Hello to all my foodies friends out there on the web, its MadJon again coming to you to talk about Polo and some Peppered Steaks. First I will try to send some picture for this blog.
Here are some of the photos I took during the Polo game. It was the 11th Annual Pacers & Polo match. I happened to be invited by Caroline who is one of the sponsors for the Pacers and I might add that her team won, Burger King was the winner of this match. It also was the third and final event of the 2014 Triple Crown-the Pacers and Polo Triple Crown Match. The two teams that played were, Burger King and the South Company. Each team played a total of 6 seven minute Chukkers. A Chukker is the length of time in polo lasting 7 minutes. The object of the game is to get the most goals, which is any time a ball crosses the line at any height between the goal post. Each team consists of four mounted players. The teams change sides after each Chukker, so its hard to know which of your teams has made the goal, or at least it was for me. I overheard several people say who got the goal? Any who I thought the horse and team members worked really well together to make the goals. I can see where the horse and player would really have to work together as a team to make a goal. The players use several different horses or (Mounts, "polo ponies") during a game.so they may use like 6 different horses for each match. It looked like soccer only they were riding horses and using polo sticks to make the goal and the ball is a lot smaller. Any who I enjoyed going out and help "stomp the divots", which is the tamping down clumps torn up by the horses hooves on the field. Well I hope I remembered most of what I learned yesterday about a polo match. If you live in the CSRA you may go a watch a Polo Match on Sundays in Aiken at Whitney Field or contact Aiken Polo Club for more information. Any who Outback served some really great food and the peppered Steak was one of the dishes however they didn't give me the recipe, LOL. So I do have one that I use for grilling my steaks. I hope you give it a try. Come like my fan page on Face Book, Cooking With MadJon & Friends. Follow me on twitter at @madjon51, and watch the cooking shows at, aikenstandard.tv.
Peppered Grilled Steak
1/2 cup Olive Oil
1/4 cup Soy Sauce
2 tsp. Black Pepper
1 tsp. Salt
1 tsp. Onion & Garlic Powder
2 TBSP Brown Sugar
1 tsp. Instant Coffee
2 tsp. meat Tenderizer
2 pounds steak, your choice
Mix the soy sauce with all the spices, sugar, tenderizer, and coffee. Mix till blended. Now add the mix to the oil. Place the steak in a plastic sealed bag with the marinade for about 3 hours or more. Grill steaks for about 4 minutes on each side over a medium-high heat until desired doneness.
I hope you give this a try, bon'a Y'all. Write me at madjon51@aol.com with any questions or recipes you may need help with. Happy trails to you until we meet again.
Hello to all my foodies friends in web land I hope this finds you well. Here in South Carolina its still down to the 20's at night. Am so ready for spring aren't you? Yea am so ready to start my garden and ready to spread our chicken poop. This year am going to put my herb garden on the side of my hubby's hanger because it gets full sun and I have about 60 feet to play with. Am going to attempt to make it look like a English Flower Garden, I just love the way they look, don't you? Any who am not writing about that subject tonight am going to tell you I went to teach a few good chefs how to make some of my recipes and what fun we had with a glass of wine with every course and I got to give some inputs on what wines to serve with what course. Am not a wine expert however I think that Marv Hirschel did a fine job picking out our wine selection for the evening meal. On the menu they picked to cook Asian Mushroom Tarts, which I may say that this recipe is also in my e-cookbook, MadJon Holiday, made for Ipads. Creamed Leek Soup, Italian Short Ribs, Mashed Potatoes, and Pineapple Cole Slaw. Ending with my Key Lime Pie w/Pine Nuts. The recipe am sharing with you today is the Asian Mushroom Tarts. Working with the Les Marmitons men are always a pleasure and I love sharing my knowledge to help the Gastronomie et Fraternite - from Friendship to Gastronomy. Its fun to introduce new ways of cooking with more spice added into your dishes. Like I get asked a lot about why I add more garlic and onion powders to my recipes and its simple, it adds more flavor to the dishes, trust me on this. It always seems to work out. Any who here is the recipe and also if you twitter please come follow me at #madjon51 and come like my fan page on Face Book Cooking With MadJon & Friends. Go watch the cooking shows at aikenstandard.tv and also you can buy the DVD's.
