Born with a low tolerance for bullshit.
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Happy Thanksgiving Chef!
I am a better, less frustrated cook, all around, than I was before you started this thread. 
And I roasted my turkey WITHOUT a cooking bag this year. 
Kitties |
Wine is sunlight held together by water.~~Galileo Galilei
Well-behaved women rarely make history.~~Marilyn Monroe
Well-behaved women rarely make history.~~Marilyn Monroe
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Originally Posted By Kitties-with-Sigs:
Happy Thanksgiving Chef! I am a better, less frustrated cook, all around, than I was before you started this thread.
And I roasted my turkey WITHOUT a cooking bag this year.
Kitties Congratulations..I did too 
so how did your noble bird come out? IF it came out well, I shall slap my self on the back in your honor if it came out badly, I had NOTHING to do with it and deny any culpability what so ever
one of my kids informed me it was the "BEST Thanksgiving MEAL OF THIER LIVES." .I was sort of 
"so, all my OTHER MEALS were so so" 
the immediate response was 
" YOU WERE AT THIS ONE DAD,,jeez" I was 
Thank you and very glad to be of assistance
CHEF |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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a member asked for recipes for mince meat pies. or Mince Pies with Christmas coming
I thought I would add my responce here... Mince pies have been eaten as part of a traditional British Christmas since as long ago as the 16th century. Then they were made of meat but are now made with sweet mincemeat; a mixture of dried fruits, sugar, spices and brandy. Home made mincemeat is quick and easy to make and there are also many great commercial brands out there to use instead. Shortcrust pastry is my preferred case, some like puff pastry, you choose. Mince Meat Pie filling(from Fannie Farmers cook book of 1918 AKA the Boston Cooking School) 4 lbs. lean beef 3 lbs. currants 2 lbs. beef suet 1/2 lb. finely cut citron Baldwin apples 1 quart cooking brandy 3 quinces 1 tablespoon cinnamon and mace 3 lbs. sugar 1 tablespoon powdered clove 2 cups molasses 2 grated nutmegs 2 quarts cider 1 teaspoon pepper 4 lbs. raisins, seeded and cut in pieces Salt to taste Cover meat and suet with boiling water and cook until tender, cool in water in which they are cooked; the suet will rise to top, forming a cake of fat, which may be easily removed. Finely chop meat, and add it to twice the amount of finely chopped apples. The apples should be quartered, cored, and pared, previous to chopping, or skins may be left on, which is not an objection if apples are finely chopped. Add quinces finely chopped, sugar, molasses, cider, raisins, currants, and citron; also suet, and stock in which meat and suet were cooked, reduced to one and one-half cups. Heat gradually, stir occasionally, and cook slowly two hours; then add brandy and spices. making the pie Ingredients: 8 oz all purpose/plain flour Pinch of salt 4oz butter, cubed or an equal mix of butter and lard 2-3 tbsp cold water 12oz of mincemeat filling, 2 tbsp icing/confrectionary sugar Preparation: Heat the oven to 425F Make the Pastry Place the flour, butter and salt into a large clean bowl. Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs, working as quickly as possible to prevent the dough becoming warm. Add the water to the mixture and using a cold knife stir until the dough binds together, add more cold water a teaspoon at a time if the mixture is too dry. Wrap the dough in Saran wrap/Clingfilm and chill for a minimum of 15 minutes, up to 30 minutes. The dough can also be made in a food processor by mixing the flour, butter and salt in the bowl of the processor on a pulse setting. When the mixture resembles breadcrumbs, add the water, slowly, through the funnel until the dough comes together in a ball. Wrap in Saran wrap/ Clingfilm and chill as above. Assemble the Pies Dust a work surface lightly with a little flour and roll out two-thirds of the pastry to 1/8"/3mm thick. Cut circles 3"/7.5cm of pastry to line the cups pf a standard muffin or bun tray, don't worry if the pastry doesn't come to the top. Fill the pastry lined tins 2/3 full/ approx 1 heaped tsp with mincemeat. Roll out the remaining pastry to the same thickness and cut smaller circles to fit as lids on the tarts or to be decorative, cut stars or other fancy shapes. Dampen the edges of the tart bases with a little cold water and press the lids on. Make a small hole in the surface of each pie with a small sharp knife to allow the steam to escape (you can omit this is using stars). Bake in the preheated oven for 15 mins or until golden brown. Remove from the oven and sprinkle with the icing sugar. here is a modernized version known as the Kent Version(meatless)1 small cooking apple, cored 3.5oz sultanas 3.5 oz raisins 3.5 oz currants 2 oz mixed peel, chopped 2 oz almonds Grated rind of 1 large lemon or lime 1 tsp brandy 1 tbsp rum 3.5 oz brown sugar 1 banana, chopped Shortcrust pastry: 15oz plain flour 7oz butter 7 sugar 6 egg yolks 4 tbsp cold water, to mix Cooking Instructions: 1. First make the pastry. Sift the flour into a large bowl, Make a well in the centre then and add the butter and eggs yolks and the sugar. 2. Using your fingertips work the sugar butter and eggs together until well blended 3. Then work in the flour to bind mixture together 4. Then you need to lightly knead the pastry until smooth, then wrap the pastry in cling film and leave in the refrigerator for 30 minutes. 5. Meanwhile, make the the filling. First, grate the apple skin and all. 6. In a large mixing bowl mix together the grated apple, sultanas, raisins, currants, mixed peel, chopped, almonds, lemon rind, mixed spice, brandy, rum, brown sugar and banana, mixing well. Set aside. keep in mind that this mincemeat does not keep well so I recommend it is best freshly made. 7. Preheat the oven to 450dgr 8. Divide the pastry in half and roll one half out thinly and use it to line tartlet tins. 9. Fill each tartlet case with mincemeat. 10. Roll out the remaining pastry and cut into circles to fit the tarts as lids. Dampen the pastry edges and press the tops down lightly, sealing the edges carefully. 11. Make a small slit for the steam to escape, leaving the shapes untouched. 12. Bake in the oven for twenty minutes, when cooked leave to cool on a rack, and then serve. Scottish Savory Mince Pie(entree) Ingredients 1 1/2 pounds lean ground beef 1 large onion, minced 1/8 teaspoon beef bouillon granules 4 cups water to cover 2 tablespoons cornstarch 1/4 cup water 1 recipe pastry for a 9 inch double crust pie Directions Preheat oven to 375 degrees F (190 degrees C). Place the ground beef in a large pot and pour in enough water to cover beef. Boil until beef is cooked through. Drain. Add water to cover cooked beef, add onions and enough bouillon granules to taste. Cook until the onions are soft. Season with salt and pepper to your taste and make sure the filling has enough bouillon to have a nice beef flavor. Combine the 1/4 cup water with the cornstarch and stir until smooth. Add to the beef mixture and cook until mixture has thickened. Pour beef mixture into the pastry crust and cover the top with pastry. Crimp edges and prick top. Bake at 375 degrees F (190 degrees C) for 30 minutes or until crust is lightly browned. Hope that takes you in the right direction CHEF |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Originally Posted By douglasmorris99:
Originally Posted By liaisons:
Chef, I recently went to a get together where they had a "Cajun boil." It mainly consisted of shrimp, new/red potatoes, and corn on the cob - all cooked and seasoned together. I'd LOVE to cook a big batch of this... but I'm not sure how. It was spicy and really tasty. Can you tell me how and what seasoning to use? Thanks a ton!!!  Thank you for your question, a good one cajun boils or new england and Low Country boils are as different as the cook producing it,,so, I can offer a basic recipe or two and go from there Cajun Boil Spice mix 2 parts dried bay leaves; broken into small pieces 2 parts fine ground cayenne pepper 4 parts celery seeds 4 parts dried coriander seeds 8 parts dried brown mustard seeds 2 parts dried whole black peppercorns 1 part dried whole allspice berries 1 part dried whole clove buds 2 parts dried crushed red pepper flakes 2 parts dried thyme leaves Directions Combine all ingredients and put in a sealed jar. Use as needed to season boiling shrimp and crab. 5 lbs. Shrimp, Crabs or Crawfish 6 oz. Cajun boil spice mix 1 Cup Salt As Desired: New Potatoes, Corn on the Cob, Onions, Celery, Garlic and Halved Lemons In a container other than boiling pot. Place seafood, adding chilled water. Measure water, placing in boiling pot. Heat to a simmer, then add seafood boil mix, stirring until dissolved using the ration of 1 bottle mix per gallon of water. As desired add small potatoes, corn on the cob, onions, celery, garlic, and halved lemons to mixture. Return to a boil, then simmer for 10 minutes. Drain chilled water from seafood; add seafood to simmering solution. Return solution to a rolling boil: time for 3 minutes. Remove or turn off heat, adding 1 cup salt per gallon of liquid. Stir to dissolve salt, then add several trays of ice to stop the cooking. Start timing soak. Correct soak times are as follows: Shrimp: 5-10 minutes Crabs : 20-30 minutes Crawfish: 20-30 minutes hope that moves ya in the right direction, laissez les bon temps roule CHEF Sounds like a GREAT recipe! Thanks for all you do, and I know I'm not the only one that really appreciates you!! I'll let you know how it turns out
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Born with a low tolerance for bullshit.
Joined:
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Posts:
4437
EE: 0% (0)
KY, USA
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Originally Posted By douglasmorris99:
Originally Posted By Kitties-with-Sigs:
Happy Thanksgiving Chef! I am a better, less frustrated cook, all around, than I was before you started this thread.
And I roasted my turkey WITHOUT a cooking bag this year.
Kitties Congratulations..I did too
so how did your noble bird come out? IF it came out well, I shall slap my self on the back in your honor if it came out badly, I had NOTHING to do with it and deny any culpability what so ever
one of my kids informed me it was the "BEST Thanksgiving MEAL OF THIER LIVES." .I was sort of
"so, all my OTHER MEALS were so so"
the immediate response was
" YOU WERE AT THIS ONE DAD,,jeez" I was
Thank you and very glad to be of assistance
CHEF I have some pics of the bird with garnish in progress. I will post them when I have not just come home from a wine tasting.... 
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Wine is sunlight held together by water.~~Galileo Galilei
Well-behaved women rarely make history.~~Marilyn Monroe
Well-behaved women rarely make history.~~Marilyn Monroe
|
Hopefully this wasn't covered previously: How about dressing/stuffing NOT using cornbread? My MIL makes a pretty good version with flavored croutons, onions, celery and butter. I was looking for something that's: 1) Unique/doesn't use cornbread, and 2) doesn't go into the bird. Thanks Chef... |
Daddy loves you. Now go away.
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Hey Chef, I got a nice basic Beef Stew started and I was curious what spices I wanted to use? Salt, pepper, garlic....anything else?
I checked the index and found the strogganoff recipe, is it more or less the same? |
I will not submit.
<font size=3> كافر</font id=s3>
<font size=3> كافر</font id=s3>
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Originally Posted By Intimdtr77: Hey Chef, I got a nice basic Beef Stew started and I was curious what spices I wanted to use? Salt, pepper, garlic....anything else? I checked the index and found the strogganoff recipe, is it more or less the same? Not the chef, but I started dabbling around with beef stew myself lately and found that if you add too much other crap, it detracts from the "meat and potatoes" taste that makes beef stew what it is. Now I did see this recipe for Frech Beef Stew Provecal that actually included finely minced anchovy filets, thinly sliced orange peel, and olives as part of the recipe. I guess those are traditional for the Provence region, but I'm having a hard time thinking how that tastes when it's all done. |
Daddy loves you. Now go away.
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Originally Posted By Zhukov:
Originally Posted By Intimdtr77:
Hey Chef, I got a nice basic Beef Stew started and I was curious what spices I wanted to use? Salt, pepper, garlic....anything else? I checked the index and found the strogganoff recipe, is it more or less the same? Not the chef, but I started dabbling around with beef stew myself lately and found that if you add too much other crap, it detracts from the "meat and potatoes" taste that makes beef stew what it is. Now I did see this recipe for Frech Beef Stew Provecal that actually included finely minced anchovy filets, thinly sliced orange peel, and olives as part of the recipe. I guess those are traditional for the Provence region, but I'm having a hard time thinking how that tastes when it's all done. Yeah, I'm not to sure about that either. Mine is just carrots, Potatoes, onions and some Angus stew beef I had laying around. I threw in some salt, pepper and garlic just to be sure and said DONE! It's been in the crock since about 0730 for our dinner tonight. We'll see how she turns out! |
I will not submit.
