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    Aunt B’s Bordello and Boardinghouse: An Eclectic Collection of Great Recipes
    Aunt B’s Bordello and Boardinghouse: An Eclectic Collection of Great Recipes
    Aunt B’s Bordello and Boardinghouse: An Eclectic Collection of Great Recipes
    Ebook74 pages45 minutes

    Aunt B’s Bordello and Boardinghouse: An Eclectic Collection of Great Recipes

    By Wes Davis

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    About this ebook

    Written specifically for the EBook market, Aunt B’s Bordello and Boarding House – An Eclectic Collection of Great Recipes offers readers some great recipes along with some humor and a good read. Aunt B’s Recipes cover a wide range of different dishes and is based on a time when the author was helping to house and feed ten out of work friends.

    LanguageEnglish
    PublisherWes Davis
    Release dateApr 12, 2011
    ISBN9781452485256
    Aunt B’s Bordello and Boardinghouse: An Eclectic Collection of Great Recipes
    Author

    Wes Davis

    Born in Pocatello, Idaho Wes Davis has lived in Las Vegas for almost 30 years with a few years in California to liven up his interest! Wes started his culinary career as a dishwasher at age 14. He worked as a cook, Sous Chef, Catering Chef and a restaurant manager. After a successful career in Real Estate he returned to his passion – food and cooking. His first book was based on a time when he helped house and feed ten out of work friends in Boise Idaho. The recipes in “Aunt B’s Bordello and Boardinghouse” reflect that time as well as recipes he created. He is currently working on his second cookbook and an historical novel.Wes just launched a new product DAVIS DUST - a dry rub and seasoning mix. Read all about on his new website www.vegaswesgourmet.com

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      Book preview

      Aunt B’s Bordello and Boardinghouse - Wes Davis

      CHAPTER ONE BREAKFAST

      Let’s start here.

      AUNT B’S CHEESE OMELET

      The trick to a fluffy omelet is to not add milk and to finish it in the oven. The recipe below was one Aunt B developed over the years. It serves two people. If you want a single serving, just make half of the recipe. But most good omelets are at least three eggs.

      INGREDIENTS

      6 eggs at room temperature

      1 tablespoon of cold water

      1 tablespoon of butter

      ½ cup of cheddar cheese or American

      Salt and pepper to taste

      Whisk eggs furiously until they scream for their lives!! That is what Aunt B would say. I find that when I use a copper bowl the eggs react better and there is no screaming. But the point is to have a nice fluffy omelet you have incorporated air into the eggs. The other element is steam. The cold water added to the eggs provides that. After you have the eggs whipped into shape, heat the butter until it fragrances( it will be foamy and you can smell the great buttery smell) and then add the eggs. Let the edges set and then pick up the edges with a silicone spatula and let the eggs run underneath tilting the pan to make the liquid run easier. Make sure your broiler is on and is hot. Once the eggs are set add the cheese and put it under the broiler. Watch the omelet – the edges will start to rise and the whole thing will begin to puff up. As soon as the cheese is melted and the center is puffing up take it out. Use your spatula and slide it onto a plate flipping it over on to itself to make a folded omelet.

      This is a simple recipe. However, if your pan is too hot, the eggs will brown and be tough. If the pan is too cold you will not get the fluffy results. Make Aunt B proud!

      BAKING POWDER BISCUITS - MOM’S RECIPE

      I remember the first time I tried to make these. I worked the dough too much and they were tough! Be gentle to the biscuits and you will get better results!

      INGREDIENTS

      2 cups unbleached flour

      1 tablespoon Baking Powder

      1 teaspoon salt

      1 tablespoon sugar

      Sift these together in a bowl and add:

      8 tablespoons of COLD butter cut in small pieces

      Using a pastry cutter or your hands, work the butter into the flour mixture until the butter is the size of small peas. Then add:

      ½ cup of cold milk

      Mix as little as possible. If the dough is too dry add milk until the dough just barely comes together. Turn the dough out onto a well floured board and push together to form a ball. Knead three times, just make sure that there is some cohesion to the dough. Pat it out to about ½ inch thick. Using a floured cutter cut out biscuits and place on an ungreased baking sheet. Reform the dough and pat it out again to cut the rest of the dough. Brush the tops with melted butter and place in a hot oven (425F) for 12 – 18 minutes or until golden brown.

      Tip: for the tenderest biscuits, handle the dough as little as possible. That is why I do not roll it out. I use my hands to gently pat the dough to the right thickness. The sugar in the recipe will help the biscuits brown. Also do not turn the cutter as you push down. Push straight down and lift up. If you twist the cutter, the biscuit will not raise as high.

      COUNTRY GRAVY – WITH SAUSAGE

      It pays to buy good quality sausage when you make Country Gravy. The better the

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