Request for Recipes

[glatt]

So two teaspoons per dog. Seems a little skimpy, but I guess some people won't like beans and that will leave a little more for others.

[footfootfoot]

Originally Posted by Undertoad

Melt half stick butter, cup of hot sauce (Louisiana, Frank's, whatever), optionally some tobasco if you want it hotter; boil for 3 mins to get it melted and hot. (Optionally, thicken a little with cornstarch/water mix. This makes the sauce stick to the pieces better.)

Serious PRO TIP (I learned it this winter at the ski area from the head cook)

2 sticks butter cut into Tbs sized pieces.
12 oz Frank's or whatever.

Heat the Frank's in a saucepan to about 145°f-165°f
Using a hand held mixer or immersion blender set on medium to high, slowly add the chunks of butter one or two at a time, allowing them to fully blend before adding more (a few seconds)

When all the butter is incorporated you will have a thick butter emulsion that will stay suspended and cling to the chicken. Don't let it boil; that will cause it the butter to separate and the emulsion will fail..

If you refrigerate it, it will become solid in which case you can spread it on toast, for the win! For wings, you can scoop it out cold, drop it onto the wings in a mixing bowl and slosh them around. The sauce will melt perfectly, no need to put it on the stove and risk separation.

NOTES:
If you are mixing in the saucepan make sure there is headroom. If mixing in a blender or kitchenaid use the higher temp as the mass of the bowl or blender carafe, if it is glass, will absorb some of the heat.

My personal hot mix: I love the flavor Frank's but it is way too salty for my BP, Tabasco has a nice heat, but I find it too vinegary, Sriracha is fermented and that gives it a complex and distinct flavor, it low in salt, and there's a rooster on the label, so, yeah.

I use part Frank's and part Sriracha and adjust the heat with Tabasco if needed.

Quick and simple.

[Undertoad]

Originally Posted by footfootfoot

Serious PRO TIP

emulsion

Fuck yeah emulsion, thank you! Trying this very very soon now.

[xoxoxoBruce]

These were popular in the '50s and '60s, when housewives (remember them), got bored with the same old recipes, or needed something different for a special occasion. But when her MIL was coming it had better be fool proof so these suggestions from food companies and supermarkets were comforting. They didn't have to worry about what it tastes like, only that it looks right.
I assume Bowman is the name of a market.

[xoxoxoBruce]

Homemade Fortune Cookies Yield: 16

INGREDIENTS
2 egg whites from extra large eggs
1/2 teaspoon vanilla extract
1/4 teaspoon cinnamon
1/2 cup all-purpose flour
1/2 cup sugar
Handwritten fortunes (optional)
1 cup chocolate chips (optional)
Sprinkles, for garnish (optional)

INSTRUCTIONS
Preheat the oven to 350ºF. Line a sheet tray with parchment paper or a Silpat.
In a large bowl, whisk together the egg whites, vanilla, cinnamon, flour and sugar.
The batter will be very loose.
Using a small spoon, scoop about 1 tablespoon of batter onto the lined cookie sheet.
Use the back of the spoon to smooth the batter into a very thin circular layer. Repeat this process with additional batter to form two or three circles of batter on the cookie sheet. (See Notes below.)
Bake the cookies for 5 to 7 minutes, or just until the edges of the cookies begin to brown.
Remove the cookies from the oven, place the handwritten fortunes in the centers of the cookies, and then use a flat spatula to very carefully release the cookie from the sheet tray. Fold it in half, then pinch the edges inward (as shown above) to create the fortune cookie shape. Continue this process with the remaining cookies, which will harden within 30 seconds of being formed.
As an optional garnish, melt the chocolate chips in the microwave in 20-second intervals then dunk the hardened and cooled cookies into the chocolate. Immediately decorate the chocolate-dipped cookies with sprinkles and let harden.

NOTES:
It may seem tedious to only portion out one or two cookies per batch, but I found that trying to bake three or more cookies and shape them all before the last one completely hardened was difficult to do. Baking the cookies in batches of one or two guarantees you'll have enough time to fold them into the perfect fortune cookies.

[Gravdigr]

A 60- second, step-by-step guide for slow-cooking your roast:

[xoxoxoBruce]

This may help...

[xoxoxoBruce]

From a lady Truck driver something that travels well, especially in hot weather, and can be eaten hot or cold.

