Posted on 05/14/2011 8:08:36 AM PDT by libertarian27
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May 14 - National Buttermilk Biscuit Day
May 15 - National Chocolate Chip Day
May 16 - National Coquilles St. Jacques Day
May 17 - National Cherry Cobbler Day
May 18 - National Cheese Soufflé Day
May 19 - National Devil's Food Cake Day
May 20 - National Quiche Lorraine Day
Weekly Cooking Thread Ping List
*to be added/deleted - just post here or PM me
Recap of last week’s cooking thread:
Appetizer* 31 Spinach Chips
Appetizer* 46 I Can’t Believe It’s Not A Packaged Biscuit Appetizer
Dessert* 6 Nutmeg Sauce
Dessert* 22 mothering cake (various cakes for mom)
Dessert* 6 cinnamon rolls with pie crust
Dessert* 44 Peanut Butter (and Chocolate) Rice Krispie Treats
Meal* 3 Beef Burger Stroganoff
Meal* 8 Grannys Sunday Chicken
Meal* 15 Camarones a la Playa (Beachside Shrimp)
Meal* 20 Riverbend Camarones
Meal* 27 Chicken Alfredo Lasagna
Meal* 32 Tuna stuffed celery:
Meal* 50 Mom’s Salmon Patties
Side* 39 Mexican rice
Soup* 51 Italian Chicken Soup
http://www.freerepublic.com/focus/chat/2716503/posts?page=71#71
Marinate nice chops in Buffalo brandR chipotle sauce
Salt and pepper.
Zest a lime over the chops.
Grill that bad boy, let the chop rest and enjoy as is or....
. You may serve with a tomatillo sauce. I use store bought, such as Herdez or La Victoria but add:
diced white onion, finely diced serrano peppers and cilantro.
Serve that on top.
Enjoy
My daughter asked me for a few of our favorite family recipes this morning. I found this in the TOH Simple and Delicious issue a few years ago. It's always been a hit at our house:
BACON CHEESEBURGER PASTA
8 ounces uncooked penne pasta
1 pound ground beef
6 bacon strips, diced 1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 cup (4 ounces) shredded cheddar cheese
Barbecue sauce and prepared mustard, optional
Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain and set aside. In the same skillet, cook bacon until crisp; remove with a slotted spoon to paper towels. Discard drippings. Drain pasta; add to the skillet. Stir in the soup, beef and bacon; heat through. Remove from the heat and sprinkle with cheese. Cover and let stand for 2-3 minutes or until the cheese is melted. Serve with barbecue sauce and mustard if desired. Yield: 4-6 servings.
(note) Leave a good coating of bacon drippings in the pan, or add a couple tbs, if you want to. I usually do.
Nutrition Facts: 1 serving (1 each) equals 389 calories, 16 g fat (8 g saturated fat), 62 mg cholesterol, 565 mg sodium, 36 g carbohydrate, 2 g fiber, 25 g protein.
Secured some first class provender at the farmers markets today. Rilletes, fresh bread, merguez sausage and veggies. French dinner with a bottle of wine.
Bacon Cheeseburger Pasta link:
It’s wonderful and its my variation on a Mexican classic.
I swear, the chipotle sauce and lime zest is all it needs, but..
Traditionally it gets the tomatillo sauce.
Mmmmm...Rilletes...
Pork chops are by far my favorite food....
I love Pork Chops! Rib Pork Chops are my favorite - way better than Center Cut ones IMHO....they are the ‘Ribeye’ of Pork.
I haven’t had pork chops in a while, the stores I go to have ‘enhanced’ pork and I hate that stuff....have to wait for the ‘earthy-crunchy’ “natural” pork chops to go on sale to get a decent chop that we all used to eat as just normal a few years ago, but now it’s called “natural” and holds a premium price.
I buy pork tenderloin mostly now - can still find decent sales of tenderloin that isn’t ‘enhanced-pumped’ to smithereens.....
You may also like “Cretons”
Ingredients
1 1/4 pounds ground pork
3/4 cup finely chopped yellow onion
1 teaspoon minced garlic
1 teaspoon salt
3/4 teaspoon ground black pepper
1/2 teaspoon ground cloves(I use crushed coriander seed)
nd1/4 teaspoon ground cinnamon(I use cayenne)
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg
3/4 cup whole milk(I use half and half)
1/4 cup fine bread crumbs
Directions
In a large saute pan, add the pork a cook until no longer pink, about 3 minutes. Add the onions and garlic, and cook for 1 minute. Add the salt, pepper, cloves, cinnamon, ginger, and nutmeg and cook for 1 minute. Add the milk and bread crumbs and cook for 3 minutes over medium heat, stirring to break up the meat. Reduce the heat to low, cover, and cook, stirring occasionally, until the pork is very tender and most of the liquid is evaporated, about 1 hour and 15 minutes. Remove the lid and cook uncovered, stirring occasionally, until the mixture is thick and all the liquid is evaporated, about 10 to 15 minutes. Remove from the heat and adjust the seasoning, to taste.
