Are you looking for a chance to add more recipes to add to your collection? What about winning a coupon book, Our Town and All Around and having your recipe featured in the upcoming cookbook *“EatingCleveland Favorites”? Check out the Awesome Recipe contest rules below. You won’t want to miss out on this opportunity.
This is how the Awesome Recipe contest works:
Leave a comment on this post with your all time favorite family recipe. You must include the list of ingredients and the directions on how to make your awesome recipe. We will be looking for the most delicious, creative, unique, and extraordinary recipe ever. The contest will start today and end Friday, December 12,2008.
Good Luck and Happy Cooking!
*(“EatingCleveland Favorites” is coming in April 2009)
Some other posts you might enjoy:
November 19th, 2008 at 2:38 pm
Hi, here’s a fun and unique Thanksgiving site. Fancast has put together a full Turkey Day menu compiled of recipes from some of the biggest celebrity chefs out there, from appetizers through dessert. (Recipes from such superstar chefs as INA GARTEN, GIADA DE LAURENTIIS, GUY FIERI, and RACHEL RAY.) You can print-out their recipes and watch video clips of the chefs cooking or just reminiscing about the big day at
http://thebiz.fancast.com/thanksgiving_celebrity_chefs/
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November 21st, 2008 at 2:00 pm
Wine Braised Pork Cheeks with Cheesy Grits & Vegetables
3 lbs pork cheeks, trimmed
1 teaspoon dry mustard
1 teaspoon sage
1 teaspoon thyme
1 teaspoon rosemary
1 teaspoon celery seed
Salt & pepper, to taste
2 T Extra Virgin Olive Oil
1 large onion
4 garlic cloves, chopped
Chili’s to taste
1 lb oyster mushrooms
3 carrots, cut to desired size
1 T tomato paste
½ bottle red wine (I used a grenache/tempranillo blend)
Water
Combine herbs & spices & rub on pork cheeks, allow to sit for 30 minutes or more.
Preheat oven to 350 degrees.
Heat a Dutch Oven or large oven safe pan over medium high heat. Add EVOO and allow to get hot. Add pork cheeks and sear until brown on all sides.
Add onion, garlic, chili, mushrooms, carrots, tomato paste, wine, and top off with water until everything is covered.
Cover and put in preheated oven and bake for an hour & a half.
While this is cooking, prepare the cheese grits (recipe below).
Strain out the solids and cover with aluminum foil.
Deglaze the pan with some wine and add back the rest of the liquid. Bring to a slow simmer and allow to reduce to the desired consistency for gravy. Season with salt & pepper.
Cheese Grits
2 cups whole milk
2 cups water
1 1/2 teaspoons kosher salt
1 cup coarse ground cornmeal
1/2 teaspoon freshly ground black pepper
4 tablespoons unsalted butter
4 ounces sharp Cheddar, shredded
Place the milk, water, and salt into a large, heavy-bottomed pot over medium-high heat and bring to a boil. Once the milk mixture comes to a boil, gradually add the cornmeal while continually whisking. Once all of the cornmeal has been incorporated, decrease the heat to low and cover. Remove lid and whisk frequently, every 3 to 4 minutes, to prevent grits from sticking or forming lumps; make sure to get into corners of pot when whisking. Cook for 20 to 25 minutes or until mixture is creamy.
Remove from the heat, add the pepper and butter, and whisk to combine. Once the butter is melted, gradually whisk in the cheese a little at a time.
Plate some pork & veggies, drizzled with gravy, next to the grits, along with a nice glass of wine. Enjoy!
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December 1st, 2008 at 10:23 pm
Here is a recipe for my Cleveland Browns Bars. The cookies are much better than the team at the present, however…..
http://applespeachespumpkinpie.blogspot.com/2008/09/cleveland-browns-bars.html
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