Pot Roast Cooked In Wine & MadJon's Squash Casserole

Hello to all my foodie friends out there in web land and it Christmas Eve and no snow here in fact its warmed up, go figure.  It snowed like November 1st and now its going to be a 70's kind of day this Christmas 2014.   I've been blessed this Christmas with my boys coming home to spend some time with us and we have done the family thing of playing, shopping, catching up, and most of all eating.  Got love Christmas because it helps us all share more love to each other and it helps me remember what's important in this life, family and friends.  The love of how people act toward each other with the giving and receiving of so much love this time of year.  Its heart warming to me so I guess its how we share the love of Christ in our lives.  This time of year brings out the best in people from rich and poor alike.  Its wasn't always that way when I was a kid, our dad had a drinking problem so it took away all that love that needed to be shared but I know we wont the only family that had a problem like that.  However we learned to get over it and put on your big boy pants and head out into the world and live life in a better way.  Any way am so thankful for my family with my hubby, daughter, son's, and grandchildren.  Family is what makes life worth living for no matter if they are dysfunctional or not.  Hey families all you have in this world and what we learned as kids is to stick it out no matter what and help each other over the humps in your lives. Any who I hope that your humps are not so high to get over and that life brings you a lot of smalls ones to deal with and that you are able to learn from each hump.  Anyway here's to the small humps of life and may you all have a very Merry Christmas and that all your wishes come true.  Am sending you this recipes from a request from a fan and friend Linda this one's for you.

Pot Roast
1 Chuck Roast
1/2 cup Flour or Corn Starch
Salt Pepper to taste
2 tsp. onion & garlic powder
2 Beef Cubes
1 cup Wine
3 ribs celery chopped
6 cloves garlic minced
1 cup water
1 package small carrot hearts
3  TBSP Oil, to sear the roast
1 can cream of mushroom soup

Place the oil in a pan to sear the roast in.  Heat oil and flour, salt, pepper, onion powder, garlic powder the roast.  Brown the roast on both sides and place in a roasting pan.  In the searing pan add the red wine and water to get the drippings lose and add the mix to the roasting pan.  Add the onion, celery, carrots, and garlic to the roast pan.  Then add the mushroom soup to the mix.  Cover the roasting pan and bake for about three hours or until the roast is tender with pulling it with a fork.
Bake in a pre heated oven at 350 degrees.  Bon'a Y'all

 MadJon's Squash Casserole

6 squash cut in rings
1 onion diced
water to cover onion and squash
3 chicken bouillon
Salt and pepper to taste

Cook all ingredients in a pan till they are tender and drain.

grease a baking dish and add:

Cooked squash mix
1 stick butter
1 sleeve saltine crackers crushed
1 can cream of chicken soup
 2 tsp. onion powder
2 cups yellow cheese and mix till well blended.  Top casserole with another cup of cheese and bake covered for about 40 minutes in a pre-heated oven at 350 degrees.  Bon'a Y'all.

Enjoy and I served this dish at my cafe and everyone loved it.  You may replace the saltines with Herb bread dressing mix if you wish, however add milk to make it creamy.  Merry Christmas and let me know how you like these recipes and also I love to have comments left on this blog or write me at MadJon51@aol.com.  Come like my fan page on face book at, Cooking With MadJon & Friends.  Happy trails to you until we meet again.

Merry Christmas & A Happy New YEAR With Baked Brie

Hello to all my foodie friends out there in web land I hope all is going well for you.  I've had a busy month so far and getting ready to take a break for a couple of weeks as I know you all have been busy with the shopping and wondering how am going to pay the charge cards off next month.  Been and am there this year.  Christmas always seems to be a stressful time especially for the host and hostess of the Holiday Meal.  There is something you can do about that and I suggest that you let your friends bring the'r special dish or even make it in your kitchen with you.  Its so much more fun to cook when you have company of friends in your kitchen, don't worry their making a mess you have extra hands there to help with the cleaning.  Also try and pick dishes that are not so time consuming or that can be made a head and all you have to do is pop it in the oven.  That's my advice to you this Christmas and New Year Day.  Here is a easy dish that anyone can make for your guest or give it as a gift that they can bake.  Its my Baked Brie with canned Cranberry Sauce and Almonds.

