Faux Gras (and our 100th post)

This is the 100th post on the DuMond Twins website. Here's to the next 100...

Last month, Sheri' and Mark DuMond put together a dinner party for eight (M & S included) with a French theme. Foie gras seemed like a good choice, but since the DuMonds are lacto-ovo-pesco-vegetarians, goose innards weren't going to make the menu. But they found a recipe and adapted it.

1 stick unsalted butter, softened at room temperature
1 sweet yellow onion, thinly sliced
1/2 cup tawny port
2 15-oz. cans garbanzo beans
2 tsp. white truffle oil
Salt & pepper to taste

Put half the butter in a small skillet and melt over medium heat. Crank the heat down to medium-low and saute the onions in the butter until caramelized and very well done. Add the port and stir well into the cooked onions.

Cook over medium heat until the port in the pan has reduced by about half. Take off the stove and cool completely down to room temperature.

Put the garbanzo beans in a food processor and add the onions and remaining liquid from the pan. Add the truffle oil and buzz the mixture until it becomes a thick paste. Add the remaining soft butter and process until very smooth. Use salt and pepper to season to your taste.

Put the finished product on a serving plate and chill until cold. (If you're serving individually to guests like we did, put a mound or quenelle on small plates and serve with small toasts they can put the faux gras on.)

Gado Gado Salad

The flavors of peanut and coconut were meant to go together. This Indonesian-inspired salad from Mark and Sheri' DuMond is one that can be changed depending on what you have on hand. We didn't include tofu, bean sprouts or cucumbers, but you certainly could.

Mesclun salad greens
1/2 cup soybeans, boiled, drained and cooled
1/2 cup garbanzo beans, drained and rinsed
2 hard boiled eggs, peeled and sliced
1/2 cup halved cherry tomatoes
1/2 cup snow peas

1 cup light coconut milk
1/2 cup reduced fat peanut butter
1 tsp. red curry paste
1 tsp. sriracha hot chili sauce
1 Tbsp. brown sugar
1 Tbsp. fresh lime juice
1 Tbsp. soy sauce

To make the dressing, put the ingredients from coconut milk through soy sauce in a blender and buzz until smooth. Add soy sauce, lime or whatever to get the flavor you desire.

Arrange on salad plates the greens, soybeans, chickpeas, egg, tomatoes and snow peas. Serve the salad with the dressing separate.

Ace DuMond's Hollandaise: Easy as 3-2-1

Ace DuMond's hollandaise sauce (and Eggs Florentine for that matter) is legendary. Have you ever met anyone who tasted Ace's hollandaise that didn't like it? Didn't think so...

It turns out his recipe is as simple as a quick formula: 3-2-1. As in three egg yolks, two tablespoons lemon juice, one stick of butter.

3 egg yolks
2 Tbsp. fresh lemon juice
1/2 cup (1 stick) unsalted butter
Salt & cayenne pepper, to taste

Put the egg yolks and lemon juice in a blender and buzz briefly. Melt the butter in a small saucepan or the microwave. Slowly pour the hot butter into the blender while it's running. Add a pinch of salt and cayenne pepper (you decide how much).

Serve immediately.

A new recipe from Ace & Sallie DuMond (inspired by the "Bucy Farm")

Here is a new one from the Wyoming DuMonds, created immediately following a visit to the Bucys in Wilder, Idaho. In Ace's words:

Sallie and I just made (from scratch) a dish we think is up to the standards of the twins site.

We took a large zucchini (fresh from the Bucy farm), cut 3" to 4" slabs of zucchini carved out leaving the base with 1/4 " of the pulp.

Take 1/3 lb. of ground buffalo and one link of red wine sausage, saute up 2 minutes, add 1/2 diced onion (fresh from Bucy farm) and saute till done.

Add 4 (fresh from the Bucy garlic garden) tomatoes, skinned.

