SPICED CRANBERRY SAUCE FROM CAROLYN

We love Thanksgiving at our house. Penny cooks for days and we usually have friends over for the feast.

This year was no exception. But this is Penny's meal, so I try to stay back and only help when asked. The only time I prepared the meal was the year she broke her wrist and was in a “fixator”. I will skip the picture. (It was gross.)

How about this picture instead?

But, I digress.

Since I have been cooking more and more since I retired, I asked Penny if I could help this year. So she said I could pick an accessory dish, as long as I could make it the day before the holiday. (I think she wanted me out of her hair.)

 

After my experience with the Sloppy Joe's, 

 

( http://killitcutitupandcookit.blogspot.com/2017/11/sloppy-joes_13.html ) I went right to “Cooking 

With Carolyn.” https://granddiamondseasoning.com/recipes . I have been looking at many of her 

recipes and yesterday received my shipment of her seasonings.

It didn't take long to find my dish. CRANBERRIES.

https://granddiamondseasoning.com/recipes/view/spiced_cranberry_sauce

I have loved cranberries all my life. I can eat them, no matter how they are prepared. Even that

wiggly stuff in can. Reminds me of my childhood. I thought cranberries always came that way.

On second thought, I'm not eating that stuff.....

This the easiest recipe I have ever made. So let's do it.

Ingredients

• 3 Cups Fresh Cranberries, washed and drained (Frozen Cranberries may be used instead)
• ¼ Cup + 1 Tablespoon Granulated Sugar
• ½ Cup Light Brown Sugar, packed
• ¾ Cup Orange Juice
• ¼ Teaspoon Allspice
• 1 or 2 Tablespoons Grand Marnier Orange Liqueur (optional)
  

Combine the cranberries, sugar, brown sugar, orange juice, and allspice in a medium sauce pan. Stir and simmer over medium-high heat for about 20 minutes or until all of the cranberries have cooked down into a thick sauce. At the end of the cooking time, the orange liqueur may be added. I wonder how it would taste with some beer ??

How easy do you want? You would rather open some pre made can ? Or go to a deli ?

Please, please, try this one first. See how great it looks !!!!

This is positively the best cranberry sauce I have ever tasted. I told Penny, “Why do we limit cranberries to just Thanksgiving?” Good question.

So, as time permits, we are going to buy cranberries in bulk, and prepare them with this recipe. We will can them for future use. (Penny says I get to build MORE shelves.)

This recipe helped make our holiday a raving success. THANK YOU Carolyn.

Make sure you check out her page and her seasonings. https://granddiamondseasoning.com/recipes

See you all next time. 

SLOPPY JOE'S

      OK, so we lost again. What else is new? 

     That being said, we have another game coming up and I am hungry.

      Today we are making a modified version of "Carolyn's Sloppy Janes."

      I found this on her ROKU channel. "Cooking with Carolyn."

     You can search your streaming channels for her, or find her at https://www.youtube.com/user/CookingWithCarolyn

     I've been working through some of her recipes, and let me tell you something. They look AMAZING.

     The first thing I am going to do is order some of her special seasonings and try more recipes.

      Since we did not have any of her seasonings on hand, we modified the recipe just a bit.

      Here is her original recipe. Order her seasonings and give it a try. (My changes are in RED)

Carolyn’s Sloppy Janes

Ingredients

 2 Tablespoons Extra Virgin Olive Oil

1/3 Cup Onions, finely diced

1/3 Cup Green Bell Pepper, finely diced

2 Clove Garlic, finely minced

1¼ Pounds Lean Ground Turkey or Ground Chicken (I used 2 lbs ground beef) 

1 Tablespoon Grand Diamond All Purpose Seasoning (I used what I had on hand) 

1½ Teaspoons Kosher Salt (I went a bit easier on the salt) 

½ Teaspoon Black Pepper

3 Level Tablespoons Dark Brown Sugar

1-15 ounce Can Tomato Sauce

2 Tablespoons Tomato Paste

1 Tablespoon Worcestershire

2 Teaspoons Whole Grain Mustard OR Dijon Mustard

1 Teaspoon Red Wine Vinegar

4- Hamburger Buns, about 4 inches in diameter

     Preheat a large skillet over medium-high heat. Add the olive oil to the pan and let it heat up for about 1 minute. Add the onions and bell pepper to the heated olive oil and stir, cook just until translucent about 3 to 4 minutes. Next add the garlic and stir for about 1 minute.