<font size=3> كافر</font id=s3>
<font size=3> كافر</font id=s3>
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BEEF STEW
strogonoff is close, less veggies, more wine and it has sour cream, easier to turn strogonoff into beef stew V beef stew into strogonoff.. what goes in BEEF STEW,,what do you have, it is only limited by your imagination and whats on hand..flavoring, there are many different ways to go, I like a bit of rosemary once in a while. some tyme at times.. Irish Beef Stew Ingredients 1/4 cup vegetable oil 1 1/4 pounds stew beef, cut into 1-inch pieces 6 large garlic cloves, minced 8 cups beef stock or canned beef broth 2 tablespoons tomato paste 1 tablespoon sugar 1 tablespoon dried thyme 1 tablespoon Worcestershire sauce 2 bay leaves 3oz Irish whisky, bourbon or Rye 2 tablespoons (1/4 stick) butter 3 pounds russet potatoes, peeled, cut into 1/2-inch pieces (about 7 cups) 1 large onion, chopped 2 cups 1/2-inch pieces peeled carrots 2 tablespoons chopped fresh parsley Preparation Heat oil in heavy large pot over medium-high heat. Add beef and sauté until brown on all sides, about 5 minutes. Add garlic and sauté 1 minute. Add beef stock, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally. Meanwhile, melt butter in another large pot over medium heat. Add potatoes, onion and carrots. Sauté vegetables until golden, about 20 minutes. Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard bay leaves. Tilt pan and spoon off fat. stir in 2 oz of liqour and drink the other...(Can be prepared up to 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.) Transfer stew to serving bowl. Sprinkle with parsley and serve. CHEF |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
| I can't seem to make a T-bone steak taste good when cooked indoors...best seasoning and cooking methods would be appreciated, Maestro. |
The OJ not walk
OJ ain't walkin', no not
The Juice is sittin', sittin' Juice
Sittin' and the pulp be settlin'
Sittin' settlin' Juice
Juice
OJ ain't walkin', no not
The Juice is sittin', sittin' Juice
Sittin' and the pulp be settlin'
Sittin' settlin' Juice
Juice
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Originally Posted By cobra-ak:
I can't seem to make a T-bone steak taste good when cooked indoors...best seasoning and cooking methods would be appreciated, Maestro. Cobra let me tell you that cooking a steak at home on the "broiler" in most electric and even gas ovens is a bit of a challenge for even professional cooks, it is never quite right and just not the same..so lets start with a simple shelf stable meat seasoning blend works for chicken, fish, beef and pork as a MINIMUM of flavor enhancing.. 1 part each salt black pepper garlic powder paprika 1/2 part onion powder 1/4 part ground red pepper next, position the top rack four to five inches from the top of the oven. Take the steak out of the refrigerator as you pre-heat the broiler, most home stoves had a setting that says Broil or top only or similar option on the dial. While the broiler warms, pre-heat an empty cast-iron skillet(preferred by ALL of ArfCom) or grill pan under the broiler for 5 to 10 min. IF you're using a premium cut of aged meat and a well-seasoned pan, you won't need to add any oil to the pan, if a well seasoned cast iron you rarely will need to grease the pan your hot pan might start to smoke a bit. Be careful and keep in mind you can smelt lead in a steel pan
Once both the broiler and the pan are pre-heated, sprinkle the steak with seasoning , remove the HOT pan from under the broiler, place the steak in the pan and place the pan back on the top rack, under the broiler. Let the steak broil for four minutes and then carefully flip it to the other side for another four minutes. If you're using a grill pan with raised ridges make sure you don't wiggle the steak around in the pan. You'll mess up the grill marks. After the steaks have broiled on each side, pull the pan out of the broiler. check if the steak is done to your liking. Remember, the steak will keep cooking a bit even after it is out of the broiler. If you'd like the steak more well done, return it to the broiler, checking it again after another minute. once you reach medium rare it takes very little time to move up to med, Mwell, well done.. Move the steak from the pan to the platter and serve immediately keeping in mind, the HOT STEAK will continue to cook for several minutes once removed from heat. now, IF by chance you dont have a broiler in your stove, I know hard to beleive but especially some small apt stoves dont have a broiler option, only a bottom heat element..SOME of this type also has an UNDER the Stove boiler option, get the flash light out and look,,so NO, ok PAN-FRIED STEAK Fry over Medium-High Heat: 1 T. olive oil 2 New York Strip Steaks 14 oz. each (1-1/2 inches thick) –––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––– PAN-FRYING STEAK 1 Pour olive oil into a sauce pan. Use a paper towel to coat the entire inside of the pan with oil. Heat Skillet up to medium-high. (regardless of pan type, style, age, seasoning, this is best) 2 The pan is ready when you can throw a little piece of fat in and the fat starts sizzling right away. For medium rare 1-1/2"- thick steaks, cook six minutes on one side, then flip the steak and cook 6 minutes on the other side. 3 The meat should be nicely browned on both sides by now. Double check doneness by thermometer, touch, or cutting, to make sure it's done the way you want it. lastly.. if you dont have one, BUY a cooking thermometer, especially if you can't tell by feel how well a slab of meat is cooked and you should check ALL your hot foods for tempature correctness before serving from soup to soupscum..the electronic ones today are super cheap compared to years ago, I have a Lazer one that tells me from 20' across the room the temp of a buffet table or the coffee in your cup. 140 Rare 150 Medium Rare 160 Medium 165 Medium Well 170 Well there is a manual way to tell I will try to explain it 1 Make a fist with the thumb resting above the index finger 2 press on the swell below the thumb, (where the rear of your pistol grip hits) that feeling is RARE 3 moving your thumb down over your fingers, touch the pad of your thumb to the back of your index finger that is Medium rare 3 moving to the next finger and again press on the palm swell, that is Medium 4move to your pinky finger and press on the palm swell, that is well done so as your finger moves down your fingers, the swell of your palm gets harder and harder that is how broilermen test the doneness of meat.. hope that gets ya there let us know CHEF |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
|
Originally Posted By douglasmorris99:
Originally Posted By DV8:
Originally Posted By Screech:
A customer told me about 2 recipes he has made. He thinks they are French and possibly from the French area of Canada. These are, Roppei and Potan, spelling is a guess!!! One recipe has salt pork, cubed pork and potatoes. Somehow these are combined into some thing like a Sheppard's pie. The leftovers can be sliced and fried. Any ideas on these is appreciated! Not sure on the former, but the latter sounds like Poutine. The modern version of Poutine is french fries covered with bacon pieces(salt pork), chunks of curd cheese and brown gravy. There are many regional variations of this great dish. oh those candians eh? I will be back later, and, meaning no disrepect or doubt to what the op or DV8 is saying here. all I can say to any of the above proposed recipes is 
AND
sounds right up there with a cold lard sandwich with mayo and sliced horse dick with dusseldorf mustard, in a club made with wonderbread. 
Poutine is very good actually. IBSKYA. (In Before Striker Kicks Your Ass). 
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Not down with the Kenyan.
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Originally Posted By DV8:
Originally Posted By douglasmorris99:
Originally Posted By DV8:
Originally Posted By Screech:
A customer told me about 2 recipes he has made. He thinks they are French and possibly from the French area of Canada. These are, Roppei and Potan, spelling is a guess!!! One recipe has salt pork, cubed pork and potatoes. Somehow these are combined into some thing like a Sheppard's pie. The leftovers can be sliced and fried. Any ideas on these is appreciated! Not sure on the former, but the latter sounds like Poutine. The modern version of Poutine is french fries covered with bacon pieces(salt pork), chunks of curd cheese and brown gravy. There are many regional variations of this great dish. oh those candians eh? I will be back later, and, meaning no disrepect or doubt to what the op or DV8 is saying here. all I can say to any of the above proposed recipes is sounds right up there with a cold lard sandwich with mayo and sliced horse dick with dusseldorf mustard, in a club made with wonderbread.
Poutine is very good actually. IBSKYA. (In Before Striker Kicks Your Ass).
STRIKER, kicking my ass,,like that hasnt happend before,,tell him to pack a lunch, gonna take him most of the day..used to be all day and bring lunch and dinner, but I'm older now.
Laissez les bons temps rouler. ahh those Nutty Northern Neighbors of ours...french fries with cheese curds,,nope no heart attack in a bowl there,,nope,, some folks will eat anything you put gravy on it..look at Texans and Chicken fried steak
from our friends at Wiki Poutine (Quebec French pronunciation ˈputsɪn) is a dish consisting of French fries topped with fresh cheese curds, covered with brown gravy and sometimes additional ingredients. It is a quintessential Canadian comfort food, especially in Quebec. Poutine is a fast food staple in Canada; it is sold by many fast food chains such as New York Fries, Harvey's, Ed's Subs and Deluxe French Fries in most provinces, in small "greasy-spoon" type diners commonly known as "casse-croûtes" in Quebec and pubs, as well as by roadside chip wagons. International chains like McDonald's, A&W, KFC and Burger King also sell mass-produced poutine across Canada. Popular Quebec restaurants that serve poutine include Chez Ashton (Quebec City), La Banquise (Montreal), Lafleur Restaurants, Franx Supreme [6],La Belle Province, Le Petit Québec and Dic Ann's Hamburgers. Along with fries and pizza, poutine is a very common dish sold and eaten in high school cafeterias in various parts of Canada so there,,,I still say YUCK or YucKanuK
MY MOM is a Candian,well a US Citizen by choice byt a Scott from Ontario, and they know nothing of such fine cuisine but would probably compliment her Winter Haggis just fines a real HOOT Mahn!
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Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
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OK back to foodie stuff..
in another postsombody asked about black beans beans, beans the musical fruit, the more you eat the more you toot
What amount of beans should we eat to gain their health benefits? The 2005 Dietary Guidelines for Americans (DGA) recommend a weekly consumption of 3 cups of legumes within a 2,000-calorie diet. Dry beans are one of the most common types of legumes. Their kidney or oval shape distinguishes them from other legume such as peas, which are round, and lentils, which are flat and disk-like. Dry beans are available both in the dry form in sealed bags and precooked in cans. The U.S. Department of Agriculture Food Guide includes dry beans both with high-protein foods such as lean meat, poultry, fish, eggs and nuts, and with the vegetable group. The same three cups of legumes can't be counted toward BOTH groups at the same time. (Source: www.healthierus.gov/dietaryguidelines) The Dietary Guidelines define the following as "serving sizes" for cooked dry beans for a 2,000-calorie diet: Meat, poultry, fish, dry beans, eggs and nuts group: 5.5 ounce-equivalents (based on the amount of protein found in one ounce of lean meat, poultry and fish) are recommended daily from this group. One-fourth cup cooked dry beans counts as one 1 ounce-equivalent. Vegetable group: 2.5 1/2-cup vegetables are recommended daily. Aren't dry beans considered an "incomplete" source of protein? Beans are sometimes referred to as an "incomplete" protein since they don't provide one of the essential amino acids needed from food for building protein in the body. In actual practice, this isn't a concern. Grains (which lack a different essential amino acid) provide the amino acid missing from dry beans and vice versa. Together, they complement each other. Examples of complementary protein include beans and rice, a bean burrito (beans in a tortilla), and beans and corn. For non-vegetarians, the protein in dry beans also can be complemented by serving beans with a small amount of animal protein such as meat, poultry, seafood, dairy or eggs. It is no longer considered necessary to eat complementary sources of protein together at the same time. Just consume them over the course of a day. How do canned beans compare to dry-packaged beans? Canned beans are convenient since they don't have to be presoaked and cooked. They can be eaten straight from the can or heated in recipes. According to the American Dry Bean Board, one 15-ounce can of beans equals one and one-half cups of cooked dry beans, drained. For most recipes, one form of beans can be substituted for the other. Unless canned without salt, precooked canned beans generally are higher in sodium than dry-packaged beans. Always thoroughly drain and rinse canned beans in a colander or strainer under cold running water before using them in a recipe. This may help lower the amount of any added salt and may help remove some of their potential gas-producing properties. Transfer any unused beans from the can and store in a covered container in the refrigerator; use within three days or freeze and use within six months. If beans have been combined with other ingredients in a recipe, use them within 2 days for best quality and safety, or freeze for later use. What can you do if dry beans give you "gas"? Some ways to minimize the gaseous or "musical fruit" effect include: Discard the soaking water when preparing dry beans from scratch and rinse beans thoroughly before cooking them. Gradually increase the amount and frequency of beans in your diet. This will give your body a chance to adjust to them. For example, start with one-fourth cup of beans sprinkled on top of a salad or added to a serving of soup. Try Beano™, a non-prescription product available in the pharmacy section of many stores. It contains an enzyme that breaks down the gas-producing substances in beans. Beano™ is available in liquid and tablet form and is used immediately before consuming beans. As with adding all types of fiber to your diet, drink plenty of fluids and maintain regular physical activity. This helps your gastrointestinal system handle the increased fiber. Can one dry bean be substituted for another bean in recipes? For the most part, any canned or dry-packaged bean variety can be substituted for another, according to the American Dry Bean Board. All types of beans blend well with a variety of foods and spices as they absorb flavors from other ingredients. Cooking times may differ if substituting one type of dry-packaged bean for another. The following descriptions will help you "use your bean" in selecting beans to try and to substitute. Adzuki Beans are small, with a vivid red color, solid flavor and texture. Originally from Asia, its name means "little bean" in Japanese. Its red coloring - red being the most important color in Eastern celebrations - means that it is greatly used in festive or special meals. Large Lima Beans are large and flat with a greenish-white color. The bean has a buttery flavor and creamy texture. This bean is named after Lima, Peru, and is extremely popular in the Americas, both in its natural state and dried. Pink Beans have beautiful pink color and are very popular in the countries of the Caribbean. Pink beans are of medium size (similar to the Great Northern and the Pinto) and have a refined texture and delicate flavor. Green Baby Lima Beans come from Peru and are very popular in the Americas. The baby variety is much loved in Japan for making desserts from bean paste known as "an." These are medium-sized flat beans with a greenish white color, buttery flavor, and creamy texture. Small Red Beans are particularly popular in the Caribbean region, where they normally are eaten with rice. Dark red in color, small red beans also are smoother in taste and texture than the dark red kidney bean. Dark Red Kidney Beans are large and kidney-shaped with a deep, glossy red color. They have a solid flavor and texture. These beans are produced mainly in the northern U.S.A. and owes popularity in America and Europe to the bean's large size, bright color and solid texture. Black Beans are sweet tasting with an almost mushroom-like flavor and soft, floury texture. These beans are medium sized, oval, with a matt black color. They are the most popular beans in the Costa Rica and Cuba. Light Red Kidney Beans have a solid texture and flavor. They are characterized by their large, kidney shape and a pink color. This bean is popular in the Caribbean region, Portugal and Spain because of similarity to the canela bean. Navy Beans are small, white and oval with a refined texture and delicate flavor. These are the beans used for the famous Boston- and English-baked beans because their skin and fine texture do not break up on cooking. These beans were named for their part of the U.S. Navy diet during the second half of the 19th Century. Cranberry Beans are known for their creamy texture with a flavor similar to chestnuts. Cranberry beans are rounded with red specks, which disappear on cooking. These beans are a favorite in northern Italy and Spain. You can find them fresh in their pods in autumn. They freeze well. Black-eyed Beans have a scented aroma, creamy texture and distinctive flavor. These beans are characterized by their kidney