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Post by Marty on Sept 6, 2020 22:37:15 GMT -5
Cornflake
Spicy Roast Chicken Thighs
I was typing this up anyway for my menu file and thought I'd share it, as all three of us in my household liked it a lot. Thanks to America's Test Kitchen.
This is what we had, the "southwestern" version. Very good, although the coriander keeps talking back and I might use less next time.
3 tbsp cumin seeds 2 tbsp coriander seeds ¾ tsp cinnamon 3 tbsp chili powder (with nothing besides chiles) ¾ tsp red pepper flakes
Grind the above ingredients. (I use an old coffee mill that I now use to grind spices.) Mix with 1/3 cup olive oil and 1 tbsp salt. Let this sit for a few hours for maximum flavor but I'm sure you could use it right away just fine. When I tasted the spice mix I thought it was too salty but the end product wasn't.
Put the oven rack on the bottom and heat the oven to 450 degrees. Coat 4 chicken thighs or the equivalent (2 lbs) of other pieces with the spice seasoning. Place on a foil-lined baking pan/cookie sheet. Roast for about 25 minutes, rotating the pan after 12 minutes, until the thickest part of the thighs registers 165 degrees. Remove from the oven and let it rest 10 minutes under a sheet of foil, then serve.
Although I've only made it the above way, America's Test kitchen says that for different flavors, do it all the same way but substitute the following seasonings.
Barbecue: 3 tbsp chili powder, 3 tbsp brown sugar, 2 tsp pepper, ¾ tsp cayenne
Herbes de provence: 2 tbsp thyme, 2 tbsp marjoram, 2 tbsp rosemary, 2 tsp fennel seeds
Chinese: 3 tbsp five-spice seasoning
Cajun: 3 tbsp Cajun seasoning
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Post by Marty on Sept 14, 2020 12:10:30 GMT -5
Bill Hammond
This recipe uses fried green tomatoes and hamburger buns.
Fried Green Tomato BLT Sandwiches With Pickled Pepper Mayo
From Meredith Deeds.
Makes 4 sandwiches.
Note: Crispy on the outside, tart and juicy on the inside, fried green tomatoes give an unusual twist to a classic BLT. The pickled jalapeños make for a spicy mayo. Panko breadcrumbs are larger and lighter than the traditional crumb, which could be substituted. • 2 large green tomatoes, cored and cut into 12 slices, each just under 1/4-in. thick
• 1 1/4 tsp. salt, divided
• 1/3 c. mayonnaise
• 1 tbsp. finely chopped pickled jalapeños, plus 2 tsp. pepper juice from jar
• 1 c. flour
• 1 c. panko breadcrumbs (see Note)
• 2 tsp. Cajun seasoning
• 2 eggs
• Vegetable oil for frying
• 4 hamburger buns, split and toasted
• 8 slices cooked bacon
• 1 c. baby arugula
Directions
Place tomato slices on a paper-towel lined baking sheet and sprinkle with 1/2 teaspoon salt. Cover tomatoes with another layer of paper towels and let sit for 30 minutes.
Meanwhile, in a small bowl, whisk together mayonnaise, jalapeños and pepper juice; set aside.
Whisk flour, breadcrumbs, Cajun seasoning and remaining 3/4 teaspoon salt together in shallow bowl. Lightly beat eggs in another shallow bowl.
Dredge a tomato slice into the flour/breadcrumb mixture. Dip into the eggs to coat, then dredge back into the flour/breadcrumb mixture to completely coat. Transfer to a plate. Repeat with remaining tomato slices.
Place a wire rack on baking sheet. Heat 1/2-inch oil in a 12-inch nonstick skillet and heat over medium-high heat to 350 degrees. Fry half of tomatoes until golden and crispy, about 1 to 2 minutes per side. Transfer fried tomatoes to wire rack. Repeat with remaining tomatoes.
Spread the mayo mixture on both sides of toasted bun. Arrange 3 slices of tomatoes on the bottom of each bun. Top with bacon, arugula and top half of bun and serve.
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Post by Marty on Oct 12, 2020 9:59:54 GMT -5
Bill Hammond
Smoky Chicken and Black Bean Chilaquiles Casserole
Minneapolis Star Tribune
Note: Hearty and cheesy with a touch of heat and just enough crunch to make it interesting, this easy casserole makes a memorable weeknight meal. Or, top each serving with a fried egg for a flavorful weekend brunch.
