ASK THE CHEF Part DEAUX (Page 9 of 39)
 Originally Posted By DocBull:
Oh chef help me... Growing up when every grocery had a bakery and local bakeries were stil around here they had a pastery thing that was like a cookie and a pastery. It was the size of a plate, light semi flakey dough with a kiss of cinnamon and sugar, they were like giant flat smooshed cinnamon rolls and they were called pinwheels, at least around here. They were a parent's sticky faced childs nightmare. Having not see them in years, all the recipes I find are for little bastard cookies....or cinnamon rolls. My god what are they and how do I make them. I am serious about trying to find the old retired bakers and forcing the recipe out of them. Retired bakers may well enjoy the punishment...after 40 years of going to work at 3am I'm sure they miss a bit of abuse.. ok,,here is a shot at what your talking about...maybe, could be,,,hard to match childhood memories, as they're always far better then the reality
ohh,,and your avatar made me throw up in the back of my throat...and the desk,,floor. outside in the grass......... 
1 cup sugar 1/4 to 1/2 tsp cinnamon (to taste) 1 sheet frozen puff pastry (about 8 1/2 oz.), thawed but still cold I Can give you a recipe for book folding puff pastry and the hours it must be turned for a few days, prior to baking,,BUT,,you may be busy..so, buy frozen. 1. Mix the sugar and cinnamon together; dust work surface with half of it. Don’t unfold the puff pastry. Put it on the sugar and dust the top. Roll the dough, keeping sugar on both sides, into a 13-x-15-inch rectangle. 2. Brush off excess sugar and, starting from a short side, roll up the dough jelly-roll fashion. Cut 1/2-inch-thick slices and place them 2 inches apart on a parchment-lined baking sheet. 3. Bake at 350°F for 20 to 25 minutes, or until baked through to the center. Lift them off the sheet immediately and turn them over onto a clean sheet of parchment. Cool before serving. Makes about 22 cookies hope thats them CHEF 
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SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
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Originally Posted By HellifIknow:
Got a recipe for potato soup? several......
Potato and Ham Ingredients 3 1/2 cups peeled and diced potatoes 1/3 cup diced celery 1/3 cup finely chopped onion 3/4 cup diced cooked ham 3 1/4 cups water or fresh chicken stock 2 tablespoons chicken bouillon granules or fresh stock 1/2 teaspoon salt, or to taste 1 teaspoon ground white or black pepper, or to taste 5 tablespoons butter 5 tablespoons all-purpose flour 2 cups milk Directions 1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper. 2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes. 3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately. you can sub cooked bacon, chicken, clams, etc for the ham for variety. Potato leek Ingredients 1 cup butter 2 leeks, sliced salt and pepper to taste 1 quart chicken broth 1 tablespoon cornstarch 4 cups Yukon Gold potatoes, peeled and diced 2 cups heavy cream Directions 1. In a large pot over medium heat, melt butter. Cook leeks in butter with salt and pepper until tender, stirring frequently, about 15 minutes. 2. Stir cornstarch into broth and pour broth into pot. Add the potatoes and bring to a boil. Season with salt and pepper. Pour in the cream, reduce heat and simmer at least 30 minutes, until potatoes are tender. Season with salt and pepper before serving. Baked Potato Soup Ingredients 9 baking potatoes 2/3 cup butter 2/3 cup all-purpose flour 6 cups whole milk 1/2 tablespoon salt 1 teaspoon ground black pepper 1/2 cup bacon bits, divided 4 green onions, chopped 10 ounces shredded Cheddar cheese 1 (8 ounce) container sour cream Directions 1. Prick potatoes with a fork and cook in the microwave, 3 or 4 at a time, and scoop out the flesh (while the others are cooking). 2. In a large saucepan over medium heat, melt butter. Stir in flour and cook about a minute. Whisk in milk, a little at a time, stirring constantly until thickened. Stir in potatoes, salt, pepper, 1/3 cup bacon bits, 2 tablespoons green onions and most of the cheese. Cook until thoroughly heated. Stir in sour cream and heat through. Serve topped with remaining bacon, onions and cheese. hope you like one.. CHEF 
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SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
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Chef, When I make french fries at home, I double fry them. The first cooking time is a a low temp then I fry them again at a higher temp. If I want to keep my fries hot and crispy, what is the proper temperature I should set my oven at? One time I set it too high and it burnt the fries and dried them out. Any advice? Thanks, Bass |
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Originally Posted By seabass:
Chef, When I make french fries at home, I double fry them. The first cooking time is a a low temp then I fry them again at a higher temp. If I want to keep my fries hot and crispy, what is the proper temperature I should set my oven at? One time I set it too high and it burnt the fries and dried them out. Any advice? Thanks, Bass keep in mind, Fried food doesnt really hold very well, very long. 220 with a max time about 20 min before sogging out or sweatin in their own grease.. and Why are you blanching at a lower temp, Doesnt that make them greasy? |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
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Originally Posted By douglasmorris99: Why are you blanching at a lower temp, Doesnt that make them greasy? From what I've seen, using the two temperature approach is to cook them at the lower temperature until they're almost done, letting them cool slightly, then crisping them up at the higher temperature with a short frying time. Crispy on the outside, tender on the inside. |
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Originally Posted By PAEBR332: Congratulations. This post has a created a stupidity event horizon from which no logic, reason or science will ever escape.
Originally Posted By PAEBR332: Congratulations. This post has a created a stupidity event horizon from which no logic, reason or science will ever escape.
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Chef Morris: I'm thinking about doing a fish fry using the catfish nugget pieces from HEB (you might have seen them). They're like $2.98/pound. What I'm worried about is that they might be too small and may not be a good candidate for a fish fry - do you have any thoughts? Maybe they're bigger than I remember; I should have gone by the store today. Also - in case these do work out: Do you have a couple of recipes for a batter and/or marinade to go along with these? Most recipes are a fairly simple egg wash followed by a dredge in cornmeal with some flour added; is there anything that would make these stand out? Soak in buttermilk? Variations to the breading? Seasonings? Thanks. [ETA] Same for hush puppies - any standout recipes that would be better than what I can find on the cooking websites? |
Daddy loves you. Now go away.
Originally Posted By PAEBR332: Congratulations. This post has a created a stupidity event horizon from which no logic, reason or science will ever escape.
Originally Posted By PAEBR332: Congratulations. This post has a created a stupidity event horizon from which no logic, reason or science will ever escape.
