Yum Dog Biscuits! Podcast Recipe: THE POWER OF DOG

This is a recipe inspired to share from my Podcast: THE POWER OF DOG

Since I don’t have a dog, I found this one on www.pinchofyum.com

  • 1 cup pumpkin
  • 1/2 cup peanut butter
  • 2 eggs
  • 1/4 cup oil*
  • 2 1/2 cups whole wheat flour
  • 1 teaspoon baking soda

glaze:

  • 2 tablespoons bacon grease, coconut oil, chicken fat, or any other fat that will solidify at room temperature, melted
  • 1/4 cup smooth peanut butter

INSTRUCTIONS

  1. Preheat oven to 350 degrees.
  2. Combine pumpkin, peanut butter, eggs, and oil in a bowl. Add in baking soda and whole wheat flour. Stir until a stiff dough forms. Knead dough or mix just until flour is incorporated.
  3. Roll out dough with a rolling pin and use a cookie cutter to cut out dog bone shapes, or just bake into little circles like cookies. Bake for 15 minutes.
  4. Whisk the bacon grease and peanut butter until very smooth. Drizzle over the treats and cool till glaze hardens (it does best in the fridge or freezer).
  • 1 cup pumpkin
  • 1/2 cup peanut butter
  • 2 eggs
  • 1/4 cup oil*
  • 2 1/2 cups whole wheat flour
  • 1 teaspoon baking soda

glaze:

  • 2 tablespoons bacon grease, coconut oil, chicken fat, or any other fat that will solidify at room temperature, melted
  • 1/4 cup smooth peanut butter

INSTRUCTIONS

  1. Preheat oven to 350 degrees.
  2. Combine pumpkin, peanut butter, eggs, and oil in a bowl. Add in baking soda and whole wheat flour. Stir until a stiff dough forms. Knead dough or mix just until flour is incorporated.
  3. Roll out dough with a rolling pin and use a cookie cutter to cut out dog bone shapes, or just bake into little circles like cookies. Bake for 15 minutes.
  4. Whisk the bacon grease and peanut butter until very smooth. Drizzle over the treats and cool till glaze hardens (it does best in the fridge or freezer).

My rent a pet! Ellie!

Spider’s Mediterranean Tilapia ( with Arlene)

This is the recipe that was served with Arlene Bardelle podccast

Tilapia filets

Pink salt (or kosher salt)

Paprika

Garlic powder

Oregano

Olive oil

Fresh arugula

Cubed feta

Black olives

Sweet red pepper cut into small pieces

Lemon juice

 

Preheat oven to 425

Rub the filets with olive oil and place in a shallow baking dish

Sprinkle the filets on both sides with the:

Pink salt (or kosher salt)

Paprika

Garlic powder

Oregano

Bake for 10-12 minutes

 

Toss all the other ingredients together and serve as a bed for the Tilapia!  You may want to add cous cous.

YUM!

Retro Picnic: Mustard Dill Potato Salad

Here’s a bit of retro summer fare to go with podcast, LET’S GET AWAY FROM IT ALL
Ingredients
3 pounds small white potatoes
Kosher salt
1 cup mayonnaise
1/4 cup buttermilk
2 tablespoons Dijon mustard
2 tablespoons whole-grain mustard
1/2 cup chopped fresh dill
Freshly ground black pepper
1/2 cup chopped celery
1/2 cup chopped red onion
Directions
Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.

Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside.

When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.

Deli Platter Delight! Chopped Chicken Liver Sandwiches

This recipe is inspired by podcast:

CONVERSING WITH THE KAHN-MAN

Interview with Jeremy Kahn

1 hardboiled egg

1 tablespoons butter

1 small chopped onion

1 lb chicken livers

1 tablespoon chopped parsley

Kosher salt and course ground pepper

Rye bread

 

Season the livers with salt and pepper

Chop the hardboiled egg

Sauté the onions in butter

Add the chicken livers and sauté until pink inside

Put it all in a food processer with the hardboiled egg and blend until smooth

Then add the parsley, and pulse a few times

Put it in bowl, cover and refrigerate overnight

Serve on rye bread and ENJOY!

Cocktails for 2

Here are some of the highlights from my Podcast COCKTAILS FOR  2!

