The Ultimate Recipe Thread!

Miscellaneous and Personal Stuff I Must Share
221

Barbacoa
Philippine Barbecue

Preparation time: 1-2 Hours

Serves: 4-8 People
Ingredients:

2-3 Lbs of Pork*
1-2 12 oz Bottle of Mama Sita’s Barbecue Marinade**
1 Package of small seafood bamboo skewers

  • The pork must have some fat in it. Use shoulder, butt or boneless country ribs.

** Mama Sita’s is the best, but Mother’s Best may be substituted. Look for these products at any oriental market. You may have to settle for a packaged mix if the market is small.
Preparation:

Unwrap the skewers and place them in a tall glass or tumbler of water to soak. (Soaking the skewers stops them from burning on the grill.) Start your charcoal for the barbecue. (You may also use a broiler, but it gets messy.) For the best results be sure to have all of the charcoal on only one side of the barbecue. This will allow you to cook over indirect heat and have better control of the speed at which the skewers cook. If using a gas grill, light both sides and preheat at high for 15 minutes, then turn off one side before starting to cook. Run the other side at low during the entire cooking process, unless you are in a real hurry. Slow cooking is better. The upper racks of multi-tier propane grills work perfectly and allow the use both burners at once.

Bone out the pork and cut into chunks less than an inch (~2cm) cubed. Skewer the pork, it is best to pierce each piece of pork twice with the skewer. This stops the meat from rotating when you turn the skewers on the grill. Skewer the meat at one edge of the piece and then again at another edge of the same piece. Use a bread pan or shallow rectangular pan (glass is best) that will allow you to submerge the entire skewer lengthwise in it. This is important during the cooking and basting phase. If needed, trim the skewers ahead of time to fit the pan that you have. This will make everything a lot simpler once the grilling begins.

Grill the skewers away from the coals. Use barbecue tongs to place and remove the skewers. Swish the skewers in the bread pan filled half way with the marinade every five minutes to build up a candy like glaze on them. Avoid flare ups and use a spray bottle to extinguish them when they happen. After 30-45 minutes the skewers will be done.
Note: Everyone that I make this for becomes instantly addicted to it.
Please contribute a recipe and come back soon!
Official Recipe Request

If there are any Philippine cooks out there that know the recipe for this marinade please submit it to this thread. Here are the ingredients from a very old bottle that had a complete list of contents:[list=1]
[li]Soy Sauce[/li][li]Cane Sugar[/li][li]Black Pepper[/li][li]Salt[/li][li]Garlic[/li][li]Onions[/li][li]Curry Powder[/li][li]Tamarind[/li][li]Spices[/li][li]Caramel[/li][li]MSG[/li][li]Lemon Butter (zest?)[/li][li]Mustard[/li]Flavorings

222

INDEX:

The Ultimate Recipe Thread
[sup]STARTED ON 09-20-2000 05:46 PM[/sup]
Table of Contents:

[sub]PAGE 002[/sub][list=1]

[li]Chicken Strips[/li]Breaded Yogurt Dipped Chicken
[sup]Submitted by vanilla[/sup]

[li]Quick Potatoes au Grautin[/li]Mashed Potatoes with Onions and Cheese
[sup]Submitted by vanilla[/sup]

[li]Fruit Smoothie[/li]Blended Energy Drink
[sup]Submitted by vanilla[/sup]

[li]**Jambalaya!!! **[/li]Spicy Creole Rice and Meat
[sup]Submitted by spedmonk[/sup]

[li]**Marinated Shitake Mushrooms with Chevre **[/li]Broiled Mushrooms with French Goat Cheese
[sup]Submitted by Zenster[/sup]

[li]Autumn Roasted Squash Soup with Apple Confit[/li]Vegetarian Soup with Stewed Apples
[sup]Submitted by JavaMaven1[/sup]

[li]Creamy Seafood Medley[/li]Shrimp and Scallops in Alfredo Sauce
[sup]Submitted by Oicu812[/sup]

[li]Chicken Under a Brick[/li]Roast Pressed Chicken
[sup]Submitted by Ukulele Ike[/sup]

[li]Psychedellic California Strawberry Shortcake[/li]Cookies with Berries and Ice Cream
[sup]Submitted by Zenster[/sup]

[li]Maui Power Bars[/li]Spam Musubi
[sup]Submitted by pugluvr[/sup]

