Monday, October 30, 2017

Halloween Recipes with Leftover Pumpkin

The Witching Hour fast approaches and the Cheap$kate Recipe Conjurer is ready to cast his spell on your taste buds this Halloween season.


Once, a couple of days after Halloween I scraped off the melted wax from inside our pumpkin. I split the pumpkin in half and roasted them in a 350 degree oven for an hour and a half. I'll put the sweetly caramelized, soft orange flesh to good use.

And roasted pumpkin is tasty enough as a side dish, right out of the oven.


Roast pumpkin skin is soft to the touch, and the flesh is easy to scoop out when it's baked done. Let the pieces set for about 5-10 minutes to cool down. Scrape out the cooked pumpkin flesh with a large spoon (discard any skin that may come off with it.) Now you are ready to make a few pumpkin-based recipes.
 

 

Pumpkins are cheapest this time of year, and they're tasty too, as you will see, so keep on reading and click on any recipe name to visit the original blog post recipe. 

Way below 99 cents per pound!

My Rustic Pumpkin and Corn Chowder  is easy to put together. The other ingredients are broth, half and half cream (or milk substitute,) a can of corn, onion, garlic and bell pepper. Pretty simple, but complex in flavor.


The roasted pumpkin chunks will break apart while cooking in a bath of stock and cream, so there is no need to blend it to mush - as most recipes tell you - hence, my calling this veggie chowder "rustic."


And, if you still have leftover roast pumpkin, I have a Pumpkin alla Fusilli entree you can try out by clicking here.

It's a pasta sauce made with sauteed roast pumpkin, garlic and onion, and sweetened with white wine. Finish the dish with as much Parmesan cheese as you like. 

I use coiled fusilli pasta, but you can use any cheap dried pasta you have on hand.

And this is a pasta dish your vegetarian friends and family will love.

I like to finish up with my Mom's Pumpkin Pie recipe video. She makes hers with canned pumpkin, but just imagine how more intense the flavor will be with fresh roasted pumpkin.


You will want to smooth out the pumpkin flesh like mashed potatoes. You can use a potato masher, fork, or lightly blend roasted pumpkin.

I would also add your favorite sweetener to pumpkin. It's up to you how sweet to make it, but you can start with 2 tablespoons worth. Just taste the pumpkin puree until it is sweet enough to suit your taste.This recipe calls for evaporated milk and that will add more sweetness as well.


These comfy entrees will feed your whole family. I hope you saved your pumpkin like I did. So, just cut out the soft and moldy bits, scrap off the wax, and get cooking! 

Tuesday, October 24, 2017

Baseball World Series - Recipes

Batter up! And that's just the coating for my MVP Fried Chicken recipe. Are you ready for the Word Series of cheap$kate eats? Just step up to the plate and allow me to pitch some tasty entrees your way, that you can serve up while viewing the Los Angeles Dodgers battle the Houston Astros for baseball's 2017 edition of Major League Baseball's championship series.

Nibble: to pitch along the far edges of the strike zone, around home plate.

The Penny Pinch Hitting Chef has a dugout full of recipes for baseball lovers that will leave enough green in your wallet to buy an extra keg of beer for your tailgate party. Just click on any recipe name below to see what I mean. There are no foul balls in this recipe list!

First at bat, hot dogs are the kings and queens of the ballpark. And boy does this Knight of the Round Dinner Table have a couple of royal recipes for you to try. 

High Cheese: A fastball thrown high over the plate.

For Dodger fans, the LA Street Dog is the grand slam of tube steaks. If you have never had one, you don't know what you're missing.  It's a kaleidoscopic flavor bomb of bacon wrapped wieners sauteed with sliced bell peppers, onion, slathered with mustard, mayo and ketchup and topped with a grilled whole jalapeno....whew, now that's a mouthful.

Check out my recipe video below, where I also take you to the back alleys of downtown Los Angeles to see for yourself how they do it in the streets.


 Homemade L.A. Street Dog -- A Delicious Hot Mess! 

Behold the Chicago Dog:  it's a warm, rosy-red grilled frank topped with mustard, nestled in a black-speckled poppy seed bun, flanked by half wagon wheel slices of tomato, Day-Glo green relish, chopped onion, a wedge of pickle, two sport peppers, and finished with a sprinkle of celery salt.


