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Coffee Mocha Chocolate Cake

by jughandle August 10, 2019

written by jughandle

This Coffee Mocha Chocolate Cake is sinful, even for chocolate lovers. Close your eyes and picture a rich dark chocolate cake with a hint of rich coffee flavor. Now it’s coated with a silky mocha swiss meringue with specs of Oreo Cookies floating in the buttercream. Finally top it with a deep chocolate ganache with blueberries and coffee beans.

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Coffee Mocha Chocolate Cake

This Coffee Mocha Chocolate Cake is sinful, even for chocolate lovers. Close your eyes and picture a rich dark chocolate cake with a hint of rich coffee flavor coated with a silky mocha swiss meringue with specs of Oreo Cookies floating in the buttercream, topped with a deep chocolate ganache with blueberries and coffee beans.

Course Dessert

Cuisine Cake

Keyword Coffee Mocha Chocolate Cake

Cooking Method Baking

Hot/Cold Dish Cold

Course Dessert

Cuisine Cake

Keyword Coffee Mocha Chocolate Cake

Cooking Method Baking

Hot/Cold Dish Cold

Servings 12

Author jughandle

Ingredients

Chocolate Cake:

1 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
3/4 cup Dutch-processed cocoa powder sifted
1 1/2 tsp baking soda
1 tsp baking powder
1 tsp salt
1/4 cup vegetable oil
3/4 cup buttermilk or sour milk
3/4 cup strong brewed coffee hot
2 large eggs
2 tsp vanilla

Mocha Buttercream Meringue:

3 large egg whites
1 cup granulated sugar
1 1/2 cups unsalted butter room temperature cubed
1 tsp vanilla
1 Tbsp instant espresso powder
3 oz dark chocolate chopped melted, and cooled
3 Oreo Cookies with the filling removed

Ganache:

3 oz dark chocolate
3 oz heavy whipping cream

Topping:

1/4 Cup Frozen Blueberries
1/4 Cup coffee beans whole

Instructions

For The Chocolate Cake:

Preheat oven to 350F, grease three 6" round baking pans and dust with cocoa powder. Line bottoms with parchment.
Place all dry ingredients in the bowl of a stand mixer fitted with a paddle attachment. Stir to combine.
In a medium bowl whisk all wet ingredients. Pour the coffee in slowly so the heat doesn't cook the eggs.
Add wet ingredients to the dry and mix on medium for 2-3 mins. Batter will be very thin.
Pour evenly into prepared pans. Use a kitchen scale to ensure the batter is evenly distributed. Don't forget to weigh your mixing bowl before you start so that you can calculate the total weight of the batter.
Bake until a cake tester comes out mostly clean. A total of 30-35mins.

For The Mocha Buttercream meringue Frosting:

Place egg whites and sugar in the bowl of a stand mixer and whisk until combined.
Place the mixing bowl over a hot water bath on the stove and whisk constantly by hand until the mixture is no longer grainy to the touch (approx. 3mins). You can feel with your fingers if it is still grainy or not.
Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled. The bowl will be no longer warm to the touch (approx. 5-10mins). Don't worry, you can't over whisk the meringue.
Switch to paddle attachment on the stand mixer.
Slowly add barely softened cubed butter one cube at a time and mix until smooth.
Add vanilla, melted chocolate, and espresso powder. Whip until smooth.
Scrape the filling off of 3 or 4 Oreo cookies. Put the cookies in a plastic bag and pound with a mallet or rolling pin until you have small crumbs. You can also pulse them in a food processor to get the same result, but don't grind them too fine.
Mix the cookie crumbs into the meringue until combined evenly.
Frost cake and refrigerate before adding ganache and topping.

Ganache:

Finely chop chocolate and place into a bowl. Bring cream just barely to a simmer and pour over chopped chocolate. Cover and let stand 2 minutes for the chocolate to melt from the heat of the cream. Stir with a spatula until combined and smooth. Allow to cool and thicken slightly, but still pourable, before using on cake.

Assembly:

Place one layer of cake on a cake stand or serving plate. Top with approximately 2/3 cup of frosting and spread evenly. Repeat with remaining layers and apply a thin coat of frosting all over the cake. You can also cut each layer in half but you will need more frosting. Chill for 20 mins.
Frost and smooth the sides. Chill for 20 mins.
Place blueberries around the edge of the top of the cake mixed with coffee beans. Pour a layer of ganache inside the ring of berries and beans. Fill in the top of the cake with more ganache and spread evenly with an offset spatula if necessary.

Notes

Note: This recipe is adapted from a Liv For Cake recipe. She has a great site for cakes, check it out.

Nutrition Facts

Coffee Mocha Chocolate Cake

Amount Per Serving

Calories 623 Calories from Fat 342

% Daily Value*

Fat 38g58%

Saturated Fat 25g156%

Cholesterol 100mg33%

Sodium 421mg18%

Potassium 319mg9%

Carbohydrates 68g23%

Fiber 3g13%

Sugar 48g53%

Protein 7g14%

Vitamin A 880IU18%

Vitamin C 0.3mg0%

Calcium 87mg9%

Iron 2.8mg16%

* Percent Daily Values are based on a 2000 calorie diet.

