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.

Garden Bounty

Just picked from the Cave garden:  Heirloom Tomatoes, Roma Tomatoes, and Red Bell Pepper (picked early).  Is there anything better than the flavor of fresh home-grown veggies?

©2011 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.

Oven-Baked Cave Chips

This recipe was honored with a FoodBuzz Top 9!

Finally! A chance to share a recipe or two!! And, this one is yummy, yummy, in my tummy!!! Nothing better than homemade potato chips … especially when they are made in a somewhat healthy way. Best of all, they are easy as can be to make.

INGREDIENTS

2 Russet Potaotes
2 Cups Water
2 Tablespoons Olive Oil
2 Teaspoons Salt
Seasonings to taste

RECIPE

Scrub potatoes well and rinse with cool water. LEAVE THE SKIN ON!

Cut potatoes in half, crosswise. Slice thinly with food processor and slicing disk.
HINT #1: You can use a mandolin, or even a sharp knife, to carefully slice the chips as thinly as possible by hand. But, when someone like the Cave-in-laws give you a food processor for a gift, this is a great recipe to break it out for! Plus, it makes life a whole lot easier!! Be sure to put the flat cut side of the tater down into the processor for more uniform slices.

Place water and salt into a large bowl and whisk until salt is dissolved. Place potato slices into the saltwater and let sit for 20 minutes. Then, drain well in a colander.

When potatoes are completely drained, place back into large bowl, add olive oil, and toss gently until all slices are evenly coated.

Preheat oven to 450°. Lightly coat two cookie sheets with non-stick spray. Arrange slices in a single layer on the cookie sheets. Place into oven for 12-15 minutes (depending on your oven and altitude).

When chips are golden brown and crispy, remove from oven. Immediately place into a bowl and lightly season to taste, toss gently.
HINT #2: If chips haven’t cooked evenly, remove the browned ones and return the rest to the oven for another couple of minutes until done.
HINT #3: For these, I used Garlic Salt for seasoning. But, you are only limited by your imagination as to what you can use. Dried Italian Herbs, Onion Powder, Parmesan Cheese, Cayenne Pepper, even the cheese seasoning from a box of mac & cheese will work well on these.

Serve as a side dish to your favorite sandwich, hamburger, hot dog, or just as a delicious snack. Enjoy!

Prep Time = 30 minutes
Cooking Time = 12-15 Minutes
Serves 4

©2010 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.

Roasted Red Balsamic Potatoes

Yeah, I know … been a while since I posted a new recipe. Been dealing with a family emergency. So, I deserve a little slack. To make up for it, I’m giving you a very tasty dish that really compliments just about any main course … beef, chicken, pork, fish, you name it!

INGREDIENTS

4 Medium-Large Red Potatoes
2-3 Tablespoons Balsamic Vinegar
2 Tablespoons Olive Oil
2 Tablespoons Garlic, minced (approx. 4 cloves)
1 Tablespoon Fresh Basil, finely chopped
Salt & Pepper To Taste

RECIPE

Preheat oven to 420°. Scrub and rinse potatoes. Then, cut them into bite sized wedges. LEAVE THE SKIN ON!

Mince garlic and chop basil.

In a large bowl, place potatoes, garlic, basil, olive oil, salt, and pepper. Mix well until all ingredients are evenly combined.

Evenly coat a large cookie sheet or baking pan with non-stick cooking spray. Evenly distribute them, trying to keep the skin side down. Place into oven.

Bake for 30-35 minutes, until potatoes become golden brown along the edges (These probably could have used another 5 minutes, but everyone was starving and all the other dishes were ready ). Remove from oven, and immediately drizzle balsamic vinegar over the potatoes. The vinegar should begin to sizzle and caramelize. Toss the potatoes until they are completely basted in the vinegar.

Serve potatoes with other dishes of choice. Pictured here with Steak ala Cave and a steamed artichoke.

HINT: Got leftover taters? Just cover and refrigerate until morning. Then, in a skillet, saute some onions and minced garlic in olive oil and, when onions are translucent, add the leftover potatoes. Continue to cook until taters are thoroughly warmed. BOOM … now you have some incredible home-style Breakfast Potatoes!

Prep Time = 10 minutes
Cook Time = 30-35 minutes
Serves 4-6

©2010 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.

Sauteed Asian Veggies

This recipe won Post of the Day for 1/29/10!

As promised, the third of three tasty recipes in 24 hours! Just your basic sauteed vegetables … with an Asian angle.

INGREDIENTS

1 Yellow Squash
1 Zucchini Squash
20-25 Snow Peas
1/4 Sweet Onion
1 Tbsp Garlic, minced
2 Tbsp Olive Oil
1-2 Tbsp. Low Sodium Soy Sauce
Salt & Pepper to taste

RECIPE

Rinse and drain all veggies. Mince garlic, set aside. Chop squash into 1/4″-1/2″ semi-circles, trim any stems off of the snow peas, cut onions into 1″-2″ long 1/4″-1/2″ strips, set aside.

Place non-stick skillet over medium-high flame, heat oil. Sautee garlic for about a minute.

Add squash and saute for one minute. Add onions, salt and pepper to taste, and continue to cook until onions turn translucent.

