Tuesday, August 25, 2020

 Farro Salad ~ Tango Spice Style!

Farro is a wonderful grain, and should be in your pantry if it is not already. Farro cooks up like rice, in a pot or in a rice cooker.


Listed as an ‘ancient grain’ it is touted to have many benefits. These I am not sure of, all I really know is that Farro tastes great on its own or in a number of side dishes and salads.


There is more ‘bite’ to Farro than rice and it has a wonderful nutty flavor I think you will enjoy.


This is a recipe for a chilled salad that goes well with any summer time meal. Make this for a dish you take to a BBQ and everyone will rave about it.


Salad Ingredients:

1 1/2 Cup Farro

3 Cups H2O

1 Pint Grape Tomatoes / halved

1 Cup Chopped Red Onion

1 Cup Black Olive Slices

1 Cup Mozzarella Pearls / drained


Dressing Ingredients:

1/4 Cup red Wine Vinegar

2 TBS Olive Oil

2 TBS Cilantro / finely chopped

1 Clove Garlic / finely chopped

1 tsp Tango Spice Rome Is Burning


Mix dressing ingredients in a small bowl. Place in fridge.

Slice tomatoes in half, place cut side down on a paper towel lined try. Put in the fridge.


Put water in a stock pot, add farro and bring to a boil. reduce heat, cover and simmer for 25 to 30 minutes. Place in a heat proof bowl, stirring occasionally until it gets to room temperature.

Add the rest of the salad ingredients, stir to combine.

Add dressing mix, stir to combine.

Refrigerate for at least one hour.


Best the following day - will be good for up to three days, if it lasts that long.


I hope that you try this Farro Salad, please let me know how you enjoy it.


Tango Joe

http://www.tangospice.com


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Friday, February 26, 2016

Freekeh Stew in the Dutch Oven



Over the weekend we experimented with a grain which we had never heard of. This grain is called Freekeh and is touted as being an ‘ancient grain’. I will admit that I know so little about Freekeh so I can not speak to its health benefits but I can tell you it is Very Tasty.
The first way I prepared it was simple to cook it in similar fashion to rice. Here’s how it was done, bring 2 cups of water to a boil, then add 1 cup of Bob’s Red Mill Cracked Freekeh. Lower to a simmer and cook for about 20 minutes, or until the the water has been absorbed.
Right out of the pot, the flavor was great. A nutty flavor and quite chewy, I think that Freekah will be making appearing more often on the menu.
The next day it was time to make up some Freekeh Stew with some chopped veggies and left over meat from the fridge. We also were taking picture for a Facebook page centered around the escapades of Antonio Bourbon! This is a fun page, worth checking out.
Here is how it all went.

Ingredients:
2 TBS Bacon Fat
1 Medium Onion / chopped
1 Cup Chopped Carrot
1 Cup Chopped Celery
4 Cloves Garlic / chopped
1 15 OZ Can Diced Tomatoes
2 Cups Cubed Meat / we used 1 cup beef shank, 1 cup rib tips
3 Cups Broth, maybe more / we used 2 cups veggie broth, 1 cup bone broth 
1 TBS Tango Spice Southwest Sunset / or your favorite chili powder
1 TBS Hot Sauce Of Choice
1 Cup Cracked Freekeh

Method:
Saute the onions, carrot and celery in bacon fat until carrots start to get tender. Add the garlic, saute for a few more minutes. Add the meat and the tomatoes. Cook for five minutes then add the broth, hot sauce and Southwest Sunset, simmer for an additional 45 minutes.
After 45 minutes, or so, this is not rocket science, add the one cup of cracked Freekah. Continue to simmer for 20 minutes, the Freekeh will be done.
Ladle out a bowl and enjoy!
I think you will find this stew to ba amazing, cooking as is or with any changes you wish.

Freekah is very tasty and I do hope you give it a try!

As Always, Thank You For Reading!

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Monday, January 11, 2016

Pickled Eggs - Two Ways!

Greetings Pickled Egg Lovers!


I wanted to post a the recipes for two very different flavors of pickled eggs which are adaptations from a couple of videos I saw recently over at the YouTube channel Tess Cooks 4U.

