Food Pron: Recipes and Techniques.

[Iceprincess12]

I am one of those annoying people whos list of foods I don't like is about 10x's the size of those I do. I have never liked pesto, but your idea for spinach has got me thinking. I would leave off the nuts but keep the cheese and olive oil. I would need to add some chicken or some meat, my husband is not vegetarian.

Do you use fresh spinach or frozen?

 

[vanillyicecream]

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[Iceprincess12]

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Aww, you deleted your comment, I didn't get to see it

 

[Scrivener_]

I used frozen broccoli for my pesto and it worked out fine - just remember to drain your spinach after defrosting! Chicken sounds delicious for this particular device - it almost reminds me of saag paneer from Indian cooking, and you could probably get away really nicely with using Indian influences here, like adding cumin or chili powder for a bit of heat, if you like that sort of thing.

 

[Iceprincess12]

I used frozen broccoli for my pesto and it worked out fine - just remember to drain your spinach after defrosting! Chicken sounds delicious for this particular device - it almost reminds me of saag paneer from Indian cooking, and you could probably get away really nicely with using Indian influences here, like adding cumin or chili powder for a bit of heat, if you like that sort of thing.

Would you believe it if I said I don't like indian food, lol...but I LOVE broccoli. A little heat is always nice.
I'm thinking maybe even some shrimp, then I would use a mix of olive oil and butter. Fresh garlic would be good as well. I love this thread for ideas to get started on and then making them work for your own taste buds.

 

[Que]

I thought I had dumped of a recipe here the other night, but it looks like I forgot.

I am finally getting closer on ingredients and technique to a good teriyaki.

The secret turns out to be fresh-grated ginger. More than you would think you need. I put in about a heaping tablespoon of it together with all the juice on the board from grating. I added about 2 tablespoons of sugar and the same amount of really good soy sauce. I marinated de-boned chicken legs overnight like that.

It kind of has to be dark meat. The breast isn't fatty enough to get that smokey quality when you sear it. You end up with burned sugar instead of caramelized in the glaze.

 

[mwmnpa]

Fresh or frozen spinach is fine. Used walnuts because we don't like pine nuts.

 

[mwmnpa]

I thought I had dumped of a recipe here the other night, but it looks like I forgot.

I am finally getting closer on ingredients and technique to a good teriyaki.

The secret turns out to be fresh-grated ginger. More than you would think you need. I put in about a heaping tablespoon of it together with all the juice on the board from grating. I added about 2 tablespoons of sugar and the same amount of really good soy sauce. I marinated de-boned chicken legs overnight like that.

It kind of has to be dark meat. The breast isn't fatty enough to get that smokey quality when you sear it. You end up with burned sugar instead of caramelized in the glaze.

Jeez, where did you hear about ginger?

I prefer dark meat chicken too, have used breast though. I don't add sugar and don't miss it.

 

[Scrivener_]

This is a somewhat stupid question, but what do y'all use to grate your ginger? I just have one of those box graters and it always seems as though half the grated substance either gets stuck in the holes or stuck inside the box somehow. Or would a really fine dice work just as well?

 

[Emerson40]

This is a somewhat stupid question, but what do y'all use to grate your ginger? I just have one of those box graters and it always seems as though half the grated substance either gets stuck in the holes or stuck inside the box somehow. Or would a really fine dice work just as well?

I use one of these microplane graters, held over a bowl. Use the same thing for garlic and zesting citrus fruits. I've done wee chocolate curls for desserts with it as well.

There are some wider, shorter length versions that probably work good as well.

Careful with your fingertips and knuckles - those sum' bitches are sharp.


http://25.media.tumblr.com/tumblr_llx1j1QMOM1qkzjopo1_400.jpg

 

[MeekMe]

This is a somewhat stupid question, but what do y'all use to grate your ginger? I just have one of those box graters and it always seems as though half the grated substance either gets stuck in the holes or stuck inside the box somehow. Or would a really fine dice work just as well?

I grate ginger and daikon a lot so I use a Japanese style grater.

http://www.fine-tools.com/kitchen.htm

They look like the ones in the link, or I have a fancy bowl that my MIL gave me. They work really well and you get a nice gritty paste.

 

[Que]

This is a somewhat stupid question, but what do y'all use to grate your ginger? I just have one of those box graters and it always seems as though half the grated substance either gets stuck in the holes or stuck inside the box somehow. Or would a really fine dice work just as well?

I just use a cheap box grater as well..it collects on the inside then I smack it on a cutting board and it falls out...or reach in with fingertips and scoop it out. Peal the outer layer of the ginger before you begin. The fibrous stuff that collects on the outside of the grater on the part you are holding I discard. If you turn the ginger as you grate, it tends to clog less. Also I grate quickly with a light touch do I am not getting as large a part through with each pass...just skimming it.

