Friday, March 17, 2017

Homemade Pasta

Fresh Pasta
Fresh Pasta
For some reason, I always talk myself out of making fresh pasta. It seems like so much extra work! But in the end, it is worth it. The pasta is so much better than the store bought version.

The Recipe:

  • 1/2 Cup Flour
  • 1 Egg

Makes 1 Serving.

Make a crater in the mound of flour in a bowl. Add the egg in to the middle of the flour. With a fork, slowly beat the egg inside of the crater. Slowly incorporate the flour in to the egg. Continue stirring until all of the flour is mixed with the egg. You may have to use your hands to get all of the flour mixed in. You want the dough to be a little sticky. It should not have the same consistency of pastry dough.

Making Fresh Pasta
Making Fresh Pasta
Run the pasta through a pasta roller, starting with the widest setting. The first few times through the roller, it will seem the dough is crumbling. Once the dough runs through the roller, fold it back in half and run it through again. Continue this process until the dough comes back together. Set the roller to the next smallest setting. Run through each setting at least twice until the desired thickness is reached. 

After the pasta goes through the roller, it is time to cut the sheets in to smaller strips. Lay the sheets on a floured surface. Fold the sheets over lengthwise, in thirds. I like to cut through the pasta with a sharp knife. I don't look for a uniform size. 

Once the pasta is cut to size, it is ready to cook. Add the pasta to boiling water. It will cook much faster that dried pasta. It will be al dente in 3 to 5 minutes. 

Happy Eating!

Wednesday, March 15, 2017

Homemade Barbecue Sauce

Spring is around the corner and Summer will follow soon after. That means that barbecues and pool days are on the way! The best thing to add to those barbecues and cookouts is the perfect homemade barbecue sauce.

The Recipe:
Homemade Barbecue Sauce
Homemade Barbecue Sauce

  • 3 Cups Tomato Puree
  • 2/3 Cups Apple Cider Vinegar
  • 2/3 Cup Packed Brown Sugar
  • 1/4 Cup Molasses
  • 2 Tablespoons Onion Powder
  • 2 Tablespoons Garlic Powder
  • 2 Tablespoons Pepper
  • 2 Teaspoons Celery Salt
  • 1 Teaspoon Cayenne (optional)
  • 2 Teaspoons Worcestershire Sauce

Combine all ingredients in a sauce pot and bring almost to a boil. Reduce heat let simmer for 1 hour, stirring occasionally. 

After 1 hour, bring out the blender. This will help remove any clumps that have formed and bring all of the flavors together. If you have an immersion blender (if you don't have one, I highly recommend you get one), you can blend it up directly in the pot and save a dish.

Let it simmer for another 30 minutes.

If you are looking for a spicy barbecue sauce, add the cayenne pepper.

Most good barbecue sauce recipes out there have some beer in the base. A good bock or dark lager works well. Add about a 1/2 Cup to bring out some more flavor in your sauce.

Tuesday, March 14, 2017

Quick Trick for Making Buttermilk

If you're like me, you often find yourself needing buttermilk, but there's no buttermilk to be found. Instead of making a trip to the grocery store, here's a quick and easy trick to make your own buttermilk.

The Recipe:
  • White Vinegar or Lemon Juice 
  • Milk

Add 1 Tablespoon to a measuring cup and add enough milk to make a cup. Let sit for five minutes. I like to do this first while I'm gathering the rest of the ingredients. Of course, this can be edited depending on how much you need.

Monday, March 13, 2017

Baked Brie

This is one of favorite, simple, almost effortless appetizers to make for parties. I made it over the weekend and forgot to snap a picture. I think you'll get the idea though.

The Recipe:

  • 1 Package Brie Cheese - Rind Removed
  • 1 Package Pasty or Croissant Dough
Wrap the Brie in the pasty dough. It should resemble a small loaf of bread. Bake in the oven at 350 degrees for 10 to 15 minutes, until the pastry is golden brown. Let it sit for a few minutes before serving, to allow the Brie to set. I like to serve it with a raspberry jelly on the side.

Happy eating. 

Thursday, March 9, 2017

Pollos Asados el Rodeo

I found another article in the archives from my time as the Houston Barbecue Examiner. This time, it is a little food truck on I-10 East called Pollos Asados el Rodeo.

