~Phyllis Diller~
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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 week’s recipes:
Appetizer* 14 Norma’s 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 Trillian’s Cream of Cheesy Potato Soup
Soup* 48 Spicy Mexican Minestrone Stew
http://www.freerepublic.com/focus/chat/2684068/posts?page=96#96
(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,
finely chopped
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
Directions
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.
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.
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
Serves 8
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.
Irish Bananas
Ingredients:
1/2 cup of butter, 1/2 cup packed of light brown sugar, 1/2 cup of whiskey, 4 large bananas - peeled & halved lengthwise.
Directions: Melt the butter in a skillet over medium heat. Stir in brown sugar and whiskey. Bring to a boil and cook until the sugar has dissolved. Add bananas to the skillet and simmer gently until bananas are tender and glazed with the syrup. Serve immediately with vanilla ice cream.
Prep time 5 minutes. Cook time 10 minutes.
ENJOY!!!!
Something Fishy Going On (Seafood Stew)
1 lb. Alaska cod, halibut, pollock, rockfish or sablefish, thawed if necessary and cut in 1-1/2 inch chunks
1-1/2 cups water
1/2 cup dry white wine*
1/8 tsp. thyme, crushed
1/4 lb. mushrooms, sliced
2 tbsp. chopped onion
1/3 cup butter or margarine
3 tbsp. flour
1-1/2 cups milk
1 cup (about 5 oz.) Alaska Pink shrimp, thawed if necessary
1 cup (about 5 oz.) Alaska Dungeness, King or Snow crab meat, thawed if necessary
2 tbsp. diced pimiento
Salt and pepper
2 tbsp. chopped parsley
Cover fish with mixture of water, wine and thyme in saucepan. Bring to boil; simmer, covered, 8 minutes or until fish flakes easily when tested with a fork. Saute mushrooms and onion in butter; blend in flour and cook until smooth and bubbly. Remove from heat; gradually stir in milk. Cook and stir until mixture comes to boil; boil 1 minute. Stir in fish, cooking liquid, shrimp, crab and pimiento; salt and pepper to taste. Heat, covered, 5 minutes; sprinkle with parsley. Makes 6 servings.
*One-half cup water or stock may be substituted.
Tip
If desired, stew may be diluted with milk or water.
March 14 is White Day in Korea and Japan. It’s the day that men give white chocolates, white candies to their beloved. :)
1 medium cabbage, shredded
1/4 cup water
1/2 tsp salt
1 lb hamburger
1 cup oatmeal
1/2 cup milk
1 small onion, finely diced
1 egg
1 tsp salt
1/4 tsp freshly ground pepper
1/2 tsp freshly ground allspice
Place water and cabbage in pot and sprinkle with 1/2 tsp salt, bring to boil, reduce heat to simmer, cover and simmer 5-10 minutes until wilted. Mix remaining ingredients into a meat loaf. Place 1/2 of the cabbage in large ungreased casserole, spread meat on cabbage and cover with remaining cabbage. Cover and bake @ 350 degrees for 45-50 minutes, uncover and finish cooking uncovered for about 10 minutes.
Serve with cranberry sauce and boiled potatoes. You could go really Finnish and boil about 60% potatoes with 40% rutabaga and drain and mash them with butter and milk.
This is really good any time, not just on Saint Urho's Day. We also call it Lazy Man's Cabbage Roll because it has all of the flavor and a fraction of the prep work.
I’m going to try this soon.. it sounds so rich:
Butterfield Chicken
6-8 boneless, skinless, chicken breasts
1/2 cup flour
1/2 cup butter
1 1/2 lbs fresh sliced mushrooms
3 cups whipping cream
2 cups fresh grated Parmesan cheese
Minced fresh parsley
2 lemons
Salt and pepper
Pound chicken until even. Dip each breast in flour seasoned with salt and pepper. Shake off excess. Melt butter in large skillet and sauté each piece 1 to 2 minutes on each side. (I cook it a little longer, until browned on both sides.) Squeeze 4 to 5 drops of lemon juice on each side of chicken while it is cooking. Transfer chicken to 9×13-inch baking dish. Pour cream over chicken. Sauté mushrooms and pour over chicken. Sprinkle with Parmesan cheese and minced parsley. Bake at 350 degrees for 20 to 30 minutes.
These sound/look simply amazing:
Espresso Chocolate Chip Shortbread
1 tbsp instant espresso powder (I like Medaglia D’Oro)
1 tbsp boiling water
8 oz. unsalted butter, room temperature
2/3 cup confectioners’ sugar
1/2 tsp vanilla extract
2 cups all-purpose flour
4 oz. bittersweet chocolate, finely chopped OR 3/4 cup store-bought mini chocolate chips
confectioners’ sugar, for dusting (optional)
Dissolve espresso powder in boiling water. Set aside to cool to tepid. Beat butter and confectioners’ sugar together on medium speed for about 3 minutes, until the mixture is very smooth. Beat in vanilla and espresso, then reduce mixer speed to low and add flour, mixing only until it disappears into the dough. Don’t work the dough much once the flour is incorporated. Fold in the chopped chocolate or chips with a sturdy rubber spatula. Using the spatula, transfer dough to a gallon-size zip-loc bag. Put bag on a flat surface, leaving the top open, and roll the dough into a 9 x 10 1/2 inch rectangle that’s 1/4 inch thick. As you roll, turn the bag occasionally and lift the plastic from the dough so it doesn’t cause creases. When you get the right size and thickness, seal the bag, pressing out as much air as possible, and refrigerate the dough for at least 2 hours, or for up to 2 days. Preheat the oven to 325°F. Put the plastic bag on a cutting board and slit it open. Turn the firm dough out onto the board (discard the bag) and, using a ruler as a guide and a sharp knife, cut the dough into 1 1/2-inch squares. Transfer the squares to the baking sheets and carefully prick each one twice with a fork, gently pushing the tines through the cookies until they hit the sheet (okay, I didn’t poke the cookies and they’re fine). Bake for 18 to 20 minutes, rotating the sheets from top to bottom and front to back at the midway point (I didn’t do that either – I bake one sheet at a time). The shortbreads will be very pale–they shouldn’t take on much color. Transfer the cookies to a rack. If you’d like, dust the cookies with confectioners’ sugar while they are still hot. Cool the cookies to room temperature before serving. Makes about 3 dozen.
http://userealbutter.com/2008/09/25/espresso-chocolate-chip-shortbread-cookies-recipe/