Friday Friend Recipe #167 - Best Burrito Meat

Making my way thru my Friday Friend Cookbook, one recipe at a time.

What is the Friday Friend cookbook: I have about 50 of my closest friends and family on an e-mail forum which I called the Friday Friends (from all over the county). At first, most of them didn't know each other, (they knew me) but over the past 18 years, we've answered and shared silly--and serious---questions, exchanged Secret Santa Christmas gifts, had a dieting contest in which we paid a $1 a week and that money went to a scholarship fund for a Friday Friends son's memorial scholarship, and we went on a great vacation for my 52 birthday.

AND, we contributed recipes for a cookbook.

I was looking at the cookbook the other night and I said, "I should make every recipe in here for my blog."
The Handyman--who knows me better than I know myself (this happened to be a question on the Friday Friend forum once---does your spouse/partner know you better than you know yourself?)--said,  "you'll never, EVER do that."
WELL---maybe I'll show him!  Maybe I will.

Which brings me to this... recipe #167

Cherrie Lou Who's

Best Burrito Meat

It really is a great burrito meat!

Just sayin'. 

I'm making this simple today.  My Cherrie Lou Who story is-- short.  😉

After second thought, maybe not.

Once upon a time, her brother, The Handyman ran for Mayor of our little town.

During Labor Day Weekend there is a  parade, a rodeo, a fair, a buckaroo breakfast (hosted by the Methodist Men, which the Handyman is one of).

Since he was running for office, and Labor Day Weekend is a big political weekend in rural communities,  we invited friends and family from near and far to come join in the festivities.  His sister, Cherrie Lou Who and her husband Mike, , from Washington State, are the only ones who came down.

(from out of town that is)

*let me meander a moment here-- Mike is my favorite brother in law.  WHAT? Well, it's true--all of my favorite brother-in-laws, are named Mike (except for Greg and Scott and Ron and Dennis and Pete) but 3 of my brother-in-laws are named Mike!  And I thought I was being funny, until I remembered Greg and Scott and Ron and Dennis, etc...

Oh well Mike is still GREAT!

For the parade we made T-shirts printed with  "Rich Stone for Mayor" and we made banners for the truck

Look! It was right where I thought it would be. I've used it for a paint shirt and sometimes a night shirt.

The Handyman drove the truck and waved and a bunch of us, our grandson (we only had one at the time) and a friend or two of his,  myself, Cherrie Lou Who and Mike rode in the back and threw candy.  (My favorite Mikey accidentally hit someone in the head with a smartee and got kidded the whole weekend about "that's not the way to win votes".)

Then after the parade, we had  lots of people to our house for a BBQ.

The next morning we went to the Buckaroo Breakfast with Cherrie Lou Who and Mikey and our Friday Night Friend, John Milton.  They serve pancakes and sausage and eggs.  You know the usual 'insert anything (fair event-fund raiser) here' breakfast.

We were campaigning. 

As were a bunch of other politicians. 

Nevada is a large state, small population.  If you run for a state office, you need the support of the rural communities, so on our Labor Day weekend, we see tons of people who are running for State offices.

One was Danny Tarkanian.

He was running for Secretary of State.

Of course he's in the parade, of course he's at the Buckaroo Breakfast. (He shook many more hands than the Handyman, who was more concerned about his eggs being cold).

Labor Day comes, Labor Day goes. 

I am having my Tuesday morning 6am coffee at my BFF' house.  (I have many BFF's, but she's an awesome one!)

this is what we look like on Tuesday mornings:

This  at 6am in our jammies. But we're celebrating the fact that we are having our 8th grandchild!!  Her's due in Feb, mine in March. Yay!

When all of the sudden I look down at her table and notice  a campaign flyer

Not her real address---but what prompted me to turn it over?

and what prompted me to save it all these years?

Why did I not get a flyer?  

from Danny Tarkanian sent to people in our county.  And guess who is prominent on the front picture?

Cherrie Lou Who and Mike!!

And of course, our church friends serving the breakfast!

The Handyman tries in vain to get in the photo, but, no such luck.  I am looking that way and smiling, but our Friday Night friend, John?  Not at all.

So cute!  And so very supportive of her brother's campaign.

We find it hysterical that our Washington State Relatives, who are not political at all, end up on a Nevada State campaign flyer!

We amuse ourselves quite well, the Handyman and I.

For the record---

The Handyman lost the race.

As did Danny.