Asian Mushroom Tarts
1 package Wonton Wraps
cooking spray
Butter 1/2 stick
Garlic Cloves 4 pods
Onion, diced 1 small
Mushrooms, fresh 1 small package, diced
Red Wine 1/2 cup
Worcestershire Sauce 2 tsp.
Black Pepper 1 tsp.
Salt 1 tsp.
Thyme, Dried 1 tsp.
Garlic-Onion Powder 1 tsp. each
Flour 3 TBSP
Sour Cream 1/2 cup
Half and Half 1 cup
Spray a small tart pan with cooking spray and place the wonton pressed into the tart pan. Bake in a per-heated oven until brown at 375 degrees. Remove and cool wontons. Cook the whole package.
Heat butter in a frying and cook the onions, garlic, and mushrooms until cooked and soft. Next add the spices salt and pepper. Mix in the flour into the mixture until its well blended. Then add the sour cream and half and half. Cook until mixture thickens and then remove from heat and cool. Fill your wonton cups when youo are about ready to serve. Enjoy Y'all.
Hello foodie friends out in web land and good St. Paddy's Day to ya! I wish you the luck of the Irish and all that stuff there. Make sure you wear some green so that pinch will not be. Any who I love St Paddy's Day and love all the food that it brings to mind. Foods that are healthy and hearty with lots of Potatoes and Meats. Food like Irish Soda Bread, which has no yeast or oil and the soda and buttermilk act like the leavening agent. A cross cut into the top of the bread is to help rise and, according to Irish folklore, to either ward off evil or let the fairies out. Another food is Roasted Leeks with Parsley, yum, yum. Dublin Coddle and Kipper & Potato Salad with Mustard Dressing. People eating lots of Irish foods out there tomorrow. Any who that food I'll be talking about later int he year. I think I should take one cookbook and give you recipes to try from it, beginning to end. Tell me what you think of that? Any who I made this with our dinner last night and my hubby and I are still eating on it with the soup I served. This is really a easy way to make home-made bread for your family and served warm, yum yum. I'd like to see you add some caraway seeds to the mix Please give it a try and don't party to much with the green beer and stuff. Please visit my web site at http://chefmadjon-com.mybigcommerce.com/
Irish Soda Bread
This makes one loaf. Pre-heat your oven to 425 degrees and bake the bread for about 35 to 40 minutes.
vegetable oil for the pan
3 1/2 cups Bread Flour
plus extra for dusting the dough
1 tsp. Salt
1 tsp. Baking Soda
1 3/4 cups Buttermilk
Pre-heat oven to 425 and oil the pan. Sift flour and add the salt and baking soda to the mix. Add the buttermilk slowly and mix till the dough is well blended. lightly dust a surface and pour the mix onto the flour and knead a little but not to much. Foam into a 8" round circle and cut a cross on the top with a sharp knife. Then place the dough on a oiled baking pan. Bake until it is golden brown and sounds hollow when tapped. Cool on a rack and serve warm. Bon'a Y'all.
Happy trails to you until we meet again. Please email me at madjon51@aol.com with any food or recipe questions and come like my fan page on face book.
http://www.aikenstandard.com/article/20140311/AIK0403/140319893/0/SEARCH&slId=1http://www.aikenstandard.com/article/20140311/AIK0403/140319893/0/SEARCH&slId=1
Hey all my foodie friends out there in web land come visit this article and give it a like. I have three recipes on here that you may like that are older recipes from my Vintage Fannie May Cookbook. Hope all is well and I've been out of town teaching some cooking with my friends in Canton, Ga, the Les Marmitons. Happy Trails to you until we meet again, MadJon
Please go to link and like it! Thank You!
Baked macaroni and cheese
Today I want to talk about a favorite cookbook of mine called the “New Fannie Farmer Boston Cooking-School Cook Book.”
