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January 10, 2009

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kim

And I've only used them camping.
=====================

Soylent Red

Two more days foodies, and then it's cutoff time for the cookbook.

All of them look great.

I reserve the right to editorial license in order to standardize the various formats, but not to change the recipe itself.

Jane

Soylent,

I'm gonna post 2 recipes on or before Sat. (I have to actually translate the ingredients into amounts.) Please don't close the gate before I get in. Merci beaucoup

Soylent Red

Got it Jane.

Soylent Red

BTW foodies...

Anyone here own one of those vacuum sealers? I'm thinking of getting one but I'd like some honest product reviews first.

Fithian

I'm not sure, kim, but the first time I saw an indisputably authentic spider pan was in the collection at Hoxie House (on Cape Cod), one of the oldest houses in the country, ca. 1680. I've never been entirely sure what pot qualifies as an official Dutch oven but from what I assume one to be, a spider pan would have longer legs -- to sit above, not in, the coals, or whatever happens to be burning in the fireplace.

In looking for images, I was interested to note that the smith who forged this modern pot, called his trivet a spider -- which practically, if not historically, speaking would seem to make more sense. You could use it for any pot that could stand the heat, as the open center would accommodate either round or flat bottom. Perhaps the spider pan got its name (Oh Kipling) when trivet was later fused to pot. Such a contraption would surely be less inclined to disappear.

OTOH, the awkward shape of the single piece version -- making it most inconvenient to move around or store when space is at a premium -- suggests (to me anyway) that it was once an essential household item, likely to be a relatively permanent fixture in the fireplace. Both round bottom and elevation make it an ideal stewing pot. I suspect that's how it was most often used, and only devoted to Spider Cake as circumstances, (namely sugar), allowed, or milk went sour. Before the sloping sides grew progressively shorter, the sinking meal would conceivably form a layer of cornbread (caked on the bottom!) protecting the custard on top, all of which would have to be spooned out rather than cut like pie. All of which is also speculation on my part.

Early homes would have included chimney ovens, but not the separate stove required for comfortable flat frying as we know it. A spider pan, however, would work quite well for "deep frying" which I believe, contra the source in the history I linked above, is how the ubiquitous fritters were cooked (with pancakes presumably a later stove top phenom). That context gives "seasoning" a pan whole new meaning.

My great aunt lived in house of somewhat later vintage than Hoxie House. In such early Yankee structures, fireplaces were not located at the gable ends (neither were front doors), but in a center chimney which would hold and radiate the most heat. Aunt Gertrude (how New England is that?) had fireplaces on all four sides of the masonry heap, both upstairs and down. To our delight, an attic closet had a low, "secret" door at the back, with access to the open space between the individual flues as they diverged.

We were told that the little door was hidden so that the original occupants could hide from Indian attacks! That story strikes me as a later, fanciful, invention, and the access more maintenance feature than hidey hole. It might also have been ideal for dehydrating, if not actually smoking, foodstuffs without a dedicated building. In any case, the Glory Hole was what we called it.... and what our father called it.... I have great memories of crouching through the door, and then with backs against a flue, feet braced on its opposite, eating ice cream cones which my father was kind enough to hand us down, once we were in position. We were certainly gloriously dirty when we crawled out.

Fithian

Soylent:

We had one, but so long ago I can't supply reviews or sage advice. Unless they've changed a lot, just make sure it comes with a plastic accessory that you can insert in the mouth of the bag when you're filling it. That will keep the bag open and when you remove it, the top inch or so will be clean enough to give you a good seal. We always double sealed ours in case one seal cracked open, which seems to happen when you've bagged something really special, of course.

Fithian

Oh, and if you freeze what you're sealing, make sure your packets are lying flat, because when the contents solidify into topsy turvy shapes, they will subsequently wreak havoc on any organizational scheme you might have had in mind. Picture someone taking an orange from the bottom of a pyramid in the grocery store.

Jane

You have an organizational scheme for your freezer JMH? I am so impressed.

JM Hanes

My ex got possession of the big freezer, which was a more serious bone of contention before we split up. I wanted to use it for dishes that required a lot of preparation, so that I could pull off a dinner on the all-too-frequent moment's notice. He kept filling it up with things like a side of beef butchered into unidentifiable cuts of meat, which we had to plow through regardless of whether we lucked out with tasty tonnage or stumbled into a year's worth of hamburger and meatloaf materiél. If it's any comfort, I'd call my whole life an organizational nightmare. That's why I'm qualified to give advice on the pitfalls of any particular sheme!

hit and run

Porchlight:
My black eyed peas recipe is almost identical minus the peppers, and when in Texas I use Elgin sausage instead of a hambone. Beer=Tecate.

Shiner here. The recipe is really my red beans and rice recipe, but new year's demanded black eyed peas for good luck. The bell peppers were actually thrust upon me as a "we need to make space in the fridge" sort of way and the jalapenos were a welcome surprise.

belle, that recipe looks wonderful to go with the black eyed peas!

A good pot of greens would also be perfect. I don't have a recipe for that -- but if I did it would most certainly include 4-5 pounds of bacon. mrs hit and run's mom makes perfect greens, and we've made them using her recipe before...but I've no idea what we did.

Jane

Okay here is my salmon recipe.

3 lbs of salmon fillet
1 C of mayo
1/4 C of dijon mustard
splash of ketchup (for color)
2 chipolte peppers (in sauce)

place your salmon skin down on tin foil.

Mash the chipolte peppers and then mix with the rest of the ingredients in a bowl.

Slather the mayo on the salmon - on top and sides, fairly thickly

Tent the tin foil around the salmon and cook it over medium heat on your grill.

