Cooking With PaPaGrizz

Well Merry Christmas all!

I have a special treat for you today, a Mulled Wine recipe all the way from Denmark. My buddy Morten Nielsen (The Mad Dane) whom I met on the More Monthly Forum said it was ok to share his famous recipe with my readers.

So do me and yourself a favor please, after your done printing the recipe, show Morten your appreciation by taking a look at his book shop at: Friendlyebooks.com who knows you just might find the book or audio you have been searching for...

Anywho, on to the recipe. These are Morten's own words so no translation is needed...

With compliments of the Mad Dane

"Speaking of the Christmas Spirit, and remembering that at least some of the other wonderful people in here live in places where there's considerably less heat than in Denmark at the moment (we're pretty fixed at around 5 degrees c. right now), let me just share with you a recipe for mulled wine I've been using for the last (at least) 15 years now - with great (if a little 'tipsy') success.

First you need to make an extract (don't really know if that's the correct word - but just follow along

You need:
1 liter of water
2 lemons (preferably organic)
3 oranges (preferably organic)
12 quills of cinnamon
5 dried cloves
40 grams of ginger
5 grams of cardamom
2 dried star anises
300 grams of dark brown sugar
300 grams of syrup

Put the water in a pot. Cut the lemons and oranges in large chunks (with the peel) and add them to the water, along with all the other ingredients.

Now slowly bring this to the boiling point (while relishing the fantastic aroma slowly spreading in your kitchen - I've got a new portion simmering in the background while writing this Smile), then remove it from the heat. Put a lid on the pot, and place it in a cool place for 48 hours.

Pour the whole thing into a bowl through a sieve. To get a particularly good result, press out all the juice of the lemons and oranges with your fingers - it's messy, but the result is worth it.

Just pour the liquid into some bottles and place them in a cool place until you need them...

Now, for the end-result - the mulled wine

You need:
1/4 liter of the above extract
1 bottle (0.7 liter) of red wine (you'll have to experiment to find a type that suits you - that's the fun part Smile)
1 deciliter of schnapps or vodka
1 deciliter of cherry wine
1 deciliter of port wine

Mix all the ingredients in a pot and heat it slowly. It has to be very hot, but you must not let it boil. You can use extra cherry wine to adjust the taste if it's too sour for your taste.

Take some heat-resistant glasses, put some raisins and chopped, unshelled almonds in the bottom, and pour the warm wine over it. Serve with a spoon, and enjoy - but don't drive afterwards

Merry Christmas
Morten
http://www.overcomemore.com/blog

http://www.mortenlnielsen.com/blog

Well there you have it my friends. Remember to be safe and careful and enjoy the holidays..come back and visit us after the first of the year for more great recipes and fun.

Always be good to yourself!

PaPaGrizz

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Well howdy all, I hope everyone is doing fine and dandy. Today I would like to share with you my "Chicago Style Italian Beef recipe". Yup thats right, thats where I was born and raised...shocking I know..:) but thats where I spent my " miss-spent youth".

Any who, although I was a country boy trapped in the big city and finally made my escape to the woods, there are a few thing I really miss about that town. Chicago Style Italian Beefs and home cut greasy french fries.

When I was a kid (many many moons ago) I worked at a gas station 1 block south of the corner of Harlem and Addison. There used to be a Beef stand on the NE side of of that intersection and if memory serves me right, it was a small travel trailer type of thing, which only catered to take outs. I'm pretty sure it was it was "Luke's Italian Beefs and Hot Dog Stand" I would love to hear from anyone from that area who could confirm this...ok?

So after moving to the mountains of Arkansas, I found there was no place that even came close to the juicy, dripping, garlic flavored beef on a bun. Needless to say I was not going to do without one of my favorite meals. So Lets take a little trip back to my old home town of Chicago, where they make the best Italian Beefs in the world! (next to mine of course

Please give the video a little time to load, I didn't want to take any short cuts on this one so it's a big file. All the stuff you need to make your own Chicago Style Italian Beefs.

Chow Y'all!

