Cooking- Post your recipes and thoughts here!
Wow you guys, we haven't had a cooking thread yet. (Or if we have, it's died) There has to be people here who either cook or want to cook. So have at it.
Anything related to food can be put here. If anyone wants to ask for cooking advice or questions, they are welcome here too. I could probably answer a good bunch of questions. I'm only here on the weekends though, so keep that in mind.
Basic Knife Cut terms:
Slice- Vertical cuts. Leaves product in long shape. Cuts include julienne, batonette, and paysanne, which is essentially slicing veg without squaring it off. This wastes far less and is usually what you'd typically do when a recipe calls for a slice.
Dice- Squared off from a slice. Little squares. Not rocket science.
Chop- Like a dice except it's irregular and inconsistent. Basically cut down the thing to size.
Mince- Like a smaller chop. Get it as small as possible so it's almost like a paste
Tourne- Cutting the thing like a football. Super fancy, but no one but steakhouses use it anymore because it wastes so much of the product. Don't worry about this one because you need a special knife for it anyways.
Chiffonade- Cutting herbs like a ribbon. Take a bunch of leaves, line them up, roll them up like a cigarrette, then cut them as thin as possible, making pretty ribbon slices. This keeps the herbs from bruising and losing flavor.
There's a certain joy in making your own staple products yourself and can USUALLY save money, so here's some recipes off the top of my head that most people can usually do. I'm too lazy to convert them to metric, so just deal with my American-ness.
Applesauce____
3 pounds of fuji or gala apples, 1-inch dice or so
1/2 cup water, or more if evaporates too fast
1/2 cup sugar, unless you don't want sugar. That's cool too.
Put all the ingredients in a pot. Bring to a simmer on medium heat for, like 2 hours until the apples break apart. Remember to stir because you don't want it to burn and that's just sad. If it starts to, however, add a bit more water. If it's too far gone, DON'T SCRAPE THE BOTTOM. Transfer it to another pot and continue cooking.
This stuff is good with cubed bread sauteed with a bit of butter and sugar. It's the best apple dessert ever. Seriously. Put whipped cream on that and call it good.
SPEAKING OF WHICH
Whipped Cream_____
Heavy Cream, however much you want. Keep in mind it will expand.
Whip it with a mixer on high, or with your hands if you're feeling up for a challenge, until it gets stiff. Done. You can flavor it in many different ways. Add sugar or cocoa powder before you mix, fold preserves or custards in afterwards. Remember not to whip it too hard otherwise you will get...
Butter____
Heavy Cream
Basically keep going. The whipping will eventually separate the whey from the solids. Use a cheese cloth to catch the solids and smoosh it together to make a solid mass. You can add chopped herbs or whatever else you want into the finished thing. Pretty nifty.
Tomato sauce___
1 medium onion, diced preferably sweet if it's in season
3 cloves of garlic, minced
Pinch of oregano
Pinch of Red Chili Flakes
2 cans of crushed tomatoes
1 can of diced tomatoes
Bunch of Basil, chiffonade
drizzle of extra virgin olive oil
sugar if necessary
Get a sauce pot and coat the bottom with oil. You can use, like, canola oil with a bit of extra virgin. Too much extra virgin will burn when it gets remotely hot. When you move the pot around and see ripples, add the onion and garlic. Cook until the onion gets transparent, then add the oregano and chili. Cook until it gets nice and aromatic. Add the tomatoes here and simmer for about 30-40 minutes until the raw tomato taste comes out. Add the rest along with salt and pepper to taste.
That's all I can really think of right now. If you guys want me to post more, I can. It'd make me feel special.
Oh yeah, and the minimum internal cooking temperature for human is 145 degrees. Don't wanna eat anything under-cooked. Could get sick.
Anything related to food can be put here. If anyone wants to ask for cooking advice or questions, they are welcome here too. I could probably answer a good bunch of questions. I'm only here on the weekends though, so keep that in mind.
Basic Knife Cut terms:
Slice- Vertical cuts. Leaves product in long shape. Cuts include julienne, batonette, and paysanne, which is essentially slicing veg without squaring it off. This wastes far less and is usually what you'd typically do when a recipe calls for a slice.
