The Food Thread

[Freak Out]

Did you fish Kodiak/Chignik?

[3irty1]

I was all lower Cook Inlet.

[Freak Out]

Picked up some very nice white peaches today....going to make some salsa as well as a galette.

[MJZiggy]

Fuck you people and your fresh tomatoes.

Did you come up and fish this summer?

I wasn't invited [snif].

[easy cheesy]

Chicken Parmesan

Ingredients

Tomato sauce:
1 ounce sun-dried tomatoes, packed without oil (about 1/4 cup)
1 cup boiling water
1 teaspoon olive oil
2 cups chopped red bell pepper
1 cup chopped onion
2 (14.5-ounce) cans diced tomatoes, undrained (If I can't use fresh tomatoes I use Pomi Chopped Tomatoes- no sodium- really good... tastes very fresh... not like canned!)



1/4 cup chopped fresh parsley
2 tablespoons chopped fresh basil
1 tablespoon balsamic vinegar
1/4 teaspoon black pepper
2 garlic cloves, minced

(I also add hot red pepper flakes because I like a little spice!!!)
Chicken:
1/4 cup all-purpose flour
1/4 cup grated Parmesan cheese
1/4 teaspoon black pepper
4 (4-ounce) skinned, boned chicken breast halves
1 large egg white, lightly beaten
1 tablespoon olive oil
Cooking spray
1 cup (4 ounces) shredded part-skim mozzarella cheese (I use only whole milk mozzarella... it's my cheese weakness! I also add shaved parmesan and asiago cheeses when I bake it!)
3 cups hot cooked linguine (about 6 ounces uncooked pasta) (I prefer Spaghetti... use whatever ya' like!!!)

Preparation

To prepare tomato sauce, combine sun-dried tomatoes and water in a bowl; cover and let stand 30 minutes or until soft. Drain and finely chop tomatoes.Heat 1 teaspoon olive oil in a large saucepan over medium-high heat. Add sun-dried tomatoes, bell pepper, and onion; sauté 7 minutes. Stir in canned tomatoes; bring to a boil. Cover, reduce heat, and simmer for 10 minutes. Remove from heat; stir in parsley, basil, vinegar, 1/4 teaspoon black pepper, and garlic.
Preheat oven to 350°.
To prepare chicken, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, Parmesan, and 1/4 teaspoon black pepper in a shallow dish. Place each breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin. Dip each breast half in egg white; dredge in flour mixture. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes on each side or until golden. Arrange in a 13 x 9-inch baking dish coated with cooking spray. Pour the tomato sauce over the chicken. Sprinkle with mozzarella. Bake at 350° for 15 minutes. Serve over linguine.

[easy cheesy]

Bourbon Glazed Ribs

Ingredients:
5 tablespoons honey
1/4 cup bourbon
1 1/2 tablespoons hoisin sauce
1 tablespoon Dijon mustard
1 tablespoon plum sauce
1 1/2 teaspoons mild-flavored (light) molasses
1 1/2 teaspoons soy sauce
1 1/2 teaspoons Worcestershire sauce
3/4 teaspoon hot chili paste (such as sambal oelek)*
1/4 teaspoon salt
1/4 teaspoon ground black pepper

2 2 1/4- to 2 1/2-pound racks baby back pork ribs
1 cup unsweetened pineapple juice


Preparation

Whisk first 11 ingredients in small bowl.

Do ahead: Glaze can be made 1 day ahead. Cover and refrigerate.

Preheat oven to 350°F. Place long sheet of heavy-duty foil on each of 2 large rimmed baking sheets. Sprinkle rib racks on all sides with salt and pepper. Place 1 rib rack on each foil sheet. Fold up sides of each foil sheet around rib rack to form boat-like shape. Pour 1/2 cup pineapple juice over each rib rack. Fold up foil to seal packets. Bake until ribs are tender, about 1 hour. Remove ribs from foil packets. Transfer to roasting pan; pour any juices from foil over and cool.

Do ahead: Can be made 1 day ahead. Cover with plastic wrap; refrigerate.

Prepare barbecue (medium heat). Cut each rib rack in half. Grill until browned, brushing frequently with glaze and turning often, about 10 minutes. Cut racks between bones into ribs.

*An Indonesian hot chili paste; available at many supermarkets, at Asian markets, and from mingspantry.com.

Serve with...

[MJZiggy]

So how many fresh romas do you substitute per can of tomatoes?

@3irty1 this is the first and last year for beefsteaks. We'll see what happens with the heirlooms next year.

[easy cheesy]

So how many fresh romas do you substitute per can of tomatoes?

@3irty1 this is the first and last year for beefsteaks. We'll see what happens with the heirlooms next year.

Sometimes I won't even use Romas. I'll peel and seed beefsteaks or whatever and in terms of how much.... I'm one of those who cooks by taste, loosely follows recipes and loves tomatoes! Strictly guessing and from my skewed perspective, I would use about 6-8 Romas (depending on size) and about 3 peeled and seeded beefsteaks to sub out for a can. I always buy more than I need and add according to taste knowing that considering my love of tomatoes, no tomato shall go unloved or ignored!