[li]Lobster[/li]Lobster Dinner and Cooking Tips
[sup]Submitted by Scylla[/sup]

[li]Hommards sur les Neige[/li]Lobsters with Vegetable Mirpoix
[sup]Submitted by Zenster[/sup]

[li]Carnitas[/li]Crispy Mexican Style Pork
[sup]Submitted by Zenster[/sup]

[li]Whole Fried Turkey[/li]Deep Fried Turkey
[sup]Submitted by Scylla[/sup]

[li]Omelette Tips[/li]Mushroom, Perpper and Cheese Omlette
[sup]Submitted by Scylla[/sup]

[li]**Linguine with Shrimp, Spinach and Lemon **[/li]Seafood Pasta
[sup]Submitted by Bumbazine[/sup]

[li]**Tokyo Popcorn **[/li]Sauted Prawn Legs
[sup]Submitted by Zenster[/sup]

[li]Southwestern Omelette[/li]Chicken, Green Chile and Jack Cheese Omelette
[sup]Submitted by Zenster[/sup]

[li]Coffee Chemistry[/li]Coffee Making Tips
[sup]Submitted by Zenster[/sup]

[li]Oriental Cabbage Ramen Salad[/li]Asian Noodle and Cabbage Salad
[sup]Submitted by pugluvr[/sup]

[li]Spice-crusted Salmon on Black-eyed Peas & Spinach[/li]Spicy Fish Dinner
[sup]Submitted by JavaMaver1[/sup]

[li]Jambalaya[/li]Spicy Creole Rice and Meat
[sup]Submitted by Bumbazine[/sup]

[li]It’s What’s For Lunch[/li]Roast Beef and Turkey Sandwich
[sup]Submitted by Zenster[/sup]

[li]Jacketed Fish Filets[/li]Potato Wrapped Fish
[sup]Submitted by Zenster[/sup]

[li]Tartare Sauce[/li]Seafood Dressing
[sup]Submitted by Zenster[/sup]

[li]Before There Were Chalupas There Was Chalupas[/li]Chicken and Tortilla Melange
[sup]Submitted by Bumbazine[/sup]

[li]Red Pepper Couli[/li]Roasted Pepper Sauce
[sup]Submitted by Zenster[/sup]

[li]Carne Guisada con Papas[/li]Beef Chili with Potatoes
[sup]Submitted by TVeblen[/sup]

[li]Bean Sprout Salad with Garlic[/li]Asian Style Salad
[sup]Submitted by TVeblen[/sup]

[li]Dog Biscuits[/li]Pet Treats
[sup]Submitted by brachyrhynchos[/sup]

[li]Mikey’s Mackerel Cat Munchies[/li]Pet Treats
[sup]Submitted by brachyrhynchos[/sup]

[li]Pico de Gallo[/li]Mexican Hot Pepper Relish
[sup]Submitted by Zenster[/sup]

[li]Chili de Guaillo[/li]Authentic Old Style Mexican Chili
[sup]Submitted by Zenster[/sup]

[li]Food of the Gods[/li]Italian Ravioli Dinner Menu
[sup]Submitted by Zenster[/sup]

[li]Scrambled Eggs[/li]Cooking Tips for Eggs
[sup]Submitted by Zenster[/sup]

223

Here’s a wonderful dessert recipe that I got from TgerHobs back when the SDMB was still on AOL. They take a lot of preparation time, but they’re totally worth it.

8 ounces whipping cream
16 ounces shaved chocolate
1/2 pound sweet french bread, preferably stale
1 Tablespoon cinnamon
1/4 cup sugar
1/2 cup all-purpose flour (for dusting)
3 eggs, beaten

Bring the cream to a slight boil, and slowy mix in the shaved chocolate, stirring well. When it achives a homogenous consistency, put it into the freezer. Every thirty minutes give it a quick stir to keep it from separating. It’s “done” when it is the consistency of modelling clay.

Line a cookie sheet with waxed paper and begin to form the ganache into small balls, about 3/4 inch diameter and arrange them on the sheet pan. Put them back into the freezer for about an hour – while you were working them, the chocolate began to melt and they must be stiff for the next step.

