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Post by Deleted on Jul 3, 2013 17:50:58 GMT -5
Bill Hammond
Bacon Cheddar Scones
Makes 12 scones.
Note: From “Bouchon Bakery” by Thomas Keller and Sebastien Rouxel (Artisan Books, 2012). The somewhat odd volume measurements reflect the shift from measuring by weight, which Keller prefers. Actually, he considers it essential.
• 3/4 c. plus 1 tsp. (107 grams) all-purpose flour • 1 1/2 c. plus 1/2 tbsp. (196 grams) cake flour • 1 1/2 plus 1/8 tsp. (8.1 grams) baking powder • 3/8 tsp. (1.6 grams) baking soda • 2 tbsp. plus 3/4 tsp. (27 grams) granulated sugar • 1 1/4 tsp. (3.6 grams) kosher salt • 4.7 oz. (132 grams) cold unsalted butter, cut into 1/4-in. pieces • 1/4 c. plus 1 tbsp. (71 grams) heavy cream, plus additional for brushing • 1/4 c. plus 2 1/2 tbsp. (89 grams) crème fraîche • 12 oz. (340 grams) Hobbs applewood-smoked bacon, cooked, drained, and cut into 1/8-inch pieces (77 grams cooked weight) • 2 c. (144 grams) grated white Cheddar cheese • 1/4 c. minced chives • 1/2 c. (36 grams) grated white Cheddar cheese • Freshly ground black pepper
Directions:
Place the all-purpose flour in the bowl of a stand mixer fitted with the paddle attachment. Sift in the cake flour, baking powder, baking soda and sugar and mix on the lowest setting for about 15 seconds to combine. Add the salt and mix to combine. Stop the mixer, add the butter and, on the lowest setting (to keep the flour from flying out of the bowl), pulse to begin incorporating the butter. Increase the speed to low and mix for about 3 minutes to break up the butter and incorporate it into the dry mixture. If any large pieces of butter remain, stop the mixer, break them up by hand, and mix until just incorporated.
With the mixer running, slowly pour in the cream. Add the crème fraîche and mix on low speed for about 30 seconds, until all of the dry ingredients are moistened and the dough comes together around the paddle. Scrape down the sides and bottom of the bowl and paddle and pulse again to combine. Add the bacon, the 2 cups cheese, and the chives and pulse to incorporate.
Mound the dough on the work surface and, using the heel of your hand or a pastry scraper, push it together. Place the dough between two pieces of plastic wrap and, using your hands, press it into a 7-by-9-inch block, smoothing the top. Press the sides of your hands against the sides of the dough to straighten them. Wrap the dough in plastic wrap and refrigerate for about 2 hours, until firm.
Line a sheet pan with a Silpat or parchment paper. Cut the block of dough lengthwise in half and then cut each half crosswise into 6 rectangles. Arrange them on the prepared sheet pan, leaving space between them. Cover with plastic wrap and freeze until frozen solid, at least 2 hours, but preferably overnight. (The scones can remain in the freezer for up to 1 month.) Preheat the oven to 325 degrees (convection) or 350 degrees. Line a sheet pan with a Silpat or parchment paper.
Arrange the frozen scones 1 inch apart on the sheet pan. Brush the tops with cream and sprinkle with the remaining 1/2 cup cheese and black pepper. Bake until golden brown, 24 to 27 minutes in a convection oven, 33 to 36 minutes in a standard oven. Set the sheet on a cooling rack and cool completely.
The scones are best the day they are baked, but they can be stored in a covered container for 1 day.
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Post by Deleted on Jul 14, 2013 9:55:12 GMT -5
Rick Waugh
Pork with Cream of Mushroom
Dice an onion. Sautee it. Cube pork chops. Sautee them with the onions. Dice a garlic clove or two. Sautee them with the pork and onions. Toss in a half cup of red wine to deglaze the good stuff off the bottom of the pan. Drop in a can of cream of mushroom soup. let simmer for a while. Toss in some frozen peas a little before serving.
Serve with or over rice.
Yum. An old favorite, that we still eat a lot. Works with chicken, too.
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Post by Deleted on Aug 19, 2013 8:27:23 GMT -5
Dub Martin
Elephant Stew
Castle Ridge performed yesterday afternoon as part of Lafayette Christian Church's 160th anniversary celebration. We'd performed there last year and they wanted us back. Lafayette is a small unincorporated village about halfway between Center Point, IA, and Alburnett.