Cook until done - depending on the thickness of the salmon, 10- 20 minutes. Test with a fork. Do not over cook.


hit and run

All of this talk of delicious food inspires me to do something I have been meaning to do for a couple of years now, but for whatever reason (mostly because I am shy) have never done...

JMH, you are hereby cordially invited to the hit and run home for a meal on a weekend of mutual availability. The hit and run family eagerly anticipates your response.

I will email so we can figure out the best day and time...

Jane

Paige's Chinese cookies.

I lg package of chinese noodles

6 ounces of milk chocolate bits

6 ounces of butterscotch bits

melt the bits over very low heat. When completely melted turn off the heat and add in the chinese noodles.

Spoon cookie sized chunks onto wax paper.

Refrigerate for a half hour.

Enjoy!

Porchlight

Hit,

Must have greens with your peas on New Year's Day! Would love your greens recipe if you do manage to dig it up.

Can you get Shiner outside of Texas?

Sue

Chocolate Gravy and Biscuits

1 cup granulated sugar
1 tablespoon butter
1 1/2 cups milk
2 tablespoons flour
3 tablespoons unsweetened cocoa powder

Directions

1. Mix all the dry ingredients in a heavy saucepan. Slowly stir in the milk.

2. Cook over medium heat stirring constantly. Remove the pot when the mixture is thick like pudding.

3. Add the butter. Stir in until completely melted.

Serve over buttered biscuits.

My grandmother made homemade biscuits when she made this special treat for us. However, I use Grands buttermilk biscuits because I'm not into baking.

If you like chocolate and you like biscuits, this is to die for.

Jane

4th of July potatoes

In a bowl mix olive oil and garlic

Cook small red bliss potatoes in high heat (400 degrees) until done.

Split the potatoes and add to the oil mixture.

Add fresh mint and lots of sea salt.

Sue

We always have black-eyed peas and cabbage on New Year's Day. Black-eyed peas for luck, cabbage for wealth, though for some reason neither have worked well for me. ::grin::

Jane

Salad to go with salmon and red potatoes:

1 head of red leaf lettuce

1 cucumber peeled

copious amounts of fresh dill

blue cheese, crumbled.

Combine, serve with Ken's italian dressing.

Outstanding.

Jane

oh yeah, you gotta chop the cucumber too.

cathyf
You have an organizational scheme for your freezer JMH? I am so impressed.
When we moved in the previous owners left us a 20 cu ft chest freezer we didn't know about until we got here. It is an utter mystery to me how I ever lived without it! Mine is always crammed full of stuff, and I refer to the process of digging out a dinner as "dumpster diving." I already know that when I replace it I will pay any price to get an upright!

I do have this nightmare where I go down to the cellar and get sucked into the freezer and can't get out... The first time I defrosted it (which consisted of waiting for a really cold day and carting everything out to the back porch) I realized that I couldn't even reach the bottom without my feet coming off the floor. I ended up with a bruise right below my sternum from hanging over the side of the freezer head down while I wiped out the bottom.

Porchlight

You guys are killing me with these awesome recipes. I want to do an all-Jane menu with the salmon, potatoes, salad and cookies. And then have Sue's chocolate gravy and biscuits the next morning.

JMH, I have wanted a deep freezer for ages. I talk about it all the time. I love nothing more than to produce a freezer-and-pantry meal at a moment's notice.

Sue, my Alabamanian friend insists on rice on New Year's Day along with the peas and greens - for health, maybe? No one else I know goes that route, though.

Sue

Porch,

I have no idea where these traditions get started. I think it had something to do with what was available to eat on that day. ::grin::

Porchlight

Sue,

Pretty much. :) I sure do like rice in that grouping, though.

glasater

All this recipe talk brought back memories of when I belonged to an organization that wanted to "do" a cookbook as a fund raiser for the group.
The in-fighting still brings nightmares but we did end up with a successful project:-)

One of my contributions was a recipe for pancakes that is my all time favorite and with a little trepidation I present:

Miracle Hot Cakes

3/4 cup brown sugar
2 rounded Tablespoons of butter or Crisco
2 eggs-separated
3/4 teaspoon salt
2 cups sifted flour
3 teaspoons baking powder
milk

Mix brown sugar, shortening, egg yolks, salt, flour and baking powder together until smooth. Add enough milk for medium batter. Beat egg whites stiffly. Fold into batter. Fry until golden brown. Use as a dessert with strawberries or a great Maple syrup.


centralcal

Porch: A male Alabama friend of many years always did the black-eye peas for New Year's too (my family just ate them whenever we could get 'em fresh - snaps and shelled). Anyway, the Alabama guy also loves chocolate cake with butter (lima) beans poured over it.

They eat some funny stuff in Bama!

glasater

An absolutely ridiculously complicated recipe for Texas Chili started out this way..........

Put a dressed chicken in a vary large stock pot with a bunch of water with quartered onions and garlic.
After cooking for some time--haul the chicken out of the water and throw away........:-)

hit and run

Porchlight:
Can you get Shiner outside of Texas?

Definitely!

Porchlight

Anyway, the Alabama guy also loves chocolate cake with butter (lima) beans poured over it.

Wow. I like to think I'm pretty open-minded about unusual tastes in food, but that is pretty out there.

Hit,

Do you get Shiner 99 out there too? It's supposed to be a Munich style. I like it pretty well.

There's also this for your viewing pleasure:

Something's Brewin' in Shiner

I am biased b/c my husband worked on the music, but it's really good. Not snarky and condescending in the Michael Moore style at all.

hit and run

I haven't seen Shiner 99.

OH gosh, I watched the trailer to the movie. That is awesome.

Gives me something to look forward to in all my toils.

Happy 100th anniversary this year to the Spoetzl brewery, by the way...

clarice

Soylent--Do not even thnk of adding this to the book.
http://shine.yahoo.com/channel/food/strangest-new-food-concept-cooking-with-semen-347495/>Ewww

Ann

THWACK!