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Originally Posted By Zhukov:
Chef Morris: I'm thinking about doing a fish fry using the catfish nugget pieces from HEB (you might have seen them). They're like $2.98/pound. What I'm worried about is that they might be too small and may not be a good candidate for a fish fry - do you have any thoughts? Maybe they're bigger than I remember; I should have gone by the store today. Also - in case these do work out: Do you have a couple of recipes for a batter and/or marinade to go along with these? Most recipes are a fairly simple egg wash followed by a dredge in cornmeal with some flour added; is there anything that would make these stand out? Soak in buttermilk? Variations to the breading? Seasonings? Thanks. [ETA] Same for hush puppies - any standout recipes that would be better than what I can find on the cooking websites? ok "Catfish nuggets" are also called bellies or flap meat,,a bit tougher than filets, "Sides" and bone free 99.9% of the time. they also tend to be a wee bit fishier in taste,,think bacon! for a community fish fry, I would have no problem using nuggets,,and have eaten a few hundred pounds myself as I like GOOD quality FRESH Catfish, frozen, not so much. soaking in buttermilk a few hours prior is an excellent idea for these especially, cleans out the blood a bit more and makes them a bit less tough. egg wash, corn meal dredge, are your best deal for classic presentation. I really like one of the commercial blends, Tony Cachree and their spice mix, mixed into the meal, is a smooth even classic cajun taste profile! of course you can add your own mix of red pepper, black pepper, white pepper, salt, celery salt and onion powder.. some prefer to make a batter to dip, basiclly corn meal, eggs and milk with seasoning.. the fish is dredged in white flour, then dipped in the batter and fried at 360 to 365 degrees. Hush puppies, orginally were the scrap that floated to the top of the fryer..supposedly thrown to the dogs out on the edges of the cook fires with the shout of Hush Puppy! Ingredients 2 eggs, beaten 1/2 cup white sugar 1 large onion, diced 1 or 2 Large blanched, peeled and minced Jalepenos 1 cup self-rising flour 1 cup self-rising cornmeal 1 quart oil for frying Non self rizing flours can be used, add about 1 1/2 tsp baking powder and 1/2 tsp salt for each cup of flour Directions 1. In a medium bowl, mix together eggs, sugar, jalepeno and onion. Blend in flour and cornmeal. 2. Heat 2 inches of oil to 365 degrees F (185 degrees C). Drop batter by rounded teaspoonfuls in hot oil, and fry until golden brown. Cook in small batches to maintain oil temperature. Drain briefly on paper towels. Serve hot. Fried Catfish Ingredients 1/2 cup buttermilk 1/2 cup water salt and pepper,celery salt, garlic powder, onion powder, chili powder to personal taste or the aforemention Cachree's 1 pound catfish fillets or bellies, 1 1/2 cups fine cornmeal 1/2 cup all-purpose flour 1 teaspoon equivalence salt and pepper,celery salt, garlic powder, onion powder, chili powder to personal taste or Tony Cachree 1 quart vegetable oil for deep frying Directions 1. In a small bowl, mix buttermilk, water, salt, and pepper. Pour mixture into a flat pan large enough to hold the fillets. Spread fish in one layer over bottom of pan, turning to coat each side, and set aside to marinate. 2. In a 2 gallon resealable plastic bag, combine the cornmeal, flour, and seafood seasoning. Add fish to mixture, a few filets at a time, and tumble gently to coat evenly. 3. Heat oil in deep fryer to 365 degrees F (185 degrees C). 4. Deep fry fillets until golden brown, about 3 minutes. Avoid overcrowding so fillets have room to brown properly. Fish should be slightly crisp outside, and moist and flaky inside. Drain on paper towels sorry it took that long.. hope it helps CHEF |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
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Originally Posted By Zhukov:
Chef Morris: I'm thinking about doing a fish fry using the catfish nugget pieces from HEB (you might have seen them). They're like $2.98/pound. What I'm worried about is that they might be too small and may not be a good candidate for a fish fry - do you have any thoughts? Maybe they're bigger than I remember; I should have gone by the store today. Also - in case these do work out: Do you have a couple of recipes for a batter and/or marinade to go along with these? Most recipes are a fairly simple egg wash followed by a dredge in cornmeal with some flour added; is there anything that would make these stand out? Soak in buttermilk? Variations to the breading? Seasonings? Thanks. [ETA] Same for hush puppies - any standout recipes that would be better than what I can find on the cooking websites? Ohh yeah... I love me some puppies.. The wife unit used to make a batter that included canned corn... Damn those things were awesome. They barely made it to the plate when we'd have a Crappie fish fry in the spring... Yummy... |
| Chef, can I always substitute cornstarch for flour? My mom has celiac and so many of my recipes call for buerre manie or a straight up roux. Anything better than cornstarch? |
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Originally Posted By FragDoll:
Chef, can I always substitute cornstarch for flour? My mom has celiac and so many of my recipes call for buerre manie or a straight up roux. Anything better than cornstarch? yes you can sub cornstarch as a thickening agent. break down the powder in water, keep it stirred until you begin pouring it into boiling/whisked stock. sauces made with cornstarch,,need a light hand in adding the agent, too much and you can bounce a quarter off it when still hot. if you use to roux, it will take a wee bit of practice, but easy enough to lean. I am about 75% a corn starch guy, I like the "lighter density" of the thickened sauces. Arrowroot works as well, the same way, and a bit more expensive, Usually I use it for baking thickening only, IE Cream Puff filling, Lemon Creme, etc. Neither offer a taste profile as does roux, dark or light and if too thick, just ad a bit of stock to thin it out. Reheating it is best to use a bit of hot water in the bottom of the pot, let it sort of steam and break down the cold reheat. Thank you.. hope that helps a bit.. ZHUK I havnt forgotten you're question CHEF |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
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s Originally Posted By _Soggy_:
Looked through the index, but only found 1 glaze(apple). Making Ham tonight and think maybe I can do better than a packet of glaze. Any ideas on making it taste like something other than just honey/sugar? Thank you. Talk about under the gun,,dinner tonite,,glad I came in from sighting in that new rifle for my neighbor...
