Posted on 02/03/2020 5:31:28 PM PST by Jamestown1630
SPICY MAYO
METHOD mix 1/2 c prepared mayo (preferably made w/ safflower or cold-pressed canola oil, 2 tb chile powder
(or use chipotle or cayenne), tb hot sesame oil.
Fridge overnight to meld flavors. Keeps well tightly-lidded--hot pepper keeps it fresh longer.
Sweet Vinegar (Amazu) / veg dipping sauce / Keeps refrigerated 10 days.
BTB 2 c water, cup plus 2 tb rice vinegar; add 10 tb sugar, 2 tsp salt; stir/dissolve. Cool offheat.
I like the spicy mayo; I used to be able to buy something like that in the store, but haven’t seen it lately.
They seem to put something similar on that Popeye’s chicken sammich...
That sounds absolutely wonderful!
I need to get some little earthenware bowls to try it in. (A lot of those places like Swiss Colony include those bowls with some of their gift packages, and I see them in the thrift store all the time.)
I celebrate Spring with them every year :-)
A lot more trouble than asparagus, but worth it.
Amen to the oxtail soup...had various local versions in Germay long ago, everyone was great. Fresh crusty bread with sweet butter...yum.
The Korean Lotte chain store has oxtails, but the price...
I’ve always wanted to go to the local Lotte; but it’s been years since I’ve wanted to drive that far for anything. You’re closer :-)
Ahh....if I only had a drone.
Somebody said that to me many years ago, when drones first came on the scene, but with regard to a very different sort of op.
(I told him I’d ‘flash’ it :-)
It is a goooooood winter dish...:)
Thanks for starting the thread, by the way! Threads like this are just another reason I love FR!
Your chicken stew recipe looks delicious. A true one pot meal! I will definitely try it before the winter ends.
Often in chicken soup you get dry chicken with all the flavor and moisture cooked out of it.
Because you brown it first and then add it at the end this chicken stays nice and tender and tasty.
That’s a good trick. Thank you. I will remember to do that when I make the stew.
The Bacon Breakfast Sandwich
Layer on a large oven-fresh "everything" bagel, thick oven-roasted tomato slices,
1/4 lb cooked maple-black pepper bacon slices, sharp Cheddar cheese omelette, dab of chipotle aioli.
Chipotle Aioli
PREP Steep 10 min 2 tea ea water, ancho chili powder.
Combine w/ 1 1/2 cups mayo, 1/4 cup fine-chp red onion/dill pickles,
2 Tb ea chp capers/fine-chp flat-leaf parsley/ fine-chp fresh tarragon/snipped fresh chives, lemon juice,
1/4-1/2 tea ea salt, cayenne.
The Bacon Breakfast Sandwich
Layer on a large oven-fresh "everything" bagel, thick oven-roasted tomato slices,
1/4 lb cooked maple-black pepper bacon slices, sharp Cheddar cheese omelette, dab of chipotle aioli.
Chipotle Aioli
PREP Steep 10 min 2 tea ea water, ancho chili powder.
Combine w/ 1 1/2 cups mayo, 1/4 cup fine-chp red onion/dill pickles,
2 Tb ea chp capers/fine-chp flat-leaf parsley/ fine-chp fresh tarragon/snipped fresh chives, lemon juice,
1/4-1/2 tea ea salt, cayenne.
Very good. Looked like a burger to me, at first.
If anything will kill my resolve to diet, it’s a good burger. We have a barbecue place nearby that makes a bacon-blue cheese burger with a spicy sauce that is amazing.
That blue / burger sounds deelish.
Oh, it is. And they have all sorts of barbecue sauces with devilish/hellish names that you can dip it into :-)
From Flavors, San Antonio Junior League cookbook. Rich Bundt cake--half green creme de menthe--half chocolate, topped with mint cr/cheese frosting......easy, very moist, nice light minty taste--pour yellow cake in bottom, chocolate on top; as it bakes it flip-flops--chocolate at bottom; yellow cake turns light green is on top. Frosting is Very thin---used twice as much conf to adhere to cake.
CREME DE MENTHE CAKE
San Antonio Junior League cookbook
METHOD Combine 18 1/2 oz box yellow cake mix, 3 3/4 oz pkg vanilla instant
pudding mix, 1/2 c ea oj, oil, green creme de menthe. Add 4 eggs, singly, beating
10 min on med. Pour 2/3 into greased/floured 10" Bund. Add cup Hershey's
chocolate syrup to rest batter; pour over 1st batter.
Bake 350 deg an hour. Cool completely; frost.
ICING mix 11 oz cr/cheese, 1/4 c butter. Add tsp vanilla, stir in lb conf;
beat smooth. Stir in 2 tb creme de menthe, optional nuts/coconut.
I have to make a New Orleans Bourbon Bread Pudding for a gathering on Fat Tuesday.
I know I’ve made this before and may have posted the recipe, but can’t find it now.
Does anyone have a good recipe? I think mine had the bourbon in the pudding itself, not in a sauce.
Bourbon Bread Pudding
Ingredients
2 tablespoons butter, plus more for greasing
10 cups cubed brioche bread (from a 1-pound loaf)
1 cup chopped pecans
4 cups half-and-half
1 cup whole milk
5 eggs, beaten
1 cup packed dark-brown sugar
3 tablespoons bourbon
2 teaspoons pure vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon grated nutmeg
Directions
Butter a 13 by 9-inch baking dish, and put the cubed brioche in it. Sprinkle with the pecans.
Whisk together the half-and-half, milk, eggs, butter, brown sugar, bourbon, vanilla, cinnamon, salt, and nutmeg in a large bowl.
Pour the custard mixture over the bread in the baking dish, giving the bread a stir to make sure it’s coated. Let the pudding sit for 1 hour, so the bread can fully absorb the milk.
Preheat the oven to 350 degrees F. Once it is ready, put the dish in the oven and bake for 50 minutes, or until puffy and set. Remove, and let stand 10 minutes before serving. This is absolutely lovely when served with some fresh whipped cream.
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