CBR Recipe Swap

[Justin D.]

I made a stuffing mixture that consisted of garlic bread, goat cheese made with honey, skinless apples, zucchini, salt, pepper, and Hungarian paprika chopped up in the food processor. It's stuffed in the pork chops now. Going to sear the chops a best as I can on each side before putting it in the oven. I'll report back whether it turned out well later.

[Gary_B]

I have four thick cut, boneless pork loin chops in the fridge. Any suggestions for what I should do with them? I'm actually working from home right now so I can do whatever is needed to marinate them or anything else.

Not quite what you're asking but I cooked up tender pork ribs last night. I made a sauce of two parts commercial barbecue sauce, one part orange juice and one part bourbon. You make sure you have enough to fully coat the ribs and pool up on the bottom of the pan and then seal the whole thing up with tin foil and bake for several hours at 300. After that you take the foil off for another hour or finish 'em on the barby. The are fall apart good and they are easy.

[Gary_B]

I have four thick cut, boneless pork loin chops in the fridge. Any suggestions for what I should do with them? I'm actually working from home right now so I can do whatever is needed to marinate them or anything else.

I usually just wing it as far as sauces go but for pork chops I often start with a combination of beer, peanut butter and mustard.

[Justin D.]

I made a stuffing mixture that consisted of garlic bread, goat cheese made with honey, skinless apples, zucchini, salt, pepper, and Hungarian paprika chopped up in the food processor. It's stuffed in the pork chops now. Going to sear the chops a best as I can on each side before putting it in the oven. I'll report back whether it turned out well later.

That was tasty. The pork chops were super moist and tender. I'd put more goat cheese with honey in it next time. It added a nice, sweet and bitter flavor to it. Was definitely a different taste than I've had before.

Stuffing
One apple, cut in slices and skinned
One zucchini, sliced
A few ounces of goat cheese made with honey
Half a slab of cooked garlic bread (I used leftovers from the previous night)
Hungarian paprika
Sea salt
Cracked pepper

Blend all stuffing ingredients in food processor. Stuff in butterflied pork chops and put in fridge for an hour or two. Preheat oven to 375. Sprinkle salt and pepper on chops, and sear them in a skillet for two minutes on each side. Be careful when flipping them so the stuffing doesn't fall out. Place in a 9x13 glass baking pan, place leftover stuffing in pan alongside the chops, and wrap aluminum foil over the top. Put it in the oven for 12 minutes. Remove foil, rotate pan, and cook for another 7 minutes. Remove and serve.

We had sweet potatoes and peas with it. I imagine garlic croûtons would've been just as good as garlic bread.

[Dreadstar]

375? That seems a bit warm to me. How did you keep the chops moist? Covered in the rest of the stuffing?

[Justin D.]

375? That seems a bit warm to me. How did you keep the chops moist? Covered in the rest of the stuffing?

I changed the cooking times above, but it was set at 375. The chops weren't covered in stuffing, but the pan was filled with it. The bottom was covered with stuffed chops or stuffing. I assume the apples, zucchini, and garlic bread (which was cooked with a garlic butter spread) helped keep it moist.

[Justin D.]

I'm going to make BBQ ribs today on a gas grill for the first time.

Wish me luck.

It's already sitting in the fridge with a tasty rub covering it, and I shouldn't have a problem creating a sauce from scratch. However, I haven't found a lot of great stuff on timing for this. The best I've found is to cook it in the oven at a low heat of about 260 for three hours and then finish it off on the grill for 20 minutes, adding the sauce for the last 10. I wonder if I could just put it on the grill at its lowest heat do the same thing.

[jessecuster3]

I baked some chicken last night that wound up delicious.


I dipped the breasts in olive oil then made a dry mix of instant mashed potatoes, parmesan reggiano and garlic salt, It created a really delicious crust.

[Justin D.]

I baked some chicken last night that wound up delicious.


I dipped the breasts in olive oil then made a dry mix of instant mashed potatoes, parmesan reggiano and garlic salt, It created a really delicious crust.

I tried that once, but the mashed potato mix turned out, well, mashed in the middle of it. Coating was probably just too thick.

