New Recipes for 2020!

New Recipes for 2020!

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Here are MORE RECIPES!
There are lots of other recipes for you to find!
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Island Barbecued Pork Ribs

2 slabs of Raw Pork Spare Ribs (4 lbs)
Dry Seasoning:
1 cup Kosher Salt
1 teaspoon Celery Salt
2 Tablespoon Mesquite Seasoning
1 Tablespoon Onion Powder
1 Tablespoon Garlic Powder
3 Tablespoon Sugar
1 teaspoon Ground Black Pepper
Sauce:
1 cup Tomato paste
1 Tablespoon Corn Syrup
1 Tablespoon Molasses
1 Tablespoon Dijon Mustard
2 Tablespoon Honey
1 cup Pineapple Juice
2 Tablespoon Rice Wine Vinegar
1 teaspoon Granulated Garlic
1 Tablespoon Onion Powder
1 Tablespoon Caramel
1/4 teaspoon Smoked Liquid

Barbecue Sauce Preparation:
In a mixing bowl combine all ingredients and mix well. Keep refrigerated.
Preparation:
Mix all dry ingredients and lightly season the pork rib slabs on both sides.
Marinade for 12 hours. Remove seasoning from exterior of ribs before cooking.
Cook seasoned pork ribs at 325°F for 1 hour.
Cut ribs while hot into individual pieces (one bone each) and place in baking dish.
Heat barbecue sauce to a simmer and pour over all the pork ribs.
Cover the dish with aluminum foil and place it in a warm oven at 200° for 30-45 minutes.
Makes 4-6 servings


Island Pulled Pork

1 lb shredded pork
Sauce:

1 cup Tomato paste
1 Tablespoon Corn Syrup
1 Tablespoon Molasses
1 Tablespoon Dijon Mustard
2 Tablespoon Honey
1 cup Pineapple Juice
2 Tablespoon Rice Wine Vinegar
1 teaspoon Granulated Garlic
1 Tablespoon Onion Powder
1 Tablespoon Caramel
1/4 teaspoon Smoked Liquid

Barbecue Sauce Preparation:
In a mixing bowl combine all ingredients and mix well. Keep refrigerated.
Preparation:
Steam shredded pork untill fully cooked.
Mix in bowl with BBQ sauce, add water to thin the BBQ sauce so pork doesn’t dry out.
Cook covered at 350 for 30 minutes.
(We recommend serving on King’s Hawaiian sweet rolls or buns)


Mango BBQ Sauce

4 ounces Mango slices (in syrup)
16 ounces Ketchup
2 ounces Onion
1/8 ounce Cinnamon
¼ ounce Cumin
¼ ounce Garlic
8 ounces Water
2 ounces Sweet chili paste

Barbecue Sauce Preparation:
Sauté onion with cumin, garlic and cinnamon.
Add remaining ingredients and cook until boiling.
Puree well and serve hot.


Peanut Sauce

Ingredients:
2 cloves garlic, peeled
2-inch piece ginger, peeled
1/2 cup peanut butter
1/4 cup each: soy sauce, sugar and water
1/8 cup diced Spanish onion
1 tablespoon chopped peanuts

Peanut Sauce Preparation:
Combine ingredients in pan. Bring to boil while stirring.
Reduce heat and simmer for 10 minutes, stirring occasionally.
Remove from heat, pour in blender. Pulse until smooth.


Beef Teriyaki
A grilled 10 oz sirloin strip with sauce, served with veggies and mashed potatoes.

Sauce:
1 cup low-sodium soy sauce
1 ounce sugar
1/4 cup Sake
1/4 cup Mirin
1/2 teaspoon minced garlic
1/2 teaspoon minced ginger
1/4 cup diced green onion
1/2 cup pineapple juice
1/2 cup cornstarch and water

Teriyaki Sauce Preparation:
Combine and bring all ingredients, except cornstarch to a boil in a saucepan.
Bring to a boil and reduce to a simmer, then stir in the cornstarch and water mixture. Cook for an additional 10 minutes. Strain the sauce through a colander.


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Mashed Potatoes

Ingredients:
10 pounds Red potatoes with the skin on
1 pound unsalted butter
1 pound sour cream
1/4 cup salt
1 tablespoon pepper

Preparation:
Boil the potatoes until tender.
Mix all ingredients except potatoes in a mixture. Add the potatoes and mix well.


