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Weekly Cooking Thread - Friday the 13th of January version 2017
All of us ^ | 01/13/17 | Substitute in da house

Posted on 01/13/2017 9:49:12 AM PST by Yaelle

Good morning, happy Friday the 13th. Cotton Ball and I are the substitute cooking leaders for our dear Jamestown1630, who is nursing someone close to her back to health. May he be having a uptick in health this weekend, JT!

Anyway, no creepy morbid Friday the 13th recipes for me. But in my area (Southern California) we've had chilly weather and rain, for us quite delightful. So I'm thinking warm, homey slow cooker meals today. But as you know, we here are open to EVERYTHING food and food related.

Today I'm going to make a white bean chili recipe in the slow cooker for tonight. I'm taking a recipe from a slow cooker cook book, and I don't feel I need to type the whole thing out here, so I went online and found a bunch of similar recipes and picked one to share.

The one I am making won't have any meat at all except the homemade chilcken broth. And it doesn't just use white beans, it adds cream right before serving, which I can't do (can't mix meat and dairy), so I'll be substituting with coconut cream for the thickness and color.

The one I found online sounds equally good, and has the addition of chicken. Lots of spicy flavors. I'm looking for warm, cozy, and satisfying.

What is going on in your kitchen?


TOPICS: Food
KEYWORDS: cooking; eating; food
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To: Capt. Tom
I love this recipe from a famous brew pub. Has some
nice cheffy tricks, a fabulous sauce and rich potatoes.

BLACKENED NY STRIP STEAK / Jack Daniels Gorgonzola Sauce
STRIP STEAK Rub w/ olive oil; sprinkle w/ 2 tb blackened spice. Sear
2 min per side in heated pan. Finish in oven to fave degree of doneness.

SAUCE Reduce by half 2 oz ea Jack Daniels and water. Add qt h/cream;
reduce to coat back of spoon; add 9 oz Gorgonzola; melt into sauce.
Add s/p, 2 tb thyme.

POTATOES mash together cooked 5 lbs Yukon Gold, 4 oz ea
cold butter, sour cream, 8 oz white cheddar, 4 oz h/cream. S/p.

21 posted on 01/13/2017 10:25:54 AM PST by Liz
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To: Yaelle

Oh, I can probably ruin it. I just peeked at it and it looks ok.

I bought some marrowfat peas to make mushy peas and they are in the crockpot. I’m not sure how I’ll know when they’re done!

So I have British and Jewish culinary styles going here along with kosher chicken for dinner.


22 posted on 01/13/2017 10:25:56 AM PST by miss marmelstein
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To: miss marmelstein

Probably going to the fishmonger. There’s a good one on the way home from Worcester.


23 posted on 01/13/2017 10:31:20 AM PST by trisham (Zen is not easy. It takes effort to attain nothingness. And then what do you have? Bupkis.)
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To: Capt. Tom

I like frying my steaks in butter and then adding wine.

I looked up steak marinades and this came up. It sounds good minus the basil and white pepper.

Best Steak Marinade in Existence

Ingredients
1/3 cup soy sauce
1/2 cup olive oil
1/3 cup fresh lemon juice
1/4 cup Worcestershire sauce
1 1/2 tablespoons garlic powder
3 tablespoons dried basil
1 1/2 tablespoons dried parsley flakes
1 teaspoon ground white pepper
1/4 teaspoon hot pepper sauce (optional)
1 teaspoon dried minced garlic (optional)

Directions
Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender. Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed.
Pour marinade over desired type of meat. Cover, and refrigerate for up to 8 hours. Cook meat as desired.


24 posted on 01/13/2017 10:33:48 AM PST by Trillian
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To: Yaelle

“warm and cozy”

It’s 34 degrees F. right now in the Rolling Plains of TX.

Berrr.

But it won’t last long here, even in the winter, smile.

I’ve got some seeds planted in my sun room, thinking about spring.


25 posted on 01/13/2017 10:35:10 AM PST by Texas Fossil ((Texas is not where you were born, but a Free State of Heart, Mind & Attitude!))
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To: All
Easy, homey recipe....takes the chill off.

Amish Potato Cheddar Chowder


METHOD Boil 10-12 min 2 c ea water, diced potatoes, 1/2 c ea diced carrots/celery, 1/4 c chp onion, s/p. Stir in the Cheddar White Sauce recipe. Heat thru.

SERVE scattered w/ cubed ham or cooked bacon crumbles.

CHEDDAR WHITE SAUCE stir smooth/bubble a min 1/4 c ea melted butter/flour. Slowly stir in 2 c milk, then cook/thicken. Add 2 c grated Cheddar; stir/melt.

