Tre’s Kitchen – Smoken Chicken Wings with sauteed peppered carrots & Dirty rice with Andouille sausages.

2

IMG_1671

WRITTEN BY TRE SAUNDERS (UNCLE DUDES) FACEBOOK

Smoken Chicken Wings with sauteed peppered carrots & Dirty rice with Andouille sausages.

  • 1 pound chicken wings

  • Half cup of Worcestershire
  • Half cup Brown Sugar, reduces, then add
  • Half cup of rum reduces this again until it is thick enough to coat the back of your spoon.

Smoke the wings until they reach 165 degrees.

Then drizzle with reduction.

10568913_10152303526438528_369690036678912495_n

UNCLE DUDES

Swedish_poser

TOP (Tres original productions)

CONTACT TRE @

About these ads

Happy National Ice Cream Day!!! Fried Banana with Ice Cream

2

br9

Fried Banana with Ice Cream

Ingredients

2 oz Butter

1 Bananas, Peeled and cut into quarters, lengthways

1 Tablespoon Rum – Dark

1/4 Teaspoon Cinnamon

2 scoops per person Ice Cream – Vanilla

fried-banana-part2

Instructions

Melt the Butter in a Skillet.

Cut the Banana in Half and cut each half lengthways.

With the butter just bubbling fry the banana for about 20 seconds and turn over for a further 20 seconds.

with the Bananas still in the Skillet, sprinkle each Banana with Cinnamon and Turn each piece over again and again sprinkle with Cinnamon. It doesnt matter if the Cinnamon mixes with the butter.

Place two pieces of the Banana onto each Ice Cream Portion.

Remove the killet from the heat and add the Dark Rum to the Butter/Cinnamon sauce.

Pour sauce over each portion of Ice Cream aand Banana. Enjoy

You can substitute Brandy for the Rum or Omit the Spirit altogether.

o

Fun Summer Recipes – Pork Kebabs with Orange and Thyme

orange-soy-grilled-pork-skewers-onions

Pork Kebabs with Orange and Thyme

INGREDIENTS

1/4 cup fresh orange juice, plus 1 tablespoon freshly grated zest, and orange wedges for garnish

5 garlic cloves

2 tablespoons coarsely chopped fresh thyme, plus sprigs for garnish

1 tablespoon Dijon mustard

Coarse salt and freshly ground pepper

1/4 cup extra-virgin olive oil

1 1/4 pounds boneless pork loin, cut into 1 1/2-inch cubes

pork-kebabs-orange-thyme-recipe-de

DIRECTIONS

STEP 1

Whisk together orange juice and zest, garlic, thyme, mustard, 1 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Whisking constantly, pour in oil in a slow, steady stream; whisk until emulsified. Add pork; toss to coat. Cover bowl with plastic wrap, and let pork marinate 20 minutes at room temperature

STEP 2

Heat a grill or grill pan until medium-hot. Thread 5 or 6 cubes of pork onto each of 4 skewers; season with salt and pepper. Discard marinade. Grill pork, turning occasionally, until cooked through and slightly charred, about 12 minutes. Garnish with thyme sprigs, and serve with orange wedges.

Credit: Martha Stewart

World Cup Food – German Schweinebraten (Bavarian Roast Pork)

4

OLYMPUS DIGITAL CAMERA

German Schweinebraten (Bavarian Roast Pork)

PREP 20 mins

COOK 3 hrs

READY IN 3 hrs
20 mins

Ingredients

Original recipe makes 6 servings


2 1/4 pounds boneless pork loin roast


1 teaspoon salt, or more to taste


1 teaspoon ground black pepper, or more to taste


1 teaspoon sweet paprika


1/2 teaspoon caraway seeds


2 teaspoons grainy mustard


1 tablespoon vegetable oil


1 large onion, quartered


2 carrots


1/8 celeriac (celery root), chopped


1 spring onion, chopped


2 cups water, or as needed – divided


2 tablespoons butter, or to taste


2 tablespoons cornstarch

4640199076_5cdb3a3ee1

Directions

.                Preheat oven to 350 degrees F (175 degrees C).

.                Season pork loin with salt, black pepper, paprika, and caraway seeds; spread mustard over pork.

.                Heat vegetable oil in a large skillet over medium-high heat; fry pork until browned on all sides, about 15 minutes. Transfer pork to a large roasting pan. Add onion, carrots, celeriac, and spring onion to the same skillet used to fry pork; cook and stir until vegetables are tender, about 10 minutes. Spread vegetable mixture around pork in roasting pan.

