This is so elegant.
Posted on 09/09/2011 9:18:07 PM PDT by libertarian27
Welcome to the 40th installment of the FR Weekly Cooking (Recipes) Thread.
Looking for something new to make or made something new that came out great? Please share a 'tried-and-true' recipe or two- or all of them:)! for fellow FReepers to add to their 'go-to' Recipe Stack of Family Favorites!
Here's the place to share and explore your next favorite recipe.
Peanut ssamjang (쌈장) a.k.a. satay sauce
Peanut Ssamjang (쌈장)
2 cups kalbi marinade (Korean drama superstar Bae Yong Joon's or mine)
4-6 tablespoons peanut butter, creamy/smooth or chunky
2-6 tablespoons water (optional)
1. Put two cups of kalbi marinade into a saucepan and bring to a boil for a couple of minutes. Turn the heat down to a simmer.
2. Add 4-6 tablespoons of peanut butter, and mix until the marinade and peanut butter are combined.
3. Add water until the sauce is the consistency you want. If you want a thicker sauce, like a ssamjang, you might exclude the water completely.
Other than the “kid friendly veggies”, this is similar to a recipe my late grandmother used to make.
Your recipe reminded me how exhausting that was.
This is our go-to for fried chicken:
INA’S AWARD WINNING FRIED CHICKEN
2½ – 3 pounds chicken – natural or organic – cut into 8 pieces
½ gallon buttermilk
1 teaspoon garlic powder
1 teaspoon kosher salt
1 teaspoon black pepper, freshly ground
3 quarts trans fat-free oil
Coating:
4 cups all-purpose flour
2 teaspoons garlic powder
1 teaspoon kosher salt
1 teaspoon black pepper, freshly ground
Wash the chicken and trim any visible fat.
Mix the garlic powder, salt, and pepper into the buttermilk.
Put the chicken into a 1 gallon self-closing plastic bag and pour in the buttermilk. Close the bag, place on a cookie sheet or into a bowl and refrigerate for 2 hours or overnight.
Into a large, heavy 6 quart pot put the oil and heat over medium heat until it reaches 250°F, using a thermometer.
While the oil is heating, remove the chicken from the bag and place on a rack to drain.
For coating, combine flour, garlic powder, salt and pepper into a 1 gallon self-closing plastic bag and shake to mix. Pour flour mixture into pie tin. Dredge and press the chicken into the flour mixture. Shake off any excess flour. Re-dredge if any part is missing coverage.
CAREFULLY AND SLOWLY put the chicken into the hot oil SKIN SIDE UP.
Leave it alone (I’m not kidding!) for 10 minutes. Then you can gently turn the pieces to keep them separate.
Cooking times:
Wings: 13–15 minutes, Legs: 15–17 minutes, thighs: 18–20 minutes, Breasts: 20–25 minutes
If you’re not sure the chicken is done, use the tip of a sharp knife and poke to see if the juices run clear or use an instant-read thermometer,
which should read 160°F.
Courtesy Ina Garten
Thanks iliac! I will try it this week.
Here’s a good recipe if you have any leftover buttermilk.
Lemon-Buttermilk Sorbet
Makes about 2 ½ cups
2 cups buttermilk
1 cup sugar
¼ cup fresh lemon juice
1 T. lemon zest, minced
½ t. vanilla extract
Whisk together all ingredients in a bowl; chill until cold.
Freeze mixture in an ice cream maker according to manufacturer’s instructions. When frozen, transfer to a freezer container, press a piece of wax paper on top, cover, and freeze until firm, at least 3 hours.
We love anything lemon.....we’re going to the store today and will pick this up and make it...THANKS!!!
My grandson loves the lemon and this too.
Raspberry Sorbet
Fresh raspberries are best here, but frozen work too. Be sure to use berries that come in bags, not in boxes with syrup. For a super-smooth sorbet, strain the seeds from the puree in a fine mesh strainer. (not necessary imo)
Makes about 2 ½ cups.
1 lb. Fresh or frozen raspberries
¾ cup sugar
¼ cup fresh lime or lemon juice
Combine berries with sugar and citrus juice, crushing them lightly with the back of a spoon. Let stand at least 30 minutes, or until berries release their juice. (If using frozen berries, let the mixture stand until thawed. Transfer berries and juices to a food processor and blend until smooth; strain puree if desired, then chill until cold.
Freeze puree in an ice cream maker according to manufacturer’s instructions. When frozen, transfer to a freezer container, press a piece of wax paper on top, and freeze until firm, at least three hours.
My ex would load stuff up with veggies that the kids did not like still does when they go over there for dinner. She then wonders why they pick at their food. Grandma had the right idea I got it from my mom. The other thing that mom used to make is tuna and peas with cream sauce I just do not seem to have the knack for the cream sauce so have to resort to tuna helper.
Quick & Easy Fruit Crispy Cobbler
2 cans fruit, drained and cut into bite-sized chunks, if necessary (I used 1 can of peaches and 1 can of apricots)
1 box Jiffy white or yellow cake mix, or ½ box regular cake mix
1 stick butter, cold
½ cup oats, uncooked
Topping:
2/3 cup shredded/flaked coconut
1-1/2 tsp. cinnamon
1 cup chopped pecans
¼ cup packed brown sugar
Preheat oven to 375 degrees.
Mix topping ingredients in small bowl until well blended and set aside.
Spray 11 x 7 pan with nonstick spray. Spread drained fruit in pan. Sprinkle cake mix evenly over fruit. Sprinkle oats over cake mix. Cut butter into thin slices and lay over oats. Sprinkle topping mix evenly over all, spreading to edges of pan.
Bake uncovered in preheated 375-degree oven for about 20-25 minutes or till top is lightly browned, filling is bubbly and pecans are toasted. Serve warm or cold with whipped cream or a scoop of vanilla ice cream. Makes about 6-8 servings.
This is so elegant.
2 bundt cakes layered for pumpkin. Frost in buttercream, then cover in rolled fondant.
Chocolate covered ice cream cone for stem. Leaves are fondant. Everything painted with luster dust.
Before baking gingerbread, cutout shapes in center--place several
colored or clear Life Savers in cutout (they melt and form "glass").
Recap of this thread’s recipes (9/10/2011)
Dessert* 25 Lemon-Buttermilk Sorbet
Dessert* 27 Raspberry Sorbet
Dessert* 29 Quick & Easy Fruit Crispy Cobbler
Meal* 5 Chicken Casserole
Meal* 14 Chili Coke Roast
Meal* 15 goulash
Meal* 16 Easy Bar-B-Q Apricot Glaze
Meal* 21 Peanut Ssamjang - Satay Sauce
Meal* 24 INA’S AWARD WINNING FRIED CHICKEN
Side* 12 field pea cornbread cakes
Soup* 7 tomato soup
Soup* 9 Shrimp Chowder
(please don’t add any new recipes to this thread - Sept 17th thread coming up)
*you 3 guys are added to the ping list :>)*
Sept 17th thread
http://www.freerepublic.com/focus/f-chat/2779806/posts
Some great recipes here...could you add me to your ping list? Thanks!
How do I find the Chicken casserole recipe?
***Meal* 5 Chicken Casserole***
It’s comment #5 on this thread
The number after the recipe is the comment # where you can find that recipe.
Thank you.
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