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Originally Posted By BozemanMT:
thanks who's Ms Dewey? MS Dewey was a promotion done by Microsoft a few years ago, trying to catch up with GOOGLE...Google where you can ask a question and where you can find info on MS DEWEY,, It was a thankless job of being a research engine, questions asked and the questionnaire moving on, UN Thanking the fine Ms Dewey and going to the next question..thanklessly.. that whole, mannerly, thankful pat on the head for a service rendered... 
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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
|
Originally Posted By BozemanMT:
made a quick beef stew for lunner (lunch/dinner) and used that beef base you recommended pages back, and it's quite good. LOT better than bouillon cubes. thanks GREAT, happy to be of help, and appreciate the feedback... |
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 mhoffman:
Chef, I'm in the mood for a good bolognese sauce some time this week. Searched the index, came up short-handed. Ideas? I've found a few recipes from epicurious.com and allrecipes.com, but you're my go-to guy on all things gastronomic. _MaH no, I think we discussed Tomato Gravy and a few other Classic Italian style sauces.......but not Bolognese..so a good question.. The famed meat sauce from Italy's gastronomy capital. Bolognese sauce or ragù alla Bolognese is classicly a meat sauce. Anyone who has ancestral ties to Italy, and most especially to Bologna in the Emilia-Romagna region, will be sure to tell you that, to rid you of any impression that it is a tomato-based sauce. Bolognese sauce is a classic Peasant/farmers/housewife's sauce, made with everyday vegetables carrot, celery, and onion, locally-raised meats generally beef, but also includes pork, veal, sausage, and prosciutto) a touch of tomato and fresh garden seasonings. few will devote the hours necessary to create a true ragù, but the facts are still the same: Every step of its preparation is designed to draw out the best results from each ingredient. The vegetables are slow-cooked with pork fat, usually pancetta) or olive oil until they are melted together in a caramelized vegetable medley. The meat is slowly simmered to cook off its water content, helping it brown properly. Often, wine and tomatoes (or tomato paste) are added and reduced to the point of evaporation, leaving behind their concentrated flavor. Then the sauce is slowly simmered, resulting in a rich, meaty sauce that is traditionally served over a fresh, egg-rich pasta called talgiatelle. Ragù alla Bolognese also finds its way into lasagne traditionally layered with spinach noodles and béchamel sauce and as a sauce for potato gnocchi. Some Bolognese sauces also include a touch of milk or cream, some broth, or a sprinkling of nutmeg, but those additions vary among different families and recipes. Milk is said to mellow the flavor and soften the texture of gamy meats, broth adds a meaty richness, and nutmeg sweetens the acidity of tomatoes. true culinary romantics, welcome a half-day spent over a bubbling pot of ragù as a remembrance of a time when life moved at a slower pace and feeding the family long-simmered meals was a part of everyday life. Bolognese Sauce * 3 celery stalks, finely chopped * 2 medium onions, finely chopped * 2 medium carrots, finely chopped * 4 cloves of garlic, minced * 1/4 cup Extra Virgin Olive Oil * 1/4 lb Pancetta, ground in a food processor until finely chopped * 1 lb ground veal * 1 lb ground pork * 1 6oz can Tomato Paste * 1 1/2 cups whole milk * 1/2 cup dry white wine * 1 cup water * salt and pepper to taste Directions: Pulsing the vegetables in the food processor is quick and easy and gives you a fine mince so the vegetables melt in the olive oil. Cook onions celery, carrots, and garlic in oil in sauce pot over medium heat stirring often until softened, about 8 minutes. Add pancetta, veal, and pork and cook over medium-high heat, stirring and breaking up lumps until no longer pink. Stir in tomato paste, milk, wine and water. Stir gently and simmer covered until sauce is thickened, about 1 – 1 1/2 hrs. Add salt and pepper to taste and remove from heat. Chef, Tried your bolognese recipe. Earth-shattering. Beyond that, I'm at a loss for words. Pasta sauce from the store just won't cut it anymore. Ever. Wife loved the food, but wasn't too happy about there being veal. Her reasons aside, I may either be cooking bolognese for one in the future, or need to find a different recipe. I know it sounds weird, but one must be fearless to try new things in cooking. I'm wondering how well of a substitute ground buffalo would make for the veal. Any ideas? _MaH |
So how does it feel to know that someone's kid in the heart of America has blood on their hands, fighting to defend your rights, so you can maintain the lifestyle that insults this family's existence?
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Originally Posted By mhoffman:
Originally Posted By douglasmorris99:
Originally Posted By mhoffman:
Chef, I'm in the mood for a good bolognese sauce some time this week. Searched the index, came up short-handed. Ideas? I've found a few recipes from epicurious.com and allrecipes.com, but you're my go-to guy on all things gastronomic. _MaH no, I think we discussed Tomato Gravy and a few other Classic Italian style sauces.......but not Bolognese..so a good question.. The famed meat sauce from Italy's gastronomy capital. Bolognese sauce or ragù alla Bolognese is classicly a meat sauce. Anyone who has ancestral ties to Italy, and most especially to Bologna in the Emilia-Romagna region, will be sure to tell you that, to rid you of any impression that it is a tomato-based sauce. Bolognese sauce is a classic Peasant/farmers/housewife's sauce, made with everyday vegetables carrot, celery, and onion, locally-raised meats generally beef, but also includes pork, veal, sausage, and prosciutto) a touch of tomato and fresh garden seasonings. few will devote the hours necessary to create a true ragù, but the facts are still the same: Every step of its preparation is designed to draw out the best results from each ingredient. The vegetables are slow-cooked with pork fat, usually pancetta) or olive oil until they are melted together in a caramelized vegetable medley. The meat is slowly simmered to cook off its water content, helping it brown properly. Often, wine and tomatoes (or tomato paste) are added and reduced to the point of evaporation, leaving behind their concentrated flavor. Then the sauce is slowly simmered, resulting in a rich, meaty sauce that is traditionally served over a fresh, egg-rich pasta called talgiatelle. Ragù alla Bolognese also finds its way into lasagne traditionally layered with spinach noodles and béchamel sauce and as a sauce for potato gnocchi. Some Bolognese sauces also include a touch of milk or cream, some broth, or a sprinkling of nutmeg, but those additions vary among different families and recipes. Milk is said to mellow the flavor and soften the texture of gamy meats, broth adds a meaty richness, and nutmeg sweetens the acidity of tomatoes. true culinary romantics, welcome a half-day spent over a bubbling pot of ragù as a remembrance of a time when life moved at a slower pace and feeding the family long-simmered meals was a part of everyday life. Bolognese Sauce * 3 celery stalks, finely chopped * 2 medium onions, finely chopped * 2 medium carrots, finely chopped * 4 cloves of garlic, minced * 1/4 cup Extra Virgin Olive Oil * 1/4 lb Pancetta, ground in a food processor until finely chopped * 1 lb ground veal * 1 lb ground pork * 1 6oz can Tomato Paste * 1 1/2 cups whole milk * 1/2 cup dry white wine * 1 cup water * salt and pepper to taste Directions: Pulsing the vegetables in the food processor is quick and easy and gives you a fine mince so the vegetables melt in the olive oil. Cook onions celery, carrots, and garlic in oil in sauce pot over medium heat stirring often until softened, about 8 minutes. Add pancetta, veal, and pork and cook over medium-high heat, stirring and breaking up lumps until no longer pink. Stir in tomato paste, milk, wine and water. Stir gently and simmer covered until sauce is thickened, about 1 – 1 1/2 hrs. Add salt and pepper to taste and remove from heat. Chef, Tried your bolognese recipe. Earth-shattering. Beyond that, I'm at a loss for words. Pasta sauce from the store just won't cut it anymore. Ever. Wife loved the food, but wasn't too happy about there being veal. Her reasons aside, I may either be cooking bolognese for one in the future, or need to find a different recipe. I know it sounds weird, but one must be fearless to try new things in cooking. I'm wondering how well of a substitute ground buffalo would make for the veal. Any ideas? _MaH keeping in mind bolognese is a MEAT sauce,,,with some vegetables liquefied to keep it from being dry.. MEAT is meat,,,you can use pork, beef, veal, sausages, venison, lamb, mutton, turkey or chicken....fishes? maybe,,sure why not, shrimp, cod, scrod, haddock, smelts, etc...but it changes if from a meat gravy, or bolognese to a fish gravy or allo Scoglio 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 mhoffman:
Originally Posted By douglasmorris99:
Originally Posted By mhoffman:
Chef, I'm in the mood for a good bolognese sauce some time this week. Searched the index, came up short-handed. Ideas? I've found a few recipes from epicurious.com and allrecipes.com, but you're my go-to guy on all things gastronomic. _MaH no, I think we discussed Tomato Gravy and a few other Classic Italian style sauces.......but not Bolognese..so a good question.. The famed meat sauce from Italy's gastronomy capital. Bolognese sauce or ragù alla Bolognese is classicly a meat sauce. Anyone who has ancestral ties to Italy, and most especially to Bologna in the Emilia-Romagna region, will be sure to tell you that, to rid you of any impression that it is a tomato-based sauce. Bolognese sauce is a classic Peasant/farmers/housewife's sauce, made with everyday vegetables carrot, celery, and onion, locally-raised meats generally beef, but also includes pork, veal, sausage, and prosciutto) a touch of tomato and fresh garden seasonings. few will devote the hours necessary to create a true ragù, but the facts are still the same: Every step of its preparation is designed to draw out the best results from each ingredient. The vegetables are slow-cooked with pork fat, usually pancetta) or olive oil until they are melted together in a caramelized vegetable medley. The meat is slowly simmered to cook off its water content, helping it brown properly. Often, wine and tomatoes (or tomato paste) are added and reduced to the point of evaporation, leaving behind their concentrated flavor. Then the sauce is slowly simmered, resulting in a rich, meaty sauce that is traditionally served over a fresh, egg-rich pasta called talgiatelle. Ragù alla Bolognese also finds its way into lasagne traditionally layered with spinach noodles and béchamel sauce and as a sauce for potato gnocchi. Some Bolognese sauces also include a touch of milk or cream, some