FReeper Recipe Thread (September 2012)

FreeRepublic Cooks | Sept 1, 2012 | libertarian27

[libertarian27]

Welcome to the FReeper Recipe Thread for September 2012.

Looking for something new to make or made something new that came out great? Please share a 'tried-and-true' recipe or three- for fellow FReepers to add to their 'go-to' Recipe Stack of Family Favorites!

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

[libertarian27]

September is....

National Biscuit Month

Better Breakfast Month

National Chicken Month

National Honey Month

National Mushroom Month

National Papaya Month

National Potato Month

National Rice Month

(Historically manufacturers will put their items on sale during their 'celebration' months - keep an eye out:)

[libertarian27]

Recipes from the August 2012 Thread:

Cakes _ Post#` 15 _ Black Devil’s Food Cake

Dessert _ Post#` 15 _ Chocolate Cheese with Frosting
Dessert _ Post#` 15 _ Aztec Cocoa
Dessert _ Post#` 16 _ Bread Pudding II
Dessert _ Post#` 17 _ Biscuit Bread Pudding
Dessert _ Post#` 19 _ Ina Garten’s Rum Raisin Rice Pudding

Drinks _ Post#` 30 _ Irish Coffee

Ice Cream _ Post#` 31 _ Grasshopper Pie Ice Cream Cone

Sandwiches _ Post#` 5 _ Fajitas on a Bun

Sauce/Marinades _ Post#` 21 _ Salsa for Grilled Burritos
Sauce/Marinades _ Post#` 24 _ Chinese Meat Sauce/Coating
Sauce/Marinades _ Post#` 29 _ Easy Thai Peanut Sauce

Soups _ Post#` 14 _ Albondigas Soup (Mexican Meatball)
Soups _ Post#` 18 _ Clam Chowder

Vegetables _ Post#` 3 _ Roasted Stewed Tomatoes
Vegetables _ Post#` 6 _ Delmonico Potatoes

Link
http://www.freerepublic.com/focus/chat/2913440/posts?page=31#31

[libertarian27]

Threads with Recipes in August:

Looking for a Datil Pepper Sauce recipe
http://www.freerepublic.com/focus/f-chat/2922273/posts

Recipes for the Post-Apocalypse: How and Why to Eat Rat Meat
http://www.freerepublic.com/focus/f-chat/2915004/posts

[Tanniker Smith]

Thanks for the links. I really wish I’d spent a little more of my summer to e off cooking or grilling ... But it was just too hot and humid.

[clashfan]

Whipping Cream Biscuits

2 cups self rising flour
1 teaspoon sugar
1 cup whipping cream

Combine all ingredients. Mix well. Dough will be stiff. Turn out onto a lightly floured surface and knead 10 to 20 times. Roll dough to 3/8 inch thickness. Cut with a 2 inch biscuit cutter. Place them on a lightly greased baking sheet. Bake at 450 degrees for 10 to 20 minutes. Makes a dozen and a half biscuits.

These biscuits are easy and tasty.

[clashfan]

The Honey Cake My Mama Used To Bake

1 cup sugar
3 cups sifted flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon cloves
1 teaspoon nutmeg
1 cup honey
1 cup strong coffee
¾ cup oil
1 teaspoon vanilla
3 eggs

Sift all dry ingredients into a large bowl. Make a well and add all liquid ingredients. Mix together well. Bake at 350 degrees for 50 to 60 minutes in a well-greased tube pan.

[Einherjar]

post 1 thru 6 sound racist !

[gorush]

Here is an interesting video for anyone looking for a new way to separate the yolk from the whites. The presenter has a strange accent but that doesn’t detract from the illustration.
http://bbs.wenxuecity.com/cooking/1160651.html

[conservativesister]

what do you all use to fry oysters, bread crumbs, cracker crumbs or something else?

[Gabz]

Why would anyone want to destroy a perfectly good oyster by frying it?

[VoiceOfBruck]

Fried Oatmeal

Make some steel-cut oatmeal, on the thick side. Pour it into a rectangular pan & let it sit overnite in the fridge.

Next day, or any day thereafter, slice ~1/2” thick slabs & fry in whatever grease you want - I use bacon or sausage grease. Some recipes say to roll the slabs in flour first, I suppose to give it a crusty edge and absorb some tasty grease.

Fry, moving the slabs frequently to avoid sticking, and flipping occasionally, until both sides are crispy. Careful - they’re pretty delicate.

Eat with whatever condiment or sweetener you like.

[RandallFlagg]

I’m one of those weirdos who has dozens of browser windows holding dozens of tabs in them, and rarely close any of them for days.

However, I have one from the 28th that might fit this recipe thread:

Instructions [on how to cook] Steak like a Restaurant
http://www.freerepublic.com/focus/f-chat/2923779/posts

Sounds pretty noms. Hope the meat prices go down after the election so I can try it.

[bgill]

Any ideas for pork chops other than pan frying them? I’m not shy about cutting the meat off the bone.

[libertarian27]

Thanks!

