Tandoori Shrimp Skewers – Cuisine at home eRecipes
Thursday, December 15, 2011
Wednesday, December 14, 2011
The Cheese Plate: Wisconsin Cheese on Tumblr
Yum; the 12 Days of Cheese 
The Cheese Plate: Wisconsin Cheese on Tumblr
The Cheese Plate: Wisconsin Cheese on Tumblr
Monday, November 21, 2011
Spicy Turkey Burgers Recipe | Yummly
Spicy Turkey Burgers Recipe Yummly1 14 lbs ground turkey (lean) 1 cup salsa (mild, divided) 12 cup shallot (finely chopped) 14 cup fresh cilantro (chopped) 4 tbsps vegetable oil (divided) 1 tbsp hot sauce (chipotle flavored) | 1 tsp ground cumin 1 tsp salt 12 tsp black pepper (ground) 4 crusty rolls (halved horizontally toasted if desired) 4 lettuce leaves |
| Mix ground turkey, 1/2 cup salsa, shallots, cilantro, 3 tablespoons oil, hot sauce, cumin, salt, and pepper in large bowl. Shape turkey mixture into four 3 1/2- to 4-inch-diameter patties. | |
| Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add burgers; cook until brown, about 3 minutes per side. Reduce heat to low. Sauté until burgers are cooked through, about 4 minutes, turning occasionally. | |
| Arrange roll bottoms on 4 plates. Place lettuce, then burgers on roll bottoms. Top each burger with 2 tablespoons of remaining salsa, then roll tops. |
Sunday, November 20, 2011
Tuesday, November 15, 2011
PICKLED GARLIC | Healthy Thai Cooking
2½ teaspoons salt
4 tablespoons sugar
6 heads of garlic, separated into cloves & peeled
½ cup rice vinegar
Put 1¼ cup of water in a sauce pan, bring to a boil
Add ½ teaspoon each, salt & sugar; stir to dissolve
Add peeled garlic
Simmer 8 minutes
With a slotted spoon; transfer garlic to sterile jars
Put rice vinegar in sauce pan, add remaining salt & sugar with ½ cup water
Boil liquid for 2 minutes; stir to dissolve salt & sugar
Pour liquid into jars with the garlic
Let cool before securing lids
Store in refrigerator for about 2 weeks before using
From Healthy Thai Cooking; Sri Owen-1997
Old-Fashioned Pickled Eggs | Sunset Magazine
1 dozen eggs
Water
Salt
About 4 cups distilled white vinegar
2 small dried hot red peppers
1 small onion, finely minced
1½ teaspoons mixed pickling spice
½ teaspoon (each), whole black pepper, mustard seeds and salt
Place eggs in a 3-4 quart pan, add enough cold salted water to cover… bring to a boil (uncovered)
Boil about 1 minute, turn off heat, cover & let set for 20 minute
Place cooked eggs underneath running cold water, refrigerate until ready to use
In a sauce pan combine the vinegar, chilies, onion, pickling spice, black pepper corns, mustard seeds & salt, bring to a boil and simmer (uncovered), for 15 minutes
Pour vinegar mixture over eggs, adding more vinegar if needed
Let cool, cover in an airtight container and refrigerate for 24 hours before serving, or as long as 4 weeks
To serve:
Spoon out eggs, moistening each with some of vinegar mixture
Serves 6 to 8
From Sunset/June 1983
Thursday, November 3, 2011
Tuesday, November 1, 2011
Friday, October 21, 2011
Thursday, October 20, 2011
Monday, October 17, 2011
Sunday, October 16, 2011
Friday, October 14, 2011
Thursday, October 13, 2011
Wednesday, October 12, 2011
Tuesday, October 11, 2011
Saturday, October 8, 2011
Harvest Pork Loin Recipe - Saveur.com
Harvest Pork Loin Recipe - Saveur.com
SERVES 8 – 12
1 tsp. fresh oregano leaves
1 tsp. cumin seeds
1 tsp. sweet paprika
1 tsp. black peppercorns
Salt
1 4-lb. boneless center-cut pork loin
2 tbsp. olive oil
3 lbs. root vegetables, such as carrots, onions, garlic,
and parsnips, thickly sliced
1⁄4 cup fresh parsley leaves, chopped
1⁄4 cup fresh thyme leaves, chopped
Freshly ground black pepper
1. Use a small spice grinder or a mortar and pestle to grind and mix together bay leaves, oregano, cumin, paprika, peppercorns, and 1 tsp. salt. Rub spice mixture all over pork. Wrap in plastic wrap and refrigerate for 24–48 hours.
2. Preheat oven to 350°. Unwrap meat; tie with kitchen string to keep an even shape. Grease a large roasting pan with 1 tbsp. of the oil and layer vegetables on bottom of pan. Sprinkle with parsley and thyme, drizzle with remaining 1 tbsp. oil, and season to taste with salt and pepper.
SERVES 8 – 12
Instead of using a metal rack, cook this roast on a bed of root vegetables, which can later be used to make a great Roasted Vegetable Stock.
2 bay leaves, crumbled1 tsp. fresh oregano leaves
1 tsp. cumin seeds
1 tsp. sweet paprika
1 tsp. black peppercorns
Salt
1 4-lb. boneless center-cut pork loin
2 tbsp. olive oil
3 lbs. root vegetables, such as carrots, onions, garlic,
and parsnips, thickly sliced
1⁄4 cup fresh parsley leaves, chopped
1⁄4 cup fresh thyme leaves, chopped
Freshly ground black pepper
1. Use a small spice grinder or a mortar and pestle to grind and mix together bay leaves, oregano, cumin, paprika, peppercorns, and 1 tsp. salt. Rub spice mixture all over pork. Wrap in plastic wrap and refrigerate for 24–48 hours.