.                Pour 1 cup hot water into the skillet used to cook the pork and vegetables; simmer and scrape up any browned bits from the bottom with a spatula. Pour water over pork.

.                Bake in preheated oven until pork is slightly pink in the center, 2 1/2 to 3 hours, basting often. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). If vegetables become dry, add 1 cup hot water, or as needed.

.                Transfer pork roast to a large platter and keep warm. Strain remaining liquid through a sieve into a saucepan; reserve vegetables.

.                Bring liquid to a boil and add butter and cornstarch; simmer until sauce is thickened, about 5 minutes. Slice pork and serve with sauce and vegetables.

World Cup Food – Fugazzeta – Stuffed Argentinian-style Pizza

2

fugazzeta

Fugazzeta – Stuffed Argentinian-style Pizza

Fugazzeta is a variation of the popular Argentinian treat called fugazza, which an onion-topped pizza that is very similar to Italian-style focaccia. Fugazzeta is a double crusted version of fugazza, stuffed with cheese and topped with the same sweet onions. Fugazzeta de verdura has all of this plus a layer of sautéed spinach and vegetables.

Yield: 1 12-inch pizza.

Ingredients:

2 3/4 cups bread flour

1/4 cup milk

3/4 cup water

2 1/2 teaspoons active dry yeast

2 teaspoons sugar

5 tablespoons olive oil

1 teaspoon salt

1 onion

6-8 ounces mozzarella cheese, thinly sliced

1/3 cup grated aged provolone cheese (optional)

1 teaspoon dried oregano

Parmesan cheese

fugazzeta-rellena

Preparation:

  1. Warm the milk to 100-105 degrees F, and place in a small bowl. Stir the sugar into the milk and sprinkle the yeast over. Set aside for 5-10 minutes, until mixture is bubbly. 

  2. Place the flour, 1 tablespoon olive oil, and salt in the bowl of a standing mixer and mix together briefly using the dough hook. Add the yeast/milk mixture and begin to knead, adding the water gradually. The mixture should come together as a soft, stretchy dough, pulling away from the sides of the bowl. Add a bit more flour if mixture is too wet, and add a bit more water if mixture seems dry, crumbly, or overly firm. Knead for 5-10 minutes, until dough is smooth, soft and elastic. 

  3. Oil a bowl with olive oil and place the dough in the bowl. Cover with plastic wrap and let dough rise until doubled in size. 

  4. While the dough is rising, peel and slice the onion into very thin strips. Place them in a bowl of cold salt water and soak for 30 minutes. Drain onions well and dry them with paper towels. 

  5. Once the dough has risen, punch it down and divide dough into two pieces. Roll each half into a smooth ball. Pour 3 tablespoons of olive oil into a 12-inch pizza pan or cast iron skillet. Place one ball of dough in the middle of the pan and flatten gently with your fingers. Let dough relax for 10 minutes. 

  6. Continue to flatten dough into the pan, flattening it and pushing it toward the sides of the pan, letting it relax in between, until dough covers the bottom of the pan. Oil the counter and roll the other piece of dough into a 12-inch circle, letting it relax in between until it holds its shape. 

  7. Preheat oven to 450 degrees. Place the slices of mozzarella cheese over the dough in the pan. Sprinkle the provolone over the mozzarella. Place the other round of dough over the cheese and seal the edges of the two dough circles together. 

  8. Top the pizza with the sliced onions. Drizzle a tablespoon of olive oil over the onions, and sprinkle with the dried oregano and some Parmesan cheese. 

  9. Place the fugazzeta in the oven. Bake for 20-25 minutes, or until the edges are golden brown and crispy. Brown the onions under the broiler for the last 3 minutes of cooking if desired. 

  10. Remove from the oven. Let cool for 5-10 minutes before cutting into slices to serve.

 

World Cup Food – Dutch Dish Pannenkoeken

5

timthumb.php

Dutch Dish Pannenkoeken

Ingredients

1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 Granny smith apple, peeled, cored and thinly sliced
1/2 cup whole milk
1 tablespoon vanilla extract
3 eggs
1/2 cup all-purpose flour
1 teaspoon granulated sugar
1/2 teaspoon salt
1/2 cup brown sugar
4 tablespoons cold butter
Powdered sugar, for serving
Whipped cream, for serving

NLfood2

Directions

Preheat the oven to 400 degrees F.

Add the cinnamon, nutmeg and apples to a pan. Saute the apples over medium-low heat until slightly soft, 3 to 5 minutes.