Baked Brie

Phyllo Pastry Sheets
1/2 can Cranberry Sauce
1 round of Brie Cheese
1/4 cup Almonds sliced
3 TBSP Brown Sugar
1/2 stick melted Butter
Honey for glazing top

Open the dough and spread the cranberry sauce over the dough.  Place the Brie cheese on the dough.  Top that with the Brown sugar half the almonds and wrap your cheese with the dough.  Then top some cranberry sauce on top of the roll and then place your sliced almonds on top.  Pour some honey on top.  Pour the melted butter on top of the Brie and bake in a pre-heated oven for about 20 minutes-or until golden brown.  ( when I say roll I mean your Brie that's been wrapped

Enjoy this Baked Brie recipe and let me know how you like it.  Come like my fan page on Face Book, Cooking With MadJon & Friends.  Follow me on twitter @madjon51 and here's wishes all your wishes come true.  Happy trails to you until we meet again.

Cooking With Madjon aikenstandard.tv: Thanksgiving TV Show Recipes WBPI Club 36 49

Cooking With Madjon aikenstandard.tv: Thanksgiving TV Show Recipes WBPI Club 36 49: Hello again to all you foodies out there in webland.  I have a few recipes for you from the TV show I did on the 16th and would like to shar...

White Chicken Chili, Oh Yea, That's What I Said

Hello to all my foodie friends out there in web land I hope you are all doing fine.  I have been so busy this season that I don't know where the time goes.  It seems like I just got back from D.C. for Thanksgiving and now its the middle of December.  Have you finished your Christmas shopping is what everyone keeps asking me!  The answer is NO.  It seems that the older the kids get the more expensive the gifts get.  Not to mention that its hard to get your hands on money these days and they say its get better, yea only because lower gas prices.  So if the price of gas stays down it stands to reason that other things should go down like plane tickets, then there foods that gas effects the price of with shipping.  Then if gas stays down it shouldn't cost as much to manufacture certain items?  The list goes on and on. Any who let's talk about some great White Chicken Chili with roasted peppers.  I like to take my peppers and toss them in a Little oil and salt and then roast them in the oven on about 375 degrees until they are tender.  Then I cool them to the touch and remove the seeds and skin, then chop them.  Its easy or you can roast them on a opened flame that's how our cooks would do it when I was a kid.  I like to use this recipe when I have left over Chicken and this time I used the left over smoked Chicken my Chef Vern made me for my Birthday Party.  Any who let's make some White Chicken Chili.

White Chicken Chili

3 Cups Cooked Boneless Chicken Diced
1 Onion Diced
6 Cloves Garlic Minced
3 TBSP Flour
3 or 4 Roasted Peppers, Green
1/2 stick Butter
4 Cups Chicken Broth
2 Cups Half and Half
Salt-Pepper to taste
1 TBSP Chili Powder]
1 Tsp Cumin
1 Tsp Hot Sauce
2 Cans White Navy Beans undrained

Brown the onion, garlic in the butter and then add the flour.  Add the chicken broth and stir.  Add the chili powder and cumin mixed in with the hot sauce.  Salt and pepper to taste.  Add the peppers and chicken.  Add the navy beans undrained, add the half and half and cook until thickened. Serve topped with cheese.

Hope you enjoy this recipe and have a fun time with all this holiday partying going on out there.  Happy trails to you until we meet again.  Also come join my on twitter with recipes or face book me at, Cooking With MadJon & Friends.

