Category: Good Eats

DOW (Drinks of the Week)

In the two weeks that I was in Dewey I tried to never go to the same place twice, well except for The Starboard.  You yall know how I feel about that place.  There are enough places to go in Dewey that you don’t have to eat and drink at the same place twice, and if you go up the highway a bit there are even more great joints.  The Delaware Beach community of Dewey, Lewes, and Rehoboth are all great towns with Dewey being the most active as far as night life goes.  It seems like everyone has their own signature drink or a beer made for them.

The one six-pack that I picked up was Groove City from RAR Brewing.  This was a delicious Hefeweizen.  This was a random six-pack that I grabbed.  I like Hefeweizens and this one did not disappoint.  The german style beer went down smoothly and was awesome.  Grab a sixer if you can find one and enjoy.

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The Crooked Hammock is one of the coolest beach restaurant/brewers you can go to.  Great food, outdoor seating, and plenty of activities to keep the kids busy while you enjoy some great beers.  This may be my second favorite place to go to at the beach.  I IMG_2932think that the only downfall is that the place is too good.  It gets crowded so the waits can be long.  They may need to get bigger but I am sure that wont help them.  It’s part of being awesome everyone wants to be there.  The Two beers that I tried were the Shoobie, and Actively Fishing.  Check them out here BEERS.

A much smaller place but a Dewey Staple is Woody’s Bar and Grill.  They have their own Woody’s Pale Ale that isn’t bad either.  The main reason you want to go there is because of the amazing crab cakes that they have.  Once you get that start drinking those pale ale’s.  This place is tight so get there early and grab a seat at the bar.

My body has been detoxing most of today so that’s why this is late coming out.  The night before we left we decided it would be a great idea to have drinks.  This actually turned out well, I ended up drinking rum straight from the bottle and Absolute Vodka.  This worked great because the people who showed up I had never met before and I was on my comedic A game.  Jerry you have an epic fucking beard bro.

Oh yeah I left out Sunday Day Drinking at the Starboard because I only remember pieces of it.  Here are some of the things I remember.

  1.  I took a Selfie with a crackhead
  2. Elvis was there
  3. I lost about 6 hours
  4. The bloody’s were awesome
  5. The Selfie King got on the Sign
  6. During the Blackout I went and Got pizza from Mama Celeste’s.

Remember Never Drink alone

See you in the Future – Thee Time Traveler.

DOW (Drinks of the Week)

Well this week I don’t come to you with a specific drink.  This week I bring a venue that is awesome and the good time we had with an unexpected couple.  This week we hopped on a chance to have dinner and drinks with a couple that we don’t normally hang out with.  We all follow each other on social media but have never actually had a night out before.  So when they said they were heading out for dinner we jumped at the chance to catch up with them for dinner and drinks.

It was about 6 when our UBER driver pulled up to take us to Chesapeake Inn.  The driver, Na’Sha, who just happens to live a block away. pulled up in front of the house to take us out.  I love UBER because you get to meet really interesting people.  Na’Sha, a mother of three, who is a nurse out of Philadelphia was also working a creating a healthy brand of baby food.  She drove the UBER for her side hustle to pay for everything that goes into trying to create the line of baby food.  I love hearing about people who are willing to work so hard.  During our drive we also found out that her middle child and our oldest were in the same class together in school.  We did and up convincing her that her and her husband should go to Chesapeake Inn this weekend.  The world gets really small when you start to talk to people.

We got to Chesapeake Inn around 630 and moved up to the bar to order drinks and wait on the other couple.  They were running late because there babysitter was stuck in traffic.  So me and the wife sat and chatted for a bit.  The weather was a perfect and the tiki bar was packed full of people.  The wife order an Orange Crush and I got a Sam Adams Summer Ale.  The Orange Crush is one those perfect summer drinks.  After two rounds of that we decided to get a table as the other couple got closer to their arrival.

