Skip to comments.FReeper Weekly Recipe Thread (March 17, 2012)
Posted on 03/17/2012 1:58:03 PM PDT by libertarian27
Welcome to the 15th installment of the FReeper Weekly Recipe Thread for 2012.
Looking for something new to make or made something new that came out great? Please share a 'tried-and-true' recipe or five- for fellow FReepers to add to their 'go-to' Recipe Stack of Family Favorites!
Here's the place to share and explore your latest and greatest favorite recipe.
(All 2011 FReeper Recipes are on my profile page as an Online Cookbook Thread Link)
Corned Beef and Cabbage Day March 17
Oatmeal Cookie Day March 18
Poultry Day & National Chocolate Caramel Day March 19
Bock Beer Day & National Ravioli Day March 20
California Strawberry Day March 21
Coq Au Vin Day March 22
National Chip and Dip Day & National Melba Toast Day March 23
(Corn Beef Point Simmering on the stove as I Type:)
Weekly Recipe Thread Ping List***
(to be added/deleted - please contact me)
Recap of last weeks recipes:
Appetizers _ Post#` 09 _ Cream Cheese Roll-Ups (various)
Appetizers _ Post#` 15 _ Ham Roll-Up
Appetizers _ Post#` 32 _ Cream Cheese Roll-up
Breads _ Post#` 13 _ Sweet Potato Bread
Breads _ Post#` 44 _ Lemon Apricot Tea Bread
Desserts _ Post#` 46 _ Rhubarb Dessert Recipes (various)
Pasta _ Post#` 17 _ Spaghetti for Lent (Panamanian-Style)
Pies _ Post#` 08 _ Key Lime Pie
Soups & Stews _ Post#` 25 _ My Grannys NC Brunswick Stew
Vegetables _ Post#` 06 _ Southern Three Bean Salad
kids are off of school here Mon guess it is for choc caramel day
Sounds like a good reason to me! Yum
I am looking for a good corn bread recipe. I gave tried a lot and can’t find what we are looking for. We like the sweeter one like that served at Famous Dave’s Restaurant. The boxed Jiffy mix is good but it has trans fats so I prefer to make it myself.
Does anyone have a recipe that is sweet and tastes like the boxed Jiffy mix or Famous Dave’s, and doesn’t use lard/shortening/trans fats?
The kids are off so when they decide to have some choc caramel, the local school Food Police can’t grab them and ruin their lives with a charge of violating MO’s food Laws.
Is corned beef salty? I’m curious because I was looking around online and see that corned beef is just brisket that has been preserved in salt.
Just wanted to tell y’all how much we’ve enjoyed Groom’s Peanut Butter Pound Cake posted by Netizen. It stands alone—doesn’t need the chocolate ganache.
It’s funny/peculiar: I’ve never gone out of my way for peanut butter, but it’s transformed into heavenly goodness with a good cake recipe!
Sorry, can't help you on the cornbread.
Yes, the Boiled Dinner Corned Beef Meat is very salty - I just checked my package - a no-name Corned Beef Point- and it states 1100mg sodium for a 4oz serving....I don’t cook one that often - I think I might go for 2,000mg tonight!
I love Beets along with the dinner too - whether cooked or cold with vinegar - flavors really work well together. (I prepare them separately - not in the big ‘ole pot)
Never used corned beef, but use to buy a small picnic ham and put it in a pot with a chopped up head of cabbage, cook until the rind comes off the ham. Can add any veggie you want to the pot..Picnic hams use to be real cheap when I was raising my family...the ham would just fall off the bone. It was tasty...
I may have to take a stab at that cake. It intrigues me just enough. lol
Yes the Corned Beef can be salty. That is how it is cured - in a salt water brine. If you soak it in water for about 30 minuets per pound before cooking the soaking helps to reduce the saltiness - use the water it was soaking in to boil your veggies for the flavor.
