Posted on 05/21/2011 6:46:30 AM PDT by libertarian27
Welcome to the 24th 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.
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May 21 - National Strawberries & Cream Day
May 22 - National Vanilla Pudding Day
May 23 - National Taffy Day
May 24 - National Escargot Day
May 25 - National Wine Day
May 26 - National Blueberry Cheesecake Day - National Cherry Dessert Day
May 27 - National Grape Popsicle Day
Weekly Cooking Thread Ping List
(to be added/deleted, please request on this thread or PM me)
Recap of recipes for May 14th
Breakfast* 13 Cretons (French/Canadian breakfast pate)
Dessert* 60 German Chocolate Cake Cookies
Dessert* 78 Spiced Pear Cake
Meal* 3 My Famous Yucatan Poke Chops
Meal* 6 BACON CHEESEBURGER PASTA
Meal* 17 Chicken Picatta
Meal* 19 Latin Style Pork Loin in the Slow Cooker
Meal* 22 Classic Jambalaya
Meal* 25 Critchfield Jambalaya
Meal* 26 Pork Carnitas
Meal* 38 Vietnamese Sugar Cane Shrimp (Chao Tom)
Meal* 44 Seafood Thermador
Meal* 45 Zupa Toscana
Meal* 55 Chicken Enchiladas
Side* 77 Home Made Baked Beans
http://www.freerepublic.com/focus/chat/2719820/posts?page=82#82
Black Eyed Susan-It is Preakness Day afterall.
http://www.preakness.com/sites/www.preakness.com/files/content/preakness-tradition/BES_Recipe_2011.jpg
How about a good Hot Pepper Sauce?
My daughter-in-law collects home grown cook books from this area. Most of them are written by Church groups as fund raisers and there are many hours of volunteer time put into them. My wife had some of her cookie recipes in one put together by the Republican Women...
Paintpeeler Sauce
1 lb assorted hot chilis (any mix of Thai dragons, jalapenos, serranos, New Mexicos, Scotch bonnets and/or habaneros or bhuts -- Indian 'ghost' peppers)
1 cup white vinegar, approx. May need more or less, see below
1/2 medium white onion
4-6 large cloves garlic (or 4-6 tsp minced garlic in oil)
1 tsp prepared horseradish
sea salt, to taste (I generally use 2 tsp per lb. of peppers
De-stem the peppers and put peppers, onion, garlic, salt and horseradish in food processor (you really don't want to hand-chop these peppers, ok). Pulse until desired texture is acheived -- I just turn it full 'on' for 30 seconds or so.
Empty contents into large jar or jars. Fill to JUST covering with vinegar. Shake well and refrigerate, at minimum overnight, a week is much better.
Serve on anything, except perhaps raw hot chilis.
Note: you can use a flavoured vinegar here, but the flavour seems to get "lost" the times I've tried it.
Next note: if this sauce is too hot for your taste (and it IS hot, or hotter, depending on the peppers you use), you can cool it out to your liking by adding sour cream.
Remember, capsaicin and oleoresin capsicum, the two hot principles in chilis, are cousins of the B-vitamin family and are soluble in fat. Therefore, if you ever "burn" your tongue with hot chilis, just let a pat of butter melt on your tongue, or eat a tsp of sour cream slowly, or drink some whole milk or better still buttermilk.
Peligroso!! Muy, muy picante!!
Oh this bit of news will tickle my wife and her blue haired FRiends when they find out. They are having a Parish Party at our Church today and will be serving Strawberries over Angel Food cake topped with some 28% butterfat ice cream produced by the local Humboldt Creamery for Costco
Man that sounds good. I am going to try it. I just ordered some Bonnet, bhut and Hawaiian Big Island seed to grow this Summer. I printed it and can’t wait. But you do not cook it. I might try to make some Nevis Hot Sauce too..
The reason I say "you can end up with" is that there is no "right" amount of time to boil the sauce; it goes by guess and by G-d. I did this by accident on Memorial Day 1991, and the sauce was fantastic...and I've never had the boiled sauce be that good again. So, get out your lucky rabbit's foot.
Happy saucing!
TX.
The “poke” chops should be served with the traditional Yucatan onions:
Pickled red onion:
2 red onions, peeled and sliced very thinly
1/2 cup vinegar
1/4 cup orange juice
1/2 teaspoon dried Mexican oregano
salt and pepper
Place onions in a saucepan, add water to cover, bring to a boil and remove from heat. Drain and rinse in cold water to stop cooking. You want them a little crunchy.
Place the onions in a glass container with the remaining ingredients and allow to sit for several hours before serving. They keep up to a week in the refrigerator. Also yummy on tacos.
