Kai's "Old-Fashioned" Recipe Thread

[the fugative]

Lucky You!!!!!!! I have to drive quite a ways to get any Thai food

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[jaybird]

Ya well I have to drive to Ohio or Minnesota to get any ice cream. Here's the deal, keep the spoon out of the ice cream, I'll bring Pad Thai from Thai Kitchen in trade. I'm going there tomorrow night or Saturday.

[the fugative]

hmmfwlt (swallows) OoPs ToO LaTe

[jaybird]

>>>jaybird<<< wouldn't touch that last comment with a 10 foot pole.

Sorry. I'm so freaking wired tonight! Too much Code Red and kids this week! And only 3 days of bachelorette life left!

[the fugative]

For JayBird




Hot Fudge Sundae



1-1/2 c Sugar
1/3 c Cocoa Powder
3/4 c Half & Half
2t Corn Syrup
1t Vanilla
Dash of salt
3T Toasted Almonds, chopped
Ice water for testing syrup
Plus, a bowl of your favorite ice cream.



To Do:
-— Whisk the dry ingredients in a bowl.
-— Add half & half, corn syrup, and vanilla.
—- Pour mixture into a saucepan and bring to a boil over medium heat.
-— As soon as it starts to boil, reduce heat to a simmer.
-— Let it simmer for 10-15 minutes without stirring until the hot fudge passes the soft ball test.

Soft Ball Test: Drip a small drop of hot fudge off the tip of a spoon into a cup of ice water. When the drops begin to form a soft ball, the consistency is perfect for hot fudge. If the drops dissipate, the fudge isn't ready, and the mixture turns hard, it's overdone.

Now: Treat yourself! Put the ice cream in a bowl, pour as much hot fudge on as you want, and top with nuts.

[jaybird]

GAAAAAAAAAAAAAAAH!

NOW you've gone and done it. Now I'm craving Ted Drewe's - only THE best ice cream in the world. And their hot fudge is better than...
well, let's just say it's really good!

And they're 20 minutes from me, and I'm pretty certain they close by 10 or 11 until summertime gets here.

WAAAAAAAAH!

Thank you sooooo very much.

[jaybird]

HEY. I have all the stuff to make the hot fudge, and I have whipped cream. Now. Where's the ice cream freezer?

[Jolie Rouge]

FOR ALL THOSE WHO CAN"T ATTEND THE BIG OSCAR PARTY - - - - Recipes courtesy Wolfgang Puck, created expressly for the 2002 Governors Ball

Firts the salad course...

Roasted Beet Napoleon

• 2 yellow or red beets (about 1 1/2 pounds), washed and trimmed
• 1/2 cup rice wine vinegar
• 1/2 cup granulated sugar
• 1 tablespoon extra virgin olive oil
• 1/2 recipe Herbed Goat Cheese, (recipe follows), cut into eight round slices
• 1 to 1 1/2 cups mixed baby lettuces, washed and dried
• 1/4 cup Citrus Hazelnut Vinaigrette (recipe follows)
• 1 ounce toasted hazelnuts, (recipe follows), coarsely chopped

Preheat the oven to 400 degrees F.
Place the beets in a small roasting pan and pour in enough cold water to reach about one quarter of the way up the sides of the beets.
Cover the pan with foil, and roast the beets until they are tender, 2 hours to 2 hours and 15 minutes. (To check for doneness, gently insert a bamboo skewer into a beet. The skewer should slide through easily.)
Remove the beets from the pan, allow to cool, and then peel.
Cut each beet into 1/4 inch-thick round slices.
Cut each slice with a 3 inch round cookie cutter. (You will need ten rounds).
Cut trimmings into 1/4 nch dice and reserve 1/2 cup for garnish.
In a saute pan, bring vinegar and sugar to a boil.
Lower to a simmer and poach beets one minute on each side.
With a slotted spatula, remove and place on a baking tray lined with parchment paper.
Cover and refrigerate until needed.
When ready to assemble, heat the olive oil in a small saute pan. Arrange the slices of Herbed Goat Cheese in the pan and warm slightly, turning them with a small spatula just to warm both sides. (This has to be done quickly, or the cheese will melt.)
To assemble the napoleons, place one of the beet rounds on a firm, flat surface and begin to layer.
Top with a slice of goat cheese, then another beet round, a second slice of cheese, another beet round, a third slice of cheese, and a beet round. (Continue until you have four layers of beets and four layers of cheese.)
Carefully cut through layers, dividing into three wedges.
Repeat with the remaining beets and cheese.
To serve, arrange three of the wedges, pointed ends facing out, in a circle in the center of each plate.
Toss the baby lettuces with one half of the Citrus hazelnut Vinaigrette and mound half of the lettuces on top of each arranged napoleon.
Drizzle the other half of the Citrus Hazelnut Vinaigrette around each mound.
Sprinkle toasted nuts and reserved diced beets on top.
Serve immediately.
Yield: Serves 6 (Sometimes, we garnish this with chilled blanched asparagus and blood orange segments depending on the season.)