2. Preheat oven to 350°. Unwrap meat; tie with kitchen string to keep an even shape. Grease a large roasting pan with 1 tbsp. of the oil and layer vegetables on bottom of pan. Sprinkle with parsley and thyme, drizzle with remaining 1 tbsp. oil, and season to taste with salt and pepper.
3. Place meat on vegetable bed and roast for about 1 1⁄2–2 hours, or until the internal temperature reads 160°. (Meat will continue to cook after it's been removed from the oven.) Transfer meat to a serving platter, reserving vegetables for stock. Allow meat to rest for 20 minutes, then discard twine and slice.
Serve with Roasted Autumn Vegetables
http://www.saveur.com/gallery/Preparing-Roast-Pork-Loin
Serve with Roasted Autumn Vegetables
http://www.saveur.com/gallery/Preparing-Roast-Pork-Loin
Tuesday, October 4, 2011
Monday, October 3, 2011
Mediterranean Sauce
- 2 to 3 Roasted Red or Yellow Bell Peppers, peeled & seeds
- ½ cup Green Olives
- ½ cup Kalamata Olives, seeded
- 1 small Red Onion, rough chopped
- 2 tablespoons Capers
- ½ cup Fresh Basil, wash & dried and slice thinly
- 1 to 2 teaspoons Cumin
- Pinch Kosher Salt & Fresh Ground Black Pepper
- The zest & juice of 1 Lemon
- 2 to 5 cloves of Garlic, finely minced
- 1 to 2 tablespoons Balsamic Vinegar
- ¼ cup Olive Oil
- In a bowl of a food processor, add the bell pepper, green onion, kalamata olives, red onions & the capers, pulse until rough chopped, do not over process
- Remove the ingredients from the food processor, to a bowl & add the basil, cumin, salt & pepper, the lemon juice & zest, garlic, balsamic vinegar & the oil, mix to combine
Keep refrigerated until ready to serve
Yields about 2 cups
Serve over fish or with veggies or with crackers & crackers
REMOULADE SAUCE
§ 2 egg yolks § 1 whole egg § 3 cups vegetable or olive oil § 1 Tbsp lemon juice, fresh or bottled § 1 tsp. lemon zest § 2 tsp minced fresh garlic, (about 1 to 2 cloves) § 1 Tbsp fresh chopped parsley § A dash or two of hot sauce, such as | § 1 Tbsp § Pinch paprika § 1 Tbsp chopped capers § ¼ cup chopped green onions § 2 Tbsp dill pickles relish § ¾ tsp. fresh tarragon; ½ tsp dried § 1 Tbsp anchovy paste § Pepper to taste |
In a bowl combine the lemon juice, zest, garlic, parsley, Tabasco
In a bowl of an electric mixer with the whisk attachment, whish the egg yolks and whole egg
Slowly add the oil in a slow steady stream to create an emulsion, creating a mayonnaise
Add the lemon/parsley mixture, mix to combine
Adjust seasonings adding more hot sauce, salt & pepper to taste
Adjust seasonings adding more hot sauce, salt & pepper to taste
Refrigerate immediately until ready to use
Yields about 3 cups
Yields about 3 cups
*Note: If sauce is too thick, add a little water or lemon juice to taste
Recipe can be doubled: use 3 egg yolks & 3 whole eggs, with 8 cups of oil
Recipe can be doubled: use 3 egg yolks & 3 whole eggs, with 8 cups of oil
Crab Cakes
2 eggs, slightly beaten
1 LB Back Fin, Lump, or Dungeness
Crab meat, picked over for shells
Crab meat, picked over for shells
1 cup fresh bread crumbs, plus 1 cup
or more for coating the cakes with
or more for coating the cakes with
2/3 cup (scant) Mayonnaise
4 rounded Tbsp minced onion
2 rounded Tbsp minced celery
2 rounded Tbsp minced red bell pepper
The zest & juice from lemon
1 tsp. Worcestershire sauce
2 tsp. Old Bay Seasonings
salt & pepper to taste
Pinch granulated garlic
Hot sauce, such as tobacco sauce
2 Tbsp fresh dill weed, or 1 dried
Italian parsley, chopped, (optional)
Vegetable oil, for cooking the crab cakes
1) Combine the crab meat, bread crumbs, mayonnaise, onions, celery, bell pepper, lemon zest & juice, Worcestershire sauce, Old Bay Seasoings in a bowl. (Do not over mix.) 2) Season to taste with the salt & pepper, garlic & the hot sauce. *Note: if the mixture is too dry, add more mayonnaise. In a separate bowl combine about 1 cup bread crumbs, dill weed & the parsley. 3) Form the crab mixture into cakes and roll in the bread crumb/parsley mixture. 4) In a skillet, heat the oil, about 1 Tbsp, adding more when needed over medium high heat. Add the crab cakes, cook until golden brown on each side, about 2-3 minutes on each side |
Serve hot with Remoulade Sauce on the side Makes about 8 medium sized cakes |
Blackening Herb Mix
¼ cup freshly ground black pepper
¼ cup lemon pepper
¼ cup granulated garlic
¼ cup Italian herb mix
3 tablespoons onion power
3 tablespoons Hungarian paprika
3 tablespoons white pepper
3 tablespoons cayenne pepper
¼ cup lemon pepper
¼ cup granulated garlic
¼ cup Italian herb mix
3 tablespoons onion power
3 tablespoons Hungarian paprika
3 tablespoons white pepper
3 tablespoons cayenne pepper
Mix all ingredients in a bowl; stir to combine
Store in airtight container in a cool dark place
Store in airtight container in a cool dark place
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