shape, white skin with a small black eye, and very fine wrinkles. Originally from Africa, it is one of the most widely dispersed beans in the world. Black-eyed beans are really a type of pea, which gives it its distinctive flavor and rapid cooking potential, with no pre-soaking needed. Pinto Beans are the most widely produced bean in the United States and one of the most popular in the Americas. Pinto beans contain the most fiber of all beans. Characteristically known for their medium-size, oval shape, they are speckled reddish brown over a pale pink base with solid texture and flavor. Great Northern Beans are a North American bean, popular in France for making cassoulet (a white bean casserole) and in the whole Mediterranean where many beans of a similar appearance are cultivated. These beans have a delicate flavor and thin skin. They are and are flat, kidney-shaped, medium-sized white beans. Garbanzo Beans or chickpeas are the most widely consumed legume in the world. Originating in the Middle East, they have a firm texture with a flavor somewhere between chestnuts and walnuts. Garbanzo beans are usually pale yellow in color. In India there are red, black, and brown chickpeas. and the question was HOW DO I COOK BEANS SOFT Soaking BeansFor the best results, you'll want to soak your beans overnight, but in a pinch, you can do a quick-soak about an hour beforehand. Full-soak: Rinse beans in cold water, picking out any shrunken ones as well as pebbles or grass (beans are very much a product of the earth and even the highest-quality brands may have dust and little rocks in them). Place in a pot with at least three cups of water for every cup of beans––refrigerate overnight. Discard any beans that float to the top––these are most likely hollow, or they may have been sullied by mold or insects. Quick-soak: Rinse and pick through beans, then place them in a pot with enough cold water to cover them by two inches. Bring to a boil, cap the pot with a snug-fitting lid, remove from the heat and let sit for one hour. You can either keep the cooking water and proceed with your recipe, or you can drain the beans and start again with fresh water. (Using fresh cooking water will not, as some cooks claim, reduce beans' gas-causing properties. To build up your body's ability to digest beans, simply eat them more often.) Cooking Beans When you're ready to cook the soaked beans, drain them, and cover them with fresh water. Bring the beans to a boil, then reduce heat to a simmer. Check periodically and keep enough water in the pot so beans are always under at least ¼ inch of liquid. Once soaked, beans will take between one and two hours to cook, depending on their size. RECIPES Here is a sampling of recipes to get you started cooking with beans. blackbeans INGREDIENTS 2 cups dry black beans 1 ham bone 6 cups water 4 cups chicken broth 1 tablespoon salt 2 tablespoons vegetable oil 1/2 onion, chopped 1 tomato, diced 1/2 cup chopped ham 1 tablespoon distilled white vinegar DIRECTIONS Simmer beans, water, ham bone, broth, and salt for 1 1/2 hours. Discard ham bone. Puree about 1/2 of soup; pour back into pot. Saute onion, tomato, and meat in oil until onion is soft. Stir in vinegar, and then add mixture to beans. Simmer for 20 minutes. Serve hot. brazalian black beans INGREDIENTS 1 tablespoon olive oil 3 cups onion, chopped 8 cloves garlic, chopped, divided 1 carrot, diced 3 teaspoons ground cumin 2 teaspoons salt 1 red bell pepper, diced 2 lbs precooked black beans, drained 1/2 cup water 1 cup orange juice 1 pinch cayenne pepper, or to taste DIRECTIONS Heat olive oil in a large saucepan over medium heat. Add onion, half of the garlic, and carrot. Season with cumin and salt. Cook, stirring, until onion and carrot are tender. Stir in remaining garlic, and red pepper; continue cooking until tender. Add beans, water, and orange juice to the pan, and season with cayenne pepper. Transfer a portion of the mixture to a blender or food processor, and puree until smooth. Puree part or all of the soup, depending on how you like the texture. Return puree to the pan, and simmer for 10 more minutes to blend flavors before serving. pinto beans and ham INGREDIENTS 1 pound dry pinto beans 6 large carrots, sliced 1/2 inch thick 1 large chopped onion 6 stalks celery, sliced into 1/2 inch pieces 1 large clove garlic 3 1/2 pounds ham hocks 2 teaspoons paprika DIRECTIONS Wash and sort beans. Soak in cold water overnight; drain. In a large 8-qt. pot, combine beans, carrots, onions, celery, garlic, meat and paprika. Add enough water to cover ingredients by 2 in. simmer, partly covered, for 2-1/2 hours or until the beans are tender, adding more water as needed. When beans are tender; remove meat to side dish. Cut reserved ham into bite-size pieces; stir into soup. boston baked beans INGREDIENTS 2 cups navy beans 1/2 pound bacon 1 onion, finely diced 3 tablespoons molasses 2 teaspoons salt 1/4 teaspoon ground black pepper 1/4 teaspoon dry mustard 1/2 cup ketchup 1 tablespoon Worcestershire sauce 1/4 cup brown sugar DIRECTIONS Soak beans overnight in cold water. Simmer the beans in the same water until tender, approximately 1 to 2 hours. Drain and reserve the liquid. Preheat oven to 325 degrees F (165 degrees C). Arrange the beans in a 2 quart bean pot or casserole dish by placing a portion of the beans in the bottom of dish, and layering them with bacon and onion. In a saucepan, combine molasses, salt, pepper, dry mustard, ketchup, Worcestershire sauce and brown sugar. Bring the mixture to a boil and pour over beans. Pour in just enough of the reserved bean water to cover the beans. Cover the dish with a lid or aluminum foil. Bake for 3 to 4 hours in the preheated oven, until beans are tender. Remove the lid about halfway through cooking, and add more liquid if necessary to prevent the beans from getting too dry. |
Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
| Thank you Chef Morris. |
If it ain't broken, don't break it.
A straw purchase is buying a gun for someone else with the intent of hiding that other person's identity. You can commit the offense of a straw purchase even is the other person is allowed to possess the firearm.
A straw purchase is buying a gun for someone else with the intent of hiding that other person's identity. You can commit the offense of a straw purchase even is the other person is allowed to possess the firearm.
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BRead hmmmmmm
BIG LOAVES OF GOLDEN GOODNESS,,, Even though people have been baking bread for thousands of years andunder much more primitive conditions than we do today, the basic ingredients haven’t changed very much. Most bread recipes call for bread flour, water, salt and yeast. Of course there are a lot of variations, but those basic four ingredients are typically where most loaves have their humble beginnings. When baking bread, the recipe must be followed exactly; you can’t improvise as you can with many other recipes. Remember to measure precisely and always use the correct utensil for the specific ingredient: dry measuring cups for dry ingredients like flour and salt, and liquid measuring cups for any liquids. And lastly, keep in mind all baking pans are not created equal — shiny pans tend to reflect heat, so baking time is generally a little longer and you’ll get a lighter crust than bread baked in a dark-coated pan. Dark pans absorb more heat, creating a darker crust. Glass pans can be used as well. Breaking Bread Kneading Now it’s time for a little exercise. If you do it correctly, kneading the dough will definitely give your arms a workout. Kneading is important because it’s what gives the dough its elasticity and structure. It’s important to start with a lightly floured surface (use only enough flour to keep the dough from sticking because using too much flour can prevent the loaf from rising). To begin kneading, use the heels of your hands and push the dough away from you. Now, lift the edge farthest away from you and fold the dough back toward you. Then turn the dough a quarter turn and repeat the first two steps. Most bread recipes require 8 to 10 minutes of kneading (this is where your timer comes in handy), but you’ll want to test the dough after about 7 minutes of kneading. To test the dough, pinch off a small piece and with both hands slowly pull the dough apart about an inch or two. The dough should look like a window with a thin membrane in the center. If it doesn’t, keep kneading a few more minutes and then test it again. Resting Now that you and the dough have had a workout, it’s time to rest. Put the dough in a clean mixing bowl and cover it loosely with a damp cloth. Place the bowl in a humid, draft-free area with a temperature of about 75-85°F. A good place in any kitchen is an unheated oven, with a pan of very hot water on the lower rack. To make sure that your dough has risen properly, do a simple touch test. With the tips of two fingers, press into the dough about a half inch, lightly and quickly. If the impression stays, the dough has risen sufficiently. If not, cover the dough and let it continue to rise for a few more minutes. Shaping and Baking Before baking the bread, make sure to preheat the oven. Next, place the dough in the baking pan; if you’re making rolls or a specific loaf shape, like a braid for example, you will need to shape it according to the recipe. Bread recipes sometimes call for scoring the top of the loaf before baking. By cutting into the top slightly, the dough is able to expand quickly during baking, which prevents bursting in the event bubbles form under the crust. Next, place the dough in the oven and bake according to the recipe’s instructions. Every oven is different, so it’s important to check your bread when there is 10 minutes baking time remaining. Just because the outside looks done, doesn’t necessarily mean the entire loaf is. There are two ways you can test for doneness. Take an instant-read thermometer and place it in the center of the loaf. If it reads between 190-210‹F, your bread is done. Another way to check is to tap the bottom and sides of the bread. If it sounds hollow, your bread is ready to take out of the oven. Cooling and Storing By this time, the wonderful smell of fresh baked bread is probably tempting your taste buds. But before you indulge, make sure to cool the bread completely. For best results, cool bread on a wire rack. Make sure bread has cooled completely before storing. Homemade bread is best stored in an airtight container at room temperature (putting it in the refrigerator actually dries it out more quickly). If you have made several loaves and want to freeze some, again make sure they are cooled completely, and then place loaves in a freezer bag. Most loaves should keep in the freezer for two months. Now that you know the basics of bread baking, here are a few basic recongised American styles of bread to experiment with Wheat Oatmeal Bread 1/2 cup warm water (about 110°F) 1 .25-ounce envelope active dry yeast 1 teaspoon sugar 1 12-ounce can evaporated milk 1/4 cup water 1/4 cup shortening, melted 1/4 cup honey 2 teaspoons salt 2 cups whole wheat flour 3 cups bread flour 2 Tablespoons butter, softened; divided 3⁄4 cup rolled oats 2 Tablespoons butter, melted In a small bowl, combine warm water, yeast and sugar. Stir to dissolve yeast and sugar and set aside until bubbly, about 10 to 15 minutes. In a large bowl, combine evaporated milk, 1/4 cup water, shortening, honey, salt and wheat flour; mix to combine. Mix in yeast mixture and let rest 15 minutes. Slowly add bread flour and knead until dough forms a ball. Knead by hand for 10 minutes. Grease a large bowl with 1 Tablespoon butter. Place dough in buttered bowl and flip over, turning butter to the top. Cover with a clean, damp towel and let rise in a warm place, free of drafts (such as an unheated oven with a pan of very hot water on rack below) for1 hour or until dough has doubled in size. Punch down and divide dough in half. Roll out each half and pound out the bubbles; form into loaves. Sprinkle oats on a flat surface and roll loaves to lightly coat. Grease two 9x5-inch bread pans with 1 Tablespoon butter. Place dough in pans and cover loosely with plastic wrap. Let rise in a warm place until double in size. Second rise should take about 30 minutes. Place a small pan of water on the bottom shelf of the oven. Add loaves and bake in an oven preheated to 375°Ffor 25 to 35 minutes or until tops are dark golden brown. While loaves are warm, remove from pan and brush with melted butter; cool on wire rack. Makes 2 loaves. White Bread 6 cups all-purpose flour, more or less; divided 1 Tablespoon sugar 2 teaspoons salt In a large bowl, combine 2 cups flour, sugar, salt and yeast. Using an electric mixer on low speed, add water and 2 Tablespoons butter. Continue to beat at high speed for 3 minutes. Add 1/2 cup flour to the mixture and beat 4 minutes longer. Stir in 3 cups flour or enough to make a soft dough. Turn out onto a lightly floured surface. Knead for about 8 to 10 minutes or until dough is smooth and elastic, adding a little more flour as necessary. Grease a large bowl with1 Tablespoon butter. Place dough in buttered bowl and flip over, turning butter to the top. Cover with a clean, damp towel and set in a warm place, free of drafts (such as an unheated oven with a pan of very hot water on rack below) and let rise for about 1/2 hour or until dough has doubled in size. Punch dough down and knead until smooth. Divide dough in half, cover with the mixing bowl and let stand for 15 minutes longer. Roll each half into a rectangle. Grease two 9x5x3 loaf pans with 1 Tablespoon butter. Place loaves, seam side down, in loaf pans. Cover pans with clean towels and let rise in warm place until double in size, about 45 minutes. Bake loaves in an oven preheated to 400°F for 25 to 30 minutes or until loaves sound hollow when tapped with fingers and crust is nicely browned. Remove from pans to racks to cool. Makes 2 loaves. Olive & Onion Focaccia 1 1/4 cups warm water (about 110°F) 1.25-ounce envelope active dry yeast 1 teaspoon sugar 3 to 31/2 cups all-purpose flour 1 teaspoon salt; divided 1/2 teaspoon freshly ground black pepper, divided 4 Tablespoons EVOO; divided 1/4 cup cornmeal, divided 1 cup sweet onion, cut in halfand sliced 2 Tablespoons fresh rosemary, chopped; divided 1 Tablespoon garlic, minced 1/2 cup Big Y black olives, pitted and roughly chopped In a small bowl, combine warm water,yeast and sugar. Stir to dissolve yeast and sugar and set aside until bubbly, about10 to 15 minutes. In a large bowl, combine 3 cups flour,1/2 teaspoon salt and 1/4 teaspoon blackpepper; stir well to combine. Add yeast mixture and stir well to form a soft dough. Turn dough out onto a lightly flouredsurface and knead until smooth and elastic, about 5 minutes. Add additional flour if needed. Place 1⁄2 Tablespoon of olive oilin a bowl, add dough, turning the dough over to coat the other side. Cover with a clean, damp towel and place in a warm place (such as an unheated oven with a pan of very hot water on the rack below) and let rise for 1 hour or until dough has doubled in size. Lightly oil a 151/2 x 101/2-inch pan; sprinkle with 3 Tablespoons cornmeal and set aside. In a nonstick skillet over low heat, cook onion in 2 Tablespoons olive oil for5 minutes or until softened. Add 1 Table-spoon chopped rosemary and garlic and continue to cook an additional 2 minutes. Remove skillet from heat. Add black olives and set aside to cool. When dough has doubled, punch it down and transfer it to a lightly floured surface. Knead dough a few times. Sprinkle surface with remaining cornmeal and roll dough in it to coat the surface. Transfer dough to the oiled pan and stretch it as needed to fit. Brush remaining olive oil over top of dough. Sprinkle with onion/olive mixture and remaining chopped rosemary, salt and black pepper. Allow to rise uncovered for 25 minutes. Bake in an oven preheated to 425°F for 15 to 20 minutes or until golden brown. Remove focaccia from pan and transfer to a wire rack to cool. Cut into squares and serve. Makes 1 (151⁄2 x 101⁄2-inch) focaccia. many basic primitive breads are found through out the world as well. throught out the Navtive peoples Squaw bread or fry bread was a common staple. In the Pacific NW, Alaska and parts of Canada, Bannock is common and mentioned in my moose recipe post, is basiclly a bisquit wrapped around a stick and cooked over an open flame. Tortillas I posted in a previous part of the thread, as an example are cooked on a hot stone or steel plate in primitve situations in the Middle east, Africa, the Mediteranian, Pita is a very common flat bread, In Ethopia Injera is the common staple found, these also cooked on top of terre cotta ovens, flat stones or steel heated from beneath by fire.. Motzo, an unleavened flat bread is cooked on a hot flat surface and has been a staple in the middle east since the dawn of time. SO, even though we so easily recognise those big beautiful golden loaves out of the over, Flat breads can be made in dozens of different ways. and in one form or another exist in just about every culture on the globe. Even the venerable English Muffin is a griddle cooked bread that I know of few people dislike.. PITAS 3 cups flour 1 1/2 teaspoons salt 1 Tablespoon sugar or honey 1 packet yeast (or, if from bulk, 2 teaspoons yeast) 1 1/4 to 1 1/2 cups water, roughly at room temperature 2 tablespoons olive oil, vegetable oil, butter, or shortening If you are using active dry yeast, follow the instructions on the packet to active it (see the note on yeast above). Otherwise, mix the yeast in with the flour, salt, and sugar. Add the olive oil and 1 1/4 cup water and stir together with a wooden spoon. All of the ingredients should form a ball. If some of the flour will not stick to the ball, add more water (I had to add an extra 1/4 cup). Once all of the ingredients form a ball, place the ball on a work surface, such as a cutting board, and knead the dough for approximately 10 minutes (or until your hands get tired). If you are using an electric mixer, mix it at low speed for 10 minutes. (The purpose of kneading is to thoroughly combine the ingredients and to break down the flour so that the dough will become stretchy and elastic and rise well in the oven. A simple hand kneading technique is to firmly press down on the dough with the palm of your hand, fold the dough in half toward you like you are closing an envelope, rotate the dough 90 degrees and then repeat these steps, but whatever technique you are comfortable using should work.) When you are done kneading the dough, place it in a bowl that has been lightly coated with oil. I use canola spray oil, but you can also just pour a teaspoon of oil into the bowl and rub it around with your fingers. Form a ball out of the dough and place it into the bowl, rolling the ball of dough around in the bowl so that it has a light coat of oil on all sides. Cover the bowl with plastic wrap or a damp kitchen towel and set aside to rise until it has doubled in size, approximately 90 minutes. When it has doubled in size, punch the dough down to release some of the trapped gases and divide it into 8 pieces. Roll each piece into a ball, cover the balls with a damp kitchen towel, and let them rest for 20 minutes. This step allows the dough to relax so that it'll be easier to shape. While the dough is resting, preheat the oven to 400 degrees. If you have a baking stone, put it in the oven to preheat as well. If you do not have a baking stone, turn a cookie sheet upside down and place it on the middle rack of the oven while you are preheating the oven. This will be the surface on which you bake your pitas. After the dough has relaxed for 20 minutes, spread a light coating of flour on a work surface and place one of the balls of dough there. Sprinkle a little bit of flour on top of the dough and use a rolling pin or your hands to stretch and flatten the dough. You should be able to roll it out to between 1/8 and 1/4 inch thick. If the dough does not stretch sufficiently you can cover it with the damp towel and let it rest 5 to 10 minutes before trying again. If you have a spray bottle in the kitchen, spray a light mist of water onto your baking surface and close the oven for 30 seconds. Supposedly this step reduces the blistering on the outside of your pitas. I've skipped it many times in the past and still been pleased with my breads, so if you don't have a bottle handy it isn't a big deal. Open the oven and place as many pitas as you can fit on the hot baking surface. They should be baked through and puffy after 3 minutes. If you want your pitas to be crispy and brown you can bake them for an additional 3 to 5 minutes Injera Ingredients 1 3/4 cups unbleached white flour 1/2 cup self-rising flour 1/4 cup whole wheat flour 1 package dry yeast 2 1/2 cups water 1/2 teaspoon baking soda 1/2 teaspoon salt Directions Combine flours and yeast in a glass or ceramic bowl. Add warm water and mix until smooth. Let mixture sit for 3 full days at room temperature, stirring once a day. The mixture will bubble and rise. Add the baking soda and salt and let batter sit for 10-15 minutes . Preheat a 9" skillet to the point where water will bounce off it. Pour about 1/3 of the batter onto the skillet quickly and make sure you've evenly coated the pan. Only cook the injera on one side, and it should not brown. It's done when the moisture has evaporated and"eyes" (browning spots)appear on the surface. english muffins INGREDIENTS (Nutrition) 1 cup milk 2 tablespoons white sugar 1 (.25 ounce) package active dry yeast 1 cup warm water (110 degrees F/45 degrees C) 1/4 cup melted shortening 6 cups all-purpose flour 1 teaspoon salt DIRECTIONS Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the sugar, stirring until dissolved. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. In a large bowl, combine the milk, yeast mixture, shortening and 3 cups flour. Beat until smooth. Add salt and rest of flour, or enough to make a soft dough. Knead. Place in greased bowl, cover, and let rise. Punch down. Roll out to about 1/2 inch thick. Cut rounds with biscuit cutter, drinking glass, or empty tuna can. Sprinkle waxed paper with cornmeal and set the rounds on this to rise. Dust tops of muffins with cornmeal also. Cover and let rise 1/2 hour. Heat greased griddle. Cook muffins on griddle about 10 minutes on each side on medium heat. Keep baked muffins in a warm oven until all have been cooked. Allow to cool and place in plastic bags for storage. To use, split and toast. Great with orange butter, or cream cheese and jam. CHEF |
Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
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OK, OK the Poutine has been discussed.
BUT, What about the other called roppei(SP)? Salt pork, pork and potatoes? Guy I know claims he makes it in huge quantities and people go nuts to get some 
Leftovers are fried like that corn meal dish my mom would fry in the mornings. What is that called, the corn bread fried??mush?? |
Screech, He was my Maine Coon Cat of 12 years. He was a real "Lap Lizzard"! RIP buddy!
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Originally Posted By Screech:
OK, OK the Poutine has been discussed. BUT, What about the other called roppei(SP)? Salt pork, pork and potatoes? Guy I know claims he makes it in huge quantities and people go nuts to get some
Leftovers are fried like that corn meal dish my mom would fry in the mornings. What is that called, the corn bread fried??mush?? well gee,,you're WELCOME that said, I have no idea, not in the three old books I use nor could I find a reference on the web of that spelling. lastly,,Your Mom never invited me over for breakfast with you and her so, I dont know what fried cornbread she make for you Mush, well that we can do Mush is a thick cornmeal pudding or porridge usually boiled in water or milk. It is often then fried after being cut up into flat squares or rectangles. Usage is especially common in the eastern and southeastern United States. It is also customary for those in the Midwestern US to eat it with maple syrup. My favorite way at least. It has been considered synonymous, perhaps erroneously, with other dishes: "Thee the soft nations round the warm Levant Palanta call, the French of course Polante; E'en in thy native regions how I blush To hear the Pennsylvanians call thee Mush! On Hudson's banks, while men of Belgic spawn Insult and eat thee by the name suppawn. All spurious appellations; void of truth: I've better known thee from my earliest youth, Thy name is Hasty-Pudding! (The Hasty-Pudding, Joel Barlow, 1793) said MUSH is allowed to cool into a congealed mass then slices and pan fried in bacon fat or olive oil or peanut oil etc. also refered to as Polenta Polenta is made with ground yellow or white cornmeal, (ground maize). It can be ground coarsely or finely depending on the region and the texture desired. As it is known today, polenta derives from earlier forms of grain mush Polenta was commonly eaten in Roman times and after. Early forms of polenta were made with such starches as the grain farro and chestnut flour, both of which are still used in small quantity today. When boiled, polenta has a smooth creamy texture due to the gelatinization of starch in the grain, though it may not be completely homogenous if a coarse grind or a particularly hard grain such as flint corn is used. Preparation Polenta, was originally a peasant food. However, since the late 20th century, polenta has become a premium product. Polenta dishes are on the menu in many high-end restaurants, and prepared polenta can be found in supermarkets at high prices. Many current polenta recipes have given new life to an essentially bland and common food, invigorating it with various cheeses or tomato sauces. Polenta is often cooked in a huge copper pot known in Italian as paiolo. In northern Italy there are many different ways to cook polenta. The most famous Lombard polenta dishes are polenta taragna, polenta uncia, polenta concia, polenta e gorgonzola, and missultin e polenta; all are cooked with various cheeses and butter, except the last one, which is cooked with fish from Lake Como. It can also be cooked with porcini mushrooms, rapini, or other vegetables or meats, such as small song-birds in the case of the famous Venetian and Lombard dish polenta e osei. Western polenta is denser, while the eastern one is softer. The variety of cereal used is usually yellow maize, but buckwheat, white maize or mixtures thereof are also used. Polenta is traditionally a slowly cooked dish. It sometimes takes an hour or longer, and constant stirring is necessary. The time and labor intensity of traditional preparation methods has led to a profusion of shortcuts. These include alternative cooking techniques that are meant to speed up the process. There are also new products such as instant polenta, popular in Italy, that allow for fast, easy preparation at home. In his book Heat, Bill Buford talks about his experiences as a line cook in Mario Batali's Italian restaurant Babbo. Buford details the differences in taste between instant polenta and slowly cooked polenta, and describes a method of preparation that takes up to three hours, but does not require constant stirring: "polenta, for most of its cooking, is left unattended.... If you don't have to stir it all the time, you can cook it for hours—what does it matter, as long as you're nearby?"[1] Cook's Illustrated magazine has described a method using a microwave oven that reduces cooking time to 12 minutes and requires only a single stirring to prepare 3 1/2 cups of cooked polenta.[2] Kyle Phillips[3]suggests making it in a polenta maker or in a slow cooker. Fast food polentaCooked polenta can also be shaped into balls, patties, or sticks and fried in oil until it is golden brown and crispy; this variety of polenta is called crostini di polenta or polenta fritta. This type of polenta became particularly popular in Southern Brazil as a consequence of Northern Italian immigration. Similarly, once formed into a shape it can also be grilled using, for example, a brustolina grill. as an after thought was your friend from Pennsylvania or New Jersy? he may have been refering to Scrapple? and again , you are welcome CHEF |
Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
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Originally Posted By douglasmorris99:
Originally Posted By Screech:
OK, OK the Poutine has been discussed. BUT, What about the other called roppei(SP)? Salt pork, pork and potatoes? Guy I know claims he makes it in huge quantities and people go nuts to get some
Leftovers are fried like that corn meal dish my mom would fry in the mornings. What is that called, the corn bread fried??mush?? well gee,,you're WELCOME that said, I have no idea, not in the three old books I use nor could I find a reference on the web of that spelling. lastly,,Your Mom never invited me over for breakfast with you and her so, I dont know what fried cornbread she make for you Mush, well that we can do Mush is a thick cornmeal pudding or porridge usually boiled in water or milk. It is often then fried after being cut up into flat squares or rectangles. Usage is especially common in the eastern and southeastern United States. It is also customary for those in the Midwestern US to eat it with maple syrup. My favorite way at least. It has been considered synonymous, perhaps erroneously, with other dishes: "Thee the soft nations round the warm Levant Palanta call, the French of course Polante; E'en in thy native regions how I blush To hear the Pennsylvanians call thee Mush! On Hudson's banks, while men of Belgic spawn Insult and eat thee by the name suppawn. All spurious appellations; void of truth: I've better known thee from my earliest youth, Thy name is Hasty-Pudding! (The Hasty-Pudding, Joel Barlow, 1793) said MUSH is allowed to cool into a congealed mass then slices and pan fried in bacon fat or olive oil or peanut oil etc. also refered to as Polenta Polenta is made with ground yellow or white cornmeal, (ground maize). It can be ground coarsely or finely depending on the region and the texture desired. As it is known today, polenta derives from earlier forms of grain mush Polenta was commonly eaten in Roman times and after. Early forms of polenta were made with such starches as the grain farro and chestnut flour, both of which are still used in small quantity today. When boiled, polenta has a smooth creamy texture due to the gelatinization of starch in the grain, though it may not be completely homogenous if a coarse grind or a particularly hard grain such as flint corn is used. Preparation Polenta, was originally a peasant food. However, since the late 20th century, polenta has become a premium product. Polenta dishes are on the menu in many high-end restaurants, and prepared polenta can be found in supermarkets at high prices. Many current polenta recipes have given new life to an essentially bland and common food, invigorating it with various cheeses or tomato sauces. Polenta is often cooked in a huge copper pot known in Italian as paiolo. In northern Italy there are many different ways to cook polenta. The most famous Lombard polenta dishes are polenta taragna, polenta uncia, polenta concia, polenta e gorgonzola, and missultin e polenta; all are cooked with various cheeses and butter, except the last one, which is cooked with fish from Lake Como. It can also be cooked with porcini mushrooms, rapini, or other vegetables or meats, such as small song-birds in the case of the famous Venetian and Lombard dish polenta e osei. Western polenta is denser, while the eastern one is softer. The variety of cereal used is usually yellow maize, but buckwheat, white maize or mixtures thereof are also used. Polenta is traditionally a slowly cooked dish. It sometimes takes an hour or longer, and constant stirring is necessary. The time and labor intensity of traditional preparation methods has led to a profusion of shortcuts. These include alternative cooking techniques that are meant to speed up the process. There are also new products such as instant polenta, popular in Italy, that allow for fast, easy preparation at home. In his book Heat, Bill Buford talks about his experiences as a line cook in Mario Batali's Italian restaurant Babbo. Buford details the differences in taste between instant polenta and slowly cooked polenta, and describes a method of preparation that takes up to three hours, but does not require constant stirring: "polenta, for most of its cooking, is left unattended.... If you don't have to stir it all the time, you can cook it for hours—what does it matter, as long as you're nearby?"[1] Cook's Illustrated magazine has described a method using a microwave oven that reduces cooking time to 12 minutes and requires only a single stirring to prepare 3 1/2 cups of cooked polenta.[2] Kyle Phillips[3]suggests making it in a polenta maker or in a slow cooker. Fast food polentaCooked polenta can also be shaped into balls, patties, or sticks and fried in oil until it is golden brown and crispy; this variety of polenta is called crostini di polenta or polenta fritta. This type of polenta became particularly popular in Southern Brazil as a consequence of Northern Italian immigration. Similarly, once formed into a shape it can also be grilled using, for example, a brustolina grill. as an after thought was your friend from Pennsylvania or New Jersy? he may have been refering to Scrapple? and again , you are welcome CHEF If your friend is french canadian, could he be thinking of a Baeckeoffe? If so, here is a great recipe. Beef, Lamb and Pork Baeckeoffe (Yields: 6 – 8 Servings) For this recipe you will need: Marinade: • 2 whole onions, minced • 2 small leeks, white and tender green parts, julienned • 1 whole carrot, cut into 1/8-inch-thick slices • 2-3 clove garlic, finely minced • 2 whole Bay leaves • 1 teaspoon juniper berries • 1 sprig fresh thyme • 3 tablespoons fresh parsley, finely minced • 3 cups dry white wine, such as Alsatian Riesling • Salt & Pepper, to taste Meats: • 1 lb beef chuck roast, cut into 1 ¼-inch cubes • 1 lb Boneless pork butt, trimmed and cut into 1 ¼-inch cubes • 1 lb Boneless lamb shoulder, trimmed and cut into 1 ¼-inch cubes • 1 lb pigs feet, optional • 3 lbs Yukon Gold or other yellow potatoes, peeled and cut into 1/8-inch-thick slices • Salt & Pepper, to taste Pastry Seal: • ¾ cup flour • 5 tablespoons water • 1 tablespoon Canola oil Place the marinade ingredients into a non-reactive bowl. Add all of the meats and toss gently. Cover and refrigerate overnight. Preheat the oven to 350F. Season the potatoes with salt and pepper, and lightly spray a large earthenware ovenproof tureen or casserole (see notes) with olive oil. Cover the bottom of the tureen with half of the potato slices. Remove the meats and vegetables from the marinade and reserve the marinade. Arrange the mixed meats over the potatoes and then place the vegetables in a layer over the meats. Cover with a layer of the remaining potato slices and pour the marinade over them. Add enough additional wine or water to just cover the top of the potatoes. Place the lid over the tureen or casserole. Mix all the pastry seal ingredients together in a mixing bowl and form into a rope shape long enough to wrap around the tureen’s rim. Press the dough onto the rim of the tureen. Place the lid on top of the dough and press to seal completely. This seal will prevent any of the cooking liquid from evaporating. Place the dish in the oven and cook for about 3 ½ hours. Remove the dish from the oven and bring to the table. Cut under the lid to break the pastry seal and remove the lid. Serve the baeckeoffe out of the tureen on warm serving plates. NOTES: - Tureen or casserole dish should have a small hole or vent in the lid so that steam can escape. - You can substitute one type of meat by doubling up on another. - Pigs feet add a gelatinous consistency. |
Not down with the Kenyan.