26 posted on 01/13/2017 10:39:45 AM PST by Liz
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To: Capt. Tom

Have tried reverse sear?
https://www.youtube.com/watch?v=h0r1EdIgd4w

Not reverse sear, but I like the looks of it:
https://www.youtube.com/watch?v=BAdOnqqq0nI

Sous vide method (this guy is good):
https://www.youtube.com/watch?v=dAJq1FoXMFY


27 posted on 01/13/2017 10:41:32 AM PST by JohnnyP (Thinking is hard work (I stole that from Rush).)
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To: Yaelle

Good job on the Full Moon Friday the 13th gravity-defying bean soup!


28 posted on 01/13/2017 10:45:51 AM PST by txhurl (Break's over, kids, back to WAR.)
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To: All
Another chill-chaser----chef's recipe from a famous restaurant.

Famous Beer Cheese Soup

METHOD BTB/stir 8 c milk, 2 tsp Tabasco, 4 tsp Worc, 4 tb Chix base,
1/8 tsp MSG. Add 16 oz jar Cheez Whiz warmed in hot water; mix well.

FINAL Add 6 tb Cnstrch/1/3 c Water slurry. Reduce heat; stir in cup beer.

SERVE in bowls dusted w/ cayenne....or a swirl of Sriracha.

29 posted on 01/13/2017 10:50:24 AM PST by Liz
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To: Capt. Tom

Perhaps try a post-cooking herb butter to finish?


30 posted on 01/13/2017 11:04:26 AM PST by Calvin Locke
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To: Calvin Locke

Excellent idea! Yum.


31 posted on 01/13/2017 11:05:31 AM PST by trisham (Zen is not easy. It takes effort to attain nothingness. And then what do you have? Bupkis.)
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To: Yaelle

Yaelle, I love white-bean chili, too. My grandson can’t eat the pork, so that’s why I made him the chicken and dumplings. Honestly, he’d be happy with just the bread. He asked me a few minutes ago to write down the recipe for my bread...because I’m getting old....and you never know when I might die. (I’m laughing...he’s only 6, and he’s brutally honest).


32 posted on 01/13/2017 11:15:28 AM PST by blackbetty59
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To: Yaelle

I agree with Yaelle. Sometimes going simple is best, especially with a good steak. Salt, pepper, and garlic is what I generally use. Having said that, there is nothing wrong with some good all-purpose steak seasoning, if you have it.


33 posted on 01/13/2017 11:19:32 AM PST by blackbetty59
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To: Texas Fossil

Texas Fossil, I have some seeds started on my kitchen counter. I am chomping at the bit to get started on the garden. It will be a couple more weeks before I start peppers, and about 3 weeks or a little more before I start tomatoes. But, I need to get busy on some cool-season things that can go in late next month, or early March.


34 posted on 01/13/2017 11:22:44 AM PST by blackbetty59
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To: Yaelle

Thanks for starting the thread. Best wishes and prayers for Jamestown and her relative. White chili is about the only chili I make. Also uses chicken broth and cream plus cubed turkey tenderloin.


35 posted on 01/13/2017 11:28:28 AM PST by MomwithHope (Missing you /johnny (JRandomFreeper). THE LIBERAL BUBBLE HAS BURST!!!)
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To: miss marmelstein

He’s going to defrost the haddock and make fish tacos.


36 posted on 01/13/2017 11:29:55 AM PST by trisham (Zen is not easy. It takes effort to attain nothingness. And then what do you have? Bupkis.)
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To: Capt. Tom

Hello Captain - my go-to marinade for steaks is soy sauce, lemon juice, onion juice or sliced onions that you saute afterwards, and montreal steak seasoning. I like to top with my onion jam.
There is nothing lazy about frying a steak. I use cast iron so I can get a good sear. Otherwise when it’s spring we haul out the charcoal grill.


37 posted on 01/13/2017 11:32:21 AM PST by MomwithHope (Missing you /johnny (JRandomFreeper). THE LIBERAL BUBBLE HAS BURST!!!)
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To: blackbetty59

Yes, I moved some stuff inside, we have had some very cold weather. Our winters are pretty mild normally.

Timing is everything when it comes to gardening and farming. We do both.


38 posted on 01/13/2017 11:34:37 AM PST by Texas Fossil ((Texas is not where you were born, but a Free State of Heart, Mind & Attitude!))
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To: trisham

I love fish tacos! I use tilapia, and top with a raw Asian slaw mix and a tiny bit of italian dressing.


39 posted on 01/13/2017 11:36:49 AM PST by MomwithHope (Missing you /johnny (JRandomFreeper). THE LIBERAL BUBBLE HAS BURST!!!)
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To: MomwithHope

My husband uses haddock, lettuce, tomato and onion with a sour cream and dill sauce with a little mustard. He will probably put some kind of coating on the fish.
It all depends on what he has on hand and what appeals to him on a particular day.

I wouldn’t mind trying scallop tacos.


40 posted on 01/13/2017 11:45:39 AM PST by trisham (Zen is not easy. It takes effort to attain nothingness. And then what do you have? Bupkis.)
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