This month, a miscellany. (If you would like to be on or off of this monthly cooking thread ping-list, please send a private message.)
-JT
Cooling down here now.
Time of the year for soups and stews.
Mrs. R17 will be making a pot of chili tomorrow.
Anyway, my family LOVES brussels sprouts. I am proud of this because such as brussels sprouts is often mocked.
Follows is the "recipe" I used for my brussels sprouts this week:
My favorite way to make Brussels sprouts...marinated overnight! In a gallon size zip bag combine juice of 1 lemon, 1 T olive oil, pepper, paprika and garlic salt. Add in Brussels (cut in half or quartered), seal bag and toss around until well coated. Refrigerate overnight. When ready to roast, preheat oven to 400, place Brussels on baking sheet and bake for 15-20 minutes. Feel free to eat the entire pan, they are that good!
It was terrible!!!!
I must add, in the interest of giving all the details, that I had no lemonade but I had some limedade stuff so I used this
I normally prepare brussels sprouts by boiliing then adding plenty of salt and butter before serving.
Again, this recipe was terrible.
I am convinced brussels sprouts should never be baked.
I was just about to private mail you because it felt so long since your last cooking thread, I was worried about you! And I am greedy for your thread ; )
Chili recipe:
1)1-2 lbs ground chuck
2) a large onion chopped or 1/2 mooned we’re good
3) a can of pureed cento tomato
4) chili powder, cumin, salt, pepper, unsweetened cocoa powder, flour, dash garlic powder, 2 bay leaves
5) 1 can whole kidney beans & 1 can Bunny beans bean puree from New Orleans..adds a delicious smooth, creamy quality
To make:
1) brown ground chuck & onions together
2) add 2 large spoonfuls of flour,1 large spoonful of cocoa powder, maybe a quarter cup of chili powder, a big spoon or 2 of cumin, & shake of garlic powder.
3) stir around to cook out the rawness of the spices for a few minutes. It will get very brown.
4) add water, beans, tomato puree, Bunny beans, & kidney beans. (If you like a chunkier chili you can omit the puree & add diced tomatoes & add 2 cans of kidney beans)
5) bring to a summer & then check if it needs thinning w/water & if it needs more salt.
6) I usually simmer for an hour or more.
Play with it to discover your level of spice, etc. This freezes beautifully. I like to add a crumbled sweet cornbread muffin & lots of shredded cheddar in my bowl!😋😋😋☺️
Really good cooks should be sanctified.
I cooked fried chicken livers for the 2nd time in my life. First time in 40 years. Used an air fryer.
They turned out good. Tender but cooked all the way through. And it wasn’t as gross as I remember 40 years ago.
Tools:
pair of metal tongs,
a 10” bowl, and
2 large paper bowls.
Air fryer
Ingredients:
Container of chicken livers
Heavy whipping cream
1/2 cup of flower
Garlic/Pepper/Salt seasoning.
Salt.
Spray Olive Oil
Directions:
In a large bowl, I put about half a cup of flower, a tablespoon or two of corn starch, some Garlic/pepper/salt seasoning, a little more salt. Stirred that up.
I lined the bottom of the air fryer with aluminum foil and sprayed it with olive oil.
I drained as much of the juice off the chicken livers as I could and dumped them into one of the paper bowls.
I put heavy whipping cream in the second paper bowl.
Using tongs, I picked up a liver and coated it with cream then the flour coating and put it in the air fryer.
Keeping a little bit of space between each.
Cooked on steak (400 deg F) for 6 minutes. Flipped them over and cooked for another 6 minutes.
One container of chicken livers made two 7” round air fryer baskets of livers.
Using tongs and dipping in the cream base made it a lot less gross than my previous try.
This looks absolutely scrumptous. Why do so many dislike
broccoli? Remembering GHW Bush’s comment. At the time, thought it a bit ridiculous. Broccoli= a favorite in this
house.