They had prepared a cookbook in honor of the anniversary and to help raise money for their planned new addition. Fiddlerina loves and collects cookbooks so she bought one to bring home. She was thumbing through it this morning at breakfast when she discovered the following recipe.
Elephant Stew
* 1 medium size elephant * 2 rabbits (optional) * Salt and pepper to taste
Cut elephant into bite size pieces. Add enough brown gravy to cover. Cook over a kerosene fire for about four weeks at 465 deg. This will serve 3800 people. If more are expected, two rabbits may be added. Add rabbits only in case of emergency, as most people do not like hare in their stew.
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Post by Deleted on Sept 17, 2013 15:46:38 GMT -5
posted by Bill Hammond
Alabama White BBQ Sauce
• 1/3 c. light mayonnaise • 3 tbsp. low-fat buttermilk • 2 tbsp. cider vinegar • 2 tsp. Dijon mustard • 1 tsp. sugar • 1/2 tsp. coarsely ground pepper • 1/2 tsp. salt • 2 garlic cloves, minced • 8 (6 oz.) bone-in center-cut pork chops (about 1/2 in. thick)
Directions
In a medium bowl, whisk together the mayonnaise, buttermilk, vinegar, mustard, sugar, pepper, salt and garlic. Pour half of the sauce into a large zip-top bag and add the pork chops. Seal the bag and shake to completely coat the chops. Let sit for 15 minutes.
Prepare the grill at medium-high heat.
Oil grill rack, then grill pork chops, covered, turning over once, until just cooked through, 5 to 6 minutes total. Serve with remaining sauce on the side.
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Post by Deleted on Nov 3, 2013 19:31:53 GMT -5
Village Idiot
Pie Crust
My retired office mate gave me this recipe some time ago, but didn't try it until last night. So much easier than tossing the flour while adding a tablespoon of water at a time. And the result was a very flaky and wonderful crust. I'd definitely give it a try:
MAUDIE’S PIE CRUST 2 cups flour 1 cup Crisco or lard pinch salt 1/2 cup milk Add pinch salt to flour and stir. Cut in Crisco or lard. Pour in milk and stir. Makes two pie shells or one two-crust pie. Can use right away, refrigerate or freeze.
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Post by Deleted on Nov 3, 2013 22:14:53 GMT -5
Cornflake
Beans
I had a fan e-mail from some recent guests today regarding the beans I'd made while they were here.
The secret is ham base. Mike Wonder and I both subscribe to Cook's Illustrated. When they compared bouillon brands, they gave first place to a concentrate called Better than Bouillon. All the cans of stock and bouillon are made from such concentrates. If you buy the concentrate, you save money (otherwise spent on water) and get a superior product. The ham base is a real gift. I use the chicken base on other dishes, such as rice.
Anyway, buy a can of beans. I like black, cannelini and pinto. Heat a cup to a cup and a half of water to boiling. Add a teaspoon of ham base and some herbs, preferably fresh. Basil grows profusely here and that's my most common addition, but rosemary works very well. Chopped onion is a frequent addition. Simmer the stock for fifteen minutes or so to let the flavors meld. Remove the solids with a slotted spoon. Open the can of beans. Drain off the surplus liquid at the top, leaving what remains below. Add the beans to the broth. Heat. Serve in small bowls. It's a good idea to add a pinch of shredded parmesan to each bowl before ladling in the beans.
Eat. Then stay away from anyone you love for twelve hours or so. Well, not really.
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Post by Deleted on Nov 17, 2013 23:08:06 GMT -5
DickT
Mom's Ham & Bean Soup
My mother's ham and bean soup recipe (from memory so it might not be 100 percent accurate)
1 c. Navy beans or Great Northern beans 1 ham bone (I leave a lot of meat on it) a couple of celery stalks, chopped 1 onion, chopped lots of carrot slices 1 small can of tomato paste 8 or so peppercorns 1 bay leaf 6 cups of water (or more if you need it to cover the bone)
Pre-soak the beans overnight or use the quick soak method (boil them for a couple of minutes and then let stand) Put everything in the pot and simmer for an hour or so. When the ham falls easily off of the bone I remove it and cut the meat into small pieces
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Post by Deleted on Nov 17, 2013 23:19:15 GMT -5
Cosmic Wonder
Mike's Ham & Bean Soup
OK, just put into the pressure cooker, ham, fresh cannelloni beans (quick soaked) chicken stock, diced onion, carrot, celery, garlic, sprig of rosemary, dried rhyme, and smoked Spanish paprika.