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DV8 from screeches description I am thinking of some kind of "homemade bacon/sidemeat" like scrapple,
pork suet and potato, cooked down into a Gelled mass and slices and fried as a side dish. |
Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
|
Originally Posted By douglasmorris99:
DV8 from screeches description I am thinking of some kind of "homemade bacon/sidemeat" like scrapple, pork suet and potato, cooked down into a Gelled mass and slices and fried as a side dish. I was thinking the same thing too, but growing up on the canadian border, I couldn't think of anything remotely similar to what he describes. This is the only dish I could think of that is somewhat close, and even that is a stretch. Once you have the potato and meat layered, you place a pigs foot or two on the top so the fats melt off and thicken/gel marinade and juices. |
Not down with the Kenyan.
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Chef Morris,
Is it possible to cook up a wild mallard so that it is edible? People usally just breast them out & soak in salt water overnight. Then bake in cream of mushroom soup. About the only way I've been able to tolerate duck is to cut breasts into strips and jerky them. Once I had some duck that was baked and wrapped in bacon and it was pretty good but was unable to get the recipe from the lady. I've heard the mustard works great. Any tips would be appreciated. Thank you, Steve |
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Originally Posted By littlebeavis:
Chef Morris, Is it possible to cook up a wild mallard so that it is edible? People usually just breast them out & soak in salt water overnight. Then bake in cream of mushroom soup. About the only way I've been able to tolerate duck is to cut breasts into strips and jerky them. Once I had some duck that was baked and wrapped in bacon and it was pretty good but was unable to get the recipe from the lady. I've heard the mustard works great. Any tips would be appreciated. Thank you, Steve duck, I LOVE DUCK,,little bevis thank you for your question.: Bevis, Do you know the hardest thing about cooking duck?
GETTING THE LITTLE SAILOR SUIT OFF
wild duck is no different in preparation than venison or wood chuck, and of course, soaking it in either Salt water or a 20% vinegar solution for an hour will pull the blood from the carcass and cut the "gamy" taste in the meat. I have recommended this in the past here for pork and chicken to make it "cleaner" overall and reduce the risk of contamination. the main reason the breasts are used solely is that the wings and legs are pretty much tough and chewy and not being in full blown survival mode, just not all that pleasant to eat. and is the common practice for most wild birds, quail, crane, doves especially. Marinades are status quo for most wild game preparation, and for every hunter/cook/practiced wife, there is a recipe, that said. here are a few suggestions on preparing wild duck.. Grilled duck breast INGREDIENTS 1/4 cup Worcestershire sauce 2 tablespoons olive oil 1/2 teaspoon hot sauce 2 tablespoons minced garlic 1/4 teaspoon black pepper 8 skinned, boned duck breast halves DIRECTIONS Stir together the Worcestershire sauce, olive oil, hot sauce, garlic, and pepper. Add the duck breasts, and toss well to coat. Cover, and marinate in the refrigerator for at least 30 minutes to overnight. Preheat a grill for medium-high heat. Grill the duck to desired doneness, about 5 minutes per side for medium-well, depending on the size of the breast, and the temperature of the grill Roast Duck Stuffed with Apples and Grapes 1 Duck, 5 1/2 pound, dressed Stuffing: Duck giblets 1/2 lb Mushrooms, coarsely chopped 4 Greening apples, cored and sliced, but not peeled 1 1/2 cups Seeded (or seedless) halved sweet grapes 2 cups Unblanched hazelnuts 1 teaspoons Salt For basting: 2 cups of Apple cider Cover the duck giblets with water in a small saucepan and simmer gently for 1/2 hour. Drain, reserving 1/2 cup of the giblet-cooking water. Chop the giblets for the stuffing. Mix the giblets and 1/2 cup giblet-cooking water with the stuffing ingredients. Remove any pinfeathers from the duck, and singe to remove any hairs. Stuff both neck and body cavities of the bird, skewer shut, and truss. Prick the skin of the duck well all over with a sharp fork. Wrap any remaining stuffing in aluminum foil. Place the duck, breast side up, on a rack in a large roasting pan. Place the foil-wrapped stuffing in the pan beside the bird. Place in a hot oven, 400F, and roast for 1 hour, pricking the skin of the duck with a fork and basting every 20 minutes with cider. Reduce oven temperature to moderate, 350F, and continue to roast for 2 hours more, pricking the duck and basting every 20 minutes with cider and drippings. Baked Duck Ingredients 2 mallard ducks cleaned salt and pepper 1 large onion, chopped 2 ribs celery, chopped 4 slices bacon or salt pork 3 cups water 1 tsp. prepared herb seasoning 2 chicken bouillon cubes Salt and pepper ducks. Place in baking pan. Add half of onion and half of celery; place other half in body cavities. Strip bacon (2 slices per bird) across breast. Add to pan: water, herb seasoning, and bouillon cubes. Cook at 300 degrees for around 3 hours, basting every 30 minutes. Smaller ducks should cook around 2 hours. When ducks have cooked, remove and wrap in aluminum foil to retain heat. Duck with Wine Ingredients 2 ducks, large 3 tb Flour 3 tb Butter 1 tb Olive oil 1 1/2 ts Salt 1 ts Pepper 1/2 ts Thyme 4 Sweet basil, leaves 3 Onions, white, chopped 2 tb Parsley, chopped Duck hearts, chopped Duck livers, chopped 12 oz Wine, white, warmed 1 c Heavy cream Cut ducks into serving pieces. Roll in flour and brown in butter and oil, turning often. Sprinkle with salt and pepper and add thyme, basil, onion, parsley, giblets and wine. Cover and cook in 350 degree oven for 1 hour. Add cream and cook for 20 more minutes or until duck pieces are tender. Serve in a warm platter with the gravy from the pan Cantonese style Duck Ingredients: 1 (5 lbs) ducklings basting sauce 6 tablespoons soy sauce 3 clove garlic, minced 4 1/2 teaspoons sugar 3 tablespoon honey 1 teaspoon pepper 2 tablespoon powdered ginger 2 whole oranges quartered 4 small stalks celery 1 small cleaned onion quartered Instructions: Season duck inside and out with salt. Place half the orange wedges, celery, onion into the cavity of each bird. Place bird, breast side up, on rack in shallow roasting pan. Roast uncovered in a hot (400°F) oven for 1 hour then reduce heat to 300 for up to 2 hours Prepare sauce by combining all sauce ingredients in a sauce pan. bring to a boil while stirring constantly. baste your ducksl about every 20 minutes with the sauce. Remove duck from oven; discard veggies from inside, quarter and Serve over sticky rice. Hope that gives you some Ideas and thanks again CHEF |
Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
|
Chef School me on oils, Olive oil is good but expensive. What about pomace oil? Is it basically just lower quality olive oil? I know ive had walnut oil on ice cream, what are some other good oils for cooking? Olive oil has a low smoking point do other oils have higher points? What are the best oils for use in frying and why? What are the pros and cons for some over others. ive been looking into this lately, and there is a TON of oils and different uses. |
I threaded your barrel.
Oh and Contoured and reparked it.
Oh and Contoured and reparked it.
