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Two Years Later…..

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I thought id share one of my favorite posts from Geoff at Gorgeous Company, he spreads a lot of love, self respect, compassion and loving words, so naturally i wanted to share this special post.

Love, because it reminds you you’re alive

Intimacy is tough. It’s fucking hard. Love is hard. With anyone: not just your man, not just your woman, but your mum, your dad, your siblings, your friends. Not because of the inevitable disagreements or any of that nonsense; while those might be annoying, they aren’t the real reason intimacy is painful.

Intimacy is painful because the closer you get to someone, the closer you are to the realization that no matter what you do, what you say, how perfect you are, how hard you love, you cannot stop time. Or differing realities. Or change. Or ultimately, loss. Death. Anger. Parting. Separation.

So you might disconnect as a means of mitigating that pain but the reality is you only push it into another part of your life, or down the road, to some future unknown time when it’s okay to feel pain (when is that??). It will come out. It always does.

So go ahead and love. Love, because it reminds you’re alive.

Gorgeous Company

Trophy case :)

Dish With Clarissa:

Its still a humbling feeling…..

Originally posted on Random Bytes From Life:

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So I have just got 200 follows here and also an equal number of likes.. thanks all for following and coming and reading :)

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Three Cheese Pasta W/Sausage and Sundried Tomatoes

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When thinking of dried foods the thought of a gourmet meal may not come to mind. However, a using a small amount of sun-dried tomatoes adds a burst of flavor to many recipes. Throughout history tomatoes have been featured heavily in Mediterranean cuisine, especially in Greek and Italian cooking where they are the base to a large percentage of traditional savory dishes. Aside from being a delicious fruit eaten on its own its very versatile with almost every other vegetable available to man, and sun-dried tomatoes are high in lycopene, antioxidants, and potassium, and vitamins A and C. They’re also low in sodium and calories, and free of saturated fat and cholesterol. Sun-dried tomatoes are lipophilic, which means that cooking them with some fat, like olive oil, actually increases their nutritional value.

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These dried, concentrated vessels of flavor have enjoyed a popularity boost in the United States in the past couple of decades, initially as a gourmet item but fast becoming a favorite of home cooks being added to everything, salads, soups, dips and dehydrated goodies.

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Let Them Take A Leading Role In Your Next Dish

 

 

Ingredients:

 

2 lb Italian sausage

1 package 3-4 oz sun-dried tomatoes

2 Tbsp olive oil

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3 large garlic cloves, finely minced

2 tablespoon fresh basil

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1 cup half and half

1 cup mozzarella cheese, shredded

1/2 cup freshly grated Parmesan cheese

1/2 cup freshly grated asiago cheese

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12 oz penne pasta

3/4-1 cup reserved cooked pasta water

1-2 tsp red pepper flakes, to taste.

2 tsp fresh cracked black pepper

salt, to taste

 

Directions:

 

Julienne slice sun-dried tomatoes and mince garlic; set aside.

Bring a large pot of water to a rapid boil, add salt and cook pasta according to instructions. Before draining pasta reserve some of the pasta water.

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Using a large deep pan or skillet over high heat add oil

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and then saute garlic and sun-dried tomatoes in 2 oil for a couple of minutes or until garlic is lightly browned. Remove from skillet  and set aside.

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Add Italian sausage

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cook until browned 

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drain excess grease and add sun-dried tomatoes and garlic back to skillet.

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Add half and half

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and each of cheeses to the skillet and cook over medium high heat until the cheeses start to melt and begins to bubble.

Reduce to simmer and cook, constantly stirring, until a creamy sauce forms.

Add cooked pasta to the skillet and stir to combine.

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Now start to add about 1/2 cup of the pasta water you reserved as by now he sauce has thickened, add more pasta water till you reach the desired thickness.

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Add crushed red pepper flakes and season to taste with salt and pepper.

