Thanks for the salads Chef.  I have been eating a lot of pasta, veggie, and fruit salads during the heat wave.  I'll give these a shot.
I've been on a pan sauce kick lately.  I find myself pan frying anything I can so I can deglaze the pan and make a sauce out of it.  I have the basics down and have been working with beef or chicken stock as a base.  I have also experimented with red and white wine depending on what I cooked.



What I need help with are some common herb, spice, and base combinations that work in different sauces and what works best for each protein.  



I have found that a pad of butter can turn an OK sauce into a great one.

well,,,


THe only secrets I can think of in a Cucumber sandwich are
1 Score the Cuc if don't skin it completely
2 SLICE the cuc in Paper thin slices
3 Seed the Cuc before slicing
4 Liberal amount of Fresh Cracked Pepper and lightly sprinkled with salt
5 WHIP the Cream cheese before spreading to the consistency of frosting
6,USE CREME FRECHE" instead of cream cheese...

bout it..

I've been watching a lot of Indian cooking shows lately.  I am ready to start some experimenting.

You don't have a good Garam Masala blend do you?

Garam Masala is a combination spice used through out India and parts of South Asia.
like Curry, for every cook there is a personal Masala recipe and a wide variety is found across India.
Some common ingredients are black & white peppercorns, cloves, malabar leaves, , black cumin, cinnamon, black, brown, & green cardamom, nutmeg, star anise, and coriander seeds. Varying from village to city to grand house to tin shack.
Some recipes call for spices to be ground with water, vinegar, coconut milk, or other liquids, to make a paste. In some recipes nuts, onion or garlic may be added. The flavors may be carefully blended to achieve a balanced effect, or a single flavor may be emphasized.  


Ingredients:

2 tablespoons cumin seeds
2 tablespoons coriander seeds
2 tablespoons cardamom seeds
2 tablespoons black peppercorns
1 (3-inch) stick cinnamon, crushed
1 teaspoon whole cloves
1 teaspoon grated nutmeg
1/2 teaspoon saffron  

Put the cumin, coriander, cardamom, peppercorns, cinnamon, and cloves in a dry heavy skillet over medium-high heat. Toast the spices, stirring occasionally, until they turn several shades darker and give off a sweet smoky aroma, about 10 minutes. Do not raise the heat to quicken the process, or the spices will brown prematurely, leaving the insides undercooked. Cool completely.

Working in batches if necessary, transfer the mixture to a spice mill, coffee grinder or mortar and pistel and grind to a powder. Stir in the nutmeg and saffron. Use immediately or store in an airtight container in a cool, dry place, it should keep fresh tasting about 3 months.

if you want something simpler..
Ingredients

   * 1 tablespoon ground cumin
   * 1 1/2 teaspoons ground coriander
   * 1 1/2 teaspoons ground cardamom
   * 1 1/2 teaspoons ground pepper
   * 1 teaspoon ground cinnamon
   * 1/2 teaspoon ground cloves
   * 1/2 teaspoon ground nutmeg

Directions

  1. Mix cumin, coriander, cardamom, pepper, cinnamon, cloves, and nutmeg in a bowl. Place mix in an airtight container, and store in a cool, dry place.



for those who's Grandfather didnt do a 2 year tour serving the Queen in InjDya... here is a recipe for using Garam Masala..

Salmon garam masala with curry butter.
Ingredients

   * 3/4 cup dry white wine
   * 1/2 cup heavy cream
   * 1/3 cup coconut milk
   * 2 tablespoons curry powder
   * 1 cup cold, unsalted butter, cut into pieces
   * kosher salt to taste
   * 1/4 cup vegetable oil
   * 8 (6 ounce) fillets Alaskan king salmon
   * 2 tablespoons garam masala
   * kosher salt to taste

Directions

  1. Pour white wine, cream, and coconut milk into a saucepan; season with curry powder. Bring to a light boil over medium-high heat, then reduce heat to medium-low, and simmer until the liquid has reduced to 1/2 cup, about 10 minutes.
  2. When the liquid has reduced, turn heat to low, and whisk in the butter, a few cubes at a time, until all of the butter has incorporated. Do not allow the mixture to boil or else it will separate. When the butter has incorporated, season to taste with salt and set aside to keep warm.
  3. Heat the oil in a saute pan over medium-high heat until it begins to smoke. While the oil is heating, lightly season both sides of the salmon with garam masala and salt.
  4. Sear the salmon in the hot oil for 3 to 4 minutes on one side, then turn over, and continue cooking for 2 to 3 minutes until done. Briefly drain on paper towels to absorb excess oil, then serve immediately with the curry butter sauce.


