Memorial Day Recovery

The bast laid plans … well, they don’t always work out! This was to be a weekend filled with friends and family, including a confirmation in San Diego, a wedding in the San Fernando Valley, and a weekend ending BBQ at the new cave. It all started great with a mid-Saturday cruise down the Cali coast to Santee, about 10 miles east of San Diego, for the pre-confirmation festivities Saturday night. But, everything was thrown into flux when I woke up around 4 AM with the room spinning like the Puke-N-Whirl at the local carnival. Before I knew it, I was in the throws of a very bad case of food poisoning brought on, apparently, by some bad Carnitas Tacos I had for lunch on the road.
Needless to say, I didn’t make it to the confirmation Sunday morning. Nor, had the room stopped twirling in time for me to jam back up north for the 2 hour trip to meet up with my wife at the wedding. I was in very sad shape. Though, after several power naps, lots of fluids, and a plethora of healing prayers the confirmation boy had asked for that morning, I was good enough to make an after-dark run for the comfort of my own bed. Somehow, I made record time doing the usual 3 hour jaunt in a blazing 2-25. Once in the door, I paused long enough to say “Hi” to the Cavewoman and headed straight for my pillow-topped oasis.
By some miracle, I woke up this morning feeling pretty good. So, we continued our plans for the weekend culminating Q. First, we hung our Stars and Stripes with renditions of the Pledge of Allegiance and the Star Spangled Banner, plus a moment of remembrance for those that have fallen in service to our country. Then, a quick run to the store secured all the ingredients we needed to do Memorial Day justice to the meal that would feed the four of us and the Cave-in-laws. NY Steaks, shrimp skewers, corn on the cob, and Cavewoman’s homemade Bakeless Cheesecake were all set to go. Although, after I had gotten the steaks marinating, my body let me know that I was over-doing it, as usual. Nothing another power nap couldn’t fix!
I woke up in time to grill the Steak ala Cave, the shrimp with TSS Herbal Red and fresh lime juice, and the hand picked white corn. The sounds of savory pleasure didn’t end until the last bite was taken, then it turned to sounds of sweet satisfaction with the meal topping cheesecake.
I’d write some more but, again, my body is screaming, “Enough!”. So, I’ll just say, “Goodnight”, and tell you to get your culinary passports ready because, this week, we’re taking a Cave-recipe journey to the Middle East … YUM!

©2010 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.

Memorial Day BBQ

Poppa Mike’s Legendary Gnarly Burgers

For the Caveclan, any day that ends in “Y” is a good excuse for a barbeque. But, for many of the less “Fire goooood!” inclined in the USA, the Memorial Day weekend is the traditional start of their Q-ing season. Don’t get me wrong, I understand the need for balmy weather in order to fire up the grill. It’s just that, being a Caveman and all, anything short of hurricane force winds just won’t keep me away from a date with my BBQ. That said, with it’s imminent arrival just hours away, we thought we’d share a few of our favorite outdoor cooking recipes to make sure your Holiday celebration is full of fantastic flavor!
Nothing says good old-fashioned American barbeque than a juicy, hot off the grill, hamburger. Just about any burger tastes better when it’s been flame broiled outside over a charcoal flame. As a child with a very limited palate, those ground beef patties made up the large bulk of my diet. So, I became very versed in how they should taste. Though, for some reason my grandfather’s burgers always tasted better than so many of the others I had encountered. Being that Poppa Mike had spent the bulk of his career in the meat business, I figured that he just knew something the others didn’t. What I didn’t learn, until years later, was that he actually had a secret recipe that took his burgers to the meat mountaintop. I’ve since adjusted his recipe slightly, but still pay great homage to his with Poppa Mike’s Legendary Gnarly Burgers. Give these juicy, flavorful babies a try at your Q this weekend if you enjoy hearing mewls of delectable pleasure coming from your guests … as well as yourself!

Beale Street BBQ Ribs

If BBQ ribs are your thing (their mine, too!) then you can’t go wrong with a rack or two of our Beale Street BBQ Ribs. These tasty pork bones are so easy to make. The trick is to let them marinate in the rub for as long as you can … 2-3 days isn’t unheard of around here. Also, be sure to cook them long and slow, and not to baste them too soon or the sauce will burn. Other than that, it’s a very basic BBQ recipe that will have your eyes rolling into the back of your head with each bite. Of course, you will need a preparation of Killer BBQ Sauce to go with them. But, that is a pretty easy recipe, as well. The downside with these is that you won’t look pretty by the time you are finished, but they are soooooo good that you won’t care! Besides, that’s why Wet Naps were invented!!

