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Post by Deleted on Nov 12, 2010 16:26:44 GMT -5
Post recipes in the Cafe and I will move them to here.
Marty
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Post by Deleted on Nov 12, 2010 16:29:07 GMT -5
Don Clark
Cyndy was asking me for this over at Facebook. So when I was looking over what I had written to her, I thought heck, I may as well post it over here too.
Having already diced and marinated the meat, I started it about 10:00 this morning and we ate about 6:30. The stew was done by 4:00. Here it is:
2 lbs. Chuck Roast - diced to 1" 1 med lg. Sweet onion - med.diced 5 med lg. cloves Garlic, minced 1 cup diced Green Bell Pepper 4 lg. Carrots - diced bite size 5 med. potatoes - skin on - diced bite size 1 15 oz. can Petite diced tomatoes 1 8oz. can Tomato paste 5 cups Beef Bouillon
Marinate diced beef in Worchestershire Sauce, Colgin's Liquid Smoke, and about 1 tbsp Adolf's Meat Tenderizer for 24 hours. Get meat out of fridge long enough before to bring to room temperature. Brown meat in castiron Dutch Oven. Add onion, garlic, bell pepper, carrots, 3 cups broth, diced tomatoes, tomato paste, bring to boil. Place covered pot in 250º oven for 2 hours. Add potatoes, remaining broth, salt & pepper to taste, return to oven. After 4 more hours, remove from oven and place on stovetop. Will stay hot enough to serve for quite a while. When you're ready, get a large bowl, a spoon, a big piece of some good crusty bread and eat, and eat, and eat, and eat, and eat. ;^)
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Post by Deleted on Nov 12, 2010 16:31:55 GMT -5
D Radtke
I got this from a friend, who is a chemist at 3M.
The preparation of edible cakes from the proteinaceous components of Callinectes sapidus has been known since antiquity. Unfortunately, many of the reported syntheses suffer from one or more serious deficiencies that detract from the aesthetic quality of the finished product. For example, numerous investigators have sought to maximize yield by incorporating into the composition excessive amounts of secondary reagents, such as celery or breadcrumbs. Others have resorted to the use of large amounts of mayonnaise in order to increase the caloric content of their products. One investigator even had the temerity to insult Callinectes sapidus with a combination of ginger, garlic, and cloves.
I describe herein a novel preparation of Callinectes sapidus that not only yields a product of clearly superior quality but also combines the advantages of simplicity and ease of workup. This invention was primarily enabled by the initially unanticipated, yet in retrospect highly sensible, discovery that high quality crab requires relatively little outside intervention in order to achieve optimum presentation, a principle most succinctly enunciated in the statement, “Let the crab do the talking.” Sapidus, after all, is Latin for “tasty” or “savory,” and an already inherently savory dish cries not for gratuitous embellishment (Callinectes, lest the reader suspect incomplete disclosure, is Greek for “beautiful swimmer”). Nevertheless, it has been discovered that the incorporation of certain specific spice elements, utilized with appropriate circumspection, can serve to accentuate the already highly attractive qualities of Callinectes sapidus. While not wishing to be bound by theory, it is believed that the propinquity of these spice elements and the crab meat during the low temperature ripening of the uncured composition is largely responsible for the dramatic improvement in the observed quality of the final product.
The following typical procedure is representative of the improved process of the invention. This example, however, should not be considered unduly limiting, and those skilled in the art will appreciate reasonable modifications that do not depart from the spirit of this invention while simultaneously allowing for individual variation. All reagents and materials were purchased from commercial sources and used as received, and the equipment employed in the preparation can be found in almost any kitchen.