Chicago Style Italian Beef

1 1/2 day prep

SERVES 7 -8

1 (5 lb) or bigger rump roast (please don't use chuck roast, too stringy and greasy)
1 head of garlic sliced
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon coarse-grind black pepper
1-1 1/2 tablespoons Italian Seasoning

The Gravy

12 cups beef broth
1 teaspoon coarse-grind black pepper, to taste
2 teaspoon Tabasco sauce
8 cloves garlic, minced
2 tablespoons Worcestershire sauce
1 teaspoon dried thyme
salt to taste

1. Preheat oven to 325 degrees F.
2. Poke holes in the beef and insert the sliced garlic
3. Sprinkle the roast with garlic powder, oregano, Italian seasoning and pepper, then cook roast, uncovered, in a shallow roasting pan, about 30 minutes per pound.
4. Roast will be  rare-- please don't overcook it!
4. Let cool slightly, then thinly slice.
5. Add to the roast's pan drippings: the boiling water, broth, oregano, thyme, pepper, Tabasco sauce, garlic and Worcestershire sauce.
6. Simmer for 20 minutes, scraping up the browned bits.
7. Taste for salt and add some if you wish.
8. Add the sliced beef; cover and marinate in the gravy overnight. (don't skip this part..it is the key to getting that great taste)
9. Reheat the next day and serve in crusty Italian sandwich rolls.

You can have a cheesy beef by adding some mozzarella, and if you can find some  giardiniera throw some of that in too!

Need some gifts for your favorite chef? Please check this out or our eBay listing on the right.

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The holidays are fast approaching, but we still need to eat...Right? So here is a easy but great way to cook Smoked Sausage in your crock pot.
So with out any more monkey shines let get to it. After all your busy...aren't you?

Smoked Sausage and Stuff
4 cups coarsely chopped cabbage
3 cups peeled, cubed potato
1-1/2 pounds cooked Smoked Sausage, sliced
1/2 teaspoon dried basil, crushed
1/2 teaspoon dried thyme, crushed
1/2 teaspoon ground black pepper
2 14-ounce cans reduced-sodium chicken broth
1 pound bacon
1 or 2 Green peppers
4 oz. green chilies or PaPa's Stuff to taste
In a 12-inch skillet, cook bacon until crisp; remove to paper towel to drain. Throw in the Smoked sausage, onions and peppers and saute for about a minute or 2.
In a 4- to 5-quart slow cooker, throw in the cabbage, seasonings, taters and all the good stuff from the skillet. Cover cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3-1/2 to 4-1/2 hours.

Watch the video below to see how I put it together.

Please check out our specials for your favorite chef in PaPa's Kitchen Supplies and in our eBay section. Heck you can go shopping and never leave home....:)

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This is my first visit to the mountain to see PaPa Grizz. I am sure there are going to be many more. I just finished posting 5 unusual uses for Coca Cola on my blog, Kitchen Blogging.com and thought I would share a few with you just for fun.

Bad Cold -- Boil a can of coke and drink while hot to get rid of congestion.

Softer Skin -- Mix one tablespoon of standard coke with your favorite lotion. Apply for soft and smooth skin.

Gum Stuck In Hair -- Put the gum-infested part of your hair in coke and wait a few minutes. Then gently wipe off.

Remove Oil Stains from Concrete -- Got a mess in your garage or on your patio, simply apply coke. Let it stand for a while and then hose off.

Greasy Clothes -- Pour a can of coke into your washing machine along with (and don't forget) detergent to effectively get rid of grease stains.

I'll be back to visit you soon. Be sure to come visit me at Kitchen Blogging.

Grandma Carol

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Hi ya and Welcome back to PaPaGrizz's Kitchen. Remember back in a few weeks ago I did a little article about, Pat's Kitchen Blogging Site? Well my friends I decided to try out one of her recipes, and I'm here to tell you...I'm darn glad I did!

I sure like potato soup, but I just never got around to try making it until now.... Check out the potato soup video after I give you her recipe.