This book happens to be from 1951, and it's in the Ninth Edition. The author, Fannie Farmer, was called a pioneering cookbook author who changed the way we Americans prepared our foods by setting up the use of standardized measurements in recipes.
In 1902, she set up the School of Cookery in Boston. She began the school to educate women in the art of cooking; however, she also educated medical professionals about the importance of proper nutrition for the sick. She also taught cooking and sanitation techniques, household management and nutrition though her cookbooks.
I'd call Fannie Farmer a Jack of all trades. She certainly did a lot to help women at that time in history.
Now let's give you a little history of the cookbook in America. Did you know that the first cookbooks weren't available until the 1400s and were used mainly by the wealthy to help train professional cooks in the art of cooking the finer foods and to help them learn to set up for banquets?
The first printed edition of a cookbook is dated 1483; before that date, they were a collection or list of the author's favorite dishes. The first American cookbook was called “American Cookery” by Amelia Simmons, and printed in 1796.
Cookbooks came to be, much like how we do it today, by passing one recipe to another from our mother, grandmothers, families and friends. They were written as something called a “receipt,” meaning “received rules of cookery.” I just love that, don't you?
I call it a formula because it is like an experiment in cooking. Today chefs are going out and seeking these wonderful old treasures called cookbooks and using the recipes. It's called cooking from scratch, like I was taught to do – not from a box or something frozen.
I know it takes more time to make a dish from scratch, but the rewards are so much better and healthier for you and your families to eat. Some cookbooks give you the techniques and recipes to turn anyone into a chef. I like how they use words like “cookery,” “cooky” and “sirups.”
I like my Fannie Farmer cookbook because it lists the commonly used herbs and spices. It explains how to use your herbs and spices, like the difference between using a fresh herb and a dried herb. When using a dried herb, you use less of it and rub it together, which helps release the oils in the herb while cooking. It explains how to dry your fresh herbs for storage.
It explains how and why to use wine in cookery. It states, “Wine in cookery adds an elusive flavor which makes many a dish memorable.”
It has more than 3,000 tested and retested recipes. It even has sections on canning, freezing, and jellies and jams.
Fannie Farmer has a five-star classic baked macaroni cheese recipe.
So “old” is new again and history does repeat itself. I agree with Charlotte Turgeon that “serving good food is a sacred obligation.”
I hope you try these recipes I am sharing with you and enjoy hunting for that favorite vintage American cookbook like the “New Fannie Farmer Cook Book,” which is still in print today.
MadJon, or Eileen Hutson, is a local professional cook. Visit her blog at cookingwithmadjon.blogspot.com, view episodes of her show “Cooking with MadJon and Friends” at aikenstandard.tv or like her “Cooking with MadJon & Friends” page on Facebook.
Coconut Cream Pie
Quick plain pastry for a 8-inch pie
7 tablespoons of shortening
¼ cup of cold water
1½ cups of pastry flour or all-purpose flour
¼ teaspoon of salt
Put shortening and water in bowl. Work with large spoon until creamy. Add flour and salt and stir with knife until well blended. Pat into a ball, wrap in wax paper and chill. Roll out and bake in a preheated oven until nice and brown. Press your dough with a fork on the bottom of the shell before baking. Oven should be around 425 degrees and should bake for 10 minutes.
Coconut Cream Filling
1 cup of sugar
½ cup of all-purpose flour
¼ teaspoon of salt
3 cups of scalded milk
3 egg yolks, slightly beaten
2 tablespoons of butter
1 teaspoon of vanilla
½ cup of coconut
Mix sugar, flour and salt. Add milk, stirring constantly. Cook 15 minutes in double boiler. Stir constantly until mixture thickens and afterward occasionally. Add egg yolks. Cook 3 minutes. Add butter. Cool and flavor with vanilla and add coconut.
Sprinkle top of finished pie with ½ cup of coconut, either plain or toasted.
This recipe is in the 1951 edition of the Fannie Farmer cookbook page 642.
