Nov 24, 07
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Here is the link to one of my new favorites
Yeast-raised Cornbread Recipe - 101 Cookbooks  (not my photo!) 
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Nov 25, 07
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JCs are a lot denser these are quite lite. very crispy crust though and perfect with homemade butter! i'll be making these again to make pulled pork sandwiches!
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Nov 25, 07
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Nov 25, 07
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^ i walked past the reef this afternoon. there was a couple dinning outside and i spied a basket of JCs on the table. ryan had to hold me back : o (
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Nov 25, 07
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braised lamb with juniper berry reduction
reduction 1 chopped shallot 2 tbsp butter 8 dried juniper berries 1 cup red wine 2 cups lamb stock salt and pepper to taste sweat shallots in butter until opaque. chop up juniper berries finely(smash with knife, then chop). add berries to shallots and sweat together till berries are very fragrant(at least 5 minutes). add wine, reduce to half. once reduced, add stock, and simmer till half reduced again. season to taste. lamb 4 boneless lamb shanks olive oil salt and pepper to taste warm up pan on stove, add olive oil to coat. make sure pan is super hot. place shanks in pan, fry for 3 minutes on each side. make sure not to press on meat or poke meat while in pan. will let out juices and make meat dry. once the meat has been fried on each side, remove from heat and put on oven safe pan. cook in oven at 350 for 6-7 minutes or until done as desired (rare, med rare, etc) i served this with risotto and seasonal veggies.
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Nov 29, 07
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Georges Guacamole:
1 ripe Avocado 1 crushed clove of garlic cayenne pepper (to taste, I like it hot) few dashes of salt Smash it all up with a fork then... squeeze in 1/2 a LEMON (hint, not lime :P) mix it togeather sprinkle a bit more cayenne on top to make it look sexy. waalaa! the best Gwak U've ever tasted. If you want a bit of a change dice up a semi-firm tomato and throw it in after smashing up the avocado.
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Dec 02, 07
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Emeril here. Going to tell you how to kick up your corn bread. BAM! Jalapeno Cheese Cornbread Guest Author - Amy McDaniel It could not be easier to make: no need to separate wet and dry ingredients here. If you use regular cornmeal, use 1 3/4 cup minus 1 1/2 tablespoons of cornmeal and add 1 1/2 tablespoons of baking powder and 3/4 teaspoon salt. This recipe owes its moist texture to the addition of creamed corn, and it owes its slightly tangy flavor to buttermilk. If you make pan cornbread in a cast-iron skillet, you will get a crust that is deeply golden. Some people prefer the soft middle of the cornbread, though, so in that case make muffins, which will not brown as much. Recipe 1 3/4 cups self-rising white cornmeal 2 large eggs 1/3 cup canola oil 1 cup buttermilk 1 small can creamed corn 1/2 cup grated cheddar cheese Chopped jalapenos, to taste (I use about 2 tablespoons of canned peppers; fresh may also be used) 1/4 tsp. ground red pepper Mix all ingredients until combined. If this batter seems too dry, add a little more buttermilk; if too wet, add a little corn meal. For muffins: Spray muffin pan, bake at 400 degrees 15 to 20 minutes or until tops are brown. For pan cornbread: Put 1 tablespoon oil in heavy skillet, preheat skillet in 450 degree oven until it smokes. Pour batter in and bake until the top is browned, 20 t0 25 minutes. BAM!
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Dec 06, 07
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alright time for some christmas shit ppl!
today i'm making grammas gingerbread men 1 cup shortening 3/4 cup table molasses 1/4 cup corn syrup 2 cups brown sugar 1 heaping tablespoon ginger 1 teaspoon cinnamon 1 teaspoon soda 1/2 teaspoon salt 4 cupos sifted all-purpose flour 2 eggs heat shortening, molasses, corn syrup, brown sugar, spices, soda and salt together in large saucepan. bring to boil. add well-beaten eggs. beath thoroughly (beating is the most important!) add flour gradually beating thoroughly after each addition. (more flour may be necessary) cover dough and refrigerate overnight. in morning roll out thin. cut to shape, place on lightly greased baking sheet. bake in hot oven 400 degrees for 8 - 10 minutes. watch carefully. these are a Regehr family favorite, i'm doubling the batch and hiding some because as my aunt catherine said, we'll consume them all in a day!
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Dec 06, 07
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Crab dip:
2 cans of crab (50% leg meat is best, but use what you want) 1 stick of cream cheese (I use light)* 3 green onions, finely chopped 2 Tbsp. plain yogurt 2 Tbsp. salsa 1 Tbsp. milk 1/2 a lemon, juiced 1/4 tsp. Worcestershire sauce 1/4-1/2 tsp. cayenne salt & pepper to taste slivered almonds to sprinkle top with *Leave the cream cheese out for a few hours before preparation so it will be soft enough to work with! Preheat oven to 350C. Cream together all ingredients (except for the almonds). Transfer to a heat proof dish, cover with almonds, and bake on middle rack of oven for 10-15 min. Tomorrow I'm plan on modifying this recipe to stuff mushroom caps with! *drool*
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Dec 20, 07
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more veg recipes with no dairy in them plz. :(
I always eat the same veggies over and over in a million different ways lol I need something different and YUMMY!!!