[jessecuster3]

I tried that once, but the mashed potato mix turned out, well, mashed in the middle of it. Coating was probably just too thick.

Did you actually make the mashed potatoes? I used them unmade.

[Justin D.]

Did you actually make the mashed potatoes? I used them unmade.

No, they were unmade. It was too much of something, either the olive oil or the mashed potatoes. Maybe I'll try it tonight if I don't have rehearsal.

My ribs I tried on Sunday turned out a bit dry. I may have cooked them for too long, but I think the real problem may have been that I had the grill lid closed and created too much heat. The rub is awesome though. So awesome that I'm hesitant to give it away.

[jessecuster3]

Made a delicious dinner last night. Mexican chili powder spiced chicken diced up with a couple cans of diced tomatoes, garlic, onions, some sliced green olives and a bit of cilantro, it was very light and the olives gave it a very unique taste.

We also, threw some bacon and onions in a pan and cooked them with some cut up red potatoes, for a side dish.

[Paradox]

Sounds excellent, but be careful. From the looks of your avatar, you're putting on a little weight. :biggrin:

[jessecuster3]

Ok this one was awesome:

BAYOU-STYLE POT PIE (see attached photos)

ingredients:
-1 tablespoon olive oil
-1 large onion, chopped
-1 green bell pepper, chopped (we used a yellow bell pepper)
-1 1/2 teaspoons minced garlic
-1/2 pound boneless, skinless chicken breasts, cut into 1" pieces
-1 can (14.5 ounce) stewed tomatoes (we opted for the stewed/diced ones)
-1/2 pound fully cooked smoked sausage or kielbasa, thinly sliced
-3/4 to 1 1/2 teaspoons hot pepper sauce
-2 1/4 cups buttermilk baking mix
-3/4 teaspoon dried thyme
-1/8 teaspoon black pepper
-2/3 cup milk

directions:
1: Preheat oven to 450 degrees. Heat oil in medium oven-proof skillet over medium-high heat until hot. Add onion, bell pepper and garlic; cook 3 minutes, stirring occasionally.
2: Add chicken; cook 1 minute. Add tomatoes, sausage and hot sauce; cook over medium-low heat 5 minutes.
3: Meanwhile, combine baking mix, thyme and black pepper in a mixing bowl. Stir in milk. Drop batter by heaping tablespoonfuls in mounds over the skillet mixture. Bake 14 minutes or until biscuits are golden brown and cooked through and chicken mixture is bubbly.

note:
I would also go back and season the chicken first, before you cook it.
We thought the biscuits could use an extra little kick, as well, so next time we are going to mix in a little bit of cayenne pepper.



http://i92.photobucket.com/albums/l32/jessecuster2/01potpieinskillet.jpg

http://i92.photobucket.com/albums/l32/jessecuster2/02potpieserved.jpg

[jessecuster3]

We made this one last night and it turned out incredible.


Fiery Hot Texas T-Bones with Chipotle Smashed Potatoes and Hot and Sweet Pepper Saute
Recipe courtesy Rachael Ray
Show: 30 Minute Meals
Episode: 30-Minute Blaze

3 whole jalapenos
3 bell peppers, choose 3 different colors
2 1/2 pounds small potatoes, such as baby Yukon gold or small red skin potatoes, coarsely chopped
Salt
4 slices bacon, chopped
2 tablespoons chipotle powder, divided
1 small onion, chopped
1 cup sour cream
1 tablespoon dark chili powder
1 tablespoon ground cumin
2 tablespoons grill seasoning (recommended: Montreal Steak Seasoning by McCormick)
2 large T-Bone steaks 1 1/2 inches thick, 2 1/2 pounds total
3 tablespoons vegetable oil, 3 turns of the pan, divided
1/4 cup bourbon, eyeball it

Seed and slice the hot and sweet fresh peppers and reserve.

Cover potatoes with water and bring to a boil. Add salt to boiling water. Cook potatoes until tender, 10-12 minutes. Chop and brown bacon in a small skillet and add a tablespoon of chipotle powder and onions. Cook 5 minutes over medium heat until onions are tender. When potatoes are tender, drain and return to hot pot. Add bacon mixture and sour cream to the potatoes. Smash potatoes and season with salt, to taste.