August 10, 2019 1 comment

Age Beef Beef Featured Jerry Wooden Main Dishes

Aged Standing Rib Roast

by jughandle May 15, 2019

written by jughandle

What To Tell Your Butcher

Tell your butcher you want a 4, 5, 6 or 7-bone standing rib roast. A 7-bone roast is the whole primal cut. If you need a 2, 3 or 4-bone roast tell the butcher you would prefer it be cut from the loin end, if he would please. A 4-bone rib roast will weigh in at 8-10 lbs. I cooked a 7 bone Prime Standing rib roast for Thanksgiving one year and it was killer. We ate on it for a week. If you would like to age the roast yourself follow this recipe below.

Aged Standing Rib Roast

This one will serve you well for any special occasion. Your guests will remember the time when....

Course Dinner, Main Course

Cuisine American

Keyword Aged Standing Rib Roast, Rib Roast

Protein Beef

Cooking Method Grilling, oven roasted

Hot/Cold Dish Hot

Course Dinner, Main Course

Cuisine American

Keyword Aged Standing Rib Roast, Rib Roast

Protein Beef

Cooking Method Grilling, oven roasted

Hot/Cold Dish Hot

Aging time 30

Servings 10 servings

Author jughandle

Ingredients

10 lbs beef rib roast 4 bone standing rib
3 Tbsp Lemon Pepper McCormick's brand is by far the best
1 Cup Red Wine good drinkable wine if you don't use it in the sauce, drink it.
1/2 tsp kosher salt or more to taste
1/2 tsp black pepper freshly ground, or more to taste
5 leaves Sage fresh is best 1/2 tsp if dry
2 twigs Thyme fresh or 1/2 tsp dry

Instructions

Age The Meat:

Remove all the wrapping or butcher’s paper from the roast when you get home.
Place the standing rib roast bone ends down, fat side up on a roasting pan to allow air to circulate and juices to drain off.
DO NOT allow the meat to sit in any liquid.
Put the meat, pan and all, into a refrigerator at approximately 50 to 60 percent humidity and between 34 and 38 degrees F.
You can measure both with a refrigerator thermometer but that is what most refrigerators measure. Flip the meat over daily.
You want the meat to dry not rot.
It is not recommended to age with this method for more than 4 days.
But if that is what you are going to do, don’t bother at all.
Aging does not have any noticeable effect until about 30 days. I regularly age large cuts of beef for 30 to 45 days without any problem.
But you use your better judgement. If you are the least bit unsure ask your butcher to do it.
The point of aging meat is to start the natural breakdown of the muscle fibre. As the muscle breaks down the meat loses liquid and becomes drier and much more tender. The beef flavor is concentrated.
What you gain in tenderness and flavor you lose in weight and size. Meat I age for 30-45 days loses close to half its original weight after moisture lose and the hard dry pieces are trimmed away after aging.
Trim off any hard dry parts and large chunks of fat if they exist. Leave at least 1/4 inch of fat, it is where the flavor is.

To Cook The Meat:

Preheat the oven to 250 degrees Remove the roast from the refrigerator and rub with olive oil.
Remember to rub the bones with oil, as well.
Cover the roast with McCormick’s Lemon Pepper, or Kosher salt and ground black pepper.
Place the roast on your oven rack, set the rack low enough for the height of the roast and cover the roast loosely with aluminum foil.
Place a pan under the roast to catch the drippings which will be needed for the sauce.
Place a probe thermometer into the center of the roast and set for 118 degrees.
Close the oven door and turn the oven down to 220 degrees F and roast until internal temperature of 118 is reached.
This could take 4 hours or more. Make sure to check the internal temperature.

Rest The Meat

Remove the roast and turn the oven up to 500 degrees F.
Allow the foil covered roast to rest until it’s internal temperature reaches 130 degrees on your probe thermometer.
Yes, it will continue to rise from 118 to 130.
If for some reason it does not hit that number after 30 minutes, continue to the next step anyhow.

Reverse Sear

Remove the foil and place the roast back into the preheated 500 degree F oven and sear for about 10-15 minutes or until you have achieved the crust you like.
The Crusty sear can also be achieved in a cast iron skillet on high with a small amount of olive oil in the bottom.
Either way turn as needed to crust all over.

Rest The Roast

Remove and transfer the roast to a cutting board or serving dish to catch any juices.
Re-cover with foil until ready to serve, resting for at least 20 minutes before slicing.

For the Sauce

Take the pan that was under the roast while it cooked and degrease the juices in the glass pan by spooning out all but about 2 T of grease.
Place the pan over low heat on the stove top and deglaze by slowly pouring in 1 cup of water (this could also be wine)
Stir with a wooden spoon or spatula, scraping to dissolve the crusty bits of droppings from the roast.
Add 1/2 cup of wine and reduce by half, stirring occasionally.
Roll the sage and thyme leaves in between your fingers to release the flavors and aroma.
Add the herbs to the sauce and cook for 1 minute.
Taste and adjust seasonings.
strain and serve this sauce on the side in a gravy bowl.