Mike and Tina arrived around 730.  We were on our third drinks at this point and had scarfed down some delicious crab dip.  It took all of about two minutes to realize that we were going to have a good night.  Nikki ordered a drink that was some fruity concoction IMG_3671of fruit, vodka, and amazing.  I stuck with the Summer ales and I can no longer recall what Mike and Tina got.  We all ordered sushi, yeah sushi, it was F#$%^&* Amazing.  Nikki got the Hairy Mexican and I got the TNT Roll.  Mike and Tina destroyed what look like ten rolls.  We sat and talked about so many different things it was really awesome.  You would have thought that we had all been hanging out like this for years  with the conversations being so natural.  Not once was there and uncomfortable pause where we would all have to stare at each other.  After dinner it was to the dance floor.

I think it was 80’s night and there was band playing whose lead singer was a little fella who really believed that he was bigger than he was, it was cute watching him sing like a big boy.  I decided to move onto Jack and Diet and dance at the senior citizen party that was taking place on the dance floor.  I felt like the flash when he is running at light speed and everyone else is slowly moving around him.  About ten minutes into this I began  to feel the effects of the time traveler.  We all danced and had a great time so I have been told.  I tried to order an UBER but my brain and hands were talking two different languages.  Mike was kind enough to get one for all of us.  It was at this point that I entered a new dimension and before I knew it I woke up in my bed.  Once again a succesful time travel session.

I woke up Saturday morning not knowing if I got sick our not.  There wasn’t any evidence of this taking place but my body felt as if it got sick.  I spent most of the morning searching for the evidence like I was searching for murderous clues.  The wife couldn’t confirm my getting sick and I began to believe that it was all made in my head.  Then the wife hears my oldest say “Mommy what is all over your sink.”  Vindicated and a bit disgusted.  At some point during the night I stumbled into the bathroom and got sick in the wife’s sink.  My bad, I got some Clorox wipes and cleaned up my nasty little mess.  I headed back downs stairs and poured a bloody Mary using Sucker Punch Bloody Mary Mix,  Bay Vodka, and some sun and I was back on my feet.

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Take a chance at hanging out with a couple that you haven’t hung out with before.  This helped start what I believe to be a fun new friendship.  We are overly surprised and happy with the outcome of last night and can’t wait to hang out again.   Surround yourself with fun people and go have a good time.

See you in the Future – Thee Time Traveler.

Pit Barrel Smoker

Once again we are using a product from a veteran owned company.  The Pit Barrel Smoker is an awesome product.  This is a black drum that you can hang your selected meat and cook to your hearts desire.  The barrel comes ready to cook, using Kingsford coals, and the oxygen intake (not sure if that is the correct terminology) is preset to the elevation of where you live.  The only things I purchased, which you can also get on their website, is a chimney, wireless thermometer, and gloves that could handle the heat.  This thing literally takes five minutes to set up.  That is the truth, and if you are a novice smoker, this barrel is for you.  I personally have never owned a smoker before.  I do a ton of cooking but this was one of the items that had eluded me for some time.

See below items for some of the things that I have cooked. MMMM NOM NOM NOM NOM.

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As I stated before I am new to the smoke game, I can’t talk about other smokers and their performance but this barrel of smoke love is just right for me.  The only thing that I have had to do is adjust the lid from time to time to get the temperature to raise to the level I need.  This take all of two seconds of effort.  I did discover this while cooking a pork shoulder that I couldn’t get above 150.  It just needed a little more oxygen and bam she gets to cooking.

The Pit Barrel was recommended to me by a good friend, the wife got it for me on my birthday.  I will admit she was a bit hesitant that it wouldn’t get used much especially during the winter months.  Well she couldn’t have been more wrong, all I did was move it to the garage threw open the door, grab a chair and a beer, and cooked away.  The added benefit is that my garage smells like a smoke house with a hint of man, and motor oil.  When I added in the beer fridge, and a small heater that attached to my propane tank my life felt near completion.