• 1 (28-oz.) can whole tomatoes, undrained
• 1 to 2 chipotle chiles in adobo sauce
• 1 tbsp. olive oil
• 1 medium yellow onion, chopped
• 2 garlic cloves, very finely chopped
• 1 c. chicken stock or low-sodium broth
• 1/2 tsp. salt
• 8 oz. tortilla chips (look for thick tortilla chips)
• 2 c. shredded Monterey Jack cheese, divided
• 2 c. shredded cooked chicken
• 1 (15-oz.) can black beans, drained and rinsed
• 1/ 3 c. sour cream or Mexican crema
• 1/2 c. chopped avocado
• 1/4 c. cilantro leaves
• 1/4 c. chopped red onion
• Lime wedges
Directions
In a blender, purée the tomatoes and chiles until smooth.
In a large skillet, heat oil over medium-high heat. Add the yellow onion and cook, stirring, until just beginning to brown, about 6 minutes. Add the garlic and cook for 1 minute. Add the tomato mixture, broth and salt and bring to a boil. Reduce heat to low and simmer for 10 to 15 minutes, stirring occasionally, until slightly thickened.
Preheat oven to 400 degrees. Just before assembling the casserole, add the chips to the skillet with sauce and toss to coat.
Spread 1/3 of the chip mixture in an even layer across the bottom of a 2-quart baking dish. Top with 3/4 cup of cheese, half of the chicken and half of the beans. Repeat layering process one more time, using another 1/3 of the chips, 3/4 cup of sauce, 3/4 cup cheese and remaining half of chicken and beans. Top with the remaining 1/3 chip mixture and 1/2 cup cheese.
Bake until cheese is melted and casserole is heated through, about 20 to 25 minutes. Remove from oven and let stand for 10 minutes. Garnish with sour cream, avocado, cilantro and red onion. Serve with lime wedges on the side.
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Post by Marty on Oct 28, 2020 10:45:41 GMT -5
Star Tribune /Bill Hammond
Fried Green Tomato BLT Sandwiches With Pickled Pepper Mayo
There’s nothing like a juicy, ripe red tomato, but unlike most fruits and vegetables, the tomato’s unripe version, when prepared correctly, is also a wonderful treat.
While every tomato grower knows this is true, most don’t even think about picking an unripe tomato until we get to the end of the season and there’s simply not enough time and warm weather left for those hard, green orbs to ripen.
So, what do you do with all those green tomatoes? The options are endless. They make a lovely jam. (I like to add extras like candied ginger or preserved lemons to mine.) You can pickle them, stew them or use them in relishes or salsas, but my favorite way to use this late September harvest is to cut them into slices and fry them.
A good fried-green tomato is golden and crunchy on the outside and firm and juicy on the inside. They aren’t hard to make, especially if you follow a few simple guidelines.
Slice the tomatoes thinly: A thickly sliced fried-green tomato tends to get mushy in the cooking process and can turn the coating into a soggy mess. Just under a ¼-inch thickness seems to be the sweet spot, resulting in the right ratio of green tomato to golden, crispy crust.
Salt before breading: To release the tomato’s excess liquid, lay the tomato slices out on paper towels, lightly salt them and let them sit for a bit. This helps to ensure a nice, crispy coating.
Mix the cornmeal: This may be controversial, as cornmeal is the more traditional coating, but I find that it can sometimes give an unpleasant grittiness. Instead, I opt for panko breadcrumbs, which are sturdy enough to give the tomatoes a nice crunch without the grit.
Frying the tomatoes only takes a few minutes, and they really need nothing else to make them delicious, only a sprinkling of salt and they are ready to enjoy, in all their crunchy deliciousness. Sometimes, though, I like to elevate them even more by inserting them into my favorite summer sandwich, the BLT.
Because the addition of the fried green tomatoes makes the BLT heartier than the traditional version of the sandwich, I like to substitute a hamburger bun, one that has some heft to it. A lightweight bun will not do.
Of course, such a showstopping sandwich deserves an extra-special condiment, and for this one, there’s pickled pepper mayo. It’s easy to do, just chop up those pickled jalapeños you use to top off your nachos and mix it with mayo for a spicy blend.
All that’s left to do now is pile on those fried tomato slices, along with a couple of slices of crispy bacon and a generous amount of peppery arugula for a memorable end to another glorious tomato season.
Makes 4 sandwiches.
Note: Crispy on the outside, tart and juicy on the inside, fried-green tomatoes give an unusual twist to a classic BLT. The pickled jalapeños make for a spicy mayo. Panko breadcrumbs are larger and lighter than the traditional crumb, which could be substituted. From Meredith Deeds.