Cooking With Madjon aikenstandard.tv: Pecan Pie Recipe Old Fashioned Happy Thanksgiving

Cooking With Madjon aikenstandard.tv: Pecan Pie Recipe Old Fashioned Happy Thanksgiving: Is It Puh-Kahn or Pee-can What’s Your Phonetics’ Whichever way you say Puh-Kahn or Pee-can depends on what part of the states you are from...

Pecan Pie Recipe Old Fashioned Happy Thanksgiving

Is It Puh-Kahn or Pee-can What’s Your Phonetics’

Whichever way you say Puh-Kahn or Pee-can depends on what part of the states you are from.   Todays phonetics’ is about the Pecan along with some great recipes and some history about our native Pecans.  My “Daddy” called it Puh-Kahn because a “Pee-can” was what he used in the outhouse and he grew up in the great Smokey Mountains of Tennessee.  In Georgia and South Carolina, I hear it’s called a “Pee-can”.  Yankees call it a “Puh-Kahn”, which is what my mother called it.  Needless to say, I call it a “Puh-Kahn” not because I’m from the South, but that’s how I heard it named when I was a child at home.  Any who, you use your phonetics to say Pecan and it’s a wonderful nut, which in the USA, we export about 80 percent of the world’s Pecans, as it should be.   The Pecan is a staple of the America’s.  Our Native Americans are the ones who introduced this nut to the world.  It got its name from the Native Americans: “Algonquin” which means a nut which requires a stone to crack it.  It is native to America and part of the Hickory Nut family.  Another name for the pecan is “Mississippi nuts”, which is what George Washington and Thomas Jefferson called them. George ate the nuts all the time, he loved them from what I’ve read, so he planted these nut trees on his estates as did Thomas Jefferson.  There are over 1000 varieties of Pecan trees and most of them were named after Native American Indian tribes.  They can grow as tall as 150 feet.  An acre of Pecan trees can yield up to 1000 pounds of nuts.  They can grow to be 1000 years old I’ve been told.  Now that’s a wise old nut tree.  During the Civil War, the Pecan shells were used to make Pecan Coffee.  I wonder if that coffee tasted bitter.  April is Pecan month, but I think it should be December because we use a lot of Pecans during our holiday season.  Pecans have been documented that they can help lower blood cholesterol levels so we can call them heart healthy.  What I like most about the Pecan is that we get to eat and cook with this wonderful nut.  Pecans can be cracked and eaten right out of the shell.  You can roast them as well as the shells and grind the shells down for coffee.  You can make pies with them or spice them up and serve them in salads. Heck, they even coat them with dark chocolate.  I add them in my Apple Dumplings and add Caramel to the mix.  They are just a great tasty nut to use.  So anyway you use or eat that tasty Pecan from the South I hope you try some of the recipes we have for you to serve at this wonderful time of year.  I hope you enjoy the holiday season and I wish you and yours a very Merry Christmas, MadJon
There is nothing better then a home made Pecan pie and two things i'd like to see you try with this recipe is to melt your Butter until its brown, then add the caramel pellets and add that to your eggs and pecans before baking your Pecan Pie this Thanksgiving and Christmas it will give you a great tasting Pie.  Bona' Y'all and Happy trails to you until we meet again.

Christmas Caramel Pecan Pie

1 Cup Light or Dark Karo Corn Syrup
3/4 Cup Brown Sugar
3 Eggs beaten
1 tsp. Vanilla
3 T. Melted Butter
1 Cup Caramel baking Pellets
1/4 Cup Cream
1.5 cups Pecans

1 pre- made pie crust 9"

 Then melt the butter until its almost brown  then ad the caramel, and cream together till they are blended.  Mix the caramel sauce with the first 4 ingredients.  Pour into the pie crust.  Bake pie in a pre-heated oven on 325 degrees for about 50 minutes or until the middle of the pie reaches a temp of 200 degrees F.  Cool pie and serve with your favorite topper.  I like to add a chocolate sauce with mine.

