The Cooking Class will stay on the 2nd Thursday this month, so it is being moved back to January 8th at 7:00pm. However, it will be at Susie Demke's home. Thanks Susie!!!
See you all there.
Tuesday, December 30, 2008
Correction on my "MELT IN YOUR MOUTH ROLLS"
I am re-posting my recipe for the Melt in Your Mouth Rolls. Seems I forgot to add 1/2 cup of water to proof the yeast in. Sorry if this caused problems with the recipe. Here is the corrected Version:
Melt in Your Mouth Rolls
Gregg Fry
2 pkgs Yeast (I Prefer Rapid Rise) Proof in 125° ½ Cup Water
3 Eggs Beaten
½ Cups Butter (Room Temperature)
½ Cups Sugar
1 teaspoon Salt
1 Cup Sifted Flour
In a mixer beat eggs add the rest of the ingredients and beat until smooth
Add Proofed Yeast and beat until smooth
ADD:
1 Cup Sifted Flour, Stir.
ADD:
1 Cup Warm Milk (Temperature should be 110° – 115°), Stir
ADD:
2 ½ Cups Sifted Flour, Stir
Mixture will be very gooey. You can refrigerate overnight with a cloth over it if you like, or just let rise until double.
Melt 1 stick of butter in a bowl for dipping.
Punch down and roll out to ½ thickness on to a floured surface with floured rolling pin..
Cut with 2” biscuit cutter dipped in flour to prevent from sticking.
Dip in melted butter and fold in half and place into a large shallow baking dish or pan.
Place side by side. They should lightly touch each other.
Pour any and all left over melted butter over the rolls.
Let rise until double, no more!!
Bake 15 minutes at 400° or until lightly golden brown.
Serve immediately.
Melt in Your Mouth Rolls
Gregg Fry
2 pkgs Yeast (I Prefer Rapid Rise) Proof in 125° ½ Cup Water
3 Eggs Beaten
½ Cups Butter (Room Temperature)
½ Cups Sugar
1 teaspoon Salt
1 Cup Sifted Flour
In a mixer beat eggs add the rest of the ingredients and beat until smooth
Add Proofed Yeast and beat until smooth
ADD:
1 Cup Sifted Flour, Stir.
ADD:
1 Cup Warm Milk (Temperature should be 110° – 115°), Stir
ADD:
2 ½ Cups Sifted Flour, Stir
Mixture will be very gooey. You can refrigerate overnight with a cloth over it if you like, or just let rise until double.
Melt 1 stick of butter in a bowl for dipping.
Punch down and roll out to ½ thickness on to a floured surface with floured rolling pin..
Cut with 2” biscuit cutter dipped in flour to prevent from sticking.
Dip in melted butter and fold in half and place into a large shallow baking dish or pan.
Place side by side. They should lightly touch each other.
Pour any and all left over melted butter over the rolls.
Let rise until double, no more!!
Bake 15 minutes at 400° or until lightly golden brown.
Serve immediately.
Wednesday, December 24, 2008
Sunday, December 21, 2008
PRIME RIB for CHRISTMAS DINNER
With Christmas approaching it is time to decide what to serve as Christmas Dinner. At my house our tradition is to serve Prime Rib and this is the week to buy it. It is on sale at grocery stores at over half the regular price. People often ask me about Prime Rib, where to buy it, how to prepare it and how to serve it. Let me answer a few of those questions.
When you go to the grocery store you won't find "Prime Rib." What you need to watch for is "Standing Rib Roast." It is sometimes called Ribeye Roast. Ribeye is really just steaks cut from the Rib Roast and pan fried. Why isn't it called a Prime Rib Roast when you go to the grocery store? Well, as most of you know, the USDA labels cuts of meat based on the amount of fat in each cut, Prime, Choice, Select and rarely seen Standard, with Prime being the leanest and best and Standard being the fattiest. It is extremely rare to find Prime graded meats in the grocery store. Standing Rib roasts graded as Prime are sent to restaurants and Choice and Select are sent to grocery stores. Because restaurants buy in bulk they get better pricing. If you find "Prime" Standing Rib Roast you would be looking at nearly $20.00 a lb or more. But with "Choice" which is second best or 3rd best "Select" you find much better pricing.
When selecting a roast ask for it by the number of bones in your cut for example ask for a 3 bone roast which will serve 4 - 6 depending on how you want to carve and serve it when cooked. Next ask for a cut near the "Loin End" or a "Center Cut". The loin end is less fatty and bones are slightly smaller so they weigh less, giving you better value at the weigh in.
To prepare and cook your Rib Roast you need to prepare a rub of your choice. I use only one thing, Lawry's Season Salt. I cover the entire outside of the roast top, bottom and all sides with olive oil and the seasoning salt then fresh cracked pepper. You can pour about a 1/8 - 1/4 cup of seasoning salt in a large dish and roll the roast in the salt liberally covering the entire roast. Sounds like a lot, but that is what gives the roast such a great flavor. That is what we did at Blank Angus. It is soooooo good!
Bake it at 250 degrees F. until it reaches an internal temperature of 118 degrees F. I like to use a thermal probe thermometer that beeps when it reaches the set temperature. Remove from the oven and cover with foil to let it rest. The roast will continue to cook as it rests keep the probe inserted or it will start to seep juice and dry the roast out.
Raise the temperature in the oven to 500 degrees F. When it reaches 500 put the roast back in and cook for another 10 - 15 minutes. This will give it it's rich baked color and crispy crust. Watch it closely so it won't burn. Remove from the oven.
To serve you can either cut it between the bones for large slices or I carve the bones off in one sweep with the electric knife and then carve the roast in 1/2" or 1 inch slices.