Should be ready in about 20 minutes.
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Post by Deleted on Nov 17, 2013 23:27:48 GMT -5
Cornflake
Texas Cornbread
I grew up on cornbread and have a special fondness for it. I just tried a new recipe with dinner that may be the best I've tried. It's from Jamison and Jamison, Texas Home Cooking, but recipes can't be copyrighted so I'll share. If you ever try it, you'll be glad. Unlike a lot of recipes, it doesn't have too much sugar.
1 tbsp corn or canola oil, or some kind 1.5 cups corn meal .5 cup all-purpose flour 3 tbsp sugar 1 tbsp baking powder 1 tsp salt 1 tsp baking soda 1.5 cups milk or buttermilk 3 eggs, lightly beaten 3 tbsp unsalted butter, melted (I used salted and nuked it for 35 seconds)
Grease a ten-inch cast-iron skillet with the oil. Put it in a cool oven and set the temperature for 400 degrees.
Stir together cornmeal, flour, sugar, baking powder, salt and baking soda. Pour in the milk and eggs and mix by hand (wash your hands first) until thoroughly blended. Stir in melted butter.
Remove skillet from oven, sing a line of a favorite song, and pour the batter into the skillet. Have a swig of beer. Return skillet to oven. Bake 18-20 minutes until it's browning a bit on top or until a toothpick inserted in it comes out clean. Better a little overdone than underdone, but better still perfect. Serve, posthaste.
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Post by Deleted on Dec 30, 2013 20:51:31 GMT -5
Sausage Gravy
MNhermit
sausage gravy -
brown one pound of sausage - your favorite flavor pour off all but 2-3 tablespoons of grease once you have the sausage browned almost crispy sprinkle two-three tablespoons of flour over the remaining grease/sausage stir until all mixed up and you don't see the flour anymore (most of the grease will have been absorbed by the flour and all the pieces of sausage will be coated) add two cups of milk and let it simmer until half as thick as you want it (it will probably continue to thicken, gravy is like eggs, cooks from internal temp) - remove from heat serve over warm biscuits - add pepper to taste.
almost the best use of a cast iron skillet other than cornbread
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Post by Deleted on Dec 30, 2013 21:16:29 GMT -5
Pan broiled steak
Lonnie
Just about anything... I just finished a pretty thick No-name, maybe 3/4". It was perfect, charred and crispy on the outside, medium rare on the inside. The salt (I used coarse sea salt) reflects back on the meat surface and seals in the juices. By the way, the recipe comes from The Only Texas Cookbook by Linda West Eckhardt. I've had my paperback copy since maybe 1985. It's available in digital format now as well. It's a must for the kitchen library.
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Post by Deleted on Dec 30, 2013 23:08:41 GMT -5
Prime Rib
Supertramp
Rub it with salt, pepper, garlic powder, oregano and a bit of flour and bake at 500 degrees for a few minutes until seared. Them remove, and drop the oven to the lowest temp it will go. Mine goes to 170 but I set it to 180. Stick in a meat thermometer and set the alarm at 120 and leave it for multiple hours. Tonight it looks like it will be about three hours to get to that temp. Then remove it and let it rest until the temp get to about 130 and carve it up. Rare to medium rare. Lots of recipes say 140 to 150 degrees but with carryover heat that is too high.
Here is the rub ingredients (it makes a LOT but you can put it in a baggie and use the rest later)
1 cup coarsely ground salt 2 cups coarsely ground black pepper 1/3 cup flour or corn starch 1/3 cup garlic powder 1/3 cup oregano
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Post by Deleted on Jan 22, 2014 15:55:14 GMT -5
Marty
Green Chili and Onion Enchiladas
Like tamales, enchiladas can be filled with just about anything and creating you own filling is fun and a way to make this recipe your own.
