Baked Beans with Pineapple Happy Memorial Day

Hello to all my foodies friends out there in web land here is a quick and easy way to make some great Baked Beans for your B.B.Q.'s today and the great cook outs you will be having this summer.

I want to say thank you so much to the fallen heros that ahve fought and died for our country and our freedoms.  Hugs to all their families.  My mom used to make the best home made Baked Beans, she made them the Boston way.  However in today's world you can make them a little faster by using canned Pork-n-Beans.  My mom's beans would take a whole day to cook not that that's a bad thing but go for it if you wish.  She would use molasses instead of syrup but I say use what you have and most people have syrup in their homes and am into using what is in the pantry myself.  You know that's one of the reasons I starting the cooking show was so I could show you all how to cook with spices that you normally have in your spice cabinet.  I hate trying to cook a recipe and end up using a spice that I only use once and let's face it, spices are very expensive to only use once!  I have changed my mom's way of making these beans to add more flavor.  I also am adding some Pineapple Chunks to the mix. So I say go for it!  Even hot peppers are a nice addition but not to many, I can't take that kind of  hot.  Any who a tidbit on food is when you are making your Potatoe Salad mix all your spices in while the\potaotes are hot, it adds more flavor to the salad.  I want you to also try mixing Lemon Juice with about 3 TBSP of sugar added instead of vineager to your sauce for your potatoe salad, you will love it trust me on this.  I hope the spelling is OK on this my spell check doesn't seem to be working and am typing fast because I need to get ready for guest coming today.  Any way here is the recipe for your B.B.Q.'s this summer.  Crock Pot may also be used with this recipe and always spray oil on  your pans before using them, it helps with cleanups and am all about clean ups.

2 Cans Pork-n-Beans
4 strips Bacon
1/2 stick Butter
1 onion diced
1 Bell Pepper, diced
5 cloves Garlic, minced
i can drained Pineapple Chunks
 2 tsp Mustard
3 TBSP Soy Sauce
3/4 cup Ketchup
3/4 cup Brown Sugar
1/2 cup Syrup
2 tsp Onion and Garlic Powders
Black Pepper to taste
Salt to taste

Saute the onions, garlic, and peppers in the butter till clear. Add the beans in a baking pan, greased. Then add the onion mix, salt, pepper, soy sauce, mustard, ketchup, sugar, syrup, spices, salt and pepper to taste.  Add your Pineapple and mix. Top the beans with your bacon and bake in a pre-heated oven covered at temp. 375 for about 45 minutes and then uncovered till your bacon is nice and browned see! Bona Y'all.

My email address is madjon51@aol.com write me with any questiions or reciopes to try on my tv shows to share with fritnds and foodies just like you.  Happy Trys to you and vbisit one of my show at aikenstandard.tv Cooking With MadJon and Friends on ASTV 95.  Happy Trails to you until we meet again.  MadJon, Eileen Hutson.


 

Cooking With Madjon: 2013 is a Bitch of a Year Let's Make some Fried Sa...

Cooking With Madjon: 2013 is a Bitch of a Year Let's Make some Fried Sa...: Hello to all my foodies friends out there In web land its MadJon again and 2013 has proved to be one bitch of a year so far.  I hope it slow...

