September 2012 Newsletter

Hi Everyone,

Sending the newsletter out a bit early this month as I will be out of pocket for a few days. Some sad and melancholy days recently with the passing of Cathy (employee at the restaurant)...even thought of including recipes from her...the more unusual a recipe sounded, the more she wanted to try it! Pinto Bean Cake, Sauerkraut Cake or Green Tomato Cake were a few of them. Today would have been Becky (decolady's) birthday...along with her family, friends and online friends, she is greatly missed.
On a lighter note...lots of things happening in Athens and at LuVici's...events scheduled downtown in the next couple of months, caterings and the pleasure of seeing longtime customers and new customers in the restaurant.
Have a safe and enjoyable Labor Day weekend!
Hugs,
Paula
----- Original Message ----- From: Paula aka mecookin To: paula Sent: Wednesday, August 29, 2012 3:36 PM
Subject: newsletter


FOOD FOR THOUGHT:
One Another...
Drifting along the ocean blue waters,
underneath the starlit skies...
Like two ships passing in the night,
we happened upon one another.
The fragrance of the rocky, salted seas,
that have purged us deep within...
Leaving refreshed and cleansed hearts,
seeking love, we discover one another.
The moonlight surrounds you with a shining aura,
the stars twinkling in your eyes...
Your eagerness and searching heart unfolds,
we find love for one another.
And now we sail along those same waters,
never more to pass in the night...
Our hearts revealed, our course is set,
Together sailin' forever, with love for one another.
Paula


Orange Rolls...Yum! Ahhh, Memories! I worked next door to the Original All Steak Restaurant for 6 years in the early 1980's...
I am not much of a sweet eater, but these orange rolls are to die for!
Three different versions given below, hope you enjoy!

Orange Rolls a la All Steak Restaurant
my kopykat version
Paula George
1 pkg, frozen bread dough, thawed, let rest through first rising
1 stick butter, softened
1/2 cup light brown sugar
1 cup orange marmalade
Glaze:
2 cups confectioner's sugar
1/4 cup orange juice
1 tsp. grated orange zest
Roll dough out into thin rectangle. Spread with softened butter. Sprinkle with sugar, and spread with orange mamalade. Roll jelly roll style. Cut 1" thick and place in large buttered baking pan. Allow to rise until double. Bake at 375 for 20-25 minutes until golden brown. Cool slightly, frost with icing. Serve immediately while still slightly warm!
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Elaine's Orange Rolls (Bitty Buns) Recipe courtesy Elaine Hyatt Show: Calling All Cooks Episode: Moroccan Couscous/Bitty Buns
All Steak Restaurant
Cullman, AL
Biscuits: 2 1/2 cups flour
1 tablespoon baking powder
1 teaspoons salt
1/2 teaspoon baking soda
1/3 cup shortening
1 cup buttermilk
Filling: 1/4 cup butter, softened (1 teaspoon per biscuit)
1 cup and 2 tablespoons orange marmalade (1 1/2 tablespoons per biscuit)
1/4 cup brown sugar (1 teaspoon brown sugar)
 Icing: 2 1/2 cups powdered sugar
1/4 cup orange juice
1 teaspoon butter, softened
2 tablespoons cream cheese
Dash salt
1/4 teaspoon vanilla
2 tablespoons orange zest
Preheat oven to 425 degrees F. For Biscuits: Combine dry ingredients for biscuit. Cut shortening into dry mixture. Add buttermilk and blend. Roll out biscuit dough on floured waxed paper until about 3/4 of an inch thick. Cut with a round biscuit cutter as if you were making biscuits. You'll get approximately 10 to 12 biscuits. Roll out each individual biscuit until it is 5 inches in diameter and 1/4-inch thick. On each biscuit, layer butter, marmalade and brown sugar. Roll up each biscuit and slice into 3 pinwheels of equal size. Place rolls in 2 (7 by 7-inch) baking pans. (You can also use other dimensions of pans. The key is to keep the rolls close together). Bake for 10 to 12 minutes or until golden brown. Let cool for 5 to 10 minutes before icing. For Icing: Mix powdered sugar, orange juice, margarine, cream cheese, salt, vanilla, and orange zest until smooth. Drizzle over rolls.
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 These rolls have been served as part of the bread "basket" for as long as I can remember...and that's a looonnnggg time! Personally, I prefer the yeast dough but the filling/icing that she gave are similar and I like to intertwine the two recipes and use the icing she gave sometimes...
The "Wallace's", Elaine's grandparents were the original owners of the restaurant.
I worked next door (1980's), prior to their moving to the current location above Wachovia Bank.
These are a "classic"...even my mom remembered having them as a young woman "YEARS" ago circa 1940's!
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Peach Gallette
1 refrigerated pie crust
8 oz. cream cheese at room temp
1/2 cup confectioner's sugar
4 Tbsp. cornstarch, divided
2 tsp. vanilla extract, divided
1 egg, separated
2 cups peeled, sliced peaches or fruit of your choice (Nectarines, Apricots, Berries)
2 Tbsp. sugar for sprinkling (I used Splenda)
Roll pie crust to form 13" circle. Place on baking sheet. Cream together cream cheese, confectioner's sugar, 2 Tbsp. corn starch, 1 tsp. extract and egg yolk. Spread on crust leaving 2" edge. Toss together fruit, 2 Tbsp. cornstarch and 1 tsp. vanilla extract. Spread over cream cheese mixture. Fold edges of crust up toward center in rustic manner. Brush with egg white and sprinkle with sugar. Bake at 350 for 30-35 minutes until golden.
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It's called Naked as it doesn't have a prepared crust.
Naked Apple Pie
1 egg, beaten
1/2 cup brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 Tbsp. dark rum
1/2 cup flour
Pinch of salt
1 teaspoon baking powder
2 apples, pared and sliced
1/2 cup pecans or walnuts, chopped
Sift flour with baking powder. Put all ingredients into a bowl and mix well. Spread mixture into a greased 9-inch pie plate and bake at 350 degrees F for 30 minutes.
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from Becky (decolady)

