Kai's "Old-Fashioned" Recipe Thread

[Gumball1960]

Glad to hear you're feeling better.

I've had a few hangovers, hate the feeling the next day too. The last time I got even semi-drunk is how I ended up pregnant with my daughter. My worst hangover was when I was 18 and not even legal age. The guy I was dating had me and a friend drinking 151 proof rum with beer chasers. Dumbest thing I ever did. I threw up so much I had to hang my head out the car window when he drove me home. It ran down the side of the car door (an old clunker he had) and when he took it to the car wash the next day, when that spot was washed off, it was still cleaner than the rest of the door. I heaved in my mother's flower bed & killed the petunias too. They told my parents that I was sick from food poisoning. I felt so awful after that I couldn't eat until nearly 24 hours later. I still can't believe my parents bought that lame story! LOL

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[jaybird]

I still can't believe my parents bought that lame story! LOL

They didn't

As the mother of a 29 and 22 year old, I can safely say that!

[Gumball1960]

Originally posted by jaybird

They didn't

As the mother of a 29 and 22 year old, I can safely say that!

Don't be so sure, both of my parents were fairly heavy drinkers. I remember they had both had several drinks themselves that night and I doubt they had any clue until maybe the next day. By then it was too late to bother to ask. My mother was already upset enough that I was seeing a guy that was 30. I wasn't going to give her any more ammo.

[the fugative]

Dijon Lamb Loin Chops


8 Lamb loin chops

1/4 cup Dijon mustard

2 tablespoons Worcestershire sauce

1/4 cup seasoned bread crumbs


Trim chops. Mix mustard and Worcestershire sauce. Place chops in shallow roasting pan and brush with the sauce. Sprinkle with ½ of the bread crumbs; broil 5-6" from heat for 5 minutes. Turn chops, brush with sauce and sprinkle with the remaining bread crumbs. Broil an additional 5 minutes or until desired doneness.






Chicken Salad


Ingredients
1 head cabbage
One 2-ounce package slivered almonds
1/2 cup cooked diced chicken
3 teaspoon toasted sesame seeds
5 green onions, diced
Top Ramen (chicken flavor)
Ingredients for Dressing
1/4 cup olive oil
3 Tablespoons red wine vinegar
1 Tablespoon sugar
1 envelope of Top Ramen Seasoning (chicken flavor)
Mix cabbage, almonds, sesame seeds and green onions. Marinate and cook chicken. Crush Top Ramen noodles and add to cabbage mixture. Prepare dressing. Add chicken and dressing; and toss.



Bean Soup


2 pounds of small Michigan navy beans
1-1/2 pounds of smoked ham hocks
1 onion
butter
Salt and pepper


Take two pounds of small Michigan navy beans, wash and run through hot water until beans are white again. Put on the fire with four quarts of hot water. Then add smoked ham hocks, boil slowly approximately 3 hours in covered pot. Braise one chopped onion in a little butter, and when light brown put in bean soup. Season with salt and pepper than serve. Do not add salt until ready to serve.

[Jolie Rouge]

Pork Chops in Wine

2 onions, thinly sliced
6 tablespoons butter or margarine
4 to 6 thick pork chops
Salt and pepper, to taste
1 cup chicken stock
1 cup white wine
1 bay leaf
Carrots, peeled and sliced
Potatoes, peeled and quartered

In a Dutch oven or an electric frying pan, brown onions in butter. Sprinkle chops with salt and pepper; brown.
Add stock, wine, and bay leaf; cover and simmer 1-1/2 hours.
Add vegetables and simmer 1-1/2 hours longer.

Serve with baked apples and a green salad for a simple yet elegant meal.
SERVES: 4 to 6




Chess Cake

1 cup margarine
1 (1-pound) box brown sugar
1 cup granulated sugar
4 egg yolks
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup chopped nuts
1-1/2 teaspoons vanilla
4 egg whites
Powdered sugar

Melt margarine and add both sugars. Blend well.
Add egg yolks. Beat well.
Sift flour, baking powder and salt together and add to mixture.
Fold in nuts and vanilla.
Beat egg whites until stiff.
Fold into mixture.
Spread batter in greased and floured 9x12-inch pan.
Bake at 350 degrees for 30 to 45 minutes.
When done, sprinkle with powdered sugar and cut into squares.
Keeps very moist and chewy in a covered tin.

[Jolie Rouge]

Linguica & Chourico Chili

½ lb. chourico, skinned and chopped
1 lb. linguica, skinned and chopped
3 green peppers, diced
3 med. onions, diced
½ bottle ketchup (approx. 2 c.)


Sauté chopped chourico and linguica in butter.
Add remaining ingredients.
Cover and simmer, about 20 minutes.
Serve hot in a hard roll.


Fugie, someone sent me this recipe... do you have any idea what "Linguica" & "Chourico" would be ????

[jaybird]

I'm not Fugi. I know this because I looked before I started this post!

