Let's End the Summer With some Indirect Grilled Chicken

Hello to all my foodie friends out there  in Web Land, hope all is good.  Well we are coming to the end of summer for 2013 and I don't know about you but my summer has been very busy.  We took a couple fun trips with family and friends.  We spent some real prime time with our grand children.  Am on a break for this season of the Cooking With MadJon and Friends show and we will finish up season four with the holiday shows coming up to be filmed.  Excited about that and I think we will be doing some holiday B.B.Q. with friend and I'll see if I can get my Chef Vern Bother In Law to come on and cook some of his great food in his Minnesota style for you.  I do three holiday specials for each season and we will be filming at the end of October after the football season ends.  Any who one of the last shows I did this year was a chicken cook with Indirect grilling which simple is that you cook your meat with one heat source cut off or no direct heat under your meat.  If you have never cooked your meat this way it gives you a more moist cut of meat with a crispy outer coating.  This is my favorite way to cook meat.  You heat your grill up to about 350 degrees and when its hot you turn off one side of the heat source and place your meat on that side skin up and cook it for about 2 hours or until the meat reaches a temperature of 165 degrees for poultry.
I hope you give this recipe and get ready to surprise yourself and your guest.  Its so easy to cook with indirect heat.  Happy trails to you until we meet again and please come like my fan page on face book and watch the shows at aikenstandard.tv

Indirect Heat B.B.Q. Chicken

Season 04

Esp. 19

Recipe # 63

1 Chicken, cut in half

Salt and Pepper to taste

Garlic and Onion Powders

Smoked Paprika

1 cup B.B.Q. sauce

Cut your chicken in half and dry it on both sides of the meat.  Dust it with salt, pepper, onion, garlic powder, and smoked paprika.  Make sure you give it a good coating on both sides of the meat.  Then you are to place it on your grill, bone side down so your skin is on top.  You are to place it on the side of the grill that you cut off.  This process will take about 2 hours to cook the chicken but I tell you it makes it moist and very tasty.  I coat the chicken with my favorite B.B.Q. sauce while it’s still cooking, so I coat it for the last ½ hour of cooking time.  With Poultry you want to check and make sure that the chicken is done, that means no blood flowing.  The desired temperature reached for doneness of chicken should be 165 degrees.  Bon’a Y’all

Let's Make some Homemade Hummus Yum Yum

Hello to all my foodies friends out in Web land its MadJon coming to you again from the wonderful state of South Carolina and today we are going to be sending you a good Hummus recipe for you to try and what's nice about Hummus is that once you you the main recipe down you can add your roasted garlic's and pepper's.  It easy to make a very good for you to eat.  I like it with baked Pita Chips.  As you know am home schooling my grand daughter this year and she's learning French and today we saw a short video on Paris.  I learned a couple things like the smiling da Vincis' MONA Lisa has no eye brows and it makes me wonder if he painted her that way or that's is how she came to be.  There are like 420 million tourist to visit Paris every year and what a load of money for them to make in Paris, can you imagine? Another thing I noticed is that when you are driving Paris there are no markings on the roads to tell you which lane is yours now that makes for some interesting driving.  I know when I go to D.C. it reminds me of the streets in Paris.  Any who that is some of the things I learned today in school land as I see it.  Any who if you like Hummus at the store lately you will see how costly it can be so I hope that you give this recipe a try.  Remember to watch my TV shows at aikenstandard.tv on the web though Atlantic Broadband.  Stop by when you are on Face Book and give me a like at Cooking With MadJon and Friends fan page and give me a follow on my blog.  If you have any recipes to send my way to try or would like to ask me any questions please feel free to do so at madjon51@aol.com.  Happy trails to you until we meet again.  MadJon.

This is a ok. Hummus recipe is 1 can garbanzo beans drained 1/4 cup sour cream 2 tbsp Greek tahini 1tsp garlic and onion powder 2 tbsp lemon juice mix in blender and if it seems to dry add a little more lemon juice or add some Olive Oil to the mix, serve with pita chips enjoy you all.