APRICOT PEPPER JELLY

2 cups red or green bell pepper strips
2 cups cider vinegar
1/4 cup (or more, depending on taste) chopped fresh jalapeno peppers
1 cup dried apricot halves, slivered
6 cups sugar
3 oz. liquid pectin

Combine pepper strips, vinegar and jalapeno peppers in a blender or food processor. Pulse until small chunks remain. Combine with apricot slivers and sugar in saucepan; bring to a boil. Boil and stir 5 minutes. Remove from heat; skim off any foam. Cool 2 minutes; stir in pectin. Pour into sterilized jars; seal at once. (If desired, process in boiling water bath 15 minutes). Makes 6 1/2 cups.
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Cathy made a version of this cake and brought to work...here is my version...

Georgia Cornbread Cake Recipe
This recipe comes courtesy of a 86 year old lady that has been cooking since she was 9 years old. The recipe has been in her family for many years. The ground pecans gives it a texture of cornbread, but there isn't any cornmeal in it. This cake is perfect for potlucks or to pack in lunchboxes.
55 min | 20 min prep
1 cake
1 cup sugar or 1/2 cup Splenda sugar substitute, for baking  (I used Splenda)
1 cup brown sugar or 1/2 cup Splenda brown sugar blend  (I used Splenda brown sugar blend)
4 eggs, beaten 1 cup vegetable oil 1 1/2 cups self-rising flour 1 teaspoon vanilla 2 cups pecans, chopped very fine ( I used pecan meal)
(my Additions: 1 cup chopped pecans & 1 cup finely chopped apricots)
Preheat oven to 350 degrees; lightly grease and flour a 9x13-inch baking dish. Stir together sugar, brown sugar,, eggs and oil in a medium bowl until smooth. Stir in flour and vanilla; add finely chopped pecans (or pecan meal) and stir until evenly mixed. Stir in chopped pecans and apricots.

Spoon into prepared pan and bake for 30 to 35 minutes. Cool; cut into squares.
Good served with a dollop of whipped cream, enjoy.

Roasts...Perfect for Cooler Weather!

With the onset of some cooler weather...a slow-cooked roast comes to mind...the aroma fills the house and tantalizes the tastebuds!