Juicy Beer Can Chicken

Searching for something a bit lighter and healthier? Then, a Juicy Beer Can Chicken is right up your alley. An easy to prepare recipe that doesn’t require much tending to once it is on the grill. Making it the perfect dish when you want to spend more time with your guests than over the fire. The best part of this recipe is that, even if you over cook it, all the meat (even the breast meat) still comes out so juicy and flavorful, it’s almost fool-proof. Plus, since there is no oil or fat used in the making of it, and most of the internal fats drip out during the cooking process, it is one of the healthiest dishes you can make. However, you don’t have to tell your guests it’s acutally good for them until they start begging you for the recipe … and they will! 😉

Killer Mac Salad

Naturally, every barbeque is in need of a good side dish. And this one may just be the perfect compliment to any gathering ’round the grill. Macaroni salad is a traditional staple of Hawaiian BBQ dishes and has made it’s way into the mainstream of American outdoor eating, as well. Personally, I never was a fan of mac salad until I had the incredible one served up by Dr. Hogly Wogly’s Tyler Texas BBQ in Reseda, California. From that moment on, I was in a mad search to be able to make a great version of this scrumptious side. It took years, but I finally came up with a Killer Mac Salad recipe that truly lives up to it’s name. One of it’s advantages is that it is so much better when made a day in advance, which gives it time to soak up and blend all the flavors and seasonings, making it a very convenient dish! But, the best part is really the taste. My favorite way to eat it is to drizzle some of the Killer BBQ Sauce on it. I also tend to dip whatever meat I’m eating with it into the sauce that is inevitably left over from a heapin’ helping of this “pastatality”. Mmmmmmm MMMMMMM! … I’m jonesing for it just by writing this!

Easy Peasy Cherry Crumble Cake

No Memorial Day BBQ, or any type of meal for that matter, is complete without a dessert. As you might know, the Cavewoman is quite the baker. Many of her recipes take numerous ingredients and steps to achieve a fanciful fruition. But, it’s one of her easiest and quickest recipes that will compliment the backyard Q quite well this year. Her Easy Peasy Cherry Crumble Cake will have everyone thinking you took a baking course at some culinary academy when they taste this sweet slice of heaven. If you aren’t too keen on cherries, just substitute blueberries, apples, or peaches. Or, for the truly adventurous, whip up an order of Cave’s Cranberry Sauce and sub in an amount equal to the can of cherry pie filling. We gave that a go recently and man was it gooooooood!
We hope that these suggestions either help or inspire you to have a fun, festive, and flavorsome gathering. Whatever you end up planning for this Memorial Day holiday, just be sure to include as many friends and/or family as possible. They are the true ingredients to a merry and memorable time. And, please take a moment from your festivities to remember those that have made the ultimate sacrifice so that we may enjoy the good times together with freedom and liberty.

©2010 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.

Buzzbait Bass

Catching Largemouth Bass (and then releasing them) with a “buzzbait” is one of my favorite ways to fish for them. Part of it is the great fight you usually get from the fish after a “reaction strike”. Mostly, however, it’s the rush of watching the fish explode on the artificial bait as it churns across the surface of the water that makes it so much fun to use. Unfortunately, I hadn’t been able to get one to even nibble at my buzzbait since last Fall. It was getting a little frustrating, especially since I had recently watched a couple of friends score on their “buzzers”. Finally, though, I was lucky enough to get a fat 4+ pounder to inhale one … it was a blast! If you’d like to read the whole story just click here.

©2010 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.

Grilled Pork Loin with Mint Applesauce

Secret Ingredient Series: Mint BONUS!
A companion recipe to one of three recipes featuring a common key ingredient. For this inaugural installment we will be focusing on an oft overlooked herb: Mint. Normally, I am not a huge fan of the pungent herb because it is used too heavily in recipes. Personally, I like a hint of mint. If used correctly, though, it can really add the perfect subtle flavor to a dish!

INGREDIENTS

1.5 Pounds Boneless Pork Loin Chops
1 Preparation Balsamic Thyme 4 Mustard? Sauce
1 Preparation Gala Mint Applesauce

RECIPE

Make one preparation of Balsamic Thyme 4 Mustard? Sauce. Set aside.
NOTE: The recipe for this marinade calls for sweet hot mustard. But, if you don’t have any, just use regular yellow mustard and add a little Prepared Horseradish – which is just what I ended up doing on this one. Worked great!