2013 is a Bitch of a Year Let's Make some Fried Sauerkrate Balls

Hello to all my foodies friends out there In web land its MadJon again and 2013 has proved to be one bitch of a year so far.  I hope it slows down so we can all breath a bit and take it all in.  From North, South, East, and West of these here United States as for me I say STOP! Am up really late tonight for me can't sleep worrying about what this world is coming too as my momma used to say. Let's see the weather has not been kind to us from flooding to tornadoes across our Midwest not to mention bridges falling down around our heads.  Killings and Bombings.  Now we see our Untied States being threatened from within our own government and our laws being broken it seems from one of the highest offices to be held in these United States but you know we really aren't all united it seems.  It seems we are a divided nation among our people and I've always heard that a divided nation stands to fall.  That is so sad for me to believe because my forefathers and my own mom and dad fight for this great nation to keep us free and I say thanks you for that.  You know am even afraid to post this blog because am afraid I no longer have the right to speak my mind with out being punished for it.  Are we really a nation under God anymore?  Are we going to stand back and let our government lie to us?  Are we going to stand back and let them control what we see, feel, and know in our hearts what is the right thing to do.  You know I was always told one lie leads to another lie and by the time it comes around again you don't remember what lie or story you told first.  I say to every American who loves this country to stand up and let your voices be heard with the truth and write your congressmen or representatives  and tell them what you want them to do to fix the mess that we are in.  It scares the HELL out of me.  Tell the President to just come clean with the truth we are a forgiving people, all we ask as Americans is to have him tell the truth and all of his appointee's need to tell the truth not for their own selves but for their country that they have sworn to protect and defend.  Do it for their children's futures if not their own.  I may even have people write me and tell me how bad I'm for writing this blog but its time for the truth Mr. President and appointee's from 1600 Pennsylvania Ave., to the IRS, Defense Department, Clinton, DOJ, and whoever there are just getting to be to many.  Do our country a favor and RESIGN, RESIGN, RESIGN. We want TRUTH, TRUTH, TRUTH. Am telling the truth when I say am a proud American who loves this country and I hate to  think about the veterans who have fought and died so that this government can do what they are doing now to us.  This is a government that is suppose to be for the people and by the people. I could go on and on but you get the just of it.  Please go and write me at madjon51@aol.com or visit me at aikenstandard.tv for the Shows and come like my fan page on face book Cooking With MadJon and Friends.  Please try this recipe and let me know how you like it.  Happy Trails to you until we meet again.

Fried Sauerkraut Balls

1 Jar Sauerkraut Drained

1 tsp Black Pepper

1 cup chopped Corn Beef

2 Hot Peppers Chopped

1 tsp Onion Powder

1 tsp Garlic Powder

1 ½ cups Monterrey Jack Cheese

2 TBSP Flour

1 Egg

 

2 Cups Panko

¼ cup flour

Oil for frying

 

Mix first nine ingredients together and roll into 2 inch balls.  Then heat oil to about 325 degrees and mix the panko and flour together and roll the sauerkraut balls into the dry mix and fry in oil until golden brown.  Serve hot.

 

Cooking With Madjon: My interest in Les Marmitons Fried Cheese Cakes

Cooking With Madjon: My interest in Les Marmitons Fried Cheese Cakes: Hello to all my foodie friends out there in web land its MadJon again coming to you from the great state of South Carolina and I hope all is...

My interest in Les Marmitons Fried Cheese Cakes

Hello to all my foodie friends out there in web land its MadJon again coming to you from the great state of South Carolina and I hope all is well with you and yours.  This blog I want to educate you on the mens' international cooking club that I have been invited as a guest chef two years running and hope to be asked again sometime.  They are are great group of men and a great joy to work with.  They only invite like maybe 8 to 10 chefs a year to come work with them.  Any Who I hope you enjoy reading about this group of Chefs.

       

 

A BRIEF INTRODUCTION

Les Marmiton is a men’s’ cooking club that has 16 chapters in Canada and the U. S., with three chapters in the Atlanta area.  The Canton Chapter now has 35 members, most living in the Active Adult community of Soleil at Laurel Canyon.  The first meeting of the group that became Les Marmitons of Canton took place in November of 2007. 

Our early cooking events were held at the Chattahoochee Technical College (CTC) kitchen under the supervision of Chef Michael Bologna, the executive teaching chef at the school and partner in Vingenzo’s Restaurant located in Woodstock. 

Our cooking events are now held in the Soleil Clubhouse teaching kitchen (pictured above) which has 6 student stations and a chef station. 

We cook on the 2^nd Tuesdays from September thru May and we already have guest chefs and event hosts committed through the end of 2010.  The chefs who have cooked with us have contributed greatly to our knowledge of food preparation and every event has been enjoyable for both the chefs and our members.  On average we prepare for 22 attending members plus the Chef and our able kitchen helper.  We have a membership at Restaurant Depot and have become adept at sourcing everything except unique items that our guest Chef may help source.

Our international group has a website that our chapters share – www.lesmarmitons.org – and on the Canton portion of the site we have archived our previous guest chefs, event menus and photos from many of our events.

The Monthly Event

A typical event of Les Marmitons begins around five in the evening as members gather to enjoy a pre-dinner glass of wine, meet the guest Chef, hear the Chef explain the menu created for the evening, and establish timelines for the meal preparation and service.