[easy cheesy]

Jumbo Shrimp in Cream and Mustard Sauce
(4 Servings)

1/4 cup of butter
24 shelled, raw jumbo shrimp
2 tablespoons brandy
1 cup heavy cream
2 1/2 tsps.Grey Poupon or French style mustard
Squeeze of fresh lemon juice

Heat the butter in a skillet and cook shrimp for just a couple of minutes. Warm the Brandy, pour over the shrimp and flambe.

When the flames have subsided, stir in the cream then season to taste with the mustard, salt and white pepper

Simmer very gently for 4-5 minutes or until the shrimp are tender, they can go tough REAL QUICK... you can always remove from the pan and reintroduce to the sauce/heat right before serving.

Squeeze a fresh wedge of lemon into the pan right before serving...

Luxuriously rich but soooooo goooood!!

Serve with boiled rice or orzo and vegetable or salad of choice

[easy cheesy]

Southern Fried Chicken

Ingredients:
Approx. 4 pound chicken cut into 8 pieces
2 cups buttermilk
1 tsp black pepper
1 1/2 tsp seasoned salt, like Johnny's
1 tsp cinnamon
1 1/4 cups all-purpose flour
1 pound lard or vegetable shortening
1 stick of butter
tobasco to taste

Directions:
Rinse chicken pieces and blot with paper towel. Combine buttermilk, 1/4 tsp pepper, and tobasco... I don't measure... just kind of liberally shake a few times! Pour over chicken, cover and marinate overnight. The buttermilk adds flavor and tenderizes the chicken as well.

Combine flour, salt and remaining pepper in a large ziplock bag and shake well. Line a baking sheet with three layers of paper towels and place near stove.

Put the lard (or shortening) and butter in a large, well seasoned cast iron pan large enough to hold chicken pieces without touching. Melt over medium high heat... when melted.. should be about 1/2 inch of "fat" in the pan. Heat to about 365 (use candy thermometer) or until a small cube of bread dropped into the fat browns in about a minute.

Drain chicken, dredge in flour (I like to shake it in the ziplock rather than dredge), shake off excess mixture and place in skillet, skin side down. Fry in batches if necessary... don't let chicken pieces touch.

Don't move chicken for 5 minutes or so while it is in the pan or until the coating seems firm. Check the underside by lifting with tongs. Cook pieces between 8 and 20 minutes, depending on thickness, turn periodically until crispy brown and cooked through. If you need to test, cut into the thickest part of meat. Juices should run clear.

When done, remove chicken and place on paper towels to drain.

Serve hot or cold

Complete the meal with...

Green Beans with Bacon and Onion... Mashed Potatoes... Corn Bread... Apple Pie

[easy cheesy]

mushroom and goat cheese tart


The mixture known as duxelles (diced mushrooms cooked with shallots or onions) probably dates back to the seventeenth century. It is said that the famous chef La Varenne, who worked for the Marquis d’Uxelles, created this recipe to preserve mushrooms. Serve this tart with baby greens for a light lunch, or enjoy it as a starter with a white Burgundy.

Servings: Makes 4 servings.




Ingredients

3 tablespoons unsalted butter
8 ounces button mushrooms, cut into 1/2-inch pieces
1 large shallot, minced
1/8 teaspoon ground nutmeg 1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
1 large egg, beaten to blend
3 ounces soft fresh goat cheese (such as Montrachet), room temperature
1 teaspoon minced fresh thyme
2 tablespoons whipping cream



Preparation

Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add mushrooms and sauté until soft and dry, about 5 minutes. Add remaining 1 tablespoon butter to skillet, then shallot. Sauté until shallot is soft, about 4 minutes longer. Add nutmeg. Season mushroom filling with salt and pepper. Cool. Line baking sheet with parchment paper. Roll out puff pastry onto lightly floured surface to 12x15-inch rectangle. Cut one 12x5-inch rectangle, two 11x1/2-inch strips and two 5x1/2-inch strips from pastry. Place rectangle on prepared baking sheet. Pierce all over with fork. Using pastry brush, brush all strips with egg. Place short strips, egg side down, atop ends of pastry to form raised crust edge; place long strips, egg side down, atop long sides of pastry. (Mushroom filling and tart shell can be prepared 1 day ahead. Cover separately and refrigerate.)
Preheat oven to 400°F. Bake tart shell until golden, about 15 minutes. Maintain oven temperature. Spread cheese evenly over bottom of hot tart shell. Top with mushrooms. Sprinkle with thyme, salt, and pepper. Drizzle with cream. Bake until heated through, about 10 minutes. Serve hot.

[easy cheesy]

Prawns with Orange Riesling Sauce

Ingredients...
Sauce

1 cup fresh orange juice
1 cup dry riesling
2 small chopped shallots
1 tsp chopped fresh cilantro
1 tsp white peppercorns, slightly crushed
8 tbs unsalted butter, at room temperature and cut into pieces
salt to taste

Prawns
2 tbs unsalted butter
2 pds medium shelled and deveined prawns
fresh chervil

for the sauce...