Notes

This is an expensive roast and I’d save it for a special occasion. A 4 bone roast will serve 8-10 meat loving people, and they will talk about it forever. The dry aging will make the most tender tasting cut you might have ever had. Don’t leave the aging out, plan ahead. – jug

Nutrition Facts

Aged Standing Rib Roast

Amount Per Serving (200 g)

Calories 579 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 5g31%

Cholesterol 249mg83%

Sodium 381mg17%

Potassium 1583mg45%

Carbohydrates 2g1%

Fiber 1g4%

Sugar 1g1%

Protein 97g194%

Vitamin A 20IU0%

Vitamin C 0.3mg0%

Calcium 101mg10%

Iron 8.4mg47%

* Percent Daily Values are based on a 2000 calorie diet.

May 15, 2019 0 comment

Andy Garr Country Ham Dinner/Supper Featured Greens Lunch Main Dishes Southern American Turnips

Southern Stir Fry With Turnips and Greens

by jughandle May 14, 2019

written by jughandle

Southern Stir Fry With Turnips and Greens

Recipe Submitted by – Andy Garr

In my continuous effort to bring you the finest recipes from around the world, I submit Southern Stir Fry with Turnips and Greens, from my friend Andy Garr. Andy and I met in high school playing basketball. He moved and lives in Texas and posts a ton of interesting stuff on FaceBook.

It appears that Andy and I have the love of many interests in common. Food among the most obvious. Thanks for sending me this recipe Andy – jughandle

The Back Story

The Mississippi River Delta, stretches for one hundred miles along the banks of the mighty Mississippi. Extending eastward fifty miles across the state, it is among the richest agricultural regions in the world.

After the enactment of the Emancipation Proclamation, slaves no longer worked the cotton fields, Chinese men migrated to the Delta in search of work. As is the case today, many intended not to make the Delta their permanent home, only to earn money and send it home. When they arrived, they found hard labor and low pay.

To achieve economic independence, these new immigrants opened grocery stores, selling to the black freedmen, formerly whose only choice were the plantation stores. The first Chinese grocery store in Mississippi likely appeared as early as the 1870s.

For generations Chinese immigrants continued to come to Mississippi Delta. They joined with their extended families and incorporating their cooking into the local cuisine. This recipe for stir-fried turnips and greens is one such dish. -excerpt from SECRETS OF THE SOUTHERN TABLE © 2018 by Virginia Willis.

Southern Stir-Fry With Turnips And Greens

Course Dinner, First Course, Lunch, Main Course

Cuisine Southern American

Keyword Southern Stir Fry

Protein ham

Cooking Method Pan Fried, Stir Fried

Hot/Cold Dish Hot

Course Dinner, First Course, Lunch, Main Course

Cuisine Southern American

Keyword Southern Stir Fry

Protein ham

Cooking Method Pan Fried, Stir Fried

Hot/Cold Dish Hot

Servings 4 people

Author Submitted by Andy Garr

Ingredients

1 cup (240 g) chicken stock homemade chicken stock
1 Tbsp (1 tablespoon) sherry
2 Tbsp (2 tablespoons) canola oil
2 ounces (56.7 g) country ham cut into small dice
2 cloves (2 cloves) garlic very finely chopped or pressed
2 Tbsp (2 Tbsp) ginger peeled and cut into julienne strips
1/2 Cup (80 g) small sweet onion thinly sliced crosswise
4 ounces (113.4 g) turnips 4 small or 2 medium turnips about 4 ounces, peeled and thinly sliced into half-moons
1/2 tsp (1/2 tsp) kosher salt more or less to taste
1/2 tsp (1/2 tsp) Black Pepper freshly ground, more or less to taste
4 Cups (160 g) greens Chopped about 6 ounces
2 tsp (2 teaspoons) honey local honey is best and is optional

Instructions

Stir together the stock and sherry. Set aside.
Heat a 14-inch flat-bottomed wok or large iron skillet over very high heat until a drop of water evaporates within a second or two when added to the pan.
Add the oil to the skillet and heat until shimmering.
Cook the ham until the fat is rendered, about 30 seconds
Throw in the garlic and ginger and cook just for 10 seconds.
Start stirring and add the onion stirring continuously, for 1 minute.
If you are using a wok move any ingredients up the sides if they start to brown too much. Don't burn anything.
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Add the turnips and stir-fry for another minute or two, then season with salt and pepper.
Pour in the stock mixture and toss together quickly with the vegetables.
Mix in the greens and cook, stirring, until the vegetables are crisp and/or tender—3 to 5 minutes.
Taste and adjust for seasoning with salt and pepper.
Drizzle with honey, if you choose, and serve immediately

Nutrition Facts

Southern Stir-Fry With Turnips And Greens

Amount Per Serving

Calories 158 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 2g13%

Cholesterol 11mg4%

Sodium 577mg25%

Potassium 265mg8%

Carbohydrates 11g4%

Fiber 1g4%

Sugar 6g7%

Protein 6g12%

Vitamin A 455IU9%

Vitamin C 16.7mg20%

Calcium 20mg2%

Iron 0.6mg3%

* Percent Daily Values are based on a 2000 calorie diet.

