Hahabogus
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Posts posted by Hahabogus
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I've recently come across one of my favorite BBQ sauces. I've been buying it
by the gallon! Its called Blues Hog Tennessee Red. It's thinner and more vinegary than most BBQ sauces, sort of a pumped up, spicier version of an Eastern North Carolina style sauce.
This is currently a fave of mine:
Take a bunch of chicken drumsticks and toss 'em on the grill. Turn while
cooking till they are about half done and the skin begins to crisp. Meanwhile,
fill a cheap 9 oz. disposable cup about halfway with warmed Tennessee Red.
Partially cooing the drumsticks makes it unlikely that you will spread any
bacteria while cooking, as well as preventing the sauce from burning.
Warming the sauce prevents it from cooling the chicken too much.
Each time you are going to turn the drumsticks, with tongs dip them into the
Blues Hog TR, lift and let drain for a moment and place back on the grill.
Keep doing this until they start to glaze and caramelize, turning and dunking
often enough to keep them from burning. When done, give 'em one last dunk
before putting on a serving plate. Let sit 3 to 5 minutes to let the heat
stabilize and the glaze to set a bit.
Chow down! This summer I've been using thick sliced heirloom tomato as a side
dish, not even salt or pepper. Eat with your hands, the tomato juice makes it
easier to lick the Tennesee Red off your fingers!
I make my own...this one is excellent on pork or chicken.
@@@@@ Now You're Cooking! Export Format
Apple Butter Bbq Sauce
1 14 oz can hunts Italian tomato sauce.
1 cup apple butter
2 tbsp molasses
1 tbsp maggi sauce
1 tbsps franks hot sauce
1 tsp mustard powder
1 tbsp+ onion powder
2 tsp lemon juice
1 package slenda
1 liquid smoke; to taste
In a small pot stir together ingredients. Bring to just boiling remove from
heat. Adjust sweetness with apple cider Vinegar
Notes:
July 26 07
I used the juice and zest from 1 small lime instead of lemon juice.
Added 2 tbsps Apple Cider vinegar to correct sweetness...Think about not
adding splenda next time or at least taste test before you do.
greatly modified from a BH&G recipe
** Exported from Now You're Cooking! v5.82 **
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When I did mail order I packaged the cookies in high-barrier bags (reduced damage from moisture, etc) and heat-sealed them. Small cookies were stacked within gift bags, sealed and twist-tied; large cookies were individually packaged in flat bags specially made to the size I needed.
Are your cookies sugar cookies? Are they delicate? Are they made with butter, or shortening? The answers to those questions have a lot to do with how your cookies should be packaged.
Eileen
I suggest wrapping them in a decorated shipping/mailing tubes in sell able quantities say 3, 5 or 10 per tube and placing those tubes in a box and using real pop corn as shock absorbent box filler.
The tubes will give rigidity and the pop corn shock absorption.
Or wrap in cellophane, then tube and pop corn them...it your business not mine. But the tubes would allow for better advertising opportunities in my mine.
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Thanks for the ideas, i'm going to try rendering the fat using a bit of water as I had heard about that before. Our ducks are medium sized, i'm going to wait till I have about 3 or 4 so I can make up a batch of both the stock and rendered fat at the same time.
How long should I leave the stock on for, i usually leave my chicken/beef stock on for about 4 hrs, would that be too much? what temp should I be roasting the bones at, about 425F?
So what kind of a dish could I use the stock in? Reduce and serve with pan fried duck breasts, or is that duck over kill? Perhaps braise some beef in it? If I added brandy or wine, what would that sauce go with?
As to the stock...once the veggies are totally limp and have given their all to the stock and all remnants of flesh have fallen off the bones, I'd call it a done deal. So figure at least 2 hrs at a simmer.
As to the reduced stock sauce, I think it would be excellent drizzled over a duck breast and side dishes. Make like a hunter sauce.
Somewhat like beef stock made into sauce is very good over a steak or roast.
Also consider the addition of mushrooms to the sauce say chantrelles.
