FReeper Weekly Recipe Thread (Feb 25, 2012)

FreeRepublic Cooks | Feb 25, 2012 | libertarian27

[libertarian27]

Where do you get/how do you make/ Frozen pureed lemon grass and ginger?
Sounds interesting.

[illiac]

This is the brand we use and they have basil and other frozen herbs as well. Best part is they last forever.

http://www.gourmetgarden.com/us/

[dainbramaged]

Homemade Pork Breakfast Sausage

2 lbs ground pork 1-1/2 tsp pepper
1-1/2 tbsp ground sage 1/2 tsp cayenne
1-1/2 tsp salt 1 tsp brown sugar
1-2 tbsp ice water

Mix all ingredients in a bowl, shape into 3 inch patties
and fry over medium heat until browned or no longer pink
in the center.

I’ve been getting ground pork for $1.49 lb until recently Fred Meyer raised the price to $1.99 lb but it’s still cheaper than Jimmy Dean or something similar, without the additives.

[kalee]

Yum!

[libertarian27]

Neat, I’ve never seen them before.

I don’t shop the stores on their ‘store locator’ page....will need to pop into one of them and pick up some of the varieties...
something like Lemon Grass would be neat to have on hand - even the ‘fresh’ ginger already peeled and ready to go...’fresh’ basil too.

[kalee]

We like sausage in our chili. Usually we use Jimmy Dean or Bob Evans. I will try your recipe next time.

[illiac]

Well worth the stop....they are really good products.

[prisoner6]

This is a pretty standard pressure cooker Jambalaya recipe I made for Ash Wednesday dinner. Never did it in a pressure cooker before but it turned out great.

It's based on the recipe HERE. My alterations are noted.

This delicious, authentic recipe for jambalaya is a one pot meal. It cooks in your pressure cooker, which preserves taste, texture, and nutrition of the fresh ingredients.

Prep Time: 25 minutes

Cook Time: 23 minutes

Total Time: 48 minutes

Ingredients:

1 Tbsp. vegetable oil

1/2 lb. boneless skinless chicken breasts, cut into 1" pieces (I used a pound of fresh Amish boneless, skinless chicken breasts.

1 lb. Lil Smokies suasages. (When our kids were young they liked lil smokies so we started using them when we made Zatarans jambalaya. Otherwise use 1/2 pound or more fully cooked andouille sausage, sliced. I also put in a sliced Johnsonville beef brat I had cooked the day before but didn't get eaten.)

1/2 lb. uncooked shrimp, peeled and deveined (Sometimes I include this but I didn't this time.)

2 tsp. Emeril's Bayou Blast seasoning. Emeril's Original Essence or Tony Chachere Original Creole Seasoning are also great and save you the time of putting together your own. Whatever you like or have on hand. Use sparingly or to taste.)

1 onion, chopped

3 cloves garlic, minced

1 green bell pepper, chopped(Mrs p6 doesn't like green bell peppers so I used an orange one. if you feel like it mix with yellow and red for great color.)

3 stalks celery, sliced

1 cup long grain white rice (I used Uncle Ben's ORIGINAL)

16 oz. canned chopped tomatoes, undrained (This time I used a larger can, IIRC 28 oz but it was just what I had on hand. My personal favorite is to use Ro-Tel chopped tomatoes with jalapeno but that's too hot for Mrs p6.)

1 cup chicken stock

3 Tbsp. fresh parsley, minced

Preparation:

Heat oil in a pressure cooker over medium high heat or use brown function. Add chicken, sausage and shrimp if you have it. Sprinkle meats with half the Creole seasoning. Cook for 3-5 minutes uncovered, stirring frequently, until chicken and shrimp are thoroughly cooked. Remove chicken, sausage and shrimp with a slotted spoon and set aside.

Add onion, bell pepper, celery and remaining Creole seasoning to pressure cooker. Cook 4-5 minutes, stirring frequently until vegetables are crisp-tender.

Add rice, tomatoes with their juice and stock. Secure cover and bring to high pressure. Cook for 8 minutes. Release pressure, remove lid, then stir in chicken, sausage, shrimp and parsley. Cover tightly and let stand 5 minutes before serving. 4-6 servings. Mine made a bit more.

