~Ping List~
(to be added/deleted - please contact me on thread or PM)
Last week’s recipes (1/21/12)
Beef _ Post#` 10 _ BBQ Beef Patties
Beef _ Post#` 18 _ Easy Pot Roast
Bread _ Post#` 07 _ Homemade Bread
Brownies _ Post#` 24 _ Nutella & Peanut Butter Brownies
Brownies _ Post#` 29 _ Chocolate Truffle Brownie Bites
Cake _ Post#` 04 _ Nancy Kelly’s 2-Day Memphis Coconut Cake
Cookies _ Post#` 02 _ Oreo Truffles
Cookies _ Post#` 11 _ Miracle Peanut Butter Cookies
Cookies _ Post#` 25 _ Kahlua & Caramel Chocolate Chip Cookies
Drink _ Post#` 22 _ Liz’s Ginger Mango Quencher
Rice _ Post#` 23 _ Lemon Rice
Salad _ Post#` 27 _ Country Potato Salad
Soup _ Post#` 12 _ Taco Soup
Link
http://www.freerepublic.com/focus/chat/2835880/posts?page=32#32
I have probably posted this one before, but I am proud of it, so here it is again:
Mylife’s Yucatan Pork-chops
Ingredients:
4-6, 1” thick bone in pork chops, or boneless butterflied loin chops.
Bufalo brand chilpotle sauce.
4-6 Mexican limes.
Salt
Cayenne pepper (optional)
Salsa Verde (green tomatillo sauce)
Method:
Zest one lime, reserve the zest.
Slice that lime and squeeze it over the chops. (hint, if you roll the uncut lime with the palm of your hand against the counter while pressing down it will yield more juice)
Rub the chops with the chilpotle sauce on both sides.
Season with salt and cayenne pepper to taste and the lime zest.
You will need to zest the other limes at this time to have enough for all the chops.
You may zest them directly over the chops on both sides.
At this point you may wish to let them marinate for 30 min or you can go directly to the grill or pan fry.
You could bake them if you like, but I have never tried them that way.
I like the sear.
After they are cooked, let them rest on a tented plate for 5-10 minutes.
While they rest,
juice the remaining limes, add sugar and water to taste to make limeade. pour into ice filled glasses.
Plate the chops and serve with salsa verde over the top or to the side.
You could mix a little chopped Serrano pepper and cilantro to some store bought potato salad as a side dish.
Enjoy!
Since it's Carnival time with only a few weeks to Mardi Gras does anyone have any favorite, preferable home made/traditional NOLA/Carnival/Mardi Gras/Cajun/Creole, recipes to share?
Mrs p6 made outstanding King Cakes last year, IIRC I posted them with pics.
This year I intend to make my own Po Boys and even though I - unlike Mrs p6 - am NOT a shrimp fan I'm going to try my hand using them in my jambalya/gumbo. Well at least a few, LOL!
I don’t know if I’ve posted this or not but using buttered bread slices is a quick and super easy way to make a cobbler if you don’t want to mess with a rolled out crust. A quick cobbler is also great for using up fresh fruit that’s getting old.
Sliced Bread Crust Cobbler
In a 7x11 baking pan, dump in a canned fruit filling or fruit slices with sugar and cinnamon or your own spices.
5-6 slices of white bread - spread thickly with butter, slice quarter strips and place on top of the fruit. Sprinkle with sugar and cinnamon or spices to your taste.
Bake at 350 for 30 minutes or until bread is golden toasted.