Herbed Goat Cheese

• 2 teaspoons chopped fresh flat-leaf parsley leaves
• 2 teaspoons chopped fresh chives
• 1 teaspoon chopped fresh thyme leaves
• 1/2 teaspoon freshly ground black pepper
• One 7 or 8 ounce log of goat cheese

Combine the parsley, chives, thyme, and pepper and place on a flat surface.
Roll the log of cheese in the mixture, coating all sides and retaining the shape of the log.
Wrap in plastic wrap and refrigerate until needed.
Yield: Makes one 7- or 8-ounce log


Citrus Hazelnut Vinaigrette

* 1 1/2 cups fresh orange juice
• 1 shallot, peeled and minced
• 1 teaspoon minced fresh thyme leaves
• 2 tablespoons balsamic vinegar
• 1/2 teaspoon orange zest
• 1/3 cup hazelnut oil
• 1/3 cup extra virgin olive oil
• Salt
• Freshly ground black pepper

In a medium saucepan, bring orange juice to a boil.
Lower to a simmer and reduce until only 1/3 cup remains.
Cool to room temperature.
In a medium bowl, combine orange juice, shallot, thyme, vinegar and orange zest.
Slowly whisk in both oils until thick and emulsified.
Season with salt and pepper.
Refrigerate until needed.
Yield: Makes 1 1/3 cups


Toasted Hazelnuts:
• 1 cup hazelnuts

Preheat the oven to 350 degrees F.
Arrange the hazelnuts on a medium baking tray and toast for 10 to 12 minutes, turning after 5 minutes. (This can be done in a toaster oven).
Remove to a clean towel and rub to remove as much of the skin as possible.
Chop coarsely and use when needed.
Yield: Makes 1 cup



Sesame Crusted Salmon

•6 salmon steaks, 4 ounces each
• 1 stick unsalted butter
• 4 tablespoons ginger, finely minced
• 1 cup black and white sesame seeds, toasted
• Freshly ground black pepper
• Salt

Preheat the oven to 475 degrees F.
In a small saucepan melt the butter with the ginger.
Brush the melted butter and ginger on the pieces of salmon.
Roll the salmon in the sesame seeds.
Place the salmon on an oiled sheet pan and refrigerate for about 15 minutes.
Place the salmon in the oven and roast until the sesame seeds are toasted golden brown and the salmon is rare inside, approximately 3 minutes.
Yield: Serves 6


[COLOR=sea green]Celery Root Puree

• 1 celery root (about 1 1/2 pounds), peeled, trimmed, and cut into 1-inch cubes
• 1 or 2 small baking potatoes (about 4 ounces), peeled and cut into 1-inch cubes
• 1 teaspoon salt
• 1/2 cup heavy cream
• 2 tablespoons (1 ounce) unsalted butter
• Freshly ground white pepper

Place the celery root and potato in a medium saucepan and cover with cold water.
Season with salt and cook until soft, about 15 to 20 minutes.
Drain the water and return the celery and potato to the pan.
Pour in the cream and simmer over medium heat, stirring occasionally to prevent sticking, until thickened and most of the cream is absorbed, about 10 minutes.
Remove from the heat, stir in the butter, and season with salt and pepper to taste.
Puree in a food mill, return to the pan, and keep warm over simmering water.
Use as needed.
Yield: Makes about 2 ½ cups
[/COLOR]


New York Steak With Stir Fried Vegetables and Wasabi Sauce

• 1/4 cup mixed black, green and pink peppercorns
• 6 New York steaks, 5 ounces each
• Salt
• 2 tablespoons mild flavored oil, such as almond or safflower
• 1 cup red wine
• 1 tablespoon balsamic vinegar
• 1 cup heavy cream
• 1/2 cup beef stock or broth
• 3 tablespoons unsalted butter, cut into small pieces
• 1 Tbsp. wasabi paste
• 1/4 cup mixed peppercorns, soaked overnight in port wine, for garnish

Using a rolling pin, crush 1/4 cup peppercorn mix between two folded napkins.
Remove excess fat from the steaks.
Season with salt and the crushed peppercorns.
Heat a large heavy skillet.
Pour in oil and, over high heat, cook the steaks, about 4 minutes each side for medium rare.
Pour out the fat from pan, and deglaze it with red wine, balsamic vinegar, and reduce.
Add cream and beef stock and continue to reduce until sauce is thick enough to coat the back of a spoon.
Whisk in the butter, one small piece at a time.
Add wasabi and peppercorns and season to taste with salt.
Yield: Serves 6