But you can rest assured that Cherrie Lou Who's Best Burrito Meat is truly THE BEST!

Recipe #167 is posted!

only 127 left to go!

(my fear is that I've mis-counted and when I get down to the end I'll have to fess up to being dumb at math and everyone will groan that there is more to come!)

Friday Friend Recipe #139 -- Pork Roast

Come with me as I continue to countdown my Friday Friend Cookbook!

What is it, you may ask?

In a nutshell...
About 17 years ago, 50 of my closest friends and family, who had been on an e-mail forum with me, sent in recipes in different categories and we compiled a cookbook.
I decided to count those down!
Why?

Because  one night I was looking thru the cookbook and I said, "I should make every recipe in here for my blog"
The Handyman--who thinks he knows me better than I know myself, said,  "you'll never EVER do that."
Well,  maybe I will!  Maybe I'll show him!

Which brings me to recipe #139 Traci's Crock Pot Pork Roast  

Pork Roast

Traci Marques

Los Banos, CA

1 pork shoulder roast

3 cups chicken broth

1 1/2 to 2 cups favorite BBQ sauce

1 T. Worcestershire sauce

1 small onion--sliced

2 cloves garlic--sliced

salt/pepper to taste

Mix all ingredients together and pour over roast.  Cook on high for 5-6 hours.  Once done, strain the juice and thicken with cornstarch for gravy.

This is Traci's 6th appearance in the Countdown!

You can see all her recipes and stories here...just click.

Speaking of funny stories, I asked her just yesterday for a funny story to tell.
She was blunt when she answered me....

Do not need funny stories attached to all your posts.  Just say this is from Traci in Los Banos CA. If they don't know who I am by now it doesn't matter.  hahhaa

And then...
That I'm 3 years from retirement but counting the days anyway!   

Aren't we all?

Really?  No funny story Traci?

I kind of feel I do need one...but (sigh) whatever.

I will tell you a fun fact! 

Traci's family doesn't like 'cold meat', such as leftover chicken eaten cold, which was my mother's staple for picnics.

And yet--Traci is a queen of leftovers.  She loves a good leftover meal, but unlike me ( who says--there's leftovers in the fridge if you want them. With a nod of my head towards the fridge to the Handyman), she actually makes a meal, a dinner.  Complete with a 'set' table, side dishes and meat that is heated up!

I really admire that.

But you know, there is something to be said for a leftover COLD sliced pork sandwich or just cold sliced pork with sliced tomatoes and salt and pepper on a hot Sunday Summer afternoon.
Mmmmm.
I have to laugh at Traci's daughter, Lauren, who says that cold meat is pretty much like eating raw meat.
Okay... a cold meat sandwich is sort of disgusting, but it's also sort of wonderful!

Traci and Lauren a few years ago.

I've decided that Traci has great hair, be it long or short!

Traci and me in my backyard when she came to visit me about 15 years ago!

And that makes recipe #139!

Only 155  to go.

Friday Friend Recipe #136 -- Sweet and Sour Spare Ribs

Come with me as I continue to countdown my Friday Friend Cookbook!

What is it, you may ask?

In a nutshell...
About 17 years ago, 50 of my closest friends and family, who had been on an e-mail forum with me, sent in recipes in different categories and we compiled a cookbook.
I decided to count those down!
Why?

Because  one night I was looking thru the cookbook and I said, "I should make every recipe in here for my blog"
The Handyman--who thinks he knows me better than I know myself, said,  "you'll never EVER do that."
Well,  maybe I will!  Maybe I'll show him!

Which brings me to recipe #136  Darleen's Sweet and Sour Spare Ribs

Easy, tangy and good!  I love to be able to put things in a crockpot in the morning and come home to a meal all ready.

Sweet and Sour Ribs

Darleen Evans

Kennewick, WA

Boneless, country style pork ribs

1 bottle of BBQ sauce, your choice

1 small can of frozen lemonade

Thaw lemonade & mix with bbq sauce.  Pour over ribs in crockpot.  Cook on low 8-10 hours or high 4-5 hours.

Serve over rice.

If Auntie Darleen had a nickname, it would be Darleen the illusive! Finding a photo of her is hard.  I don't think she likes her picture taken much.

This is Darleen's 4th appearance in the Friday Friend Cookbook Countdown, you can see them all here--just click.

Perhaps Auntie Darleen doesn't like her picture taken, because she is so old!  She is over 21 you know---her life is over!