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Three Cheese Pasta W/Chicken and Sun-dried Tomatoes

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When thinking of dried foods the thought of a gourmet meal may not come to mind. However, a using a small amount of sun-dried tomatoes adds a burst of flavor to many recipes. Throughout history tomatoes have been featured heavily in Mediterranean cuisine, especially in Greek and Italian cooking where they are the base to a large percentage of traditional savory dishes.

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Aside from being a delicious fruit eaten on its own its very versatile with almost every other vegetable available to man, and sun-dried tomatoes are high in lycopene, antioxidants, and potassium, and vitamins A and C. They’re also low in sodium and calories, and free of saturated fat and cholesterol. Sun-dried tomatoes are lipophilic, which means that cooking them with some fat, like olive oil, actually increases their nutritional value.

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But where did the sun-dried tomato originate?

If you said Italy you are correct, Italians dried tomatoes on their tile roofs for use during the winter months when tomatoes were not readily available and before modern canning methods. However sun drying is one of mankind’s oldest preservation methods as evidence shows that Middle East and oriental cultures actively dried foods as early as 12,000 B.C. in the hot sun. To survive ancient man had to harness nature. In frozen climates man froze seal meat on the ice. In tropical climates the sun was used to dry foods.

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American Indians smoked fish and meat, this was an important part of their diet and survival.

During World Wars I and II many foods were dehydrated to develop lightweight, nutritious, stable foods for the military.

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Sun-dried Tomatoes have enjoyed a popularity boost in the United States since the 80’s, initially used in gourmet dishes it quickly became a favorite pantry staple for home cooks being added to everything, salads, soups, dips to name a few. Sun-dried tomatoes are easy to use and really bring a punch of deliciousness to any dish.

So Let Sun-dried Tomatoes Take A Leading Role In Your Next Dish

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Ingredients:

 

2 lb chicken breast; boneless, skinless cut into 1/2 inch pieces

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1 package 3-4 oz sun-dried tomatoes

2 Tbsp olive oil

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3 large garlic cloves, finely minced

2 tablespoon fresh basil

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1 cup half and half

1 cup mozzarella cheese, shredded

1/2 cup freshly grated Parmesan cheese

1/2 cup freshly grated Asiago cheese

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12 oz rigatoni pasta

3/4-1 cup reserved cooked pasta water

1-2 tsp red pepper flakes, to taste.

2 tsp fresh cracked black pepper

paprika lightly sprinkled over chicken before cooking

salt, to taste

 

Directions:

 

Julienne slice sun-dried tomatoes and mince garlic; set aside.

Cut chicken into 1/2 inch chunks and season with salt, pepper and lightly sprinkle with paprika; set aside.

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Bring a large pot of water to a rapid boil, add salt and cook pasta according to instructions. Before draining pasta reserve some of the pasta water.

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Using a large deep pan or skillet over high heat add oil and then sauté garlic and sun-dried tomatoes in 2 oil for a couple of minutes or until garlic is lightly browned.

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Add chicken and cook on high heat for 2-3 minute on each side.

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Add half and half

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and each of cheeses to the skillet and cook over medium high heat until the cheeses start to melt and begins to bubble.

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Reduce to simmer and cook, constantly stirring, until a creamy sauce forms.

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Add cooked pasta to the skillet and stir to combine.

Now start to add about 1/2 cup of the pasta water you reserved as by now he sauce has thickened, add more pasta water till you reach the desired thickness.

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Add crushed red pepper flakes and season to taste with salt and pepper.

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Did I mention I made this same dish but with sausage instead of chicken?

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http://wp.me/p2Gx3m-1Uv

Follow this link to sausage goodness…

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Loaded Up Baked Potato Soup

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What’s not to love about potatoes?

It’s a staple in the majority of kitchens across the globe, an everyday ingredient with no limit to what one could make. Lets see there are potato chips, mashed potato, potato galette, au gratin potato, potato pancakes, french fries, home fries hash browns and good old baked potato, just to name a few.