Chicken garam Masala

Ingredients:
1 lb boneless chicken breast
1 tsp garam masala
5 green chillies (increase or decrease according to spiciness of the chillies)
1 tbsp ginger pieces
A pinch turmeric
1 tsp garlic pieces
1/2 cup chopped onion
1/4 cup chopped tomato
Oil
Salt

Method:
Grind green chillies and ginger to a paste. Drain any extra water from chicken pieces. Add this paste, garam masala, turmeric, salt to chicken pieces and mix well. Leave it aside for about 15mins.
Heat oil and add garlic. When they turn brownish, add onions and fry till they turn brown. Add chicken pieces and cook for about 3-4mins. Now add tomato pieces, cover and cook till chicken is completely cooked.
Remove the lid and keep stirring the pieces on a high heat till all the water is evaporated and pieces get a nice thick coating of masala.
Serve hot as a starter or with rotis/chapatis.

hope that helps

CHEF

fish and chips,

garam masala

is english foot ball seasons starting up?





British food does not generally rank horribly high on the, "honey lets go eat out tonite" radar and there are NO fish and chip delivery services in the CONUS I am familiar with.
as a yout, there was a restaurant operated under the name of Arthur Treacher's fish and chips, think long johns, but far superior in my memories anyways..and long gone..
as are most memories of who Arthur Treacher was..

Ingredients:

i making TRUE fish and chips in the English method..this is fairly spot on!

   * 4 cod fish fillets or 4 haddock fillets

   * 1 cup plain flour
   * 1 teaspoon bicarbonate of soda
   * 1 12 ounce British beer, or real bear like Shiner or flat tire works great as well
   * paprika
   * 1/2 lemon, juiced,

   * 1/2 cup flour for dredging
   * salt & pepper

   * 3 lbs potatoes, peeled & chipped
   * good quality canola or corn cooking  oil for a more autentic flavor, to get real authentic, best to use someting on the edge of burnt

     

Directions:

  1. Heat oil up in a deep pan or automatic deep fat fryer 350 degrees is best.
  2. Peel the potatoes and cut into preferred shape. Rinse and dry thoroughly, leave in bowl, dry, coved with damp, wrung out towel.
  3. Fry chips for about 3 minutes until soft but NOT colored. Drain and shake well and set to one side.You're setting the potato for browning.
 
for the batter
combine flour, bicarbonate of soda, salt and pepper into a large  bowl Add the beer gradually and whip lightly stop when you have a thick coating type of batter.  Whisk thoroughly until it is smooth and there are no lumps.Add the lemon juice and sprinkle lightly with the Paprika. Mix thoroughly again should have a slight orange tint from the Paprika.
   
    Adjust deep fat fryer to fish frying temperature of 365
  rinse and pat dry your fish, lightly salt and pepper the fillets, Take one fillet of fish at a time and holding it by the thinner end dredge in in dry flour and then swirl it into the batter until well coated,, not forgetting the part your holding, then lift and allow a slight shake and drop of any excess batter and dip into hot oil slowly, releasing just before you begin to feel the heat of the oil on your hand, allow a few seconds for that piece to set the batter then proceed with the next..

the fish will puff up and cook in about 6 to 10 minutes depending on the thickness, usually the fish begins to float when "cooked". Place onto a paper lined tray and keep warm in the oven as you continue frying..once fish is fried and Holding..allow your oil to come to full heat of 350 and cook your potatoes until golden and crisp.
   lay out fried potato and fish on newspaper or plates and serve with malt vinegar.



for a bit spicer batter..
.
Ingredients

   
   
   * 1 cup all-purpose flour
   * 2 tablespoons garlic powder
   * 2 tablespoons paprika
   * 2 teaspoons salt
   * 2 teaspoons ground black pepper
   * 1 egg, beaten
   * 1 (12 fluid ounce) can or bottle beer

hope that helps

CHEF

Thank you sir.  I'm going to ask a follow up question.  I've got a good Mediterranean restaurant and a good Asian market that sell a lot of different spices, but I am having a hard time finding things like tamarind and fenugreek seed.