Add to your liking: Italian seasoning, garlic powder, onion powder, garlic salt seasoning, oregano, celery salt, Emeril essence, parsley. Cool slightly.

Add about 1 cup of your favorite wild rice (I like Near East). Add 1 cup mozzarella cheese, stuff zucchini cups, top with asiago and parmesan cheese.

Bake 30 minutes, then broil a couple minutes to finish off.

We served with roasted garlic and butter mixed then put on top of rustic sour dough cut in 1/2. Perfect accompanied with salad of your choice.

Ace DuMond's Seattle visit

Last month, Ace DuMond flew to Seattle and stayed at the home of his twin brother Mark and sister-in-law Sheri'.

Longtime friends Twyla and Klaus came up from the Portland area and spent the night. The next morning the DuMonds prepared the classic eggs florentine, with Ace buzzing up his perfect rendition of fabulous hollandaise.

Here are some pics from the visit:

2wyla's Taco Salad

Last month, Ace DuMond came to Seattle to spend some quality time with his twin brother Mark and his family. In a wonderful turn of events, Ace's longtime friends Klaus and Twyla traveled up from Portland to see Ace and share some wonderful food and wine with the DuMond clan.

Ace scribbled down the following recipe based on his memory of a memorable dish from Twyla.

1/2 cup onion
1 tsp. salt
1/4 cup vinegar (1/2 balsamic, 1/2 cider)
1/3 cup ketchup
3 Tbsp. sugar
1 clove garlic
1/2 cup oil
1/2 cup mayo

Put all above ingredients in a blender and buzz until smooth.

Pour onto a bed of greens, topped with white beans, black beans, garbanzo beans, kidney beans, tomato, olives, and garnish with cilantro, lime, sour cream and salsa. Eat with chips and seasoned burger for meat eaters.

A full year of recipes, family and love

It's been more than a year since we started this site, and almost a hundred posts later, most of them recipes from all over the world, we'd have to say this is a success!

It all started in early October 2008 at the home of John and Connie Bucy near Wilder, Idaho. Many family members gathered there for a weekend retreat. Several toasts were offered up for Ace DuMond, who'd been fighting health problems for the past couple of years.

Good news: Ace is still with us as we publish this column.

Thanks to everyone who has contributed to this site over the past year. It lives on!

Pad Thai Noodles

Here's one from Ace and Sallie DuMond in Jackson, Wyoming.

We took 1/2 pound of some pad thai noodle (or your favorite) and make to the directions
ingredients:

8 oz noodles
3 cups vegetable or chicken broth
2 tbls soy sauce
4 tbls creamy peanut butter
2 teas seasame oil
1 teas chile hot paste
1/2 teas red pepper flakes
3 teas peanut oil
1 tbl fresh ginger
1/2 large red pepper
3-4 cloves of garlic
3/4 lb of nice med bite size shrimp
1/3 cup dry roasted peanuts
1/3 cup scallions
Fresh cilantro for garnish

Cook noodles to directions.

Meanwhile in a sauce pan combine broth, soy sauce, peanut butter, seasame oil , chile paste and bring to a simmer.

In a large skillet on medium heat add ginger, and garlic couple minutes, add red bell pepper, saute couple minutes, add shrimp couple minutes, add 1 cup of sauce in couple minutes when all done toss with noodles.

Top with peanuts and cilantro. Serve hot.

Another DuMondezvous - Tahoe-Style

It started last fall in western Idaho at the Bucy's. Then there was the Lake Las Vegas reunion as we simultaneously celebrated Josh Bucy's graduation from UNLV. Now, a new DuMondezvous took place in early August at the home of Cynthea and Steve Preston in beautiful South Lake Tahoe.

Here are some pics from the wonderful few days we got to spend with some fabulous folks...

BBQ 101 - Part 4

Yet another recipe from John Bucy in Idaho.

