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nita
Social climber
chica de chico, I don't claim to be a daisy.
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Topic Author's Reply - Feb 17, 2017 - 10:04pm PT
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Thanks Nutjob, I appreciate your input on everything you post on the Taco.
Cheers..
Ghost, Chaz , Wayno, TMJesse, MrE..Lynne and all the good cooks on the Taco.... more recipes please. ..Goclimb, where are you these days?.. Edge.. do you cook?
Thank you everybody for the recipes!!..I tried a couple and tweaked a couple..Out of state Family visiting in April...need more foodie favorite ideas.
Edit for Lynne, I think they eat anything.. My sister-in law is an excellent cook and that makes me a bit anxious ...Did i mention my Sister-in law is an amazing cook...(-;
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Lynne Leichtfuss
Trad climber
Will know soon
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Feb 18, 2017 - 07:05am PT
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Do you know their likes.....or for sure their dislikes?
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Wayno
Big Wall climber
Seattle, WA
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Feb 18, 2017 - 01:26pm PT
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Escarole soup:
What I grew up eating as Escarole is actually called Curly Endive. Frisee is similar but has smaller heads. The escarole you find in stores today is not as bitter as endive and bitter is what you want. The end result is not bitter but it adds to the flavor profile.
Two heads Curly endive. Rinse then slice. If you slice it first, it weeps away the bitter juice that you want.
1&1/2 lbs. Italian sausage. Hot or mild, removed from casing. You can use more or less sausage if you prefer.
Couple celery stalks
Medium yellow or white onion.
a garlic clove or two. You can get happy with the garlic but you can overdo it.
Chicken stock
Salt, pepper and basil and Thyme to taste.
I brown the sausage in rough chunks about a heaping teaspoon or so. Add the celery and onion and garlic until translucent. Toss in the chopped Endive, let it wilt a little, and then the Chicken stock. I start with a couple quarts but you can go more or less. Cook until the endive loses it's bright green color and the flavors meld. This usually takes about 30-40 minutes. This soup does not require a lot of time. I put the spices in when I saute the onions and add salt and pepper at the end. You can serve it with some pasta in the bowl but I don't recommend cooking the pasta in the soup.
This is a traditional Italian soup and the recipe has been in the family for generations. Feel free to tweak it.
Enjoy
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couchmaster
climber
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Feb 18, 2017 - 04:59pm PT
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Teriaki Chicken. (from memory)
Mix @ 1 cup of Kikkomans Soy Sauce, about the same amount of water.
@ 3/4 cup of brown sugar and some Honey. You can go all honey or all brown sugar, the trick is to find the balance, taste it so you know you're not too far off.
A few cloves of garlic, finely chopped toss in the sauce.
Ginger - about the same amount as the garlic or a bit more. I'm a more on person myself:-) heh. Thin sliced (as thin as you can get it) toss in sauce.
2 T Mirin (if you have it). If not, put 1T of vinager in it.
2 T of Sesame sesame seed oil - if you have that too.
Taste it. If it needs something put it in now. Couple flakes of red pepper optional.
Add Chicken thighs or Skinless Boneless Breast to the mix so it's covered. You can also put it in a ziplock bag. Toss it in the fridge for 2-6 hours if you have less time, use less water. Once the chicken goes in, don't taste it from this point on. See Google for chlamydia or other raw chicken based diseases if you don't know why.
After it's marinated, cook it like you cook any chicken. I prefer grilling. Don't overcook the chicken breasts they get dry quick. Use of a Thermopen suggested. You can either toss the sauce or reserve it. If you keep it, reduce it in a sauce pan, thicken with some corn starch and boffo, you've got a real teriaki sauce to put over the chicken once it's finished.
While this sh#t shows been going on, you'd tossed some rice in a rice cooker and it's done and ready.
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jonnyrig
climber
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Feb 20, 2017 - 05:12pm PT
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Twice while camping I have suateed strawberries in pancake syrup, adding just a hint of Starbucks instant brew to the sauce. Makes a pretty good dressing.
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StahlBro
Trad climber
San Diego, CA
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Feb 20, 2017 - 05:22pm PT
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Ok Nita, here goes...