• 2 large green tomatoes, cored and cut into 12 slices, each just under 1/4-in. thick
• 1 1/4 tsp. salt, divided
• 1/3 c. mayonnaise
• 1 tbsp. finely chopped pickled jalapeños, plus 2 tsp. pepper juice from jar
• 1 c. flour
• 1 c. panko breadcrumbs (see Note)
• 2 tsp. Cajun seasoning
• 2 eggs
• Vegetable oil for frying
• 4 hamburger buns, split and toasted
• 8 slices cooked bacon
• 1 c. baby arugula
Directions
Place tomato slices on a paper towel-lined baking sheet and sprinkle with 1/2 teaspoon salt. Cover tomatoes with another layer of paper towels and let sit for 30 minutes.
Meanwhile, in a small bowl, whisk together mayonnaise, jalapeños and pepper juice; set aside.
Whisk flour, breadcrumbs, Cajun seasoning and remaining 3/4 teaspoon salt together in shallow bowl. Lightly beat eggs in another shallow bowl.
Dredge a tomato slice into the flour/breadcrumb mixture. Dip into the eggs to coat, then dredge back into the flour/breadcrumb mixture to completely coat. Transfer to a plate. Repeat with remaining tomato slices.
Place a wire rack on baking sheet. Heat 1/2-inch oil in a 12-inch nonstick skillet and heat over medium-high heat to 350 degrees. Fry half of tomatoes until golden and crispy, about 1 to 2 minutes per side. Transfer fried tomatoes to wire rack. Repeat with remaining tomatoes.
Spread the mayo mixture on both sides of toasted bun. Arrange 3 slices of tomatoes on the bottom of each bun. Top with two slices of bacon, arugula and top half of bun and serve.
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Post by Marty on Nov 9, 2020 19:29:07 GMT -5
Cosmic Wonder
We tried this tonight, it’s a recipe from our local seafood purveyor, NW Fresh. I added to the recipe, maybe a tablespoon and a half of dark sesame oil, I used precooked yakisoba noodles, probably twice as much as was called for, and maybe a extra tablespoon of garlic, and since the noodles soaked up the sauce, extra soy sauce. Also threw in half a bag of Trader Joe’s frozen stir fry veg mix,
It came out way beyond fabulous, this will be a regular on our menu,
Asian Shrimp Garlic Noodles
Ingredients
8.8 oz Egg Noodles or any other Asian Noodles
6-8 oz (per serving) Shrimps Cleaned and deveined
2 tablespoon Cooking Oil
2 tablespoons Garlic Minced
4-5 Green Onions white and green parts separated
For Stir fry Sauce
1/4 cup Low Sodium Soy sauce
2 tablespoon Oyster Sauce
2 teaspoon Rice wine vinegar
2 teaspoon Sugar
1/2 teaspoon Pepper
1/4 cup low sodium chicken stock or water
Directions
Start with making the stir fry sauce. In a bowl mix all the ingredients for the sauce and keep aside.
Cook noodles as per package instruction until almost cooked. Drain, rinse under running tap water, drain and keep aside.
Heat a wok or a wide non-stick skillet. Once hot add oil.
Add minced garlic and stir it for 30 seconds.
Add shrimp, a couple of teaspoons of the prepared sauce. Toss on high heat for about 2-3 minutes. The shrimps will start to turn pink.
Add the white part of the green onion, Cooked noodles and the stir fry sauce to the pan. Keep the heat high and toss the noodles for about 2-3 minutes.
The sauce would thicken up a little bit and coat noodles well. Noodles will look glossy.
Switch off the flame. Add green onion. Mix and serve.
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Post by Marty on Nov 22, 2020 16:32:14 GMT -5
Cornflake
Enchilada Casserole
1 lb ground beef taco seasoning (I make my own but a packet of seasoning mix is fine) 12 corn tortillas, cut in triangular quarters 3 cups shredded cheese, cheddar or jack 1/2 cup cilantro, chopped pretty finely One 15oz can of whatever enchilada sauce you like (I either make my own or use Hatch red)
Make the ground beef as if you were going to make tacos. It shouldn't be wet. Mix the cheese and cilantro.
Preheat oven to 350. Butter a 8 x 8 casserole dish. Cover the bottom with tortilla pieces. Add a layer of meat. Add a layer of cheese and cilantro. Pour on some enchilada sauce (don't drown it). Repeat layer of tortilla pieces, layer of meat, cheese and cilantro and sauce. After two or three layers I'm usually out of meat. Add some more cheese on top. Bake for about a half hour or maybe a little less. When the cheese is melted and everything's hot it's done.