Dice- Squared off from a slice. Little squares. Not rocket science.
Chop- Like a dice except it's irregular and inconsistent. Basically cut down the thing to size.
Mince- Like a smaller chop. Get it as small as possible so it's almost like a paste
Tourne- Cutting the thing like a football. Super fancy, but no one but steakhouses use it anymore because it wastes so much of the product. Don't worry about this one because you need a special knife for it anyways.
Chiffonade- Cutting herbs like a ribbon. Take a bunch of leaves, line them up, roll them up like a cigarrette, then cut them as thin as possible, making pretty ribbon slices. This keeps the herbs from bruising and losing flavor.
There's a certain joy in making your own staple products yourself and can USUALLY save money, so here's some recipes off the top of my head that most people can usually do. I'm too lazy to convert them to metric, so just deal with my American-ness.
Applesauce____
3 pounds of fuji or gala apples, 1-inch dice or so
1/2 cup water, or more if evaporates too fast
1/2 cup sugar, unless you don't want sugar. That's cool too.
Put all the ingredients in a pot. Bring to a simmer on medium heat for, like 2 hours until the apples break apart. Remember to stir because you don't want it to burn and that's just sad. If it starts to, however, add a bit more water. If it's too far gone, DON'T SCRAPE THE BOTTOM. Transfer it to another pot and continue cooking.
This stuff is good with cubed bread sauteed with a bit of butter and sugar. It's the best apple dessert ever. Seriously. Put whipped cream on that and call it good.
SPEAKING OF WHICH
Whipped Cream_____
Heavy Cream, however much you want. Keep in mind it will expand.
Whip it with a mixer on high, or with your hands if you're feeling up for a challenge, until it gets stiff. Done. You can flavor it in many different ways. Add sugar or cocoa powder before you mix, fold preserves or custards in afterwards. Remember not to whip it too hard otherwise you will get...
Butter____
Heavy Cream
Basically keep going. The whipping will eventually separate the whey from the solids. Use a cheese cloth to catch the solids and smoosh it together to make a solid mass. You can add chopped herbs or whatever else you want into the finished thing. Pretty nifty.
Tomato sauce___
1 medium onion, diced preferably sweet if it's in season
3 cloves of garlic, minced
Pinch of oregano
Pinch of Red Chili Flakes
2 cans of crushed tomatoes
1 can of diced tomatoes
Bunch of Basil, chiffonade
drizzle of extra virgin olive oil
sugar if necessary
Get a sauce pot and coat the bottom with oil. You can use, like, canola oil with a bit of extra virgin. Too much extra virgin will burn when it gets remotely hot. When you move the pot around and see ripples, add the onion and garlic. Cook until the onion gets transparent, then add the oregano and chili. Cook until it gets nice and aromatic. Add the tomatoes here and simmer for about 30-40 minutes until the raw tomato taste comes out. Add the rest along with salt and pepper to taste.
That's all I can really think of right now. If you guys want me to post more, I can. It'd make me feel special.
Oh yeah, and the minimum internal cooking temperature for human is 145 degrees. Don't wanna eat anything under-cooked. Could get sick.
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Comments
I can only add Jewel Staite's food & drink blog here (Jewel's an actress known as "Kaylee" from the short-lived cult series "Firefly"):
http://happyopu.net/
Of course, now we have to link to Dominic Armato's food blog.
http://www.skilletdoux.com/
Oh man please do. I've been wanting to get after your cheesecake recipes for a while now.
Well what do you usually do when you make such a pie? I could probably troubleshoot if I get an idea of what you do.
Mac and Cheese___
4 tablespoons of butter
4 tablespoons of flour
2 cups of milk
1/5 cup of heavy cream
3/4 cup cheddar, grated
3 cups of macaroni or penne cooked to under al dente (so keep it slightly hard still), drained but not rinsed
Chopped flat leaf parsley (optional)
Panko crumbs
Parmesean cheese (optional)
More Cheddar for topping
If you wanna bake it, turn on the oven to 350 F
Melt the butter in a medium saucepan, but do not overheat. Whisk in the flour until mixed. If too soupy, add more flour. If too pastey, add more butter. This is called a roux. Add your milk and cream to this mix until you get a nice and thick sauce. Be sure to not have the temperature too high. This is your basic Bechamel Sauce. It's one of the mother sauces, so remember it. Now add in the cheese gradually. By adding the cheese, the sauce turns into a Bechamel derivative: Mornay. It's basically a cheese sauce.