Favorites Meats So far – November 2016 – April 12 2017

Prime Rib – OMG this is the best thing I have cooked so far Amazing

Pork Shoulder – Smoked Pulled Pork is a great comfort food and very flavorful

Brats – You can hang like 30 of these things in there, and they don’t take long to cook.

Ribs – Who the hell doesn’t like ribs ( I prefer dry rub on mine)

Deer roast – This was the first thing I did, surprisingly good.

Once again give this a try, especially if it is your first smoker.  The added benefit is you will support a veteran owned business.

www.pitbarrelcooker.com

See you in the Future – Thee Time Traveler

Lasagna Soup

This thing is awesome.  Love comfort food, and making fall meals.  This crock pot meal feeds the fam and then some.  It only takes about a half hour to prep and about 3-4 hours in the crock pot.

Ingredients:

1 lb. Ground Beef

1 lb Sweet Italian Sausage (mix up a bit try mild or hot)

4 Cloves of Garlic, Minced

1 28 oz can of Crushed Tomatoes

1 15 oz can of Tomato Sauce

1 14.5 oz can of petit diced tomatoes ( I used fire roasted, but you can mix these up also some come with hot peppers or garlic flavoring)

32 oz Beef Broth

1 Red Bell Pepper (Optional not a deal breaker) I used on the one red bell

1 Green Bell Pepper (optional not a deal breaker)

2 teaspoons of dried basil

2 teaspoons of dried parsley

1/2 teaspoon of seasoning salt

Black pepper start with a 1/2 teaspoon but use to get to the flavor you like

Pasta – I used actual lasagna noodles, just broke them in 2-3 inch long pieces.  Save for the end when you ae ready to serve.

Topping:

Mozzarella, Parmesan, and Ricotta

Directions:

One I would grab a glass of your favorite red or white, I grabbed a beer, but choice is yours.  I put on some music while I made this one, I like something smooth and almost jazzy when I cook, but again if you like death metal then rock the F$%& Out. Lastly never cook alone.

I started by putting my suasage and beef in one pan and letting it brown.

As that was cooking in put my garlic, red bell pepper, pepper,  and seasoning salt in a small pan next to it.  I put some butter in there and sauteed that.  Once the peppers and spice got aromatic it I poured half in my meat, and the other half in my crock pot.

In the crock pot I put all the tomato ingredients, broth, basil, and parsley.  I turned my portion low and let that start to work its magic.

As the meat begins to brown I through a little more basil and parsley into the meat, just to work that flavor.

Once the meat no longer has any pink in it you can put it into the crock pot.

Turn you pot on high and let it cook 3-4 hours.  This is going to make your kitchen smell great.  While your waiting for it to cook pour yourself another glass, talk to your family about the upcoming holidays, talk about the past, talk about the future, who cares just talk to one another.  Oh and put down the phones and turn off the T.V.  Hell you can even dance to the music playing, just suck up the moment, memories ae better than pictures.

soup

Ok enough time has passed it’s time to serve up the soup.  I took a small bowl and placed my cooked lasagna noodle in the bottom..

I then placed a dollop pf Ricotta, some shredded mozzarella, and Shredded Parm.  Then I pour some soup over that.

I repeat this with a total of three noodles, just layering the pasta, cheese, and soup.

That’s it, serve and enjoy.

cup-o-soup

Options for toppings:

Sour Cream, Different Cheeses, Crushed Red Pepper Flakes, a little butter.  Try it all.  It you want to add some color in the end sprinkle a little parsley on top of that last dollop of Ricotta.

My Daughters Bowl

kids-bowl

Remember never cook alone.

See You in The Future – Thee Time Traveler

It was that Good

chayse-face

Shrimp Alfredo Bake

This week my oldest had a bit of a fever so we couldn’t really head out much.  Instead we cooked.  First we made brownies, she wanted to surprise her mother, it worked.  Then I convinced her to help me cook an amazing pasta dish.  I can’t tell you how much I love cooking with my kids.  This one was really fun because she got to help a lot.  I will put the link at the bottom of this page for the recipe that I used.