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It’s a no wonder the “spud” is considered the worlds most versatile vegetable, whose origins are both Peruvian and Chilean that date back to 500 B.C.

Archeologist have discovered The Incas grew, ate and also worshipped the potato. They buried potatoes with the dead, they’ve hid potatoes in bins for use in case of war or famine, they dried them, and carried them on long journeys to eat on the way. Ancient Inca potatoes had dark purplish skins and yellow flesh. The Incas called the potato “papas,” as they do today.

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The potato has become a symbol of Irish cuisine, by the 18th century, potatoes were an essential food in Ireland, they were cultivated throughout the country. Ireland’s rainy, cool climate was perfect for cultivating spuds by the thousands, the Irish people ate them almost as fast as they could grow them. This vegetable is so high in vitamins and minerals and was easy to grow, Irish farmers and workers could afford to feed their families on them, and their families grew healthier as a result. Mortality rates in infants went down, life expectancy went up, and the population boomed. Between the late 1700s and mid-1800s, the Irish population nearly doubled in size, due to the potato.

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Although potatoes are grown throughout the United States, no state is more associated with the potato than Idaho. The first potatoes in Idaho were planted by a  Presbyterian missionary, Henry Harmon Spalding in 1936. His first crop was a failure, but the second year was a success.

The potato is truly a marvel that continues to evolve in the culinary world today, with no limits in sight.

Personally I never get tired of potatoes, so much so that a few weeks back I was going through pictures of dishes for my blog, when I realized I use potatoes a lot.
When I started thinking about which dishes I would re-shoot minus potatoes, it was hard to pick because I loved them all, why reinvent the wheel?

So when I started thinking about what I would write about as a guest blogger for www.therestaurantzone.com  I decided to go with a seasonal dish that also wears a comfort food crown, a timeless classic “Potato Soup”, but loaded like a baked potato!

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My recipe is easy in spite of the seventeen ingredients, so if you’re a newbie to cooking don’t let that intimidate you, cause this recipe is easy peasy and the bonus?

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Ninety minutes from start to finish, so here is my
“Loaded Up Baked Potato Soup”

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Ingredients:

5 Tbsp Unsalted butter
5 Tbsp Flour
1 Medium yellow or brown onion, diced
6-8 large celery stalks, chopped into 1/4 inch pieces, include the celery heart.

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32 oz Low sodium chicken broth, or use your own.

Money Saving Tip $$$ Make your own stock from left over chicken bones and save money and reduce the amount of sodium! Try my recipe for making your own chicken stock.  http://dishingitoutwithclarissa.com/2014/01/30/easy-peasy-homemade-chicken-stock/

Money Saving Tip $$$ Make your own stock from left over chicken bones and save money and reduce the amount of sodium! Try my recipe for making your own chicken stock.
http://dishingitoutwithclarissa.com/2014/01/30/easy-peasy-homemade-chicken-stock/

32 Oz Heavy whipping cream
1/2 lb Applewood smoked bacon

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3 Cloves garlic, minced

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2 Tbsp Tabasco
2 bay leaves
1 1/2 tsp dried or ground oregano
4-6 sprigs of fresh thyme
1 Tbsp Fresh chopped parsley

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Salt & Pepper to taste
8-18 Large russet potatoes
16 Oz cooked ham, diced into 1/2 inch chunks

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Optional Toppings: Chopped Green Onion, Shredded Cheddar Cheese, Bacon Bits, Sour Cream, Chives, Crushed Red Pepper Flakes

Directions:

Heat oven to 400 degrees.

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In a large stock pot or dutch oven cook bacon on med-high heat, until crispy and fat is rendered off, remove and place bacon to the side.

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Drain all bacon fat leaving a thin layer, just covering the bottom of the pot and reduce heat to low-medium heat.

