Hamilton A. Cat's Profile
Hamilton A. Cat Free
I am Hamilton A. Cat. I am a 3-year-old, domestic short hair who is not going to miss his shot. I love to cook and help my human in the kitchen at every meal. My human writes cat mysteries, and I get to put my favorite recipes at the end of these books.
Recent Comments
- 2 days ago on Breaking Cat News
-
2 days ago
on Breaking Cat News
Have you washed and peeled the potatoes, Dad?
-
2 days ago
on Breaking Cat News
Twas the night before Christmas, and all through the house, no creature was stirring; they were sifting, beating, mixing, and measuring. They were setting the Christmas dinner table with care, with the knowledge the guests would soon be there!
Hamilton A. Cat here. I wanted to share our Christmas table with the good people on Breaking Cat News. The traditional Christmas dinner in our house is Yorkshire Pudding. Here is our recipe.
1-1/2 cups of flour
½ teaspoon of salt
¾ cup of milk, room temperature
3 large eggs, room temperature
¾ cup of water
½ cups of beef drippings from your prime rib. Note: Save all the beef drippings you can. They will stay indefinitely in the fridge, and they are fantastic for flavoring dishes.
When the roast is about halfway done, sift the flour and salt into a bowl. Make a well in the center of the flour, pour in the milk, and mix until it is combined. Add the eggs and mix, then add the water. Hand-beat the pudding until it is well mixed. Cover your bowl and set aside at room temperature.
When the roast is done, remove it to rest and turn the oven up to 400 degrees. In a 9×12 baking pan, pour ½ cup of the drippings you saved into the pan and put into the oven. When the drippings are sizzling, pour in the pudding batter and cook for about 25-30 minutes. When the sides have risen and are golden brown, the pudding is ready. Remove the pudding from the oven and cut into equal squares. Serve immediately.
It has been fun sharing our family Christmas dinner with you all. May each of you share the joy and happiness of the season. Bon appétit de chat!
-
2 days ago
on Breaking Cat News
OT
Hamilton A. Cat Holiday Recipe
-
3 days ago
on Breaking Cat News
For a medium rare roast, you want the thermometer to read 115 to 120 degrees when you remove the prime rib from the oven. Know that the roast temperature will still rise 5-10 degrees after you remove the prime rib from the oven to rest. A prime rib should rest for 20-30 minutes. (Also – for a medium-done roast, the internal temperature should be 125-130 degrees when you remove it.)
This dish represents the centerpiece of your holiday meal. Keep in mind you can always cook a roast longer; you can’t uncook the meat. Tomorrow, our recipe for Yorkshire pudding. Bon appétit de chat!
-
3 days ago
on Breaking Cat News
Hamilton A. Cat here. I wanted to share our Christmas table with the good people on Breaking Cat News. The traditional Christmas dinner in our house is Prime Rib. Here is our recipe.
5-8 pound beef rib roast (bones in). This will give the average family plenty of leftovers.
Kosher salt
Garlic powder
Cracked Pepper
A good meat thermometer
A good amount of marbling in the meat will give the prime rib a wonderful flavor and will provide you with a tender roast. Don’t hesitate to ask your butcher their opinion when selecting the roast. They are there to help.
The day before you cook the roast, take it out of the butcher paper and thoroughly sprinkle salt, pepper, and garlic powder on all sides of the beef. Put the roast on a plate and put it back into the refrigerator, uncovered. It gives the seasoning time to penetrate the meat, and returning the roast uncovered to the fridge allows the surface to dry out, which creates a better crust when roasting. This technique is known as “dry brining.”
On the day you plan to cook the roast, take it out of the refrigerator one hour before you put it in the oven and cover it loosely with a clean kitchen towel. This gives the roast a chance to come up to room temperature.
Turn on the oven and set the temperature at 500 degrees. When the oven reaches 500’, put the meat thermometer in the roast, in the center of the thickest part of the meat, without touching a bone, and put the roast in the oven. Roast at high heat for 15 minutes only. At the end of 15 minutes, turn down the heat to 350 degrees and open the oven door for 30 seconds to reduce the temperature. Now, you slow roast for the remainder of the time. To reach your desired temperature, it usually takes about 20 minutes per pound of the roast.
-
3 days ago
on Breaking Cat News
OT
Hamilton A. Cat Holiday Recipe
-
4 days ago
on Breaking Cat News
Hamilton A. Cat’s recipe for Creamed Spinach.
Hamilton A. Cat here. I wanted to share our Christmas table with the good people on Breaking Cat News. The traditional Christmas dinner in our house has creamed spinach. Here is our recipe.
16 oz frozen chopped spinach
2 tablespoons kosher salt
1 teaspoon cracked black pepper
5 strips of bacon
1 medium yellow onion, minced
2 teaspoons of minced garlic
1 teaspoon of ground nutmeg
¼ cup of flour
3-1/2 cups half & half
1 cup shredded mozzarella cheese
4 ounces of cream cheese
Take the frozen spinach out of the freezer and let it thaw completely. Once it is thawed, put the spinach in a strainer and press all the water out of it. Set aside.
In a large skillet (12”), fry the bacon until crisp – usually about eight to ten minutes then set it aside. The bacon should be able to be crumbled.
In the bacon drippings over medium heat, add the onion and garlic and cook until the onion is translucent. Turn the temperature down to halfway between medium and low, add the nutmeg and flour, and cook until the mixture smells nutty (about two minutes).
Raise the temperature to medium and pour in the half & half; bring to a low boil while stirring. Add both cheeses and spinach. You will need a fork to separate the spinach. Then add the pepper and half the salt (2 tablespoons. You can add the third tablespoon later if you think the dish needs it). Stir all the ingredients with a wooden spoon or spatula until they are thoroughly mixed and all the cheese is melted. Crumble the cooked bacon and stir into the spinach. You are ready to serve.
This dish can be made the day before and refrigerated. Believe it or not, it tastes even better after melding overnight. Bon appétit de chat!
-
4 days ago
on Breaking Cat News
OT.
Hamilton A. Cat’s Christmas Dinner Recipes
-
5 days ago
on Breaking Cat News
Hamilton A. Cat here. I wanted to share our Christmas table with the good people on Breaking Cat News. The traditional Christmas dinner in our house are garlic mashed potatoes. Creamed spinach. And for the centerpiece of the meal. Prime rib roast with au jus and Yorkshire pudding, I, of course, have to help Dad with all the cooking and put my own unique twist on the dishes.
Hamilton A. Cat’s recipe for Garlic Mashed Potatoes.
3 pounds Yukon Gold potatoes, skinned and cubed.
1 cup sour cream
2 teaspoons of garlic powder (we use Spice Islands)
4 tablespoons of Irish butter.
½ teaspoon of pepper, 1-1/2 teaspoon of kosher salt (these ingredients are too taste).
Boil the potatoes in a pot with a pinch of salt in the water. The potatoes are done when you can easily poke a fork into them. Drain the water and put the cooked potatoes through a potato ricer until they all are mashed in the pot. Add the butter and sour cream, salt & pepper, and sprinkle the garlic powder across the potatoes. Mix all the ingredients thoroughly with a large wooden spoon and serve.
If you have little kittens around, they will love to help mash the potatoes through the ricer. It reminds them of their Play-Doh toys.
Bon appétit de chat!
Excuse me?