Weekly Recipe Thread Ping List
(to be added/deleted - please contact me)
Last week’s recipes:
Appetizer _ Post#` 38 _ Lox & Cream Cheese Roll-Ups
Beef _ Post#` 3 _ Shepherds Pie
Bread _ Post#` 12 _ Hawaiian Sweet Breads
Pasta _ Post#` 35 _ Pumkin Ravioli with Caramel Whipped Cream
Sauce _ Post#` 37 _ Greatest Spaghetti Sauce
Salad _ Post#` 8 _ Greek Salad
Salad _ Post#` 10 _ Turkish Salad
Salad _ Post#` 16 _ Dr. Furman’s Salad
Salad _ Post#` 26 _ Avocado Salad
Salad _ Post#` 29 _ Tomato, Avocado & Feta Salad
http://www.freerepublic.com/focus/chat/2871966/posts?page=46#46
(sorry I was late this week~again~busier than normal racing season - should be good for the next few weeks:>)
Good to see you whenever!
Got a pot roast in the crock pot - got talked out of adding potatoes by the small person. she want peirogies with it - go figger!
Spent the morning at church helping cook 100 pounds of sausage for the semi annual pancake supper (which is going on now.)
Racing season, eh? What sort of racing?
I volunteer with SCCA as a corner worker, so I’m pretty busy myself this time of year. That said, I had most of April off.
So anyway, I finally have something to contribute to the recipe thread! I can’t take credit for this, as I found it in one of my cookbooks. We had a pork loin roast thawing out for dinner and I was looking for something different to do with it. I often butterfly a loin roast and spread it with a paste of garlic and rosemary; it’s one of my favorite dishes to serve company and it’s a hit every time, but I was in the mood for something else. I stumbled on this wet rub recipe in one of my Barbecue Bible books:
Tex-Mex Tequila Jalapeno Wet Rub
Ingredients:
1 bunch fresh cilantro, washed and stemmed (about 1 cup loosely packed)
4 to 6 jalapenos, seeded and coarsely chopped
1/2 small onion, minced
3 cloves garlic, coarsely chopped
1/4 cup fresh orange juice
1/4 cup fresh lime juice
1/4 cup extra virgin olive oil
2 tablespoons tequila
1 teaspoon coarse salt (kosher or sea)
1/2 teaspoon sugar
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
Combine the cilantro, jalapenos, onion and garlic in a food processor and finely chop. Gradually add the remaining ingredients and puree to a paste. The rub tastes best used withing 2 hours of making. It’s so quick, there’s no reason to make it ahead.
Smear this paste on pork loins and tenderloins, sirloin or beef tenderloin tips, or chicken. Marinate covered in the fridge for 2 hours, then grill.
Last night, I tweekeda similar recipe with what I had on hand. It’s an easy and welcome change from the usual steamed or mashed cauliflower. It would go well with Italian or Indian.
Roasted Cauliflower and Tomatoes:
1 head of cauliflower cut up
1 can of diced tomatoes in olive oil
Season with tumeric, cumin, garlic, salt and pepper
Lemon juice
Spray a 9x15” baking pan and dump in the cauliflower and tomatoes. Sprinkle on the seasonings. Bake uncovered at 450 for about 30 minutes. At the 15 to 20 minute mark, stir and continue baking.
Take out of oven, sprinkle on a bit of lemon juice to add some zip. Stir to combine. Serves 6.