Recipes – Page 6 – Rants Raves and Recipes

August 20, 2017August 25, 2017

The Best Grilled Tuna Salad Sandwich

A life-time ago I worked for a great restaurant company, that sadly is no longer in business. This was one of my favorite lunchtime items. I did modify the recipe slightly to suit my tastes but as with all good recipes it’s just a spring-board for your creative juices to start flowing.

The 12 oz can of tuna will make enough for about 4 sandwiches. The bread, butter and cheeses are per sandwich.

Ingredients for Grilled Tuna Salad Sandwich

12oz can white albacore tuna (drained).
½ large onion finely diced
1 Tbs Dijon mustard
1 tsp pepper
¼ cup (appox) mayonnaise
2 slices of Bread
2 slices of sharp cheddar
2 Tbs softened butter
2 Tbs grated parmesan cheese

Directions for Grilled Tuna Salad Sandwich

In a large bowl place the tuna, onion, Dijon, pepper and mayonnaise and mix completely, breaking up the tuna to small pieces. Do not add enough mayonnaise to make the mixture very loose, add in just enough to bind everything.

On one side of the two slices of bread, butter them fully and then sprinkle the parmesan cheese on top of the butter and spread it out to completely cover the slice, pressing it into the butter to adhere.

turn one slice of the bread over place a slice of the cheddar on the bread, the spoon out the tuna salad, top with the other slice of cheddar and place the other piece of bread with the parmesan side out on top of the sandwich.

Put into a medium hot large sauté pan or on a grill and cook until bread is lightly toasted on both sides and the cheddar is melting.

With a sharp serrated knife slice in half and serve.

Here are a few items to help make this recipe:
http://amzn.to/2vQ2zMp – serrated bread knife
http://amzn.to/2wffzMw – large sauté pan

Since I didn’t come equipped with opposable thumbs, this one is a little messy for me to eat, but still it was worth the effort so 5 paws

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August 19, 2017March 8, 2021

Traditional Scottish Scones and Sausage Gravy

This is a very simple and easy recipe to prepare and the end results will certainly make everyone eating it, happy, happy, happy.

I have updated my traditional Scottish Scones recipe to bring it into the 21st century, saving time and making the recipe even easier to make.

The sausage gravy recipe is a very simple one, for flavor I like to use a good sage sausage, but feel free to use any you like and add any herbs you think your family will go for.

Ingredients for Scones and Sausage Gravy

Scones:

¾ cup of milk (you can substitute buttermilk for a rich alternative)
1 egg beaten
2 cups flour – sifted +2-3 Tbs extra for kneading and rolling
2 tbs sugar
1 tbs baking powder
½ tsp salt
1/3 cup of butter = 5 1/3 tbs.cut to small cubes
1 Tbs shortening for sheet pan

Sausage Gravy:

1 # loose sausage
1/3 cup flour
3 cups milk
chopped parsley for garnish

Directions for Scottish Scones and Sausage Gravy

Scones:

Place the flour, sugar, salt and baking powder into the bowl of a large food processor. Pulse a few times to mix, Add the cubed butter and then pulse until you have a mixture similar to cornmeal.

Place this mixture into a bowl and add the Milk and egg and mix until all is combined, You should have a fairly sticky mixture.

Scoop out of the bowl onto a well floured surface dust the top with a little flour and then knead 5 or 6 times, then roll into a large ball and cut in half . Roll each half into a ball then flatten out and cut into 4 slices (Traditional recipe call for 6 slices but for this recipe a larger scone works better).

Place the cut slices onto a lightly grease baking sheet and place into a preheated 425º oven for about 12 minutes, until they have risen and are slightly browned on top. Place onto a wire rack to cool slightly.

Sausage Gravy:

In a large sauté pan on medium to medium high heat, cook the sausage until well done and broken into small pieces.

With the pan still on the heat add the flour and stir to combine with the sausage and the fat in the pan until all the raw flour is combined and cooked.

Add the milk and stir continuously until the mixture begins to boil and become thick.

Once thickened remove from the heat. Cut the scones in half and scoop the gravy over the top and garnish with the chopped parsley.

Here are a few items to help make this recipe:
http://amzn.to/2vbmmlL -Food Processor
http://amzn.to/2vSx56w -Large Saute Pan

Scones and sausage gravy “I couldn’t have come up with a better combination” Ach Laddie! 5 paws

Yum

Traditional Scottish Scones and Sausage Gravy

Ingredients

Scones:
¾ cup of milk (you can substitute buttermilk for a rich alternative)
1 egg beaten
2 cups flour - sifted +2-3 Tbs extra for kneading and rolling
2 tbs sugar
1 tbs baking powder
½ tsp salt
1/3 cup of butter = 5 1/3 tbs.cut to small cubes
1 Tbs shortening for sheet pan
Sausage Gravy:
1 # loose sausage
1/3 cup flour
3 cups milk
chopped parsley for garnish

