French Onion Soup Easy Way For Cooking With MadJon TV Show

Hello to all my foodie friend out there in Web Land bringing you another blog and this time its from friends who want a easy French Onion Soup recipe that is still tasty.  However that said whenever I make my French Onion Soup I make it with a whole Chicken or Beef Bones boiled with bay leaves, diced Celery and Onions that have been browned in butter.  Then I start this recipe.  I use the left over chicken for Chicken Salad Sandwiches.  I usually do this recipe in the spring when the sweet onions have decided to come to full bloom.  I had my friend John Vaughn on with another guest and I was making a fish dish and I also had to fry him Chicken after all he is from Aiken and Southern.  Any who you can see the French Onion Soup bowl in this picture and by the way for your FYI you can also get DVDs  now on the cooking shows thorough the Aiken Standard.  Just Google it on the web and you will find it after all that's how I found it.  Any way this is a good recipe for you to try.

French Onion Soup



Recipe 46

John Vaughn

French Onion Soup

2 large cans Beef Broth
4 Beef Bouillon
6 Large Onions Sliced
9 cloves Garlic Minced
Salt and Pepper to taste
2 Bay Leafs
1 tsp.dried thyme, crushed
3 TBSP Sherry
2 tsp. Mrs. Dashes
2 tsp. Onion and Garlic Powder
1 TBSP Worcestershire Sauce
3 TBSP Sugar
1 TBSP Lemon Juice
1 Stick Butter

Heat the beef broth, beef bouillon to simmer with all the spices add salt, pepper and simmer. Heat the butter with the onions and garlic. Cook them until they are clear in color. Then add the onion mix to the broth and add the sugar, lemon juice, Sherry, Worcestershire sauce. Serve topped with a white cheese and toasted bread
If you want more flavor from the
Worcestershire sauce just add a little more, taste it first, you can always add more to a recipe but you can't take it out.

Hope you stay warm out there come follow me please on this blog of mine and also come like my fan page on Face Book called, "Cooking With MadJon & Friends.  Happy Trails and happy cooking until we meet again.  MadJon.

Cooking With Madjon aikenstandard.tv: Jump Start Warm Weather With Homemade Tomato Pie

Cooking With Madjon aikenstandard.tv: Jump Start Warm Weather With Homemade Tomato Pie: Hello to all you foodies out there in the world, its MadJon and I hope this article finds you all enjoying your summer with family and fr...

Jump Start Warm Weather With Homemade Tomato Pie

Hello to all you foodies out there in the world, its MadJon and I hope this article finds you all enjoying your summer with family and friends.  I’m here today to talk about a great Southern Dish called a Southern Tomato Pie.  There are actually two Southern Tomato Pies, one is a dessert and the other tastes very similar to a deep dish Pizza, which by the way, gets its origin from Italian Americans in the late 19^th century.  These two different types of Tomato Pies were made by chefs of Southern plantation kitchens, near as I can tell.  The green Tomato Pie is from the 1940’s and is made with green tomatoes, sugar, butter, apple spices, and taste like a real apple pie.  After all, you know that a tomato is considered in the fruit family because it carries its seeds on the inside of the fruit and it is not a root because it grows on a plant like a tree.  So does all that make sense to you?  I’m still confused with that definition.   You know my father never ever mentioned a Tomato Pie, and he was a Southern Mountain Man from Spring City, Tennessee and cooked a few dishes in our kitchen when I was a kid.  My mom was from the North and she came to the table with dishes from my grandfather who was a Chef and cooked a few Italian dishes in his lifetime.  So it was always a war at our house in the kitchen with food from the North and the South.  We were never bored when it came to foods.  Any who, what’s nice about the Tomato Pie is you can freeze a few pies though the summer and cook them in the winter, so you still enjoy the freshness of this pie.  It is very easy to prepare and also easy to impress your friends with a meal all in one pie.  It contains the four foods group’s which are bread, meat, dairy, and vegetables or should I say fruit.   You layer it like lasagna in a pie pan and use a prepared pie crust and it has my favorite fresh herb, Basil, to give it that finished taste.  Am going to be passing on to you three nice Tomato recipes for you try before the summers end and winter sets in on us again. These recipes will make your tongue want to lick your belly.   Remember, MadJon is my name and cooking is my game.  Bon’a Y’all.