Do you have a reputable online herb and spice monger for the harder to get items?

I have used both Atlantic spice house and been referred to the spice house

Oh great and powerful Chef.... Unless I missed it in the index, I cannot find a Lasagna recipe....

#1 son wants to cook on Tuesday night and wants a recipe from "That AR Cooking dude"....

Thanks in advance..

hope he gets this in time..

."AR cooking dude:

SAUCE

   * 1 tablespoon olive oil
   * 1 cup chopped onion
   * 3/4 cup finely chopped peeled carrots
   * 2 tablespoons minced garlic
   * 8 ounces lean ground beef
   * 6 ounces spicy Italian sausages, casings removed
   * 1 28-ounce can crushed tomatoes with added puree
   * 1/4 cup tomato paste
   * 1/4 cup chopped fresh basil
   * 1 tablespoon golden brown sugar
   * 1 tablespoon dried oregano
   * 1 bay leaf
   * 1/2 teaspoon dried crushed red pepper

   * 15 lasagna noodles (about 12 ounces)

   * 2 15-ounce containers part-skim ricotta cheese
   * 1 cup grated Parmesan cheese (about 3 ounces)
   * 1 10-ounce package frozen chopped spinach, thawed, drained, squeezed dry
   * 2 large eggs

   * 4 3/4 cups grated mozzarella cheese (about 1 1/4 pounds)

FOR SAUCE:
Heat oil in heavy large saucepan over medium heat. Add onion, carrots and garlic; sauté until softened, about 12 minutes. Add beef and sausages to pan; sauté until cooked through, breaking up meat with back of spoon, about 5 minutes. Add remaining ingredients. Cover and simmer until flavors blend and sauce measures about 5 cups, stirring occasionally, about 15 minutes. Discard bay leaf. Cool.

FOR LASAGNA:
Preheat oven to 350°F. Cook noodles in large pot of boiling salted water until almost tender, about 7 minutes. Drain; cover with cold water.Keep em wet when handling or you're asking for problems.

Combine ricotta and 3/4 cup Parmesan cheese in medium bowl. Mix in spinach. Season to taste with salt and pepper. Mix in eggs.

Drain pasta and pat dry. Spread 1/2 cup sauce over bottom of 13x9-inch glass baking dish. Place 5 noodles over sauce, overlapping to fit. Spread half of ricotta-spinach mixture evenly over noodles. Sprinkle 2 cups mozzarella cheese evenly over ricotta-spinach mixture. Spoon 1 1/2 cups sauce over cheese, spreading with spatula to cover (sauce will be thick). Repeat layering with 5 noodles, remaining ricotta-spinach mixture, 2 cups mozzarella and 1 1/2 cups sauce. Arrange remaining 5 noodles over sauce. Spread remaining sauce over noodles. Sprinkle remaining 3/4 cup mozzarella cheese and 1/4 cup Parmesan cheese evenly over lasagna. (Can be prepared up to 1 day ahead. Cover tightly with plastic wrap and refrigerate.) Cover baking dish with aluminum foil. Bake lasagna 40 minutes; uncover and bake until hot and bubbly, about 40 minutes. Let lasagna stand 15 minutes before serving.



picks mandatory..

fluffy?
why were you in a nice restaurant with your dog?  


ok, easy one for you, making the classic pastrami Ruben

BUT
when I warm up the pastrami on the grill (flat grill) it gets dried out.

got a better way to warm that up?

(fresh jewish deli rye, boar's head pastrami, little german guy at the farmer's market sauerkraut, Ken's 1000 island dressing, swiss cheese)

ok,,


I'll let you in..





inside the Chefs Circle of Secrets.