Here Goes:

Prep Time: 15 minutes   --   Cook Time:  20 minutes   --   Serves 6

INGREDIENTS
1 lb. potatoes (3 medium)     1/2 tsp. black pepper
2 cups water     1/4 tsp. red pepper
1 small onion     3 cups milk
3 Tbsp. butter     1 cup cheddar cheese
3 Tbsp. flour     2 cup cooked ham (I didn't have any ham, so I used smoked sausage) shhh don't tell Pat..ok?

Peel and cube potatoes. Combine with water in a large, heavy saucepan. A Dutch oven will work just as well, if you have one.

Bring the water to a boil; reduce heat. Cover the pan and simmer the potatoes for 10 to 15 minutes or until the potatoes are tender.

Drain the water and set the cooked potatoes aside in a bowl, but reserve 1 cup of the liquid before doing that.

Chop the onion. Melt the butter in the same pan you used to boil the potatoes. Saute the chopped onions in the butter until they are tender. Stir often.

When the onions are tender, stir in the flour, black pepper and crushed red pepper flakes. Over a medium heat, stir the mixture until it boils. Boil gently for 1 minute.

Chop the ham.

Stir in the reserved cooking liquid, stirring over medium het until it boils. While stirring, boil for 1 minute. Stir in the potatoes, shredded cheese and chopped, cooked ham. Cook, while continuing to stir, over low heat until the cheese is melted and the soup is heated.

Serve with warm French bread and butter or with Annies "Hot and Spicy" Cornbread Recipe.

And Now For The "Tater" Soup Video

Please let the video load, it's a pretty big file.

Thanks,

PaPaGrizz

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After much pleading, begging, and reminding  her what a great Dad I am, she finally agreed to give up one of her most guarded secret recipes: Hot ~n~ Spicy Cornbread Submitted by Annie (one of my Girls) So in her own words here it is.

Oh and just to spice it up a bit, I put together a little video showing how I cooked it.

Please keep in mind I'm not as pretty as she is, but it will have to do

My Daughter Annie!

Please check it out after you read all about the recipe.

Thanks,

PaPaGrizz

****************************************************************************************************************

As told by Annie:

This is a recipe Denis told me about that his grandma used to make.  I used the basic ingredients, but just kicked it up a notch.

When I make this I always make a double batch.  So if you don't want that much, just cut it in half.

Always remember...The best way to cook cornbread is to use a cast iron skillet.  I use a 12" round by 2" deep one.

Another thing...This is not your typical "gritty" cornbread.  This comes out of the oven with more of a cake-like consistency.  It's nice and moist.

Now for my recipe....By the way, you should feel privileged to have this.  Many have asked for this recipe before, and even asked if I would make it for them, but, sometimes it's just hard to share.  So anyway here ya go - (sob, sob, sniffle, sniffle)

Heat oven to 400 degrees

2 1/2 cups all-purpose flour
1 1/2 cups corn meal ( i prefer white, but can use yellow)
1/2 cup sugar
4 tsp baking powder
1 tsp salt
2 cups milk
1/2 cup oil
2 eggs
1 pound mild/hot spicy sausage
8 oz sharp cheddar cheese
4 good shakes of cumin
8 good shakes of chili powder
1 large onion diced
2 jalapeno peppers diced (optional)
2 heaping tablespoons of minced garlic

First, brown/scramble sausage with onion along with the minced garlic.  Drain and set aside.

Combine all dry ingredients.  Stir in milk, oil and eggs and mix well.  Add sausage and onion, mix well.  Finally, add the freshly shredded cheddar cheese and stir until all combined.

Pour mixture into greased cast iron skillet and bake for about 45 minutes or so.  With it being a double recipe, I have found that the time does vary as opposed to a single batch.  But when it starts pulling away from the sides of the pan and the top is turning a light golden brown, it's done.
One thing to remember, using the old "tooth pick" method will not work on this to check if it's done.  Why do you ask?? Because of the cheese, silly!  When you put the tooth pick in to check, it is covered with melted cheese and will appear to be not fully cooked.   I have to say I know this from experience and ended up with a cardboard bottom on my bread along with a burnt top!  Thought my oven was broke at one point, until I said "DUH"! Live and learn I guess.

