Kai's "Old-Fashioned" Recipe Thread

[Jolie Rouge]

Amaretto Soufflé



3 whole eggs
5 egg yolks
1/2 cup superfine sugar*
1/3 cup amaretto liqueur
1 cup crushed almond macaroons
2 cups heavy cream, whipped
{*Note: Superfine sugar can be made by blending granulated sugar in a food processor for a few seconds. YES - it makes a difference in this recipe ... }}

In an electric mixer, beat eggs, egg yolks, and sugar at highest speed for 12 minutes. Reduce speed and pour in liqueur and macaroon crumbs. Blend a few minutes. Fold in whipped cream. Pour into a two-quart soufflé dish. Freeze overnight.

SERVINGS: 16 to 18

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[the fugative]

CHICKEN ALMOND SALAD


• Plum sauce dressing:

½ cup prepared plum sauce

¼ cup water

2 tablespoons rice vinegar

2 teaspoons fresh lemon juice

1 teaspoon sesame oil

1 teaspoon minced garlic

¼ to ½ teaspoon red-pepper flakes

1 tablespoon chopped cilantro

• Salad:

½ cup slivered almonds

4 boned and skinned chicken breast halves

Salt and pepper

1½ tablespoons vegetable oil

12 cups (about 8 ounces) lightly packed baby greens or torn assorted lettuces

To make dressing: In bowl, whisk together plum sauce, water, vinegar, lemon juice, oil, garlic, pepper flakes and cilantro.

To toast almonds: Spread almonds in ungreased baking pan. Bake in 350-degree oven for 5 to 8 minutes or until light brown, stirring once or twice to assure even browning.

To cook chicken: Season chicken breasts with salt and pepper. In large nonstick skillet, heat oil over medium-high heat. Add chicken. Cover. Cook for 7 minutes. Turn chicken. Reduce heat to medium. Cover. Cook for 5 minutes. Uncover. Cook just until juices run clear when chicken is pierced with knife point. Set aside.

To serve: In large bowl toss greens with ¾ cup dressing. Divide among 4 plates. Cut each chicken breast into ½-inch slices. Fan out on greens. Drizzle each serving with 1 tablespoon dressing. Sprinkle with 2 tablespoons almonds.




AVOCADO BOATS WITH SCRAMBLED EGGS


2 avocadoes, cut in halves

1 tablespoon lime juice

5 eggs, beaten

½ cup pitted black olives, sliced

2 green onions, minced

¼ cup chopped cilantro

¼ teaspoon freshly ground pepper

2 tablespoons butter

½ teaspoon salt

Bottled salsa, optional

Sprinkle avocado halves with lime juice. Set aside. Mix eggs, olives, onion, cilantro and pepper in medium bowl. Heat butter in large skillet. Add egg mixture. Cook, stirring occasionally to scramble eggs, for 3 to 5 minutes or until cooked through. Sprinkle with salt. Spoon eggs into avocado halves. Drizzle with salsa.

[Jolie Rouge]

Pork Chops Ardennaise


12 slices thick bacon, cut into strips or small squares
6 ounces white wine
3 green onions, finely chopped
4 to 5 loin pork chops
Salt
Freshly ground pepper
2 Tablespoons flour
2 ounces butter
1/2 cup whipping cream
1 teaspoon Dijon mustard
1 Tablespoon chopped parsley

Place bacon in a bowl and cover with wine and onions. Let stand for 30 minutes. Drain and reserve wine. Lightly season pork chops and dredge in flour. Heat butter and fry chops over moderate heat for 6 to 7 minutes per side. Add bacon and onions. Continue cooking for 2 to 3 minutes. Add the cream and the reserved wine and simmer for 10 to 12 minutes. Remove chops to a warm serving platter. Slightly reduce the sauce, add mustard and parsley. Adjust seasonings and spoon sauce over chops.

SERVES: 3 - 4




Peas with Pancetta

2 Tablespoons olive oil
3/4 cup finely chopped onion
3 ounces pancetta, crisp-fried, crumbled
2 (10-ounce) packages frozen tiny peas, thawed
1/4 cup finely chopped fresh Italian parsley
3 Tablespoons canned beef broth
Salt and pepper to taste

Warm 2 Tablespoons oil in a large heavy skillet over medium-low heat. Add the onion. Sauté for 5 minutes or until tender. Stir in the pancetta, peas, parsley and broth. Cook for 3 minutes or until the peas are heated through. Season with the salt and pepper.

Hint: Use bacon if pancetta is unavailable. Pancetta is an Italian bacon cured in salt and found at Italian markets, some specialty food stores and some supermarkets.

SERVINGS: 6

[Jolie Rouge]

They watch these baby deer play all year then eat them. Barbaric.

Having beenthe "hunted", my sympathies are with the animals. Give the deer some ammo & make it fair why don't we ? If you are hunting to eat & survive, that is one thing; "sport hunting" is a cruel joke.

[the fugative]

Dry Rub for Barbecue


You can adjust the proportions of spices in this all-purpose rub or add or subtract a spice as you wish. For instance, if you don't like spicy foods, reduce or eliminate the cayenne. Also, if you are using hot chili powder, you may want to eliminate the cayenne. This rub works well with ribs and brisket and with Boston butt if you want to make pulled pork.

4 tbsp sweet paprika
2 tbsp chili powder
2 tbsp ground cumin
2 tbsp dark brown sugar
2 tbsp cayenne pepper
2 tbsp salt
1 tbsp dried oregano
1 tbsp granulated sugar
1 tbsp black pepper, ground
1 tbsp white pepper, ground

Mix all ingredients together in a small bowl.
(The rub can be stored in an airtight container at room temperature for several weeks.)