Make a brown gravy from the drippings and beef stock if you like or use Campbell's Beef Consomme Soup as an Au Jus.
Where to buy Standing Rib Roasts:
Stater Bros. $3.87 lb
Albertson's $3.77 lb
Ralph's $3.97 lb
Von's $4.99 lb
Buy extra and freeze. Save it for that special Valentine's Dinner in February.
When you go to the grocery store you won't find "Prime Rib." What you need to watch for is "Standing Rib Roast." It is sometimes called Ribeye Roast. Ribeye is really just steaks cut from the Rib Roast and pan fried. Why isn't it called a Prime Rib Roast when you go to the grocery store? Well, as most of you know, the USDA labels cuts of meat based on the amount of fat in each cut, Prime, Choice, Select and rarely seen Standard, with Prime being the leanest and best and Standard being the fattiest. It is extremely rare to find Prime graded meats in the grocery store. Standing Rib roasts graded as Prime are sent to restaurants and Choice and Select are sent to grocery stores. Because restaurants buy in bulk they get better pricing. If you find "Prime" Standing Rib Roast you would be looking at nearly $20.00 a lb or more. But with "Choice" which is second best or 3rd best "Select" you find much better pricing.
When selecting a roast ask for it by the number of bones in your cut for example ask for a 3 bone roast which will serve 4 - 6 depending on how you want to carve and serve it when cooked. Next ask for a cut near the "Loin End" or a "Center Cut". The loin end is less fatty and bones are slightly smaller so they weigh less, giving you better value at the weigh in.
To prepare and cook your Rib Roast you need to prepare a rub of your choice. I use only one thing, Lawry's Season Salt. I cover the entire outside of the roast top, bottom and all sides with olive oil and the seasoning salt then fresh cracked pepper. You can pour about a 1/8 - 1/4 cup of seasoning salt in a large dish and roll the roast in the salt liberally covering the entire roast. Sounds like a lot, but that is what gives the roast such a great flavor. That is what we did at Blank Angus. It is soooooo good!
Bake it at 250 degrees F. until it reaches an internal temperature of 118 degrees F. I like to use a thermal probe thermometer that beeps when it reaches the set temperature. Remove from the oven and cover with foil to let it rest. The roast will continue to cook as it rests keep the probe inserted or it will start to seep juice and dry the roast out.
Raise the temperature in the oven to 500 degrees F. When it reaches 500 put the roast back in and cook for another 10 - 15 minutes. This will give it it's rich baked color and crispy crust. Watch it closely so it won't burn. Remove from the oven.
To serve you can either cut it between the bones for large slices or I carve the bones off in one sweep with the electric knife and then carve the roast in 1/2" or 1 inch slices.
Make a brown gravy from the drippings and beef stock if you like or use Campbell's Beef Consomme Soup as an Au Jus.
Where to buy Standing Rib Roasts:
Stater Bros. $3.87 lb
Albertson's $3.77 lb
Ralph's $3.97 lb
Von's $4.99 lb
Buy extra and freeze. Save it for that special Valentine's Dinner in February.
Wednesday, December 10, 2008
COOKING CLASS
The next cooking class will be January 15, 2009 at 7:00 pm. It will be held at Liz Jergensen's house. Look at the menu selection below and recommend something for the class.
The recipes for the latest class will be posted here this weekend. I handed them out this time, so no rush to post them yet.
Mark your calendars for the next class!!!
See you there.
The recipes for the latest class will be posted here this weekend. I handed them out this time, so no rush to post them yet.
Mark your calendars for the next class!!!
See you there.
This Week's Deals
OK, sorry I am a day late in getting this posted. Here are some of the deals I am taking advantage of this week. Remember, click on each stores ad picture to see the entire weeks advertisement.
STATER BROS.
Top Sirloin Steak $1.97 lb
Chicken Thighs or Drumsticks .99¢
Ground Beef 73% lean $1.59
Beef Boneless Chuck Roast $1.99
Pork Shoulder Roast .99¢
Clementine Tangerines $4.79 (5 lb Box)
Kiwi .25¢ each
Russet Potatoes (5 lb Bag) .99¢ (with in store coupon Sun, Mon & Tues Only & while supplies last)
HENRY'S
Bananas .50¢ lb
Blueberries 4.4 oz $1.50
Blackberries 5.6 oz &1.50
Green Leaf Lettuce .77¢ each
Red Leaf Lettuce .77¢ each
Honeydew Melons .50¢ lb
Broccoli Crowns .77¢ lb
Mangos .50¢ each
Russet Potatoes 3 lbs for $1.00
Yellow Onions 3 lbs for $1.00
Cauliflower .77¢ each
Pears (D'Anjou Bosc, Bartlett or Red) .77¢ lb
VON'S
Boneless Skinless Chicken Breasts $1.97 lb
London Broil $1.99 lb
Boneless Beef Top Round Roast $2.29 lb
Pork Chops $1.67 lb
Foster Farm Fresh Whole Chicken $1.29 lb
Large Raw Shrimp $4.99 lb (Save 7.00 lb)
Gala Apples .79¢ lb
Fuji Apples .79¢ lb
Grapefruit 3 for $1.00
Raspberries 12 oz $5.99 each
Blackberries 12 oz $5.99 each
Baby Carrots 1 lb bag $1.00 each
Extra Large Russet Potatoes .88¢ lb
Jumbo Yellow Onions .50¢ lb
RALPH'S
Boneless Beef Chuck Roast $3.99 lb
Cross Rib Roast $3.99 lb
Chicken Breasts (Bone-in) .99¢ lb
Green Cabbage .50¢ lb
Seedless Navel Oranges 50¢ lb
Smirnoff Vodka (LOL For Pie Crusts!!!) $14.99 1.75 liter (1.75 ltr will last a lifetime!!!!)