Pineapple,cherry, apple, maple, LOTS of glazes,,, here's one on the fly hope it works,,you can of course just ad the fruit of your liking to the following CHEF Ingredients 1 (5 pound) boneless ham 1/3 cup bourbon whiskey 1/2 cup packed brown sugar 1 (8 ounce) can crushed pineapple in juice 1/2 cup honey 3 cloves garlic, minced 1 1/2 cups water 1 (8 ounce) can pineapple rings Directions 1. Score the surface of the ham, making diamond shapes about 1/2-inch deep. Place the ham in a large, resealable bag. Add the bourbon, brown sugar, crushed pineapple, honey, and garlic to the bag; refrigerate at least 8 hours, turning the bag over several times while marinating. 2. Preheat oven to 350 degrees F (175 degrees C). 3. Transfer the ham and marinade to a large baking dish; pour the water into the dish. Attach the pineapple rings around the surface of the ham with toothpicks. 4. Bake in preheated oven until the internal temperature reaches 165 degrees F (95 degrees C), basting occasionally with the sauce in the pan, 90 to 105 minutes. |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Originally Posted By _Soggy_:
\\\
Hey thanks, I'll have to try it next ham though as I forgot to check the thread when I was ready to glaze. My fault for not asking earlier, but I wasn't planning on cooking tonight. Bourbon glaze sounds amazing!  great, will be expecting an AAR... CHEF
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SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
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Originally Posted By DazedFred:
Tried making alfredo sauce a few months ago and failed horribly... Found your recipe a little bit ago... finally got around to making it. Superb! The sour cream gave it a yummy taste. Thanks for sharing it! Thank you for the feed back, happy to be of assistance CHEF
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SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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And another catfish follow-up question: What do I do with five pounds of the aforementioned catfish pieces? It seems like 9 pounds for a small family gathering was a bit much. I had them soaking in buttermilk, rinsed the leftovers, and tossed them in the chest freezer... |
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Originally Posted By PAEBR332: Congratulations. This post has a created a stupidity event horizon from which no logic, reason or science will ever escape.
Originally Posted By PAEBR332: Congratulations. This post has a created a stupidity event horizon from which no logic, reason or science will ever escape.
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Originally Posted By seabass:
Chef, Speaking about fried catfish, I was told that if you marinade them in yellow mustard it makes it taste better. Any validity to that? Also, why does soaking/marinating things in buttermilk make the food taste better? Thx, Bass I dont know about tasting better, different, may cut the "fishy" or "muddy" taste of wild caught cat? generally when buying store bought cat, if you stick with Delta Pride (tier 1) or Southern Pride(teir 2) your going to get a fresher, cleaner tasting fish. the bellies, discussed above, have the strongest taste profile of all fish and need a bit of "bleaching" with acidic's such as buttermilk, italian dressing(watered down vinigar) a bit of OJ or Grapefruit juice for a very SHORT TIME, (acids eat flesh...marinate fish, shrimp or scallops too long you'll have a nasty slurry to throw in the compost bin..) the acid cleans off and out much of the blood left on all meat products, when you have a chicken or fish go bad over night so to speak, or litaerlly, it is generally safe to wash it off, soak it in a vinigar/acid solution for 15 to 20 min, rinse and sniff, the odor should be gone, the blood goes bad far faster than the meat and is probably the issue more than 1/2 the time. and as far as why,,butter milk like all fats,,tastes good..
CHEF |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
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Originally Posted By Zhukov:
And another catfish follow-up question: What do I do with five pounds of the aforementioned catfish pieces? It seems like 9 pounds for a small family gathering was a bit much.
I had them soaking in buttermilk, rinsed the leftovers, and tossed them in the chest freezer... for future figuring about 8oz protein per person tops on center of plate foods less you're feeding a foot ball team,,then figure about 24 to 30oz of protein per meal you could have breaded them, laid on a cookie sheet in freezer until frozen then bagged and ready for frying,, you can make a classic N,O. La, soup.. Catfish Court Bullion or "catfish qu be Oawn" if your speak coonazz... 1/2 cup cooking oil 1/2 cup all-purpose flour 1 cup chopped onion 1 cup chopped celery 1 cup chopped green pepper 4 cloves garlic, minced 6 cups chicken broth, fish stock, or water 15 oz. can tomato sauce 10 oz. can Rotel tomatoes 2 bay leaves 3 lbs. catfish fillets Creole seasoning 8 cups hot cooked rice In large kettle or Dutch oven stir together oil and flour until smooth to being making roux. Cook over medium-high heat until mixture boils, stirring constantly. Reduce heat to medium and stir constantly about 10 minutes or until mixture turns a medium brown. Add onions, celery, green pepper, and garlic. Cook and stir until tender. Stir in chicken broth, fish stock or water. Add tomato sauce, tomatoes and bay leaves. Bring to boil; reduce heat. Cover and simmer for 30 minutes. Meanwhile, cut fish into bite-sized pieces. Sprinkle lightly with Creole seasoning. Add catfish to tomato mixture. Cover and simmer for 25 minutes or until fish flakes easily. Season to taste with Creole seasoning. Remove and discard bay leaves. Mound 1 cup rice on each serving plate. Spoon catfish mixture over rice. you can put some in Cioppino 4 large garlic cloves, minced 2 medium onions, finely chopped 1 Turkish bay leaf or 1/2 California bay leaf 1 teaspoon dried oregano, crumbled 1 teaspoon dried hot red pepper flakes 1 1/2 teaspoons salt 1/2 teaspoon black pepper 1/4 cup olive oil 1 green bell pepper, cut into 1/4-inch dice 2 tablespoons tomato paste 1 1/2 cups dry red wine 1 (28- to 32-ounces) can whole plum tomatoes, drained, reserving juice, and chopped 1 cup bottled clam juice 1 cup chicken broth 1 (1-pound) king crab leg, thawed if frozen 18 small (2-inch) hard-shelled clams (1 1/2 pound) such as littlenecks, scrubbed 1 pound skinless red snapper or halibut fillets, cut into 1 1/2-inch pieces 1 pound large shrimp (16 to 20), shelled (tails and bottom segment of shells left intact) and deveined 3/4 pound sea scallops, tough muscle removed from side of each if necessary 1/4 cup finely chopped fresh flat-leaf parsley 3 tablespoons finely chopped fresh basil Cook garlic, onions, bay leaf, oregano, and red pepper flakes with salt and pepper in oil in an 8-quart heavy pot over moderate heat, stirring, until onions are softened, about 5 minutes. Stir in bell pepper and tomato paste and cook, stirring, 1 minute. Add wine and boil until reduced by about half, 5 to 6 minutes. Add tomatoes with their juice, clam juice, and broth and simmer, covered, 30 minutes. Season with salt and pepper. While stew is simmering, hack crab leg through shell into 2- to 3-inch pieces with a large heavy knife. Add crab pieces and clams to stew and simmer, covered, until