raoin: (Mämmi from Finland)
stolen from out of the July 2011 Better Homes and Gardens
submitted to the magazine by Tory Paterson of Ransomville, NY

8 slices of chopped bacon
1lb of skinless, boneless chicken breast cut into bit sized pieces
1.5 cups chopped sweet red pepper
1 cup chopped sweet onion
1-2 fresh jalapeno peppers, finely chopped
4 cloves garlic, minced
1/3 cup all-purpose flour
6 cups reduced-sodium chicken broth
2 large yukon gold potatoes, chopped
2 cups fresh sweet corn kernels
1.5 cups whipping cream
1/2 tsp cayenne pepper
2 bay leaves

1) in a 5-6 quart dutch-oven/cook pot, cook bacon until crisp. remove with a slotted spoon; set aside. reserve about 1TBS of dripping in the pan.
2)add chicken to the pan, sprinkle with 1/2 tsp salt, 1tsp black pepper. stir over medium-high heat until chicken is no longer pink; remove with slotted spoon. leave all remaining drippings and juices in the pan.
3)add sweet pepper and onion to the pan. cook and stir until tender. add jalapenos and garlic; cook and stir about 3 minutes.
4)stir in flour and actively stir for 1 minute.
5) add broth and potatoes. bring to boiling, then reduce heat and cook uncovered for 10 minutes or until the potatoes are just tender. stir occasionally.
6)stir in chicken, bacon, corn, cream, cayenne, and bay leaves. simmer, uncovered, 15 minutes; stir occasionally.
7) discard bay leaves.
8) serve. top with jalapeno slices if desired.

makes approx. eight (8) servings.

1)if you dont like bacon or cant eat bacon, you can leave this part out. instead, substitute approx. 2 TBS olive oil, butter, margarine, or cooking oil to use in step two.
2)cut the chicken pieces smaller than you think you'll want them. bite sized on a fork is different than bite sized in a spoon.
3)i used two jalapenos that first time out and i'm still regretting it. it's not that i'm a wimp who cant handle hot food, it's that between the black pepper, the cayenne pepper, and the jalapenos, this dish delivers the goods on the one-two punch of heat. and the leftovers are even spicier the next day. use one jalapeno and you'll end up perfect.
4)if you cant have corn (diveriticulitis, colitis, or other bowel/intestinal issues) you can leave it out completely, but i recommend that you employ some other vegetation to add color and flavor. cauliflower (the yellow kind, or otherwise) would work, put it in at the same time you put in the potatoes so it has a chance to soften.
5) my bay leaves are small and old. so i typically use two to three times as many as recommended.
6) i know at least one person who cant have garlic. it isnt critical to this recipe, but if you MUST leave it out, use approx. 1 TBS fresh minced ginger or galangal in it's place, or you could use 2 tsp powdered ginger, or 2 tsp powered galangal. something to provide that particular bulby-rooty spice note.
7) if you dont have whipping cream, half n' half will do. but instead of using 1.5 cups, use 1.25 cups.
8) i served mine with thick toasted slices of italian loaf. i think bread is a critical component, but i love bread. you could also serve this with cornbread, texas toast, or just toasted slices of wonderbread.
9)says approx. 8 servings. more like 10. serve small and you've got 12.
10) havent tested freezing it. not sure how that would come out. would be willing to try but the leftovers didnt last - too tasty to ignore.
raoin: (epicness)
i recently became aware of a blog called:
A Hamburger Today
part of a large conglomerate of blogs called: Serious Eats.
naturally my interest was piqued because i love references to Popeye
and because my husband regularly requests hamburgers as a dinner choice
and i dislike hamburgers as a dinner choice, in general, because they are boring.

so this blog has been interesting to me because it gives me ideas.
for instance: The Ramly Burger.
a Malaysia street-food concotion, it can also be found in fast-food joints
and i suspect that there are likely a few upscale eateries around those parts that also do a rendition.
because, having tried it myself, i can see why it is the favorite burger of an entire country.
[actually i had to check, because i seem to have started with the notion that Malaysia is a region. it turns out that it is a federal constitutional monarchy, and comprised of two regions known as Peninsular Malaysia and Malaysian Borneo.]

it looked good, i was curious, and my man wanted burgers.
so i tried it out. modifying it to make it work with my kitchen and taste issues.