broth, or a sprinkling of nutmeg, but those additions vary among different families and recipes. Milk is said to mellow the flavor and soften the texture of gamy meats, broth adds a meaty richness, and nutmeg sweetens the acidity of tomatoes. true culinary romantics, welcome a half-day spent over a bubbling pot of ragù as a remembrance of a time when life moved at a slower pace and feeding the family long-simmered meals was a part of everyday life. Bolognese Sauce * 3 celery stalks, finely chopped * 2 medium onions, finely chopped * 2 medium carrots, finely chopped * 4 cloves of garlic, minced * 1/4 cup Extra Virgin Olive Oil * 1/4 lb Pancetta, ground in a food processor until finely chopped * 1 lb ground veal * 1 lb ground pork * 1 6oz can Tomato Paste * 1 1/2 cups whole milk * 1/2 cup dry white wine * 1 cup water * salt and pepper to taste Directions: Pulsing the vegetables in the food processor is quick and easy and gives you a fine mince so the vegetables melt in the olive oil. Cook onions celery, carrots, and garlic in oil in sauce pot over medium heat stirring often until softened, about 8 minutes. Add pancetta, veal, and pork and cook over medium-high heat, stirring and breaking up lumps until no longer pink. Stir in tomato paste, milk, wine and water. Stir gently and simmer covered until sauce is thickened, about 1 – 1 1/2 hrs. Add salt and pepper to taste and remove from heat. Chef, Tried your bolognese recipe. Earth-shattering. Beyond that, I'm at a loss for words. Pasta sauce from the store just won't cut it anymore. Ever. Wife loved the food, but wasn't too happy about there being veal. Her reasons aside, I may either be cooking bolognese for one in the future, or need to find a different recipe. I know it sounds weird, but one must be fearless to try new things in cooking. I'm wondering how well of a substitute ground buffalo would make for the veal. Any ideas? _MaH keeping in mind bolognese is a MEAT sauce,,,with some vegetables liquefied to keep it from being dry.. MEAT is meat,,,you can use pork, beef, veal, sausages, venison, lamb, mutton, turkey or chicken....fishes? maybe,,sure why not, shrimp, cod, scrod, haddock, smelts, etc...but it changes if from a meat gravy, or bolognese to a fish gravy or allo Scoglio Chef.. Thanks Chef. I also noticed that the dish started off with a soffritto, but excluded the use of leeks. If you were to add leeks to the recipe, how much would you use? Or is there a soffritto (not sofrito) recipe in the index? I'm on my BlackBerry right now so I'll check into that later. Thanks! _MaH Posted Via AR15.Com Mobile |
So how does it feel to know that someone's kid in the heart of America has blood on their hands, fighting to defend your rights, so you can maintain the lifestyle that insults this family's existence?
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Originally Posted By BozemanMT:
BTW, Zhukov is just trying (and succeeding  ) to get your goat. I watch the soccer player who shall not be named in this thread kitchen nightmares and the solution is almost always: get better food, give people value, the owners to stand up to their help and RUN their restaurant and use fresh food.
That's probably 90% of them. (UK version anyway, haven't seen the US version (not on DVD)) Made a nice pizza tonight (recipe from the SPWSNBN), and best of all, it was almost all leftovers. had some leftover mozzarella balls from the little dinner party last weekend, fresh tomatoes from the garden, some smoked ham, basil off the herb garden, extra onions left over from making onion rings the other day and some mushroom from Sunday's lunch. Came out very nice, fresh, simple, easy. The wife unit put in diced tomatoes for the sauce and I keep looking and it says "crushed" tomatoes. So, on the stove we whip out the stick blender and make them crushed. ha, problem solved. leftovers reduced and "healthy" eating at home. yeah, he finds the same problems in nearly every restaurant, not that he doesn't have "people" shopping the letters and the restaurants to find the restaurants with the majority of the same issues so as to fit the profile, all of which suffer similar issues.. any idiot can point out and tell someone to fix the obvious.. course I don't have a TV show and a dozen restaurants and decided "Rock Star Chef" wasn't for me 20 years ago..but that was MY choice..not necessarily the best choice, but MY Choice..
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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
|
ok
here's a subtle one Any rules on timing for reducing sauces. The recipes just say "reduce by 1/2" that's great, but I have no real idea how long that's going to take and throws the rest of the plates/dishes timing off. 2 cups of sauce takes about x minutes to reduce by 1/2. 4 cups takes Y or just years and years of experience? (my guess, but it never hurts to ask) |
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Originally Posted By BozemanMT:
ok here's a subtle one Any rules on timing for reducing sauces. The recipes just say "reduce by 1/2" that's great, but I have no real idea how long that's going to take and throws the rest of the plates/dishes timing off. 2 cups of sauce takes about x minutes to reduce by 1/2. 4 cups takes Y or just years and years of experience? (my guess, but it never hurts to ask) experience, yes how hot is your gas? natural or propane, how big is your burner? how thick are your pots? how high is your flame. coil setting, how fresh is your cream? lots of variables in a reduction as in all cooking,, no set time, sorry. cant help you there, again, too many variables beyond cup, quart, gallon etc.. |
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
|
Chef,
I am wondering about gelatin these days (checked page 1, we are not talking jello). Would it be a worthy addition to stews and soups if it was in the form of unflavored gelatin? I make a beef stew with burgundy and barley, I add beef consomme to the mix for richness already, and I was wondering if adding gelatin would jack up the savor o' meter. When I had more money, I would sometimes brown and add oxtails to deepen the mix ($4/lb around here, not much yield for the cost, and they never made it out of the kitchen ). Pig feet, or other pig parts, might be a good or would the powdered stuff have a positive impact?
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Originally Posted By billyhill:
Chef, I am wondering about gelatin these days (checked page 1, we are not talking jello). Would it be a worthy addition to stews and soups if it was in the form of unflavored gelatin? I make a beef stew with burgundy and barley, I add beef consomme to the mix for richness already, and I was wondering if adding gelatin would jack up the savor o' meter. When I had more money, I would sometimes brown and add oxtails to deepen the mix ($4/lb around here, not much yield for the cost, and they never made it out of the kitchen ). Pig feet, or other pig parts, might be a good or would the powdered stuff have a positive impact?Not real sure what you're asking,,I would see no reason for the use of packaged or home made gelatin in adding flavor though it may extend soups and stews to feed more people and can be used as a thickening or binding agent and is consumed in a surprising amount in our modern world Ox Tail is one of those comfort foods Chefs rarely allow out of the kitchen and seen as Pauper Food, (which usually is the most tasteful parts),,you can stew them to the point the meat/fat is falling off, then remove the bones, roast them and use them for demi glace production.. following are the many of the uses of gelatin, Bakery Products Gelatin has many uses in bakery products because of its unique function. It is particularly useful in marshmallow, icing, glazes and cream fillings. It stabilizes the aqueous phase of such systems and helps to maintain a fine sugar crystal structure. Gelatin is also used in mousses, chiffons, cream fillings and whipped toppings because of its whipping and stabilizing properties. Canned Hams Gelatin acts to gel the juices exuded when canned hams are processed. It also assists in binding and shaping the meat in the can. The grade of gelatin used in canned hams shows some degree of variation among canners. Generally, a minimum strength gelatin is used. Clarification of Wines and Juices Gelatin has a tendency to form coacervates with other proteins and hydrocolloids. This property makes gelatin useful for precipitating materials that cause haze or cloudiness. Gelatin is used to clarify wines, beer, apple juice and vinegar. Dairy Products Gelatin is comparable to milk proteins and makes an excellent stabilizer for dairy products because of its gelling, water binding and protective colloid actions. Many contend that gelatin is without an equal for use in cultured dairy products. In sour cream and yogurt it helps provide a firm yet tender body. In addition, the protective colloid action of gelatin gives a smooth texture and is most effective in preventing synergistic or separation. Gelatin is often added to buttermilk in small amounts to prevent separation and give a smooth body. Gelatin Dessert Few desserts are as well liked as gelatin desserts. They are prepared by the addition of water to dry-blended powders consisting of a sweetener, gelatin, food acid, buffer salt, flavor and food coloring. Gelatin forms a sparkling clear jelly that does not synergize and has a crisp, clean refreshing mouth-feel. Gelatin is used at a level of about 1 1/2% to 3% in finished gelatin dessert. A high bloom gelatin of excellent clarity is preferred. Jellied Meats Gelatin is used to gel the fluids in jellied meats to bind the pieces of meat to form a mold. Gelatin is used in other jellied foods such as jellied consommé and aspic. Gelatin of high bloom strength and good clarity is indicated for these products. Marshmallow Marshmallow is an aerated confection containing sugars, water, gelatin and flavor. Depending on the type of marshmallow desired, the syrup is generally whipped to a weight of between 35 to 60 ounces per gallon. A good marshmallow gelatin should be high in bloom and viscosity. In addition, it should have good whipping qualities. Industrial Applications There are many non-food applications where gelatin has been found to have particular advantages. The microencapsulating process, described in the “Pharmaceutical Uses” section, has been used in specific applications such as the protection of carbonless copy paper. Here, the ability of gelatin to form a coacervate that can be hardened with an aldehyde is used. The encapsulated material is kept encased until the capsule is ruptured or dissolved and the internal phase released. The same property of coacervate formation with other macromolecular compounds has made gelatin useful in the processing of synthetic polymers and latexes. In the manufacture of these materials the reaction could continue until the whole mass has polymerized. Gelatin functions as a protective colloid to prevent the coagulation of the suspension and to control the size of the polymer particle. Some other