DOWN HERE  

























slice your Corned beef very thin.











layer it onto a full sheet of paper towel as you would want it presented on your sandwich.















now..gently roll the paper towel and envelope the ends UNDER the now paper wrapped beef. patting it gently..


























THEN MICROWAVE for about a minute,


then roll it out on your grill and cook a bit of the steam off and give the edges a few crusty morsels...


beyond that, just lay it out, turn it a few times  and pay attention to it, baby it, nurture it...or you'll dry it out..

all I got, sorry..


seriously, just high heat, very quick and you cant walk away from it..coddle it a bit..


chef

Temp lock

hmmm... parboiling first... Interesting. I will give this a try. I have for some time used previously baked and refrigerated potatoes for sliced and fried potatoes. that works great!
I have tried mixing in shredded onion before, they tend to come out more like latkes with a gooey center. This is good too!

I will also have to try the paprika trick. Curry sounds like an interesting twist. Even just a light dusting of turmaric sounds good too.

Once again, thank you for your insight!

And Hunt's doesn't use HFCS anymore.

I was going to whip up a Tres Leche cake, but I am out of cream or even half and half.  Can I get away with using 2% milk?





I was going to try Alton Brown's recipe.  http://www.foodnetwork.com/recipes/alton-brown/tres-leche-cake-recipe/index.html
ETA:  I am going to skip the icing, obviously I would need the cream for that.



 

youre welcome...

you're very welcome.  I don't have the patience/I'm too lazy to bake very often and always appreciate those who do.  Pasta and bread are 2 of my favorite things in the world.

Thanks Chef, what internal temp would you recomend? what type of vinegar?  Could a stock made from the back and wings of the bird be used in the sauce

I have broken down the bird already into a bone in breast, thighs/legs, and back with wings to roast for stock. Does this affect the plan? Space was tight since one of our fridges broke down and I was trying to reduce the footprint.

I am thinking about injecting and barding the breast and roasting it along the lines you suggested, I've got Herbs d Provence in the pantry, and the rest of the ingredients.

Chef, speaking of bread, do you have any suggestions in the line of home-baked hamburger buns?

 


great,

post pics?

I have always admired a nice set of buns....

perfect rounded tops, just a bit of springy-ness to make you appreciate their reality...yet firm enough to bounce a quarter off of...


and HOME MADE ones are the best way to go..

and a basic yeast roll gets you the nice fluffy ones

Ingredients

   * 2 cups warm milk (110 degrees F/45 degrees C)
   * 1/4 cup margarine, melted
   * 1/4 cup warm water
   * 1/4 cup white sugar
   * 2 (.25 ounce) packages instant yeast
   * 2 teaspoons salt
   * 6 cups all-purpose flour, or as needed

Directions

  1. In a large bowl, stir together the milk, margarine, warm water, sugar and yeast. Let stand for about 5 minutes.
  2. Mix in the salt, and gradually stir in the flour until you have a soft dough. Divide into 25 pieces, and form into balls. Place on baking sheets so they are 2 to 3 inches apart. Let rise for 20 minutes.
  3. Preheat the oven to 375 degrees F (190 degrees C). Bake the rolls for 15 minutes in the preheated oven. Cool slightly, then split them in half horizontally

CHEF

Frankenpheasant?

why not, if the fat guy in Louisana can have TurDucEn, we can have Frankenpheasant

OFF THREAD
dear readers...

I have puppies and they look too tough to cook...even with a long stewing..so if you know someone in DFW that Is wanting a new easter baby, Let me know asap please

Please read the thread in the Texas HTF..

I seen it enough times on No Reservations that I have to try it now.

Let's talk about Ceviche, sometimes spelled Seviche, I'm not sure which one to use.

a member asked how to keep food hot for transportation from house to house...here was my responce

alum foil
bath towels
COLEMAN ice chest other quality brands may work, cheap ones I wont guarantee.
few gallons of "Steaming" hot water

30 min prior to the ribs, brisket, chicken etc is to come of the flames


take a large COLEMAN ice chest,
fill it with steaming hot water, close lid


Remove meat from fire and immediately Wrap cooked meat in aluminum foil

dump hot water from ice chest
lay out foil wrapped meat, layer with bath towel, repeat
can also add corn, potatoes, sealed container of beans etc, doing the same thing, and
WORK FAST you do not want the chest to get cooled off while you're diddling around
should keep the DRY food edible and warm, 140 degrees for about 4 hours, sliced meat, Beans, BBQ sauce, stay hotter longer than ribs, chicken sausage,
too much air surrounds the meat, cools off faster..its a physics thing


CHEF

great tip Chef!  Thank you!

