THE BEAR`S CORN BREAD RECIPE

The Bear`s Corn Bread Recipe

8" pan Total Portion Yield: 8


Oven 375 F (convection) 35 min...grease pan with PAM


Brown Butter 1/2 cup


Eggs ( whole ) 2

Buttermilk 1 cup

Vanilla 1 tsp

White Sugar 2/3 cup

Baking Soda 1/2 tsp

Flour 1 cup

Corn Meal 1 cup

Kosher Salt 1/2 tsp

Phsylum Fibre 1/4 cup

I`ve been known to toss in some Cranberries, & or Raisins as well...uuuummmm

Canada`s Rememberance Day Nov.11th

In Flanders Fields

“This poem was literally born of fire and blood during the hottest phase of the second battle of Ypres…Just as (McCrae) describes, we often heard in the mornings the larks singing high in the air, between the crash of the shell and the reports of the guns in the battery just beside us.”

As stated by John McCrae’s close friend and former Ottawa newspaper editor, Commanding Officer Lieutenant Colonel Edward Morrison.

Borrowing its structure from the sonnet tradition, the In Flanders Fields poem is a complex poem.

John McCrae gives us three distinct verses full of contrast and imagery offering the reader a poignant insight into McCrae’s thought processes as he conveys his message in verse. John McCrae’s use of imagery such as “poppies blow between the crosses row on row” and “the torch be yours to hold it high” has since become a part of our collective memory of war

FRANK`S FRITTATA

Frank`s Frittata

After grocery shopping, I usually throw some things together that`ll carry through the week. As an example I’ll pull some basil from my garden & mince it up, then dice up some of my tomatoes, and onions. I`ll mix them all together then add a bit of oregano, then store it in the fridge. And generally speaking, when time allows I’ll pre – smoke / bbq either Flank steak, and or Chicken Breasts. Then thinly slice them both to be used for “whatever”...lol!


This dish I do take about 5 minutes to cook up. I use an 8” no stick skillet. Putting the burner at a med/high heat, I’ll add a bit of olive oil & a bit of butter. Then in goes some Flank steak, (or Chicken), a palm full of my “Mix”, & a little chopped Mushroom. While that is cooking I’ll beat 2 eggs, and then pour those into the skillet. After the eggs start to set, I’ll add some of my hot sauce, & cheese.

Then I’ll slide it onto a plate, with some toast on the side, & it`s ready to eat

(For a bit more fibre sprinkle a teaspoon of Phylum fibre over the eggs while they`re setting)....

Uuuuuuuuuuuuuuuuummmmmmmmmmmmmmmmm.......

Bear Style OSSO BUCCO

Bear Style OSSO BUCCO

Ingredients:

ü 5 – Good Sized Beef Shanks

ü 1 – Cup All Purpose Flour

ü 1 – Celery Stalk Diced

ü 1 – Stalk of Carrots Diced

ü 2 – Spanish Onions Diced, ( keep separated )

ü 1 – Head of Garlic Minced

ü ½ Lb – Mushrooms Diced

ü 2 – Cups of Fresh Sweet Basil Chopped

ü 4 – Bay Leaves

ü My Spice Rub

ü 2 – Bottles of Beer

ü 2 – Cans of Diced Tomatoes

ü 1 – Can of Crushed Tomato

ü Olive Oil & Butter

ü Pre Heat Oven to 375 Convection Bake

ü 2 – Bags of Fusilli Pasta

ü Parmesan Cheese

You`ll also need a fare sized Roasting Pan, & a LARGE Skillet

On both sides of the Beef Shanks apply & rub in My Dry Rub Spice, then dredge them all in the Flour

Bring your pan to a Med/High heat, & put in some Olive Oil & Butter

Sear both sides of the Shanks in the pan, ( about 45 seconds each side ), then put them aside

De glaze the Pan with the 2 bottles of beer, then toss in 1 Diced onion, the Celery, Carrots & Garlic

Once the Veggies look “Sweaty”, take off the burner, & place it all in the bottom of the Roasting Pan, making sure the whole bottom is covered

Take 1 can of Diced Tomatoes & spread evenly on the bottom

Through in your Bay Leaves, then place the Shanks on the bottom

Then ladle over the top of each Shank the Crushed Tomato

In a clean pan fry up the 2^nd Onion with the Mushrooms

Then portion it all over the top of each Shank

Take your 2 Can of Diced Tomatoes & fill in the gaps, then take your 2 cups of Sweet Basil & spread evenly over the entire top

Cover & place in the oven for 90 minutes, then 30 minutes un covered

( during this time check your seasoning, it may need a little of this or a little of that according to your taste buds )

When there`s about 5 minutes of cooking time left I’ll start up the Pasta

The Pasta part is pretty straight forward, I’ll boil it until it`s en dente, strain it

In the pot from where the Pasta came, I`ll put a glob of butter, with some olive oil, then put the Pasta back in

Stir it up, and then add some Parmesan Cheese...