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Post by Marty on Jan 21, 2021 21:21:07 GMT -5
Marty
Seasoning mix
Many cooks use a version of this seasoning mix. I'm going to give you the recipe as Parts=?. You decide if 1 part(p) is a tablespoon or a cup.
2 p Onion powder 2 p Garlic powder 1 p Paprika, I like Smoked Paprika 1/2 p Black Pepper 1/2 p White Pepper 1/2 p Sea Salt, you can use the hoity toity pink salt
Versions are endless, usually with the 1/2 P ingredients
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Post by Marty on Apr 4, 2021 21:10:45 GMT -5
Hobson
Recipe for Mexican cornbread. I got this from somebody that I worked with years ago, don't even remember who.
Mexican Corn Bread
2 eggs
1 C cornmeal
1/2 C oil
1/2 t baking powder
1 C evaporated milk
1/2 t salt
4 oz can green chiles
15 oz can creamed corn
Beat eggs. Mix eggs, oil, & evaporated milk. Mix cornmeal, salt & baking powder. Combine dry & wet ingredients & mix well. Add green chiles & creamed corn & mix well. Pour into greased 8X8 pan. Bake 35-40 minutes at 350 until edges are brown.
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Post by Marty on May 15, 2021 22:20:06 GMT -5
Bill Hammond
Extra Tasty Chicken Drummies
In the past few weeks, I have stumbled across a protein preparation that is so delicious and cheap and easy and fast that I simply must share it with y'all.
Two things are essential, though:
-- A marinade called WhistleStop that is largely made up of Kikkoman soy sauce, but it undoubtedly has other magical ingredients, perhaps including hydrochloric acid, as it is fast-acting indeed. I found this stuff on a shelf at my local butchery, Angus Meats. (One of the butchers there cautioned me about the power of WhistleStop, saying he once made the mistake of marinating a steak in the stuff overnight, and in the morning, it was virtually beef jerky.)
-- The chicken drumsticks must be big, plump. The ones I get at Angus are bigger than any I have seen at regular supermarkets. I am guessing that their free-range habitat is near a nuke plant. (Not that there is anything wrong with that.)
So here is what you do:
Getch yerself a gallon-sized zip-top storage bag, dump about half a dozen of those big drummies in there, drench with a quarter-bottle of WhistleStop, burp and seal the bag, massage the meat and allow it to sit for an hour, turning and massaging every 15 mins. At the 45-minute mark, turn your oven on to 425 degrees.
Line a roasting pan with foil, and when the chix have marinated an hour, place them in the pan, with plenty of separation between them. Don't add any of the marinade to the pan.
Pop into the oven, DO NOT OPEN THE DOOR for half an hour, then switch off the oven, crack the door open and WAIT 5 minutes.
Remove the pan from the oven, sprinkle the meat with white pepper, and let rest another 10 minutes.
That's it. Perfection. Moist, flavorful, not fatty, ideal with rice, pasta, salad, you name it.
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Post by Marty on Jun 3, 2021 15:45:56 GMT -5
Bill Hammond
Skillet Taters
I tried something today that a work friend had recommended: precooking potatoes in the microwave. I had several Yukon Golds, roughly the size of billiard balls, washed them well and without drying them off, wrapped each tightly in a well dampened paper towel. Nuked them two mins in my wimpy-powered microwave, then let them sit in there for several more minutes before removing them and unwrapping them carefully (steam = hot), then sliced to desired size for skillet time. They were still pretty firm, but were just right for a lazy simmer with red bell pepper and onions. Turned out great.
Billy Bob sez chekkit out. -------------------------------------------------------------------------
Amana Joe
I actually do that for all breakfast type potatoes (especially with russets that need to get done so they can brown nice). I always cut them first though.
Start by cutting up some onion and then the potatoes. Put the potatoes in a microwave safe dish (I love my ancient corning ware for this) and nuke it for a few minutes while simultaneously cooking the onions in oil / butter mix with some salt. Stir the potatoes and nuke them for another couple of minutes. Remove the onions from the pan, add the potatoes (and add some more oil / butter if necessary). My preferred seasoning is salt, coarse grind black pepper, granulated garlic and smoked paprika. Stir the potatoes to brown evenly. Add back the onions at the last minute to heat them through again.
Never a burnt onion, always crispy potatoes in any shape I feel like that day. ---------------------------------------------------------------------------------------------------
JDD
We zap potatoes as above before tossing them with some oil, then they go in a baking paper lined pan and into the oven.