Crabcakes Larrý
List of Ingredients
lump crab meat 2 lbs finely chopped red onion 1/3 cup finely chopped celery 1/2 cup finely chopped red pepper 1/3 cup eggs, beaten 2 mayonnaise 4 tbsp seasoned bread crumbs 1/2 cup Old Bay seasoning 4 tsp Worcestershire sauce 1 tsp black pepper 1/2 tsp fresh parsley leaves, minced 4 tbsp
Procedure
In a skillet cook the onion, celery, and red pepper (add the red pepper last after the celery and onion are almost done) in 3 tbsp butter over low heat until tender and add to crab in a large mixing bowl. Add eggs and mix well. In a small bowl combine mayonnaise, Old Bay seasoning, Worcestershire sauce, pepper, and parsley and stir this combination into the crab mixture until combined. Fold in breadcrumbs. Line a baking sheet with wax paper. Form crab mixture into cakes 2-3 inches in diameter and 3/4 inch thick and transfer to the lined baking sheet. Cover crab cakes with plastic wrap and chill for 2-4 hours. In a skillet cook the crab cakes in butter over medium heat until golden brown, 3-4 minutes for the first side, 2-3 minutes for the second. Serve warm with tartar sauce and/or lemon wedges. Makes approximately 20.
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Post by Deleted on Nov 12, 2010 17:55:15 GMT -5
Millring
ORIBE (COPPER GREEN)
Silica 1280 grams OM4 Ball Clay 800 grams Calcium Carbonate (Whiting) 720 grams Barium or Strontium Carbonate 1040 grams Custer Feldspar 1680 grams Kona F4 Soda Feldspar 1440 grams Tin Oxide 320 grams Zircopax 560 grams Copper Carbonate 480 grams Bentonite 176 grams
Mix with water to a hydrometer reading of 52. Fire to cone 10 in reduction atmosphere.
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Post by Deleted on Nov 12, 2010 22:44:12 GMT -5
Don Clark
A different Chicken Soup.....by Don Clark on Tuesday, October 12, 2010 at 12:33pm
My pickin' partner Bill Norman's brother Gary and wife visited him a couple of weeks ago. While they were there, they cooked one night and made a Chicken Avocado soup. I'd never heard of anything quite like it, but it sounded good to me so I made it today. It may not have been identical to what they made, but close enough. I know.....sounds like a government job. :^)
Cooked 5 chicken breast halves. Boned out and diced meat. Saved stock. Diced 1 large Sweet Onion and sauteed with 4 cloves diced/minced garlic and ¾ cup diced bell pepper. Diced 4 large fresh carrots and started them cooking in the stock from the Chicken breasts. Added the onion, garlic, bell pepper, 2 cups of leftover rice and 3 cups chicken. About one hour before serving add 3 pureed avocados, ¼ cup finely chopped Cilantro, juice of 1 fresh lime. If it's too thick, add more broth.
The only things I'd do different than what I made today would be use 3 pureed avocados AND 2 more diced.....I liked having some small pieces that made their way past the processor. I'd leave it a bit thicker too.....more like a stew. I used leftover rice today, but barley works well too. It had a neat green color, accented by the orange of the carrots and the bright green of the cilantro. Eye catching soup.....a
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Post by Deleted on Nov 14, 2010 11:19:48 GMT -5
Stormntwang
Here's a delicious and hearty winter dish for all you carnivores and lovers of fowl.
Roast Chicken Vermentino (a deviant variety of coq au vin)
— 2.5 ounces (or 2.5 cups) dried porcini mushrooms, or assorted dried mushrooms — 1/4 cup extra virgin olive oil — 2 cloves garlic, finely sliced — Salt and freshly ground black pepper — 1 4.5 pound chicken (cut into 8 pieces), or 4 pounds chicken parts — 2 pounds waxy boiling potatoes, quartered, but not sheltered (Yukon Gold) — 1 Tbs chopped fresh rosemary — 1 cup Vermentino or other crisp, citrusy white wine, like Pinot Grigio — 1 and 2/3 cups of water
1. Preheat oven to 400°.Bring 1 and 2/3 cups of water to a simmer and stir in the dried mushrooms. Soak for 10 minutes but do not boil. Drain, reserving both mushrooms and broth. Roughly (but not violently) chop the mushrooms.
2. Heat 1 Tbs of the oil in a 10-inch skillet over medium-high heat. When hot, add garlic and cook until golden brown, but not crisped. Add mushrooms and sauté for 2 minutes. Stir in the mushroom broth and bring to a boil. Simmer for about 10 minutes, so it reduces by 1/3. Season to taste with salt and pepper.