Tomato Pie

I prepared 9” deep dish Pie crust

Cook pie crust in a pre-heated oven set at 400 degrees for 10 minutes and remove from oven to cool. Please don’t put your crust into the oven until it reaches the temperature of 400 degrees so your crust won’t cook too fast and remember to prick your pie crust with a fork so it doesn't bubble while cooking.

4 sliced Red Tomatoes-placed in a calendar, dusted with salt and black pepper

6 large Basil leaves, chopped

1 onion, cut in rings

½ cup mayo

1 ½ cups shredded Italian Cheeses

½ cup shredded Parmesan Cheese

6 slices cooked Bacon

Mix the mayo with the chopped basil.  Layer the tomatoes, onions and cooked bacon in the bottom of the pie crust.  Dust with salt and pepper.  Spread the mayo and basil mix on top of the layers.  Sprinkle the Italian cheese and parmesan cheese on top of the tomatoes and onions.  Bake uncovered at 400 degrees in a pre-heated oven for about 35 minutes or until the cheeses are nice and melted.  Bon’a Y’all.

Hope you enjoy this dish and give a try you may be surprised.  Come like my fan page on that thing called Face Book, Cooking With MadJon & Friends or jopin up with me on twitter and just about any social

media that I can keep up with.  Happy Trails to you until we meet again.

Crock Pot Shredded Roast Beef Taco Meat

Hello to all my foodie friends out in web land hope all is well.  You know its getting really close to spring and am going to be working in our garden to bring on some fresh vegetables to use in my test kitchen to see what new discoveries I can make from them.  I so look forward to the spring because its like a new beginning and everything smells fresh and clean.  A new birth to be enjoyed by all.  Today am passing on a recipe for my shredded Roast Beef for tacos that I make in a slow cooker or crock pot.  These are really tasty its like the taco's that you get in Denver and you can also use a pork roast as well.  When you make these just make sure you keep your juices with the meat so it doesn't dry out.  I shred the meat with two forks in a side by side motion.  The meat should cook  for at least 6 to 7 hours in a slow cooker or crock pot.  When you are seasoning the meat make sure to rub your spices onto the meat.  I serve this with Lettuce, tomatoes, onion, pepper, cheese, and a salsa in a warm corn or flour shells.  To warm your shells you heat them in s cast iron skillet on medium heat on both sides of the shell, I spray my pan to oil them a little.  Also when you place the meat in the pot put your onions on the bottom of the meat and spices on top, then you add the liquid.  Any who give this recipe a try.

Crock Pot Shredded Roast Beef Taco Meat

3-4 pound Roast
Salt & Pepper to taste
2 tsp. Onion & Garlic Powders
3 TBSP Chili Powder

2 tsp. Cumin
1 Onion Chopped
4 cloves Garlic, minced
1/4 cup chopped cilantro
1 cup Beer

Rub the roast with the splices, grease your pot for easy cleaning.  Place you onion and garlic in the pot.  Then add your roast, cilantro, and beer.  Cook on high for about 6 to 7 hours or until your roast is nice and tender to pull with your forks.  Bon'a Y'all.

Please if you have any questions about this recipe or any recipes that your working on please drop me a email at madjon51@aol.com or leave a comment here on the blog.  I just love hearing from you all.  Come like my fan page on face book or give me a tweet.  Happy Trails to you until we meet again and FYI I hate dieting I don't get to eat all the foods I love.

Cooking With Indirect Heat

COOKING WITH MADJON: How to cook chicken with indirect heat

By Eileen Hutson

Oct 1 2013 5:10 pm

Photo by Frankie Guzman Barbecue chicken, grilled vegetables and grilled red potatoes were all cooked using indirect grilling.

It’s the end of season four of “Cooking with MadJon and Friends” on ASTV 95. For one of the last shows I chose to show you how to do some indirect grilling or heat for barbecue chicken and fresh vegetables.

 

Indirect grilling is where the heat source is not in direct contact with the meat. Oftentimes the indirect source is completely from the grill, like a smoker grill, where a firebox is used to start a wood fire. Then the hot coals continue to provide heat for slow cooking of your meat.

