Gunfighter: A Modern Warrior's Life

Ground Beef Wellington a la Jamie Oliver: A Recipe Review

I tried out a new recipe this week, and I thought that I should share it with you.  As you can see in the title of the post, it was Ground Beef Wellington.  Now, I have never had a regular Beef Wellington, but I have always wanted to try.  The problem is that I don't like to experiment with expensive food items, so going the ground beef route seemed like a good place to start.

I'll present the recipe, and make my review after you've had a look at it.

 

2 Tbs olive oil

1 onion, peeled and diced

1 carrot, peeled and diced

1 stalk celery, diced

1 potato, peeled and diced

2 cloves of garlic, minced

1 small can mushroom pieces, drained, or some fresh mushrooms, chopped

some fresh rosemary, leaves pulled off the stems and chopped

1 cup frozen peas

1 egg, beaten together in a small bowl

1 pound ground beef

salt and pepper to taste

a bit of flour

2 sheets puff pastry, defrosted if frozen

 

Heat the olive oil in a skillet and preheat the oven to 350 F. Add the onion, carrot, celery, potato, mushroom and rosemary. Cook, stirring, about 8-10 minutes. Take the pan off the heat and stir in the frozen peas. The residual heat will do to thaw them. Cool the veggie mix a bit.

In a bowl, mix together the ground beef, half the beaten egg, salt and pepper and cooled vegetable mix. Just use your hands and mix it all up.

On a floured board, roll out the puff pastry. You can put the two sheets on top of each other and roll out one big rectangle (about 12×16″) and make a large Beef Wellington or cut that into 4 smaller rectangles, as I did, to make 4 smaller ones. I was thinking we’d be eating leftovers for lunch and thought the smaller ones would work better.

Place 1/4 of the ground beef mix onto each rectangle, brush the outside long edge with some beaten egg and roll up lengthwise, pinching the edges together to seal. Put on a large cookie pan, seem side down. Repeat for each. (You could of course make smaller portions if you’ve got younger children.) Brush the tops with the rest of the egg and bake for an hour at 350 F.

 

Review:  This looked like it was going to be a good recipe.  Generally speaking, I like the way that Jamie Oliver does things because his food never comes across as particularly pretentious.  I only have one Jamie Oliver cookbook, and it is one of my favorites.

This recipe is easy to make, andmore impirtantly, it is easy to change.  I say that because as the recipe is written it may prove to be very bland for the palate that enjoys a little more flair.

I didn't omit anything from the recipe, but I did add a few things here and there.

I added two links of uncooked Chorizo sausages (sans casing) to the ground beef  mixture, and for the sake of time, I used about a cup and a half of frozen hash browns instead of peeling and dicing a potato.  In addition, I used about a tablespoon of Gourmet Garden's Moroccan seasoning (which I really love).  I also added a half teaspoon of curry powder.

I followed the rest of the recipe in all respects, and in an hour, I had a nice looking dish that had the house smelling quite nice.

When it was time to serve, the dish presented quite nicely, which made me happy, because it is important to me that the food that I prepare looks good as well as tastes good.

I served the dish to Mrs Gunfighter and Soccer girl and when they tried it, I was rewarded with a resounding "Meh".

I tried it, and came up with the same result.  I was a good dish, but not a great dish.  The next time I attempt this, and I do plan to give it another go, I am going to do my usual thing and go a wee bit bonkers with my rockin' spice rack.

The Bottom Line:  Try it, but don't be afraid to change it to taste.  This is a recipe with incredible potential.  Make it your own and rock the spice rack!

Manicotti... Southern Style!

As usual, your friend Gunfighter has food on the brain. 

Not just any food, but a dish that has some real history with me.

Manicotti. 

Now, I'm not of Italian descent, but manicotti has played an important role in my life, as it was the first meal that I prepared for Mrs Gunfighter, when I began to woo her those many years ago.

True story:  After Mrs GF had our first "non-date" as we still refer to it, I invited her over to my bachelor pad so that I could thrill her with my culinary skills.  So, there I was, in my tiny Capitol Hill apartment, with it's 5x4 (and that is generous) kitchen, making manicotti for the first time.... apparently I did well enough to keep her around, and there you are.  I have been cooking for her ever since.