This is the real thing; just looking at it makes me shudder from the winter chill on a blustery, cloudy Chicago day. Now that you have the recipe make your own version using easy-to-get regular pickle relish, just don't tell Cubbie fans or you may get aced with a beanball.

Authentic Chicago Dogs can be had here is Los Angeles, too, at the exceptional Fab Hot Dogs in the San Fernando Valley. So all you Windy City transplants will definitely feel at home there. Check out my video below to see how a Chicago Dog is done right.



Tired of stale, soggy stadium hot dogs? I have a great and easy Corn Dog Recipe made with Vienna sausages -- but you can use regular wieners. There will be no foul balls as your hungry guests dip these crunchy coated pig skins into my tasty honey-mustard sauce.

Since you have the fryer going you might as well make a batch of my Krispy Kreme Doughnuts. They're as light and airy as the Goodyear blimp.

Ran out of hot dog buns? Well toss a few wieners or sausages on the grill and try my version of a Currywurst. Your recipe batting average just doubled when you slather on grilled tubes steaks: my spicy mix of ketchup, cumin and cayenne spices. It's also a great starter appetizer on game day.


For all you Houston Astros fans I have the prefect recipe for you: succulent and smoky BBQ Pulled Pork.

BBQ Pulled Pork Sandwich

Smoked pork rules in the Lone Star State. My Pulled Pork recipe is easy and cheap to make, of course. Just check out the video below or click here to see all the tasty recipe details.



Texas is known for meaty Chili. Southerns love their Chili with or without beans. While beef is expensive, I get around that by using cheap beef shank. Once you've cooked it down for a few hours, beef shank is as tender as any pricey cut of meat. My Homemade Meat and Bean Chili recipe is perfect for your sports gathering and can be served during all 9 innings of the game - make plenty just in case the game goes into extra innings.


Set the Table: getting runners on base, ahead of a power hitter.

Next to pizza and hotdogs, Fried Chicken is a fan favorite. And I've come up with a crunchy coating that will empty the bleachers and have fans storming the kitchen! Kickoff the World Series with my Fried Chicken Sandwich Recipe or use my special flour and spice mix for regular bone-in chicken parts. My mouthwatering video below is better than an inside-the-park home run.



Your boys and girls of summer will take a 7th inning stretch and huddle around your cast iron pot of my Mom's fragrant and spicy Chicken & Sausage Jambalaya and Cajun Gumbo.

Mom's Cajun Sausage and Chicken Gumbo

Serve a pitcher's mound size plate of Teriyaki Spam Musubi for your Hawaiian friends.

Spam Musubi

Or, set out shredded slow cooked pork, chopped onion and cilantro, with warm tortillas and your favorite salsa, for Mexican Carnitas Tacos. Your food fans will start a wave, from the living room to the kitchen table.

Can of Corn: An easy to catch high fly ball to the outfield.

 Does beer go with Steamed Articokes? Hmmm....you'll have to try out my recipe to find out - do let me know if you try it!



If fish is on your mind then hook your bleacher bums with some of my homemade Sushi Recipes. Try tagging out a Spicy Tuna or California Roll. How about setting up a Fielder's choice of chopped veggies and fresh fish and roll your own delicious Hand Rolls? It's easier than you think, and I have simple photo-illustrated instructions a click away, here.


My Fish Tacos deserve the MVP award for deliciousness. I make mine Baja, Mexico-style, that is, battered and fried tender fish fillets with a cabbage and creme topping.

Fish Taco

While everyone's watching the pre-game show send in any of my delicious dugout sides, including: Bacon Wrapped Dates, Tomato & Basil Bruschetta, Deviled Eggs, Portabella Mushroom Fries, Sweet Fried Plantains, Ceviche with Avocado and Black Beans, and Chicken Satay with Peanut Sauce.


Crack a few eggs for a meal most fowl, not foul -- click here to see my Veggie Frittata recipe that will feed all your hungry team players (add some ham pieces to fill out the frittata.)


Dying Quail: a fly ball weakly hit, that lands in between the infield and the outfield.

East Coast revelers will eat up my riff on a Lobster Roll -- a cheaper Scallop Roll. And if East Coast fans can't make it to Houston or Los Angeles, then throw another log on the fire and gather in front of the big screen with a steaming bowl of my cheap$kate Clam Chowder.

