Cooking Club Blog

All things cooking

lemon pound cake

Lemon Pound cake

2 1/2 cups Flour

1 1/2 cups sugar

3 tsp baking powder

1/2 tsp salt

3/4 cup Orange juice

3/4 cup Oil

4 large eggs

Mix on med for 3 min

butter and flour a punt pan and pour mixer in and shake and tap on the counter to times

cook in a pre-heated oven a 325 for 40-50 min

Make the glaze

1 1/2 cups of powdered sugar

1/2 cup of lemon juice and zest of the lemons

pour 1/2 the galze over the cake while in the pan let sit for two min, and then turn the cake out onto a plate and pour the rest of the galze on the cake and serve.

Fresh Tomato Soup

                                 making this soup is simple and so good                                                                                                                                                                                              Cut 24 or so tomatoes in half and toss them with oliveoil and salt and pepper and chopped basil. Quarter one large onion and 2 cloves of garlic.  Spread them out on a foil lined cookie sheet and roast them in the oven at 400 for 45 minutes.  Remove from the oven and puree everything in a blender.
Transfer mixture to the stove and add 3 tbs. of sugar and 2 cups of heavy cream.  

Mexican Lasagna

This is a great dish that I made up and I see that lots of people have their version



2 Lbs ground beef

1 Onion

1-2 pkg of taco seasoning

1 pkg of tostadas

1 pkg of flour tortillas

1 jar of Pace Med Picante sauce

1 jar of green Verde sauce

2 cans of black olives

bag of Mexican blend cheese

If you like heat don’t forget the Jalapeno’s


In a sauce pan or skillet add a small amount of oil and butter and cook onions add ground beef and cook.  When the meat is almost done add the taco seasoning.  Mix well and drain off the grease. Add ½ the picante sauce to the meat and prepare the layers.  I like to slice the olives and mix ½ in now.


Get a 9x13 glass pan and begin the layer with tostadas, then meat, then cheese and then flour tortillas and repeat until you reach the top.


I like to take the sauce and make it look like the Mexican flag.  But you can do whatever you like.

 I hope you enjoy Captain/Chef John

How to make Brisket into Pastrami


Recipes Brisket

Brine for 3 days.


   1gallon water

   1cup salt

   1cup sugar

   1/3cup dark brown sugar

   1/4cup Himalayan/Pink salt

   1/3cup honey

   6ea garlic cloves

   2 Tbls black peppercorns

   2 Tbls yellow mustard seeds

   2 Tbls coriander seeds

   2 Tbls red chili flakes

   2 Tbls allspice

   2 Tbls ground mace

   2ea cinnamon stick, crushed

   3 Tbls dried bay leaves, crumbled

   2 Tbls whole cloves

   4 Tbls ground ginger

Toast the mustard seeds, black peppercorns, and coriander seeds. Combine all the ingredients in a large stock pot and bring to a boil. Cool over ice water.

   2Tbls coriander seeds

   3Tbls black peppercorns

   2Tbls fennel seeds

   2Tbls yellow mustard seeds

   1Tbls smoked paprika

Remove the brisket from brine. Thoroughly rinse brisket in cold water and pat dry.

Toast all spices and grind in a spice grinder to a medium coarse grind.

Firmly press spice rub firmly into the brisket portions, being sure to cover the entire surface.

Place the brisket portions on a wire rack on a sheet tray with rack. Refrigerate until ready to smoke.

   1 ea spice rubbed brisket

Set the brisket in the smoker with the large pieces on the top.

Cook at 225 F until the brisket reads at an internal temperature of 180 F, approximately 12 hours.

Smoke with wet Maple, Hickory, Apple or Cherry wood chips you want lots of smoke flavor three times throughout the cooking process.

When done wrap in plastic and cool at room temperature for one hour then chill for at least one day.

Reheat brisket in the steam oven at 180 F for 45 minutes.






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