This is great bread with ham and beans or just by itself.  One thing that the family likes is when I make a roast in the crockpot. They  take the corn bread and dip it into the roast juices.  Yum, Yum, Yummy!

Enjoy!!

****************************************************************************************************************

Well there you have it, one of the most guarded secret recipes in the world!

Show Annie a little graditude by taking a peek at her site Accosted Autos not only can she cook, she's pretty handy with tools too! Thats my Girl!

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Well howdy friends and neighbors. I have another great recipe for you today and actually you have my son Bob to thank for getting me to finally put it on the blog. It's a little dish I like to call Ozark Mountain Bean Bake.

So without any more fanfare lets get to it, here are the fixin's You're going to need:

1 pound ground beef
1 can butter beans
1 can pinto beans
1 can kidney beans, or red beans or what ever kind of beans you care for.... lol.
1 onion
Half cup Brown sugar
2/3 cup Ketchup
1 pound of bacon
Salt, Pepper and any other seasonings. You would like for instance. Cayenne Pepper, Cajun spices, or "PaPa's stuff" (Recipe to follow).

Okay, that's just the basic stuff you need and if you know me. I never measure anything, but I thought it be nice to give you a guideline.

So here's how to put it all together:

In a decent sized frying pan cooked up the bacon once you have the bacon fried, just like you like it. Scoop it out, and I'll let it drain on a paper towel or something. Leave most of the bacon grease in the pan, because that's what you're going to brown the ground beef in. Now throw in the salt and pepper, and any other seasoning you wish and fry it up!

Once you have that done, drain off the grease, crumble up the bacon, and mix bacon and beef together.

Now the fun part... in a Dutch oven. Start your layers as follows:

The ground beef and bacon mix, beans, onions, ketchup and brown sugar. Just follow the same for as many layers as you can put your big Ole' Dutch oven.

Now for those of you are headed to the deer woods here's a little tip. Prepare everything ahead of time at home, put the separate layers in one of those pokes they call baggies, load them in your cooler, and you will be the star of the next meal at deer camp.

Oh my gosh, I almost forgot. I promised to give you a recipe for my seasoning that I use in almost everything I make. This stuff is not real hot, but if you want, you can make it that way. So without further ado, I will finally reveal my secret recipe for "Papa's stuff"

Drum Roll Please!

What I usually do is after I have it all mixed up is I put it in an old seasoning container. Make sure you have some good sized holes in the container so won't be a pain in the butt to use.

All Right, Papa, give us the darn secret all ready!

Here it is:

PaPa's Stuff.

2 tablespoons garlic powder
1 1/2 tablespoons Cayenne pepper

1 tablespoon dried thyme
1 tablespoon dried oregano.

2 1/2 tablespoons Paprika
2 tablespoons salt
1 tablespoon black pepper
1 1/2 tablespoon onion powder

Now, if you have a big honkin' container. Just double or triple the recipe. Like I said, if you like it hotter. You could always add more Cayenne.

I'm trying something new this time on my blog. I'm thinking it's better to see what is going on than just to read it. So please take the time and view. My first ever cooking video. I hope you like it!
Feel free to leave comments, whether it's good bad or ugly below.Your input is very important to me.

Thanks for being here, in my kitchen. And remember, don't burn the fingers!

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Howdy all, hope everybody is doing well and fine. I don't have a personal recipe to share with you today, but I would like to announce to al Y'all to good friend of mine that does. Her name is Pat, and she proudly, just opened her kitchen Blogging site.

So PaPaGrizz why in the heck are you telling us about another site?  Well, if you keep your pants on for a minute I'll tell ya. The way I look at it is when we are talking about cooking methods and recipes,why not get all the information you can right?  So, as a service to all my dedicated readers. I implore you to take a look at Pat's new site.

Let's face it, after all. Not everybody goes for my style of cooking and seasoning a particular dish.  So to help Y'all out. It would be in your best interest to check her site out at:  Kitchen Blogging.com . That way when you have a hankering for something different. You don't have to spend too much time on Google looking for a good recipe, because between the two of us. We have it all!

