Weekly cooking (and related issues) Thread

[Jamestown1630]

My office is holding its annual Summer Barbecue in a couple of weeks. Calling it a 'barbecue' is a bit extravagant, as all we do is cook hot dogs and hamburgers on a propane grill ;-) and the stars of the show are usually the wonderful side dishes that folks from many different ethnic cuisines bring to the party.

This year it will be a much smaller affair, with our 'grill master' out on knee-replacement surgery, other staff leaving for new jobs, and lots of folks away for Summer.

But I have to come up with a side dish!

I was thinking of trying this 'Texas Pete Roasted Corn and Poblano Salad' that showed up in the coupon section of the newspaper recently (apologies for the size of the pic above; haven't figured that out, yet ;-(

https://www.texaspete.com/recipe/texas-pete-roasted-corn-and-poblano-salad

I'm also thinking of doing a Broccoli Salad – the one where you finely chop broccoli florets, pecans or walnuts, and onion, and mix it with a Mayo-Milk-Vinegar-Sugar dressing. I'm not sure how it would go over – my crew are not exactly 'health nuts', especially at parties; but I love it. Some recipes add bacon, and in this one Paula Deen really 'mixes it up':

http://www.foodnetwork.com/recipes/paula-deen/broccoli-salad-recipe.htm

-JT

[r_barton]

School Cafeteria Carrot-Raisin Salad

6 servings

2 cups carrots, coarsely shredded
3/4 cup raisins
4 tsp cup milk
1/3 cup mayonnaise
pinch salt
pinch ground nutmeg (optional)
1 tsp lemon juice (optional)

50 servings

3 quarts carrots, coarsely shredded
1 quart 1/2 cup raisins
1/2 cup milk
2 cups mayonnaise
1/2 tsp salt
1/2 tsp ground nutmeg
2 Tbsp lemon juice

1. Place carrots and raisins in large bowl.

2. Combine milk, mayonnaise or salad dressing, salt,
nutmeg (optional) and lemon juice (optional).

3. Pour dressing over carrots and raisins. Mix lightly.

4. Cover. Refrigerate for 1 to 1 1/2 hours.

5. Mix lightly before serving. Portion with No. 16 scoop (1/4 cup).

Source: USDA School Lunch Recipes - 1988.

[Yaelle]

I like both your salads. A good creamy broccoli salad with fresh purple onions is sooooo good.

For the 4th I made German potato salad out of the little round white potatoes with skin on, don’t cook em too much so they slice but are still done. Then once you can touch the potatoes, they should still be quite warm (and you can cheat and wear a fingered oven glove), slice them up in a big huge bowl and shake rice vinegar all over them. Sprinkle with plenty of salt. Gently toss, taste. Add more vinegar and salt til it is delicious. Some add a touch of olive oil once the potatoes are cool. And pepper if you like.

I also made the BEST simplest Cole slaw dressing, from allrecipes, so simple. For one bag of pre chopped Cole slaw mix:

1/2 c mayo
2 tbsp white sugar
1.5 tbsp lemon juice (I just used the juice of one lemon)
1 tbsp vinegar
1/2 tsp black pepper
1/4 tsp salt (I used a scant 1/2 tsp sea salt and it was perfect)

I prefer Asian slaw without mayo, but people wanted the American style, and hey, it was our Independence Day. This was the best American cole slaw I’ve tasted. Lovely tang.

[r_barton]

Chinese Chicken Broccoli Slaw Salad

1/4 cup red wine vinegar
2 Tablespoons Marukan Seasoned Rice Vinegar
3 Tablespoons granulated sugar
1 teaspoon Knorr Chicken Bouillon powder (or bouillon cube)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 Tablespoons salad oil
1 teaspoon toasted sesame oil
12 oz to 16 oz Broccoli Slaw Mix (broccoli, carrots, red cabbage)
1 (12 oz) can White Chunk Chicken Breast, drained
Garnish with black sesame seeds, slivered toasted almonds,
crushed peanuts, etc.

Place red wine vinegar, seasoned rice vinegar and
sugar in a 2-cup pyrex measuring cup. Heat in microwave
30-seconds. Mix the vinegar’s and sugar until all
of sugar is dissolved.

Add the chicken bouillon powder, salt and pepper
to the warmed vinegar’s and mix well.

Mix the salad oil and sesame oil together and
stir into the vinegar mixture, to finish the
salad dressing.

Add the broccoli slaw to a salad bowl and toss with
broken up chicken.

Sprinkle with desired garnish.

Spoon the salad dressing over individual servings.

Serves 4 to 6

[Yaelle]

Wow, I’m bookmarking both of those. Would use turkey bacon and no nuts, or else peanuts, wonder how that would taste. Almonds would be better but I may have a tree nut allergy, so I attempt to stay away.

The corn one would be good too.

I’ll be making more formal dinners starting August so I will need lots of inspiration.