3. Trim off excess fat from the chicken pieces. Rinse and pat dry. Place the chicken, skin side down, in one layer, in a large roasting pan. Tuck the potatoes and mushrooms around the chicken. Sprinkle with the rosemary, wine, and the remaining 3 Tbs oil.
4. Season with salt and pepper. Roast in the oven for 30 minutes. Turn the chicken over, season with more salt/pepper, and continue cooking until the chicken and potatoes are lightly browned, another 30-35 minutes more. Serve with the vegetables and the juices from the pan.
Serves 4.
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Post by Deleted on Nov 14, 2010 21:26:36 GMT -5
Cornflake
Soft carne seca tacos
Carne seca means dry meat. These tacos resemble something you actually might find in Mexico. They’re not effortless but they’re good and cheap. We had them this evening.
1.5 to 1.75 pounds of beef stew meat Half an onion, chopped finely One bay leaf A lime A couple of cloves of garlic Salt and pepper Three corn tortillas per person Cooking oil Some cheese, Monterrey jack or cheddar A tomato for every three people, chopped finely Iceberg lettuce, chopped, and an appropriate dressing
Place the beef stew meat in a pan. Cover it with water. Add half a big chopped onion, a bay leaf and roughly a teaspoon of salt. Heat to boiling. Reduce the heat and simmer at low heat for about an hour and twenty minutes. Take it off the heat and let the meat cool in the liquid.
Meanwhile, preheat your over to maybe 325 Fahrenheit. Shred cheese and chop tomatoes. Chop up some iceberg lettuce (which I dislike for almost everything but tacos) and dress it lightly, repeat lightly, with oil and vinegar or Italian or ranch dressing. I prefer ranch, usually.
When the meat’s cool enough to handle, shred the meat roughly and put it in a bowl or on a plate or something. Salt and pepper the meat. Add the juice of a lime and a couple of teaspoons of minced garlic and mix it all with your fingers. Spread the meat on a cookie sheet and put it in the preheated oven for maybe twenty minutes. It’s a good idea to stir once. Remove it from the oven when done.
While the meat’s drying in the oven, heat a half inch of cooking oil until it’s fairly hot. Using tongs, insert corn tortillas in the hot oil for about six seconds per side. This is to soften them. Don’t leave them in too long or they’ll harden. Remove the tortillas and blot the excess oil off with paper towels.
On each softened tortilla, add a layer of meat, a layer of cheese, a sprinkling of tomato and some lettuce. Fold each taco up and serve.
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Post by Deleted on Nov 15, 2010 19:24:40 GMT -5
T-Bob
Broadway Bob aka Broadway Joe as served in a Seattle Restaurant c. 1970s - 90s (Boondocks Sundeckers and Greenthumbs) that I adapted this recipe from.
1 1/2 lbs lean ground beef (or other ground meat if you're weird) 1 sweet onion finely chopped 2 cloves garlic 1 pkg chopped frozen spinach (fresh if you want) - cooked and drained 1 tbl Worchestershire Sauce 2 eggs (some people like it with 3 eggs) 1/2 cup (or more if you want) grated parmesan cheese salt and pepper to taste
saute the onion with olive oil until soft on med low heat add ground beef and wooster - turn burner up to med add cooked spinach - mix in turn burner off add garlic - mix in add eggs - stir in add parmesan to top broil until parmesan is golden
serve immediately
good heated up as well
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Post by Deleted on Nov 16, 2010 16:26:08 GMT -5
David
Nice hearty soup/meal for cold damp days: Black Bean Soup
3 cans of black beans 2 12 oz cans of chicken broth 2 spicy Italian sausages 1 onion chopped sour cream shredded cheddar cheese cilantro 1/4 teaspoon crushed red pepper lemon or orange zest
Take the skin off the sausage and chop up the meat Put a little oil in a Dutch oven Brown the meat When it begins to brown throw in the onions and red pepper and cook for 5 to 7 minutes Drain and rinse black beans Add broth and beans to meat Bring to boil Let it simmer for 7 minutes
Serve with fresh cilantro, sour cream, orange or lemon zest and cheddar cheese on the side - mix in as desired
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Post by Deleted on Dec 12, 2010 13:02:52 GMT -5
Cornflake
Dried Beans method
Order Rio Zape beans from ranchogordo.com. Dried pinto beans would probably work just as well. Soak a cup of them overnight in water.