I didn't see this asked/posted in the thread, so I thought I'd share a see where this goes...

Why is it that people think they can bake a potato wrapped in tin foil. Shouldn't the tin foil trap the water vapor that the potato lets off and there by cause the potato to be steamed, not baked? I've tried both methods and have personally found that baking potato's without tin foil seems to taste slightly better, but perhaps it's my imagination. Chef, would you mind clarifying for me if my theory is indeed correct, or am I just over thinking this?

To me there is a taste difference, certainly a texture difference. the skin doesnt crisp up propertly to be a true "baked" potato
the best way to bake spuds is to lightly oil the freshly washed potato and roll it lightly in Kosher salt/black pepper mix, bake about 45-50 min at 400dgr

I prefer mine with fresh Butter, with lots of freshly cracked black pepper

wrapping in foil, came along some time before I picked up my first saute pan
I have to assume, the potato being an ugly little turd on the plate, that some highfalutin Chef(probably a Frenchman) decided to wrap them up in shiny foil to give them a more attractive
appearance on the plate next to that whopping $2. steak and succulent asparagus..you paid an extra quarter for...and it does "steam" the potato, I recall some where in my
youth, they were called steamed potato rather than baked, was the rare 100% honest Chef ran that place


hope that helped

CHEF

looking in the index..not sure which recipe was being used..I will look and see..
Maybe Andras can come and tell us. I will IM him..

[/quote]looking in the index..not sure which recipe was being used..I will look and see..
Maybe Andras can come and tell us. I will IM him..[/quote]

I looked under bun, hamburger bun, sandwich bun, breads and nothing.

Hi Chef, I see the IM but for some reason I can't read it until I get home in a couple days.

CDW- the bun  recipe was posted halfway down page 5 in this thread.





Chef- the buns turned out a little heavy for burger buns, is there something that can be done to 'fluff up' the bread?

Thanks!

if your water temp was not to hot for your yeast...you can reduce the flour by 1 cup that will lighten the batch up a bit,

Thanks guys!

you are welcome, thank you, we havnt coverd this fairly common, yet uncommon ingredient in my memory here..

looks GREAT...thank you for sharing!

I am now baking my own at home, no longer using the crutch of the bread machine, though when it's 106 outside, I may revert..

I will try your recipe with a bit of  honey, no sugar or oil..(damn diet.)35# to go.  

you may want to try 105/106 for your water temp for packaged yeast..and do you put a bit of sugar in the yeast water when setting it aside to ferment before mixing?
and
Place a pie pan 1/2 full of water and put a bit of steam in your oven for softer crust..I bake at 375 as I like the additional bloom from the dough hitting the heat and also prefer crusty bread, match's my personality..

Chef- the recipe I used had directions for proofing the yeast with sugar, but the quick-rise yeast packets I got skipped that step. Basically, I mix all the liquids (including the melted butter) with the sugar and salt. Then add 2 cups of flour and the yeast. Mix, then add the 4 remaining cups of flour one at a time, plus another 1/4 cup of water as I go. I also tried adding a cup of corn meal in place of 1/2c of flour for the second batch, but I couldn't really tell a difference. This time I used all flour, but used the cornmeal on the surface when kneading the bread and shaping the loaves. You can see bits of cornmeal on the surface of the bread in the pics.

recipe directions

Salt and Yeast is a bad blend. salt kills fungus..and snails

you may get lighter bread if you add the salt in at the punch down, remix V from the start up.
Sugar or honey added to the yeast water mix, may, I say MAY be a bakers secret, I just looked at two different brands of yeast on my pantry shelf and neither mention sugar water in the process. I also let the yeast "set", making the mixture prior to assembling the bread mix in the bowl. This gives the yeast time to activate and get a head start on the fermentation process.
you're bread LOOKS great..and if you're happy, leave it alone and move on to the next recipe

