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!
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