Fannie Farmer's Classic Baked Macaroni & Cheese
1 (8 oz.) package of macaroni
4 tablespoon of butter
4 tablespoons of flour
1 cup of milk
1 cup of cream
½ teaspoon of salt
Fresh ground black pepper
2 cups of cheddar cheese, shredded good quality
Preheat oven to 400 degrees. Cook and drain the macaroni according to package directions. In a large saucepan melt butter. Add flour mixed with salt and pepper, whisk to blend. Pour milk and cream in gradually, stirring constantly for about 10 minutes. Bring to a boiling point and boil 2 minutes. Add shredded cheddar cheese little by little and simmer an additional 5 minutes or until cheese melts. Turn off flame. Add macaroni to the saucepan and toss to coat with the cheese sauce. Transfer macaroni to a buttered baking dish. Sprinkle with bread crumbs.
This recipe is from the 1946 edition of Fannie Farmer's Boston Cooking School Cookbook and received a five-star rating.
Baking Powder Biscuits with Peanut Butter
To serve piping hot, bake and serve in oven-glass pie plate. Split toast and butter leftover biscuits for breakfast or tea.
2 cups of all-purpose flour
1 teaspoon of salt
4 teaspoons of baking powder
2 tablespoons of shortening
2/3 cup of milk
Work in 2 tablespoons of peanut butter, leaving it in large enough bits so that it will show when baked.
For shortening, use all butter, all lard or other cooking fat, or use half of each. Lard makes very flaky biscuits. For richer biscuits, double the amount of shortening or use cream or top milk. Mix dry ingredients and sift into a mixing bowl. Work in shortening lightly with finger tips or pastry blender until it is evenly distributed. Quickly stir in milk with a fork. Add more milk, little by little. Until the dough is light and soft but not sticky. Work in peanut butter. Flour differs so much that it is impossible to tell the exact amount you will need. Turn the dough onto a lightly floured board. Pat down with floured hands or knead with a few strokes until smooth. Roll lightly ¾ inch thick. Shape with biscuit cutter or roll into oblong and cut in diamonds with a knife. Place on ungreased cookie sheet and prick with a fork. Bake 12 to 15 minutes at 450 degrees. Makes 12 to 15.
This recipe is in the 1951 edition of Fannie Farmer cookbook, page 91
Hello again you foodies out there and today am passing on a recipe for you chocolate lovers out there in web land. I do hope that you give this recipe a try because its so easy to do and taste great I've been told from the catering job I did. Did you know that Chocolate has been around for well over 2000 years and Chocolate comes from a bean called, "Cocao" and its been used for coffee and its pulp, when fermented, has been used to make alcoholic beverage. Did you know that there are different grades of chocolate? The better chocolates have higher grades used in the product then others so they say. Then would a darker chocolate have a higher grade then a light chocolate. Let's talk about White Chocolate which isn't chocolate at all, how did it get its name? Somebody tell me. Your welcome to leave a comment but be nice now. The dish I made for catering is the lower dish and it was yummy. I made one up for my hubby and grand-kids to try. The middle dish is the famous "Johnny Hoosier" cake which the recipe is on this blog. The top cake is just something I made up and used Caramel in the mix. It was tasty as well. When I lived at home my mom didn't make a lot of cakes I do remember one she'd have ready for us when we got home from school and it was her famous "Coffee" cake. Then there is the family recipe I have that is over a hundred years old from one of my great grand fathers and that's to far back for me to count which number he is however I do have the recipe. Its called " The Hundred Year Applesauce Cake", family recipe. Do you have one that old? I love chocolate and did you know that Valentines Day is when the most Chocolate is sold, so I've been told. This dessert is a great blend of Peanut Butter and Chocolate, who wouldn't love that. So, any who I have to cut this blog shot because am playing bride tonight and I hope we beat the pants off the men!!! Watch the TV show at aikenstandard.tv, and by the way you can buy the DVD's from that site as well. Their are like four seasons of the show with like over a hundred shows packed with great first time recipes, which are all mine, mostly. I made up the recipe on the shows. Come like my fan page on face book, Cooking With MadJon & Friends. Happy Trail to you until we meet again. OH, by the way am going to Atlanta to cook with the Les Marmitons chefs again for a few days so wish me luck I'll blog about it with pictures and have it on my face book page.