ALBERTSON'S
Beef Chuck Chuck Roast $2.99 lb
Tri-Tip Roast $2.99 lb
Boneless Skinless Chicken Breasts $1.99 lb
Red Seedless Grapes $1.29 lb
Large Eggs (1 dozen with coupon) $1.29 (Limit 1 with Coupon)
Pineapple .99¢ lb
Bananas .70¢ lb
STATER BROS.
Top Sirloin Steak $1.97 lb
Chicken Thighs or Drumsticks .99¢
Ground Beef 73% lean $1.59
Beef Boneless Chuck Roast $1.99
Pork Shoulder Roast .99¢
Clementine Tangerines $4.79 (5 lb Box)
Kiwi .25¢ each
Russet Potatoes (5 lb Bag) .99¢ (with in store coupon Sun, Mon & Tues Only & while supplies last)
HENRY'S
Bananas .50¢ lb
Blueberries 4.4 oz $1.50
Blackberries 5.6 oz &1.50
Green Leaf Lettuce .77¢ each
Red Leaf Lettuce .77¢ each
Honeydew Melons .50¢ lb
Broccoli Crowns .77¢ lb
Mangos .50¢ each
Russet Potatoes 3 lbs for $1.00
Yellow Onions 3 lbs for $1.00
Cauliflower .77¢ each
Pears (D'Anjou Bosc, Bartlett or Red) .77¢ lb
VON'S
Boneless Skinless Chicken Breasts $1.97 lb
London Broil $1.99 lb
Boneless Beef Top Round Roast $2.29 lb
Pork Chops $1.67 lb
Foster Farm Fresh Whole Chicken $1.29 lb
Large Raw Shrimp $4.99 lb (Save 7.00 lb)
Gala Apples .79¢ lb
Fuji Apples .79¢ lb
Grapefruit 3 for $1.00
Raspberries 12 oz $5.99 each
Blackberries 12 oz $5.99 each
Baby Carrots 1 lb bag $1.00 each
Extra Large Russet Potatoes .88¢ lb
Jumbo Yellow Onions .50¢ lb
RALPH'S
Boneless Beef Chuck Roast $3.99 lb
Cross Rib Roast $3.99 lb
Chicken Breasts (Bone-in) .99¢ lb
Green Cabbage .50¢ lb
Seedless Navel Oranges 50¢ lb
Smirnoff Vodka (LOL For Pie Crusts!!!) $14.99 1.75 liter (1.75 ltr will last a lifetime!!!!)
ALBERTSON'S
Beef Chuck Chuck Roast $2.99 lb
Tri-Tip Roast $2.99 lb
Boneless Skinless Chicken Breasts $1.99 lb
Red Seedless Grapes $1.29 lb
Large Eggs (1 dozen with coupon) $1.29 (Limit 1 with Coupon)
Pineapple .99¢ lb
Bananas .70¢ lb
Saturday, November 29, 2008
Super After Thanksgiving Sale
The 5 days after Thanksgiving isn't just for the mall and electronics stores. Stater Bros. is offering great prices on a few items. They have a 2 page flyer out.
They are the ONLY grocery store offering additional sales this week thru Tuesday. So snag these great buys:
Spare Ribs .79¢ lb
Ground Beef 85% lean $1.59 lb (Sold in 2 lb Chub)
Chicken Breasts (Boneless Skinless) $1.59 lb
Ready Pack Salad Mix .69¢ for a 1lb bag
Rotisserie Chicken 2 for $10.00 (All ready cooked in 4 flavors, Lemon Pepper, Malibu, Rosemary, Garlic & Herbs and Orange Chipotle
All items are subject to available for this ad. But they usually always have plenty. Get there right away to be sure.
Click the picture and see the rest of the ad.
Friday, November 28, 2008
COOKING CLASS
December's Cooking Class has been rescheduled to Thursday, Dec 4th at 7:00. Effective in January 2009, the class is moving to the 2nd Thursday of each month.
Starting December 4th, the classes with concentrate on making complete meals. More people have expressed interest in doing classes this way. It works fine for me if it works for everyone else. We will work on a main course, side dish, salad and bread or dessert item. I will make sure that all the items we learn are relatively fast and easy for the most part. Meals that can be made in an hour or so, that can be thrown together and slow cooked or meals that can be made ahead of time and heated or cooked another day.
We can also spend the class making soups for the winter months ahead.
I would like to know what everyone would like to learn at December's class. Here are some menus items. We can mix and match.
- Chicken Parmesan, Side Spaghetti with Marinara Sauce and Crushed Garlic and Herb Bread.
- Herb Crusted Roasted Pork Loin, Vegetable Tatin, Popovers and Salad with Meyer Lemon and Balsamic Vinaigrette Dressing.
- Chicken Cordon Blue, Buttermilk Mashed Potatoes, Green Salad with Orange Dressing, Avocado and Bacon.
- Pork Chops, Homemade Applesauce & Rice Pilaf
- Beef Stew, with grilled Garlic Bread, with Leaf Salad with Shake Vinaigrette, Toasted Pine Nuts
- Chicken Noodle Soup with Homemade Chicken Stock, with Dunking Grilled Mozzarella and Pesto Sandwich, and Dessert
- Roasted Chicken, with Yukon Gold Potatoes with Fresh Rosemary and an Avocado Bacon Salad
- Pot Roast Slow Cooked with Potatoes and Carrots. Homemade Biscuits.
