re: TD.com Recipes and Recipe Book Thread

here is a quick little asian soup I've been making for a while. serve over rice, noodles, or by itself.

2 cups chicken broth
4 tbs soy sauce
2 tbs mirin
couple of green onions sliced
1 chicken breast cubed

combine all ingredients except chicken in pot and bring to boil. add chicken. ready to eat when it returns to boil. add siracha to taste.

can add a little lemongrass for a change.

TD, you should've mixed some of that sauce with the sweet baby ray's.

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It's a Compressed Water Mellon and Arugula Salad. Cut the mellon pieces into 4 inch long spears about 1.5 inches thick. Sprinkle with a bit of Seasoned Rice Wine vinegar and vacuum seal them. Place in the fridge for a few hours.
When you're ready to serve, arrange three spears on a plate,mound some baby arugula on top, and sprinkle with a Stilton or Maytag cheese you've crumbled. Garnish with a handful of roasted Spanish peanuts. Dress with EVOO and some of the rice vinegar and a grind of fresh pepper. Damn good.

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This sounds really summery and delicious. Dang.

Smothered Pork Roast over Rice

"Whenever we drove into Granny's driveway, we would know when she was cooking this dish because its rich aroma would hit us as soon as we stepped out of the car, " chef Donald Link writes in his new cookbook, "Real Cajun: Rustic Home Cooking"

1 (6- to 7-pound) boneless pork roast (shoulder or butt)
Kosher salt and ground black pepper
2 large onions, thinly sliced
8 garlic cloves, thinly sliced
3 Tbs fresh thyme leaves
1 Tbs dried rosemary, crumbled
2 Tbs vegetable oil
8 Tbs (1 stick) butter
½ cup all-purpose flour
4 cups chicken broth
Juice of ½ lemon (optional)
Steamed rice

1. Preheat the oven to 275 degrees. Season the pork very generously with salt and pepper, rubbing the seasonings into the fat and flesh of the meat. Set the roast aside for at least 30 minutes or up to 1 hour at room temperature.

2. Combine the onions, garlic, thyme and rosemary in a medium mixing bowl and toss to combine. Heat the vegetable oil in a Dutch oven over medium-high heat. When the oil is very hot, sear the meat on all sides until deeply browned and crusty, 10 to 12 minutes.

3. Transfer the meat to a plate, reduce the heat to medium, and then stir in the butter. When melted, stir in the flour to make a roux and continue to cook, stirring, until the roux turns a dark peanut butter color, about 10 minutes.

4. Add the onion mixture and cook, stirring, until all the ingredients are well coated and the mixture is thick. Whisk in the chicken broth and bring to a simmer, stirring constantly. Return the pork to the Dutch oven, spoon some of the onion mixture over the meat, cover, and roast for about 3 hours, turning and basting the pork every 30 minutes or so, until the meat will break apart when pressed gently with a fork.

5. At this point, you can serve the roast right out of the pan, or transfer it to a plate, then simmer the pan drippings, skimming off excess fat, until reduced by about one-third, or until it coats the back of a spoon. Add the lemon juice and taste for seasonings.

6. Before serving, sprinkle the roast with some additional salt. Serve the roast smothered with a generous amount of sauce and hot steamed rice.

Yield: Makes 8 to 10 servings

Source: Donald Link's Real Cajun

A Good Meatball Recipe for Spaghetti

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This one came from an Italian family in the Ms Delta. It's old...wife's grandmother got it back in the 50's, I think. It makes a very soft meatball that I like.


Ingredients:

2 lbs ground beef
2 eggs
2 cups bread crumbs
1 cup good parmesan cheese
3 T ketchup(guess the recipe got Americanized)
3 T Worchestershire sauce
salt and pepper to taste...and I add some red pepper flakes


Mix all together and use an ice cream scoop to form the balls. Put in a 350 oven for 15 minutes and then add to your sauce and simmer for up to 4 hours.

Need a recipe for Sauce Piquante please

Stuffed Eggplant Recipe/Procedure.


Plaw and Mr. Balls, I didn't measure anything, but it's not necessary.

I used about 6 medium and large eggplants as far as taking the meat out. I stuff them pretty generously since they are entrees, so I ended up with about 8 or 9 halves when it was said and done.

Halve and scoop out the eggplant meat. Cut into small pieces. I use half olive oil and half butter (enough to keep it from sticking and to keep it all moist) to cook the eggplant until soft, with the lid on the pot. This time, I used about a container of Guidry's fresh chopped veggies, 1 red bell pepper, 3 green onions and 2 cloves of garlic, chopped. Added that to the pot and cooked a little while with the lid on, until softened a bit, but not mushy.

I added a few tablespoons of low sodium chicken base ( I get it online) because the recipe I started with used bouillon granules and I've just always done it with the base. If you're going to do that, I'd use Better Than Bouillon and it's saltier, so don't add any other salt until you taste.

Then, I zested an entire lemon and put in a few squeezes of juice. The zest adds a very "fresh" component.

You can season these any way you like. I used some Bay seasoning, but not a lot and some Nature's Seasoning plus white pepper and Tabasco. It doesn't need to be overpowered. I don't know that I used enough to add a lot to it, other than the white pepper for some zing.

I probably used a fat cup of plain bread crumbs. I was in a hurry and didn't bother with making my own fresh, but that's what I would recommend. My mixture remained very moist.

I added 1 1/2 pounds of jumbo lump and about 2 dozen 9-12 count shrimp cut into chunks. I didn't cook the shrimp first because I find that cooking them and then baking them sometimes results in mushy shrimp. They do fine cooked raw when the eggplant is baked especially when you're making them ahead of time and refrigerating before cooking.

I put panko on the tops for a crispier topping because that's a personal preference. Sometimes, I mix it with some grated parmesan cheese.

Bake at 350 for about 30 minutes or so, until bubbly, golden and heated throughout. Time depends on size. The larger the eggplant, the longer the cooking time.

The measurements really depend on how dry or moist you want them, how loaded with seafood you want them and how seasoned you want them. The method lends itself to personal preferences easily.

If you don't want to stuff the eggplant,individually, just put it all in a casserole and bake. I prefer individual servings myself.

Some folks add ham or other pork to the seafood version, but I prefer just seafood in mine.

looks perfect wink!!!

no links but it's all good

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You are talking about clicking in the table of contents, right?

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yeah. perhaps because I don't have adobe. i'm just opening it as an image w/ Preview. either way.. it looks a ton better than when I tried to open it with my version of Word.

Seven Spiced Shark Steaks

3 (8 ounce) shark steaks
1/4 cup soy sauce
1/4 cup Worcestershire sauce
2 tablespoons onion powder
2 tablespoons garlic salt
2 tablespoons chopped fresh thyme
2 tablespoons ground black pepper
2 tablespoons chili powder

1)Rinse the shark steaks and trim off any skin.

2)Mix together the soy sauce, Worcestershire sauce, onion powder, garlic salt, thyme, black pepper, and chili powder in a small bowl to form a paste. Spread a thin layer of the soy sauce mixture on both sides of each shark steak. Place on a plate and cover. Allow to marinate in the refrigerator at least 30 minutes.

3)Preheat oven to 325 degrees F (165 degrees C).

4)Arrange the shark on a baking sheet. Bake the shark in the preheated oven until cooked completely through, about 40 minutes, turning the steaks over once, about half-way through the cooking time.