But since I know little about duck these are just what I would do, and should only be considered a guesstimate.
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At my restaurant we use a fair amount of duck, but all the skin, fat and bones are left to waste.. I would really like to use them in some way, perhaps use the bones to make a stock and render the duck fat.
However I've never come across duck stock, what would I put in and what would I use it for? I imagine it would be quite rich when reduced.
And how do I render the duck fat? I'd like to use it to make a duck confit or just roast some potatoes in it.
This is my first ever post. I've been reading this forum for a while now and it's great to finally participate!!
Any guidance would be appreciated. Thanks
I've never rendered a duck...I assume a little water in a pan with the skin and lumps of duck fat and over low heat...bring the water to a simmer and keep it there. The fat will leave the skin and the lumps of fat will melt both to float on top of the water. What doesn't float on the water can be chucked out. After a while transfer to the fridge and allow the fat to solidify for easy collection. Similar to how you would render chicken or pork fat.
If I were making Duck stock I would roast the bones first to get a nice dark looking stock.
As to other ingredients:Water to cover, a onion halved, some celery, several peppercorns (say 10), 2 or 3 cloves of garlic. possibly a forked orange or a lemon.
Reduced Duck stock would make a killer sauce with the addition of brandy or wine.
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Some time ago I saw an Alton Brown episode in which he posted a recipe/technique for making a baked russet potato. He suggested coating the skin with oil and salt before baking, AB claimed, IIRC, that it would result in a nice, crispy skin. This morning I saw an episode of Sarah's Secrets, and she said that coating the skin with oil would prevent getting a nice crispy skin, and suggested baking the 'tater dry. Now, truth be told, I've not baked a russet potato in the oven since 1991, and at that I didn't actually bake the potatoes, but a house guest did, so, in essense, I have no experience in this regard. Anyone care to comment on these techniques and which gives the crispiest skin?
Shel
I don't bake russet potatoes, but I do bake waxy red or yukon gold potatoes. I've baked them both ways; baked with oil and salt rubbed on them and and dry in the oven. And either way the skins come out crisp but it does take roughly about 1 hour at 400 F or better. As far as I can figure the oil only helps hold the salt on. Both ways the spud skin comes out nicely crisp. But the salted skin is tastier.
Oh...it is fairly important that just after scrubbing that you fork a hole or 2 in each spud before baking for on occasion the spuds will explode in the hot oven, due to steam build up...which only seems to happen just prior to the arrival of guests. This creates a messy oven and the lingering smelly odor of burning potatoes. Trying to clean a oven while it is at a temp of 400F is not a good idea either. Plus the loss of the potato that exploded will set your whole 'when we will dine schedule to naught'. I learned this from experience.
What you want to avoid is wrapping the tatters in foil, as this holds in the moisture and makes for a less than stellar crispy skinned baked spud...might as well nuke the damn spuds.
I remove the potato from the skins using a spoon; semi mash them with stuff like salt, pepper, butter, shredded cheese, diced mushroom and crumbled bacon and return this mess to the skins for a kind of twice baked spud. Roasted garlic is a must in this mixture.
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I couldn't help myself! When I saw a huge bunch of key limes at my asian market, I bit (bought).
I've read all about key lime pie (no more, please!), but what savory ideas/recipes can you come up with?
I don't have access to a grill. I know how to freeze the juice in ice cube trays... but what can I do with them right now? I'm a newbie thai food junkie.. and have discovered I'm a "sour" over sweet palate, so should I just use them in larbs and curries?
Help?
Well first off zest them prior to use, if the lime skin isn't for visual purposes. I use lime zest and juice in many things from BBQ sauces to salsa. Thin slices of lime placed under a chicken's skin is a nice change in taste.
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This is probably a dumb question but I admit, I hate the feeling of raw chicken and so have avoided cooking it.
We have a lovely chicken thawing in the fridge that was given to us by a local organic farmer. If I recall, it's a smaller bantam bird and most definitely free range (we were chased by a herd of them at feeding time!)
