Frittata Mama

Most of you know that for the majority of life, I have always avoided anything made with eggs. Deviled, scrammbled, fried, quiche...you name it, I was not going to eat if it was made with eggs. Mostly it is a texture thing for me! However, I have always wondered what an omlet would taste like. I mean most are full of meat (yum), veggies (yum) and some kind of cheese (uh yum). These are all things I enjoy except I can't get past the texture of the egg. I love what the egg stands for....Power Food... A meal in and of itself...a snacks...you get the point i'm sure! So what's a foodie to do???? Answer: Come up with my own reciepe that incorporates eggs but making sure has a great ratio of other ingredients along with it! The following is the very reciepe that I created one magical morning that has changed the way I eat eggs. Infact, I have now enjoyed them many different ways thanks to Steve, who has always loved to cook big breakfasts but hated that he had to omit egg from mine. Perhaps this is an omage to him!!!

Ingredients:
4 eggs
1/2 of grated monterey jack cheese
1 cup diced ham (small dices)
2 green onions sliced thinly
salt and pepper
1tbls EVOO

Preheat the oven to 375
Mix the eggs and cheese together in a small bowl and set aside. Preheat a large nonstick (ovenproof) sautee pan on high and add the Evoo and sautee the ham until nice and brown. Add the green onion to the pan and soften. About 2 minutes. Add the egg mixture and spread around the pan until you have a layer of the mixture all around! Reduce your heat to Med. and let the eggs set for about 2 more minutes. Put the pan in the oven and cook for about 7 minutes or until the edges are a bit browned and the top of the eggs is cooked through!

So yummy!!!

Mama Rants Again

I have a new rant that I really need to just get out of my head, so here goes !
*warning* this is not meant to offend anyone -- especially you Jay Haugh !! Love ya man !

Ok. So many people say to me things like "i like to cook, but nothing ever tastes good or quite right! or "I thought it would be much better than it was, I guess I just don't have the cooking gene!" I have been milling these thoughts over for awhile and here is what I came up with.

THE FOOD YOU MAKE WILL ONLY BE AS GOOD AS THE INGREDIENTS YOU PUT IN!!!

That is to say, if you use generic brand ingred. or the cheapest ones, then guess what my friends.....it will taste that way. I'm not saying that I only buy the best of the best.....although I would pefer to, I just try to get my hands on the best ingred. without breaking the bank. I'm saying that it's worth the extra .50 when it's all said and done. Especially if it is a meal that you want to impress with. So when im at the markert and I see that there is a deal on the "good" canned tomatoes, I buy them in bulk when they are on sale. i.e. muir glenn fire roasted tomatoes. Same thing with pasta. Pretty much anything that I can store for a long period of time. Nor do I substitute the real thing for a less fat/fat free version. I know, I know....say what you want, but I would rather eat less of something that tastes delicious, then a normal portion of something that tastes generic. Just eat less my firends and you'll be fine!

In my opinion here are the things that I will NEVER by with a generic label or store brand label.
1. Unsalted Butter - NOT MARGARINE
2. Chedder Cheese (generic is just plain gross!)
3. Olive Oil
4. Parm Cheese
5. Meat or seafood (any kind and in any form!)
6. Dried Pasta
7. Bread (unless it's for a PB & J...the kids just don't care)

You might read this a say to yourself "wow, she really has her nose up in the air when it comes to food!" To that, I would say "It's just a matter of taste!" So next time your at the market, choose a few ingred. of higher quality, that will last you a long time and slowly build yourself a pantry worthy of the ingredients it will house!

Be Well, Eat Well !!!