applications of gelatin include hair care products, cosmetics, electroplating, and paper and textile sizing. Photography The first account of its use in photography is in the British Journal of Photography for September 1871, when Dr. Richard Leach Maddox suggested that the sensitizing chemicals could be coated on a glass plate in a gelatin rather than a collodion emulsion. The photography industry uses large quantities of gelatin in several applications. The gelatin used is primarily derived from crushed beef bone because of the inherent photographic properties of the raw material. Photographic grade gelatin is used in all of the layers of a photographic product including the silver halide crystal-containing emulsion layer, coating layer, sub-coating layer, anti-halogen layers and non-curl layer. Cosmeceuticals Gelatin has been used for many years in the cosmetics industry as “hydrolyzed animal protein” in shampoos, conditioners, lipsticks and fingernail formulas. Recently, additional uses for gelatin have been found as a collagen source in topical creams and other value added cosmetic products. Nutraceuticals The use of gelatin in the nutraceutical industry is widespread. Gelatin not only serves as an excipient, but also is an excellent and economical source of multiple amino acids. Gelatin is the foundation of many nutritional and arthritis/joint care formulas. It is also widely used for nutritional bars and protein drinks. Nutritional Products As stated before, gelatin is not a complete protein source because it is deficient in tryptophane, however the digestibility is excellent. Studies have shown that the consumption of 7 to 10 grams per day can significantly improve nail growth rate and strength and it also promotes hair growth. Gelatin has also been shown to benefit arthritis sufferers in a large portion of the cases. Ordnance Gelatin Gelatin is used extensively for the testing of ammunition to determine its effectiveness for hunting, as well as for military and crime stopping application. When gelatin is made into blocks according to established law enforcement procedures, it provides valuable information due to its ability to mimic flesh. High clarity gelatin is used so that the projectiles’ trajectory, penetration, fragmentation, etc. may be observed and photographed. On a lighter note, gelatin is also used to make paintballs for the growing paintball warriors. Pharmaceutical The pharmaceutical industry uses very large quantities of gelatin primarily for making hard and soft gel capsules. Dipping stainless steel pins into a gelatin solution that is distributed uniformly around the pin makes hard capsules. The gelatin is set with a blast of chilled air, then the moisture is removed from the pin, cap and body, then it is put together to make the closed empty capsules. Soft capsules are made from a solution of gelatin, plasticizer (such as glycerin) and water. Two gelatin ribbons are formed and go between dies. As they meet, each half is injecting with fill material as the paired halves are sealed to form capsules. The filled capsules are washed, dried, inspected and packed. A popular method of protecting pharmaceuticals from the environmental effects is accomplished through microencapsulating. Here the drug is encased in micro sized capsules that can be handled as a powder. In wound and burn healing, the various amino acids found in gelatin make it a well-suited raw material for pharmaceutical use. Other pharmaceutical application for gelatin include its use in tablets, emulsions, surgical sponges, ointments, salves, jellies, suppositories, plasma substitute for medicines, dietary/health supplements, syrups, etc. It is highly digestible and serves as a natural protective coating for medicines. sorry if I didnt hit the mark here,,if I didn't, please clarify.. 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 BozemanMT:
Ok, how about a creole sauce recipe? i found creole tarter sauce in the index, but I'm thinking more of the tomato based type sauce with a meat, slightly spicy but not much, usually served over rice. Creole sauce is one of our simpler sauces and like most "ethnic" foods, it is a different as the cook who prepares it. it is very similar to Spanish sauce, and some Tomato gravies made by cooks who dislike tomato paste. the onion, bell pepper and celery are called the Trinity in parts of Louisiana and Mississippi and the common base in much of Southern Cuisine. Ingredients: * 1/4 cup chopped onion * 1/4 cup chopped green bell pepper * 1/4 cup chopped celery * 2 tablespoons vegetable oil * 1 can (14.5 ounces) tomatoes * 2 tablespoons chopped pimiento * 2 teaspoons granulated sugar * 1/2 teaspoon salt * 1/4 teaspoon pepper * 4-15 dashes of Tabasco or Louisiana Hot sauce (your call) Preparation: Brown onion and green pepper in oil. Add remaining ingredients; simmer for 15 to 20 minutes. Serve over fish or chicken. Makes 1 1/2 cups of Creole sauce. 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
|
thanks Chef
I figured it was something like that. Figured it would be a good easy quick way to make chicken actually taste well like anything. (I really could care less for most chicken, I'll eat it, it's usually good, but it wouldn't be my favorite meat) or any nice colder fall day. |
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Hi again Chef,
Can you give me some tips on a good hunter sauce? I'm making Wellington Sunday night, and would rather go from scratch, and not cheat with pre packaged bases. :) Thanks so much for your time D |
Obama is a pussy who is burning up his political capital like it is weed at a rock concert.
Obama: The Milli Vanilli of Presidents~~Mac
Obama: The Milli Vanilli of Presidents~~Mac
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Originally Posted By 4xDawn:
Hi again Chef, Can you give me some tips on a good hunter sauce? I'm making Wellington Sunday night, and would rather go from scratch, and not cheat with pre packaged bases. :) Thanks so much for your time D Dawn Welcome back, had not heard from you in a wile.. Chasseur Sauce...one of the true french classic sauces and not one I have heard of in a rather long time.... It is thought that Chasseur sauce was invented by Duke Philippe De Mornay (1549-1623), Governor of Saumur, Lord of the Plessis Marly in the 1600s. He was a great protestant writer and called the protestant pope. It is said that he also invented Mornay Sauce, Sauce Bechamel, Sauce Lyonnaise, and Sauce Porto. Chasseur is French for "hunter." It is a hunter-style brown sauce consisting of mushrooms, shallots, and white wine (sometimes tomatoes and parsley). It is most often served with game and other meats. Chasseur, or Hunter Style was meant for badly shot game or tough old birds. The birds were always cut up to remove lead shot or torn parts, and often cooked all day on the back of the range if they were old or tough. Originally the veggies used were ones hunters would find while they hunted. 1/3 pound Mushrooms; sliced 1 tablespoon Finely chopped shallots 1 tablespoon Butter or margarine 1/3 cup Dry white wine 1/2 cup Chopped peeled fresh chopped tomatoes 1/2 cup Beef broth/stock/boullion 1/2 teaspoon Chopped fresh tarragon OR 1/4 teaspoon Dried tarragon 1 teaspoon Cornstarch or arrowroot, Blended with 2 teaspoons Water Salt and pepper to taste In saucepan cook mushrooms, shallots, salt and pepper in butter about 10 minutes. Add wine; cook briefly over high heat.(flambe if your brave) Add tomatoes, broth and tarragon. Cook, stirring occasionally, 5 minutes. Stir cornstarch into sauce be sure your at a rapid boil to avoid lumping,, Cook and stir until thickened. thank you,,one of my favorite pan sauces, great with about anything, works well with fishes like shark, tuna, accents Turbo with out covering up the mildness of the fish, Chicken, beef, pork and of course venison, rabbit, and game birds.. 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 billyhill:
Chef, I am wondering about gelatin these days (checked page 1, we are not talking jello). Would it be a worthy addition to stews and soups if it was in the form of unflavored gelatin? I make a beef stew with burgundy and barley, I add beef consomme to the mix for richness already, and I was wondering if adding gelatin would jack up the savor o' meter. When I had more money, I would sometimes brown and add oxtails to deepen the mix ($4/lb around here, not much yield for the cost, and they never made it out of the kitchen ). Pig feet, or other pig parts, might be a good or would the powdered stuff have a positive impact?Chef, sorry for the lack of clarity. My interest was piqued by a brief reference in Cook's Illustrated, Oct '10 shu mai recipe. It took me a while to find the article, but the idea was still ratteling around loosely when I posted . It was refering to using gelatin to replace some of the richness in the dumpling that usually comes from lard or fatback, and refers to an earlier (2006) meatloaf recipe using gelatin to improve moisture and texture. Soups and stews are not going to be short in moisture, but would the gelatin add anything to the richness or mouth feel of those types of dishes on the cheap? |
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Originally Posted By billyhill:
Originally Posted By billyhill:
Chef, I am wondering about gelatin these days (checked page 1, we are not talking jello). Would it be a worthy addition to stews and soups if it was in the form of unflavored gelatin? I make a beef stew with burgundy and barley, I add beef consomme to the mix for richness already, and I was wondering if adding gelatin would jack up the savor o' meter. When I had more money, I would sometimes brown and add oxtails to deepen the mix ($4/lb around here, not much yield for the cost, and they never made it out of the kitchen ). Pig feet, or other pig parts, might be a good or would the powdered stuff have a positive impact?Chef, sorry for the lack of clarity. My interest was piqued by a brief reference in Cook's Illustrated, Oct '10 shu mai recipe. It took me a while to find the article, but the idea was still ratteling around loosely when I posted . It was refering to using gelatin to replace some of the richness in the dumpling that usually comes from lard or fatback, and refers to an earlier (2006) meatloaf recipe using gelatin to improve moisture and texture. Soups and stews are not going to be short in moisture, but would the gelatin add anything to the richness or mouth feel of those types of dishes on the cheap? ok,, I know I dont have a book our, nor am I that famous of a Chef, well, not for 20 years anyways.. but I can see NO addition o fgelatin in the replacment of fats in enhancing flavor. gelatin has little if any taste, even a beef or chicken gelatin made in your kitchen, offers little original taste of the product it was made from.. I am assuming you are meaning "richness" as in the enhanced flavor of the end result..? Gelatin, even as a thickening agent, once heated, will just turn to its liquid form and truly, not really add to the thickness of soups or sauces... it will set up nicely in the refer though...
