Pecan Day ~ Waffle Day ~ National Lobster Newburg Day March 25
Spinach Day March 26
National Spanish Paella Day March 27
Something on a Stick Day ~ National Black Forest Cake Day March 28
National Lemon Chiffon Cake Day March 29
Turkey Neck Soup Day March 30
Weekly Recipe Thread Ping List
(to be added/deleted-please contact me)
Recap of recipes from the March 17th thread:
Beef _ Post#` 28 _ Corned Beef Brisket
Bread _ Post#` 64 _ Golden Sweet Cornbread
Bread _ Post#` 59 _ Famous Dave’s Corn Bread w/ Honey Jalapeno Glaze
Meats _ Post#` 45 _ Venison (various recipes)
Sauces _ Post#` 29 _ Roquefort Dressing with Anchovies
Sauces _ Post#` 59 _ Famous Dave’s BBQ Sauce
http://www.freerepublic.com/focus/chat/2860419/posts?page=65#65
Last week, on the Garden Thread, a couple of us were talking about mesclun, various lettuces (other than iceberg), etc. and looking forward to the time when we will have fresh greens for salads. Someone posted a ‘recipe’ (and a picture) for stuffed romaine and it brought to mind one of my favorite books ‘Simple But Perfect Salads – The Taste of Summer All Year Round’. I found it on a bargain rack and got it because the pictures are beautiful and I liked the combinations of ingredients that I was seeing. Some of the recipes are super simple, others are more elegant and would be nicely suited for special company or a dinner party. I’ve made several of the salads and been very pleased.
Someone on the Garden Thread posted back to me that they had ‘ordered the book – thanks!’ That got me curious so I looked it up and found it at Amazon …. then I read the reviews. There were four 5-star reviews and the book was getting wonderful comments so I thought I would share it with the Recipe Thread ….. here’s the link at Amazon:
http://www.amazon.com/Simple-But-Perfect-Salads-Summer/dp/1405492430
Also variations on grilled cheese sandwiches. Sandwich King had a good show a couple of weeks ago with one made with onions and cheese. Kind of an onion soup sandwich. Looked interesting.
Mrs p6 and I have made a lot of food over the past week or so and some was (surprisingly) REALLY GOOD!
Hope I can post it before the weekend ends.
Kalua Pork.
3-5 lb. pork butt
2 Tbs. Sea salt
2 Tbs. Liquid smoke
2 C water
rub butt w salt
put all into dutch oven
braise 325 degrees about 3-3 1/2 hrs.
add 2 heads coarse chopped cabbage and some small potatoes and cook for another 45 min.
use a turkey baster to wet cabbage a couple of times
Your guests will all think you are a genius.
I have a question about using tomato paste in sauces. For some reason I have always slightly sauteed the paste in a small amount of olive oil before adding to sauces. I read, years ago, that this should be done to intensify it’s flavor.
For some reason I think the paste by itself is intensified enough, does sauteing it have any other benefits?
Here’s a recipe I got from our local paper years ago. I lost it when my computer crashed, but I had typed up a copy & given it to my mom .... she just found it today, folded up in an old recipe book ... yay!!
ROASTED CHICKEN SALAD WITH SOUR-CREAM DRESSING
The sour cream dressing can be made up to four days in advance & refrigerated in an airtight container. Keep the chicken salad in a cooler when serving it at a picnic.
1 cup pecan halves (about 3 oz.) broken in half lengthwise
½ cup mayonnaise
2 tablespoons sour cream
¼ cup cider vinegar
Course salt & freshly ground pepper
1 whole roasted chicken (about 3 lbs.) skin removed
8 scallions, white and light-green parts only, trimmed and thinly sliced
2 stalks celery, thinly sliced
5 tablespoons golden or dark raisins
1 tablespoon coarsely chopped fresh oregano leaves
To Assemble:
Preheat oven to 350 degrees
Spread pecans in a single layer on a rimmed baking sheet
Toast in oven until fragrant, about 10 minutes
Remove from pan; let cool immediately
Meanwhile, make dressing:
Whisk together mayonnaise, sour cream and vinegar in a small bowl
Season with salt & pepper & set aside
Pull chicken meat from the bone and cut into ¾ inch pieces (discard bones)
Transfer to a medium bowl
Add pecans, scallions, celery, raisins & oregano
Season well with salt & pepper
Add dressing & stir to combine
Chill, covered, until ready to serve