Okay, this is the most recent Recipe Thread

[Undertoad]

Pork meatball sammich with provolone and put under the broiler for 3 minutes?

Sign me up! (For cholesterol testing! )

[Jill]

They make good everything, even just pop-in-your-mouth snacks. Frikadeller are my Desert Island food. Whenever we go home to Denmark, my MIL makes a ton of them because she knows I'll inevitably get up in the middle of the night from jet lag and raid the refrigerator, heading straight for the frikadeller. Cold frikadeller -- heaven on earth.

P.S. HI, Alluvial! I'm glad to see you finally made it here!!

[Alluvial]

Originally Posted by Jill

P.S. HI, Alluvial! I'm glad to see you finally made it here!!

Thanks, I'm glad you're here too. We should start a Refugees club.


My family is going to love these Frikadeller. I'm going to try making them this week. Any reason I couldn't use venison for one of the meats?

[Jill]

The more, the merrier, I say!

I've never tried venison meat, so I have no idea how "gamey" it might taste compared to other ground meats, but if it's a flavor you like, I don't see why it wouldn't work. I will admit to preferring pork to beef, so if you're substituting one of them, I'd use pork and venison as opposed to beef and venison.

You'll have to let me know how you like them. Hope you enjoy!

[Urbane Guerrilla]

Venison's only occasionally gamey. It tastes like... well, ungulate. African antelope, deer, cattle... they all taste a little different but a recipe that works for one works for another.

This thread has no organization by theme or anything else. Until Jill, no brisket either. It's just where I throw recipes I either like or think I'd like. We just talk about food here until we get hungry and go raid the refrigerator.

I'm working on getting somebody else's apple-blueberry pie recipe the way the wife likes it -- she doesn't see any point in oversweetening a pie, particularly a fruit pie, and she may have something there. It'll be a bit more my recipe after I jigger with it a bit.

Still getting lots of raves locally with the Lemon Meringue Pie, p.1 in the thread.

[Alluvial]

I mentioned elsewhere that I would post the recipe for the Mexican Casserole. (Photo in this post).

The only essential ingredients are the corn tortillas and the tomato sauce. What else you put in there is up to you.

I usually make this in a 13" x 9" pan. You won't need as big of a pan if you put fewer ingredients in it.

I take a can of diced tomatoes (you can use fresh diced) and a can of tomato sauce and simmer that for a few minutes (10-15) on the stove with some seasonings. If you're in a hurry just put a packet of taco seasoning in there.

Then take your corn tortillas (the small kind), dip them in the sauce, and lay them flat in the pan. Six go on the bottom layer. Ladle a good coating of the tomato sauce on top of these.

Now you're ready to build the other layers. Here are some suggestions for ingredients:

1 can black beans (drained)
1 can cut corn (drained)
1/2 c diced onion
shredded cheese
1 can black olives
1 lb ground meat (beef, venison, or turkey) seasoned with one packet taco seasoning
etc.

You can stretch this further by including 1 cup of cooked rice.

Layer a couple of ingredients, then another layer of tortillas. I usually put the corn and cheese on the top.

Bake at 350 degrees for 30 minutes. To keep the cheese from getting too brown, you can wait and add it for the last 15 minutes.

Very good served with a dollop of sour cream and a salad.

[dar512]

Thanks Alluvial. I suspect the darlets will enjoy this.

[Alluvial]

YVW. It's the sort of thing kids like to help make, as well - kind of fun.

[Clodfobble]

Thanks Al!

[Urbane Guerrilla]

Swiped from BrianR's post in "Hollandaise."

I was trained to make all sauces at the Jax Culinary Institute, so this one is a whiz, but it is hard for a beginner to make.

To begin with, the ingredients should be at room temp, as suggested above. start your double-boiler. Whisk in cool water (out of the tap is fine) and egg yolks and a few drops of lemon juice. The lemon juice is important to add flavor!

heat over the boiler (be gentle, this sauce is delicate) until thickened. Then add the butter (clarified, not melted) s l o w l y!
only a few drops at a time until the sauce thickens well. You should be able to drop in the last Tablespoonful at the end but be gentle. If you do too fast, you will break the sauce.

If the sauce gets TOO thick, add in a few drops of HOT water at a time until it is back to where you want it. The sauce will keep for an hour or so, if you keep it warm. You should have turned off the double-boiler earlier. You can hold the sauce over that as long as it doesn't get too hot, warm is the key.

Have the muffins prepared ahead of time and do the eggs at the same time you're building the sauce. quickly heat the ham (I use Canadian Bacon on mine) and build the dish, spread a bit of sauce over the top of the eggs, and garnish with a tiny pinch of parsley or a small slice of lemon.

[plthijinx]

i've made this one a lot.


this basic meat jambalaya is enriched by using beef stock in place of water. if you have no stock on hand, you can easily prepare some from a good quality beef concentrate. as in the preparation of gumbo chop the vegetables and cut up the principal ingredients before beginning to cook. i like my jambalaya very rich, but if you need to stretch it, double the amount of rice and water and add 1/2 teaspoon salt and 1/4 teaspoon black pepper - you'll have enough jambalaya to feed eight. for a more delicately flavored variation, substitute lean veal for the pork.