You will want the bread very dry for this – if you have fresh bread, slice it very thin and place it in a barely-warm oven for ten minutes until it feels stale. Use a food processor to grind the bread into crumbs, adding the sugar and cinnamon. You’re looking for the consistency of kosher-salt here. (Libby’s note–I used pre-made bread crumbs for this recipe and it turned out okay)

Set three bowls out across your work surface, left-to-right (if you’re right handed) - in the first bowl you’ll have the flour; in the second bowl, the beaten eggs, and in the third bowl, put about a quarter of the bread crumbs. As you progress, the crumbs will become contaminated with the eggs, so you’ll want to freshen them with dry crumbs from the stock.

Using your left hand, take a piece of the ganache and roll it in the flour, and drop it into the egg. With your right hand, coat well with the egg, and transfer it to the bread-crumbs. Coat well and transfer to another half-sheet tray covered with waxed paper. After all the balls have been coated, repeat the process - flour, egg, bread-crumbs. At the end of the second coating they should be almost the size of a golf-ball. Back into the freezer for at least an hour, or even overnight. If you’re going to keep them longer than that, put them on layers of waxed paper in an air-tight container.

Put oil into your fryer and bring it to 375 deg F (Libby’s note–IIRC, the original recipe called for peanut oil…at least, that’s what I used). I fry two at a time. Transfer the cold truffles into the oil and let them fry for almost a whole minute – the coating will be golden brown and slightly hard (the sugar will be nicely carmelized). Dry on paper-towels. Serve them still hot, perhaps with a scoop of vanilla ice cream. If done properly, the truffles should have a nugget of still-cool ganache surrounded by frozen ganache and a crispy, sweet shell.

224

Stuffed Pork Chops

Preparation time: 1 Hour

Serves: 4 People
Ingredients:

4 Large boneless pork or veal chops (2-3 Lbs)
1/2 Lb Button mushrooms
3-4 Shallots
1-2 Cloves Garlic
1-2 Cups Fresh bread crumbs
1-2 Eggs
1 Cube Butter
1/2 Cup White flour
1/4 Cup White wine
1/4 Tsp Rosemary
Cracked pepper
Salt to taste
Preparation:

Bring the meat to room temperature. Dice the mushrooms and saute them in half of the butter until they lose any of the liquid that has been released. They should be lightly browned before adding the chopped shallots. Once the shallots are translucent add the minced or crushed garlic and the ground rosemary. Add the wine and cook for a few more minutes without browning the garlic. Empty the pan into a medium size bowl. Stir in 3/4 cup of the bread crumbs, add some cracked pepper with a pinch of salt and mix well.

Cut a “pocket” into each of the chops by making a small one inch incision into the side of the chop. Work the knife inside of the pocket without cutting entirely through the chop. Once all of the chops are pocketed, stuff them with spoonfuls of the mushroom and shallot mixture. Close the pockets with a toothpick when you are through. Dredge the chops in the flour and allow them to rest on some waxed paper. A hint of onion and garlic powder with a pinch of paprika and salt will liven up the dredging mix.

Crack the eggs into a shallow dish and beat them with a few spoonfuls of water until they are creamy. Place the remaining bread crumbs in another dish and preheat a large skillet on the stove over medium heat. Lightly dredge the chops once more in the seasoned flour and then quickly turn them in the egg wash. Place the chop in the fresh bread crumbs and sprinkle crumbs over it to completely coat it. Turn the pan to high and add the remaining butter. Continue to bread the remaining chops and add them to the pan as soon as the butter begins to foam. Reduce the heat to medium low and fry the chops until golden brown before turning. Avoid breaking the crust when flipping them. Add more butter if the pan goes dry and finish cooking the chops. Allow them to rest for three minutes before serving.
Note: Make the fresh bread crumbs by cutting the crust off of several slices of white bread. Cut the bread into chunks and shred them with a hand blender. Avoid using prepared dried bread crumbs as they will become leaden during the cooking process.

Please contribute a recipe and come back soon!

225

Chicken Enchiladas

Preparation time: 1 1/2 Hours

Serves: 6-10 People
Ingredients:

1 Whole Chicken or 2 Lbs chicken breasts
2 Dozen white corn tortillas*
2 28 oz Cans of Las Palmas green enchilada sauce
1-2 Cups Shredded Monterey Jack cheese

Optional: Chopped onion or roasted green chiles

  • Do not use yellow corn or flour tortillas
    Preparation:

Cook chicken by boiling or roasting until done. Be sure to add salt to the water or sprinkle a little on the chicken while cooking it. Allow chicken to cool and bone out all of the white meat. If you have cooked a whole chicken use the meat from the breast and thighs. Chop or shred the cooked chicken into small pieces (~5mm cubes) and reserve for later use.

