Skip to comments.Weekly Cooking Thread March 12, 2011
Posted on 03/12/2011 5:56:15 AM PST by libertarian27
Welcome to the 14th installment of the FR Weekly Cooking Thread.
Looking for something new to make or made something new that came out great? Please share a 'tried-and-true' recipe or two - or eight 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.
March 12 National Baked Scallops Day
March 13 National Coconut Torte Day
March 14 National Potato Chip Day
March 15 National Pears Helene Day
March 16 National Artichoke Hearts Day
March 17 National Green Beer Day
March 18 National Lacy Oatmeal Cookie Day
Weekly Cooking Thread Ping List
Recap of last weeks recipes:
Appetizer* 14 Normas Crackers
Appetizer* 42 Cheesy Bacon Bites
Dessert* 26 CANDIED CITRUS PEELS
Dessert* 91 New Orleans King Cake
Meal* 9 Simple Wok and Woll Pinapple Chicken
Meal* 15 Asian Flank Steak
Meal* 16 MOU SHU PORK
Meal* 22 steak rub
Meal* 68 Aji Picante recipe
Meal* 90 Cooked Chicken
Meal* 93 Baked Teriyaki Chicken
Side* 27 Delicious Avocado Salad
Side* 29 ORANGE AND SPINACH SALAD
Side* 11 Pickled Red Onion Salad
Side* 39 Onion Marmalade.
Side* 55 Pickled Red Onions
Side* 61 Homemade Pickles
Side* 77 dill pickles
Side* 87 Pickled Ginger
Soup* 43 Trillians Cream of Cheesy Potato Soup
Soup* 48 Spicy Mexican Minestrone Stew
(To be added/deleted from the Ping list just FReep mail me or request on the comment thread)
Making this for a hot date tonight:
Ingredients: 3 tablespoons unsalted butter
1 1/2 teaspoons freshly squeezed lemon juice
1 large garlic clove,
1/4 teaspoon salt, plus additional for seasoning
1/4 teaspoon freshly ground black pepper, plus additional for seasoning
1 1/2 tablespoons chopped fresh basil leaves
3 tablespoons olive oil
4 (6 to 8-ounce) mahi mahi fillets
Zesty Basil Butter:Combine the butter, lemon juice, garlic, salt, pepper, and basil in a medium saucepan and cook over low heat, stirring until the butter melts. Cover and keep warm over low heat.Heat the oil in a large skillet over medium heat. Season the fish with salt and pepper, to taste. Cook the fish for 3 minutes; then turn and cook until just opaque, about 3 to 4 minutes more. Transfer the fillets to individual plates. Spoon the warm basil butter over the fish and serve.
That sounds yummy!
Seared Mahi Mahi with Zesty Basil Butter ?
Would love to be on your ping list. I read cookbooks like novels and used to cook when I had more time... Always looking for good recipes. Thanks!
Thanks, it is great to look back at all the recipes to try to find something new to make - instead of the same ‘ole, same ‘ole rut I know I, at least, tend to get into.
Last week had a definite theme running through it: Asian inspired with lots of pickled/compote/vinegary recipes!
I need to buy a bunch of red onions soon:>)
Yep. I’ll report back how it turns out. Couldn’t be any easier..
You’re added to the ping list!
Have a recipe you would like to share?
:0 The recipe or the hot date? :)
I think it is HOT DATE NIGHT MAHI MAHI. Is Mahi Mahi what the young people are calling it these days?! LOL
LOL - You’re title is better :>)
Mahi-Mahi could be the new code phrase- taking the place of coochie, coochie coo
In case you might like Korean food Tammy has here own cooking show.
We tried a new recipe for cooked cabbage yesterday that we really enjoyed, from a local restaurant owner. I used less hot sauce than his recipe called for.
1 head of cabbage, wash and remove core then slice to about 1/2 inch pieces, set aside
In a large pan cook 4 slices bacon cut in 1” till crispy
Add 1/2 stick of butter,cabbage,1Tbl salt,3 cloves crushed garlic,Louisiana Hot Sauce 1Tbl ( I use 2tsp)
Cook about 40 minutes over medium heat stirring often.
It was wonderful.
I want to share a recipe BUT I will give a disclaimer first. I have never been to the great state of Louisiana and no nothing about Cajun cooking. I found this recipe to be a “keeper” but don’t want to offend any of my Cajun Freepers.
SEAFOOD GUMBO (made by a Marylander)
1 cup all purpose flour
1 cup vegetable oil
4 cups chopped onion
2 cups chopped celery
2 cups chopped green pepper
1 cup sliced green onion and tops
4 cups chicken broth
8 cups water
4 cups sliced okra (I used frozen)
2 tablespoons paprika
1 tablespoon salt (adjust later if not enough)
2 teaspoons oregano
1 tsp black pepper (adjust later if not enough)
6 cups small shrimp or seafood of your choice
1 cup minced fresh parsley
2 tablespoons cajun seasoning
In a heavy Dutch oven, combine flour and oil until smooth. Cook over medium-high heat for five minutes, stirring constantly. Reduce heat to a medium. Cook and stir about 10 more minutes until mixture is reddish-brown. (**the color is truly a reddish-brown).
