The Gift Of (Cougar) Gold

Would you believe me if I told you that Washington State University, affectionately known to locals as “WAZU”, was the maker of one of the best Cheddar-type cheeses you will ever taste? Well, it’s true! Besides, Cavepeople don’t lie. Since the 1940′s the WSU Creamery has been canning and selling cheese under the Cougar Gold brand that many consider a true dairy gem.
As stated on their website, Cougar Gold is “A rich, white cheddar with a smooth, firm texture. Cougar Gold becomes sharper and more crumbly with age and develops crystals throughout the cheese. This unique cheddar has a depth and intensity most people have never before experienced.” They aren’t lying, either! The cheese ages unbelievably well in those cans and creates a flavor that excels in recipes as well as it does served on a cracker or straight with some fresh cheese-friendly fruit. I’ve utilized it in everything from Fondue to homemade Pizza. It also works great in Spinach Souffle, salads, mac & cheese, bread, and cheese puff recipes, as well as many other possibilities. If you have any questions about how good this stuff really is, I have a friend who dislikes cheese and won’t eat it … except for the Cougar Gold, which he just can’t get enough of.
While the cheese comes aged for 1 year, don’t be afraid to let some age for a bit longer in your fridge. We just cracked open a 7 year old can for our Thanksgiving souffle and it was stupendous. I’ve been fortunate enough to try a 10 year old vintage that was unreal! But, if you just can’t wait, the nubile version is simply phenomenal, too.
Give this unique, flavorful cheese a try and you will never look at Cheddar the same way again. The WSU Creamery also offers several other types of cheese as well. Each offers a distinct and wonderful take on it’s genre. Best of all, you don’t have to travel to Pullman, WA to get your hands on a can. You can order your very own 30 ounce cans through the WSU Creamery website for about $18 a piece. Just be sure to order more than one … trust me, you’ll want it!
NOTE: From time to time, they have a limited supply of  3 year-old Cougar Gold available!

©2009 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.

How Do You Eat Thanksgiving?

The debate raged at the Thanksgiving table: Combo or Solo? Combine the various foods on the plate to create a flavor bonanza; or, eat them separately, savoring the unique essence each possessed? The answers, and the reasons behind them, were wide and varied. But, it was fun to hear how everybody approached one of the most anticipated meals of the year.
Personally, I go for a combination of the two. My first bite of each item is always solo so as to give me an opportunity to taste the merits of each dish. Then, after having sampled them all, I go to the combos, seeking the perfect flavor combinations. The best part is experimenting to find the “Ultimate Combo”.
Yes, I probably give this too much thought. But, since I’ve already gone this far … How do you eat your Thanksgiving meal?

©2009 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.

Easy Chicken Parm

A quick and easy version of the Italian classic … Chicken Parmesan

INGREDIENTS

2 lbs. Chicken Breasts, boned & skinned, 1/2 inch thick
2 Cups of Cave’s Italian Sauce, warmed
8 oz. Shredded Mozzarella Cheese
2/3 Cup Italian Bread Crumbs
1/3 Cup Parmigiano-Reggiano Cheese, finely grated
1/2 Cup Milk

RECIPE

Preheat oven to 415°. If Chicken breasts are too thick, butterfly cut them to the proper size. You will probably end up with about six pieces of Chicken when properly sized.

Put bread crumbs and Parmigiano-Reggiano (Parmesan) cheese on a plate and combine well.

Put milk onto similar sized plate (make sure the plates have raised edges to prevent spillage) and place next to bread crumb/cheese mixture. Take each breast and first fully coat in milk.

Then, take the breast and fully coat with bread crumb/cheese mixture.

Place evenly on cookie sheet or baking pan lightly coated with no-stick cooking spray and place into oven.

Cook for 20-25 minutes until edges turn golden brown and then carefully flip each breast. Return to oven for another 5 minutes. Then evenly spread approximately 1/3 cup of heated Italian Sauce on each breast.

And, cover each breast with Mozzarella Cheese.

Again, return to oven for another 2-3 minutes until cheese is fully melted. Serve with a side of pasta, salad and warm bread.

Prep Time = 5 minutes
Cook Time = 30 minutes
Serves 4-6

©2009 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.wordpress.com authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

Happy Thanksgiving!

I’ll be taking the next two days off from posting anything new so that I can prepare for our T-day gathering. I will be checking in, though, in case there are any last minute Thanksgiving-related questions.
If you are wondering what the Cave-menu will be:
APPETIZERS
Jumbo Shrimp Cocktail
Baked Brie with Pecans & Peach Sauce

MAIN COURSE
Turkey (brined for 24 hours in T-Day Turkey Brine)
Focaccia Bread Stuffing with Water Chestnuts
Spinach Souffle
Orange Stuffed Yams
Cave’s Cranberry Sauce
Garlic Mashed Potatoes
Fresh Dinner Rolls
Cavey Gravy

DESSERT (All homemade)
Pumpkin Pie
Pecan Pie
Apple Pie
Whipped Cream

Some of these recipes not already posted will make it to this blog in the coming week or so. But, on Friday, I’ll post something to take your mind off of Turkey Day leftovers – Easy Chicken Parm!
From our family to you and yours, a wish for a safe, happy and flavorful Thanksgiving.

