Weekly Cooking Thread 'IX Food Ball' - Feb 5, 2011

FreeRepublicCooks | Feb 5, 2011 | libertarian27

[libertarian27]

Some Food Ball expected consumption stats for Super Bowl game day:

26 million pounds of avocados

28 million pounds of potato chips

8 million pounds of popcorn

90 million pounds of wings

50 million cases of beer (beer is food!)

"Are you ready for some Food Ball!"

Post your "touchdown winning" recipes here!

[libertarian27]

Welcome to the 9th installment of the FR Weekly Cooking Thread.Looking for something new to make or made something new that came out great? Would you like to share a 'tried-and-true' recipe for fellow FReepers to add to their 'go-to' recipe stack of Family favorites?

Here's the place to share and explore your next favorite recipe.

[libertarian27]

Weekly Cooking Thread Ping List

Recap Recipes from the Jan 29th thread:

Appetizer* 59 7-layer bean dip
Dessert* 9 Quick & E Z Cobbler
Dessert* 28 Brown Bag Apple Pie
Dessert* 49 Pat In Pie Crusts
Dessert* 49 Dutch Apple Pie
Meal* 12 Pot Pies
Meal* 13 Marie Callender’s Chicken Pot Pie
Meal* 18 Chicken Pot Pie
Meal* 20 FDs “Chilly Willies”
Meal* 22 Greek Style Chicken
Meal* 24 MIKE’S RIVER BEND CHICKEN
Meal* 30 Hungarian Goulash
Meal* 33 Ralston’s Casserole
Meal* 35 Ham and Potato Casserole
Meal* 51 India Oven’s Chicken Tikka Masala
Meal* 55 Slow-Cooker Pot Roast
Meal* 78 Pasta Carbonara
Meal* 86 Spinach Quiche
Side* 10 Cheese Turnip Casserole
Side* 40 Augratin style potatoes
Side* 69 Cucumber Lime Salad
Soup* 79 Chicken Corn Chowder
(link)
http://www.freerepublic.com/focus/chat/2665304/posts?page=87#87

(Each week’s recipe recap links can be found through my profile page)

(to be added/deleted to the list please just drop a FReep Mail or post on this thread)

[lysie]

Thanks for all you do. I need to catch up on all the previous threads.

[libertarian27]

[libertarian27]

Thanks!
All the recipes are categorized by weeks on my profile page.
As long as I don’t get banned:)(Not planning to be...lol) they will always be there for reference.

[libertarian27]

Appetizer recipes from previous threads:

Appetizer* 5 Blue Cheese Dip (Dressing) 12/18/10
Appetizer* 14 Guacamole de la Rey 12/18/10
Appetizer* 28 BROWN SUGAR SMOKIES 12/18/10
Appetizer* 57 Sausage Rolls 12/18/10
Appetizer* 67 Cheese Dip 12/18/10
Appetizer* 104 SMOKED SAUSAGE BITES 1/1/11
Appetizer* 59 7-layer bean dip 1/29/2011

(Profile page link - click onto weekly thread date-then page number for recipe)
http://www.freerepublic.com/~libertarian27/index

Lots more FReeper recipe ideas for a great Super Bowl Party.

[SAJ]

Queso Puerco -- very tasty dip

6 oz. ground pork
1 large slice yellow or white onion, diced
4 cups Mexican blend cheese, shredded or finely grated
1 cup beer
4 ounces canned diced green chiles or Rotel-type tomatoes with chiles
3-4 garlic cloves, minced, or 1 tablespoon garlic powder
1 tablespoon fresh cilantro, chopped
1/2 teaspoon salt
1/8 teaspoon ground black pepper
dash or two of ground red pepper (optional)

Prep:

Brown ground pork with onion and chiles/Rotel. Retain juices.

Bring beer to boil in medium saucepan, reduce heat to low.

Add cheese, 1/2 cup at a time, stirring constantly until all cheese is melted. Repeat with the remaining cheese. Do not let mixture boil once the process of adding cheese has started!

Add back a teaspoon (or two!) of the browning juices, to taste.