HiYa Jolie

I got mail today Thank You

[the fugative]

Grilled Herb Mustard Steaks



2 (12- to 14-ounce) boneless beef top loin steaks, each about 1 inch thick, trimmed
2 large cloves garlic, crushed
2 teaspoons water
2 tablespoons Dijon mustard
1 teaspoon dried basil leaves
1/2 teaspoon pepper
1/2 teaspoon dried thyme


In a 1-cup glass measure, combine the garlic and water and microwave on high power for 30 seconds. Stir in the mustard, basil, pepper, and thyme. Spread this onto both sides of the steaks. If you want to do this ahead of time, lay the steaks in a glass or ceramic dish and brush with the marinade. Cover and refrigerate for up to 24 hours.

Prepare a charcoal or gas grill so that it is medium hot.

Grill the steaks, uncovered, for 15 to 18 minutes for medium rare (140 degrees F) to medium (150 degrees F). Turn them two or three times during cooking.

Season the steaks with salt, as desired. Carve steaks crosswise into thick slices

[the fugative]

CREAM OF CHICKEN SOUP


3 tablespoons butter

8 ounces boneless, skinless chicken breast, cut into bite-size pieces

1 cup sliced fresh mushrooms

¼ cup sliced green onions

¼ cup all-purpose flour

1 teaspoon snipped fresh thyme or tarragon or ¼ teaspoon dried thyme or tarragon

2 cups chicken broth

1½ cups milk

1 cup half-and-half or light cream, divided use

1/8 teaspoon pepper

1 cup cooked wild rice

1 egg yolk

In large saucepan, melt butter. Add chicken, mushrooms and green onions. Cook, stirring, over medium heat until chicken is no longer pink and onions are tender. Sprinkle with flour and thyme or tarragon. (Note: If using dried, crush herbs before adding.) Gradually stir in broth, milk, ½ cup half-and-half and pepper. Cook, stirring, until mixture is thick and bubbly. Cook, stirring, for 1 minute more. Add wild rice. Heat through. In small bowl, combine remaining ½ cup half-and-half and egg yolk. Add to soup mixture. Cook, stirring, just until mixture comes to a boil. Reduce heat immediately. Stir to combine.




Smoked Chicken and Fresh Apricot Salad


• 8 sun-dried apricots

• 4 ripe fresh apricots, halved and pitted, or 6 canned apricot halves

• 1 tbsp. freshly squeezed lemon juice

• 3/4 c. mayonnaise

• 1 tbsp. chopped fresh parsley

• 4 c. boneless cooked smoked chicken meat, cut into 1-in. dice

• Salt and ground pepper, to taste

• 8 ripe fresh apricots, halved and pitted, or 16 canned apricot halves, for garnish

In a small saucepan, cover dried apricots with water; bring to a boil. Cover and simmer for 10 minutes. Drain well and cool briefly. Chop coarsely; set aside.

In food processor or blender, purée the 4 fresh apricots and lemon juice; set aside.

In large mixing bowl, combine mayonnaise, parsley and chicken. Add apricot purée and dried apricots from Step 1; mix until chicken is well-coated. Add salt and pepper to taste. Chill for at least 20 minutes or up to 2 hours. Arrange 4 apricot halves on each of 4 individual plates; spoon chicken mixture over apricots.




Risi e Bisi


• 2 lb. fresh peas in pods

• Salt

• 4 tbsp. ( 1/2 stick) butter, divided

• 2 oz. pancetta (unsmoked Italian bacon), diced

• 1 small yellow onion, minced

• 2 tbsp. extra-virgin olive oil

• 1 1/3 c. arborio or carnaroli rice

• Freshly ground black pepper

• 1/2 bunch Italian parsley, minced

• 1/2 c. freshly grated Parmigiano-Reggiano cheese, divided

Shell peas, reserving pods. Rinse pods and place in medium-large pot with 10 cups (2 1/2 quarts) lightly salted water. Bring to a boil over high heat; reduce heat to medium-low and simmer for 1 hour. Strain broth into a medium pot and discard pods. Keep broth warm over low heat.

Melt 2 tablespoons butter in a large, heavy pot over medium heat. Add pancetta and onion; cook, stirring, until onions are golden, about 10 minutes. Add peas and 1/2 cup warm pea broth. Cover and cook until peas are tender, 5 to 10 minutes. Increase heat to high, uncover and cook off all liquid.

Add olive oil to pan; when oil is hot, add rice and stir to coat well. Add about 3/4 cup broth. Cook, stirring and adding broth as needed (8 cups or more), until rice is tender but firm to the bite, about 20 minutes .

Remove from heat and season to taste with salt and pepper. Stir in 1 cup broth, remaining 2 tablespoons butter, parsley and 1/4 cup Parmigiano-Reggiano. Cover and allow to rest for a few minutes. Serve with additional cheese.

[jaybird]

And just WHAT are you grinning about? You popped on JUST in time for me to tell my favorite fugative good night. I'm still fighting this weeklong headache and I'm getting a little aggravated. So 4 Advil and I'm going to bed.

You home this week or travelling *AGAIN?*

[the fugative]

Originally posted by jaybird
And just WHAT are you grinning about? You popped on JUST in time for me to tell my favorite fugative good night. I'm still fighting this weeklong headache and I'm getting a little aggravated. So 4 Advil and I'm going to bed.

You home this week or travelling *AGAIN?*

Gently Rubs JB's neck

Home this week on the road next week

[Jolie Rouge]

and the week after that you will be joining us in New Orleans I hope ??

[the fugative]

Originally posted by Jolie Rouge
and the week after that you will be joining us in New Orleans I hope ??

I wish but cannot, I was schedualed for some mandatory classes by my Boss's Boss during that time (No way out of them I have asked in writing several times).