Ingredients:

Penne Pasta – Try and use about ten oz.

3 tbsp. Butter

3 Cloves of Garlic – you’ll need to mince this – use fresh garlic not the stuff in the bottle.

1 lb of Shrimp Raw – Medium or large. (Peeled and deveined)  Scallops would also be a good addition, if you do that cut down on the shrimp to about a half a pound.

3 tbsp. chopped Fresh Parsley

2 tbsp. all-purpose flour

3/4 cup of milk (whole milk, if you use cream it may be to thick, stay with the milk)

1/4 cup of chicken broth, ( the below link calls for low sodium, I like the flavor though – your choose your blood pressure)

1 cup shredded Mozzarella – try not to eat all of it while your cooking.

1/4 cup Shredded Parmesan – set aside an additional 2 tablespoons or more

2 large tomatoes chopped – you could probably get away with one, it depends on how much you like tomatoes.

Fresh ground pepper, and salt, this is to taste more than anything.

1 large frying pan, that can be put into the oven.  Please for the love of god put back the pan with the rubber handle, that’s not going to work.  If you have a baking dish pull that out.  You can make everything in the frying pan transfer it to an 8 x dish and use that to finish off in the oven.  Oven you say, yes the oven.  Just keep reading below and you’ll see.

Directions:

This is the fun part.  First get all your measurements set aside, and everything prepped ahead of time.  Some steps in this involve good timing and you don’t want to burn anything.  It helps if someone is cooking with you, one because you should never cook alone, but the extra hands help.

1st – Take a table-spoon of butter put it in the frying pan along with the minced garlic shrimp, and a tablespoon of parsley.   Off to the Side make sure you have your pasta heating up.  Also pre-heat your oven to 350.

2nd – Once the shrimp have turned pink on both sides, remove the shrimp.  There should be plenty of juice cooking in the pan still.  You’ll need this.

3rd – Remember I said timing and the extra hands would help, this is one of the steps that takes place.  Place the rest of your butter into the frying pan, once melted you need to add your flour.  This is how you make your roux, or the base for your white sauce.  You may not need all of the flour, add it in to the melted butter and whisk away.  It will begin to clump, don’t let it turn brown.  Once all the butter has disappeared add in the milk, and then the broth.  Keep stirring it will begin to thicken. (this may take some practice if you have never done it before)

4th – At this point you can add in 3/4 cup of your mozzarella and 1/4 cup of the parm.  This will also help if thicken up.  Then add your tomatoes, pasta, and some more parsley.  Also salt and pepper to taste.  Make sure you save some mozzarella, parm, and parsley for the end.

5th – Take that frying pan and place it in the oven.  Let the pasta bake for about 8 minutes.  Keep an eye on it, each oven seems to have its own personality.  Mine tends to cook slower.  It’s stubborn.

Lastly – Take out the pasta and let it rest for a couple of minutes finish it off with a little mozzarella, parm, and parsley.  The fresh melted cheese and parsley will make it look amazing.  Grab a fork and start digging in.

My oldest and I had a blast making this dish, extremely fun and tastes great.  Remember never cook alone.

See You in the Future – Thee Time Traveler.

http://www.delish.com/cooking/recipe-ideas/recipes/a46095/garlicky-alfredo-shrimp-bake-recipe/

 

 

Stuffed Pepper Soup

Winter is coming and so is Comfort Food and Football Sundays.  This week I made an awesome soup that has room for improvement.  I made a Stuffed Pepper Soup.  I found it on the link at the bottom of this post.  I would use that as a base to make it but will add some suggestions to make it a little better.

This soup was great and makes enough to feed 5 or six people easily.

Ingredients:

1 lb. Ground Beef – (Listen use a mild Italian sausage instead, if you don’t have that I     would suggest pulling out that spice rack you got for Christmas and finding the fennel on it.  That will give the beef a sausage like flavor)

1 small Onion

1 Large Bell Pepper Green – ( Red adds some color, or get mini peppers and mix up the color)

1 can (29oz) diced tomatoes

1  can (10oz) Tomato Soup or Tomato Sauce.  ( Using Flavored sauce could add a lot of taste to this) Plus if you already have it in the pantry it’s one less thing to buy.

