Happy New Year!

The Cave Clan wishes you a happy and healthy New Year, and all the best in 2013!

©2012 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.wordpress.com authored by Caveman. This may be shared and reprinted as long as this entire copyright message accompanies it.

T-Minus 5 (Time To Thaw The Turkey)

If your Thanksgiving turkey is chillin’ in the freezer, you are going to need to make some plans in the next several days to start defrosting it. The method you choose, and the size of your bird, will determine when you need to commence the thawing process in order to guarantee you won’t be left with a turkey-bowling ball on the big day.

When defrosting your bird, it is critical to follow strict guidelines so as to not poison yourself and your guests with some bacteria borne illness. Personally, I don’t like the microwave method because the turkey usually starts to cook in the process. So, I try to follow one of two thawing procedures, the Refrigerator Method (the slow, and best way) or the Cold Water Method (the quick way). Whichever way you choose to do it, DO NOT just let it defrost on your countertop … you’ll be inviting food-borne illnesses to your Holiday meal.

Refrigerator Method (Recommended)

For this procedure it is important to really plan ahead. You need to allow about 24 hours for every 5 pounds in a fridge set to 40 °F. Here are the approximate times to thaw a whole Turkey:

8 to 12 pounds -> 1 to 2 days
12 to 16 pounds -> 2 to 3 days
16 to 20 pounds -> 3 to 4 days
20 to 24 pounds -> 4 to 5 days

Cold Water Method (Acceptable)

Make sure the turkey is in leak-proof packaging … they absorb water like a sponge. Cover the turkey completely in cold water. Be sure to change the water every so often and allow about 30 minutes per pound when thawing a turkey this way.

8 to 12 pounds -> 4 to 6 hours
12 to 16 pounds -> 6 to 8 hours
16 to 20 pounds -> 8 to 10 hours
20 to 24 pounds -> 10 to 12 hours

Either brine or cook your turkey immediately upon completing one of the above defrosting methods. By following these simple steps your bird should be safe to eat and, next year, your guests won’t be making up strange excuses as to why they can’t join you for Thanksgiving.

©2012 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.wordpress.com authored by Caveman. This may be shared and reprinted as long as this entire copyright message accompanies it.

Hail Tequila!

“Hail to the Redskins! Hail Te-qui-la!!”
That’s what we were singing as we toasted the start of Washington Redskins NFL training camp with my brand new logo shot glasses, tonight. My dear, lifelong friend, Rich, dropped them and a bunch of other Skins’ swag off the other day. These cast logo glasses, encased in a beautiful Rosewood box, were the centerpiece of my incredible windfall.
Of course, I wasn’t going to pull just any old alcohol out of the bar. After all, it was National Tequila Day on Tuesday. I had to go tequila, and I had to go top shelf, all the way! Which is why I reached for the Chinaco Anejo tequila. My introduction to this fine, nutty brand of Agavé juice came about 20 years ago courtesy of a blues rocker named “Doc”. Haven’t found one I’ve liked better, since … and, believe me, I’ve tried! Whether poured straight out of the bottle, or gently shaken on ice and strained (a la James Bond’s martini), it’s unique flavor and smoothness will appeal to any tequila aficionado, and will even convert those nose-turners who cringe when offered a shot of “Ta-kill-ya”.
My hope is that Robert Griffin III (aka RG3) and the rest of the Redskin crew will give us many reasons to repeat tonight’s ceremony, and that the 2012 season, and beyond, will be filled with spectacular highlights, Super Bowl victories, and some inductions in Canton, Ohio! Hail to the Redskins! Hail victory!! Hail Tequila!!!

©2012 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.wordpress.com authored by Caveman. This may be shared and reprinted as long as this entire copyright message accompanies it.