Mix your pasta into the pot and turn off the heat. Salt and pepper to flavor
If you're baking it, pour it into a casserole pan and cover with the cheeses, the bread crumbs, and the herbs. Cook it until the top browns.
See, if you cook it too soft earlier, the pasta cooks to shit here, so remember not to do that.
Peanut Butter Cake (Any similarities to a recipe found in a Betty Crocker cook book is purely intentional)
Grease and flour 2 9" layer pans or 1 13x9 oblong pan.
Sift together 2 1/8 cups sifted flower
1 1/2 cups sugar
3 tsp. Baking Powder
1 tsp. salt
add 1/3 cup soft shortening
1/3 cup Peanut Butter (Not Oily)
1 cup milk
beat for 2 minutes, add one egg, beat for 2 more minutes
Pour into prepares pans. Bake at 350. Layers for 25 to 30 minutes, square or oblong for 35 to 40 minutes.
Let it cool and the page says to finish it with Peanut Butter Broiled Icing, probably somewhere in the same cookbook, I don't know. I only have this one page because I liked the cake. When I made it I used vanilla icing.
I recommend trying this cold. It is really good cold.
Of course, the end result looks bluer as well. Be prepared for that.
Maybe someday I'll regularize them
Guru's Fruit Layered Cheesecake
Crust:
1 1/2 cups graham cracker crumbs (about 7 crackers)
5 tablespoons butter, melted
1 tablespoon sugar
Plain Filling:
2 8-ounce packages Philadelphia cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla
2 eggs
Fruit Filling:
2 8-ounce packages Philadelphia flavored cream cheese, softened (usually Blueberry or Strawberry)
1/2 cup sugar
1/2 teaspoon vanilla
2 eggs
Take cream cheese and eggs out of refrigerator at least half an hour before preparation to allow ingredients to reach room temperature.
Preheat oven to 350 degrees F. Line the bottom and sides of a 9-inch pan (preferably springform) with parchment paper. Combine graham cracker crumbs, sugar, and butter, and press into bottom of pan and about 2/3 up the sides. Bake crust for 10 minutes and allow to cool completely.
Combine plain cream cheese, 1/2 cup sugar, and 1/2 tsp vanilla in a large mixing bowl. Beat with electric mixer until smooth. Add eggs and continue to beat until smooth and creamy. Repeat in another mixing bowl with fruit ingredients. Pour fruit filling into cooled crust and layer plain filling on top. If desired, run a knife through the batter to swirl it. Bake in a water bath for 60 to 70 minutes. Allow to come to room temperature, then refrigerate overnight.
Pumpkin Cheesecake
Crust:
1 1/2 cups graham cracker crumbs (about 7 crackers)
5 tablespoons butter, melted
1 tablespoon sugar
Filling:
3 8-ounce packages cream cheese, softened
1 cup sugar
1 teaspoon vanilla
3 eggs
1 cup pumpkin
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
Preheat oven to 350 degrees F. Line the bottom and sides of a 9-inch pan (preferably springform) with parchment paper. Combine graham cracker crumbs, sugar, and butter, and press into bottom of pan and about 2/3 up the sides. Bake crust for 10 minutes and allow to cool completely.
Combine cream cheese, sugar, and vanilla in a large mixing bowl. Beat with electric mixer until smooth. Add pumpkin, eggs, cinnamon, nutmeg, and allspice and continue to beat until smooth and creamy. Pour filling into cooled crust and bake in a water bath for 60 to 70 minutes. Allow to come to room temperature, then refrigerate overnight.
For both of these, I would recommend setting your pan inside of an oven bag to keep the water out of the bottom.
I'll be doing the pumpkin one for Thanksgiving, and then next weekend or early the next week, I'm going to try and combine my own recipe with a mascarpone cheesecake recipe to make a tiramisu cheesecake for my sister's birthday.