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Add celery, garlic and onions and over a low-med heat cover and sweat the veggies until onions just become transparent, remove cooked veggies and set aside

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For this next step grab a wire whisk

Next add butter into same pot and melt completely, then add flour and stir mixing the melted butter and flour cooking the roux on low heat for 5-7 minutes.

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This cooking technique is called a roux.

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A Roux is used to thicken sauces and soups. Pre-cooking the flour will allow the granules in the starches to enlarge and absorbs moisture and will thicken a sauce or soup base.

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Next add chicken stock and stir. Turn heat to medium and stir constantly until there are no lumps and there is a smooth consistency and sauce is now thickened.

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Add back to pot cooked veggies, and bay leaves, fresh cracked black pepper, oregano and sprigs of thyme.

Potatoes should be somewhat cool to touch, if not use a kitchen towel and you can leave the skin on or remove all skins and dice into bite size chunks.

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Add potatoes to pot as well.

If you want to add ham this is when you would add it.
Add heavy cream and adjust salt and pepper.

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Turn heat up to low, stirring constantly and cook for 15-20 minutes.

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Use a ladle and pour yourself a hearty bowl of homemade potato soup!

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Top with the following; Shredded cheddar cheese, sour cream, chopped green onion, and crumbled bacon.

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Don’t forget to grab a loaf of bread, dinner rolls or biscuits to sop the bottom of the bowl.

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Game Day Angus and Bison Mini Sliders…

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Still trying to decide what to make for the big game this Sunday? Tired of serving the same tired dip in the bread bowl. Well I got the perfect game day dish, that’s not only easy to prepare, but will leave everyone’s taste buds singing for more.

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Angus beef mini sliders topped with thick cut bacon and avocado slices, and if your lucky enough to get your hands on some ground bison, then top those with mushrooms!

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Hand held size for easy clean up, and hearty enough where the average guest will consume between two and three, depending on your guest. If you have an electric skillet you can set up a station in the same room as your guest are in and serve em up hot and ready.

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Now you will want to get your ground beef with some fat in it, not too high in fat, nor do you want to go too lean as we all know the secret to a good burger is the fat content, and a burger low in fat tends to overcook quickly and become dry. I prefer to use 85/15 ratio, and that’s 85% beef and 15% fat for sliders as they are small and will cook fast!

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Now with the bison there isn’t a whole lot of fat going on, so you can either add about a half pound of 85/15 ground Angus to your bison or not, just don’t over cook the bison as it normally cooks to a nice medium rare. In fact you want to cook both to a nice medium rare, and season liberally before cooking. I like to season then form into patties so there is sufficient seasoning throughout the burger.

Ingredients:

2 1/2 lbs ground Angus beef 85/15
2 lbs ground bison 93/7

Seasoning is for each type of burger
1 1/2 tsp ground pepper
1 1/2 tsp garlic powder
1 tsp onion powder
2 tsp kosher salt
1/2 tsp ground cumin (optional)

1/2 Apple wood bacon thick cut and cut into thirds

2 lbs sliced mushrooms
3 cloves garlic minced
1 tsp pepper
1 1/2 tsp salt
2 Tbsp unsalted butter
2 Tbsp olive oil

Directions:

Cut each strip of bacon into three, and cook using a non stick skillet till nice and crispy. Once cooked set aside on paper towels to drain excess grease.

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Using separate bowl for mixing the two types of burgers, add seasoning and mix well to incorporate the seasoning throughout. You don’t want to over mix or you’ll lose the fat as it will start to stick to the sides of the bowl you are using.

If you got a kitchen scale, you want to shape the meat into 2 oz balls and then using the palm of your hands flatten the meat a little. You should be able to shape approx 16 patties of beef per pound or 32 sliders! Now cause we added beef to our bison you want to shape approx the same except instead of 2 oz each you want to go between 2 1/2 – 3oz each.

