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May 21 - National Strawberries & Cream Day
May 22 - National Vanilla Pudding Day
May 23 - National Taffy Day
May 24 - National Escargot Day
May 25 - National Wine Day
May 26 - National Blueberry Cheesecake Day - National Cherry Dessert Day
May 27 - National Grape Popsicle Day
Weekly Cooking Thread Ping List
(to be added/deleted, please request on this thread or PM me)
Recap of recipes for May 14th
Breakfast* 13 Cretons (French/Canadian breakfast pate)
Dessert* 60 German Chocolate Cake Cookies
Dessert* 78 Spiced Pear Cake
Meal* 3 My Famous Yucatan Poke Chops
Meal* 6 BACON CHEESEBURGER PASTA
Meal* 17 Chicken Picatta
Meal* 19 Latin Style Pork Loin in the Slow Cooker
Meal* 22 Classic Jambalaya
Meal* 25 Critchfield Jambalaya
Meal* 26 Pork Carnitas
Meal* 38 Vietnamese Sugar Cane Shrimp (Chao Tom)
Meal* 44 Seafood Thermador
Meal* 45 Zupa Toscana
Meal* 55 Chicken Enchiladas
Side* 77 Home Made Baked Beans
http://www.freerepublic.com/focus/chat/2719820/posts?page=82#82
Black Eyed Susan-It is Preakness Day afterall.
http://www.preakness.com/sites/www.preakness.com/files/content/preakness-tradition/BES_Recipe_2011.jpg
How about a good Hot Pepper Sauce?
My daughter-in-law collects home grown cook books from this area. Most of them are written by Church groups as fund raisers and there are many hours of volunteer time put into them. My wife had some of her cookie recipes in one put together by the Republican Women...
Oh this bit of news will tickle my wife and her blue haired FRiends when they find out. They are having a Parish Party at our Church today and will be serving Strawberries over Angel Food cake topped with some 28% butterfat ice cream produced by the local Humboldt Creamery for Costco
The “poke” chops should be served with the traditional Yucatan onions:
Pickled red onion:
2 red onions, peeled and sliced very thinly
1/2 cup vinegar
1/4 cup orange juice
1/2 teaspoon dried Mexican oregano
salt and pepper
Place onions in a saucepan, add water to cover, bring to a boil and remove from heat. Drain and rinse in cold water to stop cooking. You want them a little crunchy.
Place the onions in a glass container with the remaining ingredients and allow to sit for several hours before serving. They keep up to a week in the refrigerator. Also yummy on tacos.
Put a boneless pork loin in your crock pot and partially cover with root beer (any brand not diet). Cook on low 6-8 hours. Drain all the liquid and shred the pork...combine with your favorite BBQ sauce. I like Sweet Baby Rays. Serve on buns. This pulled pork also freezes well so I use most of a full loin.
In honor of escargot day (and garlic lovers)
Easy Garlic Escargot (YUM)
Ingredients
1 (7 ounce) can escargots, drained
6 tablespoons butter
1 clove garlic, minced
20 mushrooms, stems removed
1/3 cup white wine
1/3 cup cream
1 tablespoon all-purpose flour
1 pinch ground black pepper to taste
1/4 teaspoon dried tarragon
1/4 cup grated Parmesan cheese
Directions
1. Place escargots in a small bowl, and cover with cold water; set aside for 5 minutes. This will help to remove the canned flavor they may have.
2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish.
3. Drain the water from the escargots and pat dry with a paper towel. Melt butter with the garlic in a large skillet over medium-high heat. Add the escargots and mushroom caps; cook and stir until the mushroom caps begin to soften, about 5 minutes.
4. Whisk together wine, cream, flour, pepper, and tarragon in a small bowl until the flour is no longer lumpy. Pour this into the skillet, and bring to a boil. Cook, stirring occasionally until the sauce thickens, about 10 minutes.
5. Remove the skillet from the heat, and use a spoon to place the mushrooms upside down into the prepared baking dish. Spoon an escargot into each mushroom cap. Pour the remaining sauce over the mushroom caps and into the baking dish. Sprinkle grated Parmesan cheese overtop.
6. Bake in preheated oven until the Parmesan cheese has turned golden brown, 10 to 15 minutes.
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