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What's Cookin! (Vanity)
| 22 August 2002
Posted on 08/22/2002 12:43:17 PM PDT by Militiaman7
It's a slow day with not much goin on since the Congress is on vacation and the President is in Texas. So what's cooking out there?
Post your culinary delights for all to enjoy. What for dinner tonight?
Mrs. M/M7 just pulled this bread out of the oven. Along with it comes Jalapeno Roast Pork, black beans with rice and a Spicy hot Nicaraguan Cabbage Salad. Oh!, I forgot fine French wine from my cousins in Bordeaux.
Gumbo-Jambolaya; made with red snapper, clams, crab, shrimp, lobster & andouille sausage... onion, celery, bell pepper, tomatoes, corn, okra, and jasmine rice, all seasoned up spicy-like with a bit of wine, hot pepper sauce, and loads of garlic.... I guar- ran- tee.
posted on 08/22/2002 12:49:41 PM PDT
Fried pork chops, fried salt and peppered catfish, some hush puppies, and a cold glass of Sundrop. Maybe some homemade banana pudding for dessert and pork rinds for a movie watching snack later
posted on 08/22/2002 12:54:56 PM PDT
My mouth is watering........MMMMMM, MMMMMM
To: piasa; Militiaman7
Thanks a lot you two. Now I'm hungry!
Dinner for me is reheated beans 'n' biscuits. Since I can't cook worth a darn (once screwed up boiling water), my wife does most of the cooking.
Now I regret putting this tread up.
I'm thinking just a simple firing of the grill--nothing like an end of summer bar b que: chicken and grilled veggies, maybe some corn if I can find a few good ears left.
Militiaman7--enjoy that wine for me, too--as all manner of 'adult beverages' are verboten for me for the next eight months...
If you guys could email me privately with the gumbo and nicaraguan salads, I'd be much obliged!
posted on 08/22/2002 12:57:17 PM PDT
Fresh American Bison ribeye steaks grilled rare (of course) and topped with melted Maytag Blue Cheese.
A fresh salad, also topped with Maytag Blue.
Grilled Illinois sweetcorn and asparagus on the side.
We are going to accompany that with a nice bottle of Sangiovese.
posted on 08/22/2002 12:57:43 PM PDT
tread = thread
I've never had lobster in jambolaya before. How do you manage to do that?
as all manner of 'adult beverages' are verboten for me for the next eight months...
Chicken fried steak with mashed potatoes, white gravey, fried squash and green beans and for desert fresh strawberries lightly sweetened in heavy cream with a few snips of fresh tarragon.
LOL. And what's THAT supposed to mean?!? Is my Southern style of good cooking not good enough? Or too good?
Spicy hot Nicaraguan Cabbage Salad
Ooooooo! That sounds tippy-top! Could you post the recipe?
Actually, I am up to my elbows in sugar. I am working on 4 wedding cakes for Labor day weekend. I make the flowers out of gumpaste first, let them dry, and put it all together at the last minute.
Therefore, dinner tonight is leftovers 8-)
posted on 08/22/2002 1:03:41 PM PDT
To: Genesis defender
Being an impoverished artist, I make up for it with impeccable timing ... at the end of every week the fish market has to replace its live lobsters with fresh ones and that means they sacrifice the week's lobsters, so I pick out the lively ones, cook them up, and stash the meat in the freezer.
posted on 08/22/2002 1:04:06 PM PDT
To: Genesis defender
Of course, since the lobsters are already cooked leftovers from a 'clambake' I add them at the last minute. (I make fish stock from the shells and other things after I've gone fishing an save that up for future use too.) Now, Florida lobsters are seasonal, so when they're available, I can use them, but lobster of course isn't mandatory. Crawdads are good too. The fish varies with the season down this way; I just happen to have a snapper but any fish that will hold together does the trick. I used cod and buffalo back in St. Louis and a friend of mine out west uses salmon.
posted on 08/22/2002 1:16:07 PM PDT
What for dinner tonight?
posted on 08/22/2002 1:16:42 PM PDT
i'm teaching my 11 yr old daughter to grill steaks tonight
To: Genesis defender
Thank you! By the way--just read those top ten fatal things to say on your profile--I'm gonna pass those on to my husband ASAP! ;-)
posted on 08/22/2002 1:19:40 PM PDT
We're having chicken in mushroom carbonara sacue over basil linguine, paresleyed new potatoes, steamed baby carrots, and italian rolls. (lol, really easy but looks/tastes fancy)
posted on 08/22/2002 1:19:51 PM PDT
Southern style cooking is fine... my folks used to make wonderful BBQ squirrel. People shouldn't knock it unless they've tried it.
I used to make extra cash putting on dinners for museum gatherings. The idea was to prepare something suitable for a certain location and time period. Now that was fun and challenging... since most of the time I had to go find the ingredients in the woods! Lucky are the folks who have dinners in morel mushroom season...
posted on 08/22/2002 1:20:44 PM PDT
My mouth is watering........MMMMMM, MMMMMM...did you get your RABIES shot ???
posted on 08/22/2002 1:21:01 PM PDT
Nicaraguan Cabbage Salad
1 small/medium cabbage
2 or 3 Tomatoes
1 or 2 lemons
Quarter cabbage and remove center core. Cut (shred) quarter piece (looks like its been through a paper shredder)
Dice tomatoes, at least 2 and if you like more three
dice onion (add more if you like onions)
Juice lemons, add juice to taste (more if you like)
Add salt and pepper to taste
Pour on the Tabasco (to taste) Remember the more you add the hotter it is. (Mix well)
Chill in the refridgerator until ready to serve
I meant that trying to imagine everthing is making me so hungry.
