Wanna follow this train wreck of a cookin and fixin things blog?

Want to follow this blog about a everyday man doing ordinary things?? Type your email address in the white box below and I will have my social media manager shoot you new posts! BTW, I am looking for a social media manager. I better add that I have a limited budget for this position. Actually, it would be nice if you could pay me.

Follow by Email

Thursday, February 28, 2013

Reuben Dumplings

Good Evening - It has been some time since I last posted.  We have a lot of catching up to do that's for sure.  I have been posting pictures on Instagram @akegofcurry.  You can see food, travel and beer making pics there.  Check it out when you get a min.

Onto the Reuben Dumplings - I love dumplings, everything about them.  My wife loves sandwiches, everything about them.  Mash these together and you have Reuben Dumplings.  This is a quick and delicious  recipe that can be used as an appetizer or an exotic snack.

What will one need for this trip?
For the dough:
2 cups all purpose flour (more for dusting while rolling)
3/4 cup just boiled water

For the filling:
1/2 lb corned beef  (sliced and cubed)
1/2 lb swiss cheese (sliced and cubed)
spicy mustard
sauerkraut - buy a bag
1000 island dressing - for dipping

Combine flour and water, mix and place in a plastic sandwich bag for an hour or so.  While you are waiting for the dough, combine the corned beef, cheese, mustard and some kraut in a bowl and mix. Set aside.

Onto the dough.  Dust your rolling surface with flour and get your roll on.  I work the dough adding flour along the way until we get to about 1/8 inch thick.  I use a wide mouth mason jar (they are not just for drinking beer) to cut my wrappers.

Spoon your mixture into the wrappers and seal with a fold.

With homemade dough, you will not have to wet the edges like you would if using store bought wrappers.  The dough ball rolled out to make about 25 dumplings and cost pennies.  These can also be made ahead of time which works well when serving as an appetizer.

When you have folded all your dumplings get your pan ready by heating some oil over med high heat.  Depending on pan size, place several dumplings in, give a shake, add 1/4 cup of water, cover and cook for about 10 mins.  At the ten min mark, flip them over for a couple mins to brown the top.  Place cooked dumplings in an oven preheated to 200 and continue on with the remaining dumplings.  I serve these guys with kraut on the side with a drizzle of dressing and more for dunking.

Stay hungry my friends.

Thursday, July 5, 2012

Lost Food Pictures

I hope this finds you fancy!  It is a wonderful Independence day here at the homestead and I find myself with some free time as both the wifey and daughter are down for a nap.  I was perusing some old food pictures and decided (after a short phone meeting with my development team) to post some of my favorite lost food pictures!  Without further ado:

What the hell was I thinking here??  Two Brats no buns...  Lets take a shot glass to some bread, slice up the brats, add some mustard and BAM little slider type brat sandwiches.  Silly just plain silly.

It's been around 100 degrees for what seems like a month.  I am really missing soup weather!  Notice how I Spackle butter on my crusty bread :)  Also, notice my money clip and keys in the background - no wonder I am not a professional photographer.

One of my lovely wife's favorites - everything bagel egg sandwich.

One of the first pics I took with the new DSLR camera.  What you see is a pretzel mobile stuck in a clump of french onion dip with a grilled brat looking on.  Just the other day I was wondering what I did with all the free time I had before we had a kid...

Nothing screams romantic night more than red beans and rice, PBR and candles.  I was lucky that I didn't find myself on the couch that night!

While the wife is away the man eats meat off the bone and forgets about vegetables!  I would be willing to bet the farm that there are numerous empty beer bottles just out of view.

OK this is not really a food pic but that is an oven in someones trunk.  Who needs a pick-up truck?  Not this guy.

Friday, June 29, 2012

Pizza Sauce Your Way

I'm gonna ask you four questions and if you answer "yes" to at least three of them, you must read on, my friend.
Do you like pizza?
Are you a bit picky about your sauce?
Ever think of making homemade pizza?
Would you agree that Kobe the Black Mamba is the G.O.A.T?

So this is gonna be real quick, which is why making your own sauce can be a regular house hold tradition.  What will one need to make a pizza sauce?
- Tomatoes - we use plum or roma as they tend to be a touch sweeter
- Garlic
- Olive oil
- Basil
- Oregano
- Sugar

What I really enjoy about making homemade sauce is we can make it how we like it!  We do not take pizza sauce lightly round these parts.  We like it a touch sweet with some overtones of garlic and a fresh finish of basil.  But you, you can have whatever you like.  Start by slicing the tomatoes in half and stuffing them with garlic cloves.  Drizzle with the oil and sprinkle with basil and oregano or whatever you think is cool.

Roast in the oven preheated to 400 degrees or you could even toss them on the grill for a sting of smoke flavor.  After about 45 mins get them outta there.  After they chill out for a few, you should be able to slide them right out of their skins.  Into a sauce pan the roasted goodness goes and with the help of the trusty emersion blender we have our sauce ready to spread!

You do not need a crazy recipe or any special ingredients to make kick ass pizza sauce.  All you need is some fresh tomatoes, garlic cloves, and whatever else you may look for in a pizza sauce!
Keep-on Eattin-on.

Saturday, May 19, 2012

Morels oh my oh my...

Good Evening - I hope this finds you well.  Happy Mothers day to all the moms in da world!  I would like to thank my mom and my wife for being awesome mothers and I appreciate all that they have done and continue to do!  This is gonna be quick almost as quick as these treats go from being cooked to belly.  Morels oh Morels how amazing you are.  It's not often that we get the opportunity to enjoy such lovely treats but this year we did and I want to share.  Not share as in give you any but share as in show you ours...