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Post by Marty on Aug 30, 2021 11:34:48 GMT -5
Village Idiot
Roast Chicken
Get a 3 or 4 pound whole chicken thawed soak in cold salt water for 6 to 8 hours overnight. It's best use a deep baking pan with a lid. Put some foil on the bottom of the pan make sure you use a grate so the bird is not resting on the bottom of the pan. Put about a inch of water in the pan. Do not stuff the bird. Preheat the oven to 430 and make sure you get the giblets out. Put your bird in the pan, sprinkle some seasoning salt on top, 20 minutes per pound then remove lid baste with melted butter for the last 15 minutes. let it rest for a bit before carving and use the broth for some baked potatoes, moist and delicious.
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Post by Marty on Oct 17, 2021 18:16:40 GMT -5
Hobson
From Justin Wilson, more or less. We usually have a 4 or 5 pound roast, so we cut all ingredients in half.
Justin Wilson’s Stuffed Hole Roast
9 pound rolled rump roast (beef or pork)
garlic cloves, green onion, serrano peppers poked in slits in the meat
sprinkle on ground cayenne pepper to taste
use turkey size cooking bag
Put 2 Tbsp flour in the bag and shake well to coat
Add:
1 Tbsp dried mint
1 C white wine
1 C water
2 Tbsp soy sauce
½ tsp Angostura bitters
Poke some holes in the bag
Roast at 325F for the time indicated on the cooking bag directions. (We go a little longer. Directions say get pork to 160F, but we like 170F.)
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Post by Marty on Oct 21, 2021 18:24:01 GMT -5
Bill Hammond
From the Minneapolis Star Tribune
Brats, mustard and beer are all iconic Oktoberfest foods. They are all good separately, but they're even better together. The richness of the brats is both cut and complemented by the mustard's sharp, acidic nature. And beer, of course, makes everything better.
Still, October has 31 days, and they can't all be filled with brats. Luckily, the flavors of October can go far beyond a brat in a bun, as is the case with this week's recipe, Creamy Kielbasa, Caramelized Onion and Gruyère Pasta.
A hearty, satisfying dish, this pasta starts with caramelizing onions, low and slow, taking the time to coax out all the natural sugars and complex flavors. In the caramelization process, a foundation of flavor is created on the bottom of the skillet, in the form of the brown bits that stick to the bottom of the pan as the onions cook.
These bits are referred to in culinary terms as "fond," which translates to "the foundation." An apt description, as it's all flavor in the bottom of the pan. And when a little liquid is added and those browned pieces are released, that flavor becomes the building block of the dish.
Kielbasa sausage, or smoked Polish sausage, is browned with the onions — again, more flavor. Next, uncooked pasta is added, along with some broth, cream and a generous amount of whole-grain mustard, which gives this rich dish an important hit of acidity.
The pasta, cooked directly in a flavorful liquid, soaks up that flavor and releases its starches into the liquid, creating a luxurious sauce. Just when the pasta is perfectly al dente, a few generous handfuls of shredded Gruyère are melted into the silky sauce, making this a version of mac and cheese you won't soon forget.
The topper to this over-the-top pasta may be unexpected, but it takes the dish to a new level. Crispy panko crumbs, browned in a little butter, give the dish a nice added texture.
Serve this dish with a crispy green salad, and perhaps a glass of cold beer, because, of course, beer makes everything better.
Creamy Kielbasa, Caramelized Onion and Gruyère Pasta
Serves 6.
Note: Smoky sausage, sweet onions and bow tie pasta, all held together by a rich, cheesy sauce, is Oktoberfest in a bowl.
• 2 tbsp. unsalted butter, divided
• 1 large onion, thinly sliced
• 14 oz. kielbasa, cut into 1/4-in. half-moon slices
• 5 c. (12 oz.) farfalle, or bow-tie pasta
• 2 1/2 c. homemade or low-sodium chicken broth
• 1 c. heavy cream
• 2 tbsp.Dijon mustard
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1 1/2 c. shredded Gruyère cheese
• 1/2 c. panko breadcrumbs
• 1/4 c. chopped Italian parsley
Directions
Heat 1 tablespoon butter in a 12-inch skillet over medium-high heat. Add the onion and cook, stirring, for 5 to 6 minutes, until beginning to brown. Reduce heat to medium and continue to cook, stirring frequently, for 10 to 15 minutes, or until caramelized. Add the kielbasa and cook, stirring, for 2 to 3 minutes, until browned in spots.
