Chocolate Bacon!
Enjoy!
(If you would like to be on or off of this weekly cooking thread, please send me a private message.)
-JT
Of course, I have a lot of orange peel and jalapeno marmalade, roasted red pepper and onion jelly, and other home-made jellies at hand.
But I really like pork with apricot jam and spicy mustard.
Sweet and savory is an old invention, and recently abandoned (couple of hundred years), but I like meats with the right kind of sweets.
/johnny
Y’all cooking too fancy for me. I eat shredded carrots in my salad, dried figs and grapes, and whole fresh apple. :)
As soon as you started talking about carrots and figs, I thought of one of my favorites using carrots: Carrot and raisin salad. Think I’ll put that on my grocery list.
I haven’t made it in years because I didn’t want to use mayo (which I love; but is too much fat for me), until Best Foods started making a mayo from an olive oil base.
I have learned to like it; and at least I can feel a little less guilty since the olive oil is a good fat.
ham or pork roast with grape sauce...
There was a thread here about 12 years ago that listed the recipe for Crock Pot Fajitas.
Completely vanished.
I’d like to know what brand of herbs and spices is a favorite. I recently discovered Penzey’s (which I love), but even more recently discovered Mr. Penzey’s pushy liberalism.
http://www.rightwisconsin.com/perspectives/Bill-Penzeys-Latest-Stomach-Turning—275950731.html
My wife loves her figs off our tree (if she gets them before the birds do), but laughed when I told her of a recipe with carrots.......
Bobotie
http://www.daringgourmet.com/2013/08/09/bobotie-south-african-meatloaf-casserole/
Add currants or yellow raisins to the yellow rice before cooking it.
Sweet... Savory... Fruity... Spicy...
Delicious.
This is a pretty good recipe for it. My preference is all lamb, but I like the lamb “funk”. Some people don’t. Mrs Balls chutney is the preferred kind. You can find it at World Market if you have one close, but major grays works ok too.
That carrot recipe sounds good. Our fig trees don’t produce very well so I seldom have enough to make anything.
Tournedos of beef with cooked banana slices.
We were in Sedona in the early ‘80’s, had dinner at a place called The Oak Creek Owl.
I ordered the tournedos, Mrs. JohnnyP ordered shrimp scampi. She regrets it to this day. She says after tasting my dinner, she should have had them box up the scampi to go and order tournedos for herself.
We visited a few years later, the restaurant was gone.
Love fruit in everything. I am also a huge fan of Jean-Georges Vongerichten.I have all his cookbooks and always try to get to one of his restaurants. I made this dish often in the summer. It is fast and easy.
Chicken Breasts with Spicy Grapefruit and Miso Sauce
TOTAL TIME: 25 MIN
SERVINGS: 4
Ingredients
2 grapefruits
1 tablespoon extra-virgin olive oil, plus more for brushing
2 Thai chiles, minced
1/2 cup crème fraîche
1 tablespoon red miso paste
1 tablespoon fresh lime juice
Four 6-ounce skinless, boneless chicken breast halves, pounded 1/4 inch thick
Salt and freshly ground pepper
4 cups lightly packed frisée lettuce, torn into bite-size pieces
Directions
Using a sharp knife, peel the grapefruits, removing all of the bitter white pith. Working over a bowl, cut in between the membranes to release the grapefruit sections. Add 1 tablespoon of the olive oil and 1 of the chiles.
Light a grill or preheat the broiler. In a small bowl, whisk the crème fraîche with the remaining chile, the miso paste and lime juice.
Brush the chicken breasts with olive oil and season with salt and pepper. Grill over a hot fire or broil until lightly charred and just cooked, about 3 minutes per side.
Mound the frisée on plates. Set a chicken breast on top. Drizzle the crème fraîche–miso sauce over the chicken and around the plates, scatter the grapefruit sections next to the chicken and serve.
Sorry for the format issue and duplicate post!
Also made this last summer. I will make it again. It was delicious. I served it was a saffron type rice salad.
file:///recipes/susan%20feniger/Susan%20Feniger%27s%20Tunisian%20Chicken%20Kebabs%20with%20Currants%20and%20Olives%20Recipe%20|%20RECIPE%20CORNER.html
Speaking of carrots, I’m on the hunt for a pickled shredded carrots recipe, German style. Spent some time in Germany in my youth. We ate jars and jars of shredded pickled celery, carrots, beets, etc. Really loved them. I would love to be able to reproduce the carrots.
Chocolate Bacon!
Meat and Fruit? I dig this recipe....and it’s quick.
http://www.freerepublic.com/focus/f-chat/2705786/posts?page=18#18
Balsamic Caramelized Onions with Golden Raisins Sauce
(great with pork tenderloin)
STONE SOUP
Seem to remember a few weeks ago someone asking for a recipe for STONE SOUP. Sorry, do not remember who that might have been. Came across a recipe here if still interested.
STONE SOUP
http://www.bry-backmanor.org/picturerecipe14.html
Here’s the sweet and sour pork we had last night. Raves all around. It’s from the Betty Crocker’s Chinese Cookbook by Leeann Chin but tweaked as hers is too salty and too much sauce. I’ve had it forever and is the go to for Chinese food. Amazon has it for a penny - http://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Daps&field-keywords=betty+crocker%27s+chinese+cookbook
Sweet and Sour Pork
2 lbs pork cut into pieces
1 egg, slightly beaten
2 T cornstarch
2 T veg oil
1 t salt
1 t soy sauce
1/4 t pepper
Stir all together and let sit 30 minutes.
Heat oil for frying. Stir remaining ingredients into the meat mixture. Fry. Drain.
For sauce, heat first nine ingredients. Dissolve corn starch into water and add to sauce. Thicken.
Serve over rice.