Skip to comments.Weekly Cooking Thread ~Recipes~ June 25, 2011
Posted on 06/25/2011 7:53:28 AM PDT by libertarian27
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June 26 - National Chocolate Pudding Day
June 27 - National Orange Blossom Day
June 28 - National Tapioca Day
June 29 - National Almond Butter Crunch Day
June 30 - National Ice Cream Soda Day
July 2 - National Anisette Day
~Weekly Cooking Thread Ping List~
(to be added/deleted- please post on this thread or PM me)
Recap of last week’s thread:
Meal* 5 Lemon Pepper Pork Chops
Meal* 8 Marinated Pork Chops Dijon
Meal* 10 Pork Chop Casserole
Meal* 12 BBQ MEATLOAF
Meal* 25 Fieri meatloaf/meatballs
Meal* 33 Salsa Meatloaf
Meal* 36 Taquitos
Side* 35 Brussels Sprouts
(June 18th cooking thread)
Mojito Marinade for flank Steak
5 pounds limes, juiced (1 small bag)
4 sweet oranges, juiced
1 bunch Cilantro, rinsed, stemmed and chopped
Too Much Garlic, Chopped
Juice all of the fruit and place in a large jar (I use a 1/2 gallon canning jar) along with the cilantro and as much garlic as you can stand. I usually get a big bag of peeled garlic and chop enough to finish filling the jar.
Cover tightly and allow to steep under refrigeration for a couple of days. Marinate a couple of flank steaks in a shallow pan by spooning some of the garlic out for the meat to rest on, and then pouring the rest of the jar over the meat.
Cover and marinate overnight. Grill on cast iron heated with some mesquite charcoal until done, slice diagonally and serve hot.
Don’t forget the beers....
I love that ingredient amount!!!!!LOL
That sounds like a great recipe!
Key Lime Pie with Cocoa Meringue
1 9" graham cracker pie shell (easier to buy than to make)
1/2 cup key lime juice (see note)
1/2 tsp. fresh key lime or lime zest(Note: the darker green the lime, the tastier the zest. Yellowish key limes will have more juice than dark green ones, too.)
1 14-15 oz. can condensed milk
4 large eggs
pinch cream of tartar
1/2 tsp. cocoa powder
optional: 1-2 tsp. confectioners' sugar
optional: 3 drops green food colouring
In a large bowl, put condensed milk and TWO eggs. Separate the other two, retain the whites separately, and add the two yolks to the mix.
Add lime zest and key lime juice (note: if key limes are to hand, best way to juice them is to quarter them and squeeze juice in a garlic press. Typically requires 11-12 limes; they're small. If no key limes are around, substitute juice of 3-4 Persian limes and 1/2 lemon, roughly, just make sure you have 1/2 cup of juice.) Taste juice before adding; if too tart, add a pinch of confectioners' sugar -- if not tart enough for your taste, add a dash more lemon juice.
Add food colouring if desired (3 drops makes for a very pale green, quite attractive). Stir well until consistent in texture and colour. Pour mixture into 9" pie shell and put filled shell into a pre-heated 325 F oven. Bake approx. 20 minutes, or until filling does NOT shift when pie shell is tilted at a 30 degree angle. Remove from heat and let cool COMPLETELY on counter or in refrigerator.
In a different bowl, add retained egg whites and confectioners' sugar if used (I prefer it, btw, it helps the meringue set up properly). Whip with electric hand mixer until starting to froth, then add the cream of tartar and cocoa powder. Whip thoroughly on fairly high speed until the meringue forms nice soft peaks, the higher the better, perhaps 4-5 minutes.
Important note! The bowl in which you prepare the meringue must be A)spotless and B)at room temp to start. Also, if ANY egg yolk is in the separated egg whites, the meringue WILL NOT rise. Fat kills meringue, ok?
Spread meringue evenly over top of the THOROUGHLY ROOM-TEMP pie. Use the bottom of a spoon to create attractive peaks in meringue. Set oven to broil. When up to temp, place pie on top rack and toast the meringue for 15-30 seconds or so. Leave the oven door open so you can see when meringue is nicely toasted. NOTE: this doesn't take any time at all, so be watchful!
A good, cool summer dessert -- hope you like it!
Rotisserie Eye of Round
Got some eye of round from Costco this week....so we’re going to try this.
ROTISSERIE BEEF ROAST
Prep Time: 5 Minutes
Marinating Time: 12 to 24 Hours
Cook Time: 1 Hour and 30 minutes
Ready in: 1 Hour and 35 Minutes (excluding marinating time)
Makes 6 servings
3 lbs beef roast (holiday roast, eye of round, rump roast etc.)