Stir in garlic/garlic powder, cilantro, salt and ground pepper(s). If dip is too stiff for your taste, slowly add half-and-half until it reaches destired consistency.

Pour into a warmed serving bowl. Optionally, can sprinkle
chopped jalapeno or serrano peppers and/or drizzle taco sauce on top.

[illiac]

SUPER BOWL POPCORN

4 qt Popped corn

12 oz Peanuts

2 c Shredded cheddar cheese

1/4 c Melted butter

2 t Lemon pepper

2 t Cumin

1/4 t Cayenne pepper

2 t Chili powder

1 t Paprika

Combine popcorn, peanuts, and cheese in a large bowl. Set aside. Add spices to melted butter one at a time, stirring constantly. Pour over popcorn and toss to coat. Enough for six.

[illiac]

Spiced Vinaigrette Chicken Salad Cups

Ingredients

12 wonton wrappers
4 tablespoons olive oil, divided
1 pound boneless skinless chicken breasts, finely chopped
1/2 teaspoon Poultry Seasoning
1/2 cup chopped cashews
1/2 cup chopped tropical dried fruit blend, such as apricots, pineapple, bananas and coconut
1/4 cup chopped green onion
1 1/2 tablespoons white vinegar
1/2 teaspoon Allspice, Ground
1/2 teaspoon Ginger, Ground
1/4 teaspoon salt

Directions

1. Preheat oven to 350°F. Coat two 6-cup muffin pans with no stick cooking spray. Press one wonton wrapper square into each cup. Lightly coat wontons with cooking spray. Bake 7 minutes or until lightly brown. Cool in pan. Remove and set aside.

2. Heat 1 tablespoon of the oil in large skillet on medium-high heat. Add chicken and poultry seasoning; cook and stir until chicken is cooked through. Let cool slightly.

3. Mix chicken, cashews, dried fruit pieces and green onion in large bowl. Mix remaining 3 tablespoons oil, vinegar, allspice, ginger and salt in small bowl with wire whisk until well blended. Pour dressing over chicken mixture; toss well. Fill wonton cups with chicken salad.

Kitchen Tip:

Wonton wrappers are available in the refrigerated produce section of the grocery store. May substitute 3 packages (2.1 ounces each) frozen mini phyllo dough shells. Thaw and bake shells as directed on package. Fill with chicken salad.

[libertarian27]

Shrimp Scampi
(for 2 hearty eaters)
(or, I guess Shrimp-Shrimp, scampi means shrimp in French, lol)

5 Garlic cloves +/- sliced thin
2 T Parsley
1 stick butter + a few teaspoons of olive oil (Can alter butter/oil back and forth to ratio preference - we like butter!)
1/2 cup dry vermouth
Juice of 1/2 lemon -@2T
salt & pepper to taste
Pasta
Shrimp

Saute garlic in the butter/oil mixture - add vermouth salt&pepper and bring to boil 2-3 minutes

Turn down and add cooked shrimp. parsley and lemon juice

Toss cooked pasta in sauce before serving

(I boil/cook raw shrimp for at most,@2 minutes - for this dish- drain and into the the sauce - don’t want to overcook shrimp)

French or Italian bread for sauce dipping.

[illiac]

Snappy Cocktail Meatballs Rate And Review This

These easy-to-make party meatballs deliver flavor with a horseradish kick.

Makes 18 (2 meatball) servings.

Prep Time: 10 minutes

Cook Time: 15 minutes

INGREDIENTS1 package Brown Gravy Mix

1 1/2 pounds lean ground beef

1 tablespoon prepared horseradish

1 tablespoon Parsley Flakes

1 teaspoon Basil

1/4 teaspoon Pepper, Ground

Honey Mustard Sauce, recipe follows (optional)

DIRECTIONS
1. Preheat oven to 375°F.

2. Mix all ingredients in large bowl until well blended. Shape into 1-inch balls. Place on foil-lined baking pan.

3. Bake 10 to 15 minutes until cooked through. Serve with Honey Mustard Sauce, if desired.

Tips
Honey Mustard Sauce: Measure 4 teaspoons Ground Mustard into small bowl. Stir to break up any lumps. Add 1/2 cup mayonnaise and 1 tablespoon honey. Stir until smooth.

