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May 25th, 2009 You’ve come to the right place for just the right recipe.
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Tea Smoked Duck with Smoked Walnuts
September 5th, 2009
Tea Smoked Duck with Smoked Walnuts
1/4 cup soy sauce 2 tablespoons Chinese Black Tea 2 tablespoons Szechuan peppercorns — toasted and crushed 1 teaspoon five spice powder 3 cups water 1 whole duckling (4.5 lbs) — split 12 whole walnuts — unshelled 1/2 cup chinese Black Tea 1/2 cup hickory chips 1/2 cup brown sugar — packed Chinese plum sauce Mandarin pancakes or flour tortillas 6 scallions Mix soy sauce, 2T black tea, peppercorns, and five-spice powder with 3 cups of water. Remove all visible fat from duck halves. Place duck in non-reactive bowl. Cover with tea mixture and add additional water if necessary to barely cover. Crack walnuts lightly, but leave in shell and add to marinade. Marinate, refrigerated for 24 hours. Mix 1/2 cup black tea, hickory chips, and brown sugar. Put in smoker tray. Smoke-cook duck at 200F for about 2 hours or until meat thermometer registers 170F at thickest point. Add craked walnuts to the smoker 15 minutes before duck is ready. Preheat broiler. Remove duck and walnuts. Shell walnuts. Broil duck briefly skin side up to crisp skin if desired. Slice from bone and serve with Chinese plum sauce, mandarin pancakes, whole scallions and smoked walnuts. Serve warm or at room temperature. |
Truly great madness cannot be achieved without significant intelligence. — Henrik Tikkanen
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gestowe soetpatats - sweet potatoes slow-cooked in butter
September 5th, 2009
gestowe soetpatats - sweet potatoes slow-cooked in butter
Gestowe Soetpatats (Sweet Potatoes Slow-cooked in Butter, Brown Sugar and Cinnamon ? South Africa)
Sweet potatoes, skinned, and thick-sliced
1 cup brown sugar, divided
2 or 4 cinnamon sticks, divided
4 tablespoons butter or margarine, divided
Salt, to taste
In a heavy bottomed pot (cast iron Dutch oven) layer half the butter, sweet potato slices, sugar, salt and cinnamon sticks. Start again with the butter and do layer for layer until done. Do not add any water at all. Place the lid on the pot and put on the stove over a low heat for about 2 1/2 hours.
You can also bake this with the same results. This will keep for two days in the refrigerator.
The difference between a rich man and a poor man is this — the former eats when he pleases, and the latter when he can get it. — Sir Walter Raleigh
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black bean and bacon dip
September 4th, 2009
black bean and bacon dip
Black Bean and Bacon Dip (Frijoles Molidos ? Puerto Rico)
10 ounces dried black beans
3 tablespoons olive oil
1/2 cup finely minced yellow onion
3 large cloves garlic, peeled and minced
3 tablespoons freshly squeezed lemon juice
1/2 teaspoon Tabasco sauce, or to taste
1/2 teaspoon salt, or to taste
3 tablespoons finely minced fresh cilantro
1/3 cup sour cream
5 bacon strips, fried and crumbled
Remove any pebbles and debris from beans; rinse under cold running water, and soak overnight.
Pour soaked black beans into a colander and rinse under cold running water. Put beans in a medium pot with enough water to cover, then bring to a boil over medium heat. Reduce heat and simmer the black beans for 1 1/2 hours, or until they are tender, adding more water, if necessary, to keep them covered. Drain beans, then pur?e them with 1 cup fresh water in a food processor fitted with the metal blade or an electric blender until smooth.
Heat olive oil in a large skillet over medium heat and saut? the minced onions and garlic until the onions are limp, about 4 minutes. Reduce heat to medium-low and add pur?ed black beans, lemon juice, Tabasco sauce and salt. Cook for 10 minutes, stirring occasionally so that the beans do not stick to the skillet. If the beans bubble too vigorously, reduce heat to low. Remove beans from the heat and let them rest for 15 minutes so that they set. At this point you can also cool the beans and store them in the refrigerator for up to 2 days.
Stir in 2 tablespoons of the cilantro, then spoon the black beans into a medium serving bowl. Top with dollops of sour cream, and then the crumbled bacon and the remaining tablespoon of cilantro.