Peanut Butter Chocolate De'lite
1 baked Chocolate Cake
2 Large Boxes instant Chocolate Jello
1 Package Peanut Butter Baking Chips
2 TBSP Peanut Butter
1/4 cup Cream
1 small Cool Whip
1 package mini Reese's Peanut Butter Cups
Bake your cake according to package directions and cool down. Mix the pudding according to package directions. Melt one cup peanut butter chips mixed with your cream and stir until they are smooth. Add the peanut butter to the peanut butter chips and blend. Now cut your cake up and place half of it in a pan, pour half of the peanut butter mix over the cake. Now place half your cool whip on top of the peanut butter sauce. Then repeat until you end up with cool whip on top and place some of your Reese's Peanut Butter cups on top. Chill your De'lite and wait for everyone to love it. Bon'a Y'all.
Hello to all my foodie Friends out there in web land I hope all is well. I don't know about you all but I'm tried of this COLD. You know we had the first Ice Storm hit us a few weeks ago and it knocked out our electricity for about 4 days here where I live and in other parts of Aiken it was almost two weeks before they got power. We were lucky to have friends help us out they own a generator so we were able to stay warm. My hubby the first night thought he could handle the cold and the next morning he decided to come and join me at our friends house. I took a ride though Aiken and though the Graniteville area and it all looked just like a war zone. However we fared pretty good but I don't know how I stood not having power when I was a kid in Tennessee area, that's where my dad was from, the organically Hillbilly is what my mom called them. Mountain people, barefoot and all in those times. I call that rustic living. We even had to use a out house and I hated the spiders joining in on the fun. We used a pump to get the water into the house so we could wash dishes. We had a watermelon patch across the highway where we'd crawl under the french and puck us up a Mellon to eat. We would thump it and look to see if the stem looked ready to pick. They were so good to eat. We thought we were getting away with something boy, but the farmer knew our daddy and he told him to let us go and pick ever how many watermelons we wanted from his patch. We loved living there daddy bought my older sisters a horse to ride and he bought us a pony and they'd lead us around on the pony for rides. Loved it. Brenda is one of the older sisters and she was out to break the horse daddy brought them. She was in the field out there with daddy and she was afraid to get on that horse, he was so BIG and she looked so little standing beside him. Any who he told her that if she didn't face her fears and get on that horse that she'd be looking for a weeping branch for him to use on her. So Brenda was more afraid of a weeping then the horse. So she gets on top of him and the horse starts off with her on top and giving her a heck of a ride. She was holding on for dear life. Then all of a sudden that horse took it in his head to stop, point his legs up in the air and exhaled and my sister, saddle and all flew right off the front of that horse. My daddy was laughing so hard with Brenda still sitting there on top the saddle in the dirt and white as a ghost and the horse was still running. So when daddy caught the horse he put Brenda back on the saddle and the horse but before he did that he said a few things to the horse in its ear and then bit the horses ear as hard as he could. The horse finally settled down after a few more rides. Any who we there at that location for a while and left onto more travels across these here United States. I have more stories to tell. Later you all. Right now am going to send you out a great Egg Roll recipe. A hint with egg rolls, please make sure that you drain and dry your veggies and shrimp because it will help keep them crisp which is the best way to eat egg rolls. You can bake egg rolls however you need to spray them with oil and keep turning them in a hot oven. If you fry your Egg Rolls make sure your oil is about 350 degrees and that you brown them evenly on both sides.
Shrimp Egg Rolls
Bean Tread
Rice Noodles 1 roll from package, soaked in hot water
Egg 1
beaten
Egg Roll
Wraps 1 package
Onion
1 chopped
Garlic
fresh
1 TBSP
Salt and
Pepper
to taste
Green
Onions
1 Bunch Cleaned and chopped
Carrots
1 package shredded
Cabbage 1 Angle hair package
Mini Shrimp Cooked 12 oz. drained and dried
Onion and
Garlic Powder 2 tsp. each
Ground
Ginger 1 tsp.