Smokey Pork Ribs

Steve LOVES ribs!!! Last night I decided to smoke a full rack of pork ribs all by myself. Let me clarify something here....I love to BBQ but Steve is the big meat BBQ guy, not me. So I was a little worried, but I really wanted to attempt this on my own. "I can do this!", I told myself over and over as I was basting those bad boys every 15 minutes! Hoping againt a repeat of my first BBQ disaster years back (aka burning...no charring, $50.00 worth of filet mignon), I set out to prove myself worth of the title "BBQ Diva" that was, of course, self given! To my suprise, they turned out awsome! I mean slap your mama good!!!! Samantha ate 4 herself and cleaned her bones better than I did. Steve was so proud. The next day, Sami asked me "mama, can we have ribs again for dinner?" Ahhh sweet success! Ladies, try this for your man !! I'm tell'in you, he will be forever yours!!

Serves 2 hungry peeps or 4 regular

1 rack of pork ribs
1/3 cup salt
1/3 cup garlic powder
1/4 cup pepper
Favorite BBq sauce
Basting juice - recipe follows
Hickory wood chips
Foil

Basting Juice:
In a medium size bowl combine all the ingred. and set aside.

3/4 cup white vinegar
3/4 cup fresh lemon juice
5-6 dashes worchestire sauce
3-4 dashes tabasco
1 onion, cut into half moon slices about 1/4 in. thick
2 tsp. salt
pepper to taste
2-3 cups water

Soak the wood chips in water for 30 minutes. Then drain the water and make 2 foil packets full of wood chips. Poke holes in the foil packets to let the smoke escape. Place one on each side of your grill.

Heat your grill - indirectly, to 250. Indirectly means that you only use the outside burners. The middle not make heat.

Rinse and pat dry the ribs. Don't skip this step!!!
Sprinkle the ribs very liberally on both sides with the salt, garlic powder and pepper.

Place the ribs in the middle of the grill once you see the smoke starting to perfume out the sides of the grill.

Every 15 minutes for the next 2-3 hours, baste the ribs with the basting juice to keep them moist. Dont skip this step either. When the ribs start to pull away from the bone, they are ready. To check, lift up one side and pull it towards the other. If the ribs pull apart, they are done. It maight take longer than 3 hours depending on your grill.

Grilled Brie Cheese Sandwhich

As I poked around in my refridgerator this morning to find something savory to make for breakfast, I came across the left over Brie cheese in the cheese drawer. I just love brie. I love the way it melts...gooey and oozey! Viola !!! I'll make a grilled cheese! But this is breakfast so of course this sandwhich will require bacon. Don't limit this creation to breakfast. This sandwhich would be great along side a soup or salad for lunch !!

Serves 4

16 slices of center cut bacon cut into inch long pieces
6 tbls unsalted butter, at room temp
8 slices sourdough bread
8-12 oz brie cheese
2 green tomatoes, cut into 1/4 in. slices
salt and pepper

Place the bacon in a large skillet and cook until nice and crispy. Drain onto a paper towel and break into the pieces. Heat a cast iron griddle or cast iron pan on med high heat. Spread the butter on one side on the bread and place butter side down in the pan. Begin building the sandwhich. First, but down a layer of brie, then the tomatos ( 2 slices per sami) and next the bacon. Top with more brie cheese. Put the bread top on the sandwhich, butter side up. Grill until the cheese is melty and the bread is nice and golden.

Mexican Bruschetta

I have to admit that I have a love for crunchy bread with toppings. Let's not forget how many times I recreated breakfast brushetta! I just think that you can't go wrong when bread is the major ingredient. I think that Sam, The Cooking Guy, shares this sentiment! Why not take something that is traditionally italian and turn it into a mexican version. It's almost like my two favorite loves in cooking, crusty bread and anything mexican, coming together to birth a fantastic new version of a classic. This is a great stater to any mexican meal you prepare and fancy enough to entertain with ! Thanks for this reciepe Sam!!!

Ingred:
1 long sourdough Baguette
1 1/2 lbs. tomatoes, seeded and diced really small
2 tbls EVOO
1 bunch cilantro, chopped finely
6 garlic cloves, minced
2 tsp. red pepper flakes
3/4 cup monteray jack cheese, shredded


Heat the broiler and slice the baguettes down the middle, toast ever so slightly under the broiler. In a bowl, mix together all the ingred. together. Cover cut side of bread with the mixture. Place under the broiler again and toast until all the cheese is bubbly and brown. About 2 minutes. Remove and slice into serving pieces. Approx 16-20 pieces.