At least  that's how I understand it.  It's a family known fact, that when Darleen turned 21, she was very depressed and cried, because she thought the best part of her life was behind her.

I do believe tho, she's had some very good times since then.  She hadn't even met the love of her live yet...

Her nephew, the Handyman, had a similar meltdown when he approached his 25th birthday-- the term QUARTER OF A CENTURY, kept him awake at night.

My husband and my favorite Aunt-in-Law,

Were kind of silly.
(There is only 3 years between the two of them)
I haven't been bothered by a birthday yet...and as far as I know, these 2-- 21 and 25-- have been the most traumatic for them both, so far.
40 and 45 years ago....

That's my Darleen story!

Old, not so old!

AND---I have some great news!  I was looking thru the FF cookbook as I often do and I noticed that there are a couple of double recipes. Same exact recipe turned in by the same person, accidentally put in 2 different categories.  I found 4. So I am closer to being done than I thought.

This was recipe #136 out of 298

minus the 4 doubles makes that 294.

So I now have 158 to go!!

WOO HOO!

Coookbook Countdown #94 -- Ham Steaks and Red Eye Gravy

My friend Louise hosted Cookbook Wednesday for years, but  she is not feeling so well, so it is suspended for now.

And while I am not taking up the weekly commitment, (with a Mr. Linky, etc)  I do have  many  cookbooks to 'count down' and I am going to do it on Wednesdays and think of how great Louise's blog is and hope she is up to par soon!

Months of Edible Creations!

This is cookbook number 94!

You can see them all so far if you click here.

From Maine’s hearty Joe Booker Stew to pineapple-packed
Hawaiian Fried Rice, this collection of recipes brings bold local flavors and tried-and-true cooking techniques home—no matter where that may be. Home cooks will discover little-known specialties and revamped classics in each of the four chapters: New England and the Mid-Atlantic, Appalachia and the South, The Midwest and Great Plains, Texas and the West. Colorful local history and anecdotes from Cook’s Country’s tasty travels bring the recipes to life, and illustrated maps and a list of test kitchen–approved hot spots show you where you can try the inspiring original dishes today. Step-by-step photography illustrates key techniques, and full-color photos for every recipe showcase the beauty of the collection. From tailgate staples like Southern Football Sandwiches and Wisconsin Grilled Brats and Beer to old-school sweets like Hollywood’s Tick Tock Orange Sticky Rolls and New York’s Bee Sting Cake, Cook’s Country Eats Local puts an array of flavorful, diverse American dishes within reach—no road trip needed.

From Cook's Country EATS LOCAL

I made  Ham Steak with Red-Eye Gravy.

Region:  Appalachia and the South.

While it's true, you don't find Red-Eyed Gravy on many menus out west, I'm not sure why, as it was really good.

I used to think it was 'red' as in color, but no,  'red-eye' is for the coffee you put in the gravy.

Now I feel like a stupid westerner, because that makes so much sense:  red-eye, sleepy, etc.

I do love this cookbook---I love anything Cook's Country or America's Test Kitchen puts out --and I love regional cooking.

The Handyman was a fan of Ham Steaks (his fav anytime) and Red-Eyed Gravy! 

We ate  outside, so I have spotchy patches of sunlight peaking into the patio.

From the cookbook:

When we took this southern classic for a spin here in the test kitchen, we found that most gravy made from coffee was inedible—when coffee boils, it becomes extremely bitter. To get the flavor without the bitterness, we use instant espresso powder. Maple syrup balances the coffee, and sautéed onion adds depth to the gravy, while finishing it with butter gives a silky texture. For the ham, we went with bone-in steaks, but found them so lean that they needed a boost; bacon did the trick, adding smoky, porky flavor and rendering enough flavorful fat to brown the ham steaks in.

Ham Steak with Red-Eyed Gravy

Ham Steak:

1  1/2 lb bone-in ham steak

pepper

2 slices of bacon

Pat the ham dry with paper towels and season with pepper. Cook bacon in 12-inch skillet over med. heat until crisp, about  5 minutes.  remove bacon from skillet, leaving behind fat and reserve for another use.  Add ham to skillet with bacon fat and cook until well browned on first side. Flip ham on cook on 2nd side  until lightly browned. Transfer ham to platter and tent loosely with foil.