1 LB ground sirloin, lean, seasoned with season salt to taste
6 eggs
2 or 3 tablespoons of milk
some extra grease for the pan
worcestershire sauce
cheese (as you like it)
other kinds of burger set-ups (lettuce, tomatoe, onion, &ct)

1) take the ground beef, gently fold in the seasoning (i kept it simple, but you could use other seasonings)
2) divide the beef into six thin patties. thin is better than thick in this instance.
3) in a pourable container, beat the eggs and the milk together. set aside for now.
4) pan fry your patties on high heat until they are just brown on either side. you want the middles to remain red and bleeding because they will continue to cook as this process goes on. and their flowing juices will make your burger more wonderful later.
5) leave the burger grease/run off in the pan. turn the pan heat down to medium or medium-low.
6) pour roughly a third of the egg mixture into the pan. as if you were making an omlete. you are. a burger omlete.
7) divide that circle of egg mix down the middle into two half circles. in the middle of each half circle place your cheese, if you are using any, and one patty (on top of the cheese)
8) jot a bit of worcestershire sauce onto the top of each patty.
9) gently fold up the edges of each half circle of egg until the patty and cheese are enclosed.
10) allow to cook a bit longer until cheese melts.
11) place inside bun, add condiments and set-ups of choice. consume. be happy.

12) you'll obviously repeat the burger-omlete folding cooking process three times (2 burgers per third of the egg-mix solution).

some words about condiments and set-ups: i think this burger is perfect without them.
however, the traditional ramly burger is usually served with margarine, worcestershire, and maggi seasoning folded into the omlete.
and cheese lettuce and ketchup are added on top.
i felt that putting the cheese in the omlete would encourage cheese-melt, which is what i crave,
and i hate ketchup.
the idea of putting margarine on anything, or even substituting butter in its place seemed like an unncessary addition of drippy fats, so i left it out.
so there, you go, we all have our reasons.
i think adding horseradish, where one might have put margarine, would be a good idea.
but i didnt have any to try it with.

as you might have guessed, unless you have a professional griddle, you can really only make two of these at a time.
this leaves pairs (like myself and husband) able to eat together
but larger groups would have to eat in stages.
i havent had one to eat as a 'leftover' yet, but i suspect that (like all street food) this burger is better fresh and hot rather than reheated or cold.
we'll have to ask [livejournal.com profile] wolven how he felt about his reheated ramly burger.
raoin: (epicness)
borrowed from: http://www.olsouthrecipes.com/cajun/baisse.html
Serves approx. 6-8

Sauce Ingredients:
* 1/2 medium onion, chopped
* 2 cloves garlic, crushed
* 2 tbsp. olive oil
* 4 tbsp. butter
* 2 stalk celery (each roughly a foot long?), chopped
* 6 small carrots (each about hand-length), chopped
* 1 bunch green onions, chopped
* One 10-oz. can diced tomatoes with chili peppers
* One 16-oz. can whole tomatoes, chopped
* 1 tbsp. tomato paste
* 3-1/3 cup water
* 2 tsp. salt
* Freshly ground black pepper (to taste)
* 2 tsp. each of oregano, basil and thyme
* 4 bay leaves
* 1 jalepeno, discard seeds, chopped fine
* 3 hot finger peppers, discard seeds, chopped fine
* Cooked rice (approx 2 cups (pre-cooking) is enough to feed six people.)