Tess is always preparing wonderful recipes, please go check out her Tess Cooks 4U Blog as well.

Here are two versions of pickled eggs which I prepared yesterday. I have also included the link for each of Tess' videos for you to enjoy, and so you can note where I made a few changes. Now the toughest part of this exercise will be the wait time until I can sample these gems.

Pickled Beet Eggs ~ Tango Style
Adapted from Tess Cooks 4U - Tess' Beet Egg Video

As you will be able to tell from watching her video, I have changed the recipe just slightly.

INGREDIENTS:

12 Hard Cooked Eggs
2 - 15oz Cans Red Beets  drained - save juice
1 Medium Red Onion / thin sliced
Sweet Pepper Rings

Beet Pickling:
2 Cups Water
Retained Beet Juice
1 Cup Bragg’s Apple Cider Vinegar
1/2 Cup Sugar
1 TBS Tango Spice Cajun Rub

Mix water, sugar, vinegar and beet juice. 
Heat until sugar is dissolved and remove from heat.

Place peeled eggs, beets, onions & peppers in layers into a lidded glass jar.
Pour pickling liquid over the eggs and stuff.
Place in refrigerator for at least 48 hours.
Give the jar a swirl each day to make sure everything is coated in fine pickle juice.

The longer they are pickled the better they are! Enjoy

Pickled Mustard Eggs ~ Tango Style
Adapted from Tess Cooks 4U - Tess' Mustard Egg Video

As you will be able to tell from watching her video, I have changed the recipe just slightly.

INGREDIENTS:

12 Hard Cooked Eggs
1 Medium Sweet Onion / thin sliced
Sweet Pepper Rings

Mustard Pickling:
4 Cups Water
1 Cup White Vinegar
1 Cup Sugar
1 TBS Kosher Salt
3 TBS Prepared Mustard
1 TBS Mustard Seed
2 tsp Turmeric
1 tsp Tango Spice Southwest Sunset

Combine pickling ingredients in a medium saucepan and bring to a boil.
Simmer for 5 minutes and remove from heat to slightly cool.

Place hard boiled eggs and sliced onions in lidded jar/container.
Pour mustard pickling mixture over eggs and onions.

Place in refrigerator for 10-14 days. 
Give the jar a swirl each day to make sure everything is coated in fine pickle juice.

 Yes Yes - I did shoot a video on this, and as soon as I crack open the jars and film the tasty results that video will be posted right away!

As Always, Thank You For Reading!


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Sunday, December 20, 2015

Midnight Blueberry Yogurt Cake!

Once again I delved into the realm of desserts after I spied this recipe over at the OhBiteIt blog. Please go check out OhBiteIt - many many fantastic recipes with great photos!
Of course, the recipe was tweaked with the addition of some Tango Spice. Just can’t leave a great recipe alone. Also, seeing that our Midnight Espresso goes so gosh darn good with any meal of the day, be it breakfast, lunch or dinner we use it here agin for dessert.
Here is what I call Midnight Blueberry Yogurt Cake.



This is what I used:
Krusteaz Wild Blueberry Muffin Mix
1 Chobani Blueberry Greek Yogurt
1 1/2 Cup Bran Flakes
Tango Spice Midnight Espresso
8 X 8 Glass Baking Dish - coated with cooking spray

Here is how it all went down:
Mix the muffin batter using the box directions
Stir the yogurt into the batter
Fold in one cup of the bran flakes
Pour the batter into the prepared dish
Sprinkle on a nice coating of Midnight Espresso - as you like it
Top with the remaining 1/2 cup of bran flakes

Baked this in the over for 36 minutes, your time may vary.
The aroma of this cake is simply amazing, blueberry & cake with the Midnight Espresso - Oh Yes!

So, please give this recipe a try, adding your own special twist to it if you wish to.
Next time I make this I will probably trade out the bran flakes for Honey Bunches of Oats - just because!

Also, please go visit OhBiteIt - you are guaranteed to find great recipes you will not be able to resist.
As Always, Thank You For Reading!

Gather Your Stuff

Mix It All Up

Sprinkle On That Midnight Espresso Goodness

Get The Flakes On

Now Enjoy!