So, last week, I decided to make manicotti because it is a fairly simple recipe and I didn't have a huge amount of time to cook something more elaborate for a mid-week meal.  I gathered all of the things that I needed and went home to get busy.  Well, I got busy and then I got really irritated because I forgot an important ingredient... the ricotta cheese! 

Damn it!

It was getting late, and I needed to get dinner on the table so I did what I usually do when a recipe doesn't go right... I improvised.  I remembered that I had grits in the cupboard (of course, I  ALWAYS have grits on hand).  I made six servings of grits, using chicken broth instead of water, and the rest is history.  the recipe is below, but you know how I cook... I like to throw in a little of this, and some of that, so I may have forgotten something, but this is a pretty fair place to start.  If you ever make this, feel free to add what you like and leave out what you don't.

 

Manitcotti… Southern Style!

 

 

Ingredients 

• 2 (8 ounce) packages of manicotti shells
• 4 cups shredded mozzarella cheese, divided
• 3 cans of chicken broth
• 1 six-serving recipe of quick grits 
• 1 cup grated Parmesan cheese, divided
• 2 tablespoon minced garlic
• 1 egg
•  1 cup crumbled Gorganzola cheese
• 2 tablespoons dried basil
• 1 (and a half) jars of spaghetti Sauce
• 1 medium onion, chopped
• 1 bunch of scallions, chopped
• 1 head of  cauliflower, chopped
• 4 slices of crisp bacon, crushed

 

 

 

1.                    Bring a large pot of lightly salted water to a boil.

 

2.                    Preheat oven to 350 degrees F. Lightly grease a 9x13 inch baking dish.

 

3.                    Sautee the cauliflower until mostly softened.

 

4.                    Sautee the onions until clear, and set aside.

 

5.                    Sautee the scallions until soft, and set aside

 

6.                    Cook grits in broth until done, then spread them out on a large  plate (or two) to cool

 

7.                    Add manicotti & cook for 4 to 5 minutes, drain.

 

8.                    In a bowl, mix 2 cups mozzarella cheese, 1 cup of Gorgonzola cheese, 1/2 cup Parmesan cheese, garlic, egg, basil, ¼ cup of spaghetti sauce, and grits.

 

9.                     Stuff cooked manicotti with the mixture.

 

10.               Spread about 2 cups pasta sauce over the bottom of the prepared baking dish. Arrange stuffed manicotti in the dish, and cover with remaining sauce (as much or as little as you like).

 

11.               Cover with aluminum foil

 

12.               Bake 20 to 25 minutes in the preheated oven.

 

13.               Remove foil, Sprinkle with remaining Parmesan, and continue baking 10 minutes, until mozzarella is melted and bubbly.

 

 

 

Cooking with Gunfighter (with Pictures!)

Even when we are on vacation, I cook. Yes, I know that vacations are supposed to be about rest and relaxation, and they are for me… believe it. The thing is, eating out all the time would get really boring… not only for me, but for my family as well.

I don't cook every night when we are on vacation, but I do on most evenings, and last night was not different. Last night, as is our Saturday night custom at home, we went to Whole Foods (and boy, let me tell you, the Whole Foods, here in Orlando, is a whole different place than the one in Springfield, Virginia!) and got all of the stuff that we needed to make pizzas, and then went "home" to settle in for some TV time and some good chow.

While Bridezillas and other scintillating shows were on, I was about to roll out our pizza dough (whole wheat), when I realized that our kitchen didn't have a rolling pin! The lack of a rolling pin could have been a major deal breaker, so I used my McGyver-like intuitive skills, and decided to use a large beer bottle (1 pint, 6 ounces) that I had sitting on the counter that I was going to use in a beer review*.

 

Having rolled out our dough into a quasi-circular shape (I admit that I thought the dough was shaped vaguely like Australia) I brushed it with white clam sauce. Yes, I know people brush pizza dough with olive oil, and yes, I have olive oil in the cabinet, but hey, this is my recipe, ok? So, after brushing with white clam sauce, I sprinkled that dough with a bit of Italian seasoning, garlic powder, and parmesan cheese (all amounts to taste, of course).

 

Next I spread some of the sausage that was already browned and diced (I used spicy cilantro chicken sausage), and then used the cheese grater to grate some gorgonzola picante around the dough (not too much, mind you, because that is strong cheese). Finally, I sprinkled that "fiesta blend" cheese and the remains of the sausage on the dough, and we were oven-ready.