     Now, add the ground poultry (BEEF) to the pan, break up the meat with a large spoon and cook for about 5 to 8 minutes. (Note: It is OK if the meat is partially cooked at this point.)

     Next, add the Grand Diamond Seasoning, (I used what I had) salt, pepper, and dark brown sugar. Stir. Finally, add the tomato sauce, tomato paste, Worcestershire, mustard and red wine vinegar. Stir to combine.

      Cook the Sloppy Jane mixture for about 25 to 30 minutes stir occasionally, about 2 to 3 times, throughout the cooking process. Once done, toast up the buns in the oven, broiler or toaster (I skipped this set – the game had already started) and top each one with about 5 ounces of the Sloppy Jane mixture.

--------------------------------------------------------------------------------

      I served it with the Cole Slaw we made this morning and some chips. (I wish I'd made baked beans as well.)

 
RESULTS: Carolyn NAILED it. Positively the best Sloppy Joe I have every tasted. My wife LOVED it. I can not wait to order her spices and start cooking some southern style delights.


      THANKS Carolyn for a GREAT recipe !!!!!


     See you all next week. (Thank god football season is almost over.)

COLESLAW

      Another Saturday has come here in the south, and that means ONE thing. College Football.

     As you know my Gators have fallen on hard times this year. But we still love the game and our Gators.

     So today, I am gearing up for a SEC football double header. Florida / South Carolina and Auburn / Georgia. Should be fun to watch.

     Since this is a double header Saturday, we decided on an in between game meal. We are starting this morning by making some coleslaw. Then as the first game finishes we'll start a special recipe for Sloppy Joe Sandwiches.

Let's begin.

I LOVE COLE SLAW !!! Really, it's my favorite thing and it so easy to make. Yes, you can buy the pre made crap if you are the laziest person on the planet. Go ahead. It was made days ago and has all kinds of preservatives. Not to mention the “additions” stores add. You have no idea what the hell you are eating.

You don't need a football day to make this. It goes with anything. So get your tush off of the couch, and make it fresh. It's not as hard as you think.

INGREDIENTS

1 CABBAGE

3 CARROTS

2 PEPPERS (I use Yellow and Red for color)

1 TSP SALT

1 CUP MAYONNAISE

1 TBL SPOON RICE WINE VINEGAR

PEPPER TO TASTE

¼ TSP WHOLE CELERY SEED

¼ TSP GROUND CELERY SEED

½ CUP SPLENDA

1 gallon paint (seriously) You can pick the color. Just make sure it is a full gallon.

Cut cabbage into quarters and remove center core

Clean carrots and grind with cabbage and peppers in food processor

Add salt and stir

Put in strainer it and place strainer in a bowl

Put strainer and bowl in the sink.

Put a plate on top of cabbage mixture and put the paint on top of the plate (leave it in the can) 

Let it sit for 2.5 hours. Have a beer while you wait

After 2.5 hours Remove paint and the plate and rinse the hell out of it. The slaw, not the paint.

 Put cabbage into a cloth bag

Squeeze the hell out of it to remove excess water. Get as much water removed as possible and place coleslaw into a bowl

ADD Mayo, Vinegar, and Splenda

Stir and taste.

Add pepper to taste.

Put in the fridge box until the game is over. You may need add more mayo. I did.

      Don't forget to be creative. Like Onions in your slaw? Why not? Be like Burger King. Do it your way. This stuff is great with Hot Dogs, Burgers and BEER !!