While potatoes are working, combine dry spice rub: chili powder, remaining chipotle powder, cumin and grill seasoning. Rub steaks liberally on both sides with the mixture. Heat a 12 to14-inch skillet screaming hot. Add 2 tablespoons of vegetable oil, 2 turns of the pan. It will smoke. Add steaks and do not turn for 6 minutes. Flip and cook another 6 minutes for medium rare, up to 10 minutes for well done. Remove skillet from flame and add bourbon. Return steaks to stove and flame the pan. When the fire goes out, transfer the meat to a large serving platter and pour pan juices over the top. Let meat rest for juices to redistribute. Return pan to heat and add remaining tablespoon vegetable oil to the skillet. Add hot and sweet peppers to the pan and saute them for 5 minutes. Season with salt and pile peppers alongside steaks.

Remove meat from the T bones and cut into 4 portions. Top with some peppers and pile some chipotle smashers along side. Spoon drippings and juices over meat and serve.

[morna]

I discovered, quite by accident how to make a fantastic burnt orange sauce. I was searing a gorgeous chunk of Halibut in the small cast iron pan in a couple tablespoons of butter and I squeezed most of the juice of half a nice sweet orange over it, crumbled in a dry thai chili and turned the heat down a bit. The Halibut was quite thick so I decided to lower the heat even more and go check in at Rita's. I came back and flipped the halibut added a bit more butter and everything I could get out of the orange. By now the orange juice had become dark brown and the new juice kinda deglazed the pan. I turned it down again and left i t for a few more minutes. Came back and turned it right off and let it rest for ten, stirred a little more butter in to loosen things and dumped it on my plate. OMFG

I have to remember this 'cause I think it would work for a plethora of foods - any seafood, any pork, beef too most likely and certainly chicken. Even over ice cream. the perfect food!

[howyadoin]

I discovered, quite by accident how to make a fantastic burnt orange sauce. I was searing a gorgeous chunk of Halibut in the small cast iron pan in a couple tablespoons of butter and I squeezed most of the juice of half a nice sweet orange over it, crumbled in a dry thai chili and turned the heat down a bit. The Halibut was quite thick so I decided to lower the heat even more and go check in at Rita's. I came back and flipped the halibut added a bit more butter and everything I could get out of the orange. By now the orange juice had become dark brown and the new juice kinda deglazed the pan. I turned it down again and left i t for a few more minutes. Came back and turned it right off and let it rest for ten, stirred a little more butter in to loosen things and dumped it on my plate. OMFG

I have to remember this 'cause I think it would work for a plethora of foods - any seafood, any pork, beef too most likely and certainly chicken. Even over ice cream. the perfect food!Cast iron?!

Isn't that stuff impossible to clean?

[morna]

heh heh

:p

[jessecuster3]

Cast iron?!

Isn't that stuff impossible to clean?

I never said impossible, I said pain in my ass. HUGE difference.

[DrewTheXenocide]

I'm curious in making a risotto. Anybody have any recipes?

[SOGG]

I'm curious in making a risotto. Anybody have any recipes?

Not quite risotto, but similar:

Farro Estrellado
Requires a pressure cooker

2 cups farro
1tb butter
4tb mascarpone
2 tsp thyme
2 tsp parsely
1 cup dry white wine
3 cups celery broth
2 large heirloom tomatoes
diced carrots (optional)
pancetta (optional)
capers (optional)
white truffle oil
1 bulb garlic
Olive oil for sauteeing
1/2 cup crimini mushrooms
Grated parmesan cheese to taste

Soak 2 dry cups of farro overnight. Drain.

In the pressure cooker, sautee the garlic for about 30 seconds, add the farro and the butter. If using pancetta, sautee the garlic instead in the pancetta fat. Remove the pancetta before continuing. When the farro is sufficiently coated in oil, put in the white wine and enough broth to cover the farro. Pressure cook that for about 10 minutes at max pressure.