(I missed that one - oops)

[texgal]

One of the best cakes I have ever made. Comes out perfect every time.

Cruz Farms Buttermilk Pound Cake

For the cake

3⁄4 cup butter, plus more for greasing the pan

3 1⁄2 cups sifted all-purpose flour, plus more for flouring the pan

1⁄2 teaspoon salt

1⁄2 teaspoon baking soda

2 ‌1⁄2 cups granulated sugar

3⁄4 cup solid shortening

4 large eggs

2 teaspoons vanilla extract

1 cup cultured buttermilk (see note)

Juice of 1 lemon, strained

For the glaze:

2⁄3 cup sifted confectioners’ sugar

2 tablespoons lemon juice

1 teaspoon grated lemon zest.

1. Bring all the ingredients to room temperature. Preheat the oven to 300 degrees. Grease and flour a bundt pan, tapping out excess flour.

2. In a medium bowl, whisk together the flour, salt and baking soda. In another medium bowl, whisk the sugar to break up clumps.

3. In the bowl of a standing mixer fitted with a paddle attachment, cream the butter and shortening, stopping to scrape down the sides. Slowly drizzle in the sugar; cream the mixture well. Beat in the eggs one at a time, adding the next when the last has been incorporated. Mix in the vanilla. On low speed, mix in a third of the flour mixture until just combined. Add a third of the buttermilk, mixing until just combined. Repeat with the remaining flour and buttermilk. Add the lemon juice and mix to combine.

4. Pour the batter into the prepared pan. Bake until a cake tester inserted comes out clean, about 75 minutes. The top of the cake will be lightly browned, and the sides will shrink slightly from the pan. Cool for 20 minutes before inverting onto a cake platter.

5. Before serving, stir together the glaze ingredients and spoon over the top and sides of the cake. It’s even better the next day.

[riri]

My mother used to make something called Spanish Spaghetti with pork chops. I rarely make it but my family likes it.

Fry up the pork chops with some salt and pepper. (bone in). Then add some canned tomato sauce. A little salt, pepper, garlic salt and I add about a tsp of sugar. Let simmer for a while. Then serve with angel hair pasta and a crusty loaf of bread and salad. Very simple, easy and not bad in a pinch.

[pops88]

“Any ideas for pork chops other than pan frying them? I’m not shy about cutting the meat off the bone.”

I found a recipe my picky daughter loved, but couldn’t find it again recently for my other daughter. It was great. From memory:

1:1 onion powder, garlic powder, salt, and pepper as a rub (guestimate amount needed for rubbing your amount of chops. I now keep this on hand in a shaker for burgers, too, using 1/2 the salt and pepper.)

sear chops in olive oil, then add about an inch of water, cover and cook about 20 minutes, or until tender. It’s really only half frying, but the chops end up very tender and flavorful. This is now my “go to” recipe.

My other recipe involves apricot jelly, curry, vinegar and I couldn’t do it from memory. It’s a Zen thing. LOL.

[PieterCasparzen]

I made up this this pork chop recipe a while back, but there are other similar recipes floating around.

Braised Pork Chops Stuffed with Goat Cheese and Apple-Onion Chutney

Ingredients:

Pork chops

2 thick-cut pork chops
1 tbsp olive oil
1 tbsp butter
sea salt
black pepper

Stuffing (stuffs 2 chops)

½ apple
¼ onion
2 small figs
1/8 cup bread crumbs
1/8 cup goat cheese
1 tsp. honey
thyme
rosemary
sea salt
black pepper

Sauce

½ apple
¼ onion
2 tbsp butter
1 tbsp ev olive oil
¼ cup veal stock
¼ cup apple cider vinegar
1 tbsp honey
thyme
rosemary
sea salt
black pepper
½ tbsp roux

Directions:
1 Brunoise 2 small figs, reserve.
2 Brunoise the whole apple and ½ onion, saute them in 1 tbsp butter and the olive oil
3 Combine ½ of apple/onion mix with the rest of the stuffing ingredients, reserve the other ½ of the apple/onion mix.
4 Cut slots in chops and stuff, closing with toothpicks, then season the outside with salt and pepper.
5 Saute pork chops both sides only until nicely browned, then transfer to braising pan; save saute pan as is.
6 Bake until done but not overdone, between 15 and 30 minutes; typical 1” chops should be 25 minutes at 300 F.
7 Sauce: deglaze saute pan by adding the apple cider vinegar and veal stock.
8 Add the reserved apple/onion mix, the remaining tbsp butter, honey, thyme and rosemary.
9 Reduce 50% to ¼ cup, seasoning with salt and pepper, strain, then thicken with roux.
10 When pork chops are done, remove, rest 5 minutes, sauce and serve.

I chose the following accompaniments:

Kale

Saute in equal parts of butter and olive oil, along with about a tablespoon or two of bacon fat.

Spatzle

Boil, set aside.
Saute in butter at last minute.

[bgill]

Thanks to both of you. Sounds good.

[bgill]

Basically spaghetti with pork. That’s an idea.