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Category: Homestyle Foods

Casaculinarian.com working on Smoking Meats tonight with Self-Made Rub for the 2017 Menu

Casaculinarian.com working on Smoking Meats tonight with Self-Made Rub for the 2017 Menu

Smoking in an Electric Smoker with Hickory and Sam Adams Boston Ale

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Baby Back Ribs with Casa Rub

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Fresh Cut Chicken Wings with Casa Rub

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Pork Butt with Casa Rub

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We will share pix of the completed product later!!!

Thanks Jason.

Casaculinarian.com Sunday Feast, Chicken Scampi over Linguini

 

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Casaculinarian.com Sunday Feast, Chicken Scampi over Linguini, Dinner for Four…

boneless chicken breast cut, washed, pounded, and seasoned with salt and pepper to 4 oz. portions- 4 breasts

linguini- 3/4 pound cooked al dente

chicken broth- 2 cups

corn starch- 1 teaspoon diluted in 2 teaspoons of warm water

lemon- 2 quarters squeezed for juice

olive oil- 1/4 cup

butter- 2 tablespoons

chopped garlic- 1 tablespoon

white wine- 1/4 cup

fresh chopped parsley- 1/2 teaspoon

fresh chiffonade basil- 1/2 teaspoon

salt and pepper for taste

onion powder 1/4 teaspoon

flour- 1 cup for dredging

Place a large pasta pot on medium heat and add 1 teaspoon of salt. Bring to a boil. Add chicken stock in a small pot and bring to a boil. When boiling add diluted cornstarch to thicken. When this comes to a second boil shut heat off. In a large sauté pan add oil and place on medium heat. Season chicken breasts with salt and pepper and dredge in flour. When oil is hot add dredged chicken breasts. Sear off both sides till flour is lightly browned. Drain oil, and add butter and garlic. Sweat all ingredients and before garlic burns, deglaze with white wine. Add thickend chicken broth, seasonings, and fresh herbs. Add Lemon juice. Reduce for 5-8 minutes on medium heat and turn off. When Linguini is cooked, add to a pasta bowl and add 1 teaspoon of butter or olive oil. Some Fresh chopped basil and parsley. A touch of salt. Mix well. Place pasta portion on plate. Add Chicken Breast and sauce over both chicken and pasta. Continue for 3 more plates. Enjoy! Jason

Casaculinarian.com Grilled BBQ Baby Back Ribs- Fall of the bone, without a Smoker.

 

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Casaculinarian.com Grilled BBQ Baby Back Ribs- Fall of the bone, without a Smoker.

rack of baby back ribs raw 1

water gallon and 1/2

salt 2 tablespoons

white vinegar 1/4 cup

sugar 1/8 cup

bay leaf 2

peppercorns 1 teaspoon

onion powder 1 teaspoon

granulated garlic 1 teaspoon

your favorite BBQ sauce… Later

 olive oil to drizzle

salt and pepper for taste

Fill a large pot with water and seasonings on medium heat. Bring to a boil. Add whole rack of ribs and cover on low for 1 hour. Drain and let meat rest for 15 minutes. When meat has cooled, cut Ribs in segments of two. Drizzle olive oil lightly and add salt and pepper for taste. Start your grill and heat to medium temperature. When grill is hot add ribs turning them every five minutes. When the ribs begin to brown lower temperature to low. Baste Ribs with your favorite BBQ sauce and continue to turn every five minutes while basting. When BBQ sauce starts to brown take off the grill and serve. Fall off the bone Ribs without a smoker, Enjoy Jason!

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Casaculinarian.com Featured Soup for the week 4/18/2016- “Chicken with Meatballs and Acini Di Pepe Pasta”

 

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Casaculinarian.com Featured Soup for the week 4/18/2016

“Chicken with Meatballs and Acini Di Pepe Pasta”

Mini Meatballs:

beef 1 pound

onion soup mix 1 package

egg 1

bread crumbs 1/3 cup

salt and pepper taste

Italian seasonings 1 teaspoon

granulated garlic 1 teaspoon

parmesan cheese 1 tablespoon

onion powder 1 teaspoon

Mix meatball mix and roll into bite size balls. Pictures below of mix, rolled meatballs, and cooked meatballs. The onion soup mix will later enhance the soup flavor. Cook meatballs at 350 degrees.