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Originally Posted By GreenM4Guy:
Chef School me on oils, Olive oil is good but expensive. What about pomace oil? Is it basically just lower quality olive oil? I know ive had walnut oil on ice cream, what are some other good oils for cooking? Olive oil has a low smoking point do other oils have higher points? What are the best oils for use in frying and why? What are the pros and cons for some over others. ive been looking into this lately, and there is a TON of oils and different uses. ok, GREAT QUESTION going to take some time to asnwer,,stay tuned CHEF |
Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
|
Chef,
I finally decided to experiment with making roux. I made a dark roux to use in gumbo, and made it with coconut oil and stone-ground whole-wheat flour. The taste and color are what I expected, but the end result is pretty grainy in texture, not smooth. I was very vigilant about using a whisk the entire time. Is this grainy because of the flour I used? Should I toss the batch and start over with some all-purpose flour? Am I even going to notice the grainy texture in gumbo? Thanks |
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Originally Posted By smburnette:
Going to fire up the smoker monday.. Any dry rub, then BBQ sauce recipes?? BBQing is an art to many people and dry rub seasonings run the gamut amongst them. Each recipe is a secret unto its self, and though many are similar denouncing one over the other can cause a shooting war in some parts of the country... here are a few picked up and gleaned over, over the years from simple to complex basic ham rub Ingredients * 1 1/4 cups white sugar * 1 1/4 cups brown sugar * 1/2 cup salt * 1/4 cup freshly ground black pepper * 1/4 cup paprika Directions 1. In a medium bowl, mix together white and brown sugars, salt, pepper, and paprika. Rub onto pork 10 minutes prior to grilling. Store any leftover rub in a sealed container. basic rib rub Ingredients * 3 tablespoons brown sugar * 1 1/2 tablespoons paprika * 1 1/2 tablespoons salt * 1 1/2 tablespoons ground black pepper * 1 teaspoon garlic powder Directions 1. Mix together the brown sugar, paprika, salt, black pepper, and garlic powder. Rub into pork ribs. For best results, allow ribs to marinate overnight. Grill ribs as desired. Jerk seasoning Ingredients * 1 1/2 cups allspice * 8 cups salt * 5 1/2 cups garlic powder * 4 cups white sugar * 1 cup chipotle chile powder * 1/2 cup ground cloves * 2 cups dried thyme leaves * 2 cups ground black pepper * 4 cups cayenne pepper * 1 cup ground cinnamon Directions 1. Place allspice, salt, garlic powder, sugar, chipotle powder, cloves, thyme, black pepper, cayenne pepper, and cinnamon into a very large bowl. Mix together until well blended. Store in airtight containers. 2. To use, rub spice mix onto the meat of your choice, about 1 1/2 teaspoons per serving. For best results, marinate for at least an hour to allow the flavors of the rub to penetrate the meat. Grilling seasoning Ingredients * 2 cups white sugar * 1/2 cup kosher salt * 1 tablespoon ground oregano * 1 tablespoon ground basil * 3 tablespoons lemon pepper * 2 teaspoons garlic powder * 5 tablespoons onion powder * 1 tablespoon paprika * 1 tablespoon chili powder * 2 teaspoons ground mustard * 1 1/2 teaspoons white pepper * 1 1/2 teaspoons cayenne pepper Directions 1. Stir together the sugar, salt, oregano, basil, lemon pepper, garlic powder, onion powder, paprika, chili powder, mustard, white pepper, and cayenne pepper in a bowl until evenly combined. Store in an airtight container. 2. To use, apply generously (about 1 tablespoon per serving), and rub into chicken or pork. Allow to stand for 30 minutes prior to cooking. and there are 1000's of variations on these.. BBQ sauces have the same issue with each cook coveting their own favorite compounded by REGIONAL preferences, vinigar base V ketchup base V mustard base etc...sop or no sop, soak before or drown during the cooking process or ?? ngredients * 2 cups ketchup * 1 bulb garlic, peeled and crushed * 1 cup water * 2 tablespoons hot sauce * 1/4 cup honey * 2 tablespoons molasses * 2 tablespoons brown sugar * 1 teaspoon Worcestershire sauce * 1 teaspoon soy sauce * 1 teaspoon salt * 2 tablespoons Cajun seasoning * 1 pinch paprika * 1 pinch crushed red pepper * 1 pinch ground white pepper * 1 pinch ground black pepper * 2 tablespoons cornstarch * 1 tablespoon water * 1/2 cup butter Directions 1. In a large saucepan over medium low heat, mix together ketchup, garlic, 1 cup of water, hot sauce, honey, molasses, brown sugar, Worcestershire sauce, soy sauce, salt, Cajun seasoning, paprika, red pepper, white pepper and black pepper. Allow the mixture to simmer approximately 30 minutes. 2. In a small bowl, dissolve cornstarch in 1 tablespoon of water. Adjust amount of water as needed to fully dissolve cornstarch. Stir into the sauce mixture. Continue simmering approximately 15 minutes. 3. Stir butter into the sauce mixture. Continue simmering mixture approximately 15 more minutes, or until butter is melted and the sauce has begun to thicken. Serve over meats prepared as desired. Ingredients * 1 teaspoon vegetable oil * 1/2 onion, diced * 1 clove garlic, minced * 3 tablespoons Worcestershire sauce * 3 tablespoons vinegar * 2 tablespoons molasses * 1 teaspoon prepared mustard * 1 cup ketchup * 1/2 cup cold water * 1 teaspoon cornstarch Directions 1. Heat the oil in a saucepan over medium heat, and saute the onion until tender and golden brown. Stir in garlic. Mix in Worcestershire sauce, vinegar, molasses, and mustard. Cook and stir 5 minutes, then mix in ketchup, cold water, and cornstarch. Reduce heat to low, and continue cooking 10 minutes, until thickened. Ingredients * 2 cups apple cider vinegar * 1/4 cup ketchup * 2 tablespoons finely chopped onion * 1 clove garlic, peeled and minced * 1 teaspoon dry mustard * 1 teaspoon chili powder * 1 teaspoon seasoning salt * 1 teaspoon cayenne pepper * 1 cup brown sugar Directions 1. Place the apple cider vinegar in a medium saucepan, and bring to a boil. Mix in the ketchup, onion, garlic, dry mustard, chili powder, seasoning salt, and cayenne pepper. Stir in the brown sugar. Cook, stirring often, 10 to 15 minutes. 2. Reduce heat, and, stirring occasionally, allow the mixture to simmer about 45 minutes, until thickened. Cool before serving. hope you find a few ideas CHEF |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Originally Posted By Marauder777:
Chef, I finally decided to experiment with making roux. I made a dark roux to use in gumbo, and made it with coconut oil and stone-ground whole-wheat flour. The taste and color are what I expected, but the end result is pretty grainy in texture, not smooth. I was very vigilant about using a whisk the entire time. Is this grainy because of the flour I used? Should I toss the batch and start over with some all-purpose flour? Am I even going to notice the grainy texture in gumbo? Thanks I would have to assume the grainy appearance is the flour, white refined flour certainly breaks down smooth in baking where as whole wheat does not..I would not see a problem using it in making gumbo, bring a small batch of water to a boil and try to thicken it, see what you get,,decide from there..let me know how it works please. I personally would not use coconut oil,,just me, but I can taste that stuff in just about anything it is used in..and that may just be me CHEF |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Originally Posted By Soonerborn75:
made coq au vin last night, currently trying to figure out what to serve it over tonight (recipe called for it to marinate overnight). egg noodles? egg noodles work, also over piped mashed potatoes or rice.. I think I will make some of that myself tonite...think I have some pearl onions in the pantry 
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SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Originally Posted By Marauder777:
Originally Posted By douglasmorris99:
Originally Posted By Marauder777:
Turned out wonderfully. I made a few deviations from traditional gumbo, but I'm very pleased with the results. http://i180.photobucket.com/albums/x95/Marauder777/IMG_0345.jpg http://i180.photobucket.com/albums/x95/Marauder777/IMG_0344.jpg could not look more perfect, I can damn near smell it..thank you ETA is that salmon and scallops???
CHEF |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Originally Posted By douglasmorris99:
Originally Posted By Marauder777:
Originally Posted By douglasmorris99:
Originally Posted By Marauder777:
Turned out wonderfully. I made a few deviations from traditional gumbo, but I'm very pleased with the results. http://i180.photobucket.com/albums/x95/Marauder777/IMG_0345.jpg http://i180.photobucket.com/albums/x95/Marauder777/IMG_0344.jpg could not look more perfect, I can damn near smell it..thank you ETA is that salmon and scallops???
CHEF Salmon and scallops it is! Along with some prawns, andouille, and shredded chicken. I'm rather pleased with the outcome.
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In honor of this thread about tilapia, how about some recipes to spice up an otherwise bland white fish? |
Daddy loves you. Now go away.
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Originally Posted By Zhukov:
In honor of this thread about tilapia, how about some recipes to spice up an otherwise bland white fish? well, though I am not a fan of this little fish, it does fill a lot of holes for people's budget as it is a far less expensive fish to bring to market,, my own budget included... Tandoori style 1 1/2 cup(s) low-fat plain yogurt 2 teaspoon(s) garlic paste 2 teaspoon(s) grated fresh ginger 2 1/2 teaspoon(s) paprika 1 teaspoon(s) curry powder 1 teaspoon(s) red chili powder 1 teaspoon(s) ground cumin 1/2 teaspoon(s) salt 4 (6-ounce) 3/4-inch-thick tilapia, snapper, or mahimahi fillets Directions to make Grilled Tandoori Tilapia In a large bowl, whisk together yogurt, garlic paste, ginger, paprika, curry powder, chili powder, cumin, and salt. Remove 1 cup of the mixture to a bowl and reserve for serving. Place fillets in a shallow dish and brush with remaining yogurt mixture to coat completely. Cover and refrigerate 1 hour. Heat an outdoor gas grill, or prepare coals for a charcoal grill for direct grilling over medium-high heat. Remove fillets from marinade; wipe off excess marinade. Brush the cooking grates clean and oil the grill rack. Lightly brush fillets with oil. Grill fillets (keeping the grill lid closed as much as possible) until fish is opaque and still moist, 6 to 8 minutes, carefully turning fillets once when fish releases easily from grill pan. Serve with remaining yogurt mixture. Mediterranean style Ingredients * 3 tablespoons sun-dried tomatoes packed in oil, drained and chopped * 1 tablespoon capers, drained * 2 tilapia fillets * 1 tablespoon oil from the jar of sun-dried tomatoes * 1 tablespoon lemon juice * 2 tablespoons kalamata olives, pitted and chopped Directions 1. Preheat the oven to 375 degrees F (190 degrees C). In a small bowl, stir together the sun-dried tomatoes, olives and capers. Set aside. 2. Place the tilapia fillets side by side in a baking dish. Drizzle with oil and lemon juice. 3. Bake for 10 to 15 minutes in the preheated oven, until the fish flakes with a fork. Check after 10 minutes, so as not to overcook, or the fish may be dry. When fish is done, top with the tomato mixture, and serve. Tilapia with Porcini Mushrooms 1 ounce dried porcini mushrooms 2 tablespoons butter 2 (4 ounce) fillets tilapia, halved kosher salt to taste ground black pepper to taste 1 tablespoon lemon zest 2 limes, juiced 2 green onions, chopped Directions to make Tilapia With Mushrooms and Scallions Place dried porcini mushrooms in a small bowl with enough warm water to cover. Soak 20 minutes, or until rehydrated, and chop. Melt 1 tablespoon butter in a medium skillet over medium heat. Place tilapia in the skillet, and season with kosher salt and pepper. Sprinkle with 1/2 the lemon zest. Pour half the lime juice over the tilapia, and continue cooking 5 minutes. Flip the tilapia, and season with kosher salt and pepper. Sprinkle with remaining lemon zest, and cover with remaining lime juice. Stir remaining butter, green onions, and porcini mushrooms into the skillet. Continue cooking 5 minutes, or until fish is easily flaked with a fork. Flip the tilapia, and season with kosher salt and pepper. Sprinkle with remaining lemon zest, and cover with remaining lime juice. Stir remaining butter, green onions, and porcini mushrooms into the skillet. Continue cooking 5 minutes, or until fish is easily flaked with a fork. Poached Tilapia with Spinach 1 lb Tilapia fillet Salt & pepper to taste 1 c Fresh squeezed orange juice 1 tb Lemon juice 1 Shallot; chopped 1 Leek; halved, sliced thin 2 oz White wine 3 c Spinach; fresh, chopped 1 ts Olive oil 1 ts Arrowroot dissolved in 2 ts white wine directions Saute shallots and leek in 1 ts olive oil lightly or until just clear. Add orange juice and white wine. Bring to boil. Sprinkle fish very lightly with salt and pepper and nestle into pan. Lower heat, cover and poach 4 minutes. with salt and pepper and nestle into pan. Lower heat, cover and poach 4 minutes. Add chopped sorrel or spinach, cover and poach another 4 minutes (approximately 8 minutes total should be enough). Remove fish and spinach to warm plates. Thicken sauce with arrowroot dissolved in white wine. Whole Baked Tilapia 2 ts Olive Oil 1 md Carrot, peeled and cut into sticks 4 Green onions, cut into chunks 8 Quarter-size slices ginger, unpeeled 1 ts Whole allspice 3 Star anise pods, broken up 1/2 ts Whole peppercorns 2 sm Dried chiles, any loose seeds removed 2 whole Tilapia, cleaned and scaled, 2-3 lbs. Salt and pepper to taste 3 tb White wine 1/2 c Fish or poultry stock 1 tb Butter (optional) Directions to make Baked Tilapia with Whole Spices Step 1: Preheat oven to 400 degrees F. Rub a baking dish well with the oil, add the vegetables and whole spices, and toss to coat them lightly with oil. Arrange in an even layer. Rinse the fish well inside and out, pat dry, season lightly with salt, and place on top of the vegetables. Add the wine and 3 tablespoons of the stock. Make a loose tent of foil over the tail of the fish and place in the oven. Bake, rotating the pan once halfway through the cooking time, until a skewer easily enters the thickest part of the fish, 25 to 30 minutes. If you have an instant-reading thermometer, it should read 145 degrees F.to 150 degrees F.in the center near the bone. Transfer the fish to a warm serving platter. Strain the contents of the baking dish into a small saucepan; discard the spices and vegetables. Add the remaining stock, bring to a boil and reduce by a third. Taste for seasoning and adjust if necessary. Swirl in the butter if desired and pour over and around the fish on the platter. Blackened fish,chicken, pork chop etc.. Ingredients * 3 tablespoons paprika * 1 tablespoon onion powder * 1 pinch garlic powder * 1 teaspoon ground white pepper * 1 teaspoon ground black pepper * 1 teaspoon cayenne pepper, or to taste * 1 teaspoon dried oregano * 1 teaspoon dried thyme * 1/2 teaspoon celery seed * 1 tablespoon kosher salt, or to taste * * 1 pound tilapia fillets * 1 lemon, cut into wedges * 4 slices white bread * 1 tablespoon vegetable oil Directions 1. In a small bowl or jar with a lid, make the spice blend. Mix together the paprika, onion powder, garlic powder, white pepper, black pepper, cayenne pepper, oregano, thyme, celery seed and kosher salt. Coat the fish fillets with the spice mixture, and allow to sit at room temperature for no longer than 30 minutes. 2. Heat a heavy skillet over high heat. Add oil, and heat until it is almost smoking. Place the fillets in the pan, and cook for about 3 minutes per side, or until fish is opaque and can be flaked with a fork. Remove from the pan, and place onto slices of white bread. Pour pan juices over them and squeeze lemon juice all over. Do not underestimate the white bread. It gets quite tasty soaking up all the juices. PICS PLEASE 
CHEF |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