I'm all for Southern Cooking, Heck, I'm more most any kind of cooking.
refridgerator = refrigerator
I getting so hungry I can't hardly type...........................
I do the cooking here.
Jeanie-Beanie does almost everything else.
Right now I'm marinating about a pound of pork loin strips which I'll grill to go along with some just-picked native Vermont corn and a nice small cabbage sauteed with onions.
posted on 08/22/2002 1:36:31 PM PDT
Appetizer: Sliced fresh tomatoes drizzled with olive oil and topped with shredded basil. Main course: Grilled lamb chops w/garlic, rice drenched in olive oil, corn bread, fresh summer squash and corn on the cob. Bottomless mug of Pilsner Urquell beer.
Lloyd's world famous Cajun Gumbo
· 1 whole chicken cut in pieces or boneless chicken both white and dark meat totaling at least 1½ lbs.
· 1 lb. pork & beef sausage (not spicy)
· ¼ cup vegetable oil
· ½ to ¾ cup flour (may use more flour if desired depending on how thick you want the gumbo)
· 1 medium onion diced
· celery diced
· 2 cans diced tomatoes drained (or 3 medium fresh tomatoes diced and drained)
· 2 10½ oz. cans chicken broth
· okra if desired (to be added to the gumbo just before serving, do not cook with other ingredients)
· Tony Chachere's Creole Seasoning
· course ground black pepper
In large pot (at least 6 quarts) brown chicken and sausage individually then set aside.
Combine fat accumulated from browning chicken and sausage, flour and oil in pot and make a rue (brown flour & oil over med-high heat until mixture is the color of a copper penny or darker if desired), stir continuously.
When rue is of desired color add diced onions and celery. Then slowly add approximately 4 quarts of very hot water to the mixture while stirring to get an even blending of water and rue. At this point you can determine if your gumbo will be of desired thickness and color. If not, make more rue in separate pan. Add cans of chicken broth.
Add meats, spices and drained diced tomatoes to liquid then cook to desired tenderness. When gumbo is ready to be served you can add precooked okra and diced green onions to bowls individually.
Note: You can substitute seafood for meats but then I'd have to kick your ass.
posted on 08/22/2002 1:40:31 PM PDT
The wife will surprise me when I get home tonight: it's always good (sometimes extraordinary) and always LOTS. And I think we'll watch an original Star Trek tonight (I have a complete set...wonder which one is good for a Thursday?).
Can't wait to try this one out..... Maybe over the weekend
Pan sauteed pork chops with apricot sauce, rice pilaf, spinach and rolls.
posted on 08/22/2002 2:20:00 PM PDT
I know next door to nothing about gumbo. Is it supposed to be really hot? If it is, then why not have spicy pork and beef sausage?
GUACAMOLE on the side with all the above dishes.
posted on 08/22/2002 3:03:31 PM PDT
To: Genesis defender
You can put anything you want in the gumbo but then it becomes Genesis defender's
world famous gumbo recipe. ;^)
posted on 08/22/2002 3:07:18 PM PDT
that's pretty much a pictoral description of my cooking abilities
Tonight.. My wife is oven barbequeing chicken, homemade home fries, cole slaw.
Sunday is my turn.. breakfast
Eggs, either sunnyside up or scrambled, cheese grits, turkey bacon, toast or bisquits
Marinated ribeyes on the grill , sauteed crimini mushrooms, garden salad ( must have fresh spinach ),oven french fries, homemade peach ice cream.
BTW.. My specialty is chicken w/ yellow rice, black beans.
I'm going to visit my son in Denver next month and he has requested that I bring the yellow rice.
posted on 08/22/2002 3:16:50 PM PDT
My speciality is chili
Comment #41 Removed by Moderator
I love guava jelly
My famous gotta-have-seconds Chinese Potstickers:
2 or 3 packages won ton skins
1 lb. cooked shrimp, shelled, deveined, chopped fine
2 lbs. ground pork (not sausage)
3 bunches green onions, chopped fine
1 head Napa or Chinese cabbage, chopped fine
1 small bottle Oyster Sauce
Mix together all ingredients except won ton skins in a LARGE mixing bowl. Get out a couple of cookie sheets. Put some water in a small bowl. Now open one package of wonton skins. Keep them moist, BTW. Remove one wonton and place it on a cookie sheet. Drop a teaspoon of the filling mixture onto the center of the wonton skin. Bring up the corners in a "beggar's purse" or envelope style. Seal using moistened fingers. This will take practice. Some skins will tear. I even mess up a few. Repeat the process until the mixture is used up. You will cover about 3-4 cookie sheets with the potstickers. Freeze any you won't use right away: right on the cookie sheets. Then remove and put in freezer bags.
Using a LARGE flat-bottomed nonstick frying or saute pan, heat 2 tablespoons vegetable oil to medium-high (350). Carefully place potstickers in the hot oil until the pan is full. Fry until the bottoms are golden brown. Lower heat to low/medium. Add 1/2 cup water to pan and cover. Simmer 10 minutes, keeping an eye on the pan. Don't let it run totally dry. If you use previously frozen potstickers, increase the simmer time to 15 minutes.
Serve with your choice of condiments. I use rice vinegar, hot oil, sesame oil, oyster sauce, szechuan sauce, and teriyaki sauce.
You can use these as appetizers; poorman loves them as a main course. Makes about 100 potstickers.
Mine look like this, but I don't do the fancy presentation.
Damn, those look good. Gonna have Mrs. MM7 make some. Thanks for the recipe
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