Serves 6 to 8 as an hors doeuvre or side dish.
It is important to do what you don know how to do. It is important to see your skills as keeping you from learning what is deepest and most mysterious. If you know how to focus, unfocus. If your tendency is to make sense out of chaos, start chaos. — Carlos Castaneda
salt rising bread
September 4th, 2009
salt rising bread
Salt Rising Bread
2 1/2 cups potatoes, sliced
2 tablespoons cornmeal
1 1/2 tablespoons salt
1 quart boiling water
1 1/2 teaspoons granulated sugar
1 teaspoon baking soda
1 cup warm milk
1 tablespoon shortening, melted
11 cups flour
Sprinkle 1 tablespoon salt and the cornmeal over potatoes. Add boiling water and stir until salt has dissolved. Cover and keep warm from noon to the following morning.
Drain off liquid into a large bowl. Add the baking soda, 1 1/2 teaspoons sugar and 5 cups flour to the liquid. Stir until ingredients are well blended. This sponge should be the consistency of cake batter. Set mixture in a warm place, and let rise until light and full of bubbles. This requires about 1 1/2 hours.
Scald milk and cool to lukewarm. Add shortening. Add milk and remaining flour to sponge. Knead for 10 to 12 minutes and shape into loaves. Makes 3 medium-size loaves. Let rise until light - about 1 1/2 hours.
Bake at 350 degrees F for 1 hour.
Be ready when opportunity comes…Luck is the time when preparation and opportunity meet. — Roy D. Chapin, Jr.
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cheesy mexican chicken
September 4th, 2009
cheesy mexican chicken
Cheesy Mexican Chicken
10 to 12 chicken thighs
Salt, to taste
Pepper, to taste
Onion powder, to taste
1 large block Velveeta cheese, cubed
2 cans cream of chicken soup
1 small can green chiles
1 large bag Doritos
Place chicken in water in a large saucepan over medium heat. Add salt, pepper and onion powder. Cook chicken until it is falling off the bone.
Melt Velveeta cheese, and mix well with green chiles and soup. Crunch up bag of Doritos and set aside.
When chicken is done, remove and place in baking dish; cover with cheese mixture. Top with crushed Doritos and bake on at 400 degrees F for 15 minutes or until Doritos are just beginning to turn brown.
Ive learned that you can have everything and do everything at the same time. — Oprah Winfrey
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mexican beef enchiladas
September 4th, 2009
mexican beef enchiladas
Mexican Beef Enchiladas
Posted by Olga at recipegoldmine.com 5/3/02 7:21:55 pm
Meat Filling
1 pound ground chuck
1 clove garlic, finely chopped
2 teaspoons salt
1 tablespoon vinegar
1 tablespoon tequila, cognac or water
1 tablespoon chili powder
1 (1 pound) can kidney beans, undrained
Tomato Sauce
3 tablespoons salad oil
1 clove garlic, very finely chopped
1/4 cup chopped onion
2 tablespoons flour
2 (10 1/2 ounce) cans tomato puree
1 tablespoon vinegar
1 beef bouillon cube
1 cup water
2 tablespoons finely chopped canned green chiles
Dash ground cumin
1/2 teaspoon salt
Dash of pepper
Enchiladas
10 corn tortillas
1 cup grated sharp Cheddar cheese or 1 cup cubed
Monterey jack cheese
PREPARE MEAT FILLING: In medium skillet, over low heat, saute chuck with 1 clove garlic, 2 teaspoons salt, 1 tablespoon vinegar, the tequila and chili powder until chuck is browned. Stir in kidney beans.
MAKE TOMATO SAUCE: In hot oil in skillet, saute garlic and onion until golden. Remove from heat. Stir in flour until smooth; stir in tomato puree, vinegar and bouillon cube dissolved in boiling water.
Bring mixture to boiling point, stirring, over medium heat.
Add chiles, cumin, salt and pepper; simmer, uncovered and stirring occasionally, about 5 minutes.
TO ASSEMBLE ENCHILADAS: Preheat oven to 350 degrees F. Place about 1/3 cup filling in center of each tortilla; roll up. Arrange, seam side down, in a 13 x 9 x 1-inch baking dish. Pour tomato sauce over all; sprinkle with cheese. Bake 25 minutes.
Makes 10 small, 5 large servings.