 

My brother-in-law, Chef Vern has an Orion cooker, and not only is it an indirect heat cooker, but it is convection, as well. It has two separate heat sources which cause the heat to spin, pulling the smoke from the wood chips and moisture from the liquid tray into the meat. This will speed up the conventional indirect smoker by almost half and adds moisture without the use of a spray bottle.

 

Now what I used for these recipes was my gas grill. I lit both burners and let it heat up to about 350 degrees; then I cut one of the heat sources off and cooked my chicken and vegetables with just the one burner on.

 

Enlarge photo by Frankie Guzman Eileen Hutson prepares potatoes for indirect grilling.

photo by Frankie Guzman Eileen Hutson prepares potatoes for indirect grilling.

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This makes the best chicken, ribs or pork loin. It keeps the meat moist, full of flavor, making the outside of the meat have a nice crispy texture to it.

 

In this recipe for the show I added a barbecue sauce onto the chicken while it was in the last half hour of cooking. You should cut the chicken in half, pat it dry on both sides, dust it with your spices, and, remember, when you add the salt, make sure not to add too much; you can always add more salt later.

 

Also, clean your racks while your grill is hot with a nice wire brush. It is so easy to clean the racks while they are hot.

 

I placed the meat directly on the racks instead of adding a pan to cook the chicken in, however, if you are cooking a pork loin, I’d suggest that you use a pan to catch the drippings so that you can make a sauce with a beer or wine mixture for your meat.

 

Another trick for your meat to help keep it moist is to let it rest about 20 minutes before you carve it. The rest time helps keep your juices in your meat.

 

Now for the cooking the vegetables. Spray the inside of your foil pans before adding the vegetables to keep them from sticking while cooking. Place your pans on the upper racks of your grill.

 

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Mix your olive oils or butters with the vegetables to get a nice coating on them to help keep them tender, and it will help add moisture to your vegetables while they cook. You want your vegetables looking nice and moist and not tough and dry.

 

Add whatever spices fit your palate, because we all have different tastes when it comes to our foods.

 

I hope you have a great grilling experience with these few hints I’ve given you. Drop me an email at madjon51@aol.com with any questions that you may have.

 

I always enjoy hearing from you and hearing about you trying my recipes.

 

Bon appetit, y’all.

 

Eileen Hutson is a local professional cook who stars in the ASTV show “Cooking with MadJon and Friends.” Visit her blog at cookingwithmadjon.blogspot.com.

 

Indirect heat barbecue chicken

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1 chicken, cut in half

 

Salt and pepper to taste

 

Garlic and onion powders

 

Smoked paprika

 

1 cup barbecue 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. Place it on side of the grill that you cut off, bone side down so your skin is on top. This process will take about 2 hours to cook the chicken. Coat the chicken with barbecue sauce while it’s still cooking for the last 30 minutes. With poultry, make sure that the chicken is done, meaning no blood is flowing. The desired temperature reached for doneness of chicken should be 165 degrees.

 

Grilled vegetables

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3 yellow squash, diced

 

1 onion, diced

 

1 bell pepper, diced

 

1 jalapeno, diced

 

5 cloves garlic, minced

 

3 tablespoons of olive oil

 

Salt and pepper to taste

 

1 tablespoon of dried basil

 

Diced all of the vegetables and toss with the salt, pepper and minced garlic. Add in your dried basil and mix. Add the olive oil and mix. Spray a foil pan then pour your vegetables in and cover with foil. Make sure you poke some small holes in the top of the foil so the smoke from the grill can get in. Grill your vegetables for about 20 minutes and stir it once or twice while it is cooking.

 

Grilled Red Potatoes

6 cubed red potatoes

 

1 onion, sliced

 

6 cloves garlic, minced

 

1 tsp. each of onion and garlic powders

 

Salt and pepper to taste

 

2 tsp. dried rosemary

 

½ stick butter, melted

 

Grease your foil pan. Take your potatoes and mix them with salt, pepper, garlic, onion powder, fresh garlic and rosemary. Melt the butter, toss it with the potato mix and pour the mixture into the foil pan. Make sure you poke the holes in top of the foil cover to let the smoke into the mix. Let it grill on about 350 degrees for about 20 to 30 minutes. You can also add some corn and cooked bacon to the mix.