Thai - Philly Cheese Dip

Now I know I have said this before, but seriously, this is so stinkin easy. It's a great no cook (yep, I said it) appetizer that is a little sweet and a little spicy and a whole lot of deliciousness !

Ingred. (yep, there's only 3)

1 lg. tub of Cream Cheese
1 bottle of Thai Sweet Chili Sauce
1 package of brown rice crakers, or any cracker that is thin and crunchy !

To assemble:
Take a bread knife and run it around the outside of the cheese, until it is loose. Turn it upside down on a plate and drizzle the chili sauce on top until it is all covered and a little pool has formed on the plate. Place the crackers on a seperate plate.

Don't knock it if your not going to try it!! The whole plate was gone at Thanksgiving this year !!

Farmers Market Turkish Gyros

One of the many joys that Steve and I share is visiting our local farmers market early on Saturday morning. Upon walking up we can already smell the Turkish Gyro Stand. It is intoxicating to say the least! We make our way to his booth by following the wafts of aroma! They lead us right to him. What an explosion of flavor our mouths. A dance of sorts moves around as you taste the pickled red onions, the sweet heat & the curry! Ahhh, we are at last, happy. After many visits to the market, I finally felt confident to make one myslef at home. WOW ! Was I ever suprised. Mine tasted just like one at the farmers market. I literally danced in my seat as I ate mine all up. I looked over at Steve and he is just as happy! If you crave a new flavor.....try this. I promise it won't dissapoint you !

Serves 4

2 lbs. Chicken Tenders
Indian Curry Powder
Shredded Romain lettuce
3 Roma Tomatoes, Diced
Banana Peppers, to taste
Sriracha Chili Sauce - Asian aisle of market
Tzatziki Sauce - recipe follows
Pickled Red Onions - recipe follows
Naan Bread - In the bakery at market
Salt & Pepper
Evoo

Tzatziki Sauce:

1 med. cucumber peeled, seeded & finely chopped
1 cup greek yogurt
1 tbls EVOO
1 tsp. lemon juice
1/2 tsp. salt
1 tsp. oregano
1 tsp. minced garlic
Mix all the ingred. together and let get happy for at least 30 minutes in the fridge.

Pickled Red Onions
1 Lg. red onion, finely sliced
1/4 cup red wine vinegar
1 tbls honey
2 tbls EVOO
salt & pepper
Combine all the ingred. together and let get happy for at least 1 hour at room temp.

Sprinkle each chicken tender on both sides with the curry. Be liberal. Season with Salt & Pepper. Drizzle the EVOO on the chicken and grill on med high heat for approx. 4 minutes per side. Take the Naan bread and drizzle with a little EVOO and grill it until toasted on one side.

To arrange the Gyro, place the Naan on a plate and smear on someTzatziki sauce. Then add the shredded lettuce, chicken pieces (3-4 per sandwich). Add the red onions, tomatoes, Sriachi sauce (to taste) & banana peppers. Wrap up like a taco and dive in.

Jalapeno Corn Dip

This is a great dip to serve as a little something to snack on. I love the spicy flavor that the jalapeno adds. This was a big hit when I made it for Samantha's birthday !

Ingred:
1 small bag petite white corn - frozen
1 block of cream cheese
1 cup of parm. cheese
1 sm. can of diced jalapeno peppers

Directions:
Defrost the corn and the cream cheese come to room temperature. Drain the peppers. Mix all the ingred. together and place in a pie dish. Bake at 350 for about 30 minutes or until the top is bubbly and golden. Serve with tortilla chips or fritos !