Scalloped Potatoes​

Ingredients:
1 pound Russet potatoes (washed and sliced)​
1 cup heavy cream​
1/4 cup cheddar cheese​
2 tbsp parmesan cheese​
1/4 cup thinly sliced sweet onions​
1 tsp kosher salt​
1/4 tsp black pepper​

Preparation​:
Combine all ingredients in a greased baking pan.
Bake for 1 hour at 350 degrees. Let stand five minutes before serving.


Macadamia Honey Butter

Ingredients:
2 sticks Salted Butter
2 tablespoons Honey
4-6 Macadamia Nuts

Preparation:
Preheat oven to 350°f.
Chop macadamia nuts in a food processor into small pieces.
Place chopped nuts on a cookie sheet and bake for 6 minutes until they are toasted. Removed nuts from cookie sheet and allow to cool.
Place butter & margarine in mixer and mix until whipped.
Add chopped macadamia nuts and honey and mix until fully incorporated.
Place in a container and serve soft.
Makes ½ lb.


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Howdy Cornbread:

Ingredients:
3/4 cup cornmeal
1-1/4 cup sugar
1-1/2 teaspoon salt
1 teapoon baking powder
1-3/4 cup flour
1/2 cup vegetable oil
1 cup milk
2 eggs

Preparation:
1. Mix flour, cornmeal, salt, baking powder and sugar in a mixing bowl
2. In a separate bowl, blend milk, eggs and oil with a mixer
3. Using that same mixer, slowly add the blended liquids to the dry ingredients prepared in step 1, mixing just enough to incorporate the wet and dry ingredients.
4. Grease a 9×13 baking pan with oil or spray with nonstick cooking spray and pour the batter into the pan, spreading evenly.
5. Bake in a preheated oven at 375 degrees for 20-25 minutes or until golden brown.


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Tonga Toast

2 or 4 slices sourdough bread, cut 1 to 1 1/2 inches thick
1 banana
1/3 cup sugar
1 teaspoon cinnamon
1 egg
1/4 cup milk
1/2 teaspoon vanilla extract
oil or shortening for frying
whipped butter and/or syrup

Preparation:
Cut a 1-inch pocket in one side of each bread slice.
Cut banana in half crosswise, then split each piece lengthwise.
Remove peel and stuff 2 pieces of fruit in each pocket of bread; set aside.
Mix sugar and cinnamon; set aside.
Mix egg, milk and vanilla extract.

Heat about 4 inches of oil in a pan to 350 degrees F.
Dip stuffed bread in egg/milk mix and soak a few seconds to penetrate bread.
Fry bread on both sides in hot oil until lightly browned, about 3 minutes.
Drain on paper towels or wire rack.
Use cinnamon sugar as desired. Serve with real maple syrup.


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Honey Coriander Chicken Wings

1 lb chicken wings (trimmed and cut)

For the wing seasoning:
1 tablespoon kosher salt
1 tablespoon ground paprika
1 tablespoon sugar
1/4 teaspoon pepper
1/4 teaspoon turmeric
1/4 teaspoon cinnamon
1/4 teaspoon garlic powder
1/8 teaspoon cayenne pepper

For the coriander wing sauce:
1/2 cup honey
1/4 cup low-sodium soy sauce
1 tablespoon cornstarch
1/2 tablespoon chili powder
1/2 tablespoon fresh lime juice
1/2 tablespoon ground coriander
1/4 teaspoon ground ginger

Preparation:
Preheat the oven to 450 degrees.
Mix wing seasoning ingredients in a small bowl.
Put chicken and 2 tablespoons of wing seasoning in a large bowl.
Add oil and coat the chicken evenly. Mix well.
Spread seasoned chicken in a single layer on prepared cooking sheet.
Bake for 20 – 25 minutes or until the thickest part of the chicken reaches 165 degrees.
Place wing sauce ingredients in a large pan, and simmer over medium-low heat.
Cook and stir until thickened. Transfer the cooked wings into the sauce and serve.


Polynesian Luau Chicken

Ingredients:
1 whole chicken ( 2-3 lb)
1 tablespoon poultry seasoning
1 tablespoon black pepper (ground)
3 tablespoons rosemary ( ground)
1 ½ tablespoons garlic powder
1 tablespoon curry powder
2 tablespoons onion powder
1 tablespoon Chinese five spice powder
2 cups sugar
1 cup chicken base
1 ½ tablespoons garlic salt
3 tablespoons fennel ( ground )

Preparation:
Clean and cut chicken into 8 pieces, ( 2 breasts, 2 wings, 2 legs, 2 thighs) .
Combine all ingredients in large mixing bowl,
Season chicken and marinate at least 3 hours or overnight if possible.
Preheat oven to 375ºF.
Place chicken on wire rack in a roasting pan and bake for 20 minutes.
Reduce heat to 250ºF and bake for another 30-40 minutes .
Chicken should be crispy and golden brown.


