Argentinian Salad

Argentinian Salad

(4-6 servings)

Ingredients:

3 tbsp. Water

2 tbsp. Fresh Lime Juice

1 ½ tbsp. Extra Virgin Olive Oil

¼ tsp. Salt

¼ tsp. Black Pepper

2 Green Onions (scallions), thinly sliced (white & green parts)

2-3 tbsp. Fresh Cilantro, chopped

1 (14 oz.) can Hearts of Palm, sliced ½ inch thick

1-1 ½ cup Fresh Tomato, chopped

1 medium Fresh Avocado, chopped

Directions:

In a medium bowl, combine the water, juice, oil, salt and pepper with a whisk. Using a rubber spatula, mix in the onion and cilantro. Now fold in the hearts of palm, tomato and avocado to mix well but not destroy them. Chill 2 hours before serving. Gently toss just before service. If serving as a first course, place on a lettuce leaf lined plate.

Note: You want the hearts of palm, tomato and avocado to be roughly the same size pieces after slicing/chopping.

Note: You could use cherry or grape tomatoes in this recipe. Just half them if you do use them.

Ideas for Future Efforts

Bacon Beef Burger

Bacon & Beef Burger

(6-8 servings)

Ingredients:

1 ½ lb. Fresh Ground Chuck (no leaner than 85/15)

12 oz. Smoked Bacon (not cooked), ground (see note)

as needed Seasoned Salt

as needed Garlic Powder

as needed Onion Powder

as needed Black Pepper

6-8 slices Your Favorite Cheese

6-8 Buns, grilled (your choice)

as needed Condiments (your choice)

Directions:

In a large bowl combine the beef and bacon not over mixing. Loosely form into 6 or 8 patties and refrigerate at least 1 hour before cooking. Be sure to make an indention in the center of each patty so they don't ball up on you during cooking. You can grill, fry in a pan, use a Panini grill or stove-top grill plate to cook the burgers. Top burgers with the cheese just before they are done to melt. Remember to grill or toast your buns before topping with the burger. Enjoy your favorite condiments with the burger.

Note: Ask the meat department where you buy the bacon to grind it for you. They should do this at no charge. If you don't want to do that, then just use your food processor to grind the bacon.

Note: You could use bacon pieces that come in a jar (Hormel makes these). The burger will still taste great but with not as much bacon flavor as using the raw ground bacon.

Ideas for Future Efforts

Three Years for Cookbook

This food blog, "Cabana Boy Cooks," that I write weekly (Tuesday, Wednesday, Thursday) really began with the idea of writing a cookbook for new and inexperienced cooks.  I wrote the cookbook and then during the process with the publisher, I started the food blog.

The cookbook, "More Than Your First Cookbook," was released three years ago this week.  That was a major event for me because I wanted (and still do) to help people that were unsure of themselves in the kitchen.  One of the pieces to this effort of mine was that with each new year, came new individuals needing that help.  Every year a new class of graduates move out into the world on their own.

That made the cookbook viable for years to come in helping people with the foundation for fun and skill in the kitchen.  The 125 recipes in the cookbook gave a good basis to get started cooking.  Then the food blog became an extension of the cookbook with now close to 300 recipes on it.  The blog also offers more instruction and knowledge on cooking.

I want to take this opportunity to say "Thank You" to all of you that have purchased my cookbook.  Many of you bought it for yourselves.  But as many offered it as a gift to someone special to you.  My hope is that all of you that have the cookbook are enjoying and using it with some regularity.  Also that it has helped you in one or more areas of your cooking expertise.

Those of you that follow my food blog, even if irregularly.  I would like to offer you a big "Thanks" too.  If you like what you see on the food blog, please share the link with others.  I'm still committed to helping people by offering cooking information and recipes that I find interesting and tasty.

As the holiday season is approaching, I'd like to remind everyone that the cookbook makes a very good gift for someone needing a little help in the kitchen.  The cookbook is available in the following locations.

Maryville, Missouri - at the Nodaway News Leader offices (I write a column for that paper).

St. Joseph, Missouri - Hastings Bookstore.

Sioux City, Iowa - Pickerman's (soon to have 2 locations).

Rochester, Minnesota - People's Food Co-op.

If you know me, I always have some cookbooks with me (and will sign them).

The cookbook is also available on-line at my website (www.barrybeacom.tateauthor.com), Amazon and Barnes & Noble.  At all three of the on-line locations, the cookbook is available as a download as well as in book form.

On Wednesday and Thursday this week I have a burger and salad recipe.  The burger recipe is "Bacon Beef Burger" and combines raw ground bacon with ground beef.  The salad is called "Argentinian Salad" and uses "Hearts of Palm" and well worth trying.

"Thank You" again for your support and encouragement.  "Happy Cooking" until next week.

Pumpkin Bread Pudding

Pumpkin Bread Pudding

(12 servings)

Ingredients:

4 cups White Bread, cubed

1 cup Pecan Pieces (optional)

4 large Fresh Eggs

3 extra Egg Yolks

1 ½ cup Milk

1 ½ cup Heavy Cream

¾ cup Canned Pumpkin

1 cup Sugar

¼ tsp. Salt

1 tbsp. Rum or Brandy

¼ tsp. Grated Nutmeg

1 tsp. Ground Cinnamon

¼ tsp. Ground Cloves

2 tbsp. Unsalted Butter, cut into small pieces

Directions:

Dry bread cubes on a sheet pan in a pre-heated 350 degree oven for 10 to 15 minutes. Place the bread cubes in a greased 9x13 baking dish and sprinkle (if using) pecan pieces equally over the cubes. In a large bowl, whisk together all the remaining ingredients (except butter) and pour over the cubes. Be sure to let the dish sit for 10 to 15 minutes before placing in the pre-heated oven. Just before going into the oven, dot with butter pieces. Bake for 40 to 50 minutes or until center is set but not dry. Serve warm with ice cream or whipped cream.