NUTRITION INFORMATION
per serving

Calories: 75

Fat: 5 g

Carbohydrates: 1 g

Cholesterol: 20 mg

Sodium: 96 mg

Fiber: 0 g

Protein: 6 g

[FrdmLvr]

Here’s a really easy and tasty munchie. I don’t know what they’re called, but my niece made them at Christmas and I don’t think she had a name for them.

You need a bag of those little round pretzels, about 1” in diameter; a bag of plain Hersey’s kisses; a bag of Peanutbutter M&M’s (NOT peanut M&M’s).

Preheat your oven to about 200-250 degrees.

Place the pretzels on a cookie sheet.

Unwrap the kisses and place one in each pretzel.

Place in the warm oven for a few minutes to soften the kisses. Remove them from the oven when soft.

Place one peanutbutter M&M on top of each kiss, pressing down.

These make a very colorful presentation on a plate. Better make a lot - they tend to go real fast!

[TexasCajun]

Chicken & Sausage Gumbo is always a hit at my house.

[libertarian27]

I make this all the time - a great dish!
I usually make this with pork tenderloin and like it better with the pork. I also triple the sauce (1 cup of each liquid)we like sauce!

(Thank goodness I found this online - I was all set to type for an hour from my book :))

Julia Child’s “A Fast Sauté of Beef for Two” from “The Way To Cook”

Ingredients
The onions
6 to 8 pearl onions, about 1 inch in diameter
1/2 cup chicken stock
A pinch of fresh chopped tarragon

The potatoes
3 or 4 medium boiling potatoes
a pinch of minced fresh tarragon
3 tablespoons minced fresh parsley

The mushrooms
6 to 8 large fresh mushrooms
1 tablespoon minced shallot or scallion

The meat
2 center-cut beef tenderloin steaks, 1 1/2 inches thick, or the equivalent cut from a piece of tenderloin

The sauce
2 tablespoons minced shallots or scallions
1/3 cup dry French vermouth
1/3 cup beef or chicken stock
1/3 cup heavy cream (or 1/2 cup stock blended with 1/2 tablespoon cornstarch)

Other ingredients
Salt and freshly ground pepper
Butter and light olive oil or peanut oil

Instructions
The onions. Drop the onions into boiling water for 1 minute. Drain. Shave skin from the tip and root ends, then slip off the remaining skins. Pierce a cross 1/4 inch deep in the root ends and slowly simmer in a covered saucepan with the stock, herbs and a little salt until tender - about 20 minutes. Meanwhile, continue with the rest of the items.

The potatoes. Peel the potatoes and cut into cubes. Dry. Set a frying pan over high heat, add one tablespoon each of butter and oil, and when the butter foam has almost subsided, add the potatoes. Sauté without disturbing for 1 minute, toss them, and leave for another minute - to sear them. Season lightly with salt and pepper, and sauté over moderate heat, tossing fairly frequently, for about 15 minutes. When lightly browned and tender, keep them just warm.

The mushrooms. Quarter them. Sauté several minutes in hot butter in a second frying pan, adding the shallots or scallions at the end, just as the absorbed butter reappears on their surface and they begin to brown.

The meat. Whether you are using steaks or a piece of tenderloin, cut off outside fat and slice the meat into 1-1/2-inch chunks. Dry them well before sautéing.

Midway point. Everything is cooking at once except for the meat, which is lying in wait. The onions are simmering away in their saucepan; the potatoes are sautéing. When the mushrooms are done, turn them into a side dish.

Sautéing the meat. Set the mushroom sauté pan over moderately high heat, adding a little butter and oil. When very hot, add the meat. Brown, tossing frequently for several minutes, until barely springy when pressed — the beef must be very rare because it gets a little more cooking later. Toss it with a sprinkling of salt, and scrape it into the dish with the mushrooms.

