Kai's "Old-Fashioned" Recipe Thread

[the fugative]

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[jaybird]

Originally posted by the fugative



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[Jolie Rouge]

Lean and Mean Salmon
Charlie Whinham, Baton Rouge Blaze

2 lbs. salmon filet
4 oz tariyaki sauce
½ cup sliced mushrooms
½ cup broccoli
½ cup carrots
½ cup pea pods
¼ cup white white
dried celantro
one lemon
pinch garlic powder
pinch salt
pinch pepper
2 oz. butter oil

Prepare marinade:

Combine teriyaki sauce, white wine, salt, pepper and garlic salt in bowl and mix.
Place salmon filets in marinade.
Refrigerate overnight.

Cooking Instructions:

Set stove on medium, take skillet and add oil. Let oil heat up to a simmer then place salmon filets in skillet.
Let filets cook approximately three minutes on each side.
Take off stove.

vegtable preparation

Slice mushrooms, broccoli, pea pods, carrots (other vegtables optional)
Place vegtables in pot of water and boil. remove vegtables as soon as water comes to a boil.
Drain vegtables and place in separate oiled skilletadd pinch of garlic
Powder and sautee 30 seconds to one minute.

Place salmon and vegtables on serving dish. Enjoy.



Zeeland Street Market
Grilled Drum with Pineapple Salsa
Seasoning Mix:

3 Tbs. sweet paprika
2 ½ tsp. salt
1 tsp. garlic powder
1 tsp. cayenne pepper
1 tsp. white pepper
½ tsp. black pepper
½ tsp. dried thyme leaves
½ tsp. dried oregano

Thoroughly combine the seasonings. Mix ingredients in a small bowl.

Salsa:

1 red bell pepper - seeded and diced
2 avocadoes - chopped medium
¼ - ½ cup of cilantro - washed & chopped
1 Habanera pepper - minced
(Always wear plastic gloves to handle Habanera peppers!)
1 lime - juiced
1 20-oz. can pineapple chunks
1 or 2 ripe Mangoes - sliced and chopped

Mix ingredients for salsa in a bowl. Refrigerate until needed.

Fish:

8 oz. Drum fillets - ½” thick
½ stick butter - melted

Heat a large cast iron skillet until it is almost smoking. Dip each fillet in melted butter. Coat both sides well; then sprinkle seasoning evenly on both sides of fish. Pat into fillets by hand. Place fish fillets in the hot skillet. Cook over medium-high flame about 1 to 2 minutes, depending on fillet thickness. Carefully turn with a spatula. Cook until fish is done, about 2 more minutes. Top fish fillet with pineapple salsa. Serve over rice pilaf.



Shrimp Salad Stuffed Avocado/Tomato

2 lbs. medium boiled shrimp, cooled
1/3 cup crab boil
6 boiled eggs, grated & cooled
2 stalks celery, finely diced
½ cup green onions, finely diced
½ cup to ¾ cup heavy mayonnaise

Add shrimp to boiling water. Add crab boil. Boil shrimp until done. Let rest. Drain and cool. After shrimp are cooled, mix in grated eggs, diced green onions, and diced celery. Mix together well. Add some of the mayonnaise. Mix well and add more, if needed. Taste. Add salt, pepper or Tony’s to correct seasoning, if needed.




Pepper Seared Tuna Salad

1 - 10 oz. yellow fin tuna steak, cut in half.
¼ cup olive oil
1/8 cup black peppercorn, crushed
4 cups Mesclun salad mix
2 red grapefruit, peeled & sectioned
1 avocado - sliced lengthwise; scoop out with a large spoon
1 cucumber, sliced
1 ripe tomato, cut into wedges

Raspberry Vinaigrette:

½ cup olive oil
¼ cup raspberry vinegar
¼ cup balsamic vinegar
¼ cup walnut oil

Combine oils and vinegar. Whisk together.

Tuna:

Place tuna in small bowl. Pat crushed peppercorns into tuna steaks. Pour ¼ cup olive oil into bowl. Coat both sides of tuna. Let marinade while preparing salad.

Salad:

Place mesclun salad greens on chilled plates. Arrange grapefruit sections and avocado slices in a circular fan direction. Garnish edges of salad plate with cucumber slices and tomato wedges. Heat heavy skillet, cast iron preferably until very hot. Place pepper-crusted tuna steaks into hot skillet. Sear tuna on both sides and edges until outer surfaces are browned. Tuna should still be pink inside. Remove tuna to a cutting board. Slice with sharp knife. Arrange on mesclun salad, next to grapefruit and avocado slices. Serve with raspberry vinaigrette immediately.



... and for Jaybird :

Chicken Asparagus

4 - 4 oz. skinless, boneless chicken breasts
8 stalks asparagus - steamed
1 red bell pepper - roasted, cut into ½” wide slices
Asiago or Parmesan Cheese - cut in 2” long, ½” wide wedges
Olive Oil - enough to coat cooking sheet
Paprika - season to taste
Tony’s - season to taste

Gently pound each chicken breast to flatten and widen. Place 2 of the Asparagus tips, 1 wedge of the cheese, 1 strip of roasted pepper in the middle of the chicken breast. Roll the breast from the largest end toward the smallest over the asparagus mixture. Place each breast on oiled cooking sheet. Season to taste with paprika (for color) and Tony’s for taste. Bake at 375 degrees for about 15 to 20 minutes until done. Slice, crosswise with sharp knife to show asparagus stuffing. Serve over yellow rice pilaf.