Posted by Eileen Hutson at 7:31 AM

Cooking With Madjon aikenstandard.tv: It's Not Your Momma's Corn Bread Anymore Thanksgiv...

Cooking With Madjon aikenstandard.tv: It's Not Your Momma's Corn Bread Anymore Thanksgiv...: Hello foodies its MadJon again and today we are going to be talking about making a quick bread that is so very Southern and been around sen...

It's Not Your Momma's Corn Bread Anymore Thanksgiving Dressing

Hello foodies its MadJon again and today we are going to be talking about making a quick bread that is so very Southern and been around sense before colonial times.  It is a gift of the Native Americans and is made with ground Corn meal and I say yea, yea on that one brother.  Only this one is made with a twist to it.  My grand-daughter has to be on what is called a Gluten-free diet.  A gluten-free diet is one that excludes any gluten, which is a protein composite found in wheat, barley, and rye grains.  It can cause health problems with people who may have celeriac

disease or gluten sensitive.  So while we were in Texas I made a couple gluten free dishes which am writing about one recipe today for you to try.  I normally make a Corn Bread mix with flour added into the mix however since flour is a wheat product we will be using something called Biscuit and Baking Mix Gluten Free which is a rice and Garbanzo Bean mix.  Of all things to use, sounds weird but taste great.  Also we will be using Gluten Free Yellow Cornmeal.  There are lots of different brands to use but I like Arrowhead and Bob’s Red Mill brands.  They are not paying me to say that, hint hint.  Now the first time I ever used a rice flour to fry Chicken with I did use too much and the texture was different for fried chicken but they loved it anyway.  I remember I kept washing my hands and it made my hands feel slummy so am thinking really this is going to taste good?   No need to worry slummy or not it tasted great!  When it comes time to use the pasta’s they are great with sauces however that said, I cook them in less time then regular pasta’s.   I've made breads with Gluten Free baking mix and I make corn bread dressing for the holidays as well.  I used to use homemade biscuits but I use a ready made Gluten free bread now.  Same recipe and cooking time, no different.  Any who I hope you enjoy this recipe and write me on that thing called Face Book at, Cooking With MadJon & Friends to let me know how you liked it.  Now I do want you to follow the recipe and if you don’t have a ingredient then don’t make the recipe without it.   I hear people complain about a recipe and then I ask them how they made it and they say I didn't have that ingredient and then I tell them it’s the cooks fought not the recipes.

Corn Bread

8” pan

2 cups Gluten Free Cornmeal Mix

1 cup Gluten free Biscuit and Baking Mix

½ cup Sugar

4 tsp. baking soda

1 tsp salt

½ cup butter, melted

2 eggs

1 ½ to 2 cups Coconut Milk, batter should be like a cake mix to pour.

Combine cornbread, sugar, baking mix, salt, soda in a mixing bowl.  Melt your butter in your pan in a pre-heated oven on 375 10 400 degrees until the butter melts.  Add the milk to the mix.  Beat your eggs and add to the cornbread mix.  Then add your melted butter and then pour the mix into your greased hot pan.  It will give you a nice crust on the bottom if your pan is hot when the batter heats the pan.  Bake for about 20 to 25 minutes or until done and nice and browned.  You want the middle of the bread to be firm to the touch.

Now my brother-in-law and family loved this recipe, he kept saying it taste like a cake but it wasn't sweet like a cake.  The texture is different on this cornbread which is not like your Mom'ma's Corn Bread anymore.  It will make your tongue want to lick your belly. I want to say I've made Corn Bread Dressing with this and it has the same texture and taste as the old recipe that my Mom'ma used to make.   Happy trails to you until we meet again.  Bona' Y’all.

Cooking With Madjon aikenstandard.tv: Stir Fried Collard's Cooked A New Way Their Not Ju...

Cooking With Madjon aikenstandard.tv: Stir Fried Collard's Cooked A New Way Their Not Ju...: Hello to all my foodie friends out in Web Land hope all is well.  I've been very busy with a casting call, catering a wedding and an...