 

 

 

 

I baked the pizza at 385 (Fahrenheit for those that might be reading from the metric lands) for about 15 minutes, until it was all golden on top! Here are your results. For the sake of full disclosure, I have to report that I made two pizzas one for me and the Mrs. and one for Soccer Girl. Soccer Girl's pizza was mad the same, except that I used Kalamata olives instead of sausage (hey, she has her own tastes, you know?).

 
Now, tell me that doesn't look good!

 

So, last week, I mentioned that I was going to go back to my blooging roots and start writing for me again. I also mentioned that I was going to "Write hard" as my friend Becky calls it. Well, I hope that at least some of you remember, this is what I spent a lot of time talking about on the old blog.

I like to cook, I like to eat, I like to write. There it is.

 

• The beer was called "Beer of The Gods", from the "High & Mighty Beer Co." It is described as "unfiltered, unpasteurized and uncompromised hoppy blonde beer". It should have been called "Syphillitic Mule Piss of The Gods". I have never tasted worse beer in my life. Never… and trust me, warriors, I have made the consumption of good beer (and good vittles) part of my life's work (which is why I resemble a chocolate brown Jabba The Hut, but I digress), and I know good beer from bad. I am telling you quite seriously, this beer was bloody awful. Don't drink it, even on a lark.

 

Cooking with Gunfighter (aww yeah!)

I’ve been under a fair amount of stress lately.  I mean… there is a lot going on in my life:  School started last week, and there are scheduling changes taking place that we all have to get used to; Soccer season just started (we racked up a tie L), which means two practices a week; Girl Scouting resumes tomorrow night; and Kanye West and I have a personal beef going on.  With all of that going on, I am sure you can understand why I am stressed out.  Add to all of that, it’s the end of the quarterly training cycle, and all of the shooter-come-lately types are emerging from the woodwork to reqaulify with their pistols, rifles, and shotguns.

Hoo boy!

When I am feeling stressed out, I tend to make comfort food items for dinner (which may be the death of me), tonight is no different.  Tonight I am making Meatloaf A` la Gunfighter.  Now, I totally cribbed this recipe from my 2^nd best girl in the world, Paula Deen, but I have a theory about recipe ownership.  You see, I believe that after the second time you make a recipe, learn it’s high points, and discover ways to change it to suit you, it really isn’t the recipe of the originator.  So, this is my recipe, now… which doesn’t mean that I don’t still have mad Gunfighter love for Paula Deen.  Paula, if you are reading this, please know that I love you baby, and I am just waiting for you to say the word (just don’t tell Mrs. Gunfighter… she probably wouldn’t appreciate it).

Where was I?  Oh.  Meatloaf.  Right.  OK, let’s get this party started, shall we?  First , you have to lay the ground work for a good meatloaf, which means you have to go get the stuff to make it.  I already knew that I was going to make meatloaf sometime this week, so Sunday, after church, I went to Wegmans (awwww yeah!) and bought a package of meatloaf mix (ground beef and veal) and a package of ground turkey.  I also bought some bacon, and some shredded sharp cheddar cheese.  I bought a few other things as well, but one thing I have to remind you to get is this: a large bottle of red wine.  Now, I don’t mean spend a large sum of money on this wine, because yours truly is a Philistine when it comes to wine… get the big screw-top bottle.

OK, now go home, and clear the decks for cooking like a gunfighter! (NOTE:  You don’t have to own any firearms to do this)

Get out your wine, and pour yourself a glass.  Go to the stereo and put on some music (I started with Chris Sligh tonight, and then moved on to the Christian/Gospel play list on my Blackberry)… you can listen to whatever you like… I suspect that I will be hitting my Led Zeppelinplay list before I’m done.  Anyway, music is set.  Let’s cook!

Get out your favorite frying pan, and the package of bacon.  Fry ten (Yes, I said ten) slices of bacon until crispy.  Get out a big-ass mixing bowl and put in your meatloaf mix.  Next, add two eggs… or three if you like.  Add a heaping tablespoon of pesto.  Add a cup of Italian bread crumbs.  Add a quarter cup of spicy mustard (I used a horseradish/Dijon combination), salt and pepper, and one and a half teaspoons of Old Bay seasoning.

