tag:blogger.com,1999:blog-53012099752479272392011-11-30T13:18:34.837-06:00A food blog about cooking and having fun in the kitchenTomcat in the Kitchennoreply@blogger.comBlogger281100tag:blogger.com,1999:blog-5301209975247927239.post-56532816716079033272011-02-10T16:17:00.000-06:002011-02-10T16:17:59.579-06:00

Everybody loves spaghetti.  Kids love it because it's fun to eat.  Moms love it because kids love it.  Adults love it because it's just darn good.  And cooks love it too because the dish lends itself to so many variations.     First there's the sauce itself--fresh or canned tomatoes, celery or sans celery, carrots or no carrots, a smooth or chunky consistency, fresh or dried herbs, wine or no

Tomcat in the Kitchennoreply@blogger.com0tag:blogger.com,1999:blog-5301209975247927239.post-42841638421112119652011-01-12T16:20:00.000-06:002011-01-12T16:20:51.556-06:00

Lump Crab and Shrimp Ravioli in a creamy tomato sauce: Stir Fried Shrimp and garlic tossed with lightly steamed broccoli, fresh cherry tomatoes, and linguini: Catfish coated with a mixture of Louisiana Fish Fry and flour, and then deep fried until golden brown: Trout Meuniere, pan fried with a little butter, lemon, and parsley: Shrimp Potstickers dunked in Hot and Sour Soup:

Tomcat in the Kitchennoreply@blogger.com0tag:blogger.com,1999:blog-5301209975247927239.post-44685301575852050532010-11-14T16:39:00.003-06:002011-01-12T16:24:39.299-06:00

The weather here in Texas is cooling down, and I think the smoking and grilling season is probably over for me.  I get chilled when the temperaure drops below 77, and I'm just a novice smoker/griller anyway.    One of the definitions for novice is, "A person who has entered a religious order but has not yet taken final vows."  I have to laugh at this definition because if you've cruised the

Tomcat in the Kitchennoreply@blogger.com0tag:blogger.com,1999:blog-5301209975247927239.post-13175180390746197672010-10-16T11:52:00.000-05:002010-10-16T11:52:26.017-05:00

Take Two - Another Copycat Newk's Italian Sandwich This one was better than the one below.  I added some pepperoni, and it really made a big difference.

Tomcat in the Kitchennoreply@blogger.com0tag:blogger.com,1999:blog-5301209975247927239.post-76965784502357748252010-10-14T17:31:00.000-05:002010-10-14T17:31:31.134-05:00

Newk's Italian Sandwich is the best sandwich that I have ever stuck in my face.  In fact, it's so good that it's the only thing (besides the soups) that I have ever eaten there.  I just can't bring myself to branch out and try their other offerings.  I've just "gotta have it" every single time that I go there.  It's that good!  Their Italian Sandwich has capicola, mortadella, pepperoni,

Tomcat in the Kitchennoreply@blogger.com0tag:blogger.com,1999:blog-5301209975247927239.post-11952004763160158432010-09-04T17:40:00.000-05:002010-09-04T17:40:37.649-05:00

What Do You Do With Eggplant?  You stuff it, roll it, bake it, and top it with marinara.  I saw this recipe on a YouTube video and knew that I had to try it.  I didn't use the prosciutto because I was serving a side of Italian sausage.  I should have though.  My rollatinis needed a little something.....probably the prosciutto and a homemade marinara (I just used a ready made marinara).   

Tomcat in the Kitchennoreply@blogger.com0tag:blogger.com,1999:blog-5301209975247927239.post-44707390065524782862010-09-01T16:36:00.000-05:002010-09-01T16:36:36.252-05:00

Shiitake Mushroom Sauce for Chicken, Pork, or Beef    Original recipe here:http://www.forestmushrooms.com/recipe/shiitake.htmlThank You! Here's what works for me: Ingredients: 4 Tbsp. butter2 Tbsp. minced shallots4 to 6 ounces fresh shiitake mushrooms, cleaned and roughly chopped1/2 cup marsala or sherry wine1/2 cup Kitchen Basics chicken stock3/4 cup heavy creamsalt and pepper to taste

Tomcat in the Kitchennoreply@blogger.com0tag:blogger.com,1999:blog-5301209975247927239.post-34378008549183849052010-08-15T15:44:00.000-05:002010-08-15T15:44:53.040-05:00

I've been seeing these Barbecued Pinoy Pork Kebabs popping up on different cooking sites and decided to give them a try.  I'm glad I did.  The flavor that the marinade imparts to the meat is just great.  They're like barbeque with an Asian flair and kind of remind me of Hibachi Pork.  I learned from the blog post below that they are a favorite Filipino street food.  I can see why.  We'll be

Tomcat in the Kitchennoreply@blogger.com0tag:blogger.com,1999:blog-5301209975247927239.post-92233594965861037622010-07-14T16:01:00.000-05:002010-07-14T16:01:03.021-05:00