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Lillian Disney’s Home Fried “Finger Lickin” Chicken
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Buffalo Hot Wings!
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Ingredients:
Chicken wings (trimmed and cut)
1 cup all purpose flour
3 eggs
1/3 cup water
1 stick of Butter
1 bottle of Frank’s Red Hot sauce
1/2 tsp garlic powder
1/2 tsp black pepper
1/2 tsp salt
dash(es) Tabasco
dash(es) Worcestershire sauce
Vegetable oil (for frying)
Instructions:
Preheat oven to 325 degrees.
Heat 2″- 3″ of vegetable oil to 400 degrees in heavy pot.
Whisk flour, eggs, 6 oz of Frank’s Red Hot sauce, a couple dashes of Tabasco and Worchestershire sauce, garlic, and black pepper in a large bowl until it makes a batter.
Salt the chicken wings and add them to the bowl, Coat them thoroughly with batter.
Fry the chicken wings in hot oil for 5-7 minutes until cooked golden brown.
Remove the chicken wings from oil and drain on paper towels.
Melt butter in a saucepan on the stove, then add 6 oz of Frank’s Red Hot sauce, a dash of Tabasco and Worcestershire sauce and simmer quickly.
Place chicken wings in oven safe dish (PYREX or a metal pan) and cover them with sauce.
Bake in oven for 15 minutes. Remove and coat with heated sauce again.
Garnish with celery & carrot sticks
Serve with Blue Cheese and Ranch dressing


Gratin de Macaroni

Ingredients:

  • 1 Box or Bag of macaroni noodles
  • Salt
  • Pepper
  • Nutmeg
  • Gruyère cheese (one block)
  • Shredded parmesan cheese (for topping the dish)
  • 4 tablespoons Unsalted butter
  • 1/3 Cup Flour
  • 3 cups Milk

Preparation:

  1. Preheat oven to 400°F.
  2. Boil pasta as directed. Drain, rinse, and set aside.
  3. Heat milk in saucepan until warm.
  4. Melt butter in separate saucepan.
  5. Make a roux: Add flour to melted butter. Stir out any lumps.
  6. Slowly whisk in milk. Add a little at a time and again, stir out any lumps.
  7. Add nutmeg, salt and pepper to taste.
  8. Whisk and cook for about 10 minutes, or until roux has thickened.
  9. Add half of the Gruyère cheese to the roux and stir until melted.
  10. Add more nutmeg, salt and pepper if needed.
  11. Combine cooked macaroni with cheese sauce.
  12. Butter a large baking dish and add macaroni and cheese.
  13. Top dish with remaining Gruyère and parmesan cheese.
  14. Cover dish with foil and bake for 10 minutes.
  15. Remove foil and continue baking until top layer of cheese is melted.

Stuffing!
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Bread Pudding

Ingredients:
5 eggs
3 cups whole milk
1/2 tsp salt
1/2 tsp nutmeg
1 1/2 cup sugar
8 cups french bread

Preparation:
1. In bowl mix eggs, milk , salt, sugar and nutmeg. Set aside.
2. Cut bread in medium pieces, place on cookie sheet pan put in 350 degree oven.
3. Bake bread until lightly toasted, about 15 minutes. Remove bread and place in egg and milk mixture.
4. Place mixture in a greased 10-inch cake pan and bake at 325 degree for 1 hour.
5. Let stand 5 minutes, serve hot with ice cream.

Banana Foster Sauce

Ingredients:
4 oz sugar
4 oz brown sugar
4 oz corn syrup
4 oz unsalted butter
1cup heavy cream
1 tsp vanilla extract
1cup spiced rum
1cup banana slices

Preparation:
1. Combine sugar, brown sugar, corn syrup, butter and half of heavy cream in a large pan. Bring to a boil and slowly add remaining heavy cream keeping mixture at a steady boil.
2. Add spiced rum and flambe.
3. Candy will brown slightly; cook 3 minutes until candy forms into a firm ball in cold water. Remove from heat and add vanilla. Add sliced bananas. Serve warm.