A coupe of great uses for ginger:

I stir some into my lemonade..it tends to sink to the bottom of the glass, but infuses a nice bite. I toss the dregs of ginger at the bottom.

It is nice in a vinaigrette. I try to retain any juice from the grating process. A little teriyaki place i used to go to made a ginger dressing with grated carrot and ginger processed in a blender.

 

[mwmnpa]

What Emerson said. Microplane works "grate."

 

[bailadora]

I made broccoli-pistachio pesto pasta last night and it was delicious and easy! Took frozen broccoli, defrosted and cooked it, shelled some pistachios, added salt, pepper and a few cloves of garlic, then threw all that in the blender along with plain Greek yogurt and parmesan cheese. Cooked my pasta, tossed the sauce into the pasta pot when it was done, added a little pasta water to thin it out, and bam. Perfect weeknight meal.

Yum! Currently menu planning for next week. I think I'll give this a whirl!

A coupe of great uses for ginger:

I stir some into my lemonade..it tends to sink to the bottom of the glass, but infuses a nice bite. I toss the dregs of ginger at the bottom.

It is nice in a vinaigrette. I try to retain any juice from the grating process. A little teriyaki place i used to go to made a ginger dressing with grated carrot and ginger processed in a blender.

Somewhat pedestrian, but steeped in hot water, it's an excellent tea.

 

[mwmnpa]

I guess I really am behind things. Smoked about 10-12 lbs of pork and beef for my party, made a nice pasta salad. Since the meat was "pulled" I of course got rolls. Two mistakes - with everyone low carbing these days, I now have a shit ton of rolls and salad!

 

[Iceprincess12]

Is it still low carb? I thought everyone was gluten free now

 

[mwmnpa]

All I saw were people taking platefuls of meat, smoked salmon and deviled eggs. No rolls, no pasta salads, no mac and cheese which a friend made for us. Admittedly, that particular item really didn't turn as well as she usually makes it.

Otherwise, it was a great party! Perfect weather, lots of laughs.

As for gluten free, not in this house! But maybe you're right. I'm behind the curve because I eat and drink what I like.

 

[Iceprincess12]

Me too! Well I would have had rolls and pasta salad. I never turn down a great carb .

Glad that everyone had fun. That's the best part.

 

[mwmnpa]

Yup, good times! And I got high praise for my pulled beef from two of my biggest critics.

All of the smoked meat and fish were excellent, so I'm happy most of that went.

 

[Scrivener_]

Nothing wrong with leftovers - I myself love a good pasta salad. And you can use up those rolls for hot dogs and hamburgers, or tear some up and use for a meatloaf, or... maybe bread pudding? Has anyone tried making bread pudding out of rolls? I've never heard of it!

 

[bailadora]

I now have a shit ton of rolls

Homemade croutons! Cube, toss with evoo, and everything spice blend (see below). Put on a cookie sheet, single layer and toss under a broiler till light golden brown (depending on your setting this could take anywhere from 2-5 minutes).

Everything Spice (from Appoggiatura)
4 tsp poppy seeds
4 tsp sesame seeds
4 tsp dried garlic flakes
4 tsp dried onion flakes
4 tsp coarse grained kosher or sea salt

 

[mwmnpa]

Most of the smoked stuff is gone, between what was eaten and what I gave away. The rolls we can freeze, otherwise, we could eat hamburgers for a month! Only 1 package of hot dog rolls, because I smoked a pack of Ball Parks when I did the pork butt. And I only bought them in case someone wanted a smoked dog (delish btw!) But no one did, which was fine by me. I didn't have to light the grill.

I never ever made a bread pudding! Good idea for meatloaf though, especially after they get all dried out in the freezer!

 

[mwmnpa]

Homemade croutons! Cube, toss with evoo, and everything spice blend (see below). Put on a cookie sheet, single layer and toss under a broiler till light golden brown (depending on your setting this could take anywhere from 2-5 minutes).

Everything Spice (from Appoggiatura)
4 tsp poppy seeds
4 tsp sesame seeds
4 tsp dried garlic flakes
4 tsp dried onion flakes
4 tsp coarse grained kosher or sea salt

Now croutons I have made, but never out of rolls. Thanks for the tip and recipe.

 

[Iceprincess12]

Baking recipe for today:

Banana, peanut butter, chocolate chip bread. I am going to make it for my husband to take to work tomorrow. Even though I don't like banana bread, I thought this sounded like a good combination. I wish I had some bacon, I would add that and make it an elvis bread

 

[mwmnpa]

Hmmm...I don't bake, but my wife does. If you have a recipe, please post it. We always have bacon on hand.

Tonight, I'm making a house favorite - sausage and peppers, with tomatoes, onions, and served over whatever pasta I have on hand.