clams just open, 5 to 10 minutes, checking every minute after 5 minutes and transferring opened clams to a bowl with tongs or a slotted spoon. (Discard any unopened clams after 10 minutes.) Lightly season fish fillets, shrimp, and scallops with salt and add to stew, then simmer, covered, until just cooked through, about 5 minutes. Discard bay leaf, then return clams to pot and gently stir in parsley and basil. or a zuppa de mare Sofrito 2 garlic cloves, peeled 4 anchovies (about 1 ounce) 3 tablespoons fresh parsley, chopped divided 1/4 teaspoon crushed red pepper flakes 1/2 teaspoon dried oregano 6 tablespoons extra virgin olive oil, divided Soup 8 mussels, cleaned 8 littleneck clams, cleaned 1 cup dry white wine 1 1/2 cups vegetable stock or 1 1/2 cups fish stock or 1 1/2 cups chicken stock or 1 1/2 cups clam juice 1 cup tomato sauce 1 pinch saffron 1/2 lb white fish fillet, cut into bite sized dice (grouper, swordfish, halibut, snapper) 4 sea scallops 8 large shrimp, peeled and deveined 1/2 lb calamari, cleaned and sliced crosswise into rings Directions: In a food processor, chop garlic and anchovies; add 2 tablespoons parsley, red pepper flakes, oregano and 2 tablespoons olive oil. Process to form a loose paste you may have to add a bit more olive oil if it too tight. In a large saucepan or Dutch oven, saute softrito, over medium heat, until the garlic pieces are golden and it sizzles. Stir in the mussels and clams, tossing to coat in sofrito. Add wine, increase heat to medium high, and cook until reduced by half. Stir in stock, tomato sauce, and saffron; return to a simmer. Add diced fish and cook one minute. Add scallops, cook one minute. Add shrimp, cook one minute. Add squid; taste for seasonings. By this time the shells should have opened (sometimes the shellfish, especially the mussels, open before this point you should remove them so they don't get rubbery, then return them at the end if not cover for a minute or so, until they open; discard any shells that do not open. Drizzle 2 tablespoons olive oil over soup and garnish with remaining parsley. Just sub the catfish anywhere diced fish is in the recipes...remember you can make the "soup" a day or so ahead, then, bringing it to a boil, drop in your fishes to cook them off as it only takes a few minutes to bring fish peices, scallops, crab, shirmp etc to come to temp. hope that helps a bit CHEF!. |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
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Just what I was looking for a - dishes I would never have thought to come up with on my own. Thanks chef! One of our favorite ways for "bland white fish" is to make fish tacos. Egg wash with some cajun seasoning, corn meal with more cajun seasoning, pan saute in some olive oil. Serve on tortillas topped with some shredded cabbage/slaw mix, and a home-made chipotle cream sauce (yogurt, mayo, chipotle peppers in adobo sauce). Super quick to do. |
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Originally Posted By PAEBR332: Congratulations. This post has a created a stupidity event horizon from which no logic, reason or science will ever escape.
Originally Posted By PAEBR332: Congratulations. This post has a created a stupidity event horizon from which no logic, reason or science will ever escape.
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Originally Posted By Zhukov:
Just what I was looking for a - dishes I would never have thought to come up with on my own. Thanks chef! One of our favorite ways for "bland white fish" is to make fish tacos. Egg wash with some cajun seasoning, corn meal with more cajun seasoning, pan saute in some olive oil. Serve on tortillas topped with some shredded cabbage/slaw mix, and a home-made chipotle cream sauce (yogurt, mayo, chipotle peppers in adobo sauce). Super quick to do. Thank you, that might be dinner tonite....on nachos with Creme' Fraiche dollaped and toasted on top
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SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Originally Posted By douglasmorris99:
Originally Posted By Zhukov:
Just what I was looking for a - dishes I would never have thought to come up with on my own. Thanks chef! One of our favorite ways for "bland white fish" is to make fish tacos. Egg wash with some cajun seasoning, corn meal with more cajun seasoning, pan saute in some olive oil. Serve on tortillas topped with some shredded cabbage/slaw mix, and a home-made chipotle cream sauce (yogurt, mayo, chipotle peppers in adobo sauce). Super quick to do. Thank you, that might be dinner tonite....on nachos with Creme' Fraiche dollaped and toasted on top
Speaking of creme fraiche, I really like it in polenta. Have any good polenta recipes? Where do you stand on the consistency of polenta? |
Proud Member of Team Ranstad
Poke's Bitch
"The Chiseled Gods of Arfcom have spoken" -XCR
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Chef, I bake most of my own bread at home with a bread machine. I do use a bread box, it's a plastic one with adjustable air vents. What pisses me off is that my loaf of bread usually goes bad (moldy) in a few days while it's inside the bread box. Can you suggest some other bread box or better way to keep my bread lasting a little longer? Thx again! Bass  |
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Originally Posted By seabass:
Chef, I bake most of my own bread at home with a bread machine. I do use a bread box, it's a plastic one with adjustable air vents. What pisses me off is that my loaf of bread usually goes bad (moldy) in a few days while it's inside the bread box. Can you suggest some other bread box or better way to keep my bread lasting a little longer? Thx again! Bass I have the same issue, with no perservatives in the bread, depending on temps and moisture in your house,,it is going to mold up remember ever seeing pictures of a frenchmen with a baquette under his arm on a train or similar situation, before preservatives, bread was generally purchased daily from the baker either in the mornings before breakfast or at night for next days comsumption. I bake bread twice a week and just keep in in the refer, it gets stale but with me alone I cant consume a loaf fast enough. I toast it 99%of the time. Which would be rough for sandwiches to go. When I m at the gun shows, I slice my bread and leave it in a baggie alone with sandwich fixin's in another bag..assemble as needed. wish I had a better answer.. |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Originally Posted By FragDoll:
Originally Posted By douglasmorris99:
Originally Posted By Zhukov:
Just what I was looking for a - dishes I would never have thought to come up with on my own. Thanks chef! One of our favorite ways for "bland white fish" is to make fish tacos. Egg wash with some cajun seasoning, corn meal with more cajun seasoning, pan saute in some olive oil. Serve on tortillas topped with some shredded cabbage/slaw mix, and a home-made chipotle cream sauce (yogurt, mayo, chipotle peppers in adobo sauce). Super quick to do. Thank you, that might be dinner tonite....on nachos with Creme' Fraiche dollaped and toasted on top
Speaking of creme fraiche, I really like it in polenta. Have any good polenta recipes? Where do you stand on the consistency of polenta? consistency, I like mine kind of set like good bread pudding almost a tofu texture maybe just bouncy enough to bounce a quarter off of it..