Stir Fried Collard's Cooked A New Way Their Not Just For Southerner's Anymore

Hello to all my foodie friends out in Web Land hope all is well.  I've been very busy with a casting call, catering a wedding and an event.  I've also been producing product to sell and selling products.  So I also did a shoot with Club 36 on channel 49 out of North Augusta.  We did a shoot on Pumpkins and now its almost time to get ready for Thanksgiving which I will be going to the D.C. area to visit our son Chris and family.  Boy time flies when your having funnnn.    Any who I've been cooking collard's for a lot of years however did you know that you need to remove the spine of the greens so they are not so bitter?  I do add a little sugar to mine as well.  Now usually I cook the heck out of the greens when I use a meat and onions to boil them until they are soft.  Well when you the stir fried greens you do pre-boil them to get them softer before you stir fry them.  Make sure they are drained really well as you don't want over spray from the oil hitting your hands.You boilt the greens in salted water with Vinegar in it like 1/4 cup.  Any who I hope you enjoy this recipe and it may be used for any greens that you like to eat.  Come follow me on twitter at @madjon51 come like my face book page, Cooking With MadJon & Friends.  Join me on LinkedIn, Eileen Hutson.

Collard greens cleans
1 Onion diced
4 cloves Garlic minced
3 TBSP Olive Oil
Salt Pepper to taste
2 TBSP Sugar
2 TBSP Rice Vinegar
2 to 3 TBSP Stir Fry Sauce

Boil the greens in salted water with vinegar.   When the greens are cooked drain them really will.  Place your oil in a stir-fry pan and heat then add the onions and garlic, cook until the onions are clear.  Add your greens and other ingredients and cook covered until the green are tender to your liking.  At least 20 minutes.
  Happy Trail to you until we meet again.  Also email me at madjon51@aol.com if you have any questions or have any recipes you'd like me to try.  Bon'a Y'all.

Cooking With Madjon aikenstandard.tv: Stuffed Okra Article With the Aiken Standard

Cooking With Madjon aikenstandard.tv: Stuffed Okra Article With the Aiken Standard: EILEEN HUTSON’S COOKING WITH MADJON: Green ‘Lady’s Fingers’ is summer’s best vegetable Jul 31 2013 8:31 am ...

Stuffed Okra Article With the Aiken Standard

EILEEN HUTSON’S COOKING WITH MADJON: Green ‘Lady’s Fingers’ is summer’s best vegetable

Jul 31 2013 8:31 am

Photo courtesy of ASTV’s “Cooking with MadJon” Hutson created a recipe for her Fourth of July show using okra, pineapple, cheese and bacon.

Okra is one of the best summer vegetables for us to eat.

Studies show it helps lower serum cholesterol and also helps intestines by helping keep them healthy with insoluble and soluble fibers.

The insoluble fibers are good for the intestinal track, and soluble fibers are good to help prevent heart disease. Okra contains lots of good vitamins and minerals.

This vegetable loves the warmer climates and grows fairly fast in our garden. It should be harvested about five days after it blooms or when it reaches about 4 inches in length and while it is still nice and tender.

Enlarge Photo courtesy of ASTV’s “Cooking with MadJon” Okra stuffed with cheese and topped with pineapple and bacon creates a taste that is pleasing to the palate.

Photo courtesy of ASTV’s “Cooking with MadJon” Okra stuffed with cheese and topped with pineapple and bacon creates a taste that is pleasing to the palate.
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Did you know that the okra seeds were used for coffee grounds during the Civil War? It has also been used to make rope.

For me, I love cooking new recipes with okra. Last year I made up a recipe for fried stuffed okra, and it was very tasty indeed.

This year I developed a new recipe to try on my Fourth of July episode of ASTV’S “Cooking with Madjon.”