Rinse and prepare boneless Pork Loin Chops. You can use just about any other type of pork loin or chops, but these suited this dish perfectly.

Place pork into a large zip-lock bag and pour marinade over them. Remove air and zip closed. Be sure to get entire chop covered by the marinade. Refrigerate at least one hour.

Make one preparation of Gala Mint Applesauce. You will want to serve it warm with this dish.

Remove pork chops from marinade bag and place on the preheated barbeque grill. Be sure not over-cook them or they dry out and get tough. About 8-10 minutes of total covered-grilling time should do the trick on a 1″ thick boneless chop.

When done, let chop sit a couple minutes before slicing and serving over rice pilaf and the applesauce. Add some sauteed veggies, and enjoy!

Prep Time = 30 Minutes
Marinating Time = 1+ Hours
Cooking Time = 10 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.net authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

Gala Mint Applesauce

Secret Ingredient Series: Mint #2
The second in a series of three recipes featuring a common key ingredient. For this inaugural installment we will be focusing on an oft overlooked herb: Mint. Normally, I am not a huge fan of the pungent herb because it is used too heavily in recipes. Personally, I like a hint of mint. If used correctly, though, it can really add the perfect subtle flavor to a dish!

INGREDIENTS

4 Medium Gala Apples (or any sweet variety)
1 Tablespoon Fresh Mint, minced
1/4 Small Lemon
2 Tablespoons Butter
1 Tablespoon White Sugar
1 Tablespoon Brown Sugar
1/3 Tablespoon Cinnamon

RECIPE

Peel, core, and slice apples.
NOTE: I used Gala Apples for this, but any of the sweeter varieties, like Fuji or Red, will work.

Fill a large bowl about halfway with cold water. Squeeze the juice from lemon wedge into water. Place apple slices into liquid for about five minutes, then drain very well.

Mince mint. Set aside.

Melt butter in a large skillet over a medium flame. Place apple slices into pan.
NOTE #2: Make sure water is completely drained from apple slices or the butter will burn very easily.

Evenly distribute white and brown sugars over slices.

Sprinkle cinnamon and mint evenly over apples.

Make sure all ingredients evenly coat slices. Continue to saute for 3-4 minutes.

Cover and reduce flame to low. Allow to cook undisturbed for 8 minutes. Check apples for doneness – they should be very soft but not complete mush.

When done, remove apples from heat and allow to cool for 5 minutes.

When cooled sufficiently, place slices into food processor. Use chopping blades on a low speed until desired consistency is achieved.

Either place into a bowl, cover, and chill until needed. Or, use warm for a great sauce on pork, lamb or chicken – I’ll even give you a recipe for one of those tomorrow!
HINT: You might want to make extra if there are any short-people around. The Cavekids, almost singlehandedly, devoured this entire preparation! 😯

Prep Time = 20 Minutes
Cooking Time = 15 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.

Cognac Marinated Mint Strawberries

Secret Ingredient Series: Mint #1
The first in a series of three recipes featuring a common key ingredient. For our inaugural series we will be focusing on an oft overlooked herb: Mint. Normally, I am not a huge fan of the pungent herb because it is used too heavily in recipes. Personally, I like a hint of mint. If used correctly, though, it can really add the perfect subtle flavor to a dish!

INGREDIENTS

6-8 Ounces Fresh Strawberries, sliced
1 Teaspoon Fresh Mint, minced
1/4 Small Lemon
1.5 Ounces Cognac

RECIPE

Rinse and drain strawberries. Remove stems and slice lengthwise about 1/4″ thick. Place into bowl.

Sprinkle minced mint over berries. Squeeze juice from lemon over berries (be sure to remove seeds first or squeeze juice through a strainer). Pour cognac over berries. With a spoon mix gently, but well.
NOTE: I don’t want to sound like a “Lemon Snob”, but there really is only one type of lemon to use for this, or any, recipe: a Meyer Lemon. Their sweet, tangy flavor adds so much more to any recipe calling for the yellow citrus fruit.

Again, not wanting to sound like a snob – this time a “Cognac Snob” – but, Delamain is the be-all, end-all brandy. It is an amazingly complex yet pleasing nectar, whether you are sipping it or cooking with it. And, yes, quality ingredients really do make a huge difference.

Once thoroughly mixed, cover bowl and refrigerate for 1-2 hours.