Roast Beef with a Horseradish and Sour Cream Sauce: French Dip with Gruyere Cheese and Caramelized Onions: We made a dipping sauce for the French Dips using this Demi-Glace Gold and some Swanson's Beef Broth: The dip for the sandwiches was really good.  It tasted a lot like the au jus that McAlister's Deli serves with their French Dips. The French Dips were served with a Watermelon, Feta

Tomcat in the Kitchennoreply@blogger.com0tag:blogger.com,1999:blog-5301209975247927239.post-62408246313505869862010-07-06T15:15:00.000-05:002010-07-06T15:15:24.707-05:00

When I find whole chickens on sale for $.49 per pound, I stock up.   I use them for chicken spaghetti, chicken and dumplings, and one of my favorites, smoked chicken.  The first meal with smoked chicken for me is usually just the meat, a little Stubb's sauce, and a salad.  My better half usually adds Bush's beans and Texas toast to his plate.    Next comes chopped chicken sandwiches: And

Tomcat in the Kitchennoreply@blogger.com0tag:blogger.com,1999:blog-5301209975247927239.post-75790332837992850712010-07-02T11:27:00.000-05:002010-07-02T11:27:53.149-05:00

Tomcat in the Kitchennoreply@blogger.com0tag:blogger.com,1999:blog-5301209975247927239.post-42876968132156872192010-07-01T11:29:00.003-05:002010-07-02T11:31:38.411-05:00

Tomcat in the Kitchennoreply@blogger.com0tag:blogger.com,1999:blog-5301209975247927239.post-61863148795076087292010-06-23T11:47:00.001-05:002010-06-23T11:48:55.696-05:00

My mother made these cloverleaf yeast rolls for special occasions, and they were always a big hit in our family.  Bless her heart, she always made plenty.  Just imagine a piece of leftover roasted turkey or oven baked ham tucked inside one of these.  I added the "old fashioned" to the title because of the use of Crisco shortening, which is one of those things that a lot of cooks shy away from

Tomcat in the Kitchennoreply@blogger.com0tag:blogger.com,1999:blog-5301209975247927239.post-70257407242847531952010-06-08T16:47:00.000-05:002010-06-08T16:47:58.312-05:00

Clams and Mussels in a Tomato, Shallot, Garlic, and Wine Sauce I started out with two pounds of clams and two pounds of mussels:   Method for the sauce:   Saute chopped shallot in butter.  Add chopped garlic and continue to cook for a minute or two.  Add chopped, de-seeded, fresh tomatoes.  Add white wine, seafood stock, and some chopped parsley.    The sauce before it was reduced: While

Tomcat in the Kitchennoreply@blogger.com0tag:blogger.com,1999:blog-5301209975247927239.post-22132998010564389082010-05-22T15:47:00.000-05:002010-05-22T15:47:36.695-05:00

Here's a recipe for a mild chicken chili, but you can easily kick up the heat by adding some fresh, chopped jalapenos before simmering.    Ingredients: 1T olive oil 1 medium onion, chopped 2 ribs celery, chopped 1 heaping t of garlic, chopped 4 cups Kitchen Basics chicken stock 1 t ground cumin 1 ½ t dried oregano Handful of chopped fresh parsley (probably 1/3 c loosely packed) 1 10 oz can

Tomcat in the Kitchennoreply@blogger.com0tag:blogger.com,1999:blog-5301209975247927239.post-25686289449671393332010-05-22T15:46:00.001-05:002010-05-22T15:49:10.259-05:00

Stuffed portabella mushrooms make a great meatless meal. Saute together in butter or olive oil: Chopped onionChopped garlicChopped mushroom stems Mix together in a small bowl: Toasted bread crumbsChopped parsleyMario Batali Four Cheese Blend Clean the stem and gills from the mushrooms.  Drizzle the caps with a little olive oil.  Place on a baking sheet, cap side up, in a 350 degree oven for

Tomcat in the Kitchennoreply@blogger.com0tag:blogger.com,1999:blog-5301209975247927239.post-26556291515169771232010-05-22T15:03:00.001-05:002010-05-22T15:56:22.195-05:00

Chicken fried pork chops.....sometimes you've just got to have some comfort food. When I fry pork chops, I soak the chops in lightly salted water and then dredge them in seasoned flour, being sure to get a good coating all over.  Then I fry them in a deep fryer one at a time so that the temperature of the oil doesn't drop.  This method results in a light, crispy coating every time.   

