Author: paul

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Creamy Bibb and Herb Salad

Creamy Bibb and Herb Salad
Ingredients
  1. 2 cups buttermilk dressing
  2. 1/4 cup fresh chives, sliced
  3. 2 heads Bibb lettuce, separated into leaves
  4. 1/4 c. torn fresh chervil or flat-leaf parsely leaves
Instructions
  1. toss it all together and serve immediately
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recipes https://blog.homlish.net/

Buttermilk Dressing Recipe

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Buttermilk Dressing

Buttermilk Dressing
Ingredients
  1. 1 cup mayonnaise
  2. 1 cup buttermilk
  3. 4 tsp. finely grated lemon zest plus 4 tablespoon lemon juice
  4. 4 garlic cloves, minced
  5. salt and pepper
Instructions
  1. Whisk together buttermilk, mayonnaise, lemon zest and juice, and garlic in a bowl. Season with salt and pepper.
Notes
  1. Chill overnight.
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Three Bean Salad

Three Bean Salad
Salad
  1. 2-15 ounce cans Red Kidney Beans (dark or light)
  2. 2-15 ounce cans cut Green Beans
  3. 4 ounce jar diced pimentos, with juice
  4. 2 onions, diced
Dressing
  1. 1 cup cider vinegar
  2. 1 cup white sugar (use less!!!, try 1/3, maybe 1/2, non diabetics go ahead, become one and use the full 1 cup)
  3. u00e2u2026u201d cup olive oil (or oil of your choice, vegetable is fine)
  4. 1 teaspoon minced garlic
  5. 1 teaspoon salt
  6. 1 teaspoon pepper
Instructions
  1. Place all beans in a colander and rinse well.
  2. In mason jar (or bowl), place sugar, vinegar, oil, minced garlic, salt, and pepper. Place lid on and shake well to mix.
  3. Place beans in a large bowl. Add chopped onion and pimentos with juice. Pour dressing over all and stir well to coat. Cover and refrigerate several hours (preferably overnight).
Notes
  1. Important: A few hours before serving, stir again really well and return to fridge to continue marinating.
  2. Will keep for at least a week in the fridge.
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Smoked Crown Rack of Lamb

Smoked Crown Rack of Lamb
Ingredients
  1. 1 lamb crown roast.
  2. Get the butcher to use 3 racks of lamb for a nice round crown. Two will work but you'll need a separate container for the extra stuffing.
  3. 1 tablespoon olive oil
  4. 1/2 cup finely chopped celery
  5. 1/4 cup sliced green onions
  6. 1/2 teaspoon ground allspice
  7. 1/2 teaspoon salt
  8. 2 cups cooked brown rice
  9. 2 cups cornbread stuffing
  10. 1 cup chicken broth, heated
  11. 1/2 cup dried cranberries soaked in hot water for 15 minutes, drain well
  12. 1 can or fresh (11 ounces) mandarin oranges, drained
  13. smoking chips
The Stuffing
  1. In skillet, heat oil over medium-high heat. Saute celery and onion 4 to 5 minutes, stirring occasionally.
  2. Stir in allspice and salt.
  3. Toss with cooked rice, cornbread crumbs, broth and cranberries. Cover and set aside.
The Crown
  1. If the stuffing was made ahead of time and refrigerated bring it out now to warm to room temperature.
  2. Rub inside and outside of crown with pepper, wrap each rib bone with tin foil, let warm to room temperature
  3. prepare smoker: ideal temperature 210°F
  4. Place crown on smoker, add smoking chips and cover.
  5. Smoke for 45 minutes.
  6. Remove crown from smoker. Place parchment paper under the crown. Spoon stuffing loosely into center cavity of crown.
  7. Return crown to the smoker.
  8. After 1 hour remove the aluminum foil from each rib tip.
  9. Smoke an additional 30 minutes or until meat thermometer registers 135°F for medium-rare, 145°F for medium or 160°F for well, and stuffing is heated through.
  10. Remove from grill and cover. Temperature will rise ~ 10°F while you allow it to rest for 10 minutes before carving.
Notes
  1. Total cook time on the smoker: ~ 2 hours 15 minutes
  2. Cut between individual ribs and serve with stuffing. Garnish with oranges. Serve with mint sauce and seedless raspberry jelly.
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recipes https://blog.homlish.net/