Other Southern Recipes

Southern Onion and Broccoli Cornbread

Southern Tartar Sauce Recipe

Beverly’s Southern Cornbread Recipe

Southern Fried Chicken Recipe from Ella Ween Myer

Authentic Texas Chili Recipe

Perfect Hush Puppies The Georgia Way

Dirty Rice Cajun Style

May 14, 2019 0 comment

Chicken Condiments, Dips, Sauces, Dressings & Gravy Darlene Myer Dinner/Supper Featured Lunch Main Dishes Mexican

Chicken Enchiladas With Red Sauce

by Darlene May 13, 2019

written by Darlene

Salsa Roja

Darlene’s Chicken Enchiladas with Red Sauce Recipe didn’t come easy. Darlene has been making “from scratch” Enchiladas for as long as I can remember. She doesn’t measure, just uses experience and good judgement. They are alway delicious.

Finally I stood beside her taking pictures and writing down numbers and ingredients until I am sure I have her recipe down cold. Now you do to. Oh, make the red sauce from dried chiles, it makes all the difference. There you have it, Chicken Enchiladas With Red Sauce.- jughandle

Red Sauce Recipe

Darlene's Red Enchilada Sauce

Darlene makes great enchiladas, but wasn't happy with the sauce. She and I tweaked and tweaked, borrowing ideas from many chefs. Finally, she was happy with what we came up with here. Hope your are too. - Jughandle

Course Sauce

Cuisine Mexican

Keyword Darlene, Red Enchilada Sauce

Cooking Method Boiled, Pan Fried

Hot/Cold Dish Hot

Course Sauce

Cuisine Mexican

Keyword Darlene, Red Enchilada Sauce

Cooking Method Boiled, Pan Fried

Hot/Cold Dish Hot

Servings 24 Ounces

Author Darlene Myer

Ingredients

3 cups water for reconstituting the dried chiles
2 ounces dried guajillo chiles stemmed and seeded
1 ounce dried New Mexico chiles stemmed and seeded
2 Tbsp vegetable oil divided in half
1/4 cup yellow onion chopped
1 medium size Roma tomato seeded and chopped
1 Clove Garlic pressed or minced
1 teaspoon kosher salt
1/2 teaspoon dried oregano
1/2 teaspoon smoked paprika
1/4 teaspoon ground cumin

After Cooking To Adjust Flavors:

1/4 cup apple cider vinegar to take any bitter edge off. Optional
.5 tsp Kosher salt if needed

Instructions

Stem and seed your dried chilies by cutting off the stem, rolling the pod between your hands, then pouring out the seeds.
In a heavy saucepan, add 3 c of cold water the prepped dried chiles and bring to a boil.
When you achieve a rolling boil reduce the heat to simmer, cover and cook for 30 minutes. Or longer to make the chilies tender.
Drain the cooked chiles and reserve the cooking liquid in a measuring cup to use later.
Heat 1 tablespoon of the vegetable oil in a frying pan over medium heat.
Saute the onion until softened stirring occasionally which should take about 5 minutes.
Introduce the tomato, garlic, salt, oregano, smoked paprika, and cumin to the pan and cook for about 5 minutes more.
Transfer the mixture to a blender adding the chiles plus all of the reserved cooking liquid. Puree until smooth.
Strain the sauce and discard the pulp.
After straining you should have 2 cups of sauce.
Use water to thin the sauce to 3 cups.
Heat the remaining oil in the same pan over high heat.
Slowly add the sauce being careful to avoid splattering yourself and the kitchen. If your pan is not large enough to hold the whole thing, do it in batches
Cook for 1 minute, stirring constantly, don't answer the phone or drink a beer.
Reduce the heat to simmer and cook for another 4-5 minutes.
Taste and adjust flavor with the additional salt and vinegar if needed
Allow to cool and store in the refrigerator until ready to use or freeze flat in gallon freezer bags for up to 3 months.

Notes

You can freeze it flat in large freezer bags for up to 3 months.

Nutrition Facts

Darlene's Red Enchilada Sauce

Amount Per Serving

Calories 23 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 1g6%

Sodium 102mg4%

Potassium 75mg2%

Carbohydrates 3g1%

Fiber 1g4%

Sugar 2g2%

Protein 1g2%

Vitamin A 980IU20%

Vitamin C 1.7mg2%

Calcium 3mg0%

Iron 0.3mg2%

* Percent Daily Values are based on a 2000 calorie diet.

Chicken Enchilada Recipe

Darlene's Chicken Enchiladas with Red Sauce

Long time family favorite. I've never seen it fail to satisfy even the most hungry Mexican food lovers.

Course Dinner, Lunch, Main Course

Cuisine Mexican

Keyword Chicken Enchiladas, Enchiladas, Enchiladas with Red Sauce

Protein Chicken

Cooking Method Baking

Hot/Cold Dish Hot

Course Dinner, Lunch, Main Course

Cuisine Mexican

Keyword Chicken Enchiladas, Enchiladas, Enchiladas with Red Sauce

Protein Chicken

Cooking Method Baking

Hot/Cold Dish Hot

Servings 8 servings

Author Darlene Myer

Ingredients

2 lbs Chicken Breast 3 large breasts grilled then deboned and shredded.
1 lb Pepper Jack Cheese grated coarsely
3 cups Darlene's Red Enchilada Sauce see recipe for sauce
8 Flour Tortillas 8 inch fits the pan
1 Tbsp lime juice to squeeze over shredded chicken

Instructions

Prep:

Preheat oven to 350 deg F
Shred your grilled chicken and squeeze the juice of one lime over it and mix
grate the cheese
Put the chicken and cheese in individual bowls and move to assembly area
Spray a 9x13 inch baking pan with cooking spray.
Cover the bottom with a ladle of sauce
You will need two pie pan to sauce and assemble the enchiladas.
Put a ladle of sauce in the bottom of one of the pie pans.

