Category Archives: Recipe

Geek Brunch Onion Gravy Recipe

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Ingredients 

  • 1 onion!
  • 1 tablespoon vegetable oil (olive oil is good, too).
  • 1 tablespoon unsalted butter
  • 1 1/2 tablespoons all purpose flour
  • 1 1/4 cup water
  • 1 cup stock broth (some recipes call for beef. I think veggie works just fine. Heck, you can use water).
  • 1 tablespoon Worcestershire sauce
  • 1/4 teaspoon black pepper

Preparation

  1. Saute the onion in oil and butter. Really you’re trying to caramelize the onions.
  2. Add in flour, water and broth. If you want it to be thicker, add in the flour first. Then the broth after a minute and so. Be patient. This will get thicker the longer you do everything. Throw in all the other ingredients once you have the broth and water in.
  3. Make sure you stir in and scrape the bottom of the skillet to get all the onion up and stirred into the mix.

The entire process should take about thirty minutes or so. You can add a bit of flour to thicken it up, or patience. You can season it with pepper or other spices to taste.

Blueberry Pancakes

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2 cups all-purpose flour

2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar

1 tablespoon of cinnamon
2 large eggs

1 cup blueberries, fresh or frozen and thawed (optional)

3 cups buttermilk
4 tablespoons unsalted butter

 

1. Mix the stuff.

2. Make pancakes

3. YUM!

Sardine Recipe

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Since it was requested, here is the recipe for Sardine Sandwiches that I’ve mentioned several times on the show. They are quite delicious. Brisling sardines are more expensive than the cheapies, but soooooo much better; I love those delicious little bastards. I still haven’t gotten any sherry wine vinegar, so I’ve just used Red Wine vinegar instead. Should be similar, no? I also use a bit of lemon juice instead of lemon zest, which isn’t quite the same, but again, similar. The avocado is a bit weird, and the sandwich is fine without it. Although, as I write this I am envisioning one with avocado, and damn it’s tasty. Give it a try!

Sherried Sardine Toast

Ingredients
2 (3.75-ounce 2-layer) tins brisling sardines in olive oil
2 tablespoons finely chopped parsley leaves, divided
1 tablespoon sherry vinegar
1/4 teaspoon lemon zest, reserve the lemon and cut into 4 wedges
Freshly ground black pepper
4 (1/2-inch) thick slices crusty bread, such as sourdough, country loaf or rye
1 ripe Hass avocado
Coarse sea salt

Directions
Drain the oil from 1 tin of sardines into a small bowl and set aside. Drain the oil from the other tin into another small bowl and whisk in 1 tablespoon of parsley, vinegar, lemon zest, and black pepper, to taste. Add the sardines, stir to combine and set aside for up to 1 hour.

After 45 minutes, put a rack 3-inches from the broiler and heat the oven to the broiler setting on high. Brush each slice of bread on 1 side with the reserved oil. Put the bread, oil side up, onto a cooling rack set inside a half sheet pan and broil 2 to 3 minutes or until golden brown and crisp.

Halve the avocado and remove the pit. Smash the flesh in each half with a fork.

Spread the avocado evenly onto the toasted bread. Top evenly with the sardines. Pour any remaining dressing on top and garnish with the remaining parsley.

Season lightly with sea salt and serve with lemon wedges.

Recipe from Alton BrownFood Network

White Chicken Chili Recipe

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White Chicken Chili Recipe:

Ingredients

  • 6 cups chicken stock
  • 1 lb great northern beans (soaked in water overnight)
  • 2 medium onions , chopped
  • 6 cups chicken , diced cooked
  • 2 jalapeno peppers , seeded & diced
  • 2 chili peppers , diced
  • 1 1/2 teaspoons oregano
  • 2 teaspoons cumin
  • 1/4 teaspoon cayenne pepper
  • 2 garlic cloves , minced
  • 1 cup salsa
  • 1 tablespoon vegetable oil
  • 1 pinch salt (to taste)

    • Directions

    1. 1

      Simmer beans, half the onions, and half the garlic for 2 hours in the chicken stock or until the beans soften, stirring frequently. Add chicken and salsa.

    2. 2

      Saute pepper, spices, and the remaining onions and garlic in the oil and add to the chili.

    3. 3

      Simmer for one more hour.

    4. 4

      Garnish with sour cream, Monterey Jack cheese and fresh chopped cilantro.