Skip to comments.FR Weekly Cooking Thread *Recipes* Sept 3, 2011
Posted on 09/03/2011 6:28:07 AM PDT by libertarian27
Welcome to the 39th 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 three - 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.
September 3 - National Welsh Rarebit Day
September 4 - National Macadamia Nut Day
September 4 - Eat an Extra Dessert Day
September 5 - National Cheese Pizza Day
September 6 - National Coffee Ice Cream Day
September 7 - National Napoleon Day
September 8 - National Date-Nut Bread Day
September 9 - National Steak au Poivre Day
Excellent source for unique appetizers, hors d’oeuvres, tapas and the like at www.butfirst.wordpress.com
**Weekly Cooking Thread Ping List**
Recap of the Aug 27th thread:
Meal* 13 big bad easter bunny recipe collection
Meal* 18 Enchilada Pasta.
Meal* 20 Tomato Pie
Meal* 31 Stir Fry
Meal* 38 Tomato Macaroni & Cheese
Meal* 38 Quick and Colorful Pasta Salad
Meal* 45 Country Pork Ribs & Sauerkraut
Side* 38 Pasta and Peas
Steak au poivre...about the onlyreason to spend big $$ to buy filet mignon..a piece of meat with no marbling and no taste..
I love Welsh Rarebit. Thanks for the supper suggestion!
Grilled Salmon / Thai Salsa
SALMON Lightly s/p salmon filets, rub w/ peanut oil, steep a bit. Grill over charcoal (or pan steam). Serve 1/2 cup Salsa on side, 1-2 tbl Dressing over salmon.
DRESSING 3/4 cup rice wine vinegar, 1/2 cup each light soy sauce, light corn syrup, lemon or lime juice, 2 cups peanut oil.
THAI SALSA 1/3 cup grated gingeroot, 1/4 cup minced garlic, 3/4 cup chp cilantro, cup chp green onions, 1/2 cup chp mint, cup minced red jalapenos, 2 cups chp peanuts.
Here is a recipe for a pork Shoulder/Boston Butt Roast. I am going to start around 9 pm tonight and let it cook over night and all day tomorrow. It can take up to 20hrs in a crock pot.
Makes 12-14 servings
5-6 pound pork butt roast
1 1/2 tablespoons Hawaiian sea salt (coarse sea salt)
1 1/2 tablespoons liquid smoke flavoring
1. Pierce the pork roast all over with the tip of a sharp knife. Place the roast in a large slow cooker and rub the salt all over the meat. Drizzle the liquid smoke over the meat.
2. Cover the slow cooker and cook on Low Heat for 16 to 20 hours, turning the roast over once half-way through the cooking time. Depending on how hot your low setting is on your slow cooker, you may or may not need the full 20 hours. When the meat easily shreds with a fork it is ready.
3. Remove the meat from the slow cooker and shred with two forks, adding drippings from the slow cooker as needed to moisten the meat.
*Note: For this size of roast, you will need a 6-qt. slow cooker. If you have a smaller slow cooker, use a smaller roast and reduce the amount of the other ingredients accordingly.
STARBUCKS VANILLA CREME (made at home)
Slowly bring to boil 1 1/2 cup low-fat milk, 1/8 cup fat free French vanilla liquid coffee creamer (in refrigerated section), tsp vanilla, 1-2 tbl sugar. Pour into mug. Top w/ aerosol whip cream. Tastes just like Starbucks.
VARY Can add tea to make Cream Tea. Or add coffee.
I’m all over “September 4 - Eat an Extra Dessert Day” LOL:>)
LOL A moment on the lips, forever on the hips!
My wife makes something similar. She puts some brown sugar on top of the roast, adds some Coca-cola, ginger ale or similar and slow cooks. And drains it.
Then she shreds it up and adds sweet BBQ sauce.
Personally I like vinegar based (Eastern NC style) BBQ sauce on it but don’t have the heart to tell her.
It’s still good.
We use Scott's Sauce here at home, Every now and then we have to drive a couple of hours up into NC to get another case, but it is WELL WORTH IT!
Hot and tangy... just what some good pulled pork needs.
CALLING ALL COOKS!!
Susan Nekich of Milwaukee took a first in the Ahh Asparagus category in the State Fair's culinary competition with this strata, which also features ham.
Asparagus Cheese Strata
Makes 8 to 10 servings
1 ½ pounds fresh asparagus, cut into 2-inch pieces
1 loaf (1 pound) sliced bread, crusts removed
3 tablespoons melted butter
4 slices deli-sliced ham
¾ cup shredded cheddar cheese (divided)
3 cups milk
2 teaspoons dry minced onion
½ teaspoon salt
¼ teaspoon dry mustard
Cook asparagus until just tender but still firm. Plunge in ice water to stop the cooking process.
Brush bread slices on one side with melted butter and arrange half in bottom of lightly buttered 13-by-9-inch pan, buttered side up. Layer on the asparagus and ham. Sprinkle with half the cheese. Cover with remaining bread slices, buttered side up.
In bowl, beat eggs with milk, onion, salt and mustard. Pour over bread. Cover and refrigerate overnight.
Bake in preheated 325-degree oven about 40 minutes. Top with remaining cheese and return to oven for 8 to 10 minutes, until cheese is melted.
I am going to make a Jack Daniels based sauce for the pulled pork.
This is my own creation combined from several Italian cookbooks. You can’t do it justice if the veggies aren’t from the garden.
4 strips of bacon, cut into 2 in. pieces
2 medium tomatoes, diced
1 small zucchini, sliced thin
1/2 - 1 tsp dried sweet basil, 1/4 cup loose if fresh
ground pepper to taste
2 cloves garlic, minced
1/8 cup cream or 1/4 cup half-n-half, or to taste
Grated parmesean, romano, or asiago cheese to taste.
Fry the bacon till done. While frying boil the water and cook the pasta. Also thin slice the zucchini and mince the garlic. When bacon is fried toss in zucchini and garlic along with basil and ground pepper. Saute on medium-high till the zucchini is getting soft, then toss in the diced tomatoes. Cook for a couple of minutes and pour in cream or half-in-half.
Serve sauce over pasta, top with cheese to taste.
Ooooh, I love homemade soup! Can you let us know what type of soup wins the grand prize?!!
Riverbend Labor Day Prime Rib
20 lbs prime rib - bone on
Salt, pepper, and garlic powder
Hickory wood chips
Put charcoal in Wever grill. When hot, add wood chips. Coat the prime rib well with the salt, pepper, and garlic powder.
Place roast directly on grill.
Make sure grill temp is 250 degrees once the cover is on.
Cook roast to a 150 degree internal temp - about 3 - 4 hours.
Take off grill and tent with foil - 30 minutes.
Cut bones off roast (you can leave them on if you wish.)
Slice and serve (warning - there will be a lot of juice). The roast will be rare in the middle to well done on the ends. Everyone gets their choice of smokey doneness.
Wever = Weber (still early here)...
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