Brussels Sprouts Full of Flavor Fall and School Starting

Hello there to all my foodie friends out there in web land its MadJon again and to day we are going to be writing about one of fall's best vegetables, Brussels Spouts.  This is one of my hubby's favorite green vegetables to eat.  Little cabbages is what I call them however am getting ahead of myself here I want to talk to you about what a hard day I had today with being a learning coach for our grand daugther who is a senior this year and has decided to stay home and be taught at my house this year..  I didn't know how hard it is to be a learning coach for her or anyone.  I have to work right along with her and it took me a while to do the orientation today and then sitting next to her to help her study well its been a lot of years since school and now they are teaching allot more subjects then we dealt with in high school.  She has like seven classes and shes taking French, statistics, English 12, and Psychology of all things.  Plus a couple other glasses.  What an exciting time this will be.  I plan on learning right along side her, already learned a few news things today.  Any who we are going to have a good time together for which an grateful.  Let's get back to our Brussels Spouts, did you know that spouts can grow in the center of your cabbage head after you cut it.  They seem to grow on a stem, so my friend has been telling me.  alos Brusells Spoouts can be Roasted using this recipe as well.  Any who I've made Brussels Spout for the TV shows a few times and this is one of my favorite recipes to make.  Ir ts easy and the spouts are very tasty cooked this way.  By the way just to meantion that my grand son started nineth grade this year and boy was he nerious.


Brussels Spouts with Bacon

1 package Brussels Spouts, cleaned and cut in half
4 sliced cooked Bacon
Salt and Pepper to taste
6 cloves minced Garlic
3 Tbls. Butter
3 Tbls. Sugar
1/4 cup Wine Vinegar or White Wine

Cook bacon and set aside.  Heat the butter and add the garlic and brussels spouts to the pan.  Salt and pepper spouts to taste.  Add the sugar and mix the spouts.  Add the wine or wine vinegar to the pan and cook until the wine is reduced.  Add in the crisp bacon and stir.  Hope you enjoy this recipe and come like my blog and my fan page on face book, "Cooking With MadJon and Friends".  Hope your school year started off great and continues for the full school year.  Happy Trails to you until we meet again.

 

 

 

 

Brian's Rosemary Roast Pork With Honey

Hello foodies out there in web land its MadJon again and I hope all is well.  Here in South Carolina we have had lots of ran and the last couple of days reminds me that fall is just around the corner and that brings with it the thought of comforts foods, a warm fire, and a glass or two of wine, your choice of coarse.  Any who we are here to talk about making a roast pork and we had a family get together with my niece and her family last Sunday to celebrate her hubby getting finished with his treatments in good health.  We did the family thing like play hand and foot and playing it for hours, of coarse nobody was wanting to loose.  We played teams and our team won with Bug as our captain leading us to victory!  Any who, I roasted a pork loin and named it in Brian's honor.  I named it Brian's Rosemary Roast Pork With Honey.  Well I looked up the cooking term of Roasting meat and am so confused lots of different ways to cook roast I guess.  To me, roasting a cut of meat means that you use a dry heat in an opened oven with the meat seasoned and placed on a rack so the heat cooks on all sides of the meat and its not resting in a pot..  The meat is not covered so it can caramelize to a nice brown color.  A roasting meat is one that you want to slice after cooking.  You should always let your meat rest before slicing to help keep the juices inside your meat.  I used fresh Rosemary but you can use dry rosemary if you wish, just read your container to see how much to use, Remember that dried herbs are stronger then fresh herbs so use less of them and remember to crush the herbs to relish the oils to bring out their flavors.  Any who I added about 1 cup of whie wine in a pan with the drippings from the pan and cooked it until it was reduced to about half of the sauce.  Enjoy this recipe and write me with any recipe ideas at madjon51@aol.com.  Go view my TV shows at aikenstandard.tv and I would love you to give me a follow on my blog as well.  I've had now over 9,000 views so share me please.
       

