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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)
http://www.freerepublic.com/focus/chat/2736489/posts?page=37#37
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....
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
Ingredients:
3 lbs beef roast (holiday roast, eye of round, rump roast etc.)
Marinade:
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)
Directions:
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.
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.
Just found an old recipe my mom used to make when we wanted Asian food (but could not afford to go to a restaurant).
Pot Sticker Soup
12-16 Frozen Pot Stickers (I use Schwanns)
I Tbsp. sesame oil
2 cloves garlic, smooshed
32 oz. reduced sodium chicken broth
1 Box Chineese Noodles
1 cup frozen snow peas, halved crosswise
¼ cup sliced green onions
1 tsp. grated fresh ginger (or a few shakes of ginger powder)
2 Tbsp. soy sauce
1 cup shredded fresh spinach (or shredded cabbage)
In a large sauce pan, cook garlic in oil over med-high heat for 30 seconds.
Stir in chicken broth and noodles and bring to a boil.
Gradually add frozen potstickers. Return to a boil. Simmer uncovered 10 minutes over medium heat. Stir occasionally.
Stir in snow pleas, onions, ginger, and soy sauce. Let simmer 5 more minutes.
Just before serving stir in spinach.
2 cups sliced asparagus, cut diagonally into 3/4 inch lengths
1 tbsp apple cider vinegar
1 tbsp Nama Shoyu (or low sodium soy sauce)
2 tsp sesame seeds
1 tsp toasted sesame oil
1/2 tsp minced garlic
1/8 tsp chile flakes
1. Place all ingredients into mixing bowl. Use your hands (you can wear gloves if you prefer) to coat the asparagus and mix well. Serve immediately or set aside to marinate and allow the asparagus to wilt and soften for 20 to 30 minutes before serving.
Will keep for 2 days in the refrigerator.
I’ve noticed that some of you are in the mood for pork chops, so I’m humbly offering my son-in-law’s recipe.
Beer-Brined Grilled Pork Chops
2 cups water
2 cups dark lager beer
1/4 cup coarse salt
3 tablespoons (packed) dark brown sugar
3 tablespoons mild-flavored (light) molasses
1 cup ice cubes
6 1- to 1 1/4-inch-thick center-cut bone-in pork chops
7 large garlic cloves, minced
3 teaspoons coarsely ground black pepper
2 teaspoons salt
2 teaspoons dried sage leaves
Combine 2 cups water, beer, 1/4 cup coarse salt, sugar, and molasses in large bowl. Stir until salt and sugar dissolve. Stir in ice. Place pork chops in large resealable plastic bag. Pour beer brine over pork chops; seal bag. Refrigerate 4 hours, turning bag occasionally.
Prepare barbecue (medium-high heat). Remove pork chops from beer brine; pat dry. Mix garlic, pepper, 2 teaspoons salt, and sage in small bowl. Rub garlic mixture over both sides of pork chops.
Grill pork chops until instant-read thermometer inserted into center of chops registers 145°F to 150°F, about 10 minutes per side, occasionally moving chops to cooler part of rack if burning. Transfer chops to platter; cover with foil, and let stand 5 minutes. Serve.
These are very juicy! Thank you all for the pleasure your recipes have given me in the few weeks I’ve been on this ping list!