And the best thing is about her recipes she actually gives the measurements and a list of what you need. I tried to do that.  But when I make a dish, I usually just add a Dash of this and a dash of that. Check out one of Pat's here: Stick To The Ribs, Potato Soup.

Not only that she is written. A couple of e-books that she is giving away for free..... can you top that!   If you go to the right of my blog. You'll see one of them titled: 12 fun recipes for kids

And in the spirit of season she has come up with a new one. And it's free (this is great!)

In Pat's own words: Since Halloween is staring us right

in the face, our first FREE ebook download is: Fun Snacks For Short spooks!    

  (note from PaPaGrizz: try the popcorn balls, cause I didn't know they had any...:-)

So there you have it folks,the one and only "other" website. You will have to go to for recipes, cooking tips and words of wisdom in the world of culinary perfection.

Like I said before, you just need to check out kitchen blogging.

I appreciate you reading, and God bless you all. Don't burn the fingers!

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I always wanted to be a perfect buddy for my wife and children so I always search for things that I can do at home to make them happy. Just recently I searched for ideas in the Internet to improve our garden, to learn new recipes and cooking tips and of course to learn some about home fortune-- feng shui.

At first, I did not know any specific url for these topics but one friend has told me that I could use search engines like google. So I did.

effective gardening tips
I first searched for topics about gardening so I typed keyword phrases like “landscaping”. Fortunately, I found useful information which can really help me to improve my performance. I retrieved information like this one below:

“What you prefer to eat and also accessible space that you have for fall gardening are the determiners for the crops you'll have to plant; it is actually not unusual from spring planting. Embellishing your garden will obviously make it a lot more charming as well as the first of it's kind; it is a judicious way of giving it a unique touch, a sort of mark that distinguishes it as your own unique work. Insects often put their concentration on insalubrious plants so gardeners ought to work on developing healthy plants that can get over slight insect spoilage . Your need to find out all you can about back ache and also the several solutions can be fulfilled on the Internet where you can access several web pages that offer elaborate and also full clues about it.”

cooking guide
The next thing I did is to find topics about cooking so I inputted keywords like “cooking information”. And yes! I found topics like the following:

“Healthy cooking begins with being health conscientious. Eating healthy does not mean giving up on your favorite foods. In fact it opens up a whole new range of flavors and textures for your eating pleasure.Keep the fats in take at low level You can do this by buying lean meat cuts; choosing skinless chicken breast. To really make it sure of taking low fat, you can eat more on fish because this is high in protein. Remember this healthy cooking information- low fats and substanced with omega 3 fatty acids for a healthier body. “

feng shui color design
Lastly, I typed keyword phrases like “Feng Shui Bedroom Tips” because I wanted to know more about this eastern form of fortune acquisition. I have searched this one:

“The feng shui home is a home in balance. The chi is allowed to flow from room to room without being hendered by obstacles. Those obstacles can be furniture that people can trip over, like the ottoman that Dick Van Dyke used to trip over in the introduction to the Dick Van Dyke show, or it can be doors that stop the energy from flowing. The older homes had a habit of boxing up rooms with internal doors that stopped the energy from flowing. Since the word "feng shui" means "wind" and "water," these are the elements that help a person feng shui their home. Wind is movement and water is cooling comfort. Add these two ideas to your home and you have a comfortable home.”

Well, with these new knowledge I have learned, for sure these will help me to become a home buddy that every family desires.

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This here ya'll is straight from the south out of Campbellsville, Kentucky. They sure know how to cook down there!!

Ingerdients -

2 cups peeled and chopped apples

3 tbsp good ole water

1 cup sugar

mix it all up and let stand 10 minutes

add -

1 cup flour

1 tsp baking soda

2 tsp cinnamon

1/2 cups chopped pecans

Toss it into your greased pan and bake at 350 degrees for 30 minutes.

Topping -

3 tbsp flour

1 tsp vanilla

1/2 cup brown sugar

1/2 cup sugar

1 cup boiling water

1/2 cup butter

Now cook this until it's nice and thick and then just pour it on. Slice yourself up a piece and garnish with a nice big scoop of vanilla ice cream.

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