Weekly Cooking (and related issues) Thread

[miss marmelstein]

Weird. Ok, let me get to it.

Variation on David Tanis’s Pork Satay:

For the pork marinade:

1 1/2 pounds of pork tenderloin cut into medallions
1 shallot minced
4 garlic cloves, minced
1 or 2 tablespoons of ginger, minced
3 tablespoons of lemongrass, chopped
1 teaspoon cumin
1 1/2 teaspoons turmeric
1/4 teaspoon cayenne
1 tablespoon fish sauce
1 squeezed lime
2 teaspoons soy sauce
1 tablespoon brown sugar
1/2 cups of cocoanut milk
cilantro or basil leaves

Put the meat into this mixture and stick in the fridge for an hour or overnight. The more time, the more you will get tender meat.

Peanut sauce:

I probably used about a cup of peanut butter but the original recipe calls for a cup of raw peanuts.
2 cloves of garlic
1 teaspoon of soy sauce
2 teaspoons of sesame oil
2 tablespoons of brown sugar
Another squeezed lime
1/8 teaspoon cayenne
1/2 cup cocoanut milk

Blitz together until well mixed and garlic is absorbed into the sauce.

Light your charcoal grill. After soaking your wooden skewers, thread your marinated pork on them. Grill for 4 minutes on both (if thickly cut) sides. Use your judgement in time. Remove from grill, take off skewers, and serve over brown or white rice. Use peanut sauce as either for dipping or as a gravy. Depending upon taste.

I like lots of flavor so may have used more or less lemongrass, ginger and garlic than the recipe. This is one of those very easy recipes that can be adjusted to taste.

[Liz]

Yummy......I like your G/Marnier idea.

[kalee]

Thank you!

[miss marmelstein]

You’re most welcome.

[Jamestown1630]

LOL! That ‘detritus’ is good for human be-ans, too. The bones in a can of salmon are very soft, edible, and nutritious. Just beat them up, a little bit - you can easily crush those little round bones in your fingers.

My Grandmother used to make a loaf out of canned Salmon; I hated it as a child: but later in life, while on a low-fat diet, I learned to like canned-Salmon cakes made with Matzo crumbs as a binder. (I love Phyllis, and her videos; and I’ll try her recipe - I’m sure that my Husband will like it.)

I’m afraid that it will never equate to a Crab Cake, for me; but I’m from Maryland, and YMMV :-)

-JT

[goosie]

I can’t believe someone knows Phyllis. Any others that you recommend.

[Jamestown1630]

Dale Calder, on Campobello Is., New Brunswick, is one of my favorites; lately he’s been doing cheese making videos; and I love the ones about his tiny cabin:

https://www.youtube.com/user/dalecalder2003

[Liz]

Your SATAY recipe is amazing....contains every good thing ever put on God’s green earth.

[miss marmelstein]

And it’s very easy. You just line up the spices and cut up a few veggies.

[Jamestown1630]

Brother is out of the hospital, and recuperating very well. I’ll be back for the thread this week; and thanks to all.

-JT

[Liz]

No crab recipes, but in the great Northwest, home of every swimming
thing imaginable, the Seattle Junior League has this terrific Artichoke
and Scallop Chowder.

ARTICHOKE AND SCALLOP CHOWDER

METHOD Saute/sweat 5 min 2 tbl melted butter, tbl ol/oil, chp red
onion/minced gar/cl. Add 2 tb l/juice; simmer/evaporate. Add 3 c ea clam
juice (or chix broth), h/cream, 1 1/2 c diced plain artichokes, 2 1/2 lb bay
scallops; simmer 4 min (do not boil). Add s/wp, cayenne, nutmeg to taste.
Ladle into 6 serving bowls.

SERVE garnished w/ minced chives.

[kalee]

That looks delicious! I have some scallops in the freezer, maybe we will have this chowder Fri. night.

[Liz]

Mmmmm.......good idea. Delicious but quick supper dish.

Maybe make a cheesy garlic bread to accompany?

[cuz_it_aint_their_money]

Liz,

I know this is about a couple weeks late, but thanks for this recipe!
Being on a low carb diet, I’m always on the lookout for dishes like this.
According to my calculations, this works out to about 5 Net Carbs per mushroom.

Thanks again,
Cuz

[Liz]

Low carb AND delicious to boot.

I like to eat that way, too.....so I will faithfully
be on the lookout for similar recipes we can enjoy w/out those horrid carbs.

[Chgogal]

Bookmark! Yummy. ; )

[pugmama]

Here is one of the Macy sites. I think you can click on additional sites from here.

http://www.recipe4living.com/articles/holiday_recipes_from_macy_s_celebrity_chefs.htm

[miss marmelstein]

Thank you. Unfortunately, all the Macys did away with their food stalls. You can still buy pots and pans, of course.

[Liz]

Cute idea for marzipan or fondant---cutout shapes and top cupcakes.

Here's how the clever Parisians do it.

[Jamestown1630]

You can buy special rolling pins to get those textures:

http://www.petalcrafts.com/texture-rolling-pins.html