- Fried Chicken, Baked Potato Wedges, Roasted Cherry Tomatoes, Biscuits and Jam
- Slow Cooked Tri-Tip, with Roasted Sweet Potatoes served with Honey and Cinnamon, Flourless Chocolate Cake from scratch.
- Chicken Breast with Mozzarella and Fresh Mushrooms, Mascarpone Cream and Fresh Fruit, Potato Gratin
- Black Pepper Seared Steak (Beef Au Poivre) with mushrooms and herbs and cream, Potatoes Gratin.
- Pork Chops in Cream Sauce with Green Beans, Peaches and Tarragon with Mascarpone Cream, Rolls and Dessert.
- 40 Cloves of Garlic Chicken, Brown Sugar and Butter Carrots and Rolls.
- Homemade Spaghetti and Meatballs, Wedge Salad and homemade Blue Cheese Dressing, Parmesan Garlic Bread
- Pork Tenderloin or Loin simply baked with seasoning salt and roasted. Olive Oil and Salt Crusted Baked Potatoes.
- Roasted Cornish Game Hens, Couscous, Panzanella, Vanilla Creme Custard with Caramel Sauce
- Quick and Easy Tacos with Soft Fried Tortillas, Spanish Rice, Corn Casserole and Buñuelos or Deep Fried Ice Cream.
- Prime Rib, Potatoes, Steamed and Season Broccoli, Crème Brulee
Other Side Dishes:
Fresh Green Beans with Bacon
Zucchini Carpaccio
Stuffed Mushrooms
Turnip Mashed Potatoes
Potato Casserole
Mascarpone Cream and Fresh Fruit
Eggplant Gratin
Potatoes & Aioli Sauce
Baked Beans
Baked Apples
Bread Pudding Dessert
Grilled Peaches with Honey and Granola
Fried Mozzarella Sticks
Celery Root and Apple Puree
Baked Carrots with Honey and Salt
Maple Roasted Butternut Squash
Broccoli Rabe
Other Desserts:
Banoffee Pie
Boston Fudge Cake
Charlotte Russe
Chocolate Crème Brulee
Cream Puffs or Éclairs
NY Style Cheesecake with Berry Coulis Sauce
Fresh Berries Pavlova
Meringue Chantilly
Root Beer Float Cake
Lemon Custard in Pastry Cups
Oatmeal Cake with Buttery Coconut Top (My Favorite Cake)
Baked Alaska
Ile Flottan with Crème Anglaise and Caramel
Chocolate Molten Lava
Peaches, Tarragon with Mascarpone Cream
Coconut Cake from Scratch
I could go on and on. There are so many more items I can list. Soups, Salads, Appetizers, Beverages, Breads and Specialty Items, like Candies, Jams, Sauces, etc...
These are just some of the menu items we can do at the next class. We can also mix and match sides for most of these items. If you have a suggestions for menu items you would like to see, let me know and we can have a class on those.
Monday, November 24, 2008
Monday, November 17, 2008
Thanksgiving Shopping Bargains
Well, Thanksgiving week flyers are here and the stores usually offer great deals on items most used at Thanksgiving. If you are looking for a fresh turkey rather than frozen, your best bet is to buy it at Costco or Sam's Club where they sell for .89¢ lb with no minimum purchase. If you want a frozen turkey then check the deals below for the prices. Once again, it looks like Stater Bros. has the best prices overall. Henry's has great prices on produce and only .10¢ more on fresh turkeys than Costco, but there is a minimum purchase of $30.00 to get that price. For most of the other great buys on turkeys they have a minimum purchase of $25.00. Stater's Bros. has fresh Young Turkeys for .99¢ lb with no minimum to buy.
If you like Prime Rib than be sure to buy some of the Rib Eye Roast at Stater Bros. That is what is used for Prime Rib. At $3.99 I am sure that is the price we will see this season. Freeze it for Christmas Dinner. 3 or 4 Bone Cut will serve 4 to 5 people.
Here are the bargains for this week:
CLICK on the photo of the flyer to see entire ad.
HENRY'S
Fresh Turkey .99¢ (with minimum $30.00 purchase)
On The Vine Tomatoes .99¢ lb
Russet Potatoes 5lb bag .88¢ each
Fresh Cranberries 12oz bag $2.00
Broccoli Crowns .77¢ lb
Granny Smith Apples .77¢ lb (Use for Apple Pie Recipe below)
Celery .77¢ per bunch
Sweet Potatoes .77¢ lb
Garnet Yams .77¢ lb
Jewel Yams .77¢ lb
Bosc Pears .77¢ lb
D'Anjou Pears .77¢ lb
Yellow Onions 3lbs for $1.00
Fresh Green Beans $1.25 lb
Gala Apples .97¢ lb
Fuji Apples .97¢
STATER BROS.
