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  1. Chile with an e on the end refers to the actual product such as a jalapeno chile or serrano chile. Chili with one "l" and an "i" on the end refers to the finished dish which doesn't contain beans in Texas but also to that stuff served over spaghetti in Cleveland. Chilli with two "l"s means you have sent too much time in southern Asia or the British empire. We'll make a Texan out of you soon enough!
  2. I ended up making aspicy Cherry Ginger chutney, tart pickled cherries, and IQF for a cobbler when cherries are $6/lb! I have a few pounds left so Paula's sweet and sour cherries could fit the bill. Thanks.
  3. I have frozen, pickled, and made into jam the abundance of cherries in past summers. Any other ideas? I was thinking along the lines of a chutney or some other savory creation that could be preserved and used throoughout the year. I suppose brandied cherries would work in a pinch, but for some reason this year I would like to branch out from the sweet to the spicy profile. Any help would be appreciated. Thanks.
  4. I lost the original recipe when my computer crashed a few years ago, but here are the basics: Saute 1/2 cup chopped onions in olive oil until softened. Transfer to a blender, add a can of drained pinto beans, two or three canned chipotle chiles with a lttle of the adobo gravy, and then blend until desired "smoothness". Season with salt, pepper, and cumin to taste. (You can blend in some cilantro if you like). Return to a small saucepan to warm trough and serve warm with tortilla chips.
  5. MarkinHouston

    Seafood Salads

    Excerpted from Molto Italiano"the only thing that makes octopus tender is a cork...I've heard that the effect is the result of an enzymatic reaction between something in the cork and the protein in the octopus flesh, but beyond that I cannot say." The scientists in the Molecular Cooking thread are welcome to examine and explain.
  6. MarkinHouston

    Seafood Salads

    Mario Battali suggests adding a wine cork to the boiling water for the octopus. He assers that some enzymes from the cork activate in the boiling water and actually assist in the tenderization process. I don't know about the science part of it, but it did work for me.
  7. I think I would reverse the process.Do the cure for 24 hours, and then cold smoke. Leave the monster smokerfor other jobs--this one requires some delicacy. Using the Weber kettle, ignite about six or seven Kingsford briquets (no, not eight, ten, more than ten, just six or max seven. WHen covered with gray ash, put fillets on grill, indirect heat please, for seven minutes. Do not smoke longer than seven minutes for this particular recipe. Remove from the grill. Sort of a lox/smoked salmon combo.
  8. I have used Tarbais, and they were excellent.I purchased two kilos of lingots the last time I was in France, and my cassoulet was superb. I buy the scarlet runner cannelinis from Rancho Gordo,and I have to say I wouldn't trade them for either of the others, and I can (usually!)get beans from Steve without any angst in only a few days. Rancho Gordo is a wonderful source for quality beans--we are so lucky to have this source!
  9. This is my go-to method for walleye, and I suppose it would work fine for trout or whitefish: Pan-Fried Walleye with a Bound Breading Roll fillets in flour; shake off excess. Beat two eggs well and dip floured fillets in the egg. Coat completely with seasoned panko. Now the lost important part--put fillets on a rack and let them rest for 15 minutes. This will allow the panko to "bind' to the fillets (hence the "bound breading") and stay on the fillets while you pan saute in butter. Saute on both sides until golden and serve with a lemon wedge. No breading stuck to your skillet.
  10. Thanks for the memory jog. I took a brief look at their online site and prepared a must-have list. A visit to the store is on my agenda.
  11. Somewhere in the forums a store which has every sausage-making ingredient and piece of equitment except the oink has been mentioned. I think it is on Airline just off of I-45. Hmm..maybe that is the address for the Fiesta where I get the nice fresh lard for tamales. Help--I need some more casings and Insta-cure #1. Does anyone have the name & correct address for this supplier? Thanks.
  12. MarkinHouston


    I ran across a discussion about making sweet hot jalapenos from fresh jalapenos last week. I saved the recipe, or so I thought, and now I can not find it in any of my likely computer files. I would appreciate help in locating the pertinent information---I have the jalapenos and the sugar, but I don't recall the exact directions. Thanks in advance.
  13. MarkinHouston

    Tomato Soup

    I use this recipe from "le Madeline" several times a year. It is quick and has great results. Le Madeline’s Tomato Basil Soup his is a tried and true favorite from Le Madeline, a "French bistro" sort of place which originated in Dallas. It's good anytime of year, but I only use fresh tomatoes during the summer tomato season and use good quality canned the rest of the year. Ingredients: 4 cups fresh tomatoes, peeled, cored, and chopped, OR 4 cups canned whole tomatoes, crushed ( last time I used a 28-oz can of whole tomatoes and a 10-oz can of Rotel Italian-style tomatoes..worked fine
  14. I get my Aleppo pepper from Penzey's, and the label states that it is from Turkey. The Turks did alot of damage to the Armenian population at the end of World War I; perhaps pepper was part of the booty.
  15. We are taking New Year's Eve low key this year. Weather is damp and chilly (relatively speaking) so we are staying away from the crowds out and about. For appetizer, I made some gravlax which I subsequently cold-smoked for eight minutes. I use the customary accompaniements of capers, onions, egg yolks, and Champagne. The entree is turkey carcass gumbo with home-made wild boar andouille sausage. I used Bruce Aidells' andouille recipe but increased the fat content and seasonings to match the boar meat. This really adds a new flavor dimension to the gumbo. Dessert is Blue Bell ice cream and apple
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