Red-Eyed Gravy:

2 T finely chopped onion

1 t all-purpose flour

1 1/2 cups chicken broth

1 T maple syrup

3 T butter, cut into 3 pieces and chilled

2 t instant espresso powder

Add onion to now empty skillet and cook until just beginning to brown, about 1 minute.  Stir in flour and cook for 15 seconds. Whisk in broth and maple syrup, scraping up any browned bits of ham. Bring to a simmer and cook until mixture is reduced to 3/4 cup and slightly thickened,  5-7 minutes.

Off heat, whisk in butter and espresso powder.  Season with pepper to taste. 

Carve ham into 4 equal portions and pour red-eye gravy over them.

Serve with short order home fries.

And thank you again Larry Storm!  You didn't know when I said "challenge accepted" that it would take me years to do it tho, right?

This was a good breakfast!

Pork Parmigiana--Cookbook Countdown #89 and Cookbook Wednesday

Cookbook Wednesday

is hosted by Louise

at 

Months of Edible Celebrations!

I love Louise's blog!  She has such interesting posts.

It's "Eat What you Want Day" in Louise's kitchen today!

Go check it out.

I am hoping to join in every week with Cookbook Wednesday, but 

as  I said the last time I posted a cookbook for the countdown,  

this isn't even making a dent in my collection.

And it's #89!

This will keep me busy until I die. (posting from each cookbook)

Check them all out here!

I love the Taste of Home Magazine.  My mom used to get me a subscription for Christmas for years.  

I didn't keep the original magazines, because Taste of Home publications is good about putting out yearly compilation cookbooks as well as specialty ones.

This one--- Busy Family Favorites---is  a favorite of mine.

Quick, Easy 30 minute meals,  made with common ingredients ---perfect!

I actually made this recipe a few months ago, took photos and made a draft, but I didn't write anything.  This morning when I went to find the recipe  in the cookbook and write up the post, I was looking in the "poultry" chapter and I COULD NOT FIND it.  

I got a little panicky,  a little hysterical  (not really, but I did laugh at myself a lot)

I thought--what did I do?  Was it not this cookbook?

Well, upon further examination---this is a pork tenderloin, NOT a chicken breast. 

I remember now. It's all coming back to me!

I am getting old,  you know.

Anyway...mystery solved and here is the recipe for some great, easy, tasty,

Pork Parmigiana!

Pork Parmigiana

Taste of Home

1 1/3 cup uncooked spiral pasta

2 cups meatless spaghetti sauce

1 pork tenderloin

1/2 cup egg substitute (I just used a couple of eggs)

1/3 cup seasoned bread crumbs

3 T grated Parmesan cheese,divided

1/4 cup shredded part-skin mozzarella cheese

1.  Cook pasta according to package directions.  Place spaghetti sauce in a small saucepan; cook over low heat until heated through, stirring occasionally.

2. Meanwhile, cut tenderloin into eight slices; flatten to 1/4 inch-thickness.  Place egg in a shallow bowl. In another shallow bowl, combine bread crumbs and 1 T Parm cheese.  Dip pork slices in egg then roll in the crumb mixture.

3. Place on a baking sheet coated with cooking spray.  Bake at 425F for  5-6 minutes on each side or until meat is tender.  Drain pasta; serve with spaghetti sauce and pork.  Sprinkle with mozzarella cheese and remaining Parmesan cheese.

Check out all my sticky note reminders of how many recipes I want to make from this cook book!  

LOTS!

I better get to  cookin' !

And you can go check out Months of Edible Creations!

Cookbook Countdown #86 -- Patti's Mexican Table

 

 

 

Once upon a time, I decided to cook at least one recipe from every cookbook I own.  At that time I had 217. I know, because I counted them.   I now have over 300. BUT, in case you think I'm a hoarder (I'm not) I have decided to cull out my collection and last week I took 5 cookbooks to the thrift store!  I want to keep on doing this with both my cookbook and book collection.

Having said that tho-- I feel guilty about taking a book to the thrift store before I have cooked from it.  The Handyman says that's stupid.

I am very slow at cooking from my cookbooks, so do I really need to keep an old Better Homes and Gardens "cooking casseroles" from 1976?  I need to do some deep thinking about what really brings me joy.

Oh well,  we'll see what happens.

 

This is only #86!

It's so good!

 

 

The host of a highly popular PBS series, Pati’s Mexican Table, and a self-described “overloaded soccer mom with three kids and a powerful blender,” Pati Jinich has a mission. She’s out to prove that Mexican home cooking is quicker and far easier than most Americans think.

