Skip to comments.Weekly Cooking Thread ~ April 30, 2011
Posted on 04/30/2011 6:26:20 AM PDT by libertarian27
Welcome to the 21st installment of the FR Weekly Cooking (Recipes) 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 all of them:)! 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.
April 30 - National Oatmeal cookie day
May 1 - National Chocolate Parfait Day
May 2 - National Truffles Day
May 3 - National Raspberry Tart Day
May 4 - National Orange Juice Day - National Homebrew Day - National Candied Orange Peel Day
May 5 - National Chocolate Custard Day - Totally Chipotle Day - National Hoagie Day
May 6 - National Crepes Suzette Day - International No Diet Day - National Beverage Day
Weekly Cooking Thread Ping List......~Ping~
Recap of last week’s recipes:
Appetizer* 15 Mama hen w/ baby chicks
Appetizer* 56 Baked Crab Dip
Appetizer* 56 Feta Olive Dip
Appetizer* 78 Artichoke Dip
Appetizer* 84 Angel Eggs
Bread* 14 Zucchini Bread
Bread* 10 Hot Cross Buns
Dessert* 16 White Carob or White Chocolate Easter Treats
Dessert* 19 Homemade Almond Joys
Dessert* 22 Easter Bunny Cake
Dessert* 25 Birds Nests
Dessert* 38 Zucchini Apple Crisp
Dessert* 64 Chocolate Chip Cookie Dough Pie
Dessert* 69 Chocolate Pudding
Ingredient* 40 Ham Glaze (various)
Meal* 13 Easter Eggs In A Basket
Meal* 17 Rosemary and Garlic Leg of Lamb
Meal* 20 Awesome Chicken Strips
Meal* 21 Carolines Macaroni & Cheese
Meal* 33 Chicken Salad
Meal* 52 Cooks Country Ham Salad
Meal* 79 Chicken Salad
Meal* 80 Chicken, Black Bean, and Corn Tacos
Meal* 90 Cheesy Potatoes and Ham
Side* 23 Brussel Sprouts with Bacon
Side* 58 Summer fruit salad
Side* 72 No Yolk Deviled Eggs
To be added/deleted, please request on thread or with a PM.
2 lbs stew meat
2 lbs ground beef
4 cans pinto beans
2 cans black beans
2 cans DARK red kidney beans
1 can chili beans (seasoned)
1 large can stewed tomatoes (either whole or chopped)
1 green pepper
2 medium onions
6-10 jalapenos (depending on how hot you want it)
6-8 yellow peppers (increase number to 8 if you increase the jalapenos)
1 habenero pepper (optional)
Cayenne (red) pepper powder
Salt and pepper, garlic powder to taste
Cut the stew meat up into ½” to ¾” chunks, trimming the gristle and excess fat. Brown the stew meat until cooked through (medium/low heat), in batches if need be. While you are browning meat, open cans of pinto beans PARTIALLY so you can tip them up in the sink to drain. Open all other cans and dump them into big assed pot, from here on out to be known as BAP.
Keep checking meat and stir it and turn it as needed, and begin chopping washed fresh veggies and onions. Slice the jalapenos and yellow peppers into ¼ to ½ inch disks, all else you cut to the size you prefer. Chop them fine if youre a sissy, leave them in hunks if you like man style chili. (If you put in the habanero, chop it fine. And wash your hands before you rub your eyes or pee, or youll be sorry.)
Keep checking the meat, and brown until there is very little liquid left, and dump into BAP as batches are done. Once all veggies are chopped and added, and all cans (dont forget pinto beans when theyre done draining) have been added, you can turn on the heat (low at first) under the BAP.
Check the meat, and brown the ground beef once stew meat is done, taking it to the point that there is little liquid left in the pan before you dump it into BAP.
Once the heat is on the BAP, it is time for spicing it up. To start, I would use half of a 2.5 oz jar of chili powder, and maybe 1 tablespoon of cumin. Stir that up real well, and then add salt and garlic powder. The black pepper should be light, maybe ¼ teaspoon or so, figure 15 shakes over the BAP. For the cayenne, I like to add about 15 shakes as well, but try 5-10 and let the actual temperature build in the BAP and taste it every so often to make sure you dont over spice yourself.
