Tag Archives: Parkers

Amazing FLX Restaurants .::. Healthy Cooking with your Friendly Italians #53

Lenny DeRenzo and Chuck Mason join Jim and Marilyn in-studio to talk about the plethora of amazing restaurants in Auburn, Ithaca, and Skaneateles not to mention Geneva, Seneca Falls and southern Seneca County. It’s a Finger Lakes Restaurant explosion during this episode that will leave you wondering where to dine next!

Recipes mentioned in this episode…

SPICE RUBBED STRIP STEAKS WITH FRESH TOMATO SALSA

RUB 4 STRIP STEAKS WITH A MIXTURE OF;
1 TABLESPOON EACH OF SALT, PAPRIKA, CHILI POWDER, ONION POWDER, GARLIC POWDER
RESERVE 1 TABLESPOON OF MIXTURE FOR SALSA
COAT STEAKS WITH DASH OF LIQUID SMOKE AND OLIVE OIL
LET SET AS ROOM TEMPERATURE FOR 1 HOUR AND GRILL

SERVE WITH A FRESH CHUNKY TOMATO SALSA MIXED WITH THE RESERVED TABLESPOON OF THE STEAK RUB,
AND 1 TEASPOON DRY OREGANO, 2 TEASPOON BALSAMIC VINEGAR, 1/3 CUP SLICED GREEN OLIVES WITH PIMENTO,
SUCH AS WEGMAN’S SLICED SPANISH SALAD OLIVES

SHERWOOD INN CLASSIC HOUSE DRESSING (makes 4 cups)

MIX IN A BOWL, 3 TABLESPOONS DIJON MUSTARD, 11/2 TEASPOON SALT, 1 TABLESPOON GROUND BLACK PEPPER,,
1 TABLESPOON MINCED THYME, 1 TABLESPOON MINCED TARRAGON, 2 TABLESPOON MINCED BASIL
1/2 TEASPOON CAYENNE PEPPER, 2 BEATEN EGG YOLKS
POUR INTO A FOOD PROCESSOR, ADD WITH MOTOR RUNNING 21/2 CUPS RED WINE VINEGAR
CONTINUE ADDING IN A SLOW STREAM, 1 CUP CANOLA OIL, 1 CUP OLIVE OIL, 1 CUP BEEF CONSOMME
YOU CAN USE KNORR’S BEEF BOUILLON CUBES DILUTED IN 1 CUP OF BOILING WATER

STEVE CHURCHILL’S RECIPE OF MARTH STEWART’S “STEAMED LEMON PUDDING CAKES”

INGREDIENTS
NONSTICK COOKING SPRAY, 3/4CUP GRANULATED SUGAR,1/3 CUP ALL PURPOSE FLOUR, 3 LARGE EGGS, SEPARATED
2 TABLESPOONS UNSALTED BUTTER, ROOM TEMPERATURE , 1 CUP SKIM MILK, 5 TABLESPOONS FRESHLY SQUEEZED LEMON JUICE
PLUS 1 TEASPOON FINELY GRATED LEMON ZEST, 1/4 TEASPOON SALT SEASONAL BERRIES IF DESIRED

DIRECTIONS
PREHEAT OVEN TO 350 DEGREES
SPRAY SIX 6 OUNCE RAMEKINS WITH NONSTICK COOKING SPRAY
PLACE RAMEKINS IN SMALL ROASTING PAN AND SET ASIDE
IN A MEDIUM BOWL, WHISK TOGETHER SUGAR AND FLOUR
IN A SECOND BOWL, WHISK TOGETHER EGG YOLKS AND BUTTER UNTIL WELL MIXED
WHISK IN MILK, LEMON JUICE AND LEMON ZEST
POUR EGG YOLK INTO SUGAR MIXTURE AND WHISK UNTIL SMOOTH
IN A BOWL OF A ELECTRIC MIXER FITTED WITH WHISK ATTACHMENT, WHISK EGG WHITES AND SALT UNTIL FIRM PEAKS FORM
GENTLY FOLD IN EGG WHITE INTO SUGAR MIXTURE
POUR BATTER INTO PREPARED RAMEKINS AND ADD ENOUGH HOT WATER INTO ROASTING PAN TO COME HALFWAY UP THE SIDES OF THE RAMEKINS
TRANSFER TO OVEN AND BAKE UNTIL PUFFY AND GOLDEN ON TOP, ABOUT 30 MINUTES
TRANSFER RAMEKINS TO A RACK TO COOL FOR 20 MINUTES
SERVE IN THE RAMEKINS

Wonderful Local Soup .::. Episode 22

Learn where to find the best soup in Seneca Falls and recipes for hot soups to keep you warm on these cold winter nights in the Finger Lakes. Also, what is your Finger Lakes bucket list?

