Starting 5th Year this Week

This week starts the beginning of the 5th year for my food blog, "Cabana Boy Cooks" and a big "Thank You" to all of you  that have checked it out.

My layout of the blog will be "UNDER CONSTRUCTION" this week.  I like to try and freshen up the look and function of the blog at each anniversary.  So there will be changes going on throughout the week.  I hope to have it finalized by Sunday night.

There will be a recipe this week on Thursday.  So do look for the post on Thursday for the "Cinnamon Rolls" recipe.  They are quite tasty so enjoy.

"Happy Cooking" until next week and please continue to share the link with family and friends.

Hot Cross Buns

Hot Cross Buns

(4 dozen)

 

Ingredients:

2 (1/4 oz.) envelopes Active Dry Yeast

½ cup Warm Water (100-110 degrees)

1 cup Warm Milk (100-110 degrees)

½ cup Unsalted Butter, room temperature

½ cup Sugar

½ tsp. Salt

3 large Fresh Eggs

1½ tsp. Vanilla

5 cups All-Purpose Flour

1½ tsp. Ground Cinnamon

1 cup Raisins

Your favorite Powdered Sugar Frosting

Directions:

Combine yeast and warm water in a large mixing bowl and let stand 5 minutes.  Now add the warm milk, butter, sugar, salt, eggs and vanilla.  Beat on medium speed with an electric mixer until well blended.  Combine the flour and cinnamon in another large bowl and mix.  Gradually add to the yeast mixture continuing on medium speed.  Once all the flour mixture has been added continue beating for 2 minutes.  Stir in the raisins and place dough in a well-greased bowl.  Grease top of dough too.  Cover and let rise in a warm place until doubled (about 2 hours).  Remove from bowl and punch down.  Cover again and let rise another 30 minutes in a warm place.  Now turn out dough onto a well-floured surface and roll out to a ½ inch thickness.  Cut with a 2 inch round cutter and place on a lightly greased baking sheet.  Rework dough as needed to cut out 4 dozen buns.  Cover and let rise until doubled (about 45 minutes) in a warm place.  Uncover and place in a pre-heated 350 degree oven for 20 to 25 minutes or until lightly browned.  Let cool 10 minutes before icing in an X pattern on each bun using your favorite powdered sugar frosting.  Serve warm or at room temperature.

Note:               I’m not a raisin person.  So you might try dried cranberries or cherries in place of the raisins.

Note:               I use half sheet pans (approximately 13x18 inches) and place the rolls 4 by 6 for 2 dozen on each sheet pan.

Ideas for Future Efforts

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Dijon Rack of Lamb

Dijon Rack of Lamb

(8 servings)

 

Ingredients:

2 (8 rib) Lamb Rib Roasts (4-5 lbs. total)

1 tsp. Salt

3 tsp. Black Pepper

3 tbsp. Olive Oil

3 tbsp. Dijon Mustard

1 cup Fresh French Breadcrumbs

Directions:

First, rub the lamb with the salt and pepper evenly allover.  Using a large skillet of high heat add the oil.  When oil is heated add the lamb to brown on each side (about 3 minutes per side).  Next using a rack in a roasting pan, place the lamb fat-side up.  Put into a pre-heated 425 degree oven for about 20 minutes or until an instant-read thermometer inserted into the thickest part reads 145 degrees.  Remove, cover with foil and let rest 10 minutes.  Now brush lamb with the mustard and sprinkle with breadcrumbs before putting back into the 425 degree oven for another 4 to 5 minutes or until crumbs are browned.  Cut the lamb into chops and serve.

Note                 To give a slightly different taste, try using herbed focaccia breadcrumbs in place of the French ones.  Or some other tasty bread you like.

Ideas for Future Efforts

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Easter & Passover Season

The 1st weekend in April this year is Easter and Passover.  These are two of the most important celebrations in the Christian and Hebrew faiths.  Each have their own traditions and ceremonies.  They are definitely different from one another too.