 Scallop Roll

Rhubarb: a bench-clearing baseball brawl.

There will be no need for rain checks when you serve a sandwich plate of gooey, cheesy Patty Melts, hearty Meatball Subs, Homemade Deli Pastrami, Falafel Pitas, and steaming Sloppy Joe's.


If you're looking for one pot meals, so you don't miss any action on the field of dreams, just check out my Pork Bourguignon, French Cassoulet, Chicken Tinga StewMr. Patti's Red Beans & Rice, Baked Pasta with Cheese and Cauliflower, Baked Lasagna with Ground Chicken, Shepherd's Pie, or Sausage & Sauerkraut with Beer recipes.

Baked Lasagna with Ground Chicken

Looking for a relief pitching recipe? How about a different twist on Buffalo Wings with my African Spiced Water Buffalo Wings? This original recipe features chicken legs, but you can substitute wings.


The Cheap$kate Chef's Turkey & Black Beans Chili recipe will add extra points on your scoreboard for flavor. Make it spicy, but be sure to have an ice chest full of brews for all your bench-warming guests.

And don't forget to send in from this Whisk Welding Culinary Coach a most versatile of plated plays, the Pita Pizza -- a varied list of toppings you can use would fill the coaches chalkboard.

Pita Pizza

So dig deep into my bullpen and click on any of the tasty treat names above to watch an instant reply of recipes from my blog. Your guest will be cheering you on -- from their cheap seats!

I'll leave you with my wacky video below, where I swing at all types of produce...and knock them out of the ballpark!


Batter Up!

Monday, October 16, 2017

Halloween - Creepy Cool Meat

Gory Halloween warning! Time to get squeamish with the Ghoulish Gourmet's creepy imagery of raw meat and viscera. I'm about to git medieval for Dia del los Muertos or Day of the Dead.

This Sinister Cheap$kate's ghastly recipes are laid out like a bloody scene from a Stephen King and Edgar Allen Poe story. Once you've digested this macrabe blog post, your taste buds may nevermore be the same.

And if you're a vegetarian, avert your gaze! Or peak through hand-covered eyes to read my queasy prose. I'm sure to be on Morrissey's *hit list if he ever sees this - pop musics most morose vegan. (And I'm a big fan of his songs with The Smiths.)

Some of my most spooky recipes may make your skin crawl, while others will have your taste buds baying at the moon with pleasure, mouthful after mouthful.

Witches Brew - a bubbling cauldron of Pozole.

So read on, and don't forget to click on any recipe name that will bring you kicking and screaming to my original blog post to see all the hair-raising details -- presented with gory gifs, bloodcurdling photos, grisly videos, and eerie text.

Right off the bat, I like my Chupacabra Carne Asada steak and hamburgers medium rare. Oozing is fine by me - E. coli be damned!


Raw bloody carcasses of meat have been disturbingly depicted in fine art. Rembrandt van Rijn is primarily known as a Dutch painter of moody portraits during the 17th Century, and I am especially influenced by his "Carcass of Beef" (flayed ox) study - just check out the audacious composition with gory details.


And here's the British artist Francis Bacon's 20th Century version, below.


The Chiaroscuro Chef photographs flesh against dark backgrounds lately (mainly on a blackened cookie sheet) - usually lit from a single direction, with deep shadows, very much inspired by Caravaggio. An artfully dark and forbidding example is my recipe for Pasta alla Genovese, where I slice and dice cheap beef shank, and a pile of onions enough to make a zombie weep.


Offal is not so awful to this Carrion Chef. After watching a classic horror flick, I cruise LA's fog shrouded boulevards and alleyways during the midnight hour looking for ways to quell my ravenous appetites...for tacos, that is! 


Buche (stomach,) lengua (tongue,) and tripas (intestines) are on the menu at sidewalk taquerias and taco trucks. Watch the shuddersome video below to see what stops me in my tracks.



It can get messy cooking with meat. You have to have an iron stomach. Try breaking down a pork shoulder sometime, like I do below for my ghastly Texas Chainsaw Carnitas video recipe.