Rual’s Bonedust Rub

2/3 Cup paprika
1/2 Cup chili powder
3 T salt
2 T ground coriander
3-4 T granulated garlic
2 T curry powder
2 T hot mustard powder
2 T brown sugar
1-2 T ground black pepper
1 T basil (flakes or ground)
1 T thyme
1 T cumin
2 T oregano
1 t cayenne pepper

Deviations are normal, tweaking is expected!! Some may want all of the herbs to be powdered, but in mine I leave some in rough form. Blender’s choice!

Check out Mark DuMond's new political buzz site

Several weeks ago, Mark DuMond signed up to be the King County Political Buzz Reporter for the up-and-coming site Examiner.com.

He's written over a dozen posts so far, and has also interviewed many Washington state legislators, mostly in person and a few by telephone.

You can check out the site and sign up as a subscriber here.

BBQ 101 - Part 3

This is the third in a four-part series based on the BBQ knowledge accumulated over the years by John Bucy of Wilder, Idaho.

John’s Bronco BBQ Sauce

3 – Big bottles of your favorite BBQ sauce. (My latest has been Sweet Baby James.)
3 – 12 oz. bottles of dark molasses
1-1/2 – jar Vietnamese Pepper Paste*
1/3 qt. jar of minced garlic

12 oz. yellow mustard (French’s)

½ Bottle hot sauce (optional)

*This is a chili garlic Sauce. The one I used is made by Huy Fong Foods and as I remember, it has an outline of a rooster on the label. It is a bright red sauce with seeds. Also, on the label it says, “Tuong ot Toi Vietnam”. I have found it where one says “HOT”, but regular is good enough for me.

Combine all ingredients in a large sauce pan and simmer. It doesn’t need a long time to cook, just enough for all ingredients to blend. I usually give some away and use the rest. This normally lasts a year. Keep it refrigerated and whatever storage container you use, unless it is glass, dedicate it to this recipe, because you will never get the “flavor” out of a plastic container!!

The original recipe that I started with called for the additional hot sauce. For my taste, the Vietnamese Pepper Paste provides enough “fire”. While the sauce itself tastes hot, once you brush (or dip) a small amount on whatever meat you are cooking, it is very flavorful and not overpowering.

BBQ 101 - Part 2

Last week, we published the first in a series based on information passed along from John Bucy in Idaho. He spoke of the importance of starting with a dry rub, and this recipe is one he came up with himself.

John recommends applying the rub generously to the meat at least a day ahead of cooking to allow the flavors to develop.

John's Dry Rub

3 T pepper
3 T salt
1/2 t sage
1/2 t marjoram
1/4 t curry
1/2 t thyme
1/2 t dry mustard
1/2 t oregano
1/2 t turmeric
1 T paprika
3 t garlic powder
1 t cumin
1-1/2 t onion powder
1/2 t celery salt
1 t crushed red pepper
1 T chili powder
1 t coriander
1 t brown sugar
1/2 t basil
1/2 t cayenne

With the herbs, I use what I have, either powdered, flakes or granules.

BBQ 101 - First in a series

This is the first of several articles on barbecueing based on some recipes and advice from John Bucy of Wilder, Idaho. John has been studying and experimenting with the art of the BBQ for many years, and this has resulted in some true barbecue expertise. In John's words:

Here is most of my knowledge on barbequing. For years, I thought good BBQ was all about the sauce and I searched for what I thought was the ultimate sauce. The recipe is attached is the result of this search. My only advice on using BBQ sauce of any kind is to put it on late and indirectly, NOT directly over the coals (or burners).

Recently, I have discovered real BBQ starts with a dry rub. While we have purchased rubs, none have equaled the one given to me by one of our tailgating friends, Rual Anderson or the one I concocted on my own while I was waiting for Rual to give me a copy of his creation!! Both recipes are attached. These are good on pork, chicken, ribs, steaks, etc. I like to put it on generously at least a day ahead of cooking to allow the flavors to penetrate. If, at the end of the cooking process you want to add BBQ sauce, have at it!!

