Caution: Caveman Cooking

Recipes so easy, even a … Well, you know!

Archive for December, 2011

C3TV: Caramelized Pear Salad

Posted by Caveman Cooking on December 30, 2011



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 https://cavemancooking.wordpress.com authored by Caveman. This may be shared and reprinted as long as this entire copyright message accompanies it.

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Posted in C3TV, Ingredients, Rubs, Sauces, Marinades & Dressings, Salads, Vegetables, Vegetarian | Tagged: , , , , , , , , , , , , , , , , , , , , , , | 7 Comments »

Super Spinach Soufflé

Posted by Caveman Cooking on December 22, 2011

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.
Frozen Chopped Spinach

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.
Shredded Cheese

Place spinach, shredded cheeses, and sour cream into a large mixing bowl and set aside.
Spinach, Shredded Cheeses, Sour Cream

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

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

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

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! 😉
The Cavewoman

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!
Mixture In Baking Dish

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

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.

Posted in Christmas, Hanukkah, Holidays, Side Dishes, Thanksgiving, Vegetables, Vegetarian | Tagged: , , , , , , , , , | 6 Comments »

Happy Holidays 2011!

Posted by Caveman Cooking on December 14, 2011

Caution: Caveman Cooking's 2011 Holiday CardAs 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.

Posted in Christmas, Hanukkah, Holidays, New Year's | Tagged: , , , , , , , , , , , , , , | 4 Comments »

C3TV: Dutch Oven R&R Pulled Pork

Posted by Caveman Cooking on December 5, 2011

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 https://cavemancooking.wordpress.com authored by Caveman. This may be shared and reprinted as long as this entire copyright message accompanies it.

Posted in BBQ, C3TV, Main Course, Rubs, Sauces, Marinades & Dressings, Sandwiches | Tagged: , , , , , , , , , , , , , , , , , , , , , | 32 Comments »

C3TV: T-Minus 24 Hours!

Posted by Caveman Cooking on December 4, 2011

We are now just 24 hours from the world premier of C3TV here on Caution: Caveman Cooking! Tune-in tomorrow to see the first episode!!
If you haven’t seen them yet, here is a sneak peek at the intro to the show, as well as the in-show promo for the C3 website.



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C3TV: T-Minus 48 Hours!

Posted by Caveman Cooking on December 3, 2011

We are now just 48 hours from the world premier of C3TV here on Caution: Caveman Cooking! Tune-in Monday to see the first episode!!
In the meantime, here is a sneak peek at the in-show promo for the C3 website.

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C3TV: T-Minus 72 Hours!

Posted by Caveman Cooking on December 2, 2011

We are now just 72 hours from the world premier of C3TV here on Caution: Caveman Cooking! Tune-in Monday to see the first episode!!

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