well once again St Pats day is upon us and having been ignored just a bit much here, I decided to post a few "irish" recipes, NON CORNED BEEF RECIPES for a change. with a blessing or two to season them up “May God grant you always...A sunbeam to warm you, a moonbeam to charm you, a sheltering Angel so nothing can harm you. Laughter to cheer you. Faithful friends near you. And whenever you pray, Heaven to hear you.” Irish Breakfasat Ingredients * 6 thick slices bacon * 2 tablespoons butter or margarine * 4 eggs * 2 small tomatoes, sliced * 2 cups whole mushrooms * 4 slices prepared soda bread Directions 1. Lay the bacon slices in a single layer in a large skillet. Fry over medium heat until it begins to get tinged with brown. Fry on both sides. Remove from pan, but save grease. 2. Melt butter in skillet. Crack eggs into pan, being careful not to break yolks. Place tomato slices, mushrooms, and bread in pan. Fry gently, stirring mushrooms and tomatoes occasionally. Keep everything separate. Turn bread over to brown on both sides. 3. When egg whites are set, but yolks are still runny, dish half of everything onto each of 2 warmed plates, and serve immediately. “May the sun shine all day long, everything go right and nothing wrong. May those you love bring love back to you, and may all the wishes you wish come true!” Chicken and Dumplings Ingredients * 2 (10.75 ounce) cans condensed cream of chicken soup * 3 cups water * 1 cup chopped celery * 2 onions, quartered * 1 teaspoon salt * 1/2 teaspoon poultry seasoning * 1/2 teaspoon ground black pepper * 4 skinless, boneless chicken breast halves * 5 carrots, sliced * 1 (10 ounce) package frozen green peas * 4 potatoes, quartered * 3 cups baking mix * 1 1/3 cups milk Directions 1. In large, heavy pot, combine soup, water, chicken, celery, onion, salt, poultry seasoning, and pepper. Cover and cook over low heat about 1 1/2 hours. 2. Add potatoes and carrots; cover and cook another 30 minutes. 3. Remove chicken from pot, shred it, and return to pot. Add peas and cook only 5 minutes longer. 4. Add dumplings. To make dumplings: Mix baking mix and milk until a soft dough forms. Drop by tablespoonfuls onto BOILING stew. Simmer covered for 10 minutes, then uncover and simmer an additional 10 minutes. Irish Champ Ingredients * 2 pounds potatoes, peeled and halved * 1 cup milk * 1 bunch green onions, thinly sliced * 1/2 teaspoon salt, or to taste * 1/4 cup butter * 1 pinch freshly ground black pepper to taste Directions 1. Place potatoes into large pot, and fill with enough water to cover. Bring to a boil, and cook until tender, about 20 minutes. 2. Drain well. Return to very low heat and allow the potatoes to dry out for a few minutes. (It helps if you place a clean dish towel over the potatoes to absorb any remaining moisture.) 3. Meanwhile, heat the milk and green onions gently in a saucepan, until warm. 4. Mash the potatoes, salt and butter together until smooth. Stir in the milk and green onion until evenly mixed. Season with freshly ground black pepper. Serve piping hot in bowls. Set out some extra butter for individuals to add to their servings. “May you have the hindsight to know where you've been, The foresight to know where you are going, And the insight to know when you have gone too far” Barmbrack cake Ingredients * 2 1/2 cups chopped dried mixed fruit * 1 1/2 cups hot brewed tea * 2 1/2 cups flour * 1 teaspoon ground cinnamon * 1/2 teaspoon ground nutmeg * 1/2 teaspoon baking soda * 1 egg * 1 1/2 cups sugar * 1/4 cup lemon marmalade * 1 teaspoon grated orange zest Directions 1. Soak the dried fruit in the hot tea for 2 hours, then drain and gently squeeze out excess tea. 2. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch Bundt pan. Stir together the flour cinnamon, nutmeg, and baking soda; set aside. 3. Beat the egg, sugar, marmalade, orange zest, and tea-soaked fruit until well combined. Gently fold in the flour until just combined, then pour into the prepared Bundt pan. 4. Bake in preheated oven for 1 hour or until the top of the cake springs back when lightly pressed. Allow to cool in the pan for 2 hours before removing. Continue to cool to room temperature on a wire rack. Press the objects of choice into the cake through the bottom before serving. “May those who love us, love us; and those who don't love us, may God turn their hearts; and if He doesn't turn their hearts, may he turn their ankles so we'll know them by their limping.” Soda Bread Ingredients * 4 cups all-purpose flour * 4 tablespoons white sugar * 1 teaspoon baking soda * 1 tablespoon baking powder * 1/2 teaspoon salt * 1/2 cup margarine, softened * 1 cup buttermilk * 1 egg * 1/4 cup butter, melted * 1/4 cup buttermilk Directions 1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet. 2. In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and margarine. Stir in 1 cup of buttermilk and egg. Turn dough out onto a lightly floured surface and knead slightly. Form dough into a round and place on prepared baking sheet. In a small bowl, combine melted butter with 1/4 cup buttermilk; brush loaf with this mixture. Use a sharp knife to cut an 'X' into the top of the loaf. 3. Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean, about 30 to 50 minutes. You may continue to brush the loaf with the butter mixture while it bakes. “May the road rise up to meet you, may the wind be ever at your back. May the sun shine warm upon your face and the rain fall softly on your fields. And until we meet again, May God hold you in the hollow of his hand.” Colcannon Ingredients * 2 pounds potatoes, peeled and cubed * 1 head cabbage, chopped * 1 bunch green onions, chopped * 1/4 cup butter, softened * 1/2 cup half-and-half cream * salt and black pepper to taste Directions 1. Place the potatoes, cabbage, and green onions into a large sauce pan, fill with water, and bring to a boil. Reduce heat, cover, and simmer until the potatoes are tender, about 20 minutes. 2. Drain the vegetables and place into a large bowl. Mash the potatoes and vegetables with the butter using a fork until the mixture is chunky, pouring in half-and-half gradually as you mash. Season with salt and pepper, and serve. May you live as long as you want and never want as long as you live” Boxty Ingredients * 1 1/2 cups grated raw potatoes * 1 cup all-purpose flour * 1 cup leftover mashed potatoes * 1 egg * 1 tablespoon skim milk * salt and pepper to taste * 1/4 cup olive oil Directions 1. Toss the grated potatoes with flour in a large bowl. Stir in mashed potatoes until combined. In a separate bowl, whisk together the egg and skim milk; mix into the potatoes. Season to taste with salt and pepper. 2. Heat the olive oil in a large skillet over medium-high heat. Drop in the potato mixture, forming patties about 2 inches in diameter. Fry on both sides until golden brown, 3 to 4 minutes per side. Drain on a paper towel-lined plate. Serve warm. Boxty on the griddle, boxty on the pan; if you can't make boxty, you'll never get a man'." “May you never forget what is worth remembering, nor ever remember what is best forgotten” Lamb or Mutton Stew Ingredients * 1 pound cubed lamb meat * 1 large onion, halved and sliced * 1 pound baking potatoes, peeled and sliced * 1 carrot, peeled and sliced * 1 large stalk celery, sliced * 2 tablespoons chopped fresh parsley * salt and pepper to taste * 2 cups beef stock * 1 tablespoon chopped fresh parsley, for garnish Directions 1. Preheat the oven to 325 degrees F (165 degrees C). 2. Layer the lamb meat, onion, potatoes, carrot and celery in an oven proof pot or casserole dish. Season each layer with parsley, salt and pepper as you go. Pour in the beef stock and cover tightly. 3. Bake for 1 1/2 to 2 hours in the preheated oven, until vegetables and meat are very tender. Divide into bowls and garnish with additional parsley. Beef Stew Ingredients * 2 teaspoons vegetable oil * 1 pound lean beef stew meat * 2 tablespoons all-purpose flour * 1 small onion, chopped * 2 cups sliced fresh mushrooms * 6 cloves garlic, minced * 1 (6 ounce) can tomato paste * 2 cups beef broth * 1 (12 fluid ounce) can or bottle Irish stout beer * 4 cups sliced carrot * 2 large potatoes, peeled and diced * 1 tablespoon cornstarch * 1 tablespoon cold water * 1/4 cup chopped fresh parsley Directions 1. Heat oil in a Dutch oven or large pot over medium-high heat. Coat beef cubes with flour, shaking off the excess. Fry beef cubes until browned on all sides. Remove from the pot. Add the onion, mushrooms, and garlic to the pot, and cook stirring constantly until onion is tender, about 3 minutes. 2. Return beef to the pot, and stir in tomato paste, beef broth, and beer. Add potatoes and carrots, cover, and simmer over low heat for about 1 hour. Mix together the cornstarch and cold water. Stir into the stew, and simmer until thickened. Sprinkle with parsley and serve. May you always have work for your hands to do. May your pockets hold always a coin or two. May the sun shine bright on your windowpane. May the rainbow be certain to follow each rain. May the hand of a friend always be near you. And may God fill your heart with gladness to cheer you.” CHEF  have a Happy St Pats Day
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SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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I checked the index and didn't see any French Onion Soup in it.
I made one the other day with just Onions, water, and beef bouillon cubes. It came out ok. I was wondering if you had anything different then that Chef? I caramelized the onions nicely so they gave a good taste. Is there anything else really needed? |
I will not submit.
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Originally Posted By Intimdtr77:
I checked the index and didn't see any French Onion Soup in it. I made one the other day with just Onions, water, and beef bouillon cubes. It came out ok. I was wondering if you had anything different then that Chef? I caramelized the onions nicely so they gave a good taste. Is there anything else really needed? caramelizing the onion is a key ingrediant, and your stock is the other, the "OK" result was in using bouillon cubes. a fresh stock will make a big difference a bit of red wine will make a bigger difference I personally prefer to use a half beef/half chicken stock for onion soup, makes a lighter tasting end result.. in leiu of bouillon try picking up a jar of base at the grocery. the best on the shelf I have found is "better than bouillon" beyond that, you got the idea.. CHEF |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Originally Posted By douglasmorris99:
Originally Posted By Intimdtr77:
I checked the index and didn't see any French Onion Soup in it. I made one the other day with just Onions, water, and beef bouillon cubes. It came out ok. I was wondering if you had anything different then that Chef? I caramelized the onions nicely so they gave a good taste. Is there anything else really needed? caramelizing the onion is a key ingrediant, and your stock is the other, the "OK" result was in using bouillon cubes. a fresh stock will make a big difference a bit of red wine will make a bigger difference I personally prefer to use a half beef/half chicken stock for onion soup, makes a lighter tasting end result.. in leiu of bouillon try picking up a jar of base at the grocery. the best on the shelf I have found is "better than bouillon" beyond that, you got the idea.. CHEF I saw that better then Bouillon stuff. I'll give it a try.
You mentioned desserts above. How about two of my favorites, Canoli's and Napoleons.
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I will not submit.
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I saw that better then Bouillon stuff. I'll give it a try.
You mentioned desserts above. How about two of my favorites, Canoli's and Napoleons. sure, canolis and napoleons, why not cream puffs as well.... 
asking an old fat man who's diabetic and lives on a diet of 1600 calories a day,,you're just rotten 
Cannoilis,,,I havnt had a good cannoli since they whacked One Eared Johnny behind Giudo's Bakery near the 5 Corners! these classic pastries take a practiced hand and helps to have 2 people in the assembly process.. you HAVE to have Cannoli tubes, most kitchen supply shops have them, Cannoili's Ingredients * Shells: * 3 cups all-purpose flour * 1/4 cup white sugar * 1/4 teaspoon ground cinnamon * 3 tablespoons shortening * 1 egg * 1 egg yolk * 1/2 cup sweet Marsala wine * 1 tablespoon distilled white vinegar * 2 tablespoons water * 1 egg white * 1 quart oil for frying, or as needed * * Filling: * 1 (32 ounce) container ricotta cheese * 1/2 cup confectioners' sugar * 1 cup chopped candied citron, or lemon zest or orange zest * 4 ounces semisweet chocolate, chopped (optional) Directions 1. In a medium bowl, mix together the flour, sugar and cinnamon. Cut in the shortening until it is in pieces no larger than peas. Make a well in the center, and pour in the egg, egg yolk, Marsala wine, vinegar and water. Mix with a fork until the dough becomes stiff, then finish it by hand, kneading on a clean surface. Add a bit more water if needed to incorporate all of the dry ingredients. Knead for about 10 minutes, then cover and refrigerate for 1 to 2 hours. 2. Divide the cannoli dough into thirds, and flatten each one just enough to get through the pasta machine. Roll the dough through successively thinner settings until you have reached the thinnest setting. Dust lightly with flour if necessary. Place the sheet of dough on a lightly floured surface. Using a form or large glass or bowl, cut out 4 to 5 inch circles. Dust the circles with a light coating of flour. This will help you later in removing the shells from the tubes. Roll dough around cannoli tubes, sealing the edge with a bit of egg white. 3. Heat the oil to 375 degrees F (190 degrees C) in a deep-fryer or deep heavy skillet. Fry shells on the tubes a few at a time for 2 to 3 minutes, until golden. Use tongs to turn as needed. Carefully remove using the tongs, and place on a cooling rack set over paper towels. Cool just long enough that you can handle the tubes, then carefully twist the tube to remove the shell. Using a tea towel may help you get a better grip. Wash or wipe off the tubes, and use them for more shells. Cooled shells can be placed in an airtight container and kept for up to 2 months. You should only fill them immediately or up to 1 hours before serving. 4. To make the filling, stir together the ricotta cheese and confectioners' sugar using a spoon. Fold in the chopped citron and chocolate. Use a pastry bag to pipe into shells, filling from the center to one end, then doing the same from the other side. Dust with additional confectioners' sugar and grated chocolate for garnish when serving. Other variations include using small chocolate chips, maraschino cherries, or dipping the ends of cannoli in chopped pistachios. another Cannoli filling Ingredients * 1 cup confectioners' sugar * 1 pint part-skim ricotta cheese * 1/2 cup blanched slivered almonds * 1/3 cup mini semi-sweet chocolate chips * 1 tablespoon amaretto liqueur * 12 cannoli shells * * 1 tablespoon confectioners' sugar * 1 tablespoon unsweetened cocoa powder * 12 maraschino cherries Directions 1. In a large bowl, stir ricotta cheese with 1 cup confectioners sugar until combined. Add almonds, chocolate chips and almond liqueur. 2. Carefully spoon into cannoli shells (or pipe from a pastry bag), filling from the center out. 3. Sprinkle individual serving plates with powdered sugar and cocoa, or sprinkle on cannoli. Garnish plates with cherries. 4. Note: 1/8 teaspoon almond extract mixed with 1 tablespoon water can be substituted for the almond liqueur. Napoleons the process of making the scratch book fold pastry is a several day process of rise, fold rise fold etc, several times a day for several days and the greater number of folds gives you the lightest of pasty, and again a very practiced hand.. you are far better off to buy a premade puff pastry from your local grocer.. Simple Napoleons Ingredients * 1 (3.5 ounce) package instant vanilla pudding and pie filling * 1 cup cold 2% milk * 1 1/2 cups non-dairy whipped topping, thawed * 1/2 (17.25 ounce) package frozen puff pastry, thawed * 1 pint fresh strawberries, thinly sliced * 1/4 cup confectioners' sugar Directions 1. Preheat oven to 400 degrees F (200 degrees C). Combine pudding mix and cold milk; fold in whipped topping. Refrigerate until ready to use. 2. Unfold pastry on a cool, lightly floured surface. Cut into 3 strips along fold marks, then cut each strip into four equal pieces. Place 2 inches apart on a baking sheet. 3. Bake for 15 minutes in the preheated oven, or until golden brown. Remove from baking sheet, and cool. 4. Split pastries into 2 layers, setting the 8 best looking tops aside. Spread 8 bottom layers with dollops of the pudding mixture. Top each with a layer of strawberries, a small amount of pudding, and another pastry layer. (A small amount of the pudding mix on top of the berries will help keep the layers together.) Spread with remaining pudding mixture and strawberries, and top with remaining pastry layers (the best looking ones). Sprinkle with confectioner's sugar. these can also be coated with melted chocolate to increase it's overall appeal. classic Napoleon you can stuff and stack your own with fresh home made ingredients as well if feeling adventurous. Puff Pastry Ingredients * 1 1/4 cups cake flour * 3 3/4 cups bread flour * 1 1/2 teaspoons salt * 1/4 cup white sugar * 1 1/4 cups cold butter, cut into tablespoon-sized pieces * 1 1/4 cups cold water * 1 1/2 teaspoons lemon juice Directions 1. In a large bowl, stir together the cake flour, bread flour, salt and white sugar. Stir in the chunks of butter so that each one is completely coated in flour. Combine the cold water and lemon juice; stir into the bowl while lightly tossing the ingredients to moisten them evenly. Gather the dough into a ball. 2. On a lightly floured surface, roll out the dough into a rectangle about 1/2 inch thick. Keep the edges as square as possible. T . Fold the dough into thirds like a business letter, wrap in plastic wrap and refrigerate for at least 30 minutes. you can do this several times over 2 days or so and increase your layers. 3. Place the dough on the floured work surface and turn at a 90 degree angle from the last time you rolled it out. Roll again into a rectangle again and fold into thirds. If the dough is still cold and manageable, rotate and roll again, then fold into thirds, or refrigerate and continue in 30 minutes. Finish by rolling the dough out to the size of a baking sheet. Place on a lightly floured baking sheet and wrap in plastic. refrigerate for at least 30 minutes before using. 4. To use, roll out dough to 1/4 inch thickness and cut into shapes with a sharp knife. Use as directed in recipes calling for puff pastry, or alternatively, enclose desired fillings and bake in a preheated 400 degrees F (200 degrees C) oven until puffed and golden brown. pastry cream Ingredients * 2 cups milk * 1/4 cup white sugar * 2 egg yolks * 1 egg * 1/4 cup cornstarch * 1/3 cup white sugar * 2 tablespoons butter * 1 teaspoon vanilla extract Directions 1. In a heavy saucepan, stir together the milk and 1/4 cup of sugar. Bring to a boil over medium heat. 2. In a medium bowl, whisk together the egg yolks and egg. Stir together the remaining sugar and cornstarch; then stir them into the egg until smooth. When the milk comes to a boil, drizzle it into the bowl in a thin stream while mixing so that you do not cook the eggs. Return the mixture to the saucepan, and slowly bring to a boil, stirring constantly so the eggs don' t curdle or scorch on the bottom. 3. When the mixture comes to a boil and thickens, remove from the heat. Stir in the butter and vanilla, mixing until the butter is completely blended in. Pour into a heat-proof container and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled before using. whipped cream Ingredients * 1 cup heavy cream * 1 teaspoon vanilla extract * 1 tablespoon confectioners' sugar Directions 1. In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like. the pastry is then filled with cream and berries and stacked like a club sandwich, each layer can be coated with chocolate or just the top. and garnished with fresh berries and fresh whipped cream if you haven't made fresh puff pastry but have made Pie crust,,you can figure it out...but it is a challenge Good Luck and have fun CHEF |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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I was thinking about doing jerk chicken saturday night, because it's going to be warm out.