Sweet Potato Pie
Ingredients
2 cups peeled, cooked sweet potatoes
1 1/4 cups sugar
1/2 stick melted butter
2 eggs
1 teaspoon vanilla extract or 1 to 2 tablespoons bourbon
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 cup milk
9-inch unbaked pie crust
3 egg whites
Directions
Preheat the oven to 350 degrees F.
For the filling, using an electric hand mixer, combine the potatoes, 1 cup of the sugar, the butter, eggs, vanilla, salt, and spices. Mix thoroughly. Add the milk and continue to mix. Pour the filling into the pie crust and bake for 35 to 45 minutes, or until a knife inserted in the center comes out clean. Place the pie on a rack and cool to room temperature before covering with meringue.
For the meringue, using an electric mixer, beat the egg whites until soft peaks form; beat in the remaining 1/4 cup sugar 1 tablespoon at a time. Continue beating until the sugar dissolves and the mixture is glossy and stiff, but not dry. With a rubber spatula, spoon the meringue onto the pie, forming peaks. Make sure the meringue touches the crust all around. Sprinkle with a pinch of granulated sugar. Bake for 10 to 12 minutes, or until delicately browned. Cool and serve.
Pumpkin Pie
Ingredients
1 (9 inch) unbaked deep dish pie crust
3/4 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 eggs
1 (15 ounce) can Libby's 100% Pure Pumpkin
1 (12 fluid ounce) can Nestle Carnation Evaporated Milk
Directions
Preheat oven to 425 degrees F.
Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
Bake for 15 minutes. Reduce temperature to 350 degrees F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.)
Apple Pie
Ingredients
1/2 cup sugar
1/2 cup packed brown sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
7 cups thinly sliced pared apples
1 tablespoon lemon juice
1 Pastry for double-crust pie (9 inches)
1 tablespoon butter or margarine
1 egg white
Additional sugar
Directions
In a small bowl, combine sugar, flour and spices; set aside. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss well to coat. Line a 9-in. pie pan with half the pastry. Place apple filling into crust; dot with butter. Roll out remaining pastry to fit top of pie. Cut a few slits in top. beat egg white until foamy; brush over pastry. Sprinkle sugar on top. Bake at 375 degrees F for 35 minutes. Increase temperature to 400 degrees F and bake 10-15 minutes more or until golden.
Tiramisu Cheesecake
Crust:
1 cup lady finger crumbs (one 3 oz package)
1/2 cup graham cracker crumbs (about 2 crackers)
4 tablespoons butter, melted
2 tablespoons Kalhua
Filling:
3 8-ounce packages Philadelphia cream cheese, softened
1 8-ounce package mascarpone
1 cup sugar
1 teaspoon vanilla
2 tablespoons Kalhua
4 eggs
Take cold ingredients out of refrigerator at least half an hour before preparation to allow ingredients to reach room temperature.
If using crispy lady fingers, skip to next paragraph. Otherwise, crumble lady fingers and place on a sheet pan under broiler just long enough to dry them out a bit without darkening them.
Preheat oven to 350 degrees F. Line the bottom of a 9-inch pan (preferably springform) with parchment paper. Combine graham cracker crumbs, lady finger crumbs, Kalhua, and butter, and press into bottom of pan. Bake crust for 10 minutes and allow to cool completely. Crust mixture will be very moist but will firm up upon cooling
Combine cream cheese, mascarpone, sugar, vanilla, and Kalhua in a large mixing bowl. Beat with electric mixer until smooth. Add eggs and continue to beat until smooth and creamy. Pour filling into cooled crust. Bake in a water bath for 50 to 60 minutes. Cheesecake will be done when edges start to firm up and lightly crack (cracks will seal as it cools) and center remains slightly jiggly (cheesecake will firm when cold). Allow to come to room temperature, then refrigerate overnight. Lightly dust with cocoa powder prior to serving.
Cheesecake Dip
1 8-ounce package Philadelphia cream cheese, softened
1/4 cup sugar
1/4 tsp vanilla
Combine ingredients. Serve with Teddy Grahams.
I'm jealous...
Plus taco soup and a pumpkin cheesecake.
