Caution: Caveman Cooking

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

Posts Tagged ‘skillet’

Super Bowl Chili Anyone?

Posted by Caveman Cooking on February 3, 2011

2+2 Tequila Chili
I know what you’re saying. “Hey! Cave!! What’s the deal?!? You haven’t posted anything since last year!!!”. Well, a) It’s only been a month since last year, and b) you’re right!
BTW, can you believe January 2011 is already gone??? Impossible, right?!?
But, I digress. I promise to get back on the horse. Right now! In fact, I have two new recipes I will post up in the next few days. However, before we get to something new, we have to resurrect an old favorite in honor of the impending Super Sunday (one of the few silver linings I find in January’s demise). And, what Super Bowl gathering is truly complete without some award winning homemade chili? The question is rhetorical, of course, since the answer is unquestionably obvious.
So, we’d be remiss if we didn’t offer up this reminder of what our 2+2 Tequila Chili is all about. According to most, it’s all about the “yummmmmmmmmmmm!”. If you like two kinds of meat; plump beans; sauteed onions; and a multitude of seasonings, sauces, and herbs combining to make a flavor explosion in your mouth, then you are likely to agree. It’s easy to make, and even better the next day. Allowing you to make it ahead of time and enjoy more of the big game festivities, rather than be enslaved to the kitchen when the big play (or killer commercial) is on the screen. Besides, don’t you want your Super Meal to look something like this:
2+2 Tequila Chili

‘Nuff said? 😉 ENJOY!!

©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 Main Course | Tagged: , , , , , , , , , , | 6 Comments »

Sauteed Asian Veggies

Posted by Caveman Cooking on January 29, 2010

Food Blogs Post of the Day for 1/29/10

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.
Cut Veggies

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

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

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

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

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.

Posted in Asian, Side Dishes, Vegetables, Vegetarian | Tagged: , , , , , , | 22 Comments »

Sauteed Shrooms

Posted by Caveman Cooking on January 14, 2010


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.

Posted in Side Dishes, Vegetables, Vegetarian | Tagged: , , , , , | 25 Comments »

Garlic Shrimp in Creamy Tomato Sauce

Posted by Caveman Cooking on January 10, 2010


This a warm, savory dish that the whole family will devour!

INGREDIENTS

3/4 Pound Raw Shrimp
1 15 oz. Can Tomato Sauce
3 Tbsp. Sour Cream
4 Tbsp. Olive Oil
2 Tbsp. Minced Garlic
1 Tbsp. Fresh Chopped Basil
1 Large Tomato
1/2 tsp Red Crushed Pepper
Salt & Pepper to tatse

RECIPE

Rinse and drain shrimp. Remove tails, shells, and veins. Re-rinse and drain. Cover and refrigerate until ready for cooking.

Mince garlic, chop tomatoes and basil. Set aside.

In a sauce pan, heat 2 tablespoons of Olive Oil. When ready add 1 tablespoon each of garlic and basil. Saute for about one minute.

Reduce flame and add tomato sauce.

When warmed, whisk in sour cream. Add red crushed pepper. Salt & pepper to taste. Allow to simmer on very low flame.
HINT: I like to substitute garlic salt for the plain variety.

While sauce continues to warm, add remaining oil to a large skillet and saute remaining garlic about one minute. Add shrimp to pan and saute until just cooked.

Reduce flame to very low and stir in sauce. Reduce slightly.

Just before serving, gently fold tomatoes into sauce. Just long enough to warm the tomatoes.

Serve over your favorite pasta. Pictured here over Florentyna’s Black Linguini along with a side of Sauteed Yellow Squash.

I was going to show you a couple of pictures of the Cavekids enjoying this dish. But, nothing attests to their overwhelming approval of this recipe better than this ;):

Prep Time = 15 minutes
Cook 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.

Posted in Italian, Main Course, Rubs, Sauces, Marinades & Dressings, Seafood | Tagged: , , , , , , , | 20 Comments »

2+2 Tequila Chili

Posted by Caveman Cooking on November 17, 2009


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

Posted in Main Course | Tagged: , , , , , , , , | 8 Comments »

The Egg Thingy

Posted by Caveman Cooking on October 28, 2009

A quick and easy open-faced breakfast sandwich to get you out of the cave on the right foot.

INGREDIENTS

1 English Muffin or Bagel, sliced
2 Eggs, Medium or Large
2 Slices of Cheese; Swiss, Cheddar or American
1/2 Tbsp Butter

RECIPE

In a large skillet or griddle, melt butter on medium-high flame.  When completely melted, take muffin or bagel slices (it’s great with either!) and place onto skillet face down, moving around them around to evenly absorb most of the butter.
IMG_1816

When browned to taste, flip muffin/bagel over and crack eggs into skillet. HINT: Pour eggs from shell very slowly onto skillet to minimize running.
IMG_1818

Before yolks start to harden, take spatula and break open yolks.
IMG_1820

This is the key:  Be sure to spread broken yolk over much of the hardening egg whites.
IMG_1821

When eggs have sufficiently cooked on the first side, flip over and add a slice of cheese to each egg.  HINT #2: I have tried Swiss, Cheddar, and Mozzarella … all to great reviews.  But, the overwhelming consensus is that plain old American individual slices are the best.
IMG_1822

At this point, remove muffin/bagel slices and place onto plate.  Take a domed lid (I use the lid from my steamer) and cover eggs.  Turn off stove and let stand until cheese melts (20-30 seconds usually).  Remove eggs from skillet and place onto muffin/bagels slices.  Enjoy as is or add your favorite hot sauce.
IMG_1825
Yes … the muffins are under there!
Want to be a real caveman?  Grill up a couple of sausage patties or bacon slices and place them between the muffin/bagel and the egg.

Prep Time = 0 minutes
Cook Time = less than 5 minutes
Serves 1-2

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

Posted in Breakfast, Sandwiches, Vegetarian | Tagged: , , , , , , , | 5 Comments »