I stuffed it with pepperjack cheese and fresh pineapple, then wrapped the okra with bacon, sauced it with a sherry dressing and baked it for about 25 minutes. It was very tasty, as well.

Most people don’t like the sliminess of okra; however, if you make these two recipes you will find that the sliminess disappears and is replaced with a taste that is very pleasing to your palate.

You can use okra as a natural thickener, which is why it’s so good in a gumbo. It pairs well with corn, onions and tomatoes; nothing better than pairing these foods together.

You can even pickle it, but please add some red peppers and garlic to your brine when pickling this wonderful green and full-of-flavor Southern vegetable.

I do hope you give these recipes a try, and if you have any questions, feel free to contact me at madjon51@aol.com.

I would love to have you share some of your recipes.

Enlarge 

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Watch me at aikenstandard.tv or on ASTV Channel 95 through Atlantic Broadband or visit my cooking blog at www.cookingwithmadjon.blogspot.com.

RECIPES:

Indian Okra

3 T. Butter

1 Onion, chopped

1 pound fresh Okra, sliced

1/2 teas. ground Cumin

1/2 teas. ground Ginger

1/2 teas. ground Coriander

1/4 teas. Black Pepper

Enlarge 

×

1/2 teas. Cayenne Pepper

1 Fresh Pimento Pepper, chopped

Salt to taste

Bacon Bits (Optional)

Melt butter in a pan and add chopped onions and pimento, cook till clear.  Add okra, spices and cook till nice and browned.  Top with bacon bits if you wish.

Stuffed Fried Italian Cheese Okra

1 dozen okra, cleaned, slit okra and seeds removed

Salt and Pepper Okra to taste

Filling

Three Italian Blend Cheese’s 1 Cup

1 tsp. Onion Powder

1 tsp. Garlic Powder

1 tsp. Dried Italian Seasonings

Mix all ingredients and fill your Okra pods.

Breading

1 Cup Corn Meal

1/2 Cup Flour

Salt and Pepper to taste

1 tsp Onion Powder

1 tsp. Garlic Powder

1 Egg, Beaten

Mix all ingredients and heat about 1” of oil in a pan and roll the filled okra in the egg and then roll it in the dry mix.  Place into the oil and cook to a golden brown on both sides.  Remember to turn your pods and don’t fry it on to high a heat.

Cooking With Madjon aikenstandard.tv: Pumpkin Banana Parfait Pumpkin Bread Happy Fall Y'...

Cooking With Madjon aikenstandard.tv: Pumpkin Banana Parfait Pumpkin Bread Happy Fall Y'...: Hello foodies here are the recipes for the TV Show I did last week at The Watchmen Channel TV 49 with Dorothy Spaulding and Tamera.  Hope yo...

Pumpkin Banana Parfait Pumpkin Bread Happy Fall Y'all

Hello foodies here are the recipes for the TV Show I did last week at The Watchmen Channel TV 49 with Dorothy Spaulding and Tamera.  Hope you enjoy them and you can watch the TV show on the web.  All about Pumpkins.  Enjoy these recipes am sharing.  Go like my fan page on face book, Cooking With MadJon & Friends.  Bona' Y'all and enjoy this nice fall weather.

Pumpkin Banana Parfait

1 package  Vanilla instant pudding

Made according to package directions and add to the mix 1 can of pumpkin pie filling

1 tsp. cinnamon

½ tsp Nutmeg

Add spices to pudding mix and blend

1 ½  Cup crushed Pretzels

3 to 4 Banana’s

½ cup Caramel Sauce

1 container Cool Whip

Layer the Banana’s,  pudding, some crushed pretzels, layer some cool whip and caramel  sauce in a bowl and repeat process until mix is all gone.  Serve Cold, Bon’a Y’all, thx MadJon



PUMPKIN BREAD LOAVES

INGREDIENTS:
1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 Buttermilk
2 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
Pinch of ground cloves
1/4 teaspoon ground ginger