Grilled Mexican Chicken Sandwiches

My mom made this recipe for a girls luncheon that she had and it was love at first bite. This is honestly Steve's most requested recipe. Super simple and equally delish! Serves 4

Ingred.
1 and 1/2 tbls Olive Oil
2 cloves garlic, minced
2 tsp chili powder
1/4 tsp cayenne pepper (optional)
4 bonesless skinless chicken breasts
1 and 1/2 cups shredded mexican cheese
1/3 cup mayo
4 slices sour dough bread
1/2 cup chunky salsa (optional)

In a small bowl, combine oil, chili powder, and pepper. Spread evenly over both sides of chicken. Grill or broil chicken for 5 minutes per side or until cooked through.
Meanwhile, combine 1 cup of the cheese and mayo, mix well. Place bread around grill or broiler rack and toast slightly on one side. Turn bread over and spread evenly with cheese mixture. Return to grill or broiler, cheese side up and cook 2 minutes or until cheese begins to melt.
Place chicken on toasted breaed and top with salsa. Sprinkle withremaining cheese

Daddy's 'Shrooms

One of the fondest memories I have of being in the kitchen is with my dad, when he was making his soy sauced mushrooms. Oh my goodness the smell!!! It was as if the aroma of the goodness was calling me into the kitchen every time he would make these. I remember him teaching my the recipe when I was just a little girl. Dad would place me on a chair or stool and let me be his cooking partner. He would let me pour the cap full of soy sauce, add the butter and drop in the shrooms. Pure bliss is this side dish. I ALWAYS make them anytime we have steak. As they are DELICIOUS on top of a perfrectly grilled piece of beef. Thanks Dad for such a great recipe, but an ever better memory !!

Ingred.
1 carton sliced button mushrooms
1-2 cap fulls of soy sauce
1 pad butter

Directions:
Melt the butter in a saute pan over med heat. Add the mushrooms and let them all get bathed in the butter. 1-2 minutes. Add the soy sauce and stir gently as not to break you the slices. Cook on med/low until all the sauce has absorbed into the mushrooms. Serve on the side or ontop of your steak and top with A1 Sauce.

Ok now I am seriously drewling ! Seriously, that good !!

My Mama's Ramake

So maybe you might be familiar with the old school version of this dish which calls for chicken livers to be added to the roll. YUCK !!! I can't even handle that. So imagine my suprise when my mom presented us girls with an updated version. Let me just tell you that these little bacon bites are perfect for a football game but fancy enough for a dinner party. These are great little appetizers that my good friend Jay Haugh said "are these sprinkled with crack because I can't stop eating them!". Oh yeah, they are that good!!!

This could not be easier.

Ingred.
2 cans water chestnuts -drained (asian aisle in the market)
1 lb bacon, each slice cut into thirds - I like Costco thick and sweet apple bacon !
Brown sugar
Dr. Pepper
Toothpicks

Empty the chestnuts into a bowl and cover completly with the Dr. Pepper over night. Drain the cola and coat with brown sugar. Mixing well so that all the chestnuts get covered. Then take 1/3 of a slice of bacon and wrap it around the chestnut and secure it with a toothpick. Place on a baking sheet that is lined with foil and broil them until the bacon is cooked and some what crisp.

Tada - enjoy!

Pork Chops W/ Apples and Onions

So it is pretty well known in my house that I have never eaten or remember eating Pork Chops and Applesauce. I am not much for the texture of applesauce quite fankly! After spending the day in Oak Glen apple tasting, I had a stange craving for this meal. After all the season's have changed and there is this lingerling bite in the air that just becons for a true fall meal. This is my take on a classic combo. Only without the whole texture thing :)


Ingredients:

4 bone-in pork loin chops, 1- inch thick ( I use the huge ones from costco)
Kosher salt
Extra-virgin olive oil
2 onions, thinly sliced
1 pinch crushed red pepper
2 Granny Smith apples, peeled, cored, and sliced
Pinch cinnamon
2 sprigs fresh rosemary, leaves finely chopped
2 cups apple cider

Directions:
Preheat the oven to 375 degrees F.
Season the pork chops generously with salt. Coat a large saute pan with olive oil and bring it to a high heat. Sear the pork on both sides and on the fat edge, working in batches if the chops don't all fit in the pan at the same time. Be sure not to crowd the pan. Remove the pork from the pan and place on a cookie sheet. Finish the pork in the oven for about 10 to 12 minutes. Remove from the oven and let rest for 10 minutes before serving.