Take a moment to think about your saintly grandmother as you listen to David Phelps sing “How Great Thou Art” (her favorite hymn), wipe away a tear, and continue.

Add a few vigorous dashes of Worcestershire sauce; crumble the six pieces of crispy bacon (yes, six.  Because you ate two, and gave two to your darling bacon pirate of a ten year old child), and add of a handful of the cheddar cheese.

Preheat the oven to 385 degrees.

Um, to review. Have wine, put stuff in a big bowl, mix thoroughly, but gently.  Preheat oven.  Maybe you should preheat the oven first.  Anyway, you are at the point that you are going to do something important:  It’s time to improvise.  As you listen to TD Jakes sing “Give Thanks”, add things that you might like.  I added a few more splashes of Worcestershire sauce and a little tobacco sauce, about a cup of French Fried onions, and some more cheese.

This is the point in the recipe where I have to give you a warning, my friends.  If you are trying to blog while you cook, please make sure that you wash your hands frequently, lest you make a real mess of your laptop.

OK, meatloaf assembled… I hope I didn’t leave anything out.  Spray a casserole dish with cooking spray (I used Wegmans Olive Oil spray), put that bad-boy in the oven, covered with aluminum foil for thirty or forty minutes.  After the timer gives you the beeps, remove the foil, pour off the (considerable) excess fat, and season as you please.  Put it back in the oven for ten minutes.  After the ten minutes, spread Ketchup/barbecue sauce/spaghetti sauce or whatever you like, over the top of the loaf, and put it, uncovered back in the oven for 15 minutes.  Go back to your lap top, and finish off your blog post as you listen to Hillsong United sing “One Day”.

OK, this part is important.  When your child has finished her dinner, had a little TV Time and has gotten ready for bed, pause and have some quiet time.  Tell her that she will always be daddy’s (or mommy’s) girl, and send her to bed with a blessing.

Just as you type this, and your meatloaf is ready to come out of the oven, your spouse comes home from a church council meeting.  Feed your tired, cranky spouse, and then send her off to bed to the lilting, soft, modulated tones of Nancy Grace, and Gordon Ramsay’s “Hell’s Kitchen”.

Now, go clean the kitchen and then fall asleep in front of the TV.

That, my friends, is cooking like a Gunfighter.  Improvisation and joy (and wine).

My Daughter The Chef

As I Told you earlier, Soccer Girl has returned from summer camp.  We couldn't be happier about that, nad as I mentioned in my previous post on the subject, our day went exactly as planned.

The pick-up location was near Tyson's Corner mall (you Washingtonians will know where that is), which is in the northern reaches of Fairfax county, Virginia... almost to the Maryland line.  So, with the proximity of the mall, we proceeded to take our hungry camper to get a burger at Five Guys... after which we went to the great Barnes & Noble in the mall, where little miss-reads-alot scored a pile of new books.

We didn't stay at the mall long, as a certain someone was flagging a bit, and needed to get home to her room.  Since it was her special day, I told her that she could have anything that she wanted for dinner... whatever it was.  So she decided on fish sticks.

Fish sticks.

Not just any fish sticks, she said.  "The fresh kind, not the frozen ones, daddy!... and I want to do the cooking."  Well, ok.... we'll do it.

I took the family home, and we carried all of her accoutrement (hey, that's French for "stuff") in the house, and headed for Wegmans (yay!).  I got home to find the house empty... the ladies having decided to go to the pool.  Which was fine by me... it gave me a chance to do a little laundry (SG's socks were effing atrocius!).

Once returned and showered, the newly scrubbed Soccer Girl went about breading the Tialapia strips that someone (take a good guess as to who that might have been!) had cut into the appropriately sized strips.  She dipped each strip in flour, then in the egg wash, and then rolled the strip in Corn Flake crumbs.

Each breaded strip went onto the tray until there were enough strips to be ready for the frying pan.

Now, I have to tell you, that the process of breading strips of fish is laborious, and a certain someone decided that she would rather talk to mommy rather than continue.  So a different someone (if you guessed ME, you are correct) got to finish the process.

I won't go into too much detail about the cooking process, as I figure that you are all bright enough to noodle through that part.

And here is the result.

Golden, crispy, flavorful fish sticks, that didn't come from Mrs Paul, accompanied by steamed green & wax beans.