I always allow at least 5-10 minutes of resting time when cooking with any meat, or poultry

For Plating, cover the bottom of the plate with Pasta

Then take some of the mix / sauce & ladle it over the Pasta

Then place a Shank on top with a little more mix / sauce

Ready to Mange!!

;o))

Frank`s Thanksgiving Menu

Frank`s Thanksgiving Menu

Haven`t Done a Blog in Quite Some Time, So I Thought Doing This Would be an Appropriate Re-Start ;o))

Turkey

·         I`m going to do something different this year!

·         First off I won`t be stuffing it, ( which is something I’ve always done)

·         But I will insert between the skin & breast my Herbed Butter, with Smoke Essence recipe

·         What I’ll also do different is lightly rub down the body with a little Balsamic vinegar

·         Following with a bit of Veg oil & my Special Dry rub, both inside & out

·         Another thing I`ll do different is that I plan to Slo Cook the Bird in my Smoker for a few hours, then finish it in the stove

Stuffing

·         This will be different as well, I’ll be baking it

·         My Ingredients include a Bread / Panko crumb mix that has Parm Cheese, Chopped Sweet Basil, Oregano, Parsley, Sage, Rosemary & Thyme…( with apologies to Simon & Garfunkel..Lol! )

·         I`ll sauté some Diced Onion, Celery, & Shredded Carrot

·         Then I’ll throw in some ground Turkey & Finely Diced Kabanassy

·         Dump it all into a bowl, & add some Chicken Broth & Cream to give it the right consistency

·         Then I’ll bake it

Kabanassy (Kielbasa)

·         This I’ll put in my Smoker for a few hours, & then when ready I’ll slice it up on an angle

Cauliflower

·         Simple…chop it up, & boil it

·         I have a special Cheese Sauce I put over it when it`s cooked

Spinach & Bok Choy

·         Here I’ll chop both up & sauté in a pan that has melted butter & onions already going

·         I`ll then add Garlic, Salt & Pepper, to taste

·         Then finish it off with a few dashes of Parm Cheese

·         ( if the Turkey doesn`t clean you out…this will..LOL !! )

Mashed Potatoes

·         Only Yukon Gold work here! Peeled & Boiled

·         Then I`ll put them through my Ricer & into my Mixing Bowl

·         Toss in some Butter, Pepper, Cream, Parm Cheese, & start mixing

·         I`ll only add salt to taste

Pumpkin Pies, Whipped Cream, Bread, & Beverages are being provided by our Guests ;o))

I`m going to try and have a “Play by Play” available via You-Tube this year ;o))

The Bear`s Seafood Pasta in White Wine Sauce

Ingredients

3 cloves Garlic chopped

½ Spanish Onion diced
2 pinches of Kosher Salt

1 tbl of my Spice Rub
1 tsp fresh ground Pepper
1/4 cup fresh Parsley chopped
1/4 cup fresh Basil chopped

1 cup diced Mushrooms
1/2 cup chopped Oregano
Seafood > Clams / Shrimp / Mussels / Haddock / Crab, whatever else suits your fancy
1 cup freshly grated Parmesan Cheese
Olive Oil, & Butter

3 cups of Fish Stock
1 cup of white wine of your choice
your choice of Pasta
1 large skillet for cooking
1 large pot for boiling pasta

Start with heating your skillet/ frying pan at a medium heat, then melt your butter and add the olive oil ., when the butter is melted add your Onions. Once they have sweated add your Mushrooms and Garlic, and sauté. Then proceed to add the wine, parsley and basil, oregano, stock.....stir the contents and simmer off the alcohol for approx. 5 minutes min at a medium low heat.....add your seafood of choice and cook for until the Haddock is cooked through....add in the Salt and pepper to taste....( if you wish to thicken the sauce a bit create a roux and add as needed )
Salt pasta water with aprox a tsp of salt and add your pasta aprox 10 min into the cooking time...
Cook your pasta en dente
Drain, then put back into the pot with a little butter and olive oil and stir it up

Then add some Parmesan cheese to the Pasta...
Add your pasta to the skillet at a medium low heat...

it`s Dinner Time ;o)