Tomcat in the Kitchennoreply@blogger.com0tag:blogger.com,1999:blog-5301209975247927239.post-74696897471754744562010-05-15T16:32:00.003-05:002010-05-17T13:50:40.179-05:00

These blueberry muffins are loaded with berries, and that's why I like them so well.  They're also not real sweet, which is the way I think a muffin should be.    I found the original recipe on RecipeZaar (Awesome Blueberry Muffins, Recipe 51997) and made a few changes to suit my tastes.  I cut the amount of sugar but tossed the blueberries in confectioner's sugar before folding them into the

Tomcat in the Kitchennoreply@blogger.com0tag:blogger.com,1999:blog-5301209975247927239.post-58464289024997169422010-05-15T15:35:00.000-05:002010-05-15T15:35:05.738-05:00

Tomcat in the Kitchennoreply@blogger.com0tag:blogger.com,1999:blog-5301209975247927239.post-13026308835146954642010-05-15T15:22:00.002-05:002010-05-15T15:25:28.011-05:00

Chicken Cutlet over Orzo with Tomatoes, Olives, and Artichokes: Chicken Cutlet Over Orzo with a Parmesan Cream Sauce: What You'll Need: For the cutlets:Chicken cutlets (chicken tenders or breast halves, pounded thin)Mrs. Dash Original (or salt) and pepperFlour Vegetable oilSeason the cutlets with salt or Mrs. Dash and pepper.  In an effort to go "heart healthy," I've started using Mrs.

Tomcat in the Kitchennoreply@blogger.com0tag:blogger.com,1999:blog-5301209975247927239.post-35373399400800064182010-04-23T19:38:00.001-05:002010-04-23T19:41:35.091-05:00

What's the best way to cook ribeyes?  We did a taste test with ribeyes on the charcoal grill vs ribeyes cooked in a cast iron skillet on the cook top.  The above two pictures are a ribeye on the charcoal grill.  It was seasoned with McCormick's Montreal Steak Seasoning and cooked over hot charcoals.    Survey Says: Flavor....Excellent smoky flavor, a little charred taste, and the

Tomcat in the Kitchennoreply@blogger.com0tag:blogger.com,1999:blog-5301209975247927239.post-69186882834668457242010-04-19T17:27:00.000-05:002010-04-19T17:27:02.079-05:00

The temperature is finally climbing high enough here in Texas to get everyone thinking about grilling and smoking, and it seems that everyone is getting a new grill.  Some are buying the beautiful stainless steel gas grills with side burners, searing stations, and warming drawers.  Some are buying those really cool Big Green Eggs with all the Eggcessories and really nice custom built tables.  

Tomcat in the Kitchennoreply@blogger.com1tag:blogger.com,1999:blog-5301209975247927239.post-45367162646367517312010-04-07T10:49:00.000-05:002010-04-07T10:49:31.353-05:00

Tostado loaded with seasoned meat, cheddar cheese, lettuce, tomato, red onion, sour cream, guacamole, and Picante sauce--so easy, but so good. 

Tomcat in the Kitchennoreply@blogger.com1tag:blogger.com,1999:blog-5301209975247927239.post-26523105783887862682010-04-05T12:48:00.000-05:002010-04-05T12:48:01.970-05:00

Red snapper filets with a king crab cream sauce....mmmmm.   The red snapper filets were seasoned with Old Bay, lightly dredged in flour, and pan fried in a shallow skillet with just a little vegetable oil.  The sauce was a made by adding shallots to the pan drippings and sauteing.  Chicken stock and dijon mustard were then added and cooked down for a while.  The sauce was finished with some

Tomcat in the Kitchennoreply@blogger.com2tag:blogger.com,1999:blog-5301209975247927239.post-70982035658539304732010-04-04T17:01:00.000-05:002010-04-04T17:01:04.322-05:00

The Old-Fashioned,Still the King of Burgers Nothing beats a hand made patty seasoned with a little A-l sauce, a dash of worcestershire, and a sprinkle of Montreal steak seasoning.   

Tomcat in the Kitchennoreply@blogger.com0tag:blogger.com,1999:blog-5301209975247927239.post-74044353375962330832010-04-02T16:15:00.003-05:002010-04-02T16:21:33.890-05:00

Creamy Deviled Eggs Loaded with Green Olives, Celery, and Red Onion If you're cooking for a large family gathering of southerners, don't even try to pull off an Easter dinner without having deviled eggs. Sure, some in the group won't really mind, but then there are those folks who will be hugely disappointed. They believe, as I do, that deviled eggs are just standard fare for Easter.  These

Tomcat in the Kitchennoreply@blogger.com0tag:blogger.com,1999:blog-5301209975247927239.post-43810009460341548742010-03-28T16:04:00.013-05:002010-04-02T16:25:52.135-05:00

This pan seared salmon with compound butter and saffron rice pilaf dish comes together quickly.  I use a store bought saffron rice mix.   Mahatma is my favorite, but there are other brands out there that may be just as good.  I don't know.  I never ventured away from Mahatma after I tried it the first time.      For the compound butter: 1/2 stick softened butter 1T chopped, fresh, flat leaf

Tomcat in the Kitchennoreply@blogger.com0tag:blogger.com,1999:blog-5301209975247927239.post-23473592522328320232010-03-25T12:46:00.033-05:002010-04-02T16:23:39.378-05:00

Marinated flank steak and baked onions with gruyere cheeese make a great combination.  Add a simple spinach salad, and you've got yourself a nice steak dinner that's not quite as heavy (or expensive) as the traditional ribeye and baked potato dinner.   What you'll need for the marinated flank steak: flank steakKikkoman Teriyaki marinadevegetable oilcast iron skillet or griddle Place the

Tomcat in the Kitchennoreply@blogger.com0