Add onion, celery, green pepper and green onions; cook and stir for 5 minutes. Add chicken broth, water, okra, paprika, salt, oregano, and pepper. Bring to a boil; reduce heat and simmer, covered, for about 10 minutes.
Add shrimp (or other seafood) and parsley. Simmer, uncovered, about 5 minutes or until seafood is done. Remove from heat, stir in Cajun seasoning (**note: I allowed people to add the seasoning to their own serving since I have to watch my husband’s sodium... do what your family needs). From the recipe, it says put in bowls; however, I put it over bowls of white rice. This recipe makes about 6 quarts of pure yumminess. Husband loved it and all of the kids did as well (even the one who says that “seafood is stinky and evil”)
Cedar Planked Salmon
Being in the northwest, we have a great supply of fresh salmon....here is a good recipe for you to try....
1 cedar plank (soak in water for several hours)
1 salmon filet (your choice of size - Costco has great filets)
2 thinly sliced lemons
3 pats of butter
1 sprig fresh dill
1/2 bottle of capers
Arrange salmon length wise on the cedar plank skin side down. Rub the filet with the butter. Press the capers lightly into the butter. Place lemon slices on top and sprinkle with the fresh dill. Place on BBQ and cook until your desired amount of “done-ness”. Cut and serve.
” :0 The recipe or the hot date? :)”
If the recipe works out, so will the date! :o)
The rouh(sp?) is the secret. Don’t burn the flour and oil.
“The roux is the secret... don’t burn the flour”
I was sort of amazed that the flour completely absorbed the oil. The color of it was beautiful. You only see the oil droplets again after you add the liquid. Very cool. I wanted to use this recipe every Friday for Lent but can’t because of the chicken broth. I am wondering if you can use vegetable broth or seafood broth? If so, we would have it every Friday and it is one of those meals that really stick with you.
This sounds wonderful, I’m going to try this tonight!
Thanks for the correct spelling in the sly. Of course you could use vegetable broth. It will be great!
I would prefer 15-20 ct shrimp myself if you are a shrimp lover. Bigger is better IMHO. Summer is coming and gulf shrimp will be great.
Good sides with it are scalloped spuds and grilled asparagus....hope it turns out good for you!
Sounds good. I can see using J.O. instead of cajun seasoning. Of course, I recommend putting J.O. on everything. :-)
“I can see using J.O. instead of cajun seasoning...”
Is J.O. a different type of spice? I know a lot of recipes use fillet (spelling wrong) and I’m not sure what that is?
J.O. is just a brand name of Chesapeake Bay seasoning. Like Wye River or Old Bay. Recommend it highly.
“Of course you could use vegetable broth”
I was thinking that the chicken broth really didn’t flavor the meal. You taste all the wonderful veggies and shrimp or fish. I figured that many people from Louisiana must change some of the recipes for Lent and they probably go to a vegetable broth.
One small bone to pick; gumbo, by definition, begins with a chocolate roux. No chocolate required, one must stir the roux until it turns a deep chocolate brown. This takes 20-25 minutes over medium/medium-high heat.
A perhaps-useful tip: use ONLY a wooden spoon for stirring, and stir more or less constantly, else the roux will scorch (you'll see black spots in the roux, and you get to start over).
A tasty variation: use bacon fat or lard instead of vegetable oil. De flavour is mo' bettah, I gar-on-tee.
Also, there is NO requirement to use okra in a gumbo. You can make an okra gumbo easily enough, but the myth that okra is a required ingredient comes from -- of all things -- the NY Times crossword puzzle, c.1963.
Also, no garlic??? NO GARLIC??? Hoo boy, in Thibodeaux you gonna be de guest du honneur at a necktie party if you don' add de garlic.
But mebbe we make de exception for you folks from Maryland...(g!)
And add some nice fat oysters, fo' sho' (and de folks who don' have sodium problems should consider using oyster or clam broth instead of chicken broth; if you do, leave out the salt, there's already plenty in the o.b. or c.b.)
“J.O. is just a brand name of Chesapeake Bay seasoning”.
I remember it now. I forget but Maryland and Virginia areas have their favorites, don’t they? I forget the lines of distinction. Have you ever sprinkled some J.O. over deviled eggs? I have done that and it certainly brings it up a notch!
First time I messed up dis sequence, my cooking tutor, who was the late Louis d'Auberge Messarveaux (and Cajun down to his toenails) whacked my hand wit' de spoon. An excellent memory aid, trus' me on dat!
“... mebbe we make de exception for you folks from Maryland...”
I knew I would get at least one Freeper who knew Cajun cooking and shake their head!!! LOL. You are right about the garlic. I was sort of surprised that the recipe didn’t call for any. I think it would definitely add more flavor (and healthy too). My husband knows one person from Louisiana and I asked him about this recipe. He said it was “decent” for non-Cajun cookers. I sort of took that as a compliment (teeheehee). I did ask him to send me all his potato dishes! That got “silence”.