Sauce Directions:
1. In large pot, Saute onion and garlic in oil and butter over medium heat for five minutes; do not brown.
2. Add celery, carrot and green onions. Cook covered 5 minutes over low heat.
3. Add remaining ingredients. Simmer partially covered 2 hours, stirring occasionally.
4. Discard bay leaves before adding seafood.

Seafood Ingredients:
* 1 lb. shellfish (crawfish, shrimp, oysters and/or crab)
* 1 lb. catfish or other firm white fish (check for bones, chop to size of shrimp)
* 2 tbsp. flour or potato starch (enough to coat seafood)
* 1 tsp. garlic, chopped
* 2 tbsp. olive oil
* 4 tbsp. butter
* 1 cup white wine
* Green onions, chopped
* Parsley

Seafood Directions:
1. Dust seafood with flour.
2. In a large frying pan, saute garlic in oil and butter over medium heat for 1 minute. Do not brown.
3. Add all seafood. Saute over medium-high heat until seafood is golden.
4. Add wine, stir, cook 1 minute or until mix seems to thicken.
5. Add the sauce which was previously prepared. Cover. Cook 3-4 minutes over low heat. This will thicken considerably.
6. Serve in large bowls with rice and sprinkled with green onions and parsley.

i added a lot more in the way of heat to my version (hence the added peppers).
causing the delightful dichotomy between OMG HOT! and OMG DELICIOUS!
Ours ended up being served with shredded sharp cheddar cheese. to cut the heat.
although it was VERY good without the cheese.
i only used catfish and shrimp. i'd love to take the time to try adding bunches of different seafoods.
the leftovers are sure to be divine.

this also makes the whole house smell awesome.
mouth-salivating awesome.
i'll be doing this again soon.
next time with cornbread... yes... i think i could be encouraged to like cornbread for the sake of this dish.
or perhaps big fluffy buttery heaven rolls.
Buchty? (not the Slovakian variety filled with cream cheese but the butter-dinner rolls)
raoin: (Default)
this could be vegetarian, and i suspect some creative vegans out there might be able to make it vegan.

me, i'm in it for the eggs and what will likely be sausage or bacon.

Sparky's Quiche
2 eggs, beaten
2 cups of half n half
1 cup of Swiss or Gruyere, shredded
1 cup of sharp cheddar, shredded
2 or 3 Tbs of flour
1 9inch pie shell
salt & pepper to taste
half a carton of pre-sliced mushrooms (cooked)
half a bag of spinach (cook to wilted consistency)
(you can add any kind of pre-cooked ingredients here, use your best judgment as to amounts. typical things you find in quiche are: bacon, onions, peppers, sausage, sprouts &ct.)

1) beat the eggs and half'n'half together in one medium bowl
2) in a smaller bowl mix the cheeses and flour with the salt and pepper
3) arrange the pie crust in a 9inch pie pan
4) place all your pre-cooked ingredients (mushrooms, spinach, meats...) in the bottom of the pan
5) add the cheese and other dry ingredients on top of the pre-cooked ones
6) then pour the egg mix in on top
7) bake in an oven for 20-30mins at 350 degrees or until the top is lightly brown and you can stick a fork/toothpick in and it comes out clean
8) let sit to cool for 5-10 mins so that slices come away clean.
9) divvy up and enjoy!

i suspect, of course, that you could enjoy this dish cold. but i liked it a lot hot. i also noticed that you could skip the pie crust and baking entirely and pour some of the egg/milk/cheese/spinach/mushroom mixture into a frying pan and come away with a very tasty and fluffy scrambled egg thing.

when i make this dish i will finally be trying my hand at a new recipe that isn't a dessert, thus beginning to fulfill my 101 in 1001 goal of cooking five meals from recipe that aren't desserts.


January 2017

15 16 1718192021


RSS Atom

Most Popular Tags

Style Credit

Expand Cut Tags

No cut tags
Page generated Sep. 19th, 2017 01:36 pm
Powered by Dreamwidth Studios