Ditch the excess fat from the saute pan. Give a drizzle of fresh olive oil and add the onions and crushed red pepper and season with salt. Cook until the onions become soft and aromatic. Add the apples, cinnamon and rosemary and toss to coat with the oil. Add the cider and cook until the cider has reduced by two-thirds and the onion-apple mixture is very soft and saucy. Serve over the pork chops.

Porky deliciousness!

BBQ Corn W/ Herb Butter

So Steve thought that he was not going to like this corn, since he only really eats it plain. To his suprise he loved it. I knew he would. He must have said 3 times later that night that he really liked this corn.

Ingred.
4 ears of corn in the husk
6 tbls. butter
2 tbls fresh parsley, minced
1 clove minced garlic
salt and pepper
Kitchen twine
Foil

Bring the butter to room temp. Once there, mix all the ingred (not the corn) into a small bowl and work together with a fork. Leave at room temp until ready to use.

Peel the husks back on the corn exposing the cob & remove all the silk, keeping the husks intact. Pull all the husks back towards the end of the corn and tie with kitchen twine. It will look like you have a long handle of husks with the cob attached. Brush all the corn with the herb butter and place on BBQ over med-high heat. Make sure that the foil is UNDER the husk handle as you BBQ or else you will have a FIRE!!! Rotate as the corn cooks and continue to baste with the herb butter. ~Enjoy~

Mama Fonda Rants

***WARNING**** the expressions commented below are solely the opinion of Mama Fonda and in no way are a personl attack on anyone. There, the disclaimer is out!!!! I feel better now ~

So listen. There are many ingredients or tools that people stock their kitchen with that drive me nuts. Today, I want to talk about Jared Garlic. Yes, it's convient. But is it really fresh???? Why does it have such an odd color???? Let me put it to you like this. For me, if I am going to cook, then taking the time to chop the garlic cloves is part of that process. Chances are that you already have a messy cutting board and knife so why skip this step. Smashing the cloves with the back of my knife to release the paper is almost theraputic. Take your agressions out on the garlic and you will have a much tastier dish. Plus, the added bonus of the lingering smell that perfumes your hands the rest of the day is pure bliss.

So, here is your mission should you choose to accept. Go into your refriderator right now, grab that jar (most likely expired) of garlic and chuck it into the trash. Now, make a promise to yourself never to replace it and enjoy the cooking experience!

Be Well & Eat Well

Summer Garden Pasta

This is a Barefoot Contessa reciepe that I just feel in love with when I made it last night. This recipe uses suprisingly simple ingredients but it has lots of flavor without being loaded with butter and cream. It's the essence of summer.

Serves 6

4 pints cherry tomatoes, halved. Mix and match yellow and red if available
Good EVOO
2 tbls minced garlic (6 cloves)
18 large basil leaves, julienned, plus extra for serving
1/2 tsp. crushed red pepper flakes
Kosher Salt
1/2 tsp. freshly groung black pepper
1 pound Angel hair pasta
1 1/2 cups freshly grated Parm, plus extra for serving

Combine the cherry tomatoes, 1/2 cup EVOO, garlic, basil leaves, red pepper flakes, 1tsp. salt adn the pepper in a large bowl. Cover with plastic wrap and leave at room temp for a max of 4 hours.

Just before you are ready to serve, bring a large pot of salted water with a slash of EVOO to a boil. Add the pasta. Cook al dente according to the directions on the box. Drain the pasta well and add to the bowl with the cherry tomatoes. Add the cheese and some extra basil leaves and toss well.

Serve in large bowls with extra cheese on each serving.

*Fonda Riff* - We thought that this would be really good topped with crisped panchetta or bacon. Course, we think bacon goes with great with just about everything!!