 

Brian’s Honey Pork Loin

 1/4 cup Honey

 1/4 cup Olive Oil

 1/2 cup Mustard Base BBQ

 1/2 cup White Wine

 

 Mix all together and set aside.

 

 5 Sprigs fresh Rosemary

 

 4 Pounds of Pork Loin

 Dust pork with Onion and Garlic Powders

 dust pork with

 Salt and Pepper to taste

 

 Place pork in a pan and add your sauce and let it rest for about three hours. Then pre-heat your oven to about 325 degrees and place your rested pork onto a rack in a roasting pan and top it with the rest of the honey, BBQ, and top it with the Rosemary sprigs and roast uncovered until you get a temp on the pork at 145.

 1/4 cup honey

 1/2 Mustard Based BB@

 When your pork is cooked let it rest for about 15 to 20 minutes and then add your 1 cup of extra wine to your meat drippings and cook until your wine has reduced. If you ahve any questions on this recipe just give me a yell at madjon51@aol.com Also I think you could add some Bacon to this dish and it would be great tasting as well. Make sure you salt and pepper your meat to bring out the flavors. Bona Y'all.

Hope you try this recipes and enjoy the other post I've added to my blog.  Share me please its free to share.  Comment if you like.  Happy Trails to you until we meet again.

Old Time Recipe Comfort Buttermilk Corn Bread Baked or Not

Hello foodies it's MadJon again coming your way from a busy week trying to play catch up and tonight on my menu is some good old Ham Hocks with Pinto Beans and Rice being served up the Southern way which is where half of my roots come from.  I must be thin kin Southern with the foods I've made over the last few days with Fried Pork Chops, Mashed Potatoes, and Lima Beans and yes Baked Corn Bread.  I could have fried the corn bread but that's a different recipe which contains just, cornmeal, flour, salt, and boil in water.  Hot oil to fry the Patty's in until they are nice and browned on both sides, we usually have fried corn bread in the summer when we eat home grown tomatoes, gravy and serving it up with thick Bacon, nothing better to eat and I can't forget to cut the sweet onion with it.  The corn bread dipped in gravy or with butter and jam or honey, man it makes my mouth water, are you watering yet?  When we started our first season of the Cooking With MadJon and Friends show my cost host Chef and I were making some baked Corn Bread and I taught her a trick about how to make the corn bread nice and crispy on the outside, I love it that way, nice and crusty.  Any who you take the skillet and add about 2 tablespoons of oil to the pan and place it in a pre-heated oven on 425 degrees.  You let it get hot and you pour the mixed batter into the hot pan and it make it sizzle and you will get a great crusty outside on your corn bread nothing better.  If you all like muffins you can use the muffin pan and add a little oil to it, heat it and pour your batter and bake it the same way.  Any who this is how my dad taught me to make corn bread only he liked only white corn meal and I like yellow corn meal.  He also didn't like sugar in his corn bread but I do that part is optional for you.  This also is my own recipe.  My dad used to make buttermilk Corn Bread and eat it hot with buttermilk poured over it.  He would eat the whole pan I never could bring myself to even down buttermilk but both my parents drink it for upset stomach's.  I can't see how anything soured could help your stomach but hey yogurt does and I eat that for my breakfast every morning, its the thing to do.

Buttermilk Corn Bread

2 cups Corn Meal
3/4 cup Flour
1 tsp. Salt
1 tsp. Baking Soda
2 tsp. Baking Powder
1/4 cup Sugar
1 Stick melted Butter
2 Eggs Beaten
1 to 1 1/2 Cups Buttermilk, depends on what corn meal you use

Pre-heat oven 425 degrees and grease your skillet and heat.  Melt your butter.  Mix all the dry ingredients together and add the butter, eggs, and buttermilk and \mix well.  Pour into the heated skillet and bake for about 30 minutes or until done.

I hope you give this recipe a try and if you have any questions please feel free to contact me at madjon51@aol.com and watch the TV shows at aikenstandard.tv and come like my fan page at Cooking With MadJon and Friends on face book.  Happy trails to you until we meet again.