Method of Assembly:

Dip one of the tortillas in the sauce, flip and dip to cover the other side
Transfer to the clean pie pan for further assembly
Place a 1/2 cup of shredded chicken and 1/2 cup of shredded cheese (about a small handful) in the center of the sauced tortilla and roll tightly.
Lay the rolled enchilada in the 9x13 inch pan
Repeat until all 8 enchiladas are in the pan. The will be tight, squeeze them in
Cover the top of the panned enchiladas with at least a ladle of sauce
Use the remaining cheese to sprinkle on top of the whole thing
Bake at 350 deg F for 45 minutes
Either serve them or cover with foil, cool and freeze them for later.

Nutrition Facts

Darlene's Chicken Enchiladas with Red Sauce

Amount Per Serving

Calories 437 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 12g75%

Cholesterol 123mg41%

Sodium 667mg29%

Potassium 530mg15%

Carbohydrates 16g5%

Fiber 1g4%

Sugar 2g2%

Protein 41g82%

Vitamin A 595IU12%

Vitamin C 2.1mg3%

Calcium 461mg46%

Iron 1.9mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Other Related Recipes:

Authentic Texas Chili Recipe

Mittie’s Favorite White Chicken Enchiladas

Guacamole Dip Recipe

Mexican Tomato Based Salsa Recipe

Pico De Gallo Recipe

May 13, 2019 0 comment

Adult Drinks American Food Featured Wooden Family

Wooden Family Bloodymary Recipe

by jughandle May 10, 2019

written by jughandle

According to Wikipedia: The Bloodymary was invented in the 1920s or 1930s. There are various theories as to the origin of the drink, as well as the origin of its name. It has many variants, most notably the Red Snapper, the Virgin Mary, the Caesar, and the Michelada. Read more about the Bloody Mary Cocktails’s history and name on Wikipedia.

This Bloodymary recipe has been passed down to me from my father and his brother, my uncle Bud. It is a time honored and tested recipe that is good every time. The older guys tell me the Bloody is a great cure for a hangover. If the first one doesn’t cure you, the second or third one surely will.

The key to the entire drink is the lemon juice. If you are short of fresh lemons, don’t even bother making the drink. -Jughandle

Note: I do use Lea & Perrins worcestershire sauce in this Bloodymary recipe and others because it’s taste is far superior to anything else. I know that it has HFCS in it but I overlook that minor problem because of the small amount of the sauce that is used in most recipes. – jughandle

Wooden Family Bloody Mary Cocktail

This recipe has been passed down to Jughandle from his father and uncle Bud. It is a time honored and tested recipe that is good every time. The key to the entire thing is the lemon juice. If you are short of fresh lemons, don't even bother making the drink.

Course Drinks

Cuisine American

Keyword Bloody Mary

Cooking Method Pouring and Mixing

Hot/Cold Dish Cold

Course Drinks

Cuisine American

Keyword Bloody Mary

Cooking Method Pouring and Mixing

Hot/Cold Dish Cold

Servings 8 servings

Author Wooden Family Legacy Recipe

Ingredients

Necessary Ingredients:

15 ounces Vodka A decent drinkable brand
42 ounces V-8 Juice original
1/2 Cup Lemon Juice or the juice of 6 lemons
2 Tbsp Worcestershire sauce
2 Tbsp Tabasco sauce
1 Tbsp Onion Flakes dry
1/2 tsp celery salt
1/2 tsp caraway seeds
1/2 tsp black pepper crushed or ground

Optional Ingredients:

1 tsp horseradish
1 ounce Olive juice or more to taste

For The Garnish:

1/4 Cup Kosher Salt or coarse sea salt optional
1 tsp cayenne pepper to mix with the salt for the rim optional
3 Olives large olives on a toothpick
1 stalk Celery for a stir stick

Instructions

The Method:

In a pitcher that will easily hold more than a half gallon, 62 oz.
First pour in the vodka. This recipe will deliver approximately 2 oz of vodka in every drink. If you like it stronger, for all means, have at it. Remember that if you use more than this recipe calls for you WILL taste the vodka. This could be good, or this could take away from your drinking pleasure.
Add all of the ingredients except the V-8 to the vodka and stir
Lastly add the V-8 and stir thoroughly.
Taste and adjust the seasonings.
Cover and refrigerate until needed.
I have stored a leftover batch of this Mary for several months in the refrigerator. The vodka floats to the top protecting the batch. But I don't recommend that you do this of course.

To Serve:

In a nice 10-12 oz glass rim it's lip with your salt and cayenne mixture. Introduce a couple or three cubes of ice. Gently pour the Bloody concoction over the ice. Sip and enjoy, repeat.