When the pressure cooking is done, the farro should be soft, but not quite as soft as cooked rice. Lower heat to lowest setting add a little more broth just so the flavours of the next ingredients really soak in. Add mushrooms, carrots, pancetta, capers and tomatoes. Simmer till liquid is almost gone. Add in cheese. Adjust saltiness by adding parmesan cheese.

Finish with thyme, parsley and truffle oil.

[DrewTheXenocide]

Wow, that's complicated. I don't even own a pressure cooker. Thanks, though.

I don't know why, but I've never even thought about sauteeing garlic in meat fat. I should try it.

[jessecuster3]

Well now that I have a grill we have been using it every night. Last night, I threw some Italian sausages, zucchini, yellow squash, asparagus, red pepper and onion on it. I then made some penne and we threw all of that stuff into the penne.

Delicious.

[Justin D.]

Based on the talk about seafood in Rita's, here's a great grill recipe I made a couple nights ago using salmon.

One salmon fillet
One bottle of Walkerswood Jerk Seasoning (http://www.walkerswood.com/product_detail.asp?pID=1)
One jar of honey (organic, preferably)
Butter
Sea salt
Fresh-ground pepper

In a large bowl, mix together four to five tablespoons of butter, two heaping spoons of Walkerswood jerk seasoning, and a nice hefty squeeze of honey (or one full tablespoon). The mixture should be a consistent color and texture all the way around when done. Store in fridge.

Heat up grill.

On a cutting board, sprinkle sea salt and pepper evenly to an area a little bigger than the size of the salmon fillet. Then, gently lay the salmon down flesh-side onto the salt and pepper. The natural moisture of the fish should pick up the salt and pepper. Then, cut diagonal slits along the back of the fish about an inch to two inches apart, depending on the size of the fish. Spread the butter on the skin-side of the fish (you may have to heat it up for a few seconds if it's been in the fridge long), and make sure to get the spread into the slits. You can now cook it right away or place it back in the fridge for the butter to solidify some on the fish. I let mine sit in the fridge for about 10 minutes.

Put a little olive oil on the grill so the fish won't stick (it may anyway). After it gets hot enough, place the fish flesh-side down and let it cook for two minutes. Then, turn it 90 degrees and let it cook for two more minutes before flipping it over on the skin side. Be careful! The melted butter will surely cause a flare-up from the grill. This is not bad for the fish, but can be bad for your skin. Get the flames back down to a reasonable level and cook the fish for four to five more minutes. Then, simply remove and immediately eat. The melted butter taste and little bit of heat with the salmon is amazingly good.

Basically, it's mix, coat, sear, flip, cook, and eat.

[jessecuster3]

Justin, that sounds so delicious. I may have to make a pit stop when I get home tonight.

[Justin D.]

Justin, that sounds so delicious. I may have to make a pit stop when I get home tonight.

Cool. Tell me how it turns out. Also, don't forget to eat the skin of the fish too. It was so damn good. Even if you don't normally like the skin of the fish, you make like it this time because of the spread that melts right into it.

[jessecuster3]

Cool. Tell me how it turns out. Also, don't forget to eat the skin of the fish too. It was so damn good. Even if you don't normally like the skin of the fish, you make like it this time because of the spread that melts right into it.

I'll see what i can get, I know my girl isn't crazy about salmon so we may get some kind of white fish.

[Justin D.]

I'll see what i can get, I know my girl isn't crazy about salmon so we may get some kind of white fish.

Salmon isn't a white fish, so I'm not sure what else would go with it as well. You need a firmer texture than most regularly eaten white fish have. Something like red snapper, mahi mahi, or maybe sea bass. Maybe white king salmon, but it could be expensive.

Personally, I think you shouldn't tell her it's salmon until it's on the plate. She might like it and not even realize it.

I'm tricky like that.

[Justin D.]

Also, unless you know where the fish is coming from, I'd be careful about eating fish on Mondays (http://www.guardian.co.uk/books/2000/aug/12/features.weekend1).

[DrewTheXenocide]

I never said impossible, I said pain in my ass. HUGE difference.

I was watching a bit on Good Eats about cast iron. According to Alton Brown, you're really not supposed to wash it... but just wipe it.

Also, I've never tried seasoning cast iron before. How smokey does it get, usually?