CHARDONNAY MUSHROOM DILL CREAMED SOUP

This was served at the Wonder Life celebration at the the Seneca Museum of Industries and Waterways

IN A LAGE POT : 2 sticks of unsalted butter,2 chopped celery ribs, 2 chopped onions, 1 pound of sliced mushrooms, 1 minced garlic clove
cook over medium heat for 15 minutes
ADD: 1/2 bottle of chardonnay, 1/4 dry porcini mushroom soaked in 1 cup of hot water
cook for 5 minutes
ADD: 1 cup of flour, cook for 5 minutes
ADD: 11/2 quart of chicken stock, 1/4 teaspoon of dry sage, dry marjoram, 1 tablespoon lemon juice, 1 teaspoon of dill ,cook for 15 minutes
ADD; 1/2 quart milk,1 cup of sour cream, salt and pepper to taste, cook for 15 minutes, garnish with chopped scallions and parsley

ZUPPA DI FARRO

SOAK; 1/2 pound of Farro in cold water, overnight, Drain and Rinse
HEATt; 21/2 quarts of water or broth in a pot , add the farro and cook uncovered for 11/2 hours , drain, save 1 cup od cooking water

In a soup pot over medium heat
ADD; 1/2 cup of oil, 1/2 minced onion,1stalk of chopped celery, 1 minced carrot, 2 minced garlic cloves, 1/4 cup of parsley, 1 teaspoon of thyme, 1 teaspoon of oregano, 1/4 cup of chopped pancetta
COOK; for 7 minutes, stir till golden
ADD; 1 can of diced tomatoes with juice
COOK; 2 or 3 minutes
ADD;1 cup of the farro cook water, cook for 10 minutes, season with salt and pepper
ADD; farro, cook for 30 minutes
SERVE; with a garnish of drizzled olive oil and parmesan cheese
you can also add cooked sausage or cooked beans

RED BEAN SOUP OR STEW

1 pound dried red beans soaked over night drain and place in crock pot with:
1 cup chopped onion, 1/2 cup sliced shallots, 1/4 cup chopped celery, 2 tablespoons minced parsley,
2 teaspoons of minced garlic 1/4 cup chopped green pepper,
1 ham bone, 1 pound cubed bake ham, 1 quarts of water 1/2 teaspoon salt, 14 teaspoon black pepper,
1/8 ground hot pepper,1/4 dry thyme, 2 crushed bay leaves cook for 5 hours
Remove bone, scoop out 1 cup of bean mixture from the crock pot and puree. place back in pot, heat and serve

To make into a stew puree whole the whole pot, add water if too thick, season with salt and pepper, reheat , serve with boiled rice

SLOW COOKING VEGETABLE STOCK

Cover and cook for 8 hours
1/4 cup oil, 2 chopped onions, 4 carrots cut into i inch chunks, 4 stalks of celery with leaves cut in 2 inch chunks,
4 parsnips 1 inch chunks, 8 ounces of mushrooms quartered, 2 tablespoons of tomato paste,
1 bunch ( 3 cups) swiss chard cut into 1 inch pieces, 2 teaspoon dried thyme,1 bay leaf,
2 teaspoon of salt, 1/2 teaspoon black pepper corns, 4 cups of water,
Strain, refrigerate up to 7 days or freeze up to 6 months

CROCK POT ONION SOUP

In a crock pot heat 1 stick of unsalted butter, add 2 thinly sliced sweet onions, 2 tablespoons of sugar, 1 tablespoon dried thyme, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 bay leaf,
COVER AND COOK; 8 hours until a deep golden brown
ADD: 1/4 cup white wine, 5 cups chicken or beef stock cook 1/2 hour
REMOVE: bay leaf, serve in soup bowl, top with shredded gruyere or swiss cheese or slice toasted french bread topped with the shredded cheese placed on top of the soup

Episode 17 ..::.. Rating Wings With Dings

The much anticipated chicken wing rating episode is here! Listen to us eat chicken wings from 7 establishments in the Seneca Falls/Waterloo area and subsequently rate them with dings. See who’s wings get the most dings! Right on the rack with a touch of brown… Kills 99% of germs TONIGHT!

Dang

Direct Link to Download:  the-sauce-episode17-2011-0913.mp3 (96.68 mb, 1:08:32)

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Links Mentioned In This Episode:

.::. CluckBucket.com  http://cluckbucket.com
.::. Ciccino’s Pizzeria & Restaurant  http://www.ciccinos.com
.::. Abigail’s Restaurant  http://www.abigailsrestaurant.com
.::. Happy Family Restaurant  http://maps.google.com/maps/place…
.::. Dewey’s Third Ward Tavern  http://www.deweysthirdward.com
.::. Red’s Place  http://maps.google.com/maps/place…
.::. Parker’s Grill  http://www.parkersgrille.com
.::. Bull’s Run Grille and Alehouse  http://www.bullsrungrille.com
.::. Fiji Water  http://www.fijiwater.com
.::. Nike releases famed Back to the Future shoe  http://www.msnbc.msn.com/id/44443799/ns/…
.::. Zombie Caterpillars rain death from the treetops  http://www.livescience.com/15962-zombie…
.::. World Cafe on NPR  http://www.npr.org/programs/world-cafe/
.::. Spotify  http://www.spotify.com