©2009 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.wordpress.com authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it. DYU2JMTZGHFS

Italian Sauce

Traditionally known as “gravy”. Commonly known as “pasta sauce”. But, I call it “Italian Sauce” because it can be used on so much more than pasta!

INGREDIENTS

29 oz. Can of Tomato Sauce (preferably Hunts or Contadina)
6 oz. Can of Tomato Paste (preferably Hunts or Contadina)
2 Roma Tomatoes, finely chopped
1/2 Medium Sweet Onion, finely chopped
3-4 Cloves of Garlic, minced
1.5 Tbsp. Olive Oil
2 Tbsp. Red Wine
2 Tbsp. World Spice Merchants “Italian Herbs”
2 tsp. Red Crushed Chili Pepper
1 tsp. Garlic Salt
1/2 tsp. Pepper

RECIPE

Chop onion and tomatoes, and mince garlic. Set aside.

In a medium/large sauce pan heat oil. Then add garlic, onions and ONE tablespoon of the Italian Herbs, saute until they start to become translucent.

Add tomatoes and continue to saute until they become soft.

Add tomato sauce, tomato paste, wine, chili pepper, remaining Italian Herbs, garlic salt and pepper and stir well.
HINT #1: In a pinch, you can substitute a 30+ oz. bottle of basic pasta sauce instead of the tomato sauce and paste. If you do, omit the salt, pepper and 1/2 a teaspoon of the herbs.

Cover and simmer for at least two hours (the longer the better) over the smallest flame possible. Stir often.

Serve over your favorite pasta, use in your favorite lasagna or chicken parmesan recipe, or makes a great sauce for homemade pizza.
HINT #2: While this version is veggie-friendly, the carnivore crowd will be pleased to know that browning a pound of ground beef in the oil, onions, garlic and herbs (just before adding the tomatoes) turns this into a great meat sauce. You can also add some grilled Italian sausage or homemade meatballs to this sauce 1/2 hour before serving over pasta for a great main course.

Prep Time = 12 minutes
Cook Time = 2.25 hours
Serves 6-8

©2009 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.wordpress.com authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

Cavinaigrette

A great, light dressing with an Italian flair. Makes a good marinade, too.

INGREDIENTS

1.5 Tbsp. Olive Oil
2 Tbsp. Balsamic Vinegar (preferably aged)
1/2 Tbsp. Chopped Garlic
1 tsp. Red Wine (or more to taste)
1 tsp. World Spice Merchants “Italian Herbs” (or any dried Italian herb blend)
1 tsp. Teriyaki Sauce
1 tsp. Molassas
1/2 tsp. Sugar (or more to taste)

RECIPE

Mix all ingredients well in a small bowl. Toss into your favorite salad, drizzle on a sub sandwich, or marinate some chicken or fish in it before grilling.

HINT: Make this at least 20 minutes before use so that the herbs get fully rehydrated.

Prep Time = 5 minutes
Cook Time = n/a
Serves 4-6

©2009 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.wordpress.com authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

Cave’s Cranberry Sauce

With Thanksgiving just days away, thought it was a good time to share this one. Just add a few extra ingredients to the package recipe and this becomes one of the best Cranberry Sauces you’ve ever made.

INGREDIENTS

2 12oz. Packages Fresh or Frozen Cranberries (6 cups)
2 Cups Sugar
2 Cups Water
3 Tbsp. Red Wine
2 Tbsp. Molasses
OPTIONAL:
1/2 tsp. Orange Zest

RECIPE

Rinse Cranberries very well, drain . Set aside.

Place water, sugar, wine and molasses into medium/large sauce pan. Bring to a boil, stirring often.
HINT #1: Port Wine, Brandy or Cognac may be used instead of Red Wine. Each gives a unique and wonderful flavor.

Put cranberries into sauce pan and return to boil, stirring often.

Once all cranberries have popped and foam begins to form around all of them, remove from heat and allow to cool to room temperature.

When cooled, stir one more time, place into bowl, cover, and refrigerate at least 4 hours.
HINT #2: This is much better when made a day in advance. Plus, it’s one less thing you need to worry about on Turkey Day!

OPTIONAL:
If you find this recipe too sweet for your tastes you can easily cut it a bit, while also adding some citrus zing, by adding a 1/2  teaspoon of Orange zest when putting the other ingredients into the water, before boiling.

Prep Time = 2 minutes
Cook Time = 20 total minutes
Serves 8-10 (with leftovers)

©2009 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.wordpress.com authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

2+2 Tequila Chili

With the air crisp and Bowl season on the horizon, thought I’d share my award winning Chili recipe.