[jessecuster3]

Salmon isn't a white fish, so I'm not sure what else would go with it as well. You need a firmer texture than most regularly eaten white fish have. Something like red snapper, mahi mahi, or maybe sea bass. Maybe white king salmon, but it could be expensive.

Personally, I think you shouldn't tell her it's salmon until it's on the plate. She might like it and not even realize it.

I'm tricky like that.

We did it with tilapia with no skin. It still turned out fantastic and juicy, with just bit of heat. I might put more jerk seasoning into it next time.



Also, unless you know where the fish is coming from, I'd be careful about eating fish on Mondays (http://www.guardian.co.uk/books/2000/aug/12/features.weekend1).


Anthony Bourdain taught me that in 2000 with Kitchen Confidential.



I was watching a bit on Good Eats about cast iron. According to Alton Brown, you're really not supposed to wash it... but just wipe it.

Also, I've never tried seasoning cast iron before. How smokey does it get, usually?

This is from the Lodge site about use and care of the cast iron:


Using Your Lodge Cast Iron

Rinse with hot water (do not use soap), and dry thoroughly.

Before cooking, apply vegetable oil to the cooking surface of your pan and pre-heat the pan slowly (always start on low heat, increasing the temperature slowly).

Once the utensil is properly pre-heated, you are ready to cook.

TIP: Avoid cooking very cold food in the pan, as this can promote sticking. Allow food to sit out of the refrigerator for a few minutes so the “chill” before cooking.

PLEASE REMEMBER: Handles will become very hot in the oven, and on the stovetop. Always use an oven mitt to prevent burns when removing pans from oven or stovetop.

< Back to Top


Cleaning your Lodge Cast Iron

After cooking, clean utensil with a stiff nylon brush and hot water. Using soap is not recommended, and harsh detergents should never be used. (Avoid putting a hot utensil into cold water. Thermal shock can occur causing the metal to warp or crack).

TIP: If you are having trouble removing stuck-on food, boil some water in your pan for a few minutes to loosen residue, making it easier to remove.

Towel dry immediately and apply a light coating of oil to the utensil while it is still warm.

TIP: Do not let your cast iron air dry, as this can promote rust.

Store in a cool, dry place. If you have a cover, or lid, for your utensil, place a folded paper towel in between lid and utensil allowing air to circulate. This prevents moisture from collecting inside the utensil, which can cause rust.

TIP: The oven is a great place to store your cast iron; just remember to remove it before turning on the oven.

NEVER wash in dishwasher.

If for some reason your utensil develops a metallic smell or taste, or perhaps rust spots (maybe a well-meaning relative washed your utensil in the dishwasher or with soap thinking they were being helpful), never fear. Simply scour off the rust using a very fine grade of sandpaper or steel wool and refer to our section Re-seasoning Your Lodge Cookware.

[thespianphryne]

The thing about cast iron pans, is sometimes you really do need to get the fat off the pan so that it doesn't go rancid, and just wiping the pan won't do it. So sometimes, a mild soapy wash is necessary. Normally, though, if it's really lumpy and clumpy after heavy use, I find that rubbing with a mixture of coarse salt and warm water, rinsing and then wiping dry works well.


ETA: I've been using my pans for about 5 years now and there's so much seasoning on the damn things that even a good scrubbing with a sponge and soap doesn't kill the non-stick quality.

-Das

[DarkBlade]

I was watching a bit on Good Eats about cast iron. According to Alton Brown, you're really not supposed to wash it... but just wipe it.

Also, I've never tried seasoning cast iron before. How smokey does it get, usually?

The air while you're doing it? Not too bad, really. I suppose it would be enough to annoy if you're in, say, a studio apartment where it's all one little room.

When you're done using it, just wipe and rinse it out, then add a liiiittle bit more grease or oil and stick it back in the oven for a bit or on the burner. If you have stuff stuck in really well, you can cook it out or use salt to scrub it out.

Cast iron really isn't bad, but you can't let it SIT in the wet sink, and you shouldn't wash it in the dishwasher. My biggest problem is that it is $%#@ing HEAVY and I have arthritis. I tend to use mine for baking or for soups and stews. 90% of its use for me is in the oven, and with my new cooktop I'm going to avoid using it on the stovetop unless I put an aluminum skillet beneath it. (Glass top, un-enameled cast iron can scratch it.)