I am going to attempt to make my own "mother" this week, IF I REMEMBER I will take pic's my old one was lost in my last divorce married to a CHEF for 7 years, you'd think she knew to leave my "mother" alone

yes you can...yes you can, barak hussian obama Hmm Hmm Hmm, yes you can...


wait...sorry listening to Rush..

ok

here is a basic enchilada sauce preparation..remember that it is basically pureed peppers and water/chicken stock, thickened with roux or masa
you can use this recipe and follow the cooking of the peppers and add comparable amounts of your pizza sauce in lieu of all the other ingredients and tighten it with a bit of roux  .
I have done it,to use up tomato sauce and a purist is gonna carp about tomatoes in enchilada sauce but if YOU like it..go for it!!!. try a quart and see if you like it.


Ingredients

   * 3 large ancho chile peppers
   * 3 large pasilla chile peppers
   * Water to cover
   * 2 cloves crushed garlic
   * 1 onion, chopped
   * 4 tablespoons butter
   * 4 tablespoons all-purpose flour
   * 3 cups chicken stock
   * 1 teaspoon dried oregano
   * 1/2 teaspoon ground cumin
   * Salt to taste

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place chile peppers on a cookie sheet and roast in the oven until slightly toasted. (Note: When you can smell them, they're done.)
  3. Remove from the oven and slit them open. Remove the seeds and veins, then put them in a bowl with boiling water to cover. Allow them to sit for 30 minutes, then remove them from the water, reserving the water. Scrape the pulp from the insides of the chile peppers and discard the skins. (Note: The skins will give the mixture a bitter flavor.) Return the pulp to the water and set aside for later.
  4. In a large saucepan over medium heat, saute the garlic and onion in the butter or margarine for 5 minutes, or until onion is tender. Add the flour and mix well. Add the stock, stirring until thickened, and then add the reserved chile pulp mixture. Finally, add the oregano and the cumin.
  5. In a blender or food processor, puree the mixture until smooth. Season with salt to taste.

glad to be of service,,and sometimes cutting corners brings better results.

May love and laughter light your days,
and warm your heart and home.
May good and faithful friends be yours,
wherever you may roam.
May peace and plenty bless your world
with joy that long endures.
May all life's passing seasons
bring the best to you and yours!
a happy and safe St Patrick's day to all my readers...
Chef

Beer braised Beef and Colconnon

Ingredients

   * Irish Stew:
   * 1 tablespoon vegetable oil
   * 1 (3 pound) beef chuck roast, trimmed of fat and cut into 1/2-inch cubes
   * 2 tablespoons all-purpose flour
   * 1 cup coarsely chopped onion
   * 1 cup coarsely chopped carrot
   * 1 (12 fluid ounce) can or bottle dark beer
   * 2 bay leaves
   * 1 teaspoon dried thyme
   * 1 teaspoon salt
   * 1/2 teaspoon ground black pepper
   * 2 cloves garlic, minced
   * 2 tablespoons Worcestershire sauce
   *  
   * Calcannon:
   * 3 slices bacon
   * 2 pounds russet potatoes, peeled and cut into chunks
   * 2 cups thinly sliced cabbage
   * 1/4 cup milk, warmed
   * 2 tablespoons butter
   * 1/2 teaspoon salt
   * 1/4 teaspoon ground black pepper
   * 2 tablespoons minced fresh parsley