Caramel Creme Brulee

Ingredients:
16 ounces Heavy Cream
6 ounces Caramel
5 ounces Egg yolks

Preparation:
1. In a saucepot over the stove, heat the heavy cream and caramel and bring to a simmer. Turn off the heat and add the egg yolks to the heavy cream mix.
2. Wisk until all ingredients are incorporated.
3. Pour 7½ ounces in each ramekin and bake at 250°F for 1 hour and 25 minutes.
4. Chill for at least 2 hours.
5. Top with fresh bananas, sprinkle with sugar and torch.


White Chocolate Bread Pudding
Bread pudding is considered the “apple pie” of South Louisiana. Because of heavy French influence, crusty French bread is available. Just milk and eggs, combined with leftover bread and the addition of white chocolate sweetens up this Southern dessert.

Ingredients:

  • 9 ounces Bakers white chocolate
  • 3 (10-inch) loaves French bread
  • 4 whole eggs
  • 6 egg yolks
  • 4 cups heavy whipping cream
  • 1 cup milk
  • 1 cup sugar

Preparation:
Preheat oven to 300 degrees F.
Slice French bread into 1/2 -inch thick round croutons and set aside.
In a large mixing bowl, combine eggs and egg yolks.
Using a wire whisk, whip until well-blended and set aside.
In a large saucepan, combine whipping cream, milk and sugar.
Bring mixture to a low simmer then add white chocolate.
Using a wire whisk, stir until chocolate is completely melted.
Remove pot from heat and, stirring quickly, add whipped eggs to the cream mixture.
Blend thoroughly to keep eggs from scrambling.
In a 9″ x 13″ baking dish, place bread slices in 2 to 3 layers.
Pour 1/2 of the cream mixture over the bread, allowing it to soak up most of the mixture prior to adding the rest.
Using your fingertips, press the bread gently allowing the cream mixture to be absorbed evenly into the bread.
Pour remaining cream mixture over the bread and repeat process.
Cover dish with aluminum foil and allow to soak a minimum of 5 hours prior to baking.
Bake, covered, for approximately 1 hour then remove foil and bake 45 additional minutes or until top is golden brown.

This bread pudding is actually better if chilled in the refrigerator overnight, after baking, then cut into squares and heated in individual portions in the microwave.

You may wish to create a white chocolate sauce for topping the bread pudding by combining 8 ounces of melted white chocolate and 3 ounces of heavy whipping cream. This may be done in a double boiler or microwave.

PREP TIME: 2 Hours SERVES: 6-8


Ambrosia


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BBQ Ribs!

BBQ Ribs!

We’re cookin’ now!

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St Louis Style Baby Back Ribs!

 

 

St Louis Style Baby Back Ribs
with Big Thunder Dry Rub and KC Masterpiece BBQ sauce

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St Louis Style Baby Back Ribs!

We bought some baby back ribs on sale at Ralphs.

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St Louis Style Baby Back Ribs On Sale!

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Big Thunder Ranch BBQ recipes from Disneyland:

 

 

We used the Big Thunder dry rub recipe and then KC Masterpiece BBQ sauce.

 

 

Let them season overnight and then “steam” covered for an hour at 350 degrees.

 

 

Remove foil and sauce both sides. Roast uncovered for another 30 minutes.

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St Louis Style Baby Back Ribs!

Remove from oven and let rest.

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St Louis Style Baby Back Ribs!

Done perfectly.
ENJOY! They were delicious!

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Perfect St Louis Style Baby Back Ribs!

 

UPDATED Tuesday, June 27th, 2017>

Father’s Day BBQ! We made Beef Ribs last week using the same dry rub, sauce and cooking procedure for a small party and they came out great!

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Tasty and “finger-lickin'” too.

On The Menu: BBQ Beef ribs, BBQ chicken, corn on the cob, watermelon, strawberries, raspberries, blueberries, dill pickle, potato chips and a Dr Pepper. Chocolate cake with whipped cream for dessert.

 

Even More More Fun Cooking Recipes!

Even More More Fun Cooking Recipes!

That’s right! Even more more fun cooking recipes! (see our previous Blog posts and Pages)

THIS PAGE IS CURRENTLY UNDER CONSTRUCTION!