--------------------
2 tbs. salt butter
1 1/2 c. long grain rice
4 c. chopped onion
3 c. rich beef stock
2/3 c. chopped green pepper
2 1/2 tsp. salt
1/3 c. thinly sliced green shallot (scallion) tops
1/4 tsp. freshly ground black pepper
1tbs. finely minced garlic
1/2 tsp. chili powder
2 tbs. finely minced fresh parsley
2 whole bay leaves (crushed)
1 lb. lean pork cut into 3/4" cubes
1/4 tsp. thyme
1 c. finely chopped baked ham
1/8 tsp. cloves
6 creole (polish, french garlic) smoked sausages (or your fav) sliced 1/2" thick and kept refrigerated

---------------------

in a heavy 7 to 8 quart pot or kettle, melt the butter over low heat. add the vegetables, parsley, pork and ham; continue to cook over low heat, stirring constantly, for about 15 minutes, or until the veggies and pieces of meat are browned. add the sausage and seasonings and continue cooking and stirring over low heat for 5 minutes more.add the rice and beef stock and mix well, then raise the heat to high and bring to a boil. cover the pot, turn the heat to very low, and cook for 45 minutes, uncovering from time to time to stir. uncover the pot during the last 10 minutes of cooking and raise the heat to medium to allow the rice to dry out, stirring very frequently. serve immediately.

gumbo recipe to follow in the next day or so.

[Urbane Guerrilla]

This jambalaya sounds like it would work in a Crock-Pot too. Longer cooking time, set'n'forget, maybe a little less stock/water, as that is often called for with covered cooking like a crockpot.

[plthijinx]

Originally Posted by Urbane Guerrilla

This jambalaya sounds like it would work in a Crock-Pot too. Longer cooking time, set'n'forget, maybe a little less stock/water, as that is often called for with covered cooking like a crockpot.

yeah, actually, that sounds like it would work really well if you have to time to wait.

[plthijinx]

The basic New Orleans seafood gumbo. Gumbo crabs are the hard shell crabs we use for cooking; any hard shell crab avail. in your area can be used. Whether you eat the cooked crab served in the gumbo is a matter of taste-some of us do and some of us don't. A delightful and slightly extravagant variation is to use lump crabmeat in addition to or use as a substitute for hard shell crabs. We like chopped smoke sausage in this gumbo because it adds a fine, smoky flavor. Reserve half of the shrimp, and if you use it, half the lump crabmeat, then add them just a few minutes before the end of the cooking time. This way your gumbo will have both the cooked-in taste of shrimp and also some good firm shrimp for eating. Be sure to have everything else ready before you start the roux because you can't do all that chopping and tend to the roux at the same time.

the gumbo base
2 c. chopped onion
3/4c. chopped green pepper
1/3c. thinly sliced green shallot (scallion) tops
2 tbs. finely minced fresh parsley
1 tbs finely minced garlic
1 1/2c. coarsely chopped creole (beefsteak, jersey) tomatoes (2 medium)
2 creole (polish, french garlic) smoked sausages, chopped fine
2 lb. whole fresh shrimp, peeled and deveined
1 lb. gumbo crabs, broken in half
2 lb fresh okra, stems and tips removed, sliced 3/8 inch thick

the roux
3/4 c. vegetable oil
3/4 c. flour

the liquid and the seasonings
2 1/2 qt. cold water
3 whole bay leaves, crushed
1 1/2 tsp. dried thyme
5 tsp. salt
1 1/4 tsp. freshly ground black pepper (fresh is important here...my emphasis)
1/4 tsp. cayenne (i prefer more but add or delete to your discretion)
4 tsp. fresh squeezed lemon juice
10 whole allspice
1/2 tsp. mace (not the chemical, the spice )
8 whole cloves

k. after you have assembled the ingredients for the gumbo base, heat the oil in a heavy 7 to 8 quart pot or kettle over medium heat. Make the roux by gradually adding the flour to the oil, stirring constantly. (must. stir. constantly. don't let it sit and burn. the roux is the most important part of this. don't buy store bought either, that's cheating. the roux is the hardest and most important part of this recipe) Cook over low heat, always stirring, until a medium brown roux is formed. (this will take from 20 to 30 mins. the roux should be the color of pecan shells or hazelnuts). immediately add the onion, green peppers, shallot tops, parsley and garlic. continue cooking for about 10 minutes longer, stirring constantly; the chopped vegetables should be lightly browned at this point. Add 2 quarts of the cold water. 1 lb. of the raw shrimp, the crabs, the okra and the seasonings. Raise the heat slightly and bring the mixture to a boil, then lower the heat and simmer for 1 hour. Stir from time to time and scrape down the sides and across the bottom of the pot with a wooden spoon or spatula to prevent scorching. At the end of the hour, still keeping the gumbo at a simmer, add the remaining 1/2 quart water and stir. Remove the pot from the heat and let stand at room temperature. (personally, i like to let it cool to room temp and then put it in the fridge over night. this really brings out the flavor but if you can't wait, follow recipe)
before serving, bring the gumbo to a boil and add the remaining pound of shrimp. simmer just until the shrimp turn pink, about 10 to12 minutes. stir thoroughly, turn off the heat, and cover the pot. let it sit, covered, for about 15 minutes before serving. Serve by ladling the gumbo over mounds of boiled rice in gumbo bowls or deep soup bowls.

enjoy!!!

[zippyt]

Oh Nom Nom Nom NOM !!!!!