The sauce. Spoon all but a tablespoon of fat out of the pan, stir in the minced shallots or scallions, and sauté a moment; then pour in the wine, the stock, and any juices from the onions. Boil rapidly and let reduce almost to a syrup before adding the optional cream (or the stock/cornstarch).

Final simmering. Scrape the beef, onions, and mushrooms into the pan and bring to the simmer, basting with the sauce, just to warm the beef through without overcooking; it should be rosy rare. Taste the sauce carefully and correct seasoning.

Serving. Toss the potatoes over high heat to crisp, adding a tablespoon of butter, the herbs, and parsley. Strew the potatoes over the meat and serve.

Yield: 2 (generous) servings

[libertarian27]

Split Pea Soup with Ham

From Julia Child’s recipe in The Way to Cook
Serves 6+

Ham stock

Ham bone and scraps from a ham, or 1 or more ham hocks
@3 quarts water (or stock)
1 cup chopped carrots
1 cup chopped onions
1 cup chopped celery, chopped and celery leaves
An herb bouquet: 3 bay leaves, 1 teaspoon thyme, 5 cloves tied in cheesecloth. (who has cheesecloth? I shake in the above ingredients)

1.Stock ingredients in a large pot and simmer, with the lid askew, for 4 hours.
2. Strain the broth and discard the vegetables and ham scraps
(Can go ahead with the rest of the recipe, but I like to cook down the ham broth one day - let it rest and meld the flavors in the fridge - skim off any fat - reheat - then strain out- and go from there)

Completed Soup

3 T butter
2/3 cup diced celery
2/3 cup diced onions
1 cup diced carrots
3 T flour
2 quarts ham stock (or more)
1 1/2 cups split peas (I use the whole bag)
Salt and freshly ground pepper

Garnish: diced ham and/or croutons

1. Melt the butter over medium heat. Add the celery, onions, and carrots and cook for about 5 minutes.
2. Add the flour, and cook, stirring, for 3 minutes.
3. Add the stock and split peas. Simmer, with the lid askew, for 45 minutes. Season to taste with salt and pepper.
4. Use an immersion blender in the pot to blend the soup. (I like to blend it and still have some chunks left.)
5. Serve with the sautéed ham (or croutons) as a garnish.
(I just load the soup with ham pieces)

[libertarian27]

CARRABBA’S CHICKEN MARSALA
(made this last night with chicken leg quarters - yum)

4 whole chicken breasts, boneless and skinless
Salt, pepper and butter to season
1 large shallot, chopped fine
2 ounces (about 8 slices) thin sliced prosciutto, julienne
(didn’t have any prosciutto so took as much fat off bacon as possible as substitute)
8 ounces sliced mushrooms (shiitake, white or mixed)
2 tablespoons clarified butter (I used olive oil)
1/2 cup dry Marsala win
1/4 cup chicken or veal stock
1 tablespoon Italian parsley, chopped
4 tablespoons cold, unsalted butter

Season chicken with salt and pepper. Brush with butter and grill until done approximately 8 to 10 minutes or until cooked to an internal temperature of 165 degrees.Remove chicken from grill and place on a warm plate.

To a skillet add the clarified butter, shallots, prosciutto and mushrooms. Cook for about 1 to 2 minutes, then add wine and stock and cook, deglaze the pan and cook until Marsala and stock is reduced by more than half.
(I added corn starch/water mixture to thicken sauce a bit)

Lower flame and add parsley and butter. Shake pan and swirl chicken in the pan. When butter has melted and sauce is a nice creamy consistency, adjust taste for salt and pepper. Serve chicken with mushroom sauce on top.

[Netizen]

I have a question. Chicken stock.

I have a recipe that called for two 5 lb chickens roasted in the oven. There was a similar one posted in one of these threads. Anyway, there was quite a bit of juice in the pan. I saved this juice, chilled and removed the fat. Can this juice be used in place of stock? I usually make gravy with this type of juice, after adding about a cup of water.

Now, I also have a recipe for stock that says to put the chicken in a pot of water and simmer for x amount of hours.

I also have Alton Brown’s recipe that called for using the bones with water and seasonings to make the stock.