Note: I'm not a raisin person, but you could also add a cup or two of them to the dish. Before sprinkling over the bread cubes, be sure to place them in a bowl and add hot water to them for one minute. Drain and then sprinkle over the bread cubes and nuts (if using) before adding the liquid mixture to the dish.

Ideas for Future Efforts

Basic Bread Pudding

Basic Bread Pudding

(6-9 servings)

Ingredients:

6 slices (day out) White Bread, torn into pieces

1 tbsp. Unsalted Butter, melted

3 large Fresh Eggs

2 – 2 ½ cup Half & Half

¾ cup Sugar

1 tsp. Pure Vanilla (not imitation)

½ tsp. Ground Cinnamon

¼ tsp. Salt

Directions:

In a greased or sprayed 8x8 baking dish place the torn pieces of bread and top with melted butter. In a medium bowl, whisk eggs and then add remaining ingredients while continuing to whisk mixture. Pour the mixture over the bread. Using the whisk, push down on bread to coat with mixture and let sit for 30 minutes to soak in. Place the baking dish in a pre-heated 350 oven for 40 to 45 minutes or until center is set. Don't over bake as dry bread pudding is not desirable. Serve warm with ice cream, whipped cream or just a little half & half. You can cut into pieces or just spoon freely the bread pudding.

Note: To this basic recipe you can add additional ingredients. Some like to add raisins, dried cranberries or cherries and even nuts. Use your imagination and enjoy.

Note: You can double recipe for a 9x13 baking dish. Just increase the time to 60 to 75 minutes or until center is set.

Ideas for Future Efforts

Bread Puddings

"Bread pudding," in some form, probably dates back to just after the invention of bread making.  It's creation is linked to the poor and frugal people that couldn't afford to waste anything. What to do with stale bread was the question.  Those bread puddings and other dishes created with that stale bread are vastly different from the bread puddings we know today.

Each culture developed bread pudding based on their culinary ways of the time.  Different regions used different ingredients and seasonings to come up with what met their taste palate.  Stale bread and milk was the two main ingredients.  Then they would add those regional favors consisting of fats and sweeteners. Later, fruits, nuts and the like worked their way into the bread puddings.

Today, bread puddings have evolved into a much more classy dish.  In the middle ages custard was invented.  It's the integral part of today's bread puddings.  Eggs were the addition to the milk and other ingredients that transformed the dish.

In North and South America, Europe and several other countries, bread pudding remains popular.  Bread puddings are both savory and sweet today.  But it is as a dessert that you see it most.

The two recipes I have for you today do not have a sauce.  However,  that has become very popular when serving bread pudding in restaurants.  Their are many different types of sauces you can use.  Some common ones include liquor based, caramel based, fruit based (including lemon), chocolate based and vanilla based. But you can also just serve the bread pudding with whipped cream or ice cream.  Personally, I like mine served warm.  I've just never become a fan of cold bread pudding.

My recipe tomorrow is for "Basic Bread Pudding" and it's simple and easy to make.  The nice thing about the recipe is that you can change it easily to fit your taste or available ingredients.  Be sure to use your imagination and come up with a signature dish that family and friends will crave.

Here are some ideas for ingredients to try.  The most popular are raisins and nuts (pecans probably top this list).  Try using some dried cranberries or cherries, fresh blueberries, diced apples.  You get the idea.  Spices like cinnamon, nutmeg, ginger, pumpkin spice and even ground cloves put a little zip in the bread pudding. Orange or lemon zest is nice too.  As I stated earlier, just use your imagination and taste-buds.

The second recipe (Thursday) this week is a seasonal bread pudding.  With Thanksgiving coming up in the USA the end of November (28th), I thought "Pumpkin Bread Pudding" might be something new to try this year at the big dinner.  Give it a try and see what everyone thinks.  It might become a mainstay for future  years.

Both recipes just call for white bread.  But please don't limit yourself to just that.  Different breads are going to add different results and flavors.  So again, experiment with this recipes.  Now some breads aren't a best choice for a sweet dish, but follow your own tastes.

I hope you enjoyed today's blog and found it helpful.  If you're not sure about bread pudding and trying a recipe right now.  Check out some of your favorite restaurants and sample some of their bread pudding. You just might get hooked.  "Happy Cooking" and see you next week.

Sauerkraut Soup

Sauerkraut Soup

(6-8 servings)

Ingredients:

3 slices Bacon, diced

1 lb. Sauerkraut, rinsed,drained & chopped

1 medium Onion, fine dice

3 tbsp. All Purpose Flour

7 cups Beef Stock, hot

1 small Apple, peeled, cored & grated (your choice on type)

1 tbsp. Caraway Seeds

to taste Salt

to taste White Wine (optional)

Directions:

In a 3 qt. sauce pan, fry bacon over medium-high heat until done. Add the sauerkraut and onion to bacon and fat rendered. Saute mixture until it starts to take on color. To this stir in the flour and cook about 2 minutes. Now add the beef stock, apple, caraway seeds and salt. Simmer covered for 20 minutes over medium-low heat. Adjust seasoning and add a little wine to taste (if using).

Note: You could use a blender, food processor or immersion stick to make a smoother soup.

Ideas for Future Efforts