 

Roasted Garlic Potatoes
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Ingredients:
3 lbs of red potatoes and/or white potatoes
6 Cloves of finely diced Fresh Garlic (product of USA)
1/4-1/2 cup Olive Oil
1/2 tsp Salt
1/2 tsp Black Pepper
Parsley (chopped fine)

Directions:
Cut potatoes into small quarters (or eighths if large) and place in a large bowl.
Add garlic, olive oil, salt, black pepper and parsley and mix until potatoes are coated.
Place potatoes on (aluminum foil lined) baking sheet.
Bake in oven at 400 degrees for one hour and ten minutes.
Turn the potatoes several times to cook thoroughly.
Remove from oven and serve in large dish.


Meatloaf (with sauce)

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Ingredients:
1 lb. Ground Beef
1 slice of Bread (cut into very small pieces)
1 Egg
1 small Sweet Onion (chopped)
1/2 tsp Salt
1/2 tsp Pepper
1/2 tsp Garlic (optional)
Dash of Red Pepper (optional)
4 tbsp Ketchup
1/2 cup Milk

Sauce for top:
1/2 cup Ketchup
4 tbsp Apple Cider Vinegar
2-4 tbsp dark Brown Sugar

Directions:
Combine all ingredients in a medium bowl and mix thoroughly.
Place in lightly oiled breadpan/meatloaf pan (just a dash of cooking oil)
Mix sauce ingredients in measuring cup and pour over top.
Cook at 350 degrees for 1 to 1-1/4 hour until done.
Remove from oven and let stand 10 minutes.
Serve with more meatloaf sauce or your favorite condiment.

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Meatloaf (ready to cook)

NOTE: Be sure to follow Safe Handling guidelines when cooking with any raw meat
and be sure to wash your hands before and after handling any raw meat or packaging.

UPDATED Saturday, April 8, 2017
Cooked Meatloaf for tomorrow (on Thursday)… because day old meatloaf is always better. We went out for Indian food at Taj Mahal Cuisine of India (Read the previous Blog!) last night (Friday). So, here’s the (warmed up 2 day old) Meatloaf for dinner on Saturday (tonight), accompanied by corn on the cob and steamed broccoli with an iced espresso. It was first cooked very rare, so it wouldn’t overcook when it was reheated.
VERRRRY TAAAASTY!


KILL THE WABBIT! RABBIT STEW!

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Cooking With Kenny Rogers!

COOKING WITH KENNY ROGERS!


A DOLE COOKBOOK with Food & Drink Recipes:

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The cookbook was a thrift store find!
Cool “All- American” recipes from “The Gambler”
(sorry, they’re not in order and just camera pics of some of the recipes):

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“You’ve got to know when to hold ’em Know when to fold ’em
Know when to walk away And know when to run
You never count your money When you’re sittin’ at the table
There’ll be time enough for counting When the dealin’s done.”


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Kenny Rogers’ Roasters Cornbread Muffins Recipe:

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KENNY ROGERS ROASTERS FIRE-AND-ICE CHILI

1 20-ounce can pineapple chunks in syrup
2 pounds lean boneless pork roast cut into 1-inch cubes
2 tablespoons olive oil
1 medium yellow onion chopped (1/2 cup)
1 clove garlic minced
1 28-ounce can tomatoes cut up
1 6-ounce can tomato paste
1 4-ounce can diced green chili peppers drained
1 green pepper chopped 3/4 cup)
1 medium yellow onion chopped (1/2 cup)
2 cloves garlic minced
1/4 cup chili powder
4 teaspoons ground cumin
1 to 3 tablespoons seeded and finely chopped jalapeno pepper
1/2 teaspoon salt
Chili toppers: sliced onions, sour cream, shredded cheddar cheese.

Directions:
1. Drain pineapple, reserving juice.
2. In a Dutch oven, cook pork, half at a time, in hot olive oil till brown. Return all the meat to the pot. Add the first chopped onion and 1 clove garlic. Cook over medium heat till onion is tender, stirring occasionally.
3. Add the reserved pineapple syrup, undrained tomatoes, tomato paste, green chili peppers, the green pepper, 1 onion, 2 cloves garlic, chili powder, cumin, jalapeno pepper and salt.
4. Bring to boiling. Reduce heat. Cover and simmer the chili for 1 1/2 hours, stirring occasionally. Add the pineapple chunks. Cover and simmer for 30 minutes more.
5. Let diners add their own toppers. Makes 8 to 10 servings. Note: To increase the spiciness of the chili, add 2 more tablespoons of the jalapeno pepper.