[Justin D.]

Light and Tangy Shrimp Pasta Edit: I realize now that this is basically a different take on Shrimp Scampi.

One pound of peeled and deveined shrimp, unfrozen
Fresh lemon basil (essential)
Crushed red pepper flakes
Pine nuts
Small, on-the-vine tomatoes
Garlic
Ground pepper
White Wine. A light, slightly citrusy wine with a melony hint and maybe bit of a kick to it would work well.
Linguine

Pull the tails off the shrimp if they still have them. Place shrimp in a large bowl, and apply a mild dose of ground pepper and red pepper flakes. There should be enough so that both spices are easily visible on each shrimp. Boil linguine while you heat up a large sauce pan on medium heat. Remove linguine after eight minutes, douse with cold water, and let sit in colander in the sink. Finely slice the garlic. Don't dice it, but make each slice as thin as you can. Place enough olive oil in the sauce pan to coat the entire bottom. Drop in garlic and stir occasionally to spread the flavor. May want to add a bit more oil after it gets cooking so the garlic doesn't burn and you need to have enough so the shrimp get coated. After one or two minutes, drop the shrimp in and stir the contents so oil gets a chance to cover all the shrimp. Toss shrimp in pan occasionally to cook all sides. When shrimp begins to show some pinkness, toss in a handful of pine nuts and stir contents of pan again. Let ingredients cook until all shrimp are almost uniformly pink. Then, pour in about half a cup to a full cup of wine. Stir. Tear several lemon basil leaves into small pieces and mix them into the contents of the pan. Stir again, cover, and let sit for two to four minutes. Then, take the linguine and put it directly in the pan with the shrimp. Stir to coat and wet all the pasta. Ladle out onto plate and don't forget to use a spoon to scoop up some of the thin sauce you created in the pan. Cut the small on-the-vine tomatoes into quarters and place them on the pasta. Eat.

So simple and easy. Takes about 15 minutes max to prep and make.

[Justin D.]

Does anyone have any good and simple mayonnaise recipes? I'm out and feel like making it. I've found a few online, but they also have variations.

[The Batman]

I'm curious in making a risotto. Anybody have any recipes?

I've got recipes for a butternut squash risotto, a mushroom parmesean risotto, or a shellfish risotto if you're still interested.

[howyadoin]

Does anyone have any good and simple mayonnaise recipes? I'm out and feel like making it. I've found a few online, but they also have variations.Ran out of Miracle Whip, did you?

[Justin D.]

Ran out of Miracle Whip, did you?

Yep. Have a stick blender, so I'm going to use that to quickly whip up some mayonnaise when Kristina comes back from the store with the white wine vinegar and lemon.

[Sabrina_Fried]

I'm experimenting with a new recipe for broiled salmon (with honey and orange juice...oooh!), but I just have to share something that I think is absolutely amazing.

They now have instructional cooking videos on YouTube...

I watched this (http://www.youtube.com/watch?v=N0OA37hftZU&feature=related)one about a dozen times, because believe it or not, I've never skinned salmon before today.

It didn't quite come out as clean as his did..but then I have a fairly awful knife.

Sabrina

[Justin D.]

Found a quick and easy mayonnaise recipe that I then tweaked a little bit for myself. If you have a stick blender (http://www.the-sage.com/recipes/recipes.php3?.State=Display&id=5) (also called a hand or immersion blender), this takes about one minute to make and needs much less work or patience than any other method.

Mayonnaise

2 egg yolks
Juice from half of one lemon
1 tablespoon of white wine vinegar
1/2 teaspoon of salt
1/2 teaspoon of dry mustard
1/8 teaspoon of sugar (or a small pinch)
1/2 teaspoon of cayenne pepper (optional)
2 quick grinds of ground pepper (optional)
Half a cup of extra virgin olive oil and half a cup of regular olive oil

Make sure the eggs are at room temperature before you begin.