1 can (14oz) Chicken Broth or Beef Broth ( I would get two cans just in case, this way you can add a little on the back-end if your soup isn’t so soupy).

2 Cups of cooked rice

1 tbsp. of Sugar

Use the following to taste

1 tsp of garlic Powder

Shredded Cheese.  This is at the end.

Also some other things to consider, and I will try next time.  I like spice, so some Cayenne Pepper, or adding jalapenos to the soup.  Careful though not everyone likes it spicy, and you’re not making chilli here.

Directions:

Like all things I make get all your food cut up and everything prepped ahead of time that way you aren’t trying to play catch up while your cooking.

1st – Dice up your onion and peppers.  Put these into the frying pan with either butter or extra virgin olive oil.  I like the butter, with that put your sugar, garlic powder, salt and pepper in with the veggies as they cook.

2nd – Once the veggies and spice get aromatic, you can really smell them cooking, throw in the meat.  Let that all cook together while you get the other items into your crock pot.  If you don’t have a crock pot shame on you, you can use either a dutch oven or a large cooking pot.  Cook the meat until there is no longer any pink in it.

3rd – Drain the meat, just to get rid of some of that excess juice at the bottom.

4th – On the Side you should have some rice going, depending on what you use, it can be fast or a slow process.  I would suggest using something other than minute rice, but if you are looking for speed it only takes about ten minutes to make two cups worth of minute rice.

5th – Place the Can tomatoes, soup, and broth all in the crock pot.  Also put in the meat and veggies.  Once your rice is done throw that in there also.

Lastly – Let that cook for a while on either warm or low, either way the kitchen is going to smell so good that you wont be able to wait to dive into this.  Grab a bowl fill it up, toss a handful cheese on top, a little extra seasoning, and dive in.  Next time I make it I may try a little sour cream on top.

The truly best way to make this soup is with some one, friends, family, lover, it doesn’t matter you should never cook alone.

 

See you in the Future – Thee Time Traveler

Again use this link below as the foundation of your soup, but change that joker up to your liking.

http://www.thecountrycook.net/2012/11/stuffed-pepper-soup.html

 

 

Delicious Deserts

This week I made two deserts for a Saturday Party, where friends and kids all got together to have a good time.  Everyone brought something different, from appetizers, to dips, to French dip sandwich’s, to some crazy ass pizza thingy.  The food was all really good and went well with the cocktails we had.  Today I give you my chocolate covered strawberries and my mini pumpkin pie’s.

Chocolate Covered Strawberries:

Ingredients:

strawberries, I know, no shit right.

Chocolate – I picked up coating wafers that I melt down wafers

White Chocolate  – Coating wafers again

Frying Pan – Preferably Deep

A small pot

Parchment paper

Directions:

This is the fun part, melting the chocolate.  What I do is I put a frying pan on the stove with it filled about half way with water.  I then put my chocolate in a pot and place the pot in the frying pan with the water.  As the water in the pan heats your chocolate will begin to melt.  You have to keep stirring it until it is nice and runny.  Remove you pot and start dipping your strawberries.  Place them in a pan or on some parchment paper, they will dry quickly.

Do the same thing with your white chocolate except put it in either a piping bag or I use ziplock bags.  You just cut the corner on it to pipe it out.  That’s how you get those fancy little lines on your amazing berries.  Once you have done this drop them in the fridge until you are ready to devour.  These are great for the holidays, and valentines day.  Plus if you’re a guy it will cost you about a tenth of the cost than buying them off the internet.

pies

Mini Pumpkin Pies

These things I love.  Plus you can make a bunch of these easily. These are by far my favorite to make during the holiday seasons.