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Dec 20, 07
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Bacon-wrapped Halibut with Seared Grape Tomato Sauce
(serves 2) 2 halibut filets some pepper 4-6 strips of bacon 1 pint carton grape tomatoes 3-4 cloves garlic, diced a couple glugs of good white wine a few tablespoons olive oil half a cup (ish) chicken stock a big handful chopped fresh basil about a tablespoon of butter -pat the halibut dry, season with pepper -lay out 2 strips of bacon horizontally with the ends slightly overlapping, place a halibut filet with one end on top of the strips, and proceed to wrap the bacon around the fish (some bigger filets may need another piece of bacon or 2) -heat a non-stick pan to about medium-high and place the wrapped filets in it, cooking each side for about 5 minutes (when the bacon is crispy they're done) -while wrapping the halibut, heat another pan on the highest heat -once the halibut is in the pan and the other pan is SCREAMING HOT, throw in a glug of olive oil and the grape tomatoes -sear the tomatoes for about 1 minute, then shake the pan, throw in the garlic and cook for another minute -throw a couple glugs of white wine in and let it evaporate a bit, about another minute or 2 -add the chicken stock, bring to a bubble, then turn the heat down to medium-high, let simmer 2-3 minutes -stir in the basil and butter -by now the fish should be done, so serve it up with rice and ladle the sauce overtop :love:
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Jan 01, 08
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Banana Bread (L)
1/2 c. butter, softened 1/2 c. white sugar 1/2 c. brown sugar 2 eggs 1 tsp. vanilla 1 1/2 c. flour 1 tsp. salt 1 tsp. baking soda 2 or 3 very ripe bananas 1/2 c. sour cream -Preheat oven to 350 and butter a loaf pan -Beat butter and sugars together until light and fluffy -Add eggs and vanilla, beat to incorporate -Whisk together dry ingredients in a separate bowl and add to butter mixture, stir until just combined -Mash bananas with the sour cream until really smooth and add to butter/flour mixture, mix to combine -Bake for 1 hour 10 - 20 minutes This is the best banana bread ever! The centre is so moist and tender and the crust is nice a crispy. It lasts for a few days stored at room temperature on the counter.
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Jan 03, 08
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Ma-Po Tofu (made for me last night, but i bought the ingredients and will definitely be making it for myself sometime soon. soooo good)
Sauce: 1/4 cup chicken broth 2 tablespoons hot bean paste 2 tablespoons soy sauce Kosher salt (we used regular salt) 1 pound regular or soft (not silken) tofu, drained and cut into 1/2-inch cubes 1 1/2 to 2 tablespoons corn, peanut or canola oil 1/2 pound ground pork shoulder (preferably 75 percent lean) 1 tablespoon plus 1 teaspoon finely minced garlic 1 tablespoon plus 1 teaspoon finely minced peeled ginger 1 tablespoon cornstarch dissolved in 2 tablespoons water 1 1/2 teaspoons Japanese sesame oil 1/2 to 1 teaspoon toasted sansho powder (omited this ingredient) 3 tablespoons thinly sliced scallions Accompaniment: steamed rice To make the sauce: Stir together broth, bean paste, soy sauce, and kosher salt. Set aside. To poach the tofu: Slide tofu into a saucepan of simmering water and keep at a bare simmer while stir-frying rest of dish. To stir-fry the pork: Heat a wok or large heavy skillet over high heat until hot and add 1 1/2 tablespoons corn oil, swirling to coat. Add pork and stir-fry, breaking up lumps and adding remaining 1/2 tablespoon corn oil if meat sticks, until no longer pink. Add garlic and ginger and stir-fry over moderate heat until very fragrant, about 2 minutes. To finish the stir-fry: Stir reserved sauce, then add to pork and bring to a simmer. Drain tofu in a large sieve and slide into sauce, stirring gently. Stir cornstarch mixture and add to stir-fry. Bring to a boil, stirring gently, and cook until thickened and glossy, about 15 seconds. Turn off heat and sprinkle with sesame oil, sansho powder, to taste, and 2 tablespoons scallion. Stir once or twice, then serve sprinkled with remaining tablespoon scallion. Ma-Po Tofu Recipe: Recipes: Food Network Last edited by diva; Jan 03, 08 at 11:33 PM.
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Jan 05, 08
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I made this really awesome okra-green curry-rice noodle stir fry tonight.
(I don't measure anything when make up weird dishes. Also, pardon my lack of sophisticated cooking terminology.) -fresh okra (15-20 of them) -half a red onion -thai chillies (i used five) -six cloves of garlic -chinese cooking wine -oyster sauce -thai green curry paste -three roma tomatoes -chicken broth -black pepper -rice noodles (the thinner ones) -little bit of canola oil -even smaller bit of sesame oil -two big basa fillets 1. cut off the tips of the okra and slice them all so they're each a little thicker than a nickel. 2. mince the garlic 2. julienne the onions 3. slice the tomatoes so they shaped like half circles 4. dice the chillies 5. cut the basa fillets into 1 X 1 cubes In a wok: -heat up the sesame and canola oil -sweat the onions and garlic (two-four minutes maybe) -add the chillies, okra, tomatoes. cook them for a few minutes -add one part oyster sauce to one part cooking wine (i maybe used a little less than a cup of each) -add the fish, about two tablespoons of the curry paste, and about one cup of chicken broth -add black pepper (just a bit) -stir every thing up -cover the wok -boil noodles (time it so they're done by the time the fish is cooked. this should take about five-seven minutes) and strain them -add noodles to the gooey stir fry -turn the heat off -mix everything up really yummy and took me about 30 minutes to make (including prep-time).
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Jan 05, 08
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| BBQ Rules | kiMMie | Coffee Lounge | 17 | Jun 03, 07 02:58 AM |
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