The other thing that I have learned in barbequing is to turn the heat down. Unless you are doing steaks or chops where you want to sear and cook over high heat, do your chicken (whole or pieces), ribs (spare, baby back beef) over a slow heat. We use a gas grill mostly and try to regulate the temperature on the grill thermometer to 250 – 300 degrees. We then cook the entree for 5 hours. No pre-boiling or other pre-cooking. We have also learned that for whole chicken, make a foil pan and place the chicken, stuffed or un-stuffed, breast DOWN on the foil. The juices flow down during the cooking process and the breast comes out juicy.

Finally, I will include a recipe from my brother-in-law, Richard Reid, for barbequed beef brisket. Since a whole brisket typically weighs 7-10 lbs., this is a great recipe for a large gathering. Plus, brisket is about the least expensive cut you can buy!

Here is the recipe:

Richard’s BBQ Brisket

One whole beef brisket

Depending where you get your meat, you may have to order this in advance.

RUB

Use equal parts salt, paprika and pepper. I probably start with a tablespoon each. If I need more, I can just mix up more. Mix together and cover brisket on all sides. Let stand at least one day prior to cooking.

COOKING

With the fat side UP, smoke the brisket for 4 hours. Richard has more fancy gadgets than I do so I use my gas grill and get the temperature around 250 degrees. I add wood chips to create the smoke. There is a lot of fat in a brisket. One way to gage if you have the grill hot enough is to make sure that after an hour, fat is starting to drip from the brisket.

After the four hours of smoking, place the brisket in heavy duty foil with the fat side DOWN. Cover the brisket with fresh, halved Jalapenos peppers (seeds optional to your taste!) and onion slices. Then fold the foil over the brisket and seal. Continue cooking over the low heat for another 4 – 4-1/2 hours. Remove the brisket from the foil, carve it across the grain and serve the peppers and onions on the side. When carving the brisket, you will find that it almost comes in two halves with the grain of the meat of each half being at a 90 degree angle. These halves are joined by a fatty membrane. Cut the halves apart and carve separately so that you can cut each piece across the grain.

Lime Cilantro Salad Dressing

Here's a simple dressing Mark and Sheri' DuMond came up with in Renton, Washington:

This is an easy and refreshing dressing for a green salad. You could also use it for inclusion in a tostada creation.

Makes about a cup and a half of dressing.

1.5 cups fresh cilantro leaves
Juice of one lime
1 cup low fat sour cream
3 Tbsp. low fat milk
Salt & pepper to taste

Put all ingredients in a small blender or processor and buzz until well blended. Scrape the sides as needed to ensure all the cilantro gets evenly buzzed into the dressing. Add a little more milk if it's too thick.

Store in an airtight jar in the refrigerator.

Halibut with Cucumber Salad and Soy-Mustard Dressing

Here is one from our good friends at the wonderful Cafe Tor blog (http://cafetor.blogspot.com):

Seriously. I made this. You may be suitably impressed now.

This recipe comes from Food and Wine magazine and can be found online here. Provided the soy sauce is gluten-free (Bragg Liquid Amino Acids, revolting as it sounds, is a good choice) it's a nice dish for the dietarily challenged.

The key is taking what you have and making the dish your own. The original recipe is for grouper, but I used halibut. I do not have a mandoline and there was no way I was "folding" cucumber slices. (Although you do need to prop the fish up out of the dressing; a short stack of cucumber works, too.) There's a lot of latitude for personal tastes in Dale Gartland's dish, and that's what makes it a good recipe.

Prep time may be the only thing that stops people from making this. The dressing comes together in a snap. Do not fear the specialized ingredients — mirin is a sweetened cooking wine and used in teriyaki sauces (make your own gluten-free version), rice vinegar is a lovely low-acid vinegar for summer dressings, and white vermouth can be substituted for sake. The fish prep was easy. It's the vegetables that are tough.