Turkey (Frozen) .37¢ lb (Minimum $25.00 Purchase)
Butterball (Frozen) Turkey .49¢ lb (Minimum $25.00 Purchase)
Fresh Young Turkey .99¢ lb (No Minimum Purchase it looks like)
Rib-Eye Roast $3.99 lb. (BUY THIS it is a great price. Half the price of Costco's)
Sausage 16oz Chub .99¢ each
Pork Butt Roast $1.19 lb
Whole Smoked Ham .99¢ lb
Ground Beef (81% lean) $1.99 lb in 3lb Chub
Navel Oranges .50¢ lb
Red Yams .50¢ lb (I assume these are probably Garnet Yams which are great)
Celery .59¢ bunch
Pineapple $1.00 lb
Raspberries $2.50 for 6oz
Blueberries $2.50 for 4.4oz
Large Haas Avocados $1.00 each
Fresh Green Beans $2.00 lb
Fresh Cranberries $2.29 12oz bag
VON'S
Turkey (Frozen) $4.88 each up to 16 lbs (Minimum $25.00 purchase)
Butterball (Frozen) Turkey $7.88 each up to 16 lbs (Minimum $25.00 Purchase)
Turkey (Fresh) $1.29 lb No minimum purchase
Boneless Pork Loin $1.99 lb
Garnet Yams .50¢ lb
Blueberries $2.50 5.6oz
Celery $1.o0 bunch
Broccoli $1.50 lb
Cauliflower $1.50 lb
Cranberries $2.50 for 12oz bag
RALPH'S
Turkey (Frozen) .37¢ lb (With $25.00 Minimum purchase)
Turkey Butter Basted (Like Butterball) (Frozen) .57¢ lb (With $25.00 Minimum purchase)
Turkey (Fresh) $1.19 lb
Ham $1.49 lb
Russet Potatoes .99 lb
Fresh Green Beans .99¢ lb
Granny Smith Apples $1.00 lb
Golden Delicious Apples $1.00 lb
On The Vine Tomatoes $2.50 lb
Cranberries $2.00 12oz bag
Brown Onions 50¢ lb
Red Yams .50¢ lb
Celery .50¢ bunch
Mrs. Cubbison's Corn Dressing $1.50 box
Libby's Pumpkin $2.00 29oz can
ALBERTSON'S
Turkey (Fresh .99¢ lb with coupon for the circular)
Yukon Gold Potatoes $1.49 for 5 lb bag
Mrs Cubbison's Dressings $1.69 each
Libby's Pumpkin $2.50 29oz can
Celery .99¢ lb
Granny Smith Apples $1.50 lb
Fresh Cranberries $2.50 12oz bag
If you like Prime Rib than be sure to buy some of the Rib Eye Roast at Stater Bros. That is what is used for Prime Rib. At $3.99 I am sure that is the price we will see this season. Freeze it for Christmas Dinner. 3 or 4 Bone Cut will serve 4 to 5 people.
Here are the bargains for this week:
CLICK on the photo of the flyer to see entire ad.
HENRY'S
Fresh Turkey .99¢ (with minimum $30.00 purchase)
On The Vine Tomatoes .99¢ lb
Russet Potatoes 5lb bag .88¢ each
Fresh Cranberries 12oz bag $2.00
Broccoli Crowns .77¢ lb
Granny Smith Apples .77¢ lb (Use for Apple Pie Recipe below)
Celery .77¢ per bunch
Sweet Potatoes .77¢ lb
Garnet Yams .77¢ lb
Jewel Yams .77¢ lb
Bosc Pears .77¢ lb
D'Anjou Pears .77¢ lb
Yellow Onions 3lbs for $1.00
Fresh Green Beans $1.25 lb
Gala Apples .97¢ lb
Fuji Apples .97¢
STATER BROS.
Turkey (Frozen) .37¢ lb (Minimum $25.00 Purchase)
Butterball (Frozen) Turkey .49¢ lb (Minimum $25.00 Purchase)
Fresh Young Turkey .99¢ lb (No Minimum Purchase it looks like)
Rib-Eye Roast $3.99 lb. (BUY THIS it is a great price. Half the price of Costco's)
Sausage 16oz Chub .99¢ each
Pork Butt Roast $1.19 lb
Whole Smoked Ham .99¢ lb
Ground Beef (81% lean) $1.99 lb in 3lb Chub
Navel Oranges .50¢ lb
Red Yams .50¢ lb (I assume these are probably Garnet Yams which are great)
Celery .59¢ bunch
Pineapple $1.00 lb
Raspberries $2.50 for 6oz
Blueberries $2.50 for 4.4oz
Large Haas Avocados $1.00 each
Fresh Green Beans $2.00 lb
Fresh Cranberries $2.29 12oz bag
VON'S
Turkey (Frozen) $4.88 each up to 16 lbs (Minimum $25.00 purchase)
Butterball (Frozen) Turkey $7.88 each up to 16 lbs (Minimum $25.00 Purchase)
Turkey (Fresh) $1.29 lb No minimum purchase
Boneless Pork Loin $1.99 lb
Garnet Yams .50¢ lb
Blueberries $2.50 5.6oz
Celery $1.o0 bunch
Broccoli $1.50 lb
Cauliflower $1.50 lb
Cranberries $2.50 for 12oz bag
RALPH'S
Turkey (Frozen) .37¢ lb (With $25.00 Minimum purchase)
Turkey Butter Basted (Like Butterball) (Frozen) .57¢ lb (With $25.00 Minimum purchase)
Turkey (Fresh) $1.19 lb
Ham $1.49 lb
Russet Potatoes .99 lb
Fresh Green Beans .99¢ lb
Granny Smith Apples $1.00 lb
Golden Delicious Apples $1.00 lb
On The Vine Tomatoes $2.50 lb
Cranberries $2.00 12oz bag
Brown Onions 50¢ lb
Red Yams .50¢ lb
Celery .50¢ bunch
Mrs. Cubbison's Corn Dressing $1.50 box
Libby's Pumpkin $2.00 29oz can
ALBERTSON'S
Turkey (Fresh .99¢ lb with coupon for the circular)
Yukon Gold Potatoes $1.49 for 5 lb bag
Mrs Cubbison's Dressings $1.69 each
Libby's Pumpkin $2.50 29oz can
Celery .99¢ lb
Granny Smith Apples $1.50 lb
Fresh Cranberries $2.50 12oz bag
Restaurant Supply Store Trip
I am making a trip to the 3 restaurant supply stores in San Bernardino this Wednesday morning, Nov. 19th. I know Christi is going. If anyone else wants to go, let me know. They offer tons of items that restaurants use and few retailers carry. They sell scoops in a dozen sizes not just 3 or 4, the same with ladles. They are a great resource for buying good stuff at great prices. I buy a lot of my kitchen items here and most of it is better than the stuff you buy at retail stores. I find many things at these supply stores that are carried at places like Sur La Table or Williams-Sonoma, but for a heck of a lot less. The same item! Now, that being said, they are not set up to look like retail stores, they are supply warehouses, most are organized. My favorite it somewhat organized but they have the best overall prices. So, if you want great items at really inexpensive or reasonable prices join me on a trip to the local restaurant supply stores. Just let me know if you want to go.