However, both have things in common and one of them is "Food."  Family meals have great meaning and history on this weekend.  Every family has their own special foods that must be served sometime during the weekend.

But, there is always room to try something new as well.  It's nice to have a core menu of items that one looks forward to each year.  Equally, it is enlightening and adds to the celebrations to try new dishes.

In the "Recipe Tabs" of this food blog are many items to review that would be wonderful additions to those tried and true special foods.  Be sure to check them out for ideas.

This week I offer a couple of other recipes for consideration too.  Tomorrow "Dijon Rack of Lamb"  is the recipe.  It is really an easy dish to make for a fancy dinner.  Thursday offers "Hot Cross Buns" that will compliment a brunch or breakfast feast.

This is the last blog of my 4th year of doing "Cabana Boy Cooks" and I hope you have enjoyed it half as much as myself.  Next week will start my 5th year.  I will be working all next week on a facelift of my site as I have done at the start of each new year.

If you have suggestions for any changes, please let me know.  Also, if the changes I make don't seem to be user friendly let me know that too.  I'm here to try and help you in your cooking endeavors.  To that end I need feedback form you my audience.

Thank you for following my food blog and sharing it with family and friends.  Please continue to do so.  "Happy Cooking" until next week and  a "Happy Easter and Passover" to you as well.

Scallop Ceviche

Scallop Ceviche

(4 servings)

 

Ingredients:

1 lb. Fresh Bay Scallops

8 medium Fresh Limes, juiced

2 medium Roma Tomatoes, diced

5 medium Green Onions, minced

2 stalks Celery, sliced

½ medium Green Pepper, minced

½ cup Fresh Parsley, chopped

½ tsp. Black Pepper

1½ tbsp. Extra Virgin Olive Oil

1/8 cup Fresh Cilantro, chopped

Directions:

Rinse scallops and place in a medium non-metallic bowl.  Pour the lime juice over them to cover completely, cover bowl with plastic wrap and refrigerate at least 8 hours to overnight.  Scallops should be opaque and not able to see through when done.  Drain lime juice reserving half.  Add back the reserved juice and continue to add the remaining ingredients to the bowl.  Gently stir to combine and serve in a fancy glass or individual bowl with a lime wedge hanging on side of rim.

Note:               You can substitute other seafood or fish for the scallops in this recipe.  Some fish suggestions would be halibut, red snapper, flounder or swordfish

Ideas for Future Efforts

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Shrimp Ceviche

Shrimp Ceviche

(6 servings)

 

Ingredients:

1½ lb.  Fresh Raw Shrimp, peeled & deveined (see note)

8 large Fresh Limes (extra for lime wedges)

1 small White Onion

1-2 medium Avocado, diced (see note)

3 medium Roma Tomatoes, seeded & diced

¼ cup Fresh Mexican Oregano (2 tsp. Dried)

1 tsp. Kosher Salt

½ tsp. Black Pepper

Crusty Bread (to serve with dish)

Directions:

Place shrimp in a non-metallic dish.  Squeeze 7 of the limes and pour the juice over the shrimp.  Be sure to cover the shrimp completely.  Cover with lid or plastic wrap and refrigerate a minimum of 8 hours or overnight.  Drain the shrimp in a colander to remove excess juice and pat dry with paper towels.  Now place shrimp in a large bowl.  Add the sliced onion, diced avocado and diced tomato to the shrimp in the bowl.  Before tossing together, add the oregano, salt, pepper and the juice of 1 lime.  Toss and serve with crusty bread and lime wedges.

Note:               Use the freshest shrimp you can find.  Frozen will work but thaw on ice in the refrigerator only.  I would use shrimp between 20 and 30 count.  That is shrimp per pound.

Note:               Slice avocado in half and remove pit.  Using your knife, make slices in avocado from cut side not going through the skin.  Now slice across these slices to make ½ inch dice.  Use a spoon to scoop the avocado out of the skin.

