Posted on 06/29/2016 3:42:21 PM PDT by Jamestown1630
Last weekend, I found one of Chef John's new posts, where he did a 'Green Gazpacho'; I thought it might be interesting to those of you who have gardens and access to lots of fresh herbs – it looks like a delightful Summer first course, or accompaniment to a light sandwich for lunch.
On his blog, the Chef says that he wanted to call it “Burrata in a Swamp,”; but he says that the 'swamp' bit didn't pass the 'wife test' – so, Green Gazpacho it is. Here is his video of technique, and the ingredients and measurements are on his blog:
https://www.youtube.com/watch?v=5XpRlm45AeU
Burrata cheese is something that I wasn't familiar with, and am not sure that I can find in our local stores; but if you're up for a project, here are instructions on making your own (I'm thinking you could just put a little scoop of fresh mozzarella in, or even a bit of Boursin; but I know that there are some experimentalists among us :-):
http://www.foodrepublic.com/2014/04/29/you-can-totally-do-this-how-to-make-burrata/
We usually make all-meat chili using the Wick Fowler's mix; but last weekend we didn't have any, so we tried making our own from scratch. We used this recipe, to which my 'hot peppa' husband added more chili powder, and cayenne:
http://www.tasteofhome.com/recipes/no-bean-chili
I thought it was very good, but my husband thought it was missing something (of course, being on the low-carb thing, we didn't use Masa.)
I'm wondering if Freepers have any good chili recipes to share - just basic, no contest secrets required, and Masa and beans are OK - but No Fights! over what constitutes 'Real Chili' (which can get as contentious as politics :-)
-JT
How do you like using Linux? My son, who works in tech industry, says I should use it. Was it really difficult to learn?
Amazon has a four pack for 7 something. Is that too much? I'm working on an order. I don't think I would like peas in it and would try my spice grinder to chop up the rice just to see.
Then everything should work with your tip. No tomatoes at all? I guess not. I saved your instructions. Thank you very much!
Yes, I have taken a liking to Cayenne but has to be just the right amount.
WRONG.
HORSES sweat; men perspire; ladies/women GLOW.
Mango and chile serrano posicles!
I make something similar, which I call Green Soup, whenever I have an excess of green lettuce, kale, spinach and need to use it up quickly. Mine is cooked and eaten cold or warmed.
In 2 Tbs oil,saute a rough chopped onion until translucent. Add roasted garlic to taste. Add torn greens, as much as you have and quickly stir fry until wilted. Puree with lemon pepper to taste. You can do this in batches if gifted with a lot of greens. If too thick, dilute with chicken broth to desired consistency. Good chilled or heated with a dollop of sour cream. Crisp crumbled bacon is another good topping. If you crave some mild spice, add Salsa Verde to taste. Freezes well. I don’t sieve it, as I find the few bits of crunch tasty.
A version of this makes use of too many green tomatoes. Oven roast the green tomatoes, liberally covered with olive oil, salt and lots of black pepper, along with quartered onions and any mild green chilies. Roast until edges are blackened. Puree in food processor, again adding chicken broth, tomato juice or any vegetable juice (V8 is good)if too thick. I leave it fairly chunky. Freezes well and is a great addition to chili or rice.
Simplest Quick Chili Recipe
I diced onion
1 lb ground beef
30 oz crushed tomatoes
2 cans Chili beans in hot gravy (I use Bush)
2 Tbs Chili powder or to taste
lemon pepper to taste
Saute onion until translucent, add beef, saute, stirring, until browned.Add chili powder/lemon pepper while beef is cooking. Drain excess fat. Add tomatoes and beans. Cover and simmer low 1 hr. Adjust flavor w/more chili powder or cumin, if desired.
If you like the depth afforded by dark cocoa powder or coffee, add the cocoa (up to 2 Tbs) while beef is cooking, remembering to keep stirring as the cocoa can burn and add the coffee (up to 1/2 cup very strong) with the tomatoes. If you omit the beans, add another 15 oz tomato sauce or 2 cups of the roasted green tomato/onion/pepper combo above and your favorite hot sauce to taste. You can substitute dehydrated tomatoes for part of the crushed or the tomato sauce. I rehydrate the tomatoes in hot water, then puree in processor, using small amounts of the soaking water if needed for consistency. The dehydrated tomatoes add a bright fresh tomato taste and also thicken the chili. I serve with shredded cheddar and chopped sweet red pepper.
I’m a Yankee, aware of the beans/no beans controversy. Let me say that I served this to a woman visiting from Mexico, with the beans. coffee and cocoa and her comment was “These are the best frijoles I’ve ever tasted.” We spent the meal discussing mole sauces.
Someone mentioned the texture of Spanish rice. I use Bismati rice. We like the flavor and the texture is very hearty. In both Oriental and Mexican dishes, I stir fry the raw rice before adding liquid and spices and any other additions.
Basic fried rice
Saute chopped onion, garlic or roasted garlic, if desired, until browned/golden. Use generous amount of oil to accommodate rice, which will absorb it. When onion is starting to brown,add 1 cup raw Bismati, stirring well w/large slotted spoon for 2-4 minutes or until rice is starting to toast &/or sticking to pan. Immediately add 2 cups liquid. Can be any broth, tomato juice, vegetable juice or tomato sauce thinned with juice with your flavorings & spices added. When liquid bubbles, stir, cover, reduce heat and cook 5 minutes. You can check to see that excess liquid is absorbed. At this point, add any other ingredients: leftover diced or cubed meat,poultry, diced sweet pepper, whatever you have. Stir in, cover again and cook very low an additional 5 minutes. If you want to add sliced raw mushrooms, they should be sauteed in the beginning with onion before adding rice. If you need to deglaze the pan, add either 1 small can cold diced tomatoes for Spanish or Mexican dishes or a bag steamable frozen green peas for Oriental. Stir in well, cover and leave pan on burner with the heat off. Check in 5 minutes, but this should do the trick. Adjust flavorings at this point.