Put a boneless pork loin in your crock pot and partially cover with root beer (any brand not diet). Cook on low 6-8 hours. Drain all the liquid and shred the pork...combine with your favorite BBQ sauce. I like Sweet Baby Rays. Serve on buns. This pulled pork also freezes well so I use most of a full loin.
It’s amazing how wonderful root beer goes with pulled pork!
I’ve posted this recipe for pulled pork with root beer marinade here before - it’s from the allrecipes site....a much more fussy recipe - but boy is it good.
http://allrecipes.com/Recipe/Sweet-and-Savory-Slow-Cooker-Pulled-Pork/Detail.aspx
In honor of escargot day (and garlic lovers)
Easy Garlic Escargot (YUM)
Ingredients
1 (7 ounce) can escargots, drained
6 tablespoons butter
1 clove garlic, minced
20 mushrooms, stems removed
1/3 cup white wine
1/3 cup cream
1 tablespoon all-purpose flour
1 pinch ground black pepper to taste
1/4 teaspoon dried tarragon
1/4 cup grated Parmesan cheese
Directions
1. Place escargots in a small bowl, and cover with cold water; set aside for 5 minutes. This will help to remove the canned flavor they may have.
2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish.
3. Drain the water from the escargots and pat dry with a paper towel. Melt butter with the garlic in a large skillet over medium-high heat. Add the escargots and mushroom caps; cook and stir until the mushroom caps begin to soften, about 5 minutes.
4. Whisk together wine, cream, flour, pepper, and tarragon in a small bowl until the flour is no longer lumpy. Pour this into the skillet, and bring to a boil. Cook, stirring occasionally until the sauce thickens, about 10 minutes.
5. Remove the skillet from the heat, and use a spoon to place the mushrooms upside down into the prepared baking dish. Spoon an escargot into each mushroom cap. Pour the remaining sauce over the mushroom caps and into the baking dish. Sprinkle grated Parmesan cheese overtop.
6. Bake in preheated oven until the Parmesan cheese has turned golden brown, 10 to 15 minutes.
That recipe sounds fantastic!
We always used to eat escargot in the 80’s, Supermarkets even had product set-ups where they would sell the empty shells and the tins and you could load them up yourself.
I have one of those clear glass lamp bases you can put stuff in and I have it filled with escargot shells - it’s my escarot light - lol
I got to go get some escargot - reading the national holiday reminded me how good they were - your recipe sounds awesome!
Thanks! We have also made them with clams, mussels, and small oysters as well. This recipe seems to work well on all of them.....good eating....love the lamp - LOL
Please add me to your ping list. Thank you!!
Here’s one of my original recipe’s I’ve been making for years:
Chicken (or Turkey or Ham) A-La-King
ingredients:
CHICKEN, TURKEY or HAM pieces, cooked, 2 cups.
FLOUR, All-Purpose, 4 tablespoons
BUTTER or OLIVE OIL, 3.5 tablespoons.
CHICKEN BROTH, 14 oz (1 can, approx 1.75 cups)
EVAPORATED MILK, Low Fat, 12 oz (1 can) (or reg milk)
PAPRIKA, 1/8 teaspoon
SALT, 2 teaspoons
WHITE PEPPER, 1/4 teaspoon.
SHERRY, 3 tablespoons
Optional: PEAS, Frozen, 1 bag, cooked.
Optional: ONION, Chopped, 1/2 cup, saute’d.
Serve with rice or pasta.
directions:
1. Cook RICE or PASTA.
2. Chop up CHICKEN (or TURKEY, or HAM) into bite size pieces.
3. If using ONION, saute’ for about 3 to 4 minutes and remove to a plate.
4. Heat BUTTER or OLIVE OIL in 5 qt Dutch Oven over medium heat. Sprinkle in FLOUR, stir to combine and cook for a minimum of 4 minutes, stirring constantly (this makes your Roux).
5. Whisk in CHICKEN BROTH and MILK a little at a time, stirring. Bring to a boil. Lower heat and cook uncovered for 5 minutes until thickened.
6. Add in CHICKEN (or TURKEY, HAM), PAPRIKA, SALT & PEPPER. Bring to boil. Then add the COOKED PEAS to pot, if desired. Lower heat and cook uncovered for about 5 to 10 minutes or so, stirring to keep the milk fomr scorching, until all ingredients are hot.
7. During the last minute of heating, add the SHERRY. Heat, but do not boil.
Serve A La King in a bowl over a bed of rice or pasta.
This is a great “comfort food” kind of recipe to use up any leftovers.
You’re added - Happy cooking!
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