National Grape Popsicle Day May 27
National Brisket Day May 28
National Coq Au Vin Day May 29
National Mint Julep Day May 30
National Macaroon Day May 31
June Holidays:
National Candy Month
National Dairy Month
National Fresh Fruit and Vegetable Month
National Iced Tea Month
National Papaya Month
National Seafood Month
National Turkey Lover's Month
National Doughnut Day First Friday
Donut Days (Salvation Army) First Friday & Saturday
National Hazelnut Cake Day June 1
National Rocky Road Ice Cream Day June 2
FReeper Weekly Recipe Thread
(to be added/deleted contact me)
Last week’s recipes (May 21st thread)
Appetizers _ Post#` 6 _ Bobby’s Hot Tomato, Jack and Crab Dip
Beef _ Post#` 10 _ Barbecue Beef Brisket
Beef _ Post#` 15 _ Brisket
Pasta _ Post#` 21 _ Pasta Salad with Arugula and Sun-Dried Tomato Vinaigrette
Poultry _ Post#` 4 _ My Favorite Chicken
Sauces _ Post#` 14 _ Southwestern Marinade
Link
http://www.freerepublic.com/focus/chat/2886391/posts?page=27#27
This morning there has been a lot of BBQ talk on this thread: Bad News Barbecue Sauce, No Tomato
Of course I have to run now but I'll check in later.
National Mint Julep Day May 30
Wow I thought it would have been earlier around the Derby. Maybe better this way though...Another excuse to make some!
Here's a recipe I used this morning for my husband's breakfast:
Nigella Lawson's Pancake Mix
For the mix:
4 cups of flour
3 Tbs of baking powder
2 tsps of baking soda
1 tsp of salt
2 Tbs of super (optional)
Mix these ingredients and store in a jar or canister.
Saturday pancakes:
1 cup of pancake mix
1 Tbs. of butter melted
1 egg
1 cup of milk or buttermilk
Mix together but do not overmix - should be somewhat lumpy. Heat your ungreased griddle and drop large or small dollops of the mix onto it. Flip them over once bubbles appear on the surface of the pancakes. A minute on the other side and remove to a heated plate. (If you are making more than 2, store them in a 200 degree oven until ready to be served.)
This homemade pancake mix can last for months. I always shake it up thoroughly before measuring out a cup.
Sorry for being absent for so long. IT’S BBQ SEASON!
Doing the dogs (not omuzzie’s kind) burgers and veggies on the grill soon. I also have a roast that will add to the mix. It’s been marinading in a sweet mixture since yesterday.
1 1/2 cup apple cider
3/4 cup apple vinegar
1/2 cup of onion. (I prefer the red onion)
3 tbl canola oil (corn oil works also)
1 1/2 tbl worcestershire sauce
1 tsp ground cinnamon
1 tsp fresh groung thyme.
It is not needed to soak overnight, but at least three hours before smoking.
Everyone have a great holiday weekend.
Remember our troops and God bless them and our wonderful nation.
O-M-G this is soooo good and soooo simple! Here’s my favorite new recipe for a chinese meat coating sauce. It only makes enough to coat one pound of meat so you’d need to multiply it for a full family meal. I don’t think you’d want it for rice, so serve with a fried rice, steamed rice or stir fried veggies. The inspiration came from a disgusting sounding recipe named “Slippery Shrimp” that calls for butterflied shrimp but those little frozen salad shrimp work very well as does bite sized pieces of catfish (really!), beef, chicken and pork.
Slippery Chinese Meat Coating Sauce
1 lb meat of your choice cut into bite sized pieces
1/3 C cornstarch
cooking oil
Dust meat with cornstarch and fry in the oil until done. Drain on a rack or paper towels.
Coating Sauce:
1 heaping teaspoon garlic power
1 teaspoon powdered ginger
1/2 teaspoon cayenne
1/4 teaspoon salt
2 Tablespoons sugar or sugar substitute or honey
2 Tablespoons ketchup
1 1/2 Tablespoons vinegar
2 Tablespoons water
handful of green onion tops, chopped
Combine in a small saucepan and heat until warmed and sugar is disolved.
Toss in the cooked meat. Serve.
6-8 "pork steaks" (sliced shoulder butt) or desired cut of pork, sliced -- typically 1/2 to 3/4 inch thick
1 large papaya
seasoned salt, to taste
fresh ground black pepper, to taste
1 TBSP granulated sugar
(optional) fresh-cut strips of bell pepper and/or onions
1 medium/large marinating dish or large casserole
4 TBSPs softened butter (or melt it, if you like)
Puree 1/2 papaya in food processor with the sugar. Pierce pork steaks, both sides, thoroughly with a fork. Pour papaya juice, just to coat bottom, in the casserole. Salt and pepper both sides of steaks, then add to the casselrole. Add more papaya juice to cover. Refrigerate overnight (or at least 4 hrs).
Refrigerate remaining papaya juice overnight (or, if you've used it all, we'll make more with the other half papaya when preparing to cook).
Heat grill to your liking, same temp as if cooking burgers. Make another batch of the papaya juice, but this time add 4 TBSPs softened butter before pureeing.
Scrape marinade off the steaks, then brush both sides with papaya-butter mixture. Rotate steaks 1/4 turn after 3 minutes. Turn steaks over after another 3 minutes, brush on more papaya/butter. Grill another 4 minutes.
If using bell pepper and/or onions, put these on grill when you rotate the steaks 1/4 turn. Also, I like to add some more pepper right after turning the steaks over. Do what you like about more salt.
Serve, garnished with peppers/onions, cross-hatch side up, along with SAJ's Potato Salad Brule (recipe for which is in Lib27's great library from last year).
HAPPY MEMORIAL DAY, FReepers!
There’s such a thing as National Brisket Day? Who knew? BTW, I’m a big fan of Texas-style smoked brisket.
But that said, for this Memorial Day I’m smoking a pork butt and serving up pulled pork sammiches.
French Fry Sauce
1/2 cup mayonnaise
1/4 cup ketchup
1/4+ teaspoon white vinegar or dill pickle juice (to taste)
I recently took my daughter to Dairy Queen and they gave us French Fry Sauce with our order. I liked it so much I had to look for a copycat recipe. This is a pretty simple, no-brainer recipe, but I love it on french fries. Some recipes kick it up with some onion powder, black pepper, cayenne, etc., but I like it simple.