A food processor with the right blade can crank out the carrot and radish easily. But the shallots, the garlic, the chile... That's some knife work. And cucumbers are essential, but don't do so well in the food processor. Cucumbers are water trapped by sunshine, so you MUST remove the seeds if you do not use a seedless cucumber or you will end up with a soggy wad of pulp. Nope, the veggies will take up most of the prep time. It's worth it.

You may be tempted to skip the sesame seeds and frizzled shallots/garlic. Don't. Pace yourself. Besides, frizzling is fun. In one pan, you can toast the seeds, then frizzle the shallots and garlic, and then use the flavored oil to cook the fish (pat the fish off so it's dry; makes for a better crust).

What is rewarding about Gartland's dish is the contrast of flavors and textures: soft and cool, sweet and crunchy, salty and green. If you skip any of the ingredients, you will undoubtedly make a tasty entrée, but you will miss out on the fun of discovering new combinations with each bite.

There are so many wonderful things in this world to eat. Don't limit yourself.

Pecan Pie - Six Degrees of Separation

It's said that anyone can be linked to the actor Kevin Bacon in six or less links. This can be true of a recipe for pecan pie. Here goes:

This website is dedicated to Ace DuMond, who has a twin brother named Mark, who is married to Sheri'. That's a couple of steps. Sheri's dad in Medford, Oregon has an aunt in Texas named Phoebe, who contributed this recipe. That's two more.

Speaking of Phoebe, the actress Phoebe Cates appeared in a 2004 documentary called "Retrosexual: The 80s" --- and guess who else appeared in the same film? That's right, Kevin Bacon. So there you have it, from Ace DuMond to Kevin Bacon in six steps. True, the Phoebe/Phoebe connection is a bit thin, but it's the best we could come up with under the circumstances.

And now, the recipe for pecan pie:

1/2 cup sugar
1 cup corn syrup
3 eggs
1 cup pecans
1 tsp. vanilla
1/3 cup butter, melted
1 premade 9" pie shell

Preheat the oven to 350 degrees.

Mix together the sugar and syrup, and heat in a saucepan until dissolved.

Beat the eggs, then pour the syrup mixture slowly into the eggs, beating as you pour. Add nuts, vanilla and butter. Pour into an unbaked 9" pie shell.

Bake at 350 degrees for one hour.

Beef & Tater Squares

Another recipe from the Rhodes family in Medford, Oregon. This was a specialty of Sheri' Rhodes (now DuMond) back in her more "carnivorous" days.

1.5 lb. ground beef
1 cup soft bread crumbs
1 egg, beaten
1/2 cup chopped onion
1/3 cup ketchup
Pinch salt & pepper

3 cups mashed potatoes
1 cup grated cheddar cheese

Preheat oven to 350 degrees.

Pat the beef mixture into an 8-inch square baking pan. Bake in preheated oven for 35-45 minutes.

Top with mashed potatoes and cheese. Bake for 20 minutes more and serve.

Asian Dumplings with Curried Coconut Sauce

Mark and Sheri' DuMond in Renton, Washington rarely make Asian dumplings. Why? For the same reason they almost never make ravioli or tortellini from scratch at home. It's a lot of time and work.

However, if you're up to the challenge and have the time, here's a recipe for some veggie-tofu dumplings that are pretty good. If you prefer meat instead of tofu, you can substitute lean ground pork or chicken.

Perhaps one way to make the process easier would be to invite several friends over for dinner and let 'em labor in the kitchen, doing the busy work of assembling the dumplings or shui mai.

Makes four to six servings depending on whether it's an appetizer or main course.

