Living 2 Eat |

Ok folks, if you like shortbreads, you are going to go ape over these! 

Several months ago, I was at the gift shop at the JW Marriottin Orlando, Florida, to buy a bottle of water but quickly catching my attention were the nicely packaged shortbreads… McTavishChocoloate Chip.   Forgetting my diet, I bought one package and gobbled them down outside the gift shop.  To be honest, I opened them inside the gift shop and started chowing down before I could even pay for them!

The chocolate chip shortbreads took me on a time journey back about 30 years.   Our neighbor, Granny McGill would bake the best snickerdoodle cookies for the Christmas open house at my parents store, B-Hive Flowers & Gifts in Immokalee, Florida.   Not since those opens houses have I had a baked good that reminded me of Granny McGill’s treats.

When I returned to work several days later, I found the McTavish website and wrote to compliment them on their products… below is the e-mail I recieved  in response (and it is symbolic of the homebaked quality)…

Wow, thanks, Ben – we really appreciate it when someone takes the time to write and tell us about their McTavish experience!

 Yes, this is a family venture. My husband and I have owned and operated the company since 1993; our daughter is our office assistant and customer service manager.

 I am glad that you have noticed and appreciated the homemade qualities of the cookies. That is not an accident; we strive for that taste and quality by sourcing really great ingredients, not just the ones that might be less expensive – usually quite the opposite. We also process the cookies mostly by hand, which does result in a more homemade taste. I’m also glad that you discovered how well they freeze – that can keep the cookies practically like fresh baked for several months.

As my husband says – you keep eating them, we’ll just bake more!

Don Plunkett’s tip of the day…  when baking cheesecakes, put a pan of water on the bottom shelf of the oven.  When cheesecake is done, turn the oven off and crack the oven door.  Allow the cheesecake to cool completely in the oven before removing it.

… from my mom (the best cook in the world), Bernadette Black Starling!

When I was young back in the late 50’s and 60’s, my parents always took me on vacation to the Great Smokey Mountains.  Every year we would stay at Furry’s Lodge in Waynesville, North Carolina.  I always enjoyed the meals served around the large round table with the Lazy Susan type of top where you helped yourself.   I can still remember some of the great things we had there and here is one big family favorite.   Amazingly, I learned how to make this by standing on a chair and peeking through the window and watching Mrs. Furry’s kitchen staff!

Bernadette’s Broccoli Bake

2 large head of broccoli (frozen boxes will do, but fresh is always best)

Butter

¾ cup graded mild cheese

¼ cup mayonnaise

¼ cup Carnation Evaporated milk (or Half & Half)

Boil broccoli in salted water until almost done.  Drain.   Please drained broccoli in your favorite casserole dish and dot it with butter.

Mix the mayonnaise and cream to a thick creamy consistency (not too thin), and add the graded cheese into this mixture.  Pour over the broccoli and sprinkle with paprika for color.

Bake at 350 for about 15 – 20 minutes and serve hot.   You do not have to worry about leftovers… there won’t be any!

NOTE:  This is a side dish that would be requested as part of my last meal on earth!   I have eaten this for years and loved every bite. 

… from Denise Sparkman Plunkett

Don and I love Key West, and on a visit there we were hungry for a slice of pizza.  We discovered “Upper Crust” Pizza on Duval Street, a small, “hole in the wall” type place.  They use some type of delicious seasonings that really pop in your mouth and make your tongue happy.  The flavors are delicious and make it something special.  They use freshly rolled dough to create an authentic, thin crust Neapolitan style pizza. 

I’ve eaten a lot of pizza and this is by far the best I’ve ever had.  I hate the long drive, but I would honestly plan a trip to Key West just to eat that pizza!   www.uppercrustkeywest.com

NOTE:   If Denise says this pizza is great, then it is.  She is a foodie with an incredible sense of taste!

from Julia Robinson Redmon…

Combrichon Spoon Whisk/Magic Spoon

My very favorite, most used cooking utensil is THE MAGIC SPOON! No more lumps in anything. Everything comes out lump-free. Sauces, puddings, gravy, all smooth. I even use it to stir through sugar, flour, cocoa to remove lumps.

www.lacuisineus.com     800-521-1176

8 oz package spaghetti

4 cups diced, boned chicken

1/2 cup celery

1 can mushroom soup

3/4 lb cheddar cheese

Pepper

1 large onion, chopped

1/2 cup chopped bell pepper

1 can celery soup

1/2 cup pimentos

Cook onion, bell pepper and celery in 1 cup chicken broth.   

Cook spaghetti in chicken broth.  

Drain spaghetti, mix all other ingredients and place in baking dish.  Sprinkle cheese on top. 

Bake at 350 degrees until it bubbles.

NOTE:   This is one of my all time favorite dishes.   Granny Louise “Weezie” would make this after every holiday (but would use leftover turkey), and it was always a hit.   Wish that I had some right now.   I can guarantee you that folks will love it.

Fay’s Famous Mexican Cornbread

1 cup creamed style corn

1 cup grated cheese

1 cup chopped onion

Jalapeno peppers - 4 or 5

1/2 cup milk

1/2 tsp salt

1 1/2 cups self-rising cornmeal

1/2 cup oil (bacon drippings)

Mix all ingredients, adding cornmeal last.   Bake 45 minutes at 350 degrees.  Pan should be approximately 8 x 11 inches.

… from the kitchen of Fay Chandler.   Mrs. Chandler’s husband, Harvel, was a school teacher in Immokalee and taught my mother many years ago.   Mr. & Mrs. Chandler were pillars of our church and committed their lives to education.

Calling all cooks, calling all cooks… we are in search of tips, tricks and suggestions that have helped you master the kitchen, a recipe or anything food.

Please e-mail your cooking tips to:   ben@benstarling.com

Last year, my family had a cookout that was incredible because Brady (my brother) introduced us to his newly created mouthwatering marinade… and it is very easy, and wonderful. 

Brady’s Mouthwatering Marinade

Brown sugar

Worchestershire sauce

Water

Garlic (if desired)

Take equal parts water and Worchestershire Sauce and saturate with brown sugar.   The mixture should dissolve the sugar — you do not want any crystalized sugar.  Once the mixture is fully saturated, add pressed garlic if you would like.  Brady says this step can be skipped if not a garlic fan.

“Fork” some good quality steaks (preferably those with marbelized fat) and place into a large Ziplock bag.   Pour mixture and allow each steak to be fully coated before sealing the bag.   Remove the excess air and seal bag.   Lay flat and allow each piece of meat to soak in this marinade.  A minimum of 4 - 6 hours is needed.   Suggested time is at least 24 hours.

These marinated steaks were THE BEST that I have ever eaten.    Morton’s, Chops, Bones, Shula’s, and other fine steakhouses should try Brady’s marinade because the flavor is incredible!

Tip:   for maximum flavor, add Everglades Seasoning (a Southwest Florida kitchen staple) just before grilling.

During my time with Northwood University, I found myself in Las Vegas several times every year to attend the events and activities associated with National Automobile Dealers Association (NADA) and Automotive Aftermarket Industry Association (AAIA) conventions.  It was during this time that I discovered something extraordinary… the pancakes at Cafe Bellagio - Bellagio (hotel).