EASY FRENCH BREAD

We are getting a lot of rain down here today, so I thought it would be a good day to post a blog about my easy French Bread. This recipe is for a 2 LB loaf and it comes out perfect every time.
I make this in my bread machine then bake it in the oven. You have to try this one its fantastic!

Ingredients:
1 1/2 cups water, at about 105 degrees
4 cups flour ( bread flour)
1 1/2 tsp salt I like kosher
2 1/2 tsp dry yeast

Directions:
Add the ingredients in the order your bread maker needs
For mine it's water first
Then I add 1/2 of the flour and the salt then the rest of the flour then the yeast on top
Set your machine for the Dough cycle.

When your dough is done take it out and cut dough in 1/2 on a floured board roll each 1/2 into a long rope.  Place on a greased baking sheet that has a little corn meal on it and cut small slits about 4 just through top to the bread.
Brush with ice water then cover with a tea towel and let rise for 1 hour then brush with egg wash and I like to sprinkle a little kosher salt on top of my bread before I bake it. If you want a softer crust brush with cream instead of egg wash.
Bake at 350 degrees for about 25-35 min.
Enjoy!
Allison

PERNIL-PUERTO RICAN and CUBAN STYLE PORK BUTT/SHOULDER

I remember when I bought my first house in the Fl Keys it was a tiny little thing, and had a 6 foot tall fence all around it.
  One Sunday I was working out in my yard and The most amazing aroma was coming from my Cuban neighbors next door, well most of the day I enjoyed that smell till finally I could not take it any more, I went next door and asked them what that amazing smell was.  They laughed and asked me to come in and I was introduced to Pernil and black beans and rice,

That was a long time ago, and I still think of my wonderful Cuban neighbors and the many recipes they shared with me. This one involves a lot of garlic, so if you don't love garlic maybe you should just move on to another blog. I used to squeeze my own sour oranges and make my own marinade but Goya makes a wonderful Mojo that saves me lots of time.

Oh did I mention this takes at least 2 days to marinate? You can do it for just 3 hours but its soooo much better if you take the extra time.

Here is what you will need:

1 Bone-In Pork Shoulder (5-10 Pounds depending on how many you want to feed) plus you will want extra for some yummy Cuban sandwiches

5-8 Cloves garlic, sliced

Adobo by Goya (or a mixture of garlic power, onion powder, cumin, black pepper, salt and oregano)

2 Bottles of Goya Mojo Marinade (or 2 Oranges and 1 Lime OR 1 Cup OJ and 2 Limes)

olive oil

Okay 2 days before your going to cook your Pernil but in a large bowl skin side up side up.
Rub all over with olive oil. Then sprinkle very generously with the Goya Adobo and I mean be generous, this is one huge hunk of meat your seasoning.

Now slice up your garlic and with a sharp knife cut slits and stuff with a slice of garlic all over the pork.

Now pour your Mojo all over (Use the whole bottle, don't be shy!) cover and put in the fridge for at least 2 days turning once in a while so the mojo goes through the entire Pernil.

THE BIG DAY!!

This is going to take 8 or 9 hours of cook time so be prepared!!

Put your Pernil in a roaster fat side up sprinkle with a little more adobo pour in more mojo and add a little chicken broth so you have about 2 inches of liquid in your roaster. Make sure you always have some liquid in the bottom of your roaster or you will have a real mess to clean up!!

Heat your oven to 475 degrees. When the oven is hot but your pork in and cook uncovered for 1 hour.

When the hour is over turn your oven down to 275 degrees and tent your pork with a little foil, cook like this for 8-9 hours. For the last hour remove the foil tent and allow the skin to crisp up.

 This will only get it so crisp so if you want to make Chicharron once your pork is done remove the skin and cut up and fry till crisp. ( This is wonderful to snack on try it)
I have been making this every Christmas and Easter.

 YOU CAN'T OVERCOOK THE PERNIL IF YOU COOK IT THIS WAY.

You will know when this is done it will just fall apart when you put a fork into it.
I told my friend Hector that I was making Pernil and he said What? You are gringa you can't do that!!!  Ha Ha little does he know.
ENJOY!
Allison

ROASTED CHICKEN THIGHS WITH PEACHES,BASIL AND GINGER

Wow Hi everyone, I have been gone from my blog for quite a while, but I'm back now so lets get cooking!
This recipe was given to me by one of the Disney chefs I work with I hope you enjoy it we did.
1/2 lb hard peaches (1 large or 2-3 small)
1-lb boneless skinless ck thighs cut into 1'' strips
2- Tab olive oil
2 Tab sherry
2-Tab chopped fresh basil
2-Garlic cloves minced
1- inch long ginger root grated
1/2-tsp kosher salt
1/2-tsp black pepper
Crusty bread or rice for serving
preheat oven to 400
slice peaches toss all in 9x13 pan except 1 Tab basil Roast till meat is cooked and peaches are soft about 20 min. sauce will be thin
serve with bread to dip and garnish with basil
Enjoy
Allison