Polenta with Cheese Ingredients 2 cups whole milk 2 cups water 1 1/2 teaspoons kosher salt 1 cup polenta or yellow cornmeal 1/2 teaspoon freshly ground black pepper 4 tablespoons unsalted butter 4 ounces sharp Cheddar cheese, shredded Directions 1. In a large pot over medium-high heat, bring milk, water, and salt to a boil. Gradually whisk in polenta. Reduce heat to low, and cover. Cook 20 minutes, until creamy, lifting the lid and stirring every 3 or 4 minutes to prevent sticking. Remove pot from stove, stir in pepper and butter. Gradually stir in cheese. Serve. Polenta with sausage and cheese.. Ingredients olive-oil cooking spray 1 (16 ounce) tube prepared polenta, sliced into 1/2-inch rounds 1 pound bulk hot Italian sausage 1 cup sliced onion 1 cup sliced red bell pepper 1 cup sliced fresh mushrooms 1 cup cubed zucchini 1 teaspoon dried Italian seasoning 1 (16 ounce) jar spaghetti sauce 1/3 cup grated Parmesan cheese Directions 1. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. 2. Spray a cookie sheet with cooking spray. Arrange the polenta slices on the sheet and spray them lightly with cooking spray. Broil until lightly browned about 5 minutes; turn and broil other side for 5 minutes. Keep warm. 3. In a large skillet over medium heat, cook the sausage, breaking it up as it browns. When sausage has lost any pink color, add the onion, bell pepper, mushrooms, zucchini, and Italian seasoning. Cook until vegetables are crisp tender, 5 to 7 minutes. Stir in the spaghetti sauce and cook until heated through and just starting to simmer. 4. To serve, spoon the sauce on slices of polenta. Top with a sprinkling of Parmesan cheese. Polenta with roasted corn.. Ingredients 2 ears corn 3 tablespoons olive oil 1 teaspoon finely chopped garlic 1/2 yellow onion, diced 3 cups water 2 cups milk 1 cup cornmeal salt and pepper to taste 3 tablespoons chopped fresh sage leaves 1/2 cup grated Parmesan cheese Directions 1. Grill corn in the husks, or roast in the oven; cut kernels from cob. 2. In a heavy 4-quart saucepan heat oil over medium heat. Stir in garlic and onions; reduce heat to low and cook until onions are translucent. 3. Stir in water and milk and bring to a boil over medium-high heat. Slowly stir in cornmeal, whisking thoroughly. Reduce heat to low and simmer for 30 minutes, stirring often to prevent sticking and burning. Season with salt and pepper; simmer 15 minutes more. 4. When cornmeal is tender, stir in corn, sage and Parmesan cheese. Transfer to a large bowl to serve. hope theres something you like CHEF |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
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| As I asked in the other thread, may I have a recipe for a wedge salad with lumpy Roquefort dressing? I'm mostly interested in the dressing. |
"During the second 100 days, we will design, build and open a library dedicated to my first 100 days." -Barack Obama, May 9 2009
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Originally Posted By AR4U:
As I asked in the other thread, may I have a recipe for a wedge salad with lumpy Roquefort dressing? I'm mostly interested in the dressing. Wedge salad,,discussion begins here and Roquefort Dressing.. 1 1/2 cups mayonnaise 1/3 cup buttermilk 1/4 cup sour cream 2 tablespoons fresh lemon juice 1/2 teaspoon Worcestershire sauce 1/4 teaspoon Tabasco, or to taste 5 ounces Roquefort, crumbled coarse (about 1 cup n a medium bowl, whisk together all ingredients except Roquefort until smooth, salt and pepper to taste and gently stir in Roquefort crumbles. Roquefort II Ingredients 1 pint sour cream 2 tablespoons white vinegar 1/2 cup mayonnaise 1/2 teaspoon salt 1/2 teaspoon garlic powder 1/2 teaspoon celery salt 1/2 teaspoon ground black pepper 6 ounces Roquefort cheese In a medium bowl, whisk together the sour cream, vinegar, mayonnaise, salt, garlic powder and celery salt. fold Roqufort Crumbles into dressing. hope you like CHEF!! |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
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Originally Posted By Nozzelnut:
Chef Any difference between polenta and cornmeal? It's the same thing right? basiclly Yes the major difference is spelling,,,
or, the coarseness of the grind. Cornmeal tends to be finer ground than polenta and they have slightly different cooking time. Polenta is not the best choice for cornbread because of this, but, it makes OK corn bread. You can make polenta recipes using corn meal, but it'll be a bit bouncier, denser, when finished. Corn flour is even finer than cornmeal and another conversation.. CHEF
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SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
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I didn't search so if you've done this just call me lazy and I'll go look. Making sugar glazed walnuts. Last time I added the nuts and sugar together and heated and it came out OK but the sugar was chewy. This time I heated the sugar until it started to turn amber and then added the nut meats but it instantly crystallized and looked like a powder coating. Suggestions if you please? |
As a child, my Mother told me that happiness was the key to life. At school they asked me what I wanted to be when I grew up. I wrote down "happy". They told me I didn't understand the assignment; I told them they didn't understand life.
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I got one that may not have been covered before: Alfredo sauce is basically a mixture of butter and heavy cream. It's great when it's fresh, but the milk solids seem to coagulate and the butter ends up in the bottom of the dish when you reheat it. Are there any emulsifiers that can be used to keep that from happening? |
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Originally Posted By PAEBR332: Congratulations. This post has a created a stupidity event horizon from which no logic, reason or science will ever escape.
Originally Posted By PAEBR332: Congratulations. This post has a created a stupidity event horizon from which no logic, reason or science will ever escape.
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Originally Posted By Zhukov:
I got one that may not have been covered before: Alfredo sauce is basically a mixture of butter and heavy cream. It's great when it's fresh, but the milk solids seem to coagulate and the butter ends up in the bottom of the dish when you reheat it. Are there any emulsifiers that can be used to keep that from happening? alfredo is a pan sauce, not really meant to be "saved" or held for long.. you can treat it as bechemal and thicken it with roux,,you can thicken it with cornstarch or arrowroot in the pan prior to mixing with pasta.