Good times.

Church, Carcinogens, & Iron Eyes Cody

Dear Pastor J,

Yesterday's outdoor church service and church picnic were great!  We really enjoyed the beautiful setting of the state park and were glad about having the opportunity to spend a few hours in fellowship with so many people from the congregation and their guests.

The thing that I thought was really great was the fact that the kids of the congregation had a good chance to play together and solidify as a self-identified group.  How can you get any better than that?

As I am typing this at 0415 on Monday morning, with my stomach doing the acid reflux gurgle, it comes to me that there might have been a few things better than than watching the kids play... as far-fetched as this might seem.  One of those things happened during the service.  You might have noticed, during one of the hymns, that I was shaking and had my hand over my face.  Just so you know, it wasn't because I was overcome by the solemnity of the song... no, it was because a certain member of the church council, known to my other readers as Mrs Gunfighter, picked that moment in the service, which was all about renewal and respect for the environment which God has given us, to start cracking wise.

I suppose I should be truthful here and say that I started it when I told my dear wife that one of the hymns reminded me the old "Woodsy The Owl" commercials (you know... Give a hoot, don't pollute). While you started the sermon and admonished us to care for God's creation, Mrs Gunfighter (whom I suspect wasn't enjoying the sermon) leaned over and said to me "look!   Over there!  (pointing out to the beautiful Potomac river) It's that indian in the canoe... from the old commercial, and HE'S CRYING!").

You know... I try to maintain my composure at church, even though funny things happen from time to time... but, this was too much.  I hadn't thought of the old Iron Eyes Cody commercial in years, and at that moment all I could think of was that old public service announcement from the 1970's, and I lost it.  I had to cover my face, and it was really hard to hide the heaving of my shoulders.  Even now, with my gut feeling like I have been knifed, I can't help but laugh about it.

Anyway, back to the picnic... another funny moment came during the "cooking of the hamburgers."  Dude, next time we have a cookout, you need to step away from the lighter fluid... I could have sworn we were going to have a major fire, respect for God's creation or no.  Apparently, and I got this from one of the congregants at the END of the burger line, that whole rack of burgers tasted like they were cooked on a flame from a refinery fire!  From where Mrs GF and I were sitting, all we could see was you, P, and J, looking at the charcoal and squirting lighter fluid on it every 30 seconds or so.  I know it doesn't sound funny, but trust me on this... it was.

Anyway, Iron Eyes Cody, and Refinery Burgers notwithstanding, we had a fine old time yesterday.  Soccer Girl was nearly beside herself from playing at the playground, throwing the Frisbee, fishing, chatting with the young women, and getting to play with your daughter, to whom, if you hadn't already noticed, she is particularly attached.  By the time she went to bed last night she was absolutely bushed.

Good times.  Good times.

****NOTE**** Don't worry, neither the park nor the river look anything like the one in the commercial. The natural beauty of the place is stunning.****

The Lutheran-Mormon Green Jell-O Smackdown!

I suppose it had to happen eventually.  I suppose that here, even in blog-world where people often have really profound thins to say, or teach, or display, things would eventually take a slide downhill.

I can hardly bring myself to tell you all, because you may think less of your favorite Gunfighter... but I fear that I must.

For as long as I can remember, I have always been a middle of the road to slightly right of center (the center isn't what it used to be, just remember that), and I had little use for the world of pop culture.  I couldn't have cared less about what was happening in the music business.  I didn't care about the East Coast-West Coast rap war.  I didn't take sides, because I had no dog in the fight.  Who really cared that some rappers had a "beef" with other rappers?  I was a go-it-alone sort of man who seldom got into a beef with anyone.

All that has changed.

I have become embroiled in an on-line beef with some chick in Indiana who has had the temerity to tell ME, a good Lutheran boy, that green Jell-O and it's attendant midwerstern recipes are somehow "property" of the Church of Latter Day Saints!

Well, you just knew that I wasn't going to lay down and take that, being a Modern Lutheran Warrior.

Moosh In Indy has called me out... and woe, I say, WOE unto her for that.

Look, we don't need to get nasty about this, but let's be clear on something, ever since that first of reformers, the rockin' German monk, Martin Luther, nailed his 95 theses to the church door, we Lutherans have been kicking butt and taking names.  This beef with that mormon-chick-with-a-tattoo-on-her-back doesn't know what she is getting herself into!

