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Share Your RECIPES Here

Discussion in 'Coffee Shack (Daily News/Economy)' started by newmisty, Jan 10, 2012.



  1. searcher

    searcher Mother Lode Found Site Supporter ++ Mother Lode

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    A little Cheese Steak how to:

    [video=youtube_share;Pq6Fv4DQSbc]http://youtu.be/Pq6Fv4DQSbc[/video]
     
    Last edited: Jan 31, 2013
  2. searcher

    searcher Mother Lode Found Site Supporter ++ Mother Lode

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    Some times a good lunch is an Italian Hoagie with chips and hot peppers on the side:

    [video=youtube_share;7zr2dsascls]http://youtu.be/7zr2dsascls[/video]
     
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  3. newmisty

    newmisty Duppy Conqueror Midas Member

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    We recently acquired some (gluten free) coconut flour to use as a substitute for wheat. I'll let you know how things go when we start experimenting.
     
  4. newmisty

    newmisty Duppy Conqueror Midas Member

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    Jiaozi, Ravioli’s Chinese Ancestor A contemporary dish with an ancient origin

    Happy (Chinese) New Year Everyone! It is now the Year Of The Snake~

    Jiaozi, Ravioli’s Chinese Ancestor
    A contemporary dish with an ancient origin


    DongbeiDumplings-590x327.jpg
    One of the two methods for cooking jiaozi is boiling in a shallow pot, as shown. The other method is steaming, with both having the option to fry quickly in a little oil afterward, to crisp the wrap. (NTD Television)

    Although it is commonly believed that the origin of pasta comes from Italy, there is evidence that it actually originated in China, where the world’s oldest pasta noodles were discovered in Lajia (Qijia culture) along the Yellow River in Qinghai.
    According to findings, the pasta noodles date back to 4,000 years ago and they were made from millet. Moreover, there are ancient writings from the Han Dynasty (A.D. 206–220) that refer to the dish. But it seems that this is not the only Chinese incursion into the controversial origins of this delicious family dish.

    It appears Marco Polo not only brought gunpowder to Europe from the East, but also introduced dumplings called jiaozi—and so the Italian version that we all know is an adaptation of the Chinese dumpling dish.
    Another curious fact in the history of this ancient dish comes from the Tang Dynasty (A.D. 618–906). Exploring a Tang Dynasty-era tomb in the Tulufan district in Xinjiang, among the treasures was found a wooden bowl with several ravioli that were identical to those of today.

    The Concept

    Jiaozi specifically dates back from the Han Dynasty though. Apparently at that time, the stuffed dumpling sprang forth from an age-old philosophical word: “Hundun.”

    The Chinese character for “Hundun” means primordial chaos, and is written with the radical for “water.” So it is said, there is no fixed shape, and no holes in the covering. Thus, this dish is traditionally made with thin wheat flour dough wrapped perfectly around a filling.

    Following in the philosophical understanding, it is boiled and served in a broth, or more specifically in a soup, as was seen as a metaphor for primordial chaos. The traditional soup was lost in the middle of the 6th century. An update to Jiaozi gave more importance to the filling, which increased the volume. This is when the Chinese dumpling, closer to a modern dumpling, was born.

    The Name
    So how did the name “jiaozi” come forth?

    The culinary term jiaozi seems to come from the Ming Dynasty (A.D. 1368–1644), when it became popular to prepare delicious dumplings for Spring Festival. Furthermore, on the eve of the Chinese Lunar New Year, most families gathered to celebrate, eating dumplings at exactly midnight. This is where the name comes from, as it generally means, “New year comes in the hour of zero.”

    Today in China, this dish is not only eaten during festivals; it has become popular and has a variety of flavors and fillings. All kinds of meats, vegetables, and even fruits are used in the dumpling. And there are many flavors within those ingredients such as sweet, salty, spicy, and even varying levels of acid.


    Simply Special

    As for the cooking, there are two main schools: steamed, and boiled in water.

    Steaming is more typically found in southern China, specifically in the province of Canton (famous for their shrimp dumplings), and the method of boiling in water is most common in northern China.

    Don’t forget that this dish is a very significant one, and has the honor of being prepared in the most important festivals of ancient Chinese culture, such as the Spring Festival and Chinese New Year’s Eve.

    In addition, we should consider that dumplings are a special dish used in receiving visitors, and they are a Chinese symbol of respect and hospitality.

    What better way then, to prepare jiaozi while keeping in mind the history, culture, and tradition that comes with this dish; an exquisite homage to family tradition and Chinese culture.

    ---------------------------------------------------------------------------------------------------------------------------------
     
  5. newmisty

    newmisty Duppy Conqueror Midas Member

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    This is the secret ingredient for the best TUNA(or imposter) SALAD. OREGANO

    Other Ingredients:
    pinch of salt
    mustard powder
    garlic powder
    blk pepper

    Ratio's are up to you!
     
    Last edited: Feb 26, 2013
  6. TAEZZAR

    TAEZZAR LADY JUSTICE ISNT BLIND, SHES JUST AFRAID TO WATCH Midas Member Site Supporter

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    I got fed up with all the B.S., gloom & doom & went looking for something else in GIM & found this recipe thread. YEEEE HAWWW, my wife, Chinese, & I, Fido, love to cook. We like home cooking & seldom eat in a restaurant.
    This is my favorite chili recipe, from my wanderings thru Mexico & So. America, no beans. If you want beans, I suggest a small to medium, white bean for this type of chili.

    Chili Verde,
    this takes a while, as does all good food, so don't complain - just find the time (3 or 4 hrs) & do it !! You will be glad !! LOL

    4-5 lbs. pork shoulder, also called pork butt, trim off excess fat. Cut the meat in 1-2 inch cubes & cut the fat into 1/2 inchish or so cubes/strips.

    2 lbs +or- tomatillos, little green tomatoes with a brown papery husk.