Here's the stupid question. If I want to roast it (in the beautiful Le Creuset oval dish I just got for my birthday, yay!) most of the recipes I'm finding are for whole birds. Can I use the same thing for a quartered bird and just assume it will take less time?
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An aside, it feels ridiculous that I am more comfortable following a fancy recipe to the letter to put out a gourmet meal than I am just figuring out the basics like "how to cook a chicken." Surely at nearly 28 I should know how to throw some seasoning on some chicken bits and cook them!
I'm assuming by "quartered" you mean it's a whole chicken, "dissembled" as it were i.e., 2 breasts, 2 thighs, no backbone/ribs) If so then you're in luck, because not only can you basically roast it as you would a whole chicken, but you can do even better than that - here's how:
Rub the chicken under the skin with a mix of softened butter or olive oil, garlic, balsamic vinegar and fresh herbs. Season. (To loosen the skin just shove your fingers gently under it and loosen from the meat - it's easy, and if you're squeamish about the feel of raw chicken use gloves. Or remove the skin entirely and go skinless.)
Heat the oven to 375.
When it's hot, put the legs/thighs in the oven in that beautiful Le Crueset pan. Let them cook for about 7-8 minutes. Lower the oven temp to 325, remove the pan and put the breasts in, along with about 1/3 cup of white wine. Put the pan back in the oven and cook until the breasts and thighs are done, probably another 12-17 minutes, depending on the size of the chicken. Using a thermometer is the best way to check - 160 is ideal.
This way the thighs get cooked without the breasts getting overdone.
And way to go for buying free-range and local. It's the best!
And also, the only dumb question is the one you don't ask.
I prefer several lime slices under the skin to butter and herbs. Are you wanting a crisp skin or no skin? This is an important question which will affect cooking temp and if to use a lid or not. Also what type of oven if conventional or if convection. As convection ovens cook faster and make for a nice crisp skin on the bird or bird parts.
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Adding some thinly sliced Diakon and a few crush red pepper flakes adds a nice touch to the basic onion cucumber in vinegar with a touch of sugar and salt. Adds a nice crunch
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I'm co-hosting a shower in a couple of weeks and I'm trying to get some of the baking done. We've decided to keep it to pick-ups, no big cakes.
I have a batch of key lime curd done and in the freezer, and I'll be doing a lemon curd as well. I'll also make a batch of pastry cream and maybe some chocolate mousse. I plan on using fresh fruit (hopefully there will be some nice berries available), chocolate glaze or ganache, whipped cream and meringue to finish things off.
I've baked off a batch of little eclair shells and choux puffs, with some necks should I decide to make them into swans (filled with lemon curd mixed with whipped cream). I'll freeze them until the day before, then thaw and fill.
Here's my question - other than basic tart shells and the choux, what can I use to hold the fillings?
And I was thinking of making little creme brulees, but is there anything I can bake them in that's edible? Is that a completely unreasonable request?
A multi layered phylo and curd slice?
layered phylo pastry buttered and brown sugar between sheets 3 to 5 sheets ...baked and cut into smallish triangles. on 1 triangle of phylo place some curd cover with another triangle and more curd top with whipped cream.
Or blind bake some buttered and brown sugared sheets of phylo pastry (2 sets); cover one set with curd. Cover that with additional baked phylo (All to fit a 9X9 pan or whatever). More curd and finally whipped cream or meringue.
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look up fruit coulees and that'll help
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I'll try using a orange marmalade recipe, as you guys have suggested. And yeh, i'll add a little bit of pectin, and try to get my hands on seville oranges.
Perhaps a fruit leather approach might be better. Or adding gelatin to a simple syrup made with oj and sugar
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my tip...
Any quick bread recipe that makes 1 loaf will make 12 muffins. So if you eat a muffin and can't find a recipe for it...try looking for quick bread recipes.