Harry’s New York Bar, Paris

Sidecar

2 oz of Cognac
3/4 oz of Cointreau
3/4 oz of Lemon Juice
1/4 oz of simple syrup
Rub a wedge of lemon halfway around the edge of a chilled coupe glass and coat it with sugar. Combine all the ingredients in a shaker with ice and shake until chilled. Strain into the prepared coupe.

Spider’s Citrus-tini

3 shots of Vodka

2 dashes of Grapefruit Bitters

Shaken well  with ice and serve straight up with a twist of orange

 

Blood Orange Perfect Manhattan

2 oz. Rye or Bourbon

½ oz sweet vermouth

½ oz dry vermouth

3 dashes of Blood Orange Bitters

Shake well with ice and serve straight up with cherry garnish.

Dee and Spider’s Cocktail Time

This is what Dee Alexander had after podcast FOLLOWING THE LIGHT, that airs the week of May 1, 2018!

 

Pesto Chicken Salad 

 

4 roasted chicken thighs

2 cloves crushed garlic

1/2 cup sweet red pepper, cut into small pieces

1/2 cup chick peas

1/2 cup artichoke hearts, cut in quarters

1/4 cup chopped onion

1/4 cup black olives

2 Tablespoons Pesto

2 Tablespoons Mayo

1 Tablespoon Olive Oil

1 Tablespoon Lemon Juice

salt and black pepper

 

Roast the chicken thighs at 350 for an hour with garlic and salt and pepper under the skins.

Remove skin and cut into small pieces.

Add all ingredients and mix thoroughly and chill.

Serve on leaves of bib lettuce.

 

 

 

Spider’s Special Dry Vodka Martini

Vodka

Ice

Lemon juice

Lemon slices

 

Fill a large shaker with ice and vodka.  Add 2 teaspoons of lemon juice.  Shake until your hands can’t move.  Pour into a beautiful Martini glass and garnish with lemon slice.  Enjoy, enjoy!  Meow!

 

 

 

SPIDIE’S CHICKEN CASSOULET

SPIDIE’S CHICKEN CASSOULET

 

SERVES 8

 

8 CHICKEN THIGHS (WITH SKINS AND BONE)

12 LINKS HOT ITALIAN SAUSAGE (REMOVED FROM CASING)

5 LARGE GARLIC CLOVES (CHOPPED)

1 LARGE ONION

6 CARROTS

5 CUPS OF FRESH CHOPPED KALE, MUSTARD GREENS OR COLLARD GREENS

(OR 4 CUPS FROZEN GREENS)

4 CANS OF WHITE BEANS (WITH THEIR BRINE)

3 CUPS DRY WHITE WINE

FRESH OR DRIED ROSEMARY AND SAGE

SALT AND PEPPER

 

MAKE SMALL MEATBALLS OUT OF THE SAUSAGE. PLACE THEM IN SAUCE PAN WITH ABOUT AN INCH OF WATER. BRING TO BOIL AND LET THEM STEAM TILL JUST THE OUTSIDE IS A BIT BROWN. DRAIN AND PUT ASIDE.  THIS IS JUST TO REMOVE SOME OF THE FAT.

CUT ONIONS AND CARROTS INTO LARGE CHUNKS.  WASH AND CHOP GREENS INTO LARGE PIECES IF YOU ARE USING FRESH GREENS.

 

PUT ALL THE INGREDIENTS INTO A LARGE CASEROLE AND BAKE COVERED AT 350 FOR 1 HOUR.

 

 

SPINACH BOURSIN SALAD

SPINACH BOURSIN SALAD

SERVES 8

1 LARGE BAG OF FRESH BABY SPINACH

1 CANS OF MANDARINE ORANGES

1 CHUNK OF BLACK PEPPER BOURSIN CHEESE

½ CUP THINLY SLICED RED SWEET PEPPER

¼ CUP THINLY SLICED WHITE ONION

¼ CUP OLIVE OIL

2 TABLESPOONS APPLE CIDER VINEGAR

SALT AND PEPPER TO TASTE

 

TOSS ALL INGREDIENTS (EXCEPT FOR THE CHEESE) INTO A LARGE SALAD BOWL.  TOSS AND PLATE. PUT CRUMBLES OF THE CHEESE ON TOP OF EACH SALAD.