incognito
Whatever
- Joined
- Jan 9, 2002
- Posts
- 4,587
Yep... NoLibs. Good Spanish beer, too. I'll send you a PM.
Foodgasms
- Thread starter tortoise
- Start date
- Status
Yep... NoLibs. Good Spanish beer, too. I'll send you a PM.
Great, thanks. We're always looking for new places to go.
incognito
Whatever
- Joined
- Jan 9, 2002
- Posts
- 4,587
My pleasure.
I know what you mean. I joke around that I'm eating my way through the city.
tortoise
roosevelt dime
- Joined
- Feb 20, 2002
- Posts
- 19,336
So, I rarely come into this thread, mostly because of the sheer size of it. But I had to share my latest culinary experience. On Monday, I ate at an excellent Spanish tapas restaurant. Everything was delicious from the watermelon/Serrano skewers, to the paella cooked right in front of us to the New York strip in a strawberry demi-glace. But the dish I was most excited about was the fiddlehead ferns! I was so psyched to finally try them! Round, delectable little bits of greenery lightly sauteed in olive oil and sprinkled with sea salt... brought to the table warm, but still crisp and sooo wonderfully fresh. I feel lucky that I ate at this place at the height of their very short season. I need to try to go back there before it's over!
I'm very pleased that you decided to take the plunge. You are more than welcome here, especially bearing such delights. Fiddlehead ferns are another of my favorite spring delights, along with ramps, favas, morels, and squash blossoms.
Few things excite my palate more than a particularly adventurous tapas place. Dabbling in little bites of joy. Happy happy.
JustSkye
Gatinha
- Joined
- Aug 16, 2003
- Posts
- 45,537
OOoooh fiddleheads! I have always thought the taste reminded me of asparagus.
JustSkye
Gatinha
- Joined
- Aug 16, 2003
- Posts
- 45,537
JustSkye
Gatinha
- Joined
- Aug 16, 2003
- Posts
- 45,537
where was ptII again? It keeps taking me back to this page.
Ditto!
tortoise
roosevelt dime
- Joined
- Feb 20, 2002
- Posts
- 19,336
Yeah. I know. It got clobbered. Long, sad story.
I will reconstruct it, after I get back from my trip to see my girl.
tortoise
roosevelt dime
- Joined
- Feb 20, 2002
- Posts
- 19,336
Well, if you really wanted to work on it while you're here, I would understand.
I do believe I'll have my hands full.
Tati
runs with scissors
- Joined
- Sep 29, 2002
- Posts
- 13,270
Yay! you're welcome...let me know how it turns out.
Lavared
My favorite island
- Joined
- Mar 24, 2005
- Posts
- 7,368
I'm very excited to have two recipes in the cookbook. Thank you!!!
I made Creme Brulee this morning and have leftover egg whites. Does anyone have a suggestion for using them? All I can think of is angel food cake or possibly a souffle. I would welcome a good recipe for either.
I made Creme Brulee this morning and have leftover egg whites. Does anyone have a suggestion for using them? All I can think of is angel food cake or possibly a souffle. I would welcome a good recipe for either.
gotsnowgotslush
skates like Eck
- Joined
- Dec 24, 2007
- Posts
- 25,720
Mario Batali makes spagetti with ramps for Michael Stipe
Flavors? Garlic and red pepper flakes and pecorino cheese and olive oil.
Flavors? Garlic and red pepper flakes and pecorino cheese and olive oil.
Recidiva
Harastal
- Joined
- Sep 3, 2005
- Posts
- 89,726
Yum. Just made this for lunch - added some szechuan peppercorns, cilantro and Sriracha to finish. I used pork loin roast.
Thit Heo Tau - Vietnamese Pork in Coconut Milk
1 ½ lb. boneless fresh ham or picnic shoulder
2 Tbsp soft brown sugar
1/2 c cold water
2 1/2 Tbsp fish sauce
3/4 tsp white pepper
2 c thin coconut milk
cooked rice
Directions:
Pour boiling water over pork skin, pat dry.
Place skin-side down in saucepan, add enough cold water to cover.
Boil, simmer 45 minutes, turning several times.
Discard water, remove meat, drain.
Cut meat into thick slices, then into strips 2" wide.
In a saucepan, combine sugar, water. Bring to a boil and simmer until sticky. Coat each strip with the sugar syrup. Return the meat to original pan.
Sprinkle with fish sauce, pepper, pour coconut milk slowly down side of pan. Cover, simmer until the meat is tender, the sauce thick and creamy. Serve with rice.
Thit Heo Tau - Vietnamese Pork in Coconut Milk
1 ½ lb. boneless fresh ham or picnic shoulder
2 Tbsp soft brown sugar
1/2 c cold water
2 1/2 Tbsp fish sauce
3/4 tsp white pepper
2 c thin coconut milk
cooked rice
Directions:
Pour boiling water over pork skin, pat dry.
Place skin-side down in saucepan, add enough cold water to cover.
Boil, simmer 45 minutes, turning several times.
Discard water, remove meat, drain.
Cut meat into thick slices, then into strips 2" wide.
In a saucepan, combine sugar, water. Bring to a boil and simmer until sticky. Coat each strip with the sugar syrup. Return the meat to original pan.
Sprinkle with fish sauce, pepper, pour coconut milk slowly down side of pan. Cover, simmer until the meat is tender, the sauce thick and creamy. Serve with rice.
Tati
runs with scissors
- Joined
- Sep 29, 2002
- Posts
- 13,270
Hester I found this casserole recipe and thought of you.