Friday, November 14, 2008
Recipe are Posted - Enjoy
I have posted the recipes from the November cooking class below. You will find the Apple Pie, Coconut Cream Pie, Vodka Crust and regular crust, the "Orange Ginger Cranberry Sauce" and Melt in Your Mouth Rolls. These are all some of my favorite Thanksgiving recipes. The Cranberries are the easiest things in the world to make and tastes do much better than canned cranberry sauce. The Rolls take a little time, but as you all now know they are certainly worth the effort. The Vodka crust sounds weird but is the best crust I have ever made. And it tastes fantastic. No taste or smell of alcohol at all. It is the flakiest crust I have ever enjoyed.
I hope you enjoy these recipes for years to come. Oh yeah, remember the "Melt in Your Mouth Rolls" are a secret recipe. LOL. Let me know how everything turns out for you.
Please share the blog with others if you like. They may like these recipes also.
If you need help with any of these recipes, please call me. I want you to be successful in the kitchen. - Gregg
Thanks to Susie Demke for the photos of the pies.
I hope you enjoy these recipes for years to come. Oh yeah, remember the "Melt in Your Mouth Rolls" are a secret recipe. LOL. Let me know how everything turns out for you.
Please share the blog with others if you like. They may like these recipes also.
If you need help with any of these recipes, please call me. I want you to be successful in the kitchen. - Gregg
Thanks to Susie Demke for the photos of the pies.
WHOLE ORANGE GINGER CRANBERRIES
WHOLE ORANGE GINGER CRANBERRIES
Gregg Fry
16 oz Package of Whole Cranberries
2 Cups Sugar
1 Cup Fresh Squeezed Orange Juice (Valencia Oranges are best)
¾ Tbl Orange Zest
¾ Tbl peeled, finely chopped or zested Ginger
Combine all ingredients in a medium to large size saucepan.
Cook over medium heat until the berries have popped open, about 10 minutes (Do not boil more than 10 minutes)
Near the end of cooking, skim and discard the foam that rises to the top.
Cool
Cover and refrigerate
Stores in the refrigerator for 2 months or 6 months frozen.
Gregg Fry
16 oz Package of Whole Cranberries
2 Cups Sugar
1 Cup Fresh Squeezed Orange Juice (Valencia Oranges are best)
¾ Tbl Orange Zest
¾ Tbl peeled, finely chopped or zested Ginger
Combine all ingredients in a medium to large size saucepan.
Cook over medium heat until the berries have popped open, about 10 minutes (Do not boil more than 10 minutes)
Near the end of cooking, skim and discard the foam that rises to the top.
Cool
Cover and refrigerate
Stores in the refrigerator for 2 months or 6 months frozen.
MELT IN YOUR MOUTH ROLLS
Melt in Your Mouth Rolls
Gregg Fry
2 pkgs Yeast (I Prefer Rapid Rise)
3 Eggs Beaten
½ Cups Butter (Room Temperature)
½ Cups Sugar
1 teaspoon Salt
1 Cup Sifted Flour
In a mixer beat eggs add the rest of the ingredients and beat until smooth
ADD:
1 Cup Sifted Flour, Stir.
ADD:
1 Cup Warm Milk (Temperature should be 110° – 115°, Stir
ADD:
2 ½ Cups Sifted Flour, Stir
Mixture will be very gooey. You can refrigerate overnight with a cloth over it if you like, or just let rise until double.
Melt 1 stick of butter in a bowl for dipping.
Punch down and roll out to ½ thickness on to a floured surface with floured rolling pin..
Cut with 2” biscuit cutter dipped in flour to prevent from sticking.
Dip in melted butter and fold in half and place into a large shallow baking dish or pan.
Place side by side. They should lightly touch each other.
Pour any and all left over melted butter over the rolls.
Let rise until double, no more!!
Bake 15 minutes at 400° or until lightly golden brown.
Serve immediately.
Gregg Fry
2 pkgs Yeast (I Prefer Rapid Rise)
3 Eggs Beaten
½ Cups Butter (Room Temperature)
½ Cups Sugar
1 teaspoon Salt
1 Cup Sifted Flour
In a mixer beat eggs add the rest of the ingredients and beat until smooth
ADD:
1 Cup Sifted Flour, Stir.
ADD:
1 Cup Warm Milk (Temperature should be 110° – 115°, Stir
ADD:
2 ½ Cups Sifted Flour, Stir
Mixture will be very gooey. You can refrigerate overnight with a cloth over it if you like, or just let rise until double.
Melt 1 stick of butter in a bowl for dipping.
Punch down and roll out to ½ thickness on to a floured surface with floured rolling pin..
Cut with 2” biscuit cutter dipped in flour to prevent from sticking.
Dip in melted butter and fold in half and place into a large shallow baking dish or pan.
Place side by side. They should lightly touch each other.
Pour any and all left over melted butter over the rolls.