Ingredients:

1 30 oz Can of Libby’s Pumpkin Pie Mix

1 5 oz Can of evaporated milk

2 Large Eggs

3-4 pie crusts, freezer section or where they sell the can muffins, and cinnamon rolls.

A large mixing bowl

1-2 Muffin pans.  I made 24 pies using this recipe

Special ingredient – One of your kids, they always make cooking better.

Directions

Unroll the pie crust you bought and place it on the counter.  It helps if you throw down some flour that way your crust doesn’t stick.  If you have a small 6 inch dish it helps to make the cuts for your pies.  Cut out as many small 6 inch pieces you can.  Like I said I made 24 using three crusts and then the last one I used it to make my leaves for the tops of the pies.  You will have to get out the rolling pin to ensure you use al the dough.  You have to ball it up and roll it back out a couple of times.

In the large mixing bowl mix together your pie mix, eggs, and evaporated milk.  This makes you pie filling.

Spray the muffin pans with some non-stick spray and place you dough in the pans.  While my Daughter was doing that I was busy cutting 4 inch leaves out of the last crust that I had.  Once all the dough was in we filled them with the pie mix.  It helps to live a little room at the top because the mix will rise while it cooks.  Place your little leaves on the top and fire those bad boys into the oven.

425 for about 15 minutes, then reduce the heat to 350 for about an hour.

Pull them out and let them cool.  At this time you have some options.  I took the same white chocolate mix from the strawberries and piped that on the pies.  You could also do whipped cream, that mix that comes with the cinnamon rolls, or whatever topping you like.  Pop these guys in the fridge for a bit and enjoy.

pumpkin-pie

Hanging In Philly

A couple of days ago I went with a group of friends and co-workers to Philadelphia.  I love this city and the history of it.  More than anything I love the food the city presents.  The trip started off with a visit to the Constitution Center, a meal and cold one at the Independence Beer Garden, and then I escaped to the Redding Terminal Mall.  We started our day off around 7am loading up I a van to hit the road and ensure we were in Philly at a decent time.  Once we overcame of few wrong turns, one that landed us in N.J, we made it to our destination.  I would also like to add that whoever developed the road exit plan for the city should never work again.  Unless you are lucky, you will at some point have to make a split second decision to cut across multiple lanes of traffic in order not to miss your exit.  I would suggest practicing your city driving by yelling loudly while you drive bumper cars in a confined space.  Other than that pray to whatever higher power you believe in, or lower power, and just go with it. 

The Constitution Center is a lovely building, the provides a wonderful presentation on the work the founding fathers did to present the Nation with the Declaration of Independence.  Within the facility you can see several attractions, and get a sense of the history that we have gone through as such a young Nation.  You can quickly review the hard times and good times that this great Nation has gone through in order to get where it is today.  You also leave with an understanding that in the grand scheme of things we are still so young as a Country and to become the world leader that we are is pretty amazing.  I mean there are buildings in Italy that were destroyed by an earthquake this past week that were older than America.  Take a day go and get your history on.

After finishing up around 1130 at Independence Mall we shot over to the Independence Beer Garden.  I have had this place on my mind for sometime and was excited to finally get there.  This is located outside this place offers great views, good beer, and good food.  With optional covered seating, or seats out in the sun, this place offers you the chance to sit and enjoy a long afternoon eating and relaxing.  I ordered the pork tacos and wings for my nom nom nom, and a Nodding Head Monkey Knife Fight beer.  These were good all the way around.  I thought the Pork Tacos had a little to much of a BBQ flavor, and not enough of the Salsa Flavor.  The wings I got were deep-fried, large, and had a lot of flavor.  The beer was labeled as a lager on the menu, but did not carry that traditional lager flavor but did carry a spiced, herbed flavor that was really good, and even better with the summer temperatures that we had. 