so, less I am misreading you,,I will say no, it gives nothing...if you havnt already, buy a box of Knox,,and taste it once prepped. it is great for generating fingernail growth from my understanding though.... my only use as a culinarian for it has been in presentation of foods and preserving the appearance for competition or..in creating Choid Fraud pieces for decoration of buffets..cream, chicken stock and gelatin cooked together makes a beautiful glace on a ham for decorating with carved vegge or fruit flowers... 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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Chef,
RRR –– Chicken Cordon Bleu (Recipe Respectfully Requested) Tried one I found online tonight with a few changes –– Madrigal Swiss instead of "generic Swiss" cheese, and Prosciutto instead of regular ham. Came out all right, but the Madrigal didn't really melt - just got soft - and I overcooked the chicken (a little dry). I'd like a Cordon Bleu that leaks a gooey, melted cheese when you cut into it like yolk from a poached egg. I realize this may mean I need to (1) go with a softer cheese (a brie?) and (2) find a different way to "wrap" it up, since rolling it exposes the inside at two ends. Maybe instead of flattening a chicken breast, cut a hole into it and stuff it before baking? Very interested to see if you have a recipe to provide, or if you have any suggestions for the next time around. Thank you, _MaH |
So how does it feel to know that someone's kid in the heart of America has blood on their hands, fighting to defend your rights, so you can maintain the lifestyle that insults this family's existence?
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Originally Posted By mhoffman:
Chef, RRR –– Chicken Cordon Bleu (Recipe Respectfully Requested) Tried one I found online tonight with a few changes –– Madrigal Swiss instead of "generic Swiss" cheese, and Prosciutto instead of regular ham. Came out all right, but the Madrigal didn't really melt - just got soft - and I overcooked the chicken (a little dry). I'd like a Cordon Bleu that leaks a gooey, melted cheese when you cut into it like yolk from a poached egg. I realize this may mean I need to (1) go with a softer cheese (a brie?) and (2) find a different way to "wrap" it up, since rolling it exposes the inside at two ends. Maybe instead of flattening a chicken breast, cut a hole into it and stuff it before baking? Very interested to see if you have a recipe to provide, or if you have any suggestions for the next time around. Thank you, _MaH I use the cheapest block swiss available for making such things truthfully..and have never had a melting problem, well, maybe once or twice but, rare. and pounding out the breast gives you even cooking through out, something you want especially if you are serving the whole breast on a plate,,nothing worse than cutting into a chicken breast and finding that raw gleaming sliver of Chicken Tartar.. some, flour and pan fry the rolled chicken first some only use bread crumbs some...buy it premade from Astors at SYSCO...
I usually do a tuck and roll, tuck in the sides, then roll the breast, it does give it a more "industrial look" but gives em consistent cooking and keeps the cheese INSIDE where I want it.. think a raw chicken burrito... simple Cordon Bleu Ingredients * 4 skinless, boneless chicken breast halves * 1/4 teaspoon salt * 1/8 teaspoon ground black pepper * 6 slices Swiss cheese * 4 slices cooked ham * 1/2 cup seasoned bread crumbs Directions 1. Preheat oven to 350 degrees F (175 degrees C). Coat a 7x11 inch baking dish with nonstick cooking spray. 2. Pound chicken breasts to 1/4 inch thickness.(best done between 2 sheets of saran warp or similar) 3. Sprinkle each piece of chicken on both sides with salt and pepper. Place 1 cheese slice and 1 ham slice on top of each breast. Roll up each breast, and secure with a toothpick. Place in baking dish, and sprinkle chicken evenly with bread crumbs. 4. Bake for 30 to 35 minutes, or until chicken is no longer pink. Remove from oven, and place 1/2 cheese slice on top of each breast. Return to oven for 3 to 5 minutes, or until cheese has melted. Remove toothpicks, and serve immediately Classic Cordon Bleu Ingredients * 6 skinless, boneless chicken breast halves * 6 slices Swiss cheese * 6 slices ham * 3 tablespoons all-purpose flour * 1 teaspoon paprika * 6 tablespoons butter * 1/2 cup dry white wine * 1 teaspoon chicken bouillon granules * 1 tablespoon cornstarch * 1 cup heavy whipping cream Directions 1. Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces. 2. Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear. 3. Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm. 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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Originally Posted By BozemanMT:
My wife is getting better, but she's one of those "well, I liked this dish so I never order/make anything else" But how will you know if there isn't something better? Of course, better than my friend that goes to high end steak places and orders a well done filet mignon. He really thinks he gets filet mignon too, that's the funny part. He's getting the cheapest damn nastiest cut they can find in the cooler and he'll never know the difference. well, you wife will learn, your friends and idiot even though there is a place for well done beef...end cuts of prime rib, the crusty burnt fat of a roasted inside round..rich, juiciy, garlicky..salty.... 
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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:
Originally Posted By BozemanMT:
My wife is getting better, but she's one of those "well, I liked this dish so I never order/make anything else" But how will you know if there isn't something better? Of course, better than my friend that goes to high end steak places and orders a well done filet mignon. He really thinks he gets filet mignon too, that's the funny part. He's getting the cheapest damn nastiest cut they can find in the cooler and he'll never know the difference. well, you wife will learn, your friends an idiot Yep he whines more about food than anyone I've seen (he's never cooked in a restaurant of any type but I'm always like, WTF do you care, you order everything well done. who cares, could be a fucking shoe for all you know. I do know when I was cooking, we didn't do well done steaks, we cooked to Med Well and that was about all we did. one guy kept coming back and coming back "not done enough", like 3 times. Finally the kitchen manager was pissed, and threw it in the microwave (big commercial fucker) for like 5 minutes. It didn't come back anymore what a joke, that guy paid $15 (at the time, woudl be like $20+ now) for shoe leather idiots. |
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Chef,
I'm in the mood for a good bolognese sauce some time this week. Searched the index, came up short-handed. Ideas? I've found a few recipes from epicurious.com and allrecipes.com, but you're my go-to guy on all things gastronomic. _MaH |
So how does it feel to know that someone's kid in the heart of America has blood on their hands, fighting to defend your rights, so you can maintain the lifestyle that insults this family's existence?
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Originally Posted By mhoffman:
Chef, I'm in the mood for a good bolognese sauce some time this week. Searched the index, came up short-handed. Ideas? I've found a few recipes from epicurious.com and allrecipes.com, but you're my go-to guy on all things gastronomic. _MaH no, I think we discussed Tomato Gravy and a few other Classic Italian style sauces.......but not Bolognese..so a good question.. The famed meat sauce from Italy's gastronomy capital. Bolognese sauce or ragù alla Bolognese is classicly a meat sauce. Anyone who has ancestral ties to Italy, and most especially to Bologna in the Emilia-Romagna region, will be sure to tell you that, to rid you of any impression that it is a tomato-based sauce. Bolognese sauce is a classic Peasant/farmers/housewife's sauce, made with everyday vegetables carrot, celery, and onion, locally-raised meats generally beef, but also includes pork, veal, sausage, and prosciutto) a touch of tomato and fresh garden seasonings. few will devote the hours necessary to create a true ragù, but the facts are still the same: Every step of its preparation is designed to draw out the best results from each ingredient. The vegetables are slow-cooked with pork fat, usually pancetta) or olive oil until they are melted together in a caramelized vegetable medley. The meat is slowly simmered to cook off its water content, helping it brown properly. Often, wine and tomatoes (or tomato paste) are added and reduced to the point of evaporation, leaving behind their concentrated flavor. Then the sauce is slowly simmered, resulting in a rich, meaty sauce that is traditionally served over a fresh, egg-rich pasta called talgiatelle. Ragù alla Bolognese also finds its way into lasagne traditionally layered with spinach noodles and béchamel sauce and as a sauce for potato gnocchi. Some Bolognese sauces also include a touch of milk or cream, some broth, or a sprinkling of nutmeg, but those additions vary among different families and recipes. Milk is said to mellow the flavor and soften the texture of gamy meats, broth adds a meaty richness, and nutmeg sweetens the acidity of tomatoes. true culinary romantics, welcome a half-day spent over a bubbling pot of ragù as a remembrance of a time when life moved at a slower pace and feeding the family long-simmered meals was a part of everyday life. Bolognese Sauce * 3 celery stalks, finely chopped * 2 medium onions, finely chopped * 2 medium carrots, finely chopped * 4 cloves of garlic, minced * 1/4 cup Extra Virgin Olive Oil * 1/4 lb Pancetta, ground in a food processor until finely chopped * 1 lb ground veal * 1 lb ground pork * 1 6oz can Tomato Paste * 1 1/2 cups whole milk * 1/2 cup dry white wine * 1 cup water * salt and pepper to taste Directions: Pulsing the vegetables in the food processor is quick and easy and gives you a fine mince so the vegetables melt in the olive oil. Cook onions celery, carrots, and garlic in oil in sauce pot over medium heat stirring often until softened, about 8 minutes. Add pancetta, veal, and pork and cook over medium-high heat, stirring and breaking up lumps until no longer pink. Stir in tomato paste, milk, wine and water. Stir gently and simmer covered until sauce is thickened, about 1 – 1 1/2 hrs. Add salt and pepper to taste and remove from heat. |
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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Hi Chef! I'm having a great time going through your thread here, this is great. I tried the recipe for corn muffins made with plain yogurt yesterday and they are great! Got a few more I want to try as well.