Let rise until double, no more!!
Bake 15 minutes at 400° or until lightly golden brown.
Serve immediately.
Vodka Foolproof Pie Dough
Vodka Foolproof Pie Dough
Makes one 9-inch double-crust pie
The trick to this pie crust is the inclusion of vodka. Eighty-proof vodka, which is 60 percent water and 40 percent alcohol, adds moistness to the dough without aiding in gluten formation since gluten doesn't form in ethanol. Although the recipe includes 8 tablespoons of liquid, the alcohol vaporizes during baking, resulting in a tender crust that only contains 6 1/2 tablespoons of water. Because of the extra liquid, the dough will be moister than most standard pie doughs and will require up to 1/4 cup more flour.
Ingredients:
2 1/2 cups (12 1/2 ounces) unbleached all-purpose flour
1 teaspoon table salt
2 tablespoons sugar
12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into 1/4-inch slices
1/2 cup cold vegetable shortening, cut into 4 pieces
1/4 cup cold vodka
1/4 cup cold water
Procedure:
1. Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses.
2. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour).
3. Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses.
4. Empty mixture into medium bowl.
5. Sprinkle vodka and water over mixture.
6. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together.
7. Divide dough into two even balls and flatten each into 4-inch disk.
8. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 day
Makes one 9-inch double-crust pie
The trick to this pie crust is the inclusion of vodka. Eighty-proof vodka, which is 60 percent water and 40 percent alcohol, adds moistness to the dough without aiding in gluten formation since gluten doesn't form in ethanol. Although the recipe includes 8 tablespoons of liquid, the alcohol vaporizes during baking, resulting in a tender crust that only contains 6 1/2 tablespoons of water. Because of the extra liquid, the dough will be moister than most standard pie doughs and will require up to 1/4 cup more flour.
Ingredients:
2 1/2 cups (12 1/2 ounces) unbleached all-purpose flour
1 teaspoon table salt
2 tablespoons sugar
12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into 1/4-inch slices
1/2 cup cold vegetable shortening, cut into 4 pieces
1/4 cup cold vodka
1/4 cup cold water
Procedure:
1. Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses.
2. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour).
3. Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses.
4. Empty mixture into medium bowl.
5. Sprinkle vodka and water over mixture.
6. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together.
7. Divide dough into two even balls and flatten each into 4-inch disk.
8. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 day
GREGG'S EASY PIE CRUST
Easy Pie Crust
Gregg Fry
Yield: 2 (10-inch) crusts or 1 Double Crust
1 ½ sticks very cold unsalted butter
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon sugar
1/3 cup very cold vegetable shortening
6 to 8 tablespoons (about 1/2 cup) ice water
Dice the butter and return it to the refrigerator while you prepare the flour mixture.
Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix.
Add the butter and shortening.
Pulse 8 to 12 times, until the butter is the size of peas.
With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball.
Dump out on a floured board and roll into a ball.
Wrap in plastic wrap and refrigerate for 30 minutes.
Cut the dough in half.
Roll each piece between to pieces of plastic wrap, rolling from the center to the edge, turning the dough to make sure it forms a circle. Fold the dough onto a pie pan, and fit to the pan.
Repeat with the top crust.
If Baking Crust for a Cream Pie
Preheat oven to 400°
Roll 1 of the halves of the dough or all the dough, your choice, into a circle about 2 inches wider than the top of the pie dish.
Place dough into dish, do not stretch the dough because it will only shrink back to the rolled out size, and shape around pie pan
Flute the edges with fingers
Take a knife and poke slash marks in crust to vent, about 10 - 15 on bottom and sides to prevent the crust from puffing up.
Place uncooked hard beans or pie weights on the crust bottom to keep the pie from lifting.
Cook for 20 minutes and remove foil
Continue cooking until crust is golden brown all over, probably another 10 to 15 minutes
Gregg Fry
Yield: 2 (10-inch) crusts or 1 Double Crust
1 ½ sticks very cold unsalted butter
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon sugar
1/3 cup very cold vegetable shortening
6 to 8 tablespoons (about 1/2 cup) ice water
Dice the butter and return it to the refrigerator while you prepare the flour mixture.
Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix.
Add the butter and shortening.
Pulse 8 to 12 times, until the butter is the size of peas.
With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball.
Dump out on a floured board and roll into a ball.
Wrap in plastic wrap and refrigerate for 30 minutes.
Cut the dough in half.
Roll each piece between to pieces of plastic wrap, rolling from the center to the edge, turning the dough to make sure it forms a circle. Fold the dough onto a pie pan, and fit to the pan.
Repeat with the top crust.
If Baking Crust for a Cream Pie
Preheat oven to 400°
Roll 1 of the halves of the dough or all the dough, your choice, into a circle about 2 inches wider than the top of the pie dish.
Place dough into dish, do not stretch the dough because it will only shrink back to the rolled out size, and shape around pie pan
Flute the edges with fingers
Take a knife and poke slash marks in crust to vent, about 10 - 15 on bottom and sides to prevent the crust from puffing up.
Place uncooked hard beans or pie weights on the crust bottom to keep the pie from lifting.
Cook for 20 minutes and remove foil
Continue cooking until crust is golden brown all over, probably another 10 to 15 minutes
Coconut Cream Pie
COCONUT CREAM PIE
Gregg Fry
9” Pie Crust (Baked and Cooled to room temperature)
2/3 Cups Sugar
3 Tbls Cornstarch
½ tsp Salt 3 Cups Half & Half
3 Egg Yolks lightly beaten
1 Tbl Butter
1 ½ tsp Vanilla
¾ Cups Coconut
¼ Cup Toasted Coconut
Mix Sugar, Cornstarch, & Salt in a saucepan
Gradually add in Half & Half
Cook over medium heat stirring constantly, until mixture thickens and lightly boils
Boil for 1 minute stirring constantly. It can burn on the bottom at this point if you don’t
Remove from heat
Gradually temper egg yolks by adding a little of the cream mixture at a time until the egg yolks are hot. If you pour the egg yolks in all at once they will turn to scrambled eggs!