The term corned beef or just the term “corned” comes from the British. In the “Olden” days before refrigeration they used very coarse salt pellets that looked like and were about the same size as a kernel of corn and covered the beef or other meats in the salt pellets to preserve it. Thus the term “Corned”. In the US we mostly use a salt water brine to “corn” the beef.
My wife and I are having a corned beef supper tonight with cabbage, small new potatoes, carrots and onions - I am cooking the beef in a pressure cooker right now!
During Lent Famous Dave’s has been having all you can eat fish on Fridays. Not a thick battered fish, but a seasoning type batter. Its pretty good, if you have a FD in your area.
I use Miracle Maize that I buy at Kroger. I buy the sweet. It reminds me of Famous Dave’s.
Only ingredients in it are Wheat Flour, Cornmeal, Sugar, Leavening (Sodium Bicarbonate, Sodium Aluminum Phosphate, Monocalcium Phosphate), Salt.
I was given some deer steak and burger, anyone have any good bbq recipes?
Thanks. That’s a day’s worth of salt right there! lol Ok, can you make the corned beef using a brisket and your own seasonings to avoid the salt preservation aspect, or wouldn’t it be the same? Would that just be a brisket dinner or do they use different seasonings?
I understand buying the corned beef with the seasonings already in the bag for ease.
Thanks! I’ll have to check that out. We don’t have any Kroger stores near us, but there is one a little over an hour away and we pass it on our way to visit our son or pick him up from college. We have to go next Fri or Sat, so maybe we can stop and check see if they have it there and get a few.
I’m not sure about the trans fats (will check the next time I go to the grocery store), but the best cornbread mix I’ve come across is Marie Callender’s. Slightly sweet, but not overly so, rises higher and is fluffier than Jiffy.
Yes you can make your own. There are web sites that have instructions for Corning your own Brisket for Corned Beef. Most all of them use coriander as one of the herb ingredients. Other herbs are up to your tastes. It can take quite a bit of time to corn the beef or other meat (Turkey, Pork, Chicken) a week? So you must plan on corning ahead to the cooking / serving day.
I don’t think you can avoid the salt!
I suppose you could add spices to a regular brisket cut - but ‘corned’ is ‘corned’...that’s where the sodium comes in...I bet there are brands out there that have reduced sodium.
It’s not a common meal for most people so enjoy the sodium and drink more water :)
Which one do you use? The original corn bread muffin mix, the original corn bread mix or the honey butter corn bread and muffin mix? lol
I just looked online and they seem to be ok ingredient wise. It says they sell it at Costco so I’ll have to see it they have it.
It's taking me forever to type this because I'm laughing so bloody hard. I thought my husband was going to fall off his chair when I read this to him - it's his birthday!!!!!
Or a couple more Guinness Beers or a milder Porter or a Killian's Irish Red!
Just the original corn bread mix — I’m not a fan of honey butter. Also, if you’re making it for a group, it’s easy to get two packages and make it in a 9 x 13 pan. (And now you’re making me hungry for corn bread!!!)
Well, now you know what to get him for his birthday!
You even have a choice! LOL
Mine is National Bicarbonate of Soda Day - how lame is that!? Baking Soda____thud....so help me... if my husband wraps up boxes of Arm & Hammer........
Thank you both, by combining your ideas I found something
Think I’ll skip the juniper berries and cinnamon, but it gives me something to work with. Appreciate your comments!
A family friend, was a master chef for Pan Am and at one time in charge of Pan Ams food service for the whole Pacific region. If you like Roquefort, this dressing will knock your socks off.
Roquefort Dressing with Anchovies
2/3 cup olive oil
1 can anchovies with dill (I used a little quirt of anchovy paste, about a tablespoon)
3 tablespoons wine vinegar
3 tablespoons lemon juice (natural strength)
¼ teaspoon paprika
1 clove garlic-minced
½ teaspoons dry mustard
½ teaspoon dry sugar
½ teaspoon celery salt
Dash of Worcestershire sauce and hot pepper sauce
Approx. 5 ounces Roquefort cheese
1 cup mayonnaise (best foods or Hellmans) or ½ cup mayo and ½ cup sour cream
Mix all ingredients, except the mayonnaise, well in a blender. Add the mayo slowly by hand and whisk to the desired thickness/amount.