To prepare the tortillas, preheat a comal or dry skillet over medium high heat. Place a tortilla in the pan and wait until it begins to bubble up. When the edges curl a little, flip the tortilla over and continue to heat. Use a covered dish that can hold the tortillas flat. Place them in the dish and cover tightly while heating the other tortillas. Once in a while, flip the entire stack of tortillas over to keep all of them warm in the dish.

Be sure to use a glass or enamel* baking pan that is almost the exact same width as the tortillas. Ladle ~1/2 cup of sauce into the bottom of the baking dish. Spread it around until the entire bottom of the dish is coated with sauce. Place a tortilla on a plate and spoon ~1-2 Tbs of enchilada sauce onto it. Swirl it around as you would with tomato sauce on a pizza. Sprinkle some of the cooked chicken across the front edge of the coated tortilla and roll it up tightly. Place it in the baking dish with the “seam” side down so that the filled tortilla does not unroll. Repeat this process until the baking dish is full of rolled tortillas.

Ladle sauce across the dish full of tortillas. If you are running low on sauce, be sure to pay special attention to the ends of the tortillas. The ends will usually poke up above the rest of the dish and dry out during baking unless you have been sure to specifically spoon sauce onto them. If you are preparing the enchiladas ahead of time be sure to cover them with a plastic wrap. The enchilada sauce is acidic enough to corrode aluminum foil.

To cook the enchiladas, preheat your oven to 250-300 F for 30 minutes. Cover the baking dish tightly with aluminum foil and place in the preheated oven. Bake for ~1/2 hour depending on whether the dish was refrigerated beforehand. Once the enchiladas are heated through, remove the foil and spread the shredded cheese across the entire pan. Look for any bare spots and spoon a little sauce across them before adding the cheese. If you still have some sauce left, ladle a stripe of it down the center of the pan for added color. Continue baking until the cheese is melted and beginning to bubble.

Remove the pan from the oven and allow it to cool for at least 10 minutes before serving. This will allow the pan to set up and makes it easier to serve. Try to determine where the divisions are between the enchiladas and serve two per person on each plate. Top with a little shredded cheese for appearance and serve with the Spanish rice and beans listed elsewhere in this recipe thread.

  • Aluminum baking pans will transfer an undesirable metallic flavor to this dish.
    Note: Sauteed onions that have been finely chopped may also be added to the chicken for a spicier note. Minced, roasted Anaheim green chiles may also be included. The Ortega brand of tinned chiles is very acceptable.
    Please contribute a recipe and come back soon!
226

Oven-Braised Corned Beef

Forget everything you know about too-salty, smelly, stringy corned beef. This is easy to make and will warm the soul of any meat-and-potates loving person. Serve with mashed potatoes and red cabbage salad.

1 chunk (about 4 lb) corned beef brisket
1 lemon, thinly sliced
1 small onion, thinly sliced
1 tsp. whole peppercorns
4 whole cloves
1/2 tsp. allspice
1/4 cup dijon mustard
1/4 cup brown sugar

  1. Preheat oven to 325, and put a kettle on the stove to boil.

  2. Trim most of the thick layer of fat off your meat and throw it away. Rinse meat thoroughly in cool water, rubbing gently to release the corning salt.

  3. Put meat, fatty side up, in a roasting pan, at least two inches deep. Lay slices of lemon and onion on top of meat, then sprinkle with spices.

  4. Pour 8 cups of boiling water into the pan around the meat. Cover tightly with foil and bake for about four hours.

  5. Take the incredibly fragrant and tender meat out of the oven, and throw away the water, spices, lemon and onion slices. Turn oven to broil.

  6. Mix the mustard and sugar together. Spread over the top of the meat. Broil the meat until the mustard mixture browns and bubbles.

  7. Slice meat across the grain and serve.

227

**Salade de Chou Rouge **
(or red cabbage salad)

This goes well with corned beef and is a nice alternative for those of us who aren’t crazy about mayonaissey cole slaw.

(these amounts are approximate – I sort of throw this together, so use your best judgement here.)

1 red cabbage
1 cup (or more) good red wine vinegar
1/2 cup vegetable oil (olive oil doesn’t taste right with this)
salt and pepper.

  1. Thinly slice red cabbage. This will turn a ghastly deathlike blue-black color if you don’t expose it to acid fairly quickly, so while you’re slicing, put your red vinegar in a pot and simmer it.