Angus Beef

Angus Beef

Get your skillet or cast iron if you got one screaming hot and if you got a good seasoned cast iron you do not need to add any oil just add the patties and leave them alone.

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You want to get a nice sear on each side so cover with a lid and let them cook for 2-3 minutes

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Bison Burgers

DO NOT USE YOUR SPATULA AND PRESS DOWN ON YOUR BURGERS!

DOING THIS YOU WILL PRESS OUT ALL THE WONDERFUL FLAVOR AND HAVE A DRY BURGER!

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Directions For Cooking Mushrooms:

Make sure mushroom are free of any grit or dirt by wiping with a damp cloth, slice and set aside.
Mince garlic and set aside.

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Heat over medium-high heat a large skillet add butter and olive oil and melt till butter gets bubbly, then add mushrooms and garlic and cook, turning mushrooms over with a rubber spatula to evenly coat with melted butter and oil,

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Mushrooms have a lot of water so there is no need to drop the heat, just turn occasionally, till tender and water is all evaporated.

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Season with salt and pepper and top your juicy burgers!

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Woody’s Diner..A flashback to the 50’s

Woody’s Diner

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Back in 2001 my family and I discovered Woody’s Diner on Warner Ave in Huntington Beach, CA

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Upon entering this establishment it was like a flashback to the 50’s Surf theme with the wooden booths

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tabletop jukeboxes

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decor, and the nostalgia was lively, and we haven’t even been seated yet!

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Woody’s Diner was established in 1987 and has four locations from Sunset Beach to Newport Beach.
Every Thursday Night at 6pm at the Huntington Beach Location. Activities include a classic car show, raffles, prizes, and fun! 

The variety of food was beyond just your average burgers and fries, there is the “Ole` Burger loaded with jalapeno’s” to Double Cheese Burger, Bacon Cheese Burger with thick slices of bacon cooked extra crisp

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and my favorite the “Patty Melt”.

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They have thick onion rings

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Did I say thick onion rings???

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And served with ranch dressing

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chili cheese fries, chips and a homemade salsa that is out of this world.

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Those who know me know i love and appreciate good salsa!

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I love the variety of Fountain Drinks Woody’s offers like milk shakes and malts made with hand scooped ice cream Ice cream sundaes, floats, hand squeezed juice, banana split and ice cream soda’s….Y U M

Fast forward to Woody’s newest site in Huntington Beach on Adams and Brookhurst, is where we ate today and was my first time at this place.

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Instead of having my fountain drink; vanilla coke, I choose to go with
a 16oz Margarita during happy hour for $3.00!

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YES its was $3.00 and if it wasn’t a weekday and three o’clock, I would have slammed down a few more at that price!

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If you’re in Orange County, do yourself a favor and stop at Woody’s Diner you won’t be disappointed!!!

The food, service and prices are out of this world!

For a complete listing of location and events visit their website at http://www.woodysdiners.com/index.htm

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Red-Eye Chuck In A Slow Cooker?

 

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Red-eye gravy is a thin sauce often seen in the cuisine of the Southern United States and associated with the country ham of that region.

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Other names for this sauce include poor man’s gravy, bird-eye gravy, bottom sop and red ham gravy. Red-eye gravy is made from the drippings of pan-fried country ham, bacon, or other pork, typically mixed with black coffee. The same drippings, when mixed with flour, make the base for Sawmill gravy. Red-eye gravy is often served over ham, cornbread, grits, or biscuits.

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A common practice is to dip the inner sides of a split biscuit into the gravy to add flavor and keep the biscuit from being too dry when a piece of country ham is added between the two halves: the Southern “ham biscuit”. Another popular way to serve red-eye gravy, especially in parts of Alabama, is with mustard or ketchup mixed in with the gravy. In Louisiana, Cajun cuisine-style gravy is often made with a roast beef instead of ham. Black coffee is always used, and it is often a strongly brewed chicory coffee.