Daddy

Yuck Clarice,

But close to as yucky...

From The People's Daily a while back, Dateline Beijing:

" The French used grapes, Russians used potatoes, Koreans put ginseng in their drink and Mexicans distilled cactus plants to make fiery tequila.
Now China is introducing fish wine.
An entrepreneur in the northeastern port city of Dalian, has formed The Dalian Fisherman's Song Maritime Biological Brewery, with a plan to use his background in the fishing industry to make fish into wine...Different from China's thousands of years of brewing, the brewery will clean, boil and ferment fish for making wine...
"Tipplers might also take heart in knowing the brew is purported to be good for them"..."Experts said the wine is nutritious and contains low alcohol," Xinhua said."

Well me, I'm skeptical of Xinhua there. Personally when I'm lifting my goblet to my lips with a floating carp head in it and them big round staring eyeballs, I'd rather it be so jam-packed full o' alcohol it'd bring down a rhino. But who knows, maybe Hit would be happy lugging home a 6-pack of mullet...and who's to say what mischief Jane and Mark Steyn might get into over a couple pints of cod.

Soylent Red

Uh no Clarice. I'll save that one for my next cookbook,

Since I Knew You Were Coming, I Baked a Cake

Fithian

hit!

I hereby accept with much delight!

Porchlight

Hit,

Speaking of the Spoetzl Brewery anniversary, look what I found in the store this morning!

Shiner 100 "Commemorator"

It's a doppelbock or "starkbier," perfect for Lent. Will try it tonight and let you know how it tastes.

cathyf

Ok, I'm hoping it isn't too late, here's a few more.

This is the banana bread which I make for science seminar every week. It's #7 on the t-shirt of "Top Ten Reasons To Be a Science Major"

Banana Bread

1/2 cup (4 oz) butter, shortening or margarine
1 cup sugar
2 eggs
2 cups whole wheat flour
1/2 t salt
1 t baking soda
1 cup bananas (about 3-4)
1/2 cup chopped walnuts

Cream the butter and sugar. Add eggs and beat until smooth. Add 1 cup of the flour and the soda and salt and beat until incorporated. Put in the other cup of flour and the bananas and beat until well mixed. Mix in nuts. Cover the bottom of a loaf pan with parchment paper and pour the batter into the pan. Bake at 325 for 75-90 minutes until the bread springs back when poked.

If you own a heavy-duty mixer (kitchenaide, viking, etc.), you can double the recipe and make two loaves, but don't try it with a sunbeam. (I burned out 2 mixers before I bought a kitchenaide.)

A word about bananas. The best banana bread comes from really nasty bananas. Black, a little bit of mold is ok. (The day before the mold appears is perfect.) If you have bananas that get overripe and nobody will eat them, then leave them until they get really black and then throw them in the freezer. A minute or two on the defrost cycle so that you can peel them, and they are good to go.

And a word about fat... I have tried various things over the years. Butter-flavored crisco is good, but it's pretty unhealthy. The best stuff is regular smart balance. Not the light -- it is a mixture of margarine and water and a disaster to bake with. It used to come in a 16-oz tub, or two 8-oz tubs, and I could just eyeball cutting in halves/quarters. But they reduced the package size to 15oz and 7.5oz, so now you have to pitch in an extra 1/2 tablespoon of smart balance for each loaf. I also use the 50-50 blend of smart balance and butter that comes in sticks, because that comes in 16oz packages, but that has a different (harder) consistency. I've been having a problem where the mixing bowl has a thin layer of butter/smartBalance coating the bottom that doesn't get mixed in. (I suspect that I need to adjust my mixer slightly to get the beater closer to the bowl.) So, anyway, use a spatula to make sure that all of the butter gets mixed in as you are mixing. Smart balance has a different consistency than regular margarine, and you should beat it for a long time after you add the eggs until it changes to a lighter color. This is how you get a lot of air into the batter and makes for a lighter bread.

kim

I read years ago that the very best shortening for cakes is chicken fat.
======================================

cathyf

This was the first half of the traditional birthday dinner in my family growing up.

Fondue:

1-3/4 cup good dry white wine
2 cloves garlic
3/4 lb gruyere
1/2 lb appenzeller*
2 T flour
2 T butter
up to 6 T cream
3 T kirsch
1 baguette cut into cubes, with some crust on each piece
1-2 granny smith apples, cut into chunks

*If you can't get appenzeller, 1 lb of gruyere will work as well.

Slice garlic into large thin flat slices. (You are going to fish the garlic out, so you want to maximize the cut surface area but minimize the number of pieces of garlic.) Put garlic and wine into fondue pot and boil until it is reduced to 1 cup. While the wine is reducing, grate the cheese and toss with the flour. Strain out the garlic. Put the reduced wine back in the pot and bring to a slow simmer. Stirring constantly, drop the cheese into the pot in handfuls, stirring 30 seconds or so between each handful. You are trying to melt the cheese, not cook it -- do not let it get too hot or the cheese will curdle! When the cheese mixture is a smooth melt, stir in the butter until it melts, and then the kirsch. If it gets too thick, you may have to add some cream.

Put the fondue pot on the table over sterno or warming candles, and dip pieces of bread and apple into it. When spearing bread on fondue fork, run the fork through the crust part first. This reduces the risk of losing your bread in the pot!

cathyf

I dunno, kim, I once had a banana cream pie where the crust had the distinct flavor of bacon fat. (Or, as Emeril would say, "bacon oil.") I'm sure it had some superior flakiness or something, but all I could taste was the nastiness or the banana cream and bacon combination. (Don't get me wrong -- I love bacon and I love banana cream, just not together!)