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Tuesday, December 8, 2015

Midnight Cranberry Cornbread

Over the Thanksgiving Holiday food experimentation was the name of the game. New sides were tried out and here is one that we have prepared twice since.
Check out these ingredients and then bake yourself one of these!

Midnight Cranberry Cornbread

Dig In!

What You Will Need
8X8 Glass Pan - buttered or sprayed
One Box Cornbread Mix - I used Krusteaz Honey Cornbread
One Cup Jellied Cranberry Sauce - mooshed up
Tango Spice Midnight Espresso - As much as you like

The Directions
Mix up the corn bread according to the box directions.
Pour the batter into the prepared pan
Sprinkle Midnight Espresso on the top of the batter, using as much as you would like.
Put the cranberry sauce in a piping bag or ziploc bag with a small portion of the corner cut off.
Use this to ‘pipe’ the cranberry sauce across the entire top of the cornbread.
Take a fork and press some parts of the cranberry sauce into the cornbread.
Place the pan in a 350 degree oven and bake for 20 minutes or so, until the top golden and the cranberry sauce is bubbly.
Allow to cool slightly, slice and enjoy.

This also re-heats nicely.

A Few Simple Ingredients

Mixed Up In No-Time

Add Some Midnight Espresso

Pipe On The Cranberry Sauce

Fresh Out Of The Oven
As Always, Thank You For Reading!
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Sunday, November 8, 2015

Midnight Espresso Beef Ribs!

Oh My! Look At That Smoke Ring!

Midnight Espresso Beef - Oh Yeah~!


Midnight Espresso Beef Ribs!

It was a balmy Saturday in the beginning of November, super day to be outside doing those pre-winter chores which are usually done while bundled up against the fall chill.
Not so on this day!
As happens most days of this sort, while we are out in the yard one of the cookers will have it’s smoke rollin.
Today it was the WSM, a trusty friend who never disappoints. On the grate was an line up of beef short ribs. Usually we do not see quality beef short ribs around here, but lately a few places have been featuring real nice ones. Big & Meaty  - just the way we like ‘em.
Set the WSM with the charcoal set for the Minion Method. While the cooker is coming up to temp the beef ribs were generously coated with our one Midnight Espresso Rub.

Beef & Coffee - FTW!

I set the ribs on the grate when the WSM was at 180 degrees, and I was shooting for a cook a temp of around 235 / 240 for the duration. The top vent was wide open, lower vents were set as follows - one totally closed, the other two open 50%.
Setting the ribs on a little early is no big deal, and in some circles rumor has it that it helps with the development of a quality smoke ring.
Using a Maverick ET-732 to keep an eye on the heat levels I set about outdoor chores. A beautiful day, fresh air and hard work all amidst the wafting aroma of BBQ Smoke and all is right with the world!
The ribs went on around 11:00-ish with only a cursory look under the hood after three hours, just to tease myself with the goodness to come.
At the four hour mark the temperature spiked to 165 degrees. This might have been when a particularly dense hunk of apple wood started to get its smoke on. This was a no worry situation, beef ribs are very forgiving and can take some extra heat.
When the hourglass showed it was nearing hour number five it was time to check for doneness. Pressing on the beef showed it was time to pull them. A quick stab with the Thermo-Pen indicated that indeed these were down - 195 / 201 degrees.
Took the ribs off, placed them on a foil lined pan to vent for a minute or two. Then they were tightly wrapped for a little rest.
The most we could stand was 25 minutes of resting & not a second more!
As you can tell from the beauty of the slices, these were awesome! The wait is SO worth it, the taste is fantastic.
Once again - Midnight Espresso & Beef team up for an unbeatable combination.

As Always, Thank You For Reading!



Here’s a few pics!


Ladies & Gentleman - Start Your Q!

Blocks Of Beefy Goodness!

The Anticipation Builds!

The Magic Of BBQ!

This Is A Lesson In Patience!

Ok, Ok - Let's Take The Off - Please!

This Was Superb Eats!
You Have To Try This!

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Thursday, July 9, 2015

Jalapeño Poppers - Pulled Pork & Apricot!

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