   meatball mix for wedding soup

rolled meatballs for soup

cooked MB

Chicken Soup:

water 12 cups

beef bouillon cube 1

chicken bouillon cube 5

chicken breasts raw cleaned 2

carrots 3 chopped

celery sticks 2 chopped

onion 1/2 chopped

salt and pepper for taste

onion powder 1/4 teaspoon

granulated garlic 1/4 teaspoon

parsley 1 teaspoon

Italian seasonings 1/2 teaspoon

Acini Di Pepe Pasta 1/4 box

In a large Soup pot add 12 cups of water and place on medium heat. When water comes to a boil add chicken breasts, vegetables, bouillon cubes, and seasonings. Let simmer for 30 minutes. Take chicken breasts out and let them rest for 10 minutes before dicing then and placing them back in the pot. Add cooked meatballs. Bring back to a boil. When boiling add pasta and place on low heat for 10 minutes. Serve. Enjoy,

Jason.

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Casaculinarian.com featured Dinner for 4/20/2016 “Beer Can Whole Chicken”

 

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Casaculinarian.com featured Dinner for 4/20/2016

“Beer Can Whole Chicken”

This really was a fantastic Dinner… Tasted like a Rotisserie Chicken, maybe more flavor….

Whole Chicken 3-5 pounds

olive oil 2 tablespoons

kosher salt and pepper heavy for tenderizing and taste

paprika 1 teaspoon

granulated garlic 1/2 teaspoon

seasoned salt 1/2 teaspoon

onion powder 1 teaspoon

parsley 1 teaspoon

Guinness Draught 16 oz. drink or pour half out

Place your outdoor grill on low. Rinse and dry your whole chicken. Rub with olive oil and sprinkle all herbs and spices on both sides. Tie your chicken with butchers twine. Place the beer can in the opening. Place on grill and cook 2-3 hours depending on the size of the chicken. Internal temperature for all parts needs to be 165 degrees. Take beer can out and let rest for ten minutes before carving. Allow all the natural Au Jus to come on the plate. Then Carve and serve… Fantastic, and tender… Enjoy, Jason. A video to come later on it.

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Southwestern BBQ Beef Brisket Recipe and Video “Sunday Feast”

 

Southwestern BBQ Beef Brisket Recipe and Video

Rub- both sides

heavy kosher salt and pepper for taste

granulated garlic 1 teaspoon

seasoned salt 1 teaspoon

creole seasonings 1 tablespoon

olive oil drizzled on it since we are searing it on a Griddle.

Marinate-

1/8 cup chipotle peppers processed fine in a food processor

2 tablespoons jalapeno peppers processed fine in the food processor

cayenne pepper 1/2 teaspoon

lime juice 2 tablespoons

lemon juice 1 tablespoon

water 2 tablespoons

white vinegar 1 tablespoon

cumin 1 teaspoon

garlic chopped 1 tablespoon

liquid smoke 2 oz.

paprika 1 teaspoon

Process peppers and garlic in food processor process fine, add dry seasonings and liquid. Mix again till liquid liquefies. Marinate is made.

BBQ sauce to finish. I took the Brisket out of the marinate for the last half hour, only because of the kids. If you like a kick, leave it in the marinate when you add the BBQ sauce. Side note: Cook on 325 degrees the whole time in the video I said 350 degrees at the end, that was a mistake.

Enjoy, Jason

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Crock Pot Pepper Steak

 

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Casaculinarian.com feature Sunday Feast

Crock Pot Pepper Steak

Still worn out from getting home Friday night at 1:30 AM… We are not used to late nights anymore. LOL.

This is a spin on a Classic Pepper Steak. We used stew meat (chuck) and let the Crock Pot do all the work…

stew meat cut in 1 inch strips 1 and 1/2 pounds

red bell pepper sliced

onion 1/2 sliced

garlic 1 teaspoon chopped

scallion 2 chopped

teriyaki sauce 1 tablespoon

soy sauce 1 tablespoon

salt and pepper for taste

onion powder 1/2 teaspoon

Place all ingredient’s in the Crock Pot, set on fast for 4 hours.