Jane

Yum Cathy

cathyf

This was the second half of the birthday dinner:

Cold Beef Vinegrette:

For each 8 slices or 3 cups cubed cold roast beef

mix together:
3 T red wine vinegar
1 t salt
1/2 t pepper
1 t powdered or prepared french mustard
and then beat in 9 T olive oil

wash, dry, chop 2 T capers
1/2 t finely chopped garlic
2 T chopped parsley
mix well into the dressing

Spread the meat in a shallow glass or enamel pan, scatter 1/2 c thinly sliced onions and pour on dressing. (Or marinate in a ziploc bag.)

Marinate 2-6 hours, not too long, and serve at room temperature. (Olive oil hardens when refrigerated.)

cathyf

Just in case y'all haven't figured out my family has a cheese fixation...

Quiche:

1 prepared pie shell
1-1/2 -- 2 cups good swiss cheese
1-2 T flour
3 eggs
1 cup milk
1/4 t salt
1/4 t dry mustard or 1/2 t prepared
1/2 cup - 1 cup filling -- good choices are chopped ham, bacon, mushrooms, spinach, crab, shrimp. (with seafood, add 1/4 t worchester sauce , 1-2 drops tobasco, and omit the salt.)

Grate the cheese, toss it with the flour, and put about 2/3 of the cheese in the pie shell. Put the filling in a layer over the cheese, and then the rest of the cheese on top. Beat eggs, then mix in milk and seasonings. Pour the liquid over the cheese. Bake at 400 for 45-60 minutes until a knife or toothpick inserted into the center comes out clean.

cathyf

This one is from Biba Caggiano. It's fast, embarrassingly easy, and eyes-rolling-back-in-your-head good.

Gnocchi with Fontina

3 packages gnocchi (either 1/2-kg or 1 pound packages)
1 stick butter
1/2-lb Italian fontina cheese, diced
2 Tbsp chopped fresh parsley

Bring a large pot of water to boil. Add the gnocchi. They are cooked as soon as they float, about 1-2 minutes.

While the water is heating, melt the butter in a large skillet over medium heat. As the gnocchi float, remove them from the boiling water with a slotted spoon or skimmer and transfer them to the skillet. When all the gnocchi are in the skillet, add the fontina and the parsley, and stir very gently for maybe 30 seconds until the fontina melts.

Serve immediately with a salad and good crusty bread.

cathyf

My mom invented this one by tinkering around with an old Bisquick recipe.

Quick Apple Crisp

in an 8-inch square pan mix:
1 can apple pie filling
1/2 cup brown sugar
1/2 t cinnamon

crumble in a mixing bowl (use a pastry cutter or two knives):
1 cup bisquick
1/2 cup sugar
1/4 c butter

Mix 1/4 cup chopped nuts with the topping, and then spread the topping over the apple mixture.

Bake 30-35 minutes at 375 (350 if glass pan)

cathyf

Since I hate mayo, this is my version of potato salad:

French Potato Salad

5 lbs potatoes, peeled, cubed, boiled

Drain potatoes, put in large bowl.

Gently stir in 3/4 cup stock

Mix together dressing:
1/2 Tbsp salt
1/2 Tbsp dry mustard
1/2 Tbsp prepared mustard
1/2 cup white wine vinegar
beat in 3/4 cup olive oil

Add to potatoes:
1/2 cup chopped scallions
1/2 cup parsley
1 tsp drilled dill or 1/4 cup fresh

Pour dressing over salad, stir gently to mix. Serve at room temperature.

cathyf

Oops... Somehow "dried dill" turned into "drilled dill". I used preview, honest!

cathyf

Aaaaarrrrggggghhhhhh!!! What happened to JOM with the reappearance of next and prev ? Now I can't hit refresh on any JOM thread or typepad will destroy the thread state.

clarice

You didn't give serving amts for the gnocchi--By my count 3 lbs plus all that butter and cheese should serve Jane and me..that's all. Right?

centralcal

I used to love watching Biba Caggiano on t.v. back in the day and even visited her restaurant in Sacramento once or twice.

She is a great cook and never any fussiness to her recipes.

cathyf

Three pounds of gnocchi ought to feed about 6 people. Or three if it's me, clarice & jane!

kim

As Rick says, you can read the whole thread on 'preview'. Awkward, and it went away the last time it showed up. It might be cheaper.
======================================

Jane

I for one drill for dill all summer long.

cathyf

I don't care about being able to read the whole thread on one page. All I care about is being able to have my cursor at a certain comment, and if I refresh the page any new posts get added, but my cursor is still next to the same comment. The problem with the next/prev crap is that I hit "refresh" and the comment I'm supposed to be next to isn't even on the page that I end up with, let alone preserving the screen scrolled to the right location.

cathyf

Oh, yeah, I had forgotten that the next/prev crap breaks the individual comment permalinks, too. Who the heck thought that this was a "feature"? TyphusPad indeed...

Jane

Boursin Cheese

I promise you, no matter how simple this recipe is, you will never ever find a better cheese for the holidays.

4 packages of cream cheese (8 ounce packages)

2 sticks of butter

1 large clove of garlic

fresh parsely


mince the garlic in the food processor with the sharp blade. Add the butter and garlic and process until it is utterly consistent and almost runny.

refrigerate for 24 hours.

After refrigeration make into baseball size balls and wrap in fresh parsley.

Serve with crackers.

clarice

Nice, Jane. What am I supposed to do with the cream cheese? Use it to ensnare some lox?

Jane

Oh dear, add the butter and the cream cheese to the garlic and mix to within an inch of its life.

Thanks for catching that Clarice.

Poor Soylent - he has a hell of a job in front of him.

hit and run

What's the deadline for recipes?

I held off on my gumbo recipe, but since no one else has been submitted one (but with the next/previous carp who knows, maybe i missed one), i will gladly submit mine as my second recipe.