Transfer to a decorative bowl or several smaller ramekins, smoothing the top with a rubber spatula. Cover tightly with plastic wrap and refrigerate until well chilled and firm, at least 4 hours or overnight. Serve with thinly sliced French bread or toasted French bread croutons.
Personally I don’t like the Cinnamon and cloves, I prefer to add savory spices such as cayenne and Crushed coriander seed.
Enjoy
When I saw your post that included the National Food Days, I noticed Coquilles St. Jacques and realized I had no idea what it was, so I looked it up online, and was delighted to know that it was a shrimp and scallop dish, since shrimp and scallops are my favorite kinds of seafood.
I am wondering if this is perhaps a name they use in the south or even in the New Orleans area (since it is obviously a French name), because I have never seen it on the menu at any restaurants here, but I have seen Shrimp and Scallop Thermador, which is basically the same thing.
I will go find my recipe for it and type it up and post it later today for everyone to enjoy.
I think you’ll like these.
They are outstanding without the sauce, and with the sauce.
One of my best recipes.
My only problem with the sauce is that the lime can get lost in the mix.
Without the sauce, the lime zest really “pops”
Made this last night, came out quite good.
Chicken Picatta (chicken in lemon-caper sauce)
ingredients:
CHICKEN BREASTS, 4 (6-ounce), skinless, boneless.
SALT, 1/4 teaspoon.
BLACK PEPPER, 1/4 teaspoon.
FLOUR, 3 tablespoons, all-purpose
BUTTER, 1 tablespoons.
OLIVE OIL, 3 tablespoons.
CHICKEN BROTH, 1/2 cup.
LEMON JUICE, 1/4 cup.
WHITE WINE, 1/4 cup.
CAPERS, 2 tablespoons, drained .
PARSLEY, Flat Leaf, 3 tablespoons, minced.
directions:
1. Place CHICKEN between 2 sheets of plastic wrap or in a plastic bag and pound to an even thickness using a meat mallet or small heavy skillet.
2. Sprinkle CHICKEN evenly with SALT & PEPPER. Place FLOUR in a shallow dish; dredge CHICKEN in FLOUR.
3. Put OIL in a large skillet over medium-high heat.
4. When skillet is hot, add CHICKEN and cook 3 minutes. Turn CHICKEN over and cook for 2 minutes more.
5. To the pan with the CHICKEN, add the BROTH, LEMON JUICE, WINE and CAPERS; reduce heat to medium, and simmer 3 to 5 minutes, basting chicken occasionally with sauce.
6. Sprinkle CHICKEN with PARSLEY; cook 1 minute.
7. Remove CHICKEN from pan; keep warm.
8. Bring sauce to a boil; cook 2 to 5 minutes or until thick. Turn off the heat and add in 1 tablespoon BUTTER to bind the sauce together. Pour pan sauce over CHICKEN.
Bon appetit!
Sounds excellent,Savory and bright.
It's not my recipe, I got it from Pastry Parrot on YouTube.
Its also on her web page The Frugal; Chef
The only difference was I couldn't find a boneless pork loin(!) so I substituted one with a bone in. I also left out the bell pepper because Mrs p6 isn't fond of them.
Along with a loaf of bread in the bread machine it made the day smell fantastic and we had a wonderful Mother's Day dinner...and leftovers! Not many though, LOL!
Latin Style Pork Loin in the Slow Cooker
2 to 3 pound pork loin
Salt & Pepper
Garlic powder
Cumin
Dried thyme
1 white onion – sliced
1 bell pepper – sliced
1 bunch cilantro sprigs
1 – 15 oz. bottle salsa
Rinse the pork and pat dry it. Season both sides with salt, pepper, cumin, garlic and thyme.
Place pork in slow cooker. Add the onion, bell pepper, cilantro and salsa. Fill the empty salsa jar half way with water. Add to the pot.
Cook pork on low for 6 to 7 hours. Discard the cilantro stems and serve. Enjoy!
If you have left overs use them to make shredded pork tacos with fresh avocado salsa.
I have only ever seen Coquille St Jacque as a scallop dish since coquille is the French word for scallop. I live and grew up in the South and have never seen it. A really really good recipe for it can be found in Anthony Bourdain’s Les Halles cookbook. My go to recipe and should be online easy.
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