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Hi out there. I have a recipe for banana bread which I want to try adding coffee flavour to it. I think it could be a great combo, would I be wrong? If it's good, what would be the best way to get the coffe in there? Instant Freeze-dried, fresh ground beans or an espresso shot? Any help is appreciated, thanks!
Lee Clark
I'd go espresso shot.
Do you soak any raisins used in the recipe in rum or brandy before adding them? Plumps them up nicely and adds dimensions of flavour to any quick bread recipe.
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According to an article in my local paper today, which I'm sure is something that ran in your local papers, (if you happen to subscribe to the Winnipeg Free Press), Thrifty stores will maintain their brand and operate as a separate, stand alone division of Sobeys."Having strong local management teams that are close to the market and understand the competition, understand the consumer and understand the competitive dynamics is key to our success," McEwan said.
"It has been critical for Thrifty to grow and thrive on particularly Vancouver Island, so we have absolutely no intention of changing."
"More recently, we have come to the realization that if we want to continue as the market leader, then we must commit to a new era of growth," Campbell said."I am very pleased to find, in Sobeys, a company that is committed to the long-term growth and success of Thrifty Foods."
Most of the local IGAs have become Sobeys over the last few years and I like them.
I agree Sobeys is a reasonable grocery store...not perfect but quite nice for produce and canned goods. I use a bulk food store for a lot of stuff and a butcher for meat...but Sobeys has a good selection of fresh seasonal produce. Not a great place for cheese though...but most grocery chains aren't. While if in a rush you good get everything for a complete meal there, other stores carry better meats and cheeses...Costco carries a nicer selection of meat and you can get something cut or modified on site...So I prefer Costco or a butcher for meats. And for cheese I go to place d'nardi excuse my poor spelling.
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Flank steak is one of the cuts that responds incredibly well to complex dry rubs. Dry off the steak, grind up some spices and peppercorns, bit of brown sugar if you're feeling wacky, add some kosher salt, rub it all in, and let the steak come to room temp while you create a massive fire with real wood charcoal. 4-5 min per side on that grill and let it sit.
You want a sauce? Make a sauce and pour it on. But I think marinades detract from the beefy wonder of flank.
This works for me
Mango Chutney Marinade
1/2 cup Major Grey's Mango Chutney
1 tbsp tomato paste
Grated zest and juice from 2 lemons (1/3 cup approx)
1 serrano chile stemed seeded and diced
2 cloves garlic minced or pressed (more is good too)
1 tsp coarse salt
1 tsp coarsely cracked black pepper
1/3 cup olive or peanut oil
Combine everything except oil in a food processor or blender and puree,
With motor running drizzle in the oil a little at a time. Store in a
clean air tight container...keeps about 1 week.
Makes about a cup or so
2-3 hrs for seafood,3 to 4 hrs for chicken or pork tenderloins, beef, lamb
or pork kabobs 4-6 hours
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Hahabogus
There are 3 layers, just rather hard to spot, maybe it should have a bit more butter cream to do 2 layers. I will probably try making in it normal sandwich cake tins which should improve the cake. The 6" tins that I have are for fruit cakes and have an insulated base. Not ideal for this type of cake.
sugarseattle
Maple buttercream sounds like it would go well with the cake.
A bit more searching reveals that the original most likely had 12 half walnuts around the outside. I did read that the icing may have been light brown and a walnut butter cream, but that does not seem quite right to me.
Fuller's ran the tearoom for the London Coliseum, on this page is a reproduction of postcard showing the tea-room in 1904 staffed by ladies in black and white uniform.
Yes I see that now and it still looks good.
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The cake does seem to bring back memories for a lot of people.
Tried making it again today, using a single tin takes too long in our new cooker so it turned out a bit drier than it should be:
My amateurish attempt at icing the cake:
and a slice
Nice looking pictures...A better icing job than I could do...I stick mostly to fancified Bundt pan cakes with glazes.