Any ideas for side dishes? Thinking some kind of starch and some veggies? Thanks NN |
" I feel sorry for the people that don't drink; because when they wake up that's as good as they're gonna feel all day."
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Originally Posted By Nozzelnut:
I was thinking about doing jerk chicken saturday night, because it's going to be warm out. Any ideas for side dishes? Thinking some kind of starch and some veggies? Thanks NN great question thank you, we havnt touched any Island foods yet.. Did you know Jerked pork, chicken, recipes go back to the 1700's the term comes from a Spanish word, meaning dried, Jerky comes from the same source I think we can come up with a few ideas, Jamaica has been owned and operated by numerous countries and companies over the centuries..Dutch, India, Spain, France, Portugal, and others have influenced the Jamaican culinary history..and lets not forget PIRATES and PRIVATEERS so all curries, use of plantains, coconut and pineapple, breadfruit white rice and peas, lots of peas.. Fried Plantain's INGREDIENTS: 4 firm-ripe plantains vegetable oil for deep-frying COOKING INSTRUCTIONS: 1. Peel and slice the plantains. I find that the best way to slice them is either diagonally or you can cut the plantain in half and slice lengthwise. The plantain can also be sliced lengthwise full size, but the smaller diagonal or half slices are easier to fry. 2. Heat the oil over medium heat (around 375 degrees is good) in a large frying pan and add the sliced plantains. 3. Fry plantians until golden brown. They will cook very quickly, be careful not to burn them. 4. Place fried plantains on a paper towel and dry off any excess oil. Rice and Peas INGREDIENTS: * 2 cups of rice * 1 can of tinned or 1 cup of fresh red peas (either kidney beans or pigeon peas) * 5 cloves of garlic (finely chopped) * 1 uncut scotch bonnet pepper (1 jalapeno pepper may be used as a substitute) * 3 Scallion (spring onions may be used as a substitute) * 1 tin (or one cup) of coconut milk * 1 teaspoon of salt * 1 teaspoon of black pepper * 2 sprigs of fresh thyme (2 teaspoons of dried thyme may be used as a substitute) COOKING INSTRUCTIONS: 1. Drain juice from beans, add coconut milk + sufficient water to make 5 cups of cooking liquid. 2. Put beans, “cooking liquid” and garlic in a pot and bring to the boil, simmer for 2 minutes. 3. Add scallions, thyme, and black pepper and salt to taste, simmer for a further 2 minutes. 4. Add scotch bonnet pepper (as this is not cut up it will not make the rice spicy, it will just add a subtle Jamaican flavour). 5. Add rice and let boil uncovered for 20 minutes (or until all liquid has been absorbed if this is sooner). Remove scotch bonnet pepper then serve. Corn Porridge INGREDIENTS: * 1 Cup Hominy Corn * 2 cups Coconut milk (Skim milk can substitute) * 3-5 cups water * 3 tablespoons flour * 6 tablespoons water * 1/2 tsp. salt * brown sugar to taste * 1 teaspoon nutmeg to taste * vanilla – optional COOKING INSTRUCTIONS: 1. Put the Hominy corn in a slow cooker and fill with 3-5 cups water and leave for 5-6 hours (or Overnight). Be sure the Hominy corn is completely submerged and there is enough water to leave it overnight. Add a teaspoon of salt to taste (option). If you do not have a slow cooker you can leave hominy corn to soak in water overnight. 2. Pour coconut milk in a pot and boil on a medium/high burner 3. Drain the water from the corn 4. Pour the Hominy corn in the pot with the coconut milk. 5. Mix the 3 tablespoons of flour and 6 tablespoons of water together to make a paste. 6. Pour the flour and water paste in to the pot and mix 7. Sweeten with sugar to taste 8. Add vanilla to taste (Optional) 9. Stirring constantly to prevent lumping. 10. Sprinkle nutmeg to taste 11. Continue cooking and let it simmer over low heat. 12. Cook for about 10-15 mins. then serve. Pineapple Cabbage. INGREDIENTS: * 1 lb. (450 grams.) cabbage * 4 slices pineapple, drained and cubed * 1 Tbsp. sugar * 3 Tbsps. white cane vinegar * 1 Tbsp. vegetable oil * 1 tsp. onion, finely chopped * 1/2 tsp. grated orange rind * 1/4 tsp. ground ginger * 1 stalk scallion finely, chopped METHOD / DIRECTIONS: 1. Cut cabbage into 6 wedges. 2. In a skillet, bring 1/2 cup of the reserved pineapple liquid to a boil. 3. Add pineapple cubes to cabbage with remaining ingredients. 4. Cover, reduce heat and simmer until crisp tender or for 5 minutes. 5. Remove to serving platter and sprinkle with escallion. 6. Serve immediately. hope that helps CHEF |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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One year when I had herbs and Habaneros out the wazoo, I made a big batch of jerk paste.
You will need to go buy a substantial quantity of whole allspice. I portioned it out into ice cube trays and froze it. Usually use one cube to a pound of meat. Stuff keeps forever in the freezer. |
"If people insist on photoshops that have nothing to do with anything but racial stereotypes - like Obama dressed like a pimp, eating watermelon and asking where the white wimmenz are at - then that thread will be locked too."
DK-Prof
DK-Prof
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Originally Posted By harleyms:
I had a friend give me some pork from the butcher, included were a couple pork shoulder roast cuts (about the size of a double thick, thick pork chop) I'm thinking pulled pork in the crock pot maybe....any other ideas? it's kind of an odd cut if you ask me yes, it is an odd little cut, as discussed above,,Jerked is an option Jerk seasoning. Ingredients * 2 tablespoons dried minced onion * 2 1/2 teaspoons dried thyme * 2 teaspoons ground allspice * 2 teaspoons ground black pepper * 1/2 teaspoon ground cinnamon * 1/2 teaspoon cayenne pepper * 1/2 teaspoon salt * 2 tablespoons vegetable oil Directions 1. In a small bowl, stir together the dried onion, thyme, allspice, ground black pepper, cinnamon, cayenne pepper, and salt. Coat meat lightly with oil, then rub seasoning onto meat. smoked of course is another option.. Cajun roasted,,cook as you would any roast, season with this rub. Ingredients * 3/4 cup salt * 1/4 cup ground cayenne pepper * 2 tablespoons ground white pepper * 2 tablespoons ground black pepper * 2 tablespoons paprika * 2 tablespoons onion powder * 2 tablespoons garlic powder hers a different way to do a pulled pork shoulder Bourbon and Mango Ingredients * 2 mangos * 1 (4 pound) pork shoulder roast * 2 tablespoons ground black pepper * 1 teaspoon kosher salt * 1 teaspoon chipotle chile powder * 1/4 cup balsamic vinegar * 2 cups water * * 1 teaspoon chipotle chile powder * 2 teaspoons honey * 1 (1.5 fluid ounce) jigger bourbon whiskey * 2 (12 ounce) bottles barbeque sauce Directions 1. Peel the mangos and remove the pits. Place the pits into a slow cooker, then roughly chop the mango and set aside. Place the pork shoulder into the slow cooker, and season with the black pepper, kosher salt, and 1 teaspoon chipotle powder; pour in the balsamic vinegar and water. 2. Cover, and cook on Low 5 to 8 hours until the meat is very tender. Once done, drain the pork, discarding the cooking liquid and mango pits, and shred with two forks. 3. While the pork is cooking, puree the chopped mango in a blender until smooth, then pour into a saucepan along with the honey, 1 teaspoon chipotle powder, and whiskey. Bring to a simmer. Reduce heat to medium-low, and simmer, stirring frequently until the mango has reduced and darkened slightly, about 10 minutes. Stir in the barbeque sauce, and remove from the heat. 4. Return the shredded pork to the slow cooker, and stir in the mango barbeque sauce. Cover, and cook on High 1 to 2 hours until the pork absorbs the barbeque sauce. Middle east version Ingredients * 4 1/2 pounds boneless pork shoulder roast * 2 sweet potatoes, peeled and cut into wedges * 8 ounces assorted baby sweet peppers OR coarsely chopped and seeded sweet peppers * 1/2 cup dried fruit mix, with apricots, plums and raisins * 1 (15 ounce) can lite coconut milk * 1/2 cup orange juice * 2 tablespoons soy sauce * 2 tablespoons curry powder * 1 tablespoon olive oil * Cooked couscous (optional) Directions 1. Trim visible fat from roast. Drizzle roast with soy sauce and rub all sides with curry. Brown roast in hot olive oil in a Dutch oven. Add remaining ingredients around the roast, cover with lid and place in a 350 degree F oven for 1 1/2 to 2 hours or until roast and potatoes are tender. 2. Transfer roast and vegetables to a serving platter. Return pan with sauce to stove top and bring to a boil, cook for about 5 minutes or until thickened slightly. Coarsely shred meat and serve with sweet potatoes and peppers and sauce. Serve over cooked couscous, if desired. trim it out and do a carnitas with green chili's Ingredients * 2 1/2 pounds boneless pork shoulder, cut into bite-size pieces* * 3 tablespoons olive oil * 1/2 teaspoon salt * 1/8 teaspoon ground black pepper * 1 large yellow onion, cut into thin slivers * 1 (4 ounce) can diced green chiles, undrained * 2 cloves garlic, minced * 1/2 cup chicken broth * Flour tortillas OR corn tortillas * Shredded Cheddar cheese * Chopped tomato * Sour cream Directions 1. Heat oven to 350 degrees F. 2. Heat 2 tablespoons of the oil in ovenproof heavy large covered pot over high heat. Add half of the pork cubes; sprinkle with half of the salt and half of the black pepper. Cook pork until starting to brown, stirring often. Remove pork. Repeat with remaining pork cubes, salt and black pepper, adding more oil if necessary. Drain drippings from pot. 3. Heat remaining 1 tablespoon oil in the same pot over medium heat. Cook onion in hot oil until tender. Stir in undrained chiles and garlic; cook for 2 minutes. Return pork to pot. Add chicken broth. 4. Cover and bake for 1 hour. Serve pork in tortillas topped with Cheddar cheese, tomato and sour cream if desired. hope that takes you somewhere you want to be..thanks for the question CHEF
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SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Originally Posted By douglasmorris99:
I am planting tree's tomorrow, My pears from last spring are blooming well, didnt kill em anyways, so Nectarines and Plums go in tommorrow, and I may drop in a couple of pecan on saturday 40BUCKS for a pecan twig, big as a #2 pencil, $40 freaking dollars.... I could send you some wild persimmon sprouts or seeds. My idea is to graft a cherry onto a persimmon rootstock, giving you a "surprise cherry"
Teen son asks whether you have a good recipe for egg drop soup. I told him that if you had a recipe for it, I guaranteed it to be a good one. I also warned him that Chinese cuisine wasn't your forte but told him that I would ask anyway. He says Betty Crocker doesn't have it. |
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