Jim's Galley: 2016

Monday, December 19, 2016

You'll be "HOOKED" with our favorite 12 days of recipes for 12 days of Christmas!

Probably one of my favorite things about Christmas, besides of course celebrating Christ birthday and what it represents, is cooking up a fun feast for family and friends. The holidays have always meant to me a large mix of culinary delights and many of which are harvested during the fall and winter. The following is our updated top picks of “MUST” make dishes during Christmas and New Years. No doubt, everyone of these recipes has been truly tested and enjoyed for many, many years. All of them are “Can’t Miss” recipes. The top 12 list is in no particular order at all, they are all number one. These dishes also offer a great variety of table fare that will accommodate the most discriminating palate. If you are looking for a great Christmas company dish just pick out any of these, your family and friends will love you for it.

If you really enjoy these recipes, you can always say thank you buy buying us an appetizer here on Jim’s Galley. Tis the season!

Ok, here we go!!

1) JB's 5 Cheese Mac & Cheese Bomb
The title says it all. Yes, if you are a lover of Mac & Cheese then this is the recipe for you. It is rather decadent, but, for once a year it may not kill you. Just increase work outs and diet starting Jan 1st.
Click Here

2) Baugh’s Baguettes

I don’t know what else I can say, everyone loves gourmet artisan home baked bread. It goes with everything over the holidays and fresh baguettes served with an olive oil dipping spice mix is a dinner within itself. You can always vary this recipe with your own blended flowers. These days I usually do a mix of half whole grain and half high glutton or bread flour. This recipe is also one of our top five most requested recipes of all time, it is a darn good one. Here ya go!

CLICK HERE

3) Sea Bass

This here in the Mid Atlantic is one of our favorite Holiday and Wintertime dishes. Fresh Sea Bass caught deep offshore is one of thhe tasetyest fish yu could ever pan fry. You won’t be disappointed with this one!

CLICK HERE

4) Cajun Injected Smoked Brined Turkey

Cajun injected brined Turkey.

Well, nuff said. Just DO IT!! Also be sure to make some “Muff” sandwiches with some of those Turkey slices. WOW!! Now that is some leftovers!

CLICK HERE

5) Apple Wood Smoked Salmon with Asparagus

Salmon goes with just about any celebration. If you have not planked it up yet, make a point to this Christmas. A VERY good way to prepare Salmon and it is something your guest will not often have the pleasure of having. Cheers!

CLICK HERE

6) Jim Bo Lyia

Jim Bo Lyia is always a Christmas Fav and breaks up the traditional with a little spice. This recipe is from a buddy of mine who is a world renowned chef. This is a sure “Fire” recipe that every Holiday should enjoy. We Do!!

CLICK HERE

7) Linguine and clam sauce

Clams! Clams! Clams! A SUPER MUST during Christmas. Clams anyway and every way you can fix them Clams Casino is a fav and the recipe is also here on the Galley. This Linguine is a stable recipe that we prepare a lot and can also go as a side with man other main entrees. It is fantastic alongside a nice think Holiday steak!! Have fun with this one!

CLICK HERE

8) Oyster Stuffing Patties

Well, if you’re not going to have Oyster stuffing, then just call off the whole darn shootin match! This is a MUST HAVE HOLIDAY DISH!

CLICK HERE

9) Muffuletta

The key here is the oiva salad, it goes with everything. Make it a couple weeks before Christmas and enjoy it with everything. You don't have to use the authentic meat ingredients, the smoked Turkey your going to have on hand is awesome with this olive salad. What ever else you may do over the Holidas, make SURE you do this one. You will be sooooooo glad you did!

CLICK HERE

10) Jim's Chicago Deep Dish Extravaganza

Nothing better on a chilly Holiday evening to break up the smoke smell in the house from all that TUrke than a great deep dish pie. This is one of our top five requested recipes. A gooden!!

CLICK HERE

11) Steamed Lobster with Clams and Drawn Garlic Butter

This one just needs no explanation at all. Just do it!

CLICK HERE

12) Jims Southern Ribs from JBBQ Restaurant

This is my recipe for the special ribs we sold at JBBQ restaurant at Victorian Station. We sold out nightly and people would stand in line for these things. Smoked ribs is an excellent meal for a holiday celebration and one that everyone will enjoy. Goes well with our Mac & Cheese recipe as well!

CLICK HERE

Merry Christmas From "Santa Jim"

1978 Regency Square Mall

Richmond VA

CLICK HERE

CLICK HERE FULL CONCERT

Thursday, December 15, 2016

Looking for the perfect inexpensive Christmas gift for him or her?

Welcome to the south. Yes, well if you think the following would not be a welcomed gift for either your hubby or loving wife, then just ask my wife “Ms 11” what she thinks about my cast iron skillet!

I cannot think of a better more loving gift that will generate happiness for not just years, but generations. My current cast iron skillet is somewhere around 35 years old and has been with me through thick and thin. Lets see, three house, two wife's, two kids, no… three kids, 30 years of outdoor television and was cooking in this cornucopia of cast iron bliss back during my cable and radio days. As a matter of fact, this one I have had since early college. Fact is back in the recession when I lost my home, I hit the street with nothing but a small suitcase, my bicycle, my jar of starter, and yes my cast iron skillet. That was it.

Jim & Casey Baugh

A few Christmas back I gave my daughter one for a gift, she cherishes it and pampers it like a pet poodle.