Add pasta, broth, cream, mustard, salt and pepper and bring to boil, scraping up the browned bits on the bottom. Cover, reduce heat to low, and simmer, stirring occasionally, for 10 minutes. Remove cover and continue to cook, stirring occasionally, for another 5 to 7 minutes, until pasta is just tender and sauce is thickened. Remove from the heat and stir in cheese, 1/2 cup at a time.
While pasta is cooking, heat remaining 1 tablespoon butter over medium heat in a small skillet. Add the panko and cook, stirring, for 2 to 3 minutes, or until golden brown.
Divide pasta among serving bowls and garnish with browned panko and chopped parsle
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Post by Marty on Oct 25, 2021 15:22:10 GMT -5
Cornflake
Flake-proof Green Chili
I don't use a recipe when making chili but a friend recently asked for one, so when I made some chili on Saturday I made note of the ingredients and process and typed it up. Might as well share it here.
This is pretty basic, bare-bones, Tex-Mex green chile. Red chili, which uses dried chiles instead of fresh ones, was more common in Texas when I lived there but green chili has always been made as well. The onions might offend purists but I think they're essential. Don't be too faithful to any recipe. If you like some ingredient that isn't here, add it. If you don't like some seasoning that is here, omit it. You need to be careful not to overdo the heat and you need to be careful with salt, but otherwise improvise at will.
Ingredients:
2 lb beef. Sirloin, round, London broil and tri-tip all work well. Cut the meat into one-inch cubes or a little smaller* 3/4 of a large yellow onion, diced 4-5 cloves of garlic, sliced 1 tbsp cumin 1 tbsp oregano, preferably Mexican (it’s a different plant from European oregano) About 3 mild green chiles such as Poblano, Anaheim or mild New Mexican, roasted, peeled, seeded and diced, or 2 small cans of diced green chiles** 1 bay leaf 1 tsp MSG or 2-3 anchovy filets or 1 tsp fish sauce*** Salt and pepper 14 oz. can of beef stock 1 tbsp masa harina or flour 3 tbsp chopped cilantro (optional) ½ cup shredded cheddar or jack cheese (optional)
Directions: 1. Brown meat in batches of no more than one pound. I use a Dutch oven but anything you can cover will work. Place browned meat on a plate or in a bowl. 2. Saute the onion until translucent. Add garlic, cumin and oregano and cook, stirring, until fragrant, about one minute. 3. Return meat to the pot. Add beef stock, bay leaf, salt, pepper and your choice of MSG/anchovies/fish sauce. The liquid should come to about the top of the meat. If it doesn't, add some water or more stock. 4. Simmer on low heat for about an hour. If the surface is bubbling constantly, the heat’s too high. If you never see a bubble, the heat's too low. 5. Taste the liquid and add salt or pepper if need be. Add about two-thirds of the diced chiles. Simmer for another hour, then test for doneness and flavor. Add the remaining chiles if you want it hotter. After two hours the meat should be close to right but the latest batch cooked for almost three hours and it was terrific. 6. Mix the masa or flour with 2 tbsp of cold water. When the chili is close to done, stir this mixture into the chili. Check in 5-10 minutes to see if this has thickened the chili enough. If not, repeat, but no more than once. 7. Serve in bowls. I like to sprinkle cheese and chopped cilantro on top but this is entirely a matter of taste.
*I’ve made this with pork. The only change I made was to use chicken stock instead of beef. It's good. ** The chiles are the biggest variable. You can never be sure how hot fresh chiles are until you taste them. If you make the chili too hot, there’s no good cure. My wife and son don’t like more than a mild zing of heat and I’ve gotten to where I prefer that as well. Use hotter peppers or more peppers if you want a hotter dish. I enjoy roasting chiles myself but if you don’t, use the canned stuff. *** This really needs some umami seasoning. The past scare about MSG was balderdash according to every government that has studied the issue but if you have concerns, use the anchovies or fish sauce instead.
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Post by Marty on Oct 30, 2021 9:55:19 GMT -5
Hobson
From Justin Wilson, more or less. We usually have a 4 or 5 pound roast, so we cut all ingredients in half.
Justin Wilson’s Stuffed Hole Roast
9 pound rolled rump roast (beef or pork)
garlic cloves, green onion, serrano peppers poked in slits in the meat
sprinkle on ground cayenne pepper to taste
use turkey size cooking bag
Put 2 Tbsp flour in the bag and shake well to coat
Add:
1 Tbsp dried mint
1 C white wine
1 C water
2 Tbsp soy sauce
½ tsp Angostura bitters
Poke some holes in the bag
Roast at 325F for the time indicated on the cooking bag directions. (We go a little longer. Directions say get pork to 160F, but we like 170F.)