Taking a small break from my meal and drink, I let my stomach settle a bit and then it was off to a place that I have been dying to try, The Redding Terminal Market.  The easiest way for me to describe this place is that it is a giant melting pot of food and culture that is stuffed into a giant warehouse.  You could eat breakfast, brunch, lunch, dinner, supper, and desert all in one day.  The is an amazing amount cultural foods as well.  Fresh foods are everywhere, the smells are great, and at Molly Mollay’s you can get a cold one to walk around with.  I recommend the American Hero Ale, not just because I’m a veteran but because it was good.

Molloy Malloy's American Hero AleThe brew had a nice dark color and rich flavor.  The small pub has an oddly large classic pub feel to it, even though it is basically an open setting bar in the middle of a giant grocery store.  The magic of the Redding Terminal was obviously working on me.  It was nearly time for me to take off and meet back up with the team, but first I needed to stop at America’s olders Ice Cream parlor, L.D Bassett,  and grab a cup of vanilla ice cream.  Great way to finish the day.

Terminal Market Basset Ice Cream

It took my 15 minutes walk back to the Constitution Center to rally up with the gang and head back to Delaware.  My stomach felt like it was going to explode at this point, and my eyes were getting heavy.  It didn’t take us long before we were back on the road and guys started dropping like flies.  Heads back and mouths wide open, the van slumber party had begun.  I took this time to reflect on the Philly journey we took and that I would tell anyone and everyone that lives near a city of any type large or small, that they should spend the day seeing it’s history and enjoying it’s culture.  You don’t necessarily need to speak to anyone but that will make the trip better, and you never know who you will end up meeting.  Head on out and enjoy some food, friends, and beer.

 

See you in the Future – Thee Time Traveler.

Crepes

These delicate little pancakes are delicious.  I first made these French Pancakes on July 4th.  Yup that’s right on America’s Day.  Not because I’m Crazy but because we ae a melting pot and these things are versatile pancakes that you can do a lot with.  Besides, I’m a bit of a foodie.  So here is the recipe that I use to make my thin cakes of delight.

Ingredients:

1st you need people to enjoy these with, family, friends, a hobo, it really doesn’t matter never cook alone.

4 Eggs

2 Cups of Flour

1 Cup Milk

1 Cup Water

1/2 Teaspoon Salt

Butter for the pan, so that the cakes don’t stick

Brown Sugar – Use to your discretion

Vanilla – Just a small amount will do

Cinnamon – Cinnamon is strong, so use gingerly

Syrup – Squirt some of this into the batter it will give the cakes a bit more flavor.

Directions:

  1.  Mix your eggs and flour together in a large bowl.  Once you begin whisking these together slowly start adding your milk and water into the mix.  Unlike pancake mix your crepe mix is going to be very light and runny not thick and heavy.  Once you have a good mix throw in your salt.
  2. This next step is where you begin to add some flavor to these cakes.  I don’t really enjoy having cooked flour, water, and milk, so I like to add flavor items to give them some awesome taste.  As you continue to stir add some syrup into the mix, not much about what you would use to cover a piece of French toast.  Then add a small amount of vanilla, and finally your cinnamon.  Use these last three ingredients to your liking, the more you put in the sweeter they get.
  3. Once the mix is complete take a sip of coffee, you going to want to enjoy this morning.  Maybe ask the kids how they are doing, maybe kiss the wife, or husband, or boyfriend, or life partner, whatever it doesn’t matter just kiss someone.  If you dont’ drink coffee, wait what, you don’t drink coffee?  Get the hell out of my kitchen! Sorry I’m still on my first cup.
  4. You are going to need a large pan, or I like to use a griddle.  This way I can regulate my temperature and I have a larger cooking surface.  I keep the temprature around 300 – 325.  The pan is going to need to bea non-stick pan, or if you have a crepe pan that’s even better.  The next step is pouring the batter onto the pan, or griddle.  I like to use a 1/2 cup measuring cup to pour my crepe mix. You will need to get a good spread so lightly use the bottom of the measuring cup to spread out the mix on the hot surface.  You can by a crepe tool thingy before hand but your only ever going to use it when you make crepes.  No need to put useless shit in your drawers.
  5. Once the mix starts cooking it is going to take on an almost rubbery look.  Once this happens begin working around the edges of the cake so that you can flip it.  Once you flip it, it will only need to cook about another twenty or thirty seconds at most.  The bottom cooks quickly.  Cooked it should be about 8-10 inches around.  They are pretty big.
  6. That’s it you have made a crepe, good job look at you, a real French Artist.  Sike you made a flat pancake don’t get crazy.  Now the fun really begins.  Earlier I said that these thin cakes are versatile, no really I said it in the beginning.  Anyway way, you can keep it flat and eat it or you can roll up and put fruits, chocolate, whip cream, all kinds of stuff on it.  Get imaginative.  I like to use them like burritos, put some eggs or sausage in the middle, and roll it up.  Use a toothpick to keep it together.  Enjoy.