Members attending are assigned to teams with one member serving as team leader.  Each team is responsible for a preparing, cooking and serving one course under the direction and guidance of the guest chef.  

During preparation, the Chef circulates through the kitchen providing guidance and advice to each team. Team members for one course also have ample opportunity to learn the technique and special preparation tips for the other courses.

Except for some final, finishing touches, the major preparation is completed by 7:30 and the first course is served.  Each course is typically accompanied by a wine that has been specially selected to enhance the enjoyment of the food. 

During the course of the meal, the preparation and presentation of each course is explained by the team leader, the team members are introduced, and the Chef provides additional comments and constructive critique.  When the final course is completed, the members recognize the Chef for his or her time, expertise and professionalism.  Special attention is always given to the Chef’s restaurant or other professional affiliation. A quick cleanup brings the         

 

 

 

 

 

Fried Cheese Cake

 

4 – 6 Spring Rolls wraps
1 package 8 oz. Cream Cheese
1 cup Confectioner’s Sugar
1 tsp. Vanilla
7 wafers of Graham Crackers
½ tsp. Cinnamon

3 tbsp. Sugar
3 tbsp. Butter

½ cup Sugar
½ tsp. Cinnamon
1 Egg, beaten (to seal wraps) 

Oil to fry in

Directions:

1) Crush Graham crackers.  Melt butter.  Chop pecans.  Mix crackers, melted butter, 3 T. sugar, cinnamon.  Hold.

2) Cream cheese, softened.  Mix with confectionary sugar and vanilla until smooth.

3) Mix ½ cup sugar and cinnamon.  Set aside.

4) Take one wrap.  Put Graham cracker mix on wrap about  2 tbsp.; spoon two teaspoons of cream cheese mixture on the Graham crackers.  Fold in half and seal with beaten egg on edges.  Press and fold in edges.  Fry in hot oil for 3 minutes on both sides until brown.  Sprinkle sugar and cinnamon on fried wrap.

5) Serve with ice cream.  Top with chocolate ice cream sauce on both sides.

 

 Well I hope that you enjoy this story and recipe and that you email me with any question that you have on cooking or recipes that you may have questions about at madjon51@aol.com and watch my show at aikenstandard.tv, Cooking With MadJon and Friends.  Happy trails to you until we meet again.

Cooking With Madjon: Happy Mothers Day to All Mothers Make Apple Spice ...

Cooking With Madjon: Happy Mothers Day to All Mothers Make Apple Spice ...: Hello to all my foodie friends out there in web land hope you all had a very nice Mother's Day I know I did.  I went shopping wi...