Birthday Burgers & Bass

Yesterday was my birthday. I won’t divulge my actual age, but let’s just say that I clearly remember when my weight was the same number!
One of my birthday traditions is to make a double-chili-cheese-burger pilgrimage to Marty’s Hamburger Stand in West LA … a little classic So Cal food shack tucked in between a fire station and a gas station. I have been frequenting this place since I was 15 years old … and somehow feel cheated that I didn’t know of this place during those preceding years. Yeah, it’s that good! And, every April 30th, it takes an event exceeding armageddon to stop me from my appointed rendezvous with two burger patties (medium rare), two slices of cheese, shredded lettuce, thick tomato slice, dollop of mayo, grilled onions and “a little extra chili”. Even the 1992 Los Angeles riots couldn’t keep me from burger bliss!
This year was no exception, despite the 40+ mile trip and the nosebleed price of a gallon of gas. As usual, the first bite was nothing short of ecstasy, and the last bite pure sorrow that this gastronomic gala was coming to a precipitous end. Nonetheless, I left this oasis with what was left of my Orange Bang in my hand, and a huge chili-eatin’ grin on my face, and headed towards one of my other B-day customs … FISHING!
I met up with big fish guru Mark “Chief” Torrez at Westlake for 2.5 hours of birthday Bassin’. It was sunny, warm (80°), and clear with a slight breeze. We found a few bedders, but they were very reluctant to strike anything we offered, yet were very willing to blow up recently hatched fry that came too close to their lairs. Finally, Chief got things going with a nice 3.5 pound chunk on an 8″ swimbait (picture is on his camera).
Not too much later I got on board when a Malibu-rigged 5″ Senko (194) got ticked on the drop of a “dinnertime” cast to a dock piling. When the line began to tighten, I dropped the hammer … BOOM! Had an extended fight and several aerials from this 4-14 battler.
I farmed one other, a big bedding female on the hookset, before we decided to spend our last half hour on the other side of the lake. Soon after we got there, I had two nice fish flash on my Custom Cave jig but couldn’t connect. I switched back to the Senko and got a nice 3.5 pounder (no pic) to the net, and then had another pick-up and drop before I had to call it a day … a great birth-day!
I said “Chula vista” to my fishing partner, but not before he bestowed several nice fishing goodies upon me for my big day. Always nice to receive gifts from a fellow angler … they just know exactly what to get you! Thanks, Chief!!

©2012 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.wordpress.com authored by Caveman. This may be shared and reprinted as long as this entire copyright message accompanies it.

Passover Primer

With Passover quickly approaching, we thought it might be a good time to remind you of some of the dishes that will grace our Seder table as we munch on matzoh while telling the story of the Exodus from Egypt. Granted, we are cutting it a bit close, but all of these recipes are doable in time for the “first night” to help make your Seder spectacular.

While a beef brisket is the traditional dish found on most Passover menus, we like to bump it up a notch with a prime rib instead. To make sure it is tender and full of fantastic flavor we turn to our Glazed Teriyamic Prime Rib. Whether you call it Prime Rib, Standing Rib Roast, or a bone-in Ribeye Roast this is one recipe that is full of flavorful nuances that will have you and your guests mewing with delight. It’s simple, too! Just put together some Teriyamic Marinade, marinate it overnight, and then roast or grill it to perfection. Give this a try if you are looking to break away from tradition … at least as far as the main course is concerned!

While we get a bit iconoclastic with the above recipe, we are truly traditionalists at heart. Especially when it comes to the rest of what graces our Seder dinner plates. And, nothing is more traditional than Haroses (aka Apple-Walnut Relish)! Whether you call/spell it haroses, charoset, charoses, haroset, charoseth or haroseth, it is all the same basic dish – an apple and walnut relish that is a staple of the Passover Sedar. It is meant to symbolize the mortar ancient Jews used to build the pyramids while enslaved in Egypt. But, Haroses isn’t just for Passover, anymore! At least in the Cavehold. We will also use it as a side-relish or topping for fish, chicken, and even pork chops (I can just hear the cries of “Sacrilege!” from the Kosher crowd as I type this ). This one is easy, too (what else would you expect from this site). All you need are some apples, walnuts, Concord Grape wine, honey, cinnamon, and a food processor, and you are good to go! Really good!!

Another Seder staple is Horseradish. It not only belongs on the traditional Seder plate, it is also a requisite part of the modern “Hillel Sandwich” where it is combined with Haroses and matzoh just before the main meal is served. While we use shavings from a Horseradish root for display and eating purposes, we also like to have plenty of Prepared Horseradish on hand, as well. It goes great with everything from the Hillel Sandwich, to Gefilte Fish, to the Teriyamic Prime Rib (or brisket, for you folks who just can’t break any traditions). Again, it’s very easy to make with just 4 ingredients and a blender or food processor being the necessary components. The only problem may be locating some Horseradish root … we had to go to four stores before we found some! Also, I want to warn you to keep your face away from the blender/processor when you remove the lid. Unless, of course, you enjoy the tears you get when chopping onions … in that case, this will be quite a rush for you!