I am not all the way through the thread yet, but I did check the index. I do not see an entry for grits. Now, being from the north, about all I know about grits is that every southern person who prepares them has a different method or taste for them.  My SO travels a good bit for his work and recently had some grits somewhere that he raved about, but the only description he said was that they were "creamy". Our local Wally World does carry grits, so can you suggest some ways I can prepare them?
TIA 
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After Armegeddon, the ony things left working will be cockroaches carrying AK-47's and driving 4.0L I6-powered Jeeps...bluezerosix
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Originally Posted By Glockgirl26:
Hi Chef! I'm having a great time going through your thread here, this is great. I tried the recipe for corn muffins made with plain yogurt yesterday and they are great! Got a few more I want to try as well. I am not all the way through the thread yet, but I did check the index. I do not see an entry for grits. Now, being from the north, about all I know about grits is that every southern person who prepares them has a different method or taste for them. My SO travels a good bit for his work and recently had some grits somewhere that he raved about, but the only description he said was that they were "creamy". Our local Wally World does carry grits, so can you suggest some ways I can prepare them?
TIA thank you for the compliments, I hope you find usefull things here, a few chuckles and a bit of an education.. grits...is a great question and one I will try to get answered tomorrow morning..been a busy day for an old guy.. see u tomorrow 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 mhoffman: Chef, I'm in the mood for a good bolognese sauce some time this week. Searched the index, came up short-handed. Ideas? I've found a few recipes from epicurious.com and allrecipes.com, but you're my go-to guy on all things gastronomic. _MaH I've made this recipe from America's Test Kitchen and can vouch for the fact that it comes out very good. Hopefully Chef won't mind me posting it here. Fettuccine with Beef Bolognese SauceServes 4. Published February 1, 2005. Ingredients
Instructions
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Daddy loves you. Now go away.
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Originally Posted By douglasmorris99:
Originally Posted By Glockgirl26:
Hi Chef! I'm having a great time going through your thread here, this is great. I tried the recipe for corn muffins made with plain yogurt yesterday and they are great! Got a few more I want to try as well. I am not all the way through the thread yet, but I did check the index. I do not see an entry for grits. Now, being from the north, about all I know about grits is that every southern person who prepares them has a different method or taste for them. My SO travels a good bit for his work and recently had some grits somewhere that he raved about, but the only description he said was that they were "creamy". Our local Wally World does carry grits, so can you suggest some ways I can prepare them?
TIA Grits is a long time staple in the Southern diet. Grits are Native American origin mainly consists of coarsely ground corn (when grits is made from hominy, it is referred to as hominy grits). Grits is similar to other thick maize-based porridges from around the world, such as polenta. It also resembles farina, a thinner porridge. Grits can also be fried in a pan or mold to create a firm block. The resulting block can be cut with a knife or wire, and the slices are fried in a fat such as vegetable oil, butter, or bacon grease. Traditionally the corn for grits was ground by a stone mill. The results are passed through screens, with the finer part being grit meal, and the coarser being grits. Many communities in the U.S. used a gristmill up until the mid-20th century, with families bringing their own corn to be ground, and the miller retaining a portion of the corn for his fee. the South or "the grit belt" has relished its grits, making them a symbol of its diet, its customs, its humor, and its hospitality, Charleston's The Post and Courier proclaimed in 1952, "An inexpensive, simple, and thoroughly digestible food, grits should be made popular throughout the world. Given enough of it, the inhabitants of planet Earth would have nothing to fight about. A man full of grits is a man of peace." Yellow grits include the whole kernel, while white grits use hulled kernels. Grits are prepared by simply boiling the ground kernels into a porridge; normally it is boiled until enough water evaporates to leave it semi-solid. I am going to assume your husband had grits with breakfast, though grits are served as lunch, dinner and even dessert as side dish and center of plate.... so, off we go!! breakfast grits are pretty much boiled out of the box,served with a bit of salt and butter..(I like maple syrup on mine) "creamy" grits may be just that, some cooks, especially in upper end hotels are known to ad a bit of 1/2 and 1/2 to their morning grits making them smoother, they also tend to cook them a bit too much in my opinion, but it does give it a smoother profile.. basic grits served with a fresh sliced tomato is either breakfast or lunch in the South Eastern USA.. classically, creamed grits are served as a side dish or base for shrimp or chicken etc... Ingredients: * 1 cup heavy cream * 1 can (1 2/3 cups) chicken broth * 1 cup water * 4 tablespoons butter * 1/4 teaspoon salt * 1/8 to 1/4 teaspoon pepper * 1 cup quick grits Preparation: Bring heavy cream, chicken broth, and water to a boil in a medium saucepan. Add butter, salt, and pepper. Slowly whisk in grits and reduce heat. Cook 15 to 20 minutes over low heat, stirring frequently. Serve in place of rice with shrimp, pork tenderloin medallions, lamb chops, or other meat or poultry. The Carolinias are FANATICS about their grits and it is very much apart of the culture.. Ingredients: Shrimp and Grits * 1 1/2 pounds medium shrimp, peeled, halved lengthwise, and deveined if you wish * Juice of 1 lemon * Tabasco or other hot pepper sauce * 1 1/2 teaspoons salt or more to taste * 1 1/2 cups stone-ground grits, not instant or quick-cooking * 6 thick slices bacon, chopped * 1 small onion, finely chopped * 1/4 cup finely chopped green bell pepper * 1 garlic clove, minced * 1/2 cup thinly sliced scallions * 2 tablespoons unbleached all-purpose flour * 1 cup chicken stock * 1 to 2 tablespoons unsalted butter * 1 cup (about 1/4 pound) grated medium to sharp Cheddar cheese * Tabasco or other hot pepper sauce Preparation: Combine the shrimp with the lemon juice and a couple of generous splashes of hot pepper sauce. Let sit while you begin the grits and gravy. Make the grits in a large heavy saucepan, first bringing 6 cups of water and 1 teaspoon of the salt to a boil. Whisk in the grits a few handfuls at a time. (They will bubble up initially.) When you have added all the grits, reduce the heat to a very low simmer and cook over low heat for 35 to 40 minutes, stirring occasionally at first and more frequently toward the end. While the grits simmer, get the gravy under way. Fry the bacon in a medium skillet over medium heat until brown but still limp. Stir in the onion, green pepper, and garlic and continue cooking until the onion and pepper are limp, about 5 minutes. Add the scallions, sprinkle the flour over the mixture, and continue sauteing for 5 minutes longer. Stir in the stock and remaining salt and cook for 5 minutes longer. Remove from the heat while you finish the grits. When the grits are thick and creamy, stir in as much of the butter as you wish, followed by the cheese. Add a splash of hot pepper sauce and additional salt if you like. Cover the grits while you finish the gravy. Return the gravy to medium heat and stir in the shrimp. Cook until the shrimp are opaque throughout, about 5 minutes. Serve immediately, mounding the grits in large shallow bowls or on plates and covering them with shrimp and gravy. Short-Rib Bourbon Stew with White-Cheddar Grits Recipe Ingredients * 2 tablespoons - chopped fresh thyme leaves * 4 pounds - beef short-ribs, cut into individual ribs * 4 cups - beef stock * Salt and freshly ground black pepper * 1 pint - pearl onions * 1 cup - bleached all-purpose flour * 1 cup - baby carrots or 1 cup sliced carrots * 1/2 cup - olive oil * 1 cup - baby turnips or 1 cup sliced turnips * 1/2 cub - bourbon * 1 1/2 pounds - new or small red potatoes * 3 tablespoons - chopped garlic * 1/4 cup - finely chopped parsley * 3 - bay leaves * 2 tablespoons - chopped horse-radish Directions In a mixing bowl, season the short-ribs with salt and pepper. Toss with flour and mix well. In a large dutch oven, add 1/2 cup of oil. Add 1/2 batch of the meat a time and brown them. Repeat. After 3 or 4 minutes, take the beef ribs out and set aside. Add 1/2 cup bourbon to deglaze pan. Add beef stock, add garlic, bay leaves, thyme and a teaspoon black pepper. Then add short ribs back to the pan with stock Cook for 2 hours. In a mixing bowl, add pearl onions, baby carrots peeled, baby turnips new potatoes quartered and season with salt and pepper. Add vegetables to stew and cook for 1/2 hour. Stir in 1/4 cup finely chopped parsley. Then stir in 2 tbsp horse-radish. Check the seasoning and add salt and pepper if needed. Keep warm until ready to serve with grits. TIP: If you want liquid to thicken liquid of the stew make a slurrey with 2 tbsp flour (or 2 tablespoon corn-starch) + 2 tablespoon water and mix into broth of stew. Ingredients for White-Cheddar Grits 2 1/2 cups - milk 1/2 cup - quick-cooking white grits 2 tablespoons - heavy cream 1/2 cup - grated white cheddar cheese Directions for White-Cheddar Grits Bring the milk, seasoned with