Posted on 12/31/2015 9:11:25 AM PST by Jamestown1630
This week, a pretty pie, Christmas candy, black-eyed peas - and a Happy New Year to all!
-JT
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Hope you all had a merry Christmas and have a New New Year.
My sister made this as an appetizer -it was really good.
http://www.epicurious.com/recipes/food/views/butternut-squash-tart-with-fried-sage-51117300
Our New Year’s tradition is pickled herring. Irish Coffee on New Year’s Eve.
Since it is New Years then all recipes should include what alcohol you are pouring into the cooking pot or over your chicken, steak, hot dogs on the grill... : )
Black eyed peas, mustard greens, cornbread and sweet potatoes. What else?
Champagne with the sugar cube, from my husband’s Italian side :-)
-JT
Saute onions, peppers, celery and garlic with a stick of butter.
In a bowl, break up some french bread into bread crumbs, as fine as possible.
Add sauteed ingredients to bowl.
Add some chopped, fresh parsley, some black pepper and a pinch of thyme.
Add 4-5 cans of drained (reserve liquid), chopped clams.
Grate one carrot into the bowl w a pinch of paprika.
Add some or all of the reserved clam juice into the mix until it can hold together firmly.
Stuff clam shells with mixture. (We save clam shells for this purpose) Add a small piece of uncooked bacon to the top.
Cook on a sheet pan in a 400 degree oven until brown.
Serve with hot sauce.
We have a bottle of champagne chilling. :)
That sounds very good!
-JT
You need some beast with that. Traditionally here, New Years day is for pork and sauerkraut (hubby is part German, as well as Italian.)
-JT
Thank you, Jamestown!
I’m venturing, again, into sourdough. Here’s hoping this time it goes better!
Tonight it will probably be Mexican somewhere by Hemisphere Park in San Antonio. Tomorrow it is pizza with Dad and watching the Winter Classic.
I’m trying to figure out how to make a rub for chicken or beef that has a sort of fajita flavor; I get this salad at a little eatery, with the cold, flavored meat, and I want to figure out how to do it myself. It has a nice, crusty rub on it that is very flavorful.
-JT
I am a good bread baker, but I have yet to have success with sourdough. The breads have been tasty enough, but without a really strong sour flavor. Suggestions? I made my own starter.
There is something in the spice aisle called “Fajita Spice.” I use it for pretty much everything.
I’ll look for it; we tried one of those kits, just to see how it’s supposed to go together; but it was all liquid-y, with none of the seasoning adhering to the meat. (Obviously, Mexican cooking is one of the gaps in my ‘repertoire’ :-)
-JT
Spinach pie is a “must try”, although I think it screams for feta cheese. Thank you!
That’s a lovely spinach pie. While I like spinach well enough, I’m not sure I’d go that far. :-)
My sweetie is the most ‘plain vanilla’ guy I’ve ever met. He’s never thrilled when I try out something new. He wouldn’t care if I served hot dogs with beans every other day, with Mac ‘n’ Cheese on the off day. But I still enjoy seeing new recipes!
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