It is world famous. But I'll have to figger out the whole "how much is fourteen shakes of x spice" into a tspn/tblspn amount and whatnot.

Soooooo, we talkin' 'bout noon, midnight, what?

Or Soylent, can I just hand it to you in mid march down in Fayetteville?

Either way, ya know, I'll git er done.

hit and run

Porchlight:
Speaking of the Spoetzl Brewery anniversary, look what I found in the store this morning!

Shiner 100 "Commemorator"

Whoaaaaaa, happy f'n new year!!! Looking forward to your review.

JMH:
I hereby accept with much delight!

My heart soars like the hawk! Check your email and let's nail down a date...

hit and run

Daddy:
But who knows, maybe Hit would be happy lugging home a 6-pack of mullet...

I'm with you, if it is packed full enough with alcohol to bring down a rhino, I'd be more than happy lugging the mullet. ::hic::

sbw

Didn't realize all recipes were to be placed on this thread. Soylent has mine, but in the interest of, ahem, history, I'll point to my Key Lime Tartlet recipe in a [watch the time traveling] future thread.

Slightly further down on that thread are recipes for the world's best, oh-so-easy, they'll-love-you-for-it veggie dip that requires a mailorder mustard from Rochester, NY, and my Mother-in-Law's [may she rest in peace] fudge.

sbw

Hit, last night Soylent said midnight tonight Central Time. Of course that means 3:14 AM where you live.

clarice

Taking pictures of these foods is going to be hard..we have no food stylists. I think for my brick cooked soft shell crab, I'll just show a brick with a claw sticking out from under it...if that's okay with you , soylent..

hit and run

Thanks, sbw.

centralcal

Food stylists????

How about no digital camera, except the really lousy one on my cell phone? Time to buy!

Are we supposed to photo our food to fit the theme. Bald man, etc. etc.

Tonto

Humbly, a possible contribution to the cookbook:

Red Manhattan Broiled Bluefish

This comes directly from Gourmet magazine via epicurious.com. It is delicious, versatile (you can substitute halibut or even swordfish), and cheap (if you stick to bluefish or mackerel). Bluefish swim in the red waters of the East Coast, so keep that in mind. Gourmet says this is a recipe for four, but I usually figure a quarter to a third of a pound – not a half – per person. Don’t skimp on the sauce though. I always grate lemon into the mayo mixture and have a heavy hand with the herbs. Extra tomatoes broiled alongside the fish never hurts, either.

I have served this at secret neocon-libertarian dinner parties in the NYC suburbs – and everyone always licks his platter clean.


2 lb bluefish or Spanish mackerel fillets with skin, cut into portions if desired
1/4 teaspoon black pepper
1/2 teaspoon salt
1/3 cup mayonnaise
1 teaspoon fresh lemon juice
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh chives
3 medium tomatoes (3/4 lb total), cut into 3/4-inch-thick slice

Preheat broiler. Line rack of a broiler pan with foil.
Put fish skin sides down on foil and sprinkle with pepper and 1/4 teaspoon salt.
Whisk together mayonnaise, lemon juice, dill, and chives in a small bowl. Spread evenly over fish, then cover with tomato slices, overlapping slightly, and sprinkle with remaining 1/4 teaspoon salt.
Broil fish 3 to 4 inches from heat until just cooked through, 12 to 15 minutes.

From Tonto, obsessive JOM reader, infrequent poster.

Tonto

-- grate lemon RIND --

Tonto

cathyf
Taking pictures of these foods is going to be hard..we have no food stylists.
Well, actually... I dunno about the resta ya, but I happen to have one in the family. :-)
Soylent Red

I'll just show a brick with a claw sticking out from under it...if that's okay with you , soylent.

That would be awesome clarice.


All of you others...

Don't worry too much about "food styling". Just get a decent picture, using your best photographic judgment, of the finished pieces.

I would cook all of these things and do the photos myself, but that might take considerable time.

hit and run

OK, here goes. Though, this one kept trying to go off the rails in terms of a strict recipe for some reason (I Blame Global Warming). Then again, if it's a JOM cookbook, and you want the personalities of the posters to come through in the recipes, well, this might actually fit the bill...then again, it's goes on and on and on...over 600 words for goodness sakes.

You could prepare, cook, serve and eat the meal in the time it takes to read it. sheesh.

I accept the judgment of the editor without question.

-----------------------------------

Gumbo

1 cup all purpose flour
1 cup vegetable oil
3 bags, frozen cut okra
2 quarts chicken broth
4 medium onions
4 bell peppers
1 bunch celery
1 tbspn chili powder
½ tbspn cayenne pepper
½ tbspn Tony Chachere's
½ tspn thyme
2 lbs chicken breast
2 lbs smoked andouille sausage
2 lbs uncooked shrimp

Roux:
In large, heavy pot combine flour and oil and put over medium high heat, stirring often. As cooking progresses, stirring will need to become more frequent, nearly continuous toward the end, and heat will need to be carefully monitored, and likely reduced near the end. Cooking time takes approximately 45 minutes. The consistency of the roux should be similar to thick, sludgy used motor oil, and if you have the guts you should cook it until it assumes the color of well, thick, sludgy used motor oil as well. Be careful though, burn it, even in the slightest, and you have to throw it all out, wash the pot and start over. But, don't fret if it smells burnt – because it will. Double but, do fret if no one in the house tells you it smells like it is burnt – because if you do it right, they should.

When roux has reached the desired color, immediately remove from heat and add two of the bags of okra. Stir until the okra is completely covered. The roux will thicken even more and become somewhat stringy as it attaches to the okra. Don't panic. This is exactly what you want.

After okra has softened (approximately 5 minutes) add chicken broth, spices and 2/3rds of the diced onion, bell pepper and celery, reserving 1/3 for the end. Bring pot to a boil and then let simmer for about 30 minutes, stirring occasionally.