Diver scallop skewers with red onion quarters, mushrooms and bell peppers. Baste in olive oil, dill, garlic, lemon and pepper. Serve over a bed of red quinoa.
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neebee
Social climber
calif/texas
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Feb 20, 2017 - 09:45pm PT
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hey there say, ... neat shares, again...
nice to see this bumped up...
:)
edit:
say, matty... wow, VERY INTERSTING CHEESE stuff, there,
thanks for sharing...
wayno:
will go back and read yours, now, too...
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Reilly
Mountain climber
The Other Monrovia- CA
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Feb 20, 2017 - 10:44pm PT
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Matty, that looks killer!
Wayno, I'm totally gonna try that!
We had ribollita tonight. It's a Tuscan bean soup to die for.
Ina Garten's recipe is excellent although I suggest backing off a tad on
the red pepper as it overwhelms the more subtle flavors IMHO!
Last summer in Alsace we got hooked on tarte flambe. The trick is the
crust - almost paper thin it is. It has to be baked on a stone.
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neebee
Social climber
calif/texas
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Feb 20, 2017 - 11:11pm PT
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hey there say, ... wow, i just read back a'ways...
wow, so happy!
say:
i have food now, here in my house, now-a-days...
wow, i remember back when i did NOT...
:)
wow-- such a nice change, :)
since 2011...
:)
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nita
Social climber
chica de chico, I don't claim to be a daisy.
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Topic Author's Reply - Feb 20, 2017 - 11:35pm PT
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Hey, some really, really great food ideas on this page, THANKS, and keep posting up more recipes
Third thumbs up for Wayno's recipe.. looks easy and sounds delicious!
Matty, that~ Chef john guy is funny...
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Beer. Doritos...Ha.
edit:..Radio Rick,...Thanks, looks good...Hi Dawn.....(-;
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Ricky D
Trad climber
Sierra Westside
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Feb 21, 2017 - 07:54am PT
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I like this because you prep beforehand and then only have to stir and serve after the cooking time - or if you have people who want to be involved - make it with them.
Bolognese Sauce
• 1 tablespoon vegetable oil
• 2 tablespoons butter plus 1 tablespoon for tossing the pasta
• ½ cup chopped onion
• ⅔ cup chopped celery
• ⅔ cup chopped carrot
• ¾ pound ground turkey
• Salt
• Black pepper, ground fresh from the mill
• 1/2 cup whole milk
• Whole nutmeg
• 1 cup dry white wine
• 1 ½ cups canned imported Italian plum tomatoes, cut up, with their juice
• 1 ¼ to 1 ½ pounds pasta
• Freshly grated parmigiano-reggiano cheese at the table
Preparation
1. Put the oil, butter and chopped onion in the pot and turn the heat on to medium. Cook and stir the onion until it has become translucent, then add the chopped celery and carrot. Cook for about 2 minutes, stirring vegetables to coat them well.
2. Add ground meat, a large pinch of salt and a few grindings of pepper. Crumble the meat with a fork, stir well and cook until the turkey has lost its raw, red color.
3. Add milk and let it simmer gently, stirring frequently, until it has bubbled away completely. Add a tiny grating -- about 1/8 teaspoon -- of nutmeg, and stir.
4. Add the wine, let it simmer until it has evaporated, then add the tomatoes and stir thoroughly to coat all ingredients well. When the tomatoes begin to bubble, turn the heat down so that the sauce cooks at the laziest of simmers, with just an intermittent bubble breaking through to the surface. Cook, uncovered, for 3 hours or more, stirring from time to time. While the sauce is cooking, you are likely to find that it begins to dry out and the fat separates from the meat. To keep it from sticking, add 1/2 cup of water whenever necessary. At the end, however, no water at all must be left and the fat must separate from the sauce. Taste and correct for salt.
5. Toss with cooked drained pasta, adding the tablespoon of butter, and serve with freshly grated Parmesan on the side.
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slabbo
Trad climber
colo south
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Feb 21, 2017 - 08:38am PT
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Home made pizza always does the trick....dough is easy, sauce simple and a few topping do it.