Let's grab a beer and watch the game.

RESTAURANT REVIEW: RED'S BREAKFAST & LUNCH

8411 N CARL G ROSE HWY

HERNANDO, FL 34442

352-344-4322

OPEN TUESDAY – SUNDAY 7 AM – 2 PM

Every now and then you realize you have driven past a place for years and years, never giving a thought to stopping. Thus was the case with Red's Breakfast and Lunch on State Road 200 SW of Ocala.

My wife had breakfast there years ago, and always wanted to go back. I have heard so many good things about this place over the years, so finally we took the drive from NW Ocala for lunch. And what a reward we received.

One of the things I miss about Indiana, (there aren't that many) are the Breaded Tenderloin Sandwiches we ate as kids. Every restaurant in Muncie served them. In Iowa, they are known as “Skinnys” but they will always be “Breaded Tenderloin Sandwiches” to me.

I was happy to see they had a “Pork Sandwich” on the menu, so I decided to give it a try. They serve them on a Hoagie Roll, but was more than happy to accommodate my request for a regular burger bun. They can call it what they want, but it was a dead ringer for what I ate for lunch when I was growing up.

I traveled all over the country before I retired, and let me say that I have never had a better lunch.

The sandwich came with TWO huge pieces of tenderloin piled high. It melted in my mouth and brought back many memories from my youth. The portion of fries was also HUGE, and the coleslaw was “off the hook”.

Penny had one of the biggest burgers I have ever seen. It is in the running for the “best burger” in Ocala.

The service was spot on. Quick, friendly, and willing to accommodate our needs. The menu has a massive offering of dishes. There is something for any taste. And the prices are affordable too.

And what can I say about the decor? It was a walk back in time. It made me feel right at home.

So if you are looking for great food with service to match, Reds is the place to go.

RIB EYE STEAK WITH FRIES

With the Florida football season in shambles, I guess I need to pick another team to watch.

Decisions, decisions. Do I go with Alabama ? 

My wife did go to high school with their coach.

Naw, not good enough.

How about Georgia? 

 They are probably the best team I have seen this year.

  Naw, that dog is just too damn ugly. (Just kidding Georgia fans. No calls, please.)

 Now this is a cute dog. (President Grover Cleveland) He should be a college mascot.

Maybe I'll just turn on the Hallmark channel and watch all those silly ass Christmas movies.

I know !! Let's eat.

I love rib eye steaks. Probably my favorite meal. Next to pasta. And cookies.

Can beer be considered a meal?

Anyway, Penny has wanted to try out some of those frozen French fries in our new deep fryer, so we decided to give it a try. Along with some onion rings

 Let's first talk about the steak. Get a standard rib eye and season it to your liking. We use Adolph's seasoning. 

 Salt and pepper also works well.

Get your grill good and hot. (around 450 or so) 

Slap that puppy on and set your timer for TWO

minutes. Now don't move a muscle. Really. I mean it.

When that timer goes ding a ling, turn the steak 90 degrees and set your timer again for two minutes. 

Now don't move a muscle. Really. I mean it. (Is there an echo in the room?)

When the timer goes off, you may turn the steak over. Same deal. Two minutes, turn 90 degrees and cook for two more.

Use your handy dandy temperature probe, and give that steak a colonoscopy. Temp should be around 150 or so. (or a temp to your liking) Pull it off and wrap it in some foil. Don't mess with it for 5 minutes and 32 seconds.

Using your deep fryer, (Penny helped while I grilled) bring it up to 350 degrees. Put in a basket of fries. Cook until golden brown. We also did a run of onion rings as well.

More visual aids.

Don't forget the salad and a cold adult beverage. And always remember to take your vitamins.

 OK, meal time has come and gone and the steaks were AWESOME. Damn good. Add a cold beer and I was in heaven. The fries were good but not up to par with fresh hand cut taters. (Store bought fries will work in a pinch, but I would rather cut my own)

Give it a try, and enjoy your creations.