You eat too much of that cabbage and you might need that bicarbonate of soda! lol
Thanks! Sounds good!
That picture of the corned beef is looking better and better all the time!
Grabbing that! Yum :)
Didn’t you brine a turkey last year?
When I first had Famous Dave’s BBQ, they only had about five or six resturants. Now they are in 35 states. Their food has always been great in the 5 or 6 times that I have been in one. There is not one near me, but when we travel and I see their signs along the highway, it’s lunchtime!
No, I have never brined a Turkey. I did oven roast some Turkey wings and veggies for a Turkey gravy two years ago. Turned out good!
I remember the turkey wing gravy, we duplicated your recipe for our Christmas or New Years meal this past season, and I am thinking of doing that again at Easter. That was a tasty gravy.
By the way our Corned Beef turned out Great this evening. First time I used a pressure cooker. It worked well on the Beef, but the veggies I added with about 6 min. left to cook the beef were very over cooked and mushy. I think a person needs to be very experienced cooking veggies in a pressure cooker to get them to come out right!
The beef was perfect and very tasty. The veggies like the cabbage were quite mushy! I used whole tiny new potatoes and they cook up good in those last six min. but the carrots onions and cabbage were almost liquified they were so soft!
They are very good and we found that our Menard’s carries a couple of their BBQ sauces. In fact, they carry one that the restaurant doesn’t even carry.
I’ve never used a pressure cooker. My mom did, but that was a long time ago and they have changed. Not so scarey now. is there a minimum amount of time that must be set? Could you add the more fragile veggies with about 3 minutes to go?
Got an invite for corned beef and cabbage but too tired out from daughter’s karate tournament to go. NE boiled dinner is pork butt not corned beef as far as my mothers NE roots are concerned boiled with potatoes cabbage and carrots the pork butts in the old days would salt up the whole pot.
Any cornbread recipe can be made sweeter by the addition of extra sugar.
Thanks, I’m keeping that recipe to give it a try. I’ve tried a lot over the years but they either wind up, too dry, not sweet enough, too course, gritty. Appreciate the link! :)
My brother makes the best venison BBQ. He puts whatever venison he is going to use in a crock pot & lets it cook all night (at least) until falling-apart tender. In the morning, he shreds the venison (just uses two forks I think, to pull the meat apart) then adds a bottle (or more) of his favorite BBQ sauce and lets it cook until lunch time. He takes a crock pot of venison BBQ to work a couple of times a year .... his employees gobble it up & ask for more.
Here’s an article with some deer recipes, including one for BBQ (they use a pressure cooker):
This article has some ‘different’ recipes ... they look good!
The cooking time for corned beef in the manual for my cooker said to cook the beef for 60 min. after the relief valve started rocking. The rocking indicates the cooker is up to pressure. Yes the fragile veggies could be added for shorter periods of time.
Our corned beef dinner turned out beautifully. We had to use 2 pieces of meat packaged by Nathans (the famous New York hot dog makers). I got an incredible recipe for Irish Soda bread off the website Epicurious. It’s such an easy bread to make and everyone thinks you’re a genuis for producing it! We ended with my homemade chocolate cake and some luridly green pistachio ice cream. A great night with friends.
I know that picture looked great! We have fixed several corned beef briskets lately, one just last weekend, but have not pressure cooked it. We got the craves for homemade Rubeun sandwiches, then done a couple with cabbage and a couple with new potatos. We have a pressure cooker, but I have used it in forever. Maybe it is time!
I noticed yesterday at the store that there were several sauces from FD. They also have hot bread and butter pickles, but I have not tried them. I just take note of FD products when I see them.
Do you have one of the newer cookers? Do you get a lot of use out of it?
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