Now pour the cream and yolks back into the rest of the cream in the sauce pan and boil 1 more minute stirring constantly
Remove from heat.
Blend in butter and vanilla.
Add Coconut to mixture.
Pour immediately into prepared pie crust.
Refrigerate thoroughly for at least 2 hours or more.
Add sweet cream topping before serving (See recipe below)
Sprinkle with Toasted Coconut
SWEET CREAM TOPPING
2 Cups Heavy Whipping Cream
½ Cups Sifted Powdered Sugar
1 tsp Vanilla
1 packet Sugar Substitute (Like Sweet & Low or Equal)
Chill Mixing Bowl and wire whip in freezer or refrigerator (Cream Whips Better this way)
Whip all ingredients together until cream forms stiff peaks.
Spoon all the whipped cream on top of pie.
Gregg Fry
9” Pie Crust (Baked and Cooled to room temperature)
2/3 Cups Sugar
3 Tbls Cornstarch
½ tsp Salt 3 Cups Half & Half
3 Egg Yolks lightly beaten
1 Tbl Butter
1 ½ tsp Vanilla
¾ Cups Coconut
¼ Cup Toasted Coconut
Mix Sugar, Cornstarch, & Salt in a saucepan
Gradually add in Half & Half
Cook over medium heat stirring constantly, until mixture thickens and lightly boils
Boil for 1 minute stirring constantly. It can burn on the bottom at this point if you don’t
Remove from heat
Gradually temper egg yolks by adding a little of the cream mixture at a time until the egg yolks are hot. If you pour the egg yolks in all at once they will turn to scrambled eggs!
Now pour the cream and yolks back into the rest of the cream in the sauce pan and boil 1 more minute stirring constantly
Remove from heat.
Blend in butter and vanilla.
Add Coconut to mixture.
Pour immediately into prepared pie crust.
Refrigerate thoroughly for at least 2 hours or more.
Add sweet cream topping before serving (See recipe below)
Sprinkle with Toasted Coconut
SWEET CREAM TOPPING
2 Cups Heavy Whipping Cream
½ Cups Sifted Powdered Sugar
1 tsp Vanilla
1 packet Sugar Substitute (Like Sweet & Low or Equal)
Chill Mixing Bowl and wire whip in freezer or refrigerator (Cream Whips Better this way)
Whip all ingredients together until cream forms stiff peaks.
Spoon all the whipped cream on top of pie.
APPLE PIE RECIPE
APPLE PIE
Gregg Fry
Preheat Oven to 400°
9 Apples (Cored and peeled) MacIntosh, Granny Smith and Pippin are great
1 Cup Sugar
¼ Cup Flour
¼ tsp Nutmeg
1 tsp Cinnamon
Dash of Salt
2 Tbls Butter
Dbl Pie Crust
Cream, or milk and Sugar to brush and sprinkle to top crust
Mix Dry Ingredients
Pour apples into Pie Crust
Add Butter in drops on top of Apples
Place Top Crust on top of pie dish covering the apples
Wrap the top crust slightly under the lower pie crust
Crimp and flute the edges of the crust with your fingers
Lightly brush pie crust with cream and sprinkle with sugar
Cover the pie crust edges lightly with foil to prevent from burning
Bake at 400° for 30 minutes
Remove foil and continue to cook for 10 to 15 minutes or until apples are soft and tender
Let rest for 20 minutes and serve.
Gregg Fry
Preheat Oven to 400°
9 Apples (Cored and peeled) MacIntosh, Granny Smith and Pippin are great
1 Cup Sugar
¼ Cup Flour
¼ tsp Nutmeg
1 tsp Cinnamon
Dash of Salt
2 Tbls Butter
Dbl Pie Crust
Cream, or milk and Sugar to brush and sprinkle to top crust
Mix Dry Ingredients
Pour apples into Pie Crust
Add Butter in drops on top of Apples
Place Top Crust on top of pie dish covering the apples
Wrap the top crust slightly under the lower pie crust
Crimp and flute the edges of the crust with your fingers
Lightly brush pie crust with cream and sprinkle with sugar
Cover the pie crust edges lightly with foil to prevent from burning
Bake at 400° for 30 minutes
Remove foil and continue to cook for 10 to 15 minutes or until apples are soft and tender
Let rest for 20 minutes and serve.
Thursday, November 13, 2008
Cooking Class Recipes
I know some of you are anxious for last nights recipes from the cooking class. I am in the process of typing them up. I will have them posted here real soon. I had a great time last night, I hope you all did also. Thanks Liz for the use of your home!!!
Sorry for the delay in posting the recipes, but I was gone all day. So look back in a little bit. Thanks. - Gregg
Sorry for the delay in posting the recipes, but I was gone all day. So look back in a little bit. Thanks. - Gregg
Wednesday, November 12, 2008
COOKING CLASS TONIGHT (Wed, 11/12)
The cooking class tonight starts at 7 p.m. at Liz Jergensen's home. We will be learning how to make Cream Pies, Apple Pie, Rolls and Cranberry Sauce just in time for Thanksgiving!!! Be sure to join us tonight. The recipes from tonight's class will be posted tomorrow. See you there - Gregg
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