Put the egg yolks, lemon juice, vinegar, salt, dry mustard, sugar, cayenne, and ground pepper all in the container (use the cup that came with the stick blender, if possible). Then, pour the oil in slowly so it doesn't disturb everything else too much. Wait a few seconds for the eggs to settle on the bottom. Slowly push the stick blender all the way to the bottom of the container. Blend for 20 to 25 seconds without moving the blender. After seeing the mayonnaise thicken up, work your way up and down the container until all the oil has been absorbed in the mayonnaise.

Ta da! You now have mayonnaise! It's delicious too. You can eat it right away or put it in the fridge to cool first, letting it get better as it does. I think next time though I'm going to use half olive oil and half vegetable oil to cut back a bit on the olive oil taste.

From everything I've read, it will only last about a week at the most. Some say two, but other cooks say that's crazy.

[DoctorDoom]

Sweet-Hot Coconut Shrimp

Ingredients:

1 pound shelled, deveined shrimp (21 to 31 per lb.), rinsed and well drained
1/2 cup coconut milk
Sweet-hot chili sauce
2 cups thinly sliced English cucumber

Instructions:
In a bowl, mix shrimp, coconut milk, and 2 tablespoons sweet-hot chili sauce. Cover and chill at least 1 hour or up to 1 day.

Thread shrimp onto 8 to 10 soaked wooden skewers. Place on a rack in a 10- by 15-inch broiler pan.

Broil shrimp 3 to 4 inches from heat, turning once, until shrimp are opaque but still moist-looking in center of thickest part, 5 to 6 minutes.

Arrange the cucumber slices on a platter. Set shrimp on top. Drizzle about 3 more tablespoons chili sauce over shrimp. Serve shrimp hot or cool with remaining chili sauce to add to taste.

[The Batman]

I'm going to be making a couple of infused olive oils for the upcoming holiday season and I was wondering if anyone had any suggestions on flavour combinations. I'm going to make one batch a simple oil with fresh rosemary, garlic, and shallots but I'm stumped on what to do with the other two batches.

Any help would be appreciated.

[howyadoin]

Anybody ever put pineapple on nachos? I've suddenly got the urge to try.

[DoctorDoom]

Anybody ever put pineapple on nachos? I've suddenly got the urge to try.
It's all weird.

And oddly delicious.

[Justin D.]

I'm going to have to try that carrot cake. I'm not a fan of carrots, but I love carrot cake.

Blood oranges are in season right now, so you should try to use them while you can. Here's a great recipe for some steamed mussels and clams Kristina made last Saturday.

Steamed mussels and clams with blood orange

1 1/2 pounds of black mussels
1/2 pound of littleneck clams
1/2 cup of white wine
Four to five cloves of garlic, crushed
One medium-size shallot, diced
One blood orange
Olive oil
Salt
Pepper

Large pot with a lid

First of all, make sure to rinse the mussels and clams thoroughly. Don't want any grit getting in with the food. Use a zester for the blood orange. Get zest for the entire orange. Heat up the large pot on medium and add olive oil. After oil is hot, add in diced shallot, crushed garlic, and orange zest to add a base flavor. Stir to cook thoroughly and evenly. After shallots appear translucent (about 3 minutes for us), pour in white wine, squeeze in juice from half of the blood orange, and add a small pinch of salt and pepper. Stir to mix it up. Bring to a simmer and add in mussels and clams. Cover with a tight lid and cook for five to eight minutes, checking periodically for opened mussels and clams. You can remove the opened ones as you cook (we didn't). Finally, pour the entire thing (don't forget the broth!) in a bowl or concave plate. Eat mussels, dip bread into broth, and enjoy.

This was one delicious meal. We used it as an appetizer, but could easily make a full meal out of it. The broth was so good with the blood orange. In all, this took less than 15 minutes to make.

Blood oranges are back in season, so I thought I'd bump this recipe back up. Mmmmm.

[Thadeus Thunderwinkle]

Angry Prawn Salad (http://www.napastyle.com/recipe/recipe.jsp?productId=2707)


That is the basic recipe. I have found that basil isn't completely necessary, so don't worry about it if you can find any. Also, I like to put some Cajun spice on my shrimpies after they finished frying. I also like to put a smattering of balsamic vinegar into the vinaigrette.