Ideas for Future Efforts

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Part 13 Mexican (Ceviche) Cuisine

I'm sure many people say "No Way" would I eat raw fish or seafood.  But that seems to have been changing over the last 10 years or so.  "Sushi" is quite popular these days.  Along the coasts of Mexico, the popular dish using raw fish or seafood is "Ceviche."  Probably more so on the west coast.  But it is because of the availability of "Fresh" product.

Actually the "Raw" fish or seafood is "Cured" using citrus juices.  The two most used citrus are limes and lemons.  Limes are the more preferred citrus in Mexican cooking.  The fish or seafood is marinated in the citrus juice from a few hours to overnight.

You can use many different fish or seafood for this dish.  Some of the most common fish used include; tuna, bass, swordfish and mackerel.  For seafood, it is shrimp, scallops, squid and octopus.  You can also use a combination of fish and seafood when making ceviche.

Recipes for ceviche involve other ingredients too.  Chili peppers are used to give a little heat.  Onions and salt are usually in the recipes too.  Other ingredients you'll find include avocado, corn, tomato and even olives.  Of course, a Mexican recipe has to have cilantro as well.

Ceviche is served in stemmed glassware like you may see shrimp cocktail.  It is also served with tortillas or crusty bread.

If you have never tried it, you should.  In making ceviche, be sure to only use the freshest fish and seafood available.  This week I give you a "Shrimp Ceviche" in tomorrow's post.  Then on Thursday, it is a "Scallop Ceviche" for you to try.  Remember that you can interchange or combine several types of fish and seafood for these or other recipes.

"Happy Cooking" until next week.  Please share my food blog with other family and friends on your Facebook page too.  I will have a couple of recipes for the upcoming Easter weekend next time on my blog.

Copycat Maid-Rites

Copycat Maid-Rites

(12 regular or 24 small servings)

 

Ingredients:

3 lb. Ground Chuck (85/15 fat)

1 medium Yellow Onion, finely diced

3 cups Water

2 tbsp. Cider Vinegar

2 tbsp. Brown Sugar

2 tbsp. Soy Sauce

2 tbsp. Worcestershire Sauce

2 each Beef Bouillon Cubes

2 each Chicken Bouillon Cubes

2 tsp. Garlic Powder

1½ tsp. Seasoned Salt

½ tsp. Accent (optional)

½ tsp. Black Pepper

Directions:

In a large skillet, place beef, onion and water over medium-high heat.  Using a spoon, break up beef as fine as possible while bringing mixture to a boil.  Continue cooking, breaking up and stirring mixture until no longer pink.  Lower temperature to medium-low and add all remaining ingredients to mixture.  Simmer mixture until liquid is reduced and mixture thickens.  Be sure to continue stirring and breaking up as needed.  Once done, use a slotted spoon to press mixture onto bun bottoms.  If using regular hamburger buns the yield should be 12.  But try Hawaiian rolls that come 24 to a package for smaller versions.  Top with condiments of your choice but yellow mustard and pickles are traditional. 

Note:               You will want to strain some of the liquid out of mixture when it is done.  They tend to be a little too sloppy if you don’t.

Ideas for Future Efforts

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Iowa Loose Meats

Iowa Loose Meats

(4 servings)

 

Ingredients:

1 lb. Ground Chuck (85/15 fat)

¼ cup Water

1 tbsp. Yellow Mustard

1 tsp. Sugar

1 tsp. Salt

1 tsp. Black Pepper

½ cup Yellow Onion, finely diced

4 Hamburger Buns

Directions:

Combine the first 6 ingredients in a large skillet over medium heat.  Bring mixture to a simmer as you break up meat with a spoon.  Now reduce heat to medium-low and cook stirring frequently until no pink remains.  Stir in the onions, cover and remove from the heat.  Prepare buns with mustard and pickles on bottom half.  Using a slotted spoon, pile a mound of mixture on top of pickles, place top on mixture and serve.