A long time favorite:

Spicy Beef RoastPaula George

3 lb. round tip roast1 Tbsp. cracked black pepper
3 cloves garlic minced
3 Tbsp. balsamic vinegar
1/4 cup soy sauce
2 Tbsp. worcestershire sauce
2 tsp. dry mustard
Optional add ins: 1 large onion cut in strips
8 oz. sliced mushrooms
1 lg. bell pepper, cut in strips

Rub the cracked pepper and garlic into the roast. Place the roast in a crock pot, make several small slits in top of the roast. Whisk together remaining ingredients and pour over roast. Cover and cook on low 8-10 hours or high 4-5 hours.

Enjoy!
Paula

Italian Beef Sandwiches

1 (3 to 4 1/2 lbs) beef roast, trimmed
1 can (12 ounces) beer (you choose the flavor), or use 1 1/2 cups beef broth
1 envelope dry Italian salad dressing mix
1 12-oz. jar sliced Pepperoncini peppers, with the liquid
Hard Rolls, Ciabatta Rolls, French Bread, etc.
Preparation:
Pour beer into crock pot. Drain liquid from pepperoncini into crockpot. Stir in the salad dressing mix until well-blended. Place about half of the peppers in the crockpot. Trim fat from the roast; place in crock pot on top of peppers. Top roast with remaining peppers. Cook Italian beef on low 8 to 10 hours Remove cooked roast from crockpot; cool slightly. While still warm, pull roast with two forks to shred. Toast split rolls, add 2 slices Provolone cheese. Spread with Dijon or Spicy Mustard. To serve, ladle small amount of warm liquid from crock over split roll or bread, top with shredded beef, then follow with more beef liquid as desired. Serve with additional peppers on the side.
Serves 12 to 16
Serve with forks and a stack of napkins.

Note: I serve the broth on the side as an au jus for dipping!

 

Wine-Roasted Pork Loin
by Paula George

3 lb. boneless pork loin
2 Tbsp. Montreal Steak seasoning
2 Tbsp. olive oil
1 large red onion, cut in slices
1-1/2 cups Burgundy wine

Rub steak seasoning on all sides of pork roast. Heat olive oil in large Dutch
oven over medium-high heat. Add roast and brown on all sides. Remove roast and
set aside. Add onions and saute for 5 minutes. Return roast to pan. Pour wine
over.
Cover and bake in 350 pre-heated oven for 1-1/2 to 2 hours or until roast is
tender. Remove cover last 20 minutes of baking.

I have made this for years and it is delicious...a side of Caramelized Sweet Potatoes & Onions, Green Beans...make for a delicious meal.

 

Optional: per tigerlwyr...

 

Holy moly, Nana. Just awesome! I made some small alterations, but wow! I used a 2 pound pork loin. After browning the roast, I deglased the dutch oven with a half cup of Beaujolais, then threw in the onion. When I put the roast back in, I used 2.5 cups of Beaujolais. When it was done cooking, I put a half stick of butter in the juice and let simmer while the roast rested, and then spooned the onion/wine sauce on top of the cut meat on the plates. OMG, it was awesome. We had Baked sweet potato and steamed green beans as sides. The sweet potato and beans married perfectly with the meat.

Thank you.

 

Slow Cooker Chicken Fajitas...and more...

serve with Pepper Salad, Spanish Rice for a complete meal!

Slow Cooker Chicken Fajitas

Makes: 6 servings; Total time: 20 minutes prep + 6–7 hours cooking (low)
BROWN:
11⁄2 lb. boneless, skinless chicken breasts, seasoned with salt and black pepper

2 Tbsp. olive oil

...

ADD:
1 large white onion, chopped
2 Tbsp. chopped garlic
1 tsp. dried oregano
1 tsp. chili powder
1 tsp. ground cumin
1⁄2 tsp. ground coriander
1⁄2 tsp. kosher salt
1⁄2 tsp. cayenne pepper
STIR IN:
1 can diced tomatoes in juice (14.5 oz.)
1 Tbsp. fresh lime juice
Salt to taste
SERVE:
12 fajita-size flour tortillas, warmed (6-inch)
Purchased guacamole
Sour cream
Brown chicken in oil in a sauté pan over medium-high heat, 2–3 minutes per side. Remove chicken to a plate.