Mustard Roasted Fish

Nothing's easier that this roasted fish! It only takes then minutes to make and it's good enough to serve to the fanciest company. Serve with steamed new potatoes and sauteed green beans. How chis is that?

Indreg.
4 (8 oz) fish fillets such as red snapper
Kosher salt and freshly ground black pepper
8 oz. creme fraiche or sour cream
3 tbls dijon mustard
1 tbls whole grain mustard
2 tbls minced shallots
2 teas. drained capers

Preheat the oven to 425 degrees.
Line a sheet pan with parchment paper. Place the fish fillets skin side down on the sheet pan. Sprinkle generously with salt & pepper.
Combine the creme fraiche, two mustards, shallots, capers, 1 tsp salt and 1/2 tsp. pepper in a small bowl. Spoon the sauce evenly onver the fillets, making sure the fish is completly covered. Bake for 10-15 minutes, depending on the thickness of the fish, until it is barely done. The fish will flake apart easily at the thickest part when it is done.

Serve hot or at room temp with the sauce from the pan spooned on top.

Serves 4

"Almost Oaxacana" Grilled Tostadas with Chorizo

This is seriuosly good "street fare" food that, at the first bite, you will be craving 10 more. This recipe is from the Top Chef Master Rick Bayless. Yes....I am in love with him too!!! His passion for food is undeniable when you taste this creation.

Yields 24 small tostadas - but dont let the amount stop you from making this. We probably only eat 6 between steve & I and freeze the reamining ingred. for another batch later in the month.


About 2 dozen corn tortillas

For the Tangy Avocado Sauce: ½ pound (about 4 medium) tomatillos, husked, rinsed and cut in half
3 large garlic cloves
peeled Hot green chiles to taste (roughly 2 or 3 serranos or 1 or 2 jalapeños), stems broken off, roughly choppedAbout ¼ cup (loosely packed) cilantro, thick lower stems cut off1 large,
ripe avocado, pitted, flesh scooped from peel and roughly chopped
SaltFor finishing:
About ¼ cup fresh-rendered, room temperature pork lard or vegetable oil
About 1 pound fresh Mexican chorizo sausage, casing removed
About 6 ounces Mexican fresh cheese (queso fresco) or other fresh garnishing cheese like feta or salted dry-pressed farmers cheese, crumbled


Directions

1. The tortillas. If the tortillas are just made and very moist feeling, lay them out in a single layer and cover with a dish towel or napkin—the goal is to let them dry to leathery, so that they’ll crisp on the grill.2. Make the Tangy Avocado Sauce. Set a small non-stick skillet over medium-high heat (if no non-stick skillet is available, lay a piece of foil on the bottom of the skillet). Lay in the garlic and tomatillos (cut side down). When the tomatillos are well browned, 3 or 4 minutes, turn everything over and brown the other side. (The tomatillos should be completely soft.) Scoop the tomatillos and garlic into a blender or food processor, and let cool to room temperature, about 5 minutes. Add the chile, cilantro and avocado. Blend until nearly smooth. Pour into a salsa dish, thin to a drizzleable consistency with a little water, usually about ¼ cup. Taste and season with salt, usually about 1 teaspoon.3. The chorizo and fresh cheese. In a medium skillet, cook the chorizo over medium heat, breaking up any clumps, until wwell browned, about 12 minutes. Scrape out onto a plate lined with paper towels to absorb excess fat. Transfer to a serving dish. Scoop the crumbled cheese into a serving dish.4. Grilling and serving the tlayudas. Turn on a gas grill to medium or light a charcoal grill and let the coals burn until medium hot and covered with white ash. Lay several tortillas on the grill and turn every 20 seconds or so until nearly crisp—depending on the heat of your fire this should take a couple of minutes. Brush the top of each tortilla completely (and a little generously) with the lard or oil, then sprinkle each with a tablespoon of chorizo. When the tortillas are completely crisp (they’ll be richly browned underneath) and the chorizo is hot, remove them to a serving platter. Drizzle with the avocado sauce and sprinkle with the cheese. Let your guest enjoy the first round while you’re making the remainder

Homemade Crutons

These little pieces of crispy bread is what can take a salad over the top. The best thing about these crutons is that they can be made way ahead of time and will keep in your pantry for at least 1 week. The kids like to eat these as crackers as well. Robin Henderson taught me how to make these and I will be forever greatful. You will be suprised how easy these are to make.