A good well-seasoned cast iron skillet will give you as much love back as you give it. It does everything and does it better than any other cook ware.

Think about it, a gift that will probably be used every day, last for generations, and is inexpensive. What is not to love?

The only two things that people will comment in a non-favorable way about cast iron is that it is heavier than other cookware and it does need to be lightly oiled after each use. I say baloney! So you put a little oil on the skillet after use, BUT you rarely have to take the time to clean it. While other cookware you will spend 10 minutes on trying to remove whatever sticks to the bottom, on a cast iron skillet nothing sticks, just wipe dry and oil. It is that simple.

Blackened Mahi

Why is cast iron so great and basically replaces all skillets and frying pans in my kitchen? Here are some of the best reasons.

· The pan will heat to a higher temperature.

· The skillet will maintain even temperature throughout the surface without any cool spots

· Super nonstick surface, food never sticks

· Durability, the darn thing holds up no matter what

· Nothing browns better-meatballs, chicken, fish, etc

· Nothing blackens better

· Nothing cleans as easy

· Nothing fries as good.

· Nothing makes gravy as good (southern gravy can only be made in cast iron as well as southern fried chicken)

· A must for tortillas, browning breads, etc, etc.

· Nothing cooks steak better

* ** Nothing sautés vegetables better!

Fajita meat seared with peppers

Tips for keeping you're baby in top shape all the time:

The BEST way to fry chicken wings

Searing Sausage

· When new, be sure to season the pan in the oven with a good coat of oil covering the entire pan inside and out.

· Always dry completely and wipe down with an oiled paper towel

· FOR PERFECTLY SESONED PAN DO THIS!!

· Use Crisco once in a while and rub it onto the bottom of the pan, then finish off with some canola oil or peanut oil. This will add extra coating and protection should it not be used in a while.

· Best oil to use? Well, use what you got. However I try to keep a small bottle of peanut oil around to season with because it does not smoke at high temperatures.

· Storage? Leave it on the stove top always. Once you realize what you can do with a well seasoned skillet, there will be no need usually to use anything else.

Homemade Meatballs

Things to avoid cooking in cast iron:

· Long simmering tomato sauce I would skip. Short term quick pasta sauce (which is the best) is great to do in a skillet.

· Deserts like brownies etc. The reason is your skillet is for most all savory dishes and the seasoned pan holds some flavor. This is great for 90% of the things you cook, but not sweet deserts.

NOTE: This should be mentioned. After cooking at high temperatures let your pan cool a bit before pouring super cold water in it or sticking it in the snow. This could cause the pan to crack. This has never happened in all my years of using cast iron, but then again I have never used snow to clean the skillet after a deep fry. This mostly pertains to campers using cast iron outside, etc.

Fresh Rockfish

What about eggs?

· Cast iron is the best nonstick surface available BUT it has to be perfectly seasoned. Just follow the steps above. Also, when cooking eggs of any recipe, first cook your bacon or sausage in the skillet, then add the egg. This is just the way diners cook their breakfast. You may not know it, but each morning diners start off by cooking up at least a pound of bacon on the griddle, then save the excess fat to use throughout the day for nonstick and flavor purposes. You do the same in the cast iron skillet.

If you’re going to buy a second cast iron piece of cookware this is the one to get!

The Lodge Combo Cooker.

This is an extremely versatile piece of cookware. It for the most part is a Dutch oven with a top that is designed to also be a small frying skillet. This way you have a smaller skillet to go along with your big daddy fry pan. This cooker I usually use to only make breads. It is always seasoned with Crisco and peanut oil. After backing bread, bouleys, the bread will just slide right out. Nothing sticks not even a crumb.

How to clean… Don’t!

Again, if your pan is perfectly seasoned and maintained, nothing sticks to the skillet. Just rinse with hot water, wipe dry, then reapply with some oil. NEVER USE SOAP NEVER EVER EVER!!!! It will ruin the seasoning.

Pirates cooking with cast iron at the Blackbeard Festival

So here is what you do should something stick because you got lazy and did not properly season your pan. Pour hot water and let it sit for 5 or ten minutes. Then it should come right off. If something still remains, just use a metal spatula and scrape the area a little bit. Dry and reapply your oil. It is that simple.

Stuffed thighs with rosemary and onion pan seared then baked in wine

Homemade Chips

Taquitos

Trust me, the gift of cast iron is one that will last a lifetime, and then some. It is great fun to cook with and besides my faith, piano and my kids, it has stuck beside me for over 35 years. Never let me down once.

Sorta reminds me of Rum.

Merry Christmas and a happy New Year!

Godspeed,

Jim Baugh

JBOTV

Jim & Donna Cookin in Hatteras NC

Mrs. Donna with proof we do eat vegetables...
well, with cheese.

Below are some of the "Skillet" dishes we make

using small single serving skillets.

TOTALLY AWSOME

way to cook many dishes. Great stuff!!

(Most of these recipes we just created. Use what you got in the fridge, put it in the skillet with some cheese, etc, bake it off at 350 for 45 minutes and WOW! You can really come up with some fantastic dinners!)

CAUTION: Remember the skillet is always piping hot and will burn you easily. Be careful when handling. Always use heavy pot holders. Also have something that will not melt that you can set your skillets on when you serve them. I have used many things, my fav is just small individual cutting boards made of wood. This protects your table very well.