What Passover repast would be complete without some succulent sweets to top off the meal? Of course, anything with flour and/or yeast is verboten. But, that doesn’t mean you can’t have some delicious desserts waiting for you after the last prayer is offered and the last song is sung. One of our all-time favorites is a slew of Mouthwatering Macaroons! These, too, are simple to make and always a crowd favorite. What’s not to love, coconut, vanilla and sweet condensed milk (aka “nectar of the Gods”)? Plus, if you want to take them to the next level, as we tend to do around here, dip them in some dipping chocolate (as seen here). We serve them both, dipped and undipped. Though, I have to say, the dipped ones always seem to disappear first!

These are just a few of the dishes we will be enjoying while regaling the Passover tale. I must say, though, that Passover reminds me of the old joke: What is the definition of every Jewish Holiday? They tried to kill us, we won, let’s eat! We hope that you and yours enjoy the upcoming Holiday weekend, whether you celebrate at the Seder or Easter table.

©2012 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.wordpress.com authored by Caveman. This may be shared and reprinted as long as this entire copyright message accompanies it.

Are You Ready For Some Football (for the last time this season)???

Perhaps the most popular non-holiday observance in this country is the perennial championship of professional football … better known as the Super Bowl. For many, the game-time menu carries as much importance as the game itself (and the commercials, of course). So, if you haven’t gotten your meal plan together yet, read along as we share the fare the Caveclan will being enjoying for this 46th edition of the pigskin classic.
For starters, we’ll be whipping up a big honkin’ batch of our Rockin’ Guac. Ripened avocados, tomatoes, onion, garlic and other sundry ingredients combine to make a bowl of YUM! Scoop it up with tortilla chips, pita chips, crackers, or even plain ol’ Ruffles and wait for your taste buds to start doing their own end zone dance … it won’t take long!

For those looking to get a little more fat in their diet, we also will be sporting some Baked Brie with Peach Sauce that just may be the food embodiment of nirvana. Conjoin gooey French cheese with peacans; pureed peaches; dried berries, cherries, and/or cranberries; and slap it all on a water cracker or lavosh and your eyes will likely be rolling into the back of your head while mewls of pleasure begin wafting through the air after that first bite … and each successive bite, as well! True, this would never make onto Paula Dean’s new diabetic diet, but that’s why we save this one for special occasions like this.

Not all of our menu will consist of choices from the appetizer arena. In fact, the centerpiece of our feast will be individual bowls of meat, beans, onions, sauce, cheese … and TEQUILA! That’s right, our award winning 2+2 Tequila Chili is the MVP of this edible all-star team. Though, I highly suggest you start cooking this dish as soon as you are finished reading this post, as this is by far at it’s best when made ahead of time and allowed to “brew” sufficiently for all the flavors to fully blend together. However, the chili police are not going to knock on your door and confiscate your chili-stash if you do have to make it on game day. Just grate up some cheddar cheese (yeah, more cheese), sit back, and get ready to enjoy the biggest bowl game of them all with a big brimming bowl of meaty goodness.
Yes, you’ll probably be living on fruits and vegetables for several days after this super football fiesta to cleanse your insides. But, trust me, it will be well worth it. Besides, we have to ring out the football-year in fine fashion don’t we?!? I’d like to be able to give you a few more words of hopeful justification that might entice you to join us for your own version of this gridiron spread, but I’ve got to get busy on the chili … and the quarter boxes!

©2012 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.wordpress.com authored by Caveman. This may be shared and reprinted as long as this entire copyright message accompanies it.

C3TV: Caramelized Pear Salad

If I could choose to have only one salad for the rest of my life, this would be it! It’s a flavor explosion that goes well along side any number of dishes. This salad actually incorporates three different recipes, so it’s a bit more labor intensive than most of the concoctions you find here. But, man, is it worth it! Try it and you’ll be hooked, too!!

Episode 102

©2011 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.wordpress.com authored by Caveman. This may be shared and reprinted as long as this entire copyright message accompanies it.

