Posted on 11/23/2006 10:34:15 PM PST by carlo3b
Indeed it is.. Bless you my dear FRiend.. :)
Hey snugs - there is a commercial blend of Greek seasoning that most everyone around here uses called Cavender's. It's probably not available in GB, so I found you a website.
I love it on steaks and all meats, plus lots of other things I think of as I'm cooking. I believe it also has a hint of allspice and some grated dried lemon zest in it.
http://www.greekseasoning.com/
http://www.cavendersseasoning.com/order.htm
Yummmmmmm.. Thanks so much for the recipe.. :)
I've done that same recipe before. But one time I just happened to have some left over cooked wild rice that I added, along with some small cubes of pepper jack cheese. Really jazzed it up!
I improvise a lot when cooking.
Great tips .. Thanks so much.. Carlo
On GMA this morning, they made turkey pot-stickers (dumplings) with a little bit of cranberry sauce in them. They looked good.
Just make them with wonton wrappers you can get at the grocery store. Grind up the turkey, add some garlic and scallions and put a dab in the center of the little wonton square, then a smaller dab of cranberry sauce on top.
As usual, brush the edges of the wrapper with water and then fold over into a triangle and pinch to seal all around. Drop in boiling water and they're done.
You can also bring up all the edges of the wrapper into a little pouch and twist closed - and can fry them to make pot-stickers. I like them best as dumplings myself.
Ha! GMTA - I'm just now back-reading and seeing your post.
Bingo.. I made the caramel sauce too.. OMG, I never pass the chance to eat too much, when I get caramel sauce.. :)
I lost my sourdough starter not long ago.. it was 16 years old, and moved with me 3 times.. &$^##@%^.. :)
I've been teaching several Asian cooking classes this year. If and when things slow down a bit for me, I'll send you some of the "hits".
Right on target.. Don't you notice how easy it is to improvise especially with practice, we can't be afraid to try new tricks, it becomes second nature.. Thanks My dear FRiend.. :)
One of my favorite restaurants used to serve wild duck ravioli with black cherry sauce, which was my favorite item on the menu.
A couple of years ago, I had made some quail in rose petal sauce for Valentine's Day, from a special recipe in a book I love called "Like Water for Chocolate."
I had a whole lot of leftover quail and a little bit of that wonderful rose petal sauce (made from a bouquet of red roses, among other things!).
So, I stripped all the quail meat off the bones, chopped it, moistened it with the rose sauce and then made quail ravioli from wonton wrappers (actually, I think I used the big egg roll wrappers, cut in half).
Then I made a black cherry sauce from frozen dark bing cherries (and your beloved cornflour, lol!) and a little Madeira. Served the ravioli with the sauce and it was delectable! Froze some and had it later and it was *still* delectable.
Bless you.. I am a willing student.. Thanks Chef.. Carlo
I made the your turkey recipe earlier today. I'm never content to leave things alone w/a recipe. My son likes it, but I think the next time I would do w/o the oil at the begining. Using leftover turkey, I just didn't seem to need the peanut oil. Putting sesame oil on the turkey and dredging it in the other ingredients would probably be enough. Maybe a touch more sesame oil in the pan. I'm just re-heating, not cooking, and it seemed like a bit too much oil for our tastes (even using less than you recommended).
Here is a quick Thai soup (from Rachel Ray), that I make frequently:
THAI NOODLE SOUP
2 tablespoons vegetable oil
1 medium size yellow onion, peeled, quartered and thinly sliced
3 garlic cloves, peeled and finely chopped
2 poblano or anaheim peppers, seeded and thinly sliced
Salt and freshly ground black pepper
1 cup shredded carrots
6 cups, 1 1/2 quarts, chicken broth
1 1/2 pound chicken tenders cut into bite size chunks, 2 packages
2 small bundles from a 3.75 ounce package of bean thread noodles
3 tablespoons cilantro leaves, chopped
15 fresh basil leaves, roughly chopped
1 lime
Heat a large heavy-bottomed soup pot with vegetable oil over high heat. Once you see the oil ripple, add the sliced onion, chopped garlic and sliced peppers. Season the vegetables with salt and pepper and cook, stirring frequently, for 2 minutes. Add 1 cup shredded carrot and 6 cups chicken stock or broth. Cover with a lid and bring up to a simmer. Once simmering, add the chicken simmer 5 minutes then add noodles and simmer 5 minutes more. Remove the soup from the heat and add the cilantro, basil and the juice of 1 lime.
I usually do w/o the lime and the cilantro (I'm one of those people w/a genetic thing that makes cilantro taste like soap). The basil is probably necessary. Once you make this, you'll be surprised how quickly it goes (after all Rachel is making it in 30 minutes) and you can make it frequently.
I order a lot of Thai foods from Import Foods. They run a Thai recipe site: http://importfood.com/recipes.html which you might find interesting.
Me too please :)
As I posted on another cooking thread.........."the kitchen, like the bedroom, should always be entered with a sense of humor, joy and adventure."
Actually, that quote is not my own. I went to a cooking class in Aspen many years ago. Julia Child told me that.
Thanks again for the wonderful thread. I always look forward to them.
Will do. It may be a while. Still have a house full of company. I'm "hiding" in the computer room for a bit. Do you want Asian or Americanized Asian? There is a big difference. My classes prefer the American versions. After eating in Asia many times, I tend to agree.
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