Note: add only as much chicken broth as your pot can hold, keeping in mind that you still have a lot of stuff to put into the pot – overfill now with broth and you'll be breaking out a second pot before you know it. Then again, some in my family don't like shrimp and so a second pot is not abnormal.

[VIMH: Who the heck doesn't like shrimp in gumbo?]
Don't get me started.

In a large skillet cook the sausage thoroughly and then cut into bite sized pieces. Place sausage on several paper towels to soak up as much grease as possible, then add to gumbo pot. Simmer for about 1 hour, stirring occasionally. Cut chicken breasts into bite sized pieces, then add to pot. Simmer for at least 1 hour, stirring occasionally. I usually start the gumbo first thing in the morning, allowing for a 2-3 hour simmer time at this point, but an hour works fine for late risers and those who are lazy. But, if you are lazy, no way you would have made it through cooking the roux, so just cook it for 2-3 hours at this point, mmmmkay?

Note: It is very important to continuously taste the gumbo during the cooking process. Critical. Because you're hungry. Oh, and to add spices to balance the flavor to your liking too. But mostly because you're hungry.

An hour before you are ready to serve the gumbo, add the remaining okra, onion, bell pepper and celery.

Add the shrimp about 5-10 minutes before you are ready to serve. Do not overcook the shrimp.

Serve in a bowl over a large scoop of rice. Top each serving with file. Crushing your own sassafras leaves is not necessary, they sell file in a spice jar at the store. But I had to put sassafras in my recipe because I like to say sassafras.

Porchlight

Bluefish, my favorite! Wish I could get it here in Texas. Maybe frozen?

Wonderful gumbo recipe, Hit. Mine is almost exactly the same except I like to do lump crabmeat instead of chicken. I was pretty proud of my roux the last time I made it, but my friend Travis absolutely schooled me with the darkest roux I've ever seen in his duck and sausage gumbo. It was so dark that the finished gumbo was almost chocolate colored.

How many beers does your roux take? I try for two, minimum, but beer-drinking times vary of course. :)

hit and run

That's the beauty of cooking roux.

The totally artificial, yet socially accepted drinking start time of noon gets suspended.

I decline to specify the number, but I can assure you it's comfortably larger than 2. :grin::

And yes, I am very conservtive on my meats for the gumbo ... I rarely do anything but the chicken/sausage/shrimp. mrs hit and run's sister is the adventurous one ... but look who the family asked to make gumbe over our Christmas stay?

hit and run

gumbe? sheesh

gumbo.

Or gumby.

But not gumbe.

Porchlight

comfortably larger than 2

That's what I like to hear! Btw the Shiner was just okay last night - but, to be fair, we started with a couple of bottles of Maredsous 10 Triple so that was a hard act for the Shiner to follow. I am not a beer snob, but the Maredsous is a knockout.

Porchlight

Oh and Hit, check your JOM email!

hit and run

Got it...and replied!

Mary

Fudge Brownies

1 Cup Unsalted Butter
14 Tablespoons Cocoa
2 Cups Sugar
4 Beaten Eggs
1 teaspoon Vanilla

1¼ All Purpose Flour
½ Teaspoon Salt
½ cup Chopped Walnuts

In a large sauce pan melt the butter at medium low heat then add the cocoa blend well. Add the sugar keep stirring until the sugar has dissolved. Remove from heat. Blend in the well beaten eggs followed by the vanilla. Sift in dry ingredients and blend well. Add walnuts.

Turn into a buttered 13 x 9 x 2 baking pan.

Bake at 400 for 18 minutes.

Frosting

3 tablespoons butter or shortening
2 tablespoons cocoa
1 teaspoon vanilla or to taste
2 tablespoons milk
1½ cups powdered sugar

Cream butter, cocoa and vanilla. Then blend in vanilla and milk. Mix in the powdered sugar and blend well.

This is the real secret, frost the brownies as soon as you take them out of the oven and then cut the brownies. The icing melts into the brownies. Let cool before eating or serve with ice cream. This is my great grandmothers recipe and I think it is the only one we have every used.

Porchlight

Thanks, Hit!

Mmm, those brownies look fab. And what do you know, it appears I have all the ingredients, too....

Mary

Porchlight

If you make the brownies 14 Tablespoons is 1 cup less 2 Tablespoons. My mother always insisted we measure by the spoonful but I spilled too much cocoa. I will be making these when I know one or more our sons is going to be around. I like them way too much.

glenda

Quick Desserts:

Peanut Butter Hermits:
I cup Eagle Brand Milk
6 tablespoons peanut butter
1/4 teaspoon salt
3/4 cup graham cracker crumbs

Blend together, milk and peanut butter, add salt and cracker crumbs--mix well--Drop by spoonfuls onto buttered baking sheet
Bake @ 325 for 15 min.

Butterscotch Pie:

Pinch Salt
3 large egg yolks(save whites for meringue)
1 cup brown sugar
3 1/2 tblsp flour & little cold water to make a smooth paste.
Add to above mixture. Then add 1 & 1/2 cup milk. Cook until thickens. Remove from stove
Add 3 tblsps. Butter and 1 teaspoon vanilla extract. Stir in. Pour mixture into baked pie shell-meringue and brown@ 350@ 10 min.

Meringue--egg whites/sugar(1/3 cup)and 1+ teaspoon of vanilla extract-- beat hard like they're a democrat into stiff peaks.

Saturday Night Texas Entree:(after a bath)

Missy's Chicken Spaghetti:

1 whole chicken
1-2 cans rotel tomatoes
1-2 cans cream chicken soup
1-2 sliced carrots
1 cup celery or couple stalks
1 cup diced onion
1 cup brown mushrooms(fresh)
1whole onion

First, boil chicken with tops of celery, cut carrots, and whole onion, quartered till done. Strain and save broth-cool and debone.