Happy Mothers Day to All Mothers Make Apple Spice Cake

Hello to all my foodie friends out there in web land hope you all had a very nice Mother's Day I know I did.  I went shopping with my daughter and granddaughter and I received several very nice gifts including a Bra fitting while we were shopping.  Never had one of those before.  Yesterday we did some filming at the Poultry festival in Leesville, S.C. and had some fun eating and talking about chicken and B.B.Q.   Also had the pleasure of riding a Bull which I'd never done before.  That was exciting and I hope my fans love it when the show airs.  I however didn't stay on along time, hard to hold on with just a rope and nothing else.  Any who everyone got to see me fall off.  Any who let's talk about mother's days my mom is no longer with me in body here on this earth she passed a few years back however I remember some of the things she used to do for us when we were little and one of them was she made the best Coffee Cakes in the whole world and some where around here I have her Applesauce Cake recipe that has been in our family for over a 100 years and I have it in her hand writing and I think its in my large recipe book but any who I remember that I came home from school when I was about seven years old and saw a strange looking Red Headed lady sitting on our couch with a little red headed baby in her arms which all turned out to be my baby sister Imogene and she was just a few days old but what was strange was that my mom's hair seemed to turn red after she had her.  Anyway I didn't know who she was when I came in the door but I knew my mom had to be there because I could smell her wonderful coffee cake cooking.  Strange the things you can remember as a kid or should I say how you remember them.  Imogene was the last sibling to be born in our family there were six of us and when we'd be running around it sounded like hundreds.  There were five girls and one boy and he was so spoiled by my mom when he was little.  Daddy always let him stand next to him in the front seat when we'd go driving on our Sunday afternoons.  That's when gas was cheap and there wasn't a whole lot for us to do on Sundays but get out and view the country sides and sometimes we'd go to the river and my daddy would cook for us on a opened fire.  It tasted pretty good.  We'd travel alot when I was a kid and for breakfast Dad would pull over on the side of the road where we could find a stream and we'd wash up and he would make breakfast on an opened fire in a skillet.  Boy was it good and the smell was worth the wait to eat.  Kind of like camping out but we'd sleep in the car then, we weren't very big and laying on each other didn't seem to bother us and besides if we complained my dad would give us the slap or make us get a hickory switch off the tree and it had better been big enough to use.  Any who it goes on and on with such as life with a man that made lots of money in his life time and running us up and down the road 3 or 4 times a year because he had a wild hair is what my mom used to say.  I don't know how she put up with him, LOL.  She was a saint in my opinion.  Well any who I made up thsi recipe to remind me of my mom who used to make the best Coffee Cakes in the whole world.  She also was one of the strongest women I ever knew.  She was a Wac in WW11 and worked secretly in Germany and was enjured and came home and married my dad on the boat coming back to America and she met him while she was playing poker with the men and daddy walked up behind her and started to tell her how to play poker and my mom told him that she didn't need a man to tell her how to play poker, thank you very much and then the race was on because there was another man very interested in her as well.  Any who Daddy won her heart with that cold black hair and good looking face. There is more to that story when my dad and mom were in boot camp in Ga. they arranged to have a baseball game with the girls, boys against the girls and mom and her whole group had gotten bored and bleached their heads and everyone of them were blonds so my mom was up to bat and my daddy saw here and told his buddy see the blond and his friends said which one they are all blonds and he said the one at bat, am going to marry her and his friend said Allen your crazy you don't even know her but daddy told him no but I will.  True story.  My mom also helped start the Women's WW 11 Momerial at Arlington. You can go in and look her up Jeanne Varney Newby was her name and when she died she how so many awards given to her from governors and the V.A., etc too many to list.  I lived in W.Va. at the time she was working on that.  She helped Veterans fight for their rights against the V.A.  In the 60's she had to have surgery at the V.A. hospital and when she found out their was not a ward for women only she went to work on that in Tulsa, OK  She kept her maiden name and had her own checking accounts at a time when women didn't do that kind of thing.  She and my dad were in business together their whole married lifes.  She handled the money and front office and my dad handle the back office departments.  Their are so many stories about her and people from their generation.   Any who its late and I have a lot to do tomorrow because I'll be at the Taste of Home show in Aiken and also getting ready for a shoot with my friend John Vaughn.  So let's write down a reicpe for this Apple Spice Cake.

Apple Spice Cake

Pre-heat oven to 350 dgrees and grease a Bundt Cake pan.

2 Sticks Butter, softened
2 cups all-purpose Flour
2 cups Sugar
2 tsp Baking Powder
1 tsp. Baking Soda
1 tsp Salt
2 tsp Vanilla 1/2 cups Buttermilk
2 Apples, peeled,diced
3 Eggs, beaten
1 tsp Cinnamon
1/8 tsp All-Spice
1/8 tsp Ginger
1 cup chopped Taosted Pecans

Cream buuter,sugar, and vanilla together.  Sift the flour, salt, baking powder, and  baking soda together.  Add the beaten eggs and beat until well blended.  Add the cinnamon, ginger, and all-spice to the mix.  Add the flour and buttermilk alittle at a time until they are all mixed into the batter. Toss in the apples and toasted pecans.  You want the pecans toasted because it helsp release the oils in the nuts and adds very much to the flovor of your cake.  Bake this cake for at least an hour and ten minutes or until done.  All oven are different when ti comes to cooking you are teh best judge for your oven.

I hope you enjoy this cake and that all the mothers had a wonderful day.  Come like my fan page on facebook , Cooking With MadJon and Friends.  Watch the tV show at aikenstandard.tv and watch You Tube MadJon.  Happy trails to you until we meet again.