NOTE: Meat filling and tomato sauce may be made ahead of time and refrigerated. Reheat slightly to serve.
Kindness is the golden key that unlocks the hearts of others. — Henry Drummond
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The Mad Hungarian recipe
September 4th, 2009
The Mad Hungarian recipe
Ingredients
- 2 shots Malibu coconut rum
root beer
Serve on the rocks.
The reasonable man adapts himself to the world the unreasonable one persists in trying to adapt the world to himself. Therefore all progress depends on the unreasonable man. — Robert Anson Heinlein
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chicken in red wine
September 4th, 2009
chicken in red wine
Chicken in Red Wine (Coq au Vin Rouge)
Serve over noodles or with parsleyed potatoes.
6 slices bacon
1/2 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1 (3 to 3 1/2 pound) broiler-fryer chicken, cut up
1 pound fresh mushrooms
1/2 pound tiny pearl onions
8 baby carrots
2 1/2 cups dry red wine
1 1/2 cups chicken broth
2 cloves garlic, minced
1 teaspoon salt
Bouquet garni
Minced parsley
Fry bacon in Dutch oven until crisp; remove bacon. Mix flour, 1 teaspoon salt and pepper. Coat chicken with flour mixture. Cook chicken in hot bacon fat over medium heat until light brown on all sides, 15 to 20 minutes. Remove chicken. Cook mushrooms, onions and carrots until light brown. Drain fat.
Return chicken to Dutch oven; crumble bacon over chicken and vegetables. Stir in wine, chicken broth, garlic, 1 teaspoon salt and bouquet garni. Heat to boiling; reduce heat. Cover and simmer until thickest pieces of chicken are done, 35 to 40 minutes.
Skim fat; remove bouquet garni. Sprinkle with parsley; serve in soup bowls.
Yields 6 to 8 servings
Our Age of Anxiety is, in great part, the result of trying to do todays jobs with yesterdays tools. — Marshall McLuhan
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Chicken Enchiladas with Tomatillo Sauce
September 3rd, 2009
Chicken Enchiladas with Tomatillo Sauce
———————————–SAUCE———————————– 1 1/4 lb Fresh tomatillos 1 -to…. 2 Jalapeno peppers 1 sm Onion; peeled and finely -chopped 1 md Garlic clove -peeled and minced 1 tb Vegetable oil 2 c Low-sodium chicken broth 1/4 ts Salt ———————————ENCHILADAS——————————— 2 Whole chicken breasts -boneless and skinless 2 tb Minced onion 1/3 c Sour cream 1/4 ts Salt 1/3 c Vegetable oil 8 Corn tortillas 1 c Sharp cheddar cheese -coarsely grated 1/2 c Crumbled asiago cheese -or substitute additional -cheddar or jack cheese 1. TO MAKE THE SAUCE. Husk and wash the tomatillos. Bring a pan of water to the boil, add the tomatillos and jalapeno peppers and time for 10 minutes. Drain and remove the stem ends of the peppers. Put the tomatillos, peppers, onion and garlic in a food processor and process to a coarse puree. 2. In a large pan heat the vegetable oil over medium heat. Add the vegetable puree and simmer 2 minutes. Stir in the broth and salt; simmer 15 minutes, stirring occasionally. Set aside. 3. TO MAKE THE ENCHILADAS. Place the chicken in a large saucepan and cover with cold water. Bring just to a boil, reduce the heat, cover and simmer until cooked through. Remove the chicken from the water and cool slightly. Shred the chicken and set aside. 4. Combine the cooled, shredded chicken with the minced onion, sour cream, and salt. Stir in 1/4 cup of the tomatillo sauce. Set aside. 5. In a 9- to 10-inch frying pan heat the oil over medium-high heat. Put 1 tortilla at a time in the hot oil and fry about 30 seconds on each side. Drain on paper towels. Cool slightly. 6. Spread a little of the sauce in a 9- by 13-inch baking dish. Spoon some of the filling down the center of each tortilla and roll. Place in the baking dish; it will be a tight fit. Spoon the sauce over the enchiladas and sprinkle with the cheddar and asiago cheeses. 7. Bake in a preheated 350-degree oven 25 minutes. Cool 5 minutes before serving. |
Art does not reproduce the visible rather, it makes visible. — Paul Klee