Add soy sauce to taste, continue to saute until all ingredients are covered with soy sauce.

Remove from heat and serve with any Asian-influenced dish. Pictured here with Korean Pork Chops (Daeji Galbi) and Garlic Mashed Potatoes.

Prep Time = 7 minutes
Cook Time = 10 minutes
Serves 4-6

©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.

Rockin’ Guac

As promised in Freezer Food Fest #10, here is my recipe for some killer guacamole. It doesn’t hurt that I get some phenomenal homegrown avocados, courtesy of the Cave-in-laws!

INGREDIENTS

3-4 Medium Avocados, ripened
1 Medium-Large Roma Tomato
1/4 Cup Sweet Onion, minced
1 Tbsp Garlic, minced
1 Tbsp Cilantro, finely chopped
1/4 Fresh Lime
1/4 tsp World Spice Merchants Ancho Chili Powder
1/4 tsp Tapatio Sauce
Salt & Pepper to taste

RECIPE

First, make sure you enlist the help of a good sous chef. Not only do things go faster, it’s a lot more fun to cook with some one else … especially if it’s your kid!

With a sharp knife, cut avocados in half, lengthwise. Score the avocado into 1/2 inch square sections, being careful not to cut through the skin. Then use a spoon to scoop out the flesh of the avo and place into a medium-large bowl.

Chop tomato and cilantro, mince garlic and onion, and place into the bowl. Add chili powder, Tapatio Sauce, salt, and pepper, as well.
HINT #1: I like to use Garlic Salt instead of regular for this recipe.

Take a fork and begin to mix all the ingredients well. Continue until the avocado starts to smooth a bit, yet leaving some chunks, as well.

Squeeze the juice from the lime section onto mixture and mix in well.

At this point taste the guac and adjust seasonings as needed. Place into bowl and serve immediately, or cover air-tight and refrigerate until needed (not more than 4 hours for freshest flavor and color)
HINT #2: Reserve one avocado pit and place into center of completed and plated guacamole. It not only looks kind of cool, but it also helps it from turning color too soon. No one likes guac that isn’t green!

RECIPE UPDATE: Lately, I have taken to switching out the chili powder and Tapatio Sauce for a small jalapeño pepper (veined, seeded, and minced), and a 1/4 teaspoon of cayenne pepper. It really takes this already rockin’ recipe to the next level!

Prep Time = 15 minutes
Cook Time = n/a
Serves 4-8

©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.

Sauteed Shrooms

An extremely easy dish to make that gives some serious panache to any steak. Great as a side dish to just about anything else, too!

INGREDIENTS

1/2 Pound Baby Bella Mushrooms (Common or Button may be substituted, but the Bellas rock!)
1/4 Red Onion
2-3 Cloves Garlic
2 Tbsp. Olive Oil
2-3 Tbsp. Red Wine
Salt & Pepper to tatse

RECIPE

Lightly scrub mushrooms with a clean, damp, soap-free sponge. Set aside to air dry.
HINT #1: Don’t rinse your shrooms under running water. They soak it up like a pancake in syrup.

Mince garlic, and cut onions into 1-2″ long 1/4″ strips. Set aside. Trim mushroom stems, about 1/8″. Then, slice mushrooms into thirds.

This is one of those rare recipes where I don’t pre-heat my oil and quick saute the garlic and/or onions. I just spread the shrooms, onions and garlic evenly in a non-stick skillet; drizzle the olive oil over everything; salt and pepper to taste; and put the pan over a medium-high flame. It just seems to work better this way. If pan gets too dry just add another tablespoon of oil.
HINT #2: If using a traditional pan, double the amount of oil.

Saute for 3-5 minutes, until onions become translucent and mushrooms just start to look cooked. Add red wine and reduce for another minute or two.
HINT #3: This recipe goes well with any steak, but excels with cuts like a filet that don’t have much marbling. For the fattier cuts like Rib-eye, substitute a shot of cognac for the wine and flambe your shrooms (ie. flame those puppies!). Careful, though, not to burn down the kitchen!

Serve with your favorite steak. Also goes great with a Beer Can Chicken, Cornish Game Hen, Venison, London Broil, etc.

Prep Time = 12 minutes
Cook Time = 5-7 minutes
Serves 4-6

©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.

Sauteed Yellow Squash

A very easy, healthy, and delicious side dish that goes well with just about any meal.

INGREDIENTS

2 Large Yellow Squash
1/2 Sweet Onion
1 Tbsp. Minced Garlic
2 Tbsp. Olive Oil
Salt & Pepper to tatse

RECIPE

Mince garlic, chop squash into 1/2 inch semi-circles, and cut onion into 1-2 inch long 1/4″ strips. Set aside.

In a large non-stick skillet heat oil over high flame (if using a regular pan double the amount of oil). Add garlic and saute quickly (less than a minute). Add squash and onions, salt and pepper to taste. Saute until onions become translucent (about 2-3 minutes).

Serve as a vegetable side dish with almost any main course you can think of. Just in case you were wondering, yes, I over cooked this batch slightly! But, it was still gooooood!!

Prep Time = 10 minutes
Cook Time = 5 minutes
Serves 2-4

©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.