  2. Dump cabbage into simmering vinegar and, using tongs, turn it over in the liquid, making sure all of it gets exposed to the vinegar. Cook this, turning frequently, about two minutes. It will shrink down and turn an incredible magenta color. Don’t faint from inhaling clouds of vinegar-steam.

  3. Transfer cabbage and vinegar to a bowl and chill for several hours, until nice and cold.

  4. Drain, toss with oil, salt, and pepper, and serve.

228

Christmas Tree Soup

1 gallon hot water
2 cups white Karo syrup
4 tsp. bleach

Mix ingredients together. Fill tree basin. Keep remainder in a handy place to refill basin. Don’t let it run dry or the tree seals and no longer takes water.

Note: Do not drink Christmas Tree Soup.

229

Did you see last week’s Friends episode, where Phoebe’s “secret heirloom receipe” for cookies turned out to be the one on the Nestles’ Toll House Morsels bag?
That’s my favorite recipe. In fact the only one.

230

Chestnut Stuffing
For Chicken or Turkey
Preparation time: 15 Minutes

Serves: 4-8 People
Ingredients:

4 Cups Boiled ripe chestnuts
1 Cup Fine dry bread crumbs
1 Tsp Salt
1 Tsp Grated onion
1/2 Cup Cream or evaporated milk
1/4 Cup Butter or margarine
1/4 Tsp Pepper
1/8 Tsp Thyme (optional)
Preparation:

Boil, remove shell and skins on chestnuts (see note). Mash or rice the chestnuts and add to the bread crumbs. Add salt and pepper. Heat the butter, saute the onion in it 1 or 2 minutes; then add the cream or evaporated milk. Add to the chestnuts and crumbs, and beat smoothly. Add thyme.

Variations: Add the chopped cooked giblets and 1 additional cup crumbs. Or, chop the cooked chestnuts coarsely; and add 1/2 cup chopped cooked or canned mushrooms. Or, omit the thyme; add 1 tablespoon or more minced olives.
Note: French or Italian chestnuts are served as a vegetable or in stuffing.[list=1][li]To prepare them, wash the chestnuts, cut a gash in each well through the outer skin.[/li]
[li]Place the nuts in a heavy pan, add one teaspoon of cooking oil for each cup of nuts. Set the pan in a hot oven (~225-325 F) and stir several times while baking. After 20 minutes of baking, remove the pan and let them cool.[/li]
[li]Remove the shell and skins with a sharp knife.[/li]Another method of simple preparation is to boil or steam the chestnuts 20 minutes after their shells have been gashed. Let them cool, then peel and skin them. One pound of nuts makes four servings.

Roast, boiled or steamed chestnuts are combined with other foods in many delicious dishes. One of the favorites is chestnuts sauteed lightly in butter or margarine. Be careful not to brown them, or the flavor will be lost.

Recipe excerpted from:
[sup](One of the few cookbooks that I use)[/sup]

The American Everyday Cookbook

by, Agnes Murphy
[sup]Food Editor, New York Post[/sup]

Random House, New York
[sup]Third printing, © 1955[/sup]
Please contribute a recipe and come back soon!

231

As mentioned elsewhere, I’m having some vegetarian friends over for Thanksgiving. I’ve already fed them my one really reliable vegetarian recipe, so now I’m looking for something good and not too complicated to feed them. Should more-or-less fit in with the Thanksgiving theme (no eggs fu yung, please), and if I can make it in advance I’ll be most happy. Cheese/eggs are welcome. Any ideas?

232

If you are not familiar with how to make eggplant Parmesan please indicate it in another post or email and I’ll do a complete recipe. Some tips;

[li]Peel the eggplant before slicing it. Avoid getting a really big eggplant, it will be much seedier than using two medium to small ones.[/li]
[li]Cut somewhat thick slices (i.e., over 1/4" thick)[/li]
[li]Before using the cut up eggplant, coat each slice on both sides with salt. Wrap the pile of slices in paper towels and place in a colander. Put a weight on top of the pile of slices. Let sit for an hour or two. Unwrap and wash off all of the salt completely. Use in recipe.[/li]
[li]When breading the eggplant, use fresh bread crumbs (see other recipes I have posted in this thread). Dried bread crumbs soak up too much oil during the frying step and become leaden.[/li]This makes eggplant edible for me.