Chili Gravy
1/4 cup flour 1/4 cup lard, vegetable oil if you prefer 1/2 tsp ground black pepper 1 tsp sea salt 1-1/2 tsp garlic powder 2 tsp cumin 1 tsp Italian seasoning, yes Italian.* recipe called for just oregano 1/2 tsp chili powder, this is just enough to get the taste but not the heat, original recipe called for 2 tbls. 3 cup broth, chicken, beef or vegetable
* Italian seasoning is oregano, rosemary, thyme, marjoram and sage. Just a little more flavorful than plain oregano.
Gravy
Heat lard in medium skillet on med-high heat.
Stir in flour and keep stirring until roux becomes a light brown color, 3-4 minutes.
Add dry ingredients and stir for 1 minute.
Add broth, about a 1/2 cup at a time.
When all broth is in continue to stir slowly until it just starts to boil. Then reduce heat to low and let simmer for about 15 minutes, stirring occasionally.
Filling
4 cup shredded cheddar, divide in half 1 cup Queso Fresco cheese, crumbled 1 large onion, chopped 1/2 cup green chilies, diced 2 tbls minced garlic 12 fresh corn tortillas, fresh tortillas are not kept cold, those are the old ones cooking spray 9 X 13 glass pan heat oven to 350 degrees
Combine cheese, onion, garlic and chilies. Use about a 1/2 cup of the gravy to help filling stick together.
I heat my tortillas in the microwave for about 45 sec., flip stack and heat for another 45 sec.
Coat pan with cooking spray or grease pan with lard.
Spoon about 1/4 to 1/3 cup filling on a warm tortilla, roll and place in pan, 6 per side.
Cover with gravy and remaining cheese.
Heat uncovered until bubbly and cheese starts to lightly brown. About 35 minutes.
Chili Gravy recipe adapted from one on A Feast for the Eyes website. Thanks Lonnie.
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Post by Deleted on Jan 28, 2014 13:45:51 GMT -5
Meatball Hot-dish in a slow cooker
Marty
Sometimes making something good is really easy and fast. This hot-dish uses ready made ingredients so prep time is like 10 minutes. Recipe is for my 2 qt. slow cooker.
2 pkg frozen mini meatballs 1 bag stuffing mix 2 can Cream of Mushroom soup 2 cup beef stock 2 tbls diced garlic 1 can peas and diced carrots, do not drain.
In a large bowl mix stuffing, stock, garlic and veggies. Add mixture to slow cooker, cover stuffing with meatballs, cover meatballs with mushroom soup. Place cover on slow cooker set on low for at least 4 hours or high for at least 2 hours. Using thawed meatballs will shorten cooking time.
You can also do this in a Dutch Oven. Bake at 375 for about 35-45 minutes.
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Post by Deleted on Feb 2, 2014 23:06:24 GMT -5
Village Idiot
From my mother:
I've attached a curry recipe I found in my Indian book from Kenya and have made several times. It's really easy and a good way to use up leftover cooked poultry like leftover cooked chicken. I don't use American curry powder but use one from Pammel Grocery that has a bit more chili powder in it. Even then, this is a mild curry. Because the meat is already cooked, it doesn't absorb so much spice in the short cooking time. I had no clue what a vol-au-vent was and have served it over rice. Today I checked with Wikipedia and learned that it is a hollow puff pastry case. Rice works well.
Creamed Curry Vol-au-vents
2 Tbls. butter 2 tsp. curry powder (I use “special madras” curry powder, not American) 2 tsp. dry mustard 2 tbls. flour 2/3 cup chicken broth 1 ½ cups chopped cooked chicken or turkey 2/3 cup whipping cream (I use skim milk) 8 2/5 inch vol-au-vent cases (I serve it over rice)
Melt butter in pan, add curry powder, mustard, and flour and cook 1 minute. Remove from heat and gradually stir in chicken broth. Return to heat and bring to boil, stirring all the time. Add chicken or turkey. Simmer very gently for about 5 minutes. Remove from heat, stir in cream and adjust seasoning. Heat until piping hot, but do not allow to boil. Pour into heated vol-au-vent cases.
And she was right. Very easy, veddy good.
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Post by Deleted on Feb 23, 2014 21:26:14 GMT -5
Cornflake
Foolproof Meat dish
Over the years, I've made many meals. Some were good. Some weren't. Never, however, has one particular meat dish failed to please the eaters.