But I do know what that is. Linguica and chourico are Portuguese sausage. It's smoked and spicy. I know this because my Hungarian/Austrian stepfather-in-law used to make it. Pork-based, similar, but chourico is MUCH spicier depending on how much chili pepper's used. Michael used to make it mild (for me), medium for Sarah and everyone else, and "sh*t your pants hot" for Chuck and his brother. They'd grind the meat, season it, stuff it and then Michael had made a smoker in the shed and he'd hang it and smoke it over some sort of hardwood fire for awhile...days, week maybe?

You'd have to shop at an ethnic market to possibly find this in Louisiana. Or maybe do a search online to find out how to make it from scratch. I don't know if you could substitute boudin, because the texture is different, and basically boudin's fully cooked when you stuff it into the casings.

[Jolie Rouge]

T*Y* Jaybird !
No offense was intended, Fugie seems to be an inexhaustable font of obscure information, so naturally I thought he would know.

Now we know you are too.

------

BTW,







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[the fugative]

Originally posted by Jolie Rouge
Linguica & Chourico Chili

½ lb. chourico, skinned and chopped
1 lb. linguica, skinned and chopped
3 green peppers, diced
3 med. onions, diced
½ bottle ketchup (approx. 2 c.)


Sauté chopped chourico and linguica in butter.
Add remaining ingredients.
Cover and simmer, about 20 minutes.
Serve hot in a hard roll.


Fugie, someone sent me this recipe... do you have any idea what "Linguica" & "Chourico" would be ????

linguica = linguiça Pronunciation: lin-gwee-SAH Notes: This is a fairly spicy Portuguese smoked garlic sausage. You need to cook it before serving it. Substitutes: linguisa OR kielbasa OR Spanish chorizo OR andouille

Linguica Sausage

Ingredients:
4 lbs. boneless pork butt
2 1/2 to 3 1/2 tsp. salt
4 to 7 cloves garlic, minced or pressed
4 to 6 small dried hot chili peppers, crushed
1 tbsp. coriander
1 tbsp. paprika
1/2 tsp. cinnamon
1/2 tsp. ground cloves
1/2 tsp. allspice
1/4 cup cider vinegar
1/2 cup cold water

Instructions: Cut pork into cubes, separating lean meat and fat. Measure or weigh; you should have equal parts, or 2 pounds each, fat and lean meat. Grind coarsely. Combine ground meat in large bowl with remaining ingredients, and mix well with your hands or a heavy spoon. Cover and chill at least 2 hours or overnight. Shape into patties or links.


chourico = chouriço Pronunciation: shore-EE-so Notes: This is a heavily seasoned Portuguese pork sausage. Look for it in Portuguese markets. Substitutes: Spanish chorizo OR linguiça (milder) OR linguica (milder) OR hot Italian sausage OR garlic sausage OR pepperoni


Chourico

First buy the sausage skins or casings.
In Portugal, these are available either in markets as dried yellow bundles of gut or at a pork butcher.
Wash the skins several times in water with lemon juice, adding a little AGUARDENTE (or bandy) for the last wash.
Turn them inside-out and leave to dry.
Use the smaller intestines for linguica and the larger ones for chourico.

Grind or chop pork tenderloin and pieces of pork fat, and marinate for 2 to 3 days in an earthenware pot with sweet paprika, garlic, salt and PIRI-PIRI.
Transfer to another pot and cover the mixture with white wine (village folk in Portugal use red wine to give the chourico a darker color and a more intense flavor).
Leave it to marinate for another 2 or 3 days; in hot weather the period should be reduced.
Taste the mixture at this point, first frying a little in hot olive oil to see wether more paprika, garlic, salt and piri-piri are needed.
Fill the prepared skins using a funnel of suitable size and tie the sausages at intervals with thread.
Finally,hang up the chouricos to dry and mature in a kitchen with a wood fire.

Piri-piri

This is a Portuguese sauce used in small quantities for seasoning and is made by half filling a small bottle with olive oil, scraping off the upper part of a few small red chili peppers and immersing them in the oil.
It should be left for a couple of months before use, but will then keep indefinitely.
Piri-piri is also available as a prepared powder.
Alternatively, Tabasco sauce can be substituted.



Ouch Hope this helps that was a toughie
I can buy these fresh locally (sometimes) but have never made them

[jaybird]

Originally posted by Jolie Rouge
No offense was intended, Fugie seems to be an inexhaustable font of obscure information------

You big silly. I wasn't offended, just happened to actually KNOW something for a change! And you're right about Fugi, that man knows a little bit about everything doesn't he? Rather scary at times....

Oh, Jolie, hey, by the way...

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[the fugative]

Originally posted by Jolie Rouge
T*Y* Jaybird !
No offense was intended, Fugie seems to be an inexhaustable font of obscure information, so naturally I thought he would know.

Now we know you are too.

------

BTW,







POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!


BWAAHAHAHAHAHAHAHAHAHA !

POUNCE !!
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LOL


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