INGREDIENTS

2.5 pounds of stew beef, cubed bite-sized
2.5 pounds of ground beef
2 – 15 oz. cans of Tomato Sauce (any brand is fine, as long as it’s Hunts)
2 – 15 oz. cans of kidney beans, well drained
2 shots of gold Tequila
4 tbls. Olive Oil (NOT extra virgin – it burns too easily)
1 15 oz. can of Ketchup (any brand is fine, as long as it’s Heinz)
1 medium/large Red Onion, chopped
4-6 cloves of Garlic, minced
3 Tbsp. World Spice Merchants “Ancho Chili Powder”
2 Tbsp. World Spice Merchants “Chipotle Chili Powder”
1 Tbsp. Red Crushed Chili Pepper
1 tsp. Ground Pepper
1 tsp. Garlic Salt

RECIPE

In a large bowl, mix tomato sauce, ketchup (just fill one of the empty tomato sauce cans for a measurement), kidney beans, pepper, garlic salt, chili pepper, chipotle chili powder, and only ONE tablespoon of the ancho chili powder. Set aside.

Chop onions and mince garlic. Set aside.

Bone and trim beef well, then cube into bit sized pieces. Set aside.
HINT #1: Just about any type of stew meat will work well, though I prefer a 7 Bone Roast. Sirloin Steak works well, too.

Take one chili pot and one large skillet, split oil evenly, and heat. Split garlic and onions evenly and saute until onions are translucent.  Add cubed beef to chili pot and ground beef to skillet. Split remaining ancho chili powder and sprinkle evenly on meats. Add salt and pepper to taste. Brown well.

Once all meats are browned, add contents of skillet to chili pot. Also add contents of mixing bowl and Tequila.

Stir well. Reduce flame, cover and slow simmer for 2 hours – stirring occasionally.
Here’s the trick: Remove from flame for one hour or so. Then return to simmer for another two hours – stirring occasionally.

Serve in bowls topped with fresh grated cheddar cheese and warm bread (homemade, if possible).

HINT #2:If you can make this a day ahead of time, it is even better the next day! Just reheat it VERY slowly, covered, over a low flame. Sometimes you may need to add a touch of water if it reheats too thick.

Prep Time = 30 minutes
Cook Time = 5 total hours
Serves 7-10

©2009 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.wordpress.com authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

The Muffin Thingy

Another morning favorite that can be enjoyed any time of day. It may not sound good on paper … but, it is Mmmmmmm MMMMMMM good!

INGREDIENTS

1 English Muffin
2 Tbsp. Cream Cheese
1.5 Tbsp. Fruit Preserves
2 Slices Swiss Cheese

RECIPE

Fork split English muffin and lightly toast. Though, much like The Egg Thingy, a bagel can easily be substituted.

Spread cream cheese and preserves evenly over both muffin halves. In this case, I used some homemade White Peach Jam made by CampViola (OMG! That stuff is phenomenal).

Add a slice of Swiss cheese to each half and place on small cookie sheet or shallow bake pan and place in toaster oven. If you don’t have a toaster oven, just put them under the oven broiler, on low.
HINT: Be sure that cheese doesn’t hang too far over edges of muffin or you will leave more cheese on the baking sheet than the intended target.

Either “toast” or “top brown” until cheese is melted.
HINT #2: Let stand a couple of minutes before eating – the preserves get quite hot.

It may not seem like all these things would go together … but, man do they ever!
HINT #3:  If you’re afraid that this thing will be “The Angioplasty Special”, try using low-fat cream cheese and swiss cheese made from 2% milk.  It will still be incredible.

Prep Time = 2 minutes
Cook Time = 8 total minutes
Serves 1-2

©2009 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.wordpress.com authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

Thai Red Curry (Pad Prik King)

A Caveman’s take on a classic Thai dish. Besides, I had to give you something to put the Thai Table Sauce (Nam Pla Prik) on!

INGREDIENTS

4 Chicken Thighs or 2 Large Breasts
1/4 lbs. Fresh Green Beans
1 Small Crown of Broccoli
1/4 Sweet Onion
4 Tbsp. Cooking Oil
3 Tbsp. Thai Red Curry Paste
1 Tbsp. Sugar

RECIPE

Skin, then bone chicken and cut into bite sized pieces (approximately 1 square inch).

Chop all veggies into bite sized pieces.

In a Wok or Stir Fry pan, heat oil over a medium high flame. Add curry paste and stir fry for about 3 minutes.

Add sugar and stir in well. Then, add chicken and cook until almost done, stirring often.

Add broccoli and green beans and stir fry for 1-2 minutes. Don’t over cook the veggies, or they get too soft and lose much of their nutritional value.

Add onions and stir fry an additional minute.

Remove from flame, and serve with steamed rice and Thai Table Sauce (Nam Pla Prik).
HINT #1: If this condiment is too spicy for you, just use some plain Fish Sauce to add some additional flavor.

NOTE: Traditionally, this dish is made only with green beans and meat, but I like throwing in the broccoli and onions for added flavor and complexity. This dish can also be made with beef, pork, lamb, shrimp or tofu! While you can make your own curry paste, there are several authentic canned Thai pastes available that are great. Trader Joe’s has a decent one (in a small bottle), too.
HINT #2: If making this recipe with tofu, be sure to lightly brown it in the Wok with a little oil before adding it to the curry paste, oil and sugar.

Prep Time = 15 minutes
Cook Time = 15 minutes
Serves 4

©2009 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.wordpress.com authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.