Buy some Italian dry salami. No, no other variety of salami will do. Gallo has some that's pre-sliced. Today the store was out of Gallo so I bought Boar's Head, which you have to slice yourself. I decided that it's actually tastier. Anyway, slice it thinly. Toss it with extra virgin olive oil. Let it sit for an hour at room temperature. That's it. I know, salami isn't particularly healthy, but between three of us we had seven ounces. That much won't kill you.
Tonight I served it with pasta tossed with garlic, parmesan and EVOO; cannelini in ham broth, with rosemary and sage; strawberries marinated in balsamic vinegar; and green salad. Can't go wrong.
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Post by Deleted on Feb 24, 2014 17:54:24 GMT -5
Howard Lee
Ginger Beer
1 lb fresh ginger 3 cups sugar 2 small potatoes 4 - 6 grains of clove 1 piece cinnamon stick 8 cups boiling water
1 4-liter Mason jar
METHOD Clean and chop ginger. Peel and cut potatoes into medium pieces. Put sugar in the 4-liter jar, fill halfway with boiling water and stir to dissolve. Put ginger, potatoes, clove, and cinnamon in the jar. Pour rest of boiling water over. Stir and cover; allow to steep for 2 - 4 days. Strain through cheesecloth and bottle. Refrigerate.
Serve with ice and dark rum or Angostura bitters. Ginger beer can be diluted with water or seltzer if the flavor is too strong.
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Post by Deleted on Jul 10, 2014 15:00:54 GMT -5
Bill Hammond
Creamed Chicken and Asparagus over Noodles
I roasted a chicken over the weekend. I bought some nice, thick fresh asparagus today. What's in the cupboard? Wide egg noodles, cream of chicken soup, chicken broth.
No-brainer: Saute the asparagus in broth, set aside. Add some soup to the broth, season. Chop the two breasts into cubes, add to the pot. Cook the noodles, drain. Cut the asparagus into inch-long pieces, stir into the sauce mixture. A final grind of lemon pepper to the sauce -- ladle it over the noodles, eat.
So simple, so quick, so good.
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Post by Deleted on Aug 4, 2014 8:58:10 GMT -5
Bill Hammond
Corn on the Cob
Each of these 25 mini-recipes should make enough to cover 8 ears. Some of them do appeal to me, like wrapping BACON around each ear and roasting or grilling it!
Oaxacan-style: Combine 3 tablespoons crumbled queso fresco with 2 tablespoons chili powder, 1/2 cup sour cream, 1/2 teaspoon kosher salt and 1/4 teaspoon (or more) cayenne pepper. Stir in juice of 1 lime. After the corn is cooked, dollop with mixture and serve with more crumbled cheese on top.
Maple-mustard: Brush olive oil on corn (after, if boiling; before, if grilling) with olive oil. While cooking, combine 1/4 cup maple syrup, 2 tablespoons Dijon mustard and a pinch of allspice. Spread mixture on hot cooked corn.
Barbecue glazed: Brush corn with olive oil and grill. Meanwhile, combine 1/4 cup barbecue sauce, 2 tablespoons finely chopped onion, 2 tablespoons honey and 1/4 teaspoon coarse salt. Baste corn with mixture during last 3 minutes of grilling.
Olive oil, garlic and Parmesan: In a small bowl, combine 2 grated garlic cloves, 2 tablespoons olive oil and 1 tablespoon fresh lemon juice. Baste hot, cooked corn with mixture and sprinkle with grated Parmesan.
Chiles and lime: Cut corn into 3- to 4-inch lengths and cook. While the corn is cooking, mix 1/2 stick of melted butter plus 2 tablespoons each mayonnaise, sour cream and lime juice, and 2 teaspoons chili powder and 1/8 teaspoon cayenne pepper to taste in a large bowl. When corn is cooked, toss in mixture. Garnish with lime zest.
Curry and pistachios: Stir 2 tablespoons curry powder into 1 stick of hot melted butter. Drizzle on cooked corn and sprinkle with chopped pistachios.
Tuscan blend: Mix 2 tablespoons of dried Italian herbs with 1 stick of softened butter. Let sit for at least 30 minutes so that the dried herbs rehydrate. Spread over cooked corn.