[Jamestown1630]

Thanks so much. We ought the pre-made coleslaw salad, but bought a bottle of dressing for it. We didn’t like it, and I will save your recipe!

-JT

[Daffynition]

Well, to me, her business agent could have taken her name of the list of celebs on Make-A-Wish, if she wasn’t interested in doing it. It was that simple. But it made her *feel good* to be on that list...thinking she was doing something special.

One refusal is one thing, but two? She’s just a big fat gay-loving slob, who happens to be able to cook.

It was just a speed bump in her career. Paula Deen suffered far more to her career b/c of her gaffe.

She fits perfectly into the pretentious life-style of the Hamptons. But she’s still a low-life.

[Jamestown1630]

Ooops! s/b ‘bought’!

-JT

[Yaelle]

Ok, now that is horrible. I’ll give her one turn down, everyone is busy, but twice? And no reason the last time? Baaaaaaaaaad publicity and just cruel.

[boatbums]

That reminded me of a GREAT sauerkraut recipe for topping hot dogs or bratwursts.

Fry a half pound of chopped bacon until crisp. Spoon out onto paper towels and reserve. In the bacon grease, saute sliced Spanish onions until golden - season with salt and some sugar. When onions are ready, add drained and rinsed sauerkraut, stir well and when hot, stir in the bacon. Serve on top of hot dogs or whatever. Yum!

[Daffynition]

As Bob Grant used to say...*Fake, phony, fraud!* ...*GET OFF MY PHONE!*

[Yaelle]

I love this thread. I love your aunt’s summer decision. Love the recipes.

[boatbums]

Sounds almost exactly like the potato salad I make except I add sliced green onions instead of red, sliced celery and chopped hard boiled eggs. The key, I think, is the sour cream/mayo mixture and the dill. Everyone seems to love it.

[boatbums]

I really like the broccoli salad at Sweet Tomatoes. It has a mayo dressing and includes raisins and sunflower seeds.

[r_barton]

Kicked Up Hummus Dip

Here’s something that I make frequently in the summer, good hot weather food.
This recipe has a few more ingredients than the average
Hummus, but I think it tastes so much better!

1 (15 oz) can Chick Peas, drained - rinsed (save 2 Tbs chick pea juice)
2 Tbs chick pea juice
4 Tbs lemon juice (fresh or bottled OK)
2 Tbs lime juice (fresh or bottled OK)
2 Tbs olive oil
2 Tbs Tahini paste (If you don’t have it, substitute creamy peanut butter. I think peanut butter makes the hummus taste even better.)
2 cloves garlic (or 1 tsp crushed garlic from jar)
1 tsp granulated garlic powder
1 tsp toasted sesame oil
1/2 tsp ground cumin
1/2 tsp ground coriander
dash cayenne pepper
2 dashes ground black pepper
salt to taste

Place in food processor. Blend until smooth.
Serve with crackers, pita bread, pita chips, tortilla chips, etc.

[NorthstarMom]

I much prefer green onions, I’ll have to try it with them next time. I agree-the mayo/sour cream blend is the key. It’s sort of a cheater aoli. I blend roasted peppers then mix that with a sour cream and mayo blend to drizzle over chicken breasts. Very good.

[greeneyes]

That sounds good too.

[Qiviut]

Personally, I’d do no nuts rather than peanuts. In the comments, one lady used sunflower ‘meats’ instead of the almonds - that might work :-)

[Qiviut]

BTW, here is a website I discovered via Facebook. Her stuff looks SO good - it’s hard not to drool while reading the recipes. They’re all pretty rich, not health food for the most part.

http://www.creative-culinary.com/

I have made the “Roasted Carrots with Honey, Rosemary & Thyme” & I can tell you it is really good - great food to ‘take along’ because it is good served at room temperature. If you have vegetarians in attendance, they like this.
http://www.creative-culinary.com/roasted-carrots-with-honey-rosemary-and-thyme/

Definitely on my “to bake” list is this:
Margarita Pound Cake
http://www.creative-culinary.com/margarita-pound-cake/

Oh my! :-)

[miss marmelstein]

I forgot to add: it’s imperative that the potatoes still be hot when mayo (or whatever dressing you use) is added. That’s the trick of it absorbing all the dressing and why sometimes it must be redressed several hours later.

[miss marmelstein]

Just that Julia was ‘appalled’ at Ina's short cuts on time and effort. Boeuf Burgunion (sp?)should take 4 hours and Ina makes it in 90 minutes. That kind of thing. Ina in a recent episode took a shot at Julia for recipes that went on for pages and took days to make.

I enjoy Ina's show and enjoy vicariously her extremely wealthy life style. I remember an episode she did for charity - giving a meal to the highest bidder - and she put so little effort into it, I was rolling on the floor with laughter. I mean, Eton Mess, for $10,000?!

There used to be a fun site called FoodNetworkHumor.com and they made endless fun of Ina's denim shirts, her ridiculous gay friends and nervous laughter. Maybe they were threatened with a lawsuit because they no long post.