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KENNY ROGERS BARBECUE SAUCE:

Ingredients:
1 cup water
1/3 cup white vinegar
3 tablespoons cornstarch
6 tablespoons sugar
1/2 cup ketchup
1 tablespoon soy sauce
2 teaspoons onion powder
1 1/2 teaspoon paprika
1/2 teaspoon garlic salt
1/2 teaspoon black pepper
2 tablespoons bottled red hot sauce

Directions:
Add all ingredients in order as listed into a blender.
Blend with on/off speed on high until very smooth.
Cook on stove over medium high heat until thickened.
Remove from heat and cool until lukewarm.
Refrigerate in covered container to use within a few weeks
or freeze to use within a few months.
(If desired you can add a few drops of red food coloring).

KENNY ROGERS ROASTERS BBQ SAUCE:

Ingredients:
1 cup Applesauce
1/2 cup Heinz ketchup
1-1/4 cups Light brown sugar, packed
6 tablespoons Lemon juice
Salt and pepper
1/2 teaspoon Paprika
1/2 teaspoon Garlic salt
1/2 teaspoon Cinnamon.

Directions:
In heavy saucepan add all ingredients. Bring mixture to a boil.
Stir constantly about 4 to 5 minutes.
Turn heat to low and continue to stir (3 to 5 minutes) so sugar is completely dissolved.
Allow to cook without stirring for 15 minutes on lowest possible heat, uncovered.
Transfer to top of double boiler over simmering water if using as a basting sauce for ribs or chicken during baking; or cool sauce and refrigerate covered to use in 30 days.
This BBQ Sauce freezes well.

NOTE: The first Kenny Rogers Roasters Restaurant opened in Coral Spring, Florida in August of 1991. The last Kenny Rogers Roasters Restaurant in North America was located in the Ontario Mills Mall in Ontario, California. It closed December 31, 2011.

In April of 2008, Berjaya Corp Berhad (BCorp), a Malaysia-based corporation, wholly owned subsidiary of ROASTERS Asia Pacific and master franchise for Kenny Rogers ROASTERS fully acquired the chain’s parent company, US-based Nathan’s Famous Inc.
Berjaya Food Berhad (“BFood”) incorporated in Malaysia in October, 2009 and was converted into a public limited company in December, 2009. In May of 2010, the Berjaya Group Berhad was added to the Morgan Stanley Capital International (MSCI) Malaysia Index. BFood was listed on The Main Market of Bursa Malaysia Securities Berhad in March, 2011.

Kenny Rogers’ Roasters Restaurant Locations in Asia: http://www.kennyrogersroasters.com/branch.shtml

 


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Recording “We Are The World” A&M Studios Los Angeles Jan 28, 1985 [AP photo]

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Everyone knows his song “The Gambler”
so please enjoy an earlier hit from way-wayback:

Kenny Rogers and The First Edition
“Just Dropped In (To See What Condition My Condition Was In)”

Lip-synced performance from the “Smothers Brothers Comedy Hour” television show:

Live Vocal (with canned music) performance for television 1968:

Live Performance from the “Kenny Rogers Rollin’ On The River” television show and the “Remember the 70’s” DVD:

“Just Dropped In (To See What Condition My Condition Was In)”
written by Mickey Newbury and first recorded by Jerry Lee Lewis in 1967

(Yeah, yeah, oh, yeah) / (What condition my condition was in)

I woke up this mornin’ with the sundown shinin’ in.
I found my mind in a brown paper bag within.
I tripped on a cloud and fell-a eight miles high
I tore my mind on a jagged sky.
I just dropped in to see what condition my condition was in.

(Yeah, yeah, oh, yeah) / (What condition my condition was in)

I pushed my soul in a deep dark hole and then I followed it in.
I watched myself crawlin’ out as I was a-crawlin’ in.
I got up so tight I couldn’t unwind,
I saw so much I broke my mind.
I just dropped in to see what condition my condition was in.

(Yeah, yeah, oh, yeah) / (What condition my condition was in)

Someone painted “April Fool” in big black letters on a “Dead End” sign.
I had my foot on the gas as I left the road and blew out my mind.
Eight miles outta Memphis and I got no spare,
Eight miles straight up downtown somewhere.
I just dropped in to see what condition my condition was in.