Cooking is fun, and is meant to be experimental.  Use you imagination and don’t be afraid to put things together in order to create something awesome.  Cook with friends and family, but never cook alone.

See You in the Future – Thee Time Traveler

 

 

Breakfast Egg Roll

This is one that I tried recently and loved it.  Super easy, super delicious.  If one of your buddies isn’t to hung over from the night before tell his ass to get in the kitchen and whip these up.

Ingredients.

1 lb.  Bob Evans Breakfast Sausage (Regular or Sage or whatever you like)

1 cup. Flour. (Approx see directions below).

Milk – Approx. 2 cups

Oil – Canola, or whatever you like.  Canola  seems to work great though.

Scrambled Eggs

Cheese, Preferably Cheddar. You can also spice it up a bit.

Additional – Scrapple (If you’re not from Delaware, this is basically a meat brick of awesomeness)

Egg Roll Wrap

Directions:

First thing first, make yourself a Mimosa, or vodka and OJ, or a bloody Mary to knock the cob webs off and get rid of the hair of the dog.  Now get your ass in the kitchen.

1.Throw that log of breakfast sausage into a frying pan until all the pink is gone.  Use a pan that is deep.

2.  Don’t drain the meat, take that cup of flour and begin spreading it all over the sausage in the pan.  Keep stirring the meat until it takes on a dry look and all the grease is gone.  It may not take a full cup of flour to get to that point.  You shouldn’t really see any extreme white from the flour.

3.  Once you have done the flour magic trick, start pouring your milk (whole works best) into the meat mixture,  the combination of the flour heat and milk will give you a nice thick gravy.  The longer it sits the thicker it gets.  HAHAHAHAHAHAHAH.  sorry my immature side kicked in.

4.  Once you have it to the texture you like set it aside.  Take a drink from you favorite adult beverage, you are probably working up a thirst doing all this work while everyone else is lying around or still sleeping,  I mean it is noon for christ sake.

5.  Scramble up some eggs.  If I need to explain to you how to do this your f’ed go to a restaurant.

6. Break out the ole frying pan throw in some canola oil, or if you prefer a different type use it.  I like to use a cast iron pan, but a normal pan will work also.

7.  While your pan is getting nice a hot, grab those egg roll wraps and begin filling them with some sausage gravy a little scrambled egg and some cheese.  If you have scrapple or bacon put that in there also.  I mean christ your hungover and getting drunk again by this point, so f$%# that diet.

8.  Fold the ends in first on your egg roll, then take the corner closest to you and fold it over top to start the roll.  Take the end facing away from you and wet it with a little water, this will help it stick together.

9.  After you roll a couple your oil should be nice and hot.  Not so much that it looks like it could turn you into two face though.  If it is popping and snapping all over the counter tops, turn it down crazy.

10.  Now plop those egg rolls in until they turn golden brown, flip em and get the other side looking better than college coed in a tanning booth.

11.  Take them out put them on a paper towel with a plate underneath, let them cool a bit.

12.  Eat the shit out these.  Your Welcome.

Remeber cooking is awesome and fun, and gets everyone together.  Share reciepes if you want.  SEE YOU IN THE FUTURE – Thee Time Traveler. theetimetrvlr@gmail.com