Nutrition Facts

Wooden Family Bloody Mary Cocktail

Amount Per Serving (8 ounces)

Calories 168 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 1g6%

Sodium 4095mg178%

Potassium 369mg11%

Carbohydrates 9g3%

Fiber 2g8%

Sugar 6g7%

Protein 1g2%

Vitamin A 1340IU27%

Vitamin C 53.7mg65%

Calcium 34mg3%

Iron 0.7mg4%

* Percent Daily Values are based on a 2000 calorie diet.

Other Stuff To Have With This Recipe:

Eggs Benedict

May 10, 2019 0 comment

Featured Italian Food Main Dishes Pasta Vegetarian

12 layer Eggplant Lasagna

by jughandle May 8, 2019

written by jughandle

12 Layer Eggplant Lasagna with Homemade Pasta

I’ve been making this 12 layer Eggplant Lasagna for over 30 years. It’s called 12 layer lasagna but you can make as many layers as you would like. The pasta for the layers is homemade, very thin, pasta sheets. A dozen super-thin sheets of fresh pasta brushed with delicious tomato sauce all layered with melted fresh mozzarella cheese and toasted eggplant slices.

This recipe is not hard but does require some focus and dedication to detail to really come out great. You can choose to make this with meat or vegetarian. I will present the vegetarian version. Go to the bottom of this page for variations and tips.

Jughandle's 12 layer Egg Plant Lasagna

I truly believe this will be the best lasagna you have ever eaten. By using fresh pasta you are creating a delicate flavorful dish with lots of texture. If you use fresh store bought pasta, make sure the pasta sheets you buy are fresh and moist.

Course Main Course

Cuisine Italian

Keyword Eggplant Lasagna

Cooking Method Baking

Hot/Cold Dish Hot

Course Main Course

Cuisine Italian

Keyword Eggplant Lasagna

Cooking Method Baking

Hot/Cold Dish Hot

Rest to combine flavors 30

Servings 8 Servings

Author jughandle

Ingredients

4 whole (4 whole) Eggplants large
1 pound (453.59 g) fresh pasta sheets or make some from scratch
1 Tbsp (1 Tbsp) butter to prep baking dish
3 tablespoons (3 tablespoons) olive oil for the ice water dip
1 teaspoon (1 teaspoon) kosher salt
1 teaspoon (1 teaspoon) red pepper flakes dry crushed
2 clove (2 clove) garlic pressed
28 ounce (793.79 g) crushed organic tomatoes Canned is actually best than fresh in this dish
1 Tbsp (1 Tbsp) lemon zest the zest of 1 or 2 lemons
12 ounce (340.2 g) mozzarella fresh balls torn up into little pieces
1 bunch (1 bunch) basil fresh julienned
1 Tbsp (1 Tbsp) Oregano fresh chopped or 1 tsp dry
8 oz (226.8 g) Parmesan cheese grated
10 oz (283.5 g) Ricotta cheese
1/2 tsp (0.5 tsp) Worcestershire sauce
1/2 tsp (0.5 tsp) Tabasco sauce
1/4 Cup (59.75 g) Red wine vinegar

Instructions

METHOD:

Fill large pot 3/4 full of water, throw in a hand full of salt and bring to a boil.
Butter a deep, square baking dish, or spray with Pam or the like.

TO MAKE YOUR TOMATO SAUCE

Place the olive oil, salt, pepper flakes, diced onion and garlic in a pan.
Dial the heat up to high and saute for a minute or two.
Add the tomatoes and slowly bring to a simmer.
Add the oregano
Taste then add a dash of Worcestershire sauce,Tabasco sauce and a splash of red wine vinegar.
simmer for 20 minutes
Remove from heat, stir in the lemon zest and taste again.
If the sauce tastes flat and bland hit it again with the same amount of the Worcestershire sauce,Tabasco sauce and red wine vinegar. tasting in between stirring in between each addition until you like it.
Set aside.

PREP THE EGGPLANT

Clean the eggplant and blanche in the boiling water for about 30 seconds to soften the skin
Remove to an ice bath to cool
Slice the eggplant as thinly as you can. I use a mandolin.
Put the slices into water or milk with the juice of 1 lemon to keep from browning and to remove bitterness.
reserve for the assembly

PREPARE THE LASAGNA NOODLES

Make the pasta using a pasta machine, or use the store bought fresh pasta sheets.
Cut the big sheets into 12 inch long strips.
This should yield about 12-14, foot long strips.
I go to setting 7 or 8 on the Pasta Queen machine, one shy of the very thinnest setting. You can re-roll the store bought pasta too, if it is too thick.
The sheets should almost be translucent.

AS YOU ASSEMBLE THE DISH

Prepare a large bowl with ice water and the a skim coat of olive oil
Blanche each pasta sheet in the salted boiling water for just 10-20 seconds. It will cook completely in the assembled dish.
Do each sheet individually
Transfer them immediately to the cold olive-oil water for a quick swim and cool-off.
No need to dry the pasta you will want the extra liquid.