8 large dried shiitake mushrooms
1/2 lb. fresh spinach leaves
1/2 cup carrots, chopped
1/2 lb. firm tofu, drained and pressed dry with a towel
1 Tbsp. freshly grated ginger
1 Tbsp. dry sherry
1 Tbsp. prepared oyster sauce
1 tsp. sambal oelek (spicy red chile sauce)
1 tsp. dark sesame oil

Combine all these ingredients in a food processor. Pulse it a few times until you have a coarse mixture. (You don't want to run it too much or your filling will become to liquidy.) Chill the filling mixtured for a couple hours in the fridge. Meanwhile, make your sauce:

1/4 cup rich vegetable stock
1/3 cup canned coconut milk
2 scallions, finely minced
2 Tbsp. dry white wine
1 Tbsp. prepared oyster sauce
1 tsp. honey
2 tsp. curry powder
1/2 tsp. powdered galangal or powdered ginger

Whisk together all the sauce ingredients in a bowl and keep in the fridge until it's time to make the dumplings.

36 wonton wrappers
6 Tbsp. cornstarch

Scatter the corn starch across a large cookie sheet. Put a scant teaspoon of filling on each wonton wrapper. Fold the wrapper over filling to turn a square into a triangle. Press out as much air as possible. Using a fork, fold the edges over and crimp tightly and completely. (You don't want filling leaking out during the cooking process.) Store the dumplings on the cookie sheet while making the rest of them.

3 Tbsp. peanut oil

Heat the oil in a wide, flat non-stick skillet over medium-high heat. When the oil is hot, add the dumplings to the pan and fry for two or three minutes, until they're golden brown on the bottoms.

Pour in all the sauce, cover the pan, and steam the dumplings for a couple minutes more over medium heat, until they're firmed up. Remove the pan lid, put the heat back on high, and shake the pan around to keep the dumplings from sticking and to glaze them with the reducing sauce. Serve immediately.

Grilled Garlic Naan

From the Wyoming DuMonds:

No meal of Indian food is complete without naan, the classic flatbread that's traditionally cooked inside a tandoori oven. But most of us don't have a tandoori oven, so here's a simple recipe for great garlic naan you can make at home.

1 pkg. dry active yeast
2 cups warm (105-110 degrees) water
4 eggs
6 Tbsp. lowfat milk
5 cloves garlic, peeled and finely minced
1/4 cup sugar
8 cups all-purpose flour
6 Tbsp. butter
1 tsp. salt

Combine yeast and water and set aside for about 10 minutes until foamy. Mix all other ingredients, except for the flour, in a large bowl. Wait a few minutes, then combine the two bowls of ingredients. Add in the flour a little bit at a time, mixing with your hands until it's a wet and sticky dough. Knead the dough on a floured surface, adding more flour as necessary until you have a smooth, firm dough.

Put the dough into an oiled bowl and cover with plastic wrap. Let it rise in a warm place for about an hour.

Cut the dough into a couple dozen pieces and fold each piece into a ball. Put the pieces onto a flat surface, cover again with plastic wrap, and let rise for another hour.

Roll the pieces of dough out on a floured surface into flat rounds about 9 inches across. Brush each side with melted butter and grill over medium heat for a minute or two per side, until puffy and grill-marked.

Ace's Beef Jerkey

A classic recipe from Ace DuMond in Jackson, Wyoming:

1 lb. beef (eye of round), sliced

1 Tbsp. pepper

1 Tbsp. garlic powder

1 Tbsp. salt

1 Tbsp. onion powder

1 Tbsp. chili powder

1/4 tsp. cayenne pepper

3 dashes liquid smoke

1/2 cup warm water

Slice meat to your preferred jerkey thickness. Soak sliced meat in the mix for at least 24 hours, covered. Place slices over cake racks and put pan under to catch drippings.

Bake at 150 to 200 degrees with door ajar. Cook until meat cracks, but does not break (approx. six hours or more depending on thickness.