My mom delivered the stash, take a peek:

Here's what has always amazed me about Morels!  They grow out the woods but only grow when its a certain temperature and when there is a certain level of humidity and under dead elm trees its almost like trying to find big foot...  I have never been successful hunting Morels but I would seriously think about hunting whomever is successful hunting them :)  Here is what you need for this exotic trip to the woods of central Ohio.

Skillet - cast iron if you have it, if not think about getting one they are wonderful.

Heat your skillet over med high heat and melt your butter.  The mushrooms were delivered soaking in salt water (good looking out Mom!) which pulls out all the hidden soil.  After a quick rinse and pat down they are tossed in a flour, salt and pepper mixture.

Hot Butter + Morels = I will fight you for them...

At this point I'm totally considering telling my wife that they have been burnt or stolen so I can eat them all!

You can use any dipping sauce that you like but that would be like having a 40 dollar strip steak cooked well done!  Straight to the face with these lovely morsels we call morels!  Stay hungry my friends.  

Saturday, March 3, 2012

Lasagna cupcakes

Quick look at a upcoming recipe.  Lasagna cupcakes using dumpling wraps as a substitute for traditional lasagna pasta.  Good things can come in small packages.  Stay hungry my friends

Sunday, December 18, 2011

Chicken Enchiladas de Erico

We love us some enchiladas around here!  I have made these numerous times and they always turn out delicious! The best thing is it's flexibility. I can always change something up whether it's a different part of the chicken, homemade sauce or store bought or an added veggie.  Bottom line is they are always a crowd pleaser and are wonderful on the reheat.  Another great thing about this dish is you can make ahead of time, freeing up valuable time for appetizers and the necessary margarita.  Ladies and gentleman, hang on tight as we make yet another trip to the exotic land of Erico. 

What you should pack for this trip:
Chicken - breasts or thighs
little can of verde salsa
green pepper
red pepper
flour tortillas
enchilada sauce - big can
green onion
cheeses - i use jack and cheddar
cilantro - for garnish

The day before (or at least a couple hours) before cook time, season your chicken with paprika, cumin, salt and pepper and let it bathe in the salsa verde. When you're ready to cook, get your pan hot and cook the chicken until it easily pulls apart for shredding.

While it's cooking, chop your onion, green pepper, red pepper and garlic.  When the bird is fully cooked, pull it out and set aside to cool. This will make the shredding much easier.  Add the chopped onion and garlic to the pan and sweat for a few.  Toss in the remaining veggies (red and green peppers) and saute for 10 mins or so.  Shred the chicken and add to the pan along with 1/4 cup of the enchilada sauce and simmer allowing all the flavors to come together as one.  If seems runny, add a tsp of flour to reach your desired thickness. I typically test ours by picking some of the mixture up with a slotted spoon to see if anything falls through the slots. 

Heat the enchilada sauce in a soup pan and get your 9x11 or other baking dish ready.  Nuke the tortillas to soften and get ready to roll.  Dredge the tortillas in the sauce, spoon the mixture in and roll them up like a doobie.  It's a good idea to put some of the sauce in the bottom of the baking dish to prevent stickage.  Place the rolled tortilla in the dish and continue till full.  Pour remaining sauce over the tortillas sprinkle with chopped green onion and cover with cheese.

Home stretch my friends.  Bake in preheated oven at 350* F for 30-45 mins.


We like to serve our enchiladas with some homestyle Mexican pinto beans and rice!

And that there is Chicken enchiladas De Erico.  Stay hungry, my friends!


Thursday, November 10, 2011

The Meatballs of Mexicans

My beautiful wife loves Mexican food so much that I have created, in our kitchen, a world we call Erico.  For those of you who don't understand, it's my spin on food from south of the border.

When she sent me a recipe for Mexican meatball soup, I was a little hesitant. I'd never had Mexican soup--it's always chips and salsa to lead any Mexican meal!

After looking at several recipes on the enternet, my nerves settled and a journey began.  Some of my favorite journeys are those short ones that go by so quickly so you don't even remember it - you are just there!  After going back and looking at the recipes, I couldn't find where it said to start with 3 shots of tequila, but it was a great start to the evening... 

Recipe, adapted from Real Simple magazine

What one will need to gather:
Ground turkey 1 lb. - or any other ground meat
Tortilla chips
Green onions
Bread crumbs
Vegetable stock
Egg - not pictured
Salt and pepper

Ok, I really didn't have 3 shots of tequila but this soup is so easy that you could!  We start by making some mini meatballs.  Get a large bowl and toss in the meat, chopped cilantro, sliced green onions, egg, bread crumbs and season with salt, pepper, cumin and paprika.  Mix it all up and make little meatballs.

Get your large soup pan and pour in the salsa along with two to three cups of the broth.  I blend this up a bit with my handheld blender because I can.  I really like that blender!  Get it going over med-high heat and add some cilantro.  While that is cooking, heat some oil in a skillet and brown the mini balls.  Might have to do a couple batches, but just don't overcrowd the pan. 

After browning, add the meatballs and pan drippings.  I really think that the drippings from the skillet add some depth to this soup.  Continue to cook until heated, garnish and dive in.  We like to top with sour cream, green onions, avocado and a couple chips.

My wife loved this soup, but then again she loves anything with cilantro in it!  Really, it is a very simple soup that you can make yours.  Personally, that's the reason I like to cook - you can make whatever you like however you like it! Real Simple is real nice, Clark, real nice.

Eat - Drink - Love