Second, in a saute pan melt 2 tablespoons of butter and add chopped celery, chopped onion anda little broth-simmer until almost tender and add mushrooms. remove from heat

Cook spaghetti aldente+ in saved broth.

Make a cheese sauce add 2 & 1/4 cup milk,velvetta cheese and 2 tablespoons of cornstarch. Melt over medium heat stirring constantly until thickened and remove from heat.

In large bowl, combine, chicken, noodles, saute mixture, soups, tomatoes, cheese sauce and a little broth if needed. Dump into 3-4 inch deep baking dish and top with shredded cheddar cheese.
Bake at 350 for 30-35 minutes until bubbly.
Will feed a lot.
Toss a salad.
Serve Fresh baked bread.
Drink Beer and Wine.
Join the redneck world of Southeast Texas and enjoy!


Soylent Red

Got 'em glenda. Thanks.

Elliott

Sour Cream Waffles

3 eggs separated
1/4 lb. butter—melted
3/4 cup milk
3/4 cup sour cream
1 1/2 cups flour
1/2 teaspoon baking soda
2 teaspoons baking powder
1 tablespoon sugar

1. Beat yolks, add liquids
2. Mix dry ingredients together, add to batter
3. Beat egg whites until stiff but not dry, fold into batter
4. Bake in hot iron
(5. Serve with copious quantities of ice cream)

belle

This afternoon, while I was lurking and reading JM Hanes' running commentary of Obama's whistle stop tour, I had my television on one of the cooking channels. The program was a hamburger cook-off and the winner had added a dollop of pimento cheese atop his entry. I looked up from my computer to hear one of the judges say she had never had pimento cheese until a few months ago when she was in South Carolina. Can that be true? Pimento cheese is second only to peanut butter here in the South. I was reminded of a time, years ago, when I was an escort on a tour bus here in Atlanta. We picked up the wives of the executives of the frozen foods division of the Campbell company at the downtown Ritz Carlton to take them out to Neiman Marcus in Buckhead. During the drive, I walked down the aisle of the bus serving bloody marys and cheese straws. On my way back to the front of the bus one woman stopped me and holding up a cheese straw said,"What is this?" Please tell me ya'll know. I won't give you a recipe since they are so available now and a pain to make, but here is a very simple recipe for pimento cheese:

1 1/2 pounds sharp cheddar, grated
1/2 cup good mayonaise(more or less to taste)
! tablespoon lemon juice
1 (4 ounce} jar pimento, drained and chopped
1 tablespoon grated onion
salt and cayenne, to taste

In food processor, grate cheese, add mayo and lemon juice. Stir in pimento and onion. Adjust seasonings.

Serve in a sandwich made with thin-sliced Pepperidge Farm bread (Crusts trimmed) or stuffed in celery. Or like the winner today, on top of a grilled hamburger.


Elliott

Grasshopper Pie

Part 1

24 Oreo Cookies
5 tablespoons melted butter

Crumble cookies in blender. Mix with melted butter and press into pie plate. Freeze.

Part 2

3/4 cup half & half
24 large marshmallows
4 tablespoons creme de menthe
2 tablespoons white creme de cacao
1 cup whipped cream

In top of double boiler, heat 3/4 cup of half & half and mix with 24 large marshmallows until fully melted. Take off heat. Add 4 tablespoons of creme de menthe and 2 of tablespoons of creme de cacao, stirring constantly until blended. Fold in 1 cup of whipped cream. Pour into chilled pie shell. Freeze before serving.

belle

Since ya'll are talking food and I love cookbooks, the best one I've read lately (even tho it was published in 2004) is "The Pat Conroy Cookbook" There have been novels of his I have not finished, but this is really worth your time. And check out his shrimp and grits on page 89. And, by-the-way. grits are not supposed to be "gritty" Pay no attention to the time listed on the directions on the bag of "Aunt Jemimah" Cook until creamy. And, after you have turned off the heat, add ! or 2 tablespoons of milk and stir. It's a miracle.
Changes the consistency like you won't believe.

bad

Fabulous recipes, everyone....Can't wait to try them all...

MJW

Mexican Chicken Casserole

Ingredients:
2 large (8 inch or so) flour tortillas
10 oz. can chunk white chicken
2 cups (8 oz.) grated cheddar cheese
1/2 can (condensed) cream of chicken soup
1/2 cup salsa
1/4 cup milk

Instructions:
Grease 8 or 9 inch round cake pan.
Place one flour tortilla in bottom of pan.
Top with 10 oz. can of chunk white chicken.
Add layer of grated cheddar cheese.
Pour on mixture of 1/2 can cream of chicken soup, 1/2 cup salsa, and 1/4 cup milk.
Top with another tortilla.
Add another layer of grated cheese.
Bake 30-40 minutes at 350 degrees.

Notes:
It can also be made in a square pan, but since tortillas are round, a round pan is more convenient.
I use Swanson's Chicken Breasts or Valley Fresh White Chicken or similar store brand. If you want to be fancy, you can substitute cut-up cooked chicken breasts for the canned chicken.
I prefer sharp cheddar cheese, but any type will work.
I use cream of chicken soup, but cream of mushroom soup or other cream soups also work.
You can mix 1 can soup, 1 cup salsa, and 1/2 cup milk, then use half and freeze the other half.
The salsa can be mild or hot, smooth or chunky, according to your taste.
Leftovers can be divided into portions and frozen.

bad

So good to see ya, MJW!

Elliott

I second bad's remark, MJW. Nice to see you.