Note:               I didn’t mention the mustard and pickles above in the ingredients because some people may not like theirs served that way.  I do suggest you try it this way first.  If it doesn’t meet your needs, then try your own favorite condiments.

Ideas for Future Efforts

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Loose Meats, Taverns, Maid-Rites or Sloppy Joes?

Today's title asks a question.  The question depends on where in the state of Iowa you live.  I'm sure other states have local names for loose cooked ground beef too.  But Iowa seems to have more than their share.

Likely because that is where they really started.  Alright, the "Loose Meat" sandwich was started in Missoula, Montana back in the 1920s.  There is not a lot of confirmation on that but that's the story.  But they didn't catch on until a gentleman started serving them in Sioux City, Iowa.  He called them "Taverns" because the restaurant's name was "Ye Old Tavern" and it just made sense to make that the name.  The restaurant's name changed later to "Ye Olde Tavern" under a new owner.

"Maid-Rites" came next in Muscatine, Iowa a few years after the "Tavern" in the 1930s.  This sandwich later became a chain restaurant still operating today.

Then we travel back to Sioux City, Iowa for the "Sloppy Joe" sandwich.  It was created by a cook in an unnamed restaurant there who's first name was Joe.

Now you might be wondering why the same sandwich has so many different names.  Well the truth is they are not the same sandwich.

The part that is the same is the loose cooked ground beef.  It is the other ingredients that makes them different.  All of these recipes are secret so what we have are the best interpretations.  The "Tavern" uses seasonings plus a little ketchup and mustard.  The "Maid-Rite" does not use ketchup or mustard.  But does use some liquids in addition to spices.  The "Sloppy Joe" uses a tomato based sauce in it's recipe.

All three are very popular methods of making a loose meat sandwich.  But there are many more ways.  I can remember as a youngster in Boy Scouts having loose meat sandwiches that added chicken gumbo soup to the meat along with a few other ingredients.  You never would have guessed that was what gave it the delicious flavor we enjoyed.

I mentioned 4 names for the sandwich in the title of today's blog post.  But there are many more names used to describe the sandwich.  Even within Sioux City the sandwich has more than one name.  There is an establishment called "The Miles Inn" and they refer to their sandwich as a "Charlie Boy" and serve quite a few daily.  It is a little heavier on the pepper which spices it up.

There are several others in Sioux City too.  But I don't have the space to name them all.  What I do have is a couple of good recipes for you to try this week.  One is tomorrow's recipe, "Iowa Loose Meats" and the other is "Copycat Maid-Rites" and it will appear on Thursday.

"Happy Cooking" and let me know what you think after trying one or both of the recipes.  Thanks.

Brazilian Cheese Rolls (GF)

Brazilian Cheese Rolls (GF)

(24 each)

 

Ingredients:

2/3 cup Milk

1/3 cup Olive Oil

2 large Fresh Eggs

1 tsp. Kosher Salt

8 oz. (2 cups) Tapioca Starch

4 oz. (1 cup) Shredded Cheese (see note)

2 oz. Grated Parmesan Cheese

Directions:

Place all the ingredients in a blender in order and process until smooth, scraping down sides as needed (1 to 2 minutes).  Pour batter into a sprayed 24-cup mini muffin pan filling each cup full.  Place on a middle rack in a pre-heated 375 degree oven for 17to 20 minutes or until lightly golden brown.  Rotate muffin pan halfway through baking.  Cool in pan for 3 minutes and then onto a wire rack.  Serve warm or at room temperature.

Note:               The usual cheese to use is extra sharp cheddar but you can try other cheeses that meet your personal tastes too

 

Ideas for Future Efforts

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Loaded Cauliflower Bake (GF)

Loaded Cauliflower Bake (GF)

(8-12 servings)

 

Ingredients:

1 large head Fresh Cauliflower (6-8 cups bite sized pieces)

½ lb. Bacon, cooked & chopped (see note)

½ cup Mayonnaise

½ cup Sour Cream

2 cups Shredded Cheese (your choice)

3 medium Green Onions, sliced (optional)

as needed Salt & Black Pepper to season

Directions:

Place cauliflower in a large pot of boiling water for about 6 minutes (don’t overcook as they will turn to mush).  Drain and combine with the bacon (half), mayonnaise, sour cream cheese (half) and onions (half if using) in a large bowl.  Scrape into a sprayed 9x13 baking dish and top with remaining bacon, cheese and onions.  Place in a pre-heated 425 degree oven for about 20 minutes or until cheese has melted and browned slightly.  Serve immediately with the rest of the meal.