Once the BAP has heated throughout (stirring often) the flavors will be released and blend and meld, and you can tell better what the chili needs as far as salt, cumin, chili powder, hot stuff, etc.
Pasta Carbonara (after Ruth Reichl's style)
1 lb pasta, thin spaghetti works very well
6-8 cloves garlic, peeled and chopped rough (not fine)
1-2 tsps dried ground thyme
red pepper flakes, to taste
fresh ground black pepper, to taste
3 large eggs
1/2 lb slightly fatty bacon, diced
In a 5 qt pot, or larger, fill 3/4s with water and add 4-5 tsps fresh ground black pepper. Bring to a boil.
While water comes up to temp, put diced bacon in a large skillet on medium heat. Distribute bacon evenly around skillet.
In a large bowl, crack the eggs, add dried thyme and a few grinds of black pepper. Whisk well and let stand.
When water boils, add pasta, boil for 7 minutes or until the consistency you prefer is reached. Meantime, keep turning the bacon in skillet; you don't want crispy, just well-cooked. Add the garlic to the bacon about 3 minutes after putting the pasta in the water.
If all goes well, the pasta and the bacon (KEEP the bacon oil!) will be finished at about the same time. Drain the pasta, pour into the bowl with the egg-thyme mixture. Then, as quickly as possible, add red pepper flakes to taste and pour the diced bacon AND the bacon oil into the bowl. Add a few more grinds of black pepper, then toss rapidly with tongs (the hot pasta and the hot bacon oil cook the eggs, no worries) until well mixed.
Options: sprinkle a good bit of shaved Parmesan cheese before or after mixing, and/or add chopped black olives to the bacon while cooking ('carbonara' means 'burnt' in Italian and black olives, although not burnt themselves, contribute to the concept). Serve immediately after mixing -- have everyone already at the table, fork in hand.
Note: if the bacon looks like there's too much oil (everybody's different on this), drain some off.
Another note: you CAN make this a creamed sauce by (guess what?) adding cream. Don't do it. Reichl doesn't, and I don't either. Nor does Mario Batali, fwiw.
Mangiare bene ed piacere!
Not being able to cook very well myself I like to try the recipes. .
Today I have a big leftover ham bone and some extra leftover ham. I want to try to make a soup. Here's basically the recipe I'm going to try from About.com.
1 meaty ham bone
3 cups water
3 cups chicken broth
2 cloves garlic, crushed and minced
1 cup diced onion
1 cup diced carrot
1 cup diced celery
1/2 cup diced fennel, optional
1/4 teaspoon ground black pepper
2 teaspoons fresh or freeze-dried parsley
2 teaspoons Creole seasoning or seasoned salt blend pinch thyme
1 cup corn kernels
1 cup frozen chopped spinach or mustard greens
2 cans (15 ounces each) Great Northern or Navy beans, drained and rinsed
2 cans (14.5 ounces each) tomatoes, diced
1 cup diced ham, optional
salt and pepper, to taste
Combine ham bone, water, and chicken broth in a large saucepan. Add the garlic, onion, carrots, celery, fennel, pepper, parsley, Creole seasoning and thyme. Bring to a boil.
Reduce heat, cover, and simmer for 1 to 1 1/2 hours. Add the corn, spinach or mustard greens, beans, and tomatoes. Remove ham bone and cut meat from the bone and dice. Skim fat off the top of the soup and add the ham, along with the extra ham, if using.
Taste and add salt and pepper, to taste. Simmer for about 30 minutes longer. Serves 8 to 10.
I'm going to add a leek or two just because I like them and maybe some leftover potatoes, onions and carrots from a roast we made so they don't go to waste.
This should turn out like most ham soups do looking kinda brown/gray.
What I really want to find is a recipe that looks more spring like with the brighter veggie colors. Maybe a chowder?
There was a recipe on the net but I forgot to save it.
Going shopping for some groceries now so I won't be able to post for a few hours. Back later.
THANKS for these threads!
BTW do any of the old time FReepers remember Chef Carlo? I haven't seen any posts from him for a long time. IIRC He had been in somewhat declining health, I hope he's OK. He had FANTASTIC recipes!
Also, you may find that adding a bit of ground clove helps the flavour quite a lot.