Easter 2020

My friends got takeout

Easter 2021

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Mint Sauce

Mint Sauce
Ingredients
  1. 1 cup + 2 Tbs fresh mint
  2. 1/2 cup beef broth
  3. 1/3 cup minced shallots
  4. 6 Tbs red wine vinegar
  5. 1/4 cup sugar
  6. 2 tsp corn starch
Instructions
  1. Combine 1 cup mint, broth, shallots, vinegar and sugar in heavy small non-aluminum saucepan. Stir over medium heat until sugar dissolves. Simmer 2 minutes. Remove from heat. Cover and let stand 2 hours.
  2. Strain sauce into large glass measuring cup. Place cornstarch in same saucepan. Gradually whisk in sauce. Bring to simmer over medium heat, stirring constantly. Stir until sauce thickens slightly and turns translucent, about 2 minutes. Remove from heat. Cool to room temperature. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.) Stir in remaining 2 tablespoon mint. Season to taste with salt and pepper.
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Creamy Leek Soup

Creamy Leek Soup
Ingredients
  1. 1 lb bacon
  2. 8 medium leeks (3 pound), trimmed, leaving white and pale green parts only, and chopped
  3. 2 medium onions, chopped
  4. 1 tsp salt
  5. 1/2 tsp black pepper
  6. 1/2 tsp white pepper
  7. 1/2 stick unsalted butter
  8. 2 medium boiling potatoes (6 ounces)
  9. 4 cups chicken broth (24 fluid ounces)
  10. 2 cups water
  11. 1 Turkish bay leaf or 1/2 California
  12. 1 1/2 cups fresh flat-leaf parsley leaves, chopped finely
  13. 2 cloves garlic, chopped
  14. 1/2 cup chilled heavy cream
Instructions
  1. Cut raw bacon into bits
  2. In large pot, cook bacon until very brown, remove & pat dry
  3. Wash sliced leeks in a large bowl of cold water, agitating them, then lift out and drain well in a colander.
  4. Discard all but 1 Tbs grease from pan
  5. Add butter
  6. Cook leeks, onion, salt, and pepper over moderate heat, stirring occasionally, until softened, about 8 minutes.
  7. Peel potato and cut into 1/2-inch cubes, then add to onion mixture along with stock, water, and bay leaf.
  8. Bring to a boil, then reduce heat and simmer, partially covered, until vegetables are tender, about 15 minutes.
  9. Stir in parsley (saving some for garnish) and simmer soup, uncovered, 5 minutes.
  10. Discard bay leaf.
  11. Blend 1/2 soup in blender or food processor, return to pot.
  12. Reheat and add cream and bacon (saving some for garnish)
  13. Server garnished with crumpled bacon and parsley.
Notes
  1. Best results if you let the soup cool completely, preferably overnight. Reheat in microwave.
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Baked Maryland Blue Crab Dip

Baked Maryland Blue Crab Dip
Ingredients
  1. 6 oz/170 g fresh Maryland blue crab jumbo lump, gently picked clean
  2. 1/2 cup/75 g finely diced red bell pepper
  3. 1/2 cup/25 g finely chopped fresh flat-leaf parsley
  4. 3 Tbs snipped fresh chives
  5. 1/2 cup/120 ml reduced-fat mayonnaise
  6. 4 oz/115 g whipped cream cheese
  7. 1 1/2 tsp fresh lemon juice
  8. 1/2 to 1 tsp pepper relish
  9. 1/4 cup/20 g panko (Japanese bread crumbs)
  10. 1/2 tsp grated lemon zest
Instructions
  1. Place the crab in a medium bowl and pick with your fingers. In another medium bowl combine in the mayonnaise, cream cheese, lemon juice, pepper relish. Whip it. Add bell pepper, parsley, and chives. Using a rubber or silicone spatula, gently stir in the crab. Transfer to a small oven safe crock.
  2. In a small bowl, combine the panko and lemon zest.
  3. Position a rack in the upper third of the oven and preheat the oven to 425F. Just before baking, sprinkle the panko mixture on top and bake until the panko is toasty brown and the dip is bubbling at the edges, about 12 minutes. Serve hot's.
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Aunt Hazel’s Sticky Buns