Ingred.
1 sourdough bagette sliced and cubed into 1/2 in. pieces
1/2 cup EVOO
4 tbls. butter
1 tsp. galic powder
1tsp. salt
1/2 tsp. pepper
1/2 tsp. seasoned salt

In a sauce pan on med low heat add all the ingred. but hte bread. Heat until butter is melted and all ingred are well combined.

Place the cubed bread in a large ziploc bag and pour in the mixture. Close the bag and shake like crazy until all the bread is evenly coated. You might find you need more oil. Just add it to the bag and continue to shake.

Dump onto a cookie sheet and arrange into one layer. Put under the broiler until nice and browned. Note to self - never walk away from the broiler. I have ruined many a batch of crutons because I got distracted.

Let cool and then store in a plastic bag until ready to use. YUMMY!!!!!!

Ribeye Ranch Salad

While it is no secret that Steve is a meat lover, he rarely enjoyes a salad as a main course. So knowing that I have a deep infatuation with a particular BBQ salad at Wood Ranch (yummm), this was my attempt to satisfy both our souls. Here's how it worked out and let me just say that this salad was the comfort that we craved.

Ingred:
2 bone in Ribeye steaks seasoned liberally with any spicy BBQ rub.
1 head romaine lettuce chopped
1 ear of fresh white corn, curnels cut off. (please don't use canned corn)
1/3 c. diced cilantro
2 tomatoes, diced. Seeds remove
Homemade crutons - see recipe in blog
1 cucumber diced
2 green onions diced
Blue Cheese Dressing

*Note* - We have very strong feelings about what the best blue cheese dressing is. In our opinion, nothing is better than Bob's Big Boy Blue Cheese.

On a hot grill, cook the steaks until they reach Med to Med Rare. Reomve and let rest, then dice those bad boys up into bite size pieces. Build the salad however you would like using all the ingred. listed above. You will need a big bowl or maybe even a plate to hold this salad.

Yields 2 main course salads

Cheese Potato Cakes

This was my attempt to recreate Steve's favorite appetizer from Claim Jumper. Sometimes he has dreams about those potato cakes. My version, which steve said was pretty close, can be made ahead and then fried off just before serving! Makes a great side dish to any protein. Ryan (2 years old) ate one whole cake!

Ingred.
3 large russet potatoes, peeled and cubed into 1/2 in. squares
1 c. sharp chedder cheese
1/2 c. mozzerella
6 pieces bacon cooked crispy and diced
1/4 c. sour cream
1/2 stick unsalted butter
1/3 c. green onion (white and green parts)
minced cilantro to taste (optional)
1 tsp salt
1/2 tsp pepper
1 egg
1 cup. panko bread crumbs + an additional cup on a plate for dredging

Directions:
In a large pot of salted boiling water add the cubed potatoes and cook until fork tender. Remove and place in a large mixing bowl. Add all the remaining ingred. and mix until well combined.

Using your hands (yes, this will be a bit messy) form little disks that are approx. 1/4 in. thick & 3 in. wide. Dredge in the additional panko bread crumbs and repeat until all the patties are made.

*note* As I was building all the patties, I placed them on a baking sheet lined with wax paper. The patties didn't stick when I was ready to take them off and fry them.

In a very hot preheated cast iron skillet, add enough peanut oil to cover the bottom by an inch. approx 2 cups. Heat the oil until very hot on high heat. (if the oil is not hot enough, the patties will just get soggy as they "try" to fry). Fry 4 patties at a time until very well browned and crispy. Then drain on a plate lined with a paper towel to absorb the extra oil.

*yields approx 10 patties*