These are great solo; with ice cream; or, as pictured below, with your favorite piece of cake. Here they are paired with a Cheese Filled Crumb Coffee Cake. Yummmmmmmm!

Prep Time = 10 Minutes
Marinate Time = 1 to 2 Hours
Serves 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.

Cavey Cali Cheesesteak

This recipe won Post of the Day for 5/13/10!

A bit of a California twist to the classic Cavey Cheesteak. It’s just as tasty and you probably won’t even notice that it’s a little healthier. 😉

INGREDIENTS

6-8 Ounces Cooked Chicken, preferably Juicy Beer Can Chicken
3 Medium-Small Baby Bella Mushrooms
2 Thin Slices Sweet Onion
1/4 Medium-Small Red Bell Pepper
1/4 Medium-Small Avocado
1-2 Slices of Cheese
1 Tbsp Oil
1 Tbsp Mayonnaise (we use the Light variety)
1 Fresh Sandwich Roll
Salt & Pepper to taste

RECIPE

Seed, devein, and chop the red pepper. Rinse, lightly scrub, and then chop mushrooms. Chop onions and slice avocado. Set aside.

Cut leftover chicken into one and two-bite pieces. Both white and dark meat are okay. Set aside.

Over a medium-high flame, heat oil on non-stick griddle or in large skillet. Add all veggies and salt & pepper to taste.

Since the chicken is already cooked, and you don’t want to end up over-cooking and drying it out, let the veggies cook a bit before adding the chicken. Just before you are going to flip them the first time is usually a good time to do it.

While everything is cooking, get your roll ready. Butterfly slice the roll, being careful not to cut all the way through. If it’s super fresh like the one pictured here there’s no need to heat the roll up. If it could use a little help, place it on the griddle and quickly heat both sides. Evenly spread mayo, place avocado slices on bottom side, and set aside on plate.
HINT: Choosing the right roll is critical for a really good cheesesteak sandwich. If possible, skip the pre-packaged rolls in the store and get a good, fresh-baked Amoroso roll, Artisan roll, or French Roll. It does make a huge difference!

Just before chicken is ready to come off the grill (you just want to get it hot) add cheese slices. Allow to begin melting before removing from griddle.
NOTE #1: Although we used Swiss Cheese here, any number of cheeses would work well with this sammie. Experiment! Though, the Swiss is gooooood!! 🙂

When ready, remove cheese topped chicken with a spatula and evenly distribute on roll.

With the spatula, remove veggies from griddle and evenly distribute on top of chicken. There! You’ve done it!! Enjoy!!!

NOTE #2: I was planning on taking a picture of the Cavekids unabashedly stuffing their faces with this dish, but I was too busy stuffing my own face to notice that they were done before I even got halfway through mine.
On a side note, the Caveboy called “Dibs!” on the remaining leftover chicken so that I could make him another one of these tomorrow! 😆

Prep Time = 10 minutes
Cook Time = 8 minutes
Serves 1

©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.

Caramelized Red 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. It 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!! 😉

INGREDIENTS

6-8 Ounces of Baby Spinach
6-8 Ounces of Baby Spring Greens
1 or 2 Preparations of Caramelized Red Pears
1 Preparation of Candied Kahlua Pecans
1 Preparation of Cavinaigrette
2 Ounces Chevre Cheese (Goat Cheese)

RECIPE

Make one or two preparations of Caramelized Red Pears, depending on how much pear you like in your salad.
NOTE: You will notice that the link takes you to a recipe for Caramelized Apples. Just substitute Red Pears and follow the rest of the recipe as posted.

When done, remove pears from heat, place on a plate, cover and refrigerate. I like to make them at least an hour before needed so that they cool completely.
Next, make one preparation of Candied Kahlua Pecans and set aside to cool for at least one hour.

Make one preparation of Cavinaigrette and set aside. This should be made at least 20 minutes in advance of use.
Place spinach and greens in a large mixing bowl and toss with the dressing.

Evenly distribute coated greens onto individual salad plates. Place slices of pears on top of greens. Then throw a handful of the pecans onto the dish.

Finally, crumble up some of the goat cheese and sprinkle over the salad. Enjoy!

This one perfectly complimented a main course of King Crab Risotto.

Prep Time = 40 minutes
Cook Time = n/a
Serves 4

View the C3TV video version of this recipe here.

©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.