An Evening @ Nani's

Nani's restaurant in Jackson Hole is a truly Italian treasure. Ace & Sallie & Sheri' & Mark spent an hour at the wine bar, then had dinner. While still at the wine bar, we enjoyed a spicy dish of steamed mussels. Dinner included a veal dish, an eggplant pasta creation, orrichiette with leeks and mushrooms, and linguine with pistachios and cured olives. Way too much food, but great tastes all around. Our server, a lovely young lady named Suzanne, took the above picture.

DuMonds Gather Again in Jackson Hole

Another DuMondezvous is taking place in beautiful Jackson, Wyoming. Mark and Sheri' DuMond flew in from Seattle on Friday, and Ace, Sallie and Keaton DuMond welcomed them with a feast of Greek flavors, including spanakopita, falafels, homemade pita bread, hummus, tzatziki, tahini and wonderful greek salad.

Sunday was Mothers Day, and the DuMond crew put together a brunch with a fab Eggs Florentine (complete with fresh crabmeat) and fried spuds. Sallie, Sheri' and Mark walked off some of those calories with a hike up to the South Park Cemetery. Dinner was, as usual, a group effort, and included seafood enchiladas with poblano-tomatillo sauce (check the June 2009 cover of Bon Appetit magazine for a visual reference), Sheri's famous black beans, smoky spanish rice, along with crema mexicana, guacamole and salsa. For dessert, Sheri' made a very nice blueberry shortcake on lemon thyme biscuits.

We opened a bottle of 2002 Hedges Cabernet Sauvignon which Sheri' and Mark had personally bottled and labeled in 2003, with the intention of having it on Sheri's 40th birthday. That day came and went, so we decided to save it for a special occasion, and what could be more special than a DuMondezvous.

This gathering continues to unfold, so we'll file updates as it progresses...

A Tasty Asian Salad Dressing

Mark DuMond had a hankering for a taste of Asian, and decided to make something based on what we had on hand.

Voila -- a fresh tasting Asian dressing with distinct melding of citrus, soy, sesame and peanut. Hell, if we'd had some fresh ginger laying around, we probably would've added that too.

This is good on some simple mixed salad greens, and add whatever you like (tomatoes, cucumber, soybeans, sunflower seeds, onions, grated carrot, you name it).

2 Tbsp. peanut butter
2 Tbsp. freshly squeezed lime juice
2 Tbsp. soy sauce (we use "reduced sodium")
1 Tbsp. dark sesame oil
1 tsp. sriracha hot Asian chili sauce
1 cup canola oil

Place all ingredients in a small blender or food processor and buzz well to combine. This recipe makes about a cup-and-a-half of dressing. Store leftover dressing in a tightly sealed jar and refrigerate for later use.

Posted by Energy Rush TV Blogger at 8:17 AM 0 comments

DuMond Twins Turn 55!

Ace and Mark DuMond celebrate their 55th birthday today!

That's 110 years between the two of 'em. A century and a decade of experience, wisdom, creativity, family, fun and a whole bunch of other stuff.

Happy Birthday, DuMonds...

Corn Casserole

This easy recipe comes from Lois Rhodes in Medford, Oregon.

2 cans cream corn
1 cup grated cheddar cheese
1/2 cup chopped olives
1/2 cup chopped onion
4 beaten eggs
1/2 cup bread crumbs

Preheat oven to 350 degrees.

Mix all ingredients and top with crumbs. Dot tip with 2 Tbsp. butter.

Bake for one hour at 350.

(You can add chopped ham, etc.)

Buttermilk Pie

On a recent visit to Medford, Oregon, Sheri' and Mark DuMond literally swiped this recipe out of the recipe files of Lois Rhodes, Sheri's mom.

3 eggs
2 Tbsp. flour
2 cups sugar
1/2 cup buttermilk
1 cube melted butter

Beat eggs well. Mix eggs, flour and sugar together. Add butter and buttermilk. Pour into raw pie shell.

Bake at 350 degrees. When crust begins to brown, decrease oven heat to 325. Bake until a knife comes out clean (like custard).