Stir Fried Vegetables

• 1 tablespoon peanut oil
•1/4 pound Chinese snow peas, cut into 1-inch chunks
•1 cup oyster mushrooms, whole or cut in half, depending upon size
• 1 cup shiitake mushrooms, whole or cut in half, stems removed
• 1 cup each red and yellow bell pepper strips, cut into 1-inch chunks
• 1/2 large Japanese eggplant, cut into 6 or 7 slices
• 1/4 medium bok choy, cut into 1-inch chunks
• 5 broccoli florets
• 5 young asparagus spears, cut into 1 1/2-to 2-inch lengths
• 1/3 cup chicken stock, heated (recipe follows)
• 1 tablespoon soy sauce
• Salt
• Freshly ground black pepper

In a wok or large skillet over high heat, heat the oil.
Add the vegetables and stir fry, coating them with the oil.
Pour in the stock and the soy sauce and stir until al dente, about 2 minutes longer.
Season with salt and pepper to taste, keeping in mind that the soy sauce is salty.
Serve immediately.

Chicken Stock
• 5 to 6 pounds of chicken bones, including necks and feet, coarsely chopped
• 1 medium carrot, peeled, trimmed, and cut into 1-inch slices
• 1 medium onion, peeled, trimmed, and quartered
• 1 small celery stalk, trimmed, and cut into 1-inch slices
• 1 small leek, cleaned, trimmed, and cut into 1-inch slices
• 1 sprig of fresh thyme
• 3 sprigs of fresh parsley with stems
• 1 bay leaf
• 1/2 teaspoon whole white peppercorns

Place the chicken bones in a 6- or 7-quart pot, pour cold water over to cover, and bring to a rolling boil.
Skim off the foam and fat that collects on the top.
Add the remaining ingredients, lower the heat to a simmer, and simmer uncovered for 2 to 3 hours, skimming as necessary.
Strain through a fine-mesh strainer into a clean bowl and cool. Refrigerate, covered, for up to 3 days, discarding the hardened layer of fat before using or freezing.
Yield: Makes about 2 quarts


Presenting The Dish:
1. Divide the plate in half.
2. On one half side, place the Celery Root Puree and on the other half, the Stir-Fried Vegetables.
3. Place the Sesame Crusted Salmon on top of the Celery Root Puree. Place three slices of the New York Steak on top of the Stir-Fried Vegetables.
4. Sauce the steak lightly with the peppercorn and Wasabi Sauce and pour the rest around the vegetables and Celery Root Puree.
Garnish with a sprig of cilantro or mint.




What, no desert ?

Do you think they'll have a cheeseburger ?

[the fugative]

Todays Recipies



SHRIMP AND CHICKEN CURRY PASTA




½ lb. large raw shrimp, peeled, deveined
¾ lb. boneless, skinless chicken breast, cubed
2 Tbl oil
1 garlic clove, minced
½ teaspoon garlic salt
½ tsp black pepper
½ cup dry white wine
1 lb. linguine, cooked
3 green onion, sliced, for garnish
½ cup Bonsal & Lloyd Curry & Mango mayonnaise
3 Tbl light cream
curry sauce

In large skillet, sauté shrimp and chicken in 2 tbls of oil until half cooked. Add shallots and garlic and garlic salt and pepper; stir 30 seconds with shrimp and chicken over medium heat. Add wine; reduce by ¾. Add mayonnaise, cream and Tabasco; mix in. Pour sauce over pasta and mix well.




Marinated Smoked Duck, Cashew Butter and Pepper Jelly Sandwiches
with Apple-Celery Salad



For the sandwich:
8 slices whole grain bread
3/4 cup pepper jelly (recommended Jefferson Pepper Jelly, which is sold in specialty supermarkets)
3/4 cashew butter, at room temperature
1 pound duck meat, marinated, smoked, seared and thinly sliced
4 ounces marinated red onions
2 ounces softened butter
Salt and freshly ground black pepper, to taste

For the duck:
1 pound duck meat, breasts and legs
1/2 cup soy sauce
1 teaspoon ground cumin
1 tablespoons molasses
1 tablespoon sambal oelek (an Indonesian hot pepper paste, found in Asian markets)
1 teaspoon chili powder
3/4 cup olive oil
For the onions:
2 small red onions
1/4 cup sherry vinegar
1/4 cup olive oil
Salt and freshly ground black pepper to taste