ASSEMBLE THE LASAGNA

When you start to assemble preheat your oven to 375 F.
Ladle a bit of the sauce into the bottom of the prepared baking dish before you start assembling the pasta layers
Begin to line the greased baking dish with the pasta sheets.
It is ok for them to overlap.
The first layer should go up the sides and hang over about an inch all around.
Ladle another thin layer of tomato sauce on the first layer and then every third layer.
Spread the Ricotta on the layers above the tomato sauce and add the mozzarella cheese randomly. Sprinkle Parmesan cheese on the cheese layers evenly.
On every third layer spread evenly a layer of the eggplant topped with a bit of the julienned basil.
So you will have a pasta layer followed by a sauce layer followed by a cheese layer, followed by an eggplant layer.
Repeat boiling, cool dipping and layering your pasta, spreading, cheesing and eggplanting until all your ingredients are gone.
The top layer will be a combination of the sauce, cheese and basil, to form a crusty top.

BAKE

Bake in the preheated oven on the middle shelf until everything is melted and fragrant, 45 minutes or so.
It is smart to put a pan under the dish as it cooks to catch any boil over.
If the top is not crusty turn the oven to high broil and finish browning the top.
Let it sit for 10 to 20 minutes or more before serving, so everything has a chance to set up a bit.
FREEZE FOR LATER
All of this can be done way ahead.
You can allow the dish to cool and freeze it for another time. Just put the frozen dish in a 300 deg oven for about an hour or so and serve.

Notes

Note: Proper seasoning is important throughout this recipe, if you under salt it is going to taste flat and the flavors won't pop. The right amount of salt brings the pasta forward and focuses the tomato and lemon flavors in the sauce.

Nutrition Facts

Jughandle's 12 layer Egg Plant Lasagna

Amount Per Serving

Calories 602 Calories from Fat 270

% Daily Value*

Fat 30g46%

Saturated Fat 15g94%

Cholesterol 116mg39%

Sodium 1231mg54%

Potassium 920mg26%

Carbohydrates 52g17%

Fiber 8g33%

Sugar 11g12%

Protein 33g66%

Vitamin A 1045IU21%

Vitamin C 15.8mg19%

Calcium 697mg70%

Iron 4.3mg24%

* Percent Daily Values are based on a 2000 calorie diet.

Variations:

Pasta Sauce Recipe with meat sauce variation

Links To Helpful Sites:

How to make lasagna pasta sheets

Smoked lasagna from start to finish

May 8, 2019 0 comment

All About Blog Topics Diets Featured Informational Blog Nutrition

Type 1 Diabetes

by jughandle January 10, 2018

written by jughandle

Diabetes – if you are reading this rant you more than likely either have type 1 or type 2 diabetes, know someone close to you who does, or have been diagnosed as “pre-diabetes” by your doctor.

My wife Darlene has been diagnosed with Type 1 diabetes within the last year. She isn’t your typical over weight, sugar eater. Darlene is 5′ 9″ tall and weights just 122 lbs, but diabetes DOES run in her family. Darlene’s symptoms didn’t jump out at her. She was a little more thirsty and had to pee more often.

Darlene has had a terrible time with menopause . Her “change” has lasted over 15 years with nightly bouts of hot flashes, cold sweats, leg cramps and other symptoms. The reason I mention the menopause is that because of her problems with it she signed up for 3 clinical trials that tested drugs that were supposed to help with the symptoms. The bad news is that with the first two she got the placebo.

The third time, when she was getting her blood test to see if she was healthy enough to take the trial, her glucose numbers were dangerously high. In fact the nurse reading the results told Darlene to go to a doctor or ER right then. Darlene’s glucose was close to 500!

The general practitioner found scary numbers. Darlene’s A1C (3 month average blood glucose average) that for a normal person is supposed to be between 5 and 7, was 14!!!!!

Long story short, Darlene was first treated as a Type 2 diabetic. The drugs didn’t do the job which lead her Doctor to believe she is a Type 1 diabetic. Monitoring her blood glucose level as much as 10 times a day and taking long and short term insulin injections have brought her A1C down to 6.7. The biggest problem she has had is trying to avoid hypoglycemia.

What is Diabetes?

Diabetes is a disease that causes your blood glucose level to be too high. Glucose comes from the food you eat. Your body needs glucose on the cellular level to give you energy, fuel cell growth and promote brain function. Insulin, a hormone produced by your pancreas, helps the glucose get into your cells to give them that energy. When your pancreas stops producing insulin you have Type 1 diabetes. When your pancreas has trouble producing enough insulin, our your body has trouble utilizing the insulin, you have Type 2 diabetes.

Pre-diabetes

Having pre-diabetes means that your blood sugar is higher than normal but not high enough to be called Type 2 diabetes. Having pre-diabetes puts you at a higher risk of getting type 2 diabetes. It doesn’t mean you are going to get diabetes, it just means you need to make some changes.

Health Problems Associated With Diabetes

Over time, elevated glucose levels can cause serious problems. Diabetes can damage your eyes, kidneys, and nerves. It can also lead to heart disease, stroke and reduce blood flow to your extremities ending even with the need to remove a limb. Having diabetes can also put you at a higher risk for bone and joint disorders. Other complications of diabetes include skin problems, digestive problems, sexual dysfunction, and problems with your teeth and gums. Pregnant women with diabetes is usually gestational diabetes.