(Yeah, yeah, oh, yeah…)

Produced by Mike Post. Some top studio musicians including Glen Campbell and Hal Blaine played the backing music and Post used effects, like phasing and backward mastering innovated by The Beatles, to give the song the psychedelic sound of the 60’s. It was released in 1968 to lukewarm reception until it was performed (lip-synced in a psychedelic video) on the “Smothers Brothers Comedy Hour” television show.
The song hit #5 on the “Billboard Hot 100”.

“Gutterballs” dream from the film “The Big Lebowski” with the song as the soundtrack:

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“Far Out Man!”



 

Happy Thanksgiving 2016!

Happy Thanksgiving 2016! “Tradition!”

Home for the Holiday!
Family Feast at Four O’Clock! 20 Guests for Dinner!

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Happy Thanksgiving! Still Crazy After All These Years!

Three days of preparation, many hours of cooking and finally it’s time to eat!

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THE FANTASTIC 2016 THANKSGIVING FEAST!

On The Menu: 2 big turkeys, 3 dressings (1 plain, 1 with fruit, 1 with fruit & nuts), cranberry sauce, gravy, home baked challah bread, asparagus, creamed spinach, creamed vegetables, sweet potato puree, garlic mashed potatoes, corn pudding, and then dessert… apple, pumpkin, pecan, lemon meringue and peanut butter pies, chocolate chip cookies and “blondies”, chocolate fudge and peanut butter rice krispies marshmallow crunch. And just a little liquor: red and white wine, single malt scotch and some Don Julio tequila.

CLICK ON ANY SMALL PIC TO SEE A LARGER PIC AND VIEW THE GALLERY!

CLICK ON ANY SMALL PIC TO SEE A LARGER PIC AND VIEW THE GALLERY!

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FABULOUS DESSERTS!

We’ve been trying to lose weight and have been successful in dropping 20 pounds since August (call it the “Puppy Diet”). Our Thanksgiving is one of the best meals of the year, so we allow for a little holiday indulgence. We only had one plate of food, didn’t drink alcohol, and had a coke with dinner and a couple cookies for dessert. And later, just a little leftover pumpkin and lemon meringue late night pie after midnight.

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Pumpkin, Pecan & Lemon Meringue Pies (Apple & Peanut Butter not shown)

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A Little Liquor: Red Wines, Single Malt Scotch & Tequila (Don’t Drink and Drive!)

NOTE: The Thanksgiving Food Party is annual tradition on the JoshWillTravel Blog!
SEARCH “Thanksgiving” in the box at the Top of the Page to find the other Blogs^^^^^

Thanksgiving dinner,
Our annual food orgy,
A friendly feast!

Thanksgiving (All-Day) NFL Football Tradition!

In addition to The Macy’s Thanksgiving Day Parade on NBC (both of which we are boycotting and you should be boycotting Macy’s and NBC too!) and the big National Dog Show, there were THREE NFL FOOTBALL games on television today!

detDetroit Lions 16 – Minnesota Vikings 13min

dalDallas Cowboys 31 – Washington Redskins 26was

pitPittsburgh Steelers 28 – Indianapolis Colts 7ind

denGO BRONCOS! Sunday Night’s NFL Game in Denver vs Kansas City!kan

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Flashback Friday! Last year I made Grandma’s Cherry Cheesecake for Thanksgiving. This year I didn’t. So everyone asked about cheesecake and was disappointed… and I got some good Jewish guilt for the holiday.

Here’s the link to the recipe if you’re interested> http://wp.me/p3dhVM-1SV

All photos copyright 2016 JoshWillTravel

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PEACE! LOVE! HAPPY THANKSGIVING! 

DON’T DRINK AND DRIVE – STAY ALIVE!

The Arlo Guthrie “Alice’s Restaurant” Tradition:

This year is the 51st anniversary of the story of how Arlo Guthrie and his friends “took out the garbage” on Thanksgiving.

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Gia, a Greyhound won “Best in Show” at the National Dog Show, a Thanksgiving Tradition (photo by Bill McCay/NBC)

The 15th annual National Dog Show, presented by the Kennel Club of Philadelphia. was held on November 19 & 20 at the Greater Philadelphia Expo Center and pretaped for NBC.

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The Big Dog Barking at Me (and the two little girls wonder why…)

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Happy Thanksgiving!

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Friday Night Dinner: Leftovers! Open face turkey sandwich, dressing and gravy on challah bread, cranberry sauce, dill pickle and a coke (and then probably another nap)

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Happy Thanksgiving, Let’s Feast! What’s on the menu?