salt, to boil in a medium-size saucepan over medium heat. Add the remaining butter. While stirring, slowly add the grits, breaking up any lumps. Cook over medium heat, stirring occasionally, until the grits are tender and slightly thick, 15 to 20 minutes. Add the heavy cream and 1/4 cup of the cheese, stirring until the cheese is completely melted. Season with salt/pepper. FRIED Grits are a very good and reasonably common side dish,,often subbed for Polenta as they are very similiar.. erve fried grits like polenta, with a topping, or as a side dish. Ingredients: * 5 cups water * salt to taste * 1 cup stone ground grits * 1/2 cup all-purpose flour * vegetable oil Preparation: Bring the water and salt to a boil in a large heavy saucepan. Add the grits and continue to simmer, stirring constantly, over medium heat until the grits are cooked and thick like mush, about 15 to 20 minutes. If necessary, add a little more boiling water. Pour the hot grits onto a large plate to make a layer about 3/4-inch deep. Cover and let stand to cool, then refrigerate to chill thoroughly. When the grits are cold and firm, cut into rectangular pieces. Dredge the grits pieces with flour, shaking off excess flour. Heat the oil to a depth of 1/2-inch in a heavy skillet. Fry grits pieces until golden brown on both sides, about 4 to 5 minutes total. Drain on paper towels and sprinkle with salt. Serve chicken and grits Ingredients: * 4 chicken breast halves without skin, boneless * 4 cups water * 1/2 teaspoon salt * 1 cup quick cooking grits, uncooked * 1 teaspoon ground cumin * 2 tablespoons butter * . * Spicy Southern Salsa * 1 cup corn kernels, cooked and drained * 1 cup black-eyed peas, cooked and drained * 1 medium tomato, seeded and chopped * 1/2 cucumber, peeled, seeded, diced * 1/4 cup chopped green onions * 2 tablespoons fresh lemon juice * 2 tablespoons minced fresh basil * 1 small jalapeno, seeded and finely minced * 1 clove garlic, minced * 1/4 teaspoon salt * 1/8 teaspoon pepper Preparation: Bring water and salt to a boil in a medium saucepan; stir in grits and cook according to package directions. Spoon grits into a greased 9-inch square baking pan; cover and chill until firm. Rub chicken breasts with the ground cumin. Melt butter in a large skillet over medium heat. Add chicken and cook, turning, for about 12 minutes, or until brown and fork tender. Remove chicken from skillet and drain on paper towels; cover and keep warm. Invert baking pan to remove grits. Cut into 4 sqares, then cut each square diagonally into 2 triangles. In same skillet, heat pan drippings to medium temperature. Add grits and sauté, turning once, about 5 minutes or until lightly brown. To serve, cut each chicken breast into slices. Place chicken slices from one breast half on each serving plate with 2 grits cakes on the side. Spoon Spicy Southern Salsa over the grits cakes. Makes 4 servings. Grits fit in anywhere you would use Rice or Pasta, they pick up the taste of the ingredients they are combined with. textures are a bit different of course, but easily accustomed to for most. In the Modern world or opulance we live in today, were we throw away nealy 1/2 of all we consume..GRITS have lost a bit of popularity as it is veiwed as "poor peoples food" but trust me,,well prepared and seasoned, Grits are surprisingly well received by nearly everyone once tasted.. I Am off to make some for breakfast... 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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Thanks for the gritty information. Those sound interesting, and fairly simple. I'm looking forward to trying a couple of them soon.
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After Armegeddon, the ony things left working will be cockroaches carrying AK-47's and driving 4.0L I6-powered Jeeps...bluezerosix
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Originally Posted By BozemanMT:
ok, got leftover lamb from dinner and figured I'd make gyro's (which isn't really a gyro meat, i realize that, but it's a good use for lamb) but I need a recipe for the tstishki sauce (completely misspelled) for the gyro's. didn't see one in the index. thanks Lamb is often found in GYRO FYI.. to get the correct taste profile on the lamb 9 parts salt, 3 parts sweet paprika, 1 part hot paprika, 1 part white pepper, 1 part black pepper, 3 parts dried parsley, 2 parts garlic powder, and 3 parts of dried oregano. small amounts a pinch of, a dash of other powdered spices can be mixed as well. cinnamon, nutmeg, cumin, anise, coriander, fennel and most definitely some allspice Tzatziki, tzadziki, or tsatsiki is a Greek and Turkish meze or appetizer, also used as a sauce for souvlaki and gyros. Tzatziki is made of strained yogurt usually from sheep's or goat's milk mixed with cucumbers, garlic, salt, usually olive oil, pepper, sometimes dill, sometimes lemon juice and parsley, and sometimes mint added.[1] Tzatziki is always served cold. While in Greece and Turkey the dish is usually served as an accompaniment, in other places tzatziki is often served with bread (loaf or pita) as part of the first course of a meal. The Greek word is derived from the Turkish cacık, which denotes a similar dish, cacık. * (8 ounce) container plain yogurt (Preferably Greek yogurt or Fage) * 1 cucumber * 1 tablespoon olive oil * 1/4 lemon, juiced and zest * 1-1/2 teaspoons chopped fresh dill * 1-1/2 cloves garlic, peeled * 5 mint leaves, chopped fine * salt and pepper to taste Instructions * The night before making Tzatziki, place the yogurt in a paper towel lined strainer over another bowl and leave it in the fridge overnight. This thicker yogurt-cheese is the perfect consistency for Tzatziki. This step is not usually necessary if using Greek yogurt. * Peel and seed the cucumber. Place the cucumbers in a strainer over a bowl and cover with salt. This will leech out a lot of the water and help assure you have a thick sauce. * In a food processor or blender, combine all ingredients. Process until well-combined. * Transfer to a separate dish, cover and refrigerate for at least one hour for best flavor, over night is suggested. * The first 2 steps are very important. If not followed you will make Tzatziki soup, not sauce. |
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 Glockgirl26:
Thanks for the gritty information. Those sound interesting, and fairly simple. I'm looking forward to trying a couple of them soon.
you are welcome and again, welcome to the thread, tell your friends, bring your family.... 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 mhoffman: Chef, I'm in the mood for a good bolognese sauce some time this week. Searched the index, came up short-handed. Ideas? I've found a few recipes from epicurious.com and allrecipes.com, but you're my go-to guy on all things gastronomic. _MaH no, I think we discussed Tomato Gravy and a few other Classic Italian style sauces.......but not Bolognese..so a good question.. The famed meat sauce from Italy's gastronomy capital. Bolognese sauce or ragù alla Bolognese is classicly a meat sauce. Anyone who has ancestral ties to Italy, and most especially to Bologna in the Emilia-Romagna region, will be sure to tell you that, to rid you of any impression that it is a tomato-based sauce. Bolognese sauce is a classic Peasant/farmers/housewife's sauce, made with everyday vegetables carrot, celery, and onion, locally-raised meats generally beef, but also includes pork, veal, sausage, and prosciutto) a touch of tomato and fresh garden seasonings. few will devote the hours necessary to create a true ragù, but the facts are still the same: Every step of its preparation is designed to draw out the best results from each ingredient. The vegetables are slow-cooked with pork fat, usually pancetta) or olive oil until they are melted together in a caramelized vegetable medley. The meat is slowly simmered to cook off its water content, helping it brown properly. Often, wine and tomatoes (or tomato paste) are added and reduced to the point of evaporation, leaving behind their concentrated flavor. Then the sauce is slowly simmered, resulting in a rich, meaty sauce that is traditionally served over a fresh, egg-rich pasta called talgiatelle. Ragù alla Bolognese also finds its way into lasagne traditionally layered with spinach noodles and béchamel sauce and as a sauce for potato gnocchi. Some Bolognese sauces also include a touch of milk or cream, some broth, or a sprinkling of nutmeg, but those additions vary among different families and recipes. Milk is said to mellow the flavor and soften the texture of gamy meats, broth adds a meaty richness, and nutmeg sweetens the acidity of tomatoes. true culinary romantics, welcome a half-day spent over a bubbling pot of ragù as a remembrance of a time when life moved at a slower pace and feeding the family long-simmered meals was a part of everyday life. Bolognese Sauce * 3 celery stalks, finely chopped * 2 medium onions, finely chopped * 2 medium carrots, finely chopped * 4 cloves of garlic, minced * 1/4 cup Extra Virgin Olive Oil * 1/4 lb Pancetta, ground in a food processor until finely chopped * 1 lb ground veal * 1 lb ground pork * 1 6oz can Tomato Paste * 1 1/2 cups whole milk * 1/2 cup dry white wine * 1 cup water * salt and pepper to taste Directions: Pulsing the vegetables in the food processor is quick and easy and gives you a fine mince so the vegetables melt in the olive oil. Cook onions celery, carrots, and garlic in oil in sauce pot over medium heat stirring often until softened, about 8 minutes. Add pancetta, veal, and pork and cook over medium-high heat, stirring and breaking up lumps until no longer pink. Stir in tomato paste, milk, wine and water. Stir gently and simmer covered until sauce is thickened, about 1 – 1 1/2 hrs. Add salt and pepper to taste and remove from heat.  |
A thin veneer, indeed.