Candied Kahlua Pecans

These are phenomenal in salads, cookies, cakes, with ice cream, as a crust or crushed topping for fish, or just straight! Best of all, they couldn’t be easier to make!! 😉

INGREDIENTS

1 Cup Whole Pecan Pieces
1 Tbsp Butter
1.5 Tsp White Sugar
2 Tsp Brown Sugar
1 Shot (1.5 oz.) Kahlua

RECIPE

In a medium-large non-stick skillet melt the butter over a medium-high flame. If using a traditional pan add another tablespoon of butter.

Evenly sprinkle both sugars over pecans.

Stir and flip pecans until all are fully and evenly coated in butter and sugars. Saute for another 3-4 minutes taking care not to burn the nuts. (Yes, I’ve been dying to say that! :lol:)

Just before they are done, add the Kahlua, carefully flambe, and then quickly saute until caramelized. No more than 30-60 seconds.

Remove from heat and place on a plate to cool. Use, munch, or store in an airtight container until ready to use … it will last about a week in the fridge.
HINT: I know you are going to want to try one right away. But, unless you are from the Marquis de Sade school of cooking, let them cool sufficiently. Anything “candied” gets very hot!

I told you these were easy! 😉

Prep Time = 5 minutes
Cook Time = 5 minutes
Makes 1 Cup

©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.

Mom’s Day

As posted earlier today, I had high hopes for a fun and flavor-filled day to celebrate the Cavewoman’s daily gargantuan task of motherhood. Yet, I started the day in fear. Fear that Robert Burns’ often paraphrased line, “The best-laid plans of mice and men often go awry”, would come true today. But, my Mother’s Day Fairy Godmother must have been on her game because the only plan that didn’t go as planned was our Steamed Artichoke lunch. But, I’m getting ahead of myself.
With both Cavemom and Cavemom-in-law both out of town for the big day, we were left to a very intimate Caveclan celebration. The day started with cards and presents, which included a certificate for a foot massage and a planter full of tulips that were about to bloom. They didn’t stay in the planter very long, though, as the C-woman had a perfect spot in the backyard for them. So I donned the gardening gear and made quick work of the first Mom’s Day honey-do of the day.

Next, it was time for breakfast. I “whipped up” some Cavetaters and went to work on a veggie-friendly Eggs Benedict that subbed out the traditional piece of ham or Canadian bacon for a slice of vine ripened tomato. Unfortunately, the Benedict process is too labor-intensive to be able to make it and shoot photos at the same time. So, I can’t post the recipe … yet! It was such a hit that I will be making it again later this week and the Cavewoman has agreed to handle the camera work. Until then, you’ll just have to enjoy the view:

Afterwards, I was delighted to hear from my wife that this version was better than what she gets at her favorite restaurant for Eggs Benedict … and that she was “not just sucking up by saying that!” 😆
After such a filling meal we had no room for dessert and, in a few hours, didn’t have room for our planned lunch of steamed artichokes. But, around 1:30pm the Mom’s Day girl decided that our skipped dessert would make a great “lunch” … and who was I to argue?!? 😉 Now, I wish I could take credit for the Cheese Filled Crumb Coffee Cake that graced our plates. But, Entenmann’s makes one of the very few store-bought desserts that make it into our house. Though, for good reason – it is THE BOMB! Well, it was the bomb until today, when I added some Cognac marinated Mint Strawberries to the equation. Oh my! Now, it’s THE BOMB!!

On a side note, next week we’ll be doing our first “Secret Ingredient” theme with several recipes posted that will include the special element. I’ll give you a hint … the first secret ingredient can be found in the strawberry recipe.
After some football, soccer, Crazy Eights, and some light house cleaning to prep for some family visitors expected this week, it was time to start working on dinner. Again, a bit labor intensive, but well worth it! A Baby Greens Salad with Caramelized Red Pears, Candied Pecans, and Goat Cheese got the meal started. (Recipe should be up tomorrow)

For the main course, one of my wife’s favorite dishes in the world was on the docket – King Crab Risotto with Artichoke Hearts and Pine Nuts. Of course, being the herbivore that she is, Cavewoman got hers sans crustacean. The Cavekids and I, however, enjoyed the crab-filled version that the recipe’s name suggests. Best of all, everyone was completely satiated by meal’s end.

Needless to say, after all this fun, frolic and flavor I am cooked! Yet, it was all worth it to hear the Cavewoman say, shortly before hitting the hay, that she had a “great day”. Funny thing is, she wasn’t the only one! 🙂

©2010 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.