[Gabz]

Today is also national clam chowder day!!!!!

[illiac]

Here is another bagged cole slaw recipe my family asks for over and over....

Mu Shu Pork

For the marinade:

Soy sauce
Rice wine vinegar
Honey
Sesame oil
Minced garlic
Chili oil
Usually 1 tbs. corn starch

I just eyeball it so that the marinade has a sweet and salty taste.

For the filling:

Pork loin cut into 1/4” strips

2 bags bagged cole slaw

Bean sprouts

Wrapper:

Flour tortillas

To prepare:

Marinate the pork loin strips in the marinade for 3-4 hours. Drain the pork loin. Put a little olive oil in a pan or wok and let it get hot. Add the pork loin strips and fry until done. Add one bag of cole slaw and heat until cabbage is warm. Add second bag cole slaw and the bean sprouts and heat until just warm. Serve in warm flour tortillas.

Measurements of all the ingredients depend on how many are eating. This recipe makes a large amount of filling and it usually disappears in one meal.

[ColdOne]

Does anyone have a recipe for old fashion flour tortillas?

My great Aunt used to make the best, yet when she died many, many years ago so did the recipe.

[JoeProBono]

http://www.texasrollingpins.com/tortillarecipe.html

[illiac]

My son used to be a sous chef at a waterfront restaurant in Seattle. They made 40 gallons of this a day and it sold out every day. He whittled the recipe down for a home sized version for us. It is VERY good. Not for the diet conscious.

Clam Chowder

1 gallon half and half
1 pound butter
1 cup flour
1 package smoked bacon (crispy and diced)
5 ribs celery (finely diced)
5 shredded carrots
1 large can baby clams (1/2 - 1 gallon can)
Johnny's seasoning salt to taste
12 large potatoes (diced)
Parsley for garnish

Boil 1/2 of the potatoes until soft, then add the rest of the potatoes. Add the celery and carrots and boil for 5 minutes. Add half and half. (There should only be 1/3 as much water as the half and half.

Melt butter in sauce pan and add enough flour until you get a very thick roux.

Add the clams and bacon to the half and half mixture and bring to a boil, stirring frequently. Reduce heat. Slowly add the roux using a wire whip until desired thickness occurs.

Simmer for 20 minutes, stirring frequently. Add Johnnies seasoning salt and, if desired, a couple of dashes of tabasco sauce.

They would sometimes also add fresh steamer clams as well.

I have made this several times for large gatherings and it disappears.

[ColdOne]

Thank you so much for that link. I will try it.

[Gabz]

Mine is very similar, except I make my roux in the bacon fat and I also add both whole kernel and creamed style corn.

I’ve been getting a really good deal lately on fresh local chowder clams. I use what I need the day I get them and then bag up and freeze the rest. My husband says that shucking them frozen is a dream to do because it is so simple, they pop right open and none of the liquor is lost. We like lots and lots of clams in ours and I can usually get the chowder sized ones at $10 for 100. I can’t resist that price.

[illiac]

I wish sometimes that I still lived in the Seattle area. Miss the fresh seafood and great prices. We are currently landlocked, but do travel to the Seattle area as much as we can.

Your price on those clams are some of thest I have ever seen...

[Gabz]

I live just a few miles in either direction from the Atlantic coast and the Chesapeake Bay and have pretty easy access to great fresh seafood at really excellent prices. I have another friend who farms steamer clams and those are $20 for 100. I also get my oysters from the same friend with the chowder clams and they have been dirt cheap this season. We’ve actually laid off them for the past couple weeks because we had been eating so many. But I do plan on picking some up for dinner tomorrow.

[demkicker]

I don’t see why not, but I haven’t made any from scratch.

[demkicker]

Do you know if we can buy Gourmet Garden spices at the grocery store or do they have to be ordered through the website?

[prisoner6]

Good grief!

I meant Fat Tuesday not Ash Wednesday! When I posted I was prepping an English roast with onions, red potatos and carrots for dinner and using a tablet to type. The tablet is great for storing recipes, but not the easiest to type on.