Mexicali Hamburger Casserole with Fresh Tomato Toss
For the casserole
1 1/2 pounds ground sirloin
2 garlic cloves, minced
1 teaspoon cumin
salt and fresh ground black pepper
14.5 ounce can fire-roasted diced tomatoes with green chilies
1 cup frozen corn, thawed
3 ounces shredded Mexican cheese blend, divided
1/2 cup all-purpose flour
1/2 cup yellow cornmeal
1 tablespoon sugar
1 1/4 teaspoon baking powder
1/2 teaspoon salt
1 large egg, lightly beaten
2/3 cup milk
2 tablespoons canola oil
For the topping
1 cup grape tomatoes, halved
1/4 cup chopped cilantro
1/2 cup frozen corn, thawed
salt
Preheat oven to 350
In a large skillet over medium-high heat, add beef - cook, stirring to crumble, until browned. Stir in garlic, cumin, along with salt and pepper to taste - cook until fragrant, about 1 to 2 minutes. Stir in tomatoes and corn - cook until heated through. Scoop the mixture into a 2 quart baking dish coated with nonstick spray. Scatter the top with 1/2 cup worth of the cheese.
In medium bowl, whisk together flour, cornmeal, sugar, baking powder and salt.
In a medium bowl, whisk together egg, milk and oil. Pour into the dry ingredients and stir just until combined. Pour the mixture on top of the beef in the casserole dish and spread the mixture smooth. Scatter remaining cheese on top. Place in the oven and bake until the topping is set, about 25 to 35 minutes. Remove and let stand for 5 to 10 minutes before serving.
For the topping
In a small bowl, stir together tomatoes, cilantro and corn - season lightly with salt. Place a little portion over each casserole serving.
Makes about 6 servings.
http://desertculinary.blogspot.com/2005/05/mexicali-hamburger-casserole-with-fresh.html
Hester
hesterosexual
- Joined
- Dec 11, 2004
- Posts
- 21,948
that sounds great. i'm going to have to try it with goat meat.
Vikingstone
I am this cool.
- Joined
- Jan 25, 2005
- Posts
- 13,476
Saturday night...
Pork loin back ribs, olive oil, Emerils' rib rub (take it easy) 4 hours in the smoker, crispy, mild flavored happiness.
Top rack of smoker: asparagus, onion, olive oil, salt pepper, 1 hour...crunch tender.
Started with hickory, ended with mesquite.
Pork loin back ribs, olive oil, Emerils' rib rub (take it easy) 4 hours in the smoker, crispy, mild flavored happiness.
Top rack of smoker: asparagus, onion, olive oil, salt pepper, 1 hour...crunch tender.
Started with hickory, ended with mesquite.
Recidiva
Harastal
- Joined
- Sep 3, 2005
- Posts
- 89,726
Movie night in - National Treasure 1 and 2 on Blu-Ray
Ulaven made corn dogs with Alton Brown's recipe, I cut up some watermelon. (He omitted the onions and jalapeno to make it young child friendly. We didn't have chopsticks, just used bamboo skewers.)
Yuuuum!
CORN DOGS
1 gallon peanut oil
1 cup yellow cornmeal
1 cup all-purpose flour
2 teaspoons kosher salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon cayenne pepper
2 tablespoons (approximately 1 large) jalapeno pepper, seeded and finely minced
1 (8.5-ounce) can cream-style corn
1/3 cup finely grated onion
1 1/2 cups buttermilk
4 tablespoons cornstarch, for dredging
8 beef hot dogs
Special equipment: 8 sets chopsticks, not separated
Pour oil into a deep fryer or large heavy pot and heat to 375 degrees F. In a medium mixing bowl, combine the cornmeal, flour, salt, baking powder, baking soda, and cayenne pepper. In a separate bowl, combine the jalapeno, corn, onion, and buttermilk. Add the dry ingredients to the wet ingredients all at once, and stir only enough times to bring the batter together; there should be lumps. Set batter aside and allow to rest for 10 minutes.
Scatter the cornstarch into a dry pie pan. Roll each hot dog in the cornstarch and tap well to remove any excess.
Transfer enough batter to almost fill a large drinking glass. Refill the glass as needed. Place each hot dog on chopsticks, and quickly dip in and out of the batter. Immediately and carefully place each hot dog into the oil, and cook until coating is golden brown, about 4 to 5 minutes. With tongs, remove to cooling rack, and allow to drain for 3 to 5 minutes.
Ulaven made corn dogs with Alton Brown's recipe, I cut up some watermelon. (He omitted the onions and jalapeno to make it young child friendly. We didn't have chopsticks, just used bamboo skewers.)
Yuuuum!
CORN DOGS
1 gallon peanut oil
1 cup yellow cornmeal
1 cup all-purpose flour
2 teaspoons kosher salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon cayenne pepper
2 tablespoons (approximately 1 large) jalapeno pepper, seeded and finely minced
1 (8.5-ounce) can cream-style corn
1/3 cup finely grated onion
1 1/2 cups buttermilk
4 tablespoons cornstarch, for dredging
8 beef hot dogs
Special equipment: 8 sets chopsticks, not separated
Pour oil into a deep fryer or large heavy pot and heat to 375 degrees F. In a medium mixing bowl, combine the cornmeal, flour, salt, baking powder, baking soda, and cayenne pepper. In a separate bowl, combine the jalapeno, corn, onion, and buttermilk. Add the dry ingredients to the wet ingredients all at once, and stir only enough times to bring the batter together; there should be lumps. Set batter aside and allow to rest for 10 minutes.
Scatter the cornstarch into a dry pie pan. Roll each hot dog in the cornstarch and tap well to remove any excess.
Transfer enough batter to almost fill a large drinking glass. Refill the glass as needed. Place each hot dog on chopsticks, and quickly dip in and out of the batter. Immediately and carefully place each hot dog into the oil, and cook until coating is golden brown, about 4 to 5 minutes. With tongs, remove to cooling rack, and allow to drain for 3 to 5 minutes.
- Status