233

Better give me the whole recipe, Zenster, if you don’t mind. I have an idea that it involves sauce and a lot of cheese, but I’d rather not engage in creative recipe experimentation on Thanksgiving.

234

This recipe is off the top of my head. Adjust quantities and cooking times as needed.

Eggplant Parmesan
Quick Preparation

Preparation time: 45 Minutes

Serves: 4-6 People
Ingredients:

2 Medium Eggplants
1 Cup Salt
1 Qt Marinara Sauce
1-2 Cups Shredded Mozzarella
2-3 Cups Fresh bread crumbs
2-3 Eggs
1 Cup White flour
1 Cup Vegetable oil
1/4 Tsp Onion powder
1/4 Tsp Garlic powder
1/4 Tsp Ground pepper
1/4 Tsp Salt
Preparation:

Peel and cut the eggplant into medium thick (1/4"-1/2") slices. Coat each slice on both sides with salt. Line a colander with a few layers of paper towels. Stack the slices in the colander and cover with more paper towels. Place a heavy weight on the stack and let sit for one to two hours. Rinse off all of the salt, pat the slices dry and proceed with the preparation.

Cut the crusts from 5-10 slices of white bread and shred them into crumbs using a hand blender. Place the crumbs in a shallow dish. Warm the oil in a skillet over medium heat. Preheat your oven to 300 F. Mix the spices into the flour and lightly dredge the eggplant slices in the spiced flour. A light coating is all that is needed to help the bread crumbs stick to the eggplant. Beat the eggs until creamy in a shallow dish. Run the dredged eggplant slice through the egg wash, then into the bread crumbs. Place into the hot oil and deep fry until golden brown on both sides. Drain all of the slices completely on paper towels. Fry only one or two slices at a time so that the oil does not cool off from the addition of too much material.

Lightly oil the interior of an oven proof casserole. Pour a little marinara into the bottom of the pan and coat it completely. Place a layer of the fried eggplant in the pan and cover with some marinara and a thin layer of shredded cheese. Continue until the pan is filled with the eggplant. Top the last layer with marinara. Leave at least 1/2" of space at the top of the pan so it does not overflow when cooking. Cover the pan with foil and bake for ~1/2 hour until the pan is heated through. When the pan is almost done, remove the foil and top the dish with the remaining shredded cheese. Return to the oven and cook until the cheese has melted and is bubbling. Garnish with some chopped parsley for color.
Note: If you use a bottled marinara sauce, be sure that it is not too authentic. The original marinara recipe calls for the addition of anchovy. Your vegetarian guests will not approve. The “Golden Grain” brand of sauce is one of my favorites. This dish may be prepared ahead of time and baked off just before serving.
Please contribute a recipe and come back soon!

235

Sweet Hominy
Simple Side Dish
Preparation time: 15 Minutes

Serves: 4-6 People
Ingredients:

1 28 oz Can Yellow hominy
2 Tbs Butter
1/4 Cup Maple syrup
Preparation:

Open and drain hominy. Melt butter in a skillet and add the hominy. Warm through and top with maple syrup. Serve immediately.
Note: Please use real maple syrup for the delicate flavor it imparts to this dish. This makes a wonderful side dish for Thanksgiving.
Please contribute a recipe and come back soon!

236

This is what my dad’s mom did for birthday cakes when my dad and siblings were growing up. It’s the best chocolate glaze in the world – believe me, I’ve looked!

Grandma Sue’s Semi-sweet Glaze

1/2 C. cocoa powder
1/4 C. milk
4 Tb. butter/margarine
1 C. sugar
1/8 tsp. salt
Combine in pan. Melt slowly. Stir until mixture reaches a slow boil. Boil without stirring for
1 minute. Beat and add 1/4 to 1/2 tsp. vanilla (It helps to put pan in sink of cold water while
beating – the glaze sets up faster.)

Note: This does NOT do well on layer cake (I tried) – it runs down the sides. Use on a flat cake
or as glaze on angel food or bundt cake. It won’t do as a dipping glaze for strawberries, either.
This is what Grandma Sue uses on Duncan Hines white cake baked in a 9x13 pan. Really – the cake is just a vehicle to get the glaze to your mouth.

