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 Daves Corn Bread w/ Honey Jalapeno Glaze
Meats _ Post#` 45 _ Venison (various recipes)
Sauces _ Post#` 29 _ Roquefort Dressing with Anchovies
Sauces _ Post#` 59 _ Famous Daves 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