Meanwhile, prepare the batter. Mix the milk, vanilla and eggs in a bowl. Add the flour, granulated sugar and salt and whisk lightly (some lumps are ok but not too many).

Increase the heat under the apples to medium and add the brown sugar and butter. Cook until a syrup forms, about 3 minutes, then add the batter all at once to the center of the pan. Swirl the apple syrup mix through the batter, using a heatproof spatula, to form ribbons (you do not want to fully combine the apple-sugar syrup into the batter). Cook until small bubbles form around the edge.

Finish cooking the pannekoeken in the oven, 12 minutes. To serve, invert a 12-inch plate over the pan and flip the pan to turn out the pannekoeken. Sprinkle with powdered sugar, top with whipped cream and enjoy!

 

World Cup Food- Argentine Stuffed Flank Steak: Matambre

3

Matambre-leshoward

Argentine Stuffed Flank Steak: Matambre

Total Time:

2 hr 25 min

Prep:

30 min

Inactive:

15 min 

Cook:

1 hr 40 min

Ingredients 

- 1 (2 1/2 pound) flank steak, trimmed

- Extra-virgin olive oil

- Kosher salt and freshly ground black pepper

- 1/4 pound fresh spinach, washed and drained, stems trimmed

- 4 small thin carrots

- 4 large hard boiled eggs, peeled and quartered lengthwise

- 1 cup large pitted green Spanish olives, halved lengthwise

- 1 large onion, sliced into rings

- 1/4 cup freshly grated Parmesan

- 1 teaspoon red pepper flakes

- 1 (750 ml) bottle dry red wine (recommended: Argentine Malbec)

- 1 head garlic, halved

- 1 large onion, halved

- 1 handful fresh thyme sprigs

- 1 handful fresh oregano sprigs

- 2 bay leaves

picHxXjnR

Directions

Butterfly the steak by slicing lengthwise and opening it up like a book. Pound the meat gently with a mallet to flatten and even out the thickness; rub all sides with olive oil and generously season with salt and pepper. 

With the steak lying lengthwise, scatter the spinach leaves evenly over the surface of the meat, leaving a 1-inch border all around. Arrange the carrots in long rows across the steak, about 2 inches apart. Put the egg strips and olives between the carrot rows. Scatter the onion rings and cheese over the filling, sprinkle with salt and red pepper flakes. Carefully roll the meat up over the filling, from bottom to top, into a long thick cylinder (jellyroll-style.) Tie with butcher’s twine to hold it together, as you would a roast.

Coat a large Dutch oven or pan with olive oil and put over moderate heat. Lay the stuffed steak in the hot oil and sear until browned on all sides, 5 to 7 minutes. Pour in the wine and enough water to come up almost to the top of the meat. Toss in the head of garlic, onion, and herbs to flavor the broth. Cover, and slowly simmer on medium-low heat until the meat is fork-tender, about 1 1/2 hours, turning the meat over once halfway through cooking. Taste the broth before serving and adjust spices, if necessary.

Transfer the matambre to a cutting board and let rest for 15 minutes. Remove the kitchen strings and cut crosswise into 1-inch slices – the colors of the filling will look absolutely gorgeous spiraled in the steak. Spoon some of the sauce over the meat and serve. Matambre is good hot, room temperature, or cold.

0808_Food_ClassicMatambre_full_600

Happy 4th of July – Rib-eye Steak off the Grill

3

steak760

 Rib-eye Steak 

Total Time:

17 min

Prep:

5 min

Cook:

12 min

Ingredients: 

4 choice rib-eye steaks

Rib-eye rub, recipe follows

Rib-eye Rub: 

Salt and ground black pepper

Chili powder 

Cayenne pepper

bone-in-ribeye

Directions 

Preheat a grill to high heat.

Place rib-eye steaks on a large platter and season with rub on all sides. Transfer seasoned steaks to the hot grill, and cook for 4 to 6 minutes on each side for medium-rare, longer if desired. Remove steaks and let rest for 5 to 10 minutes before serving.

Rib-eye Rub:

In a small bowl, combine all ingredients, to taste. Adjust the ratio of spices to your preference.

Total Time:

17 mi 

Prep:

5 min

Cook:

12 min

Happy National GingerSnap Day!!! – Grandma’s Gingersnap Cookies

1

ginger-snap-cookies

Grandma’s Gingersnap Cookies

Ingredients

Original recipe makes 5 dozen

  • 
2 cups sifted all-purpose flour
  • 
1 tablespoon ground ginger
  • 
2 teaspoons baking soda
  • 
1 teaspoon ground cinnamon
  • 
1/2 teaspoon salt
  • 
3/4 cup shortening
  • 
1 cup white sugar
  • 
1 egg
  • 
1/4 cup dark molasses
  • 
1/3 cup cinnamon sugar

Gingersnap-Cookies-16

Directions

.                Preheat oven to 350 degrees F (175 degrees C).

