Recipes!!!

[Giant Communist Robot]

I've been working my way through Hazan's Essentials of Classic Italian Cooking and she has a recipe for bread pudding also. It has a caramel glaze on top--and when you take it out of the oven, you poke a bunch of holes in it with a toothpick and drench it with rum, then refrigerate it. Take it out the next day and let it return to room temp and eat.

Actually, it looks like a lot of work.

[Giant Communist Robot]

Glazed Bacon Sandwiches

3 or 4 slices of bacon
1/4 cup brown sugar
2 slices bread
1 tbsp mustard
1 tbsp burgandy
1 tsp black peppercorns
butter

Place bacon on tray and into 375 degree oven for ten minutes. MIx sugar, mustard, and burgandy. Pour over bacon and return to oven for ~10 minutes more. With some kind of flat object crush peppercorns. Spread butter onto bread, press crushed pepper into it, and grill butter side down. Place bacon on ungrilled side, eat.

[Giant Communist Robot]

Mashed Sweet Potatoes with Bourbon

1 lb. sweet potatoes
2 tbspns butter
2 tbspns brown sugar
1/4 cup milk
1/4 cup Bourbon
salt
pepper

Bake potatoes, peel, place in a bowl, mash, add butter-sugar-milk-Bourbon. Salt and pepper as you like. Ta-da!

[Selma in Sandy Eggo]

Corn relish - and I have a problem with it. As in, don't have a recipe. But I love it and haven't been able to find it in the store for years.

In went the corn, a chopped onion, a chopped red bell pepper, two minced jalapenos, one minced serrano. Flavored with a couple of bay leaves and ground cumin in the picklebrine of 1 cup sugar, half cup white vinegar, half cup water, couple of teaspoons salt. It all got cooked down until the veg was properly pickled and the brine was thickened a bit.

It's good. It's close to what I was trying for. But there's something missing...

Does anyone have any idea what I missed? Please?

[jamiebk]

Corn relish - and I have a problem with it. As in, don't have a recipe. But I love it and haven't been able to find it in the store for years.

In went the corn, a chopped onion, a chopped red bell pepper, two minced jalapenos, one minced serrano. Flavored with a couple of bay leaves and ground cumin in the picklebrine of 1 cup sugar, half cup white vinegar, half cup water, couple of teaspoons salt. It all got cooked down until the veg was properly pickled and the brine was thickened a bit.

It's good. It's close to what I was trying for. But there's something missing...

Does anyone have any idea what I missed? Please?

Sort of in the "red pepper vein"....but I always think of pimentos when I think of corn relish. They have a slightly different flavor than diced red peppers.

[piqaboo]

Garlic? Tomato? Cilantro?

[Shapley]

Corn relish - and I have a problem with it. As in, don't have a recipe. But I love it and haven't been able to find it in the store for years.

I can't help you there. I don't relish relish, corn or otherwise, so I've not made it myself.

[jamiebk]

Corn relish - and I have a problem with it. As in, don't have a recipe. But I love it and haven't been able to find it in the store for years.

In went the corn, a chopped onion, a chopped red bell pepper, two minced jalapenos, one minced serrano. Flavored with a couple of bay leaves and ground cumin in the picklebrine of 1 cup sugar, half cup white vinegar, half cup water, couple of teaspoons salt. It all got cooked down until the veg was properly pickled and the brine was thickened a bit.

It's good. It's close to what I was trying for. But there's something missing...

Does anyone have any idea what I missed? Please?

Maybe brown sugar instead of white?

[Selma in Sandy Eggo]

Might have been the sugar - I'll have to try a variation with that. The cilantro is another thought, but maybe the seeds. Might've been needing coriander seeds. Or possibly celery seeds.

I'll be picking up a "pickling spice" mix or three, and individual components, and trying again. The jar of relish improved enough over a couple of days in the fridge that I'm pretty sure it's in the right ballpark.

[Giant Communist Robot]

Chili Sauce

ripe chilies
1 tbspn sugar
1/4 tsp salt
vinegar

Seed chilies if you must, then run through a food processor or blender until you get about 1/4 cup of pulp. Add sugar, salt, dilute with vinegar to a slightly thick consistency.

[piqaboo]

Pick and wash sage leaves.
Melt butter on low heat, add leaves. Cook til butter is brown and leaves are crunchy.
Salt to taste (not needed if starting w salted butter, as a general rule).
Serve over pasta or gnocchi. Garnish with parmesan if desired (its not usually necessary)

[Giant Communist Robot]

Bobby Chinn's BBQ Pork


I've tried this one several times now and I think it's pretty good. The flavors of the rub and sauce work especially well with pork. The first time I tried this I brined the meat for three days--it didn't work, it ruined the meat. Just made it salty. I've never had brined meat turn out any other way.

Rub

1/2 cup brown sugar
1 tbsp paprika
1 2/3 tbsp garlic salt
1 tbsp black pepper
1 tbsp onion powder
1/2 tsp ground dried sage
1 tbsp chili powder
1 tbsp ground mustard
1/4 cayenne pepper
1/4 tsp dried thyme

Sauce

1/2 cup cider vinegar
1 cup apple juice
5 tbsp ketchup
5 tbsp molassas
3 tbsp crushed red pepper flakes
some black pepper


For the rub just mix everything together. For the sauce, put everything in a sauce pan, bring to boil, simmer 20 minutes or so. While its simmering, throw in about half the rub. Taste; add more rub if needed.

[GreatCarouser]

From a friend on another board I frequent. Looks simple and tasty...

Not Sesame Noodles:
Combine about half cup peanut butter with a tablespoon of soy sauce and enough coconut milk to make the mixture creamy (about half cup).
Add garlic and chili flakes, blend in food processor.
Toss sauce with cooked and cooled noodles, mint or basil or cilantro, and lime juice.
Shredded cucumber or carrot is good with this.

As is shrimp, lamb, or chicken I would imagine....

[Selma in Sandy Eggo]

There's a flyer posted half-a-dozen places around the office, including just above the communal coffeepot. There's an engineering group serving a pancit and lumpia lunch today, profits to go to their Christmas party fund.

I love pancit. Lumpia, like all the other variations of minced-wrapped-and-fried fingerfood, is very good. Pancit is a supremely wonderful variation of the shredded-and-minced-stuff-stirfried-with-noodles genre, and I love it, and I can't make it. Don't try to give me a recipe. I've got a dozen or more, all from people whose pancit I've enjoyed, and I still can't make it. I've come to the conclusion that it must be something genetic, or cultural, or perhaps there's a spell involved: whatever it is I don't have it. It's sad, really, but there it is.

I'm going to take some money and myself down to Building 6 and bribe whoever is the pancit custodian to give me some and maybe I'll get the recipe and try it again. Maybe this time I'll get the chant or magic spell right. It could happen.

[Giant Communist Robot]

My first attempt at pancit was a success; now it's part of my regular diet. It must have been an easy recipe.

[Selma in Sandy Eggo]

I'm now told it's the fish sauce. Gotta add fish sauce.

[piqaboo]

The ad banner reminded me : whats up with this current fascination with macarons?
They're pretty, but they're painfully sweet, and still kind of bland, and the texture is nothing special, and they're a pita to make.
So why is the foodie world obsessing over them?

[Selma in Sandy Eggo]

And cupcakes. What's with gourmet cupcakes? I thought cupcakes were for bake sales at grade school.

[GreatCarouser]

And cupcakes. What's with gourmet cupcakes? I thought cupcakes were for bake sales at grade school.

Not these, Selma...

[Shapley]

Not these, Selma...

I've heard of people substituting bacon for nuts in desserts before, but I've not been keen to try it.