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

SAVORY PUMPKIN DIP

INGREDIENTS:
1 can pure Pumpkin
1 Onion, diced
4 Cloves Garlic, minced
1 tsp. Salt
1/2 tsp. Black Pepper
3 TBSP Sugar
1 tsp. Cinnamon
1/2 tsp Nutmeg
1 Bay Leaf
1 tsp. Mrs's Dashes
1 Packet Ranch Dressing Dip
2 TBSP Sherry
1 cup Sour Cream
1 cup Half and half

Melt the butter.  Add the garlic and onion, and bay leaf.  Cook until onions are clear.  Add the remaining ingredients and simmer for about 10 minutes.  Cool and serve with your favorite crackers or chips.

WBPI TV 49 NA Cooking All About Pumpkin Dorthy Spaulding & Tamara

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  WBPI TV 49 Got Pumpkin? :)

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  Eileen Hutson Had great time in the Kitchen with Dorthy, Tamara, and Grandchild in the Kitchen cooking up some Pumpkin dishes, thanks for the invite, MadJon.

Cooking With Madjon aikenstandard.tv: Happy Halloween You All Orange Cream Pie W/Banana ...

Cooking With Madjon aikenstandard.tv: Happy Halloween You All Orange Cream Pie W/Banana ...: Hello to all my foodie friends out there in web land.  I hope all is well.  Me, I've been very busy with catering, friends, bridge, cook...

Cooking With Madjon aikenstandard.tv: Liver Pate' the French have nothing on this one!

Cooking With Madjon aikenstandard.tv: Liver Pate' the French have nothing on this one!: LIVER PATE` Serves 8  Ingredients: 1 pound goose livers or chicken Livers 1 medium onion chopped 6 cloves garlic, minced 1/2 st...

Liver Pate' the French have nothing on this one!

LIVER PATE`

Serves 8 

Ingredients:

1 pound goose livers or chicken Livers

1 medium onion chopped

6 cloves garlic, minced

1/2 stick Butter

1 1/2 tsp. Mrs. Dash's seasoning

 Cracked pepper  to taste

1/2 tsp. Thyme, dried

1 tsp. Seasoned Salt

1/2 to 1 Cup Sour Cream

1/2 Cup Red Wine

6 Strips Bacon, Crisp

1 tsp. Onion and Garlic Powder

1 pie crust

PREPARATION:

Cook bacon until crisp and set aside.  Melt butter in pan on low, add onions, garlic, drained liver, Mrs. Dash's seasoning, cracked pepper, thyme, seasoned salt, onion and garlic powder, and cook for about 10 to 15 minutes on simmer.  Then add the red wine and cook for another 5 minutes.  Now add sour cream and stir for another 3 to 4 minutes then remove from heat and place mixture into a blender adding the bacon and blend till mixed till smooth texture.  Chill overnight. Then optional:  Place pate' in a pie crust and bake until golden brown.

Hello foodies out there in web land I believe that fall has arrived where we live.  Nice and cool outside and getting ready for some real comfort foods coming your way with recipes that will warm your tummy and want your tongue want to lick your belly.  This recipe was used with the first group of Les Marmitons members out of Canton, Ga.  We made Beef Wellington and was it tasty. Any who when it comes to Liver pate' I think it was probable born out of the need to use every part of the animal that was slaughtered.  The first place i saw that it originated is like thousands of years ago in ancient Greece by Athenian butchers who sold their meats at markets.  It was considered a Meat Pie.  It became  French cuisine around 1784 by Marie Antoine Careme where it was served at dinners.  Then on November 11, 1918, Escoffier was serving a meal signifying "The Great War" ending, made up a recipe out of the left overs he had with few supplies and little meat added truffles and moist breadcrumbs to the mix and it was served at the Carlton Restaurant so I've read.
I hope that you try this recipe and I'd love for you to leave a comment about it.  Come like my fan page on facebook, Cooking With MadJon & Friends.  Happy trails to you until we meet again.