[Jolie Rouge]

Jaybird : Thank you for my new "old" cookbook ~~ "The New England Yankee Cookbook" circa 1939 ! {{{{smooches}}}}

[chort1313]

OMG!! Look at how long this thread is! I was just popping in to check on this and wow! Look how long this thread is! I can't believe it!!!! I'm going to be busy for quite a while reading this and printing! Love you all!!!

[the fugative]

Todays Recipies



Sheepherders Potatoes



5 to 6 medium potatoes;
cooked, peeled & sliced (about 2 pounds)
12 slices Bacon; cooked & crumbled
1 lg Onion; chopped
6 Eggs
1/4 cup Milk
1 tsp Salt
1/2 tsp Pepper
2 tbsp Dried parsley flakes
1/2 tsp Dried thyme
1/2 cup Shredded cheddar cheese

Preheat oven to 350°. Grease a 13x9x2" baking pan.

Layer potatoes, bacon and onion in blaking dish.
Beat eggs, milk, salt, pepper and thyme; pour over
potatoes. Bake 15 minutes, or until eggs are
almost set. Sprinkle with cheese; bake until
cheese is melted, about 5 minutes.




Delmonico Potatoes


1 cup Milk
1 cup Heavy cream
1 1/2 tsp Salt
1 tsp Dry mustard
1/4 tsp Pepper
1/4 tsp Ground nutmeg
1 1/2 lb Sharp cheddar; shredded
9 md Potatoes; cooked, peeled,& shredded (about 11 cups)

Preheat oven to 325°. Grease a 13x9x2" baking
dish.

Heat milk, cream, salt, dry mustard, pepper and
nutmeg. Stir in cheese until melted. Pour over
potatoes in baking dish; bake 50 to 55 minutes.




Grilled Beef Potato Salad


1 beef top round steak, cut 1 inch thick (about 1-1/2 pounds)
2 pounds medium unpeeled potatoes (about 2-1/2-inch diameter), such as yellow flesh or round reds
2 teaspoons ground cumin
Salt and pepper
3/4 cup prepared white wine vinaigrette
2 cans (15 ounces each) black beans, rinsed, drained
1/2 cup chopped fresh cilantro

Cut potatoes crosswise in half; place in microwave-safe dish with 1 cup water. Cover and microwave on HIGH 10 to 14 minutes or until almost tender, rearranging once. Immediately rinse under cold running water; drain well.
meanwhile combine cumin and salt and pepper; press evenly onto beef steak. Place steak on grid over medium, ash-covered coals. Grill, uncovered, 16 to 18 minutes for medium rare doneness, turning occasionally. Remove; let stand 5 minutes.
About 5 minutes before steak is done, brush potatoes with some of the vinaigrette. Place on grid around steak. Grill 5 to 7 minutes or until golden brown, turning occasionally.
Carve steak into thin slices. Combine beef, potatoes, beans, cilantro and remaining vinaigrette in large bowl; toss gently. Serve immediately.







Potatoes Riojanas


1/3 cup Olive oil
1 Small onion, finely sliced
3 Garlic cloves, finely sliced
2 pounds White, red or Yukon Gold potatoes, halved
1 Small sprig rosemary
2 cups Dry red wine
Kosher salt
Freshly ground white pepper
3 tablespoons Unsalted butter
1/4 to 1/2 cup Water, if needed

Warm the olive oil in a large, deep saucepan over medium-high heat. Add the onion and garlic, and sauté for 2 to 3 minutes. Add the potatoes, rosemary, red wine, and salt and pepper to taste. Bring to a boil and simmer, stirring occasionally, for 40 minutes. If the liquid evaporates before 40 minutes, you can add a little water (1/4 to ½ cup).
Once the potatoes are cooked and tender, stir in the butter. Set the potatoes aside for 5 to 6 minutes before serving.

[flute]

ok....if YOU were my favorite cookbook where would you be???

[jaybird]

This is a longshot, but might it be in your KITCHEN? Or by the computer if you were posting recipes here?

[the fugative]

Originally posted by jaybird
This is a longshot, but might it be in your KITCHEN? Or by the computer if you were posting recipes here?

Keebler Elfs Stole It?

[flute]

I don't see it in the kitchen......unless it's really buried under my mound of other cook books......and I don't see it in the puter room, it's NOT in the living room.....i have a 6 room house peeps, I'm runnin out of places to look!

And, I did a search on BBS and I don't "think" i've posted it here

(Hurry Up Meatloaves) Could've sworn I'd posted that one here tho
But I didn't find it at all I'll try searching again . dude this bites

[jaybird]

I copied down one of your meatloaf recipes, the one with cheese in it I think. Hurry Up Meatloaves doesn't sound familiar though...