Thanks. Yes I go VERY easy on those seasonings. Clove is great idea. Just added it to the list.
I have also wondered what happened to chef Carlo. I loved his Thanksgiving threads. I hope & pray he is ok :)
Mmmmm! I LOVE chili!
TOMATILLO AVOCADO SALSA
8-10 tomatillos (husked, rinsed and cut up)
1 fresh jalapeno (taste to see how hot and add accordingly; start with ½ jalapeno)
½ cup lightly packed fresh cilantro
2-3 cloves garlic
1-2 tablespoons olive oil
2 ripe avocados, diced
2-3 green onions (white part, cut up)
1/2 lime, juiced, start with ½ lime and adjust to your taste
Salt to taste
1 teaspoon cumin, optional
Place all ingredients in food processor. Pulse to desired consistency. Taste and adjust to your taste, e.g., more salt, more jalapeno, more onion, etc.
The garden is producing so we’ve been having lettuces and greens on the menu this week. Looks like tomatoes and squash will be on the table by next week. Here’s a quick little garden spinach dish we enjoyed a couple days ago with some on sale mushrooms.
In a skillet, saute thinly sliced 1/4 onion and a handful of sliced mushrooms in 1/4 C ham juices (from the Easter ham). Add a bag of fresh baby spinach to wilt and cook through. No need to add salt because the ham juice is salty and adds a nice flavor.
BTW, don’t throw out that Easter ham bone. Pick it clean and freeze the meat bits to use later in soups or casseroles. Freeze the bone to use next winter in a pot of pinto beans. Also, pour the ham juice into tiny freezer containers or pour into ice cube trays and then bag them up. When you need that bit of flavor for a dish, just throw in one or two of the cubes.
Eggs were on sale this week. If you have excess eggs, freeze them in ice cube trays. They can be separated with yolks in one cube and whites in another for easy baking use. When you use them, thaw them on the counter rather than nuking them so you don’t cook them.
Cold snap?!? I'll send you some of our 100 degree weather.
Did canned tuna ever go on sale in your area over the holidays? I was waiting to stock up but it never went on sale. Guess that’s one more thing telling us what’s coming down the road....
I used to have a friend who traveled to Mexico a lot. I would go on some of the trips with her and while she worked on an orphanage home’s computer system, I had lots of spare time on my hands. One day, some of the kids “drug” me into their kitchen and taught me this recipe....so authentic Mexican for all of you.
Picadillo (Shredded Beef)
1-2 4 bls cheap beef roast
4-8 cups beef broth
1 8 oz can tomato sauce
1 8 oz can diced tomatoes
6 cloves minced garlic (I now use the bottled minced variety)
1 large onion chopped
1 tsp red pepper flakes (more if you want hot)
1 tbs cayenne pepper
1 tbs chili powder
1 can chopped jalapenos (or fresh)
1 can chopped green chilies
1 pinch of salt to taste
Mix all ingredients in a large dutch oven and place the roast(s) in the mixed liquid. Slow cook at a simmer for 4 hours or until the meat pulls apart easily. Put the roast(s) on a cutting board and allow to cool so you can touch it. Pull the beef apart with two forks. Place the shredded beef back into the liquid for 1/2 hour to allow all the beef to soak up the great liquid.
We use this to make tacos, burritos, etc. We freeze the leftover meat and just pull it out of the freezer when we want some more.
Well, I’m jealous. Here in north Idaho we are still having freezing night, days in the 50 degree range, and some snow. Won’t have any tomatoes until August. I did order some heirloom tomato plants and am anxiously waiting to try them. Sure wish I was in Texas....
34 F with wind chill in St. Louis yesterday morning. Send some of that hot stuff right on up!
"1-2 4 bls cheap beef roast"
Recipe sounds great, very similar in some ways to Ropa Vieja (posted a couple of weeks ago).
It is still early here....sorry. It should be 4lbs...
If only I could. We haven’t had any rain in who knows how long. The lawn is bone dry but I’ve been keeping the garden green. Hate to think what it’s going to be like in July and August. Trying to live without the A/C as much as possible just to keep down the bill but when sweat drips onto the keyboard it’s time to turn it on.
Don't need 'em just yet, but soon...
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