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Originally Posted By douglasmorris99:
<snip> CHEF Thanks again, so much!! Sunday Night Football dinner was amazing, and I really appreciate the help. :) I'm making a tenderloin roast next weekend, and I generally prepare it by rubbing it with olive oil, then cracked pepper, garlic, and salt and searing it in a flaming hot wok on all sides to get a crust, then I pop it in the oven at 350 until the center temp is 140, then let it rest to get to Med rare. (I use the Wok because it's the largest pan I have, and has a large surface area.) Is there a good way to do this all in the oven, or grill? I've looked at recipes that call for a super hot grill/oven for a set period of time, then a reduction of temp, but I'm scared of trying a different method with an expensive piece of meat. I also wanted to add, you are doing a great service to the membership here. I started a thread years ago asking a simple question, "Do you know how to cook?" the poll and replies were largely on the "no" side. My own kids have no choice. They are my indentured sous chefs.
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Obama is a pussy who is burning up his political capital like it is weed at a rock concert.
Obama: The Milli Vanilli of Presidents~~Mac
Obama: The Milli Vanilli of Presidents~~Mac
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I recently made a copycat Caesar dressing from Outback steakhouse. It came out great, but like all Caesar dressings it uses raw eggs. To help avoid any bacteria, I bought pasteurized eggs. The recipe also called for some vinegar and lemon juice, which I presume provide some preservative action. How long will this keep in the refrigerator? Even though it didn't make a lot of dressing, it's super-potent and a Tbsp is usually sufficient for a personal-sized salad. |
Daddy loves you. Now go away.
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Originally Posted By copywriter2001:
Removed. what'd I miss... damn, birth one cow and the whole world passes you buy..
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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 Zhukov:
I recently made a copycat Caesar dressing from Outback steakhouse. It came out great, but like all Caesar dressings it uses raw eggs. To help avoid any bacteria, I bought pasteurized eggs. The recipe also called for some vinegar and lemon juice, which I presume provide some preservative action. How long will this keep in the refrigerator? Even though it didn't make a lot of dressing, it's super-potent and a Tbsp is usually sufficient for a personal-sized salad. I would feel safe at 7 days, beyond that, not so much.. the vinegar and lemon juice cooked the eggs, killing bacteria, for the most part, and set your dressing for storage..but I would be iffy beyond a week with much of any "wet food" with uncooked egg in it.. care to share the recipe'? 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 JONNYROCKO:
Ok, i have a craving to cook Lamb or rack of lamb. For some reason i cant get it out of my mind. any advise on where to get started? thanks first, be careful, mention sheep on Arfcom can be disastrous..
I love lamb, I end up with a few small chops grilled at times, but a full rack or fresh leg taste far superior in my opinion than the grilled chops.. may just be perception, but,,fresh lamb roast, fresh mashed potatoes, fresh english peas....a bit of my Minted Demi Glaze
now If you look to the Chefs Topics page, thumbtacked in the food and garden forum, you will see a couple of preps for lamb,,I will throw a few here for grins... Lamb, sheep, goats, being the "cattle" to much of the world, we need to look to lots of regions for recipes and styles. A Middle East preparation Ingredients * 3 1/2 pounds lamb ribs * 2 onions, chopped * 2 teaspoons minced garlic * 3 teaspoons honey * 3 teaspoons olive oil * 1/4 cup soy sauce * 1 cup dry white wine * 1 teaspoon ground black pepper * 1 teaspoon salt * 1/4 cup fresh lemon juice * 1 teaspoon ground cinnamon Directions 1. To Marinate: Place lamb in a 9x13 inch baking dish. In a small bowl combine the onions, garlic, honey, oil, soy sauce, wine, pepper, salt, lemon juice and cinnamon. Mix well and pour mixture all over lamb. Cover and refrigerate to marinate for 1 hour. 2. Preheat oven to 400 degrees F (200 degrees C). 3. Bake in the preheated oven for 70 minutes or until cooked through. Lamb with Cherry and Pecan Classic Rack of Lamb 2 lamb racks, trimmed 1-1/2 teaspoons coarse ground mustard 1/2 cup unseasoned dry bread crumbs 1/4 cup finely chopped parsley 1/2 teaspoon dried rosemary leaves, crushed 1/4 teaspoon pepper Cherry Pecan Sauce Cherry Pecan Sauce 1/3 cup chopped onion 1 teaspoon olive oil 1/2 cup pineapple juice 2 tablespoons vinegar 1 teaspoon brown sugar 1/2 teaspoon beef bouillon granules 1/4 teaspoon nutmeg 1/4 teaspoon pepper 1/3 cup water 2 teaspoons cornstarch 1/4 cup dried tart cherries, soaked in hot water and drained 1/4 cup chopped toasted pecans Classic Rack of Lamb Preheat oven to 375ºF. On roasting rack in shallow baking pan, place lamb meat side up. Spread mustard over meat. In small bowl, combine bread crumbs, parsley, rosemary and pepper. Pat bread crumb mixture over mustard. Roast at 375ºF for 30 to 35 minutes per pound or until desired degree of doneness: 145ºF for medium-rare, 160ºF for medium or 170ºF for well-done. Let roast stand for 10 minutes before slicing. Internal temperature will rise approximately 10 degrees. Serve with Cherry Pecan Sauce. Cherry Pecan Sauce In a small saucepan, heat oil over medium-high heat and cook onion 3 to 4 minutes, stirring occasionally. Mix in pineapple juice, vinegar, brown sugar, beef granules, nutmeg and pepper. Combine water and cornstarch; mix well and blend into sauce. Bring sauce to a boil, stirring until thickened. Add cherries and pecans. Remove from heat; let stand 10 minutes. Makes about 1-1/4 cups sauce. Italia,, Rack of Lamb T 2 lamb racks, trimmed 1 cup olive oil 2/3 cup lemon juice 3 tablespoons finely chopped green onion 2 tablespoons finely chopped Italian parsley 4 teaspoons anchovy paste 2 teaspoons dried tarragon leaves, crushed 1-1/2 teaspoons pepper Place lamb racks in a glass pan, meat side down; set aside. In medium bowl, combine olive oil, lemon juice, green onions, parsley, anchovy paste, tarragon and pepper. Pour over lamb rack; cover, refrigerate and marinate 4 to 6 hours, turning twice. Preheat oven to 375ºF. Remove lamb from marinade and place in shallow roasting pan. Roast in oven for 30 to 45 minutes or to desired degree of doneness: 145ºF for medium-rare, 160ºF for medium and 170ºF for well-done. Remove from oven, cover and let stand for 10 minutes. Internal temperature will rise approximately 10 degrees. Slice and serve with polenta or pasta of choice in a prepared pasta sauce Classic Dijon encrusted Rack of lamb Ingredients * 1/2 cup fresh bread crumbs * 2 tablespoons minced garlic * 2 tablespoons chopped fresh rosemary * 1 teaspoon salt * 1/4 teaspoon black pepper * 2 tablespoons olive oil * * 1 (7 bone) rack of lamb, trimmed and frenched * 1 teaspoon salt * 1 teaspoon black pepper * 2 tablespoons olive oil * 1 tablespoon Dijon mustard Directions 1. Preheat oven to 450 degrees F (230 degrees C). Move oven rack to the center position. 2. In a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. Toss in 2 tablespoons olive oil to moisten mixture. Set aside. 3. Season the rack all over with salt and pepper. Heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat. Sear rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes. Brush rack of lamb with the mustard. Roll in the bread crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring. 4. Arrange the rack bone side down in the skillet. Roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want. With a meat thermometer, take a reading in the center of the meat after 10 to 12 minutes and remove the meat, or let it cook longer, to your taste. Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs. Allow internal temperature to be 5 to 10 degrees less than you like because the meat will continue to cook while it sits. Bloody rare: 115 to 125 degrees F Rare: 125 to 130 degrees F Medium rare: 130 to 140 degrees F Medium: 140 to 150 degrees F New American Roasted Rack of Lamb with Raspberry-Parsnip Puree and Roasted Okra Lamb 1/2 or 1 split rack of American lamb 1 cup chopped fresh rosemary 1/2 cup chopped fresh garlic 1/4 cup kosher salt 1/4 cup cracked black pepper 1/2 cup water Raspberry-Parsnip Puree 1 quart peeled and rough chopped parsnip 1/8 cup minced shallot 1 cup heavy cream 1/2 cup chicken broth 1/4 cup fresh raspberry puree Kosher salt and pepper, to taste Roasted Okra 1 quart fresh, firm okra Directions Lamb Preheat oven to 350ºF French the rack (or purchase one already frenched). The lamb should smell fresh, NOT gamey. It should also not feel tacky at all. Mix the rosemary, garlic, salt, pepper and oil in a bowl; rub and pack the mixture around the rack liberally. Heat a cast iron pan over medium-high heat. Coat the pan with canola oil. Place rack in the pan with the bones pointing up and sear for about 2 minutes. Flip and sear the other side for 2 more minutes and then place the pan immediately in the oven. Roast in the oven for 10 to 15 minutes or until desired doneness has been reached. Remove the lamb from the oven and let rest 5 minutes on a cutting board before serving (save the pan and don't clean). Raspberry-Parsnip Puree In a heavy-bottomed sauce pan, add parsnip, heavy cream, shallot and chicken broth. Bring to a simmer and continue to simmer, covered, until the parsnip is soft. Add room temperature raspberry puree. Remove from heat and puree with a stick blender or place in a conventional blender. Season with salt and pepper and serve immediately. Roasted Okra Reheat the pan with the lamb drippings over medium-high heat. Place okra in the pan and stir for 2 to 3 minutes; serve immediately. hope you will share the adventure and thanks for stopping by 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: Originally Posted By Zhukov: I recently made a copycat Caesar dressing from Outback steakhouse. It came out great, but like all Caesar dressings it uses raw eggs. To help avoid any bacteria, I bought pasteurized eggs. The recipe also called for some vinegar and lemon juice, which I presume provide some preservative action. How long will this keep in the refrigerator? Even though it didn't make a lot of dressing, it's super-potent and a Tbsp is usually sufficient for a personal-sized salad. I would feel safe at 7 days, beyond that, not so much.. the vinegar and lemon juice cooked the eggs, killing bacteria, for the most part, and set your dressing for storage..but I would be iffy beyond a week with much of any "wet food" with uncooked egg in it.. care to share the recipe'? CHEF Cool - 7 days sounds just fine. I got the recipe off of Food.com: http://www.food.com/recipe/outback-caesar-dressing-18586 Ingredients:
Directions:
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Daddy loves you. Now go away.