    1/4 cup chopped garlic

    6 to 10 garlic cloves, to roast later

    5 cups medium diced onion

    1 & 1/2 cup each, course chopped, red & green bell peppers

    1/3 cup each, diced Serrano & jalapeño peppers (seeds & ribs removed)

    12 to 15 Anaheim peppers (these are not hot)

    6 or 8 Poblano (Ancho) peppers (these are not hot)

    Reserve 2 of each to course chop with bell peppers

    1 bunch cilantro leaves, cleaned & chopped, fine chop the stems

    2-3 cups chicken broth, use as healthy as possible, we make our own

    1-2 cans of beer, open & let sit to reduce carbonation

    1/4 cup olive oil

    1/2 cup (approx) unbleached flour

    salt & fresh ground pepper, to taste

    Butter or coconut oil, as required, to sauté' veggies

    2 Tbsp chopped fresh oregano or 1 Tbsp dried Mexican oregano

    1 - 2 Tsp ground cumin - to your taste

    a pinch of ground cloves

    1 cup shredded pepper jack cheeze (optional)

    Preheat oven to 350 F - we will go there a little later

    In a nonstick pan, fry the pork fat to a nice medium brown color, remove from pan & save for later. Remove all but a tablespoon or so of the oil. We save the extra in the frig. for other frying.

    In a plastic bag, put the flour & pork meat & shake until meat is fully coated.
    Fry in nonstick pan that has the pork fat oil in it, and the salt & fresh ground pepper, add a little more pork fat oil, if necessary. Fry until the meat is well browned - do not burn. De-glaze with chicken stock & 1 can of beer. Reserve the other can for later, if need to thin the mixture.

    Mean while, place the Anaheim & Poblano peppers on a sheet pan (we put alum. foil on the pan to reduce clean-up). On another sheet pan, place the garlic cloves & tomatillos that have been peeled of their papery skin & sliced in half, face down with a drizzle of olive oil. Place both pans in preheated oven & roast until peppers are nicely charred & tomatillos are lightly browned. About 15 to 20 Min's.

    Remove pans & place the peppers in a plastic bag to allow them to steam for 5 Min's (this helps for peeling them).

    Peel & seed the peppers & put in a blender along with the roasted garlic, skins included, & whole tomatillos, skins included & puree to smooth consistency.

    Place the browned meat, fried pork fat pieces, puree mix, oregano, & pinch of cloves, into a slow, crock pot, cooker for 4 hours.

    Now take the chopped onions, peppers, chopped cilantro stems only & garlic, sauté in butter or coconut oil,
    only to still firm, about 5 Min's. Add this to the crock pot at the 3 hr time spot.
    Adjust the thickness with flour (thicker) or beer (thinner) as desired, We like it thick.

    Serve in a bowl, topped with optional shredded pepper jack cheeze & chopped cilantro leaves, with a side of warm flour tortillas & a cold beer !!!!!!

    Or wrap some in the flour tortilla as a burrito :s9:

    Freeze any left overs for another time.
     
    Last edited: Jun 19, 2013
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  7. TAEZZAR

    TAEZZAR LADY JUSTICE ISNT BLIND, SHES JUST AFRAID TO WATCH Midas Member Site Supporter

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    This is a sauce that I concocted years ago.
    It goes very well over fried fish or even rice or pasta/noodles

    3 cups fresh Chanterelle mushrooms, cut in large bite size (we pick our own, in the forest) you can use store bought crimini mushrooms too, cut in normal bite size. Or 1 cup dried Chanterelles.

    1 cup chopped sweet onion

    4 Tbls butter

    2 oz. white wine

    8 oz. chicken broth (we make our own)

    4-8 oz heavy creak, sour cream or yogurt

    1-2 Tsp Cayenne pepper - to taste

    1-2 tsp Tarragon

    1-2 Tsp Thyme

    Several (lots if you are a garlic lover, like us) cloves of garlic :s9:

    Salt & pepper - to taste

    Cornstarch or tapioca to thicken

    Dry sauté fresh mushrooms, reserve liquid & set aside mushrooms.

    Over medium heat, melt 2 Tbls of the butter & sauté the onions with a Tbls of chopped garlic for about 5 Min’s or until the onions start to turn clear. Add mushrooms & cook 5 Min’s more. Add white wine, chicken stock, mushroom liquid & spices.

    Allow sauce to reduce a little & thicken accordingly with cornstarch or tapioca. Add heavy cream, sour cream or yogurt, mix well & cook 2-3 Min’s.

    Now bring out the garlic !! Cut garlic into cubes, about the size, as if you were cutting a sugar cube in half one way & then the other way, or a little larger, but, no smaller. Melt 2 Tbls butter in a small pan, as the butter starts to bubble, add the garlic. Be careful here, the garlic will take a little time to start to brown, then it goes quite fast. Brown, but, do not burn.

    Pour the sauce over the fried fish, rice or pasta & then generously sprinkle the browned garlic over the sauce.

    Serves 2, so adjust accordingly.

    ENJOY !!!:s9:

    To dry sauté, on high heat, heat a DRY, non-stick pan & add the fresh Chanterelles. You may need to drain the liquid a time or two. The process is complete when no more liquid is present. Not to worry, the ‘shrooms will not burn. It is not necessary to dry sauté the Crimini mushrooms, just cut them into normal bite size & add at the appropriate point.
     
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  8. searcher

    searcher Mother Lode Found Site Supporter ++ Mother Lode

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    Mediterranean Stew

    [video=youtube_share;xDvR7DtDiYM]http://youtu.be/xDvR7DtDiYM[/video]
     
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  9. specsaregood

    specsaregood Silver Member Silver Miner

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    After many test runs, I finally decided on my (and family's) favorite way to do gluten free fried chicken breast.
    Ingredients:
    1 bag pork rinds (only ingredients pork skin, salt)
    1 lb. chicken breasts
    3 tbsp. grated parmesan
    1 tbsp. garlic powder
    1 tsp. black pepper
    2 eggs
    cast iron pan, with enough oil to grease the bottom (I prefer to use the cleaned coconut oil which is free of any scent/taste)
    *note, you don't need to add any salt, the pork rinds have plenty.

    Steps:
    1. poke a small hole in the top of the pork rinds bag (just big enough to let air escape), using a rolling pin on the bag slowly crush the pork rinds into a flour type consistency, cut top off the bag, leave rinds in bag

    2. add parmesan, garlic powder, black pepper to pork rinds, shake and mix up contents of bag.

    3. wash and pat dry breasts, I like to slice them into 2inch wide strips

    each chicken strip, individually:
    4. dip breast into egg wash (eggs beaten with a little water added)

    5. drop egg-covered breast into the pork rind mixture, close top of bag with hand and shake it good until breast is covered with pork rinds

    6. place in heated pan, and fry it, (flip once)

    forget screwing around with other fake flours, use the pork rinds, you'll love it.
    1 bag of crushed pork rinds is enough to cover 1-1.5lbs of chicken breast
     
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  10. searcher

    searcher Mother Lode Found Site Supporter ++ Mother Lode

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    Bruschetta with Tomato and Basil


    [​IMG]

    Ah, the bounty of summer. Italian bruschetta (pronounced “brusketta”) is a wonderful way to capture the flavors of ripe summer tomatoes, fresh garden basil, and garlic. I had this the other night at my friend Suzanne’s house where her friend Dee explained how to make it (thanks Dee!). I customized the recipe to my own taste (isn’t that almost always the case?) and used plum tomatoes and chopped them by hand, rather than in a food processor. My family enjoyed this batch for lunch, along with some cottage cheese.



    Bruschetta with Tomato and Basil Recipe


    • Prep time: 15 minutes
    • Cook time: 10 minutes


    Ingredients


    • 6 or 7 ripe plum tomatoes (about 1 1/2 lbs)
    • 2 cloves garlic, minced
    • 1 Tbsp extra virgin olive oil
    • 1 teaspoon balsamic vinegar
    • 6-8 fresh basil leaves, chopped.
    • Salt and freshly ground black pepper to taste

    • 1 baguette French bread or similar Italian bread
    • 1/4 cup olive oil

    Method

    1 Prepare the tomatoes first. Parboil the tomatoes for one minute in boiling water that has just been removed from the burner. Drain. Using a sharp small knife, remove the skins of the tomatoes. (If the tomatoes are too hot, you can protect your finger tips by rubbing them with an ice cube between tomatoes.) Once the tomatoes are peeled, cut them in halves or quarters and remove the seeds and juice from their centers. Also cut out and discard the stem area. Why use plum tomatoes instead of regular tomatoes? The skins are much thicker and there are fewer seeds and less juice.

    2 Make sure there is a top rack in place in your oven. Turn on the oven to 450°F to preheat.

    3 While the oven is heating, chop up the tomatoes finely. Put tomatoes, garlic, 1 Tbsp extra virgin olive oil, vinegar in a bowl and mix. Add the chopped basil. Add salt and pepper to taste.

    4 Slice the baguette on a diagonal about 1/2 inch thick slices. Coat one side of each slice with olive oil using a pastry brush. Place on a cooking sheet, olive oil side down. You will want to toast them in the top rack in your oven, so you may need to do these in batches depending on the size of your oven. Once the oven has reached 450°F, place a tray of bread slices in the oven on the top rack. Toast for 5-6 minutes, until the bread just begins to turn golden brown.

    Alternatively, you can toast the bread without coating it in olive oil first. Toast on a griddle for 1 minute on each side. Take a sharp knife and score each slice 3 times. Rub some garlic in the slices and drizzle half a teaspoon of olive oil on each slice. This is the more traditional method of making bruschetta.

    5 Align the bread on a serving platter, olive oil side up. Either place the tomato topping in a bowl separately with a spoon for people to serve themselves over the bread, or place some topping on each slice of bread and serve. If you top each slice with the tomatoes, do it right before serving or the bread may get soggy.

    Serves 6-10 as an appetizer. Or 3-4 for lunch (delicious served with cottage cheese on the side.)


    Yield: Makes 24 small slices.

    http://www.simplyrecipes.com/recipes/bruschetta_with_tomato_and_basil/
     
  11. B2 Stealth

    B2 Stealth New Member

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    Hmm, I'm no freakin' chef but here's a thought/one of our long-standing "company good" recipes on adding some "spaghetti" that is pretty fresh/awesome w/ what you have going. BTW, This has nothing to do with dumping jarred red sauce on some Kroger noodles... ;)

    Heck, we don't get "good tomatoes" very often but this is good with just plain Romas/plums and you can feed a crowd... I prefer to add great sausage or some spicy shrimp but not required. (See my notes at the end, original recipe came from "The Italian American Cookbook"


    Spaghetti with Fresh Tomato Sauce

    It is difficult to imagine a dish that better expresses the wholesomeness of Italian cooking than good spaghetti cooked al dente and lavished with the freshest of uncooked sauces. Curiously enough, this is a dish you'd rarely find on an old-fashioned Italian-American menu, which would instead use oceans of overcooked marinara sauce on every pasta dish. If necessary, wait until summer rolls around, when tomatoes are at their very best.

    Serves 4

    2-3 ripe tomatoes, cut into 1-inch pieces (2 1/2 cups)
    1 cup cubed fresh mozeralla cheese (1/4-inch pieces)
    2 garlic cloves, minced and mashed
    2 teaspoons plus 1 heaping tablespoon salt, preferably kosher
    1 teaspoon freshly-ground black pepper
    1/2 teaspoon red pepper flakes
    1/2 cup extra-virgin olive oil
    12 ounces spaghetti
    2/3 cup coarsely chopped fresh basil

    1. in a medium-size bowl, combine the tomatoes, mozzarella, garlic, the 2 teaspoons salt, black pepper, red pepper flakes, and olive oil. Stir gently to mix, and let marinate for 30 minutes

    2. Bring 4 quarts water to a boil in a stockpot. Add the remaining salt and the spaghetti, stir and cook until al dente. Drain.

    3. Return the spaghetti to the stockpot, add the marinated tomato mixture and the basil, and stir to mix. Serve immediately.

    WINE SUGGESTION: VERNACCIA DI SAN GIMIGNANO

    From: The Italian American Cookbook



    B2 NOTES:

    • OUTSTANDING fresh and easy "company good" pasta dish! Good tomatoes, fresh cracked pepper and basil are required and what give the dish the "pop" that makes it so good... To make it "gourmet" some really good extra-virgin olive oil, "De Cecco" or some truly quality dried pasta makes a huge difference.
    • WHO KNOWS where 12 OZ of pasta comes from? Bounce up the amounts to the US-standard of 16oz/1lb US and you can easily feed 4... (Especially w/ that bruschetta and a salad!).
    • Grilled spicy shrimp, sliced chicken-apple sausage, or even good Italian sausage work really well and are outstanding additions... Overall winner has been chicken-apple sausage across many ages/tastes.
    • Fresh basil, yeah, cut/chiffonade that while your pasta is cooking or it will likely turn black; won't hurt the flavor but yeah some folks don't understand.
    • Original wine recommendation listed, look at "Antinori" offerings but given the base herbs/spices, this opens the palate and goes surprisingly well w/ many white and red wines across many folks taste spectrum's... A good Zin doesn't suck!



    ___________________
     
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  12. Zed

    Zed Size doesn't count! Midas Member

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    or...

    http://favoritegardenrecipes.blogspot.com.au/2009/08/bruschetta-julia-child-way.html
     
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  13. searcher

    searcher Mother Lode Found Site Supporter ++ Mother Lode

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    Italian Dressing Pasta Salad

    [video=youtube_share;GvDu_0ktsJ0]http://youtu.be/GvDu_0ktsJ0[/video]
     
  14. keef

    keef Пальто Crude Platinum Bling

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    You guys are a fine lot. :p


    Brother ISH is struggling in a van down by the river on a diet of dried squirill and potato buds and ur all in gen discussion arguing the fine points of 5-star Canolli.

    You are like the guys in High School showing off their trophy girlfriends/muscle cars to the guys who never get laid (wait, I used to love doing that.. bad analogy)

    Hey ISH?If you make this far alive I have one word of cooking advice. GET A BIG container of ITALIAN SEASONING. Works for everything.. freeze dried to fresh. Tall boy size and throw out everything else but salt/pepper/cooking oil. Keep it simple.

    Its not like the rest of us won't be joining you before Obama is through with us.

    Show us the fine points of Raviolios by a camp fire. That's closer to reality for this nation.
     
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  15. Zed

    Zed Size doesn't count! Midas Member

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  16. Merlin

    Merlin Gold Member Gold Chaser Site Supporter ++

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    Whole Wheat Oatmeal Cinnamon Waffles

    In the interest of honesty, I have to admit this is not my recipe and I don't remember where I got it. But it is so good, I have to share with you:

    2 cups buttermilk
    1/2 cup old-fashioned rolled oats
    2/3 cup whole-wheat flour (milled from whole grain by yours truly)
    2/3 cup all-purpose flour
    1/4 cup toasted wheat germ (what I used) or cornmeal
    1 1/2 teaspoon baking powder
    1/2 teaspoon baking soda
    1/4 teaspoon salt
    1 teaspoon ground cinnamon
    2 large eggs, lightly beaten
    1/4 cup packed brown sugar
    1 tablespoon canola oil
    2 teaspoons vanilla extract

    If you're like me, you won't want to put this together first thing in the morning before eating, so do as I did. Put all the dry ingredients, except for the brown sugar and the oatmeal, in one mixing bowl and leave it on the kitchen counter overnight. Combine everything else, including the oatmeal and brown sugar, to soak in the buttermilk in your refrigerator overnight. It is so easy to mix together the contents of the two bowls in the morning to make your waffle batter. This recipe made 13 4" x 4" waffles. Cook up the whole batch, and any you don't eat will keep in the fridge a couple of days or freeze them in Ziploc bags for reheating in your toaster or toaster oven.

    I served my waffles with butter and sugar-free syrup (a concession to my diabetic friend.) They were very tasty indeed. Had some strawberries on top that I had sliced and sweetened with Stevia <grin>

    For all you preppers out there, please note that most all the ingredients can come out of your food storage pantry. I don't have buttermilk powder in a #10 can; but I can make a buttermilk substitute from reconstituted dry milk and vinegar. In a situation where I no longer had all-purpose flour, I could use all whole-wheat. The result would be heavier; but, hey, food is food.
     
    Last edited: Jul 27, 2013
  17. searcher

    searcher Mother Lode Found Site Supporter ++ Mother Lode

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    Chicken Parmesan

    Posted by Elise Bauer on April 13, 2010

    [​IMG]


    Chicken parmesan is one dish that every busy cook should have in his or her repertoire. Once you get the hang of it, it comes together quickly; it’s lip smacking good and utterly satisfying. Chicken parmesan is also one of the best uses I can think of for boneless, skinless, chicken breasts. Here’s a fun trick with this recipe: instead of chopping half an onion, take a whole onion, peel it, and then use a box grater (the kind you use for cheese) and grate half of the onion (on the side with the big holes). The onions will cook faster this way, release more of their juices, and your sauce will come together more quickly.



    Chicken Parmesan Recipe


    Ingredients

    Sauce:

    • 1/2 large yellow onion
    • 1/4 cup olive oil
    • 2 medium garlic cloves, peeled and minced
    • 1 can (28 oz) crushed tomatoes (we use Muir-Glen)
    • 1 teaspoon dried oregano
    • Pinch of red pepper flakes
    • Pinch of sugar


    Chicken:

    • 4 chicken breast cutlets (1 1/4 to 1 1/2 pounds total)
    • Salt
    • 2 eggs
    • 1 cup breadcrumbs (we make our breadcrumbs running pieces of stale French bread through a blender)
    • 1 cup freshly grated Parmesan cheese
    • 1/4 cup olive oil
    • 2 Tbsp fresh basil leaves, thinly sliced
    • 8 ounces mozzarella cheese, sliced

    Method

    1 Prepare the sauce. Coarsely grate half of an onion. Grating the onion will create smaller onion pieces and release more of the onion's juices, and is faster than chopping. Heat olive oil in a saucepan on medium-high heat. Add the onions and sauté for 2-3 minutes. Add the minced garlic. Cook until fragrant, about a minute more. Then add the tomatoes, oregano, red pepper flakes, and sugar. Bring to a simmer, reduce the heat to maintain the simmer. Cook, uncovered while you prepare the chicken (about 10-12 minutes).

    [​IMG]

    2 Preheat oven to 400°F. Working one at a time, place a chicken cutlet between two layers of wax paper (or plastic wrap). With a meat pounder, pound the chicken pieces to flatten them to an even thickness - between 1/4 - 1/2 inch. (If you don't have a meat pounder, you can use a rubber mallet, an empty wine bottle, or a heavy rolling pin.) Salt the chicken pieces well.


    [​IMG][​IMG]

    3 In a shallow bowl (large enough to dredge the cutlets), mix together the breadcrumbs, 1/2 cup of the Parmesan, and pinch of salt. In separate shallow bowl, whisk together the eggs.

    4 Heat 1/4 cup of olive oil in a large sauté pan on medium-high heat. The oil should be shimmering, not smoking. Dredge the chicken pieces 1 piece at a time first in the egg mixture, then in the breadcrumbs. Then lay the pieces in the hot sauté pan. Turn the heat to medium, then gently fry the cutlets until they are golden brown, about 3-4 minutes per side.

    [​IMG][​IMG]
    [​IMG][​IMG]

    5 Spread enough tomato sauce to thickly coat the bottom of 9x13 casserole pan or baking dish. Once the cutlets are browned on both sides, arrange them on top of the tomato sauce in the baking dish. Place sauce over each of the cutlets. Sprinkle the tops with sliced basil. Then top the cutlets with slices of mozzarella and the remaining 1/2 cup of Parmesan cheese.

    6 Bake in the oven for 10-12 minutes, or until the mozzarella begins to brown.

    Serve with spaghetti and the remaining sauce, or in a large roll.


    Yield: Serves 4.

    http://www.simplyrecipes.com/recipes/chicken_parmesan/
     
  18. searcher

    searcher Mother Lode Found Site Supporter ++ Mother Lode

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    Pasta Fagioli

    [video=youtube_share;2HsWZdKKBGg]http://youtu.be/2HsWZdKKBGg[/video]
     
  19. glockngold

    glockngold Gold Member Gold Chaser

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    Here is another "What to do with all the zucchini & tomatoes recipe"
    Like most stuff I make, amounts of ingredients are subject to how much I have or feel like tossing in.
    this worked this morning for brunch.

    Grait up a small zucchini in a bowl.
    Dice up 2 small Roma tomatoes.


    Zucchini egg Thing 002.JPG

    While you are frying up an onion, toss in some mozzerella & 2 slices of bread torn into chunks.
    Add the fried onions.


    Zucchini egg Thing 003.JPG

    Mix in 2 or 3 eggs & some salt.(I used 3 for 2 people)


    Zucchini egg Thing 004.JPG

    Fry it up in a pan with some butter...(God I love butter... :fisheye:)


    Zucchini egg Thing 005.JPG

    Ok here is the tricky part.
    You need to turn it like a flapjack while it wants to fly apart.
    So I take it outside rather than coat the walls of the kitchen & I give it a flip.
    Then back inside to brown the other side.
    You guys with pigs might want to add a little ham, but I like mine just fine.
    & so did the Mrs. (Happy anniversary to me..:hmpf:)


    Zucchini egg Thing 006.JPG
     
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  20. newmisty

    newmisty Duppy Conqueror Midas Member

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    I am sufficiently hungry now. Nice write-up. :congrats:
     
  21. newmisty

    newmisty Duppy Conqueror Midas Member

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    From fellow ember Merlin:

    Cast Iron Pizza

    http://www.goldismoney2.com/showthread.php?51603-Cast-Iron-Pizza-Question

    Ingredients

    Crust:
    2 1/2 Cups bread flour
    1 scant Tablespoon sugar
    2 Teaspoons kosher salt
    3/4 Teaspoons active dry yeast
    1 1/2 Tablespoons olive oil
    1 scant Cup warm water

    Sauce:
    1 1/2 Cups tomato sauce
    1 Teaspoon dried parsley
    1 Teaspoon dried oregano
    1/2 Teaspoon onion powder
    1/2 Teaspoon garlic powder
    1/2 Teaspoon red pepper flakes
    1 Tablespoon olive oil
    Big pinch of salt and pepper

    Toppings:
    1/2 pound sausage, browned
    1/4 Cup scallions, chopped
    8-10 ounces mozzarella cheese
    2 Tablespoons fresh basil, minced

    Directions:
    1) To make dough, add water, sugar, salt, and yeast to a bowl and stir. Let sit for 6 minutes so yeast dissolves and starts to foam. Add flour and stir well to combine.

    2) Use a hand dipped in water to vigorously work dough until it forms a ball. Let the dough rest for a few minutes and then continue to work it until it is really sot and pliable, about 5-6 minutes o mixing. Note: as I copy these instructions, my bread machine is running on the Dough Cycle.

    3) Coat the dough with olive oil and store it in a plastic bag. Let it rise at room temp for an hour, then punch it down, reshape it into a ball, and store it in the fridge for at least 2 hours. Remove it an hour before you intend to make pizza.

    4) Prepare all your ingredients: brown sausage, chop basil and scallions, and grate cheese.

    5) Stir together sauce ingredients and adjust to your tastes.

    6) Roll dough out into a large circle and place it in the center of your cold skillet. Trim off excess dough, leaving about an inch of dough up the side of the skillet. Use your fingers to fold the dough over itself, making a crust.

    7) Add sauce and toppings.

    8) Cook the pizza ON THE STOVETOP over high heat for 3-4 minutes to rapidly heat up the pan.

    9) Move the pizza to a 450 degree oven until the pizza finishes cooking, about 18 minutes.

    10) Remove the pizza and use a spatula to carefully slide the pizza out of the skillet. (I'm nervous about this step, LOL)

    11) Let it cool, slice it up, and serve it!

    http://www.macheesmo.com/2011/03/cast-iron-pizza/print/

    So, the question remains: will my skillet smoke up the pizza and the kitchen? I'll let you know what happens <grin>
     
  22. searcher

    searcher Mother Lode Found Site Supporter ++ Mother Lode

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    Caramel Apple Cheese Cake Bars

    [video=youtube_share;LNKR8viq7Vg]http://youtu.be/LNKR8viq7Vg[/video]
     
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  23. searcher

    searcher Mother Lode Found Site Supporter ++ Mother Lode

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    The Best Sloppy Joes

    May 15, 2008


    I know it gets redundant reading recipes that start with “the best” or “the ultimate” but these really are the best sloppy joes I’ve ever had. Really. The best. To be honest, I never liked sloppy joes until I tried these. It was the dreaded meal (that and Shepherd’s Pie) that my mom made growing up (sorry mom!). I never even thought about making them for my family until I came across this recipe a few years ago and decided to take a chance. They were delicious and I’ve been making them ever since. These are less tomato-ey and more smokey and BBQ-ey than traditional sloppy joes. Keep in mind that the roll makes all the difference – good bread equals a fabulous sloppy joe! (I served these sloppy joes on my french bread rolls.) Quick, easy, classic and totally delicious.



    Yield: Serves 4-6



    [​IMG]



    Ingredients

    • 2 tablespoons vegetable oil
    • 2 onions, roughly chopped
    • 2 ½ pounds ground beef
    • 2 tablespoons tomato paste
    • 2/3 cup smoky BBQ sauce (or whatever BBQ sauce is in your fridge)
    • ½ cup ketchup
    • ¼ cup Worcestershire sauce
    • ¼ cup soy sauce
    • Freshly ground black pepper
    • 8 to 12 rolls or buns


    Directions

    • Preheat oven to 300 degrees.
    • Heat the oil in a large skillet over medium heat. Add the onions and cook, stirring, until they start to turn translucent, about 4 minutes. Add the beef and cook, stirring and breaking up the meat, until it is finely crumbled, the liquid boils off and the meat begins to brown, about 10 minutes. Drain the grease off the meat and onions. Stir in the tomato paste, and keep stirring until the meat is coated. Add the BBQ sauce, ketchup, Worcestershire, soy sauce, and pepper, and bring to a boil. Cook until the sauce is slightly thickened, 4 to 5 minutes. You can make the sloppy joe meat up to 2 days in advance and reheat it over low heat or in the microwave.
    • Wrap the rolls in aluminum foil and warm in the oven for about 10 minutes. Serve the sloppy joes hot with the warmed rolls.


    Notes
    Freezable Meals: The leftover sloppy joes can be frozen. I store it in a freezer-safe container and then thaw in the refrigerator prior to serving. I reheat on medium-low heat in a saucepan on the stove.

    http://www.melskitchencafe.com/2008/05/the-best-sloppy-joes.html
     
  24. Zed

    Zed Size doesn't count! Midas Member

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  25. searcher

    searcher Mother Lode Found Site Supporter ++ Mother Lode

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    Olive Garden Zuppa Toscana Recipe

    [video=youtube_share;NNYQXMSfiig]http://youtu.be/NNYQXMSfiig[/video]
     
  26. Goldhedge

    Goldhedge Modal Operator/Moderator Site Mgr Site Supporter

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    This is one that everyone could use...

    Ice Cubes

    picFV7OMs.jpg

    Total Time: 2 hrs 2 mins
    Prep Time: 2 mins
    Cook Time: 2 hrs

    2 cups water (approximately)
    2 tablespoons water (additional if needed)


    Directions:

    1. Empty the ice cubes that are left in the trays (if there are any left) into the bin.

    2. Take the trays over to the sink and fill them with cold water.

    3. Place the water filled ice trays back in the freezer.

    4. Replace the ice bin if you had to remove it.

    5. Shut the door to the freezer.


    Read more: <a href="http://www.food.com/recipe/ice-cubes-420398?oc=linkback">http://www.food.com/recipe/ice-cubes-420398?oc=linkback</a>
     
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  27. Zed

    Zed Size doesn't count! Midas Member

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    Chicken Pot Pie

     
    Last edited by a moderator: Dec 26, 2015
  28. searcher

    searcher Mother Lode Found Site Supporter ++ Mother Lode

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    7-DAY DIET WEIGHT LOSS SOUP (WONDER SOUP!)



    INGREDIENTS...
    ... ½ head of cabbage, chopped
    1 cup celery, diced
    1 cup white or yellow onion, diced
    1 cup carrots, diced
    1 green bell pepper, diced
    2-3 cloves garlic, minced
    4 cups chicken broth
    14 oz can basil, oregano, garlic diced tomatoes
    1 teaspoon oregano
    1 teaspoon basil
    ½ teaspoon red pepper flakes
    few shakes of black pepper
    ½ teaspoon salt (optional)
    INSTRUCTIONS
    Heat 2 tablespoons of olive oil in a large pot over medium heat.
    Add celery, onions, bell peppers, and carrots.
    Saute until slightly tender.
    Stir in garlic.
    Pour in chicken broth.
    Stir in tomatoes and cabbage.
    Bring to a boil and then reduce heat.

    1.jpg
     
  29. searcher

    searcher Mother Lode Found Site Supporter ++ Mother Lode

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    [h=1]Escarole and White Bean Soup[/h]



    1.jpg

    In the garden, escarole grows much like lettuce. It thrives in cool weather and bolts in high summer, sending up a tall flower stalk that signals the plant is maturing, which turns the leaves bitter. This is the time when lettuce is pulled, but because escarole stands up to cooking, you can keep it going well into fall and early winter.


    Courtesy of chefs Mark Gaier and Clark Frasier of Arrows, MC Perkins Cove, and Summer Winter Restaurants.



    SERVINGS
    6
    INGREDIENTS


    1 tablespoon olive oil

    1 medium yellow onion, peeled and finely chopped

    1 pound (2 cups) white beans, rinsed and picked clean of small stones

    Kosher salt, to taste

    18 large cloves garlic, peeled

    2 tablespoons freshly squeezed lemon juice

    Freshly ground black pepper

    8 ounces escarole (about 1 large head), leaves separated, washed and dried



    PREPARATION

    1. Warm the olive oil in a medium saucepan over medium heat. Add the onion and sauté, stirring occasionally, until translucent, about 5 minutes. Add the beans, 2 teaspoons salt, and enough cold water to cover them by 2 inches. Cook the beans at a brisk simmer over medium heat, adding more water if the level falls below that of the beans, until they are very soft, about 45 minutes.

    2. Put the garlic cloves in a small saucepan and add enough water to cover them by 2 inches. Gently simmer the garlic cloves medium heat until very soft when pierced with a knife, 6 to 8 minutes. Drain and reserve the garlic.

    3. When the beans are very soft, puree the beans with some of their cooking liquid, in small batches, in the jar of a blender to the consistency of thick cream. Combine the batches in a large saucepan and bring to a boil over medium heat.

    4. Add the lemon juice to the bean puree and season with salt and pepper. Add the escarole and poached garlic to the soup and cook until the escarole is wilted, about 1 minute.

    5. Divide the soup among 6 warm bowls and serve at once. Alternatively, the soup can be cooled, covered and refrigerated overnight.
    Warm before serving.



    Read more: Escarole and White Bean Soup Recipe - The Daily Green
     
  30. searcher

    searcher Mother Lode Found Site Supporter ++ Mother Lode

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    Great Depression Cooking: Twice Baked Potato

    [video=youtube_share;8dr5TYyeEAg]http://youtu.be/8dr5TYyeEAg[/video]

    http://youtu.be/8dr5TYyeEAg



    Published on Nov 10, 2013
    Never before uploaded episode from Clara's 2009 Season 1 DVD. www.greatdepressioncooking.com/dvd

    Now 98 year old, author of "Clara's Kitchen" and great grandmother, Clara, recounts her childhood during the Great Depression as she prepares meals from the era. Learn how to make simple yet delicious dishes while listening to stories from the Great Depression.
     
  31. newmisty

    newmisty Duppy Conqueror Midas Member

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    Impress the wife unit....
     
    Last edited by a moderator: Dec 26, 2015
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  32. searcher

    searcher Mother Lode Found Site Supporter ++ Mother Lode

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    Pasta with Broccoli Rabe Sausage and Fresh Tomatoes

    [video=youtube_share;iAVpcBhzOug]http://youtu.be/iAVpcBhzOug[/video]

    http://youtu.be/iAVpcBhzOug
     
  33. Irons

    Irons Deep Sixed Site Supporter Mother Lode

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    Yeah I know everybody and their mom has the best chili recipe but this is the one I always make. Betty Crocker's original Chili con Carne is as close to where it all started as you're going to get. Cowboy chili, hearty simple and tasty not set fire to the outhouse hot.

    I have eaten this chili for breakfast. :cool: It is even better the next day reheated so always make a double batch. You will eat at least 2 bowls anyway so it never goes to waste.

    I have a pot going right now filling the house with wonderful smells as it snows sideways outside in 19 degree wind.

    I made up a batch of Jiffy corn bread and have a stick of real butter sitting out getting warm. It's not so cold out now! :s9:


    Chili con Carne



    Ingredients

    1 lb lean (at least 80%) ground beef

    1 large onion, chopped (1 cup)

    2 cloves garlic, crushed

    1 tablespoon chili powder

    1/2 teaspoon salt

    1 teaspoon ground cumin

    1 teaspoon dried oregano leaves

    1 teaspoon unsweetened baking cocoa

    1/2 teaspoon red pepper sauce

    2 cups diced tomatoes (from 28-oz can), undrained

    1 can (19 oz) red kidney beans, undrained



    Directions

    1 In 3-quart saucepan, cook beef, onion and garlic over medium-high heat about 8 minutes, stirring occasionally, until beef is brown; drain.

    2 Stir in remaining ingredients except beans. Heat to boiling. Reduce heat to low; cover and simmer 1 hour, stirring occasionally.

    3 Stir in beans. Heat to boiling. Reduce heat to low; simmer uncovered about 20 minutes, stirring occasionally, until desired thickness.



    http://www.bettycrocker.com/recipes/chili-con-carne/dbb42f32-4e45-4c54-8604-a681fd87c06f
     
  34. searcher

    searcher Mother Lode Found Site Supporter ++ Mother Lode

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    Clara in memoriam - Aug 18, 1915 - Nov 29, 2013

    [video=youtube_share;-7ZjKl-d2Tc]http://youtu.be/-7ZjKl-d2Tc[/video]

    http://youtu.be/-7ZjKl-d2Tc

    If any one is interested, Clara's vids and recipes can be found here http://www.youtube.com/user/DepressionCooking?feature=watch
     
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  35. searcher

    searcher Mother Lode Found Site Supporter ++ Mother Lode

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    German Sauerkraut And Bratwurst Recipe

    [video=youtube_share;6Jv9SvHfVjY]http://youtu.be/6Jv9SvHfVjY[/video]

    http://youtu.be/6Jv9SvHfVjY

    Published on Feb 9, 2013Sauerkraut And Bratwurst Recipe. In this video I show how to make German Sauerkraut and Bratwurst. This is the way my mom used to make it when I grew up in the Black Forest.

    Recipe for 2.

    1 500 ml jar of sauerkraut
    1/4 cup diced bacon
    1 small onion chopped
    1 clove of garlic chopped
    1/2 apple diced
    1/2 teaspoon caraway
    3 juniper berries
    1/2 cup white wine
    1/2 - 1 cup water
    1 teaspoon sugar

    salt if needed

    simmer for 60 min.

    If you like this video please select "Like" and subscribe to my channel.

    I appreciate comments and questions. Thanks

    Lets stay connected.
    http://www.youtube.com/WoodlandGardener
     
  36. Surface

    Surface Seeker Seeker

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    Great thread :thumbs_up:, spent a lot of time doing a reply, with a different twist on egg burritos, and bean burritos recipes... then just as I was about to "submit" reply, poof the dang thing just disappeared, kicked me over to log in page again and it was all lost. I swear this is the only site that just sucks so much of my time when I try to participate... to the point I just freaking give up on the time sucker.

    Anyway, I give up... not gonna spend all that time on writing it all out again.

    Just will add, the key to successful burritos, egg, bean, or otherwise is "puffing" the tortillas. Hot flat griddle like pan strictly for the tortilla, throw on big burrito sized flour tortilla, and keep turning it over, you'll see little mounds fluffing or puffing up, and you want to keep turning it over so as not to burn and turn hard, but don't grab by the puffed up parts as they hold some serious hot air that will burn your fingers, grab by the non-puffed areas when turning over, when sufficiently "puffed" toss on plate and start your build.
     
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  37. newmisty

    newmisty Duppy Conqueror Midas Member

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    Sorry about that Surface.How annoying! My advise is to do your typing in WORD or OPEN OFFICE etc. then cut and paste that into the browser. That way you won't lose your chit! :)

    If you do find the time, I for one am very interested.
     
  38. searcher

    searcher Mother Lode Found Site Supporter ++ Mother Lode

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    Sichuan Twice-Cooked Pork

    By Hank Shaw on February 6, 2014
    [​IMG]
    Photo by Holly A. Heyser




    I don’t know how this dish escaped me for all these years, but I never even heard of this Sichuan classic until a new Chinese restaurant opened up down the street several months ago. I have a thing for cheapy Chinese, so I wandered into the Sichuan Spice House wondering what, if anything might be good there.

    When I opened the menu I was astonished: Tripe. Spicy wontons. Lamb with cumin. Crispy fish served whole. And this twice cooked pork belly. Wow. Real Chinese, I thought. When the food came, I was stoked: Real-deal Sichuan cooking in my little neighborhood!

    Since then I’ve eaten their twice-cooked pork belly dozens of times. Fatty yet meaty. Super savory from black beans, all brightened by lots and lots of leeks. What I liked the most was that the cook decided to use even the tougher green part of the leek, which most cooks use only for stock; the green parts give the dish a contrast in texture and are stronger in flavor than the white parts, as you might expect.

    So when I got a whole bunch of wild boar meat from my friend Steve on a hunt we did last September, one of the first things I checked was the belly. Woo hoo! Fat enough to make this dish!



    [​IMG]
    Photo by Holly A. Heyser




    Sichuan Twice-Cooked Pork Belly


    Cooking twice-cooked pork belly with a wild pig is a little tougher (literally) than if you use domesticated pork belly. Most recipes call for boiling the pork belly for 20 to 45 minutes, but that won’t work with wild pigs. Instead, I cook the boar belly in steaming water — not boiling — for 60 to 90 minutes, to help break down the connective tissue in it. Keeping the temperature lower prevents all the fat from boiling out of the belly.

    You really need the black bean sauce to make this dish, and many good supermarkets carry it. But you can also buy black bean sauce[​IMG] online, as well as chile bean paste and Shaoxing wine.

    My recipe is an amalgam of several, but I am especially indebted to my friend Kian Lam Kho over at the Red Cook blog. His website is a treasure trove of real-real Chinese recipes.

    Serves 4.

    Prep Time: 15 minutes
    Cook Time: 2 hours, more or less. Mostly for slow-cooking the wild pig belly.

    • 1 to 1 1/2 pounds uncured pork belly (do not use bacon)
    • 3 medium-sized leeks, sliced in half then in pieces you can pick up with chopsticks
    • 3 tablespoons peanut oil or lard (reduce by 1 tbsp if your pork is very fatty)
    • 1 tablespoons chile bean paste
    • 3 tablespoons black bean sauce
    • 1 tablespoon Shaoxing cooking wine (or dry sherry)
    • 2 teaspoons soy sauce
    • 2 teaspoons sugar
    • Salt to taste (you may not need any)
    __________​


    1. Bring a large pot of water to a boil and add a healthy pinch of salt to it. Drop the pork belly in it and lower the heat until the water is barely simmering. Cook domesticated pork belly like this for about 45 minutes, or wild pig belly for up to 2 hours; somewhere around 90 minutes is normally about right. Remove the pork belly and set on a plate in the freezer to chill.
    2. When the pork belly has chilled through, which should take 30 to 60 minutes, slice it thinly across the grain. You want thin squares or rectangles you can pick up with chopsticks.
    3. Heat a wok or large saute pan over high heat until it’s good and hot. Add the peanut oil and swirl it around, then add the pork belly. Arrange the pork belly in one layer all around the wok and let it sear like this for a minute or two, until it gets a little browned and starts to release some fat. Toss to flip and use tongs or chopsticks to make sure the pork is cooking on the opposite side. Let this cook for a minute or two. Remove the pork for now.
    4. Add the chile bean paste, black bean paste, cooking wine and leeks. Stir-fry over high heat until the leeks are bright green and glossy, about 2 minutes. Add the pork back and stir-fry another minute. Add the cooking wine, soy and sugar and stir-fry another few seconds. Serve over rice.

    [​IMG]
    Photo by Holly A. Heyser

     
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  39. dirt to oil

    dirt to oil Gold Chaser Platinum Bling

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    chocolate chocolate chip cookies

    1 cup flour
    1/2 tsp baking soda
    1/3 cup cocoa
    1/2 cup butter
    3/4 cup brown sugar
    3/4 cup frozen chocolate chips ( yes it makes a difference )
    1 egg (medium or large, not extra large)
    sift flour, baking soda , and cocoa, set a side
    cream butter and brown sugar , add egg beat till light
    stir in flour , baking soda , cocoa mixture ( it seems that it wont mix in but then it does)
    add frozen chocolate chips

    use 2 teaspoons to drop on to ungreased , cookie sheet , roll into balls the size of walnuts ( very important) do not flatten ( very important) , keep them spaced so they don't melt into each other
    no more than 15 per sheet , bake at 350 degrees F for 12 to 13 min

    you should end up with a cookie that is about 2" by 1/2 " very crispy on the outside and very chewy on the inside

    I have had many people ( even professional cooks ) tell me that these are the best cookies they have ever had , the secret is in how they are cooked , not the proportions of ingredients.


    give it a whirl
     
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  40. newmisty

    newmisty Duppy Conqueror Midas Member

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    Very interesting about the frozen chips...I'll be whirling it!
     

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