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SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
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Originally Posted By Harvster:
I didn't search so if you've done this just call me lazy and I'll go look. Making sugar glazed walnuts. Last time I added the nuts and sugar together and heated and it came out OK but the sugar was chewy. This time I heated the sugar until it started to turn amber and then added the nut meats but it instantly crystallized and looked like a powder coating. Suggestions if you please? Ingredients 1 pound shelled walnuts 1 cup granulated sugar vegetable oil for frying salt to taste Directions 1. Place walnuts in a medium stock pot. Cover with water and boil for 2 minutes. Strain, but do not rinse. Transfer to a bowl, and toss with sugar while still hot until well coated. 2. Heat 3 inches of oil in a large saucepan over medium-high heat. When oil appears to shimmer, fry 1 nut to test for heat. Nut should begin to sizzle immediately. Fry 1/3 batch of nuts at a time for 4 to 5 minutes uncovered. Toss nuts before each batch, and repeat. Using a slotted spoon, transfer each batch to a cookie sheet to cool. Season to taste with salt, and break apart when cool sugar glazed walnuts. Ingredients 2 cups walnut halves 3/4 cup white sugar 1/4 cup water Directions 1. Lightly grease a baking sheet. In a 1 quart glass measure, combine walnut halves, sugar, and water. Cook in microwave oven on high setting for 8 to 8 1/2 minutes, or until sugar has caramelized. Stir several times during cooking. Pour out onto prepared baking sheet, and separate into pieces. Let cool completely. store in an airtight container. candied walnuts Ingredients 2 pound walnut halves 2cup white sugar 4 teaspoons ground cinnamon 1/2 teaspoon salt 12 tablespoons milk 2 teaspoon vanilla extract Directions 1. Preheat oven to 350 degrees F (175 degrees C). Spread nuts in a single layer over a baking sheet. Roast for approximately 8 to 10 minutes, or until the nuts start to turn brown and the smell of roasting nuts fills the kitchen. 2. Stir together sugar, cinnamon, salt, and milk in a medium saucepan. Cook over medium-high heat for 8 minutes, or until the mixture reaches the soft ball stage of 236 degrees F (113 degrees C). Remove from heat, and stir in vanilla immediately. . 3. Add walnuts to sugar syrup, and stir to coat well. Spoon nuts onto waxed paper, and immediately separate nuts with a fork. Cool, and store in airtight containers
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SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
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Originally Posted By douglasmorris99: Originally Posted By Zhukov: I got one that may not have been covered before: Alfredo sauce is basically a mixture of butter and heavy cream. It's great when it's fresh, but the milk solids seem to coagulate and the butter ends up in the bottom of the dish when you reheat it. Are there any emulsifiers that can be used to keep that from happening? alfredo is a pan sauce, not really meant to be "saved" or held for long.. you can treat it as bechemal and thicken it with roux,,you can thicken it with cornstarch or arrowroot in the pan prior to mixing with pasta. Well bummer. My daughter would love leftovers but I guess we'll just have to enjoy it the night I make it. |
Daddy loves you. Now go away.
Originally Posted By PAEBR332: Congratulations. This post has a created a stupidity event horizon from which no logic, reason or science will ever escape.
Originally Posted By PAEBR332: Congratulations. This post has a created a stupidity event horizon from which no logic, reason or science will ever escape.
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Originally Posted By Zhukov:
Originally Posted By douglasmorris99:
Originally Posted By Zhukov:
I got one that may not have been covered before: Alfredo sauce is basically a mixture of butter and heavy cream. It's great when it's fresh, but the milk solids seem to coagulate and the butter ends up in the bottom of the dish when you reheat it. Are there any emulsifiers that can be used to keep that from happening? alfredo is a pan sauce, not really meant to be "saved" or held for long.. you can treat it as bechemal and thicken it with roux,,you can thicken it with cornstarch or arrowroot in the pan prior to mixing with pasta.
Well bummer. My daughter would love leftovers but I guess we'll just have to enjoy it the night I make it. Can you use Ghee instead of butter? It would solve the dairy solids issue. |
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Originally Posted By SR712: Can you use Ghee instead of butter? It would solve the dairy solids issue. Not unless you can show me how to avoid adding heavy cream. |
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Originally Posted By PAEBR332: Congratulations. This post has a created a stupidity event horizon from which no logic, reason or science will ever escape.
Originally Posted By PAEBR332: Congratulations. This post has a created a stupidity event horizon from which no logic, reason or science will ever escape.
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Originally Posted By timpryor:
Chef, other than the regular things are there any secrets to "perfect" french fries? Simple syrup in the water they soak in prior to cooking.. McDonalds ancient secret, sugar crisps up on the outside, sealing and steaming the interior potato, beyond that..I lost in the temp change challenge, par cooking at one temp, finish with higher temp even my readers teach me something new once in a while
CHEF |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
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Originally Posted By BozemanMT:
this might be out there from last year, but since T-day is coming, let's ignore how to cook a turkey (buy turkey, throw in trash, get a nice side of beef, cook beef, serve  ), but how about some side dishes
simple, easy and tasty I will TRY to get some up this evening, and its always a good question, there are plenty of options to choose from. any readers here with Favorites, PLEASE feel free to post your HOLIDAY recipe to share. CHEF |
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hey chef,
got a question about the "mixed grill" dish at the olive garden. do you have any idea what the sauce/maridade they use on the steak/chicken/vegatibles. thanks; ND |
Women, booze, cigarettes and guns, nearly everything I hold dear is controled by the BATF.
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I don't care for a lot of things, but what I care for I care a lot about.
MLW>"<
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Alright, I've got a question that's been bugging me for quite some time...
Why do mayo based sauces made at home have a more distinct "mayo" flavor than their restaurant counterparts? I can always taste the mayo (even when backing off on the mayo quantity in the recipe) out front. At the restaurants, I get the richness and texture but I'm not thinking "MAYO!" as soon as I taste like I do at home. |
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Originally Posted By HellifIknow:
I need a kick ass corn bread recipe. So far every recipe I've tried comes out tasting like dried yellow sawdust.  I think I did a few recipes recently, peruse the thread a bit more, and check the original thread as well..here's one for starters just in case CHEF Ingredients 1/2 cup butter 2/3 cup white sugar 2 eggs 1 cup buttermilk 1/2 teaspoon baking soda 1 cup cornmeal 1 cup all-purpose flour 1/2 teaspoon salt Directions 1. Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan. 2. Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan. 3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean. |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
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Originally Posted By Ndenway:
hey chef, got a question about the "mixed grill" dish at the olive garden. do you have any idea what the sauce/maridade they use on the steak/chicken/vegatibles. thanks; ND I am sorry Nden, I have never been to Olive Garden, and have no idea what they do,,but, I will do some research and see what i can find. |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
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Originally Posted By brassburn:
Alright, I've got a question that's been bugging me for quite some time... Why do mayo based sauces made at home have a more distinct "mayo" flavor than their restaurant counterparts? I can always taste the mayo (even when backing off on the mayo quantity in the recipe) out front. At the restaurants, I get the richness and texture but I'm not thinking "MAYO!" as soon as I taste like I do at home. the only thing I can think of, off the cuff is branding. what brand mayo do you use? the Majority of restaurants, cafe's, cafeterias etc tend to used "store lable" brands for dressings, Sysco, Sexton, Kraft(not REAL mayo, Kraft lable mayo) BE Keith etc. all have their own branded dressings and all considerably less in cost than name brand. going back several years ago, kraft Mayo was 17.00 a cs Kraft REAL Mayo was 36.00 a case. Being cheaper, also tending to be less flavorful, Hellmans and Kraft REAL Mayo, have distinct flavor profiles and differ very far from each other in a blind taste test and will be much bolder when used at home in recipe V restaurant salads. the other difference would be seasonings,,some mayo based salads get a lot of white pepper, not a common household ingredient usually, and will cut thru "mayo" flavoring PDQ as will vinigars, lemon juice etc.. sorry I cant be more helpful. Chef |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
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fighting communists since 1969
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Originally Posted By BozemanMT:
this might be out there from last year, but since T-day is coming, let's ignore how to cook a turkey (buy turkey, throw in trash, get a nice side of beef, cook beef, serve ), but how about some side dishes
simple, easy and tasty it has been a year since I offered a few random suggestions, let's try again..
