Monthly Cooking Thread - July 2019

[miss marmelstein]

Wow, that’s appetizing looking. Mine droop a bit and the syrup runs into the bacon.

[Liz]

Bacon swimming in maple syrup......nothng wrong w/ that.

[Jamestown1630]

Probably late to do this tonight, but a neat idea for next year - Red White and Blue ice cubes, made from pomegrante juice, white grape juice, and blue sports drink:

https://recipecenter.giantfood.com/recipes/167165/red-white-and-blue-ice-cubes

A very happy 4th of July to all. We watched the parade today, and are waiting for the fireworks.

[Liz]

The juice cubes are cute......these are made with jello cubes.

[Liz]

I'm going au naturel. Tomorrow's breakfast, an "everything bagel" with an inch of vegetable cream cheese.

[Liz]

FR POSTED---The Most Expensive Restaurants on Earth---slide show.

Alain Ducasse at the Plaza Athenee, Paris.

[Liz]

Trying to deplete that pile of zucchini? Here's a great recipe that kinda disguises them
into something elegant accompanied by a seriously yummy Chili Mayo Lime Dip.

Zucchini Fritters / Chili Lime Mayo

METHOD stir well 3 c grated zucchini, cup diced onion, 2 eggs---gets kinda frothy.
Add stir/combined cup flour, tsp b/powder, 1/2 tsp chili powder, s/p; fold together.
Dip spoon into batter then into 1/2" heated veg on med. Ready if oil bubbles.
Drop in heaping tb batter, six at a time. Cook centers firm 2-3 min per side; drain.

CHILI MAYO LIME DIP cup mayo, juiced 1/2 lime, 1/2 tsp chili powder.

[V K Lee]

https://maritime.org/doc/pdf/subcusine.pdf

The link worked just fine for me.

Noticed one recipe called for sheets of dried beef.
The shelves in Texas are rather sparse in this product. Years ago Armour or Hormel(?) would have shelves stocked with a few jars. It was used to prepare a cheese ball with pecans and other goodies. Is it more easily found in other parts of the USA?

[Liz]

This dish would be perfect with Zucchini Fritters as an appy....recipe from a French restaurant.

Spaghetti Bolognese

SAUCE Saute 1/4 c ea butter, evo, fine-diced veg: carrot, 1/2 onion, 2 ribs celery, 3 lge chp gar/cl.
Add/saute 2 lb grnd beef. Add 4-5 tbl tomato paste, 1/4 cup+2 tb dry wh/wine, 1/4 cup veal or beef stock,
tea fresh thyme, S/p.

SERVE over al dente spaghetti, topped w/ Parm/Reggiano.

[pugmama]

Hi VK.....I have seen this product at Walmart:

https://www.walmart.com/ip/Esskay-Genuine-Air-Dried-Chipped-Beef-3-oz/10452276

[V K Lee]

Thanks! I’ll look for it though don’t recognize the Esskay brand. Refrigerated section of the store? LOL interesting that in some parts of the country some products are not as easily found. Like searching for RANCH STYLE BEANS in NYC.

[Jamestown1630]

Using a different browser, your link works for me now.

The only dried beef I’ve seen in my area are very little jars. I’ve satisfied myself with the Stouffer’s stuff; but the last time we bought the jars was for a bread-bowl dip, which was great.

Maybe there’s an online source.

[V K Lee]

Haven’t seen them in years, but that found here at the time was sold in small vacuum jars which were found on the shelves, not in the refrigerated food section. Hormel was the brand
https://www.walmart.com/ip/Hormel-Ground-Formed-Sliced-Dried-Beef-2-5-oz-Pack-of-12/17254580?athcpid=17254580&athpgid=athenaItemPage&athcgid=null&athznid=PWVUB&athieid=v0&athstid=CS020&athguid=3de24583-e5c-16bf7ec4160a5a&athena=true

WalMart, supposedly, carries this according the the web.
Just don’t feel inclined to order a case when all that is needed is minute.

“Stouffer’s stuff” they sell something similar? Surprise!
It was thought they sold frozen dishes (lasagna,usually). Never searched for any other item in that brand.

Browsers can be temperamental and some just down right unfriendly. Ugh, the internet. A great tool that tends to cause headaches at times.

[Jamestown1630]

The Stouffer’s stuff IS frozen. It’s a pretty good facsimile, if that’s all available for a reasonable price.

[V K Lee]

Thanks, JT. Will check it out this week. Who knew?
Two alternative sources - both news to me.
:-)

[Liz]

A wonderful BBQ recipe served up patriotic-style.
Needs advance planning but SO worth it. Sauce fridges indefinitely; meat freezes well.

BARBECUE BRISKET / A Jr League recipe

METHOD Cover/steep 5-6 lb beef brisket w/ combined 5 oz bottle Worc, 1-1/2-3 oz bottles liquid smoke,
tea gar/salt, 1/2 tea pepper, tea seasoning salt. Steep/turn covered 24 hrs.

Now, place meat/marinade in pan; foil loosely. Bake 450 deg 30 min. Reset to 225 deg; cook an hour per pound.
If lean, bake 1 hour/20 min per pound. Turn occa. Chill meat.

SERVE Slice thinly. pour sauce over; heat hot 350 deg. Serve on small sandwich buns or as main dish.

SAUCE: cup catsup, 1/3 cup worc, 3/4 cup br/sugar, tb l/juice.