Hamburger Casserole

From Company’s Coming..a simple family dinner.

2 cups cooked small egg noodles
500 g ground beef
1 tbsp cooking oil
1 cup chopped onion
1/4 tsp garlic powder
2 x 213 ml tomato sauce
1 tsp salt
1/2 tsp pepper
1 cup sour cream
1 cup cottage cheese
1 cup grated mozzarella cheese

• Prepare noodles as directed on package.  Drain.  Measure.  Spread in bottom of 1.5 L casserole.
• Scramble fry beef in cooking oil until brown.  Drain and discard fat.
• Add onion, garlic, tomato sauce, salt and pepper to meat.  Simmer gently for 15 minutes.  Pour over noodles in casserole.
• Spread sour cream over meat, meaning a smooth level surface.
• Spoon cottage cheese over top.
• Layer cheese over top to cover completely.  Bake uncovered in 350F oven for 30 minutes until bubbly.  Serves 6 to 8.

Buffalo Chicken Wings

Who doesn't love chicken wings!  I am personally not a fan of Blue Cheese in the dip however, so I substituted it with Feta.

1 egg
1/2 cup canola oil
1 cup cider vinegar
1 tsp salt
1/2 tsp pepper
Cayenne pepper, to taste
1/2 tsp garlic powder
1/2 tsp celery salt
2 pounds chicken wings

BLUE CHEESE DUNKING SAUCE
1 cup mayonnaise
1/2 cup sour cream
1 green onion, chopped
1 garlic clove, pushed through a press
1 tbsp lemon juice
1/4 cup crumbled blue cheese

1. MARINADE: Heat oven to 450F.  Beat egg in a medium bowl.  Add oil and beat until combined.  Add vinegar, salt, pepper, cayenne, garlic powder, and celery salt; stir until well combined.
2. Cut chicken wings in half at joint; remove wing tips and discard.  Dip chicken pieces into marinade and arrange on a large baking pan.
3. Bake 20 minutes, turning and brushing with marinade several times, until wings are crisp.  Remove from oven; drain and arrange on a warm platter.  Serve with Blue Cheese Dunking Sauce.
4. FOR DUNKING SAUCE: Combine all ingredients.  Mix well.

All Dressed Shoestring Chips

These are excellent just on their own or on a side!  From Food and Drink Winter 2012.

2 large potatoes, peeled if desired
1/4 tsp dried oregano leaves
1/4 tsp sweet smoked paprika
1/4 tsp fine sea salt
1/8 tsp cayenne
1/8 tsp garlic powder
1/8 tsp onion powder
1/8 tsp black pepper
8 cups canola oil

1. For best shoestring chips, use a mandoline fitted with the julienne blade.  Slice potatoes, then place in a bowl of ice cold water for about 30 minutes.  Line a baking sheet with paper towels. Stir spices together.
2. Place oil in a large deep pan such as a Dutch oven or follow instructions on deep fryer.  It should not come more than a third up sides of pan and needs to be 1 1/2 inches deep.  Set over medium. Heat oil to 350 to 360 F. using a deep fry thermometer or drop a cupe of bread into the oil - it should turn brown in about 1 minute.
3. Drain potatoes very well and pat dry really well.  Using large tongs, add about a third of potatoes to oil.  Fry, stirring occasionally until golden brown, 4 to 5 minutes.  Using a large slotted spoon or tongs, remove potatoes and place on paper towel lined baking sheet.  Pat any excess oil.  Place chips while hot in large bowl.  Toss with a third of the spice mixture.  Repeat with remaining potatoes.  Best eaten right away.

Makes 3 to 4 cups

Baby Back Ribs on Maple Planks

I only have a propane BBQ - and I think that is what the majority of us use.  This is a recipe from Food and Drink 2011 that I loved. You can switch the maple planks for an apple wood or your choice.  Soak the wood in water for at least a couple of hours, overnight is better.  Use two 12 x 6 inch planks.  Serve with corn on the cob!

Barbecue Sauce
1 cup apple juice
3/4 cup ketchup
3 tbsp cider vinegar
2 tsp light soy sauce
1 tsp Worcestershire sauce
1 tsp molasses
1/2 tsp chili powder
1/2 tsp garlic, minced
1/4 tsp black pepper

Rub
1 tsp paprika
1 tsp chili powder
1 tsp thyme
1 tbsp garlic powder
1 tsp brown sugar
1 tsp dry mustard
1 tsp kosher salt
1 tsp black pepper

2 full slabs baby back ribs

1. To make sauce, combine all ingredients in a medium saucepan.  Cook over high heat until reduced by half, or about 1 cup.
2. To make rub, add all ingredients to a small bowl and stir to combine.
3. Peel the thin membrane off the back of the ribs (this helps the meat cook more evenly and absorb more flavour while cooking).  Using your fingertips, rub the meat liberally with the rub, wrap in plastic wrap and refrigerate for 1 to 3 hours.
4. Meanwhile soak planks in water for 1 to 2 hours.
5. Ignite grill, turn to high and preheat for 10 minutes.  Turn 1 side off leaving the other on, and place planks on the side that has been turned off.  Close lid and wait for the planks to begin to crackle and smoke, between 3 to 5 minutes.  Turn planks over and place a rack of ribs on each plank, reduce heat to low, and close lid.  Maintain a temperature range between 275 to 300 F and cook for 3 hours.
6. Brush both sides of ribs liberally with barbecue sauce and continue cooking with the lid closed for an additional hour.  Ribs are done when the sauce has become sticky and the meat separates easily from the bones.