For the cashew butter:
1 cup chopped cashews
1/4 cup chopped peanuts
3 tablespoons honey
1 tablespoon molasses
4 ounces (1 stick) softened butter

For the apple-celery salad:
1 Granny Smith apple
2 ribs celery heart
1 shallot, minced
2 tablespoons olive oil
2 tablespoons walnut vinegar
pinch of salt


The duck: Trim the duck breasts and legs of excessive fat. Ducks are very fatty, but you want enough fat to render a bit into the pan. In a bowl, mix the soy sauce, cumin, molasses, sambal oelek and chili powder. Marinate the duck meat for at least four hours, or preferably overnight (in the refrigerator, always). In a cold smoker, smoke the meat for flavor for as long as you like, depending on how smoky you like it. In a large skillet, heat the 1/4 cup olive oil until just before it smokes, then sear the duck meat, skin-side down, until the skin is very crispy, then turn to finish the cooking. Once the duck is fully cooked, slice it very thinly and set aside.
The onions: Slice the onions into very thin rings. Season with the salt and pepper. Grill or sauté the onions until they're just barely tender. While the onions are still hot, marinate them in the vinegar and olive oil and let cool.


The cashew butter: Roast the cashews and peanuts in a 350°F oven for about 6-8 minutes until they become fragrant. In a food processor, purée the nuts with the honey, molasses and a pinch of salt. Then add the softened butter and purée until you reach the desired "peanut-buttery" consistency. You might need to add a splash or two of warm water. Remember that the cashew butter will be soft when warm, and will stiffen to a better, more spreadable consistency once it cools off. You may chill this in the refrigerator, but remember to let it come to room temperature before spreading on the sandwiches. (CAUTION -- This concoction is almost too good for humans to be allowed to have. Exercise extreme caution that you do not eat it all out of the storage container with your finger.)


The apple-celery salad: Peel, core and slice the apple very thinly. Thinly slice the celery hearts diagonally, then toss with the shallots, salt, vinegar and olive oil.


Assemble the sandwiches: Spreaded softened butter on both sides of each slice of bread. Grill the bread on each side for a minute or so, until toasted but not too dark. Spread four slices of bread with cashew butter and the other four with the pepper jelly. Heat the duck meat and onions in a 400°F oven until sizzling hot. Divide the meat and onions between the four sandwiches, giving each sandwich both breast and leg meat. Put the sandwiches together and slice into quarters. Serve with apple-celery salad and a good Chardonnay.

serves 4 or 2 if hungy

[jaybird]

Fugi. I have one word for you.

YUCK!

But on the upside, I had fried chicken from Hodak's - a St. Louis institution AND a hot fudge sundae (extra whipped cream please) from Ted Drewe's - a St. Louis landmark.

http://www.hollyeats.com/Hodaks.htm
http://www.hollyeats.com/TedDrewes.htm

And now I'm having a nice glass of.........

[the fugative]

More Recipies



GARLIC POTATO BALLS





To each cup of well mashed potatoes add:

1 T. butter
1/8 t. garlic powder
1/8 t. onion salt
1/4 t. flaked parsley
sprinkle of Cayenne pepper
dash of white pepper
dash of salt
1 egg yolk

Mix above ingredients well and refrigerate for 1/2 hour. Use 2 T. mixture and form into balls until all has been used up. Roll the balls in Progresso seasoned breadcrumbs and then dip into a mixture of 1 beaten egg and 2 T. of vegetable oil and roll again in the breadcrumbs. Place on waxed paper and refrigerate for 1/2 hour. Fry in deep oil heated to 390° until golden brown. Do not over-crowd in the pan. Place on a cookie sheet and cover with foil and keep warm in a 275° oven until all are fried.
(1 c. will make 2 servings).







FLUFFY PEANUT BUTTER PIE



1 pck. Jello brand Butterscotch Cook & Serve Pudding
1/2 c. marshmallow cream
1/2 c. peanut butter


Prepare the pudding per package directions. Add marshmallow and peanut butter and stir til melted and thick. Pour into an (8 inch) baked pie crust. Chill and top with Cool Whip before serving. You can double this recipe if you want a higher pie.






BAKED BREAKFAST BANANA



Take a banana and pierce all over with a fork. Drizzle with some type of liqueur such as Dry Vermouth wine, Triple Sec or Orange Curacao Liqueur. You can add a few drops of white Creme-De-Menthe over top if desired. Then sprinkle with grated orange peel and pumpkin pie spice (or spices such as nutmeg, cloves, cinnamon or whatever you like) just a light dusting. Wrap individually in foil and place in a 350° oven for 20-30 minutes. When you remove from the oven, be careful when opening the foil as they are very hot.Save the cooking juices. Drizzle the juice over the top of the bananas just before serving.