Note:               For bacon, place on parchment paper or a wire rack in a rimmed baking sheet.  Place in a pre-heated 375 degree oven for about 20 minutes or until bacon is done.  Remove bacon to a paper towel lined plate to drain and cool.  Chop into pieces about the size of your small fingernail and set aside until needed.

Note:               Dish can be made ahead and refrigerated too.  Just let it sit out for 15 to 30 minutes before putting in the oven.  Also lower temperature to 375 degrees and bake for 30 to 40 minutes or until cheese has melted and browned slightly.

Note:               Check your ingredients to be sure but this dish should be “Gluten-Free” too.

Ideas for Future Efforts

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Gluten-Free Info (Labels) Continued

Today's topic "Labels" is probably more frustrating then any area of dealing with "Gluten-Free."  By labels, I'm talking about the information found on all the products you buy at the grocery store.  The label lists all the ingredients and may tell you it is "Gluten-Free" or that it contains wheat.

Some of the first questions that come to mind are:  What am I looking for?  What are the laws about label information?  Why don't they say "Gluten-Free" on the label if there is no gluten in the product?  Why don't stores mark all GF products?  Why don't they put all GF products in one area?

These are just a few of the questions you'll start wondering about as you shop for GF products.  I don't have all the answers either.

Let me first say, if you are one who needs to be GF or knows someone who does, ask the dietitian.  Most chain grocery stores now have full-time dietitians at their stores.  They will be your best resource at the store in helping make your shopping experience less depressing or frustrating.

I'm going to address a Midwest chain called Hy-Vee because I'm familiar with them.  I sell and/or have sold my cookbook in a number of their stores.  I think they are in about 8 states.  Since finding out about my granddaughter's need to be GF, I've talked to a couple of their dietitians.  The stores in my town are starting to mark all GF products in the stores with a GF stamp on the shelf label of the product.  All of the Hy-Vee stores are doing something along these lines too.  I'm sure other chains have something they are doing too.  So check out the grocery stores in your area and find which one best fits your needs.

Now what am I looking for on a product label?  The first thing is to see if the label states "Gluten-Free" anywhere on it.  That's the easy one.  For a product to state this on the package, it has to be certified by someone.  That is usually the "Gluten-Free Certification Organization (GFCO)" and you can find them at www.gfco.org.

Next we're looking for any mention in the allergy area, usually just below the ingredients list, for the word "Wheat."  You will find it among other words like egg, soy, nuts and milk.  Remember that "Barley" and "Rye" are not required to be mentioned here.

Now it's time to actually look at the ingredients list.  It may list "Wheat," "Barley" or "Rye" as one of the ingredients.  That's the easy label because it immediately identifies those 3 ingredients that you need to avoid.

The problem comes when a label states ingredients such as colors, flavors or spice blends.  If they contain "Wheat" then it is mentioned in the allergy section.  But they may still contain "Gluten" from another source that was not required to be mentioned.  I'm getting a little long today so will continue with these on the next "Gluten-Free Series" in 4 weeks.

If you have looked over the package and label and are still not sure if the product is safe to eat, what do you do?  Look for the contact information on the label.  Companies put a phone number, email address or both on the package.  Use this to contact them and ask about their products in question.  Many will be able to tell you the answers you seek.

This week's GF recipes include "Loaded Cauliflower Bake" and "Brazilian Cheese Rolls" for you trying.  "Happy Cooking" until next week and please share this information with family and friends.