Pollos Asados el Rodeo
Pollos Asados el Rodeo
Walking up to Pollos Asados El Rodeo, the smell of smoked chicken fills the air. Located on the Southeast corner of South Wayside and I-10, the yellow trailer is the perfect place to stop for a quick bite in the east side of Houston. The menu is simple. Six dollars will buy a half chicken, with homemade corn tortillas, charro beans, green chili sauce, and a lime. If that is not enough, ten dollars will buy the whole chicken. Additional side portions are available for another dollar.

On the down side, there is no place to sit, but the food is wrapped up ready to take home or back to work, making it ideal for a meal on the go. Overall, the food at Pollos Asados is basic. But that is the charm. The chicken is cooked to perfection, leaving anyone wanting for more.  This writer is ready for the leftovers in the fridge and planning another visit. Happy eating. 

Wednesday, March 8, 2017

7 Tasty Chicken Wing Recipes Perfect for Your Weekend Party

We've all got plans this weekend. You're probably having a party. If you need some ideas for what to make for all of your friends, check out these chicken wing recipes.

7 Tasty Chicken Wing Recipes Perfect for Your Weekend Party:

'via Blog this'

Monday, March 6, 2017

Sausage and Peppers with Pasta

Sausage and Peppers with Pasta
Sausage and Peppers with Pasta
There's nothing I love better than a classic Italian recipe. So when I first came across this idea, I had to work on my own version!

The Recipe:

  • 3 - 5 Links Sweet Italian Sausage - Sliced
  • 1 Onion - Diced
  • 3 Garlic Cloves - Minced 
  • 1 Red Bell Pepper - Rough Chopped 
  • 1 Yellow Bell Pepper - Rough Chopped 
  • 1 Package Cherry Tomatoes 
  • Pasta - Linguine, Pappardelle, and Fettuccine work well
  • Fresh Parsley
  • Grated Parmesan 
  • Salt and Pepper

Brown the sausage in a skillet
Brown the sausage in a skillet. 

Brown the sausage in a heavy bottom skillet. Remove sausage to bowl to add later. Saute the onion and garlic in the sausage grease. Add a little olive oil if necessary. Season with salt and pepper. Add the bell peppers. Saute until the peppers are wilted. Add the sausage back in. Add the tomatoes. Stir occasionally until the tomatoes begin to open. Toss the sausage and peppers with the pasta in a large bowl. Serve with chopped fresh parsley and grated Parmesan.

Optionally, I like to add some crushed red pepper flakes with the the onions to give a little extra spice.

I like to make this with some rustic, rough cut fresh pasta. Dried pasta works well here too.
Happy eating.

Sunday, March 5, 2017


I've stumbled across a website called Cookpad. They are a Japanese based website that serves as a digital recipe box for sharing and discovering new recipes. I plan to have a few recipes posted there in the next few days, so be sure to check it out. You can find me under memyselfandcuisine.

Saturday, March 4, 2017

Italian Sausage Zucchini Soup, Slow Cooker Style

Some nights, you need something that is easy to make. The crock pot comes in to play here. A lot of times we will try to rework a recipe we already have for the crock pot, so we can focus on other things. Last weekend we did that with Italian Sausage Zucchini Soup. Check out the original recipe here.
Italian Sausage Zucchini Soup, Slow Cooker Style
Italian Sausage Zucchini Soup, Slow Cooker Style

The Recipe
  • 1 Package Italian Sausage - Sliced
  • 2 Onions - Diced
  • 2 Zucchini - Sliced
  • 1/2 to 1 1/2 Cups Merlot
  • 2 15 oz Cans Whole Tomatoes
  • 2 Boxes Beef Broth
  • 1 Teaspoon Basil
  • 2 Garlic Cloves - Diced
  • Salt and Pepper
  • Chopped Parsley
  • Pasta - Penne, Farfalle, and Rigatoni work really well

Brown the sausage in a pan. Sauté the onion and garlic in the juices left from the sausage. Combine all the ingredients in a crock pot. Cook on low for 3 to 4 hours. If time permits, add the pasta about 30 minutes in. This will help keep the pasta from over cooking. 

Happy eating.


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