Thanksgiving Side dish suggestions.. I have done a few of these in the first thread, life(and shitty NET connectivity) has gotten in the way too much of late and I haven’t been all that active beyond answering questions. So..here are a few recommendation for side dish’s for the Holidays, what ever they may be. Creamed Turnips Ingredients ·1 large turnip, peeled and diced ·2 tablespoons white sugar ·2 tablespoons butter ·2 tablespoons all-purpose flour ·1 cup milk ·salt and ground black pepper to taste Directions 1.Place the turnip in a saucepan with enough water to cover the cubes; place the saucepan over medium heat; bring to a boil; cover and reduce heat to medium-low. Simmer 5 minutes; drain water and return turnip to saucepan. 2.Return the saucepan to medium heat. Pour enough fresh water over the turnips to cover; add the sugar. Bring to a boil; cover, reduce heat to medium-low and simmer until turnip pieces are fork tender; drain. 3.Melt the butter in a separate saucepan over medium-high heat. Stir the flour into the butter to make a roux. Whisk in the milk until the mixture thickens. Add the turnips and stir gently to coat. Season with salt and pepper. Baked carrot Casserole Ingredients ·5 cups sliced carrots, cut 1/4 inch thick, divided ·6 slices Swiss cheese, divided ·SAUCE: ·1 small onion, minced ·4 tablespoons butter ·3 tablespoons all-purpose flour ·1 teaspoon salt ·1 teaspoon chili powder ·2 cups milk ·TOPPING: ·1 cup soft bread crumbs ·2 tablespoons butter, melted ·5 slices bacon, cooked and crumbled Directions 1.On stovetop or in a microwave oven, blanch the carrots in covered dish until tender-crisp. Layer half of the carrots in shallow 2-qt. baking pan; cover with half of the cheese. Repeat layers. To make sauce, saute onion in butter for 2 minutes; blend in flour and seasonings. Cook, stirring, for 1 minute. Add milk all at once; cook, stirring, until thickened. Pour sauce over carrot-cheese layers. Combine bread crumbs and butter; sprinkle over all. Top with bacon. Bake at 350 degrees F for 25 minutes. Baked Yams with Ginger Ingredients ·2 (29 ounce) cans sweet potatoes or 4lbs parboiled, skinned and cubed fresh yams ·2 tablespoons butter ·1 tablespoon lemon juice ·1/2 (16 ounce) package gingersnap cookies ·1 (16 ounce) package miniature marshmallows Directions 1.In a medium saucepan over medium heat, mix the sweet potatoes, butter and lemon juice. Break the gingersnap cookies into the mixture. Stirring occasionally, cook until thick, about 15 minutes. 2.Cover the mixture with desired quantity of marshmallows. Remove from heat and cover 5 minutes, or until marshmallows have melted. Serve warm. Classic Green Beans Ingredients ·2 quarts water ·4 pounds fresh green beans, trimmed and snapped into 1 1/2 inch pieces ·½ lb Bacon ·1 onion, chopped ·2 cloves garlic, finely chopped ·1/4 cup distilled white vinegar ·1 tablespoon salt ·1/2 tablespoon black pepper Directions 1.Place the water in a large pot, and mix in the green beans, Bacon, onion, garlic, and vinegar. Season with salt and pepper. Bring to a boil, and cook 10 minutes. 2.Reduce heat to low, and simmer 1/2 hour and serve. Spinach, Pecan and Cranberry salad Ingredients ·1 tablespoon butter ·3/4 cup pecan pieces ·1 pound spinach, rinsed and torn into bite-size pieces ·1 cup dried cranberries ·2 tablespoons toasted sesame seeds ·1 tablespoon poppy seeds ·1/2 cup white sugar ·2 teaspoons minced onion ·1/4 teaspoon paprika ·1/4 cup white wine vinegar ·1/4 cup cider vinegar ·1/2 cup vegetable oil Directions 1.In a medium saucepan, melt butter over medium heat. Cook and stir pecans in butter until lightly toasted. Remove from heat, and let cool. 2.In a large bowl, combine the spinach with the toasted almonds and cranberries. 3.In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving. Romaine with Cashews and Cranberries Ingredients ·1/2 cup white sugar ·1/2 cup lemon juice ·2 teaspoons diced onion ·1 teaspoon Dijon-style prepared mustard ·1/2 teaspoon salt ·2/3 cup vegetable oil ·1 tablespoon poppy seeds ·1 head romaine lettuce, torn into bite-size pieces ·4 ounces shredded Swiss cheese ·1 cup cashews ·1/4 cup dried cranberries ·1 apple - peeled, cored and diced ·1 pear - peeled, cored and sliced Directions 1.In a blender or food processor, combine sugar, lemon juice, onion, mustard, and salt. Process until well blended. With machine still running, add oil in a slow, steady stream until mixture is thick and smooth. Add poppy seeds, and process just a few seconds more to mix. 2.In a large serving bowl, toss together the romaine lettuce, shredded Swiss cheese, cashews, dried cranberries, apple, and pear. Pour dressing over salad just before serving, and toss to coat. Twice baked potato, something a bit different, GREAT with Roast Beef! Ingredients ·2 medium baking potatoes ·2 tablespoons butter or margarine, softened ·1 tablespoon milk ·1/4 teaspoon salt ·1 (3 ounce) package cream cheese, cubed ·2 tablespoons sour cream ·2oz chopped cooked bacon ·2tbl chopped chives or green onion tips ·1oz parmesan ·1oz grated cheddar ·Paprika Directions 1.Pierce potatoes and bake at 375 degrees F for 1 hour or until tender. Cool. Cut a thin slice off the top of each potato. Scoop out the pulp and place in a mixing bowl. Add butter, milk and salt; beat until fluffy. Beat in cream cheese and sour cream, add bacon and chives and fold in. Spoon into potato shells. Sprinkle with grated cheddar, Parm and dust with paprika. Place on a baking sheet. Bake, uncovered, at 350 degrees F for 20-25 minutes or until heated through 140dgrees and tops are golden brow Fresh Cranberry sauce Ingredients ·4 cups fresh cranberries ·1 1/2 cups water ·5 whole cloves ·5 whole allspice berries ·3 cinnamon sticks ·2 cups white sugar Directions 1.Place fresh cranberries and water in a medium saucepan over medium heat. 2.Wrap cloves, allspice berries and cinnamon sticks in a spice bag. Place in the water with cranberries. 3.Cook until cranberries begin to burst, about 10 minutes. 