steam to escape.
Return cauliflower mixture to saucepan; heat over medium heat until hot, stirring occasionally. Remove saucepan from heat; stir in mustard and cheese until melted and smooth.

Serve soup topped with a little cheese for garnish.
















Team:  Jess, Steph, Abby & Maddi

Dancing in the kitchen while cooking!

#2 Peanut Butter Steak FTW

Challenge Ingredients:
Provolone cheese
Steak
Cinnamon
Pesto
Italian Zucchini
Peanut Butter

Dinner Created:
Peanut Butter Steak
Pesto Zucchini
Provolone Cheesy Potatoes
Pumpkin muffins

Recipe for Peanut Butter Steak:
1/2 c. peanut butter
1/2 c. soy sauce
1/2 c. KC Masterpiece Steakhouse Marinade
1 c. beef broth

1. Combine sauce ingredients in a bowl and wisk until smooth.
2. Dip steaks in marinade and place in a gallon zipblock bag
3. Add all but about 1/2 cup of the marinade to the bag with the steaks.
4. Set extra marinade aside and let steaks marinate in refrigerator during the day.
5. Remove steaks from marinade and place on broiling pan
6. Sprinkle steaks lightly with brown suger.
7. Broil steaks on top rack (about 4" from broiler) for 8-10 minutes until medium rare.
8. Cut steaks into thin strips, cut across the grain.
9. Place steak strips on plate and spoon extra marinade sauce over the strips.

Cooks:
Jeff & Cindi

#1 Winner Winner Chicken Dinner!

It's the first weekend of 2013, and we decided to make this year a bit more fun by playing our own version of "Chopped." But instead of being competitive, judging and eliminating a "chef," we decide to focus on creativity and celebrating each other. We created two teams: the daughters and the the parental-units, and the teams take turns choosing the ingredients for the other, to prepare the most creative meal they can for everyone. This is a place to document the year, the fun, and the recipes that were created. (Full Disclosure: This idea was inspired by a conversation I had with my friend Tamara at the Idea Farm)

 We decided to start this tradition with a theme/game-night and all dressed up like the Clue character that matched our plate color, and play a game of Clue together while we ate. The girls did an amazing job of creating a beautiful (and super delicious dinner). Here's how it played out:

The Daughter Team:  (Col. Mustard, Scarlet, and Miss White) and the Parents (Mr. Green and Ms. Peacock)

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Challenge Ingredients:
chicken
walnuts
alphabet noodles
red potatoes
lime
orange
avocado
apricot-pineapple jam


Dinner Created (by the daughers): 
Apricot-Pineapple Glazed Chicken
on a bed of alphabet noodles
Avocado/Orange/Walnut Salad
with Balsamic Dressing
Red potatoes with lime and salt

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Winner-Winner-Chicken-Dinner Recipe: 

Chicken
Salt and paper
1 12oz jar of apricot-pineapple jam
2 T. of honey
2 T. of mustard

1. preheat oven to 425. Rinse chicken and put in baking dish. Season with salt and pepper.

2. Bring jam, honey and mustard to a boil in saucepan over medium heat. Reduce heat and simmer until thickened (about 15 minutes). Spoon mixture over chicken.

3. Bake chicken, basting every 10 minutes, for about 30 minutes.