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Post by Marty on Nov 4, 2021 21:42:35 GMT -5
Bill Hammond
I need to try this soonest.
Written By: Sarah Nasello / Forum newspapers
After an unseasonably warm October, cooler days are now upon us, and it is time to turn up the oven and get roasting. This Sheet Pan Chicken Dinner with Carrots, Cabbage and Onions is an easy and affordable weeknight option that is filled with fragrance and flavor.
I love a good sheet pan dinner and this one is no exception. Sheet pan dinners are typically easy to prepare and even easier to clean up, especially if you line the entire baking sheet with aluminum foil. This recipe features chicken thighs rubbed with a blend of warm spices, roasted atop a bed of green cabbage, yellow onions and baby carrots.
A staple in my freezer, chicken thighs have terrific flavor and are typically more affordable than other cuts of meat. I prefer thighs with the bone in and skin on, which helps to build maximum flavor when roasting. This recipe calls for eight thighs, which yields about four servings.
The chicken is seasoned with a sweet and savory blend of brown sugar, dried herbs and warm spices. The brown sugar not only adds flavor but also helps to give the thighs a lovely golden brown color as they roast. In addition to the sugar, the dry rub features basic pantry staples including paprika, garlic powder, ground mustard, dried thyme, cayenne pepper and crushed red pepper flakes. The dry rub can be prepared well in advance of using and you can even multiply the recipe to have extra seasoning to use with other dishes.
This dish is wonderfully aromatic, and the fragrances unfold throughout the roasting process. The succulence of well-seasoned meat combines with the toasted sweetness of caramelized vegetables to create an aroma that lured both my husband and son to the kitchen to find out what I was cooking.
I roast the chicken in a hot oven until it is fully cooked to a temperature of at least 165 degrees, and then I continue to let it roast until the skin is golden brown and crispy. This takes about 45 minutes in my oven, which is enough time to ensure that the vegetables are also well roasted.
While the chicken is the main component of this recipe, the cabbage is the surprise breakout star. When I was first developing this recipe, my husband Tony was not enthusiastic about using cabbage, but I pressed on.
The cabbage becomes caramelized and lightly charred as it roasts, which gives it a terrific flavor that is further enhanced with the seasoned drippings from the chicken thighs. The first time I served this dish, both Tony and Gio (my son) could not stop raving about how delicious the cabbage was.
Filled with fragrance and flavor, this Sheet Pan Chicken with Carrots, Cabbage and Onions is perfect for an easy and delicious weeknight dinner. Happy November!
Sheet Pan Chicken with Carrots, Cabbage and Onions
Serves: 3 to 4
Ingredients:
1 head of green cabbage, cut into 1-inch wedges
16 baby carrots, sliced in half along the bias
1 large yellow onion, cut into wedges
1 teaspoon kosher salt, divided
½ teaspoon black pepper, divided
2 tablespoons extra virgin olive oil
8 bone-in, skin-on chicken thighs, rinsed and patted dry
For the Spice Rub:
2 tablespoons light brown sugar, packed
1 teaspoon kosher salt
1 teaspoon paprika
½ teaspoon garlic powder
½ teaspoon ground black pepper
½ teaspoon ground mustard
½ teaspoon dried thyme flakes
1/8 teaspoon cayenne pepper
Pinch of crushed red pepper flakes
Directions:
Preheat the oven to 425 degrees and line a large sheet pan with foil. Place the slices of carrots, cabbage and onions on the lined sheet pan, leaving some space between when possible. Drizzle the olive oil over the vegetables and sprinkle with ½ teaspoon of the salt and ¼ teaspoon of the pepper.
In a small bowl, add the ingredients for the spice rub and mix until well combined. Sprinkle the tops of each chicken thigh with the remaining ½ teaspoon of salt and ¼ teaspoon of black pepper. Using your hands, rub a generous amount of the spice mix on the top of each chicken, then repeat on the underside until all the rub has been applied. Place the coated thighs atop the vegetables, skin-side up.
Roast at 425 degrees until the chicken is fully cooked (to at least 165 degrees) and the skin is golden brown and crispy, about 45 minutes. Serve immediately.
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Post by Marty on Nov 22, 2021 11:20:38 GMT -5
John B
Cornbread Dressing
1 Box cornbread mix 4 slices white bread salt & pepper 1 egg 1 1/2 tsp sage or to taste 3 tsp sugar 1 medium onion, fine chopped
Pour hot turkey drippings or broth over mixture and mix well, chicken broth works. Bake @ 325 for 30-45 minutes.