What To Do

If you have been diagnosed with any form of diabetes, follow your doctor’s instructions. Diabetes is not going to just go away. With type 2 diabetes it is possible to get to the point that you may not need medications any more. Diet is very important to all forms of diabetes so the Fat Farm is going to post recipes with the diabetic in mind.

Many Small Meals

The importance of maintaining a blood glucose level between recommended standards can not be over stated. Eat 5-6 smaller meals rather than 3 larger meals. Don’t skip meals and always try to eat carbs that break down more slowly over time (low on the Glycemic Index) which keeps from spiking your glucose level. We will talk more about the Glycemic Index in the near future.

Please Farmers, I haven’t even begun to touch on all aspects of diabetes and how it can effect your life. Ask me any question and I will do the research. My doctor does a blood panel on me every 4-6 months to check for anything out of the norm. You should do the same. – jug

January 10, 2018 0 comment

Desserts Eggs/Dairy Featured French Cuisine

Vanilla Creme Brulee Recipe

by jughandle August 9, 2011

written by jughandle

Creme Brulee is what you would wish everything in life to be. Rich, sweet, but not too sweet, nutritious, decadent, impressive and really easy to make. Yep, This Vanilla Creme Brulee Recipe is extremely easy to make and usually can be made in around an hour. Most of that hour is cooking time.

Then, even better, you can freeze what you don’t need immediately. Saving them for just the right occasion.

Friends drop by.

“Hey, would you guys like a Creme Brulee and coffee?”

Watch their eyes light up. – jughandle

Vanilla Creme Brulee

I have never met anyone who did not love this desert, and I’ve been making them with this recipe for 20 years. These can be made way in advance and even frozen for future use as a late night snack.

Course Dessert

Cuisine French

Keyword Creme Brulee, Vanilla

Protein Egg

Cooking Method Baking

Hot/Cold Dish Cold

Course Dessert

Cuisine French

Keyword Creme Brulee, Vanilla

Protein Egg

Cooking Method Baking

Hot/Cold Dish Cold

Servings 8 servings

Author jughandle

Ingredients

Things You Will Need:

8 6 ounce ramekins
1 deep hotel pan or deep sided baking dish
sieve
Pot or kettle to boil water
kitchen torch

Ingredients:

1 vanilla bean
8 Egg yolks
3/4 Cup Sugar reserve 1/4 c of it to coat the tops
1/2 tsp salt
32 ounce heavy cream
16 ounce half & half
8 Cup Water More or less Boiling for the water bath.

Instructions

Prep-work:

Halve the vanilla bean lengthwise and scrape out the seeds with the dull side of a knife.
Position a rack in the middle of the oven and preheat to 325 degrees.

Infuse the cream:

Bring the cream, half-and-half and vanilla seeds and pod to a simmer in a saucepan over medium heat.
Reduce the heat to low and simmer to infuse the cream with the vanilla, 10 to 15 minutes.
Discard the vanilla pod.
Remove the cream mixture from the heat and cool slightly.
Meanwhile, bring a kettle of water to a boil for the water bath.

To make the custard:

Whisk the egg yolks, 1/2 cup sugar and the salt in a large bowl until the sugar dissolves and the mixture is pale yellow and thick; it should leave a string when you lift the whisk.
Pour the hot cream into the egg yolk mixture in a slow, steady stream, whisking constantly.
Skim off any foam or bubbles from the surface or pour through a sieve.

Pour into ramekins:

Arrange eight 6-ounce ramekins in a roasting or hotel pan and pour the cream/yolk mixture into each ramekin dividing the custard evenly among them. You might have a light left over.
Bake in a water bath:
Pull out the oven rack slightly, place the roasting pan on it and pour enough boiling water into the pan to come halfway up the sides of the ramekins.
Be careful not to splash water into your cream mixture. I sit the ramekins on a kitchen towel and pour the water on it. The towel helps with splashing and prevents the ramekins from sliding.
Bake until the custards are just set in the center, 40 to 45 minutes. They should wiggle like jello but not appear liquid.
Carefully remove the ramekins from the water bath and transfer to the refrigerator.
Chill, uncovered, at least 2 hours and up to 1 day.

Prepare the topping:

About 30 minutes before serving, sprinkle 1/2 teaspoon sugar over each custard.
Tilt the ramekins to evenly distribute the sugar and tap out any excess.

Caramelize the sugar:

Holding a kitchen torch about three inches away, burn the sugar until it melts and turns a deep amber.
Refrigerate the creme brulees just until the crust hardens, 30 minutes to 1 hour, but not longer (the topping may start to soften).
Serve cold.

Notes

Always taste the custard before putting it in the ramekins, because what you taste there is what you are going to get in the end. Cooking only changes the texture.

Nutrition Facts

Vanilla Creme Brulee

Amount Per Serving

Calories 597 Calories from Fat 477

% Daily Value*

Fat 53g82%

Saturated Fat 32g200%

Cholesterol 372mg124%

Sodium 233mg10%

Potassium 178mg5%

Carbohydrates 25g8%

Sugar 19g21%

Protein 7g14%

Vitamin A 2125IU43%

Vitamin C 1.2mg1%

Calcium 164mg16%

Iron 0.6mg3%

* Percent Daily Values are based on a 2000 calorie diet.

August 9, 2011 1 comment

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