Drain. Put them in a saucepan with a lid. Cover with beef stock. Dice half an onion and throw it in. Dice a large stick of celery and throw it in. Add a bay leaf--let the bay leaf float in--and 3/4 teaspoon of salt. Heat to boiling, then lower heat to a low simmer and cook for an hour.
Add two diced tomatoes and two teaspoons of garlic. I'd have added a couple of tablespoons of sauteed salt pork at that point except we were out.
Simmer another hour, roughly. Test them. When they're tender, they're done.
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Post by Deleted on Dec 28, 2010 18:12:56 GMT -5
Evan
Baked cheese grits Makes 10 to 12 servings 2 cups yellow grits, cooked according to package directions 3 large eggs, slightly beaten ½ pound grated cheddar cheese 1 cup milk 1 stick butter Salt and freshly ground black pepper, to taste
After the grits are cooked, add the eggs, cheese, milk and butter and stir until all is blended and the cheese and butter are completely melted. Season with salt and pepper. Pour the mixture into a two-quart baking dish and bake at 350 degrees for about 45 minutes.
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Post by Deleted on Dec 28, 2010 18:14:25 GMT -5
Evan
Grillades Makes about 10 servings
4 pounds boneless beef or veal round steak, about ¼-inch thick 1 tablespoon salt 1 teaspoon cayenne ½ teaspoon black pepper ½ teaspoon garlic powder ½ cup all-purpose flour ½ cup vegetable oil 3 medium-size yellow onions, chopped 2 medium-size green bell peppers, chopped 3 ribs celery, chopped 3 cups whole canned tomatoes, crushed with their juice 2 cups beef broth ½ cup dry red wine 2 bay leaves ½ teaspoon dried tarragon leaves ½ teaspoon dried basil leaves ½ cup finely chopped green onions 3 tablespoons finely chopped fresh parsley leaves
Remove any fat from the beef or veal. Cut into 2-inch squares. Combine the salt, cayenne, black pepper and garlic in a small bowl. Have the flour at hand. \ Lay several pieces of the meat on a cutting board and sprinkle with the seasoning mix and a little of the flour. With a meat mallet, pound each piece of meat until slightly flattened. Flip the pieces over and repeat the process. Do this with the rest of the meat. In a large, heavy pot, heat the oil over medium-high heat. Add the meat, several pieces at a time and brown evenly on both sides. As the meat cooks, transfer it to a platter. When all the meat is browned, return it to the pot. Add the onions, bell peppers and celery and cook, stirring, until the vegetables are soft and golden, eight to 10 minutes.
Add the tomatoes and their liquid and reduce the heat to medium-low. Add the broth, wine, bay leaves, tarragon and basil. Stir to mix and simmer uncovered, stirring occasionally. Cook until the meat is very tender, about 1 ½ hours. If the mixture becomes dry, add a little water or more broth. When ready to serve, add the green onions and parsley. Serve with baked grits.
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Post by Deleted on Dec 28, 2010 18:16:42 GMT -5
Village Idiot
One package little smokies One package bacon Brown sugar
Cover cookie sheet with tin foil Cut bacon in half Wrap 1/2 slice bacon around each smokie, arranging in pan Sprinkle all with brown sugar, fairly generously Bake in oven at 325 for 40 minutes
Not the healthiest thing around, but the fat and the brown sugar mingling together makes for an absolutely exquisite treat.
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Post by Deleted on Jan 2, 2011 22:16:51 GMT -5
Evan
In a mixing bowl, season duck(s) inside and out with salt, cayenne, black pepper and tabasco. stuff all cavities with a mix of diced onions, celery, bell peppers, carrots and fresh garlic. Dust bird with flour. Brown bird in hot oil in a cast iron Dutch oven. surround duck(s) with remaining diced vegetables and add mandarin orange slices. Add a bit of ornge juice and chicken broth and bring to a boil. Lay 4 slices of BACON on each bird and tranfer to a 375 deg. oven. Cover pot and roast 2 1/2 hrs. Remove cover and bake until brown. When serving, strain vegetables and other flotsam from the liquid and thicken remaining liquid with a brown roux.