Instructions

Scones:
Place the flour, sugar, salt and baking powder into the bowl of a large food processor. Pulse a few times to mix, Add the cubed butter and then pulse until you have a mixture similar to cornmeal.
Place this mixture into a bowl and add the Milk and egg and mix until all is combined, You should have a fairly sticky mixture.
Scoop out of the bowl onto a well floured surface dust the top with a little flour and then knead 5 or 6 times, then roll into a large ball and cut in half . Roll each half into a ball then flatten out and cut into 4 slices (Traditional recipe call for 6 slices but for this recipe a larger scone works better).
Place the cut slices onto a lightly grease baking sheet and place into a preheated 425º oven for about 12 minutes, until they have risen and are slightly browned on top. Place onto a wire rack to cool slightly.
Sausage Gravy:
In a large saute pan on medium to medium high heat, cook the sausage until well done and broken into small pieces.
With the the still on the heat add the flour and stir to combine with the sausage and the fat in the pan until all the raw flour is combined and cooked.
Add the milk and stir continuously until the mixture begins to boil and become thick.
Once thickened remove from the heat. Cut the scones in half and scoop the gravy over the top and garmish with the chopped parsley.

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If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

July 30, 2017February 25, 2021

Mrs. McCarthy’s Award-Winning Strawberry Scones

I couldn’t believe that the producers of the Father Brown series haven’t made a cook book of Mrs. McCarthy’s favorite recipes including her “award-winning strawberry scones”.

According to the lore of the show the recipe was handed down from her grandmother who made them for King George IV when he visited Kilkenny Castle in 1826 (he didn’t). King Edward VII did however in 1904.

An alternative to the story is Sid’s assertion that Mrs. McCarthy stole the recipe from a Mrs. O’Boyle perhaps a truer version as the King story does have some holes in it !. What ever the truths be told, strawberry scones are a staple in the show.

I saw a number of sites that had mention of English Scones as a staple for this recipe, however since Mrs. McCarthy’s family came from Ireland a Irish scone would be more apropos.

Among the variables in the recipe, what is the topping on the strawberries, is it whipped cream, double cream or maybe clotted cream ?

Is it strawberry preserve or fresh strawberries, or a combination of both ?

This isn’t “THE Official” Mrs. McCarthy scone”, more a tongue in cheek title, I hope the producers of “Father Brown” find no offense. Going through many versions of scone recipes particularly of the “Irish” Version” I settled on a slightly enhanced version of my family scone recipe (see best Scottish Scones in recipe search). As this is a dessert scone we added slightly more sugar with a light sugar topping and increased the amount of baking powder which seem to be more in line with the Irish scone recipes that I found. Also most good Irish baking recipes of old, will use buttermilk instead of whole milk or cream and of course a fantastic Irish Butter.

The secret to a good scone is not to “overwork” the dough. Gently mix to incorporate all the ingredients then very gently knead only a few times, press out and gently roll and cut and cook.

Ingredients for Strawberry Scones

¾ cup of buttermilk
1 egg beaten
2 cups of flour
3 Tbs granulaed sugar
1 Tbs + 1 tsp Baking powder
½ tsp salt
1/3 cup Kerrygold Pure Irish butter = 5 1/3 Tbs cut to small cubes
Extra flour for dusting table and roller.
1-2 Tbs granulated sugar for topping.
1 jar good strawberry preserves
Fresh strawberries cored and cut into quarters
Clotted Cream or Whipped cream
1 Tbs shortening for baking sheet

Directions for Strawberry Scones

Preheat oven to 425º.

In the bowl of a food processor with a pastry blade place the flour, sugar, baking powder, salt and butter. Pulse until you have a mixture the consistency of cornmeal.

Empty into a mixing bowl.

Place the buttermilk and egg into a measuring cup and beat the egg well, you should have approximately 1 cup of liquid, if not add a little more buttermilk. If more don’t worry the extra flour in the kneading process will take care of it.

Add the liquid to the dry ingredients and mix until all is combined.

Scrap out of bowl onto a well floured table and gently knead 5-6 times.

Gently roll out to a rectangle about ½ inch thick and using a round cookie cutter cut into rounds and place them on a lightly greased baking sheet.

Take remaining dough and gently pull together and roll out and cut until all the dough is used.

Lightly sprinkle sugar on top of all the scones.

Place the baking sheet in the center of the preheated oven and bake for 12 minutes until very lightly browned.

Remove from the oven and place the scones on a wire rack to cool.

Assembly:

Cut the scones in half and lightly spread some preserve on the bottom on each.

Cut the quartered strawberries into 2 or 3 elongated slices and place as many on top of the preserve in a single layer as will fit.

Take the Clotted Cream and lightly stir to loosen and place a large dollop on top of the strawberries, smooth out slightly and top with the scone top. If you can’t find Clotted Cream use lightly sweetened whipped cream that is whipped quite stiff,

The Scones and the Clotted Cream are to die for, not so sure about those red things, I would have perfered roast beef on them, still a 5 paw effort!

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