Tuna Salad Sans Mayo

Ingredients
2 cups Israeli couscous (I use whole wheat)
2 cans tuna, drained
2 teaspoons grated lemon zest (2 lemons)
lemon juice from 2 freshly squeezed lemons
1/2 cup olive oil
3 tablespoons capers, drained & diced
1/2 cup roasted red peppers, drained & diced
1 shallot diced
2 teaspoons minced garlic (2 cloves)
2 ribs celery
1/2 teaspoon beau monde Seasoning
Salt and freshly ground black pepper to taste

Instructions
Bring pot of salted water to a boil. Add the couscous, stir once, then reduce the heat to a simmer for 8-10 minutes, or until the couscous is just tender.
Drain in a colander.
In a large bowl break up tuna, then add your lemon zest, lemon juice, olive oil, capers, red peppers, celery, shallot, beau monde and garlic- stir to incorporate.
Once your couscous is drained add the hot couscous into the mixture and stir well.
Cover and set aside letting everything mingle.
Taste for seasonings and serve warm or at room temperature.
It's really good both warm or cold out of the fridge!

[BigV]

Blueberry Corn Salad



4 ears of sweet corn, cut from the cob. Protip--shuck the corn, break the ear in half, put the flat end of the broken ear on the cutting board, slice the kernels off. That gives you a stable(r) base to slice against.

1 pint of blueberries

1/2 red onion, diced fine.

2 small persian cucumbers, sliced into thin coins.

1 bundle of basil leaves, chiffonade.

orange champagne vinegar

olive oil

honey

salt

pepper

****

Blanch the corn. Bring a large pot of water to a high boil. Prepare a big bowl of icewater, large enough to hold your colander. Dump the corn into the boiling water, 2 minutes. Pour the corn/water into your colander and put the colander into the ice bath immediately. I wound up having to add ice. After it's completely cooled, the quicker the better, drain well and put into a large bowl.

Add the blueberries, diced onion, sliced cucumber.

Now, for the dressing, I have to say I don't measure many things precisely in the kitchen. I'm a pretty good cook and a terrible baker, and I think this is a prime reason. Cooking is art, baking in science. In the kitchen, I'm much more of an artist than a scientist. At least not a precise scientist. Which is the long way of saying I don't have precise measurements for the dressing. Counting four ears of corn was fairly easy. Two cucumbers, half an onion, easy. Blueberries are pre-measured in pints. The basil... ehhh. Anyhow. Here goes.

About 1/3 cup orange champagne vinegar. I love this stuff, it's almost like dessert. It's pretty sweet, with a perfect tang of vinegar. If you don't have it (I got it from Trader Joe's), just pick a mild vinegar. Balance it with more honey. I wound up using... less than a 1/4 cup. Enough olive oil to give it body. Salt and pepper, I used a generous amount. Taste as you go. Too sweet? More tang. Versa-vicea, etc. xoB might try the pickle juice. Go crazy.

But I exercised restraint, because the corn tonight was de-fucking-licious. And it doesn't take much to overpower the corn. And it doesn't take much to showcase it. You can always add more.

Add the dressing, mix well. When serving, put a small garnish of basil on the top.

Pig out, you're welcome.

[footfootfoot]

Popular with the mm at the moment:
from fridge to mouth: <10 minutes

flour tortilla
a few spoons of tapenade
a few spoons of black beans
grated cheddar

lay wrap in cast iron pan
spread tapenade
spread beans
grate cheese
low heat with cover until cheese melts

repeat as needed.

I use Goya canned black beans because I'm shit at planning ahead. the mm prefers sharp cheddar.

[glatt]

sounds yummy

[bbro]

Had a major fail this weekend with pork butt. I tried to slow cook it in the oven. It still came out tough I've got it all shredded, but it isn't good. I am thinking of dumping it in a pot and letting it simmer in some BBQ sauce to see if that will help. Any other ideas?

[Happy Monkey]

Originally Posted by bbro

I am thinking of dumping it in a pot and letting it simmer in some BBQ sauce to see if that will help.

How could it not?

[limey]

Sounds good. Leave it for two or three hours on the lowest heat you can manage?


Sent by thought transference

[bbro]

Originally Posted by limey

Sounds good. Leave it for two or three hours on the lowest heat you can manage?


Sent by thought transference

That's my thought. I'm working from home tomorrow, so I can leave it on the stove.