Because I had the bones of two chickens I tried Brown’s. To be it didn’t have much flavor and I ended up throwing it out and used the juices from pan instead.

So, my question is what’s the difference between stock and juices? I think the juices made a more flavorful dish.

Also, I would think that you would get more flavor simmering the whole chicken versus just the bones. It would seem to me that the chicken itself would be bland after simmering in water.

Have you tried different methods for stock?

[libertarian27]

I always get confused with the stock vs broth thing too....

Here’s one answer:
http://www.foodnetwork.com/recipes-and-cooking/chicken-stock-vs-chicken-broth/index.html

For me, I always like cooking left over chicken bones, meat, pan scrapings, skin for hours with (if you want)onions, carrots, etc. (Big thing is to crack as many of the bones as possible to get the gelatin going better) I usually always simmer one day - put in the fridge - skim and reheat then strain. Soups made with this stock will turn into jelly when cold -you can turn the whole pot upside down and it’s not going anywhere - lol.

Any juices in a chicken pan I would think would be gold!

If I made gravy, and there’s any left, I also throw a couple of teaspoons into a stock made soup or stew for extra richness too

I’ve never liked making broth from raw chicken - I guess it was too broth-like...too clean....lol.

And I always considered broth/stock/soup as secondary meals to a main meal - simmering raw and then using the meat for a secondary meal just seems backwards to me :>)

[Netizen]

I always get confused with the stock vs broth thing too....

Here’s one answer: http://www.foodnetwork.com/recipes-and-cooking/chicken-stock-vs-chicken-broth/index.html

Thanks, that clarifies the stock versus broth. So, what of the juices from a roasted chicken? Would they be broth(ish)?

For me, I always like cooking left over chicken bones, meat, pan scrapings, skin for hours with (if you want)onions, carrots, etc. (Big thing is to crack as many of the bones as possible to get the gelatin going better) I usually always simmer one day - put in the fridge - skim and reheat then strain. Soups made with this stock will turn into jelly when cold -you can turn the whole pot upside down and it’s not going anywhere - lol.

Mine didn't come out that way, but I may have used too much water so as to cover the bones. Mine wasn't yellow and while it was jiggly I think it would have made a big mess turning the pot upside down! LOL And it didn't have much flavor.

The 3 cups of juice from roasting the chickens though that gelled very well and would have stayed in place.

Any juices in a chicken pan I would think would be gold!

It was really good which is why I used it over the stock I tried to make. I made a chicken pot pie with it. No bottom crust though, just the thicker biscuit type crust on top

If I made gravy, and there’s any left, I also throw a couple of teaspoons into a stock made soup or stew for extra richness too

I seldom have leftover gravy! LOL But that might change. Now that I know I can get a good amount of juices from two chickens, I won't bother with boiling the bones.

I’ve never liked making broth from raw chicken - I guess it was too broth-like...too clean....lol.

After my stock experience, I think I understand the too clean. I suppose each might have their own merits depending on what you want to do with them. Just a subtle flavor then the broth or stock. But I wanted bold so the juice was the way to go.

And I always considered broth/stock/soup as secondary meals to a main meal - simmering raw and then using the meat for a secondary meal just seems backwards to me :>)

Got to agree there. Like I said I think it would take all the flavor out of the meat.

Here's one for you. A cousin of mine, hates it when they have to go to her brother in laws house for Thanksgiving. The guy is divorced and he puts the turkey in a large pot and boils it. She says it has no flavor. I can well imagine. :/

[libertarian27]

The guy is divorced and he puts the turkey in a large pot and boils it. She says it has no flavor. I can well imagine. :/

Maybe he was making broth/stock....lol

My family has always cooked turkey in an open pan - low sides....gets the brown juices and roasted bits going for kick-butt gravy!

My cousins wife(ex) cooks turkey in this high side pan and pretty much covers the top - might as well make soup....one time my husband and I tried to make gravy out of it and it just looked like wallpaper paste..she had gravy in the house for the meal - a couple of cans ready for the opener - we almost fainted...I think I did step out for a bit...lol