4.Stir in sugar and reduce heat to low. Continue cooking 5 minutes, or until sugar has dissolved. Remove from heat and allow to cool. Discard spice bag. Chill in the refrigerator 8 hours, or overnight, before serving. Sweet potato soufflé Ingredients ·3 cups mashed sweet potatoes ·3/4 cup white sugar ·1/3 cup butter, softened ·2 eggs ·1 teaspoon vanilla extract ·1/2 cup milk ·1 cup flaked coconut ·1/3 cup all-purpose flour ·1 cup packed brown sugar ·1 cup chopped walnuts ·1/3 cup melted butter Directions 1.Preheat oven to 350 degrees F (175 degrees C). 2.Combine the mashed sweet potatoes with the white sugar, soft butter or margarine, beaten eggs, vanilla and milk. Spoon into a 2 quart oven proof baking dish. 3.Combine the coconut, flour, brown sugar, chopped nuts and melted butter. Sprinkle over the top of the sweet potatoes. 4.Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Brussel sprouts Ingredients ·1 tablespoon salt ·1 pound Brussels sprouts, trimmed and halved lengthwise ·2 tablespoons olive oil ·sea salt and freshly ground black pepper to taste ·4 slices bacon, chopped ·1 shallot, chopped ·7 cremini mushrooms, chopped, or more to taste ·1 clove garlic, minced ·1/4 cup cream sherry ·1/2 cup heavy cream Directions 1.Dissolve 1 tablespoon of salt in enough water to cover the Brussels sprouts in a bowl, and soak the sprouts in the salty water for 1 hour. Drain off the water, and toss the sprouts in olive oil, sea salt, and black pepper to coat thoroughly. 2.Preheat oven to 475 degrees F (245 degrees C). 3.Place the bacon in a large, deep skillet, and cook over medium-high heat, stirring occasionally, until just beginning to brown at the edges, 5 to 8 minutes. Reduce heat to medium; stir in the shallot and mushrooms, then cook until the shallots turn translucent, about 5 more minutes. Sprinkle in the garlic, and cook 1 minute, then stir in the sherry and cream until well combined. Bring the mixture to a boil, and stir until reduced by half. The thickened sauce should coat the back of a spoon. 4.While the sauce is cooking, lay the Brussels sprouts, cut sides down, onto a baking sheet, and bake in the preheated oven until the sprouts are browned, about 15 minutes. Transfer the browned sprouts to the sauce, toss to coat, and season to taste with salt and black pepper. Creamed Spinach Ingredients ·3 (10 ounce) bags clean fresh spinach, roughly chopped ·1 1/4 cups heavy cream ·1/4 cup butter ·2 tablespoons minced garlic ·3 tablespoons minced white onion ·6 slices shredded provolone cheese ·1/2 cup freshly grated Parmesan cheese ·salt and pepper to taste Directions 1.Heat a large skillet over medium-high heat. Add spinach and cook until wilted, stirring constantly. Remove from the skillet and drain in a colander. Try to squeeze out as much liquid as possible. 2.Melt the butter in the skillet over medium heat. Add garlic and onions; cook and stir until tender, about 5 minutes. Add the spinach and stir in the heavy cream. Sprinkle in the provolone cheese and stir to melt and coat the spinach. Once the provolone has melted, stir in the Parmesan cheese and continue to cook and stir until thickened. Season with salt and pepper and serve hot Ingredients ·2 tablespoons butter ·1 1/2 pounds sliced zucchini ·1 pound mushrooms, sliced ·1 onion, sliced ·1 1/2 pounds tomatoes, chopped ·salt and pepper to taste ·1 1/2 pounds Monterey Jack cheese, shredded ·10 (10 inch) flour tortillas Directions 1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. 2.Melt butter in a large skillet over medium heat. Mix together the zucchini, mushrooms, onion, tomatoes, salt and pepper, and add to the skillet. Cook and stir until the vegetables are soft. 3.Warm the tortillas 2 to 3 minutes, until soft, in the preheated oven. Fill the warmed tortillas with zucchini mixture and Monterey Jack cheese, reserving some of both for toppings. Roll the filled tortillas and place them seam side down in the baking dish. Cover with the remaining zucchini mixture. Top with remaining cheese. 4.Bake in the preheated oven 15 minutes, or until the cheese is bubbly. Pumpkin and Andouille soup Ingredients ·1/2 pound andouille sausage, diced( I LIKE Aidells) ·1/4 cup butter ·1 1/4 cups chopped onion ·1 teaspoon dried thyme ·1 1/2 pounds cooked pumpkin, puree’d ·1/4 cup praline liqueur(Optional) ·7 cups chicken stock ·1/2 cup packed brown sugar(ad ¼ cup more if omitting Liquer and 1 tsp vanillia) ·3/8 cup heavy cream Directions 1.Cook diced sausage in skillet with 2 tablespoons butter for 5 minutes. 2.Add onion and cook until soft. Add thyme and pumpkin OR sweet potatoes and cook 5 minutes. 3.Add liqueur, broth, and brown sugar. Cover and simmer over low heat for 45 minutes, or until pumpkin OR potatoes are tender. 4.In blender puree soup in batches. Return to pan and stir in cream and remaining 2 tablespoons butter. Warm but do not boil. Serve immediately Wild Rice dressing Ingredients ·2 packages instant long grain and wild rice around 9oz uncooked (sub pure wild rice, cook accordingly) ·1lb ground venison (sub ground chicken, pork, turkey) ·1lb ground sage pork sausage ·1/2 cup chopped celery ·1 medium onion, chopped ·1/2 pound fresh mushrooms, sliced ·1 (5 ounce) can water chestnuts, drained and sliced ·1/4 teaspoon garlic powder ·2 eggs, beaten Directions 1.Prepare instant long grain and wild rice according to package directions. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. 2.Place ground venison and ground sage pork sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and set aside. Cook and stir celery, onion, mushrooms, and water chestnuts in the skillet until browned and tender. Season with garlic powder. 3.Mix prepared rice, sausage, celery mixture, and eggs in the prepared baking dish. Bake 15 minutes in the preheated oven, until lightly browned. Corn casserole Ingredients ·2 (8 ounce) packages cream cheese ·1 cup butter ·5 (15 ounce) cans white corn, drained ·1 (12 ounce) jar diced jalapeno peppers Directions 1.Preheat oven to 350 degrees F (175 degrees C). 2.Place cream cheese and butter in a microwave safe 9x13 inch baking dish. Microwave on high until butter has melted and cream cheese has softened, 2 to 3 minutes. 3.Mix white corn and diced jalapeno peppers with the butter and cream cheese. 4.Bake in the preheated oven 30 to 35 minutes. |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
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