TO DIE FOR CROCK POT ROAST BEEF

Well with a name like this I had to try this recipe. This is so simple and very good make sure you have enough time for it to cook, because you have to cook it on low. and it takes 7-10 hours.  Put this on early in the morning and by dinner time your house smells wonderful.  This makes its own juice that you can thicken with a little corn starch, and serve with mashed pot and a side salad. Give this a try, it sounds a little odd but it is great.
1- 4 to 5 lb beef roast (any kind)
1 - pack brown gravy mix (dry)
1 - pack Italian salad dressing mix (dry)
1 - pack ranch dressing mix (dry)
Mix all seasoning together,rub all over roast, then just put the rest of the mix in the crock pot
pour 1/2 cup water, (That's all just 1/2 cup) down the side of the roast.
Cook on LOW for 7 to 10 hours depending on how big your roast is.  The roast is done when its fork tender.
That's It  This couldn't be easier,
Enjoy.

GRANDMA'S HOMEMADE EGG NOODLES

Homemade egg noodles are the ultimate comfort food, very easy to make and also inexpensive. I remember helping my grandmother and my mom make these delicious noodles. Today I put all the ingredients into my bread machine and let it do all the work. Add a little more flour if the dough is still to wet.

2 1/2 cups AP flour ( plus a little more to work with)
1 pinch of salt
2 eggs beaten
1/2 cup of milk
1 T butter (soft)
Chicken stock for cooking
Stir flour & salt, add egg, milk,and butter
mix together to form dough if dough is to wet add a little more flour
Knead for 5 min. Let rest in a bowl covered with a towel for 10 min.
put some flour on your work surface and roll out then slice ( I use a pizza cutter) let air dry for a least an hour.
Then cook in Chicken or Beef stock or even well salted water. they will puff and float when they are done. after about 5 min of cooking try one. If you use stock it will give the noodles additional flavor, but today I just drained mine and mixed them with butter, fresh thyme, celery salt, and S&P Yum Yum
Enjoy!

SMITH'S HOT DOGS AND GREEK SAUCE FROM ERIE,PA

Well by now you all know that I love hot dogs.  I thought I would tell you about Smith's hot dogs made in Erie,PA.  These are one of the best hot dogs around, when we go to visit family we make sure we bring back plenty of hot dogs and Ox Roast (not really ox) for the delicious taste of the county fair. More on the Ox Roast sandwich later, right now we're talking Hot Dogs!!

These hot dogs are flavorful, made of the finest quality beef and pork, and are topped off with a "snap" with each bite. Smith Provision Co., Inc. is a manufacturer of premium quality wieners, sausages, deli meats, bacon and award winning hams located in Erie, Pennsylvania where it is owned and operated by the Weber family. If you would like to try your own Smiths hot dog visit the website http://www.smithhotdogs.com/ These nice folks will be happy to ship some to you.  Erie also has Greek sauce, this is kind of like a coney sauce but this is much better in my opinion and has a little kick to it.  Here is my family recipe for Greek sauce that my dad would sell in one of his bars he used to own in Erie.  I hope you enjoy it as much as we did.

Alex's Greek Sauce from Erie,PA                                   

1 pound hamburger
2 chopped onions OR 1/2 tsp onion salt and 1/2 tsp onion powder
1/2 tsp oregano
1/2 tsp chili powder
1/2 tsp sweet basil
1/2 tsp cayenne pepper
1/2 tsp garlic salt
1/2 tsp cumin powder
1/2 tsp black pepper
1/2 tsp salt
1 small can tomato sauce
3/4 cup water
Put everything into a crock pot ( DO NOT BROWN BEEF FIRST) cook all day on low or 1/2 day on high. Enjoy on your hot dog!!

Enjoy!
Allison
http://allisonskitchen.blogspot.com

Capt's Tavern Riverfront Grill

Well we have added The Capt's Tavern in Daytona Beach Fl to our list of places to go to sit by the water enjoy a cold one,watch the sunset, and enjoy some food
.
  This place has changed hands a lot of times, and this is the first time for us to stop in. We have heard some negative reviews about Capt's Tavern but as usual we decided to try it for ourselves.

  We we're really surprised we sat outside on the deck overlooking the water, our waiter was nice, even though he corrected my pronunciation of Spanakopita You say potato I say... Oh never mind.

  The food was good and the beer was cold, and the staff was very friendly.  I did feel they were a bit over dressed black pants white long sleeve shirt and a tie. for being in Daytona and in the heart of all the biker bars on Main St.

 It's a tropical place and we thought shorts and a tropical shirt would have gone more with the casual atmosphere. I hope the new owners stick around because we will definitely go back the next time we are in Daytona.

 They have a lot of Greek items on the menu also.  We had the Shrimp Ceviche  and the Spanakopita. both were very tasty, the view as the sun was setting was great.  So if you have tried this place in the past give them another try.  We think you will be surprised. They are located at the end of Main St. across from Boot Hill Saloon and next to Boot Hill Cemetery.
115 Main st
Daytona Beach Fl
386-256-4945
http://www.captstavern.com/

ENJOY!!
Allison