Directions

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Heat the vegetable oil in a large Dutch oven over medium-high heat until very hot, and brown the meat in 2 batches, stirring to brown the cubes on all sides. Return all the meat to the Dutch oven, sprinkle with flour, and stir lightly to coat the meat with flour. Stir in onion, carrots, dark beer, bay leaves, thyme, 1 teaspoon salt, 1/2 teaspoon pepper, garlic, and Worcestershire sauce. Bring the mixture to a boil, and cover.
  3. Place the Dutch oven into the preheated oven, and cook for 45 minutes; uncover, stir the stew, and cook until the beef is very tender and the liquid is reduced by half, about 45 more minutes.
  4. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble the bacon and set aside.
  5. About 30 minutes before the stew is ready, make the colcannon: Place the potatoes into a large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
  6. Place the cabbage into a microwave-safe bowl, and add 1 or 2 tablespoons of water. Cover and microwave on High for about 2 1/2 minutes; uncover (watch out for steam) and stir the cabbage. Cover and microwave for about 2 1/2 more minutes, until the cabbage is slightly tender but not mushy. Drain excess liquid, and set the cabbage aside, covered.
  7. Place the potatoes into a large bowl, and add milk, butter, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Beat the potatoes with an electric mixer until smooth and creamy. Stir in the cabbage, crumbled bacon, and parsley until well combined.
  8. To serve, place a scoop of colcannon onto a plate, make a hollow, and fill with braised beef stew.



Corned Beef and Cabbage
Ingredients

   * 1 medium onion, cut into wedges
   * 4 medium potatoes, peeled and quartered
   * 1 pound baby carrots
   * 3 cups water
   * 3 garlic cloves, minced
   * 1 bay leaf
   * 2 tablespoons sugar
   * 2 tablespoons cider vinegar
   * 1/2 teaspoon pepper
   * 1 (3 pound) corned beef brisket with spice packet, cut in half
   * 1 small head cabbage, cut into wedges

Directions

  1. Place the onion, potatoes and carrots in a 5-qt. slow cooker or large pot on low heat (temp around 200degrees). Combine water, garlic, bay leaf, sugar, vinegar, pepper and contents of spice packet; pour over vegetables. Top with brisket and cabbage. Cover and cook on low for 8-9 hours or until meat and vegetables are tender. Remove bay leaf before serving.




Shortbread Cookies
add any ingredients you wish, currents, raisins, dried cherries, even a bit of chocolate
Ingredients

   * 1 cup white sugar
   * 2 cups butter, softened
   * 4 1/2 cups all-purpose flour
   * 2 tablespoons white sugar

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, cream butter and 1 cup of sugar until very fluffy. Gradually add the flour and rice flour. As the dough gets stiffer, turn it out onto a well floured surface, and knead it until smooth.
  3. Press dough into a cookie sheet, score into bars and prick with a fork. Sprinkle remaining sugar over the top, and bake for 30 to 35 minutes in the preheated oven, until golden brown. Cut along scored lines into bars while still warm. Cool before serving.

CHEF

Thanks Feral

on this Memorial day, when getting that perfect brisket ready, while your making the BEST Dry rub for those ribs and are cranking out the Nathans Hot Dogs.

PLEASE at 3pm take a moment to remember all gave some, some gave all, a Toast and a prayer for those left in the mud and blood...



We cherish too, the Poppy red
That grows on fields where valor led,
It seems to signal to the skies
That blood of heroes never dies.

May God bless his most beloved, our Warriors for Freedom
CHEF


In Flanders fields the poppies blow
     Between the crosses, row on row,
  That mark our place; and in the sky
  The larks, still bravely singing, fly
Scarce heard amid the guns below.

We are the Dead. Short days ago
We lived, felt dawn, saw sunset glow,
  Loved and were loved, and now we lie,
        In Flanders fields.

Take up our quarrel with the foe:
To you from failing hands we throw
  The torch; be yours to hold it high.
  If ye break faith with us who die
We shall not sleep, though poppies grow
        In Flanders fields.

May I have your source for the truffle post?  It has a few clickable links I am interested in.

BUTTER was a gift from God, along with beer....and Chefs use butter in EVERYTHING that is why good in very expensive restaurants, especially those with classicly trained culinarians with French, Swiss and German training,,,BUTTER Goes in every thing....hmm hmm hmm

Try balsamic vinegar as a glazier with all but shrimp(overbearing). and good rich Beer on occasion with chicken and pork dishes,,stout with beef...rice wine for an asian flare..
for veggies, shallots, green onion, small garlic bulbs minced, and I think I have recomended before, there are 1/2 doz or more salt free herb blends on the grocer shelves, play with those a bit for a few different taste profiles, learn from their ingredient labels what blends work well to your pallate and what herb goes with what spice...it is the least expensive way to learn from someone else's experiences and experiments..

hope that helps..
CHEF