JM Hanes

Pompadour Pudding, a sweet custard under a crunchy chocolate crust, was a favorite dessert at the college I attended. The kitchens had individual custard cups for more than 1600 people which were never used for anything else, to my knowledge. When Pompadour Pudding was on the menu, everyone showed up for dinner. I found the recipe below in a college publication some years later:


Pompadour Pudding, 8 individual servings.

Custard:
3 cups milk
1/2 cup sugar
2 Tbs. cornstarch
pinch of salt
2 egg yolks, beaten
1 tsp vanilla

Combine ingredients (except vanilla) and cook in top of double boiler till thick and smooth (5-7 minutes). Remove from heat and add vanilla. Fill custard cups 2/3 full.

Meringue:
1 square chocolate
4 Tbs. sugar
2 Tbs milk
2 egg whites

Melt chocolate with sugar and milk in top of double boiler. beat egg whites stiffly and add to chocolate mixture. Spread over custard. Place custard cups in a pan of water and bake at 325° for 30 minutes.

It's hard to imagine 1600 ceramic cups lined up in pans of water, but Pompadour Pudding was just that good.

cathyf

Hey -- we need a recipe for tater tot casserole!

JM Hanes

Me, three, MJW!

In light of my interest in historic preservation, my mother once found me a compilation of colonial recipes. My favorite one, a recipe for cake, started out with something like: 24 eggs, beaten for an hour....

bad

beaten for an hour....

Couldn't I just waterboard them?

JM Hanes

LOL, bad. You could, but it would take a little longer.

bad

When I first started baking cakes, my mother insisted the flour be sifted three times before measuring.

I watched her bake for years (as a child) and she never sifted the flour three times. Does anyone know why it was a mandate?

MJW

Lasagna

Sauce:
3/4 lb. Italian sausage
1 Tablespoon dried onion flakes
1/2 teaspoon minced garlic
Brown above in skillet.

In a large pan, mix 2 (8 oz.) cans of tomato sauce with 1 can water, then add 1 (6 oz.) can of tomato paste with 1/2 can water. Season with 1/2 teaspoon oregano and 1/2 teaspoon basil. Add meat. Simmer for at least 1 hour.

Filling:
1 (approx. 16 oz.) container of ricotta cheese
1/4 cup Parmesan cheese
1 beaten egg
1 Tablespoon parsley
1/2 teaspoon salt
1 teaspoon pepper
Mix above ingredients.

Noodles:
4 strips extra wide lasagna noodles
Prepare according to directions on box.

Cheese:
1/2 to 3/4 lb. mozzarella cheese, thinly sliced

Final directions:
Combine noodles, filling, cheese, and sauce in 2 layers in a 8"x8" pan, or 3 layers in a lasagna pan as follows:

Cheese ----- Top layer
Sauce
Filling
Noodles

Sauce ------- Other layers
Cheese
Filling
Noodles

Bake at 350 for 45 minutes.

Notes:
I use Jimmy Dean Hot Sausage or Italian Sausage.
You may prefer to use fresh onion and garlic. I'm not sure what amounts to use.


MJW

Hello everyone! I appreciate the warm welcome. I haven't commented much recently, but I continue to lurk. The less often I comment, the more I feel like I have to have something worth saying before I speak up.

I thought I like to add a couple recipes, though I fear they're pretty lackluster compared to the gourmet fare others have contributed. Actually, though, both dishes are very tasty.

Soylent Red

OK folks, here are my contributions...

Soylent's Afghan Pilau

Ingredients
2 lbs lamb
1 yellow onion, diced
1/4 cup olive oil
1/4 tsp. ground cinnamon
1/4 tsp. ground cardamon
1/2 tsp. ground cumin
1/2 tsp. garam masala
1 tsp. salt
2 cups water.
1/4 cup vegetable oil
2 carrots
1 tbsp simple syrup
1 cup raisins
1 cup blanched almonds
1 cup green pistachios
2 cups basmati rice
1 tsp. salt
1/2 tsp. saffron
1 cup water, additional

Instructions
Brown 1 inch cubes of lamb in heavy stock pot. Without draining, add onions and fry until brown. Add salt, spices, and water. Mix and cook covered until lamb is cooked through.

Use peeler to slice strips of carrot. Collect and fry carrots and raisins in oil and simple syrup until carrots are tender and raisins have become enlarged. Set aside.

Using the same oil, fry almonds and pistachios until thoroughly browned. Add to carrot and raisin mixture. Set aside.

When lamb is completely cooked, remove chunks from water, and pat dry with paper towels. Using the lamb stock, add rice, salt and additional 1 cup of water. Bring to boil and cover until rice is done.

When rice is done, combine rice, carrots, raisins, and nuts and toss, mixing thoroughly. Place in casserole dish.

Put chunks of lamb on top of rice mixture and cover with aluminum foil. Bake at 275° for 25 minutes. Have veiled women serve with flatbread.

Soylent Red

Big Red Pheasant and Rice

Ingredients
2 dressed pheasants
2 cups white rice
1 cup chicken broth
1-32 oz tub of sour cream
1 onion, diced
2 cups mushrooms, sliced
4 large carrots, sliced
2 tbsp minced garlic
2 tsp ground black pepper
1 tsp paprika
6 dashes McIlhenny Tabasco
1 liter Coke

Instructions
Boil pheasants in stockpot until meat begins to fall from bone. Remove and take meat off bone in bite sized chunks. Place in large bowl and cover with Coke for 24 hours in refrigerator.

Combine chicken broth, vegetables and spices with rice and boil until rice is cooked. Mix in pheasant, sour cream, and Tabasco.

Place in deep casserole dish and bake at 300° for 20 minutes.

**Crockpot version of this is even better. For that version, take the pheasant chunks and all other elements except sour cream and put them into a crockpot. Cook it all day. About 30 minutes before chow time, mix in the sour cream.

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