[Rallura]

Minke Beef Stew:

3 lbs chuck roast
2 16 oz cans diced tomatoes
2 16 oz cans tomato sauce
2 cans Campbell's beef broth
1 bottle cabernet
4 or 5 large potatoes
2 medium onions
4 garlic cloves
4 tbsp mustard powder
3 or 4 bay leaves
1 tsp cumin
4 tsp thyme
4 tsp rosemary

Cooking Directions
Cube chuck roast into 1 inch cubes, also cube potataoes and carrots.
Dice garlic and onion, saute in olive oil in the stew pot.
Add beef broth, tomato sauce, diced tomatoes, cabernet (reserving 3/4 cup for later use) and spices to pot.
Put flour salt and pepper in ziploc bag and shake to mix, add meat and coat, shake off excess flour before browning meat in a seperate pan with olive oil.
Add meat to stew pot and simmer 3 to 4 hours.
Deglaze pan used to brown meat with the reserved wine and add to stew pot.
Stir the stew every 20 to 30 minutes.
Add potatoes and carrots and continue cooking for 30 minutes or until done.

[howyadoin]

That sounds drool-worthy.

[Bouncing Boy]

That sounds drool-worthy.
It so is. I never really liked stew until I tried his (this is my Step-Dad's recipe)

[Iangould]

I'm not even sure if this qualifies as recipe.

I love peanut butter, I;m also trying to diet and short of eating sugar by the spoonful peanut butters abut the most energy-rich food you can eat.

So I got to reading about homemade peanut butter and thinking about possible alternatives.

Chickpeas have abut 1/4th the calories of peanuts and taste kinda similar so here's my low-fat peanut butter.

One cup of roasted unsalted peanits in the fod processor along with two tablespoons of peanut oil

Process until you have a smooth puree.

Add one cup rosted unsalted peanuts and process for roughly one minute (assuming like me you like your peanut butter crunchy.)

Add one cup roasted chickpeas and puree for 30 seconds.

The chickpeas add the crunch to the finished product.

[howyadoin]

I'm not even sure if this qualifies as recipe.

I love peanut butter, I;m also trying to diet and short of eating sugar by the spoonful peanut butters abut the most energy-rich food you can eat.

So I got to reading about homemade peanut butter and thinking about possible alternatives.

Chickpeas have abut 1/4th the calories of peanuts and taste kinda similar so here's my low-fat peanut butter.

One cup of roasted unsalted peanits in the fod processor along with two tablespoons of peanut oil

Process until you have a smooth puree.

Add one cup rosted unsalted peanuts and process for roughly one minute (assuming like me you like your peanut butter crunchy.)

Add one cup roasted chickpeas and puree for 30 seconds.

The chickpeas add the crunch to the finished product.I remember my folks making peanut butter once when I was a kid - same basic proportions as you used. Sadly, it destroyed their blender and was never discussed again.

Lately I've been wanting to get a food processor and try it myself, though. Maybe with some spices thrown in.

[mgs]

I remember my folks making peanut butter once when I was a kid - same basic proportions as you used. Sadly, it destroyed their blender and was never discussed again.

Lately I've been wanting to get a food processor and try it myself, though. Maybe with some spices thrown in.
howy, that's because most mere blenders can't handle them. You need a RoboCoup (an expensive kitchen processor) (EDIT: why didn't it work? I re-spelled it Robot Coupe) and all you need to do is get some natural, unsalted peanuts (or peel some out of their shells) and chuck em in the Robot coupe till they are to your desired smoothness! :wink:

[howyadoin]

howy, that's because most mere blenders can't handle them.Oh, I remember. There was smoke comin' out of the back.

[mgs]

Oh, I remember. There was smoke comin' out of the back.
geez! .........

[Mermaid]

Food processors are the beez kneez! I couldn't live without mine, I make everything from pasta to pastry. I'd have to say I use mine almost every other day.

[mgs]

Food processors are the beez kneez! I couldn't live without mine, I make everything from pasta to pastry. I'd have to say I use mine almost every other day.
a good one, like the one I mentioned, is really soo versatile that, yes, many things can be made with one! :smile: