fast/easy from when i was a kid - chopped boiled potato's and onions with sliced hotdogs fried in bacon grease then hit with vinegar... add eggs as seen fit
Posted on 08/13/2011 5:52:01 AM PDT by libertarian27
Welcome to the 36th 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 six - 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.
OMG, that molten chocolate cake sounds E-V-I-L good!!!
Salmon Cakes (From Kraft - It’s my family’s favorite)
1 can (14.7 oz.) salmon, drained, skin and bones discarded
1 pkg. (6 oz.) Stove Top Stuffing Mix for Chicken
1 cup shredded cheddar cheese (or mozz)
3/4 cup water
2 green onions, sliced
1/3 cup Mayonnaise
1 Tbsp. lemon juice
MIX all ingredients. Shape into 12 patties, using about 1/3 cup stuffing mixture for each patty. Refrigerate 10 min.
HEAT large nonstick skillet on medium heat. Add patties to skillet in batches.
COOK 6 min. or until golden brown on both sides, turning carefully after 3 min.
fast/easy from when i was a kid - chopped boiled potato's and onions with sliced hotdogs fried in bacon grease then hit with vinegar... add eggs as seen fit
Seattle Salmon Cakes (Ivar’s Seafood)
Ingredients
1 pound poached or baked salmon - chilled, boneless, and skinless
1 sweet red pepper, diced
1 tablespoon vegetable oil
6 slices fresh white bread, crusts removed
1 tablespoon finely chopped fresh garlic
1-2 jalapeno peppers, seeded and finely chopped
1/4 cup chopped fresh cilantro leaves
1/4 cup mayonnaise
2 tablespoons Old Bay brand seasoning
Salt and freshly ground black pepper to taste
Vegetable oil for sauteing
Instructions
Poach or bake salmon. Remove all bones and skin. Cut into pieces. Saute the diced sweet peppers in the 1 tablespoon vegetable oil until wilted and set aside to cool. Place the bread in a food processor fitted with a metal blade, and process until finely crumbled. Measure and reserve 2 tablespoons of the bread crumbs to use in the filling. The remaining bread crumbs will be used to coat the salmon cakes.
Mix the salmon with the sweet peppers, garlic, jalapeno peppers, cilantro leaves, and mayonnaise. Add the seasoning powder, 2 tablespoons of bread crumbs, and salt and pepper. Mix well, then refrigerate 20 minutes before continuing.
Cover a work surface with waxed paper sprinkled with the reserved bread crumbs. Using a 2-ounce ice cream scoop, form 8 equal-sized portions of salmon. With the palm of your hand, pat each portion in to a disk-shaped cake approximately 1/4-inch thick. It is important for the salmon cakes to be the same thickness so that they will cook uniformly. Press each cake into the bread crumbs, turning them so they coast evenly on all sides. Refrigerate at least 1 hour to prevent the cakes from crumbling during cooking.
Preheat the oven to 375 degrees F. No more than 30 minutes before you plan to serve the salmon cakes, add enough vegetable oil to cover the bottom of an oven-proof saute pan. Heat until just before it begins to smoke. Add the salmon cakes gently, being careful not to crowd the pan. (Cook them in two batches if necessary.) When the salmon cakes are well browned on both sides, bake them 6 minutes to ensure that they are fully cooked and hot at the center. Serve with chili mayonnaise or mayonnaise flavored with mustard or horseradish, and garnish with a small salad.
Yield: 8 as an appetizer or 4 as an entree
Bought Kraft mayo lately? The 32 oz jar is now 30 oz and about $1 more.
Pasta now in 12 oz ‘pound’ boxes.
The only items I haven’t noticed taking quantum leaps in price is fresh veggies. And when summer is over I suspect that will change also.
Funny, the CPI is flat. Of course they don’t count unneeded items such as food and fuel. /s
. Now for the good news. Wholesale arabica 'C' coffee, the type favoured in the US, peaked in price on 3 May at $3.11/lb and has now dropped back to within 2 cents/lb. of where it started the year. This year's crop is excellent, and the price would seem to have much further to fall, esp. if the mountains in Colombia, Minas Gerais, Espirito Santo and the coffee areas of Sao Paulo in Brazil get a normal rainfall in Oct-Dec. Better than even money that coffee prices, wholesale, return to the 1.50-1.70/lb range. T, his translates very roughly to about $2.97/lb at retail, or $5.20 for a 28-oz. can by Christmastime.
So, cheer for some nice rain in Sep-Oct-Nov in Colombia and Central Brazil, and cheer up!
In honor of National Filet Mignon Day:
We had a recipe similar to the at Roche Harbor Resort in Washington State. This is a close as I can come to making it at home.
Morel Crusted Filet
Dried Morel mushrooms (or porcini) can make a savory addition to the spice cupboard. Simply grind them into a powder in a clean coffee grinder or blender, and then use them in delicious concoctions like this.
Morel Grilling Paste
• 2 tablespoons sugar
• 1 tablespoon kosher salt
• 5 large cloves garlic, minced
• 1 tablespoon red pepper flakes
• 1 tablespoon freshly ground
• Black pepper
• 3/4 cup dried morel mushrooms, ground to a powder in a coffee grinder
• 1/4 cup canola oil
• 4 (1 inch thick) filets
Method
For the grilling paste, mix the sugar, salt, garlic, red pepper flakes, black pepper, morel powder, and oil together in a small bowl until it forms a paste. Slather the steaks with the paste and let marinate at room temperature for at least 30 minutes.
Meanwhile, prepare a medium-hot fire in your grill.
Grill the steaks for 3 minutes per side, turning once, for medium-rare.
Serves: 4
I’d give up coffee for rain in Texas.
Well, that’s sort of a separate problem (rueful grin).
Frozen veggies are way up too. I was paying 99 cents for a 32 oz. bag a year ago on sale. Now even on sale they are $2.00 or more. I have been buying the small packages with a coupon that I double instead, so I am still getting them cheap, but who knows what the winter months will bring. I notice the coupons are getting smaller and the opportunity for doubling them is getting harder to find.
$13 at my grocery store yesterday. I am going to check Costco.
That is good news. Thanks for the info.
But once a product goes through a price spike and a container downsize the price per ounce or pound never seems to fall back to the old levels. Still, any price drop is welcome.
We constantly see spin articles posted explaining that there is no inflation and that prices are actually going down. But Walmart and other grocers haven't got the word!
LUMPIA
(pronounced loompia)
2C minced carrots
2C minced celery
1 big onion chopped up fine
1/4lb (or more) browned ground beef
soy sauce to taste
2tbsp brown sugar
1tsp salt
wonton wrappers
saute ingredients a couple of minutes
Wrap in wonton and deep fry
SWEET & SOUR SAUCE
1 20oz can crushed pineapple (w/juice)
1/2 cup minced carrots
1 small onion chopped fine
1 tbsp minced ginger
2 tbsp corn starch
1 med-lge cayenne pepper
1/2C rice vinegar
1/4C brown sugar
1/2tsp salt
Combine all except corn starch
saute' on med until pineapple is softened (about 5 min)
slowly stir in corn starch until sauce coats metal spoon (about 5min)
cool to room temp
Better if left in fridge a day, but who can wait?
Dip Lumpia in sauce and enjoy
We used 1000kwh less this month and my bill is $20 more
The past 18 months have been a one-off. Rain was very scarce in Sep-Dec of 2009, leading to reduced flowering, which in turn led to much lower pollenisation, which in its turn led to substantially fewer cherries and hence fewer beans. Worse, come harvest time (typically end May-mid August), there was an overabundance of rain which rotted many cherries and screwed up the crop even further.
This occurred not only in S America but in Vietnam (now the 4th largest grower) and to some extent in Indonesia. The US doesn't drink much Asian coffee -- they grow strains of Robusta, not arabica -- but it's all of a pattern: a lot less coffee available, worldwide.
Just a simple reversion toward the mean in terms of distribution of rainfall this autumn (well, spring in the southern hemisphere, of course) will go a long way, along with the good harvest this year, toward dropping coffee prices back toward typical levels.
I hear your complaint about retail prices; it's the same one voiced about motor gasoline prices, to wit, they go up more quickly than they "should" and go down more slowly than they "should". This perception is generated by a misunderstanding of the retailer's pricing necessities, to a large extent.
A retailer who prices for sale based on his cost of purchase is going to go bankrupt, probably sooner than later. A retailer who wants to stay in business must price based on his COST OF INVENTORY REPLACEMENT, unless he has effectively infinite working capital. This is especially true of perishable goods, fruits, vegetables, flowers and whatnot else. Why? Stated baldly, if he buys inventory for X and sells it for X+15% while his replacement cost has in the meantime gone to X+30%, then he either 1) ponies up more working capital to buy his next batch of inventory or 2) buys less and less inventory over time.
When prices are rather tame, as in pre-1972 or 1985-1990, this isn't AS critical, but it is still true. When prices are extremely volatile, as now, our hypothetical retailer can (and does, bet your life) go broke in as few as 5 inventory cycles.
Sorry about "up fast, down slow", but it's a necessary survival tool for a retailer.
FReegards!
We buy our coffee at Costco - the Starbucks French Roast whole bean. Three pound bags...they have gone from 12 to 19 dollars recently....
Catnipman’s Beef Bourguignon
August 13, 2011
Ingredients
10 lbs fresh (not frozen) center-cut bone-in chuck, cut into bite size pieces
1.5 liters of cheap, astringent red wine like Yellow Tail Cabernet Sauvignon
5 Very large white onions, finely diced
3 cups finely diced shallots
2 whole heads of garlic, finely diced
Olive oil for browning
5-1 Pepper/Salt Mix (fresh ground Tellicherry peppercorns and unrefined gray Normandy sea salt) for seasoning
Note, I cook this dish in a single large stainless steel tri-clad stock pot with a tight cover, which I first use for the browning on the stove top (without cover), and then later use as a covered Dutch oven in the oven for the actual braise.
Cut chuck into bite-sized pieces, say 7/8” cubes. They’ll shrink when browned so need to be cut a bit bigger than bite-sized to start with. In a large mixing bowl, sprinkle meat with Pepper/salt mixture, tossing meat as you sprinkle to evenly distribute seasoning. This will be the primary seasoning, but don’t get carried away as you can always add more at the end, but can’t remove any excess. I’d say about two tablespoons is what you want to use here.
Now, brown bones in olive oil and set aside. Then brown seasoned meat in olive oil in small batches and set aside. You want to deeply brown the meat. It will be relatively hard and dry if you’ve browned it enough. Then brown shallots and garlic together in olive oil and set aside. Finally, brown onions and set aside. Now pour part of the red wine into the stock pot to loosen the fond stuck to the bottom of the pot. You may have to scrape a bit with a plastic or steel spatula.
Add all ingredients previously set aside as well as the rest of the wine, and then bring covered pot to a boil. As soon as the pot boils, place covered pot in oven preheated to 280 degrees. A convection oven works best. Braise for three hours, checking once an hour that liquid is sufficient, which it should be, but if not, you can add additional wine or purified water. Just bring the new liquid to a boil before adding. Note that the suggested braising time is what I use at a mile high altitude, so braising time should probably be a bit less at sea level since water will get much hotter before it boils at sea level.
Remove pot from oven when done and remove all bones. Taste if additional seasoning is needed. If so, mix the new seasoning in very gently by folding instead of stirring so you don’t break up the tender chunks of beef.
Cool pot in cold water in your sink, and when cooled enough, refrigerate overnight so that the meat will soak up the remaining juice.
To server, heat in microwave and serve over jasmine rice cooked with butter and salt. A large dollop of sour cream can be used as a garnish.
Bon Appétit!
It is good and, it's really pretty easy to put together. Maybe about 20 of prep time (and I'm not very fast). It is also handy that you can prep it the day before and leave in unbaked in the frig all set to go.
Sure, like that's gonna happen, lol.
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.