Cheese is cheese is cheese. How can anyone make a wrong
choice? :-)
Can absolutely see this dish taking over the often requested,
“Green Bean/French’s Onion casserole. (Of course just joking
here) but as a replacement, much easier to swallow.
But my boss did ban me last week from saying “I’m craving fried chicken livers.” He told me to never say that again..
Ooh, that broccoli casserole sounds yummy! I just might add that to my Thanksgiving dinner menu. The other day, I found a recipe from Chef John, for a Korean corn casserole dish. Sounds delicious and I’m making it for Thanksgiving, instead of the corn pudding I’ve been making for 40 years!
https://www.allrecipes.com/recipe/274640/bacorn-cheese-corn/
Earl Campbell’s hot links and Bush’s baked beans and fresh tortillas.
3 cups flour
2 tablespoons of baking powder
1 teaspoon salt
2 tablespoons of lard, butter oil whatever
Enough water
Mix
Let set and relax
Roll out
Heat in dry cast iron pan
Done
Let dogs have first one
How do I sign up to this post?
I meant to tell you that the broccoli casserole looks so good. Definitely going to try it sometime this month.
Friday I went to a small bakery in town. My husband & I love the strawberry cupcakes. They also had beautiful petit fours.....your photo reminded me of the one I bought. I hadn’t had one in forever & it was so tender, moist, & delicious. A definite but the next time I stop in.
Looks amazing!
I know how much you like kimchi.......this is a dynamite recipe I hope you enjoy. The most essential step is the very first one – brining the cabbage, which kick-starts the process of lacto-fermentation.
Cabbage
1 head Napa cabbage, cut into 1-inch, bite-sized pieces
1/2 cup Kosher salt
1 cup water
Porridge
2 cups water
2 tbsp glutinous rice flour
2 tbsp brown sugar
Seasoning
10 garlic cloves, minced
1 inch-piece ginger, minced
1/4 white onion, minced
1/4 cup fish sauce
1/4 cup natural apple juice
1/4 cup fermented salted shrimp (saeujeot), chopped
2/3 cup best quality gochugaru (Korean red pepper powder)
Vegetables
1 medium-sized daikon, cut into matchsticks
1 carrot, cut into matchsticks
7 spring onions, chopped
1/2 Asian pear, chopped into matchsticks
Directions
Cabbage
Place cabbage in a very large, non-reactive bowl or plastic tub. Mix together salt and water and stir until sea salt has dissolved. Pour over cabbage and mix together with your hands. Cover with clingfilm and let sit for 2 hours.
Porridge
Whilst the cabbage is salting, make the porridge. Combine the water and rice flour in a pan and gently whisk over a medium heat till it begins to bubble and thicken – around 10 minutes. Add the sugar, and cook for a further 30 seconds, stirring continuously. Remove from the heat and allow to cool.
Seasoning
Once cool, add the minced garlic, ginger and onion to the porridge, swell as the fish sauce, apple juice, fermented salted shrimp and gochugaru. Mix well until you get a paste that isn’t too thick and isn’t too runny.
Vegetables
Once the cabbage has been sat in it’s brine for 2 hours, rinse it under cold water to get most of the salt water off. Place back into the very large bowl then toss the cabbage with the spicy red seasoning mixture until well-coated.
Add the sliced daikon, carrot, spring onion and asian pear. Mix well with your hands (use gloves to stop your hands staining).
Place everything into a large jar and compress everything tightly by using your fist to smoosh it down. Keep stuffing until the jar is full and by pushing everything down, a small amount of liquid is sitting above the seasoned vegetables. Close the jar tightly.
Leave the kimchi to sit at room temperature for a day or two. One day on hotter months and two in cooler months. Move to the fridge after a day or two and leave to ferment. It is edible immediately but I like to leave mine for a week or so before I unscrew the lid. The longer you leave it, the more complex in flavour it will become.
When taking kimchi from the jar, use a clean, non-metal implement like a wooden spoon or chopsticks and press everything down again as tightly as you can. You want the kimchi to be sat under a little juice at all times.