Grand Marnier Cranberry Relish

I think at one time I had a more complicated version of this that I got from one of the Food Network shows, but this is so much easier and just as tasty. Plus the Grand Marnier is not absolutely necessary, except for me.

Grand Marnier Cranberry Relish
8-10 servings
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1 bag fresh or frozen cranberries
1/2 cup sugar, more if you like
1 orange with zest
2-3 tablespoons Grand Marnier, more if you like, or none at all

Pulse cranberries in processor about 6-10 times. Keep them chunky. Dump in a medium mixing bowl. Stir in sugar. Zest the orange and add to bowl with the juice from the orange. Add Grand Marnier. Mix well and refrigerate several hours. I make mine several days ahead.

This is wonderful on your turkey sandwiches also.

Rustic Rub

At one time I bought this stuff every time I went to the grocery. Never thinking I might be able to find a recipe to make it myself. Emeril is such a nice guy he puts it in all his cookbooks. In my opinion it has just the right amount of heat for most of your Louisiana cuisine. It's good for pork, beef, seafood, duck, etc. Not to mention it is so much cheaper to make your own.

Rustic Rub
about 2 cups
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8 tablespoons paprika
3 tablespoons cayenne
5 tablespoons freshly ground black pepper
6 tablespoons garlic powder
3 tablespoons onion powder
6 tablespoons salt
2 1/2 tablespoons dried oregano
2 1/2 tablespoons dried thyme

Combine all the ingredients in a Mixing bowl. Blend well.

Can be stored in an airtight container in your cabinet for up to 3 months.

Clarified Butter - For Sauteing

What, am I the only person on the planet that keeps Clarified Butter in my refrigerator? Well sometimes I get lazy and don't have any on hand, but most of the time I do. It is so easy.

The simple system: melt the butter and pour the clear yellow liquid off the milky residue.

The professional, long-keeping method: bring the butter to the slow boil in a roomy saucepan and boil until its crackling and bubbling almost cease; pour the clear yellow butter through a tea strainer into a jar, where it will keep for months in the refrigerator or freezer.

Make a batch of this and you will be ready for my Julia Child recipes when I start posting them in a couple of weeks or maybe tomorrow I'll slide one in.

Normally I do a pound of butter at a time, when the butter is on sale. Unsalted, unsalted, did I say that. Anytime I say butter, it is unsalted unless I say different.

Cheesy Dog Treats

Don't you just hate people that talk about their pets and kids all the time. The only thing worse is looking at a friends vacation pictures. Especially when they have been to the islands and you are up to your butt in snow. Well I'll try to keep the pet stories to a minimum and I have no kids, but I do love other peoples kids and I love my animals. All my sweet doggies are rescue animals, Harry, Mazzy and Annie I will include pictures later. but you cannot be too careful about dognaper's. Yes, I do cook for my doggies, horse (Wolf), pony, (Napoleon) and donkeys, (Pepper and Candy). For now I'll just share the doggies favorite treats. So much healthier and cheaper than Milk Bone, which they hate. I make the same treats for my equine friends, just in a larger size. However they prefer muffins.

Cheesy Dog Treats
1 cup rolled oats (such as Quaker, not instant)
1/3 cup margarine (the only time you will see me mention margarine)
1 cup boiling water
3/4 cup cornmeal
1 tablespoon sugar or honey
2 teaspoons chicken of beef flavored instant bouillon
1/2 cup milk
1 cup shredded cheddar cheese
1 egg, beaten
2 - 3 cups whole wheat flour

Preheat your oven to 325 degrees
Grease cookie sheets (2) or line with parchment paper
In large bowl, combine rolled oats, margarine and boiling water; let stand 10 minutes. Stir in cornmeal, sugar, bouillon, milk, cheese and egg; mix well. Lightly spoon flour into measuring cup; level off. Add flour 1 cup at a time, mixing well after each addition to form a stiff dough.

On floured surface, kneed in remaining flour until dough is smooth and no longer sticky, 3 or 4 minutes. Roll or pat out dough to 1/2 inch thickness, cut with bone shaped cookie cutter. I use small rounds or heart shapes, sometimes. Place 1-inch apart on cookie sheets. Bake at 325 degrees for 35 to 45 minutes or until golden brown. Cool completely. Store loosely covered. Makes 3 1/2 dozen large dog biscuits or 8 dozen small dog biscuits.

You can get adorable doggie biscuit tins and biscuits cutters from www.tinboxco.com. or www.igourmet.com.

So it is a boring post. How exciting can a dog biscuit be!