Yea No Rain Today Garden Planted Wedding finished Making Chicken Spinach Marsala

 OK hello to all my foodie friends out there in web land its me again MadJon wishing you all some happy cooking.  I've been busy with of all things today the dentist, gotta love them.  Take care of the teeth and remember to floss.   Since I wrote to you all last I have managed 3 catering jobs, 3 shoots, and was sick for a week.  Am better now.  I finished planting our garden in the rain yesterday and it was cold.  I planted the last of our flowers and garlic, yum yum nothing better then fresh garlic and the flowers are suppose to keep the moths from laying eggs on our squash, let's hope it works.  I'll keep you posted.  Am going to add some cardboard and some natural material between the rolls to keep down the weeds, I don't want any poison's on my vegetables.   Each year our soil gets better by adding more of the Chicken Poop and we are composting all that we have that is raw material except am not going to use the newspapers.  I'll let my girlfriend use them in her garden I just think they are to heavy for our dirt.  I want soil that crumbles in my hands.  I do however need to add some of those things called worms!  Any who our garden is growing right along even if the sun hasn't been shining on us here in South Carolina lately.  I managed to do a live Radio Talk show last week with Renee and Doug on WNRR 1380 AM dail and am looking forward to being invited back.  We are going to talk me about that thing called food and cooking, love it love it.  Renee will make an appearance on the show tomorrow with me and we are going to be cooking her mothers recipes, Pound Cake and a Chicken Casserole that her mom has made for years.  Am going to be making some Green Beans roasted in the oven with Bacon on top, yum yum. I can't wait and I love having guest on with me.  It however does take about 3 hours to do a shoot so its not like you just walk in and do a show.  First I shoot at my home and I clean for the shoot, then go to the store, plan the menu's, pick the guest,  prep, and do dishes all in the same shoot.  However my guest do help me with the dishes and I love letting them do the cooking and love it when they say oh I can't cook but they can there is a Chef hidden in everyone.  I love the interview parts and I love to watch their faces would they taste the finale product.  I had desserts for about 100 people for my first catering job, and I turned that into a show.  Then for the next three days I cooked for the wedding and it was dinner for about 166 guest.  I prepared everything on the Brides list that she wanted.  They hardly had time to eat much of it but the guest seemed enjoyed it.  The wedding cake I made was a Lemon cake with Lemon Icing, it was yum yum.  Her menu included a Wedding Salad, with Feta cheese, Candied Pecans, Mandarin Oranges, fresh Strawberries with my Balsamic Vinegar Dressing.  She asked for my Pulled Pork and Potatoes Salad.  Two kinds of Chicken Marsala, Spinach and Mushrooms.  Then I made Mimi Cheesecakes, mixtures of Fruits and Cheeses, and my Buffalo Chick Spring Rolls with also some Vegetable Spring Rolls.  Plenty of food for everyone.  Any who it was my pleasure to serve everyone at the wedding.  Please do me a favor and go like my fan page on face book at https://www.facebook.com/CookingwithMadjon  and watch the TV shows at www.aikenstandard.tv email me with any questions about recipes or cooking at madjon51@aol.com.  I also wanted to thank Rex and all the girls who helped me with this wedding from set-ups to helping cook and the cupcakes and Icing.

MadJon's Chicken Marsala

1 pound Chicken Breast, cut and pounded very thin
1 Cup Flour, to coat the chicken in
Salt Pepper to taste
1.5 tsp Onion and Garlic Powders
1 tsp. Thyme
1 tsp Italian Seasonings
1 package Shallots, chopped
4 cloves Gaelic minced
Olive Oil
!/2 stick Butter
2 Chicken Bouillons
2 cups Chicken Broth
1 Cup Cream
1 cup White Wine

Pound you Chicken and cut in serving sizes.  Mix flour, salt-pepper, onion-garlic powders, thyme, and Italian spices together.  Coat the chicken pieces with the flour, reserve the flour left overs.  Brown the chicken with the butter and olive oil.  Remove from pan and add some more olive oil, about 3 TBSP and brown the shallots and garlic until caramelized in the pan, add the wine an stir.  Then add the reserved flour into the pan with the bouillons and chicken broth.  Cook until simmering.  Then add the chicken back into the pan and simmer about 10 minutes and add the cream.  If you wish to add the Spinach saute the spinach with some olive oil, salt, pepper, onion and garlic power lightly and cook for a couple of minutes and add it to your chicken.  Serve with your pasta and top with cheese if you wish..

I hope that you enjoy this recipe and let me know how it turns out for you.  Happy trails to you until we meet again, Bona' y'all.
Pasta, 1 pound cooked and tossed with Olive Oil and Butter, salted to taste