Stir together OJ, wine, shallots, peppercorns and chervil in heavy sauce pan over high heat... bring to boil and reduce by half

Strain liquid throuh a fine mesh sieve (or even a thin layer of cheesecloth), pressing on solids with the back of a spoon to extract maximum liquid

Whisk in butter, one piece at a time, over low heat Season with salt and white pepper, then set aside and keep warm

Melt butter in heavy pan over medium heat. Add prawns and saute until just pink, about 3-4 minutes. Stir in sauce and coat prawns well. Serves six

Just FYI- I like to use blood oranges for my orange juice

[easy cheesy]

FRESH FRUIT TART

1 c. unbleached all-purpose flour
1 tbsp. sugar
1/8 tsp. salt
5 tbsp. chilled solid vegetable shortening
3 tbsp. chilled unsalted butter, cut into pieces
3 tbsp. (about) ice water
FILLING:
1 (8 oz.) pkg. cream cheese, room temperature
1/4 c. sugar
2 1/2 tsp. fresh lemon juice
1/2 c. chilled whipping cream
3 kiwis, peeled and sliced
Fresh strawberries, hulled and halved
Fresh blueberries
Fresh orange segments, well drained
1/4 c. apricot preserves
1 tbsp. water
For crust: Combine flour, sugar and salt in medium bowl. Add shortening and butter and cut in until mixture resembles coarse meal. Mix in enough water by tablespoonfuls to form dough that just comes together. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 30 minutes.Roll dough out on lightly floured surface to 1/8 inch thick round. Transfer dough to 9 inch diameter tart pan with removable bottom. Trim and crimp edges. Refrigerate 30 minutes.
Preheat oven to 375 degrees. Line tart with foil. Fill crust with dried beans or pie weights. Bake 15 minutes. Remove foil and beans. Bake until golden brown, about 10 minutes. Transfer to rack and cool completely.
For filling: Using electric mixer beat cream cheese, sugar and lemon juice in large bowl until well blended. Add whipping cream and beat until light and fluffy. Spread filling into tart shell. Cover and refrigerate overnight.
Arrange fruit in concentric circles atop filling. (Can be prepared 3 hours ahead. Refrigerate). Bring preserves and 1 tablespoon water to boil in heavy small saucepan. Strain into bowl. Brush glaze over fruit and serve.

[easy cheesy]

Chicken Saltimbocca Recipe from the Food Network... this is da bomb!!


6 (3-ounce) chicken cutlets, pounded to evenly flatten
Salt and freshly ground black pepper
6 paper-thin slices prosciutto
1 (10-ounce) box frozen chopped spinach, thawed
3 tablespoons olive oil
1/4 cup grated Parmesan
1 (14-ounce) can low-salt chicken broth
2 tablespoons fresh lemon juice

Place the chicken cutlets flat on the work surface. Sprinkle the chicken with salt and pepper. Lay 1 slice of prosciutto atop each chicken cutlet. Squeeze the frozen spinach to remove the excess water. Season the spinach with salt and pepper. In a small bowl, toss the spinach with 1 tablespoon of oil to coat.
Arrange an even, thin layer of spinach atop the prosciutto slices. Sprinkle the Parmesan evenly over each. Beginning at the short tapered end, roll up each chicken cutlet as for a jellyroll. Secure with a toothpick.
Heat the remaining 2 tablespoons of oil in a heavy large skillet over high heat. Add the chicken and cook just until golden brown, about 2 minutes per side. Add the chicken broth and lemon juice, and scrape the browned bits off the bottom of the pan with a wooden spoon. Bring the liquid to a boil. Reduce the heat to medium. Cover and simmer until the chicken is just cooked through, about 8 to 10 minutes. Transfer the chicken to a platter. Simmer the cooking liquid over high heat until it is reduced to about 2/3 cup, about 5 minutes. Season the cooking liquid with salt and pepper, to taste. Remove toothpicks from the chicken. Drizzle the reduced cooking liquid over the chicken and serve immediately.

[easy cheesy]

Baked Macaroni with Shrimp

Bechamel Sauce...
2 tablespoons butter
2 tablespoons all purpose flour
1 1/4 cup of milk
pinch of nutmeg
salt and pepper to taste

Additional Ingredients
1/2 cup butter
3/4 cups sliced button mushrooms
1 cup peeled shrimp
2 tablespoons warmed brandy
6 tablespoons fresh grated Parmesan Cheese
8 ounces macaroni
Basil for garnish

Make 1 1/4 cups Bechamel Sauce... Keep warm

Heat half of the butter in a skillet and cook the mushrooms until tender

Add the shrimp and heat through, then pour on the warmed brandy and flambe. When the flames have subsided, stir in half of the cheese and check for seasoning (add salt or pepper to taste)

meanwhile, cook the pasta in boiling salted water until just tender but still firm to the bite. Drain well. Add the remaining cheese to the Bechamel.

Place 1/3 of the macaroni in a buttered oven-to-table dish and spread with half of the mushroom/shrimp mixture. Repeat layers ending with a layer of macaroni.

Cover with the Bechamel. Heat the remaining butter in a pan and, when it is lightly colored, pour it over the top. Bake in a preheated oven at 400 degrees for about 20 minutes until golden brown. Garnish with Fresh Basil