237

Ingredients:
4-6 lamb shanks…Ask the butcher in your supermarket if necessary…
1 can of anchovies
1 can (15 oz) diced tomatoes (or more…if you like tomatoes, add two cans)
1 cup of low-sodium beef-broth
1 cup booze (seriously…sherry, brandy, left-over wine, vodka…doesn’t matter, the result will be good, but you need some kind of alcohol)
1 large onion, cut up
4 cloves of garlic, mashed (smoosh the things with the unopened tomato can!)
1 large sprig of fresh rosemary
some fresh Basil
Oregano (fresh is better, but…)
Flour, salt, pepper
Olive oil

Dredge the lamb shanks in the flour/salt/pepper mixture, brown in the oil. Place in the crockpot.

Saute the onion and the garlic in the same pan, add more oil if needed. Saute until light gold color, put in the crockpot.

Take your frying pan (that you browned the lamb and onion in, get the pan hot and dump the broth and booze in. Scrape up all the gunk on the bottom of the pan. Set aside.

Rinse the anchovies in warm water to get some of the oil off (Thanks, Zenster!). Cut the anchovies up and put in crockpot. (Note to anchovy haters: Don’t skip the anchovies! The anchovies will dissolve, given the long cooking time and you won’t be able to taste them. But they’ll add a wonderful depth of flavor to the sauce)

Put the herbs in the crockpot. Put the tomatoes in the crockpot. Pour the liquid from the pan in the crockpot. Cover and cook on medium-high.

Cook for at least 4 hours. The longer you cook it, the better it’ll taste.

Note: If you don’t have a crock-pot, put the lamb-shanks in the smallest possible pan that will hold them and pour the liquid on top. They must be at least 3/4 covered with liquid. Cover the top of the pan tightly with foil (no vents at all) and cook at about 350.

Serve over pasta.

A light grating of real parmesano-reggiano cheese over the top of the stew is a nice addition too.

Fenris

238

Oyster Stuffing
For Poultry
Preparation time: 30 Minutes

Serves: 4-6 People
Ingredients:

2 Cups Fresh bread crumbs
1 Yellow onion
1 Cup oysters
1 Egg
1/4 Cup Butter
1/4 Cup Fish stock or clam broth*
1 Tsp Salt

Pinch of thyme
Pinch of basil
Pinch of paprika
Pinch of pepper

  • (Chicken stock may be substituted)
    Preparation:

Saute the onion in the butter until golden, then add all of the spices. Blend well with the fresh bread crumbs and add the well beaten egg. Mix in the oysters and moisten to the desired degree with the stock or broth.

Note: The recipe recommends chopping the oysters. Better results would be obtained by using the smallest fresh oysters possible and avoid chopping them at all. Taste the brine from the jar if using bottled oysters, you may wish to use it instead of the stock or broth. If you are shucking your own fresh oysters, be sure to save the liquor for the recipe. Strain the liquor carefully to eliminate and bits of shell or sand.
This recipe is excerpted from:

The Complete Seafood Cookbook

by: Arthur Hawkins
[sup]Prentice Hall, Inc. © 1970[/sup]
Please contribute a recipe and come back soon!

239

I promised you the English Muffin recipe that I was given in school (it’s pretty tasty, but all the dry ingredients are in weight measurements)

The $30,000 Recipe for English Muffins
Makes about 1 dozen.

2 oz. Water
1 1/2 oz Yeast (fresh)
1/4 t. sugar
1 egg
10 oz milk
1 oz melted butter
9 oz bread flour
1/4 oz salt
More bread flour as needed to create a soft dough
Cornmeal as needed.

  1. Dissolve yeast in lukewarm water. Add sugar.
  2. In seperate bowl, whisk egg, add milk (make sure milk is also lukewarm, not cold), butter, and salt.
  3. Add milk mixture to yeast mixture, then add flour.
  4. Work in more flour as needed.
  5. Turn out onto floured counter and knead until gluten has developed, but still remains soft and elastic.
  6. Put in lightly greased bowl and set in a warm corner of the kitchen. Cover and let double.
  7. Punch down dough and roll to 1" thick
  8. Cut with biscuit cutter and place on a cornmeal-sprinkled sheet pan. Lightly press, and turn over, to coat both sides.
  9. Warm a griddle to medium heat, lightly grease, and muffins on both sides. Split with fork immediately off the griddle.

Because of the fat in the recipe, these should not go stale for about 2 days.

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Thank you JavaMaven1 for posting the English muffin recipe. The final steps for baking or toasting are a bit unclear. Could you enlighten me please?

Step nine is a little hazy too (for me at least).