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The gravy is ladled over the meat on a bed of rice, staining the rice a dark brown color. Often, French bread and beans are also served as a side, like butter beans, lima beans, or peas. The Mississippi variation uses red wine in the place of coffee.

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Red Eye Gravy’s name comes from its distinct appearance. Prepared traditionally, with coffee and grease combined in the last step, a heterogeneous mixture forms with the water-based coffee sinking to the bottom and the oil-based grease forming the top layer. In a round bowl the mixture looks much like a red human eye.

After the ham has been cooked, the grease is drained from the pan and black coffee is added to deglaze the pan.

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What makes red-eye gravy so good? Could it be the coffee? With coffee being the main flavoring for this gravy, some have speculated the term red-eye is most likely making reference to one’s condition on the morning after a night of drinking.

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In any respect, the old-fashioned, classic form of red-eye gravy is still America’s favorite with ham or grits.

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I decided to put a twist on my version of red-eye gravy by adding a cup of BBQ sauce and soda to sweeten to pot or so to speak.

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There are so many different recipes for Red-Eye Gravy some call for brown or white sugar. Some recipes suggest using a little vegetable oil to keep the ham from sticking to the pan.

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Some recipes suggest that you bring the red-eye gravy to a boil, while others recommend against this. For those who can’t have caffeine you can always use decaffeinated coffee to make your gravy.

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So give it a try, and toss your ingredients into a slow cooker, turn it on high and in 6-8 hours you will have a flavorful roast that shreds with a fork, just don’t forget the coffee……

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And a hearty appetite! 

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Ingredients:

3-4 pounds chuck steak
3 garlic cloves minced
1 small sweet onion; cut into thin slices
8 oz KC Masterpiece
8 oz Coca-cola
2 cups fresh brewed coffee
Salt & Pepper to season chuck steak

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Directions:

Set slow cooker on high heat for 6-8 hours.

Slice onion in half and then into small slices and put into slow cooker.

Mince garlic and set aside.

Bust out the cast iron skillet and get it screaming hot, then add seasoned chuck steak to hot skillet and sear both sides, each for 3-5 minutes.

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Once the chuck steak is seared place into slow cooker.

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Add coffee to skillet to deglaze, use a wire whisk to scrape up and bits on the bottom of the skillet and add minced garlic, drop heat to medium and bring to a soft boil.

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Add coke and BBQ sauce and mix all liquid thoroughly, then pour over seared meat in slow cooker.

Six to eight hours later you will have a savory fall apart chuck roast with a hint of sweet and the subtle flavor of the south!

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Dish With Clarissa 2014 Year In Review

 

Hey Everyone,

I wanted to take a quick moment and thank everyone who stops by to read my blog. 2014 wasn’t the best year for me and my family personally, nor was I able to blog up any new dishes, as I did previously and my biggest fear was losing you, my readers, my audience, so I reblogged a lot…..lol

I engaged when I could on Twitter, Instagram and Pinterest.

And I didn’t lose any of you in my long absence….

I was able to hold onto you, my readers, my audience and I am grateful for that.

In 2014 there was many lows and a few highs with a silver lining, one of those shiny moments came from an independent PBS program Curiosity Quest that now features me as an ongoing contributor. So please check out their WordPress blog http://www.cqnation.com/ you can find my dishes under “Healthy Recipes” I will also be featured over at http://www.therestaurantzoneblog.com/
towards the end of the month.

Thank you again for always being there…

Clarissa~

 

Here’s an excerpt:

The concert hall at the Sydney Opera House holds 2,700 people. This blog was viewed about 53,000 times in 2014. If it were a concert at Sydney Opera House, it would take about 20 sold-out performances for that many people to see it.

Click here to see the complete report.

FUADY LUQMAN ARISTIAWAN

DENGAN MENYEBUT NAMA ALLAH swt YANG MAHA PENGASIH LAGI MAHA PENYAYANG

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