.                Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture to blend evenly, and sift a second time into another bowl.

.                Place the shortening into a mixing bowl and beat until creamy. Gradually beat in the white sugar. Beat in the egg, and dark molasses. Sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend. Sift in the remaining flour mixture, and mix together until a soft dough forms. Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands. Roll each ball in cinnamon sugar, and place 2 inches apart on an ungreased baking sheet.

Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on a wire rack. Store in an air tight container.

World Cup Food – Coxinhas a Brazilian Treat (We Believe – Go USA Go!!!)

3

Coxinhas1

Coxinha are a Brazilian treat – delicious balls of chicken salad that have been shaped into a drumstick, battered and fried. I didn’t quite what to make of them the first time I tried them, but they really are an ingenious street food. They’re easy to eat on the go, they’re a meal unto themselves, they have a unique appearance (simulated drumstick), and most importantly, they are deep fried and delicious!

Coxinha are fun to make too, and economical. They are best if you start them the day before you fry them. If you’re lucky enough to find Brazilian catupiry cheese, use it in place of the cream cheese.

Prep Time: 1 hour, 20 minutes

Cook Time: 30 minutes

Total Time: 1 hour, 50 minutes

Ingredients:

  • 1.5 pounds chicken breasts (about 4 halves)
  • 4-5 cups of chicken broth
  • 1 carrot
  • 2 onions
  • 2 bay leaves
  • 2 tablespoons butter
  • 2 cloves garlic
  • Juice of 1 lime
  • 1 8-ounce package of cream cheese, softened
  • 2-3 cups of flour
  • 2 eggs
  • 2-3 cups of very finely grated bread crumbs
  • Vegetable oil for frying
  • Salt and pepper to taste

 salgadinhos-4

Preparation:

  • Place the chicken breasts in a large shallow pot. Cover them with the chicken broth, adding water if necessary to make sure the chicken breasts are covered by at least 1/2″ of liquid. 

  • Add the carrot and one of the onions (peeled and halved) as well as the bay leaves. 

  • Bring liquid to a gentle simmer, and cook for 15-20 minutes, or until chicken is just cooked through (barely pink in the middle of the thickest part). It’s necessary to cut into the chicken to tell when it is done. If some of the breasts cook more quickly, you can remove them earlier.

  • Set chicken aside to cool, and strain the broth. Reserve broth. 

  • Shred the chicken into very small pieces. I use a food processor fitted with the plastic blade for this step, but you can also use your fingers. 

  • Stir the softened cream cheese and lime juice into the shredded chicken. 

  • Finely chop the second onion and the garlic. Sauté the onion and garlic in 2 tablespoons of butter until golden and soft. 

  • Add the hot onions and garlic to the chicken mixture and stir until everything is well mixed. 

  • Measure the chicken broth (you will probably have about 3 1/2 cups). If you have less than three cups, add more canned chicken broth to make 3 cups. Bring the chicken broth to a boil in a saucepan, and gradually stir in the same amount of flour as you have broth (so if you have 3 1/2 cups broth, add 3 1/2 cups flour). 

  • Stir vigorously and cook for 2-3 minutes. Mixture will become a stiff dough. Remove from heat and chill in the refrigerator for 1 hour. 

  • At this point, you can chill the chicken mixture and the dough for several hours or overnight. 

  • To shape the coxinhas, take a piece of the dough about the size of a golf ball with floured hands. Roll it into a ball, then hollow out the middle for the filling.

  • Press a golfball size (about 1 1/2 tablespoons) piece of the chicken filling inside the ball of dough, and press the dough closed around the filling. Shape into an approximate drumstick shape, flouring hands as necessary. Stand the coxinhas on a baking sheet, so that the pointed end sticks upwards. Continue until you run out of dough or filling.

  • Whisk the eggs together in a bowl. Place the bread crumbs in a shallow pan (like a cake pan) and season with salt and pepper. 

  • Dip the coxinhas in the egg, then in the breadcrumbs to coat. Chill the breaded coxinhas for 1 hour. 

  • Fill a heavy-bottomed pot with enough oil to cover the coxinhas. Heat the oil to 360 degrees. Fry the coxinhas in batches until deep golden brown.

  • Serve warm.

Makes about 24 3-4 inch tall coxinhas.