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Aunt Hazel's Sticky Buns
Ingredients
  1. 1/3 dough from Aunt Hazel's Rolls recipe
  2. 1 cup brown sugar
  3. 1 cup raisins
  4. 1 cup black walnut pieces
  5. 3 or 4 sticks of better (depends on the condition of your heart, more is better)
Instructions
  1. roll out the dough on a lightly dusted with flour surface into a rectangle
  2. spread as much butter onto the dough as your heart will allow
  3. sprinkle the raisins and walnuts
  4. roll the dough into a log along the long edge (so it is a long log, not short)
  5. cut into 1 or 1 1/2 inch rounds
  6. place in a deep bottom cast iron frying pan
  7. bake 25-28 minutes until golden brown
  8. cool 3 minutes and then invert onto a plate.
Notes
  1. the gooeyness seeps back into the rolls making a moist chewy roll of deliciousness.
  2. eat as soon as they won't buun your mouth
  3. will save on the counter for a couple of days. refrigerate if you need to save them longer.
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Aunt Hazel’s recipe but taught to me by Grandma Edith

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Aunt Hazel’s Rolls

8-2

Aunt Hazel's Rolls
Ingredients
  1. 5 lbs flour
  2. handful salt
  3. 2 pkg (or 4 1/2 tsp) yeast
  4. 1/2 cup sugar
  5. 1/2 cup oil
  6. 3 cups water (do not use city water)
  7. 1 cup lukewarm milk
  8. 3 eggs
Instructions
  1. mix 1 cup lukewarm water, yeast, salt and sugar in a bowl, set aside for 5 minutes while the yeast starts activating.
  2. scald milk
  3. lightly beat eggs in a bowl, set aside
  4. mix scalded milk and 2 cups water. Add and mix 1/2 cup oil, yeast mixture and beaten eggs.
  5. add to flour (minus 2 cups)
  6. kneed for at least 12 minutes (or longer if you have the strength to do it, ask friends to help). Try to add the reserved 2 cups of flour while you kneed if possible.
  7. place in large greased bowl, turn once to coat, cover with plastic wrap, let rise to double (60 to 120 minutes)
  8. punch dough down, let rest 20 minutes
  9. shape rolls and place on a greased air bake pan
  10. *see Aunt Hazel's sticky bun recipe for a fun idea
  11. let rise about double (60 to 120 minutes)
  12. bake 375 degrees F for 12 to 15 minutes, until golden brown
  13. remove from oven
  14. using a paper towel spread butter on the tops.
  15. loosen rolls from pan with a spatula/flipper.
Notes
  1. 20 minutes prep time (kneed, kneed, kneed)
  2. 3 hours 20 minutes to 4 hours rise time
  3. 12 to 15 minutes cook time per batch
  4. never cut with a knife or they'll cry. Rip them open with your fingers.
  5. eat right away with gobs of butter.
  6. make turkey or ham sandwiches.
  7. spread with apple butter.
  8. That's how Hazel did it.
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8-1

The rolls can be taken out of the oven a tad early while they are still just lightly brown. To reheat wrap each in tin foil and bake in the toaster oven at 3:50 for 15 minutes.

Back: Carol & Bill Swink and Paul Homlish Jr. & III
Front: Hazel DeVinney & Edith Longnecker

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Swedish Meatballs

IMG_3445

Swedish Meatbakks
Ingredients
  1. 3 lbs ground beef
  2. 1 lbs ground pork
  3. 1 cup breadcrumbs
  4. 3 eggs
  5. 1 onions, pureed
  6. 3 Tbs oil
  7. 1 Tbs allspice
  8. 1 Tbs nutmeg
  9. 4 cups beef stock
  10. 16 oz sour cream
  11. 1 cup flour
Instructions
  1. mix ground beef, ground pork, eggs, onion
  2. add bread crumbs
  3. form into 1" balls
  4. fry in oil until brown on outside
  5. remove from frying pan, place on a rack on a cookie sheet
  6. bake 300 degrees for an hour or until feather light
  7. drain most of the grease from frying pan
  8. add beef stock, enough to liquefy the brownings in the frying pan
  9. transfer to a pot and add remaining beef broth, allspice and nutmeg
  10. cook on low to keep warm
  11. turn off pot and add meatballs to pot
  12. let the meatballs absorb the liquid for about 15 minutes
  13. remove meatballs
  14. heat up the pot to boiling
  15. reduce heat, add flour to pot, cook on medium and stir until thick, add more flour if needed
  16. Combine meatballs and sauce into serving size portions, freeze or refrigerate
  17. reheat by microwaving
Notes
  1. Next time try parsley in the balls and Worcestershire & mustard in the sauce.
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recipes https://blog.homlish.net/