This way friends can mingle around and not have to get into the dining table stuff
besides, you can make them clean up after
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Wayno
Big Wall climber
Seattle, WA
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Feb 21, 2017 - 10:12am PT
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We had ribollita tonight. It's a Tuscan bean soup to die for.
Bean soups are awesome. If you think about it, the first kitchen was a pot on a fire and beans were probably one of the first and most common things around. Even in Europe and the Mediterranean before beans as we know them came from the New World, there were Broad Beans like Favas and peas and such like Garbanzos.
A variation to my escarole soup is to make tasty little meatballs instead of just sausage chunks. The preferred pasta to use is called Fregola. It is a little ball shaped blob about 3mm in diameter.
Maybe if I have time later I will post up how I make Lasagna. Lasagna can take many forms and the one most are familiar with comes from Napoli, where most immigrants from Italy originated. To me it is the ultimate comfort food and it always impresses company. Rarely any leftovers unless I make two.
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mooch
Trad climber
Tribal Base Camp (Kernville Annex)
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Feb 21, 2017 - 10:52am PT
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"EZ" Joe Pre-Prohibition Porter
ABV: 9.9%
OG: 1.087 FG: 1.012
IBU: 56
31.1 SRM
Mash temp: 156 (60 min)
Finish Volume: 5 gallons
10 lbs - 2-Row Pale Malt
2 lbs - Carmel/Crystal Malt
8 oz - Chocolate Malt
5.3 oz - Roasted Barley
5.3 - Munich Malt 10L
2.4 - Black Barley
2 lbs - Corn Syrup
8 oz - Molasses
2.4 oz - Dark Brown Sugar
1 oz - Perle (60 min)
1 oz - Centennial (60 min)
.5 oz - Centennial (15 min)
.5 oz - Perle - (5 min)
.5 oz - Fuggles (5 min)
1 pkg - American Ale II
Finishing additions:
- (1) cinnamon stick
- (2) vanilla beans (slit and scaped; sit in 1/2 cup bourbon at brew start)
Two-Stage Ale Fermentation (1st - 14 days, 2nd - 14 days)
Company must come 30 days after brewing ;)
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chainsaw
Trad climber
CA
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Feb 21, 2017 - 01:22pm PT
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Speckled belly goose breast. Bake at 400 for 25 to 30 minutes. Then chill in fridge overnight. Slice and serve cold with asian salad kit. Sweet and sour dressing plus crunchy stuff from kit. Exotic yet easy. Here in Sutter co we got lotsa waterfowl. Cook quickly and hit broil to brown. If overcooked, the bird tastes like liver. You want it pink inside. Goose is very rich so it goes a long way in a salad.
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guyman
Social climber
Moorpark, CA.
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Feb 21, 2017 - 01:30pm PT
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Mooch..... If it was me doing the brewing....that would sit in the secondary fermenter for 30 days minimum...more like almost 60 days. Give all that sugar n stuff some time to ferment and the flavors to blend. And maybe 10 months in the bottles.
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mooch
Trad climber
Tribal Base Camp (Kernville Annex)
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Feb 21, 2017 - 01:51pm PT
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Ok. I can see that secondary needing time.....may drop the sugar a bit.
Depends on the yeast strain. If this was a 100 gallon limited production, I'd use Cream Sherry barrels instead of a bright tank. YUMMY!!!
Uh-oh.......I sense a thread drift.
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Tobia
Social climber
Denial
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Feb 21, 2017 - 05:36pm PT
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i don't know how i missed this thread, but since i don't prepare much food or have much company, it could easily happen.
i had a great thing going for years, i would invite people for dinner, but ask them to cook. i would get the grocery list and do the clean-up. It worked pretty good for my friends who loved to cook and hated to host.
My recipe is simple these days, WPLJ.
https://youtu.be/fb3Cu_Xrt_g (Ray Dobart, Luther McDaniel)
and the original recording
https://youtu.be/JJiyMC1xhDs
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Chaz
Trad climber
greater Boss Angeles area
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Apr 21, 2017 - 09:13pm PT
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My regular bread recipe ( flour, water, yeast, sugar salt ) with cheese and jalapenos.
Le chow royale.
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