It's on, Moosh.

Some of the earliest permanent settlers in the Midwest were originally from Germany, Sweden, and Norway, and because they were from these countries (all of which had state churches which were LUTHERAN), they were already used to eating unusual food, like Lefsa and Lutefisk.  Going one step further, they were already used to sharing their foot at church gatherings... which led to the development of the "hot dish" (which you might think of as a casserole... but only if you ain't a Lutheran).

These hearty pioneers, used to cold climates (and you have to have cold to make Jell-O!), settled the Dakotas, Minnesota, Wisconsin, Michigan, Iowa, Nebraska, and Missouri, and were there long before any Brighams-come-lately in Utah.  As a matter of fact, their descendants still make up the geographic core of Lutheranism in The United States (stand up and salute.  NOW!)

So it should be clear to anyone that green Jell-o salad is a very midwestern thing... and since the mid-western states are the most Lutheran places in the country, that by dint of longevity, AND the number of counties that are predominantly Lutheran (250 v. the paltry 80 counties where the Latter Day Saints hold sway).

The math is irrefutable, my friends.  Green Jell-O in general, and green Jell-O salad in particular, was, is, and always will be Lutheran!  Mind you, I'd never eat the stuff either, but I am seriously down with my peeps, yo!

Look, if green Jell-O wasn't a Lutheran thing, there wouldn't be a book/DVD entitled:  If There were no Lutherans, would there still be Green Jell-O?

 

Now, my friend in Indiana thinks quite highly of the fact that Salt Lake City, Utah is something special because of the fact that the people there eat more Jell-O, than anywhere else in the world.  To her I say: phshaw!  That's only because SLC is the most toothless place in America (unless, of course, the Osmonds are in town!).

My learned opponent is also pleased to show us some sort of Jell-O superiority because of some puny, concoted Jell-O pin.  Well, all I can say about us Lutherans, is that WE DON'T NEED NO STINKIN' BADGES.

We have the numbers.

We have the cookbooks.

We even have Lutheran Jell-O jokes!

We even have a whole slew of Lutheran celebrities that would agree with me:  Green Jell-O is Lutheran.

Mind the boot-print on your backside... It isn't personal.

Anybody else want a piece of me? (or a piece of green Jell-O?)

Shrimp & Grits a la Gunfighter

Over the past few weeks, my friends City Mama and Kim have asked me for my Shrimp & Grits recipe.  I use more than one, but this one is pretty much my own.  I made this on Tuesday evening.

If you are someone who is unfamiliar with this splendid dish, I urge you to look around on line and find a reipe that works for you, if this one doesn't.  Shrimp & Grits is wonderful dish, that you can do in practically any way.

Take a look at this recipe, and if you like it, try it... and be sure to get back to me if you do.

Ingredients:

Grits (no kidding, right?)

Cornmeal

salt/pepper

3 links of Italian sausage (hot or sweet, your choice)

3 roasted red bell peppers (skinned and seeded), chopped or thinly sliced (I used the kind you get in a jar).

2 or 3 small onions, quartered and sliced thin (or chopped if you prefer)

1 tablespoon of chopped Thyme (2 if you are using fresh)

1 can of french onion soup (I used Campbell's, you can use what you like)

1/2 cup of Dr. Pepper (or Mr Pibb, or even some sort of cola

1/2 cup of crushed tomatoes

1/4 cup of Madeira wine (you can use sherry if you like, but not cooking sherry, which is an abomination in the eyes of God)

2 teaspoons cornstarch (maybe a bit more)

Hot sauce

1 pound of uncooked, peeled shrimp

Parmesan cheese

Kitchen Bouquet (optional... you'll see)

1/2 teaspoon smoked Paprika

Garlic powder or two or three crushed garlic cloves

Extra Virgin Olive Oil

Parmesan or Romano cheese (grated)

Please note that everything that you do with this recipe can be modified to suit your personal tastes, likes and dislikes.

OK, slice your onions and set aside.

Remove sausage from the casings (you can use bulk sausage if you like.  I used Turkey sausage to keep some control of the fat content), and brown until nearly done.  Set aside until cool, then crumble.

Add onions to the panand saute until soft and golden.  Add the peppers, garlic, and thyme to the onions and saute for about three minutes. 