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Post by Deleted on Jan 2, 2011 22:21:00 GMT -5
Village Idiot
Duck, cooked correctly, is very very good. I've never done it correctly before. I talk Kim into letting me do this every year, but skipped last year because I obviously don't do it right.
What I had done it set it in a baking pan, like you might a beef roast or something, and it would come out surrounded in it's own fat, and though the skin was crispy it was fatty as well. I like fat once a year, but no one else would eat it. This year I got on line and found what looks like a good idea:
Before baking, prick the skin first every inch or so. This allows the fat to drip out while cooking, creating (hopefully) a crispy skin. Set it on a rack over a pan, so the fat drips away from the duck. Preheat the oven to 375. Before putting in the duck, pour a couple cups of boiling water over it to get the fat melting. Bake, turning every half-hour, for three hours. Three hours seems like a long time, but it says that this gives time for the skin to crisp and the fat to melt away.
I hope this turns out. I'm salivating about right now.
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Post by Deleted on Jan 5, 2011 18:57:43 GMT -5
Rick Waugh
Cut into chunks. Braze with some onions and shrooms until brown. Dump a can of cream of mushroom soup over top. Season to taste with whatever herbs/spices you like. Black pepper is good, some chopped thyme is nice, bit of rosemary. Add some red wine and some chicken broth. Let simmer for a while.
Serve over rice or smash potatoes. Yum. What we had last night.
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Post by Deleted on Jan 5, 2011 22:10:45 GMT -5
Cornflake
Cerdo en Cazuela- Spanish Pork
4 pork chops paprika salt and pepper 2 medium onions, chopped 2 ripe tomatoes, chopped 1 tbsp chopped parsley 1 glass dry white wine 1 clove 1 bay leaf
Preheat the oven to 350F/180C.
Sprinkle chops with paprika, salt and pepper. Sear them in a hot dry pan. Then put them in a casserole dish.
In the pan, fry the onions, tomatoes and parsley. Add a little oil if need be but keep it dry.
When the fat and any oil has been absorbed, add the wine and cook for a few minutes. Pour it all over the chops. Add clove and bay leaf on top. Cook for maybe an hour. Don't get obsessed with whether it's 55 minutes or 65; food isn't that persnickety.
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Post by Deleted on Jan 5, 2011 22:15:18 GMT -5
Factorychef
I like to bread them. Place on sheet pan with foil that has been sprayed. Oven at 350 preheated and cook about 40 minutes. Another way I do them is in a small pressure cooker and brown them in oil, add some salt and some water. Bring pressure up for 15 minutes. They will fall off the bone and you have great stock to make gravy.
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Post by Deleted on Jan 6, 2011 12:16:42 GMT -5
Supertramp
one of my faves....
Cut pork chops into cubes salt and pepper and rub with sage. brown in a little veg oil add one chopped onion, saute until softened add one can beef boullion. Cover and simmer for 30 minutes. Mix three tablespoons of flour and one 18 oz tub of sour cream add to pork and onions and heat for for about 8-10 minutes. Server over egg noodles or rice.
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Post by Deleted on Jan 27, 2011 13:55:49 GMT -5
Factory Chef .
1 large can drained red salmon 2 cups soft bread crumbs (from white bread, no crust included) 1/4 cup grated onion fresh chopped parsley 4 beaten eggs 1 tablespoon worcestershire sauce 1 tablespoon lemon juice 2 tablespoons melted butter pinch of salt
combine all ingredients put in a 9 by 5 by 3 pan bake in a 350 degree oven for 1 hour
Sauce
1/2 cup mayo 1/3 cup whole milk or half and half 2 tablespoons lemon juice 1 tablespoon prepared mustard 1 tablespoon worcestershire sauce pinch of salt
combine sauce and heat--Do not boil
loaf and sauce can be served hot or cold
use fresh lemon
Bill Hammond
Age-old recipe. I modified slightly by adding minced garlic and some Cajun seasoning. Also, I demurred on the sauce and instead picked up a jar of seafood marinara, which I think will be killer drizzled over a slice or two of this loaf.
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