Happy Thanksgiving, Let’s Feast! What’s on the menu?

WISHING YOU AND YOURS A VERY HAPPY THANKSGIVING! CELEBRATE GRATITUDE!

It’s that time again. It’s TurkeyTime! This year we’re having 30 people for our traditional Thanksgiving dinner feast and then I’m invited to another smaller dinner party after that. It’s a fine time to be a foodie.

Pictures and the menu from last year’s feast: (see more in the previous Blog, link below)

Thanksgiving dinner menu: Roast turkey with gravy, cranberry sauce, garlic mashed potato, corn pudding, candied yams, carrot & yam puree, 2 kinds of stuffing, asparagus, brussel sprouts, creamed spinach and home baked challah bread. Red wine, white wine, coke, cherry coke and coffee to drink.

Thanksgiving 2014 (copyright 2014 JoshWillTravel)

Thanksgiving 2014 (copyright 2014 JoshWillTravel)

Thanksgiving Dessert menu: Apple-Pecan torte, Lemon cheesecake, Chocolate-mocha Parisian cake from Bea’s, Pumpkin cheesecake, 2 kinds of cookies, 2 kinds of fudge, and my sister’s Chocolate-Cherry bread pudding served with fresh made whipped cream.

Thanksgiving 2014 (copyright 2014 JoshWillTravel)

Thanksgiving 2014 (copyright 2014 JoshWillTravel)

That’s our traditional menu, give or take a dish or dessert or two. I’ll be making Grandma’s Cherry Cheesecake and (maybe) cornbread muffins this year:

Grandma's Cherry Cheesecake!

Grandma’s Cherry Cheesecake!

Grandma's Cherry Cheesecake ingredients!

Grandma’s Cherry Cheesecake ingredients!

RIGHT CLICK AND “OPEN IN NEW WINDOW” to view previous Blogs:
Grandma’s Cherry Cheesecake Recipe – Read the Blog> http://wp.me/p3dhVM-1SV
Read last year’s Thanksgiving 2014 Blog> http://wp.me/p3dhVM-1mW

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p.s. I’m picking Detroit, Carolina and Green Bay to win. Have a great day!



 

Thai Food at Sri Siam Cafe in North Hollywood

Thai Food! 

First time dining at the Sri Siam Cafe, a “Hole in the Wall” Thai Food restaurant in a mini-mall on the corner of Coldwater Cyn and Vanowen in North Hollywood. Everything was stellar! The portions were large and the prices were very reasonable. Each dish was done just right, super tasty and delicious. I give this establishment a big thumbs up!

On The Menu: Crispy rice salad (lettuce wraps), chicken satay with peanut sauce, cucumber salad and toast, yellow curry with duck, shrimp & egg pancakes, crispy spicy trout and a Thai iced tea with no cream.

(RIGHT CLICK AND OPEN IN NEW WINDOW FOR LARGER PICTURE)

Sri Siam Cafe Thai Food

Sri Siam Cafe Thai Food

Crispy Rice Salad (Lettuce Wraps)

Crispy Rice Salad (Lettuce Wraps)*

Chicken Satay with Peanut Sauce, Cucumber Salad and Toast

Chicken Satay w/Peanut Sauce, Cucumber Salad & Toast

Yellow Curry with Duck

Yellow Curry with Duck

Shrimp & Egg Pancakes

Shrimp & Egg Pancakes

Crispy Spicy Trout

Crispy Spicy Trout

Sri Siam Cafe – 12843 Vanowen St (at Coldwater Cyn) North Hollywood, CA 91605
(818) 982-6262

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UPDATE Saturday March 26, 2016:

Dinner at Sri Siam Cafe last night was terrific! The food was great, we’ve been back a few times now, and this time I brought a friend.

ON THE MENU: Thai food! Chicken satay with peanut sauce and cucumber salad, crispy fried rice salad, fried calamari and a Thai ice tea (no cream)

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UPDATED Sunday February 19, 2017

We had a very nice dinner party at Sri Siam Cafe on Friday night:

On The Menu: Crispy rice with pork, beef panang and steamed rice, chicken satay with cucumber salad and toast, pad Thai noodles with chicken, green curry chicken, tom kai soup and a Thai iced tea (no cream). There were three other dishes that I didn’t eat and we cancelled two other dishes that they didn’t bring. So much food, so full.

All photos copyright 2016-2017 JoshWillTravel

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