The 2009 JordonCooper.com Christmas Gift Guides

As I have written before, my awesome husband Jordon does most of the Christmas shopping at our house.  He also has written some excellent Christmas gift guides that are being uploaded over the last several weeks.  So if you are looking for the right gift for the special person, check out these links. 

• Christmas Gift Ideas for Tween Boys
• Christmas Gift Ideas for Geeks and other Gadget Lovers
• Christmas Gift Ideas for the Emotionally Distant Father
• Christmas Gift Ideas for the Accountant Who Works Across the Hallway
• Christmas Gift Ideas for the Sports Fan
• Christmas Gift Ideas for Jordon

Apparently he still has some more to come and you can find them all listed in his Christmas Gift Ideas category.  Best of luck with your Christmas shopping!  You can also follow Jordon on Twitter.

The top secret “KFC” Coleslaw Recipe

• 8 cups finely diced cabbage (about 1 head)
• 1/4 cup diced carrot
• 2 tablespoons minced onions
• 1/3 cup granulated sugar
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1/4 cup milk
• 1/2 cup mayonnaise
• 1/4 cup buttermilk
• 1 1/2 tablespoons white vinegar
• 2 1/2 tablespoons lemon juice

Directions

1. Finely dice cabbage and carrots.
2. Place cabbage and carrot mixture into large bowl and add minced onions.
3. Using regular blade on food processor, process remaining ingredients until smooth.
4. Pour over vegetable mixture and mix thoroughly.
5. Cover bowl and refrigerate several hours or overnight before serving.

This goes great as a topping on a pulled pork sandwich.

Pulled Pork Sandwich Recipe

Ingredients

• 1 large onion, chopped
• 6 garlic cloves, peeled
• 1 pickled jalapeño pepper, seeded and chopped
• 2 teaspoons of Chipotle chile powder
• 1 Tbsp tomato paste
• 2 Tbsp Dijon mustard
• 3/4 cup distilled white vinegar
• 1 teaspoon paprika
• 1/3 cup ketchup
• 2 teaspoons Worcestershire sauce
• 1/4 cup light brown sugar
• 1 bay leaf
• Salt
• 3 lbs of pork butt shoulder roast, trimmed of excess fat
• Hamburger buns

Directions

1. Purée all of the sauce ingredients (everything except the bay leaf, the pork and the buns) in a blender until smooth. If you have extra time, marinate the pork in the sauce overnight or for several hours before cooking.
2. Put sauce, bay leaf, and pork into a large pot and add 1 quart of water. Bring mixture to a boil and simmer, covered, turning frequently, for 2 hours or until the meat pulls apart easily with a fork.
3. Remove from heat and cool pork in the sauce. When cool, remove the pork from the sauce and shred into small pieces. Set aside.
4. Reduce the sauce by two thirds. Add the pork back to the sauce. Salt to taste. Remove bay leaf before serving. Serve hot on hamburger buns.
5. Make sure you top it off with a big spoonful of coleslaw on top of the pork.

Serves 6 to 8.

Fat Darrell Sandwich Recipe

Jordon was watching the Rutgers football game last night and they had a shot of the Fat Darrell Sandwhich.  A sandwich made up of mozzarella sticks, chicken fingers, French fries and many other unhealthy snacks.  Try at your own risk, definitely not heart smart.

100 Things Restaurant Staffers Should Not Do

The first 50 suggestions come from the New York Times

23. If someone likes a wine, steam the label off the bottle and give it to the guest with the bill. It has the year, the vintner, the importer, etc.

Wahoo, here is the second 50 suggestions.

Creamy Chicken Bake Recipe

Ingredients

• 1 (8 ounce) package egg noodles
• 1 (16 ounce) package frozen broccoli florets, thawed
• 1/4 cup (1/2 stick) butter, melted
• 1 (8 ounce) package shredded cheddar cheese
• 1 (10 ounce) can cream of chicken soup
• 1 cup half-and-half cream
• 1/4 teaspoon ground mustard
• 3 cups cooked, cubed chicken breasts
• 2/3 cup slivered almonds, toasted

Directions

1. Preheat over to 350 degrees
2. Cook noodles according to package directions and drain.  Cut stems off broccoli and discard.  Combine noodles and broccoli in large bowl.
3. Add butter and cheese until cheese melts.  Stir in chicken soup, half-and-half cream, mustard, chicken and about 1/2 teaspoon each of salt and pepper.  Spoon into sprayed 2 1/2 quart baking dish.
4. Cover and bake for about 40 minutes.  Remove from oven, sprinkles with slivered ovens.

Serves 8.

The Shake Shack Burger Recipe

Serious Eats has re-created the famous New York City Shake Shack Burger recipe

There's nothing special about the burger—regular squishy bun, a 1/4-pound patty of griddled meat, lettuce, tomato, and sauce—but like all good burger experiences, the sandwich is far more than a sum of its parts. To recreate the experience at home, I had to eat it, dissect it, deconstruct it, research it, eat it some more, rebuild it, break it down again, reconfigure it, taste it, eat it one more time, and finally reconstruct it again. Here are the results of my labor, from the ground up.

I am so trying this up at the cabin this summer.

Reuben Sandwich Recipe

Ingredients

• 12 slices dark rye bread
• 6 slices Swiss cheese
• 12 thin deli slices corned beef
• 4 cups deli coleslaw drained

On 6 slices of rye bread, layer cheese, 2 slices corned beef and lots of coleslaw.  Top with remaining bread slices.  Serves 6.

Hot Roast Beef Sandwich Recipe

Ingredients

• 1 (12 ounce) loaf French Bread
• 1/2 cup creamy Dijon-style mustard
• 3/4 pound sliced deli roast beef
• 8 slices American cheese

Directions

1. Preheat over to 325 degrees Fahrenheit
2. Split French bread and spread mustard on bottom slice.  Line slices of beef over mustard and cheese slices over beef.  Add top loaf.
3. Cut loaf in quarters and place on baking sheet.  Heat for about 5 minutes or until cheese just partially melts.  Serves 4.

Friday-After-Thanksgiving Salad Recipe

Ingredients

• 2 (10 ounce) packages romaine lettuce
• 2 1/2 – 3 cups cooked, sliced, turkey
• 1 (8 ounces) jar baby corn, quartered
• 2 tomatoes, chopped
• 1 (8 ounces) package shredded colby cheese)

Directions

1. Combine romaine lettuce, turkey, baby corn, tomatoes and cheese in large salad bowl.

Dressing

1. 2/3 cup mayonnaise
2. 2/3 cup salsa
3. 1/4 cup cider vinegar
4. 2 tablespoons sugar

• Combine all dressing ingredients in bowl and mix well.
• When ready to serve, sprinkle a little salt and pepper, pour dressing over salad and toss to coat well.  Serves 8.