2 tbsp honey
2 tbsp soy sauce
1/2 tsp Tabasco sauce
1/4 cup lime juice
1 tsp ground cumin
2 tbsp oyster sauce (optional)
1. Pierce beef roast numerous times with a fork. Combine marinade ingredients in shallow container or resealable freezer bag, reserving 2 tbsp of the marinade for basting roast while barbecuing.
2. Marinate roast 12-24 hours in refrigerator. Discard used marinade.
3. Preheat grill to medium heat.
4. Insert meat thermometer into center of beef roast.
5. Cook on rotisserie over drip pan in closed grill over INDIRECT HEAT for about 1 1/2 hours (rare = internal temperature of 140ºF or medium = internal temperature of 160ºF).
6. Baste beef roast with the reserved marinade while barbecuing.
Now THAT is a proper instruction. Sounds just right!
CHOCOLATE MACAROON RICE PUDDING
2 c. cooked rice
1 can sweetened condensed milk
1/2 c. dark chocolate (chips are fine)
1 vanilla bean
1 c. flake coconut
2 c. milk
Place all ingredients in a double boiler over simmering water. Stir occasionally. Cook until most of the liquid is absorbed and mixture is of pudding consistency. On a dry winter day Time may be 20 min or in the wet summer may take 30-40min. May add a shot of rum. Serve warm or cold.
Had these at a restaurant last week and have reversed engineered them.
You will need:
1 tablespoon olive oil
1 pound thinly sliced deli beef cut into stips
1 teaspoon kosher salt
1/2 teaspoon fresh cracked black pepper
4 tablespoons butter, divided
2 green bell peppers, seeds and ribs removed, diced
1 medium yellow onion, diced
1 tablespoon Worcestershire sauce
2 tablespoons flour
1 1/4 cup milk or cream
1/2 teaspoon seasoning salt
4 cups shredded medium cheddar cheese
2 ounces cream cheese
1.Heat olive oil in a skillet over medium heat. Add steak and salt and pepper. Cook until steak is cooked through. Transfer to a plate.
2.In the same skillet, melt 2 tablespoons butter over medium heat. Once butter has melted, add bell peppers, onions and Worcestershire sauce. Cook until onions start to brown 5 7 minutes. Return the steak to the pan. Reduce heat to low to keep mixture warm while you prepare the cheese sauce.
3.Melt remaining 2 tablespoons of butter over medium heat. Whisk in flour. Cook 1 minute. Whisk in 1 cup of milk. Reduce heat. Bring milk to a simmer but do not boil. Stir in cheeses and seasoning salt. Cook until melted. If cheese sauce is too thick for your liking, add the remaining milk.
4.Place a couple large handfuls of tortilla chips on 4 plates. Spoon cheese sauce and steak and pepper mixture over the top. Serve immediately.
Gosh that sounds yummy! I adore Macaroons - and recently found out they are full of fiber...who knew! I get the coconut/fiber thing but never connected the dots to realize they were sort of good for you too....win/win:>)
Hmm...maybe I’ll break out the old Ron Popeill Showtime rotisserie ............ at 110 degrees its just too hot grill outside.
Here's that recipe you've been looking for!
I’ll take 20 of those degrees off your hands there....it’s 60 degrees here right now....
I need to bake something to have an excuse to turn the oven on - don’t want the oil burner going off....:)
Key Lime Pie!!
Been a goal of mine and that’s a beautiful recipe. Today’s the day!
That sounds divine, and so easy! Thanks for the recipe!
Made some Devil Food Cake Cupcakes (box mix) a couple of days ago and wanted to try a different frosting - and found this:
Fluffy Peanut Butter Frosting
1/2 cup butter, softened
1 cup creamy peanut butter
3 tablespoons milk, or as needed
2 cups confectioners’ sugar
Place the butter and peanut butter into a medium bowl,beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy.
Link has a bunch of comments, which I like to read to get hints and tweaks to a recipe.
I added a cap full of Vanilla extract to brighten up the flavor (I bet almond extract might be good too) and used half crunchy PB and half smooth. I didn’t have any milk in the house so I used heavy cream. It’s a pretty thick frosting and taste great cold(storing these in fridge)Don’t eat these without a drink handy!
It’s a peanut butter cup-cupcake :)
I have never seen key limes in the markets here. What would be better - the bottled key lime juice or use limes that are available?
What’s the trick? I just use the halves of the shells.
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