1 1/2 cups all purpose flour
3/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup shortening
1/4 cup packed brown sugar
1 egg
1/2 cup light molasses
Grease a 9x1 1/2-inch round baking pan; set pan aside. In a bowl combine flour, cinnamon, ginger, baking powder, and baking soda; set aside.
In a large mixing bowl beat shortening with an electric mixer on medium speed for 30 seconds. Add brown sugar; beat until fluffy. Add egg and molasses; beat 1 minute. Add dry mixture, beating on low speed after each addition till combined. pour batter into pan.
Bake at 350 degrees for 35-40 minutes or until toothpick inserted in middle comes out clean. Serve warm.
I also have a secret recipe of my own for homemade milk chocolate. If someone asks for it, they shall have it.
No, they're these appetizer things kind of like pinwheels. They're tortillas filled with a mixture of cream cheese, red and green bell peppers, green onion, black olives, green chiles, and shredded cheese.
Ingredients
1 kg / 2 pounds spinache
1 onion, chopped
1 clove of garlic, chopped or pressed
125 g mozarella
a bottle of cooking cream
300 g (smoked) salmon, shredded or chopped
pepper and salt
about 2 tablespoons of oil
Heat the oil, then add the onion and garlic. Stir until transparent. If you want to, you can add pepper and salt. Add the spinache for about five minutes, or until you think it's done. Next, drain it in a colander. You do not want to squeeze out the fluids, as you might risk the chance of squeezing out the taste itself.
Next, put the spinache back in the pan, and add the cooking cream. Make sure you taste it, and add pepper or salt to your liking. Stir until it's cooking, then add the mozarella in parts. You can simply take chunks off the mozarella, or slice it with a knife. The purpose is to make the mozarella mix as quickly as possible, because I assume by this point you're hungry. Finally, when the sauce is somewhat smooth, given that the spinache makes a smooth sauce very difficult, add the salmon.
Serve with pasta.
Variation tips:
You can replace the spinache with broccoli.
You can replace the salmon with chicken fillet, in which case, make sure you fry or at least pre-process the chicken first, to avoid food poisoning.
1 lb hamburger
1/4 cup onion
16 oz can petite diced tomatoes
16 oz can pinto beans
16 oz can corn
4 oz can diced green chiles
8 oz can tomato sauce
1 packet taco seasoning
2 cups water
Brown beef and onion, drain. Add canned ingredients (including liquid), taco seasoning, and water. Simmer 20 to 30 minutes. Serve with cheese, lettuce and tomato, as desired.
Here goes, guys. I give you the secrets to my mom's holiday baking. I can't tell you how glad I am that I've been helping her for years and they aren't lost. No recipe for the sugar cookies. We had no time for that, so we threw in some refrigerated dough while the oven was empty.
1 - Banana Nut Bread
1 3/4 cups flour
1 1/4 tsp baking powder
1/2 tsp baking soda
2/3 cup sugar
1/3 cup shortening
2 eggs
2 tbsp milk
1 cup banana
1/4 cup chopped walnuts
2/3 package milk chocolate chips
Stir together flour, baking powder, and baking soda. Set aside.
In a mixing bowl, beat sugar and shortening until light. Add eggs one at a time, then milk. Add dry ingredients and banana alternately to creamed mixture, beating until smooth after each addition. Fold in nuts and chips.
Turn batter into lightly greased loaf pans. Bake at 350°F for ~40 minutes or until toothpick inserted in center comes out clean.
Makes about 3 medium sized loaves (triple recipe pictured).
2 - Cranberry Pumpkin Bread
2 eggs
2 cups sugar
1/2 cup oil
1 cup pumpkin
2 1/4 cups flour
1 tbsp pumpkin pie spice
1 tsp baking soda
1 cup chopped cranberries
Preheat oven to 350°F. Combine eggs, sugar, oil, and pumpkin, mix well and set aside.
In a large bowl, combine flour, pie spice, and soda; make well in center. Pour pumpkin mixture into well, stir just until dry ingredients are moistened. Fold in cranberries. Spoon batter into greased and floured loaf pans. Bake ~40 minutes or until toothpick inserted in center comes out clean.
Makes about 3 medium sized loaves (double recipe pictured).