Add onion, garlic, oregano, chili powder, cumin, coriander, salt, and cayenne to the pan; cook 2–3 minutes.

Stir in tomatoes, scraping up browned bits from chicken; bring mixture to a boil. Transfer tomato mixture to a 4–6-qt. slow cooker. Add reserved chicken and drippings. Cover slow cooker and cook 3–4 hours on high setting, or 6–7 hours on low setting. Remove chicken to a plate; let rest 5 minutes. Shred chicken into strips.

Purée tomato mixture in slow cooker with a handheld blender; stir in lime juice and season with salt. Reserve 1 cup sauce, then toss chicken with remaining sauce.

Serve chicken in tortillas with Pepper Salad, guacamole, sour cream, shredded cheese and reserved sauce.

Nutrition Information
Per serving: 279 cal; 10g total fat (2g sat); 4mg chol; 733mg sodium; 39g carb; 3g fiber; 8g protein

Pepper Salad
This salad not only looks pretty but it's also full of carotenoids, which boost immunity and help fight against cancer and heart disease.

Makes: 6 servings; Total time: 10 minutes
2 each red and yellow bell peppers, thinly sliced
2 jalapeños, seeded and thinly sliced
1 cup thinly sliced red onion
1⁄4 cup chopped fresh cilantro
2 Tbsp. fresh lime juice
1 Tbsp. olive oil
Salt to taste
Combine bell peppers, jalapeños, red onion, and cilantro in a bowl. Whisk together lime juice and oil; toss with pepper mixture. Season salad with salt.

Nutrition Information
Per serving: 55 cal; 3g total fat (0g sat); 0mg chol; 3mg sodium; 8g carb; 2g fiber; 1g protein

Nana's Spanish Rice

1 pkg. Zatarain's yellow rice
2 cups chicken broth
1 can diced tomatoes
1 packet Sazon seasoning
1 tsp. Goya Adobe seasoning
1 tsp. fresh ground pepper
1/2 - 1 tsp. crushed red pepper
1 red onion, coarse chopped
1 can (4 oz.) whole green chiles, coarse chopped

Bring chicken broth & tomatoes to boil. Add seasonings and peppers. Add yellow rice packet and red onion, stir and reduce heat to low. Cover and cook 15 minutes. Add green chiles and cook 5 minutes more.

 

Jerk Chicken!!!

Easy jerk chicken...although I normally grill this, due to weather last week, I baked it in the oven...delish!
Jerk Chicken
Thighs, Drumsticks, Breasts
1 bottle Lawry's Caribbean Jerk Marinade
1 package of McCormick's Jerk Steak seasoning Recipe Inspirations
 (oregano, cumin, garlic, onion, crushed red pepper,etc.) with 1 tsp. sea salt added
Place chicken pieces in large resealable bowl, pour marinade over. Cover and marinade overnight. Preheat oven to 375 degrees. Place chicken pieces in foil lined baking sheet. season with 1/2 of the Jerk seasoning mixture. Bake for 1 hour, turn chicken, pour remaining marinade over and season with remaining jerk seasoning. cook for 30 additional minutes.

Can also check out the recipe here: 

Southern Plate

 

Of course, the purple hull peas with boiled okra and cornbread weren't bad either!

 

Beef Tips & Rice

Hadn't made these in a long time and decided last week, they would make for a tasty dinner...SO good!

Beef Tips & Rice
1-1/2 lb. Sirloin tips
3 Tbsp. olive oil
1/3 cup flour
1 tsp. kosher salt
1 tsp. black pepper
...

1 pkg. McKenzie's seasoning blend (Mixture of onions, celery and red peppers) (sold in frozen section)
1 tsp. minced garlic
1/2 cup red wine
2 cups beef broth/stock ( I use Kitchen Basics)

Heat oil in large skillet...combine flour, salt and pepper;coat sirloin tips. Add to hot oil and sear in skillet. Add seasoning blend & garlic, saute 5 minutes longer. Transfer to small crockpot. Deglaze pan with red wine and add to crockpot. Add beef broth and cook on low for 6 or 7 hours. Serve over white long grain rice.

Find it here:
Southern Plate