Basil-tomato: Seed 2 ripe tomatoes and grate, then drain. Discard as much liquid as possible. Mix tomato pulp with 2 tablespoons finely grated Parmesan cheese plus 1 tablespoon of finely chopped fresh basil. Season with salt and spread on cooked corn.
Cilantro and sesame: Mix 1 stick softened butter with 2 teaspoons each toasted sesame seeds and chopped fresh cilantro. Spread on corn and sprinkle with more sesame seeds and kosher salt.
Tarragon and lime: Mix 1 stick softened butter with 2 to 3 tablespoons of minced fresh tarragon and the zest of 1 large lime. Spread on hot cooked corn.
Bacon-Cheddar: Spread mayonnaise on warm corn. Roll in grated Cheddar and top with crumbled cooked bacon.
Honey butter: Combine 1 stick softened butter with 1/2 teaspoon kosher salt and 2 tablespoons honey. Spread on hot cooked corn.
Parsley and chive: Combine 1 stick softened butter with 1/2 teaspoon kosher salt and 1 tablespoon each (or more, according to taste) of finely chopped fresh parsley and chives. Spread on hot cooked corn.
Fruit chutney: Mix 1 stick melted butter with 3 tablespoons fruit chutney, such as Major Grey’s. (You could even use marmalade.) Drizzle over hot cooked corn.
Guacamole: Spread homemade or prepared guacamole over hot cooked corn. Top with a squeeze of fresh lime.
Bacon-wrapped: Wrap raw corn with slices of bacon to make a spiral and brush lightly with honey. Grill on medium or roast in a 350-degree oven, either for 20 to 25 minutes. Turn several times during cooking so that bacon cooks evenly.
Pesto and Parmesan: You won’t need butter or oil when you spread pesto over hot, cooked corn. Sprinkle with grated Parmesan.
Goat cheese thyme: Stir together 2 tablespoons softened butter with 2 ounces goat cheese crumbles, 1 tablespoon fresh thyme (or 1 teaspoon dried). Season with freshly ground black pepper and kosher salt. Spread on hot cooked corn.
Cinnamon sugar: To 1 stick melted butter, add 1 tablespoon each cinnamon and sugar. Drizzle on hot cooked corn.
Cumin and pepper: Mix 1 stick softened butter with 1/2 teaspoon of cracked black pepper, 1 teaspoon cumin seeds and coarse sea salt to taste. Spread on hot cooked corn.
Garlic and Old Bay: Blend 1 stick softened butter with 1 minced garlic clove and 1/2 teaspoon Old Bay seasoning. Spread on cooked corn and sprinkle with more Old Bay and kosher salt.
Lemon pepper: Incorporate 2 tablespoons of a lemon-pepper blend with 1 stick softened butter and spread over hot cooked corn. Garnish with lemon zest.
Jamaican sweet corn: Prepare a mixture of 1/2 cup mayonnaise, 1 1/2 tablespoons curry powder, 1 teaspoon grated ginger, 1/4 teaspoon cayenne pepper, 1/2 teaspoon ground cinnamon and 1 tablespoon lime juice. Spread mixture on hot cooked corn and roll in toasted coconut.
Spicy Asian glaze: Mix 1/4 cup hoisin sauce, 1/4 cup honey, 2 tablespoons reduced-sodium soy sauce and 2 tablespoons lime juice. Brush on corn and grill or roast, basting and turning several times. Before serving, sprinkle with sesame seeds and sliced green onions.
Spicy Sriracha: Mix 1 stick softened butter with 2 tablespoons fiery Sriracha sauce. Spread on hot cooked corn. Garnish with chopped fresh herbs such as parsley or cilantro.
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Post by Deleted on Aug 6, 2014 14:15:20 GMT -5
Millring
Favorite Summer Dinner
5 c. cooked chicken in chunks 2 tbsp. salad oil 2 tbsp. orange juice 2 tbsp. vinegar 1 tsp. salt 3 c. cooked rice 1 1/2 c. sliced celery 1 1/2 c. sm. green grapes 13 1/2 oz. pineapple tidbits 1 (11 oz.) can mandarin oranges 1 c. toasted almonds 1 1/2 c. mayonnaise
Drain pineapple and oranges. Combine chicken, salad oil, orange juice, vinegar and salt. Let stand, while preparing other ingredients or refrigerate overnight. Gently toss all ingredients together. Chill and serve. Serves about 10-12 people.
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