It's probably the most artistically nauseating footage I've ever shot - but, boy does it taste heavenly when you cradle a stuffed tortilla, plump with citrus and cola marinated, slow-cooked pork.



Ground chicken is mushy and wet, more so than ground beef or pork. Check out my ground poultry The Blob Patty Melt video to see what I mean -- yuk!



After chicken, pork is the cheapest flesh. When hacked, mangled, and minced into sausage, it's delicious for breakfast, or added to a stir fry like my Garroted Green Beans and Gruesome Ground Pork recipe below. This may sound perverse but it's actually fun to animate with ground meat, it's like playing with Play-Doh, just greasier.


Check out my video below to see the messiness.



Are you still with me? Man, are you are hardcore! I'm getting extra creeped-out just assembling this blog post.


Ever gut a fish? Whoa, that is one freaky task! Slice the belly open, yank out the internal organs then chop off the head -- oh, I'm feeling faint just remembering the slimy viscera and the nauseating smell - barf!

If you want to scare the bejesus out of your dining guest, then serve them a Jaws Whole Grilled Fish - head on! 


This tin-framed, bloody looking slaughter scene comprised of tomato sauced fat fingers of sardines is one of my most visited food blog posts. And the morbid visitors are mostly from Europe (Translyvania?) - go figure. My pasta dish, Suspiria Sardines in Tomato Sauce with Olive Oil over Pasta, is a delicious mouthful worth sinking your fangs into.



Sushi is typically made with freshly butchered raw fish. It's so artfully presented that you miss the gore that goes into each delicate slice of aquatic flesh.

Here's one of my tastefully shot Sushi recipe videos, the simply presented, Mothra Tuna Sushi.



Halloween has a dark streak of  humor and some of my recipes do too. Take my wacky Trump Orange Chicken Nightmare....please. It looks like a McDonald's Chicken McNugget, but my entree is made with real chicken pieces, not a pink slime composite.


How about a recipe where a slice of Bride of Frankenstein Turkey Bacon swallows up a Brussels sprout like a disembodied human tongue...yikes!


I like to cook whole chicken or large leg quarters. There is nothing like the carnal pleasure of ripping apart the poultry carcass and picking every piece of succulent meat off the bones. My Tingler Chicken Tinga and Roast Chicken with Rosemary's Baby are some saporous examples.


Well, I'll leave you with the squishy butchering of a chicken breast and leg quarter. It's the cheapest flesh you can get and I have all kinds of recipes, here.

So get out there and have an entertaining Halloween holiday. It's not all blood and guts!

  

Monday, October 9, 2017

Chicken Tinga Bowl - Leftovers Series

Some recipes are better served as leftovers. And my Latin-flavored Chicken Tinga recipe fits the bill. Chicken that's cooked in smoky chipotle red chiles in adobo and tomato sauce tastes better over time. Click here to see the recipe, or watch my recipe video at the end of this blog post.

Chicken Tinga

It's an intense taste that you can soften with the addition of pinto beans and rice. And keep the flavors building by adding chopped onion, cheese and sprigs of cilantro. It's basically a bowl of chile with all the toppings, and more.

Chicken Tinga is one of my go-to recipes when I have a backyard patio party. I just set out a steaming bowl of slow cooked Mexican stew, with a pile of tortillas and homemade salsa, and let the guest build their own.


I usually have a pot of pinto beans on the stove that has been filling the kitchen with it's soothing aroma. Some gluten averse guests will skip the tortillas and make a simple Chicken Tinga Bowl.

Chicken Tinga Bowl

I don't always have leftovers, but when I do I like the addition of my Mom's Mexican Rice. Saute a little onion and garlic, then tint the rice with a tablespoon of tomato paste. Mexican Rice and Pinto Beans (from a can or homemade) are the base to any Leftover Bowls, like my Carnitas Bowl I made a while ago, here.
Homemade Pinto Beans - Video Recipe


So, start the bowl by heating up the beans, rice and Chicken Tinga in the microwave, or stove top.



I like a little crunch from fresh chopped red onion, finishing the Chicken Tinga Bowl with melty cheese and brightly flavored cilantro.


You can gild the lilly by adding your favorite spicy salsa. So click on any recipe name above to get all the tasty details and make your own Chicken Tinga Bowl.

Chicken Tinga - Video Recipe


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