At this point, you need to start on your grits.  If you have never cooked grits before, don't panic, it's simple:  All you need is a pot, 4 cups of water (or chicken broth if you want to go savory), and a cup of grits.  Bring the water or broth to a boil, then add the grits, stirring constantly for a couple of minutes to ensure that you don't heave an lumps (lumpy grits are a sin).  Return to a boil, then reduce to a low simmer.  Stir frequently until the grits reach the desired consistency, which should be think, but not concrete-like.  If you get lost here, just remember that as bad as lumpy grits are, watery, runny grits are worse. 

OK, we get just a little fancy with grits a la Gunfighter.  When you add the grits to the water or broth, add 1/4 of yellow cornmeal, add just a skosh more liquid to the pot for good measure (a skosh is a real unit of measurement... it's somewhat less than a 1/4 cup... more or less.  Are we clear?). Follow the rest of the directions.  The cornmeal gives and added flavor, and smooths the consistency of your grits.  When your grits are done, stir in two tablespoons of Parmesan cheese.

OK, while the grits are cooking, add French Onion soup, Dr. Pepper,crumbled sausage, paprika, & crushed tomatoes to your onions etc....  Bring to a low boil, continuing until liquid is reduced by half.  Mix the Madeira & cornstarch in a separate bowl and add to the pan.  Reduce heat to a simmer, stirring constantly until thickened.  Add hot sauce (to taste).  Salt & pepper to taste.  Add the shrimp and cook until they turn pink.

Divide your finished grits onto 4 plates, spoon the shrimp and sauce over them.

Enjoy.

****NOTES****

I tried to reduce the weight of this dish by using turkey sausage instead of pork.  I also eliminated the heavy cream, which you can feel free to add towards the end, if you like.  If you have color issues with food (ahem, Mrs. Gunfighter), and a little kitchen bouquet to darken your sauce.

Remember kids, Chef Gunfighter is something of an experimental cook... I tend to add this and that as I cook, to adjust flavors... the beauty of this recipe is that you can do practically anything with it, and come up aces!

Food: Because We All Like To Eat, Don't We?

**** NOTE:  I wrote this in October, but I never got around to posting it... so here you are:

I had some salmon in the freezer that was already cut into portions, so I defrosted them and put on my thinking cap... what was I going to do beside just throw it into the oven with some butter and dill?  What to do?, what to do?

It was then I asked the appropriate question:  "What would Paula Deen do?"

Well, the answer was obvious... but I didn't plan to use two sticks of butter on each piece of fish.  In any event, I was inspired, so I seasoned the fish with salt, pepper, and a dash of chili powder on both sides.  Then I dusted each side with a little flour (DUSTED, not coated).

I set that aside while I pre-heated the oven to 350.

I heated about a tablespoon each of olive oil and dark toasted sesame oil and heated it in a non stick skillet.   When the oil was hot and just starting to smoke, I placed the salmon in the pan and let it sear for about two minutes (adjusting the heat as appropriate... I wasn't trying to start a fire).  Then turning the fish and searing the other side as well.

Then I removed the fish from the pan (the color should be nearly the same color as a brown paper bag) and drained each piece on a plate lined with paper towels, and immediately placed them on a foil-lined baking sheet.

Next, I drained most of the oil from the pan, added the following: 1/2 a tablespoon of butter, a tablespoon of bacon bits, and a teaspoon of spicy mustard.  I stirred the pan to mix everything, and then after about a minute, I brushed the tops of the fish, and sprinkled with some french fried onions.

I placed the fish in the oven, for about ten minutes.

OK, while your house is starting to smell really good, let's go back to before the beginning:  I had some fresh green beans, which I had washed and snapped, which went into a dutch oven just enough chicken broth to cover the beans.  I set the heat to medium, and brought the beans to a simmer until done.

I think the fish is done, so let's take it out and serve it up with the beans, shall we?  Here is your result:

Soup Is Still Good Food!

So... my second time working with the immersion blender was for Lee & Potato soup.

Behold!

The soup was really good (and c'mon, have you ever had awful Leek & Potato soup?  I haven't).  

In my version of L&P soup, I try to control the richness by using only 1/4 of heavy cream. 

I'd talk more about preparation etc... but my shooters are on a break and I have to get back to the range.

Talk amongst yourselves.