I’m sure it will. Thanks so much for sharing the recipe.
We love fresh salmon better than any steak. I ususlly just grill it though with either a little butter or olive oil.
I just need to make a quick run to the store.
“... an excellent memory aid”
I consider my hand WACKED by de spoon! I bow to all the “Cajun” cooks out there! I have the feeling that if I ever visited Louisiana, I would have to grease my doors to get my hips through them when I got back! Tell me, have you ever had a Beignet (spelling off I am sure?) If so, I would love the recipe. My son is taking his second year of French and came home with beads the other day. His French teacher handed them out to all the French class kids. I asked him how he got them and he said, “I showed my $&&%#!” (he was joking, of course).
My family loves stuffed mushrooms. When we were on our boat, we had caught more crab than we could eat. The next night we tried these and loved them...
Crab Stuffed Mushrooms/Shrimp Stuffed Mushrooms
24 large mushrooms
1 cup cooked flaked Alaska Dungeness, tanner or king crab meat*
8 ounce package cream cheese, softened
1 teaspoon lemon juice
2 dashes worcestershire sauce
¼ teaspoon sweet basil
¼ teaspoon garlic powder
2 green onions, minced
1/8 teaspoon lemon pepper
½ cup cheddar cheese, grated
2 tablespoon Parmesan cheese, freshly grated
Wash mushrooms; remove stems and set caps aside. Finely chop about ½ of the mushrooms stems. (Use the remainder in another recipe or freeze for later use.)
Mix cream cheese, crap, chopped stems, lemon juice, Worcestershire sauce, basil, garlic powder, onions, and lemon pepper.
Fill mushroom caps with crab mixture and place in a large, lightly greased baking dish.
Top with grated cheddar and Parmesan cheeses. (Recipe may be prepared to this point, refrigerated, and covered overnight.)
Bake at 450° for 15 to 20 minutes and serve warm.
Any leftover crab mixture may be thinned with sour cream and served as a dip or spread for crackers, chips or vegetables.
*Shrimp could be substituted for crab.
I really don’t like shrimp but DH does. I guess I’m too much of a country girl, I just don’t like it. I won’t eat lobster or crab either, but fresh salmon is better than steak any day.
Jus' me, but I would use thyme instead of oregano in de recipe. I don' know any Italian gumbo cookers. ;^)
I'm sorry - but I LOL'ed
Mix cream cheese, crap, chopped stems, lemon juice,
Where do you buy your 'crap'?
I'm sorry - I'm sorry - I'm sorry - I got huge giggles here....lol
“Have you ever sprinkled some J.O. over deviled eggs?”
I have put it on just about everything...’cept that. I’ll do it.
I like salmon too. A little olive oil and finely chopped garlic placed under the broiler.. Can’t beat it. I tend to stay away from farm raised or “enhanced w/ color”. Salmon is probably my favorite fish..
Boy oh boy,, I even prooofed it before posting....but it IS good crap....LOL
“Have you ever sprinkled some J.O. over deviled eggs?”
Shoot. Out of mustard. Off to the store.
“... use gumbo file...”
So that is what it is?! I have seen it in stores and have always wondered. I am going to use all my Southern friends tips/guidance to improve the recipe. So far, no one has gotten upset. I went to dinner at some folks house and they served “Maryland crabs”. They were from New England and they BOILED THE CRABS and added Old Bay to the water. My head almost exploded! You don’t BOIL, you STEAM! As many of the Maryland/Virginia eastern shore folks will tell you, boiling crabs isn’t just a venial sin. It is a MORTAL sin. (LOL).
LMAO - I bet it is! (I’m tearing up now....:>)
There was a restaurant where my DH and I always ordered their crab stuffed mushrooms - heavenly...of course they closed up and I keep trying to hit their recipe - I get close but no Ci-gar...your recipe should get me closer still.
“They were from New England and they BOILED THE CRABS...”
“... off to the store”.
Whenever I make deviled eggs, I laugh at my husband and son! They seriously do their best “Cool Hand Luke” impressions. I never knew that those two could put so many eggs into a stomach!!
I don't have a recipe at hand, but I'll bet you could get a good one (or two, or five) from Brennan's or NOLA. I haven't checked out their websites, but they might even be right there.
The key is the amount of yeast to use for a batch, which I simply don't know. I do know that the good beignets come out like small doughnuts, cover 'em with powder sugar or dip 'em in syrup.
Trust me, if you make good fritters, you'll make good beignets!
Guess dey like de “chewy” crab. Boiling? Hoo boy, dat’s worse dan no garlic...
They also served baked beans as a side! Can you fathom that? Baked beans and boiled crabs... the only good thing is that they served cold beer. Without it, I wouldn’t have lasted!!
“.. dat’s worse dan no garlic..”
See, there are other people out there who ruin a good recipe!! LOL!!