3 - Jam Thumbprints
1 1/2 cups flour
2/3 cup butter
1/3 cup sugar
2 egg yolks
1 tsp vanilla
2 egg whites, slightly beaten
3/4 cup finely chopped walnuts
1/3 cup jam
Beat butter for 30 seconds; add sugar and beat until fluffy. Add egg yolks and vanilla; beat well. Add dry ingredients to beaten mixture, beating until well combined. Cover* and chill 1 hour.
Shape into 1 inch balls**; roll in egg whites, then roll in walnuts. Place 1 inch apart on an ungreased cookie sheet. Press down centers with thumb***; fill centers with jam. Bake in a 350°F oven for 15 to 17 minutes.
*The first trick I learned from my mom on this one is to pack the dough into a gallon Ziploc bag and form it into a slab about 1 inch thick before putting it in the fridge.
**The second trick she taught me is to cut that slab into cubes and roll the cubes into balls.
***The third trick is to use a melon baller instead of your thumb. It's easier and more uniform.
4 - Fudge
Adapted from Kraft's Fantasy Fudge
6 cups baker's sugar*
1 1/2 cups (3 sticks) butter
10 oz (2 small cans) evaporated milk
24 oz (2 bags) semi-sweet chips (mini-morsels if possible, the smaller the better)
14 oz (2 jars) marshmallow creme
2 cups chopped walnuts
2 tsp vanilla
Line deep cookie sheet with heavy duty foil. Bring sugar, butter, and milk to full rolling boil on medium heat, stirring constantly. Continue stirring and boil 4 minutes, or until 234°F on candy thermometer. Remove from heat. Add chocolate and marshmallow creme; stir until melted. Stir in nuts and vanilla. Pour into pan. Cool.
*Baker's sugar is much finer than regular granulated sugar, so it melts better. The result is a smoother fudge, avoiding the common problem of gritty fudge. Baker's sugar is preferred, but if it isn't available, you can put regular sugar in the blender to make it finer.
5 - Tortilla Roll-ups
Sorry about the messy plate, this is the only picture I have of one sliced open.
4 oz can diced green chiles
4.25 oz can chopped black olives
~ 1/2 cup each chopped red and green bell pepper (about 1/2 an average size pepper, each)
1/2 cup shredded Mexican blend cheese
1 sprig chopped green onion (green part only)
16 oz softened cream cheese
~5 burrito sized tortillas
Chop peppers and green onion in food processor, separately (green onion may be chopped with one of the peppers). Remove any large pieces. Remove excess moisture between paper towels, and combine. Remove excess moisture from green chiles and olives, add both to mixture. Add cheese and mix thoroughly. Use mixer to blend mixture into room temperature cream cheese. Slice about 1 inch off opposing sides of tortillas. Spread thin layer of mixture on tortillas and roll. Pack mixture into any remaining space on ends of tortillas. Roll in plastic wrap and refrigerate overnight. Cut into 1/2 inch slices to serve.
Crumb Cake
2 cups brown sugar
1 cube butter
1 teaspoon cinnamon
1/2 cup finely chopped pecans
2 1/2 cups flour
1/2 teaspoon salt
1 tablespoon baking powder
1 cup milk
Mix sugar, butter, cinnamon, and pecans. Set aside 1 cup of this mixture, leave remainder in mixing bowl. Add to mixing bowl the flour, salt, baking powder, and milk. Mix thoroughly. Pour mixture into lightly greased 8x8 pan. Sprinkle 1 cup of set aside ingredients over the top of mixture.
Bake at 350 degrees for approximately 30 minutes.
Ginger Beer Pork
12 ounces of Ginger beer
12 ounces of ketchup
8-10 pork chops
7 teaspoons of ground five peppercorn mix
4 teaspoons of lemon salt
Preheat the oven to 350 degrees Fahrenheit.
Mix the peppercorns with the lemon salt in a bowl. Lightly cover the pork with the mixture on both sides. Grill each piece of pork for 2-3 minutes. I used the George Foreman grill because it's Autumn now and because its easier. You can use a propane, charcoal, or wood grill instead of course.
Set the pork in an oven-safe pan.