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Serve over white rice. Feeds 4-5 people.

Enjoy, Jason!

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Salisbury Steak Recipe

 

 

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Casaculinarian.com “Sunday Feast”

Home-style Salisbury Steaks with Mashed Potatoes and Roasted Zucchini with Mushroom Gravy…

Salisbury Steaks:

1 pound Ground Beef

1 pound Ground Pork

1 package of Lipton Onion Soup Mix

5 oz. condensed Cream of Mushroom Soup

salt and pepper for taste

1 egg

3/4 cup bread crumbs

1 carrot chopped fine in food processor

1/2 onion chopped fine in the food processor

onion powder 1/2 teaspoon

granulated garlic 1/2 teaspoon

parsley 1/2 teaspoon

1 tablespoon Worcestershire sauce

Seasoned salt 1/2 teaspoon

Mix chop meat and all seasonings, this recipe yielded nine 3-4 oz. steaks, example below:

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Mushroom Gravy:

8 large mushrooms sliced

2 tablespoons of butter

1/2 teaspoon chopped garlic

salt and pepper for taste

flour 2 tablespoons

10 oz. beef broth

2 oz. red wine

In a sauté pan on medium heat. Add butter and garlic and brown. Add flour and use a whisk to whish flour in. Deglaze with red wine. Add beef broth and let simmer until thickened. 15-20 minutes on low to medium heat. Season with salt and pepper.

Enjoy your Sunday Feast, Jason.

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APPLE CIDER GLAZED PORK WITH APPLE SLAW AND SWEET POTATO WEDGES

 

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This Pork Recipe is a good change of pace meal in the Spring… The weather is still  crisp like Fall so it works in both seasons…

one 2-3 pound boneless pork loin

1/2 cup fresh rosemary

2 cups apple cider

For glaze:

2 cups apple cider

1/8 cup apple cider vinegar

1/4 cup maple syrup

1/4 cup honey

1/4 cup brown sugar

For slaw:

4 apples

1 carrot

1 head cabbage

1 cup mayo

1 tbsp honey

1 tbsp dijon mustard

1/2 cup dried cranberries

salt

pepper

For sweet potato wedges:

4-6 sweet potatoes

1 stick butter butter

1/4 cup brown sugar

PRE-HEAT OVEN TO 350

PORK- season pork loin with oil, salt, pepper and fresh rosemary. Place on sheet pan and add 2 cups apple cider and roast until internal temperature of 145-150 (about 35 min)

CIDER GLAZE- using 3 cups apple cider to 1 cupcider vinegar, pour into sauce pot add drippings from pork loin and reduce about 2/3’s then stir in maple syrup, honey, and brown sugar to taste.

APPLE SLAW- julienne 4 apples, 1carrot and 1 head cabbage, add 1 cup mayo, 1 tbsp. Dijon mustard 1 tbsp. honey, add ½ cup dried cranberries. Mix together thoroughly. Salt and pepper to taste

SWEET POTATO WEDGES- wash sweet potatoes and cut into 3inch long wedges, leave skin on. Make a melted butter and brown sugar mixture. Toss wedges into melted butter mixture, arrange on sheet pan, sprinkle salt and pepper. Roast until tender at 350.

Enjoy, Jason.

Rotisserie Roast Beef

 

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Easter Dinner Rotisserie Roast Beef:

Eye Round or Top Round 3-5 pounds

heavy salt a pepper for tenderizing on all sides

onion powder 1/2 teaspoon

Tenderize your cut of beef with heavy salt and pepper. On all sides. Let beef stand at room temperature for 45 minutes. Sprinkle onion powder over beef after 45 minutes is up. Place in Rotisserie. Add 1 cup of water and 1 beef bullion cube to the bottom tray to make Au Jus later. I love using my Ronco- set it and forget it. Cook for an hour and ten minutes. Medium Rare internal temperature is 140 degrees. So I like to take it out at 130 degrees and let it rest until it reaches 140 degrees. Add juices from the plate and the drip pan to a sauce pan and bring to a boil. This is your Au Jus- natural juices. Add roux to make a gravy. Cook roux for 30 minutes to eliminate flour taste. Enjoy, Jason