Her dishes are not blanketed with cheese, or heavy and fried, or based on complex sauces. Nor are they necessarily highly spicy. Surprising in their simplicity and freshness, they incorporate produce and grains. Most important, they fit perfectly into an everyday family cooking schedule and use just a handful of ingredients, most of which are already in your pantry. Many are homey specialties that Pati learned from her mother and grandmother, some are creative spins on classics, while others are not well known outside of Mexico.

Patti's Mexican Table!!

I LOVE her PBS show too.

 

I have quite a few Mexican cookbooks--it's one of my favorite types of food.

One thing I've learned--Americans really Americanify Mexican cooking at restaurants.  There is NOTHING as good as Mexican home cooking.

This cookbook is proof of that.

As are these ribs!

 

Honey Chipotle Ribs

 



Ingredients

1 cup ketchup

2/3 cup honey

4 tablespoons sauce from chipotles in adobo sauce

3 chipotle chiles from chipotles in adobo sauce, minced, seeded optional, or more to taste

10 garlic cloves, pressed or minced

2 tablespoons olive oil

1/4 cup Dijon mustard

1/4 cup apple cider vinegar

2 tablespoons Worcestershire sauce

4 tablespoons Maggi or soy sauce

1 teaspoon freshly ground black pepper

2 tablespoons dried oregano

3 pounds baby back or spare ribs

To Prepare

In a medium bowl, combine the ketchup, honey, sauce from the chipotles, chipotle chiles, garlic, olive oil, Dijon mustard, apple cider vinegar, Worcestershire, Maggi, black pepper and oregano. Mix well.

Line a large roasting pan with parchment paper or aluminum foil. Pour some sauce on the bottom of the pan, put in the ribs and pour the remaining sauce on top. Cover with foil, sealing the entire top of the pan, and marinate for 30 minutes up to 24 hours. If marinating more than 30 minutes, keep the ribs refrigerated.

When ready to cook the meat, remove it from the refrigerator. Preheat the oven to 350°F. Slip the pan with the ribs into the oven and roast for 1 1/2 hours. Take the ribs from the oven and carefully remove the aluminum foil, taking care not to be burned by the steam. Spoon the thickened sauce from the bottom of the pan on top of the ribs and place them back in the oven to roast another 20 to 30 minutes, or until they are beautifully browned and sticky. Remove from the oven, let rest, then slice into 2- to 3-bone pieces and pile on a platter.

Alternatively, after you remove the foil, you can finish off the ribs on the grill at medium heat, for about 15 minutes.

 

There is NOTHING better than homemade Mexican Cooking.

It's so true, I had to say it 2x.

If you like good Mexican cooking---you should try out this cookbook.  It's great!

And speaking of homemade Mexican food......

 

My son's  wife is Mexican.  Her parents don't speak English.  We don't speak Spanish.  Our kids always worry about us, but we get along  just fine. I mean they worry about us when  we are alone---they think we can't communicate.  We manage.   We have food in common.

And grandchildren.

 

When we were visiting our son in October and we were left ALONE!

Maxine (my son's mother-in-law)  called me over to watch her make soup.

She knows I love it---watching her cook.

Of course I should have made notes on her Albondigas.  It was so much better than what I make.

(see is an amazing cook----She did the amazing wedding reception dinner for our kids wedding.  Mmmmmm.  The corn in the picture with the ribs is her recipe from the wedding.  Creamed corn--but with a Mexican twist )

 

 

I did notice how she layered seasoning upon seasoning as she cooked, instead of just seasoning at the end.  She seasoned the raw meat, the soup stock, the rice, the veggies.

It was AMAZING!

 

 

We did have a small miscommunication during all this.

She was making homemade tortillas.  Corn tortillas.

I was trying to tell her that the Handyman tried to make them once and they were no good.

 

What she understood was that he didn't like them.

BUT HE DOES.

When lunch was ready--she got out a bag of tortilla chips for him.

He's like WHA???

 

We finally convinced her that he loves homemade tortillas, but it wasn't until Luke and Mara came home from work  and theythat it was totally conveyed.

 

They were SO GOOD!

And then we sat down to lunch!!

This meal!

 



Our 'shared' grandson, Christopher was ready to eat!

(he's the cutest thing ever! Maxine thinks so too, weird, huh?)

 

 

And that is my story!

Yay cookbooks!

Yay food.

Yay homemade food!

Yay family!

 

That's it.

Cookbook #86