No recipe but I make all meat from scratch
Meat should always be diced and ground chuck.
I normally use at least 5 chiles sometimes 7.
Many like pasilla are for depth of flavor, i like serrano and chile pequin for the fire AND flavor part
Yeah, most people like chili hotter than I like although I have found that as I age, I am ordering hot sauce now instead of medium or mild as I used to.
Chicken and tomatoes combo never appealed to me except in an Italian restaurant ;-). Would it be ground meat or chunky? Some people make chili with beef chunks. I guess I like the ground beef. I don't like any meat that comes in those rolls, don't trust the process, they call that kind of packaging "chubs" in my online local grocery. I would buy it specially ground at the meat counter if I am going to use ground chicken or turkey. Or beef. Or pork.
I notice my favorite taco place and now the Mexican restaurant down the hill a ways their meat cooks up real fine like that pink slime. But I am used to it in their cooking. I got some ground beef at Walmart once and it cooked up real fine like that.
I mean if I had what PUGACHEV suggested I could add just a little of a packet of tomato stuff, seal it up and it should keep well for awhile. If this rice works for me, I would make it often along with refried beans or not.
A great tip I got from Chef John is to cut up a little fennel and put it in ground pork. Maybe a pinch or two of sage. But fennel seems to be the secret. I mean to try it as I can never ever find that special flavor in sausage. Nearest is MacD's which uses beef now or my old tried and true pizza place across town a ways.
Don’t do it msn!
don’t do it Man!
Turkey chili is WRONG!
Do we really need trans turkey beef? LOL
100 degrees here.
She uses the tomato and chicken bouillon. And fresh tomatoes. Add anything else you like. Maybe I like hers so much because it is never the same twice. ;-)
I try to grind my own burger. I watch for cheap roasts, etc. on sale. The local grocery has pretty good meat but it is a lotta expensive but sometimes they run a sale on burger. I also make my own sausage. I don’t use sage. But quite a bit of fennel. Coriander, ginger, salt, and ground black pepper.
I am supposed to limit my iron intake so I don’t eat as much red meat. So it is chicken, fish, and pork usually.
There is little I do not eat or wouldn’t try. Organ meat and cold soup are exceptions.
It’s been 102F to 107F since Monday here in Sacramento. Perfect weather for homemade Gazpacho soup. I added some garlic croutons to the top and a few Sesame sticks from Trader Joes. Those Sesame Sticks are also a great salad topping.
Trader-Joes-Sesame-Sticks
https://www.amazon.com/Trader-Joes-Sesame-Sticks-Pack/dp/B00EG9GAFA
If you want those Trader Joes Sesame Sticks, get them at Trader Joes. I was just showing what the package looked like from the Amazon link. At Trader Joes they are only a couple of dollars a pack.
We’ve only been on it for a week, and people keep telling us how wonderful it is. For the stuff that we do, it’s pretty simple; but my husband has been having trouble figuring out remote-desktopping; and I’m having trouble with copying and pasting - but maybe that’s my new mouse.
It seems to have been designed to be similar to Windows, for new users of Linux; and I guess that with practice, it will all come out in the wash. We are using Linux Mint 17.3.
You do have to learn that things are in different places than they were in W 7, which is what we used until MS hijacked our computer :-)
We don’t use any complicated stuff - just email, searching/reading websites, occasionally a spreadsheet; so YMMV.
There are ways to ‘dual boot’, so that you can use both - which I ‘m also too ignorant to understand; but we didn’t go that route. We’re stil in the experimental stage. So far, for the little things that I do on the Internet, it works fine.
-JT
Maybe I can combine ideas and get something I like. It can't have any chunks of stuff in it like onion, has to be ground fine if used or maybe I dare to use quality onion powder.
I can't justify the expense and storage of a grinder but still want my own custom burger mix (which you have to watch iron, I don't eat much red meat any more). Thanks for confirming I'm on the right track with my sausage. I'm not sure of the other ingredients other than the pepper you mention so I can start with just a tiny bit.
I got some chicken and then didn't want it, hate to waste stuff. Haven't had any good pork in ages. Fish I crave and Long John Silver's which is pretty greasy. Love the hush puppies. I don't like to deep fat fry at home because it greases up the kitchen.
But I got a pack of that masa and need to make my fry bread for puffy tacos San Antonio style. I never liked any taco meat I made, how to spice it right.
I do have in my cart waiting to checkout some of that frozen cilantro. I never have any and waste fresh. Love the flavor. It comes in lots of little cubes. Can't wait to try it for some guacamole which I never made before either.
Chef John cut his fennel seeds in about half. Do you buy ground fennel or cut it up a little? I'm not sure if those sharp seeds would be too good for my lower digestive tract.
I agree with you on organ meat; but there are some great cold soups; do a search on Scandinavian Cold Fruit Soups:
http://www.food.com/recipe/fruktsoppa-scandinavian-fruit-soup-116044
-JT
If you get Linux and then load the deskop style called Cinnamon, it looks and operates a lot like Windows 7. I have Linux Ubuntu with Cinnamon desktop and Windows 10 loaded on my laptop computer. I’ve been using Linux about 1 year. I’ve used Windows since 1990 and Windows 3.0.
I just recently got a Chromebook, also. Think of a Chromebook as Google Windows. It was only about $150 and boots in about 8 seconds. Chromebook runs a copy of the Chrome browser. You can load all kinds of Chrome browser apps in it. If you only browse the internet and create a few documents, then a Chromebook might be for you. I really like the Chromebook.
Lots of good recipes and hints about.
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