Super Spinach Soufflé

While you wait for the next episode of C3TV (which is coming next week) we thought we would tempt your taste buds with this delicious dish that works great with any meal, but is especially suited for your Holiday fare. This is also a recipe that we have gotten many requests for since this site came to be. So, before we need to make any more excuses why it hasn’t appeared here yet, please read on …

INGREDIENTS

2 10 Ounce Packages Frozen Chopped Spinach – Defrosted and Drained
2 Cups Cougar Gold Cheese (or another aged white cheddar cheese) – Shredded
2 Cups Medium Cheddar Cheese – Shredded
2 Cups Milk
1 Cup Sour Cream
4 Large Eggs – Beaten Well
6 Tablespoons Butter
1 Tablespoon Garlic – Chopped
1/2 Teaspoon Garlic Salt
1/4 Cup Flour
Salt & Pepper to taste

RECIPE

Defrost and drain spinach.
NOTE #1: You might be tempted to use fresh spinach in this recipe, but we have found that the frozen variety works MUCH better.

Shred both the Cougar Gold (which you might just have to crumble instead) and the cheddar cheese.
NOTE #2: While you can use another type of aged white cheddar cheese, we highly recommend using Cougar Gold for this dish. It’s unique flavor adds the right amount of zing to the taste of this soufflé. Plus, you can use whatever you have leftover for Stuffed Pork Loin, fondue, cheese puffs, or just served with crackers and grapes … Mmmmm MMMMMMM!
Also, you might want to shred some extra cheese if your brood is anything like the ingredient-stealing, cheese-munching Caveclan.

Place spinach, shredded cheeses, and sour cream into a large mixing bowl and set aside.

In a medium sized sauce pan over a medium-low flame, melt the butter then whisk in the flour. Yes, this is a “roux”.

Now, slowly whisk in the milk. When the sauce becomes evenly smooth and creamy, whisk in the garlic.

Add the sauce to the large mixing bowl with the other ingredients and mix everything together well.

Stir the eggs into the mixture (It is at this point that we would suggest you stop your “taste-testing” of the raw but delicious mixture). Salt and pepper to taste.
HINT: It’s best to have your own beautiful and talented Cavewoman to put this dish together. Besides, it’s her recipe, so I had to give her some props!

Place the entire mixture into a large, well buttered, baking dish. Place it, uncovered, into an oven preheated to 400° for about 45 minutes … until the top is slightly caramelized and the soufflé hardly moves when the baking dish is jiggled. As actual oven temperatures my vary, so will cooking times … just make sure it is cooked all the way through!

When done, let the soufflé set up for 10 minutes before serving. Eat your heart out, Popeye!

NOTE #2: It is plainly obvious that this is not a healthy dish. So, we try to cut out some of the fat by using non-fat milk and light sour cream. It works great, and there is plenty of other fat in there to more than make up the difference!

Prep Time = 30 minutes
Cook Time = 45 minutes
Serves 8-12

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

Happy Holidays 2011!

As previously noted on this cyber-rag, we like to have fun with our Holiday cards in the form of mocked-up magazine covers. We’ve spoofed such periodicals as People, Poker Player, American Angler, Photography and, last year, Bon Appétit. This year, after taking the trip of a lifetime to Alaska aboard the Disney Wonder, we felt that travel was the next “victim”. The result: Our 2011 version is a tribute to the well established trekking mag, Condé Nast Traveler! Yes, that’s really us standing in front of Mendenhall Glacier!!
We have much to be thankful for in the Cavehold this Holiday season: Our troops are coming home after 9 arduous years in Iraq. After several serious challenges this past year, our family appears to be happy and healthy. Our highly anticipated “C3TV” premiered to much fanfare and acclaim. And, we are surrounded by so many amazing and wonderful friends and family members!
Are things “perfect”? Of course, not … they rarely are. But, we always strive to see our proverbial glass as full as can be. So, please, take a moment this Holiday season to ponder the things in your life that bring you joy, happiness, and contentment. Give thanks for that which you do have, and aspire for that which you still seek to find it’s way into your life in the New Year!
The entire Caveclan wishes you and yours the best Holiday season, ever!

©2011 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This may be shared and reprinted as long as this entire copyright message accompanies it.

C3TV: Dutch Oven R&R Pulled Pork

Here it is! The world premier of our new online video cooking series!! Please be sure to leave your comments, as we strive to improve the show with each and every episode. Also, be sure to view all the way through the credits for some added “bonus footage”.

Being a Caveman and all, I love to put meat on the grill or in the smoker. That said, I must challenge the purists who insist that good Pulled Pork has to be cooked via one of those methods. This recipe will prove that this dish doesn’t always have to be made in the great outdoors.

Series Premier
Episode 101

©2011 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.wordpress.com authored by Caveman. This may be shared and reprinted as long as this entire copyright message accompanies it.