Ruth's Stamping Escape

Monday's with Mike - what's cookin'

For Mother's Day Mike served delicious chicken thighs cooked on the grill.  He bought a package of chicken thighs and left the skin on (oh my).  He rubbed each piece with 'Dean Jacob's Poultry Rub.'  He cooked on low/medium heat for about 45 minutes, turning about every 10 minutes.  He served the chicken with potatoes and onions cooked on the grill, salad and green beans.

Have you ever had potatoes and onions cooked on the grill?  You slice potatoes and onions about 1/4" thick and alternat layers on aluminum foil that has been coated with lots of butter.   Alternate layers of sliced onion, potato, butter, salt and pepper.  Wrap up good in foil and lay on grill (med heat) for 1 hour, turning after 1/2 hour.  Talk about yummy. 

Monday's with Mike - What's Cookin'

Yes, it's been a while and Mike just reminded me that he's doing his part for my BLOG but I'm not keeping up.  So, I'm going to post back to back recipes that he's made the past 2 weekends.

Horseradish and Potato-Crusted Rockfish Stuffed with Spinach

Ingredients

3 lbs Wild rockfish filet

2 lbs loose leaf spinach, lightly steamed

1 Tbl fresh tarragon

1 large red bell pepper, roasted, julienned

1 lb fresh crabmeat, picked over well

sea salt - to taste

fresh-cracked black pepper - to taste

1/4 cup flour

1 large potato, shredded (2 cups)

12 inches horseradish root, shredded (1 cup)

1/4 cup peanut oil

Method:

Preheat over to 550 degrees.  Butterfly the fish, cutting a pocket the length of the filet and unfold.  Spread the length of the fish with layers of spinach, tarragon, salt and pepper, roasted peppers and then the crab.

Gently fold back to reassemble the filet.  Dust the stuffed fish with flour salt and pepper.  Mix the potato and horseradish, then evenly coat the fish with mixture.

Heat oil to 550 degrees in large pan and brown teh fish until golden brown, about 3 minutes.  Turn and bake in oven for 8 minutes.  Remove and let sit 5 minutes.  This is a picture of it once it was cut into serving pieces.  It was a beautiful presentation and I thought it was really good.  In fact, everyone liked it except the cook...who doesn't like fish.  lol

Mike had gone fishing in the Chesapeake Bay and caught the Rockfish the day before he fixed this meal.  He served scallop potatoes, green beans and a spinach salad with the fish.

4 servings

Monday's with Mike - What's cookin'

Is it Thanksgiving again?  It sure looked and smelled like it when we sat down to dinner last night.  Mike had smoked a whole turkey and had dressing and green beans to go with it.  It was so beautiful, I just had to post a picture of it.  That fella holding it is...you guessed it...Mike.  Nothing shy about my husband.

   

Here's how he cooked it.

1 11-13 pound turkey

1 stick butter-melted

salt and pepper

3-4 ribs celery, chopped

1 med onion

1 large bay leaf, crumbled

Rinse turkey and pat dry.  Rub inside of turkey generously with butter, salt and pepper.  Stuff turkey with celery, onion and bay leaf.  Place turkey on smoker grid and use a full water pan, adding water when needed.  Mike used Alder wood chips to smoke.  It cooked 7 hours.

It was so moist and the pan drippings made yummy gravy.  My dad used to make the best gravy and I think he taught me well because mine is usually pretty good.

Thanks Mike!

Monday's with Mike- what's cookin'

Mike was not thrilled with this recipe.  His comment was 'My mom used to make this and it was so much better."  Come to find out that it was Beef Burgundy that his mom used to make.  One of the best Christmas presents she gave us was a recipe book full of her favorite recipes.  We pulled that out and there was her Beef Burgundy recipe.  So, I'll be looking for him to make that recipe before it gets warm. 

I thought it was not bad, especially for the effort that went into making it.  This recipe is not Weight Watcher friendly.  And guess what....I just started back to WW last Friday...thanks to Mary B.   So, although I couldn't have a lot of this dish, what I had was yummy, just knowing I couldn't have more.

This is another crock pot dish.  I watched Mike assemble it.  It took him about 15 minutes. 

Beef Stroganoff

Ingredients:

1 package McCormick Beef Stroganoff Seasoning

2 lbs. stew beef, cut into 1" cubes

1 package (8 oz) mushrooms, sliced

1/2 cup chopped onion

1 cup water

1 cup sour cream

Directions:

Place beef, mushrooms and onion in crock pot

Mix Seasoning and water until blended.  Pour over beef and vegetables; toss to coat well. Cover

Cook 8 hours on low or 4 hours on high.  Stir in sour cream until well blended and cook another 10 minutes on low.  Serve over cooked egg noodles, if desired.

We did.  I also had a nice salad with mine.  Mike declined the salad.

Enjoy!

Monday's with Mike - what's cookin'

Well, he's 3 for 3.  Let me know if you try any of his recipes...he'd be thrilled.

Super Party Brat Sub

I have to tell you that I was not thrilled when he pulled out this recipe to make.  It did not appeal to my senses at all.  However, it was really delicious.

prep:  25 minutes  grill/bake:  35 minutes (he grilled on the gas grill)

1 package (19.76 oz. Bratwurst)

1 each: medium sweet red, yellow and green pepper, sliced

1 large onion, sliced

3 Tbsp. olive oil

1 loaf French bread

1 package (12 oz. Provolone Cheese, sliced)

Grill brats according to package directions.  When cool enough to handle, cut into 1/4" bias slices.  In a skillet, saute peppers and onion in oil until tender; set aside.

Slice French bread lengthwise and transfer to a baking sheet.  Layer bottom of bread bottom with brats, peppers mixture and cheese slices.  Bake at 350 for 10 minutes or until heated through.  Cut hoagie and serve hot.  6 servings

To grill Hoagie:  Assemble sandwish on a large sheet of heavy-duty foil.  Wrap in foil.  Grill, covered, over medium-low heat for 10 minutes or until heated through.

Enjoy.