In a large bowl, mix the ginger beer with the ketchup. Pour the sauce over the pork.
Cover the pan with aluminum foil and bake on the second rack in the oven for 1 hour.
Now you can take the pork out (being careful of steam when removing the foil), and serve.
That's all there is to it.
I was published! I think he would love you to buy his hot sauce but if you had to sub Red Hot sauce would work
2 tablespoons vegetable oil
1 tablespoon fleur de sel
1 tablespoon coarsely cracked black peppercorns
2 tablespoons unsalted butter, at room temperature, optional
Preheat the oven to 400 degrees F.
Heat a large, well-seasoned cast iron skillet over high heat until very hot, 5 to 7 minutes.
Meanwhile, pat the steaks dry with a paper towel and brush them lightly with vegetable oil. Combine the fleur de sel and cracked pepper on a plate and roll the steaks in the mixture, pressing lightly to evenly coat all sides.
When the skillet is ready, add the steaks and sear them evenly on all sides for about 2 minutes per side, for a total of 10 minutes.
Top each steak with a tablespoon of butter, if using, and place the skillet in the oven. Cook the steaks until they reach 120 degrees F for rare or 125 degrees F for medium-rare on an instant-read thermometer. (To test the steaks, insert the thermometer sideways to be sure you're actually testing the middle of the steak.)
Remove the steaks to a serving platter, cover tightly with aluminum foil and allow to rest at room temperature for 10 minutes. Serve hot with Roquefort Chive Sauce on the side.
Sauce recipe:
1 1/2 cups heavy cream
2 ounces French Roquefort cheese, crumbled (4 ounces with rind)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon chopped fresh chives
Bring the heavy cream to a boil in a small heavy-bottomed saucepan over medium-high heat. Cook at a low boil, stirring occasionally, until the mixture has become thick and creamy, about 20 minutes. Remove the pan from the heat, add the cheese, salt, pepper and chives and whisk rapidly until the cheese melts.
Pico de Gallo (from Qdoba's Facebook page)
1 1/4 cups tomato, seeded and diced
1/4 cup red onion, diced
1 tbsp diced jalapeño, to taste (I seeded what I put in and diced the rest whole for my dad)
1 tbsp fresh garlic, minced (I used two cloves)
2 tbsp cilantro, chopped, to taste
Juice of two limes
Kosher salt and pepper
Combine fresh ingredients in a bowl. Add lime juice, salt, and pepper. Toss ingredients.
Tomorrow: Caramel Cheesecake
But what I really came here to post was this.
And it came out even better than last time!
1 Onion
2 Cupa of rice
Maggi curry sauce powder (The small cubes)
1 Can pineapple
Vegetable Broth
Madras Curry
Sambal Olek
Soy sauce
50 ml Creme
Salt
Pepper
1 Can of Coconut milk
1. Cut the onion into small cubes
2. Cut the pineapple
3. Mix the grounded beef with pepper salt and some pineapple juice
4. Fry the grounded beef and the onion
5. Add the pineapple and fry it a little bit
6. 1/2 liter water
7. Add the broth,curry powder and Coconut milk
8. Add the creme and remaining pineapple juice
9. Add the rice
10. Season it with Madra Curry,Sambal Olek and Soy sauce
11. Cook it for 30-40 minutes until only a little bit of liquid is left
9 inches pie shells, baked
3 cups whole milk
3/4 cup white sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
3 egg yolks, slightly beaten
2 tablespoons butter
1 teaspoon vanilla
3 bananas
Have baked 9-inch pie shell ready. In a large saucepan, scald the milk. In another saucepan, combine the sugar, flour and salt; gradually stir in the scalded milk. Over medium heat, stirring constantly, cook until thickened. Cover and, stirring occasionally, cook for two minutes longer. In a small bowl, have the 3 egg yolks, slightly beaten, ready; stir a small amount of the hot mixture into beaten yolks; when thoroughly combined, stir yolks into hot mixture. Cook for one minute longer, stirring constantly. Remove from heat and blend in the butter and vanilla. Let sit until lukewarm. When ready to pour, slice bananas and scatter in pie shell; pour warm mixture over bananas. Let chill for 24 hours. Cover with whipped cream.