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Originally Posted By BozemanMT:
I'm doing a stuffed leg of lamb with goats cheese and mint for this weekend, but still having trouble looking for a side. ideas? TIA I would keep with the Greek theme.. Spanakorizo Ingredients * 1/3 cup olive oil * 2 onions, chopped * 2 pounds fresh spinach, rinsed and stemmed * 1 (8 ounce) can tomato sauce * 2 cups water * 1 teaspoon dried dill weed * 1 teaspoon dried parsley * salt and pepper to taste * 1/2 cup uncooked white rice Directions 1. Heat olive oil in a large skillet over medium-high heat. Saute onions in the oil until soft and translucent. Add spinach, and cook stirring for a few minutes, then pour in the tomato sauce and water. Bring to a boil, and season with parsley, dill, salt and pepper. Stir in rice, reduce heat to low, and simmer uncovered for 20 to 25 minutes, or until rice is tender. Add more water if necessary. Rice Dolmathes Ingredients * 1 cup olive oil, divided * 1 1/2 pounds onions, chopped * 1 3/4 cups uncooked white rice * 2 lemons, juiced * 2 tablespoons chopped fresh dill * 1/2 cup chopped fresh parsley * 2 tablespoons pine nuts * 1 (8 ounce) jar grape leaves, drained and rinsed Directions 1. Preheat oven to 375 degrees F (190 degrees C). 2. Heat 2 tablespoons oil in a large saucepan over medium heat. Saute onions until tender. Stir in rice and brown slightly. Add 3 1/2 cups water, and half of the lemon juice. Reduce heat, cover and simmer for 20 minutes, or until all liquid is absorbed and rice is tender. Stir in dill, parsley and pine nuts. 3. Remove stems from grape leaves and place 1 tablespoon of rice mixture in the center. Fold in the sides and roll tightly. Place, folded side down, in a baking dish and cover with remaining olive oil, lemon juice and enough water to cover 1/2 of the dolmathas. 4. Cover with aluminum foil and bake in preheated oven for 45 minutes. Garlic Lemon Potatoes Ingredients * 3 pounds potatoes, peeled and cubed * 3 cups hot water * 1/2 cup fresh lemon juice * 1/3 cup vegetable oil * 1 tablespoon olive oil * 1 1/2 teaspoons dried oregano * 2 teaspoons salt * 1/2 teaspoon ground black pepper * 2 cloves garlic, minced * 1/4 cup chopped fresh parsley Directions 1. Preheat oven to 475 degrees F (245 degrees C). 2. Place the cubed potatoes, water, lemon juice, vegetable oil, and olive oil in a 12x18 inch baking dish or roasting pan. Season with oregano, salt, pepper, and garlic. 3. Roast, uncovered, in the preheated oven until the potatoes are tender and golden brown and the water has evaporated, about 1 1/2 hours. Stir the potatoes every 20 minutes as they bake, adding more water as necessary to prevent sticking. Allow the water to evaporate during the final 15 to 20 minutes of cooking, but be careful that the potatoes do not burn. Stir in the chopped fresh parsley, and serve. green beans in tomato sauce Ingredients * 2 pounds fresh green beans, trimmed * 6 tablespoons lemon juice * 1 medium onion, chopped * 3/4 cup olive oil * 1 (16 ounce) can diced tomatoes * 1 (8 ounce) can tomato sauce * 2 tablespoons dried parsley * 1 cup water * salt and pepper to taste * 1 bay leaf Directions 1. Place the green beans in a pot, and mix in the lemon juice, onion, olive oil, tomatoes, tomato sauce, parsley, water, salt and pepper, and bay leaf. Cook 45 minutes over medium heat, stirring occasionally, until sauce is thickened. Remove bay leaf before serving. hope that gets ya there thanks for asking,,, 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:
Originally Posted By BozemanMT:
I'm doing a stuffed leg of lamb with goats cheese and mint for this weekend, but still having trouble looking for a side. ideas? TIA I would keep with the Greek theme.. Spanakorizo Ingredients * 1/3 cup olive oil * 2 onions, chopped * 2 pounds fresh spinach, rinsed and stemmed * 1 (8 ounce) can tomato sauce * 2 cups water * 1 teaspoon dried dill weed * 1 teaspoon dried parsley * salt and pepper to taste * 1/2 cup uncooked white rice Directions 1. Heat olive oil in a large skillet over medium-high heat. Saute onions in the oil until soft and translucent. Add spinach, and cook stirring for a few minutes, then pour in the tomato sauce and water. Bring to a boil, and season with parsley, dill, salt and pepper. Stir in rice, reduce heat to low, and simmer uncovered for 20 to 25 minutes, or until rice is tender. Add more water if necessary. Is that really an 8oz can? or is that a typo? how many will that recipe serve? thanks, |
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Chef -
Thanks for the thread. I've never had any training in the kitchen, so I don't claim to know anything at all, but I can darn sure follow a recipe and experiment with techniques. I love learning new ways to prep food, and this thread rules. Ideas left and right, and they all look awesome. I'm sure I'll have some questions now that I know this thread is here. Keep up the good work! It may be in another thread, but I'll post the best sweet pickle recipe you'll ever try. ;-) |
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Originally Posted By BozemanMT:
Originally Posted By douglasmorris99:
Originally Posted By BozemanMT:
I'm doing a stuffed leg of lamb with goats cheese and mint for this weekend, but still having trouble looking for a side. ideas? TIA I would keep with the Greek theme.. Spanakorizo Ingredients * 1/3 cup olive oil * 2 onions, chopped * 2 pounds fresh spinach, rinsed and stemmed * 1 (8 ounce) can tomato sauce * 2 cups water * 1 teaspoon dried dill weed * 1 teaspoon dried parsley * salt and pepper to taste * 1/2 cup uncooked white rice Directions 1. Heat olive oil in a large skillet over medium-high heat. Saute onions in the oil until soft and translucent. Add spinach, and cook stirring for a few minutes, then pour in the tomato sauce and water. Bring to a boil, and season with parsley, dill, salt and pepper. Stir in rice, reduce heat to low, and simmer uncovered for 20 to 25 minutes, or until rice is tender. Add more water if necessary. Is that really an 8oz can? or is that a typo? how many will that recipe serve? thanks, rice sucks up some major tomato sauce, and about 4 |
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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Dear Semolina Flour,
Thank you. Why and how I made pasta before you I will never understand. _MaH |
So how does it feel to know that someone's kid in the heart of America has blood on their hands, fighting to defend your rights, so you can maintain the lifestyle that insults this family's existence?
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Originally Posted By KrushR:
Chef - Thanks for the thread. I've never had any training in the kitchen, so I don't claim to know anything at all, but I can darn sure follow a recipe and experiment with techniques. I love learning new ways to prep food, and this thread rules. Ideas left and right, and they all look awesome. I'm sure I'll have some questions now that I know this thread is here. Keep up the good work! It may be in another thread, but I'll post the best sweet pickle recipe you'll ever try. ;-) thank you and welcome...let me know if I can help |
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