Bean
Spouts 1 package
DIRECTIONS
Soak the bean tread noodles until soft and dry them
with paper towels really well. Then
cut them in slices and place in a large bowl.
To that you add the cabbage, slaw or bean spouts, carrots, onions and
garlic. Then add all your spices. Then your salt and pepper and remember you
need salt for flavor. Place some
filling in each wrap, roll 1 edge, turn in sides, and seal ends with the egg
and roll and seal. Fry in hot oil for
about 3 minutes on each side or until golden brown.
I hope you give this recipe a try and let me know what you think of it at madjon51@aol.com. You may go watch the Cooking With MadJon show at aikenstandard.tv and come like my fan page on Face Book. Happy trails to you until we meet again. Bona Y'all.
Hello to all my foodies friends out in web land I hope this finds you all well and with spring kicking at your heels. I know around here the flowering trees are starting to awaken to the spring of 2014 It can't be too soon for me however am not a sun worshiper either but I do lie it warm I've been trying to upload a new photo of myself and I seem to be having problems like I made the picture way to large for the blog and hopefully I have that corrected now we will see when am finished. Am not good with the computer. Its Sunday here and the sun is shining and I have the house all to myself. My hubby flew to Greenwood with a couple other pilots to fix a airplane that had a problem in flight yesterday. I hope his not flying that one back to Trenton. Oh well they believe anyway on this airport when your time is up its up. Any who let's talk about some of the meatballs.
German traditional Wedding Soup with meatballs
A meatball is made from an amount of ground meat rolled into a small ball, sometimes along with other ingredients, such as breadcrumbs, minced onion, spices, possibly eggs and herbs.
Meatballs are made with a variety of different meats including Seafood's. Meatballs can be baked, fried, steamed, boiled, broiled.,grilled, and souped. They can be made anyway you want them. They are made across various cultures and my favorite ones are when I used to watch my mom make the meatballs cooked in olive oil with onions and garlic then she removed them from the pan and added a can of Tomatoes paste to make a rue for her famous Spaghetti Sauce.. You see that trick she learned from her father who was a chef and cooked Italian foods. Any who here is a tasty easy recipe for you to try. I broiled the meatballs for my sauce this time however you may also just drop them in your sauce while its simmering. Nothing better then a home made Meatball. Now MT V's Jersey Shore says that a meatball means a girl who is top heavy, a big butt, and is short. What do you expect coming out of New Jersey anyway, new slang. Here's a recipe for you to try, happy trail to you until we meet again. Go like my fan page on Face book and watch the TV show at aikenstandard.tv and there may be a DVD to buy there as well.
Italian Meatballs
Makes about 27 meatballs.
You can use your hands or an ice cream scoop, depends size. Serves 8.
1 package sweet Italian sausage
1½ pounds ground beef
Mix the beef and
pork; to it add: ½ cup Parmesan Cheese
Salt and Pepper to taste (about 2 tsp. salt and ½ tsp. pepper)
½ cup Bread Crumbs
2 tsp. Garlic Powder
2 tsp. Onion Powder
2 tsp. Oregano
2 tsp. Sweet Basil
1 Egg, beaten
Directions:
1) You need ½ onion, chopped and about 5 pods garlic. Cook in oil, then add meatballs and cook
until just brown, not done. Add to
sauce. Put 1 can tomato paste into
garlic and onions with 1 can water mix.
You are to add this to the spaghetti sauce. If you wish, you may cook meatballs in the
oven or not brown then and add them to the sauce.
2) Sauce: ¼ cup olive oil, 1
stick butter; add to it 1 onion, chopped, 5 pods garlic, chopped. Cook until clear. Add 2 cans 24-oz. dried or crushed tomatoes,
2 cans tomato sauce (small), 1 can tomato paste, 1 cup red wine, 1 T. salt ,½ tsp. black pepper, 1½ T. oregano, 1 ½ T. sweet basil, 1 ½ T. tarragon,
1 T. onion powder, 1 T. garlic powder, ½ cup sugar, optional crushed red
peppers. Simmer about 1 ½hours.