I thought the recipe required 3 layers to the cake with butter cream in between the layers? That would effect the flavour...making the cake less dry tasting. Not that yours didn't look tasty
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YOu can make tortilla soup with eirther chicken or beef broth as a base - if needed, it could even be a vegetable broth - all should have tomato added for color and flavor - how thick it is depends on your taste, you can thicken it with masa or you can have a thinner soup - with lots of tortilla strips and all the garnishes - cheese, avocado, chipotles, lime and sour cream...
@@@@@ Now You're Cooking! Export Format
Nancy's Chicken Tortilla Soup
Soups/Chowders/Stews
1 medium onion chopped
2 stalks celery chopped
1 carrot; chopped
2-3 garlic cloves minced
2 tbsp vegetable oil
1 4 oz can green chiles
1 15oz can Italian herbed tomatoes chopped; with juice
4 cups chicken stock; 4 -6 cups
1 tsp lemon pepper use a strong brand (nothing with salt in it)
2 tsp worchester sauce
1 tsp chili powder
1 tsp ground cumin powder
1/2 tsp hot sauce (to taste)
1/2 cup water
4 tbsp flour
1 lb chicken parts skinned and de-boned; or Hot Italian Sausages
1/3 cup sour cream; see note
In a heavy large dutch oven over medium heat soften the onion carrot and
celery in the oil. Add the minced garlic and cook about one more minute.
Add the green chiles and the chopped tomatoes, then add the chicken stock
and the seasoning. Simmer for about 20 minutes.
In a small bowl stir together the flour and water then add to soup. Simmer
5 minutes more.
Add the chopped chicken meat. Simmer about 5 minutes more.
stir in the sour cream and serve.
Best served with corn tortilla chips .
Note if you are going to freeze parts of this don't add the sour cream till
ready to serve. Sour cream doesn't freeze well.
** Exported from Now You're Cooking! v5.82 **
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I tend to prefer pecans in/on things like cookies and brownies. Maybe it's because I live in Texas and that they seem pretty common for this part of the country.
Do you save the shells and use them to smoke things?
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What is the window pane test?
You stretch a small pinch of dough and it gets thin enough to see through (translucent) before it breaks. Indicates gluten content is good the farther you stretch it before it breaks the better for bread making.
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Hi all - I didn't want to hijack the recent cornbread thread, but I'm looking for a recipe for a cornbread bun. Its got to be a little sturdier, less crumbly, but still have the good corn flavor. Perhaps cut the cornmeal with flour and use a yeast bread recipe?
My idea was for pulled pork sandwiches on cornbread buns.
thanks for the insights...
The cornmeal will screw up the rising by lowering the gluten content. How about a standard bun recipe with added creamed corn? Rolled in corn meal before baking.
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Being a northern heathen I make it from a mix and I make it sweet.
Jiffy mix, hot cast iron skillet
cook 2 strips of bacon and remove them
pour mix into hot bacon fat then crumble bacon over the batter and drizzle with maple syrup
pop skillet into hot oven
I like it
tracey
Northern...Ha! I'm north of you and I don't use the extra sugar or the flour you use. You're making corn Cake not corn bread! But that's tasty too. Jiffy cornbread mix does do a nice corn muffin.
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"...and how would you like your eggs, ma'm?"
"fertilized, please..."
I like mine smoked...Put raw eggs still in the shell in a smoker for 2 hours @170 F.
Use apple or oak for the wood.
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I mostly don't follow recipes, well if a great master Chef writes a recipe I follow it. But for general stuff your face foods like say a BBQ Sauce or Breaded Pork chops or a Rhubarb Custard cake; I wing it a great deal. But I like to get a basic Idea before I 'make it mine'. And I find Better Homes & Gardens come up with recipe collections from whence you can go where no man has gone before.
Take the rhubarb custard cake...that's a crushed pineapple and mandarin orange custard cake these days. I also replaced the white sugar with brown sugar.
What is your favorite don't follow the recipe cookbook?
Discarding outdated dried spices/herbs
in Cooking
Posted
more on the bbq theme...use them for smoke in the bbq...wrap in foil punch in a few holes and allow the smoke to season stuff.