Cooking With Madjon aikenstandard.tv: She-Crab Soup Atlantic Blue Crab Low Countries Bes...

Cooking With Madjon aikenstandard.tv: She-Crab Soup Atlantic Blue Crab Low Countries Bes...: COOKING WITH MADJON AND FRIENDS   SEASON  03       EPISODE #   12      TITLE   Say She-Crab Soup Fast ...

She-Crab Soup Atlantic Blue Crab Low Countries Best Southern

COOKING WITH MADJON AND FRIENDS

SEASON  03       EPISODE #   12      TITLE  Say She-Crab Soup Fast

AIR DATE :                                  RECORD DATE:4-01-12

GUEST  NAME :

GUEST TITLE  :   None

SHOW DISCRIPTION: Cooking some She Crab Soup, Yum Yum

Recipes #: 02

Recipes Name MadJon’s She-Crab Soup

TOTAL TIME: 1 hour

PREP TIME: 20 minutes

COOK TIME: 40 minutes

YIELD:     12 servings

LEVEL              EASY     MEDIUM  X    DIFFICULT

INGREDIENTS

ITEM                                                 Exact measurements

Onion                                              1 medium onion , diced Garlic                                               5 pods, minced Celery                                              2 Stalks, diced Flour-all purpose                             ¼ Cup Potato’s                                            2 medium, peeled and diced Butter                                                1 stick Chicken Broth                                   2 cartons Bay Leafs                                          3 each Paprika                                              2 tsp. Garlic and Onion Powder                  1 ½ tsp. each Old Spice                                           1 tsp. Mrs. Dash’s                                         1 tsp. Black Pepper                                      ½ tsp. Worcester Sauce                              2 TBSP. Tabasco Sauce                                   5 dash’s Roe ( Egg Yolk’s)                                 4 egg Yolk’s hard boiled Crab Meat                                            1 pound with juice Half and Half                                         3 Cups Sherry                                                  ¼ Cup Cooking sherry may be used as a option Parsley                                                 ½ cup finely chopped for garish

DIRECTIONS

In a large stock pot or pan heat the butter.  Next add the onion, garlic, celery to the butter and cook till clear.  Next add the flour and mix, to that you add the chicken broth and potatoes and bring to a boil.  Stir. Turn down to simmer.  Now add the bay leaf, paprika, and onion and garlic powders.  Next add the Mrs. Dash’s, black pepper, and Worcester sauce.  Also add the old bay and Tabasco.  Let this simmer for about 20 minutes and add the crab and half of the roe, egg yolks.  Reserve the other half for garnish.  Now its time to add your milk.  Simmer another 5 to 10 minutes uncovered and don’t let it burn, please.  Stir.  When finished garnish with some sherry and parsley.  Bona Y’all.

Hello foodies out there in web land and am going to be talking about some great Southern low country soup called She-Crab soup which is a cross between and Bisque or a Chowder.  It consist of Atlantic Blue Crab meat, heavy cream, stock, butter, and a cooked up roe..  Its said to have been bought to the Carolina in the 1700's by Scottish who settled in the Carolina's.  Its supposed to be topped off with a small amount of Sherry before serving.  The soup is named for the She-Crab or female crab.  She has like orange eggs that are used in the making of the original She-Crab Soup, that's what gives it that reddish color and taste.  However if you don't have the Red Eggs then you can use boiled egg yolks instead.  I think I have all that straight.  This soup is very famous in Charleston, I hear they make the best.  The last She-Crab soup that I ate was just a few days ago when we were at the Outer Banks for vacation and I much enjoyed mine.  It was full of flavor and Crab meat.
Any who I hope you enjoy this recipe I made it up for one of the TV shows, Cooking With MadJon & Friends.  Please if you would like to comment I'd love to hear from you and come like my fan page on face book.  Happy Trails to you until we meet again.  Bon'a Y'all.