A double recipe would use a 9" x 13" pan.
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Post by Marty on Jul 7, 2022 9:12:03 GMT -5
Majorminor
Molcajete
I think Molcajete is probably Spanish for stone bowl. It's also what a local restaurant calls my favorite dish on their menu. Think spicy hearty tomato stew with chunks of onion and mushrooms and whatever meat you want - chicken, beef, shrimp - served in a huge hot stone bowl. We talked about it enough that a cousin bought us a set of stone bowls. This last weekend I finally got the chance to attempt to make the dish. Since I was sort of making it up as I went I may never be able to exactly replicate but it was one of the top 3 things I've ever made. Just fantastic. Below is from memory but should be very close. Based on the recipe below it came out pretty spicy - like forehead sweat spicy - but still packed full of rich flavor. If you like spicy give it a go. If not cut back on the pepper flake and maybe blend in some straight tomato sauce instead of the spicy El Pato sauce.
Marinate 3 hand size flat iron steaks in olive oil, taco seasoning and cumin. Let marinate for 2-3 hours at room temp
Start the soup:
5ea 7 3/4 0z cans El Pato hot tomato sauce
1ea little can(4oz)Hunts tomato paste
1ea 14 Oz can petite dice tomatoes
1 cup beef broth
1 medium chopped sweet onion
1 produce section container raw mushroom sliced in thirds
2 raw Aneheim chilis chopped(use 1 for milder)
2 heaping table spoon minced garlic
1 table spoon vegetable base "Better Than Bullion" paste
1-2 glugs apple cider vinegar
1 tablespoon Black pepper and cumin to taste
1-2 table spoons Mercan smoked pepper flakes (omit or reduce for milder)
Slow boil/simmer above for about an hour until it starts to reduce/thicken slightly.
While that is simmering cut the marinated room temp steaks in to bite size strips across grain and brown in a big cast iron pan. Dump the meat and all sear juices in the soup and simmer another 30 minutes.
Garnish with cheese and/or green onion
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Post by Marty on Jul 7, 2022 20:25:38 GMT -5
Cornflake
Chorizo and potato tacos
INGREDIENTS
• 1 pound russet potatoes, cut into 1/2-inch dice (about 3 large potatoes)
• Kosher salt
• 1 tablespoon white vinegar
• 6 tablespoons vegetable oil, divided
• 1 pound fresh Mexican chorizo or vegan Mexican chorizo
• 12 to 16 warm soft corn tortillas, for serving
• 1 white onion, minced, for serving
• 1/2 cup chopped fresh cilantro leaves, for serving
• Homemade or store-bought salsa verde, for serving
• 2 limes cut into 8 wedges each, for serving
DIRECTIONS
1. Place potatoes in a large pot and cover with cold water by 1 inch. Add vinegar and 2 tablespoons salt. Bring to a boil over high heat and cook until potatoes are just cooked through, about 5 minutes after coming to a boil. Drain potatoes and let rest over sink until mostly dry.
2. Heat 4 tablespoons vegetable oil in a large non-stick or cast iron skillet over medium-high heat until lightly smoking. Add potatoes, shake to distribute around the pan, and cook, tossing and stirring occasionally until very crisp and golden brown on all sides, about 15 minutes.
3. Meanwhile, heat remaining oil in a medium non-stick or cast iron skillet over high heat until shimmering. Add chorizo and cook, stirring, until heated through. Continue cooking, stirring and tossing frequently, until all the liquid has evaporated, some fat breaks out, the chorizo starts sizzling, and eventually is quite dry and well-browned, about 15 (10) minutes.
4. Transfer cooked chorizo to pan with potatoes. Toss to combine and season to taste with salt. Serve chorizo and potato mixture immediately with tortillas, onions, cilantro, salsa, and limes on the side.
(In the Oven - Wrap a stack of five or fewer tortillas in a packet of aluminum foil and put it in a pre-heated 350° oven for 15-20 minutes, until heated through.)
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Post by Marty on Jul 7, 2022 20:28:17 GMT -5
Majorminor
Chicken Tenders MM style
Grilled chicken tenders coated in olive oil and Italian herbs sliced on a bed of greens and coarse chopped celery, broccoli, mushroom, boiled egg, bell pepper, and snap peas. Candied pecans and Gorgonzola crumbles on top then some type of fruity balsamic vinegar blended with basil infused olive oil dressing.
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